JP2023122248A - Composition for enhancing taste of foods and beverages or improving persistence of the taste in mouth - Google Patents

Abstract

To provide a composition containing a novel active ingredient, suitable for enhancing a salty taste.SOLUTION: Using the chemical compound represented by formula (1) not only enhances a salty taste but enhances the whole flavor of foods and beverages and improves the persistence of such a flavor in the mouth. (In the formula, R is shown as below and is substituted with 1-3 hydroxyl groups. The asterisk represents the bonding site with a carbon chain on the ester bond side. The solid line and the dashed double line represent a single bond and a double bond, respectively).SELECTED DRAWING: None

Description

The present invention provides a composition for enhancing the taste of food or drink or improving the persistence of the taste in the mouth, which contains a compound derived from fully-ripened Japanese pepper, and food or drink containing the composition. Regarding.

In response to growing health consciousness, it is desired to reduce the intake of salt, which may contribute to lifestyle-related diseases. On the other hand, since foods with a low salt equivalent content are perceived as having an unsatisfactory taste, various studies have been conducted to enhance the salty taste. For example, Patent Document 1 discloses a salty taste used before eating, which contains crushed Japanese pepper and a base material for leaving the pungent component of the crushed product in the oral cavity for several minutes before eating, and contains a predetermined amount of sanshool. Enhancers are described. In addition, Patent Document 2 describes a salty taste enhancer for predetermined foods and drinks containing a Japanese pepper extract and phthalides as active ingredients. Patent Document 3 describes a salty taste sensitizing composition containing a Japanese pepper extract and a sulfide compound having an alkyl group.

Japanese Patent No. 5625089 Japanese Patent No. 5733737 Japanese Unexamined Patent Application Publication No. 2020-142

In the past, sanshools contained in Japanese pepper extract were thought to be one of the active ingredients for enhancing or sensitizing salty taste, but other active ingredients have not been sufficiently studied. I didn't. Accordingly, an object of the present invention is to provide a composition containing a novel active ingredient and suitable for salty taste sensitization.

（１）
（式中、
Ｒは、

であって、かつ１～３個のヒドロキシ基で置換されており、
アスタリスクは、エステル結合側の炭素鎖との結合部を示し、
実線及び破線の二重線は、単結合又は二重結合を示している）
で表される化合物を含む、飲食品の味の増感用組成物。
〔２〕前記飲食品の味が、塩味、旨味、甘味、酸味、及び苦味からなる群から選択される１種以上を含む、前記〔１〕に記載の組成物。
〔３〕式（１）：

（１）
（式中、
Ｒは、

であって、かつ１～３個のヒドロキシ基で置換されており、
アスタリスクは、エステル結合側の炭素鎖との結合部を示し、
実線及び破線の二重線は、単結合又は二重結合を示している）
で表される化合物を含む、飲食品の味の口中での持続性を向上するための組成物。
〔４〕Ｒが、

である、前記〔１〕～〔３〕のいずれか１項に記載の組成物。
〔５〕前記式（１）で表される化合物が、完熟サンショウの抽出物として配合されている、前記〔１〕～〔４〕のいずれか１項に記載の組成物。
〔６〕前記〔１〕～〔５〕のいずれか１項に記載の組成物を含む飲食品。
〔７〕減塩食品であり、前記〔６〕に記載の飲食品。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that, instead of green peppers (unripe peppers) that are usually used as food raw materials, mature peppers with red skins are used. contains an active ingredient other than sanshools that has a salty taste sensitizing effect, and that the active ingredient sensitizes the overall taste of food and drink, not limited to the salty taste The inventors have also found that it has an effect of improving the taste of food and drink in the mouth, and have completed the present invention. That is, the present invention provides a composition for enhancing the taste of food and drink, a composition for improving the persistence of the taste of food and drink in the mouth, and food and drink described below.
[1] Formula (1):

(1)
(In the formula,
R is

and substituted with 1 to 3 hydroxy groups,
The asterisk indicates the bond with the carbon chain on the side of the ester bond,
Solid and dashed double lines indicate single or double bonds)
A composition for enhancing the taste of food and drink containing a compound represented by
[2] The composition according to [1] above, wherein the taste of the food or drink includes one or more selected from the group consisting of saltiness, umami, sweetness, sourness, and bitterness.
[3] Formula (1):

(1)
(In the formula,
R is

and substituted with 1 to 3 hydroxy groups,
The asterisk indicates the bond with the carbon chain on the side of the ester bond,
Solid and dashed double lines indicate single or double bonds)
A composition for improving the sustainability of the taste of food and drink in the mouth, comprising a compound represented by.
[4] R is

The composition according to any one of [1] to [3] above.
[5] The composition according to any one of [1] to [4] above, wherein the compound represented by formula (1) is blended as an extract of fully ripened Japanese pepper.
[6] A food or drink containing the composition according to any one of [1] to [5].
[7] The food and drink according to [6], which is a low-salt food.

