JP2022022993A - Method of improving garlic-like flavor or aroma, and application of the same - Google Patents

Abstract

To provide a method, by applying the method to a composition including a garlic-like flavor or aroma, of improving the garlic-like flavor or aroma so that the flavor or aroma approaches to the one typical of garlic.SOLUTION: The method of this invention includes a step of having a composition including a garlic-like flavor or aroma contain one or more kinds selected from a group consisting of (B) bis-(methylthio)methane, 5-methyl-2-(methylthio)furan, acetaldehyde, and isothiocyanic acid sec-butyl.SELECTED DRAWING: Figure 1

Description

The present invention relates to a method for improving a garlic-like flavor or aroma, an agent for improving a garlic-like flavor or aroma, and a composition using the method and its application.

When garlic is shredded or crushed, an enzymatic reaction works to produce allicin, which produces the flavor and aroma peculiar to garlic. The flavor that you feel when you ingest garlic is used in many foods and drinks because it stimulates your appetite.

However, diallyl sulfide is produced from allicin by an oxidation reaction or a reaction of an enzyme in a living body, and further allyl methyl sulfide is produced via allyl mercaptan. These products are known to cause peculiar bad breath and body odor after eating garlic (for example, Patent Document 1).

Therefore, various means for reducing halitosis and body odor-causing substances are disclosed by various garlic cultivation methods or processing methods. For example, Patent Document 1 discloses a means for reducing the occurrence of halitosis caused by garlic, which comprises allowing glutathione to act on garlic in advance to produce and remove allyl mercaptan. However, since allicin is involved in the flavor and aroma of garlic, the unpleasant odor caused by the decomposition of allicin cannot be completely suppressed.

In addition, materials and ingredients that can sufficiently replace the flavor and aroma of garlic or methods for preparing them have not been known.

Japanese Unexamined Patent Publication No. 2006-06790

The present invention relates to a method of applying to a composition exhibiting a garlic-like flavor or aroma to improve the flavor or aroma peculiar to garlic.

As a result of diligent studies, the present inventors consisted of, for example, a composition having a garlic-like flavor or aroma, consisting of bis (methylthio) methane, 5-methyl-2- (methylthio) furan, acetaldehyde and sec-butyl isothiocyanate. We have found that the garlic-like flavor or aroma is improved by containing one or more kinds selected from the group, and completed the present invention.

That is, the present invention provides the following compositions.
[1]
(A) Asafoetida or an extract thereof, and (B) one or more selected from the group consisting of bis (methylthio) methane, 5-methyl-2- (methylthio) furan, acetaldehyde and sec-butyl isothiocyanate. ,Composition.
[2]
The composition according to [1], which is a food or drink.
[3]
The composition according to [1], which is a pharmaceutical product for producing food and drink.
[4]
The composition according to [3] for imparting a garlic-specific flavor or aroma to foods and drinks.

The present invention also provides the following method for imparting a garlic-specific flavor or aroma.
[5]
One or more selected from the group consisting of (A) asafoetida or its extract, and (B) bis (methylthio) methane, 5-methyl-2- (methylthio) furan, acetaldehyde and sec-butyl isothiocyanate for food and drink. A method of imparting a garlic-specific flavor or aroma to foods and drinks, including the application of.

Furthermore, the present invention provides the following garlic-like flavor or aroma improving agent and improving method.
[6]
(B) Improvement of garlic or garlic-like flavor or aroma containing at least one selected from the group consisting of bis (methylthio) methane, 5-methyl-2- (methylthio) furan, acetaldehyde and sec-butyl isothiocyanate. Agent.
[7]
One or more selected from the group consisting of (B) bis (methylthio) methane, 5-methyl-2- (methylthio) furan, acetaldehyde and sec-butyl isothiocyanate in a composition having a garlic or garlic-like flavor or aroma. A method for improving a garlic or garlic-like flavor or aroma of a composition, which comprises applying.

By applying one or more selected from the group consisting of bis (methylthio) methane, 5-methyl-2- (methylthio) furan, acetaldehyde and sec-butyl isothiocyanate to a composition having a garlic-like flavor or aroma. , The flavor or aroma of the composition can be a flavor or aroma closer to the flavor or aroma peculiar to garlic.

