JP2024008467A - Composition imparted with yuzu flavor - Google Patents

Abstract

To provide a composition imparted with yuzu flavor.SOLUTION: Provided are a composition imparted with yuzu flavor containing one or more compounds selected from the compound group consisting of ethyl cinnamate, methyl cinnamate, cinnamic acid, ethyl 3-phenylpropionate, methyl 3-phenylpropionate, 3-phenylpropionic acid, phenylacetic acid, and ethyl phenylacetate as active ingredient; a method for imparting yuzu flavor to a flavor imparted composition including blending a composition imparted with yuzu flavor with another flavor imparted composition; and a method for imparting yuzu flavor to consumer goods including blending a composition imparted with yuzu flavor with consumer goods.SELECTED DRAWING: None

Description

Application for application of Article 30, Paragraph 2 of the Patent Act Presented at the 65th Symposium on Flavors, Terpenes and Essential Oil Chemistry on October 30, 2021

The present invention relates to a yuzu flavoring composition.

Citrus fruits are widely popular not only in Japan but also all over the world as a flavoring agent for various foods, beverages, and cosmetics. Citrus fruits, including citrus fruits, oranges, grapefruits, aromatic citrus fruits, etc. There are various types of fruits, including lemons, oranges, grapefruits, limes, mandarins, oranges, and yuzu. There have been many reports on the aroma components of various citrus fruits, and the flavor-contributing components vary depending on the type of citrus. For example, in grapefruit, the characteristic aroma is largely due to nootkatone analogs such as nootkatone, 1,10-dihydronotkatone, and 8,9-dihydronotkatone, while in lemon, nootkatone analogs such as citral, octanal, and nonanal contribute to its characteristic aroma. It is characterized by the fact that oxygen-containing compounds greatly contribute to the aroma, and the content is more than twice that of other citrus fruits (non-patent document 1). It is known that the ingredients include nonylaldehyde, citronellal, linalool, etc. In Sudachi, the ingredients that are important for its freshness and refreshingness are linalool, cis-3-hexenal, and trans-2-hexenal. (The above is Non-Patent Document 2). Furthermore, Patent Document 1 states that among citrus fruits, the characteristic aroma components of lemon include citral, nerol, geraniol, neryl acetate, geranyl acetate, etc., and citral is more than half of the oxygen-containing compounds contained in lemon-derived essential oil. The characteristic fragrance components of grapefruit include octanal, decanal, nootkatone, etc., and the characteristic fragrance components of yuzu include linalool, thymol, yuzunon (registered trademark), methyl N-methylanthranilate, etc. It is stated that the characteristic fragrance components of orange include octanal, decanal, linalool, geranyl acetate, sinensal, and the like.

A variety of materials have been developed that can impart a good yuzu flavor to various consumer products such as food, drink, and cosmetics.A representative example of such materials is flavoring materials such as flavoring compounds, but natural yuzu flavor The flavor compounds that have been proposed in the past cannot be used alone to reproduce the flavor of the product, and the development of new flavor compounds is an issue.

JP2021-78520A

Fragrance Encyclopedia, Maruzen, January 31, 2005, pages 134 and 279 "Encyclopedia of Fragrance" Asakura Shoten First edition June 25, 1989 pp. 415-416

An object of the present invention is to provide a flavoring composition capable of imparting yuzu flavor to various consumer goods.

The present inventors conducted intensive studies to solve the above problems, and surprisingly found that ethyl cinnamate, which had not been previously identified from yuzu and was not known to be effective in imparting yuzu flavor, One or more compounds selected from the group consisting of methyl cinnamate, cinnamic acid, methyl 3-phenylpropionate, ethyl 3-phenylpropionate, 3-phenylpropionic acid, phenylacetic acid, and ethyl phenylacetate have a yuzu flavor. We found that it is effective for granting.

Thus, a brief overview of typical inventions disclosed in this application is as follows.
[1] A yuzu flavor-imparting composition containing one or more compounds selected from Group I below as an active ingredient.
(Group I) Ethyl cinnamate, methyl cinnamate, cinnamic acid, methyl 3-phenylpropionate, ethyl 3-phenylpropionate, 3-phenylpropionic acid, phenylacetic acid, ethyl phenylacetate [2] Compounds of the above Group I The yuzu flavoring composition according to [1], containing the yuzu flavoring composition at a concentration of 100 ppt to 1%.
[3] The yuzu flavor imparting composition according to [1] or [2], wherein the yuzu flavor has a yuzu taste.
[4] The yuzu flavor imparting composition according to [1] or [2], wherein the yuzu fruit juice texture is that of freshly squeezed yuzu fruit juice.
[5] The yuzu flavor-imparting composition according to [1] or [2], further containing one or more compounds selected from Group A below.
(Group A) Acetaldehyde, hexanal, octanal, decanal, γ-terpinene, limonene, linalool, 1,3,5-undecatriene, 1,3,5,7-undecatetraene, 1,3,5,8 -Undecatetraene, 6,8,10-undecatrien-3-one, 6,8,10-undecatrien-4-ol, nerol, geraniol, thymol, methyl jasmonate [6] Further sweetness aftertaste The yuzu flavoring composition according to [1] or [2], which exhibits the effect of reducing any one or more of bitterness, acid irritation, and protein odor.
[7] A method for imparting a yuzu flavor to a flavoring composition, which comprises blending the yuzu flavoring composition according to [1] into another flavoring composition.
[8] A method for imparting yuzu flavor to consumer goods, which comprises adding the yuzu flavor imparting composition according to [1] to consumer goods.
[9] The method for imparting yuzu flavor to consumer goods according to [8], wherein the concentration of the compound in the consumer goods becomes 1 ppt to 100 ppm by the addition.
[10] A consumer product containing the yuzu flavoring composition according to [1].

