JP2020176252A - Flavor composition, and method for producing the same - Google Patents
Flavor composition, and method for producing the same Download PDFInfo
- Publication number
- JP2020176252A JP2020176252A JP2019158034A JP2019158034A JP2020176252A JP 2020176252 A JP2020176252 A JP 2020176252A JP 2019158034 A JP2019158034 A JP 2019158034A JP 2019158034 A JP2019158034 A JP 2019158034A JP 2020176252 A JP2020176252 A JP 2020176252A
- Authority
- JP
- Japan
- Prior art keywords
- fragrance
- composition
- flavor
- methyl
- acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 384
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 137
- 235000019634 flavors Nutrition 0.000 title claims abstract description 134
- 238000004519 manufacturing process Methods 0.000 title claims description 19
- 239000003205 fragrance Substances 0.000 claims abstract description 271
- 150000001875 compounds Chemical class 0.000 claims abstract description 84
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- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 68
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- 238000000034 method Methods 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 37
- 239000004615 ingredient Substances 0.000 claims description 23
- 210000005253 yeast cell Anatomy 0.000 claims description 17
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Abstract
Description
本発明は、香料成分、シクロデキストリン、及び、C3−C22の炭化水素基含有化合物を含有する香料組成物、それを用いた食品組成物、並びに、それらの製造方法等に関する。また、本発明は、香料成分の香気及び/又は香味向上方法等に関する。 The present invention, perfume ingredients, cyclodextrin, and, perfume composition containing a hydrocarbon group-containing compound C 3 -C 22, the food composition using the same, and a method concerning the preparation thereof. The present invention also relates to a method for improving the aroma and / or flavor of a fragrance component.
香料は、様々な食品等に対して風味を付与する目的で使用される。このような食品等に使用される際の香料の安定性向上について、研究もされている。 Flavors are used for the purpose of imparting flavor to various foods and the like. Research has also been conducted on improving the stability of flavors when used in such foods.
例えば、香味料をシクロデキストリンで封入し、封入された香味料を回収し、さらに上記封入された香味料を、加工の間に食品に添加する工程を含んでなる方法(特許文献1)、香料とシクロデキストリン類とからなる結晶性包接複合体と香料とシクロデキストリン類とからなる非結晶性香料包接複合体、及び、非包接香料成分を含む粉末香料(特許文献2)が提案されている。 For example, a method comprising a step of encapsulating a flavoring agent with cyclodextrin, recovering the enclosed flavoring agent, and further adding the enclosed flavoring agent to a food during processing (Patent Document 1), flavoring. A crystalline inclusion complex composed of and cyclodextrins, a non-crystalline fragrance inclusion complex composed of a fragrance and cyclodextrins, and a powder fragrance containing a non-inclusion fragrance component (Patent Document 2) have been proposed. ing.
また、香料は、香粧品、芳香剤、その他の日用品にも広く使用されている。 Fragrances are also widely used in cosmetics, air fresheners and other daily necessities.
本発明における解決しようとする課題は、優れた性能を有する香料組成物を提供することにある。より詳細には、香料成分の香気及び/又は香味の保留性に優れた香料組成物、例えば、加熱調理等の加熱工程後や長期保管後等においても香料成分の香気及び/又は香味の保留性に優れた香料組成物を見出すことにある。 An object to be solved in the present invention is to provide a fragrance composition having excellent performance. More specifically, a fragrance composition having excellent aroma and / or flavor retention of a fragrance component, for example, a fragrance component aroma and / or flavor retention even after a heating process such as cooking or after long-term storage. To find an excellent fragrance composition.
また、本発明おける他の解決しようとする課題は、香料成分の香気及び/又は香味の保留性に優れた食品組成物を提供することにある。 Further, another problem to be solved in the present invention is to provide a food composition having excellent aroma and / or flavor retention of flavor components.
一方、本発明おける他の解決しようとする課題は、香料成分の香気及び/又は香味の保留性に優れた香料組成物の製造方法を提供することにある。 On the other hand, another problem to be solved in the present invention is to provide a method for producing a fragrance composition having excellent fragrance and / or flavor retention.
また、本発明おける他の解決しようとする課題は、香料成分の香気及び/又は香味の保留性に優れた食品組成物の製造方法を提供することにある。 Another object to be solved in the present invention is to provide a method for producing a food composition having excellent aroma and / or flavor retention of flavor components.
他方、本発明おける他の解決しようとする課題は、飲食品等の添加対象物における香料成分の香気及び/又は香味の保留性を改善する方法を提供することにある。 On the other hand, another problem to be solved in the present invention is to provide a method for improving the aroma and / or the retention of flavor of a flavor component in an additive object such as food and drink.
本発明者らは、鋭意検討の結果、香料成分、シクロデキストリン、及び、特定のC3−C22の炭化水素基含有化合物を組み合わせた香料組成物、ならびに、香気及び/又は香味向上方法を用いることにより、香料成分の香気及び/又は香味の保留性向上が可能になることを見出し、このような知見に基づき、本発明を完成させた。 As a result of diligent studies, the present inventors use a fragrance composition combining a fragrance component, cyclodextrin, and a specific C 3- C 22 hydrocarbon group-containing compound, and a fragrance and / or flavor improving method. It was found that this makes it possible to improve the retention of the aroma and / or flavor of the fragrance component, and based on such findings, the present invention has been completed.
本発明は、次の各記載の態様を含む。 The present invention includes the following aspects.
[1]香料成分、シクロデキストリン、及び、C3−C22の炭化水素基含有化合物を含む香料組成物。 [1] perfume ingredients, cyclodextrin, and, perfume composition containing a hydrocarbon group-containing compound C 3 -C 22.
[2]上記C3−C22の炭化水素基含有化合物が、C4−C8の1〜2価アルコール化合物である、[1]記載の香料組成物。 [2] The fragrance composition according to [1], wherein the hydrocarbon group-containing compound of C 3- C 22 is a 1- or divalent alcohol compound of C 4- C 8 .
[3]上記シクロデキストリンが、α−シクロデキストリンである、[1]又は[2]に記載の香料組成物。 [3] The fragrance composition according to [1] or [2], wherein the cyclodextrin is α-cyclodextrin.
[4]上記香料組成物中、上記C3−C22の炭化水素基含有化合物の含有量は、4.0〜20質量%である、[1]〜[3]のいずれか1に記載の香料組成物。 [4] The above-mentioned one of [1] to [3], wherein the content of the hydrocarbon group-containing compound of C 3- C 22 in the fragrance composition is 4.0 to 20% by mass. Fragrance composition.
[5]上記香料組成物中、上記シクロデキストリンの含有量は、20〜99質量%である、[1]〜[4]のいずれか1に記載の香料組成物。 [5] The fragrance composition according to any one of [1] to [4], wherein the content of the cyclodextrin in the fragrance composition is 20 to 99% by mass.
[6]上記香料組成物中、上記C3−C22の炭化水素基含有化合物1質量部に対する、上記シクロデキストリンの含有比率は、5.0〜25質量部である、[1]〜[5]のいずれか1に記載の香料組成物。 [6] In the fragrance composition, the content ratio of the cyclodextrin to 1 part by mass of the hydrocarbon group-containing compound of C 3- C 22 is 5.0 to 25 parts by mass, [1] to [5]. ]. The fragrance composition according to any one of.
[7]さらに、酵母細胞壁を含む、[1]〜[6]のいずれか1に記載の香料組成物。 [7] The fragrance composition according to any one of [1] to [6], further comprising a yeast cell wall.
[8]加熱調理用、及び/又は、保存飲食品用である、[1]〜[7]のいずれか1に記載の香料組成物。 [8] The flavor composition according to any one of [1] to [7], which is used for cooking and / or for preserved foods and drinks.
[9]水分含量30質量%以下である、[1]〜[8]のいずれか1に記載の香料組成物。 [9] The fragrance composition according to any one of [1] to [8], which has a water content of 30% by mass or less.
[10][1]〜[9]のいずれか1に記載の香料組成物を含む食品組成物。 [10] A food composition containing the perfume composition according to any one of [1] to [9].
[11]加熱調理用、及び/又は、保存飲食品用である、[10]に記載の食品組成物。 [11] The food composition according to [10], which is for cooking and / or for preserved foods and drinks.
[12]水分含量30質量%以下である、[10]又は[11]に記載の食品組成物。 [12] The food composition according to [10] or [11], which has a water content of 30% by mass or less.
[13]香料成分、シクロデキストリン、及び、C3−C22の炭化水素基含有化合物を混合して混合物を得る工程(1)、並びに、
上記工程(1)で得られた混合物を用いて香料組成物を調製する工程(2)を含む、[1]〜[9]のいずれか1に記載の香料組成物の製造方法。
[13] perfume ingredients, cyclodextrin, and, obtaining a mixture by mixing a hydrocarbon group-containing compound of C 3 -C 22 (1), and,
The method for producing a fragrance composition according to any one of [1] to [9], which comprises the step (2) of preparing a fragrance composition using the mixture obtained in the above step (1).
[14][1]〜[9]のいずれか1に記載の香料組成物を用いて食品組成物を製造する工程(3)を含む、食品組成物の製造方法。 [14] A method for producing a food composition, which comprises a step (3) of producing a food composition using the flavor composition according to any one of [1] to [9].
[15][1]〜[9]のいずれか1に記載の香料組成物を用いて食品組成物を製造する工程(3)を含む、香料成分の香気及び、/又は香味向上方法。 [15] A method for improving the aroma and / or flavor of a flavor component, which comprises the step (3) of producing a food composition using the flavor composition according to any one of [1] to [9].
[16]C3−C22の炭化水素基含有化合物を含有する、香料成分の香気及び/又は香味の保留性を高めるための組成物。 [16] A composition containing a hydrocarbon group-containing compound of C 3- C 22 for enhancing the aroma and / or flavor retention of a fragrance component.
[17]上記C3−C22の炭化水素基含有化合物が、C4−C8の1〜2価アルコール化合物である、[16]に記載の組成物。 [17] The composition according to [16], wherein the hydrocarbon group-containing compound of C 3- C 22 is a 1- or divalent alcohol compound of C 4- C 8 .
[18]香料成分;
シクロデキストリン;並びに、
香料成分の香気及び/又は香味の保留性を高めるために有効な量の、C3−C22の炭化水素基含有化合物;
を含有する、香料組成物。
[18] Fragrance ingredient;
Cyclodextrin; and
An amount of a C 3- C 22 hydrocarbon group-containing compound effective for enhancing the aroma and / or flavor retention of the fragrance component;
A fragrance composition containing.
[19]香料成分、シクロデキストリン、並びに、香料成分の香気及び/又は香味の保留性を高めるために有効な量の、C3−C22の炭化水素基含有化合物を混合する工程(4)を含む、香料組成物の製造方法。 [19] perfume ingredients, cyclodextrin, and, in an amount effective to enhance the retention of aroma and / or flavor of perfume ingredients, mixing the hydrocarbon group-containing compound C 3 -C 22 (4) A method for producing a fragrance composition, including.
[20]香料成分の香気及び/又は香味の保留性を高めるために有効な量の、C3−C22の炭化水素基含有化合物を、香料成分、及び、シクロデキストリンを含有する香料組成物に適用する工程(5)を含む、香料成分の香気及び/又は香味の保留性を高めるための方法。 [20] An amount of a C 3- C 22 hydrocarbon group-containing compound effective for enhancing the aroma and / or flavor retention of the fragrance component is added to the fragrance component and the fragrance composition containing cyclodextrin. A method for enhancing the aroma and / or flavor retention of a fragrance component, which comprises the step (5) of application.
[21]香料成分、シクロデキストリン、及び、C3−C22の炭化水素基含有化合物を含む香料組成物であって、
上記炭化水素基含有化合物は、C3−C22の直鎖構造を持つ炭化水素基を含む化合物、1つ又は複数のメチル基又はエチル基で置換されているC3−C18の直鎖構造を持つ炭化水素基を含む化合物、C3−C6シクロアルキルを含む化合物、C6−C12のスピロ炭化水素基を含む化合物、及び、C6−C12の芳香族炭化水素基を含む化合物からなる群より選択される、香料組成物。
[21] perfume ingredients, cyclodextrin, and, a perfume composition containing a hydrocarbon group-containing compound C 3 -C 22,
The hydrocarbon group-containing compound is a compound containing a hydrocarbon group having a linear structure of C 3 -C 22, 1 or more linear structure of C 3 -C 18 substituted with a methyl group or an ethyl group Compounds containing hydrocarbon groups with C 3- C 6 cycloalkyl, compounds containing C 6- C 12 spiro hydrocarbon groups, and compounds containing C 6- C 12 aromatic hydrocarbon groups A fragrance composition selected from the group consisting of.
[22]上記C3−C22の炭化水素基含有化合物が、アルコール化合物、アルデヒド化合物、ケトン化合物、カルボン酸化合物、又は、エステル化合物である、[21]に記載の香料組成物。 [22] The fragrance composition according to [21], wherein the hydrocarbon group-containing compound of C 3- C 22 is an alcohol compound, an aldehyde compound, a ketone compound, a carboxylic acid compound, or an ester compound.
[23]上記C3−C22の炭化水素基含有化合物が、ラクトン化合物、シクロアルキル化合物、スピロ化合物、又は、芳香族化合物である、[21]又は[22]に記載の香料組成物。 [23] The fragrance composition according to [21] or [22], wherein the hydrocarbon group-containing compound of C 3- C 22 is a lactone compound, a cycloalkyl compound, a spiro compound, or an aromatic compound.
本発明の香料組成物を用いることにより、上記香料組成物中、ないし、飲食品組成物等の添加対象物中における香料成分の、香気及び/又は香味の優れた保留性を得ることが可能となる。より詳細には、例えば、加熱調理等の加熱工程後や長期保管後等においても、香料成分の香気及び/又は香味の優れた保留性を得ることが可能となる。 By using the perfume composition of the present invention, it is possible to obtain excellent retention of aroma and / or flavor of the perfume component in the above-mentioned perfume composition or in an addition target such as a food or drink composition. Become. More specifically, for example, it is possible to obtain excellent retention of the aroma and / or flavor of the perfume component even after a heating step such as cooking or after long-term storage.
また、本発明の香料組成物及び、飲食品組成物の製造方法を用いることにより、香気及び/又は香味の優れた保留性を有する香料用組成物及び、飲食品組成物を簡便に得ることができる。 Further, by using the perfume composition of the present invention and the method for producing a food or drink composition, it is possible to easily obtain a perfume composition or a food or drink composition having excellent retention of aroma and / or flavor. it can.
また、本発明の香気及び/又は香味向上方法を用いることにより、飲食品などの添加対象物中の香料成分、もしくは、上記香料組成物中の香料成分、又は、その両方による香気及び/又は香味の保留性を簡便に改善することが可能となる。より詳細には、例えば、加熱調理等の加熱工程後や長期保管後等においても、香料成分の香気及び/又は香味の保留性を簡便に高めることが可能となる。 Further, by using the aroma and / or flavor improving method of the present invention, the aroma and / or flavor due to the perfume component in the addition target such as food and drink, the perfume component in the above perfume composition, or both. It is possible to easily improve the holding property of. More specifically, for example, even after a heating process such as cooking or after long-term storage, the aroma and / or flavor retention of the perfume component can be easily enhanced.
また、本発明の香料成分の香気及び/又は香味の保留性を高めるための方法を用いることにより、飲食品などの添加対象物中の香料成分、もしくは、上記香料組成物中の香料成分、又は、その両方による香気及び/又は香味の保留性を簡便に改善することが可能となる。より詳細には、例えば、加熱調理等の加熱工程後や長期保管後等においても、香料成分の香気及び/又は香味の保留性を簡便に高めることが可能となる。 Further, by using the method for enhancing the aroma and / or the retention of the flavor of the flavor component of the present invention, the flavor component in the addition target such as food and drink, or the flavor component in the above-mentioned flavor composition, or , It is possible to easily improve the retention of aroma and / or flavor due to both. More specifically, for example, even after a heating process such as cooking or after long-term storage, the aroma and / or flavor retention of the perfume component can be easily enhanced.
本発明は、香料成分、シクロデキストリン、及び、C3−C22の炭化水素基含有化合物を含む香料組成物等に関するものである。 The present invention, perfume ingredients, cyclodextrin, and to a perfume composition or the like containing a hydrocarbon group-containing compound C 3 -C 22.
また、本発明は、上記香料組成物を用いて食品組成物を製造する工程(3)を含む、
香料成分の香気又は香味向上方法等に関するものである。
The present invention also includes a step (3) of producing a food composition using the above-mentioned flavor composition.
It relates to the aroma of a fragrance component or a method for improving the flavor.
<香料組成物等>
本発明の香料組成物は、香料成分、シクロデキストリン、及び、C3−C22の炭化水素基含有化合物を含む。
<Fragrance composition, etc.>
The fragrance composition of the present invention contains a fragrance component, cyclodextrin, and a C 3- C 22 hydrocarbon group-containing compound.
(香料成分)
本発明の香料組成物において、香料成分を含む。
(Fragrance ingredient)
The fragrance composition of the present invention contains a fragrance component.
本発明の香料組成物は、上記構成を有することにより、上記香料組成物中、ないし、飲食品組成物等の添加対象物中における香料成分の、香気及び/又は香味の優れた保留性を有する香料組成物となる。 By having the above structure, the perfume composition of the present invention has excellent retention of aroma and / or flavor of the perfume component in the perfume composition or in the addition target such as the food and drink composition. It becomes a fragrance composition.
なお、本発明における香料組成物とは、香気もしくは香味、又は、その両方を強め得る組成物をいい、香気もしくは香味、又は、その両方を付加、向上させ得る場合のみならず、本発明を用いない場合よりも香気もしくは香味、又は、その両方が失われにくくし得る場合も含み、また、香料成分の揮散や変性、分解、失活の程度を抑制、又は、遅らせ得る場合も含む。 The fragrance composition in the present invention refers to a composition capable of enhancing aroma and / or aroma, and the present invention is used not only when aroma and / or aroma can be added and improved. It also includes cases where the aroma and / or flavor can be less likely to be lost than when it is not present, and also includes cases where the degree of volatilization, denaturation, decomposition, and deactivation of the perfume component can be suppressed or delayed.
本発明の香料組成物によって香気及び/又は香味が増強される香料成分は、香り、又は、味を形成し得るものであれば、特に限定はされず、各種の合成香料、天然精油、合成精油、柑橘油、動物性香料、その他の通常香料組成物を調製する際に使用される成分であり得る。 The fragrance component whose aroma and / or flavor is enhanced by the fragrance composition of the present invention is not particularly limited as long as it can form a fragrance or taste, and various synthetic fragrances, natural essential oils, and synthetic essential oils. , Citrus oils, animal flavors, and other commonly used ingredients used in the preparation of flavor compositions.
本発明の香料成分には、香辛料抽出物、香辛料中の香味成分、及び、香味成分の合成品から生ずる香味成分も含まれる。すなわち、スパイスやハーブなどを含む、香辛料自体、香辛料抽出物、香辛料中の香味成分、及び、香味成分の合成品をもすべて含む。 The flavor component of the present invention also includes a spice extract, a flavor component in the spice, and a flavor component generated from a synthetic product of the flavor component. That is, the spice itself, including spices and herbs, the spice extract, the flavor component in the spice, and the synthetic product of the flavor component are all included.
上記スパイスとは、食品に風味付けの目的で比較的少量使用される種々の植物由来の芳香性樹皮、根、根茎、蕾、種子、果実、又は、果皮をいう。スパイスは、食用可能である限り限定はされないが、具体的には、アサの種子、アサフェチダの根、アサフェチダの根茎、アジョワンの種子、アニスの種子、ウイキョウの種子、ウコンの根、ウコンの根茎、オールスパイスの果実、オールスパイスの未成熟果実、オレンジの果皮、ガジュツの根、ガジュツの根茎、カショウの果皮、カショウの果実、カショウの未成熟果実、カシアの樹皮、カフィアライムの果実、カフィアライムの未成熟果実、ガランガルの根、ガランガルの根茎、カルダモンの種子、カルダモンの果実、カルダモンの未成熟果実、カンゾウの根、カンゾウの根茎、キャラウェイの種子、クチナシの果実、クミンの種子、クローブの蕾、ケシの種子、ケーパーの蕾、コショウ(黒コショウを含む)の果実、コショウ(黒コショウを含む)の未成熟果実、ごまの種子、コリアンダーの種子、サフランのめしべ、サンショウの果実、サンショウの未成熟果実、シソの種子、シナモンの樹皮、ジュニパーベリーの果実、しょうが、スターアニスの果実、スターアニスの未成熟果実、西洋わさび、セロリの種子、タマリンドの果実、ディルの種子、とうがらし、ナツメグの種子の仁、ナツメグの種皮(メースをいう。)、ニジェラの種子、ニンニク、バジルの種子、パセリの種子、バニラの果実、バニラの未成熟果実、パプリカ、パラダイスグレインの種子、バラの果実(ローズヒップをいう。)、フェネグリークの種子、ピンクペッパーの果実、マスタードの種子、みかんの果皮、ゆずの果皮、レモンの果皮、ロングペッパーの果実、ロングペッパーの未成熟果実、及び、わさびの根茎等があげられる。 The spice refers to various plant-derived aromatic bark, roots, rhizomes, buds, seeds, fruits, or pericarp used in foods in relatively small amounts for the purpose of flavoring. Spices are not limited as long as they are edible, but specifically, asa seeds, asafetida roots, asafetida rhizomes, ajowan seeds, anis seeds, uikyo seeds, corn roots, turmeric rhizomes, All-spiced fruit, all-spiced immature fruit, orange peel, gajutsu root, gajutsu rhizome, kasho peel, kasho fruit, kasho immature fruit, cassia bark, kafia lime fruit, kafia lime Immature fruit, galangal root, galangal rootstock, cardamon seed, cardamon fruit, cardamon immature fruit, kanzo root, kanzo root, caraway seed, cutinashi fruit, cumin seed, clove bud , Poppy seeds, caper buds, pepper (including black pepper) fruits, pepper (including black pepper) immature fruits, sesame seeds, coriander seeds, saffron mess, sunshaw fruits, sunshaw Immature fruits, perilla seeds, cinnamon bark, juniper berry fruits, ginger, staranis fruits, staranis immature fruits, western wasabi, celery seeds, tamarind fruits, dill seeds, sardines, nutmeg Seed seeds, nutmeg seed coat (meaning mace), nigera seeds, garlic, basil seeds, parsley seeds, vanilla fruits, vanilla immature fruits, paprika, paradise grain seeds, rose fruits ( Rose hips.), Fene Greek seeds, pink pepper fruits, mustard seeds, tangerine peels, yuzu peels, lemon peels, long pepper fruits, long pepper immature fruits, and wasabi rhizomes, etc. Can be given.