It is a graph showing the relative value of the peak area of allyl methyl sulfide obtained from the chromatogram of exhaled breath 1, 3, 6 hours after ingestion of each sample of Test Example 3. The vertical axis represents the relative value of the peak area when the peak area of allyl methyl sulfide in the exhaled breath 1 hour after ingestion of Comparative Example 3 is 1. It is a graph showing the relative value of the peak area of allyl methyl sulfide and diallyl sulfide obtained from the chromatogram of exhaled breath 1, 3, 6 hours after ingestion of Comparative Example 3 of Test Example 3. The vertical axis represents the relative value of the peak area when the peak areas of allyl methyl sulfide and diallyl sulfide in the exhaled breath 1 hour after ingestion of Comparative Example 3 are set to 1, respectively.

In the present specification, "garlic-like flavor" and "garlic-like aroma" have a garlic-specific flavor or an odor that is clearly different from the aroma, but a flavor or aroma that can be classified as a garlic-like odor. Represents.

[Composition]
The composition of the present invention is selected from the group consisting of (A) asafetida or an extract thereof, and (B) bis (methylthio) methane, 5-methyl-2- (methylthio) furan, acetaldehyde and sec-butyl isothiocyanate. It is characterized by containing one or more of these.

((A) component)
Asafoetida (scientific name: Ferula assa-foetida) is a herbaceous plant of the Umbelliferae family native to Iran and Afghanistan, and is also called giant fennel, agi (Awei), and hing.

The component (A) of the present invention, asafoetida or an extract thereof, is not particularly limited as long as it has a garlic-like flavor or aroma, and is, for example, all or part of a plant such as a rhizome or root of asafoetida; from asafoetida. Examples thereof include oleo-gum resin, which is the sap obtained; and one type alone or a combination of two or more types selected from the group consisting of dried products and extracts thereof. These asafoetida or extracts thereof are said to have a garlic-like flavor and aroma by themselves, but are clearly distinguished from the garlic-specific flavor or aroma because of the fresh grassy green odor. It can be perceived as an unpleasant odor depending on their form.

The forms of the extract include extracts such as essential oil, absolute, essence, and oleoledin; squeezed liquid obtained by cold pressing, etc., non-volatile solvent extraction (including extraction with animal oil or vegetable oil), and volatile solvent extraction. Alternatively, a supercritical extraction or the like, an extract obtained by a combination thereof or the like, an extract of alcohol or a mixed solution of water and alcohol (so-called tincture) and the like can be mentioned. These extracts can be used alone or in combination of two or more. Among them, as the extract of asafoetida, the extract obtained from the above-mentioned oleo rubber resin is preferable, and the essential oil (asafetida oil) obtained from the oleo rubber resin is more preferable.

The extraction method for obtaining the above-mentioned extract can be appropriately selected depending on the form thereof. For example, a distillation method (steam distillation method), a cold dipping method or a hot dipping method, a solvent extraction method, a supercritical extraction method, or the like can be used alone or in combination of two or more.

In one embodiment, the component (A) of the present invention is an essential oil obtained by steam distillation of Asafoetida's oleo rubber resin.

In the composition of the present invention, the content of the component (A) can be appropriately adjusted according to the form of the composition, the purpose of use, and the like.

((B) component)
The component (B) of the present invention is one selected from the group consisting of bis (methylthio) methane, 5-methyl-2- (methylthio) furan, acetaldehyde and sec-butyl isothiocyanate, or a combination of two or more. be.

Bis (methylthio) methane is a compound of CAS No. 1618-26-4. 5-Methyl-2- (methylthio) furan is a compound of CAS No. 13678-59-6. Sec-Butyl isothiocyanate is a compound of CAS No. 4426-79-3.

In the composition of the present invention, the content of the component (B) can be appropriately adjusted according to the form of the composition, the purpose of use and the like.

In one embodiment, component (B) is a combination of bis (methylthio) methane, 5-methyl-2- (methylthio) furan, acetaldehyde and sec-butyl isothiocyanate. When these four types of ingredients are used in combination, the effect of improving the garlic or garlic-like flavor or aroma tends to be high in a wide range of applications.

When the component (B) is used in combination with all two or more components, the ratio of the content of any two components selected from the component (B) is, for example, 1: 100 to 100: 1, 1: 50 to 50: 1. , 1:20 to 20: 1 or 1:10 to 10: 1.

(Ratio of component (A) to component (B))
The content of the component (A) with respect to 1 part by mass of the component (B) in the composition of the present invention is not particularly limited, and is, for example, 0.001 to 10,000,000 parts by mass and 0.01 to 1,000 parts by mass. It can be 000 parts by mass, 0.1 to 100,000 parts by mass, or 1 to 10,000 parts by mass.