According to the present invention, it is possible to provide a flavor imparting composition that is effective in imparting yuzu flavor.

Hereinafter, the present invention will be explained in more detail by giving specific examples. In this specification, "~" means a range including the lower limit and upper limit, and concentration (ppt, ppb, ppm, etc.) and % represent mass concentration and mass %, respectively, unless otherwise specified. Final concentration unless otherwise specified.

[Yuzu flavoring composition]
The yuzu flavor imparting composition according to one embodiment of the present invention (hereinafter simply referred to as the yuzu flavor imparting composition of the present invention) comprises one or more compounds selected from the following Group I (hereinafter simply referred to as the yuzu flavor imparting composition of the present invention). It is characterized by containing a compound (sometimes referred to as the subject compound) as an active ingredient, and can be added to any article such as various consumer goods to impart a yuzu flavor to the article.
(Group I) Ethyl cinnamate, methyl cinnamate, cinnamic acid, methyl 3-phenylpropionate, ethyl 3-phenylpropionate, 3-phenylpropionic acid, phenylacetic acid, ethyl phenylacetate The means for obtaining the subject compound is not particularly limited. However, commercially available products can be used. 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.

As used herein, "imparting yuzu flavor (imparting yuzu flavor)" includes newly adding yuzu flavor and/or enhancing yuzu flavor, for example, as a result of imparting yuzu flavor, yuzu flavor Contains improvements that can be made. In addition, in this specification, "flavor" means one or more kinds of senses that can be changed depending on the scent, typically including smell and taste, and "yuzu flavor" refers to the senses derived from yuzu. The flavor is reminiscent of the flavor that can be felt, and may include, for example, the juice, peel, and bitterness of yuzu, preferably the juice of yuzu, and more preferably the juice of yuzu. The fruit juice taste is reminiscent of the freshly squeezed juice of a yuzu fruit, and specific examples include, but are not limited to, a yuzu fruit juice taste that includes a refreshing acidity with a unique floral feel that can be felt from yuzu. Note that the floral feeling refers to a gorgeous and pleasant sensation reminiscent of yellow yuzu peel. Due to such flavoring effects, the yuzu flavoring composition of the present invention can improve the yuzu flavor of consumer goods when added to them. It can be made into a high quality flavor. Furthermore, the yuzu flavor-imparting composition of the present invention may also have the effect of reducing any one or more of lingering sweetness, bitterness, acid irritation, and protein odor.

The yuzu flavor-imparting composition of the present invention contains, in addition to the present compound, any other components such as a solvent, a dispersion medium, flavor-imparting components other than the present compound, and auxiliary components such as antioxidant components (specific examples will be described later). However, it may consist essentially only of the compound of the present invention. When the yuzu flavoring composition of the present invention also contains components other than the subject compound, the concentration of the subject compound in the yuzu flavoring composition can be arbitrarily determined depending on the subject to which the yuzu flavoring composition is added and the aroma characteristics. .

As an example of the concentration of the subject compound in the yuzu flavoring composition of the present invention, when the yuzu flavoring composition of the present invention substantially contains only the subject compound and its solvent or dispersion medium (specific examples will be described later): , a range of 10 ppb to 99.9%, and a preferable example is a range of 10 ppm to 99.0%, but the range is not limited to these and can be arbitrarily selected depending on the application. In addition, in this specification, "concentration" refers to the total concentration of the plurality of compounds, unless otherwise specified, when there is a plurality of the present compounds.

As an example of the concentration of the subject compound in the yuzu flavoring composition of the present invention, particularly when the yuzu flavoring composition of the present invention contains an ingredient capable of imparting flavor in addition to the subject compound and its solvent or dispersion medium, As mentioned above, the concentration of the subject compound in the yuzu flavor-imparting composition (preferably the total concentration when multiple subject compounds are added) can be determined arbitrarily depending on the target of the yuzu flavor-imparting composition and the aroma characteristics. The concentration can be determined at an appropriate concentration so that it can be added at a concentration that imparts a yuzu flavor to consumer goods. For example, the amount may be in the range of 100 ppt to 1%, preferably 1 ppb to 0.1%, more preferably 10 ppb to 100 ppm, based on the total weight of the yuzu flavoring composition. More specifically, the lower limit is 100ppt, 1ppb, 10ppb, 100ppb, 1ppm, 10ppm, 100ppm, 0.1%, and the upper limit is 1%, 0.1%, 100ppm, 10ppm, 1ppm, 100ppb. , 10 ppb, 1 ppb, or any combination of these lower and upper limits, but is not limited thereto. Although it depends on the formulation of the yuzu flavoring composition, if the concentration of the subject compound in the yuzu flavoring composition is 100 ppt to 1%, the yuzu flavor can be imparted without the aroma derived from the subject compound being excessively prominent. Effects can be obtained. The present compound may be added at a concentration outside the range of 100 ppt to 1% depending on the yuzu flavor-imparting composition of the present invention and the flavor tone to which it is added.

