JP2021193881A - Flavor improving agent, flavor composition, and method of improving flavor - Google Patents

Abstract

To provide a flavor improving agent for vanillin that improves a flavor in a vanillin-containing beverage/food product, etc., a flavor composition, and a method of improving the flavor.SOLUTION: A flavor improving agent for vanillin of this invention includes one or more compounds selected from a group consisting of (A) sclareolide, maltol isobutyrate, ethyl pyruvate, 2,6-dimethoxyphenol, 2-methoxy-4-vinylphenol, 4-vinylphenol, phenylacetate, propenyl guaethol, ethyl palmitate, homofuraneol, and celery seed oil.SELECTED DRAWING: None

Description

The present invention relates to a flavor improving agent for vanillin containing a specific compound, a flavor composition containing vanillin, a method for improving the flavor of vanillin, and the like.

Flavors are used for the purpose of imparting flavor to various foods and the like. As for vanilla fragrances, the production of natural vanillin has been proposed so far (see, for example, Patent Documents 1 and 2), but the demand for synthetic vanillin is increasing due to the soaring price of natural vanilla.

However, for example, lignin-derived vanillin as synthetic vanillin (hereinafter, may be referred to as lignin vanillin or the like) is in high demand due to its excellent flavor, and there is concern about supply. Therefore, other alternative methods have been sought.

Special Table 6-502685 Gazette Japanese Unexamined Patent Publication No. 2011-26431

Under such circumstances, the inventors of the present application have considered alternatives to guaiacol-derived vanillin (hereinafter, may be referred to as guaiacol vanillin or the like), which is stable in terms of cost and supply. , Guaiacol vanillin and lignin vanillin have different flavors due to differences in impurities derived from each raw material, and it has been found that simple switching is difficult.

An object to be solved in the present invention is, for example, to provide a flavor improving agent for vanillin that reduces or improves the flavor difference when substituting guaiacol vanillin or the like from lignin vanillin.

Another problem to be solved in the present invention is, for example, to provide a flavor composition having a reduced flavor difference or an improved flavor when substituting guaiacol vanillin or the like from lignin vanillin.

Another problem to be solved in the present invention is to provide a method for improving the flavor of vanillin in food and drink, for example, when substituting lignin vanillin for guaiacol vanillin or the like, reducing the difference in flavor or simply improving the flavor. To do.

As a result of diligent studies, the present inventors have made use of a flavor improving agent or the like containing one or more compounds selected from the group consisting of specific compounds, for example, when substituting lignin vanillin for guaiacol vanillin or the like. We have found that it is possible to reduce the difference in flavor, and based on such findings, we have completed the present invention.

The present invention includes the following aspects.

[1]. (A) Sclareolide, maltol isobutyrate, ethylpyrvate, 2,6-dimethoxyphenol, 2-methoxy-4-vinylphenol, 4-vinylphenol, phenylacetic acid, propenylguaetol, ethylpalmitate, homo A flavor improving agent for vanillin, which comprises one or more compounds selected from the group consisting of franeol and celery seed oil (hereinafter, may be referred to as component (A)).

[2]. The vanillin is a flavor improving agent for vanillin according to [1], which contains vanillin derived from guaiacol.

[3]. Against vanillin, the total amount of the component (A) is used ^{0.01~5.0 × 10 7 ppb, [1} ] or vanillin for flavor improving agent according to [2].

[4]. The flavor improving agent for vanillin according to any one of [1] to [3], which is a masking agent for a different flavor of vanillin.

[5]. The vanillin flavor improver according to any one of [1] to [4], which is a vanillin flavor enhancer.

[6]. (A) Sclareolide, maltol isobutyrate, ethylpyrvate, 2,6-dimethoxyphenol, 2-methoxy-4-vinylphenol, 4-vinylphenol, phenylacetic acid, propenylguaetol, ethylpalmitate, homo A flavor composition comprising vanillin and one or more compounds selected from the group consisting of phenoleol and celery seed oil.

[7]. The flavor composition according to [6], wherein the vanillin contains vanillin derived from guaiacol.

[8]. The flavor composition according to [6] or [7], which is a food and drink product.

[9]. Compositions containing vanillin or vanillin and (A) sclareolide, maltorisobutyrate, ethylpyrvate, 2,6-dimethoxyphenol, 2-methoxy-4-vinylphenol, 4-vinylphenol, phenylacetic acid, propenyl A method for improving the flavor of vanillin, which comprises a step (1) of containing together one or more compounds selected from the group consisting of guaetol, ethyl palmitate, homofuraneol, and celery seed oil.

By using the flavor improving agent for vanillin of the present invention, for example, when substituting guaiacol vanillin or the like from lignin vanillin, it is possible to obtain a flavor composition having a reduced flavor difference or an improved flavor.

