JP2018115283A - Flavor enhancer of citrus flavor and improved flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a flavor enhancer enhancing flavor of citrus flavor with fresh feeling both in nose aroma and mouth aroma when taking drink and food, a method capable of conducting the citrus flavor with enhanced flavor and fresh feeling easily by anybody, drink and food having enhanced flavor of the citrus flavor with fresh feeling, and a manufacturing method therefor.SOLUTION: A flavor enhancer containing middle chain fatty acid-containing triglyceride as an active component is blended in a citrus flavor. The middle chain fatty acid-containing triglyceride is triglyceride having middle chain fatty acid as a part or all of constituent fatty acid, and for example includes middle chain fatty acid-containing triglyceride constituted only by n-octanoic acid and/or n-decanoic acid, or middle chain fatty acid-containing triglyceride in which at least one each of middle chain fatty acid and long chain fatty acid are bound.SELECTED DRAWING: Figure 1

Description

The present invention relates to a citrus fragrance enhancer having a refreshing sensation, a citrus improved fragrance having a refreshing sensation with enhanced fragrance (hereinafter also referred to as “improved fragrance”), and a citrus fragrance having a refreshing sensation. It is related with the manufacturing method of the food / beverage products with which the fragrance of the citrus fragrance | flavor with a refreshing feeling, the fragrance of the citrus fragrance | flavor with the refreshing feeling of the food / beverage products with which the fragrance of the citrus was enhanced, and the refreshing feeling.
Specifically, even when using edible fats and oils, the richness and umami of the fats and oils are weak and light at the time of eating, and there is a strong citrus fragrance with a refreshing sensation in both the nose tip and the mouth scent. The present invention relates to a citrus fragrance enhancer and an improved fragrance.

The beauty of appearance (shape and color) is of course important for the taste of food and drink, but the taste, aroma and texture that you feel when you put it in your mouth are the main factors that determine the taste. In particular, the scent you feel before and after putting in the mouth is a barometer of deliciousness, for example, in wine tasting, first smell at the nose, then in the mouth to taste over the throat, Enjoying the scent of the nose. Here, the scent felt at the tip of the former nose is said to be an orthodontic aroma (nasal tip scent), which is thought to stimulate appetite, and the scent felt from the back of the throat when contained in the latter mouth It is said to be a retro nasal aroma (scent in the mouth) and is considered to be an important factor affecting the taste.

  Foods and drinks contain a large number of fragrance components. For example, coffee is said to have over 800 fragrance components. Many of these fragrance components can be a scent felt at the tip of the nose (nose tip scent), but may differ from the scent felt in the mouth (scent in the mouth). That is, the fragrance component felt at the tip of the nose is mainly a volatile component, but some of the fragrance components felt in the mouth are newly generated by an enzyme or the like contained in saliva.

Thus, since the fragrance felt before and after putting in the mouth for the taste of food and drink is an important factor, various flavors have been used so far to improve the taste of food and drink. Among them, in particular, citrus fragrance permeates foods and drinks in a wide variety of foods and drinks in order to give a unique refreshing feeling and fruit juice feeling to foods and drinks. In this citrus fragrance, for example, fragrance components such as limonene and citral are included, and if these fragrance components can enhance the scent at the time of eating, a great contribution in the food and beverage field. Can be expected. Thus, a technique for enhancing the scent of citrus fragrance has been demanded.
For example, a citrus flavor enhancer that adds a trace amount of (E) -6-nonenal to a citrus fragrance and imparts a fresh, peel-like flavor unique to citrus is known (Patent Document 1).
Moreover, the citrus-like citrus-like flavor enhancer which can add a trace amount of 4-mercapto-4-methyl-2-pentanone and can enhance the citrus peculiar peel feeling is known (patent document 2).
However, none of these active ingredients are generally readily available, and it has not been a technique that can be easily implemented by anyone. Moreover, it was unclear whether these flavor enhancers would enhance the scent of a citrus fragrance with a refreshing sensation in both the nose tip and the mouth odor when eating a food or drink.

Japanese Patent No. 4183142 Japanese Patent No. 4360654

An object of the present invention is to provide a fragrance enhancer that enhances the fragrance of a citrus fragrance with a refreshing sensation and a refreshing sensation of enhanced fragrance when eating a food or drink. It is to provide a citrus fragrance by a method that can be easily carried out by anyone.
Moreover, the subject of this invention is providing the food / beverage products with which the fragrance of the citrus fragrance | flavor with a refreshing feeling was reinforced, and its manufacturing method.

