JP2023070431A - Powdered tea flavor imparting composition - Google Patents

Abstract

To provide a powdered tea flavor imparting composition useful for imparting a powdered tea flavor.SOLUTION: A powdered tea flavor imparting composition comprises a sulfide compound represented by the formula (1). In the formula (1), R1 is a 2-furyl group or a phenyl group, R2 is hydrogen, a methyl group or an ethyl group, R3 is the same as R1, or hydrogen, a methyl group, or an aldehyde group or a ketone group represented by R4, n is 0 or 1, and n' is 1 or 2.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a matcha flavoring composition, and more particularly to a matcha flavoring composition containing a specific sulfide compound.

In recent years, consumer demands for foods, beverages, and cosmetics have become sophisticated and diversified, and in particular, attention has been focused on fragrance, and the characteristics of fragrance have become an important factor in the appeal of products. For example, there is an increasing demand for a compound that, when added to an article, can impart a characteristic flavor such as long-lasting and natural flavor to the article.

Matcha, like gyokuro, is made by plucking tea leaves from tea bushes that are protected from direct sunlight with reed screens and straw. , Stems, etc. are removed and only the true leaves are pulverized with a stone mill. The production method of matcha is characterized by the fact that green tea leaves in circulation are rolled and dried, but matcha is not rolled, and sencha is grown outdoors in the sun, while matcha is shaded from direct sunlight.

In recent years, along with the diversification of consumer tastes and growing health consciousness, the functionality of matcha and its compatibility with the refreshing bitterness and sweetness of matcha have not only been used as a drink, but also in daifuku, yokan, anmitsu, In addition to Japanese sweets such as medium and shaved ice syrup, it is widely used in cakes, ice cream, cookies, puddings and other Western sweets, and milk drinks such as matcha latte mixed with warm milk. is

In this way, the demand for matcha for processing is high, but the cultivation of tencha requires shading, which requires materials and cultivation. For that reason, the price may be more than double that of regular sencha. For this reason, in order to impart matcha flavor to food and drink, it is not possible to add a large amount of matcha in consideration of cost.

In addition, matcha is known to change color and lose its aroma and flavor due to the effects of light, heat, acid, etc. In particular, the reduction or loss of aroma and flavor during the manufacturing process of processed foods can actually lead to The rich flavor that can be felt from standing matcha may be lost. Matcha flavorings are used to compensate for the reduced or lost aroma and flavor. The seaweed-like and floral-like flavors are felt strongly, and they sometimes differ greatly from the matcha-like flavor.

For this reason, there is a demand for a product in which the amount of matcha used is reduced, but the matcha-like flavor is felt firmly.

In addition, several methods have been proposed so far using compounds for imparting matcha flavor. For example, a method of improving matcha flavor by adding a small amount of epoxidized aliphatic unsaturated aldehyde such as 4,5-epoxy-2-decenal to food or drink having matcha flavor (Patent Document 1), (E)- There are proposals such as a method of imparting matcha flavor by adding a predetermined amount of a matcha flavor-imparting or matcha flavor-improving agent containing 6-nonenal as an active ingredient to matcha or a food or drink containing matcha (Patent Document 2).

Japanese Patent Publication No. 2017-33850 JP 2017-79668 A

The conventionally used compounds for imparting matcha flavor have not been able to sufficiently meet consumer demand for matcha flavor, and the discovery of compounds useful for imparting matcha flavor has been a challenge. Accordingly, an object of the present invention is to provide a matcha flavor imparting composition containing compounds useful for imparting matcha flavor.

The present inventors have made intensive research in view of the above problems, and have found that a specific sulfide compound is useful for imparting green tea flavor, and have completed the present invention.

Thus, a brief outline of representative inventions among the inventions disclosed in the present application is as follows.
[1] A matcha flavor imparting composition containing a sulfide compound represented by the following formula (1).

[wherein R ₁ is a 2-furyl group or a phenyl group, R ₂ is hydrogen, a methyl group or an ethyl group, R ₃ is the same as R ₁ , or hydrogen, a methyl group, or R ₄ is an aldehyde or ketone group represented, n is 0 or 1 and n' is 1 or 2; ]
[2] The matcha flavor imparting composition according to [1], wherein the sulfide compound represented by formula (1) is a compound represented by formula (1)-1 or (1)-2 below.

[wherein R ₁ is a 2-furyl group, R ₂ is hydrogen, a methyl group or an ethyl group, and R ₃ is the same as R ₁ or is represented by hydrogen, a methyl group, or R ₄ an aldehyde group or a ketone group, n is 0 or 1, and n' is 1 or 2; ]

[In the formula, R ₁ is a phenyl group, R ₂ is hydrogen, a methyl group or an ethyl group, R ₃ is the same as R ₁ or hydrogen, a methyl group, or an aldehyde group represented by R ₄ or a ketone group, n is 0 or 1, and n' is 1 or 2; ]
[3] A consumer product comprising the matcha flavoring composition of [1] or [2].
[4] A method for imparting matcha flavor to consumer goods, comprising adding the matcha flavoring composition according to [1] or [2] to consumer goods.
[5] A method for imparting matcha flavor to a flavor imparting composition, comprising adding the matcha flavor imparting composition according to [1] or [2] to another flavor imparting composition.

INDUSTRIAL APPLICABILITY The present invention has made it possible to provide a matcha flavor-imparting composition that is effective in imparting matcha flavor.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail with specific examples. In the present specification, "to" means a range including lower and upper limits, concentrations (ppt, ppb, ppm, etc.), % represents mass concentration and mass%, respectively, unless otherwise specified. Final concentration unless otherwise specified.

[Matcha flavor imparting composition]
The matcha flavor-imparting composition according to one embodiment of the present invention (herein sometimes simply referred to as the matcha flavor-imparting composition of the present invention) is a compound represented by the following formula (1) (herein, It may be simply referred to as the compound of formula (1)) in a predetermined amount, and can be added to various consumer goods to impart green tea flavor to the consumer goods. As used herein, "flavoring" includes adding and enhancing flavor. For example, the flavor may be improved as a result of "flavoring". Moreover, in this specification, the flavor of food and drink may be called flavor. 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.