Further, by using the flavor composition of the present invention, for example, when substituting guaiacol vanillin or the like from lignin vanillin, a composition such as a food or drink that can reduce the flavor difference or improve the flavor can be easily obtained.

Further, by using the vanillin flavor improving method of the present invention, it is possible to easily reduce the flavor difference or easily improve the flavor when substituting, for example, lignin vanillin with guaiacol vanillin in food and drink. ..

Hereinafter, embodiments of the present invention will be described in detail, but the present invention is not limited to these embodiments.

<Flavor improver>
The present invention
(A) Sclareolide, maltol isobutyrate, ethylpyrvate, 2,6-dimethoxyphenol, 2-methoxy-4-vinylphenol, 4-vinylphenol, phenylacetic acid, propenylguaetol, ethylpalmitate, homo The present invention relates to a flavor improving agent for vanillin and the like, which comprises one or more compounds selected from the group consisting of phenol and celery seed oil.

In the present invention, the flavor improving agent refers to a preparation that improves the flavor by masking or reducing an undesired flavor and / or by maintaining or enhancing a desirable flavor as compared with the case where the agent is not present. In addition, the above-mentioned flavor includes aroma.

The above-mentioned flavor improving agent is suitably used for vanillin flavor improving applications.

The above vanillin can be appropriately used even if it is a known one or one produced by a new synthetic method or the like in the future. Examples of the vanillin include natural vanillin and synthetic vanillin. Examples of the synthetic vanillin include vanillin derived from eugenol (eugenol vanillin), vanillin derived from saflor (saflor vanillin), vanillin derived from lignin (lignin vanillin), vanillin derived from guaiacol (guaiacol vanillin), and the like. These may be used alone or in combination of two or more. Among them, the case where the vanillin contains vanillin derived from guaiacol (guaiacol vanillin) can be given as a preferable example.

The flavor improving agents are (A) sclareolide, maltol isobutyrate, ethylpyrvate, 2,6-dimethoxyphenol, 2-methoxy-4-vinylphenol, 4-vinylphenol, phenylacetic acid, propenylguaetol. , Ethylpalmitate, homofuraneol, and one or more compounds selected from the group consisting of celery seed oil.

When one or more compounds selected from the group consisting of, for example, sclareolide, maltol isobutyrate, and ethylpyrvate are used as the component (A), the right in the case of the mechanism of action of this inference. Although it is not intended to limit the range, it is speculated that, for example, the flavor improving effect may be exhibited by the masking effect of the offensive odor derived from guaiacol vanillin.

Examples of the component (A) include 2,6-dimethoxyphenol, 2-methoxy-4-vinylphenol, 4-vinylphenol, phenylacetic acid, propenylguaetol, ethyl palmitate, homofuraneol, and celery seed. When one or more compounds selected from the group consisting of oils are used, the scope of rights is not intended to be limited in the case of the mechanism of action of this inference, but for example, the effect of imparting an aroma element derived from lignin vanillin (enhancement). It is speculated that the flavor improving effect can be exhibited by the effect).

The flavor improving agent may be used alone or in combination of two or more. When used in combination, for example, the case where the component (A) contains two or more kinds of the above compound, the case where the above compound is contained in three or more kinds, and the like can be mentioned.

In the flavor improving agent, for example, the total amount of the component (A) can be 0.001 to 100% by mass, 0.01 to 80% by mass, 0.1 to 60% by mass, and 1 to 40% by mass. And so on.

The flavor improving agent may appropriately contain other components other than the component (A).

Examples of the other components include diluents, carriers, and other additives.

As such diluents, carriers, and additives, those generally used for flavor preparations can be widely used as long as they do not interfere with the effects of the present invention. Examples thereof include sucrose, lactose, glucose, dextrin, gum arabic, water, ethanol, propylene glycol, glycerin, starch syrup and the like.

The form of the flavor improving agent is not particularly limited, and may be prepared in any form such as powder, granule, tablet, liquid, milky liquid, or paste.

The flavor improving agent, relative to the weight of the vanillin, for example, it is preferable that the total amount of the component (A) is used such that the 0.01~5.0 × ¹⁰ 7 ppb, 0.03~1 .0 × 10 ⁷ ppb, 0.05 to 1.0 × 10 ⁶ ppb, 0.1 to 0.5 × 10 ⁶ ppb, 0.5 to 5.0 × 10 ⁵ ppb, 1.0 to 1.0 It can be in the range of × 10 ⁵ ppb, 3.0 to 5.0 × 10 ⁴ ppb, or 10 to 1.0 × 10 ^{4 ppb.}

With respect to the mass of vanillin, for example, when sclareolide is used as the component (A), for example, sclareolide can be used so as to be ^{1.0 to 1.0 × 10 5 ppb.} Further, the range may be ^{10 × 10 × 10 4} ppb, or 1.0 × 10 ^{2 to} 1.0 × 10 ^{3 ppb.}

For example, when maltol isobutyrate is used as the component (A) with respect to the mass of vanillin, for example, maltol isobutyrate may be used so as to be ^{0.1 to 1.0 × 10 4 ppb.} It can also be in the range of 1.0 to 1.0 × 10 ³ ppb, or 10 to 1.0 × 10 ² ppb.