According to the present invention, by using the compound represented by the above formula (1), not only the salty taste of food and drink but also the overall taste can be enhanced, and the taste of food and drink can be maintained in the mouth. can be improved. Therefore, for example, low-salt foods can be eaten more deliciously.

Evaluation results by the visual analog scale method (VAS method) are shown. Evaluation results by the time intensity measurement method (TI method) are shown. Fig. 2 shows a chromatogram (using a reversed-phase column) of an aqueous extract of fully ripened Japanese pepper. Fig. 2 shows a chromatogram (using a normal phase column) of an aqueous extract of fully ripened Japanese pepper. FIG. 2 shows a chromatogram of recycle preparative HPLC.

The present invention will now be described in more detail.
The present invention relates to a composition for taste sensitization of food and drink. The term “taste sensitization of a food or drink” as used herein means that the taste felt when a food or drink is put into the oral cavity is enhanced even though the amount of the taste-exhibiting component in the food or drink does not change. It means to be able to feel strongly. That is, when the composition of the present invention is ingested before or at the same time as the target food or drink is put into the oral cavity, the taste of the food or drink can be felt more strongly. In addition, although the "taste of food and drink" described in this specification refers to the overall taste exhibited by food and drink, it may be an individual taste. That is, the taste of the food or drink may include one or more selected from the group consisting of saltiness, umami, sweetness, sourness, and bitterness.

The present invention also relates to compositions for improving the palatability of food and drink in the mouth. The composition of the present invention enhances the intensity of the flavor of food and drink, and the flavor lasts longer in the mouth. For example, when you put a food or drink in your mouth, the first taste (first taste) followed by the second taste (middle taste) and the subsequent taste that remains in your mouth (aftertaste) increase in intensity, and the duration of the taste in your mouth as a whole increases. is considered to be longer. By ingesting the composition of the present invention before or at the same time as placing the target food or drink in the oral cavity, the taste of the food or drink can be enjoyed for a long time.

（１）
（式中、
Ｒは、

であって、かつ１～３個のヒドロキシ基で置換されており、
アスタリスクは、エステル結合側の炭素鎖との結合部を示し、
実線及び破線の二重線は、単結合又は二重結合を示している）
で表される化合物を含んでいる。前記式（１）で表される化合物は、サンショオール類の作用として知られている舌の痛みやしびれを引き起こしにくいため、飲食品の味を増感するため又は飲食品の味の口中での持続性を向上するために有利に使用できる。ある態様では、Ｒは、

であってもよい。より具体的には、前記式（１）で表される化合物は、

であってもよい。 The composition of the present invention comprises the formula (1) as an active ingredient for enhancing the taste of food or drink or improving the sustainability of the taste of food or drink in the mouth:

(1)
(In the formula,
R is

and substituted with 1 to 3 hydroxy groups,
The asterisk indicates the bond with the carbon chain on the side of the ester bond,
Solid and dashed double lines indicate single or double bonds)
Contains a compound represented by The compound represented by the above formula (1) is less likely to cause pain and numbness of the tongue known as the action of sanshools, so it is used to enhance the taste of food and drink or improve the taste of food and drink in the mouth. It can be used advantageously to improve sustainability. In one aspect, R is

may be More specifically, the compound represented by the formula (1) is

may be

The content of the compound represented by the formula (1) is not particularly limited as long as the taste sensitizing action or the taste persistence improving action is exhibited. It may be about 0.01 to about 100 mass ppm (hereinafter simply referred to as "ppm"), preferably about 0.1 to about 1 ppm. When the compound represented by the formula (1) is contained in such an amount, the taste sensitization action and the taste persistence improvement action are exhibited more satisfactorily, and at the same time or with the composition of the present invention. It is possible to minimize the influence on the flavor of the food and drink ingested continuously.