  As a result of diligent research to solve the above-mentioned problems, the present inventors pay attention to edible oils and fats that can be easily obtained by anyone. As a result, the fragrance of citrus flavors during eating differs depending on the type of edible oils and fats. Furthermore, the present invention has been completed by finding that this problem can be solved by blending a citrus fragrance with a scent-enhancing agent having a medium-chain fatty acid-containing triglyceride as an active ingredient.

That is, the present invention provides the following.
[1] A citrus fragrance enhancer containing a medium-chain fatty acid-containing triglyceride as an active ingredient.
[2] An improved fragrance having enhanced fragrance, comprising the fragrance enhancer according to [1] and a citrus fragrance.
[3] The improved fragrance according to [2], wherein the content of the citrus fragrance is 0.01 to 1 part by mass with respect to 100 parts by mass of the medium-chain fatty acid-containing triglyceride in the fragrance enhancer. .
[4] A food or drink product comprising the improved fragrance according to [2] or [3], wherein the citrus flavor is enhanced.
[5] A method for enhancing the fragrance of a citrus fragrance, comprising mixing a citrus fragrance with a medium-chain fatty acid-containing triglyceride.
[6] In the process of producing a food or drink, the improved fragrance according to [2] or [3] is mixed with the raw material of the food or drink. Production method.

  According to the present invention, when eating foods and drinks using medium-chain fatty acid-containing triglycerides that can be easily obtained by anyone, the fragrance of a citrus fragrance with a refreshing sensation is enhanced in both the nose tip and the mouth scent. The improved perfume can be easily produced. Moreover, since the improved fragrance with enhanced scent of the citrus fragrance of the present invention can be formulated for various foods and drinks, it can easily enhance the refreshing feeling and fruit juice sensation derived from the citrus fragrance, It can meet the demands of people who were not satisfied with conventional food and drink. In particular, in the field of liquid seasonings such as sauce, soup and dressing, it is possible to provide a new product in which a refreshing citrus fragrance can be strongly felt.

Created with reference to the results obtained in the examples, the relationship between the richness and umami of various fats and oils and the degree of the effect of enhancing the fragrance of citrus flavors by various fats and oils that can be an active ingredient of the fragrance enhancer FIG.

[Aroma enhancer of citrus fragrance]
One aspect of the present invention is a citrus fragrance enhancer that contains a medium-chain fatty acid-containing triglyceride as an active ingredient. Hereinafter, the citrus fragrance enhancer will be described in detail.

[Citrus fragrance]
The citrus fragrance in the present invention is not particularly limited as long as it is a fragrance containing components extracted from citrus fruits or herbs having a scent similar to citrus fruits. For example, lemon oil, orange oil, grapefruit oil, coconut oil, bergamot oil, mandarin oil, lime oil, etc., limonene, nootcan, octylaldehyde, decylaldehyde, octyl alcohol, nonyl alcohol, geraniol, nonylaldehyde, bisabolen, Contains aromatic components such as P-cymene, citral, linalool, methyl anthranilate, nerolidol, myrcene, α-pinene, β-pinene, sabinene, octyl acetate, camphene, linalyl acetate, nerol, citronellal, α-terpineol, octanol, etc. Things.

[Medium chain fatty acid-containing triglycerides]
The citrus fragrance enhancer of the present invention contains a triglyceride having a medium chain fatty acid as a constituent fatty acid, that is, a medium chain fatty acid-containing triglyceride as an active ingredient. Here, the medium chain fatty acid-containing triglyceride (hereinafter also referred to as “MTG”) means a triglyceride having the medium chain fatty acid as a part or all of the constituent fatty acid. Triglycerides in which all of the constituent fatty acids are medium chain fatty acids are called medium chain fatty acid triglycerides (hereinafter also referred to as “MCT”) and are included in MTG. Here, the medium chain fatty acid is a fatty acid having 6 to 10 carbon atoms, and is preferably a linear saturated fatty acid. Specifically, they are n-hexanoic acid (C6), n-octanoic acid (C8), and n-decanoic acid (C10).
In the present invention, it is particularly preferred that the medium chain fatty acid-containing triglyceride is composed only of medium chain fatty acids which are n-octanoic acid and / or n-decanoic acid. Further, the medium chain fatty acid of n-octanoic acid and n-decanoic acid is more preferably 55:45 to 80:20, and further preferably 60:40 to 75:25.