For example, when ethyl pyruvate is used as the component (A) with respect to the mass of vanillin, for example, ethyl pyruvate can be used so as to be ^{0.1 to 1.0 × 10 4 ppb.} Further, the range may be 1.0 to 1.0 × 10 ³ ppb, or 10 to 1.0 × 10 ^{2 ppb.}

For example, when 2,6-dimethoxyphenol is used as the component (A) with respect to the mass of the vanillin, for example, 2,6-dimethoxyphenol is 0.01 to 1.0 × 10 ³ ppb. It can be used and can be in ^{the range of 0.1 to 1.0 × 10 2} ppb, 1.0 to 10 ppb, or the like.

For example, when 2-methoxy-4-vinylphenol is used as the component (A) with respect to the mass of vanillin, for example, 2-methoxy-4-vinylphenol is 0.01 to 1.0 × 10 ³ ppb. It can also be used in ^{the range of 0.1 to 1.0 × 10 2} ppb, 1.0 to 10 ppb, or the like.

For example, when 4-vinylphenol is used as the component (A) with respect to the mass of the vanillin, for example, 4-vinylphenol may be used so as to be ^{0.01 to 1.0 × 10 3 ppb.} It can also be in ^{the range of 0.1 to 1.0 × 10 2} ppb, 1.0 to 10 ppb, or the like.

When phenylacetic acid is used as the component (A) with respect to the mass of vanillin, for example, phenylacetic acid can be used so as to be ^{0.01 to 1.0 × 10 3 ppb.} It can be in the range of 0.1 to 1.0 × 10 ^{2 ppb, 1.0 to 10 ppb, or the like.}

For example, when propenylguaetol is used as the component (A) with respect to the mass of vanillin, for example, propenylguaetol may be used so as to be ^{0.01 to 1.0 × 10 3 ppb.} It can also be in ^{the range of 0.1 to 1.0 × 10 2} ppb, 1.0 to 10 ppb, or the like.

When ethyl palmitate is used as the component (A) with respect to the mass of the vanillin, for example, the ethyl palmitate is used so as to be ^{1.0 × 10 3 to} 5.0 × 10 ^{7 ppb.} It can also be in the range of 1.0 × 10 ^{4 to} 1.0 × 10 ⁷ or 1.0 × 10 ^{3 to} 1.0 × 10 ⁶ ppb.

For example, when homofuraneol is used as the component (A) with respect to the mass of vanillin, for example, homofuraneol is used so as to be ^{1.0 × 10 2 to} 1.0 × 10 ^{7 ppb.} It can also be in the range of 1.0 × 10 ^{3 to} 1.0 × 10 ⁶ or 1.0 × 10 ^{4 to} 1.0 × 10 ⁵ ppb.

For example, when celery seed oil is used as the component (A) with respect to the mass of vanillin, for example, the celery seed oil can be used so as to be ^{0.01 to 1.0 × 10 3 ppb.} Further, the range may be 0.1 to 1.0 × 10 ² ppb, 1.0 to 10 ppb, or the like.

Since the flavor improving agent can exert the above-mentioned action, it can be suitably used as a masking agent for the unusual flavor of vanillin.

In addition, since the flavor improving agent can exert the above-mentioned action, it can be suitably used as a flavor enhancing agent for vanillin.

<Flavor composition, etc.>
The present invention
(A) Sclareolide, maltol isobutyrate, ethylpyrvate, 2,6-dimethoxyphenol, 2-methoxy-4-vinylphenol, 4-vinylphenol, phenylacetic acid, propenylguaetol, ethylpalmitate, homo It relates to a flavor composition comprising vanillin and one or more compounds selected from the group consisting of phenol and celery seed oil.

In the present invention, the flavor composition refers to a composition that improves the flavor as compared with the case where the composition is not used by the action of masking or reducing the undesired flavor, maintaining or enhancing the desirable flavor, and the like. In addition, the above-mentioned flavor includes aroma.

As the vanillin, those described in the section of flavor improving agent and the like can be appropriately used. The above vanillin may be used alone or in combination of two or more. Among them, the case where the vanillin contains vanillin derived from guaiacol (guaiacol vanillin) can be given as a preferable example.