The compound represented by the formula (1) is contained in an extract of fully-ripened Japanese pepper, particularly an aqueous extract of fully-ripened Japanese pepper, and can be isolated from the extract. That is, in one aspect, the compound represented by the formula (1) is blended into the composition of the present invention as an extract (particularly an aqueous extract) of ripe Japanese pepper. In other words, the present invention provides a composition for enhancing the taste of food and drink, or a composition for improving the sustainability of the taste of food and drink in the mouth, containing an extract (particularly an aqueous extract) of fully ripened Japanese pepper. You could say it's about things. The term "ripe Japanese pepper" as used herein refers to fruits of plants belonging to the genus Zanthoxylum of the Rutaceae family, which are ripened on the tree until the color of the pericarp becomes reddish, such as red Japanese pepper. It is sometimes called As the plant belonging to the genus Zanthoxylum of the Rutaceae family, those commonly used in the art can be employed without particular limitation. DC. forma inerme Makino) and the grape-sansho (Z.piperitum DC.forma brevispinosum Makino), which is said to be derived from it, Z.schinifolium and Z.bungeanum. obtain.

The aqueous extract can be prepared by extracting the fully-ripened Japanese pepper with an aqueous solvent as it is or after performing crushing/pulverizing treatment, drying treatment, and the like. The extraction means is not particularly limited as long as the compound represented by the formula (1) can be extracted. For example, solvent extraction, steam distillation extraction, and supercritical or subcritical extraction can be employed. good too. Although the aqueous solvent is not particularly limited, for example, water, alcohols such as ethanol and methanol may be used, and two or more of these may be mixed and used. In one aspect, the aqueous extract comprises an aqueous extract (especially a hot water extract) of ripe Japanese pepper and/or an alcoholic extract (especially an ethanolic extract) of ripe Japanese pepper.

The food and drink whose taste is sensitized by the composition of the present invention or the food and drink whose taste persistence in the mouth is improved is not particularly limited, but if the food or drink is a low-salt food, The taste sensitization action or the taste persistence improvement action can be sensed more strongly. The term "reduced-salt food" as used herein refers to a food with a lower salt concentration than that of a general food that is normally distributed. The salt concentration of the low-salt food is not particularly limited, but may be, for example, about 25 to about 70 mass% lower in terms of sodium chloride equivalent than that of a general form that is normally distributed.

The shape of the composition of the present invention is not particularly limited as long as it is edible, and may be, for example, liquid, jelly, paste, powder, granules, blocks, and the like. Specifically, the composition may be in the form of beverages such as tea, jellies, candies, sprinkles, miso soup, seasonings, and the like. The composition may be ingested as it is, or may be blended into food or drink that is desired to have a strong taste. In addition, it may be blended in other foods and beverages to be ingested together with the foods and beverages desired to have a strong taste, and these may be ingested alternately.

In another aspect, the present invention also relates to a food or drink product comprising the composition of the present invention as described above. Since the food and drink of the present invention contain the compound represented by the formula (1), the taste sensitization action or the taste persistence improvement action can be obtained even if it is a food with a light taste (for example, a low salt concentration). Even if there is, it increases the strength of the taste, improves the persistence in the mouth, and makes it possible to eat deliciously.

The composition and food or drink of the present invention may further contain any food raw material or any additive commonly used in the art, as long as it does not impair the purpose of the present invention. Other additives effective for improving durability may be further included.

EXAMPLES The present invention will be specifically described below with reference to Examples, but the scope of the present invention is not limited to these Examples.

[Test Example 1]
10 g each of fresh (frozen) ripened grape (red) and immature (green) grapes were prepared, and 100 g of each hot water extract was prepared by a conventional method. The concentration of hydroxy alpha sanshols in each hot water extract was measured by high performance liquid chromatography (HPLC) and was 34 ppm in the hot water extract of ripe grape sansho and 18 ppm in the hot water extract of immature grape sansho. . These hot water extracts were added to oolong tea at a final concentration of 1.5 ppm of hydroxy α-sanshool, and the taste enhancement effect of this oolong tea was evaluated by a panel of nine people. That is, each panelist ingested one mouthful (about 20 mL) of oolong tea containing either hot water extract or none (control group), then ingested bonito stock with a salt content of 0.4%, Sensory evaluation software (FIZZ, ver.2.51 c 02, BIOSSYSTEMS) was used to evaluate "starting taste", "thickness of taste", "longevity of aftertaste", "strength of taste", and "absence of wateriness". , "satisfaction", and "deliciousness" were evaluated by the visual analog scale method (VAS method). In addition, the "strength of taste" was also evaluated by the time intensity measurement method (TI method) using the same sensory evaluation software.