In the yuzu flavoring composition of the present invention, specific examples of optional other components that may be further contained in addition to the subject compound, that is, may be used in combination with the subject compound, include various types of flavor compounds, flavor compositions, and oil-soluble pigments. vitamins, functional substances, fish extracts, meat extracts, animal and plant extracts, yeast extracts, animal and plant proteins, animal and plant protein decomposition products, starch, dextrin, sugars, amino acids, nucleic acids, organic acids, Examples include solvents. For example, "Patent Office Bulletin, Collection of Well-Known and Commonly Used Techniques (Fragrances) Part II Food Flavors, Published January 14, 2000," "Survey on the Use of Food Flavor Compounds in Japan" (FY2000 Health Science Research Report, Japan Fragrance Industry Association, published March 2001) and "Synthetic Fragrances Chemistry and Product Knowledge" (published in a new and enlarged edition on December 20, 2016, edited by the Synthetic Fragrances Editorial Committee, published by Kagaku Kogyo Nippo). Examples include natural essential oils, natural fragrances, and synthetic fragrances.

Examples of such compounds or ingredients include various synthetic fragrances, natural fragrances, natural essential oils, citrus oils, plant extracts, etc. Examples include natural essential oils, citrus essential oils, natural fragrances, synthetic fragrances, etc., which are described in ``Food and Flavorings Department, pp. 88-131, published January 14, 2000''.

More specifically, hydrocarbons such as ocimene, limonene, α-phellandrene, terpinene, 3-carene, bisabolene, β-pinene, and valencene; 3-heptanol, 1-undecanol, 2-undecanol, 1-dodecanol, Prenol, 10-undecen-1-ol, dihydrolinalool, tetrahydromugol, myrcenol, dihydromyrcenol, tetrahydromyrcenol, ocimenol, terpineol, 3-thyanol, benzyl alcohol, β-phenylethyl alcohol, α-phenylethyl Alcohols such as alcohol, linalool, cis-3-hexenol; acetaldehyde, n-hexanal, n-heptanal, n-octanal, n-nonanal, 2-methyloctanal, 3,5,5-trimethylhexanal, decanal, undehyde Canal, 2-methyldecanal, dodecanal, tridecanal, tetradecanal, trans-2-hexenal, trans-4-decenal, cis-4-decenal, trans-2-decenal, 10-undecenal, trans-2-undecenal , trans-2-dodecenal, 3-dodecenal, trans-2-tridecenal, 2,4-hexadienal, 2,4-decadienal, 2,4-dodecadienal, 5,9-dimethyl-4,8-decadienal, citral , dimethyloctanal, α-methylenecitronellal, citronellyloxyacetaldehyde, myrtenal, neral, α- or β-cinensal, mylacaldehyde, phenylacetaldehyde, octanal dimethyl acetal, nonanal dimethyl acetal, decanal dimethyl acetal, Aldehydes such as decanal diethyl acetal, 2-methylundecanal dimethyl acetal, citral dimethyl acetal, citral diethylacetal, citral propylene glycol acetal; 3-heptanone, 3-octanone, 2-nonanone, 2-undecanone, 2-tridecanone, Ketones such as methylheptenone, dimethyloctenone, geranylacetone, 2,3,5-trimethyl-4-cyclohexenyl-1-methylketone, neron, nootkatone, dihydronootkatone, acetophenone; propyl formate, octyl formate, linalyl formate, formic acid Citronellyl, geranyl formate, neryl formate, terpinyl formate, ethyl acetate, isopropyl acetate, cis-3-hexenyl acetate, trans-2-hexenyl acetate, octyl acetate, nonyl acetate, decyl acetate, dodecyl acetate, dimethylundecadienyl acetate, acetic acid Ocymenyl, myrcenyl acetate, dihydromyrcenyl acetate, linalyl acetate, citronellyl acetate, geranyl acetate, neryl acetate, tetrahydromugol acetate, lavandulil acetate, nerolidol acetate, dihydrocuminyl acetate, terpinyl acetate, citryl acetate, nopyl acetate, acetic acid Dihydroterpinyl, 2,4-dimethyl-3-cyclohexenylmethyl acetate, mirardyl acetate, beticol acetate, decenyl propionate, linalyl propionate, geranyl propionate, neryl propionate, terpinyl propionate, tricyclodecyl propionate styralyl propionate, octyl butyrate, neryl butyrate, cinnamyl butyrate, isopropyl isobutyrate, octyl isobutyrate, linalyl isobutyrate, neryl isobutyrate, linalyl isovalerate, terpinyl isovalerate, phenylethyl isovalerate, 2-methyl 2-Methylpentyl valerate, methyl 3-hydroxyhexanoate, ethyl 3-hydroxyhexanoate, methyl octoate, octyl octoate, linalyl octoate, methyl nonanoate, methyl undecylenate, linalyl benzoate, methyl cinnamate, angelica Esters such as isoprenyl acid, methyl gellanate, and triethyl citrate; Phenols such as thymol, carvacrol, and β-naphthol isobutyl ether; Lactones such as γ-undecalactone and δ-dodecalactone; Acetic acid, propionic acid, Acids such as butyric acid, valeric acid, hexanoic acid, octanoic acid, decanoic acid, dodecanoic acid, 2-decenoic acid, gellanic acid; methyl anthranilate, ethyl anthranilate, methyl N-methylanthranilate, N-2'-methylpentyl Methyl lideneanthranilate, ligantral, dodecanenitrile, 2-tridecenenitrile, geranylnitrile, citronellylnitrile, 3,7-dimethyl-2,6-nonadienonitrile, indole, 5-methyl-3-heptanone oxime, Nitrogen-containing and sulfur-containing compounds such as thiogeraniol, limonenethiol, p-menthyl-8-thiol; furfuryl alcohol, furfural, rose oxide, linalool oxide, mentofuran, theaspiran, 4,7-dihydro-2-isopentyl- Examples include known synthetic fragrance compounds such as furan ether compounds such as 2-methyl-1,3-dioxepine, and extracts obtained by squeezing yuzu peel, solvent extraction, steam distillation, etc., and any combination of these compounds. Examples include preparations that are mixed together.