In the flavor composition, for example, the total amount of the component (A) can be 0.0001 to 50% by mass, 0.001 to 40% by mass, 0.01 to 30% by mass, 0,1 to 20%. It can be 1 to 10% by mass, 2 to 5% by mass, or the like.

The flavor composition, relative to the weight of the vanillin, for example, it is preferable that the total amount of the component (A) is used such that the 0.01~5.0 × ¹⁰ 7 ppb, 0.03~1 .0 × 10 ⁷ ppb, 0.05 to 1.0 × 10 ⁶ ppb, 0.1 to 0.5 × 10 ⁶ ppb, 0.5 to 5.0 × 10 ⁵ ppb, 1.0 to 1.0 It can be × 10 ⁵ ppb, 3.0 to 5.0 × 10 ⁴ ppb, or 10 to 1.0 × 10 ⁴ ppb.

The flavor composition may appropriately contain the component (A) and other components other than the vanillin.

Further, as the component (A), the flavor improving agent may be appropriately used.

As the above other component, a thickening polysaccharide can be mentioned.

The thickening polysaccharide is not particularly limited, but for example, an edible thickening polysaccharide that is permitted to be used in food and drink or oral pharmaceutical products is preferably used.

Examples of the thickening polysaccharide include xanthan gum, galactomannan (eg, locust bean gum, guar gum, tara gum, etc.), deacylated gellan gum, native gellan gum, caraginan (eg, kappa type, iota type, lambda type, etc.). , Tamarind seed gum, glucomannan, psyllium seed gum, macrohomopsis gum, tamarind gum, cellulose, agar, gelatin, starch (eg, HM pectin, LM starch, etc.), alginic acid, alginate (eg, sodium alginate, potassium alginate, etc.) (Calcium alginate, etc.), purulan, curdran, tragant gum, gati gum, arabic gum, arabino galactan, karaya gum, farcerelan, chitin, welan gum, starches (eg starch, carboxymethyl starch sodium, carboxymethyl starch, hydroxypropyl starch, α Examples include modified starch, starch phosphate crosslinked starch, octenyl succinate starch, starch acetate, etc.), dextrins (eg, polydextrose, refractory dextrin, etc.), soybean polysaccharides, and the like. These may be used individually by 1 type, or may be used in any combination of 2 or more types.

Among the thickening polysaccharides, at least one selected from the group consisting of, for example, xanthan gum, locust bean gum, guar gum, carrageenan, tamarind gum, cellulose, agar, gelatin, pectin, gum arabic, and karaya gum is preferable. It can be given as an example.

The combination of two or more of the thickening polysaccharides is not particularly limited, but may include a combination of xanthan gum and guar gum, a combination of xanthan gum and locust bean gum, a combination of xanthan gum and carrageenan, and a combination of xanthan gum and guar gum and locust bean gum. I can give it.

The total content of the thickening polysaccharide in the flavor composition can be appropriately changed according to the amount and type of each component, but is 0.1 to 99.8% by mass in the composition. It is preferably 0.5 to 40.0% by mass, and for example, 0.3 to 20.0% by mass and 1.0 to 10.0% by mass. It can be from 2.0 to 5.0% by mass.

Further, as the above-mentioned other component, an antioxidant can be mentioned.

The content of the antioxidant in the flavor composition may be 0.0001 to 10% by mass, preferably 0.001 to 5% by mass, and more preferably 0.01 to 1% by mass.

In addition, examples of the above-mentioned other components include coloring agents, seasonings, preservatives and the like.

Examples of the colorant include oil-soluble colorants such as paprika pigments, marigold pigments and β-carotene, and water-soluble pigments such as anthocyanin pigments.

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, acesulfam potassium, sucralose. , Saccharin, Zultin, Cyclomic acid, Neotame and other sweeteners, Citric acid, Succinic acid, Lactic acid, Apple acid, Tartrate acid, Gluconic acid, Phosphoric acid and other acidulants, Caffeine, Spice extract, Naringin, Nigayomogi extract, Bittersweet agents such as borabet, methylthioadenosine and leishi extract, salting agents such as salt and potassium chloride, and flavoring agents such as glutamic acid, inosic acid, guanylic acid and their sodium or potassium salts may be added or mixed.

Further, for example, 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 Glycol, Propylene Glycol, Dipropylene Glycol, Glycerin, Hexil Glycol, benzyl Benzoate, Triethyl Citrate, Diethylphthalate, Hercholine, Medium Chain Fatty Triglycerides, Medium Chain Perfume retaining agents such as fatty acid diglycerides; emulsifiers and the like can also be added.