In addition, in the VAS method, a horizontal straight line with both ends closed by short vertical lines is displayed on the computer screen, and the standards for both ends are set as shown in Table 3 below, and the panelists' evaluations are made on the straight line. Entered as a vertical line. Then, the distance from the left end to the vertical line drawn by the panelists was measured, and the numerical value obtained by dividing it by the total length of the line was used as a score, and Dunnett's test was performed.

The evaluation results by the VAS method and the TI method are shown in FIGS. 1 and 2, respectively. As shown in FIG. 1, the bonito stock with a salt content of 0.4% by itself had a low salt concentration, so the taste was light and watery. Pre-ingestion of oolong tea containing oolong tea increased scores for each evaluation item. Pre-ingestion of oolong tea containing a hot water extract of fully ripened Japanese pepper showed even higher scores except for the item of taste. In particular, the improvement of "thickness of taste" and "strength of aftertaste" is a problem that must be solved in order to enjoy foods with a low salt concentration. Aqueous extracts such as hot-water extracts of fully-ripened Japanese pepper are useful for enhancing the taste of food and drink, since the lack of wateriness, satisfaction, and deliciousness were also improved. , was found to be particularly suitable for saltiness sensitization in low-salt foods.

In addition, as shown in FIG. 2, compared with the case of pre-ingestion of control oolong tea (solid line) without hot water extract of immature Japanese pepper, oolong tea containing hot water extract of immature Japanese pepper ( dashed line) increased the intensity of flavor and lengthened the duration of the taste in the mouth, whereas pre-dose of oolong tea containing hot water extract of ripe Japanese pepper (dashed line) , the duration of the taste in the mouth became longer. That is, aqueous extracts such as hot water extracts of fully ripened Japanese pepper not only increase taste sensitivity, but also improve the persistence of taste in the mouth, making them more suitable for adjusting the taste of low-salt foods. I found out that

[Test Example 2]
Ripe grape sansho fruits (dry matter) were prepared, and 100 parts by weight of a 40% ethanol extract (hydroxy α-sanshool concentration: 260 ppm) was prepared from 5 parts by weight of the fruits by a conventional method. Fractions 1 to 5 (Fr.1 to Fr.5 in FIG. 3) were separated from this ethanol extract by medium pressure preparative chromatography for sensory evaluation under the following conditions.
Column: ODS column (ODS-SM-50C, manufactured by Yamazen Co., Ltd.)
Mobile phase: water/methanol (see Table 4)
Flow rate: 30 mL/min Temperature: 30°C
Detection wavelength: 270 nm

HPLC analysis using standards showed that fraction 3 contained hydroxy alpha sanshols and fraction 4 contained alpha sanshols. The solvent in each fraction was evaporated to dryness using an evaporator, and the amount of recovered dry matter was measured (Table 5). Then, the dry matter of fraction 3 was considered to be the total amount of hydroxy α-sanshool, and 1 mg thereof was dissolved in 1 mL of 60% ethanol (1000 ppm) and diluted with water to a final concentration of 1.0 ppm. . The other fractions were treated in the same manner so that the final dilution rate was the same as that of fraction 3, that is, the ratio of the recovered amount of each dry matter was the same as the ratio of the dissolved amount in the aqueous solution. was prepared.

After taking a mouthful (about 20 mL) of the aqueous solution of each fraction, they drank miso soup with a salt content of 0.7%, and four panelists evaluated which of the initial taste, middle taste, and aftertaste of miso soup they felt strongly. Table 4 shows the results.

Many panelists felt that the aftertaste of miso soup became stronger when they drank miso soup after ingesting fraction 3, fraction 4, or fraction 5, but the aftertaste of miso soup became stronger when they drank miso soup after ingesting fraction 2. There were many panelists who felt that it had become. The hydroxy alpha sanshols contained in fraction 3 and the alpha sanshols contained in fraction 4, which may also be present in the aqueous extract of immature sansho, are not present in fraction 2. Therefore, it is possible that fraction 2 contains components that have the unique effect of fully ripened Japanese pepper, which enhances the strength of the taste and improves the persistence of the taste in the mouth.