The medium-chain fatty acid-containing triglyceride used in the present invention can be produced by a conventionally known method. For example, n-decanoic acid (which may contain other fatty acids as required) and glycerol are added at 50 to 250 ° C., more preferably 120 to 120 ° C., preferably under no catalyst, and preferably under reduced pressure. It can be produced by heating to 180 ° C. and dehydrating condensation (ester synthesis).
Here, the catalyst is not particularly limited, and for example, an acid catalyst or a base catalyst used for ordinary ester synthesis can be used. Under reduced pressure is, for example, 0.01 to 100 Pa, preferably 0.05 to 75 Pa, and more preferably 0.1 to 50 Pa. At this time, the amount of water in the system is preferably small, and more preferably 0.2% by mass or less.

  The medium-chain fatty acid-containing triglyceride of the present invention (MTG) may also be a medium-long chain-containing triglyceride (hereinafter also referred to as “MLCT”). MLCT is a triglyceride in which at least one medium-chain fatty acid and long-chain fatty acid are bonded to each other among the three fatty acids bonded to glycerol. Here, the long chain fatty acid is a fatty acid having 12 or more carbon atoms, and is preferably a linear fatty acid. Specific examples include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, palmitooleic acid, oleic acid, linoleic acid, and linolenic acid. The content of the long-chain unsaturated fatty acid that is a constituent fatty acid of MLCT is preferably 70 to 100% by mass, and more preferably 80 to 100% by mass in the total constituent long-chain fatty acid content of MLCT.

The MLCT may be produced by ester synthesis in the same manner as MCT. MLCT may also be produced by transesterification of a mixture of MCT and long chain fatty acid triglycerides (hereinafter also referred to as “LCT”). Here, LCT is a triglyceride in which all fatty acids bound to glycerol are long chain fatty acids. As LCT, fats and oils in which the content of unsaturated fatty acids in the constituent fatty acids is 70% by mass or more are preferred.
Transesterification of the mixture of MCT and LCT is transesterification of a mixture in which MCT and LCT are mixed at a mass ratio of 10:90 to 90:10 (more preferably 20:80 to 80:20). Preferably there is. The method for transesterification is not particularly limited, and a commonly performed method such as chemical transesterification using sodium methoxide as a catalyst or enzymatic transesterification using lipase as a catalyst may be used.

The citrus flavoring fragrance enhancer of the present invention contains the medium-chain fatty acid-containing triglyceride described above as an active ingredient, and may be the medium-chain fatty acid-containing triglyceride itself. The medium-chain fatty acid-containing triglyceride content in the agent is preferably 95 to 100% by mass, more preferably 90 to 100% by mass, and most preferably 85 to 100% by mass.
As components other than medium chain fatty acid-containing triglycerides, for example, palm oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm super olein, etc.), shea fat, shea fractionated oil, monkey fat, monkey fractionated oil, iripe Fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, cocoa butter, etc. and other mixed oils such as processed oils, dextrin, starch Excipients, other additives, and the like can be contained within a range that does not impair the effects of the present invention.
However, since the “citrus fragrance enhancer” of the present invention is for enhancing the fragrance of the citrus fragrance, the citrus fragrance is not included therein.

[Acquisition and production method of citrus flavor enhancer]
The commercially available medium chain fatty acid-containing triglyceride can be used as it is as a citrus fragrance enhancer containing 100% by mass of the medium chain fatty acid-containing triglyceride as an active ingredient. Can be easily obtained. Examples of commercially available medium-chain fatty acid-containing triglycerides include Nisshin Oillio Group, trade name; D. O (triglyceride form: MCT, fatty acid composition C8: C10 = 75: 25), trade name; Scoley 64G (triglyceride form: MCT, fatty acid composition C8: C10 = 60: 40) trade name; QUIOLIO60 (triglyceride form: MCT, fatty acid composition C8: C10 = 60: 40), trade name; QUIOLIO75 (triglyceride form: MCT, fatty acid composition C8: C10 = 75: 25), trade name; healthy resetter (triglyceride form: MLCT + LCT + MCT, 14 g of oil And 1.6 g of medium chain fatty acid).
Moreover, the fragrance enhancer of citrus fragrance | flavor containing components other than the medium chain fatty acid containing triglyceride demonstrated previously can be manufactured by mixing a medium chain fatty acid containing triglyceride and other components. Mixing can be performed according to a conventionally known method. For example, the mixing means may be a mixer that is commonly used in normal stirring, and examples thereof include a paddle mixer, a Henschel mixer, a fluidized bed mixer, and a homogenizer.

