JP2022144428A - Flavor-imparting composition - Google Patents

Abstract

To provide a novel flavor-imparting composition and a novel consumer product, a novel method of imparting a flavor to a flavor composition, and a novel method of imparting a flavor to a consumer product.SOLUTION: Provided are: a flavor-imparting composition including 1,3-di(furan-2-yl)propane-1-one; a consumer product containing the flavor-imparting composition; a method of imparting a flavor to a flavor composition, the method including a step of adding the flavor-imparting composition to a flavor composition; and a method of imparting a flavor to a consumer product, the method including a step of adding the flavor-imparting composition to a consumer product. This can provide a novel flavor-imparting composition, a novel consumer product, a novel method of imparting a flavor using a flavor-imparting composition, and a novel method of imparting a flavor to a consumer product.SELECTED DRAWING: None

Description

The present invention relates to flavoring compositions and consumables, methods of flavoring flavoring compositions, and methods of flavoring consumables.

BACKGROUND ART In recent years, consumer demand for various articles (hereinafter sometimes referred to as consumer goods) such as food and drink, cosmetics, medicines, and health and hygiene products has extended to the fragrance of the consumer goods. Consumers are becoming more and more natural-oriented, and there is a demand for a variety of fragrances with a rich natural feel. , the development of versatile flavor imparting compositions is desired.

As an example of a flavor-imparting composition for consumer goods, Patent Document 1 discloses that a fruit-like flavor composition containing ethyl cinnamate (ethyl cinnamate) has a flavor-improving effect when added to various fruit beverages. Have been described.

JP-A-2005-15686

However, the compound described in Patent Document 1, which is used as a flavoring composition for consumer goods and the like, has at least one problem, such as being monotonous in terms of flavor quality and intensity, and being limited in flavor that can be used. For this reason, the demand for improving the flavor of diversifying consumer goods has not been sufficiently met, and the development of novel flavor-imparting compositions and consumer goods is expected.

In view of the above, an object of the present invention is to provide a novel flavor imparting composition and consumer goods, a method for imparting flavor to the flavor imparting composition, and a method for imparting flavor to consumer goods.

As a result of intensive studies aimed at solving the above problems, the inventors of the present invention have found that the compounds described below exhibit excellent flavor-imparting effects, and have completed the invention according to the present application.

Thus, a brief outline of representative inventions among the inventions disclosed in the present application is as follows.

[1] A flavoring composition containing 1,3-di(furan-2-yl)propan-1-one.
[2] A consumer product comprising the flavoring composition of [1].
[3] A method for imparting flavor to a flavor-imparting composition, comprising adding the flavor-imparting composition according to [1] to another flavor-imparting composition.
[4] A method for imparting flavor to consumer goods, comprising the step of adding the flavor imparting composition of [1] to the consumer goods.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a novel flavor imparting composition, consumer goods, a method for imparting flavor to the flavor imparting composition, and a method for imparting flavor to consumer goods.

An embodiment of the present invention will be described in detail below. In the present specification, "to" means a range including lower and upper limits, and "concentration (ppm, ppb, ppt)" and "%" are respectively "mass concentration" and "mass percent" unless otherwise specified. concentration”. Also, as used herein, the term "flavor" means one or more senses that can be changed by an odor (fragrance), typically including the sense of smell and/or the sense of taste. As used herein, the term "flavoring (to impart flavor)" includes newly adding flavor and/or enhancing flavor, and as a result of imparting or enhancing flavor, the flavor is improved. It also contains things. Furthermore, the term "flavoring (to impart flavor)" includes sensations other than olfactory and/or gustatory sensations such as coolness, warmth, texture (through the throat, hardness, viscosity, etc.) as a result of flavoring. Also called texture), and those that enhance, suppress, or improve stimulation such as carbonic acid and hotness. Moreover, in this specification, the flavor of food and drink may be called flavor. In addition, as used herein, "adding" includes at least one of simply adding to a certain object by spraying, dropping, etc., and mixing with a certain object.

(Flavor imparting composition)
A flavor-imparting composition according to one embodiment of the present invention (hereinafter sometimes referred to as the present flavor-imparting composition) comprises 1,3-di(furan-2-yl)propan-1-one (1,3 -di(furan-2-yl)propan-1-one; compound represented by formula (1);

The subject compound is described as a product of the hydrogenation reaction of furfur-acetofuran according to US Pat. No. 2,532,279, but has never been detected in consumer products containing vitamin C. Furthermore, the subject compound was not known for its odor at all.

In this regard, the present inventors have conducted extensive research and confirmed that the present compound has a syrup-like and balsam-like aroma. Then, the present inventors found that the present flavor-imparting composition containing a predetermined amount of the present compound can impart flavor to various articles by adding the present flavor-imparting composition to various articles, as shown in the examples below. More specifically, the present inventors have found that the present flavor-imparting composition can impart body feeling, depth of flavor, etc. to various articles to which it is added.

The present flavor imparting composition may be composed only of the present compound, or may contain other components as long as the present compound is contained in a predetermined amount. For example, when the present flavor-imparting composition contains a solvent and/or other flavor components as components other than the present compound, the present flavor-imparting composition itself can also be used as the perfume composition. The concentration of the present compound in the flavor-imparting composition can be arbitrarily determined according to the addition target and aroma characteristics of the flavor-imparting composition.

The subject compounds can be obtained by any method available to those skilled in the art, and can be synthesized, for example, by the methods described in the aforementioned US Pat. No. 2,532,279. The present compound obtained by the above synthesis method may be further purified using means such as column chromatography or vacuum distillation, if necessary.

The article to which the present flavor imparting composition is added is not particularly limited, but other flavor imparting compositions or consumer goods (e.g., food and drink, cosmetics, pharmaceuticals, health and hygiene products, etc.) can be exemplified. Furthermore, the present flavor-imparting composition can also be added to various flavor compositions, as examples of other flavor-imparting compositions, to impart flavor to the flavor composition and improve the flavor of the flavor composition. For example, as shown in the examples below, adding the present flavor-imparting composition to a grape-flavored flavor composition imparts a syrupy feeling and a pulpy feeling. In addition, by adding the present flavor-imparting composition to a strawberry-flavored flavor composition, a syrupy feeling, a fleshy feeling, and a reddish-ripe feeling are imparted. In addition, adding the present flavor-imparting composition to an orange-flavored flavor composition imparts a syrup feeling. In addition, by adding the present flavor-imparting composition to a lemon-flavored flavor composition, a syrup feeling and a fleshy feeling are imparted. In addition, sugar-like sweetness and richness are imparted by adding the present flavor-imparting composition to a sugar-flavored flavor composition. In addition, syrup-like sweetness and richness are imparted by adding the present flavor-imparting composition to an energy drink-flavored flavor composition.