上記ハーブとは、食品に風味付けの目的で薬味として比較的少量使用される種々の主に草本植物の葉、茎、根、及び、花からなり、生のまま、又は、乾燥したものが使用されるものをいう。ハーブは、食用可能である限り限定はされないが、具体的には、アニスの葉、アニスの茎、アンゼリカ、ウイキョウの葉、ウイキョウの茎、エシャロット、オレガノ、カフィアライムの葉、カモミール、カレープラント、カレーリーフ、キャットニップ、キャラウェイの葉、キャラウェイの茎、クレソン、コリアンダーの葉、コリアンダーの茎、サッサフラス、サボリー、サラダバーネット、サンショウの花、サンショウの葉、シソの葉、シソの花穂、ジャスミン、ステビア、スペアミント、セージ、セロリの葉、セロリの茎、センテッドゼラニウム、ソレル、タイム、タデ、タマネギ、タラゴン、ダンディライオン、チャイブ(あさつきを含む。)、チャービル、ディルの葉、ディルの茎、ドクダミ、ナスタチウム、ニガヨモギ、にら、ハイビスカス、バジルの葉、バジルの茎、パセリの葉、パセリの茎、ハッカ、バラの花(ローズをいう。)、ヒソップ、ペパーミント、ベルガモット、ホースミント、ボリジ、マーシュ、マスタードの葉、マスタードの茎、マジョラム、ミョウガ、ヤロウ、ユーカリプタス、ヨモギ、ラベンダー、リンデン、ルッコラ、ルバーブ、レモングラス、レモンバーム、レモンバーベナ、ローズマリー、ローレル、わさびの葉、及び、わさびの葉柄等をあげることができる。 The above herbs consist of leaves, stems, roots, and flowers of various herbaceous plants that are used in relatively small amounts as condiments for the purpose of flavoring foods, and are used raw or dried. It means what is done. Herbs are not limited as long as they are edible, but specifically, anise leaves, anise stems, angelica, Japanese pepper leaves, Japanese pepper stems, chervil, oregano, kafia lime leaves, chamomile, curry plants, Curry leaf, cat nip, caraway leaf, caraway stem, cresson, coriander leaf, coriander stem, sassaflas, savory, salad burnet, sansho flower, sansho leaf, perilla leaf, perilla flower spike, Jasmine, stevia, spearmint, sage, celery leaves, celery stems, sented geranium, sorel, thyme, tade, onions, tarragon, dandy lions, chives (including asatsuki), chervil, dill leaves, dill stems, Dill, Nastatium, Nigayomogi, Nira, Hibiscus, Basil leaves, Basil stems, Parsley leaves, Parsley stems, Hakka, Rose flowers (referring to rose), Hisop, Peppermint, Bergamot, Horsemint, Borigi, Marsh, mustard leaves, mustard stalks, majoram, myoga, yarrow, eucalyptus, yomogi, lavender, linden, luccola, rubarb, lemongrass, lemon balm, lemon verbena, rosemary, laurel, wasabi leaf, and wasabi leaf pattern Etc. can be given.
上記香味成分は、上述した成分以外であっても、食用可能である限り限定はされない。香味成分としては、具体的には、バター香料、コーヒー香料;α−サンショオール、β−サンショオール、サンショアミド、スピラントールなどのアミド系辛味物質;カプサイシン、ジヒドロカプサイシン、ノルジヒドロカプサイシン、ホモジヒドロカプサイシン、ホモカプサイシン、バニリルペラルゴアミドなどのカプサイシン類;ピペリン、イソピペリン、イソシャビシン、シャビシン、ピペラニン、ピペリジンなどのピペリン類;ジンゲロン、ショーガオール、ジンゲロールなどのジンゲロール類;アリルイソチオシアネート、β−フェネチルイソチオシアネート、6−メチルチオヘキシルイソチオシアネート、ω−ペンテニルイソチオシアネート、p−ヒドロキシベンジルイソチオシアネート、4−メチルチオブテニルイソチオシアネート、ブチルイソチオシアネートなどのイソチオシアネート類;(−)−ポリゴジアールなどのポリゴジアール類;ワサビ香料類(アリルイソチオシアネート)等をあげることができる。 The flavor component is not limited as long as it is edible, even if it is not the component described above. Specific examples of the flavor components include butter fragrance and coffee fragrance; amide-based spicy substances such as α-sanshool, β-sanshool, sanshamide, and spirantol; capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, Capsaicins such as homocapsaicin and vanillyl pelargamide; piperines such as piperine, isopiperin, isoshabisin, shabisin, piperanin and piperidine; gingerols such as gingeron, shogaol and gingerol; allyl isothiocyanate, β-phenethyl isothiocyanate, 6 -Isothiocyanates such as methylthiohexyl isothiocyanate, ω-pentenyl isothiocyanate, p-hydroxybenzyl isothiocyanate, 4-methylthiobutenyl isothiocyanate, butyl isothiocyanate; (-)-polygodials such as polygodial; wasabi fragrances ( Allyl isothiocyanate) and the like can be mentioned.
さらに、香味成分としては、ノニル酸バニリルアミドなどのアルカン酸バニリルアミド(アルカン酸の炭素数が7〜12)、バニリンプロピレングリコールアセタールなどのバニリンアルキレングリコールアセタール(アルキレンの炭素数が3〜6)、エチルバニリンアルキレングリコールアセタール(アルキレンの炭素数が3〜6)、3−L―メントキシプロパン―1,2―ジオール、N―アルキル−p−メンタン−3−カルボキサミド、3−L―メントキシ−2−メチルプロパン―1,2―ジオール、p−メンタン−3,8−ジオール、2−L−メントキシエタン−1−オール、3−L−メントキシプロパン−1−オール、4−L−メントキシブタン−1−オール、3−ヒドロキシブタン酸メンチル、乳酸メンチル、メントールグリセリンケタール、2−(2−L−メンチルオキシエチル)エタノール、グリオキシル酸メンチル、N−メチル−2,2−イソプロピルメチル−3−メチルブタンアミド、2−ピロリドン−5−カルボン酸メンチル、コハク酸モノメンチル、コハク酸モノメンチルのアルカリ金属塩、コハク酸モノメンチルのアルカリ土類金属塩、バニリルエチルエーテル、バニリルプロピルエーテル、バニリンプロピレングリコールアセタール、バニリルブチルエーテル、バニリルブチルエーテル酢酸エステル、カビシン等、(3−アミノ−3−カルボキシプロピル)ジメチルスルホニウム塩化物、α−アミルシンナムアルデヒド、アンモニウムイソバレレート、イオノン、イソアミルアルコール、イソキノリン、イソブタノール、イソブチルアルデヒド、イソプロパノール、イソペンチルアミン、イソ酪酸エチル、2―エチル―3,5―ジメチルピラジン、及び、2―エチル―3,6―ジメチルピラジン、及び、それらの混合物、エチルバニリン、2−エチルピラジン、3−エチルピリジン、2―エチル―3―メチルピラジン、2―エチル―5―メチルピラジン、2−エチル−6−メチルピラジン、5−エチル−2―メチルピリジン、オクタン酸エチル、ギ酸イソアミル、クエン酸三エチル、クミンアルデヒド、ゲラニアール、酢酸シクロヘキシル、酢酸シンナミル、酢酸フェネチル、酢酸ブチル、酢酸ベンジル、酢酸ボルニル、酢酸l−メンチル、サリチル酸メチル、2,3−ジエチルピラジン、2,3−ジエチル−5−メチルピラジン、シクロヘキシルプロピオン酸アリル、1,8−シネオール、ジヒドロアクチンジオライド、脂肪酸類、脂肪族高級アルコール類、脂肪族高級アルデヒド類、脂肪族高級炭化水素類、2,3−ジメチルピラジン、2,5−ジメチルピラジン、2,6−ジメチルピラジン、2,6−ジメチルピリジン、(Z)−ジャスモン、シンナミルアルコール、シンナムアルデヒド、チオエーテル類、チオール類、ディルエーテル、5,6,7,8−テトラヒドロキノキサリン、2,3,5,6―テトラメチルピラジン、サビネン、ジンギベレン、セリネン、ターピネン、ターピノレン、α−フムレン、テルペン系炭化水素類、2,3,5‐トリメチルピラジン、バニリン、パラメチルアセトフェノン、4−ビニルグアイアコール、ピペロナール、フェニル酢酸イソアミル、フェニル酢酸イソブチル、フェニル酢酸エチル、フェネチルアミン、フェノールエーテル類、ブタノール、ブチルアミン、ブチルアルデヒド、フルフラール、及び、その誘導体、プロパノール、プロピオンアルデヒド、プロピオン酸イソアミル、プロピオン酸エチル、プロピオン酸ベンジル、(Z)−3−ヘキセナール、(Z)−3−ヘキセノール、ヘキサン酸アリル、ヘキサン酸エチル、ヘプタン酸エチル、l−ペリラアルデヒド、2−ペンタノール、1−ペンテン−3−オール、芳香族アルコール類、芳香族アルデヒド類、d−ボルネオール、5―メチルキノキサリン、6−メチルキノリン、5−メチル−6,7−ジヒドロ−5H−シクロペンタピラジン、1−メチルナフタレン、メチルβ―ナフチルケトン、2−メチルピラジン、上記以外のピラジン類、上記以外のピリジン類、メチオナール、2―メチルブタノール、2−メチルブチルアルデヒド、(E)−2−メチル−2−ブテナール、3−メチル−2−ブテナール、3−メチル−2−ブテノール等をあげることができる。 Further, as flavor components, alkanoic acid vanillylamide such as nonyl acid vanillylamide (alkanoic acid has 7 to 12 carbon atoms), vanillin alkylene glycol acetal such as vanillin propylene glycol acetal (alkylene having 3 to 6 carbon atoms), and ethyl vanillin. Alkylene glycol acetal (alkylene has 3 to 6 carbon atoms), 3-L-mentoxypropane-1,2-diol, N-alkyl-p-menthan-3-carboxamide, 3-L-mentoxy-2-methylpropane -1,2-diol, p-menthan-3,8-diol, 2-L-mentoxyetane-1-ol, 3-L-mentoxypropane-1-ol, 4-L-mentoxybutane-1 -Ol, menthyl 3-hydroxybutanoate, menthyl lactate, menthol glycerin ketal, 2- (2-L-mentyloxyethyl) ethanol, menthyl glyoxylate, N-methyl-2,2-isopropylmethyl-3-methylbutaneamide , 2-Pyrrolidone-5-Mentyl carboxylate, Monomentyl succinate, Alkali metal salt of Monomentyl succinate, Alkaline earth metal salt of Monomentyl succinate, Vanillyl ethyl ether, Vanillyl propyl ether, Vanillin propylene glycol acetal, Vanillyl Butyl ether, vanillyl butyl ether acetal ester, kabisin, etc., (3-amino-3-carboxypropyl) dimethylsulfonium chloride, α-amylcinnamaldehyde, ammonium isovalerate, ionone, isoamyl alcohol, isoquinoline, isobutanol, isobutylaldehyde, Isopropanol, isopentylamine, ethyl isobutyrate, 2-ethyl-3,5-dimethylpyrazine, and 2-ethyl-3,6-dimethylpyrazine, and mixtures thereof, ethyl vanillin, 2-ethylpyrazine, 3- Ethylpyridine, 2-ethyl-3-methylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 5-ethyl-2-methylpyridine, ethyl octanate, isoamyl formate, triethyl citrate , Cuminaldehyde, geranial, cyclohexyl acetate, cinnamyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, bornyl acetate, l-mentyl acetate, methyl salicylate, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine, Allyl cyclohexylpropionate, 1,8-cineole, di Hydroactin diolides, fatty acids, aliphatic higher alcohols, aliphatic higher aldehydes, aliphatic higher hydrocarbons, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2, 6-Dimethylpyridine, (Z) -Jasmon, cinnamyl alcohol, cinnamaldehyde, thioethers, thiols, dil ethers, 5,6,7,8-tetrahydroquinoxalin, 2,3,5,6-tetramethylpyrazine, Sabinen, gingiberene, serinen, tarpinen, terpinolene, α-humulene, terpene hydrocarbons, 2,3,5-trimethylpyrazine, vanillin, paramethylacetophenone, 4-vinylguaiacol, piperonal, isoamylphenylacetate, isobutylphenylacetate, Ethylphenylacetate, phenethylamine, phenol ethers, butanol, butylamine, butylaldehyde, furfural, and derivatives thereof, propanol, propionaldehyde, isoamylpropionate, ethyl propionate, benzyl propionate, (Z) -3-hexenal, ( Z) -3-hexenol, allyl hexanoate, ethyl hexanoate, ethyl heptate, l-perylaldehyde, 2-pentanol, 1-penten-3-ol, aromatic alcohols, aromatic aldehydes, d-borneol 5,-Methylquinoxalin, 6-methylquinolin, 5-methyl-6,7-dihydro-5H-cyclopentapyrazine, 1-methylnaphthalene, methylβ-naphthylketone, 2-methylpyrazine, pyrazines other than the above, the above Other pyridines, methionale, 2-methylbutanol, 2-methylbutylaldehyde, (E) -2-methyl-2-butenal, 3-methyl-2-butenal, 3-methyl-2-butenol, etc. can be mentioned. it can.
別の観点から、本発明の香料組成物に用いられる合成香料としては、例えば、「合成香料 化学と商品知識」(印藤元一著、化学工業日報社)等に記載のエステル類、アルコール類、アルデヒド類、ケトン類、フェノール類、エーテル類、ラクトン類、炭化水素類、含窒素化合物、含硫化合物類、又は、酸類等をあげることができる。 From another point of view, the synthetic fragrances used in the fragrance composition of the present invention include, for example, esters, alcohols, etc. described in "Synthetic fragrance chemistry and product knowledge" (written by Motokazu Indo, Kagaku Kogyo Nihonsha). Examples thereof include aldehydes, ketones, phenols, ethers, lactones, hydrocarbons, nitrogen-containing compounds, sulfur-containing compounds, acids and the like.
上記エステル類としては、限定はされないが、例えば、ギ酸プロピル、ギ酸ブチル、ギ酸アミル、ギ酸オクチル、ギ酸リナリル、ギ酸シトロネリル、ギ酸ゲラニル、ギ酸ネリル、ギ酸テルピニル、酢酸エチル、酢酸イソプロピル、酢酸イソアミル、酢酸ヘキシル、酢酸シス−3−ヘキセニル、酢酸トランス−2−ヘキセニル、酢酸オクチル、酢酸ノニル、酢酸デシル、酢酸ドデシル、酢酸ジメチルウンデカジエニル、酢酸スチラリル、酢酸オシメニル、酢酸ミルセニル、酢酸ジヒドロミルセニル、酢酸リナリル、酢酸シトロネリル、酢酸ゲラニル、酢酸ネリル、酢酸テトラヒドロムゴール、酢酸ラバンジュリル、酢酸ネロリドール、酢酸ジヒドロクミニル、酢酸テルピニル、酢酸シトリル、酢酸ノピル、酢酸ジヒドロテルピニル、酢酸2,4−ジメチル−3−シクロヘキセニルメチル、酢酸ミラルディル、酢酸ベチコール、プロピオン酸デセニル、プロピオン酸リナリル、プロピオン酸ゲラニル、プロピオン酸ネリル、プロピオン酸テルピニル、プロピオン酸トリシクロデセニル、プロピオン酸スチラリル、プロピオン酸アニシル、酪酸オクチル、酪酸ネリル、酪酸シンナミル、イソ酪酸イソプロピル、イソ酪酸オクチル、イソ酪酸リナリル、イソ酪酸ネリル、イソ吉草酸リナリル、イソ吉草酸テルピニル、イソ吉草酸フェニルエチル、イソ吉草酸イソアミル、イソ吉草酸エチル、2−メチル吉草酸2−メチルペンチル、3−ヒドロキシヘキサン酸メチル、3−ヒドロキシヘキサン酸エチル、オクタン酸メチル、オクタン酸オクチル、オクタン酸リナリル、ノナン酸メチル、ウンデシレン酸メチル、安息香酸リナリル、ケイヒ酸メチル、アンゲリカ酸イソプレニル、ゲラン酸メチル、クエン酸トリエチル、アセト酢酸エチル、2−ヘキシルアセト酢酸エチル、ベンジルアセト酢酸エチル、2−エチル酪酸アリル、3−ヒドロキシ酪酸エチル、2−メチル酪酸エチル、2−メチル酪酸メチル、N−メチルアントラニル酸メチル、酪酸、酪酸イソアミル、酪酸エチル、酪酸シクロヘキシル、酪酸ブチル、ノナン酸エチル、デカン酸エチル、2,4−デカジエン酸エチル、2,4−デカジエン酸プロピル、アントラニル酸メチル、及び、リナリル、N−メチルアントラニル酸エチル等をあげることができる。 The esters are not limited, but are, for example, propyl formate, butyl formate, amyl formate, octyl formate, linalyl formate, citronellyl formate, geranyl formate, neryl formate, terpinyl formate, ethyl acetate, isopropyl acetate, isoamyl acetate, acetic acid. Hexil, cis-3-hexenyl acetate, trans-2-hexenyl acetate, octyl acetate, nonyl acetate, decyl acetate, dodecyl acetate, dimethylundecadienyl acetate, styralyl acetate, ossimenyl acetate, myrsenyl acetate, dihydromyrsenyl acetate, acetic acid Linaryl, citronellyl acetate, geranyl acetate, neryl acetate, tetrahydromugor acetate, lavandryl acetate, nerolidol acetate, dihydrocuminyl acetate, terpinyl acetate, citril acetate, nopill acetate, dihydroterpinyl acetate, 2,4-dimethyl-dimethyl acetate 3-Cyclohexenylmethyl, mirroraldyl acetate, beticol acetate, decenyl propionate, linaryl propionate, geranyl propionate, neryl propionate, terpinyl propionate, tricyclodecenyl propionate, styralyl propionate, anisyl propionate, octyl butyrate , Neryl butyrate, cinnamyl butyrate, isopropyl isobutyrate, octyl isobutyrate, linaryl isobutyrate, neryl isobutyrate, linalyl isovalerate, terpinyl isovalerate, phenylethyl isovalerate, isoamyl isovalerate, ethyl isovalerate, 2, -Methyl valerate 2-methylpentyl, methyl 3-hydroxyhexanoate, ethyl 3-hydroxyhexanoate, methyl octanate, octyl octanate, linaryl octanoate, methyl nonanoate, methyl undesylene, linaryl benzoate, methyl silicate , Isoprenyl angelica, methyl gelane, triethyl citrate, ethyl acetoacetate, ethyl 2-hexylacetoacetate, ethyl benzylacetate, allyl 2-ethylbutyrate, ethyl 3-hydroxybutyrate, ethyl 2-methylbutyrate, 2-methyl Methyl butyrate, methyl N-methylanthranilate, butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, ethyl nonanoate, ethyl decanoate, ethyl 2,4-decadienate, propyl 2,4-decadienate, anthranylic acid Methyl, linaryl, ethyl N-methylanthranylate and the like can be mentioned.
上記アルコール類としては、限定はされないが、例えば、3−ヘプタノール、1−ノナノール、1−ウンデカノール、2−ウンデカノール、1−ドデカノール、プレノール、10−ウンデセン−1−オール、ジヒドロリナロール、テトラヒドロムゴール、ミルセノール、ジヒドロミルセノール、テトラヒドロミルセノール、オシメノール、テルピネオール、ホートリエノール、3−ツヤノール、ベンジルアルコール、β−フェニルエチルアルコール、α−フェニルエチルアルコール、3−メチル−1−ペンタノール、1−ヘプタノール、2−ヘプタノール、3−オクタノール、1−ノナノール、2−ノナノール、2,6−ジメチルヘプタノール、1−デカノール、トランス−2−ヘキセノール、シス−4−ヘキセノール、メチルトリメチルシクロペンテニルブテノール、シトロネロール、ジヒドロミルセノール、ロジノール、ゲラニオール、ネロール、リナロール、テトラヒドロリナロール、ジメチルオクタノール、ヒドロキシシトロネロール、プレゴール、イソプレゴール、メントール、テルピネオール、ジヒドロテルピネオール、カルベオール、ジヒドロカルベオール、ペリラアルコール、4−ツヤノール、ミルテノール、α−フェンキルアルコール、ファルネソール、ネロリドール、セドレノール、アニスアルコール、ヒドロトロパアルコール、3−フェニルプロピルアルコール、シンナミックアルコール、アミルシンナミックアルコール等をあげることができる。 Examples of the alcohols include, but are not limited to, 3-heptanol, 1-nonanol, 1-undecanol, 2-undecanol, 1-dodecanol, plenol, 10-undecene-1-ol, dihydrolinalol, tetrahydromugor, and the like. Myrcenol, Dihydromilsenol, Tetrahydromilsenol, Osimenor, Terpineol, Hortrienol, 3-Tyanol, benzyl alcohol, β-phenylethyl alcohol, α-phenylethyl alcohol, 3-Methyl-1-pentanol, 1- Heptanol, 2-heptanol, 3-octanol, 1-nonanol, 2-nonanol, 2,6-dimethylheptanol, 1-decanol, trans-2-hexenol, cis-4-hexenol, methyltrimethylcyclopentenylbutenol, citronellol , Dihydromilsenol, Loginol, Geraniol, Nerol, Linarol, Tetrahydrolinalol, Dimethyloctanol, Hydroxycitronerol, Pregor, Isopregor, Mentor, Terpineol, Dihydroterpineol, Carbeol, Dihydrocarbeol, Perilla alcohol, 4-Tyanol, Miltenol, Examples thereof include α-phenkyr alcohol, farnesol, nerolidol, sedrenol, anis alcohol, hydrotropa alcohol, 3-phenylpropyl alcohol, synamic alcohol, amyl synnamic alcohol and the like.