In this specification, the matcha flavor includes a flavor reminiscent of matcha powder or matcha, which is felt when making strong tea, and more specifically, the umami and sweetness unique to matcha. It may include at least one of feeling, bitterness, astringency (in this specification, bitterness and astringency may be collectively referred to as bitterness and astringency), aroma, and matcha powder-like richness.
Examples of the matcha flavor-imparting composition of the present invention include a matcha flavoring composition containing the compound of formula (1), which can be added to various consumer goods such as food and drink, cosmetics, and hygiene products. Examples include, but are not limited to, various animal and plant extracts containing each compound of formula (1), fermented products of various animal and plant raw materials, and the like, which can be added to various consumer goods.

[wherein R ₁ is a 2-furyl group or a phenyl group, R ₂ is hydrogen, a methyl group or an ethyl group, R ₃ is the same as R ₁ , or hydrogen, a methyl group, or R ₄ is an aldehyde or ketone group represented, n is 0 or 1 and n' is 1 or 2; ]
wherein preferably R ₂ is hydrogen or a methyl group, n is 0 and n' is 1 or 2;

The compound of formula (1) may be a compound represented by the following formula (1)-1 or (1)-2.

[wherein R ₁ is a 2-furyl group, R ₂ is hydrogen, a methyl group or an ethyl group, and R ₃ is the same as R ₁ or is represented by hydrogen, a methyl group, or R ₄ an aldehyde group or a ketone group, n is 0 or 1, and n' is 1 or 2; ]
wherein preferably R ₂ is hydrogen or a methyl group, n is 0 and n' is 1 or 2;

[In the formula, R ₁ is a phenyl group, R ₂ is hydrogen, a methyl group or an ethyl group, R ₃ is the same as R ₁ or hydrogen, a methyl group, or an aldehyde group represented by R ₄ or a ketone group, n is 0 or 1, and n' is 1 or 2; ]
wherein preferably R ₂ is hydrogen or a methyl group, n is 0 and n' is 1 or 2;

More preferably, the compound of formula (1) is each compound represented by the following formulas (1)-1a to (1)-1h or the following formulas (1)-2a to (1)-2f. Each compound of formula (1)-1a to (1)-1h belongs to the compound of formula (1)-1, and each compound of formula (1)-2a to (1)-2f belongs to formula (1)-2 belongs to the compound.

More preferably, the compound of formula (1) is the above formula (1)-1a, (1)-1c, (1)-1d, (1)-1e, (1)-1f, (1)-1h, Compounds represented by (1)-2a, (1)-2b, (1)-2c, and (1)-2e, of which the above formulas (1)-1d and (1)-1e are particularly preferred , (1)-1f, (1)-1h, (1)-2a, and (1)-2b. These compounds are used in imparting matcha flavor to matcha's peculiar umami, sweetness, bitterness, astringency (in this specification, bitterness and astringency are sometimes referred to as bitterness and astringency), fragrance, and at least one effect of imparting rich taste like matcha powder is particularly high, and it is particularly effective for imparting matcha flavor. The matcha flavor is not an aqueous extract of tea leaves, but the matcha powder itself is dispersed in water and drunk.

The means for obtaining the compound of formula (1) is not particularly limited, and commercially available products can be used.

In addition to the compound of formula (1), the matcha flavor-imparting composition of the present invention includes any other components such as a solvent, a dispersion medium, flavor-imparting components other than the compound of formula (1), and auxiliary components such as antioxidants. (Specific examples will be described later), but it may consist essentially of the compound of formula (1). When the matcha flavor-imparting composition of the present invention also contains components other than the compound of formula (1), the concentration of the compound of formula (1) in the matcha flavor-imparting composition is determined by the addition target and aroma of the matcha flavor-imparting composition. It can be arbitrarily determined according to the characteristics.

As an example of the concentration of the compound of formula (1) in the matcha flavoring composition of the present invention, the matcha flavoring composition of the present invention is substantially the compound of formula (1) and its solvent or dispersion medium (a specific example is described later), the range of 0.1% to 99.9% can be exemplified. Preferred examples are 1% to 99.9%, 10% to 99.9%, 20% to 99.9%, 50% to 99.9%, 70% to 99.9%, 80% to 99.9% , 90%-99.9%, 95%-99.9%, and 99%-99.9%.

Examples of the concentration of the compound of formula (1) in the matcha flavoring composition of the present invention include: When the component is included, the concentration of the compound of formula (1) in the matcha flavoring composition (preferably the total concentration when adding a plurality of compounds of formula (1)) is as described above. Although it can be arbitrarily determined according to the addition target and aroma characteristics of the matcha flavoring composition, for example, 10 ppt to 10%, preferably 100 ppt to 1%, more preferably 100 ppt to 1%, more preferably A range of 1 ppb to 0.1% is included. More specifically, the lower limit is 10ppt, 100ppt, 1ppb, 10ppb, 100ppb, 1ppm, 10ppm, 100ppm, 0.1%, or 1%, and the upper limit is 10%, 1%, 0.1%. , 100 ppm, 10 ppm, 1 ppm, 100 ppb, 10 ppb, 1 ppb, 100 ppt, and any combination of these lower and upper limits. Although it depends on the formulation of the matcha flavor-imparting composition, if the concentration of the compound of formula (1) in the matcha flavor-imparting composition is 10 ppt to 10%, the aroma derived from the compound of formula (1) is excessive. The effect of imparting matcha flavor to consumer goods can be obtained without protruding into the product. The compound of formula (1) may be added at a concentration outside the range of 10 ppt to 10% depending on the matcha flavor-imparting composition of the present invention and the flavor to which it is added.

In the matcha flavor imparting composition of the present invention, specific examples of optional other ingredients that may be further contained in addition to the compound of formula (1) include various types of flavoring compounds, flavoring compositions, oil-soluble pigments, and vitamins. , functional substances, fish extracts, livestock meat extracts, plant extracts, yeast extracts, animal and plant proteins, animal and plant protein decomposition products, starch, dextrin, sugars, amino acids, nucleic acids, organic acids, solvents (solvents and dispersion medium) and the like can be exemplified. 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 Perfumery Industry Association, published March 2001) and "Synthetic Perfume Chemistry and Product Knowledge" (published December 20, 2016, enlarged new edition, edited by the Synthetic Perfume Editorial Committee, The Chemical Daily) natural essential oils, natural perfumes, synthetic perfume compounds, etc.