Moreover, as shown in the examples below, the present flavor-imparting composition is added to various consumer goods to impart body, sweetness, etc. to the consumer goods, thereby improving the taste of the consumer goods. be. Therefore, the present flavor imparting composition can be suitably used for citrus-flavored food and drink, yogurt-flavored food and drink, and energy drink-flavored food and drink.

The concentration of the present compound in the present flavor imparting composition can be arbitrarily determined according to the object to which the flavor imparting composition is added. Examples of concentrations of the instant compounds include in the range of 1 ppb to 100%, preferably 1 ppm to 0.1%, based on the total weight of the flavoring composition. More specifically, the lower limit is 1 ppb, 10 ppb, 100 ppb, 1 ppm, 10 ppm, 100 ppm, 0.1%, 1%, 10%, and the upper limit is 100%, 10%, 1%, 0.1%, 10%, 100%, 100%, 100%, 100%. Any of 1%, 100 ppm, 10 ppm, 1 ppm, 100 ppb, and 10 ppb can be within the range of any combination of these lower and upper limits, but are not limited thereto.

(Perfume composition)
A fragrance composition according to an embodiment of the present invention (hereinafter sometimes referred to as the fragrance composition) is one aspect of the flavor-imparting composition, contains a predetermined amount of the compound, and is used for the purpose of flavoring. It can be added to various articles as. The perfume composition of the present invention can impart flavor to various articles by being added to the articles. More specifically, the present fragrance composition can impart body feeling and the like to various articles to which it is added.

Specific examples of the present fragrance composition include a fragrance composition for food and drink (also referred to as a flavor composition) and a fragrance composition for cosmetics (also referred to as a fragrance composition). Examples of articles to which the additive is applied include, as described above, consumer goods such as food and drink, cosmetics, pharmaceuticals, and hygiene products. The form of the perfume composition is not particularly limited, and examples thereof include a water-soluble perfume composition, an oil-soluble perfume composition, an emulsified perfume composition, and a powdered perfume composition.

The concentration of the Compound in the Flavor Composition can be determined arbitrarily according to the object to which the Flavor Composition is added. Just adjust. Examples of concentrations of the present compounds include in the range of 1 ppb to 10%, preferably 1 ppm to 0.1%, relative to the total weight of the perfume composition. More specifically, the lower limit is 1 ppb, 10 ppb, 100 ppb, 1 ppm, 10 ppm, 100 ppm, 0.1%, or 1%, and the upper limit is 10%, 1%, 0.1%, 100 ppm, 10 ppm. , 1 ppm, 100 ppb, 10 ppb, and any combination of these lower and upper limits, but are not limited thereto. Although it depends on the formulation and fragrance tone of the fragrance composition, when the concentration of the present compound in the fragrance composition is 1 ppb to 10%, the effect of addition is felt, and the fragrance derived from the present compound is excessively prominent. It is preferable because it does not. However, the present compound may be added at a concentration below the above lower limit or above the above upper limit depending on the fragrance tone of the fragrance composition to which it is added.

In addition, the present fragrance composition may further contain any other compound or component in addition to the present compound.

Examples of such compounds or ingredients include various flavor compounds or flavor compositions, oil-soluble pigments, vitamins, functional substances, fish extracts, livestock meat extracts, plant extracts, yeast extracts, animal and plant proteins. , animal and plant protein decomposition products, starch, dextrin, saccharides, amino acids, nucleic acids, organic acids, solvents and the like. For example, "Patent Office Gazette, Collection of Well-known and Commonly Used Techniques (Fragrance) Part II Food Flavors, Issued on January 14, 2000", "Survey on the Usage of Food Flavoring Compounds in Japan" (2000 Welfare Science Research Report, Japan Perfume Manufacturers Association, March 2001), and "Synthetic Perfume Chemistry and Product Knowledge" (December 20, 2016, edited by the Synthetic Perfume Editorial Committee, published by The Chemical Daily) natural essential oils, natural fragrances, synthetic fragrances, and the like.

Specific examples of synthetic fragrance compounds include hydrocarbon compounds such as monoterpenes such as α-pinene, β-pinene, γ-terpinene, myrcene, camphene and limonene; sesquiterpenes such as valencene, cedrene, caryophyllene and longifolene; 3,5-undecatriene and the like.

Examples of alcohol compounds include saturated alcohols such as butanol, pentanol, 3-octanol, and hexanol, unsaturated alcohols such as (Z)-3-hexene-1-ol, prenol, and 2,6-nonadienol, linalool, geraniol, and citronellol. , tetrahydromyrcenol, farnesol, nerolidol, cedrol, α-terpineol, terpinen-4-ol and borneol; and aromatic alcohols such as benzyl alcohol, phenylethyl alcohol and cinnamyl alcohol.

Examples of aldehyde compounds include saturated aldehydes such as acetaldehyde, hexanal, octanal and decanal, unsaturated aldehydes such as (E)-2-hexenal and 2,4-octadienal, citronellal, hydroxycitronellal, citral, myrtenal and peryl. terpene aldehydes such as aldehydes; aromatic aldehydes such as benzaldehyde, cinnamylaldehyde, vanillin, ethyl vanillin, heliotropine, p-tolylaldehyde;

Ketone compounds include saturated and unsaturated ketones such as 2-heptanone, 2-undecanone, 1-octen-3-one, acetoin, 6-methyl-5-hepten-2-one (methylheptenone), diacetyl, 2,3 - diketones and hydroxyketones such as pentanedione, maltol, ethyl maltol, cyclotene, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, terpene ketones such as carvone, menthone, nootkatone, α-ionone, β- Examples include ketones derived from terpene decomposition products such as ionone and β-damascenone, and aromatic ketones such as raspberry ketone.

Furan or ether compounds include furfuryl alcohol, furfural, rose oxide, linalool oxide, menthofuran, theaspirane, estragole, eugenol, 1,8-cineole, and the like.