上記アルデヒド類としては、限定はされないが、例えば、アセトアルデヒド、n−ヘキサナール、n−ヘプタナール、n−オクタナール、n−ノナナール、2−メチルオクタナール、3,5,5−トリメチルヘキサナール、デカナール、ウンデカナール、2−メチルデカナール、ドデカナール、トリデカナール、テトラデカナール、トランス−2−ヘキセナール、(E)−2−デセナール、トランス−4−デセナール、シス−4−デセナール、トランス−2−デセナール、10−ウンデセナール、トランス−2−ウンデセナール、トランス−2−ドデセナール、3−ドデセナール、トランス−2−トリデセナール、2,4−ヘキサジエナール、2,4−デカジエナール、2,4−ドデカジエナール、5,9−ジメチル−4,8−デカジエナール、シトラール、ジメチルオクタナール、α−メチレンシトロネラール、シトロネリルオキシアセトアルデヒド、ミルテナール、ネラール、α−あるいはβ−シネンサール、マイラックアルデヒド、フェニルアセトアルデヒド、オクタナールジメチルアセタール、ノナナールジメチルアセタール、デカナールジメチルアセタール、デカナールジエチルアセタール、2−メチルウンデカナールジメチルアセタール、シトラールジメチルアセタール、シトラールジエチルアセタール、シトラールプロピレングリコールアセタール、n−バレルアルデヒド、イソバレルアルデヒド、2−メチルブタナール、2−ペンテナール、トランス−2−ヘプテナール、トランス−2−ノネナール、2,6−ジメチル−5−ペプテナール、2,4−ウンデカジエナール、トリメチルデカジエナール、シトロネラール、ヒドロキシシトロネラール、サフラナール、ベルンアルデヒド、ベンズアルデヒド、p−イソプロピルフェニルアセトアルデヒド、p−メチルヒドロトロパアルデヒド、フェニルプロピオンアルデヒド、2−メチル−3−(4−メチルフェニル)プロパナール、シクラメンアルデヒド、シンナミックアルデヒド、サリチルアルデヒド、アニスアルデヒド、p−メチルフェノキシアセトアルデヒド、アセトアルデヒドジエチルアセタール、シトロネリルメチルアセタール、アセトアルデヒド 2−フェニル−2,4−ペンタンジオールアセタール、2−ヘキセナールジエチルアセタール、シス−3−ヘキセナールジエチルアセタール、ヘプタナールジエチルアセタール、2−ヘキシル−5−メチル−1,3−ジオキソラン、4−(L−メントキシメチル)−2−(3’,4’−ジヒドロキシフェニル)−1,3−ジオキソラン、4−(L−メントキシメチル)−2−(3’−メトキシ−4’−ヒドロキシフェニル)−1,3−ジオキソラン、4−(L−メントキシメチル)−2−(3’−エトキシ−4’−ヒドロキシフェニル)−1,3−ジオキソラン、4−(L−メントキシメチル)−2−フェニル−1,3−ジオキソラン、4−(L−メントキシメチル)−2−(2’−ヒドロキシ−3’−メトキシフェニル)−1,3−ジオキソラン、4−(L−メントキシ−メチル)−2−(4’メトキシフェニル)−1,3−ジオキソラン、4−(L−メントキシメチル)−2−(3’,4’−メチレンジオキシフェニル)−1,3−ジオキソラン、シトロネラールシクロモノグリコールアセタール、ヒドロキシシトロネラールジメチルアセタール、フェニルアセトアルデヒドジメチルアセタール等をあげることができる。 The aldehydes are not limited, but for example, acetaldehyde, n-hexanal, n-heptanal, n-octanal, n-nonanal, 2-methyloctanal, 3,5,5-trimethylhexanal, decanal, and undecanal. , 2-Methyldecaneal, Dodecanal, Tridecaneal, Tetradecaneal, Trans-2-hexenal, (E) -2-Desenal, Trans-4-Desenal, Sis-4-Desenal, Trans-2-Desenal, 10- Undecenal, Trans-2-Undecenal, Trans-2-Dodecenal, 3-Dodecenal, Trans-2-Tridecenal, 2,4-Hexadienal, 2,4-Decadienal, 2,4-Dodecazienal, 5,9-dimethyl- 4,8-decadienal, citral, dimethyloctanal, α-methylene citroneral, citronellyloxyacetaldehyde, myltenal, neral, α- or β-sinensal, mylacaldehyde, phenylacetaldehyde, octanal dimethyl acetal, nonanal dimethyl Acetal, Decal Dimethyl Acetal, Decal Diethyl Acetal, 2-Methylundecal Dimethyl Acetal, Citral Dimethyl Acetal, Citral Diethyl Acetal, Citral Propropylene Glycol Acetal, n-Barrelaldehyde, Isobarrel Aldehyde, 2-Methylbutanal, 2- Pentenal, Trans-2-Heptenal, Trans-2-Nonenal, 2,6-dimethyl-5-Peptenal, 2,4-Undecadienal, trimethyldecadienal, Citroneral, Hydroxycitroneral, Safranal, Bernaldehyde, Benzaldehyde, p-isopropylphenylacetaldehyde, p-methylhydrotropaldehyde, phenylpropionaldehyde, 2-methyl-3- (4-methylphenyl) propanal, cyclamenaldehyde, synamic aldehyde, salicylaldehyde, anisaldehyde, p- Methylphenoxyacetaldehyde, acetaldehyde diethylacetal, citronellylmethylacetal, acetaldehyde 2-phenyl-2,4-pentanediol acetal, 2-hexenal diethylacetal, cis-3-hexenal diethylacetal, heptanal diethylacetal, 2-hexyl-5 -Methyl-1,3-dioxolane, 4- (L-mentoxymethyl) -2- (3', 4'-dihydroxyphenyl) -1,3-dioxolane, 4- (L-mentoxymethyl) -2- (3'-methoxy-4'-hydroxyphenyl) -1,3-dioxolane, 4- (L-mentoxymethyl) -2- (3'-ethoxy-4'-hydroxyphenyl) -1,3-dioxolane, 4- (L-mentoxymethyl) -2-phenyl-1,3-dioxolane, 4- (L-mentoxymethyl) -2- (2'-hydroxy-3'-methoxyphenyl) -1,3-dioxolane , 4- (L-mentoxy-methyl) -2- (4'methoxyphenyl) -1,3-dioxolane, 4- (L-mentoxymethyl) -2- (3', 4'-methylenedioxyphenyl) Examples thereof include -1,3-dioxolane, citroneral cyclomonoglycol acetal, hydroxycitronellal dimethyl acetal, phenylacetaldehyde dimethyl acetal and the like.
上記ケトン類としては、限定はされないが、例えば、2−ペンタノン、3−ヘキサノン、2−ヘプタノン、3−ヘプタノン、4−ヘプタノン、2−オクタノン、3−オクタノン、2−ノナノン、2−ウンデカノン、メチルヘプテノン、ジメチルオクテノン、ゲラニルアセトン、ファルネシルアセトン、2,3,5−トリメチル−4−シクロヘキセニル−1−メチルケトン、ネロン、ヌートカトン、ジヒドロヌートカトン、アセトフェノン、4,7−ジヒドロ−2−イソペンチル−2−メチル−1,3−ジオキセピン、2−ペンタノン、3−ヘキサノン、2−ヘプタノン、2,3−ヘキサジオン、3−ノナノン、エチルイソアミルケトン、ジアセチル、アミルシクロペンテノン、2−シクロペンチルシクロペンタノン、ヘキシルシクロペンタノン、ヘプチルシクロペンタノン、シス−ジャスモン、ジヒドロジャスモン、トリメチルペンチルシクロペンタノン、2−(2−(4−メチル)−3−シクロヘキセン−1−イル)プロピルシクロペンタノン、ダマスコン、α−ダイナスコン、トリメチルシクロヘキセニルブテノン、ヨノン、β―ヨノン、メチルヨノン、アリルヨノン、プリカトン、カシュメラン、l−カルボン、メントン、カンファー、p−メチルアセトフェノン、p−メトキシアセトフェノン、ベンジリデンアセトン、ラズベリーケトン、メチルナフチルケトン、ベンゾフェノン、フルフラールアセトン、ホモフロノール、マルトール、エチルマルトール、アセト酢酸エチルエチレングリコールケタール等をあげることができる。 The ketones are not limited, but are, for example, 2-pentanone, 3-hexanone, 2-heptanone, 3-heptanone, 4-heptanone, 2-octanone, 3-octanone, 2-nonanonone, 2-undecanone, and methylheptanone. , Dimethyloctenone, geranylacetone, farnesylacetone, 2,3,5-trimethyl-4-cyclohexenyl-1-methylketone, neron, nutcatone, dihydronutcatone, acetophenone, 4,7-dihydro-2-isopentyl-2- Methyl-1,3-dioxepine, 2-pentanone, 3-hexanone, 2-heptanone, 2,3-hexadione, 3-nonanone, ethylisoamyl ketone, diacetyl, amylcyclopentenone, 2-cyclopentylcyclopentanone, hexylcyclo Pentanone, heptylcyclopentanone, cis-jasmon, dihydrojasmon, trimethylpentylcyclopentanone, 2- (2- (4-methyl) -3-cyclohexene-1-yl) propylcyclopentanone, damascon, α-dynascon , Trimethylcyclohexenylbutenone, yonone, β-yonone, methylyonone, allylyonone, plicaton, cashmerelan, l-carboxylic, menton, camphor, p-methylacetophenone, p-methoxyacetophenone, benzylidene acetone, raspberry ketone, methylnaphthylketone, benzophenone, Examples thereof include furfuralacetone, homophronol, maltor, ethylmaltor, ethylacetoacetate ethylethylene glycol ketal and the like.
上記フェノール類としては、限定はされないが、例えば、チモール、カルバクロール、β−ナフトールイソブチルエーテル、アネトール、β−ナフトールメチルエーテル、β−ナフトールエチルエーテル、クレオゾール、ベラトロール、ヒドロキノンジメチルエーテル、2,6−ジメトキシフェノール、4−エチルグアヤコール、オイゲノール、イソオイゲノール、エチルイソオイゲノール、tert−ブチルヒドロキノンジメチルエーテル等をあげることができる。 The phenols are not limited, but are, for example, thymol, carbachlor, β-naphthol isobutyl ether, anator, β-naphthol methyl ether, β-naphthol ethyl ether, cleosol, veratrol, hydroquinone dimethyl ether, 2,6-dimethoxy. Examples thereof include phenol, 4-ethylguayacol, eugenol, isoeugenol, ethylisoeugenol, tert-butylhydroquinone dimethyl ether and the like.
上記エーテル類としては、限定はされないが、例えば、デシルビニルエーテル、α−テルピニルメチルエーテル、イソプロキセン、2,2−ジメチル−5−(1−メチル−1−プロペニル)−テトラヒドロフラン、ローズフラン、1,4−シネオール、ネロールオキサイド、2,2,6−トリメチル−6−ビニルテトラヒドロピラン、メチルヘキシルエーテル、オシメンエポキシド、リモネンオキサイド、ルボフィクス、カリオフィレンオキサイド、リナロールオキサイド、5−イソプロペニル−2−メチル−2−ビニルテトラヒドロフラン、ネロールオキサイド、ローズオキサイド等をあげることができる。 The ethers are not limited, but for example, decyl vinyl ether, α-terpinyl methyl ether, isoproxene, 2,2-dimethyl-5- (1-methyl-1-propenyl) -tetrahydrofuran, rose furan, and the like. 1,4-cineole, nerol oxide, 2,2,6-trimethyl-6-vinyltetrahydropyran, methylhexyl ether, osimene epoxide, limonene oxide, lubofix, cariophyllene oxide, linalol oxide, 5-isopropenyl-2-methyl -2-Vinyl tetrahydrofuran, nerol oxide, rose oxide and the like can be mentioned.
上記ラクトン類としては、限定はされないが、例えば、γ−ウンデカラクトン、δ−ドデカラクトン、γ−ヘキサラクトン、γ−ノナラクトン、γ−デカラクトン、γ−ドデカラクトン、ジャスンミラクトン、メチルγ−デカラクトン、7−デセノラクトン、ジャスモラクトン、プロピリデンフタリド、δ−ヘキサラクトン、δ−2−デセノラクトン、ε−ドデカラクトン、ジヒドロクマリン、クマリン等をあげることができる。 The lactones are not limited, but for example, γ-undecalactone, δ-dodecalactone, γ-hexalactone, γ-nonalactone, γ-decalactone, γ-dodecalactone, jasunmilactone, methyl γ-decalactone. , 7-Desenolactone, jasmolactone, propylidenephthalide, δ-hexalactone, δ-2-decenolactone, ε-dodecalactone, dihydrocoumarin, coumarin and the like.
上記炭化水素類としては、限定はされないが、例えば、オシメン、リモネン、α−フェランドレン、テルピネン、3−カレン、ビサボレン、バレンセン、アロオシメン、ミルセン、ファルネセン、α−ピネン、β−ピネン、カンフェン、テルピノーレン、p−サイメン、セドレン、β−カリオフィレン、カジネン等をあげることができる。 The hydrocarbons are not limited, but are, for example, ocimene, limonene, α-phellandrene, terpinene, 3-calene, bisabolen, valensen, aloosimene, myrcene, farnesen, α-pinene, β-pinene, camphene, terpinene. , P-cymen, sedrene, β-cariophyllene, kajinen and the like.
上記含窒素化合物、又は、含硫化合物類としては、限定はされないが、例えば、アントラニル酸メチル、アントラニル酸エチル、N−メチルアントラニル酸メチル、N−2’−メチルペンチリデンアントラニル酸メチル、リガントラール、ドデカンニトリル、2−トリデセンニトリル、ゲラニルニトリル、シトロネリルニトリル、3,7−ジメチル−2,6−ノナジエノニトリル、インドール、及び、その誘導体、5−メチル−3−ヘプタノンオキシム、リモネンチオール、1−P−メンテン−8−チオール、アントラニル酸ブチル、アントラニル酸シス−3−ヘキセニル、アントラニル酸フェニルエチル、アントラニル酸シンナミル、ジメチルスルフィド、8−メルカプトメントン等をあげることができる。 The nitrogen-containing compound or the sulfur-containing compound is not limited, and for example, methyl anthranilate, ethyl anthranilate, methyl N-methylanthraniate, methyl N-2'-methylpentylidene anthranilate, ligantral, and the like. Dodecanenitrile, 2-tridecenenitrile, geranylnitrile, citronellylnitrile, 3,7-dimethyl-2,6-nonazienonitrile, indol, and its derivatives, 5-methyl-3-heptanoneoxime, limonenethiol , 1-P-menten-8-thiol, butyl anthranilate, cis-3-hexenyl anthranilic acid, phenylethyl anthranilic acid, cinnamyl anthranilic acid, dimethyl sulfide, 8-mercaptomentone and the like.
上記酸類としては、限定はされないが、例えば、酢酸、プロピオン酸、酪酸、吉草酸、ヘキサン酸、オクタン酸、デカン酸、ドデカン酸、2−デセン酸、ゲラン酸、2−メチル酪酸、2−エチル酪酸、フェニル酢酸、ケイ皮酸、ケイ皮酸エチル、ケイ皮酸メチル、イソ酪酸、イソ吉草酸、3−メチル吉草酸、2−ヘキセン酸、2−メチル−2−ペンテン酸、2−メチルヘプタン酸、ミリスチン酸、ステアリン酸、乳酸、ピルビン酸、シクロヘキサンカルボン酸等をあげることができる。 The acids are not limited, but are, for example, acetic acid, propionic acid, butyric acid, valeric acid, hexanoic acid, octanoic acid, decanoic acid, dodecanoic acid, 2-decenoic acid, geranoic acid, 2-methylbutyric acid, 2-ethyl. Butyric acid, phenylacetic acid, cinnamic acid, ethyl cinnamic acid, methyl cinnamic acid, isobutyric acid, isovaleric acid, 3-methylvaleric acid, 2-hexenoic acid, 2-methyl-2-pentenoic acid, 2-methylheptane Acids, valeric acid, stearic acid, lactic acid, pyruvate, cyclohexanecarboxylic acid and the like can be mentioned.
上記天然香料としては、限定はされないが、例えば、スイートオレンジ、ビターオレンジ、ネロリ、マンダリン、オレンジ、プチグレン、ベルガモット、タンゼリン、温州ミカン、ダイダイ、ハッサク、イヨカン、レモン、ライム、グレープフルーツ、ユズ、スダチ、カボス、スウィーティー等を例示することができる。 The above natural fragrances include, but are not limited to, sweet orange, bitter orange, neroli, mandarin, orange, petitgrain, bergamot, tangerine, satsuma mandarin, daidai, hassaku, iyokan, lemon, lime, grapefruit, yuzu, sudachi, etc. Examples include kabosu and sweetie.
また、上記の天然香料以外に、例えば、シトロネラ、エレミ、オリバナム、マジョラム、アンゲリカルート、スターアニス、バジル、ヘイ、カラマス、キャラウェイ、カルダモン、ペッパー、カスカリラ、ジンジャー、セージ、クラリセージ、クローブ、コリアンダー、ユーカリ、フェンネル、ピメント、ジュニパー、フェネグリーク、ローレル、メース、スギ、センキュウ、アーモンド、アップルミント、アニス、アルテミシア、アルファルファ、アンズ、アンブレット、イグサ、イチゴ、イチジク、イランイラン、ウインターグリーン、ウメ、エルダー、エンジュ、オークモス、オールスパイス、オリス、カーラント、カッシー、カモミール、ガランガ、カリン、ガンビア、グァバ、グーズベリー、クスノキ、クチナシ、クベバ、クミン、クランベリー、コーラ、サンショウ、サンダラック、サンダルウッド、サンダルレッド、シソ、シベット、ジャスミン、ショウガ、ジンセン、シンナモン、スターフルーツ、スチラックス、スペアミント、ゼラニウム、タイム、タバナ、タンジー、タンジェリン、チャンパカ、チュベローズ、ツバキ、ディタニー、トルーバルサム、トンカ、ナッツ、ナツメ、ナツメグ、ナンテン、ニアウリ、ニンジン、バイオレット、パイナップル、ハイビスカス、ハチミツ、ハッカ、パッションフルーツ、バニラ、バラ、ヒソップ、ヒノキ、フーゼル油、ブチュ、ペパーミント、ペピーノ、ベルベナ、ボアドローズ、ポポー、ボルドー、ボロニア、マツ、マンゴー、ミツロウ、ミモザ、ミルフォイル、ムスク、メープル、メリッサ、メロン、モモ、ヤラヤラ、ラベンダー、リキュール、リツェア、リンデン、ルー、レンブ、ローズマリー、ロベージ等を本発明の香料成分として使用することもできる。 In addition to the above natural fragrances, for example, citronella, allspice, olivernum, majorum, angelica root, star anis, basil, hay, caramas, caraway, cardamon, pepper, cascarilla, ginger, sage, clari sage, clove, coriander Eucalyptus, Fennell, Pimento, Juniper, Fene Greek, Laurel, Mace, Sugi, Senkyu, Almond, Applemint, Anis, Artemisia, Alfalfa, Anzu, Amblet, Igusa, Strawberry, Peppermint, Iran Iran, Wintergreen, Ume, Elder, Enju, Oak Moss, Allspice, Oris, Carrant, Cassie, Chamomile, Galanga, Karin, Gambia, Guava, Gooseberry, Kusunoki, Kuchinashi, Cubeb, Kumin, Cranberry, Cola, Sansho, Sandalak, Sandalwood, Sandal Red, Shiso , Civet, Jasmine, Ginger, Ginseng, Cinnamon, Starfruit, Stylux, Peppermint, Geranium, Thyme, Tabana, Tanji, Tangerine, Champaka, Cubebose, Tsubaki, Ditany, Trubal Sam, Tonka, Nuts, Natsume, Natsumegu, Nanten, Near Uri , Carrot, Violet, Pineapple, Hibiscus, Honey, Hakka, Passion Fruit, Vanilla, Rose, Hisop, Hinoki, Fusel Oil, Butu, Peppermint, Pepino, Belbena, Boad Rose, Popo, Bordeaux, Boronia, Pine, Mango, Mitsurou, Mimosa , Milfoil, Musk, Maple, Melissa, Melon, Peach, Yarayara, Lavender, Liqueur, Rizea, Linden, Lou, Allspice, Rosemary, Robage and the like can also be used as the fragrance component of the present invention.
上記香料成分は、本発明の香料組成物を調製する際に、液状で使用してもよいが、必要に応じて、減圧乾燥、凍結乾燥、噴霧乾燥等の乾燥処理を行い、液体分を低減、又は、除去することにより、濃縮液状、半固形状、固形状、又は、粉末状にしたものを使用してもよい。 The above fragrance component may be used in a liquid state when preparing the fragrance composition of the present invention, but if necessary, a drying treatment such as vacuum drying, freeze drying, spray drying or the like is performed to reduce the liquid content. Or, by removing it, a concentrated liquid, semi-solid, solid, or powder may be used.
また、本発明の香料組成物において、上記香料成分が、水溶性香料であっても、油溶性香料であってもよい。上記水溶性香料であっても、上記油溶性香料であっても、より効果的に香料成分の香気及び/又は香味の保留性を増強することが可能となる。 Further, in the fragrance composition of the present invention, the fragrance component may be a water-soluble fragrance or an oil-soluble fragrance. Whether it is the water-soluble fragrance or the oil-soluble fragrance, it is possible to more effectively enhance the aroma and / or flavor retention of the fragrance component.
本発明の香料組成物における上記香料成分の総含有量は、上記香料成分の種類、他成分の量や種類に応じて適宜変更することも可能であるが、組成物中、0.1〜99.8質量%であることが好ましく、より好ましくは、0.2〜50.0質量%であり、また、例えば、0.3〜40.0質量%であり、0.4〜30.0質量%であり、0.5〜20.0質量%であり得る。 The total content of the fragrance component in the fragrance composition of the present invention can be appropriately changed depending on the type of the fragrance component and the amount and type of other components, but is 0.1 to 99 in the composition. It is preferably 0.8% by mass, more preferably 0.2 to 50.0% by mass, and for example, 0.3 to 40.0% by mass and 0.4 to 30.0% by mass. %, And can be 0.5 to 20.0% by mass.
(シクロデキストリン)
本発明の香料組成物において、シクロデキストリンを含む。
(Cyclodextrin)
In the fragrance composition of the present invention, cyclodextrin is contained.
本発明で使用できるシクロデキストリンは、一般に入手可能なものであれば限定はされない。シクロデキストリンは、澱粉の酵素転換によって生成された環状構造を有するデキストリンであることが知られており、環状デキストリンとも呼ばれている。構成するグルコースの単位により、α、β、又は、γタイプが存在することが知られているが、本発明で使用されるシクロデキストリンは、これらのいずれか或いは組み合わせたものであってもよい。厳密に区別することは困難であり、限定はされないが、好ましいのはαタイプのシクロデキストリンを主に含み、βタイプ、及び/又は、γタイプと組み合わせられたシクロデキストリンである。本発明において、上記シクロデキストリンとして、α−シクロデキストリンが特に香気等の保留性に好適である。 The cyclodextrins that can be used in the present invention are not limited as long as they are generally available. Cyclodextrin is known to be a dextrin having a cyclic structure produced by enzymatic conversion of starch, and is also called a cyclic dextrin. It is known that α, β, or γ type exists depending on the unit of glucose constituting, but the cyclodextrin used in the present invention may be any one or a combination of these. Cyclodextrins, which are difficult to distinguish exactly and are not limited, are preferred, but are predominantly containing α-type cyclodextrins and are combined with β-types and / or γ-types. In the present invention, as the cyclodextrin, α-cyclodextrin is particularly suitable for retaining aroma and the like.
本発明の香料組成物における上記シクロデキストリンの総含有量は、他成分の量や種類に応じて適宜変更することも可能であるが、上記組成物中、20〜99質量%であることが好ましく、より好ましくは、21〜80質量%であり、また、例えば、22〜50質量%であり、23〜40質量%であり、25〜30質量%であり得る。 The total content of the cyclodextrin in the fragrance composition of the present invention can be appropriately changed according to the amount and type of other components, but is preferably 20 to 99% by mass in the composition. More preferably, it is 21 to 80% by mass, and for example, 22 to 50% by mass, 23 to 40% by mass, and 25 to 30% by mass.
本発明の香料組成物において、上記香料成分の種類、他成分の量や種類に応じて適宜変更することも可能であるが、上記香料組成物におけるシクロデキストリンの含有比率は、上記香料成分1質量部に対して、上記シクロデキストリン0.1〜99.9質量部、より好ましくは、1.0〜50.0質量部であり、また、例えば、2.0〜30.0質量部であり、3.0〜20.0質量部であり、4.0〜10.0質量部であり得る。この範囲内の割合であれば、香料組成物の使用に際して、香料成分の香気及び/又は香味の保留性を効果的に付与することができると共に、本発明の効果を十分発揮することができる。 In the fragrance composition of the present invention, it is possible to appropriately change the type of the fragrance component and the amount and type of other components, but the content ratio of cyclodextrin in the fragrance composition is 1 mass of the fragrance component. The amount of the cyclodextrin is 0.1 to 99.9 parts by mass, more preferably 1.0 to 50.0 parts by mass, and for example, 2.0 to 30.0 parts by mass. It is 3.0 to 20.0 parts by mass and can be 4.0 to 10.0 parts by mass. When the ratio is within this range, the aroma and / or the retention of the flavor of the perfume component can be effectively imparted when the perfume composition is used, and the effect of the present invention can be sufficiently exhibited.