Further, as the above-mentioned other component, the yeast cell wall can be mentioned.

The yeast cell wall is not particularly limited, but an edible yeast cell wall that is permitted to be used in food and drink or oral medicines is preferably used.

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, it refers to a thickening polysaccharide obtained by removing intracellular components soluble in water or a polar solvent from yeast by enzymatic 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 also include those originating from the genus Kluyveromyces, the genus Candida, or the genus Torula.

As the yeast cell wall, for example, self-digestion (autolysis) of live yeast, enzymatic treatment with addition of protease, nuclease, esterase, glucanase, lipase, etc., or a combination of any of these is used 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, sake yeast and the like, 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 types.

Further, as the yeast cell wall, as a commercially available product, for example, e-strap (manufactured by MC Food Specialties Inc.) and the like can be mentioned. These may be used individually by 1 type, or may be used in any combination of 2 or more types.

Further, in order to carry out the above-mentioned enzyme treatment promptly, for example, the cell wall may be physically destroyed by 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, pressure adjusting treatment, or 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 types.

The total content of the yeast cell wall in the flavor composition 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% by mass in the composition. It is preferably 0.5 to 20.0% by mass, and for example, 0.3 to 10.0% by mass, 0.5 to 5.0% by mass, and 1 It is. 0 to 4.0% by mass and can be 2.0 to 3.0% by mass.

Further, the flavor composition may be a food and drink.

The food and drink mentioned above include, for example,
Beverages and beverages such as alcoholic beverages;
Frozen desserts (eg, ice candy, ice cream, etc.), sugar confectionery (eg, candy, nougat, gummy, marshmallow, chewing gum, chocolate, etc.), patisserie (eg, cake, cookie, macaroon, jelly, pudding, bavarois, etc.), snack confectionery , Japanese sweets (eg, dumplings, roasted rice cakes, 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 sauce, ramen soup, pickled vegetables, oyster sauce, doubanjiang, kimchi Sauce, bouillon, miso, etc.);
Syrups, jams, etc .; as well as processed livestock meat products, etc. can be mentioned.

The object for which the flavor composition is used may be, for example, a drug, a quasi-drug, a food and drink, or the like. Further, the above-mentioned flavor compositions include cosmetics, fragrances, daily necessities, oral compositions, hair care products, skin care products, body cleansers, detergents for clothing, soft finishing agents for clothing, toiletry products, pharmaceuticals, food and drink. Alternatively, it can be blended with products such as feeds and used for flavoring various products.

Examples of the above-mentioned medicines include tablets (for example, sugar-coated tablets), granules, liquids, capsules, troches, oral medicines such as mouthwashes, and external skin preparations such as haptics and ointments. ..

Examples of the quasi-drugs include nutritional supplements, various supplements, halitosis preventives, mouth refreshing agents, hair nourishing agents, hair growth agents and the like.

Examples of the food and drink include the above-mentioned foods and drinks.

Examples of the above cosmetics include fragrance products such as perfume, basic cosmetics (face wash cream, vanishing cream, cleansing cream, cold cream, massage cream, milky lotion, lotion, beauty liquid, pack, makeup remover, etc.), and finish cosmetics (makeup remover, etc.). Foundation, talcum powder, lipstick, lip cream, cheek red, eyeliner, mascara, eyeshadow, eyebrow, eye pack, nail enamel, enamel remover, etc.), hair cosmetics (pomade, brilantin, set lotion, hair stick, hair solid, hair Oils, hair treatments, hair creams, hair tonics, hair liquids, hair sprays, bandolins, hair restorers, hair dyes, etc.), tanning cosmetics (suntan products, sunscreen products, etc.), medicated cosmetics (antiperspirants, after-shaving lotions) , And gels, permanent wave agents, medicated soaps, medicated shampoos, medicated skin cosmetics, etc.).

Examples of the fragrance include a solid type, a gel type, a liquid type and the like.

Examples of the toiletry products include cosmetic soaps, bath soaps, perfume soaps, transparent soaps, synthetic soaps and the like.

Examples of the body cleanser include body soap, body shampoo, and hand soap.

Examples of the hair care product include shampoo, conditioner, rinse-in shampoo, conditioner, treatment, hair pack, and hair color.

Examples of the skin care products include lip balms, hand creams, and shaving products (shaving foams and the like).

Examples of the bath salts include bath salts (bath salts, bath tablets, bath liquids, etc.), foam baths (bubble baths, etc.), bath oils (bath perfumes, bath capsules, etc.), milk baths, bath jellies, bath cubes, etc. Can be given.

Examples of the oral products include toothpaste, mouthwash, mouthwash, troches, chewing gums and the like.