Ester compounds include ethyl acetate, isoamyl acetate, octyl acetate, ethyl butyrate, ethyl isobutyrate, isoamyl butyrate, ethyl 2-methylbutyrate, ethyl isovalerate, 2-methylbutyl isobutyrate, ethyl hexanoate, allyl hexanoate, heptane Aliphatic esters such as ethyl acetate, ethyl octanoate, isoamyl isovalerate, ethyl nonanoate, terpene alcohol esters such as linalyl acetate, geranyl acetate, lavandulyl acetate, terpinyl acetate, neryl acetate, benzyl acetate, methyl salicylate, cinnamic acid aromatic esters such as methyl, cinnamyl propionate, ethyl benzoate, cinnamyl isovalerate, and ethyl 3-methyl-2-phenylglycidate;

The lactone compound includes saturated lactones such as γ-decenalactone, γ-dodecalactone, δ-decenalactone and δ-dodecalactone, and unsaturated lactones such as 7-decen-4-olide and 2-decen-5-olide. .

Acid compounds include saturated and unsaturated fatty acids such as acetic acid, butyric acid, isovaleric acid, hexanoic acid, octanoic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid.

Nitrogen-containing compounds include indole, skatole, pyridine, alkyl-substituted pyrazine, methyl anthranilate, trimethylpyrazine, and the like.

Sulfur-containing compounds include methanethiol, dimethylsulfide, dimethyldisulfide, allyl isothiocyanate, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, 3-methyl-1-butanethiol, 2 -methyl-1-butanethiol, 3-mercaptohexanol, 4-mercapto-4-methyl-2-pentanone, 3-mercaptohexyl acetate, p-mentha-8-thiol-3-one and furfuryl mercaptan. .

Natural essential oils include sweet orange, bitter orange, petitgrain, lemon, bergamot, mandarin, neroli, peppermint, spearmint, lavender, chamomile, rosemary, eucalyptus, sage, basil, rose, hyacinth, lilac, geranium, jasmine, ylang ylang. , anise, clove, ginger, nutmeg, cardamom, cedar, cypress, vetiver, patchouli, labdanum.

Various animal and plant extracts include herb or spice extracts, coffee, green tea, black tea, or oolong tea extracts, milk or processed milk products, and various enzymatic decomposition products thereof such as lipase or protease.

The present flavoring composition can be prepared by adding the present flavoring composition to an appropriate solvent or dispersion medium by a known method.

As the form of the present flavoring composition, a solution obtained by dissolving the present flavoring composition or other components in a water-soluble or oil-soluble solvent, an emulsified formulation, a powder formulation, or other solid formulation (such as solid fat) is preferable.

Examples of water-soluble solvents include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerin, propylene glycol and dipropylene glycol. Among these, ethanol or glycerin is particularly preferable from the viewpoint of use in foods and drinks. Oil-soluble solvents include vegetable oils, animal oils, refined oils and fats (for example, processed oils and fats such as medium-chain fatty acid triglycerides, and short-chain fatty acid triglycerides such as triacetin and tripropionin), various essential oils, and triethylcitrate. A rate etc. can be illustrated.

Moreover, in order to prepare an emulsified preparation, the present flavor imparting composition can be emulsified with a water-soluble solvent and an emulsifier. The method for emulsifying the present flavor-imparting composition is not particularly limited, and various types of emulsifiers conventionally used in food and drink, such as fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, propylene glycol fatty acid esters, and shochu. Sugar fatty acid ester, polyglycerin fatty acid ester, lecithin, modified starch, sorbitan fatty acid ester, quillaya extract, gum arabic, tragacanth gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein quillayasaponin, or casein A highly stable emulsified liquid can be obtained by using an emulsifier such as sodium and performing emulsification using a homomixer, a colloid mill, a rotating disc type homogenizer, a high pressure homogenizer, or the like. The amount of these emulsifiers to be used is not strictly limited, and can vary over a wide range depending on the type of emulsifier used. Parts by weight, preferably in the range of about 0.1 to about 50 parts by weight are suitable. In order to stabilize the emulsified state, the emulsified liquid contains, in addition to water, polyhydric alcohols such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar solution, and reduced starch syrup. One type or a mixture of two or more types can be added.

Moreover, the emulsion obtained in this way can be made into a powder formulation by drying if desired. At the time of powderization, if necessary, sugars such as gum arabic, trehalose, dextrin, sugar, lactose, glucose, starch syrup, and reduced starch syrup can be added as appropriate. The amount of these agents to be used can be appropriately selected according to the desired properties of the powder formulation.

In addition to the above, the present perfume composition may contain components commonly used in perfume compositions, if necessary. For example, solvents such as water and ethanol, and perfume retention such as ethylene glycol, propylene glycol, dipropylene glycol, glycerin, hexyl glycol, benzyl benzoate, triethyl citrate, diethyl phthalate, hakoline, medium chain fatty acid triglyceride, medium chain fatty acid diglyceride, etc. agent.

(Method for imparting flavor to flavor imparting composition)
A method for imparting a flavor to a flavor-imparting composition according to an embodiment of the present invention (hereinafter sometimes referred to as a method for imparting a flavor to a flavor-imparting composition according to the present invention) is a method in which the present flavor-imparting composition is added to another flavor-imparting composition. including the step of adding to the product.

By adding an effective amount of the present flavor-imparting composition to another flavor-imparting composition, the flavor can be imparted to the flavor-imparting composition to be added. More specifically, the present flavor-imparting composition can be added to the flavor-imparting composition to impart body and the like, thereby improving the flavor of the flavor-imparting composition.

In the flavor-imparting method of the flavor-imparting composition according to the present case, the amount of the present flavor-imparting composition to be added to the flavor-imparting composition to be added may be an effective amount in which the compound contained as an active ingredient improves the flavor. , can be arbitrarily set according to the type and form of the flavor imparting composition. When the flavor-imparting composition to be added is a flavoring composition, examples of the concentration of the present compound with respect to the flavoring composition are as described in the section "Fragrance Composition" above.

In the method for imparting flavor to the flavor-imparting composition according to the present invention, the method for adding the present flavor-imparting composition to another flavor-imparting composition is not particularly limited. In addition, the time (timing) of adding the present flavor-imparting composition to other flavor-imparting compositions is not particularly limited.

(consumer goods)
A consumer good according to an embodiment of the present invention (hereinafter sometimes referred to as the consumer good) contains a predetermined amount of the flavor imparting composition. The subject consumables can provide a flavored consumable due to the addition of an effective amount of the flavoring composition. More specifically, since the flavor-imparting composition is added to the present consumer goods, it is possible to provide consumer goods that have a body feeling and an improved flavor. In addition, the consumer goods of the present invention are imparted with one or more flavors of top, middle, and last, especially middle to last.