(C3−C22の炭化水素基含有化合物)
本発明の香料組成物において、C3−C22の炭化水素基含有化合物を含む。
(Hydrocarbon group-containing compound C 3 -C 22)
The fragrance composition of the present invention contains a C 3- C 22 hydrocarbon group-containing compound.
上記炭化水素基含有化合物は、C3−C22の直鎖構造を持つ炭化水素基を含む化合物、1つ又は複数のメチル基又はエチル基で置換されているC3−C18の直鎖構造を持つ炭化水素基を含む化合物、C3−C6シクロアルキルを含む化合物、C6−C12のスピロ炭化水素基を含む化合物、及び、C6−C12の芳香族炭化水素基を含む化合物からなる群より選択される。なかでも、上記C3−C22の炭化水素基含有化合物が、C4−C8の1〜2価アルコール化合物を、好適な例としてあげることができる。 The hydrocarbon group-containing compound is a compound containing a hydrocarbon group having a linear structure of C 3 -C 22, 1 or more linear structure of C 3 -C 18 substituted with a methyl group or an ethyl group Compounds containing hydrocarbon groups with C 3- C 6 cycloalkyl, compounds containing C 6- C 12 spiro hydrocarbon groups, and compounds containing C 6- C 12 aromatic hydrocarbon groups Selected from the group consisting of. Among them, it is possible hydrocarbon group-containing compound of the C 3 -C 22 is a diunsaturated alcohol compound of C 4 -C 8, mentioned as preferred examples.
本発明のC3−C22の炭化水素基含有化合物は、C3−C22の直鎖構造を持つ炭化水素基を含む化合物、1つ又は複数のメチル基又はエチル基で置換されているC3−C18の直鎖構造を持つ炭化水素基を含む化合物、C3−C6シクロアルキルを含む化合物、C6−C12のスピロ炭化水素基を含む化合物、及び、C6−C12の芳香族炭化水素基を含む化合物からなる群より選択されるものであればよく、本発明の作用効果を奏するものであれば、公知のものを適宜用いることができる。 The hydrocarbon group-containing compound of C 3- C 22 of the present invention is a compound containing a hydrocarbon group having a linear structure of C 3- C 22 and is C substituted with one or more methyl groups or ethyl groups. compounds containing a hydrocarbon group having a straight chain structure of 3 -C 18, compounds containing a C 3 -C 6 cycloalkyl, compounds containing a spiro hydrocarbon group C 6 -C 12, and, of C 6 -C 12 Any compound may be selected from the group consisting of compounds containing aromatic hydrocarbon groups, and known compounds can be appropriately used as long as they exhibit the effects of the present invention.
なお、本発明におけるC3−C22の炭化水素基含有化合物とは、炭化水素基を有するC3−C22の化合物をいう。上記化合物中には、窒素原子、酸素原子、硫黄原子等のヘテロ原子が含まれていてもよい。 The hydrocarbon group-containing compound of C 3- C 22 in the present invention means a compound of C 3- C 22 having a hydrocarbon group. Heteroatoms such as nitrogen atom, oxygen atom and sulfur atom may be contained in the above compound.
また、本発明において、上記C3−C22の炭化水素基含有化合物は、シクロデキストリンと包接錯体を形成するものであることが好ましい。上記包接錯体を形成する際に香料成分を取り込まれる挙動等が本発明の作用効果の発現に関与していると推測しているが、本発明の権利範囲は上記作用機序に関わるもののみに限定されるものではない。 Further, in the present invention, a hydrocarbon group-containing compound of the above C 3 -C 22 is preferably one that forms a cyclodextrin inclusion complexes. It is presumed that the behavior of incorporating the fragrance component when forming the inclusion complex is involved in the manifestation of the action and effect of the present invention, but the scope of rights of the present invention is limited to those related to the above mechanism of action. It is not limited to.
本発明におけるC3−C22の炭化水素基含有化合物として、例えば、アルコール化合物、アルデヒド化合物、ケトン化合物、カルボン酸化合物、又は、エステル化合物をあげることができる。なお、本発明において、アルコール化合物、アルデヒド化合物、ケトン化合物、カルボン酸化合物、及び、エステル化合物とは、それぞれ、分子内に少なくとも1つ以上の水酸基、アルデヒド基、ケトン基、カルボン酸基、及び、エステル基を有するものをいう。これらは単独で使用してもよく、また2種以上を混合して使用してもよい。また、複数に該当しうる化合物であっても構わない。 Examples of the C 3- C 22 hydrocarbon group-containing compound in the present invention include alcohol compounds, aldehyde compounds, ketone compounds, carboxylic acid compounds, and ester compounds. In the present invention, the alcohol compound, the aldehyde compound, the ketone compound, the carboxylic acid compound, and the ester compound are each having at least one hydroxyl group, an aldehyde group, a ketone group, a carboxylic acid group, and the like in the molecule. A compound having an ester group. These may be used alone or in combination of two or more. Further, it may be a compound that can correspond to a plurality of compounds.
また、本発明におけるC3−C22の炭化水素基含有化合物として、例えば、ラクトン化合物、シクロアルキル化合物、スピロ化合物、又は、芳香族化合物をあげることができる。なお、本発明において、ラクトン化合物、シクロアルキル化合物、スピロ化合物、又は、芳香族化合物とは、それぞれ、分子内に少なくとも1つ以上のラクトン構造、シクロアルキル構造(シクロアルキル構造中にヘテロ原子を含んでいてもよい)、スピロ構造(スピロ構造中にヘテロ原子を含んでいてもよい)、又は、芳香族骨格(ヘテロ環を含む)を有するものをいう。これらは単独で使用してもよく、また2種以上を混合して使用してもよい。また、複数に該当しうる化合物であっても構わない。 In addition, examples of the C 3- C 22 hydrocarbon group-containing compound in the present invention include lactone compounds, cycloalkyl compounds, spiro compounds, and aromatic compounds. In the present invention, the lactone compound, the cycloalkyl compound, the spiro compound, or the aromatic compound has at least one or more lactone structure and a cycloalkyl structure (heteroatoms are contained in the cycloalkyl structure, respectively) in the molecule. It may be), has a spiro structure (a hetero atom may be contained in the spiro structure), or has an aromatic skeleton (including a hetero ring). These may be used alone or in combination of two or more. Further, it may be a compound that can correspond to a plurality of compounds.
上記C3−C22の直鎖構造を持つ炭化水素基を含む化合物として、例えば、C3−C22の1級アルコール化合物、C3−C22の直鎖構造を持つアルデヒド化合物、C3−C22の直鎖構造を持つケトン化合物、C3−C22の直鎖構造を持つカルボン酸化合物、及び、C3−C22の直鎖構造を持つエステル化合物等をあげることができる。 As compounds containing a hydrocarbon group having a linear structure of the C 3 -C 22, for example, primary alcohol compounds of the C 3 -C 22, an aldehyde compound having a linear structure of C 3 -C 22, C 3 - ketone compound having a linear structure of C 22, carboxylic acid compound having a straight chain structure of C 3 -C 22, and may be mentioned ester compounds having a linear structure of C 3 -C 22.
上記C3−C22の1級アルコール化合物として、例えば、1−プロパノール、1−ブタノール、1−ペンタノール、1−ヘキサノール、1−ヘプタノール、1−オクタノール、1−ノナノール、1−デカノール、1−ウンデカノール、1−ドデカノール、1−トリデカノール、1−テトラデカノール、1−ペンタデカノール、1−ヘキサデカノール、1−ヘプタデカノール、1−オクタデカノール、1−ノナデカノール、1−イコサノール、1−ヘネイコサノール、及び、1−ドコサノール等をあげることができる。これらは単独で使用してもよく、また2種以上を混合して使用してもよい。 Examples of the primary alcohol compound of C 3- C 22 include 1-propanol, 1-butanol, 1-pentanol, 1-hexanol, 1-heptanol, 1-octanol, 1-nonanol, 1-decanol, 1- Undecanol, 1-dodecanol, 1-tridecanol, 1-tetradecanol, 1-pentadecanol, 1-hexadecanol, 1-heptadecanol, 1-octadecanol, 1-nonadecanol, 1-icosanol, 1- Heneicosanol, 1-docosanol and the like can be mentioned. These may be used alone or in combination of two or more.
上記C3−C22の直鎖構造を持つアルデヒド化合物として、例えば、プロパナール、ブタナール、ペンタナール、ヘキサナール、ヘプタナール、オクタナール、ノナナール、デカナール、ウンデカナール、ドデカナール、トリデカナール、テトラデカナール、ペンタデカナール、ヘキサデカナール、ヘプタデカナール、オクタデカナール、ノナデカナール、イコサナール、ヘネイコサナール、及び、ドコサナール等をあげることができる。これらは単独で使用してもよく、また2種以上を混合して使用してもよい。 Examples of the aldehyde compound having the linear structure of C 3- C 22 include propanal, butanal, pentanal, hexanal, heptanal, octanal, nonanal, decanal, undecanal, dodecanal, tridecanal, myristyl aldehyde, and pentadecanal. , Hexanal, Heptadecanal, Octanal, Nonanal, Icosanal, Heneikosanal, Dodecanal and the like. These may be used alone or in combination of two or more.
上記C3−C22の直鎖構造を持つケトン化合物として、例えば、2−プロパノン、2−ブタノン、2−ペンタノン、3−ペンタノン、2−ヘキサノン、3−ヘキサノン、2−ヘプタノン、3−ヘプタノン、4−ヘプタノン、2−オクタノン、3−オクタノン、4−オクタノン、2−ノナノン、3−ノナノン、4−ノナノン、2−デカノン、3−デカノン、4−デカノン、2−ウンデカノン、3−ウンデカノン、2−ドデカノン、3−ドデカノン、2−トリデカノン、3−トリデカノン、2−テトラデカノン、3−テトラデカノン、2−ペンタデカノン、3−ペンタデカノン、2−ヘキサデカノン、3−ヘキサデカノン、2−ヘプタデカノン、3−ヘプタデカノン、2−オクタデカノン、3−オクタデカノン、2−ノナデカノン、3−ノナデカノン、2−イコサノン、3−イコサノン、2−ヘネイコサノン、3−ヘネイコサノン、2−ドコサノン、及び、3−ドコサノン等をあげることができる。これらは単独で使用してもよく、また2種以上を混合して使用してもよい。 Examples of the ketone compound having a linear structure of C 3- C 22 include 2-propanone, 2-butanone, 2-pentanone, 3-pentanone, 2-hexanone, 3-hexanone, 2-heptanone, 3-heptanone, and the like. 4-Heptanone, 2-octanone, 3-octanone, 4-octanone, 2-nonanone, 3-nonanone, 4-nonanone, 2-decanone, 3-decanone, 4-decanone, 2-undecanone, 3-undecanone, 2- Dodecanone, 3-dodecanone, 2-tridecanone, 3-tridecanone, 2-tetradecanone, 3-tetradecanone, 2-pentadecanone, 3-pentadecanone, 2-hexadecanone, 3-hexadecanone, 2-heptadecanone, 3-heptadecanone, 2-octadecanone, Examples thereof include 3-octadecanone, 2-nonadecanone, 3-nonadecanone, 2-icosanone, 3-icosanone, 2-henicosanone, 3-henicosanone, 2-docosanone, and 3-docosanone. These may be used alone or in combination of two or more.
上記C3−C22の直鎖構造を持つカルボン酸化合物として、例えば、プロパン酸(プロピオン酸)、ブタン酸(酪酸)、ペンタン酸、ヘキサン酸、ヘプタン酸、オクタン酸、ノナン酸、デカン酸、ウンデカン酸、ドデカン酸(ラウリン酸)、トリデカン酸、テトラデカン酸(ミスチリン酸)、ペンタデカン酸、ヘキサデカン酸(パルミチン酸)、ヘプタデカン酸(マルガリン酸)、オクタデカン酸(ステアリン酸)、ノナデカン酸、イコサン酸、ヘネイコサン酸、ドコサン酸、クロトン酸、ミリストレイン酸、パルミトレイン酸、サピエン酸、オレイン酸、エライジン酸、バクセン酸、ガドレイン酸、エイコセン酸、エルカ酸、
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、エイコサジエン酸、ドコサジエン酸、α−リノレン酸、γ−リノレン酸、ピノレン酸、α−エレオステアリン酸、β−エレオステアリン酸、ミード酸、ジホモ−γ−リノレン酸、エイコサトリエン酸、ステアリドン酸、
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、エイコサテトラエン酸、アドレン酸、ボセオペンタエン酸、エイコサペンタエン酸、オズボンド酸、イワシ酸、及び、ドコサヘキサエン酸等をあげることができる。これらは単独で使用してもよく、また2種以上を混合して使用してもよい。
Examples of the carboxylic acid compound having a linear structure of C 3- C 22 include propanoic acid (propionic acid), butyric acid (butyric acid), pentanoic acid, hexanoic acid, heptanic acid, octanoic acid, nonanoic acid, and decanoic acid. Undecanoic acid, dodecanoic acid (lauric acid), tridecanoic acid, tetradecanoic acid (mystic acid), pentadecanoic acid, hexadecanoic acid (palmitic acid), heptadecanoic acid (margaric acid), octadecanoic acid (stearic acid), nonadecan acid, icosanoic acid, Heneicosanoic acid, docosanoic acid, crotonic acid, myristoleic acid, palmitrenic acid, sapienic acid, oleic acid, ellaic acid, bacenoic acid, gadrain acid, eicosenoic acid, erucic acid,
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, Eikosazienoic acid, docosazienoic acid, α-linolenic acid, γ-linolenic acid, pinolenic acid, α-eleostearic acid, β-eleostearic acid, mead acid, dihomo-γ-linolenic acid, eikosatrienic acid, stearidonic acid acid,
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, Eicosatetraenoic acid, adrenic acid, bosseopentaenoic acid, eicosapentaenoic acid, osbondic acid, sardine acid, docosahexaenoic acid and the like. These may be used alone or in combination of two or more.
上記C3−C22の直鎖構造を持つエステル化合物として、例えば、ギ酸エチル、ギ酸プロピル、ギ酸ブチル、ギ酸ペンチル、ギ酸アリル、酢酸メチル、酢酸エチル、酢酸プロピル、酢酸ブチル、酢酸ペンチル、酢酸アリル、プロパン酸メチル、プロパン酸エチル、プロパン酸プロピル、プロパン酸ブチル、プロパン酸ペンチル、プロパン酸アリル、ブタン酸メチル、ブタン酸エチル、ペンタン酸メチル、ペンタン酸エチル、ヘキサン酸メチル、ヘキサン酸エチル、ヘプタン酸メチル、ヘプタン酸エチル、オクタン酸メチル、オクタン酸エチル、ノナン酸メチル、ノナン酸エチル、デカン酸メチル、デカン酸エチル、ウンデカン酸メチル、ウンデカン酸エチル、ドデカン酸メチル、ドデカン酸エチル、トリデカン酸メチル、トリデカン酸エチル、テトラデカン酸メチル、テトラデカン酸エチル、ペンタデカン酸メチル、ペンタデカン酸エチル、ヘキサデカン酸メチル、ヘキサデカン酸エチル、ヘプタデカン酸メチル、ヘプタデカン酸エチル、オクタデカン酸メチル、オクタデカン酸エチル、ノナデカン酸メチル、ノナデカン酸エチル、イコサン酸メチル、イコサン酸エチル、クロトン酸メチル、クロトン酸エチル、ミリストレイン酸メチル、ミリストレイン酸エチル、パルミトレイン酸メチル、パルミトレイン酸エチル、サピエン酸メチル、サピエン酸エチル、オレイン酸メチル、オレイン酸エチル、エライジン酸メチル、エライジン酸エチル、バクセン酸メチル、バクセン酸エチル、ガドレイン酸メチル、ガドレイン酸エチル、エイコセン酸メチル、エイコセン酸エチル、
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メチル、リノール酸エチル、エイコサジエン酸メチル、エイコサジエン酸エチル、α−リノレン酸メチル、α−リノレン酸エチル、γ−リノレン酸メチル、γ−リノレン酸エチル、ピノレン酸メチル、ピノレン酸エチル、α−エレオステアリン酸メチル、α−エレオステアリン酸エチル、β−エレオステアリン酸メチル、β−エレオステアリン酸エチル、ミード酸メチル、ミード酸エチル、ジホモ−γ−リノレン酸メチル、ジホモ−γ−リノレン酸エチル、エイコサトリエン酸メチル、エイコサトリエン酸エチル、ステアリドン酸メチル、ステアリドン酸エチル、
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メチル、アラキドン酸エチル、エイコサテトラエン酸メチル、エイコサテトラエン酸エチル、ボセオペンタエン酸メチル、ボセオペンタエン酸エチル、エイコサペンタエン酸メチル、及び、エイコサペンタエン酸エチル等をあげることができる。これらは単独で使用してもよく、また2種以上を混合して使用してもよい。
Examples of the ester compound having a linear structure of C 3- C 22 include ethyl formate, propyl formate, butyl formate, pentyl formate, allyl formate, methyl acetate, ethyl acetate, propyl acetate, butyl acetate, pentyl acetate and allyl acetate. , Methyl propanoate, ethyl propanoate, propyl propanoate, butyl propanoate, pentyl propanoate, allyl propanoate, methyl butanoate, ethyl butanoate, methyl pentanate, ethyl pentanate, methyl hexanoate, ethyl hexanoate, heptane Methyl acid, ethyl heptate, methyl octanate, ethyl octanate, methyl nonanoate, ethyl nonanoate, methyl decanoate, ethyl decanoate, methyl undecanoate, ethyl undecanoate, methyl dodecanoate, ethyl dodecanoate, methyl tridecanoate , Ethyl tridecanoate, methyl tetradecanoate, ethyl tetradecanoate, methyl pentadecanoate, ethyl pentadecanoate, methyl hexadecate, ethyl hexadecanoate, methyl heptadecanoate, ethyl heptadecanoate, methyl octadecate, ethyl octadecate, methyl nonadecanate, nonadecan Ethyl acid, methyl icosate, ethyl icosate, methyl crotonate, ethyl crotonate, methyl myristorate, ethyl myristolate, methyl palmitoleate, ethyl palmitreate, methyl sapiate, ethyl sapienate, methyl oleate, olein Ethyl acid acid, methyl elenitate, ethyl eleidineate, methyl baccenate, ethyl baccenate, methyl gadrainate, ethyl gadrainate, methyl eicocenate, ethyl eicocenate,
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Methyl, ethyl linoleate, methyl eikosadienate, ethyl eikosadienate, methyl α-linolenate, ethyl α-linolenate, methyl γ-linolenate, ethyl γ-linolenate, methyl pinolenate, ethyl pinolenoate, α-eleo Methyl stearate, ethyl α-eleostearate, methyl β-eleostearate, ethyl β-eleostearate, methyl meadate, ethyl meadate, methyl dihomo-γ-linolenate, dihomo-γ-linolenic acid Ethyl, methyl eicosatorienate, ethyl eicosatorienate, methyl stearidate, ethyl stearidate,
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Methyl, ethyl arachidonic acid, methyl eicosatetraenoate, ethyl eicosatetraenoate, methyl bosseopentaenoate, ethyl bosseopentaenoate, methyl eicosapentaenoate, ethyl eicosapentaenoate and the like can be mentioned. These may be used alone or in combination of two or more.
上記1つ又は複数のメチル基又はエチル基で置換されているC3−C18の直鎖構造を持つ炭化水素基を含む化合物として、例えば、上記C3−C22の1級アルコール化合物、上記C3−C22の直鎖構造を持つアルデヒド化合物、上記C3−C22の直鎖構造を持つケトン化合物、上記C3−C22の直鎖構造を持つカルボン酸化合物、及び、上記C3−C22の直鎖構造を持つエステル化合物のうち、1つ又は複数のメチル基又はエチル基で置換されており、C3−C18の直鎖構造でとなる化合物をあげることができる。
上記1つ又は複数のメチル基又はエチル基で置換されているC3−C18の直鎖構造を持つ炭化水素基を含む化合物として、例えば、2−メチル−1−エタノール、2−エチル−1−エタノール、2−メチル−1−プロパノール、2−エチル−1−プロパノール、2−メチル−1−ブタノール、3−メチル−1−ブタノール、2−エチル−1−ブタノール、2−メチル−1−ペンタノール、2−エチル−1−ペンタノール、2−メチル−1−ヘキサノール、2−エチル−1−ヘキサノール、2−メチル−1−ヘプタノール、2−メチル−1−オクタノール、2−メチル−1−ノナノール、2−メチル−1−デカノール、2−メチル−1−ウンデカノール、2−メチル−1−ドデカノール、2−メチル−1−トリデカノール、2−メチル−1−テトラデカノール、2−メチル−1−ペンタデカノール、2−メチル−1−ヘキサデカノール、2−メチル−1−ヘプタデカノール、2−メチル−1−オクタデカノール、2−メチル−1−ノナデカノール、2−メチル−1−イコサノール、1−ヘネイコサノール、2−メチル−プロパナール、2−エチル−プロパナール、2−メチル−ブタナール、2−エチル−ブタナール、2−メチル−ペンタナール、2−メチル−ヘキサナール、2−メチル−ヘプタナール、2−メチル−オクタナール、2−メチル−ノナナール、2−メチル−デカナール、2−メチル−ウンデカナール、2−メチル−ドデカナール、2−メチル−トリデカナール、2−メチル−テトラデカナール、2−メチル−ペンタデカナール、2−メチル−ヘキサデカナール、2−メチル−ヘプタデカナール、2−メチル−オクタデカナール、2−メチル−ノナデカナール、2−メチル−イコサナール、2−メチル−ヘネイコサナール、3−メチル−2−ブタノン、3−エチル−2−ブタノン、4−メチル−2−ペンタノン、4−エチル−2−ペンタノン、2−メチル−3−ペンタノン、2−エチル−3−ペンタノン、2−メチル−プロパン酸、2−エチル−プロパン酸、2−メチル−ブタン酸、2−エチル−ブタン酸、2−メチル−ペンタン酸、2−エチル−ペンタン酸、2−メチル−ヘキサン酸、2−エチル−ヘキサン酸、2−メチル−ヘプタン酸、2−メチル−オクタン酸、2−メチル−ノナン酸、2−メチル−デカン酸、2−メチル−ウンデカン酸、2−メチル−ドデカン酸、2−メチル−トリデカン酸、2−メチル−テトラデカン酸、2−メチル−ペンタデカン酸、2−メチル−ヘキサデカン酸、2−メチル−ヘプタデカン酸、2−メチル−オクタデカン酸、2−メチル−ノナデカン酸、2−メチル−イコサン酸、2−メチル−クロトン酸、2−メチル−ミリストレイン酸、2−メチル−パルミトレイン酸、2−メチル−サピエン酸、2−メチル−オレイン酸、2−メチル−エライジン酸、2−メチル−バクセン酸、2−メチル−ガドレイン酸、2−メチル−エイコセン酸、2−メチル−
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、2−メチル−エイコサジエン酸、α−リノレン酸、2−メチル−γ−リノレン酸、2−メチル−ピノレン酸、2−メチル−α−エレオステアリン酸、β−エレオステアリン酸、2−メチル−ミード酸、2−メチル−ジホモ−γ−リノレン酸、2−メチル−エイコサトリエン酸、2−メチル−ステアリドン酸、2−メチル−
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、2−メチル−エイコサテトラエン酸、2−メチル−ボセオペンタエン酸、2−メチル−エイコサペンタエン酸、ギ酸1−メチル−1−エチル、ギ酸1−メチル−1−プロピル、ギ酸2−メチル−1−プロピル、酢酸1−メチル−エチル、酢酸1−メチル−1−プロピル、酢酸2−メチル−1−プロピル、酢酸1−メチル−1−ブチル、酢酸2−メチル−1−ブチル、及び、酢酸3−メチル−1−ブチル等をあげることができる。これらは単独で使用してもよく、また2種以上を混合して使用してもよい。
As a compound containing a hydrocarbon group having a linear structure of C 3- C 18 substituted with one or more methyl groups or ethyl groups, for example, the primary alcohol compound of C 3- C 22 above, the above. C aldehyde compound having a straight chain structure of 3 -C 22, ketone compound having a linear structure of the C 3 -C 22, carboxylic acid compound having a straight chain structure of the C 3 -C 22, and the C 3 among the ester compound having a linear structure -C 22, is substituted with one or more methyl or ethyl group, it may be mentioned a compound comprising a straight chain structure of C 3 -C 18.