Other specific examples of fragrance compounds include hydrocarbons such as ocimene, limonene, β-caryophyllene, α-farnesene, α or β-pinene, α, β or γ-terpinene, camphene, α-cedrene, myrcene, α or β-phellandrene, p-cymene, α or β-cadinene, 1- or 2-methylnaphthalene, 1-isopropyl-4-methylbenzene, 1,4-dimethylbenzene, ethylbenzene, trimethylbenzene, ethylmethylbenzene, propylbenzene , isopropylbenzene, dimethylstyrene, t-butylbenzene, diethylbenzene, methylpropylbenzene, tetrahydronaphthalene, 1,1-dimethylnaphthalene, trimethyldihydronaphthalene, 1,6-dimethyl-4-methylnaphthalene, 2,4-[8- p-menthadiene], Δ-3-carene, and the like.

Examples of alcohols include propanol, isobutanol, butanol, isoamyl alcohol, amyl alcohol, hexanol, (Z)-2-penten-1-ol, 1-penten-3-ol, (E)-2-hexenol, (Z ) or (E)-3-hexenol, 2-ethyl-1-hexanol, heptanol, octanol, 2-octen-1-ol, 1-octen-3-ol, 1,5-octadien-3-ol, nonanol, benzyl alcohol, 2-phenoxyethanol, 1- or 2-phenylethyl alcohol, 2,4-dimethoxybenzenemethanol, citronellol, geraniol, nerol, linalool, farnesol, nerolidol, α-terpineol, 1- or 4-terpineol, α- or δ- Casinool, cubenol, β-edesmol, cedrol, carveol, myrtenol, isophytol, 3,7-dimethyl-1,5,7-octatrien-3-ol, 3,7-dimethyl-1,5-octadiene-3 , 7-diol and menthol, 2-propanol, 2-butanol, 2-methyl-3-buten-2-ol, 1-penten-3-ol, 4-penten-1-ol, 2-penten-1-ol, 3- pentanol, 2-methylbutan-1-ol, 1-hexene-3-ol, 2-methyl-1-penten-3-ol, 2-methyl-2-pentanol, 3-methyl-2-pentanol, ( E)-4-heptenol, 2-methylhexanol, 2,5-octadienol, (E,E)-3,5-octadien-3-ol, (E)-2-octenol, 5-undecanol, p- Mentha-1,4-dien-7-ol, 4-terpinol, 1-terpineol, borneol, dihydrocarbeol, (E,E)-furnesol, phytol and the like can be mentioned.

Aldehydes include acetaldehyde, propanal, isobutanal, butanal, valeraldehyde, isovaleraldehyde, (E)-2-heptenal, (Z)-4-heptenal, (E)-2-pentenal, (Z)-3 -pentenal, 2-methylbutanal, hexanal, (E)-2-hexenal, (Z)-3-hexenal, (E,E)-2,4-hexadienal, (E,Z)-2,4 -hexadienal, heptanal, (E,Z)-2,4-heptadienal, (E,E)-2,4-heptadienal, octanal, (E)-2-octenal, (E,E)-2,4 - octadienal, (E,Z)-2,4-octadienal, nonanal, (E)-2-nonenal, (E,E) or (E,Z)-2,4-nonadienal, (E, Z)-2,6-nonadienal, decanal, (E)-2-decenal, (E)-4,5-epoxy-2-decenal, (E,E)-2,4-decadienal, (E)-2 - undecanal, salicylaldehyde, p-hydroxybenzaldehyde, 2,5-dimethylbenzaldehyde, vanillin, perillaldehyde, cinnamylaldehyde, safranal, geranial, neral, beta-cyclocitral, anisaldehyde, benzaldehyde, 2-phenylbutanal, 2-methyl-2-pentenal, 4-methyl-2-pentenal, 2-methylpentanal, 3-methylpentanal, 2,4-dimethyl-2,4-heptadienal, 2,4,6-decatrienal, (E)-2-tridecenal, 4-ethyl-7,11-dimethyl-(2E,6E,10E)-dodecatrienal, benzaldehyde, 2 or 4-methylbenzaldehyde, 4-ethylbenzaldehyde, 4-hydroxy-3, Examples include 5-dimethoxybenzaldehyde, 4-methyl-2-phenyl-2-pentenal, 5-methyl-2-phenyl-2-hexanal and the like.

Ketones include ethyl methyl ketone, acetoin, diacetyl, (Z) or (E)-3-penten-2-one, 4-methyl-3-penten-2-one, 3-hexene-2-one, 2 -heptanone, 3,5-heptadien-2-one, 6-methyl-3,5-heptadien-2-one, 1-octen-3-one, 3-octen-2-one, 4-octen-2-one , (E,Z), (E,E) or (Z,E)-3,5-octadien-2-one, (Z)-1,5-octadien-3-one, 3-methyl-2,4 -nonanedione, 2-decanone, 2,6,10-trimethylheptadecanone, cyclohexanone, cis-jasmone, 2,2,6-trimethylcyclohexanone, α or β-damascenone, α or β-damascone, 4-oxo-β -ionone, α or β-ionone, 5,6-epoxy-β-ionone, 3,4-dihydro-β-ionone, 7,8-dihydro-α-ionone, 5,6-dihydroxy-β-ionone, geranyl Acetone, 2,3-pentanedione, 2-pentanone, 3-pentanone, 4-methyl-3-penten-2-one, 2-heptanone, (3E,5E)-6-methylheptadien-2-one, 2 -methyl-2-hepten-6-one, 2-octanone, 3-octanone, 2-nonanone, 5-ethyl-6-methyl-2-heptanone, 2-decanone, 6,10-dimethyl-2-undecanone, methyl Tetradecane-3-one, 6,10,14-trimethyl-2-pentadecanone, 2,3-dimethylcyclohexanone, 3-hydroxycyclohexanone, isophorone, 2,6,6-trimethylcyclohexanone, 2,2,6-trimethyl-6 -hydroxycyclohexanone, 2,2,6-trimethyl-4-hydroxychlorohexanone, 2-hydroxyacetophenone, 4-methylacetophenone, 1,3 or 1,4-diacetylbenzene, 4-ethylacetophenone, 3,4-dimethylacetophenone, benzyl ethyl ketone, 2-methoxymethylacetophenone, 1-(2,4-dimethoxyphenyl)-1-propanone, camphor, fenchone, pulegone, 4-(1-hydroxy-4-oxo-2,6,6-trimethyl- 2-cyclohexenyl)-3-buten-2-one, 1,5,5,9-tetramethylbicyclo-[4.3.0]-8-nonen-7-one, 1,2-threo-1, 2-dihydroxy-β-ionone can be exemplified.