In the consumer goods, the amount of the flavor imparting composition to be added to the consumer goods can be arbitrarily determined according to the flavor of the consumer goods and the degree of desired effect of the compound contained as an active ingredient.

As an example of the concentration, in the case of food and drink, the concentration of the present compound is in the range of 10ppt (0.01ppb) to 100ppb, preferably 100ppt (0.1ppb) to 10ppb with respect to the total weight of the food and drink. be done. More specifically, the lower limit is 10ppt, 100ppt, 1ppb, or 10ppb, and the upper limit is 100ppb, 10ppb, 1ppb, or 100ppt. include but are not limited to: Examples of preferred concentrations include 10ppt to 100ppt, 10ppt to 1ppb, 10ppt to 10ppb, 10ppt to 100ppb, 100ppt to 1ppb, 100ppt to 10ppb, 100ppt to 100ppb, 1ppb to It can be selected from 10 ppb, 1 ppb to 100 ppb, and 10 ppb to 100 ppb depending on the flavor characteristics of the food and drink, but is not limited to these.

Although it depends on the type and flavor of the food and drink, it is preferable to set the concentration of the present compound in the food and drink to 10ppt to 100ppb because the effect of addition is felt and the scent derived from the present compound does not protrude excessively. However, depending on the flavor of food and drink, the present compound may be added at a concentration below the lower limit or above the upper limit.

Examples of the concentration include a range of 1 ppb to 0.1% as the concentration of the present compound with respect to the total weight of the cosmetic in the case of the cosmetic. More specifically, the lower limit is 1 ppb, 10 ppb, 100 ppb, 1 ppm, 10 ppm, or 100 ppm, and the upper limit is 0.1%, 100 ppm, 10 ppm, 1 ppm, 100 ppb, or 10 ppb. Ranges within any combination of upper limits include, but are not limited to. As an example of a preferable concentration, the concentration of the present compound is selected from each range of 10 ppb to 10 ppm, 100 ppb to 100 ppm, and 1 ppm to 0.1% with respect to the total mass of the cosmetic, depending on the fragrance characteristics of the cosmetic. can be, but are not limited to. Although it depends on the type and fragrance of the cosmetic product, when the concentration of the present compound in the cosmetic product is 1 ppb to 0.1%, the effect of addition can be felt and the scent derived from the compound of the present invention does not protrude excessively. Therefore, it is preferable. However, the present compound may be added at a concentration lower than the lower limit or higher than the upper limit depending on the fragrance of cosmetics.

The present flavoring composition may be added per se to a consumer product, or may include one or more water-soluble flavorings, emulsified flavoring compositions, any flavoring compound, natural essential oils (e.g., Government Gazette, Collection of Well-known and Commonly Used Techniques (Fragrance) Part II Food Flavoring”, “Survey on the Actual Use of Food Flavoring Compounds in Japan”, and “Synthetic Flavoring Chemistry and Product Knowledge”), selected from may be added to consumer goods in conjunction with one or more of the

Food and drink to which the present flavoring composition can be added is not particularly limited, but examples include various citrus flavors such as lemon, orange, grapefruit, lime, mandarin, mandarin orange, kabosu, sudachi, hassaku, iyokan, yuzu, shikuwasa, and kumquat. various fruit flavors such as strawberry, blueberry, raspberry, apple, cherry, plum, apricot, peach, pineapple, banana, melon, mango, papaya, kiwi, pear, grape, muscat grape, kyoho; milk such as milk, yogurt and butter Flavor: Vanilla flavor; various tea flavors such as green tea, black tea, oolong tea, herbal tea; coffee flavor; cola flavor; cacao flavor; cocoa flavor; various mint flavors such as spearmint and peppermint; , cloves, pepper, coriander, Japanese pepper, perilla, ginger, star anise, thyme, capsicum, nutmeg, basil, marjoram, rosemary, laurel, garlic, wasabi; Various nut flavors; alcoholic beverage flavors such as wine, brandy, whiskey, rum, gin, liqueur, sake, shochu, and beer; vegetable flavors such as onions, celery, carrots, tomatoes, and cucumbers; chicken, duck, pork, beef, Various livestock meat flavors such as mutton and horse meat; red fish such as tuna; white fish such as mackerel, sea bream, salmon and horse mackerel; freshwater fish such as sweetfish, trout and carp; Various crustaceans such as seaweed, various seaweeds such as wakame, kelp, and other seafood and seaweed flavors; various grain flavors such as rice, barley, wheat, and malt; Food and drink having one or more flavors such as various fats and oils such as oils and fats and various fish oils. That is, it may be a food or drink that makes you feel only one of the above flavors, or it may be a food or drink that makes you feel two or more flavors, and the plurality of flavors may be the same or different. Examples of fruit flavors include those that make you feel multiple fruit flavors such as banana, peach and apple flavors (so-called mixed fruit flavors), and examples of the latter include those that make you feel citrus flavors such as lemon and milk flavors (citrus Flavored lactic acid bacteria drink, etc.), and those with mint flavor, citrus flavor, and cola flavor (mint or lemon flavored cola drink, etc.).