As compounds containing a hydrocarbon group having a linear structure of C 3 -C 18 substituted with the one or more methyl or ethyl groups, such as 2-methyl-1-ethanol, 2-ethyl -1 -Ethanol, 2-methyl-1-propanol, 2-ethyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, 2-ethyl-1-butanol, 2-methyl-1-pen Tanol, 2-ethyl-1-pentanol, 2-methyl-1-hexanol, 2-ethyl-1-hexanol, 2-methyl-1-heptanol, 2-methyl-1-octanol, 2-methyl-1-nonanol , 2-Methyl-1-decanol, 2-Methyl-1-undecanol, 2-Methyl-1-dodecanol, 2-Methyl-1-tridecanol, 2-Methyl-1-tetradecanol, 2-Methyl-1-penta Decanol, 2-methyl-1-hexadecanol, 2-methyl-1-heptadecanol, 2-methyl-1-octadecanol, 2-methyl-1-nonadecanol, 2-methyl-1-icosanol, 1 -Heneikosanol, 2-methyl-propanol, 2-ethyl-propanol, 2-methyl-butanal, 2-ethyl-butanal, 2-methyl-pentanal, 2-methyl-hexanal, 2-methyl-heptanal, 2-methyl -Octanal, 2-Methyl-Nonanal, 2-Methyl-Decanal, 2-Methyl-Undecanal, 2-Methyl-Dodecanal, 2-Methyl-Tridecanal, 2-Methyl-Tetradecaneal, 2-Methyl-Pentadecanal , 2-Methyl-Hexadecanal, 2-Methyl-Heptadecanal, 2-Methyl-Octadecaneal, 2-Methyl-Nonadecaneal, 2-Methyl-Icosanal, 2-Methyl-Heneicosanal, 3-Methyl-2-butanone , 3-Ethyl-2-butanone, 4-Methyl-2-pentanone, 4-ethyl-2-pentanone, 2-methyl-3-pentanone, 2-ethyl-3-pentanone, 2-methyl-propanoic acid, 2- Ethyl-propanoic acid, 2-methyl-butanoic acid, 2-ethyl-butanoic acid, 2-methyl-pentanoic acid, 2-ethyl-pentanoic acid, 2-methyl-hexanoic acid, 2-ethyl-hexanoic acid, 2-methyl -Heptanoic acid, 2-methyl-octanoic acid, 2-methyl-nonanoic acid, 2-methyl-decanoic acid, 2-methyl-undecanoic acid, 2-methyl-dodecanoic acid, 2-methyl-tridecanoic acid, 2 -Methyl-tetradecanoic acid, 2-methyl-pentadecylic acid, 2-methyl-hexadecanoic acid, 2-methyl-heptadecanoic acid, 2-methyl-octadecanoic acid, 2-methyl-nonadecylic acid, 2-methyl-icosanoic acid, 2- Methyl-crotonic acid, 2-methyl-myristoleic acid, 2-methyl-palmitoleic acid, 2-methyl-sapinic acid, 2-methyl-oleic acid, 2-methyl-ellaidic acid, 2-methyl-vacene acid, 2- Methyl-gadrain acid, 2-methyl-eicosenoic acid, 2-methyl-
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, 2-Methyl-eicosazienoic acid, α-linolenic acid, 2-methyl-γ-linolenic acid, 2-methyl-pinolenic acid, 2-methyl-α-eleostearic acid, β-eleostearic acid, 2-methyl -Meadic acid, 2-methyl-dihomo-γ-linolenic acid, 2-methyl-eicosatrienic acid, 2-methyl-stearidonic acid, 2-methyl-
1567127627586_5
, 2-Methyl-Eikosatetraenoic acid, 2-Methyl-boseopentaenoic acid, 2-Methyl-Eikosapentaenoic acid, 1-methyl-1-ethyl formate, 1-methyl-1-propyl formate, 2-methyl-1 formate -Propyl, 1-methyl-ethyl acetate, 1-methyl-1-propyl acetate, 2-methyl-1-propyl acetate, 1-methyl-1-butyl acetate, 2-methyl-1-butyl acetate, and 3 acetate -Methyl-1-butyl and the like can be mentioned. These may be used alone or in combination of two or more.
上記ラクトンを含む化合物として、例えば、γ−メチルラクトン、γ−エチルラクトン、γ−プロパラクトン、γ−ブタラクトン、γ−ペンタラクトン、γ−ヘキサラクトン、γ−ヘプタラクトン、γ−オクタラクトン、γ−ノナラクトン、γ−デカラクトン、γ−ウンデカラクトン、γ−ドデカラクトン、γ−トリデカラクトン、γ−テトラデカラクトン、γ−ペンタデカラクトン、γ−ヘキサデカラクトン、γ−ヘプタデカラクトン、δ−メチルラクトン、δ−エチルラクトン、δ−プロパラクトン、δ−ブタラクトン、δ−ペンタラクトン、δ−ヘキサラクトン、δ−ヘプタラクトン、δ−オクタラクトン、δ−ノナラクトン、δ−デカラクトン、δ−ウンデカラクトン、δ−ドデカラクトン、δ−トリデカラクトン、δ−テトラデカラクトン、δ−ペンタデカラクトン、δ−ヘキサデカラクトン、及び、δ−ヘプタデカラクトン等をあげることができる。これらに、さらに、例えば、分子内に少なくとも1つ以上の水酸基、アルデヒド基、ケトン基、カルボン酸基、及び、エステル基を有していてもよい。これらは単独で使用してもよく、また2種以上を混合して使用してもよい。 Examples of the compound containing the above lactone include γ-methyllactone, γ-ethyllactone, γ-propalactone, γ-butalactone, γ-pentalactone, γ-hexalactone, γ-heptalactone, γ-octalactone, and γ-. Nonalactone, γ-decalactone, γ-undecalactone, γ-dodecalactone, γ-tridecalactone, γ-tetradecalactone, γ-pentadecalactone, γ-hexadecalactone, γ-heptadecalactone, δ-methyl Lactone, δ-ethyl lactone, δ-propalactone, δ-butalactone, δ-pentalactone, δ-hexalactone, δ-heptalactone, δ-octalactone, δ-nonalactone, δ-decalactone, δ-undecalactone, Examples thereof include δ-dodecalactone, δ-tridecalactone, δ-tetradecalactone, δ-pentadecalactone, δ-hexadecalactone, and δ-heptadecalactone. These may further have, for example, at least one or more hydroxyl groups, aldehyde groups, ketone groups, carboxylic acid groups, and ester groups in the molecule. These may be used alone or in combination of two or more.
上記C3−C6シクロアルキルを含む化合物として、例えば、シクロプロピル基、シクロブチル基、シクロペンチル基、シクロヘキシル基、シクロヘプチル基、シクロオクチル基等を有する化合物をあげることができ、さらに、例えば、分子内に少なくとも1つ以上の水酸基、アルデヒド基、ケトン基、カルボン酸基、及び、エステル基を有していてもよい。上記C3−C6シクロアルキルを含む化合物として、例えば、D−メントール、L−メントール、β−テルピネオール、γ−テルピネオール、シクロヘキシルアセテート、シクロヘキシルエチルアルコール、イソプロピルシクロヘキサノール、及び、β−ピネン等をあげることができる。これらは単独で使用してもよく、また2種以上を混合して使用してもよい。 Examples of the compound containing C 3- C 6 cycloalkyl include a compound having a cyclopropyl group, a cyclobutyl group, a cyclopentyl group, a cyclohexyl group, a cycloheptyl group, a cyclooctyl group and the like, and further, for example, a molecule. It may have at least one or more hydroxyl groups, an aldehyde group, a ketone group, a carboxylic acid group, and an ester group. Examples of the compound containing C 3- C 6 cycloalkyl include D-menthol, L-menthol, β-terpineol, γ-terpineol, cyclohexylacetate, cyclohexylethyl alcohol, isopropylcyclohexanol, β-pinene and the like. be able to. These may be used alone or in combination of two or more.
上記C6−C12のスピロ炭化水素基を含む化合物として、例えば、スピランブレン、及び、ジャスモナン等をあげることができる。さらに、例えば、分子内に少なくとも1つ以上の水酸基、アルデヒド基、ケトン基、カルボン酸基、及び、エステル基を有していてもよい。これらは単独で使用してもよく、また2種以上を混合して使用してもよい。 Examples of the compound containing the spiro hydrocarbon group of C 6- C 12 include spirambrene and jasmonan. Further, for example, it may have at least one or more hydroxyl groups, aldehyde groups, ketone groups, carboxylic acid groups, and ester groups in the molecule. These may be used alone or in combination of two or more.
上記C6−C12の芳香族炭化水素基を含む化合物として、例えば、芳香環とともに、例えば、分子内に少なくとも1つ以上の水酸基、アルデヒド基、ケトン基、カルボン酸基、及び、エステル基を有していてもよい。上記C6−C12の芳香族炭化水素基を含む化合物として、例えば、ベンジルアルコール、シンナムアルデヒド、バニリン、エチルバニリン、フェニル酢酸、フェネチルアルコール、フルフリルアルコール、フルフラール、2−アセチルフラン、2−メチルフラン、3−メチルフラン、及び、2−(5H)フラノン等をあげることができる。これらは単独で使用してもよく、また2種以上を混合して使用してもよい。 As the compound containing the aromatic hydrocarbon group of C 6- C 12 , for example, together with the aromatic ring, for example, at least one or more hydroxyl groups, aldehyde groups, ketone groups, carboxylic acid groups, and ester groups are included in the molecule. You may have. Examples of the compound containing the aromatic hydrocarbon group of C 6- C 12 include benzyl alcohol, cinnamaldehyde, vanillin, ethyl vanillin, phenylacetic acid, phenethyl alcohol, furfuryl alcohol, furfural, 2-acetylfuran and 2-methyl. Examples include furan, 3-methylfuran, 2- (5H) furanone and the like. These may be used alone or in combination of two or more.
また、本発明の香料組成物において、上記香料組成物中、上記C3−C22の炭化水素基含有化合物1質量部に対する、上記シクロデキストリンの含有比率は、5.0〜25質量部であることが好ましく、6.0〜24質量部であってもよく、7.0〜23質量部であってもよく、8.0〜22質量部であってもよく、9.0〜21質量部であってもよく、10〜20質量部であってもよい。上記範囲にすることで、上記C3−C22の炭化水素基含有化合物と上記シクロデキストリンとの包接体(包接錯体)や粉末結晶化の形成がより効果的に進み、香料成分の香気及び/又は香味の保留性が向上しうる。 Also, in the perfume composition of the present invention, in the above perfume composition, for a hydrocarbon group containing compound 1 part by weight of the C 3 -C 22, the content ratio of the cyclodextrin is from 5.0 to 25 parts by weight It is preferable that the amount is 6.0 to 24 parts by mass, 7.0 to 23 parts by mass, 8.0 to 22 parts by mass, and 9.0 to 21 parts by mass. It may be 10 to 20 parts by mass. Within the above range, the formation of an inclusion body (encapsulation complex) or powder crystallization of the hydrocarbon group-containing compound of C 3- C 22 and the cyclodextrin proceeds more effectively, and the aroma of the fragrance component And / or the retention of flavor may be improved.
また、本発明において、上記C3−C22の炭化水素基含有化合物に該当するものは、上記香料成分から除くものとする。すなわち、例えば、香料であって上記C3−C22の炭化水素基含有化合物にも該当する場合には、当該成分は、本発明においては、上記C3−C22の炭化水素基含有化合物に該当するものとする。 Further, in the present invention, those corresponding to the above-mentioned C 3- C 22 hydrocarbon group-containing compounds shall be excluded from the above-mentioned fragrance components. That is, for example, when it is a fragrance and also corresponds to the hydrocarbon group-containing compound of C 3- C 22 , the component is the hydrocarbon group-containing compound of C 3- C 22 in the present invention. It shall be applicable.
(他の成分)
本発明の香料組成物においては、上記香料成分、上記シクロデキストリン、及び、上記C3−C22の炭化水素基含有化合物以外の、他の成分を適宜含めることができる。
(Other ingredients)
In the perfume composition of the present invention, the perfume ingredients, the cyclodextrin, and can include other than a hydrocarbon group-containing compound of the C 3 -C 22, other components as appropriate.
本発明の香料組成物は、さらに、その他の成分を含むことができる。例えば、増粘性多糖類をあげることができる。 The fragrance composition of the present invention may further contain other components. For example, thickening polysaccharides can be mentioned.
本発明の香料組成物に含まれる増粘性多糖類は、限定はされないが、飲食品、又は、経口医薬品への使用が許可されている可食性の増粘性多糖類が好ましく用いられる。 The thickening polysaccharide contained in the perfume composition of the present invention is not limited, but an edible thickening polysaccharide that is permitted to be used in foods and drinks or oral pharmaceuticals is preferably used.
上記増粘性多糖類としては、例えば、キサンタンガム、ガラクトマンナン(例えば、ローカストビーンガム、グァーガム、タラガムなど)、脱アシル型ジェランガム、ネイティブ型ジェランガム、カラギナン(例えば、カッパ型、イオタ型、ラムダ型など)、タマリンドシードガム、グルコマンナン、サイリウムシードガム、マクロホモプシスガム、寒天、ゼラチン、ペクチン(例えば、HMペクチン、LMペクチンなど)、アルギン酸、アルギン酸塩(例えば、アルギン酸ナトリウム、アルギン酸カリウム、アルギン酸カルシウムなど)、プルラン、カードラン、トラガントガム、ガティガム、アラビアガム、アラビノガラクタン、カラヤガム、ファーセレラン、キチン、ウェランガム、デンプン類(例えば、デンプン、カルボキシメチルスターチナトリウム、カルボキシメチルスターチ、ヒドロキシプロピルスターチ、α化デンプン、リン酸架橋デンプン、オクテニルコハク酸デンプン、酢酸デンプンなど)、デキストリン類(例えば、ポリデキストロース、難消化性デキストリンなど)、及び、大豆多糖類などをあげることができる。これらは1種単独で使用してもよいし、また2種以上を任意に組み合わせて使用することもできる。 Examples of the thickening polysaccharide include xanthan gum, galactomannan (for example, locust bean gum, guar gum, tara gum, etc.), deacylated gellan gum, native gellan gum, and caraginan (for example, kappa type, iota type, lambda type, etc.). , Tamarind seed gum, glucomannan, psyllium seed gum, macrohomopsis gum, agar, gelatin, starch (eg, HM starch, LM starch, etc.), alginic acid, alginate (eg, sodium alginate, potassium alginate, calcium alginate, etc.), Purulan, curdran, tragant gum, gati gum, arabic gum, arabino galactan, karaya gum, farceleran, chitin, welan gum, starches (eg starch, carboxymethyl starch sodium, carboxymethyl starch, hydroxypropyl starch, pregelatinized starch, alginic acid) Examples include crosslinked starch, octenyl succinate starch, starch acetate, etc.), dextrins (eg, polydextrose, refractory dextrin, etc.), and soybean polysaccharides. These may be used individually by 1 type, or may be used in any combination of 2 or more type.
本発明では、上記増粘性多糖類の中でも、特にキサンタンガム、及び、グァーガムからなる群より選択される少なくとも1種以上が好適に用いられる。 In the present invention, among the thickening polysaccharides, at least one selected from the group consisting of xanthan gum and guar gum is preferably used.
上記増粘性多糖類の2種以上の組み合わせとしては、制限されないものの、キサンタンガムとグァーガムの組み合わせ、キサンタンガムとローカストビーンガムの組み合わせ、キサンタンガムとカラギナンの組み合わせ、キサンタンガムとグァーガムとローカストビーンガムの組み合わせなどをあげることができる。 Examples of the combination of two or more of the thickening polysaccharides include, but are not limited to, a combination of xanthan gum and guar gum, a combination of xanthan gum and locust bean gum, a combination of xanthan gum and caraginan, and a combination of xanthan gum and guar gum and locust bean gum. be able to.
本発明の香料組成物における上記増粘性多糖類の総含有量は、各成分の種類、他成分の量や種類に応じて適宜変更することも可能であるが、組成物中、0.1〜99.8質量%であることが好ましく、より好ましくは、0.5〜40.0質量%であり、また、例えば、0.3〜20.0質量%であり、1.0〜10.0質量%であり、2.0〜5.0質量%であり得る。 The total content of the thickening polysaccharide in the fragrance composition of the present invention can be appropriately changed depending on the type of each component and the amount and type of other components, but 0.1 to 0 in the composition. It is preferably 99.8% by mass, more preferably 0.5 to 40.0% by mass, and for example, 0.3 to 20.0% by mass, 1.0 to 10.0. It is% by mass and can be 2.0 to 5.0% by mass.
また、本発明の香料組成物において、各成分の種類、他成分の量や種類に応じて適宜変更することも可能であるが、上記シクロデキストリンに対する上記増粘性多糖類の含有比率は、上記シクロデキストリン1質量部に対して、上記増粘性多糖類0.01〜10.0質量部、より好ましくは、0.02〜5.0質量部であり、また、例えば、0.03〜1.0質量部であり、0.04〜0.5質量部であり、0.05〜0.4質量部であり得る。 Further, in the fragrance composition of the present invention, the content ratio of the thickening polysaccharide to the cyclodextrin can be appropriately changed according to the type of each component and the amount and type of other components. The thickening polysaccharide is 0.01 to 10.0 parts by mass, more preferably 0.02 to 5.0 parts by mass, and for example, 0.03 to 1.0 parts by mass with respect to 1 part by mass of dextrin. It is parts by mass, 0.04 to 0.5 parts by mass, and can be 0.05 to 0.4 parts by mass.
また、本発明の香料組成物に香料成分を含める場合、上記香料成分の種類、他成分の量や種類に応じて適宜変更することも可能であるが、上記香料組成物における上記増粘性多糖類の配合割合は、上記香料成分1質量部に対して、好ましくは上記増粘性多糖類0.1〜99.9質量部、より好ましくは、0.15〜50.0質量部であり、また、例えば、0.2〜10.0質量部であり、0.25〜5.0質量部であり、0.3〜2.0質量部であり得る。 Further, when a perfume component is included in the perfume composition of the present invention, it can be appropriately changed according to the type of the perfume component and the amount and type of other components, but the thickening polysaccharide in the perfume composition. The blending ratio of the above-mentioned thickening polysaccharide is preferably 0.1 to 99.9 parts by mass, more preferably 0.15 to 50.0 parts by mass with respect to 1 part by mass of the perfume component. For example, it may be 0.2 to 10.0 parts by mass, 0.25 to 5.0 parts by mass, and 0.3 to 2.0 parts by mass.
また、本発明の香料組成物に含まれるその他の成分として、例えば、代表的には、酸化防止剤をあげることができる。このうち、油溶性酸化防止剤が好ましく、より好ましくは、トコフェロ−ル類、ローズマリー抽出物、ビタミンCパルミテ−トなどの油溶性酸化防止剤をあげることができる。 In addition, as other components contained in the fragrance composition of the present invention, for example, an antioxidant can be typically mentioned. Of these, oil-soluble antioxidants are preferable, and oil-soluble antioxidants such as tocopherols, rosemary extract, and vitamin C palmitate can be mentioned more preferably.
本発明の香料組成物における上記酸化防止剤の含有量としては、0.0001〜10質量%、好ましくは、0.001〜5質量%、より好ましくは0.01〜1質量%であり得る。 The content of the antioxidant in the fragrance composition of the present invention may be 0.0001 to 10% by mass, preferably 0.001 to 5% by mass, and more preferably 0.01 to 1% by mass.
また、上記その他の成分には、例えば、着色料、調味料、保存料などをあげることができる。 In addition, examples of the above-mentioned other components include coloring agents, seasonings, preservatives and the like.
本発明の香料組成物に含まれ得る上記着色料としては、パプリカ色素、マリーゴールド色素、β−カロテンなどの油溶性の着色料のほか、アントシアニン色素等の水溶性色素をあげることができる。 Examples of the colorant that can be contained in the fragrance composition of the present invention include oil-soluble colorants such as paprika pigments, marigold pigments, and β-carotene, as well as water-soluble pigments such as anthocyanin pigments.
この他にも、例えば、ショ糖、果糖、ブドウ糖、麦芽糖、エリスリトール、トレハロース、マルチトール、パラチノース、キシリトール、ソルビトール、甘草抽出物、ステビア加工甘味料、羅漢果抽出物、ソーマチン、アスパルテーム、アセスルファムカリウム、スクラロース、サッカリン、ズルチン、サイクラミン酸、ネオテームなどの甘味料、クエン酸、コハク酸、乳酸、リンゴ酸、酒石酸、グルコン酸、リン酸などの酸味料、カフェイン、香辛料抽出物、ナリンジン、ニガヨモギ抽出物、ボラペット、メチルチオアデノシン、レイシ抽出物などの苦味料、食塩、塩化カリウムなどの塩味料、グルタミン酸、イノシン酸、グアニル酸やそれらのナトリウムもしくはカリウム塩などの旨味料などを添加・混合してもよい。 In addition, for example, sucrose, fructose, glucose, malt sugar, erythritol, trehalose, martitol, palatinose, xylitol, sorbitol, licorice extract, stevia-processed sweetener, Rakan fruit extract, somatin, aspartame, acesulfame potassium, sclarose. , Sweeteners such as saccharin, dultin, cyclamic acid, neotame, acidulants such as citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid, caffeine, spice extract, naringin, nigayomogi extract, Bitterness agents such as borabet, methylthioadenosine and leishi extract, salty agents such as salt and potassium chloride, and umami agents such as glutamic acid, inosinic acid, guanylic acid and their sodium or potassium salts may be added or mixed.
さらには、ビタミンC、ビタミンB1、ビタミンB2、ビタミンB12、ナイアシン、パントテン酸、又は、葉酸などの水溶性ビタミン;ビタミンA、ビタミンD、ビタミンE、ビタミンKなどの油溶性ビタミン;エチレングリコ−ル、プロピレングリコ−ル、ジプロピレングリコ−ル、グリセリン、ヘキシルグリコ−ル、ベンジルベンゾエ−ト、トリエチルシトレ−ト、ジエチルフタレ−ト、ハ−コリン、中鎖脂肪酸トリグリセリド、中鎖脂肪酸ジグリセリドなどの香料保留剤;乳化剤等を加えることもできる。 Furthermore, water-soluble vitamins such as vitamin C, vitamin B 1 , vitamin B 2 , vitamin B 12 , niacin, pantothenic acid, or folic acid; oil-soluble vitamins such as vitamin A, vitamin D, vitamin E, and vitamin K; ethylene. Glycoal, propylene glycol, dipropylene glycol, glycerin, hexylglycol, benzylbenzoate, triethylcitrate, diethylphthalate, harcholine, medium chain fatty acid triglyceride, medium chain fatty acid diglyceride Perfume retaining agents such as; emulsifiers and the like can also be added.