[Improved fragrance]
The improved fragrance of the present invention includes the citrus fragrance enhancer and the citrus fragrance described above. Here, the meaning of “improved” means that when a citrus fragrance added with a medium-chain fatty acid-containing triglyceride is eaten, other oils and fats (canola oil can be mentioned as a reference for comparison) are added. In comparison, it means that the scent of a citrus fragrance with a refreshing sensation is strongly felt in both the nose tip and the mouth scent. That is, the improved fragrance refers to a citrus improved fragrance having a refreshing feeling with enhanced aroma. In addition, citrus fragrance | flavor and medium chain fatty acid containing triglyceride are as having defined above.
The content of the citrus fragrance in the improved fragrance of the present invention is preferably 0.01 to 1 part by mass with respect to 100 parts by mass of the medium chain fatty acid-containing triglyceride in the citrus fragrance aroma enhancer. 0.05 to 0.5 parts by mass is more preferable, and 0.1 to 0.3 parts by mass is most preferable. This is because, within such a numerical range, the citrus fragrance has an appropriate fragrance and the effect of the present invention by the medium-chain fatty acid-containing triglyceride can be better recognized.
The mechanism by which medium-chain fatty acid-containing triglycerides enhance the fragrance of citrus fragrances compared to other fats and oils is not clear, but when oils are heated, volatile components are generated from the oils and fats, and the citrus flavors volatilize. It is considered that the citrus fragrance may interfere with the scenting by interacting with the sex component. However, medium-chain fatty acid-containing triglycerides do not produce much volatile components even when heated or do not interfere with the fragrance of citrus fragrances even if volatile components are produced. Can be considered. However, the mechanism described here is only a reference for understanding the present invention, and the present invention is not limited by this mechanism.

[Production method of improved fragrance]
The improved fragrance of the present invention can be produced by mixing the citrus fragrance described above and the citrus fragrance enhancer containing the medium chain fatty acid-containing triglyceride described above as an active ingredient. . Mixing can be performed according to a conventionally known method. For example, the mixing means may be a mixer that is commonly used in normal stirring, and examples thereof include a paddle mixer, a Henschel mixer, a fluidized bed mixer, and a homogenizer.

[Food and Drink]
The “food or beverage” used in the present invention is not particularly limited as long as it can contain a citrus fragrance and a citrus fragrance enhancer containing a medium chain fatty acid-containing triglyceride as an active ingredient. If it is a trader, it can select suitably according to the objective. For example, fruitless beverages, fruit juice beverages, vegetable beverages, lactic acid bacteria beverages, tea beverages, carbonated beverages, coffee beverages, soup beverages, alcoholic beverages, mineral-containing beverages, vitamin-containing beverages, beverages containing functional food materials, etc. Beverages, milk beverages, lactic acid bacteria beverages, fermented milk, condensed milk, concentrated milk, yogurt, ice cream and other milk-based products, dessert foods such as jelly, bavaroa, pudding, chocolate, caramel, candy, Examples include confectionery such as snack food, seasonings such as soup, sauce and dressing, cooked food such as retort food, and other instant foods. In particular, as the food and drink of the present invention, liquid seasonings such as soup, sauce and dressing are preferred.

[Method to enhance the scent of citrus fragrance]
When mixing a medium chain fatty acid-containing triglyceride with a citrus fragrance, compared to other oils and fats, the scent of a citrus fragrance with a refreshing sensation is strongly felt in both the nose tip and the mouth odor. The present invention also relates to a method for enhancing the scent of a citrus fragrance, characterized by mixing a citrus fragrance with a medium chain fatty acid-containing triglyceride.
Mixing of the citrus fragrance and the medium-chain fatty acid-containing triglyceride can be performed according to a conventionally known method. For example, the mixing means may be a mixer that is commonly used in normal stirring, and examples thereof include a paddle mixer, a Henschel mixer, a fluidized bed mixer, and a homogenizer.
Here, the content and preferred range of the citrus fragrance, the medium chain fatty acid-containing triglyceride and the citrus fragrance are as defined above.