Particularly preferred examples of compounds that can be used in combination with the present compound include, but are not limited to, one or more compounds selected from the following group of compounds.
(Group A) Acetaldehyde, hexanal, octanal, decanal, γ-terpinene, limonene, linalool, 1,3,5-undecatriene, 1,3,5,7-undecatetraene, 1,3,5,8 -Undecatetraene, 6,8,10-undecatrien-3-one (Yuznon (registered trademark)), 6,8,10-undecatrien-4-ol, nerol, geraniol, thymol, methyl jasmonate (Group B) trans-2, trans-4-decadienal, cis-3-hexenal, 6-methyloctanal, nonanal, undecanal, dodecanal, isothymol, indole, hexanol, octanol, cis-3-hexenol, trans-2 - nonenal, trans-2-decenal, trans-4-decenal, 9-cyclododecenolide, myrcene, peryl alcohol, wine lactone (3,6-dimethyl-3a,4,5,7a-tetrahydro-3H-1 -benzofuran-2-one), β-pinene, β-farnesene (group C), ethyl acetate, ethyl butyrate, linalool oxide (furanoid), ethyl 3-hydroxybutyrate, β-caryophyllene, ethyl 3-hydroxyhexanoate, eugenol, (2E,7Z)-trans-4,5-epoxydeca-2,7-dienal, ethyl 2-methylpropanoate, ethyl 2-methylbutyrate, 4-mercapto-4-methyl-2-pentanoate (group D) trans -4,5-epoxy-2(E)-decenal, rotandone, vanillin (group E) α-pinene, myrcene, 1-octen-3-one, 4-vinylguaiacol Among others, group A, group B, and group C It is preferable to use one or more compounds selected from the following compounds together with the compound of the present invention from the viewpoint of imparting a good yuzu flavor. Compounds belonging to Group A, Group B, and Group C are effective in imparting a natural sensation of yuzu flavor. The compounds of Group A are particularly effective in imparting the natural feeling of whole yuzu fruit, and the juice feeling of the yuzu is preferably that of freshly squeezed yuzu. Group B is particularly effective in imparting a yuzu flavor, and the yuzu flavor is preferably that of freshly squeezed yuzu. The compounds of Group C and Group D are particularly effective in imparting a juicy taste to yuzu. Compounds of Group E may also be used in combination with the present compound, and are effective in imparting a juicy taste to fruits accompanied by a sweet taste.

As mentioned above, the yuzu flavoring composition of the present invention can be prepared by adding the compound of the present invention to an appropriate solvent or dispersion medium by a known method. Preferred are solutions, emulsions, powder preparations, and other solid preparations (solid fats, etc.) in which the present compound and other components are dissolved in water-soluble or oil-soluble solvents. Although there are no particular limitations on the type of solvent or dispersion medium 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. I can give an example. Among these, ethanol or propylene glycol is particularly preferred when used in food and drink products. 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 tripropionine), Herkolin, various essential oils, and triethyl. Examples include citrate.

Furthermore, in order to obtain an emulsified preparation, the present compound can be obtained by emulsifying it with a water-soluble solvent and an emulsifier. The method of emulsifying the subject compound is not particularly limited, and various types of emulsifiers conventionally used in foods and drinks, such as fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, propylene glycol fatty acid esters, sucrose fatty acid esters, can be used. , polyglycerin fatty acid ester, lecithin, modified starch, sorbitan fatty acid ester, Quillaya extract, gum arabic, gum tragacanth, guar gum, gum Karaya, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein, Quillaya saponin, sodium caseinate, etc. An emulsion with excellent stability can be obtained by carrying out emulsification treatment using an emulsifier such as a homomixer, a colloid mill, a rotating disc type homogenizer, a high-pressure homogenizer, or the like. The amount of these emulsifiers used is not strictly limited and can be varied over a wide range depending on the type of emulsifier used, but is usually about 0.01 to about 100 parts by mass of the subject compound. Parts by weight, preferably within the range of about 0.1 to about 50 parts by weight, are suitable. In order to stabilize the emulsification, the aqueous solvent solution may contain, 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. Upon powdering, saccharides such as gum arabic, trehalose, dextrin, sugar, lactose, glucose, starch syrup, reduced starch syrup, etc. may be added as necessary. The amounts used can be appropriately selected depending on the desired properties of the powder formulation.