Examples of the detergent include detergents (heavy detergents for clothing, light detergents for clothing, liquid detergents, laundry soaps, compact detergents, powder soaps, etc.), soft finishes (softeners, furniture care, etc.), and cleaning agents (cleaners). Cleanser, house cleaner, toilet cleaner, bathroom cleaner, glass cleaner, mold remover, drain cleaner, etc.), kitchen detergent (kitchen soap, kitchen synthetic soap, dishwashing detergent, etc.), bleaching agent ( Oxidative bleaching agents (chlorine-based bleaching agents, oxygen-based bleaching agents, etc.), reducing bleaching agents (sulfur-based bleaching agents, etc.), optical bleaching agents, etc.) can be mentioned.

Examples of the daily miscellaneous goods include deodorant / fragrance agents (solid type, gel type, liquid type, etc.), tissue paper, toilet paper, and the like.

Examples of the feed include various pet foods such as dog food and cat food; feed for ornamental fish and farmed fish; and the like.

The method of flavoring various products using the above flavor composition includes the type of product to be flavored and the final form of the product (for example, liquid, solid, powder, gel, mist, aerosol, etc.). It can be appropriately selected according to the product form).

<Manufacturing method of flavor composition, etc.>
The present invention
Compositions containing vanillin or vanillin and (A) sclareolide, maltol isobutyrate, ethylpyrvate, 2,6-dimethoxyphenol, 2-methoxy-4-vinylphenol, 4-vinylphenol, phenylacetic acid, propenyl The present invention relates to a method for producing a flavor composition, which comprises a step (2) of containing together one or more compounds selected from the group consisting of guaetol, ethyl palmitate, homofuraneol, and celery seed oil.

The step (2) may be any step as long as it is a step in which the vanillin or the composition containing vanillin and the component (A) are contained together, and a known method can be appropriately used.

In the step (2), either one of the above vanillin or the composition containing vanillin and the above component (A) may contain the other, or both may be sequentially or simultaneously contained in the other components.

As the vanillin or the vanillin in the composition containing vanillin, those described in the section of flavor improving agent and the like can be appropriately used.

The composition containing vanillin or vanillin may be any vanillin or a composition containing vanillin.

Further, in the step (2), the flavor improving agent may be appropriately used as the component (A).

When, for example, a homogenizer is used in producing the flavor composition, it can be treated under arbitrary conditions (for example, rotation speed: 500 to 3500 rpm, time: 1 to 90 minutes).

The conditions of the rotation speed and the treatment time required for the stirring treatment with a homogenizer or the like can be appropriately adjusted and carried out according to the quantity and quality of each component to be included.

If necessary, the flavor composition can be further powdered by, for example, spray drying. Further, the powdered composition can be aggregated and fixed by a known technique to obtain granules / solids that are easy to handle. The powdery state includes either powder or granules.

As the device for performing the spray drying, a spray dryer equipped with a pressure nozzle (one-fluid nozzle), a two-fluid nozzle, and a rotary disk type (disk type) can be used as the atomizer (sprayer). 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 mononozzle 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.

<How to improve flavor, etc.>
The present invention
Compositions containing vanillin or vanillin and (A) sclareolide, maltorisobutyrate, ethylpyrvate, 2,6-dimethoxyphenol, 2-methoxy-4-vinylphenol, 4-vinylphenol, phenylacetic acid, propenyl The present invention relates to a method for improving the flavor of vanillin, which comprises a step (1) of containing together one or more compounds selected from the group consisting of guaetol, ethyl palmitate, homofuraneol, and celery seed oil.

In the present invention, the flavor improving method refers to a method for improving a flavor as compared with the case where the method is not used by masking or reducing an undesired flavor or maintaining or enhancing a desirable flavor. In addition, the above-mentioned flavor includes aroma.

The step (1) may be any step as long as it is a step in which the vanillin or the composition containing vanillin and the component (A) are contained together, and a known method can be appropriately used.

In the step (1), either one of the above vanillin or the composition containing vanillin and the above component (A) may contain the other, or both may be sequentially or simultaneously contained in the other components.

In the above step (1), other substances and means described in the section of flavor improving agent and the like can be appropriately used.

Further, in the step (1), the flavor improving agent may be appropriately used as the component (A).

The present invention will be described below with reference to examples, but the present invention is not limited to these examples.

<Test Example 1>
[Examples 1 to 7]
Preparation of flavor improver 1
As shown in Table 1, for vanillin derived from guaiacol (manufactured by BORREGAARD AS), each compound (sclareolide: Sclareolide (manufactured by ALDRICH CHEMICAL COMPANY, INC.), Martor isobutyrate: maltol isobutyrate (Inoue Perfum, Inc.) (Manufactured by Mfg. Co., Ltd.) or ethylpyrvate (manufactured by Inoue Perfumbling Co., Ltd.)) was blended with the above vanillin at each concentration to prepare a flavor improving agent. The concentration of each of the above compounds was adjusted by diluting with ethanol and added. Further, the vanillin used was diluted with ethanol to 10% by mass and added to water.