[Production method of food and drink with enhanced scent of citrus fragrance]
The manufacturing method of the food / beverage products in which the fragrance of the citrus fragrance | flavor of this invention was strengthened mixes the improved fragrance | flavor demonstrated previously with the raw material of food / beverage products in the manufacturing process of food / beverage products. is there.
Here, the raw material of food / beverage products is a raw material for manufacturing food / beverage products, and can include (normal) food / beverage products themselves before the fragrance of citrus fragrance | flavor is strengthened. The improved fragrance of the present invention is not included in the (ordinary) food or drink before the scent of the citrus fragrance is enhanced.
Moreover, in addition to adding an improved fragrance to the raw material of the food and drink, the raw material of the food and drink containing the citrus fragrance in advance in addition to the improved fragrance in the raw material of the food and drink, It may also include adding a medium chain fatty acid-containing triglyceride or adding a citrus fragrance to a raw material of a food or drink containing a medium chain fatty acid-containing triglyceride in advance. In the latter case, a citrus fragrance and a medium-chain fatty acid-containing triglyceride are combined in the raw material of the food and drink to produce an improved fragrance.
Here, the content and preferred range of the food and drink, the medium chain fatty acid-containing triglyceride, and the citrus fragrance or the mixing step are as defined above.

  Next, an Example and a comparative example are given and this invention is demonstrated in more detail. The present invention is not limited to these.

In the following, “%” means “% by mass” unless otherwise specified.
Analysis of the composition of triacylglycerol contained in fats and oils is performed by gas chromatography (based on JAOCS, vol 70, 11, 1111-1114 (1993)) and silver ion column-HPLC (J. High Resol. Chromatogr., 18, 105). -107 (1995) compliant).
Analysis of the constituent fatty acid possessed by triacylglycerol (TAG) contained in the fats and oils was performed using a gas chromatographic method (based on AOCS Ce1f-96).

<Citrus flavor>
(1) Lemon oil fragrance Lemon oil (made by Ogawa Fragrance Co., Ltd., trade name: Lemon Flavor)
(2) Orange oil fragrance Orange oil (Ogawa Fragrance Co., Ltd., trade name: Orange Flavor)
(3) Grapefruit oil flavor Grapefruit oil (made by Ogawa Fragrance Co., Ltd., trade name: grapefruit flavor)
(4) Eggplant oil flavor Palm oil (manufactured by Takada Fragrance Co., Ltd., trade name: eggplant oil)

<Fats and oils used as a fragrance enhancer for citrus fragrance>
(1) Medium-chain fatty acid-containing triglyceride Medium-chain oil A (sold by Nisshin Oilio Group, trade name: QUIOLIO60, form of triglyceride: MCT, constituent fatty acids are n-octanoic acid and n-decanoic acid, and the content ratio (Mass ratio) is n-octanoic acid: n-decanoic acid = 60: 40.)
Medium chain oil B (sold by Nissin Oilio Group, trade name: QUIOLIO75, form of triglyceride: MCT, constituent fatty acids are n-octanoic acid and n-decanoic acid, and the content ratio (mass ratio) is n- Octanoic acid: n-decanoic acid = 75:25.)
Medium chain oil C (manufactured by Nissin Oilio Group, trade name: Healthy resetter, form of triglyceride: MLCT + LCT + MCT, containing 1.6 g of medium chain fatty acid in 14 g of oil and fat. In FIG. 1, it is simply indicated as “MLCT”.)
(2) Canola oil Canola oil (manufactured by Nisshin Oillio Group, trade name: Nissin canola oil, form of triglyceride: LCT)
(3) Soybean oil Soybean oil (manufactured by Nisshin Oilio Group, trade name: soybean salad oil, form of triglyceride: LCT)
(4) Refined sesame oil Refined sesame oil (manufactured by Takemoto Yushi Co., Ltd., trade name: white sesame oil, form of triglyceride: LCT)