[Test Example 3]
Ripe grape-sansho fruits and unripe grape-sansho fruits (dry matter) were prepared, and 100 parts by weight of a 40% ethanol extract was prepared from 5 parts by weight of the fruits by a conventional method. An aqueous solution of fraction 2 for medium pressure preparative chromatography for sensory evaluation was prepared in the same manner as in Test Example 2, and its concentration was adjusted to 1.0 ppm (0 based on the dry matter of fraction 2) in terms of hydroxy α-sanshool equivalent. .2 ppm) (Table 5).

After taking a mouthful (about 20 mL) of each solution, they drank miso soup with a salt content of 0.7%, and three panelists evaluated which of the initial taste, middle taste, and aftertaste of miso soup they felt strongly. As a result, all three panelists said that the immature pepper fraction 2 had no effect on the taste of the miso soup, but that the ingestion of the ripe pepper fraction 2 enhanced the saltiness of the miso soup and left a strong aftertaste. I answered. Therefore, the effect of enhancing the salty taste and sustaining the taste in the mouth is unique to fully ripened Japanese pepper.

[Test Example 6]
A 65% ethanol extract of fully ripe Japanese pepper (“domestic Japanese pepper e extract”, manufactured by Nippon Powder Chemical Co., Ltd.) was dried with a rotary evaporator (manufactured by Nippon Buchi Co., Ltd.), and 100% methanol was added to the obtained dried product. added. This solution was fractionated by medium pressure preparative chromatography using a normal phase column under the following conditions, and the retention time corresponding to fraction 2 in Test Example 2 (test system using a reversed phase column) was 22 to A 25 minute fraction (boxed portion in FIG. 4) was taken and dried on a rotary evaporator. 64.6 mg of final dried matter was obtained from 5 g of fully-ripened Japanese pepper (converted to dry matter).
Apparatus used: Medium-pressure preparative liquid chromatograph YFLC W-Prep 2XY (manufactured by Yamazen Co., Ltd.)
Column: Si-40D
Column size: 50 x 300 mm
Mobile phase: chloroform/methanol (see Table 2)
Flow rate: 45 mL/min Temperature: 25°C
Detection wavelength: 254 nm
Fraction Mode: Time

The fractionated dried product was dissolved in 3 mL of 100% methanol, and this solution was applied to recycle preparative chromatography under the following conditions. Then, the subsequent recycling separation step was repeated only for the overlapped peaks (the framed portion in FIG. 5) detected at the retention time of 23 minutes to 26 minutes in the first separation step. The peaks (peaks 1 to 3 in FIG. 5) separated in a total of 7 separation steps were fractionated and dried with a rotary evaporator. Yields for peaks 1-3 were 3.2 mg, 2.0 mg, and 1.1 mg, respectively.
Apparatus used: LC-9110 (manufactured by Nippon Analytical Industry Co., Ltd.)
Column: Inertsil (R) ODS-3 (manufactured by GL Sciences)
Column size: 20 x 250 mm
Particle size: 5 μm
Mobile phase: 60% methanol Flow rate: 5 mL/min Temperature: 25°C
Detection wavelength: 200 nm

[Test Example 4]
The isolated compounds of peaks 1 to 3 were each dissolved in water to a final concentration of 0.1 ppm. After ingesting one mouthful (about 20 mL) of water containing any of compounds 1 to 3 or plain water as a control, 0.4% salt content of bonito broth was ingested, and the presence or absence of a salty taste enhancing effect on the control was evaluated by 4 people. of panelists evaluated. Table 7 shows the results.

None of the panelists felt an enhancement of salty taste after ingestion of compound 1 and no enhancement of salty taste after ingestion of the other compounds. Therefore, it was shown that compound 1 was the active ingredient in the aqueous extract of fully ripened Japanese pepper that sensitized the taste of food and drink.