また、本発明の香料組成物は、酵母細胞壁を含むことができる。 In addition, the fragrance composition of the present invention can include a yeast cell wall.
本発明の香料組成物に含まれる酵母細胞壁は、限定はされないが、飲食品、又は、経口医薬品への使用が許可されている可食性の酵母細胞壁が好ましく用いられる。 The yeast cell wall contained in the flavor composition of the present invention is not limited, but an edible yeast cell wall that is permitted to be used in foods and drinks or oral medicines is preferably used.
本発明における「酵母細胞壁」は、酵母の自己融解プロセス、又は、加水分解プロセスでの分離後に不溶性画分として得られる酵母細胞由来の不溶性細胞壁をいう。例えば、酵母から水、又は、極性溶剤に可溶性の菌体内成分を酵素処理により除去することにより得られる増粘性多糖類をいい、上記不溶性細胞壁は、一般に、酵母細胞全体の乾燥重量の20〜25%を占める。好ましくは、この酵母細胞はサッカロマイセス(Saccharomyces)属を起源とし、より好ましくはサッカロマイセス・セレビシエ(Saccharomyces cerevisiae)である。あるいは、例えば、この酵母細胞は、クルイベロマイセス(Kluyveromyces)属、カンジダ(Candida)属、又は、トルラ(Torula)属を起源とするものも含まれる。 The "yeast cell wall" in the present invention refers to an insoluble cell wall derived from yeast cells obtained as an insoluble fraction after separation in a yeast autolysis process or a hydrolysis process. For example, a thickening polysaccharide obtained by removing an intracellular component soluble in water or a polar solvent from yeast by enzyme treatment, and the insoluble cell wall generally refers to 20 to 25 of the dry weight of the entire yeast cell. Occupy%. Preferably, the yeast cells originate from the genus Saccharomyces, more preferably Saccharomyces cerevisiae. Alternatively, for example, the yeast cells may also originate from the genus Kluyveromyces, the genus Candida, or the genus Torula.
上記酵母細胞壁としては、例えば、生酵母を自己消化(自己融解)、プロテアーゼ、ヌクレアーゼ、エステラーゼ、グルカナーゼ、リパーゼ等を添加した酵素処理、又は、いずれかを併用して細胞内の可溶性菌体内成分を除去した抽出残渣より得られるものをあげることができる。この際に使用する酵母は、例えば、パン酵母、ビール酵母、アルコール酵母、清酒用酵母等、一般に食品工業で用いられるものを使用してもよい。原料入手の容易さの観点からは、例えば、パン酵母、ビール酵母、トルラ酵母を使用することが好ましい。これらは1種単独で使用してもよいし、また2種以上を任意に組み合わせて使用することもできる。 The yeast cell wall includes, for example, self-digestion (autolysis) of live yeast, enzyme treatment with protease, nuclease, esterase, glucanase, lipase, etc., or a combination of any of these to obtain intracellular soluble intracellular components. The one obtained from the removed extraction residue can be mentioned. As the yeast used at this time, for example, baker's yeast, brewer's yeast, alcohol yeast, yeast for sake, etc., which are generally used in the food industry may be used. From the viewpoint of easy availability of raw materials, for example, baker's yeast, brewer's yeast, and torula yeast are preferably used. These may be used individually by 1 type, or may be used in any combination of 2 or more type.
また、上記酵母細胞壁としては、市販品としては、例えば、イーストラップ(MCフードスペシャリティーズ株式会社製)等をあげることができる。これらは1種単独で使用してもよいし、また2種以上を任意に組み合わせて使用することもできる。 As the yeast cell wall, for example, e-strap (manufactured by MC Food Specialties Inc.) or the like can be mentioned as a commercially available product. These may be used individually by 1 type, or may be used in any combination of 2 or more type.
また、上記酵素処理を速やかに行うために、例えば、ホモジナイザー等により物理的な破壊を細胞壁に施してから菌体残渣を得てもよい。また、必要に応じて、酵母の洗浄処理、pH、温度、又は、圧力の調整処理等を加えて、酵母細胞壁を得ることもできる。また、上記酵母細胞壁の調整品や市販品等を、添加しやすい濃度に水、エタノール、メタノール、アセトン等の溶媒で希釈して用いることもできる。これらは1種単独で使用してもよいし、また2種以上を任意に組み合わせて使用することもできる。 Further, in order to carry out the enzyme treatment promptly, for example, the cell wall may be physically destroyed with a homogenizer or the like to obtain a bacterial cell residue. Further, if necessary, a yeast cell wall can be obtained by adding a yeast washing treatment, a pH, temperature, or pressure adjusting treatment, and the like. Further, the yeast cell wall-adjusted product, a commercially available product, or the like can be used by diluting it with a solvent such as water, ethanol, methanol, or acetone to a concentration that is easy to add. These may be used individually by 1 type, or may be used in any combination of 2 or more type.
本発明の香料組成物における上記酵母細胞壁の総含有量は、各成分の種類、他成分の量や種類に応じて適宜変更することも可能であるが、組成物中、0.1〜50質量%であることが好ましく、より好ましくは、0.5〜20.0質量%であり、また、例えば、0.3〜10.0質量%であり、0.5〜5.0質量%であり、1.0〜4.0質量%であり、2.0〜3.0質量%であり得る。 The total content of the yeast cell wall in the fragrance composition of the present invention can be appropriately changed depending on the type of each component and the amount and type of other components, but is 0.1 to 50 mass in the composition. %, More preferably 0.5 to 20.0% by mass, and for example, 0.3 to 10.0% by mass and 0.5 to 5.0% by mass. , 1.0 to 4.0% by mass, and may be 2.0 to 3.0% by mass.
また、本発明の香料組成物において、各成分の種類、他成分の量や種類に応じて適宜変更することも可能であるが、上記シクロデキストリンに対する上記酵母細胞壁の含有比率は、上記シクロデキストリン1質量部に対して、上記酵母細胞壁0.01〜10.0質量部、より好ましくは、0.02〜5.0質量部であり、また、例えば、0.03〜1.0質量部であり、0.04〜0.5質量部であり、0.05〜0.4質量部であり得る。 Further, in the fragrance composition of the present invention, the content ratio of the yeast cell wall to the cyclodextrin can be appropriately changed according to the type of each component and the amount and type of other components, but the cyclodextrin 1 The yeast cell wall is 0.01 to 10.0 parts by mass, more preferably 0.02 to 5.0 parts by mass, and for example, 0.03 to 1.0 parts by mass with respect to the mass part. , 0.04 to 0.5 parts by mass, and may be 0.05 to 0.4 parts by mass.
また、本発明の香料組成物は、例えば、加熱調理用であることが好ましい。本発明の香料組成物は、上記構成を有することにより、香料組成物を加熱料理した後であっても香料成分の香気及び/又は香味の優れた保留性を有する。 Further, the fragrance composition of the present invention is preferably for cooking, for example. By having the above-mentioned structure, the perfume composition of the present invention has excellent retention of aroma and / or flavor of the perfume component even after the perfume composition is cooked.
また、本発明の香料組成物は、例えば、保存飲食品用であることが好ましい。本発明の香料組成物は、上記構成を有することにより、香料組成物又はそれを混合した飲食品の保存時における、香料成分の香気及び/又は香味の優れた保留性を有する。 Further, the flavor composition of the present invention is preferably for storage foods and drinks, for example. By having the above-mentioned constitution, the perfume composition of the present invention has excellent retention of aroma and / or flavor of the perfume component at the time of storage of the perfume composition or a food or drink mixed therewith.
また、本発明の香料組成物は、水分含量30質量%以下であることが好ましく、25質量%以下であってもよく、20質量%以下であってもよく、15質量%以下であってもよく、10質量%以下であってもよく、8質量%以下であってもよく、5質量%以下であってもよく、3質量%以下であってもよく、2質量%以下であってもよく、1質量%以下であってもよい。香料組成物の成分組成や添加対象物、添加後の加工過程等に応じて、適宜用いることができる。 Further, the fragrance composition of the present invention preferably has a water content of 30% by mass or less, may be 25% by mass or less, may be 20% by mass or less, or may be 15% by mass or less. It may be 10% by mass or less, 8% by mass or less, 5% by mass or less, 3% by mass or less, or 2% by mass or less. It may be 1% by mass or less. It can be appropriately used depending on the component composition of the fragrance composition, the object to be added, the processing process after the addition, and the like.
<香料組成物の製造方法等>
本発明の香料組成物の製造方法は、
香料、シクロデキストリン、及び、C3−C22の炭化水素基含有化合物を混合して混合物を得る工程(1)、並びに、
上記工程(1)で得られた混合物を用いて香料組成物を調製する工程(2)を含む。
<Manufacturing method of fragrance composition, etc.>
The method for producing a fragrance composition of the present invention is
Perfumes, cyclodextrin, and, obtaining a mixture by mixing a hydrocarbon group-containing compound of C 3 -C 22 (1), and,
The step (2) of preparing a fragrance composition using the mixture obtained in the above step (1) is included.
また、本発明の香料組成物の製造方法は、
香料成分、シクロデキストリン、並びに、香料成分の香気及び/又は香味の保留性を高めるために有効な量の、C3−C22の炭化水素基含有化合物を混合する工程(4)を含む。
Further, the method for producing the fragrance composition of the present invention is:
It comprises the step (4) of mixing the perfume component, cyclodextrin, and an amount of the C 3- C 22 hydrocarbon group-containing compound effective for enhancing the aroma and / or flavor retention of the perfume component.
本発明の香料組成物の製造方法は、上記構成を有することにより、上記香料組成物中、ないし、飲食品組成物等の添加対象物中における香料成分の、香気及び/又は香味に保留性に優れた香料組成物を簡便に得ることが可能となる。 By having the above-mentioned constitution, the method for producing a perfume composition of the present invention makes the aroma and / or flavor of the perfume component in the above-mentioned perfume composition or in an addition target such as a food or drink composition retained. It becomes possible to easily obtain an excellent fragrance composition.
本発明の香料組成物の製造方法において、上記香料、シクロデキストリン、及び、C3−C22の炭化水素基含有化合物を混合して混合物を得る工程(1)は、特に限定はされないが、例えば、上記シクロデキストリン、及び、上記C3−C22の炭化水素基含有化合物、並びに、上記香料成分が含まれる場合には上記香料成分を含有する溶液を、ホモジナイザー等で処理することで調製することができる。上記成分は適宜順次組み合わせて調製してもよい。この際の液温は、限定はされないが、50〜80℃、好ましくは55〜70℃、さらに好ましくは60℃程度の状態である。限定はされないが、好ましくは、シクロデキストリン、及び、C3−C22の炭化水素基含有化合物を含む溶液を予め50〜80℃程度に加温し、そこへ香料成分を添加混合する方法;シクロデキストリン溶液を加温し、そこへC3−C22の炭化水素基含有化合物、その後に香料成分を添加混合する方法をあげることができる。 The method of manufacturing a fragrance composition of the present invention, the perfume, cyclodextrin, and a hydrocarbon group-containing compound is mixed to obtain a mixture step (1) of the C 3 -C 22 is not particularly limited, for example, the cyclodextrins, and a hydrocarbon group-containing compound of the C 3 -C 22, and, when containing the above perfume ingredients can be prepared by a solution containing the perfume ingredients, treating with a homogenizer or the like Can be done. The above components may be sequentially combined and prepared as appropriate. The liquid temperature at this time is not limited, but is in a state of 50 to 80 ° C., preferably 55 to 70 ° C., and more preferably about 60 ° C. But it is not limited to, preferably, cyclodextrin, and warmed to a solution of about advance 50 to 80 ° C. The containing a hydrocarbon group-containing compound C 3 -C 22, a method adding and mixing the perfume ingredients thereto; cyclo A method of heating a dextrin solution, adding and mixing a C 3- C 22 hydrocarbon group-containing compound and then a fragrance component can be mentioned.
本発明の香料組成物を調製する際に、上記シクロデキストリンは、予め調製したシクロデキストリン溶液の状態で添加されても良い。上記シクロデキストリン溶液は、水にシクロデキストリンを添加し溶解させて得たものである。かかる溶解させる方法は、公知の方法に従えばよく、特別な条件等の設定は必要とされない。 When preparing the fragrance composition of the present invention, the cyclodextrin may be added in the state of a cyclodextrin solution prepared in advance. The cyclodextrin solution is obtained by adding cyclodextrin to water and dissolving it. The method for dissolving may follow a known method, and no special conditions or the like are required to be set.
本発明の香料組成物を調製する際に、ホモジナイザーを使用する場合、任意の条件(例えば、回転数:500〜3500rpm、時間:1〜90分)で処理することができる。 When a homogenizer is used in preparing the fragrance composition of the present invention, it can be treated under any conditions (for example, rotation speed: 500 to 3500 rpm, time: 1 to 90 minutes).
ホモジナイザー等による攪拌処理にかかる回転速度・処理時間の条件は、包接する香料成分の量や質によって適宜調節し実施することができる。例えば、シクロデキストリンへの包接が困難な成分であれば、攪拌速度を速く処理時間を長めにし、包接が容易に進む油脂成分であれば、攪拌速度を遅くし処理時間を短くすればよい。 The conditions of the rotation speed and the treatment time required for the stirring treatment by a homogenizer or the like can be appropriately adjusted and carried out according to the quantity and quality of the fragrance components to be included. For example, for a component that is difficult to encapsulate in cyclodextrin, the stirring speed may be increased and the treatment time may be lengthened, and for an oil or fat component that facilitates inclusion, the stirring rate may be decreased and the processing time may be shortened. ..
また、本発明の香料組成物の製造方法において、上記工程(1)で得られた混合物を用いて香料組成物を調製する工程(2)は、特に限定はされないが、例えば、混合物が液体の場合、乾燥工程において粉末や顆粒状に処理する方法や、大きめの塊状物とした後に物理的に粉砕等により粉末等にする方法等を適宜用いることができる。 Further, in the method for producing a fragrance composition of the present invention, the step (2) for preparing a fragrance composition using the mixture obtained in the above step (1) is not particularly limited, but for example, the mixture is a liquid. In this case, a method of processing into powder or granules in the drying step, a method of forming a large lump and then physically pulverizing it into powder or the like can be appropriately used.
本発明の香料組成物は、さらに必要に応じて、例えば、噴霧乾燥(スプレードライ)等によって粉末化することができる。さらに、該粉末化した組成物を公知の技術によって凝集・固着させ、取扱いが容易な顆粒・固形物とすることもできる。 If necessary, the fragrance composition of the present invention can be further pulverized by, for example, spray drying. Further, the powdered composition can be agglomerated and fixed by a known technique to obtain granules / solids that are easy to handle.
本発明においては、例えば、
シクロデキストリンとC3−C22の炭化水素基含有化合物とを含む液を調製する工程;
該調製した液に香料成分を混合して香料組成物を得る工程;及び、
該香料組成物を噴霧乾燥する工程
を含む方法によって、粉末状の香料組成物を得ることができる。なお、上記方法の場合には、先の2工程が上記工程(1)に、最後の工程が上記工程(2)に該当する。
In the present invention, for example
Step of preparing a liquid containing cyclodextrin and a hydrocarbon group-containing compound of C 3- C 22 ;
A step of mixing a fragrance component with the prepared liquid to obtain a fragrance composition;
A powdery fragrance composition can be obtained by a method including a step of spray-drying the fragrance composition. In the case of the above method, the first two steps correspond to the above step (1), and the last step corresponds to the above step (2).
また、本発明においては、例えば、
シクロデキストリンを含む液を調製する工程;
該調製した液に香料成分とC3−C22の炭化水素基含有化合物とを混合して香料組成物を得る工程;及び、
該香料組成物を噴霧乾燥する工程
を含む方法によって、粉末状の香料組成物を得ることができる。なお、上記方法の場合には、先の2工程が上記工程(1)に、最後の工程が上記工程(2)に該当する。
Further, in the present invention, for example,
Steps to prepare a solution containing cyclodextrin;
A step of mixing a fragrance component and a hydrocarbon group-containing compound of C 3- C 22 with the prepared liquid to obtain a fragrance composition;
A powdery fragrance composition can be obtained by a method including a step of spray-drying the fragrance composition. In the case of the above method, the first two steps correspond to the above step (1), and the last step corresponds to the above step (2).
また、本発明においては、例えば、
香料成分とシクロデキストリンとC3−C22の炭化水素基含有化合物とを混合して香料組成物を得る工程;及び、
該香料組成物を噴霧乾燥する工程
を含む方法によって、粉末状の香料組成物を得ることができる。なお、上記方法の場合には、最初の工程が上記工程(1)に、最後の工程が上記工程(2)に該当する。
Further, in the present invention, for example,
A step of mixing a fragrance component, cyclodextrin, and a hydrocarbon group-containing compound of C 3- C 22 to obtain a fragrance composition;
A powdery fragrance composition can be obtained by a method including a step of spray-drying the fragrance composition. In the case of the above method, the first step corresponds to the above step (1), and the last step corresponds to the above step (2).
また、本発明において、粉末状とは、粉体あるいは顆粒のいずれも含む。 Further, in the present invention, the powder form includes either powder or granules.
また、上記工程(4)は、特に限定はされないが、上記香料成分、シクロデキストリン、並びに、香料成分の香気及び/又は香味の保留性を高めるために有効な量の、C3−C22の炭化水素基含有化合物を混合する工程であればよく、例えば、上記香料成分、シクロデキストリン、並びに、C3−C22の炭化水素基含有化合物を同時に又は、一部同時に若しくは全て、適宜、順次に混合する工程をあげることができる。また、例えば、上記3成分のうち一部のみ混合したものを更に残りの成分に添加又は残りの成分を咬合物に添加する工程等があげられ、さらに、本発明の作用効果を発現、維持しうる限り、混合する過程で上記各成分の一部又は全部が変性・変質していても含まれる。 Further, the above step (4) is not particularly limited, the perfume ingredients, cyclodextrin, and, in an amount effective to enhance the retention of aroma and / or flavor of perfume ingredients, the C 3 -C 22 It may be a step of mixing the hydrocarbon group-containing compounds, e.g., the perfume ingredients, cyclodextrin, and, C 3 -C 22 hydrocarbon group containing compound simultaneously or partially simultaneously or all, as appropriate, sequentially The step of mixing can be mentioned. Further, for example, a step of adding a mixture of only a part of the above three components to the remaining components or adding the remaining components to the occlusion can be mentioned, and further, the action and effect of the present invention are exhibited and maintained. As much as possible, even if some or all of the above components are denatured or altered in the process of mixing, they are included.
本発明において、噴霧乾燥を行う際の機器としては、アトマイザー(噴霧器)として、加圧ノズル(一流体ノズル)、二流体ノズル、回転円盤式(ディスク式)を備えた噴霧乾燥機が使用されて得る。このような噴霧乾燥機のなかで、乾燥粉の平均粒径が1〜500μm、好ましくは10〜300μmであり得ることから、このような平均粒径を得ることができる噴霧装置として、加圧噴霧ノズルが好ましい。加圧噴霧乾燥に当たっては、モノノズルやマルチノズルなどいずれのノズルであっても使用が可能である。また、二流体ノズルを備えた噴霧乾燥機は、微細な粒子径の微粒子粉末を得るのに適しており、微細な粒子径の粉末を得る際には好ましい。 In the present invention, as an atomizer (sprayer), a spray dryer equipped with a pressure nozzle (one-fluid nozzle), a two-fluid nozzle, and a rotary disk type (disc type) is used as a device for spray drying. obtain. In such a spray dryer, the average particle size of the dried powder can be 1 to 500 μm, preferably 10 to 300 μm. Therefore, as a spraying device capable of obtaining such an average particle size, pressure spraying is performed. Nozzles are preferred. For pressure spray drying, any nozzle such as a mono nozzle or a multi-nozzle can be used. Further, a spray dryer provided with a two-fluid nozzle is suitable for obtaining fine particle powder having a fine particle size, and is preferable for obtaining a powder having a fine particle size.
<食品組成物等、香料組成物を用いた製品等>
本発明の飲食品組成物は、上記香料組成物を含む。また、上記香料組成物は、飲食品以外の対象物に適宜添加して用いることもできる。
<Food compositions, products using flavor compositions, etc.>
The food and drink composition of the present invention includes the above-mentioned flavor composition. Further, the above-mentioned flavor composition can be appropriately added to an object other than food and drink and used.
なお、本発明における食品組成物とは、飲食品自体であってもよく、その後の加熱、加工調理等によって飲食品となりうるものを含む。 The food composition in the present invention may be a food or drink itself, and includes a food or drink that can be made into a food or drink by subsequent heating, processing or cooking.
本発明の香料組成物を用いる対象物としては、例えば、医薬品、医薬部外品、飲食品等の製品であり得る。さらに、本発明の香料組成物は、香粧品、芳香剤、日用雑貨、口腔用組成物、ヘアケア製品、スキンケア製品、身体洗浄剤、衣料用洗剤、衣料用柔軟仕上げ剤、トイレタリー製品、医薬品、飲食品等の製品に配合して、各種製品の香気及び/又は香味付けに用いることもできる。 The object using the flavor composition of the present invention may be, for example, a product such as a pharmaceutical product, a quasi drug, or a food or drink. Further, the fragrance composition of the present invention includes cosmetics, air fresheners, daily necessities, oral compositions, hair care products, skin care products, body cleansers, detergents for clothing, soft finishes for clothing, toiletry products, pharmaceuticals, etc. It can also be blended with products such as foods and drinks and used for aroma and / or flavoring of various products.
本発明の香料組成物によって香気及び/又は香味付けすることのできる医薬品としては、例えば、錠剤(例えば、糖衣錠)、顆粒剤、液剤、カプセル剤、トローチ剤、及び、うがい薬等の経口医薬品、ハップ剤、軟膏剤などの皮膚外用剤などをあげることができる。 Pharmaceuticals that can be aroma and / or flavored by the fragrance composition of the present invention include, for example, tablets (for example, sugar-coated tablets), granules, liquids, capsules, lozenges, and oral pharmaceuticals such as mouthwashes. Examples include external preparations for skin such as happing agents and ointments.
上記医薬部外品の例としては、栄養助剤、各種サプリメント、口臭予防剤、口中清涼剤、養毛剤、及び、育毛剤等をあげることができる。 Examples of the quasi-drugs include nutritional supplements, various supplements, halitosis preventive agents, mouth refreshing agents, hair restorers, hair restorers and the like.