More specific examples of food and drink include rice crackers, arare rice crackers, rice cakes, rice cakes, steamed buns, uiro, red bean paste, yokan, mizu yokan, kingyoku, jelly, castella, hard candy, biscuits, crackers, potato chips, cookies, Confectionery such as pie, pudding, butter cream, custard cream, cream puff, waffle, sponge cake, donut, chocolate, chewing gum, caramel, candy, peanut paste or other pastes; bread, udon, ramen, Chinese noodles, sushi , gomoku rice, fried rice, pilaf, gyoza skin, shumai skin, okonomiyaki, takoyaki, and other breads, noodles, rice, and other grains; Pickles such as pickles and their bases for pickles; Fish such as mackerel, sardines, saury, salmon, tuna, bonito, whales, flatfish, sand eels, and sweetfish, squid such as flying squid, spear squid, crested squid, and firefly squid octopus such as common octopus and octopus, prawns such as tiger prawns, botan prawns, spiny lobsters and black tigers, crabs such as red king crabs, snow crabs, blue crabs and horse crabs, clams, clams, scallops, oysters, mussels and other shellfish, etc. seafood; Canned, boiled fish, tsukudani, surimi, fish paste products (chikuwa, kamaboko, fried kamaboko, crab leg kamaboko, etc.), fried foods, tempura, and other processed seafood foods; chicken, pork, beef, mutton , Livestock meat such as horse meat; curry, stew, beef stew, hayashi rice sauce, meat sauce, mapo tofu, hamburger steak, gyoza, boiled rice, soups (corn soup, tomato soup, consommé soup, etc.), meatballs, boiled cubes, Processed foods and drinks using livestock meat such as canned meat; table salt, seasoning salt, soy sauce, powdered soy sauce, miso, powdered miso, unrefined sake, hishio, furikake, ochazuke mix, margarine, mayonnaise, dressing, vinegar, sanbaizu, Powdered sushi vinegar, Chinese noodles, tempura sauce, mentsuyu (kelp or bonito broth, etc.), sauces (chuno sauce, tomato sauce, etc.), ketchup, grilled meat sauce, curry roux, stew ingredients, soup ingredients, dashi ingredients ( kombu dashi or bonito dashi), compound seasonings, seasonings such as new mirin, mixed powders such as fried chicken powder and takoyaki powder, animal or plant-based dashi-flavored foods and beverages to which these seasonings are added Dairy products such as cheese, yogurt, and butter; Various yeasts such as beer yeast and baker's yeast; Seed microbial fermented products; Boiled vegetables, Chikuzen simmered dishes, oden, hot pot dishes, etc.; Ingredients for take-out lunches and side dishes; Fruit juice drinks and fruit juice-containing beverages of apples, grapes, citrus fruits (grapefruit, orange, lemon, etc.) Soft drinks, fruit pulp drinks and fruit drinks containing fruit; vegetables such as tomatoes, green peppers, celery, gourds, bitter melons, carrots, potatoes, asparagus, bracken, and fern, vegetable drinks containing these vegetables, vegetable soups Vegetable-containing beverages such as; coffee, cocoa, green tea, black tea, oolong tea, soft drinks, cola beverages, carbonated drinks (such as cider with various flavors such as citrus), lactic acid beverages, and other beverages; beverages containing herbal medicines and herbs ; cola drinks, fruit juice drinks, milk drinks, non-alcoholic beer and beer-taste drinks, sports drinks, honey drinks, vitamin supplement drinks, mineral supplements Functional beverages such as beverages, energy drinks, nutrition drinks, and lactic acid beverages; Beer, chuhai, cocktail drinks, low-malt beer, fruit wine, condiments, other brewed liquor (sparkling), liqueur (sparkling), etc., or alcoholic beverages containing these;

Cosmetics to which the present flavor imparting composition can be added are not particularly limited, but examples include perfumes such as eau de cologne, eau de toilette, eau de parfum, and parfum; hair care products such as shampoos, rinses, and hair styling products (hair cream, pomade, etc.); Cosmetics such as foundation, lipstick, lip balm, lip gloss, lotion, milky lotion, cosmetic cream, cosmetic gel, beauty essence, face mask; deodorant such as antiperspirant spray, deodorant sheet, deodorant cream, and deodorant stick Products: Inorganic salt-based, refreshing, carbon dioxide-based, skin-care, enzyme-based, herbal medicine-based bath additives; Suntan products, sunscreen products, and other suntanning cosmetics; Detergents for hygiene and sanitation such as soap, body soap, laundry soap, laundry detergent, disinfectant detergent, deodorant detergent, fabric softener, kitchen detergent, and cleaning detergent; Health care products such as toothpaste, tissue paper, and toilet paper Sanitary materials; aromatic deodorants for rooms and cars, aromatic products such as room fragrances; and the like.

The flavor tone that can be used with the present flavor-imparting composition is not limited, and may be any flavor tone that can be improved by the present flavor-imparting composition.

(Method for imparting flavor to consumer goods)
A method for imparting flavor to consumer goods according to an embodiment of the present invention (hereinafter sometimes referred to as a method for imparting flavor to consumer goods according to the present invention) includes the step of adding the present flavor imparting composition to consumer goods. .

By adding an effective amount of the present flavor-imparting composition to consumer goods such as food, beverages and cosmetics, flavor can be imparted to the consumer goods. More specifically, it is possible to impart body and the like to the consumer goods to which it is added, thereby improving the flavor of the consumer goods. In addition, by adding an effective amount of the present flavor-imparting composition to consumer goods such as food and beverages and cosmetics, among one or more of top, middle, and last flavors, especially middle to last tastes are imparted. can do.

In the method for imparting flavor to consumer goods according to the present case, the amount of the flavor-imparting composition added to the consumer goods may be an effective amount that improves the flavor of the compound contained as an active ingredient, and depends on the type of consumer goods and It can be arbitrarily set according to the form. In this case, examples of the concentration of the subject compounds in consumer goods are as described in the item "Consumer goods" above.

In the method of imparting flavor to consumer goods, the method of adding the present flavor imparting composition to consumer goods is not particularly limited. In addition, the time (timing) of adding the present flavor-imparting composition to consumer goods is not particularly limited.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. In addition, this invention is not limited to these.

In the following examples, 1,3-di(furan-2-yl)propan-1-one synthesized by the method described in US Pat. No. 2,532,279 or diluted with an appropriate solvent was used. , is referred to as the product of the present invention (one aspect of the present flavoring composition).

[Example 1] Effect of addition to fragrance composition (grape-like) A grape basic blended fragrance composition was prepared according to the formulation in Table 1 below.

The product of the present invention was added to the grape basic blended fragrance composition so that the concentration of the present compound in the grape basic blended fragrance composition was the concentration shown in Table 2 below, and the fragrances of Examples 1-1 to 1-3 A composition was prepared. In addition, ethyl cinnamate, which is a known fragrance compound and has the same fragrance tone as the present compound, was added to the grape basic blended fragrance composition as shown in Table 2 below to prepare a fragrance composition of Comparative Example 1-1. . Then, sensory evaluation was carried out on the obtained perfume compositions of Examples 1-1 to 1-3 and Comparative Example 1-1 by 15 well-trained panelists (10 years or more of experience). Sensory evaluation was performed by comparing Examples 1-1 to 1-3 and Comparative Example 1-1 with the control product, using the basic grape fragrance composition to which neither the product of the present invention nor ethyl cinnamate was added. In addition to commenting on the aroma at the time of cooking, the flesh feeling compared to the control product was evaluated by averaging the scores given by the panelists according to the following evaluation criteria.

<Evaluation criteria for fruit flesh feeling>
Significantly increased compared to control: 4
Greatly increased compared to the control product: 3
Some increase compared to control: 2
Slightly increased compared to control: 1
Equivalent to Control: 0

The sensory evaluation results are shown in Table 2 below.