((C) component: garlic or its extract)
In one embodiment, the composition of the present invention may contain one or more selected from the group consisting of garlic and its extracts from the viewpoint of further enhancing the flavor or aroma peculiar to garlic. The garlic may be either raw garlic or heat-treated garlic. The extraction method and form of the garlic extract are not particularly limited, and examples thereof include those having the same specific examples as the asafoetida extract.

Further, in one embodiment, the composition of the present invention may not contain garlic and an extract thereof. The embodiment is suitable in that the generation of unpleasant halitosis or body odor peculiar to garlic after ingesting the composition can be particularly suppressed.

(Other ingredients)
In one embodiment, the composition of the present invention has foods, pharmaceuticals, non-pharmaceutical products, cosmetics, feeds or articles as other components in addition to the components (A) to (C), depending on its form and purpose of use. Known nutrients, alcohols, alcohols, salts, flavoring ingredients, fruit juices, flesh, vegetables, vegetable juices, purees, extracts (derived from animals, plants, microorganisms, etc.), spices, sweeteners, sugar alcohols, etc. High sweetness Sweeteners, bitterness agents, acidulants, flavors, coloring agents, other food additives (dietary fiber, pH adjusters, preservatives, antioxidants, thickeners, stabilizers, excipients, emulsifiers, etc. ); Active ingredients or additives for pharmaceuticals, non-pharmaceutical products or cosmetics; Contains one or more other preservatives, antifungal agents, surfactants, gelling agents, solvents, fragrances, bactericides, deodorant ingredients, etc. can do.

(Effect / use)
The composition of the present invention exhibits a garlic-specific flavor or aroma, as shown in the examples below. Further, due to such an effect, the composition of the present invention can be used for imparting a garlic-specific flavor or aroma.

(form)
Specific embodiments of the composition of the present invention are shown below.

<Form 1. Product>
As one embodiment, the composition of the present invention includes foods and drinks (including foods, beverages, pharmaceuticals, quasi-drugs), cosmetics, feeds or articles containing the above-mentioned components (A) and (B). (Hereinafter referred to as "manufactured products" in the present specification), and food and drink are particularly preferable.

In one embodiment, it is preferred that these products are indicated to have a garlic-specific flavor or aroma. Such indications are not particularly limited, and examples thereof include "garlic flavor" and "garlic flavor".

Foods include, for example, cooked foods (ramen, yakisoba, dumplings, fried rice, curry, pasta, fried foods, soups, instant foods, etc.); seasonings [dressing, sauce (roasted meat sauce, dumpling sauce, bonito) Tataki sauce, etc.), sauce (negi sauce, steak sauce, garlic sauce, pasta sauce, etc.), miso, ketchup, mayonnaise, solid bouillon, stew base, soup base (ramen soup, etc.), flavor seasoning (chicken flavor seasoning, etc.) Foods, pork-flavored seasonings, beef-flavored seasonings, etc.), yeast extracts, protein hydrolysates, spices (spices), seasonings, butter, sprinkles, other seasonings, etc.]; Processed livestock products, processed seafood products , Processed vegetable products (pickles, kimchi, etc.), processed fruit products, processed marine products, processed grain products; Japanese confectionery; Western confectionery; processed foods such as ice confectionery.

Examples of the beverage include a soft beverage (a beverage having an alcohol content of less than 1 degree and including a soup beverage, a powdered soup beverage, etc.), an alcoholic beverage, a milk beverage, and the like.

Examples of the articles include aroma products (fragrances, fragrance oils, incense, etc.); bath salts; other scented goods, and the like.

When the product is a food or drink, the total content of the component (A) is not particularly limited, but from the viewpoint of significantly exerting the effect of the present invention, for example, 10 ppb or more and 50 ppb with respect to the total amount of the food and drink. As mentioned above, it is 100 ppb or more.
The total content of the component (A) is not particularly limited, but is, for example, 100,000 ppb or less, more preferably 10,000 ppb or less, based on the total amount of food and drink.

When the product is a food or drink, the total content of the component (B) is not particularly limited, but from the viewpoint of significantly exerting the effect of the present invention, for example, 0.001 ppb or more with respect to the total amount of the food or drink. , 0.005 ppb or more, 0.01 ppb or more.
The total content of the component (B) is not particularly limited, but is, for example, 10,000 ppb or less, more preferably 1,000 ppb or less, based on the total amount of food and drink.

<Form 2. Manufacture product>
As one embodiment, the composition of the present invention includes a food or drink, cosmetics, or an article (hereinafter referred to as "manufactured product") containing the above-mentioned components (A) and (B). Can be mentioned. The composition of the present invention is preferably a preparation for producing a food or drink containing the component (A) and the component (B).