本発明の香料組成物によって香気及び/又は香味付けすることのできる飲食品としては、例えば、
飲料、及び、アルコール飲料等の飲料類;
冷菓(例えば、アイスキャンディ、アイスクリーム等)、砂糖菓子(例えば、キャンディ、ヌガー、グミ、マシュマロ、チューインガム、チョコレート等)、パティスリー(例えば、ケーキ、クッキー、マカロン、ゼリー、プリン、ババロア等)、スナック菓子、和菓子(例えば、団子、煎餅、ドーナツ、カステラ等)、等の菓子類;
乾燥野菜、及び、漬け物等の農産加工品;
蒲鉾等の海産物加工品;
麺類、米飯、パン等の穀類加工品;
調味料(例えば、しょうゆ、つゆ、ドレッシング、コンソメ、ブイヨン、たれ、ソース、ケチャップ、スパイス類、わさび、からし、レモン果汁、中華だし、ラーメンスープ、浅漬けの素、オイスターソース、豆板醤、キムチのたれ、ガラスープ、味噌等);
シロップ、ジャム等;並びに
畜肉加工品等をあげることができる。
Examples of foods and drinks that can be flavored and / or flavored by the flavor composition of the present invention include, for example.
Beverages and beverages such as alcoholic beverages;
Frozen desserts (eg, ice candy, ice cream, etc.), sugar confectionery (eg, candy, nougat, gummies, marshmallows, chewing gum, chocolate, etc.), patisseries (eg, cakes, cookies, macaroons, jelly, pudding, bavarois, etc.), snacks , Japanese sweets (for example, dumplings, rice crackers, donuts, castella, etc.), etc.
Dried vegetables and processed agricultural products such as pickles;
Processed marine products such as kamaboko;
Processed cereal products such as noodles, cooked rice, and bread;
Seasonings (eg soy sauce, soup, dressing, consomme, bouillon, sauce, sauce, ketchup, spices, wasabi, mustard, lemon juice, Chinese soup, ramen soup, lightly pickled ingredients, oyster sauce, doubanjiang, kimchi Sauce, glass soup, miso, etc.);
Syrup, jam, etc .; as well as processed meat products, etc. can be mentioned.
本発明の香料組成物によって香気及び/又は香味付けすることのできる香粧品としては、例えば、香水などのフレグランス製品、基礎化粧品(洗顔クリーム、バニシングクリーム、クレンジングクリーム、コールドクリーム、マッサージクリーム、乳液、化粧水、美容液、パック、メイク落としなど)、仕上げ化粧品(ファンデーション、タルカムパウダー、口紅、リップクリーム、頬紅、アイライナー、マスカラ、アイシャドウ、眉墨、アイパック、ネイルエナメル、エナメルリムバーなど)、頭髪化粧品(ポマード、ブリランチン、セットローション、ヘアーステック、ヘアーソリッド、ヘアーオイル、ヘアートリートメント、ヘアークリーム、ヘアートニック、ヘアーリキッド、ヘアースプレー、バンドリン、養毛剤、染毛剤など)、日焼け化粧品(サンタン製品、サンスクリーン製品など)、薬用化粧品(制汗剤、アフターシェービングローション、及び、ジェル、パーマネントウェーブ剤、薬用石鹸、薬用シャンプー、薬用皮膚化粧料など)をあげることができる。 Cosmetics that can be aroma and / or flavored by the perfume composition of the present invention include, for example, fragrance products such as perfume, basic cosmetics (face wash cream, vanishing cream, cleansing cream, cold cream, massage cream, milky lotion, etc. Lotions, beauty liquids, packs, makeup removers, etc.), finishing cosmetics (foundation, talcum powder, lipstick, lip cream, cheek red, eyeliner, mascara, eye shadow, eyebrow, eye pack, nail enamel, enamel remover, etc.), hair Cosmetics (pomade, brilantin, set lotion, hair stick, hair solid, hair oil, hair treatment, hair cream, hair tonic, hair liquid, hair spray, bandolin, hair restorer, hair dye, etc.), tanning cosmetics (suntan products, Examples include sunscreen products), medicated cosmetics (antiperspirants, after-shaving lotions, and gels, permanent wave agents, medicated soaps, medicated shampoos, medicated skin cosmetics, etc.).
本発明の香料組成物によって香気及び/又は香味付けすることのできる芳香剤としては、固形状タイプ、ゲル状タイプ、リキッドタイプなどをあげることができる。 Examples of the fragrance that can be aroma and / or flavored by the fragrance composition of the present invention include a solid type, a gel type, and a liquid type.
本発明の香料組成物によって香気付けすることのできるトイレタリー製品としては、例えば、化粧石鹸、浴用石鹸、香水石鹸、透明石鹸、合成石鹸などをあげることができる。 Examples of toiletry products that can be aromatized by the fragrance composition of the present invention include cosmetic soaps, bath soaps, perfume soaps, transparent soaps, synthetic soaps and the like.
本発明の香料組成物によって香気付けすることのできる身体洗浄剤としてはボディソープ、ボディシャンプー、ハンドソープなどをあげることができる。 Examples of the body cleansing agent that can be aromatized by the fragrance composition of the present invention include body soap, body shampoo, and hand soap.
本発明の香料組成物によって香気付けすることのできるヘアケア製品としてはシャンプー、リンス、リンスインシャンプー、コンディショナー、トリートメント、ヘアパック、ヘアカラーなどをあげることができる。 Examples of hair care products that can be aromatized by the fragrance composition of the present invention include shampoo, conditioner, rinse-in shampoo, conditioner, treatment, hair pack, and hair color.
本発明の香料組成物によって香気及び/又は香味付けすることのできるスキンケア製品としてはリップクリーム、ハンドクリーム、シェービング製品(シェービングフォームなど)をあげることができる。 Examples of skin care products that can be aroma and / or flavored by the fragrance composition of the present invention include lip balms, hand creams, and shaving products (shaving foams, etc.).
本発明の香料組成物によって香気及び/又は香味付けすることのできる浴用剤としては、入浴剤(バスソルト、バスタブレット、バスリキッド等)、フォームバス(バブルバス等)、バスオイル(バスパフューム、バスカプセル等)、ミルクバス、バスジェリー、バスキューブなどをあげることができる。 Bath salts that can be aroma and / or flavored by the fragrance composition of the present invention include bath salts (bath salts, bath tablets, bath liquids, etc.), foam baths (bubble baths, etc.), bath oils (bath perfumes, etc.). Bath capsules, etc.), milk baths, bath jellies, bath cubes, etc.
本発明の香料組成物によって香気及び/又は香味付けすることのできる口腔用品としては歯磨き粉、口腔洗浄料、マウスウォッシュ、トローチ、チューインガム類などなどをあげることができる。 Examples of oral products that can be aroma and / or flavored by the perfume composition of the present invention include toothpaste, mouthwash, mouthwash, troche, chewing gum and the like.
本発明の香料組成物によって香気付けすることのできる洗剤としては、例えば、洗剤(衣料用重質洗剤、衣料用軽質洗剤、液体洗剤、洗濯石鹸、コンパクト洗剤、粉石鹸など)、柔軟仕上げ剤(ソフナー、ファーニチャーケアなど)、洗浄剤(クレンザー、ハウスクリーナー、トイレ洗浄剤、浴室用洗浄剤、ガラスクリーナー、カビ取り剤、排水管用洗浄剤など)、台所用洗剤(台所用石鹸、台所用合成石鹸、食器用洗剤など)、漂白剤(酸化型漂白剤(塩素系漂白剤、酸素系漂白剤等)、還元型漂白剤(硫黄系漂白剤等)、光学的漂白剤など)などをあげることができる。 Examples of the detergent that can be aromatized by the fragrance composition of the present invention include detergents (heavy garment detergent, light garment detergent, liquid detergent, laundry soap, compact detergent, powder soap, etc.) and soft finish (powder soap, etc.). Softener, furniture care, etc.), cleaning agents (cleanser, house cleaner, toilet cleaning agent, bathroom cleaning agent, glass cleaner, mold remover, drain pipe cleaning agent, etc.), kitchen detergent (kitchen soap, kitchen cleaning agent, etc.) Synthetic soap, dishwashing detergent, etc.), bleach (oxidized bleach (chlorine bleach, oxygen bleach, etc.), reduced bleach (sulfur bleach, etc.), optical bleach, etc.) be able to.
本発明の香料組成物によって香気付けすることのできる日用雑貨としては、例えば、消臭・芳香剤(固形状タイプ、ゲル状タイプ、リキッドタイプなど)、ティッシュペーパー、トイレットペーパーなどをあげることができる。 Examples of daily sundries that can be aromatized by the fragrance composition of the present invention include deodorants / fragrances (solid type, gel type, liquid type, etc.), tissue paper, toilet paper, and the like. it can.
本発明の香料組成物を用いて、各種製品を香気及び/又は香味付けする方法は、香気付けする製品の種類や製品の最終形態(例えば液体状、固体状、粉末状、ゲル状、ミスト状、エアゾール状などの製品形態)に応じて適宜選択できる。 The method of aroma and / or flavoring various products using the perfume composition of the present invention is the type of product to be aromatized and the final form of the product (for example, liquid, solid, powder, gel, mist). , Aerosol, etc.) can be selected as appropriate.
また、本発明の飲食品組成物は、例えば、加熱調理用であることが好ましい。本発明の飲食品組成物は、上記構成を有することにより、飲食品組成物を加熱料理した後であっても香料成分の香気及び/又は香味の優れた保留性を有する。 Further, the food and drink composition of the present invention is preferably for cooking, for example. By having the above-mentioned structure, the food and drink composition of the present invention has excellent retention of the aroma and / or flavor of the flavor component even after the food and drink composition is cooked.
また、本発明の飲食品組成物は、例えば、保存飲食品用であることが好ましい。本発明の飲食品組成物は、上記構成を有することにより、香料組成物を混合した飲食品の保存時における、香料成分の香気及び/又は香味の優れた保留性を有する。 Further, the food and drink composition of the present invention is preferably for storage food and drink, for example. By having the above-mentioned constitution, the food and drink composition of the present invention has excellent retention of aroma and / or flavor of the flavor component at the time of storage of the food and drink mixed with the flavor composition.
また、本発明の飲食品組成物は、水分含量30質量%以下であることが好ましく、25質量%以下であってもよく、20質量%以下であってもよく、15質量%以下であってもよく、10質量%以下であってもよく、8質量%以下であってもよく、5質量%以下であってもよく、3質量%以下であってもよく、2質量%以下であってもよく、1質量%以下であってもよい。飲食品組成物の成分組成や添加対象物、その後の加工過程等に応じて、適宜用いることができる。 Further, the food and drink composition of the present invention preferably has a water content of 30% by mass or less, may be 25% by mass or less, may be 20% by mass or less, and may be 15% by mass or less. It may be 10% by mass or less, 8% by mass or less, 5% by mass or less, 3% by mass or less, or 2% by mass or less. It may be 1% by mass or less. It can be appropriately used depending on the component composition of the food and drink composition, the object to be added, the subsequent processing process, and the like.
<食品組成物の製造方法等>
本発明の食品組成物の製造方法は、
上記香料組成物を用いて食品組成物を製造する工程(3)を含む
<Manufacturing method of food composition, etc.>
The method for producing a food composition of the present invention
Including the step (3) of producing a food composition using the above-mentioned flavor composition.
本発明の食品組成物の製造方法は、上記構成を有することにより、上記香料組成物中、ないし、飲食品組成物等の添加対象物中における香料成分の、香気及び/又は香味の保留性に優れた食品組成物を簡便に得ることが可能となる。 By having the above-mentioned constitution, the method for producing a food composition of the present invention makes it possible to retain the aroma and / or flavor of the perfume component in the perfume composition or in the addition target such as the food and drink composition. It becomes possible to easily obtain an excellent food composition.
上記工程(3)は、特に限定はされないが、上記香料組成物を用いて食品組成物を製造する工程であればよく、例えば、上記香料組成物を対象物に添加する工程や、上記香料組成物を混合したものを更に対象物に添加する工程等があげられ、さらに、本発明の作用効果を発現、維持しうる限り、食品組成物、又は、それを加工調理して得られる食品に至る過程で上記香料組成物が変性・変質していても含まれる。 The step (3) is not particularly limited as long as it is a step of producing a food composition using the flavor composition, for example, a step of adding the flavor composition to an object, or a step of adding the flavor composition to the object. Examples include a step of further adding a mixture of the substances to the object, and further, as long as the effects of the present invention can be exhibited and maintained, the food composition or the food obtained by processing and cooking the food composition is obtained. Even if the above fragrance composition is modified or altered in the process, it is included.
<香気及び/又は香味向上方法等>
本発明の香料成分の香気及び/又は香味向上方法は、
上記香料組成物を用いて食品組成物を製造する工程(3)を含む。
<Aroma and / or flavor improvement method, etc.>
The method for improving the aroma and / or flavor of the fragrance component of the present invention is
The step (3) of producing a food composition using the above-mentioned flavor composition is included.
本発明の香料成分の香気及び/又は香味向上方法は、上記構成を有することにより、上記香料組成物中、ないし、飲食品組成物等の添加対象物中における香料成分の、香気及び/又は香味の優れた保留性を付与、向上、改善することが可能となる。 The aroma and / or flavor improving method of the flavor component of the present invention has the above-mentioned constitution, and thus, the aroma and / or flavor of the flavor component in the above-mentioned flavor composition or in the addition target such as the food and drink composition. It is possible to impart, improve, and improve the excellent holdability of.
なお、本発明の香料成分の香気及び/又は香味向上方法において、香気もしくは香味、又は、その両方を付加、向上、増強させ得る場合のみならず、本発明を用いない場合よりも香気もしくは香味、又は、その両方が失われにくくし得る場合も含み、また、香料成分の揮散や変性、分解、失活の程度を抑制、又は、遅らせ得る場合も含む。 In the method for improving the aroma and / or flavor of the perfume component of the present invention, not only when the aroma and / or flavor can be added, improved, and enhanced, but also the aroma or flavor, as compared with the case where the present invention is not used. Alternatively, both of them may be difficult to be lost, and the degree of volatilization, denaturation, decomposition, and deactivation of the fragrance component may be suppressed or delayed.
上記香料組成物を用いて食品組成物を製造する工程(3)は、上記香料組成物を用いて食品組成物を製造する工程であれば特に制限されず、例えば、上記香料組成物を対象物に添加する工程や、上記香料組成物を混合したものを更に対象物に添加する工程等があげられ、さらに、本発明の作用効果を発現、維持しうる限り、食品組成物、又は、それを加工調理して得られる食品に至る過程で上記香料組成物が変性・変質していても含まれる。 The step (3) of producing a food composition using the above-mentioned flavor composition is not particularly limited as long as it is a step of producing a food composition using the above-mentioned flavor composition, and for example, the above-mentioned flavor composition is an object. The step of adding the flavor composition to the food composition, the step of adding the mixture of the above flavor compositions to the object, and the like, and further, as long as the action and effect of the present invention can be exhibited and maintained, the food composition or the food composition thereof can be used. It is included even if the above-mentioned flavor composition is modified or altered in the process of reaching the food product obtained by processing and cooking.
また、本発明の香料成分の香気及び/又は香味の保留性を高めるための方法は、香料成分の香気及び/又は香味の保留性を高めるために有効な量の、C3−C22の炭化水素基含有化合物を、香料成分、及び、シクロデキストリンを含有する香料組成物に適用する工程(5)を含む。 Further, the method for enhancing the aroma and / or the retention of the flavor of the fragrance component of the present invention is an effective amount of hydrocarbon of C 3- C 22 for enhancing the retention of the aroma and / or the flavor of the fragrance component. The step (5) of applying the hydrogen group-containing compound to a fragrance component and a fragrance composition containing cyclodextrin is included.
本発明の香料成分の香気及び/又は香味の保留性を高めるための方法を用いることにより、飲食品などの添加対象物中の香料成分、もしくは、上記香料組成物中の香料成分、又は、その両方による香気及び/又は香味の保留性を簡便に改善することが可能となる。より詳細には、例えば、加熱調理等の加熱工程後や長期保管後等においても、香料成分の香気及び/又は香味の保留性を簡便に高めることが可能となる。 By using the method for enhancing the aroma and / or the retention of flavor of the flavor component of the present invention, the flavor component in the addition target such as food and drink, or the flavor component in the above-mentioned flavor composition, or the flavor component thereof. It is possible to easily improve the retention of aroma and / or flavor due to both. More specifically, for example, even after a heating process such as cooking or after long-term storage, the aroma and / or flavor retention of the perfume component can be easily enhanced.
なお、本発明の香気及び/又は香味の保留性を高めるとは、上記方法において、香気もしくは香味、又は、その両方を維持しうる場合のみならず、向上、増強させ得る場合や、本発明を用いない場合よりも香気もしくは香味、又は、その両方が失われにくくし得る場合も含み、また、香料成分の揮散や変性、分解、失活の程度を抑制、又は、遅らせ得る場合も含む。 It should be noted that enhancing the aroma and / or flavor retention of the present invention means not only the case where the aroma and / or the flavor can be maintained, but also the case where the aroma and / or the flavor can be enhanced or enhanced, or the present invention. It also includes cases where the aroma and / or flavor can be less likely to be lost than when not used, and also includes cases where the degree of volatilization, denaturation, decomposition, and deactivation of perfume components can be suppressed or delayed.
また、上記のC3−C22の炭化水素基含有化合物を香料成分、及び、シクロデキストリンを含有する香料組成物に適用する工程(5)は、上記香料組成物と作用させる工程であれば特に制限されず、例えば、対象物である上記香料組成物に上記C3−C22の炭化水素基含有化合物を添加する工程や、上記C3−C22の炭化水素基含有化合物を混合したものを更に上記香料組成物に添加する工程等があげられ、さらに、本発明の作用効果を発現、維持しうる限り、混合等の適用により上記香料組成物及び/又は上記C3−C22の炭化水素基含有化合物が変性・変質していても含まれる。 Further, the step (5) of applying the above-mentioned C 3- C 22 hydrocarbon group-containing compound to the fragrance component and the fragrance composition containing cyclodextrin is particularly a step of allowing the fragrance composition to act with the above-mentioned fragrance composition. restricted not, for example, adding a hydrocarbon group-containing compound of the above C 3 -C 22 in the perfume composition as an object, a mixture of a hydrocarbon group-containing compound of the above C 3 -C 22 Further, a step of adding to the above-mentioned fragrance composition and the like can be mentioned, and further, as long as the effects of the present invention can be exhibited and maintained, the above-mentioned fragrance composition and / or the above-mentioned C 3- C 22 hydrocarbon can be applied by mixing or the like. It is included even if the group-containing compound is modified or altered.
本発明について、以下に実施例をあげて説明するが、本発明はこれらの実施例に限定されない。 The present invention will be described below with reference to examples, but the present invention is not limited to these examples.
<試験例1>
〔実施例1〕
香料組成物の調製1
表1の処方の実施例1の項に記載の通り、水に、シクロデキストリンを添加し、混合溶解した。この混合液に、ブタノール、及び、ミルク香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
<Test Example 1>
[Example 1]
Preparation of fragrance composition 1
As described in the section of Example 1 of the formulation in Table 1, cyclodextrin was added to water and mixed and dissolved. Butanol and milk flavoring were added to this mixture at the same time, the components were well dispersed, and a flavoring composition powdered by a spray dryer was prepared.
〔実施例2〕
香料組成物の調製2
表1の処方の実施例2の項に記載の通り、水に、シクロデキストリンを添加し、混合溶解した。この混合液に、2−ヘプタノン、及び、ミルク香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 2]
Preparation of fragrance composition 2
As described in Example 2 of the formulation in Table 1, cyclodextrin was added to water and mixed and dissolved. 2-Heptanone and milk flavoring were added to this mixture at the same time, the components were well dispersed, and a flavoring composition powdered by a spray dryer was prepared.
〔実施例3〕
香料組成物の調製3
表1の処方の実施例3の項に記載の通り、水に、シクロデキストリンを添加し、混合溶解した。この混合液に、オレイックアシッド、及び、ミルク香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 3]
Preparation of fragrance composition 3
As described in the section of Example 3 of the formulation in Table 1, cyclodextrin was added to water and mixed and dissolved. Oleic acid and milk flavoring were added to this mixture at the same time, the components were well dispersed, and a flavoring composition powdered by a spray dryer was prepared.
〔実施例4〕
香料組成物の調製4
表1の処方の実施例4の項に記載の通り、水に、シクロデキストリンを添加し、混合溶解した。この混合液に、ステアリックアシッド、及び、ミルク香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 4]
Preparation of fragrance composition 4
As described in the section of Example 4 of the formulation in Table 1, cyclodextrin was added to water and mixed and dissolved. Steeric acid and milk flavoring were added to this mixture at the same time, the components were well dispersed, and a flavoring composition powdered by a spray dryer was prepared.
〔比較例1〕
比較香料組成物の調製1
表1の処方の比較例1の項に記載の通り、ブタノールを添加しなかった点以外は、実施例1と同様にして、スプレードライヤーにより粉末化した香料組成物を調製した。
[Comparative Example 1]
Preparation of comparative fragrance composition 1
As described in the section of Comparative Example 1 of the formulation in Table 1, a fragrance composition powdered by a spray dryer was prepared in the same manner as in Example 1 except that butanol was not added.
〔実施例5〕
香料組成物の調製5
表2の処方の実施例5の項に記載の通り、水に、シクロデキストリンを添加し、混合溶解した。この混合液に、ブタノール、及び、チョコレート香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 5]
Preparation of fragrance composition 5
As described in Example 5 of the formulation in Table 2, cyclodextrin was added to water and mixed and dissolved. Butanol and chocolate flavoring were added to this mixture at the same time, the components were well dispersed, and a flavoring composition powdered by a spray dryer was prepared.
〔実施例6〕
香料組成物の調製6
表2の処方の実施例6の項に記載の通り、水に、シクロデキストリンを添加し、混合溶解した。この混合液に、2−ヘプタノン、及び、チョコレート香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 6]
Preparation of fragrance composition 6
As described in Example 6 of the formulation in Table 2, cyclodextrin was added to water and mixed and dissolved. 2-Heptanone and chocolate flavoring were added to this mixture at the same time, the components were well dispersed, and a flavoring composition powdered by a spray dryer was prepared.
〔実施例7〕
香料組成物の調製7
表2の処方の実施例7の項に記載の通り、水に、シクロデキストリンを添加し、混合溶解した。この混合液に、オレイックアシッド、及び、チョコレート香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 7]
Preparation of fragrance composition 7
As described in the section of Example 7 of the formulation in Table 2, cyclodextrin was added to water and mixed and dissolved. Oleic acid and chocolate flavoring were added to this mixture at the same time, the components were well dispersed, and a flavoring composition powdered by a spray dryer was prepared.
〔実施例8〕
香料組成物の調製8
表2の処方の実施例8の項に記載の通り、水に、シクロデキストリンを添加し、混合溶解した。この混合液に、ステリックアシッド、及び、チョコレート香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 8]
Preparation of fragrance composition 8
As described in the section of Example 8 of the formulation in Table 2, cyclodextrin was added to water and mixed and dissolved. Steric acid and chocolate flavoring were added to this mixture at the same time, the components were well dispersed, and a flavoring composition powdered by a spray dryer was prepared.
〔比較例2〕
比較香料組成物の調製2
表2の処方の比較例2の項に記載の通り、ブタノールを添加しなかった点以外は、実施例5と同様にして、スプレードライヤーにより粉末化した香料組成物を調製した。
[Comparative Example 2]
Preparation of comparative fragrance composition 2
As described in the section of Comparative Example 2 of the formulation in Table 2, a fragrance composition powdered by a spray dryer was prepared in the same manner as in Example 5 except that butanol was not added.