Acids include acetic acid, propionic acid, valeric acid, 4-methylvaleric acid, (E)-2-hexenoic acid, (Z)-3-hexenoic acid, heptanoic acid, octanoic acid, nonanoic acid, decanoic acid, and decenoic acid. , (E)-2-decenoic acid, (Z) or (E)-geranic acid, citronellic acid, benzoic acid, phenylacetic acid and salicylic acid, formic acid, 2-oxobutanoic acid, 2-hydroxybutanoic acid, 3-methyl-2 -butenoic acid, 2 or 3-methylbutanoic acid, Z-2-hexenoic acid, E-3-hexenoic acid, 4-methyl-4-heptenoic acid, 2,3 or 4-methylpentanoic acid, hexanoic acid, (2E, 4Z) or (E,4E)-heptadienoic acid, Z-2-heptenoic acid, Z or E-4-heptenoic acid, 2,3 or 5-methylhexanoic acid, (E)-2-octenoic acid, (Z) -3 or 4-octenoic acid, 2-ethylhexanoic acid, 2,3 or 6-methylpentanoic acid, (E)-4-nonenoic acid, 7-methyloctanoic acid, 2-ethylheptanoic acid, (E)-4 -nonenoic acid, 7-methylnonanoic acid, 2-ethylheptanoic acid, 2 or 8-methylnonanoic acid, Z or E-3-undecenoic acid, undecanoic acid, dodecanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid and octadecanoic acid, etc. I can give an example.

Esters include ethyl formate, isoamyl formate, (Z)-3-hexenyl formate, (E)-2-hexenyl formate, phenylethyl formate and geranyl formate, methyl acetate, butyl acetate, isobutyl acetate, and 3-methylbutyl acetate. , (Z)-3-hexenyl acetate, (E)-3-hexenyl acetate, (E)-2-hexenyl acetate, hexyl acetate, phenyl acetate, phenylethyl acetate, benzyl acetate, geranyl acetate, α-terpinyl acetate, acetic acid neryl, linalyl acetate and bornyl acetate, (Z)-3-hexenyl propionate, (E)-3-hexenyl propionate, (E)-hexenyl propionate and neryl propionate, methyl butyrate, (Z)-3-butyrate Hexenyl, (E)-2-hexenyl butyrate, benzyl butyrate, phenylethyl butyrate and hexyl butyrate, (Z)-3-hexenyl 2-methylbutyrate, ethyl 3-hydroxybutyrate, methyl valerate, ethyl valerate, isobutyl valerate and (Z)-3-hexenyl valerate, (Z)-2-pentenyl hexanoate or (E)-2-pentenyl hexanoate, (E)-2-hexenyl hexanoate, (Z)-3-hexenyl hexanoate , phenylethyl hexanoate and hexyl hexanoate, methyl (Z)-3-hexenoate, methyl (E)-2-hexenoate, (Z)-3-hexenyl (E)-2-hexenoate and (Z)- (E)-3-hexenyl 3-hexenoate, ethyl octanoate, hexyl octanoate and (Z)-3-hexenyl octanoate, ethyl decanoate, propyl decanoate, hexyl decanoate and (Z)-3-decanoate hexenyl, methyl phenylacetate, ethyl phenylacetate and hexyl phenylacetate, ethyl benzoate, hexyl benzoate, benzyl benzoate and (Z)-3-hexenyl benzoate, methyl 2-methoxybenzoate, methyl 4-methoxybenzoate, methyl jasmonate, methyl epijasmonate, (Z)-methyl dihydrojasmonate and neryl methylpropionate, hexyl formate, ethyl acetate, 1-hydroxy-2-propanone acetate, methyl succinate, methyl pentanoate, methyl octanoate, Examples include methyl 4-oxononanoate, 2-hexyl butyrate, methyl tetradecanoate, methyl and ethyl pentadecanoate, methyl 11-hexadecenoate, ethyl and methyl pentadecanoate, methyl and ethyl hexadecanoate, and methyl benzoate.

Lactones include δ-hexalactone, δ-heptalactone, δ-nonalactone, δ-decalactone, γ-butyrolactone, γ-valerolactone, γ-heptalactone, γ-hexalactone, γ-octalactone, γ-nonalactone , 2-methyl-γ-butyrolactone, 2-hexene-4-olide, 4-methyl-5-hexene-4-olide, 5-octene-4-olide, 2-nonene-4-olide, 7-decene-4 -olide, loliolide, 2-methylbutanolide, γ-pentalactone, δ-octalactone, 3,7-decadiene-5-olide, cis-jasmine lactone, γ-decalactone, dihydroactinidiolide, bovolide, dihydro Examples include bobolide (dihydrobobolide) and 4-tetradecanolide.

Nitrogen-containing compounds include methylamine, ethylamine, diphenylamine, 1-ethylpyrrole, 2-formylpyrrole, 1-ethyl-2-formylpyrrole, 2-acetylpyrrole, 2-acetyl-1-ethylpyrrole, indole, 3 - methylindole, pyrazine, methylpyrazine, ethylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-5-methylpyrazine , 2-ethyl-6-methylpyrazine, 2-(2′-furyl)-5 or 6-methylpyrazine, 2,5-diethylpyrazine, 2,6-diethylpyrazine, trimethylpyrazine, 3-ethyl-2,5 -dimethylpyrazine, 2,5-diethyl-3-methylpyrazine, 3,5-diethyl-2-methylpyrazine, tetramethylpyrazine, 6,7-dihydro-5H-cyclopentapyrazine, 6,7-dihydro-2- methyl-5H-cyclopentapyrazine, 6,7-dihydro-5H-cyclopentapyrazine, 2-(2'-furyl)pyrazine, 2-methylpyridine, acetylpyridine, 3-methoxypyridine, 3-methylbutanenitrile, phenyl nitrile, quinoline, 2-methylquinoline, 6- or 7-methylquinoline, 2,4-dimethylquinoline, 2,6-dimethylquinoline, 4,8-dimethylquinoline, diphenylamine and 3-propylquinoline, 2,6-dimethylpyridine , pyrrole, 1-methyl-2-formylpyrrole, 1-acetylpyrrole, 2,5-dimethylpyrrole, 1-methyl-2-acetylpyrrole, 1-methyl-propionylpyrrole, 2-acetyl-3-furfurylpyrrole, pyridine, 3- or 4-methylpyridine, 3-methylpyridine, 4-vinylpyridine, 2- or 3-ethylpyridine, 2,5-dimethylpyridine, 2-ethyl-6-methylpyridine, 5-ethyl-2-methylpyridine , propylpyrazine, 2,6-diethylpyrazine, 2,4,5-trimethyloxazole and the like.