The pharmaceutical product for producing a food or drink is not particularly limited as long as it can be used for producing a food or drink, and may be a food, a food additive, or a raw material for a pharmaceutical product. Examples of the pharmaceutical product for manufacturing food and drink include flavor preparations, additive preparations, and other raw materials for food and drink. As the form of the composition of the present invention, a fragrance preparation is particularly preferable.

When the composition of the present invention is a fragrance preparation for food and drink, the total content of the component (A) is not particularly limited, but is, for example, 1 ppb or more, 10 ppb or more, and 100 ppb or more with respect to the total amount of the fragrance preparation. ..

When the composition of the present invention is a fragrance preparation for food and drink, the total content of the component (B) is not particularly limited, but is, for example, 0.1 ppb or more, 1 ppb or more, and 10 ppb or more with respect to the total amount of the fragrance preparation. Is.

In the embodiment of the pharmaceutical product of the present invention, it is preferable that the composition further contains an excipient or an emulsifier as other components from the viewpoint of facilitating the formulation.

Examples of excipients include starch decomposition products (dextrin, powdered candy, etc.), sugars (monosaccharides (glucose, fructose, etc.), disaccharides (eg, sucrose, lactose, maltose, trehalose, etc.), oligosaccharides (serooligo). Sugar, malto-oligosaccharide, fructo-oligosaccharide, etc.), sugar alcohol (xylitol, sorbitol, lactitol, martitol, etc.), reduced saccharified product, etc.). The content of the excipient in the pharmaceutical product for production may be, for example, 0.01 to 90% by mass with respect to the total amount of the agent.

The type of emulsifier is also not particularly limited, and for example, sucrose fatty acid ester, glycerin fatty acid ester (for example, monoglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed lysinol acid ester, organic acid monoglyceride, etc.), propylene glycol fatty acid ester, etc. Examples thereof include sorbitan fatty acid ester, lecithin, enzymatically decomposed lecithin, enzymatically treated lecithin, sodium stearoyl lactate, calcium stearoyl lactate, glyceride extract, saponin, polysorbate (eg, polysorbate 20, polysorbate 60, polysorbate 65, polysorbate 80) and the like. The content of the emulsifier in the pharmaceutical product for production is not particularly limited, and examples thereof include 0.1 to 10% by mass with respect to the total amount of the agent.

The manufacturing stage and timing of blending the manufacturing product are not particularly limited as long as the active ingredient (A) and (B) of the manufacturing product are contained in the finally obtained product. ..

The blending ratio of the manufacturing product to the product can be appropriately set from the type and amount of the active ingredient of the manufacturing product, the form and flavor of the product, the relationship with the components contained in the product, and the like. .. For example, the pharmaceutical product for production is blended with the product so that the component (A) has the content described in the above-mentioned embodiment of the product.

[How to add garlic-specific flavor or aroma to food and drink]
The method for imparting a garlic-specific flavor or aroma to foods and drinks of the present invention is as follows: (A) asafoetida or an extract thereof, and (B) bis (methylthio) methane, 5-methyl-2- (methylthio). It comprises applying one or more selected from the group consisting of furan, acetaldehyde and sec-butyl isothiocyanate.

A specific embodiment of the method can be understood from the description in the above [Composition] section. For example, producing the above-mentioned product containing the component (A) and the component (B) is one of the embodiments of the method.

[Garlic or garlic-like flavor or aroma improver]
The garlic or garlic-like flavor or aroma improving agent (hereinafter referred to as "improving agent") of the present invention is (B) bis (methylthio) methane, 5-methyl-2- (methylthio) furan, acetaldehyde and isothiocyanic acid. Contains one or more selected from the group consisting of sec-butyl.

As used herein, "improvement of garlic flavor or aroma" means increasing the sensual preference of garlic-specific flavor or aroma, for example, garlic-specific within a range that is sensually preferable. Includes enhancing flavor or aroma.
As used herein, "improvement of garlic-like flavor or aroma" means bringing the flavor or aroma closer to the aroma or aroma peculiar to garlic.

The garlic or garlic-like flavor or aroma targeted by the improving agent of the present invention is not particularly limited, but is preferably the flavor or aroma of garlic, asafoetida, or an extract thereof, and more preferably the above (A). The flavor or aroma of the ingredient Asafoetida or its extract.