[Experimental Example 1] Production and Evaluation of Improved Fragrances Each of the citrus fragrances was added in an amount of 0.2 parts by mass to 100 parts by mass of the fragrance enhancer containing 100% by mass of each of the above fats and oils. 1-3 improved perfumes and Comparative Examples 1-3 perfumes (controls) were produced.
And by 4 expert panelists, the following evaluation criteria are the fragrance (nose tip fragrance) when sniffing each improved fragrance and fragrance (control) with the nose and the scent (mouth incense) that goes through the nose after being put in the mouth. Evaluated according to. The obtained four evaluation points were averaged to obtain an evaluation result. The evaluation results are shown in Tables 1 to 4. Table 1 shows the results when lemon oil fragrance is used, Table 2 shows orange oil fragrance, Table 3 shows grapefruit oil fragrance, and Table 4 shows coconut oil fragrance.

Evaluation criteria 5: Very strong fragrance 4: Strong fragrance 3: Strong fragrance 2: Slightly weak fragrance 1: Slight fragrance

As is clear from Tables 1 to 4, Examples 1 to 3 are more strongly felt in the citrus fragrance with a refreshing sensation than in Comparative Examples 1 to 3, both in the nose tip and in the mouth. It was. Thus, it was found that the medium-chain fatty acid-containing triglyceride can enhance the fragrance of the citrus flavor as compared with other oils and fats.
In addition, compared with Comparative Examples 1-3, Examples 1-3 were weak and light and the richness of the fats and oils were weak. On the other hand, compared with Examples 1-3, Comparative Examples 1-3 felt the richness and deliciousness of fats and oils strongly. More specifically, in Comparative Examples 1 and 3, the fragrance was felt, but the richness and umami of the oil and fat was also felt strongly. Moreover, in Comparative Example 2, in addition to the fact that the richness and umami of oils and fats were felt strongly, the fragrance itself was weak, and it was felt that the scent was masked by the oils and fats.

[Experimental Example 2] Manufacture and evaluation of food and drink 0.2 parts by mass of the above-mentioned lemon oil fragrance was added to and mixed with 100 parts by mass of the fragrance enhancer containing 100% by mass of each of the above fats and oils. -3 improved fragrance and Comparative Examples 1-3 fragrance (control) were produced. And the improved fragrance | flavor of Examples 1-3 and the fragrance | flavor (control) of Comparative Examples 1-3 are made with respect to the total mass of commercially available grilled meat sauce (a product name: Yakiniku sauce, soy sauce taste). The mixture was mixed so as to be 5% by mass to produce a sacrificial grilled meat (food or drink) to be evaluated.
And according to the same evaluation criteria as Experimental Example 1, the scent (nose tip incense) when sniffing each grilled meat with the nose and the scent that goes out into the nose after putting it into the mouth (scent in the mouth) by four specialized panelists evaluated. The obtained four evaluation points were averaged to obtain an evaluation result. The evaluation results are shown in Table 5.

  As is clear from Table 5 above, in Examples 1 to 3, compared to Comparative Examples 1 to 3, the scent of a citrus fragrance with a refreshing sensation was strongly felt in both the nose tip and the mouth scent. Thus, it was found that the medium-chain fatty acid-containing triglyceride can enhance the scent of citrus fragrance even when it is in the form of food or drink (grilled meat) compared to other fats and oils.

Claims (6)

  A citrus fragrance enhancer containing a medium chain fatty acid-containing triglyceride as an active ingredient.   An improved fragrance with enhanced fragrance, comprising the fragrance enhancer according to claim 1 and a citrus fragrance. The improved fragrance | flavor of Claim 2 whose content of the said citrus type fragrance | flavor is 0.01-1 mass part with respect to 100 mass parts of mass of the medium chain fatty acid containing triglyceride in the said fragrance enhancer.   The food / beverage products containing the improved fragrance | flavor of Claim 2 or 3 with which the fragrance of the citrus fragrance | flavor was enhanced.   A method for enhancing the fragrance of a citrus fragrance, which comprises mixing a citrus fragrance with a medium-chain fatty acid-containing triglyceride.   In the manufacturing process of food / beverage products, the improved fragrance | flavor of Claim 2 or 3 is mixed with the raw material of food / beverage products, The manufacturing method of the food / beverage products with which the fragrance of the citrus fragrance | flavor was enhanced.