Sulfur-containing compounds include methylmercaptan, ethanethiol, 1-propanethiol, dimethylsulfide, thiophene, tetrahydrothiophene, 2-methylthiophene, 3-methylthiophene, 3-methylthiophene-2-aldehyde, benzothiazole, 2 -propionylthiophene, bis(2-methyl-3-furyl)disulfide, 4-methoxy-2-methyl-2-butanethiol and 4-mercapto-2-pentanone.

Phenols include o-cresol, m-cresol, p-cresol, ethylphenol, 4-vinylphenol, 2,3-dimethylphenol, thymol, 1,3-di-tert-butyl-2-hydroxy-5- Examples include methylbenzene, anethole, guaiacol, 4-ethylguaiacol, 1,4-dimethoxybenzene, diphenyl ether, safrole, eugenol and carvacrol.

Furans and pyrans include linalool oxide (5-membered ring in E or Z form and 6-membered ring in E or Z form), 2-ethylfuran, 2-pentylfuran, 2,3-dihydrofuran, furfural, 5- methylfurfural, sotolone, furaneol, 3,4-dimethyl-5-pentyl-2(5H)-furanone, 3,4-dimethyl-5-pentylidene-2(5H)-furanone, 2-acetylfuran, coumarin, maltol, ethyl maltol, theaspirone, (Z) or (E)-theaspirone, (E)-theaspirane, (E)-6,7-epoxydihydrotheaspirane, (E)-6-hydroxydihydrotheaspirane and furfuryl alcohol, etc. I can give an example.

Natural flavors include, for example, mace, violet, cassie, geranium, nutmeg, davana, jasmine, meliotus, green tea, black tea, oolong tea, sage, hay, oakmoss, osmanthus, coriander, cumin, thyme, allspice, bay laurel. , birch, cardamom, celery, cloves, dill, ginger, fenugreek, parsley, oregano, origanum, wintergreen, ylang-ylang, avocado, alfalfa, palmarosa, and the like.

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, elderflower, and clary sage.

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

Fragrance compounds, essential oils, or animal and plant extracts that can be used in combination particularly preferably include linalool, linalool oxide, benzyl alcohol, 3-methyl-2,4-nonanedione, α-ionone, β-ionone, cis-jasmone, methyl jasmonate, and ethyl acetate. , dimethylsulfide, hexanal, (Z) or (E)-3-hexenol, (E)-2-hexanal, hexanol, octanol, vanillin, β-damascenone, dehydroactinidiolide, indole, skatole, elderflower essential oil, clary sage Essential oils, various tea extracts, mate absolute.

As described above, the matcha flavor-imparting composition of the present invention can be prepared by adding the compound of formula (1) to an appropriate solvent or dispersion medium by a known method. Preferred forms are solutions, emulsified formulations, powder formulations, and other solid formulations (such as solid fats) in which the compound of formula (1) and other components are dissolved in a water-soluble or oil-soluble solvent. Although there are no particular restrictions on the types of solvents and dispersion media to be used, for example, the following can be used.

Examples of water-soluble solvents include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerin, ethylene glycol, propylene glycol, dipropylene glycol, hexyl glycol, benzyl benzoate, triethyl citrate, diethyl phthalate, and the like. can be exemplified. Among these, ethanol or propylene glycol is particularly preferable when used for food and drink. Oil-soluble solvents include vegetable oils, animal oils, refined oils (for example, processed oils such as medium-chain fatty acid triglycerides, and short-chain fatty acid triglycerides such as triacetin and tripropionin), hakolin, various essential oils, and triethyl. Citrate and the like can be exemplified.

Moreover, in order to prepare an emulsified preparation, the compound of formula (1) can be obtained by emulsifying with a water-soluble solvent and an emulsifier. The method for emulsifying the compound of formula (1) is not particularly limited, and various types of emulsifiers conventionally used in foods and beverages, such as fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, propylene glycol fatty acid esters, Sucrose 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, quillaya saponin A highly stable emulsion can be obtained by emulsifying with an emulsifier such as sodium caseinate 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 be varied over a wide range depending on the type of emulsifier used. 01 to about 100 parts by weight, preferably about 0.1 to about 50 parts by weight. In order to stabilize the emulsification, such a water-soluble solvent 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 thus obtained 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.

[Method for imparting matcha flavor to other flavor imparting compositions]
As one aspect of the present invention, the matcha flavor-imparting composition of the present invention can be added to another flavor-imparting composition to impart matcha flavor to the flavor-imparting composition. It is sometimes referred to as a method for imparting matcha flavor to other flavor imparting compositions), whereby a new flavor imparting composition imparted with matcha flavor can be produced. The new flavor-imparting composition produced by the matcha flavor-imparting method of the other flavor-imparting composition of the present invention can also be used as the matcha flavor-imparting composition of the present invention for various consumption such as food and drink, cosmetics, and hygiene products. Can be used to manufacture goods. In the production, the newly produced matcha flavor-imparting composition itself may be added to various consumer goods such as food and drink, cosmetics, and health and hygiene products, or may be added to one or more other flavors. Application composition (e.g., water-soluble flavor composition, emulsified flavor composition, arbitrary flavor compound, natural essential oil (e.g., "Patent Office Gazette, Collection of Well-known and Commonly Used Techniques (Fragrance) Part II Food Flavor", " It may be added to various consumer goods together with one or more selected from), flavoring compounds described in "Survey on the actual use of food flavoring compounds in Japan" and "Synthetic flavoring chemistry and product knowledge").

[Method for imparting matcha flavor to consumer goods and consumer goods]
By adding the matcha flavor-imparting composition of the present invention containing the compound of formula (1) to various consumer goods such as food and drink, cosmetics, and hygiene products to impart matcha flavor to various consumer goods, matcha flavor can be obtained. is manufactured. Therefore, in the present invention, the method for imparting matcha flavor to various consumer goods can also be said to be a method for producing consumer goods imparted with matcha flavor. The timing of adding the matcha flavoring composition to various consumer goods is arbitrary.