As shown in Table 2, it was confirmed that the product of the present invention imparts a fruity flavor and a syrupy flavor to the grape-like flavor composition. In particular, it was confirmed that the product of the present invention effectively imparts a fruity feeling to a grape-like flavor composition as compared with known compounds.

[Example 2] Effect of addition to flavor composition (strawberry-like) A strawberry basic blend flavor composition was prepared according to the formulation in Table 3 below.

The product of the present invention was added to the basic strawberry blended flavor composition so that the concentration of the compound of the present invention in the basic strawberry blended flavor composition was the concentration shown in Table 4 below, and the fragrances of Examples 2-1 to 2-3 A composition was prepared. Further, ethyl cinnamate, which is a known fragrance compound and has the same fragrance tone as the present compound, was added to the strawberry basic blended fragrance composition as shown in Table 4 below to prepare a fragrance composition of Comparative Example 2-1. . Then, sensory evaluation was performed by 15 well-trained panelists (10 or more years of experience) on the obtained perfume compositions of Examples 2-1 to 2-3 and Comparative Example 2-1. The sensory evaluation was carried out by comparing Examples 2-1 to 2-3 and Comparative Example 2-1 with the control product of the strawberry basic blended fragrance composition to which neither the product of the present invention nor ethyl cinnamate was added. In addition to commenting on the aroma at the time of cooking, the panelists scored according to the same evaluation criteria as in Example 1 for the flesh feeling compared to the control product, and the results were averaged.

The sensory evaluation results are shown in Table 4 below.

As shown in Table 4, it was confirmed that the product of the present invention imparts a strawberry-like flavor composition with a red ripe feeling, a pulpy feeling, and a syrupy feeling. In particular, it was confirmed that the product of the present invention effectively imparts a fruity feeling to a strawberry-like flavor composition as compared with known compounds.

[Example 3] Effect of addition to fragrance composition (orange-like) An orange basic blended fragrance composition was prepared according to the formulation in Table 5 below.

The product of the present invention was added to the orange basic blended fragrance composition so that the concentration of the present compound in the orange basic blended fragrance composition was the concentration shown in Table 6 below, and the fragrances of Examples 3-1 to 3-3 A composition was prepared. In addition, ethyl cinnamate, which is a known fragrance compound and has the same fragrance tone as the present compound, was added to the orange basic blend fragrance composition as shown in Table 6 below to prepare a fragrance composition of Comparative Example 3-1. . Then, sensory evaluation was performed by 15 well-trained panelists (10 or more years of experience) on the obtained perfume compositions of Examples 3-1 to 3-3 and Comparative Example 3-1. Sensory evaluation was carried out by comparing Examples 3-1 to 3-3 and Comparative Example 3-1 with the control product, using the basic orange fragrance composition to which neither the product of the present invention nor ethyl cinnamate was added. In addition to commenting on the aroma at the time of cooking, the panelists scored according to the same evaluation criteria as in Example 1 for the flesh feeling compared to the control product, and the results were averaged.

The sensory evaluation results are shown in Table 6 below.

As shown in Table 6, it was confirmed that the product of the present invention imparts a feeling of pulp and a feeling of syrup to an orange-like flavor composition. In particular, it was confirmed that the product of the present invention effectively imparts a fruity feeling to an orange-like flavor composition as compared with known compounds.

[Example 4] Effect of addition to fragrance composition (lemon-like) A lemon basic blended fragrance composition was prepared according to the formulation in Table 7 below.

The product of the present invention was added to the lemon basic blended fragrance composition so that the concentration of the present compound in the lemon basic blended fragrance composition was the concentration shown in Table 8 below, and the fragrances of Examples 4-1 to 4-3 A composition was prepared. In addition, ethyl cinnamate, which is a known fragrance compound and has the same fragrance tone as the present compound, was added to the lemon basic blended fragrance composition as shown in Table 8 below to prepare a fragrance composition of Comparative Example 4-1. . Then, sensory evaluation was performed by 15 well-trained panelists (10 years or more of experience) on the obtained perfume compositions of Examples 4-1 to 4-3 and Comparative Example 4-1. Sensory evaluation was carried out by comparing Examples 4-1 to 4-3 and Comparative Example 4-1 with the control product, using the lemon basic blended fragrance composition to which neither the product of the present invention nor ethyl cinnamate was added. In addition to commenting on the aroma at the time of drinking, the juicy feeling compared to the control product was evaluated by averaging the scores given by the panelists according to the following evaluation criteria.

<Evaluation criteria for fruit juice feeling>
Significantly increased compared to control: 4
Greatly increased compared to the control product: 3
Some increase compared to control: 2
Slightly increased compared to control: 1
Equivalent to Control: 0

The sensory evaluation results are shown in Table 8 below.

As shown in Table 8, it was confirmed that the product of the present invention imparts a fruit juice feeling and a syrup feeling to lemon-like flavor compositions. In particular, it was confirmed that the product of the present invention effectively imparts a feeling of fruit juice to a lemon-like flavor composition as compared with known compounds.

[Example 5] Effect of addition to food and drink (yogurt-flavored beverage) A sugar-based basic blended flavor composition was prepared according to the formulation in Table 9 below.

A basic yogurt drink was prepared by adding 0.1% by mass of a sugar basic blended flavor composition to a commercially available sweetened yogurt drink. The product of the present invention was added to the basic yogurt beverage so that the concentration of the compound of the present invention in the basic yogurt beverage was the concentration shown in Table 10 below to prepare yogurt-flavored beverages of Examples 5-1 to 5-3. In addition, ethyl cinnamate, which is a known flavoring compound and has the same flavor tone as the present compound, was added to the basic yogurt beverage as shown in Table 10 below to prepare a yogurt-flavored beverage of Comparative Example 5-1. The yogurt-flavored beverages of Examples 5-1 to 5-3 and Comparative Example 5-1 thus obtained were subjected to sensory evaluation by 15 well-trained panelists (10 years or more of experience). The sensory evaluation was carried out by comparing Examples 5-1 to 5-3 and Comparative Example 5-1 with the basic yogurt drink to which neither the product of the present invention nor ethyl cinnamate was added as a control product. The panelists were asked to comment on the difference in flavor, and the body feeling was evaluated by averaging the scores given by the panelists according to the following evaluation criteria. Here, the body feeling is a feeling that lasts for a while from the whole mouth to the back of the throat when food or drink is put in the mouth or swallowed, and it makes you feel that the taste is deep. It also means a feeling that is mellow and full and brings strength to the overall taste.