[Test Example 5]
Three panelists ingested one mouthful (approximately 20 mL) of plain water as a control, and then ingested the following items to be evaluated.
For evaluation of saltiness and umami: Bonito soup stock with a salt content of 0.4% For evaluation of sweetness and sourness: Orange juice (Pon juice, manufactured by Ehime Beverage Co., Ltd.)
For bitterness evaluation: Instant coffee (Nescafe Gold Blend, Nestle; prepare coffee according to product instructions)

After rinsing the mouth with water and ingesting one mouthful (approximately 20 mL) of water containing 1 ppm of Compound 1, the same evaluation product was ingested, and the strength and persistence of salty, umami, sweet, sour, and bitter tastes were evaluated as follows. was evaluated according to the criteria of Table 8 shows the results.
(Strength)
++: The taste is felt much stronger after ingesting the control +: The taste is felt stronger after ingesting the control -: No change from after ingesting the control (persistence)
++: Tastes much longer after ingesting control +: Tastes longer than after ingesting control -: Same as after ingesting control

A majority of the panelists confirmed the taste sensitization action and persistency improvement action for all of salty, umami, sweet, sour, and bitter tastes. In particular, the effect of sensitizing salty taste and umami taste and the effect of improving sustainability of salty taste, umami taste and bitterness were more remarkable than the effects of other tastes.

[Test Example 6]
When compound 1 was dissolved in methanol and analyzed by liquid chromatography mass _spectrometry (LC/MS), one compound was isolated and the molecular formula of the compound _{was C12H22O4} . and the molecular weight was found to be 230.30. This compound was also detected in Fraction 2 of Test Example 2.

1H NMR (500MHz, METHANOL-D3) Shift = 5.41 - 5.37 (m, 1H), 4.59 (d, J=7.4 Hz, 2H), 3.23 (dd, J=1.7, 10.9 Hz, 1H), 2.36 - 2.28 (m, 1H), 2.11 - 2.05 (m, 1H), 2.01 (s, 3H), 1.77 - 1.73 (m, 1H), 1.73 (s, 3H) 1.42 - 1.34 (m, 1H), 1.17 (s, 3H), 1.12 (s, 3H)
13C NMR (500MHz, METHANOL-D3) Shift = 171.6, 142.1, 118.5, 77.5, 72.4, 61.0, 36.4, 29.0, 24.5, 23.4, 19.5, 15.1 Also, 3 mg of compound 1 was dissolved in 500 μL of D4-methanol, and 1H-NMR, 13C-NMR, COZY, HMQC, and HMBC measurements were performed by NMR. As a result, compound 1 was found to have the following structure.

1H NMR (500MHz, METHANOL-D3) Shift = 5.41 - 5.37 (m, 1H), 4.59 (d, J=7.4 Hz, 2H), 3.23 (dd, J=1.7, 10.9 Hz, 1H), 2.36 - 2.28 ( m, 1H), 2.11 - 2.05 (m, 1H), 2.01 (s, 3H), 1.77 - 1.73 (m, 1H), 1.73 (s, 3H) 1.42 - 1.34 (m, 1H), 1.17 (s, 3H) ), 1.12 (s, 3H)
13C NMR (500MHz, METHANOL-D3) Shift = 171.6, 142.1, 118.5, 77.5, 72.4, 61.0, 36.4, 29.0, 24.5, 23.4, 19.5, 15.1

As described above, by using the compound represented by the above formula (1), not only the salty taste of food and drink but also the overall taste can be sensitized, and the sustainability of the taste of food and drink in the mouth can be improved. I found it possible. Therefore, for example, low-salt foods can be eaten more deliciously.

Claims (7)

Formula (1):

(1)
(In the formula,
R is

and substituted with 1 to 3 hydroxy groups,
The asterisk indicates the bond with the carbon chain on the side of the ester bond,
Solid and dashed double lines indicate single or double bonds)
A composition for enhancing the taste of food and drink containing a compound represented by 2. The composition according to claim 1, wherein the taste of said food or drink includes one or more selected from the group consisting of saltiness, umami, sweetness, sourness and bitterness. Formula (1):

(1)
(In the formula,
R is

and substituted with 1 to 3 hydroxy groups,
The asterisk indicates the bond with the carbon chain on the side of the ester bond,
Solid and dashed double lines indicate single or double bonds)
A composition for improving the sustainability of the taste of food and drink in the mouth, comprising a compound represented by. R is

The composition according to any one of claims 1 to 3, which is The composition according to any one of claims 1 to 4, wherein the compound represented by formula (1) is formulated as an extract of fully ripened Japanese pepper. Food and drink containing the composition according to any one of claims 1 to 5. The food or drink according to claim 6, which is a low-salt food.

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