Food and drink to which the matcha flavor imparting composition of the present invention can be added is not particularly limited, and may have any flavor (also referred to as flavor). Examples of flavors include lemon, orange, grapefruit, lime, and mandarin. , mandarin orange, kabosu, sudachi, hassaku, iyokan, yuzu, shikuwasa, and kumquat; strawberry, blueberry, raspberry, apple, cherry, plum, apricot, peach, pineapple, banana, melon, mango, papaya, kiwi, Various fruit flavors such as pear, grape, muscat grape, giant grape, lychee, and passion fruit; milk flavors such as milk, yogurt, and butter; vanilla flavor; various teas such as green tea, matcha, hojicha, black tea, oolong tea, pu-erh tea, and herbal tea. Flavor; coffee flavor; cola flavor; cacao flavor; cocoa flavor; various mint flavors such as spearmint and peppermint; Various spice or herb flavors such as thyme, capsicum, nutmeg, basil, marjoram, rosemary, laurel, wasabi, Japanese pepper, garlic (garlic); various nut flavors such as almonds, cashews, walnuts; Various alcoholic beverage (alcohol) flavors such as gin, liqueur, sake, shochu, and beer; vegetable flavors such as carrots, tomatoes, cucumbers and onions; livestock flavors such as chicken, pork, beef, mutton and horse meat; seafood flavors; , seafood broth (bouillon) flavor; consommé flavor; caramel flavor; 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 foods and drinks 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 citrus flavors such as lemon and milk flavors. products (such as citrus-flavored lactic acid bacteria beverages), and food and beverages that give a feeling of mint flavor, citrus flavor, and cola flavor (such as mint- or lemon-flavored cola beverages). It can be any flavor that can be flavored.

Examples of particularly suitable flavors for foods and drinks to which the matcha flavor imparting composition of the present invention is added include matcha beverages, matcha extracts or powders for producing the same, matcha-containing confectionery or beverages (matcha pudding, matcha cake, matcha cookies, matcha milk, matcha ice cream, matcha chocolate, matcha candy, matcha caramel, etc.);

More specific examples of food and drink include senbei, 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, ice cream, ice cream, 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; , Miso-zuke, Takuan-zuke, and their pickle ingredients; , squid such as firefly squid, octopus such as common octopus and octopus octopus, prawns such as prawns, botan prawns, spiny lobsters and black tigers, crabs such as king crabs, snow crabs, blue crabs and horse crabs, clams, clams, scallops, oysters, mussels Seafood such as shellfish, etc.; Livestock meat such as chicken, pork, beef, mutton, horse meat; Tempura, Curry, Stew, Beef Stew, Hayashi Rice Sauce, Meat Sauce, Mapo Tofu, Hamburg Steak, Gyoza, Kamameshi Mix, Soups (Corn Soup, Tomato Soup, Consomme Soup, etc.), Meatballs, Braised Kakuni, Canned Meat, Vegetables Boiled food, Chikuzen-ni, oden, hot pot, side dishes to take home, noodles such as ramen, soba, udon, and somen, soups used for these noodles, vegetable soups and other processed foods using animal and plant ingredients; table salt, seasoning salt, soy sauce, powder Soy sauce, miso, powdered miso, moromi, horseradish, furikake, ochazuke mix, margarine, mayonnaise, dressing, vinegar, sanbaizu, powdered sushi vinegar, Chinese mix, tempura soup, mentsuyu (kelp or bonito stock, etc.), sauce (medium) thick sauce, tomato sauce, etc.), ketchup, yakiniku sauce, curry roux, stew base, soup base, dashi stock (kelp or bonito stock, etc.), compound seasonings, new mirin, fried chicken powder, takoyaki powder, etc. Seasonings such as mixed flour, animal or vegetable dashi flavored foods and drinks with these seasonings added; dairy products such as cheese, yogurt, butter; apples, grapes, citrus fruits (grapefruit, orange, lemon etc.), fruit juices, pulp, grains, peels, etc.; vegetables such as tomatoes, green peppers, celery, gourds, bitter melons, carrots, potatoes, asparagus, bracken, and fern, and vegetables including these vegetables Vegetable-containing beverages such as system drinks and vegetable soups; Luxury beverages such as coffee, cocoa, green tea, black tea, oolong tea, soft drinks, carbonated drinks, cola drinks, and lactic acid beverages; Beverages containing herbal medicines and herbs; Cola drinks, fruit juices Functional drinks such as beverages, milk drinks, sports drinks, honey drinks, vitamin supplement drinks, mineral supplement drinks, energy drinks, nutrition drinks, lactic acid drinks; Non-alcoholic beverages such as beverages (non-alcoholic beer, non-alcoholic chu-hi, etc.); wine, shochu, awamori, sake, beer, chu-hi, cocktail drinks, low-malt beer, fruit wine, condiments, so-called "third beer" beer-taste beverages (also referred to as beer-flavored beverages), other brewed liquors (effervescent), liqueurs (effervescent), or alcoholic beverages containing these;

Cosmetics and hygiene products to which the matcha flavor-imparting composition of the present invention can be added are not particularly limited, and may have any flavor. Preferable examples include a flavor (a sweet food-and-drink-like fragrance including matcha flavor), a balsam tone, a green tone, and a powdery fragrance. More specific examples of cosmetics and hygiene products 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.); foundations, lipsticks, and lip balms. , cosmetics such as lip gloss, lotion, milky lotion, cosmetic cream, cosmetic gel, serum, and pack; deodorant products such as antiperspirant spray, deodorant sheet, deodorant cream, and deodorant stick; Cooling type, carbon dioxide type, skin care type, enzyme type, crude drug type, etc.; suntan products, sunscreen products and other tanning cosmetics; Hygiene detergents such as laundry soap, laundry detergent, disinfectant detergent, deodorant detergent, fabric softener, kitchen detergent, cleaning detergent; Hygiene materials such as toothpaste, tissue paper, and toilet paper; aromatic deodorants such as, room fragrances and other aromatic products; and the like.

The concentration of the compound of formula (1) in various consumer goods such as food and drink, cosmetics, and hygiene products to which the matcha flavor-imparting composition of the present invention is added depends on the flavor of the consumer goods and the degree of desired effect. can be determined arbitrarily.