<Evaluation criteria for body feeling>
Significantly increased compared to control: 4
Greatly increased compared to the control product: 3
Some increase compared to control: 2
Slightly increased compared to control: 1
Equivalent to Control: 0

The sensory evaluation results are shown in Table 10 below.

As shown in Table 10, it was confirmed that the product of the present invention imparts body to yogurt-flavored beverages and enhances sweetness and aftertaste. was confirmed. That is, it was confirmed that the product of the present invention effectively imparts sugar-like sweetness and richness to a sugar-flavored flavor composition as compared with known compounds.

[Example 6] Effect of addition to food and drink (energy drink-flavored beverage) According to the formulation in Table 11 below, an energy drink basic blended flavor composition was prepared.

A sugar acid solution containing 7% by mass of granulated sugar and 0.12% by mass of citric acid was added with 0.1% by mass of the energy drink basic blend flavor composition to prepare a basic energy drink. The product of the present invention was added to the energy drink basic beverage so that the concentration of the present compound in the energy drink basic beverage was the concentration shown in Table 12 below, and the energy drink-flavored beverages of Examples 6-1 to 6-3 were prepared. prepared. In addition, ethyl cinnamate, which is a known flavoring compound and has the same flavor tone as the present compound, was added to the energy drink basic beverage as shown in Table 12 below to prepare an energy drink-flavored beverage of Comparative Example 6-1. Then, the obtained energy drink-flavored beverages of Examples 6-1 to 6-3 and Comparative Example 6-1 were sensory evaluated by 15 well-trained panelists (10 years or more of experience). The sensory evaluation was performed by comparing Examples 6-1 to 6-3 and Comparative Example 6-1 with the control product, using the energy drink basic beverage to which neither the product of the present invention nor ethyl cinnamate was added as the control product. The panelists were asked to comment on the difference in flavor, and the body feeling was evaluated by averaging the scores given by the panelists according to the same evaluation criteria as in Example 5.

The sensory evaluation results are shown in Table 12 below.

As shown in Table 12, it was confirmed that the product of the present invention imparts a body feeling and a chewy feeling to energy drink-flavored beverages. confirmed. That is, it was confirmed that the product of the present invention effectively imparts syrup-like sweetness and richness to energy drink-flavored flavor compositions as compared with known compounds.

[Example 7] Effect of addition to food and drink (lemon-flavored beverage) 0.1% by mass of lemon basic blend flavor composition of Example 4 in sugar acid solution containing 7% by mass of granulated sugar and 0.12% by mass of citric acid was added as a basic lemon drink. The product of the present invention was added to the basic lemon beverage so that the concentration of the present compound in the basic lemon beverage was as shown in Table 13 below to prepare lemon-flavored beverages of Examples 7-1 to 7-5. In addition, ethyl cinnamate, which is a known flavoring compound and has the same flavor tone as the present compound, was added to the basic lemon beverage as shown in Table 13 below to prepare a lemon-flavored beverage of Comparative Example 7-1. The lemon-flavored beverages of Examples 7-1 to 7-5 and Comparative Example 7-1 thus obtained were subjected to sensory evaluation by 15 well-trained panelists (10 years or more of experience). The sensory evaluation was performed by comparing Examples 7-1 to 7-5 and Comparative Example 7-1 with the control product, using a basic lemon drink to which neither the product of the present invention nor ethyl cinnamate was added. The panelists were asked to comment on the difference in flavor, and the score given by the panelists according to the evaluation criteria of Example 4 was averaged for the fruit juice feeling.

The sensory evaluation results are shown in Table 13 below.

As shown in Table 13, it was confirmed that the product of the present invention imparts a feeling of fruit juice to lemon-flavored beverages and improves the flavor of lemon-flavored beverages. The effect of addition was confirmed. That is, it was confirmed that the product of the present invention effectively imparts a natural fruit juice feeling to a lemon-flavored flavor composition as compared with known compounds.

[Example 8] Effect of addition to food and drink (orange-flavored beverage) The concentrations shown in Table 14 below were added to prepare orange-flavored beverages of Examples 8-1 to 8-5. In addition, ethyl cinnamate, which is a known flavoring compound and has the same flavor tone as the present compound, was added to the basic orange beverage as shown in Table 14 below to prepare an orange-flavored beverage of Comparative Example 8-1. The orange-flavored beverages of Examples 8-1 to 8-5 and Comparative Example 8-1 thus obtained were subjected to sensory evaluation by 15 well-trained panelists (10 years or more of experience). The sensory evaluation was performed by comparing Examples 8-1 to 8-5 and Comparative Example 8-1 with the control product, using the basic orange drink to which neither the product of the present invention nor ethyl cinnamate was added. The panelists were asked to comment on the difference in flavor, and the scores given by the panelists according to the same evaluation criteria as in Example 2 were averaged for the fleshiness.

The sensory evaluation results are shown in Table 14 below.

As shown in Table 14, it was confirmed that the product of the present invention imparts a fruity texture and a syrupy texture to the orange-flavored beverage and improves the flavor of the orange-flavored beverage. In particular, it was confirmed that the product of the present invention effectively imparts a fruity texture to orange-flavored beverages compared to known compounds.

[Example 9] Effect of addition to food and drink (other fruit drinks) The concentrations shown in Table 15 were added to prepare fruit drinks of Examples 9-1 to 9-5. Then, the obtained fruit drinks of Examples 9-1 to 9-5 were sensory evaluated by 15 well-trained panelists (10 years or more of experience). In the sensory evaluation, the basic mango drink to which the product of the present invention was not added was used as a control product, and the panelists were asked to comment on the difference in flavor when comparing Examples 9-1 to 9-5 with the control product, and the feeling of flesh. The scores given by the panelists according to the same evaluation criteria as in Example 2 were averaged.

The sensory evaluation results are shown in Table 15 below.

As shown in Table 15, it was confirmed that the product of the present invention imparts a fruity flavor to the fruit drink and improves the flavor of the fruit drink.

[Example 10] Effect of addition to food and drink (various favorite beverages (black tea, barley tea, cocoa)) Add the product of the present invention to commercially available black tea, barley tea, coffee, and cocoa (all sugar-free) as shown in Table 16 below. Then, the favorite beverages of Examples 10-1 to 10-4 were prepared. Then, sensory evaluation was performed by 15 well-trained panelists (with experience of 10 years or more) on the obtained favorite beverages of Examples 10-1 to 10-4. In the sensory evaluation, each of the above commercial products to which the product of the present invention was not added was used as a control product, and the panelists were asked to comment on the difference in flavor when comparing Examples 10-1 to 10-4 with the control products. (See Example 1) was performed by averaging the scores given by the panelists according to the same criteria as in Example 1.