The total content of the component (B) of the improver of the present invention is not particularly limited, but is, for example, 0.1 ppb or more, 1 ppb or more, or 10 ppb or more with respect to the total amount of the improver.

From the viewpoint of facilitating the formulation, the improving agent of the present invention preferably further contains an excipient or an emulsifier as other components. Specific examples of excipients and emulsifiers and their blending amounts include the same as those for the production of the above composition.

When the improver of the present invention is used for improving the flavor or aroma of (A) asafetida or its extract, the content of the component (A) with respect to 1 part by mass of the component (B) of the improver is, for example. , 0.001 to 10,000,000 parts by mass, 0.01 to 1,000,000 parts by mass, 0.1 to 100,000 parts by mass, or 1 to 10,000 parts by mass.

The improving agent of the present invention can be used for foods and drinks (including foods, beverages, pharmaceuticals, quasi-drugs), cosmetics, feeds or articles, and is particularly preferably used for foods and drinks. Specific examples of these products include those described in the above [Composition] section.

[How to improve garlic or garlic-like flavor or aroma]
The method for improving a garlic or garlic-like flavor or aroma according to the present invention comprises adding (B) bis (methylthio) methane, 5-methyl-2- (methylthio) furan, to a composition having a garlic or garlic-like flavor or aroma. It comprises applying one or more selected from the group consisting of acetaldehyde and sec-butyl isothiocyanate.

A specific embodiment of the method can be understood from the description in the above section [Garlic or garlic-like flavor or aroma improving agent]. For example, blending the improving agent of the present invention containing the component (B) into garlic or an extract thereof or a product containing the component (A) is one of the embodiments of the method.

Hereinafter, the present invention will be described in more detail based on Experimental Examples and Examples, but the present invention is not limited to these Examples. In addition, "part" and "%" in an Example mean "part by mass" and "% by mass", respectively, unless otherwise specified.

[material]
The asafetida oil used in the following test examples is an essential oil obtained from an oleo rubber resin by a steam distillation method. Garlic oil is an essential oil obtained from garlic.

[Test Example 1. Flavor addition test peculiar to garlic of bonito sauce]
The bonito sauce (5-fold diluted product) of the formulation shown in Table 1 was prepared. The obtained samples were subjected to sensory evaluation using a sensory evaluation panel consisting of eight panelists A to H (7 males, 1 female, average age 39 years) engaged in research and development of foods skilled in sensory evaluation. .. The panelist dropped a few drops of the sample on the tongue with a dropper and included it in the mouth for a certain period of time for evaluation. First, all panelists tasted the sample (C; control) obtained by adding 1000 ppb of garlic oil to a 5-fold diluted bonito sauce, and confirmed the strength of the flavor peculiar to garlic of C. The intensity of the garlic-specific flavor of each sample was evaluated according to the following evaluation criteria. The evaluation points were in increments of 0.5 points.
<Evaluation of flavor intensity peculiar to garlic>
0: No garlic-specific flavor 1: Feel a little garlic-specific flavor 2: Feel some garlic-specific flavor (about half of C)
3: Weaker than C, but feels garlic-specific flavor 4: Feels garlic-specific flavor equal to or higher than C

It has been confirmed that the bonito no tataki sauce (commercially available) used does not contain garlic or its extract, and each panelist does not feel the garlic-specific flavor.

The results of the sensory evaluation are shown in Table 1. When one or more selected from the group consisting of bis (methylthio) methane, 5-methyl-2- (methylthio) furan, acetaldehyde and sec-butyl isothiocyanate coexist with asafetida oil as in the examples. , It was found that the intensity of the garlic-specific flavor was enhanced and an excellent garlic-specific flavor was imparted.

Furthermore, bis (methylthio) methane, 5-methyl-2- (methylthio) furan, and acetaldehyde and sec-butyl isothiocyanate themselves had a rating of 0 for the intensity of the flavor peculiar to garlic. Further, even when these components were added to the bonito sauce containing no asafetida oil, the evaluation score of the strength of the flavor peculiar to garlic was 0 points.

[Test Example 2. Garlic-specific flavoring test for ramen soup]
A commercially available liquid ramen soup was diluted with boiling water and then cooled, and other raw materials were added and mixed according to the formulation shown in Table 2 to prepare a ramen soup (2-fold diluted product). The obtained sample was cooled to room temperature and then subjected to sensory evaluation. For the sensory evaluation, the same method as in Test Example 1 was used except that a sample obtained by adding 1000 ppb of garlic oil to a 2-fold diluted ramen soup was used as C (control).