As shown in Table 1, for each of the obtained flavor improving agents, the amount of vanillin added in water at the time of evaluation was 0.01% by mass. A sensory evaluation was performed. The sensory evaluation was performed by eight evaluators (A to H in the table) who were familiar with the sensory evaluation of fragrances, and the following score criteria were confirmed as common recognition, and the average score was calculated.
1 point: Flavor is equivalent to guaiacol vanillin 2 points: Flavor is close to guaiacol vanillin 3 points: Flavor is intermediate between guaiacol vanillin and lignin vanillin 4 points: Flavor is close to lignin vanillin 5 points: Flavor is similar to lignin vanillin

As shown in Table 1, as a result of the evaluation, when the flavor improving agents of Examples 1 to 7 were used, all the evaluators had a scent close to or higher than that of lignin vanillin, or guaiacol vanillin and lignin vanillin. A remarkable effect was demonstrated by recognizing an intermediate scent. In Examples 1 to 7, it is presumed that the masking effect of the offensive odor mainly derived from guaiacol vanillin was recognized.

<Test Example 2>
[Examples 8 to 16]
Preparation of flavor improver 2
As shown in Table 2, as in Test Example 1, each compound (2,6-dimethoxyphenol: 2,6-dimethoxyphenol (manufactured by ALDRICH CHEMICAL COMPANY, INC.), 2-methoxy, was used for vanillin derived from guaiacol. -4-Vinylphenol: 2-methoxy-4-vinylphenol (manufactured by RC Treat & CO., Ltd.), 4-vinylphenol: 4-vinylphenyl (manufactured by RC Treat & CO., Ltd.), or , Phenylacetic acid: phenoletic acid (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) was blended with the above vanillin at each concentration to prepare a flavor improving agent.

As shown in Table 2, each of the obtained flavor improving agents was subjected to sensory evaluation in the same manner as in Test Example 1. The sensory evaluation was performed in the same manner as in Test Example 1 above.

As shown in Table 2, as a result of the evaluation, when the flavor improving agents of Examples 8 to 16 were used, all the evaluators had a scent close to or higher than that of lignin vanillin, or guaiacol vanillin and lignin vanillin. A remarkable effect was demonstrated by recognizing an intermediate scent. In Examples 8 to 16, it is presumed that the effect of imparting the aroma element mainly derived from lignin vanillin was recognized.

<Test Example 3>
[Examples 17 to 26]
Preparation of flavor improver 3
As shown in Table 3, for vanillin derived from guaiacol, each compound (propenyl guaetol: Propenyl guaetol (RC Treat & CO., manufactured by Ltd.), ethyl palmitate: Ethyl palmitate (manufactured by Inoue Perfumery Co., Ltd.), homofuraneol: homofuraneol (manufactured by Givaudan S.A.), or celery seed oil: Celery seed oil (manufactured by Lionel Hitchen (Essential Oils) Ltd.) above. On the other hand, each concentration was blended to prepare a flavor improving agent.

As shown in Table 3, each of the obtained flavor improving agents was subjected to sensory evaluation in the same manner as in Test Example 1. The sensory evaluation was performed in the same manner as in Test Example 1 above.

As shown in Table 3, as a result of the evaluation, when the flavor improving agents of Examples 17 to 26 were used, all the evaluators had a scent close to that of lignin vanillin or an intermediate level between guaiacol vanillin and lignin vanillin. A remarkable effect was demonstrated as the scent was recognized. In Examples 17 to 26, it is presumed that the effect of imparting an aroma element mainly derived from lignin vanillin was recognized.

<Test Example 4>
[Examples 27 to 28]
Preparation of flavor improver 4
As shown in Table 4, in the same manner as in Test Example 1, two kinds of each compound were added to the vanillin derived from guaiacol at each concentration to prepare a flavor improving agent.

As shown in Table 4, each of the obtained flavor improving agents was subjected to sensory evaluation in the same manner as in Test Example 1. The sensory evaluation was performed in the same manner as in Test Example 1 above.

As shown in Table 4, as a result of the evaluation, when the flavor improving agents of Examples 27 to 28 were used, all the evaluators had a scent close to that of lignin vanillin or an intermediate level between guaiacol vanillin and lignin vanillin. A remarkable effect was demonstrated as the scent was recognized. In Examples 27 to 28, it is presumed that the masking effect of the offensive odor mainly derived from guaiacol vanillin and / or the effect of imparting the aroma element derived from lignin vanillin was recognized.