The sensory evaluation results are shown in Table 16 below.

As shown in Table 16, it was confirmed that the product of the present invention imparts body to the beverage of choice and improves the flavor of the beverage of choice.

[Example 11] Effect of addition to food and drink (beer-flavored beverage) The product of the present invention was added to commercially available non-alcoholic beer as shown in Table 17 below to prepare beer-flavored beverages of Examples 11-1 to 11-5. did. Then, the beer-flavored beverages of Examples 11-1 to 11-5 obtained were sensory evaluated by 15 well-trained panelists (10 years or more of experience). In the sensory evaluation, the non-alcoholic beer to which the product of the present invention was not added was used as a control product, and the panelists were asked to comment on the difference in flavor when comparing Examples 11-1 to 11-5 with the control product. (See Example 1) was performed by averaging the scores given by the panelists according to the same criteria as in Example 1.

The sensory evaluation results are shown in Table 17 below.

As shown in Table 17, it was confirmed that the product of the present invention imparts body to the beer-flavored beverage and improves the flavor of the beer-flavored beverage.

[Example 12] Effect of addition to food and drink (nut-flavored seasoning) The product of the present invention was added to commercially available almond butter as shown in Table 18 below to prepare a nut-flavored seasoning of Example 12-1. Then, the nut-flavored seasoning obtained in Example 12-1 was subjected to sensory evaluation by five well-trained panelists (10 years or more of experience). The sensory evaluation was performed by asking panelists to comment on the difference in flavor when comparing Example 12-1 with the control product, using the almond butter to which the product of the present invention was not added as a control product.

The sensory evaluation results are shown in Table 18 below.

As shown in Table 18, it was confirmed that the product of the present invention enhances the aroma and richness of almonds and exerts an excellent flavor-imparting effect.

[Example 13] Effect of addition to food and drink (herb and spice flavored dressings) The product of the present invention was added to commercially available garlic-flavored, onion-flavored, pepper-flavored, and basil-flavored dressings as shown in Table 19 below. 13-1 to 13-4 flavored dressings were prepared. Then, the flavor dressings obtained in Examples 13-1 to 13-4 were subjected to sensory evaluation by five well-trained panelists (10 years or more of experience). The sensory evaluation was performed by asking the panelists to comment on the difference in flavor when comparing Examples 13-1 to 13-4 with the control products, using the above dressings to which the product of the present invention was not added as a control product.

The sensory evaluation results are shown in Table 19 below.

As shown in Table 19, it was confirmed that the product of the present invention favorably enhances the stimulation and richness of flavored dressings.

[Example 14] Effect of addition to food and drink (wine-flavored beverage) The product of the present invention was added to commercially available red wine as shown in Table 20 below to prepare wine-flavored beverages of Examples 14-1 to 14-5. The wine-flavored beverages obtained in Examples 14-1 to 14-5 were subjected to sensory evaluation by 15 well-trained panelists (10 years or more of experience). In the sensory evaluation, the red wine to which the product of the present invention was not added was used as a control product, and the panelists were asked to comment on the difference in flavor when comparing Examples 14-1 to 14-5 with the control product. Example 1) was performed by averaging the scores given by the panelists according to the same criteria as in Example 1.

The sensory evaluation results are shown in Table 20 below.

As shown in Table 20, it was confirmed that the products of the present invention favorably enhance the richness and body of wine-flavored beverages.

[Example 15] Effect of addition to food and drink (onion-flavored soup) The product of the present invention was added to a commercially available onion consommé soup (retort-cooked product) as shown in Table 21 below, and the onion-flavored soup of Example 15-1 was prepared. prepared. The onion-flavored soup obtained in Example 15-1 was subjected to sensory evaluation by five well-trained panelists (10 years or more of experience). The sensory evaluation was performed by asking the panelists to comment on the difference in flavor when comparing Example 15-1 with the onion consommé soup to which the product of the present invention was not added as a control product.

The sensory evaluation results are shown in Table 21 below.

As shown in Table 21, it was confirmed that the product of the present invention favorably enhances the aroma, richness and sweetness of the onion-flavored soup.

[Example 16] Effect of addition to food and drink (corn-flavored soup) The product of the present invention was added to a commercially available corn soup (retort-cooked product) as shown in Table 22 below to prepare a corn-flavored soup of Example 16-1. did. The corn-flavored soup obtained in Example 16-1 was subjected to sensory evaluation by five well-trained panelists (10 years or more of experience). Sensory evaluation was carried out by asking panelists to comment on the difference in flavor when comparing Example 16-1 with the corn soup to which the product of the present invention was not added as a control product.

The sensory evaluation results are shown in Table 22 below.

As shown in Table 22, it was confirmed that the product of the present invention favorably enhances the sweetness and richness of the corn-flavored soup.

[Example 17] Effect of addition to cosmetics (dishwashing detergent) The product of the present invention was added to commercially available orange-tone, berry-tone, rose-tone and peach-tone fragrance tone detergents as shown in Table 23 below. , Examples 17-1 to 17-4 were prepared. Then, sensory evaluation was performed by 15 well-trained panelists (with experience of 10 years or more) for the kitchen detergents of Examples 17-1 to 17-4 obtained. In the sensory evaluation, each of the above kitchen detergents to which the product of the present invention was not added was used as a control product, and the panelists were asked to comment on the difference in fragrance when comparing Examples 17-1 to 17-4 with the control products. The feeling was evaluated by averaging the points scored by the panelists according to the following criteria. Here, the natural feeling includes the feeling of feeling the natural materials themselves (for example, orange fruit, strawberry fruit, fresh rose flower, and peach fruit) corresponding to each fragrance tone of the control product.

<Evaluation criteria for natural feeling>
Significantly increased compared to control: 4
Greatly increased compared to the control product: 3
Some increase compared to control: 2
Slightly increased compared to control: 1
Equivalent to Control: 0

The sensory evaluation results are shown in Table 23 below.

As shown in Table 23, it was confirmed that the product of the present invention is useful for enhancing various aromas such as citrus, floral, and fruit.

Claims (4)

A flavoring composition comprising 1,3-di(furan-2-yl)propan-1-one. A consumer product comprising the flavoring composition of claim 1 . A method of flavoring a flavoring composition comprising adding the flavoring composition of claim 1 to another flavoring composition. A method of flavoring a consumer good comprising adding the flavoring composition of claim 1 to the consumer good.