〔実施例9〕
香料組成物の調製9
表3の処方の実施例9の項に記載の通り、水に、シクロデキストリン、混合溶解した。この混合液に、2−ヘプタノン、及び、バター香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 9]
Preparation of fragrance composition 9
As described in the section of Example 9 of the formulation in Table 3, cyclodextrin was mixed and dissolved in water. 2-Heptanone and butter fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.
〔実施例10〕
香料組成物の調製10
表3の処方の実施例10の項に記載の通り、水に、シクロデキストリン、混合溶解した。この混合液に、2−ヘプタノン、及び、バター香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 10]
Preparation of fragrance composition 10
As described in the section of Example 10 of the formulation in Table 3, cyclodextrin was mixed and dissolved in water. 2-Heptanone and butter fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.
〔比較例3〕
比較香料組成物の調製2
表3の処方の比較例3の項に記載の通り、2−ヘプタノンを添加しなかった点以外は、実施例9と同様にして、スプレードライヤーにより粉末化した香料組成物を調製した。
[Comparative Example 3]
Preparation of comparative fragrance composition 2
As described in the section of Comparative Example 3 of the formulation in Table 3, a fragrance composition powdered by a spray dryer was prepared in the same manner as in Example 9 except that 2-heptanone was not added.
〔実施例11〕
香料組成物の調製11
表4の処方の実施例11の項に記載の通り、水に、シクロデキストリンを添加し、混合溶解した。この混合液に、ブタノール、及び、ワサビ香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 11]
Preparation of fragrance composition 11
As described in the section of Example 11 of the formulation in Table 4, cyclodextrin was added to water and mixed and dissolved. Butanol and wasabi fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.
〔実施例12〕
香料組成物の調製12
表4の処方の実施例12の項に記載の通り、水に、シクロデキストリンを添加し、混合溶解した。この混合液に、2−ヘプタノン、及び、ワサビ香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 12]
Preparation of fragrance composition 12
As described in Example 12 of the formulation in Table 4, cyclodextrin was added to water and mixed and dissolved. 2-Heptanone and wasabi fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.
〔実施例13〕
香料組成物の調製13
表4の処方の実施例13の項に記載の通り、水に、シクロデキストリンを添加し、混合溶解した。この混合液に、オレイックアシッド、及び、ワサビ香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 13]
Preparation of fragrance composition 13
As described in the section of Example 13 of the formulation in Table 4, cyclodextrin was added to water and mixed and dissolved. Oleic acid and wasabi fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.
〔実施例14〕
香料組成物の調製14
表4の処方の実施例14の項に記載の通り、水に、シクロデキストリンを添加し、混合溶解した。この混合液に、ステリックアシッド、及び、ワサビ香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 14]
Preparation of fragrance composition 14
As described in Example 14 of the formulation in Table 4, cyclodextrin was added to water and mixed and dissolved. Steric acid and wasabi fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.
〔比較例4〕
比較香料組成物の調製4
表4の処方の比較例4の項に記載のり、ブタノールを添加しなかった点以外は、実施例11と同様にして、スプレードライヤーにより粉末化した香料組成物を調製した。
[Comparative Example 4]
Preparation of comparative fragrance composition 4
A fragrance composition powdered by a spray dryer was prepared in the same manner as in Example 11 except that butanol was not added as described in the section of Comparative Example 4 of the formulation in Table 4.
<試作品評価1>
表5の処方に基づき、実施例1〜10、及び、比較例1〜3で調製した各香料組成物、及び、他の成分を、常法に従って混合し、適宜の大きさにして、180℃14分間焼成した。
<Prototype evaluation 1>
Based on the formulation shown in Table 5, each fragrance composition prepared in Examples 1 to 10 and Comparative Examples 1 to 3 and other components are mixed according to a conventional method, and the size is adjusted to 180 ° C. It was baked for 14 minutes.
このようにして作成したクッキーについて、官能評価を行った。官能評価は、香料の官能評価に精通した10名の評価者によるもので、表6の点数の基準を共通認識として確認し、平均点を算出して行った。 The cookies prepared in this way were subjected to sensory evaluation. The sensory evaluation was carried out by 10 evaluators who were familiar with the sensory evaluation of fragrances, and the criteria for the scores in Table 6 were confirmed as common recognition, and the average score was calculated.
評価結果は、以下の通りである。 The evaluation results are as follows.
表7に示されるように、評価の結果、実施例1〜4の香料組成物を用いたクッキーについては、いずれにおいても、評価者全員が、非常に強くミルクの香りを認めるとして、顕著な効果が実証された。一方、本発明の香料組成物を用いなかった比較例1においては、評価の結果、評価者8名が評価1「香りが認められない」であり、残りの評価者2名が評価2「香りがわずかに認められる」をつけるなど、加熱工程後のミルクの香りについてほとんど認められないという結果となった。このように、実施例1〜4のいずれにおいても、従来の粉末香料組成物に比べて、香気の高い保留性が認められた。 As shown in Table 7, as a result of the evaluation, all the evaluators of the cookies using the flavor compositions of Examples 1 to 4 have a remarkable effect, as all the evaluators recognize the aroma of milk very strongly. Was demonstrated. On the other hand, in Comparative Example 1 in which the fragrance composition of the present invention was not used, as a result of the evaluation, 8 evaluators gave evaluation 1 "no scent", and the remaining 2 evaluators gave evaluation 2 "scent". The result was that the aroma of milk after the heating process was hardly recognized, such as adding "Slightly recognized". As described above, in all of Examples 1 to 4, a higher retention of aroma was observed as compared with the conventional powdered fragrance composition.
表8に示されるように、評価の結果、実施例5〜8の香料組成物を用いたクッキーについては、いずれにおいても、評価者全員が、非常に強くチョコレートの香りを認めるとして、顕著な効果が実証された。一方、本発明の香料組成物を用いなかった比較例2においては、評価の結果、評価者5名が評価1「香りが認められない」であり、残りの評価者5名が評価2「香りがわずかに認められる」をつけるなど、加熱工程後のチョコレートの香りについてほとんど認められないという結果となった。このように、実施例5〜8のいずれにおいても、従来の粉末香料組成物に比べて、香気の高い保留性が認められた。 As shown in Table 8, as a result of the evaluation, with respect to the cookies using the perfume compositions of Examples 5 to 8, all the evaluators recognized a very strong chocolate scent, and a remarkable effect was achieved. Was demonstrated. On the other hand, in Comparative Example 2 in which the fragrance composition of the present invention was not used, as a result of the evaluation, 5 evaluators gave an evaluation of 1 "no scent", and the remaining 5 evaluators gave an evaluation of 2 "scent". The result was that the aroma of chocolate after the heating process was hardly recognized, such as adding "Slightly recognized". As described above, in all of Examples 5 to 8, a high retention of aroma was observed as compared with the conventional powdered fragrance composition.
表9に示されるように、評価の結果、実施例9〜10の香料組成物を用いたクッキーについては、いずれにおいても、評価者全員が、非常に強くバターの香りを認めるとして、顕著な効果が実証された。一方、本発明の香料組成物を用いなかった比較例3においては、評価の結果、評価者4名が評価1「香りが認められない」であり、残りの評価者6名が評価2「香りがわずかに認められる」をつけるなど、加熱工程後のバターの香りについてほとんど認められないという結果となった。このように、実施例9〜10のいずれにおいても、従来の粉末香料組成物に比べて、香気の高い保留性が認められた。 As shown in Table 9, as a result of the evaluation, with respect to the cookies using the perfume compositions of Examples 9 to 10, all the evaluators recognized the scent of butter very strongly, and there was a remarkable effect. Was demonstrated. On the other hand, in Comparative Example 3 in which the fragrance composition of the present invention was not used, as a result of the evaluation, 4 evaluators gave an evaluation of 1 "no scent", and the remaining 6 evaluators gave an evaluation of 2 "scent". The result was that the aroma of butter after the heating process was hardly recognized, such as adding "Slightly recognized". As described above, in all of Examples 9 to 10, a high retention of aroma was observed as compared with the conventional powdered fragrance composition.
<試作品評価2>
また、表10の処方に基づき、実施例11〜14、及び、比較例4で調製した各香料組成物、及び、他の成分を、常法に従って90℃にて10分間混練し、均一にし、その後、適宜の大きさにして、5℃に冷却した。
<Prototype evaluation 2>
Further, based on the formulation shown in Table 10, each fragrance composition prepared in Examples 11 to 14 and Comparative Example 4 and other components were kneaded at 90 ° C. for 10 minutes according to a conventional method to make them uniform. Then, it was made into an appropriate size and cooled to 5 degreeC.
このようにして作成したチーズについて、官能評価を行った。官能評価は、香料の官能評価に精通した10名の評価者によるもので、表6の点数の基準を共通認識として確認し、平均点を算出して行った。 The cheese produced in this way was subjected to sensory evaluation. The sensory evaluation was carried out by 10 evaluators who were familiar with the sensory evaluation of fragrances, and the criteria for the scores in Table 6 were confirmed as common recognition, and the average score was calculated.
評価結果は、以下の通りである。 The evaluation results are as follows.
表12に示されるように、評価の結果、実施例11〜14の香料組成物を用いたチーズについては、いずれにおいても、評価者全員が、非常に強くミルクの香りを認めるとして、顕著な効果が実証された。一方、本発明の香料組成物を用いなかった比較例4においては、評価の結果、評価者全員が評価1「香りが認められない」をつけるなど、ワサビの香りについてほとんど認められないという結果となった。このように、実施例11〜14のいずれにおいても、従来の粉末香料組成物に比べて、香気の高い保留性が認められた。 As shown in Table 12, as a result of the evaluation, all of the cheeses using the flavor compositions of Examples 11 to 14 had a remarkable effect, as all the evaluators recognized the aroma of milk very strongly. Was demonstrated. On the other hand, in Comparative Example 4 in which the fragrance composition of the present invention was not used, as a result of the evaluation, all the evaluators gave evaluation 1 "No scent", and the result was that the scent of wasabi was hardly recognized. became. As described above, in all of Examples 11 to 14, a high retention of aroma was observed as compared with the conventional powdered fragrance composition.
なお、10名の評価者による個別の点数は、それぞれ以下表13〜16の通りである。 The individual scores of the 10 evaluators are shown in Tables 13 to 16 below.
<試験例2>
〔実施例1〕
香料組成物の調製1
表17の処方の実施例1の項に記載の通り、水に、α−シクロデキストリンを添加し、混合溶解した。この混合液に、ブタノール、及び、バター香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
<Test Example 2>
[Example 1]
Preparation of fragrance composition 1
As described in the section of Example 1 of the formulation in Table 17, α-cyclodextrin was added to water and mixed and dissolved. Butanol and butter fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.
〔実施例2〕
香料組成物の調製2
表17の処方の実施例2の項に記載の通り、水に、α−シクロデキストリンを添加し、混合溶解した。この混合液に、1,4−ブタンジオール、及び、バター香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 2]
Preparation of fragrance composition 2
As described in Example 2 of the formulation in Table 17, α-cyclodextrin was added to water and mixed and dissolved. To this mixed solution, 1,4-butanediol and butter fragrance were added at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.
〔実施例3〕
香料組成物の調製3
表17の処方の実施例3の項に記載の通り、水に、α−シクロデキストリンを添加し、混合溶解した。この混合液に、ヘキサノール、及び、バター香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 3]
Preparation of fragrance composition 3
As described in Example 3 of the formulation in Table 17, α-cyclodextrin was added to water and mixed and dissolved. Hexanol and butter fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.
〔実施例4〕
香料組成物の調製4
表17の処方の実施例4の項に記載の通り、水に、α−シクロデキストリンを添加し、混合溶解した。この混合液に、1,6−ヘキサンジオール、及び、バター香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 4]
Preparation of fragrance composition 4
As described in Example 4 of the formulation in Table 17, α-cyclodextrin was added to water and mixed and dissolved. To this mixed solution, 1,6-hexanediol and butter fragrance were added at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.
〔実施例5〕
香料組成物の調製5
表17の処方の実施例5の項に記載の通り、水に、α−シクロデキストリンを添加し、混合溶解した。この混合液に、オクタノール、及び、バター香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 5]
Preparation of fragrance composition 5
As described in Example 5 of the formulation in Table 17, α-cyclodextrin was added to water and mixed and dissolved. Octanol and butter fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.
〔実施例6〕
香料組成物の調製6
表17の処方の実施例6の項に記載の通り、水に、α−シクロデキストリンを添加し、混合溶解した。この混合液に、1,8−オクタンジオール、及び、バター香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 6]
Preparation of fragrance composition 6
As described in Example 6 of the formulation in Table 17, α-cyclodextrin was added to water and mixed and dissolved. To this mixed solution, 1,8-octanediol and butter fragrance were added at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.
〔比較例1〕
比較香料組成物の調製1
表17の処方の比較例1の項に記載の通り、ブタノールに替えてイソプロパノールを添加した点以外は、実施例1と同様にして、スプレードライヤーにより粉末化した香料組成物を調製した。
[Comparative Example 1]
Preparation of comparative fragrance composition 1
As described in the section of Comparative Example 1 of the formulation in Table 17, a fragrance composition powdered by a spray dryer was prepared in the same manner as in Example 1 except that isopropanol was added instead of butanol.
〔比較例2〕
比較香料組成物の調製2
表17の処方の比較例2の項に記載の通り、ブタノールに替えてソルビトールを添加した点以外は、実施例1と同様にして、スプレードライヤーにより粉末化した香料組成物を調製した。
[Comparative Example 2]
Preparation of comparative fragrance composition 2
As described in the section of Comparative Example 2 of the formulation in Table 17, a fragrance composition powdered by a spray dryer was prepared in the same manner as in Example 1 except that sorbitol was added instead of butanol.
〔比較例3〕
比較香料組成物の調製3
表17の処方の比較例3の項に記載の通り、ブタノールに替えてエリスリトールを添加した点以外は、実施例1と同様にして、スプレードライヤーにより粉末化した香料組成物を調製した。
[Comparative Example 3]
Preparation of comparative fragrance composition 3
As described in the section of Comparative Example 3 of the formulation in Table 17, a fragrance composition powdered by a spray dryer was prepared in the same manner as in Example 1 except that erythritol was added instead of butanol.
〔比較例4〕
比較香料組成物の調製4
表17の処方の比較例4の項に記載の通り、ブタノールを添加しなかった点以外は、実施例1と同様にして、スプレードライヤーにより粉末化した香料組成物を調製した。
[Comparative Example 4]
Preparation of comparative fragrance composition 4
As described in the section of Comparative Example 4 of the formulation in Table 17, a fragrance composition powdered by a spray dryer was prepared in the same manner as in Example 1 except that butanol was not added.
〔実施例7〕
香料組成物の調製7
表18の処方の実施例7の項に記載の通り、水に、α−シクロデキストリンを添加し、混合溶解した。この混合液に、0.5質量%のブタノール、及び、バター香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 7]
Preparation of fragrance composition 7
As described in Example 7 of the formulation in Table 18, α-cyclodextrin was added to water and mixed and dissolved. To this mixed solution, 0.5% by mass of butanol and butter fragrance were added at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.
〔実施例8〕
香料組成物の調製8
表18の処方の実施例8の項に記載の通り、水に、α−シクロデキストリンを添加し、混合溶解した。この混合液に、1質量%の2−ヘプタノン、及び、バター香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 8]
Preparation of fragrance composition 8
As described in Example 8 of the formulation in Table 18, α-cyclodextrin was added to water and mixed and dissolved. To this mixed solution, 1% by mass of 2-heptanone and butter fragrance were added at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.
〔実施例9〕
香料組成物の調製9
表18の処方の実施例9の項に記載の通り、水に、α−シクロデキストリンを添加し、混合溶解した。この混合液に、2質量%の2−ヘプタノン、及び、バター香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 9]
Preparation of fragrance composition 9
As described in Example 9 of the formulation in Table 18, α-cyclodextrin was added to water and mixed and dissolved. To this mixed solution, 2% by mass of 2-heptanone and butter fragrance were added at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.
〔実施例10〕
香料組成物の調製10
表18の処方の実施例10の項に記載の通り、水に、α−シクロデキストリンを添加し、混合溶解した。この混合液に、4質量%の2−ヘプタノン、及び、バター香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 10]
Preparation of fragrance composition 10
As described in Example 10 of the formulation in Table 18, α-cyclodextrin was added to water and mixed and dissolved. 4% by mass of 2-heptanone and butter fragrance were added to this mixed solution at the same time, and the components were well dispersed to prepare a fragrance composition powdered by a spray dryer.
〔実施例11〕
香料組成物の調製11
表18の処方の実施例11の項に記載の通り、水に、α−シクロデキストリンを添加し、混合溶解した。この混合液に、6質量%の2−ヘプタノン、及び、バター香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 11]
Preparation of fragrance composition 11
As described in Example 11 of the formulation in Table 18, α-cyclodextrin was added to water and mixed and dissolved. To this mixed solution, 6% by mass of 2-heptanone and butter fragrance were added at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.
〔実施例12〕
香料組成物の調製12
表19の処方の実施例12の項に記載の通り、水に、α−シクロデキストリンを添加し、混合溶解した。この混合液に、オクタノール、及び、バター香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 12]
Preparation of fragrance composition 12
As described in Example 12 of the formulation in Table 19, α-cyclodextrin was added to water and mixed and dissolved. Octanol and butter fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.
〔実施例13〕
香料組成物の調製13
表19の処方の実施例13の項に記載の通り、水に、β−シクロデキストリンを添加し、混合溶解した。この混合液に、オクタノール、及び、バター香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 13]
Preparation of fragrance composition 13
As described in Example 13 of the formulation in Table 19, β-cyclodextrin was added to water and mixed and dissolved. Octanol and butter fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.
〔実施例14〕
香料組成物の調製14
表19の処方の実施例14の項に記載の通り、水に、γ−シクロデキストリンを添加し、混合溶解した。この混合液に、オクタノール、及び、バター香料を同時に添加し、成分をよく分散させて、スプレードライヤーにより粉末化した香料組成物を調製した。
[Example 14]
Preparation of fragrance composition 14
As described in Example 14 of the formulation in Table 19, γ-cyclodextrin was added to water and mixed and dissolved. Octanol and butter fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.
<試作品評価>
表20の処方に基づき、実施例1〜14、及び、比較例1〜4で調製した各香料組成物、及び、他の成分を、常法に従って混合し、適宜の大きさにして、180℃14分間焼成した。
<Prototype evaluation>
Based on the formulation shown in Table 20, each fragrance composition prepared in Examples 1 to 14 and Comparative Examples 1 to 4 and other components are mixed according to a conventional method, and the size is adjusted to 180 ° C. It was baked for 14 minutes.
このようにして作成したクッキーについて、官能評価を行った。官能評価は、香料の官能評価に精通した10名の評価者によるもので、表21の点数の基準を共通認識として確認し、平均点を算出して行った。 The cookies prepared in this way were subjected to sensory evaluation. The sensory evaluation was carried out by 10 evaluators who were familiar with the sensory evaluation of fragrances, and the criteria for the scores in Table 21 were confirmed as common recognition, and the average score was calculated.
評価結果は、以下の通りである。 The evaluation results are as follows.
表22に示されるように、評価の結果、実施例1〜6の香料組成物を用いたクッキーについては、いずれにおいても、評価者全員が、バターの香りを「非常に強く認める」又は「強く認める」として、顕著な効果が実証された。一方、本発明の香料組成物を用いなかった比較例1〜4においては、評価の結果、評価者10名中、6名から8名が評価1「香りが認められない」であり、残りの評価者が評価2「香りがわずかに認められる」をつけるなど、加熱工程後のバターの香りについてほとんど認められないという結果となった。このように、実施例1〜6のいずれにおいても、他の成分を含む粉末香料組成物に比べて、香気の高い保留性が認められた。 As shown in Table 22, as a result of the evaluation, for the cookies using the flavor compositions of Examples 1 to 6, all the evaluators "very strongly recognize" or "strongly recognize" the scent of butter. A remarkable effect was demonstrated as "acknowledge". On the other hand, in Comparative Examples 1 to 4 in which the fragrance composition of the present invention was not used, as a result of the evaluation, 6 to 8 out of 10 evaluators evaluated 1 "No scent", and the rest. The result was that the scent of butter after the heating process was hardly recognized, such as the evaluator giving evaluation 2 "a slight scent is recognized". As described above, in all of Examples 1 to 6, a higher retention of aroma was observed as compared with the powdered fragrance composition containing other components.
表23に示されるように、評価の結果、特に、実施例8〜10の香料組成物を用いたクッキーについては、いずれにおいても、評価者全員が、バターの香りを「非常に強く認める」又は「強く認める」として、顕著な効果が実証された。また、実施例7及び11においては、実施例8〜10に比してはバターの香りが劣るものの、比較例1〜4等に比べてバターの香りが認められる結果であった。このように、特に、実施例8〜10において、他の成分を含む粉末香料組成物に比べて、香気の高い保留性が認められた。 As shown in Table 23, as a result of the evaluation, especially for the cookies using the flavor compositions of Examples 8 to 10, all the evaluators "very strongly recognize" the scent of butter. A remarkable effect was demonstrated as "strongly acknowledged". Further, in Examples 7 and 11, although the scent of butter was inferior to that of Examples 8 to 10, the scent of butter was observed as compared with Comparative Examples 1 to 4 and the like. As described above, in particular, in Examples 8 to 10, a high retention of aroma was observed as compared with the powdered fragrance composition containing other components.
表24に示されるように、評価の結果、実施例12の香料組成物を用いたクッキーについては、いずれにおいても、評価者全員が、バターの香りを「非常に強く認める」又は「強く認める」として、顕著な効果が実証された。また、実施例13及び14においても、実施例12に比してはバターの香りが劣るものの、評価者全員が、バターの香りを「強く認める「又は「認める」とし、バターの香りが認められる結果であった。このように、特に、実施例12〜14において、他の成分を含む粉末香料組成物に比べて、香気の高い保留性が認められた。 As shown in Table 24, as a result of the evaluation, for the cookies using the flavor composition of Example 12, all the evaluators "very strongly recognize" or "strongly recognize" the scent of butter. As a result, a remarkable effect was demonstrated. Further, also in Examples 13 and 14, although the scent of butter is inferior to that of Example 12, all the evaluators "strongly recognize" or "recognize" the scent of butter, and the scent of butter is recognized. It was a result. As described above, in particular, in Examples 12 to 14, a high retention of aroma was observed as compared with the powdered fragrance composition containing other components.
なお、10名の評価者による個別の点数は、それぞれ以下表25〜27の通りである。 The individual scores by the 10 evaluators are shown in Tables 25 to 27 below.
Claims (20)
前記工程(1)で得られた混合物を用いて香料組成物を調製する工程(2)を含む、請求項1〜9のいずれか1項に記載の香料組成物の製造方法。 Perfume ingredients, cyclodextrin, and, obtaining a mixture by mixing a hydrocarbon group-containing compound of C 3 -C 22 (1), and,
The method for producing a fragrance composition according to any one of claims 1 to 9, which comprises a step (2) of preparing a fragrance composition using the mixture obtained in the step (1).
シクロデキストリン;並びに、
香料成分の香気及び/又は香味の保留性を高めるために有効な量の、C3−C22の炭化水素基含有化合物;
を含有する、香料組成物。 Fragrance ingredient;
Cyclodextrin; and
An amount of a C 3- C 22 hydrocarbon group-containing compound effective for enhancing the aroma and / or flavor retention of the fragrance component;
A fragrance composition containing.
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