[Method for producing yuzu flavoring composition]
One aspect of the present invention provides a method for producing a yuzu flavoring composition, which comprises adding the subject compound to any composition that can be added to various consumer products. Examples of compositions that can be added to various consumer goods include one or more selected from solvents, antioxidants, pigments, and other additives that can be added to foods, drinks, cosmetics, and health and hygiene products. Examples include compositions containing the same. Furthermore, as another aspect of the present invention, by adding the yuzu flavoring composition of the present invention to another flavoring composition, the flavoring composition to be added may be manufactured as a yuzu flavoring composition. can. The yuzu flavor imparting composition of the present invention produced in this way can be used in the production of various consumer goods as an additive composition for various consumer goods such as food and drink products, cosmetics, and health and hygiene products.

[Method for imparting yuzu flavor to consumer goods and consumer goods]
By adding the yuzu flavor imparting composition of the present invention to various consumer goods such as food and drink, cosmetics, health and hygiene products, consumer goods imparted with yuzu flavor can be produced. Therefore, in the present invention, the method for imparting yuzu flavor to various consumer goods can also be said to be a method for producing consumer goods to which yuzu flavor is imparted. The timing of adding the yuzu flavoring composition to various consumer goods is arbitrary, and the yuzu flavoring composition itself may be added to various consumer goods such as food and drink, cosmetics, health and hygiene products, etc. or two or more other flavor-imparting compositions (e.g., water-soluble flavor compositions, emulsified flavor compositions, arbitrary flavor compounds, natural essential oils (e.g., "Patent Office Publication, Collection of Well-Known and Commonly Used Techniques (Fragrances)" mentioned above) One or more flavoring compounds selected from "Part II Food Flavorings", "Survey on the Use of Food Flavoring Compounds in Japan", and "Synthetic Flavorings - Chemistry and Product Knowledge"), as well as various consumer goods. May be added to.

Consumer goods to which the yuzu flavor imparting composition of the present invention can be added typically include various consumer goods that have or are desired to have a yuzu flavor, but may have both a yuzu flavor and other flavors. Alternatively, consumer products to which the yuzu flavoring composition of the present invention is to be added are also suitable. Examples include foods and drinks that have multiple fruit flavors such as peach and apple flavors in addition to yuzu flavor (so-called mixed fruit flavors), and foods and drinks that have yuzu flavor and milky flavor (such as yuzu-flavored lactic acid bacteria drinks). However, it is not limited to these.

Among such consumer goods, specific examples of food and beverages include rice crackers, arare, okoshi, rice cakes, manju, sweet bean paste, sweet bean paste, yokan, water yolk, nishikidama, jelly, castella, candy, biscuits, and crackers. , potato chips, cookies, pies, puddings, frozen desserts, ice cream, ice milk, butter cream, custard cream, cream puffs, waffles, sponge cakes, donuts, chocolate, chewing gum, caramel, candies, peanut paste or other pastes, whipped cream Confectionery or confectionery ingredients such as cream; Bread, noodles, rice, and other grains such as bread, udon, ramen, Chinese noodles, sushi, gomokumeshi, fried rice, pilaf, gyoza skin, shumai skin, okonomiyaki, takoyaki, etc. Pickles such as rice bran pickles, pickled plums, Fukujinzuke, Bettarazuke, senmaizuke, rakkyo, misozuke, takuanzuke, and their pickle bases; mackerel, sardines, saury, salmon, tuna, bonito, whale, flounder, Fish such as sand eel and sweetfish, squid such as common squid, spear squid, crested squid, and firefly squid, octopus such as common octopus and common octopus, shrimp such as kuruma prawn, botan prawn, spiny lobster, and black tiger crab, king crab, snow crab, blue crab, and woolly crab. Seafood such as crabs, clams, clams, scallops, oysters, mussels and other shellfish; Meat such as chicken, pork, beef, mutton, horsemeat; Canned fish, boiled fish, tsukudani, surimi, seafood paste products (chikuwa , kamaboko, fried kamaboko, crab leg kamaboko, etc.), fries, tempura, curry, stew, beef stew, hayashi rice sauce, meat sauce, mapo tofu, hamburger steak, gyoza, kamameshi base, soups (corn soup, tomato soup, consommé soup) etc.), meatballs, kakuni, canned meat, simmered vegetables, chikuzenni, oden, hot pot dishes, take-out side dishes, noodles such as ramen, soba, udon, and somen, soups used for them, vegetable soups, and other animal and plant materials. Processed foods: table salt, seasoned salt, soy sauce, powdered soy sauce, miso, powdered miso, moromi, hishio, furikake, ochazuke base, margarine, mayonnaise, dressing, vinegar, sambai vinegar, powdered sushi vinegar, Chinese base, tempura sauce , Mentsuyu (kelp stock or bonito stock, etc.), Sauce (chuno sauce, tomato sauce, etc.), Ketchup, Yakiniku sauce, Curry roux, Stew base, Soup stock, Dashi base (Kombu stock or Bonito stock, etc.), Seasonings such as compound seasonings, new mirin, mixed powders such as fried chicken powder and takoyaki powder, animal or vegetable stock-flavored foods and drinks to which these seasonings are added; cheese, yogurt, butter, raw Dairy products such as cream; Fruit drinks made from the juice, pulp, grains, and skin of apples, grapes, mangoes, peaches, and citrus fruits (grapefruit, oranges, lemons, etc.); Tomatoes, green peppers, celery, cucurbits, bitter melon, Vegetables such as carrots, potatoes, asparagus, bracken, and springtail; vegetable-based beverages containing these vegetables; vegetable-containing foods and beverages such as vegetable soup; coffee, cocoa, green tea, black tea, oolong tea, soft drinks, carbonated drinks, and cola. Beverages such as beverages, lactic acid bacteria drinks, drinks containing milk (milk tea, cafe au lait, etc.), drinks containing fruit or fruit juice (fruit teas such as lemon tea and orange tea, etc.); Beverages containing herbal medicines and herbs; Cola drinks Sports drinks , functional drinks such as honey drinks, vitamin supplement drinks, mineral supplement drinks, nutritional drinks, nutritional drinks; Beer-flavored drinks (including alcoholic beer (also called beer-flavored drinks), non-alcoholic chu-hi, etc.); wine, shochu, awamori, sake, beer, chu-hai, cocktail drinks, low-malt beer, fruit wine, condiments, the so-called "third party" Other examples include brewed liquors (foaming), liqueurs (foaming), and alcoholic beverages containing these, including beer.