In the case of food and drink, the inventors have confirmed that matcha flavor can be imparted to food and drink at a concentration range of 0.01 ppt to 1 ppm as the concentration of the compound of formula (1) with respect to the total mass of the food and drink. there is Preferred examples of concentration ranges include 0.1 ppt to 100 ppb, 0.1 ppt to 10 ppb, and 1 ppt to 100 ppb. For example, the lower limit is 0.01ppt, 0.1ppt, 1ppt, 10ppt, 100ppt, 1ppb, 10ppb, or 100ppb, and the upper limit is 1ppm, 100ppb, 10ppb, 1ppb, 100ppt, 10ppt, 1ppt, or 0.1ppt. Alternatively, the concentrations may be within any combination of these lower and upper limits, but are not limited to these concentration ranges. In addition, depending on the flavor characteristics of the food and drink to which the matcha flavor-imparting composition of the present invention is added, the processing conditions (temperature, pH, etc.) at the time of manufacturing the food and drink, the temperature at the time of eating, etc., the formula in the food and drink When the concentration of the compound (1) is in the range of 0.01 ppt to 1 ppm, the green tea flavor can be imparted to the food or drink to which the compound is added without excessively projecting the aroma of the compound itself. For example, depending on the type of the compound of formula (1), the concentration relative to the total mass of food and drink can be adjusted within the range of 0.01 ppt to 1 ppm. Depending on the flavor characteristics of the food and drink to which it is added, the processing conditions (temperature, pH, etc.) at the time of food and drink production, the temperature at the time of eating, etc., the compound of formula (1) may be added at a concentration below the lower limit or above the upper limit. may be added at The concentration exemplified in this paragraph is preferably the total concentration when multiple compounds of formula (1) are added.

In the case of cosmetics and hygiene products, matcha flavor can be imparted to cosmetics in a concentration range of 0.01 ppt to 1% as the concentration of the compound of formula (1) with respect to the total mass of the cosmetics. have been confirmed by the inventors. More specifically, the lower limit is 0.01ppt, 0.1ppt, 1ppt, 10ppt, 100ppt, 1ppb, 10ppb, 100ppb, 1ppm, 10ppm, 100ppm, or 0.1%, and the upper limit is 1%, 0 .1%, 100 ppm, 10 ppm, 1 ppm, 100 ppb, 10 ppb, 1 ppb, 100 ppt, 10 ppt, 1 ppt, 0.1 ppt, including within any combination of these lower and upper limits, including but not limited to: Not limited. Examples of preferred concentrations include concentrations of the compound of formula (1) of 100ppb to 100ppm, 1ppm to 100ppm, 1ppm to 0.1%, and 10ppm to 0.1% based on the total mass of cosmetics or hygiene products. , depending on the aroma characteristics of the cosmetics to which the matcha flavor-imparting composition of the present invention is added, but is not limited thereto. Although it depends on the type and fragrance of cosmetics or hygiene products, when the concentration of the compound of formula (1) in the cosmetics is 0.01 ppt to 1%, the fragrance of the compound itself does not excessively protrude. , It is possible to impart matcha flavor to cosmetics or hygiene products to which it is added. For example, depending on the type of compound of formula (1), the concentration can be adjusted within the range of 0.01 ppt to 1% relative to the total weight of cosmetics or hygiene products. The compound of formula (1) may be added at a concentration below the lower limit or above the upper limit, depending on the fragrance characteristics of the cosmetics or health care product to which it is added. The concentration exemplified in this paragraph is preferably the total concentration when multiple compounds of formula (1) are added.

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

[Example 1] Addition example to matcha flavor-imparting composition According to the general formulation shown in Table 1 below, a basic blended matcha flavor composition having a matcha-like flavor was prepared.

On the other hand, as compounds of formula (1), commercially available compounds of formulas (1)-1a to (1)-1h and compounds of formulas (1)-2a to (1)-2f, a total of 14 types. Each compound of the formula (1) (hereinafter, in the examples, these 14 kinds of compounds of the formula (1) may be simply referred to as each compound of the formula (1) or the compound of the formula (1)). Then, as one aspect of the matcha flavor-imparting composition of the present invention, each of these 14 compounds of formula (1) is mixed with 95% ethanol, and any of the 14 compounds of formula (1) Ethanol diluted solutions with a concentration of 2 were prepared (Products 1-1 to 1-14 of the present invention, Table 2).

Products 1-1 to 1-14 of the present invention were added to the obtained base matcha flavor composition, and the concentrations of the 14 compounds of formula (1) are shown in Table 3 below (i) to (iii). , to prepare the matcha flavoring composition of the present invention, which is another embodiment of the matcha flavoring composition of the present invention (Inventive Products 1-15(i) to 1 -28(iii)). Then, using the basic matcha flavoring composition as control product 1, 12 well-trained panelists with 10 years or more of experience were asked to evaluate the aroma of the matcha flavoring composition of the present invention compared with control product 1. . In the evaluation, the matcha feeling of the aroma of the product of the present invention was scored according to the following criteria, and the participants were asked to freely comment on the aroma that they felt was imparted to the control product 1. Here, the matcha feeling means the feeling of feeling a scent reminiscent of matcha powder or matcha, which is felt when making strong tea.
(Reference) Matcha feeling compared to the control product “greatly enhanced” = 4 points “enhanced” = 3 points “slightly enhanced” = 2 points “no enhancement” = 1 point Table 3 shows the average score and representative comments of the 12 panelists.

As shown in Table 3, the matcha flavor-imparting composition of the present invention containing each of the 14 compounds of formula (1), which are compounds of formula (1), as active ingredients (present invention products 1-1 to 1- In 14), it was confirmed that each matcha flavor composition can be imparted with a good aroma that gives a feeling of matcha. In addition, it was confirmed that any of the compounds of formula (1) exerted the most excellent flavoring effect at 100 ppb among the respective concentrations of 10 ppt, 100 ppb and 1%. Each of the matcha flavor compositions of products 1-15(i) to 1-28(iii) of the present invention obtained in this example can be used as the matcha flavor-imparting composition of the present invention for foods, beverages, cosmetics, and hygiene products. It can be used to impart matcha flavor to the consumer goods by adding to such consumer goods.

[Example 2] Addition example 1 to matcha-flavored food and drink
A commercially available green tea for dilution was prepared and diluted with water according to the attached instructions to obtain a green tea drink. There, each of the 14 compounds of the formula (1) prepared in Example 1 was diluted with ethanol at an arbitrary concentration (Products 1-1 to 1-14 of the present invention). The matcha-flavored food and drink products of the present invention were obtained by adding to concentrations (i) to (v) (Products 2-1(i) to 2-14(v) of the present invention). Then, using the matcha beverage itself diluted with water as control product 2, the flavor of the matcha-flavored food and drink of the present invention compared with control product 2 was evaluated by 10 well-trained panelists with 10 years or more of experience. . In the evaluation, the matcha feeling of the flavor of the product of the present invention was scored according to the following criteria, and the subjects were asked to freely comment on the flavor felt imparted to the control product 2. Here, the matcha feeling means the feeling of having a flavor reminiscent of matcha powder or matcha, which is felt when making strong tea.
(Reference) Matcha feeling compared to the control product “greatly enhanced” = 4 points “enhanced” = 3 points “slightly enhanced” = 2 points “no enhancement” = 1 point Table 4 shows the average score and representative comments of the 10 panelists.