<Test Example 5>
[Examples 29 to 32]
Preparation of flavor improver 5
As shown in Table 5, in the same manner as in Test Example 1, three kinds of each compound were blended with vanillin derived from guaiacol at each concentration with respect to the vanillin to prepare a flavor improving agent.

As shown in Table 5, each of the obtained flavor improving agents was subjected to sensory evaluation in the same manner as in Test Example 1. The sensory evaluation was performed in the same manner as in Test Example 1 above.

As shown in Table 5, as a result of the evaluation, when the flavor improving agent of Example 29 was used, and when all the evaluators except one used the flavor improving agent of Examples 30 to 32, in any case. A significant effect was demonstrated by all evaluators recognizing a scent close to lignin vanillin or an intermediate scent between guaiacol vanillin and lignin vanillin. In Examples 29 to 32, it is presumed that the masking effect of the offensive odor mainly derived from guaiacol vanillin and / or the effect of imparting the aroma element derived from lignin vanillin was recognized.

<Test Example 6>
[Examples 33 to 34]
Preparation of flavor improver 6
As shown in Table 6, 6 kinds of each compound were blended with vanillin derived from guaiacol at each concentration with respect to the vanillin as in Test Example 1 to prepare a flavor improving agent.

As shown in Table 6, each of the obtained flavor improving agents was subjected to sensory evaluation in the same manner as in Test Example 1. The sensory evaluation was performed in the same manner as in Test Example 1 above.

As shown in Table 6, as a result of the evaluation, when the flavor improving agents of Examples 33 to 34 were used, all the evaluators had a scent close to or higher than that of lignin vanillin, or guaiacol vanillin and lignin vanillin. A remarkable effect was demonstrated by recognizing an intermediate scent. In Examples 33 to 34, it is presumed that the masking effect of the offensive odor mainly derived from guaiacol vanillin and / or the effect of imparting the aroma element derived from lignin vanillin was recognized.

<Test Example 7>
[Example 35]
Preparation of flavor improver 7
As shown in Table 7, in the same manner as in Test Example 1, 11 kinds of compounds were blended with vanillin derived from guaiacol at each concentration, and a flavor improving agent was prepared.

As shown in Table 7, the obtained flavor improving agent was subjected to sensory evaluation in the same manner as in Test Example 1. The sensory evaluation was performed in the same manner as in Test Example 1 above.

As shown in Table 7, as a result of the evaluation, when the flavor improving agent of Example 35 was used, all the evaluators had a scent equivalent to vanillin, a scent close to lignin vanillin, or an intermediate degree between guaiacol vanillin and lignin vanillin. A remarkable effect was demonstrated as the scent of vanillin was recognized. In Example 35, it is presumed that the masking effect of the offensive odor mainly derived from guaiacol vanillin and / or the effect of imparting the aroma element derived from lignin vanillin was recognized.

Claims (9)

(A) Sclareolide, maltol isobutyrate, ethylpyrvate, 2,6-dimethoxyphenol, 2-methoxy-4-vinylphenol, 4-vinylphenol, phenylacetic acid, propenylguaetol, ethylpalmitate, homo A flavor improver for vanillin, which comprises one or more compounds selected from the group consisting of franeol and celery seed oil. The vanillin flavor improving agent according to claim 1, wherein the vanillin contains vanillin derived from guaiacol. Relative vanillin, wherein (A) the total amount of the components used 0.01 to 5.0 × ¹⁰ 7 ppb, vanillin for flavor improving agent according to claim 1 or 2. The flavor improving agent for vanillin according to any one of Items 1 to 3, which is a masking agent for a different flavor of vanillin. The vanillin flavor improver according to any one of 1 to 3, which is a vanillin flavor enhancer. (A) Sclareolide, maltol isobutyrate, ethylpyrvate, 2,6-dimethoxyphenol, 2-methoxy-4-vinylphenol, 4-vinylphenol, phenylacetic acid, propenylguaetol, ethylpalmitate, homo A flavor composition comprising vanillin and one or more compounds selected from the group consisting of phenoleol and celery seed oil. The flavor composition according to claim 6, wherein the vanillin contains vanillin derived from guaiacol. The flavor composition according to claim 6 or 7, which is a food and drink product. Compositions containing vanillin or vanillin and (A) sclareolide, maltorisobutyrate, ethylpyrvate, 2,6-dimethoxyphenol, 2-methoxy-4-vinylphenol, 4-vinylphenol, phenylacetic acid, propenyl A method for improving the flavor of vanillin, which comprises a step (1) of containing together one or more compounds selected from the group consisting of guaetol, ethyl palmitate, homofuraneol, and celery seed oil.