Particularly preferred examples of food and beverages include carbonated drinks such as cola drinks, carbonated drinks with fruit juice, carbonated drinks with milk, and beer-taste drinks; fruit juice drinks, vegetable drinks, sports drinks, honey drinks, soy milk, vitamin supplement drinks, and mineral drinks. Food drinks such as replenishment drinks, energy drinks, nutrition drinks, lactic acid bacteria drinks, milk drinks; Preference drinks such as green tea, black tea, oolong tea, herbal tea, coffee drinks; Chu-hai, cocktail drinks, low-malt beer, fruit drinks, condiments Alcoholic beverages such as alcohol, so-called "third beer" and other brewed liquors (sparkling) or liqueurs (sparkling); desserts such as ice cream, lacto ice, frozen confectionery, yogurt, pudding, jelly, daily desserts; Mixes for producing them; Confectionery products such as caramels, candies, gummy candies, chewing gum, tablets, crackers, biscuits, cookies, pies, chocolates, snacks, and mixes such as cake mixes for producing them; Examples include general foods such as bread, soup, and various instant foods; seasonings such as dressings, sauces, ponzu sauce, spreads, and jams.

Among the above consumer goods, examples of cosmetics and health and hygiene products include perfumes such as eau de cologne, eau de toilette, eau de parfum, and parfum; hair care products such as shampoo, conditioner, and hair products (hair cream, pomade, etc.); foundation, Cosmetics such as lipsticks, lip balms, lip glosses, lotions, cosmetic emulsions, cosmetic creams, cosmetic gels, serums, packs; various preparations for suppressing scalp odor (scalp care agents, etc.), body odor Deodorant products such as various preparations for suppressing bad breath (antiperspirant sprays, deodorant sheets, deodorant creams, deodorant sticks, etc.) and preparations for suppressing bad breath (mouthwash, toothpaste, masks with halitosis prevention effect, etc.); Inorganic Salt-based, cooling-based, carbon dioxide-based, skin care-based, enzyme-based, herbal medicine-based bath additives; Suntan products, sunscreen products, and other suntan cosmetics; Facial cleansers such as face soaps and face creams, and body soaps. Health and hygiene detergents such as body soap, laundry soap, laundry detergent, disinfectant detergent, deodorant detergent, fabric softener, kitchen detergent, and cleaning detergent; Health and hygiene materials such as tissue paper and toilet paper; Indoors Examples include deodorizers for suppressing various unpleasant odors such as space odors, car interiors, and feces and urine odors; air fresheners such as room fragrances; and the like.

Particularly preferred examples of cosmetics include perfumes such as eau de cologne, eau de toilette, eau de parfum, and parfum; hair care products such as shampoo, conditioner, and hair conditioners (hair cream, pomade, etc.); foundation, lipstick, lip balm, lip gloss, and makeup. Cosmetics such as water, cosmetic emulsions, cosmetic creams, cosmetic gels, serums, packs, etc. Various preparations for suppressing scalp odor (scalp care agents, etc.), various preparations for suppressing body odor (antiperspirant) Deodorant products such as sprays, deodorant sheets, deodorant creams, deodorant sticks, etc.), preparations for suppressing bad breath (mouthwash, toothpaste, masks with anti-halitosis effects, etc.); inorganic salt-based, cooling-based, carbon dioxide-based , skin care products, enzyme-based products, herbal medicine products, and other bath additives; suntan products, sunscreen products, and other sunscreen products; facial cleansers such as face soaps and face creams, body soaps, body soaps, laundry soaps, and laundry products. Health and hygiene detergents such as household detergents, disinfectant detergents, deodorizing detergents, fabric softeners, kitchen detergents, and cleaning detergents; health and hygiene materials such as tissue paper and toilet paper; spatial odors such as indoors and cars, and feces and urine odors Examples include, but are not limited to, deodorizing agents for suppressing various unpleasant odors; air fresheners such as room fragrances; and the like.