The results of the sensory evaluation are shown in Table 2. The same results as in Test Example 1 were obtained. When any one selected from the group consisting of bis (methylthio) methane, 5-methyl-2- (methylthio) furan, and acetaldehyde and sec-butyl isothiocyanate is added to ramen soup containing no asafetida oil, The evaluation score for the intensity of the flavor peculiar to garlic was 0.

[Test Example 3. Examination of the effect on exhaled breath components]
In this test example, when garlic oil containing a garlic-derived component is ingested by the following method, and after ingesting the composition of the present invention, halitosis-causing substances (diallyl sulfide, allyl methyl sulfide) are contained in the exhaled breath. I checked the amount.
(Test sample)
Comparative Example 3: Garlic oil 40 mg (flavor equivalent to 20 g (2 to 3 pieces) of garlic)
Example 3: An oil containing 25.11 mg of asafetida oil, bis (methylthio) methane, 5-methyl-2- (methylthio) furan and acetaldehyde in total, and having a garlic-specific flavor equivalent to that of Comparative Example 3 ( Test method)
(1) The subjects were asked to ingest the oil of Comparative Example 3 or Example 3 together with hot water.
(2) One, three, and six hours after ingestion, the subject had the exhaled breath exhaled into an odor bag, and an exhaled breath sample was taken.
(3) SPME fiber (SPME PDMS / DVB / CAR, 2 cm) was attached to an odor bag containing exhaled breath, and the aroma component was adsorbed for 1 hour.
(4) The aroma component heat-desorbed from the SPME fiber was analyzed by gas chromatography / mass spectrometry (GC / MS) under the following conditions.
<Analysis conditions>
GC: Agilent Technologies 7890A (manufactured by Agilent Technologies)
MS: Agilent Technologies 5975C (manufactured by Agilent Technologies)
Column: Agilent J & W GC Column-DB-WAX (60m, 0.25mmID, 0.25μm) (manufactured by Agilent Technologies)
Oven temperature: 50 ℃ (2min hold) -3 ℃ / min-220 ℃ (14min hold)
Injection port temperature: 250 ° C
Injection pressure: 25psi Constant pressure mode Carrier gas: Helium

(result)
The peak area values of diallyl sulfide and allyl methyl sulfide in exhaled breath 1, 3 or 6 hours after ingesting the oils of Comparative Example 3 and Example 3 are shown in Table 3, and the relative values of the peak areas are shown in FIGS. 1 and 1. Shown in 2. It was confirmed that diallyl sulfide and allyl methyl sulfide were contained in the exhaled breath 1 hour after ingestion of Comparative Example 3, and allyl methyl sulfide was produced from diallyl sulfide over time (see FIG. 2).

On the other hand, when the oil of Example 3 was ingested, diallyl sulfide was not detected in the exhaled breath. The generation of allyl methyl sulfide in the exhaled breath 1 hour after ingestion was as small as about 1/20 as compared with the case of ingesting Comparative Example 3, and decreased with time. From the above, even if the composition of the present invention containing no allicin is ingested, diallyl sulfide and allyl methyl sulfide are not generated, and the detected allyl methyl sulfide is mainly due to factors other than the ingestion of the oil of Example 3 (for example). , The diet taken before the test, etc.).

Claims (7)

(A) Asafoetida or an extract thereof, and (B) one or more selected from the group consisting of bis (methylthio) methane, 5-methyl-2- (methylthio) furan, acetaldehyde and sec-butyl isothiocyanate. ,Composition. The composition according to claim 1, which is a food or drink. The composition according to claim 1, which is a preparation for producing a food or drink. The composition according to claim 3, for imparting a garlic-specific flavor or aroma to foods and drinks. One or more selected from the group consisting of (A) asafoetida or its extract, and (B) bis (methylthio) methane, 5-methyl-2- (methylthio) furan, acetaldehyde and sec-butyl isothiocyanate for food and drink. A method of imparting a garlic-specific flavor or aroma to foods and drinks, including the application of. (B) Improvement of garlic or garlic-like flavor or aroma containing at least one selected from the group consisting of bis (methylthio) methane, 5-methyl-2- (methylthio) furan, acetaldehyde and sec-butyl isothiocyanate. Agent. One or more selected from the group consisting of (B) bis (methylthio) methane, 5-methyl-2- (methylthio) furan, acetaldehyde and sec-butyl isothiocyanate in a composition having a garlic or garlic-like flavor or aroma. A method for improving a garlic or garlic-like flavor or aroma of a composition, which comprises applying.

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