As shown in Table 4, it was confirmed that each compound of formula (1) exerts a green tea flavor-imparting effect at any of the concentrations (i) to (v). As described above, the present inventors have confirmed that green tea flavor can be imparted to food and drink in a concentration range of 0.01 ppt to 1 ppm as the concentration of the compound of formula (1). Among them, it was confirmed that the concentration range of 10 ppt to 100 ppt or 0.1 ppt to 10 ppt is an example of a concentration range in which the various compounds of formula (1) have a very high matcha flavor-imparting effect.

[Example 3] Addition example 2 to matcha-flavored food and drink
Commercially available matcha ice cream was diluted with ethanol at an arbitrary concentration of each of the 14 compounds of formula (1) prepared in Example 1 (Present invention products 1-1 to 1-14). Each compound of formula (1) was added at two concentrations shown in Table 5 below and kneaded well to obtain the matcha-flavored food and drink of the present invention (products 3-1 to 3-28 of the present invention). . Using commercially available matcha ice cream as control product 3, the matcha-flavored food and drink of the present invention was subjected to sensory evaluation by 10 well-trained panelists with 10 years or more of experience. In the evaluation, the matcha feeling of the flavor of the product of the present invention was scored according to the following criteria, and the subjects were asked to freely comment on the flavor felt imparted to the control product 3. Here, the matcha feeling means the feeling of having a flavor reminiscent of matcha powder or matcha, which is felt when making strong tea.
(Reference) Matcha feeling compared to the control product “greatly enhanced” = 4 points “enhanced” = 3 points “slightly enhanced” = 2 points “no enhancement” = 1 point Table 5 shows the average score and representative comments of the 10 panelists.

As shown in Table 5, it was confirmed that each compound of formula (1) exerts a high matcha flavor-imparting effect at any concentration.

[Example 4] Addition example 3 to matcha-flavored food and drink
A dough was prepared by mixing 100 parts by weight of wheat flour (soft flour) with 40 parts by weight of sugar, 1 part by weight of green tea powder, 50 parts by weight of margarine, 10 parts by weight of egg yolk, 1 part by weight of baking powder and 12 parts by weight of water. Thereafter, each of the 14 compounds of formula (1) prepared in Example 1 was diluted with ethanol at an arbitrary concentration (Products 1-1 to 1-14 of the present invention), and added to the matcha flavoring composition of the present invention. As, the concentration of each of the 14 compounds of formula (1) is 1 ppm, respectively, added to the dough, stretched to a thickness of about 6 mm, punched out, and baked in an oven at 225 ° C. for 8 minutes. Matcha cookies of products 4-1 to 4-14 were prepared.

Then, sensory evaluation was performed by five well-trained panelists with 10 years or more of experience on the matcha cookies of the products 4-1 to 4-14 of the present invention. Sensory evaluation was performed by comparing Matcha Cookies 4-1 to 4-14 of the present invention with Control Product 4, which was prepared by baking the above dough without adding each compound of formula (1) under the same conditions as Control Product 4. It was carried out by asking the panelists to comment on the difference in flavor at the time of experiment. As a result, all of the products 4-1 to 4-14 of the present invention exhibited at least one of the bitterness and astringency peculiar to matcha, the sweet and fragrant aroma, the thick and rich feeling like matcha powder, and the umami taste peculiar to matcha. They answered that the flavor was enhanced. In this way, when food and drink production requires heating at a high temperature, by adding the compound of formula (1) at a relatively high concentration as in this example, the matcha flavor can be effectively added to the food and drink. can be given.

[Example 5] Example of addition of matcha-flavored cosmetic product A commercially available matcha-flavored shampoo was prepared. There, 1% of the matcha flavor composition of the present invention containing 1% of each of the 14 compounds of formula (1) prepared in Example 1 (concentration (iii) of the present invention) was added, As the matcha-flavored cosmetics of the present invention, matcha-flavored shampoos containing 100 ppm of each of the 14 compounds of formula (1) were prepared (present invention products 5-1 to 5-14). Using a commercially available matcha-scented shampoo as control product 5, sensory evaluation was performed on the scent of the matcha-scented shampoo of the present invention by five panelists with 12 or more years of experience. In the sensory evaluation, each shampoo of the control product and the product of the present invention was refilled into an empty shampoo bottle, and one push of the shampoo was picked up and dissolved in hot water of about 40° C., and the perceived fragrance was evaluated. As a result, all five panelists found that the matcha scented shampoo of the present invention had a bitterness and astringency peculiar to matcha, a sweet and fragrant scent, and a powdery matcha powder compared to the control product 5. It was evaluated that the rich feeling that makes you feel was felt more strongly.

Claims (5)

A matcha flavor imparting composition comprising a sulfide compound represented by the following formula (1).

[wherein R ₁ is a 2-furyl group or a phenyl group, R ₂ is hydrogen, a methyl group or an ethyl group, R ₃ is the same as R ₁ , or hydrogen, a methyl group, or R ₄ is an aldehyde or ketone group represented, n is 0 or 1 and n' is 1 or 2; ] The matcha flavoring composition according to claim 1, wherein the sulfide compound represented by formula (1) is a compound represented by formula (1)-1 or (1)-2 below.

[wherein R ₁ is a 2-furyl group, R ₂ is hydrogen, a methyl group or an ethyl group, and R ₃ is the same as R ₁ or is represented by hydrogen, a methyl group, or R ₄ an aldehyde group or a ketone group, n is 0 or 1, and n' is 1 or 2; ]

[In the formula, R ₁ is a phenyl group, R ₂ is hydrogen, a methyl group or an ethyl group, R ₃ is the same as R ₁ or hydrogen, a methyl group, or an aldehyde group represented by R ₄ or a ketone group, n is 0 or 1, and n' is 1 or 2; ] 3. A consumer product comprising the matcha flavoring composition of claim 1 or 2. 3. A method for imparting matcha flavor to consumer goods, comprising adding the matcha flavoring composition of claim 1 or 2 to the consumer goods. A method for imparting matcha flavor to a flavor imparting composition, comprising adding the matcha flavor imparting composition according to claim 1 or 2 to another flavor imparting composition.