The concentration of the compound in various consumer goods such as food and beverages, cosmetics, health and hygiene products, etc. to which the yuzu flavoring composition of the present invention has been added is arbitrarily determined depending on the flavor of the consumer goods and the degree of desired effect. can. For example, a range of 1 ppt to 100 ppm can be exemplified.

More specifically, the inventors have confirmed that yuzu flavor can be imparted to various foods and beverages within a concentration range of 1 ppt to 10 ppm of the subject compound based on the total mass of the various foods and beverages. are doing. For example, if the lower limit value is 1 ppt, 10 ppt, 100 ppt, 1 ppb, 10 ppb, 100 ppb, or 1 ppm, and the upper limit value is 10 ppm, 1 ppm, 100 ppb, 10 ppb, 1 ppb, 100 ppt, or 10 ppt, these lower limit values and upper limit values However, the concentration ranges are not limited to these ranges. Preferred specific examples of the concentration range include 1 ppb to 1 ppm, 10 ppb to 1 ppm, and 1 ppb to 100 ppb. Although it depends on the flavor characteristics of the food and drink to which the yuzu flavor composition of the present invention is added, the processing conditions during food and drink manufacturing (temperature, pH, etc.), the temperature at the time of consumption, etc., the present compound in the food and drink may When the concentration is within the range of 1 ppt to 10 ppm, the flavor of the compound itself can be imparted to the food or drink without being excessively pronounced. For example, for beverages, the range is 100 ppt to 1 ppm, preferably 1 ppb to 100 ppb, and for confectionery, it is 1 ppb to 10 ppm, preferably 10 ppb to 1 ppm. Further, the concentration of the compound of the present invention relative to the total mass of the food/beverage product may be lower than the lower limit or higher than the upper limit depending on the desired flavor imparting effect.

Regarding cosmetics and health and hygiene products, the inventors have confirmed that yuzu flavor can be imparted to various cosmetics at a concentration of the compound in the range of 10 ppb to 100 ppm based on the total mass of the cosmetics. . More specifically, the lower limit value may be any one of 10 ppb, 100 ppb, 1 ppm, or 10 ppm, and the upper limit value may be any one of 100 ppm, 10 ppm, 1 ppm, or 100 ppb, and the range may be any combination of these lower limit values and upper limit values. However, it is not limited to these. Preferred specific examples of concentration ranges include, but are not limited to, 10 ppb to 10 ppm, 100 ppb to 10 ppm, and 10 ppb to 1 ppm. It should be noted that, although it depends on the type and fragrance of the cosmetics to which it is added, when the concentration of the Compound in the cosmetics is 10 ppb to 100 ppm, the fragrance of the compound itself does not stand out excessively, and the fragrance to which it is added. A yuzu flavor can be imparted to cosmetics or health and hygiene products. For example, depending on the type of the present compound, the concentration relative to the total mass of the cosmetics or health and hygiene product may be adjusted within the range of 10 ppb to 100 ppm. Furthermore, the concentration of the present compound relative to the total mass of the cosmetic or health and hygiene product may be lower than the lower limit or higher than the upper limit depending on the desired flavor imparting effect. The concentration exemplified in this paragraph is preferably the total concentration when multiple compounds of the present invention are added.

Hereinafter, the present invention will be explained in more detail with reference to Examples. Note that the present invention is not limited to these.

[Example 1] Production example of yuzu flavoring composition The present compounds include ethyl cinnamate, methyl cinnamate, cinnamic acid, methyl 3-phenylpropionate, ethyl 3-phenylpropionate, 3-phenylpropionic acid, and phenyl acetic acid. , and ethyl phenylacetate, and dissolve each compound in 95% ethanol to prepare an ethanol solution of the compound of the present invention at an arbitrary concentration, and as shown in Table 1 below, an embodiment of the present invention is prepared. (Products 1-1 to 1-8 of the present invention).

On the other hand, commercially available yuzu essential oil was prepared.

Here, each of the present invention products 1-1 to 1-8 is added to the commercially available yuzu essential oil so that the final concentration of the present compound is 100 ppt, 1 ppm, or 1%, and according to one embodiment of the present invention. Such yuzu flavoring compositions were prepared (Products 1-9 to 1-32 of the present invention), and their aromas were sensory evaluated by 12 well-trained panelists with 10 years or more of experience. In the sensory evaluation, the basic blended fragrance composition was used as Comparative Product 1, and the flavor of Invention Products 1-9 to 1-32 was scored according to the following criteria, and aroma characteristics that were felt to be different from Comparative Product 1 were listed. I let it happen. Here, the term "natural" refers to the feeling of having a slightly floral and refreshing aroma unique to yuzu, as if the entire yuzu fruit had been squeezed.
(Standards) Regarding the natural feeling of yuzu compared to the comparison product: “Significantly increased” = 4 points “Increased” = 3 points “Slightly increased” = 2 points “No increase was felt” = 1 point Table 2 shows the average scores and representative comments of the 12 panelists.

As shown in Table 2, the present invention products 1-9 to 1-32 to which the present invention products 1-1 to 1-8 were added all have a fresh and natural aroma reminiscent of freshly squeezed yuzu fruit. Indicated. Among them, those containing inventive products 1-1, 1-3, and 1-7 had high scores for natural feel.

Any of the products 1-9 to 1-32 of the present invention can be added to other flavoring compositions and various consumer goods such as food and beverages and cosmetics to impart yuzu flavor to these.

[Example 2] Example of adding yuzu flavor to consumer goods (1)
Commercially available yuzu juice (less than 10% fruit juice, Bx 9.0°, pH 3.4, acidity 0.2% asC.A) was prepared. Then, the products of the present invention 1-1 to 1-8 prepared in Example 1 were added to the commercially available products so that the final concentration of the compound in the drink was 1 ppt, 10 ppb, and 1 ppm. Yuzu juices according to the embodiments were obtained (products of the present invention 2-1 to 2-24).

The flavor of each of the obtained products of the present invention was sensory evaluated by 10 well-trained panelists with over 10 years of experience. In the sensory evaluation, commercially available yuzu juice was used as Comparative Product 2, and the participants were asked to rate the flavor of the beverages of the present invention and the comparative product using the following criteria, and to freely comment on the flavor that they felt was different from Comparative Product 2.
(Standards) Regarding the natural feeling of yuzu compared to the comparison product: “Significantly increased” = 4 points “Increased” = 3 points “Slightly increased” = 2 points “No increase was felt” = 1 point Table 3 shows the average scores and representative comments of the 10 panelists. In the comments, turbidity refers to the feeling of a dark fruit juice obtained by hand-squeezing the fruit, which is also cloudy with insoluble matter such as fibers, and fibrous feeling refers to the feeling of dark fruit juice obtained by hand-squeezing the fruit. It means a sensation that includes a flavor.

As shown in Table 3, it was confirmed that by adding the products 1-1 to 1-8 of the present invention containing the compound of the present invention as an active ingredient, a good yuzu flavor could be imparted to the target.

[Example 3] Example of adding yuzu flavor to consumer goods (2)
Materials having the following formulation were prepared, 50 g of water was added to 60 g of gelatin, and after swelling, the gelatin solution was prepared by heating and dissolving at about 60°C. On the other hand, a mixture of 400 g of granulated sugar, 400 g of starch syrup, and 200 g of water was heated and dissolved, and the mixture was boiled down to 110°C. After that, when the temperature reached about 100°C, the above gelatin solution was added and mixed, and then the concentrated yuzu fruit juice and citric acid were mixed, and each of the products of the present invention 1-1 to 1-8 was added to the final product. A gummy candy composition was prepared by adding it to a concentration of 500 ppb. Then, it was filled into a starch mold, dried, and demolded to obtain gummy candies according to one embodiment of the product of the present invention (products of the present invention 3-1 to 3-8). Note that in this specification, gummy candy may also be referred to as gummy.
(Composition for gummy candy)
Ingredients Parts by weight Granulated sugar 400
Starch syrup 400
water 200
gelatin 60
water 50
Yuzu juice 10.5
citric acid 10
In addition, gummy candies of comparative product 3 were obtained in the same manner as inventive products 3-1 to 3-8 except that none of the inventive products 1-1 to 1-8 were added.

Then, the flavor of the obtained gummy candy of the present invention was sensory evaluated by 10 well-trained panelists with more than 10 years of experience. In the sensory evaluation, the flavor of the gummy candy of the present invention was compared with the gummy candy of Comparative Product 3 (which did not contain any of the products 1-1 to 1-8 of the present invention), and was scored using the following criteria. Participants were asked to freely comment on the flavor that they felt was different from the comparison product.
(Standards) Regarding the natural feeling of yuzu compared to the comparison product: “Significantly increased” = 4 points “Increased” = 3 points “Slightly increased” = 2 points “No increase was felt” = 1 point Table 4 shows the average scores and representative comments of the 10 panelists.

As shown in Table 4, all of the products of the present invention have a stronger yuzu flavor than Comparative Product 3, which uses only commercially available yuzu juice, and the yuzu flavor imparting effect of the yuzu flavor imparting composition of the present invention is confirmed.

In addition, gummy candies were prepared in the same manner as inventive products 3-9 to 3-16 except that the concentration was changed from 500 ppb to 10 ppm, and comparative products were prepared in the same manner as inventive products 3-1 to 3-8. When a sensory evaluation was performed on the flavor compared to 3, all panelists evaluated that even at a concentration of 10 ppm, it imparted a yuzu flavor, and commented that it felt juicy like freshly squeezed yuzu fruit juice. Also, compared to the case of 500 ppb, comments were made that the fibrous flavor (fibrous feel), turbidity, and sweetness were emphasized, and a rich fruit juice feeling was felt. Thus, it was confirmed that a relatively high concentration may be preferable depending on the target of addition.

[Example 4] Example of adding yuzu flavor to consumer goods (3)
To prepare a jelly, the ingredients of the following formulation were thoroughly mixed, and each of the products 1-1 to 1-8 of the present invention prepared in Example 1 was added to the final concentration of 100 ppb to prepare a composition for jelly. Yuzu-flavored jelly was prepared according to a conventional method to obtain jelly according to one embodiment of the present invention (products of the present invention 4-1 to 4-8).

On the other hand, yuzu-flavored jelly was prepared in the same manner as inventive products 4-1 to 4-8 except that none of the inventive products 1-1 to 1-8 were added (comparative product 4).
(Composition for jelly)
Ingredients Parts by weight Granulated sugar 60
Sorbitol 12
Yuzu juice 25
Agar 1
Citric acid (crystal) 0.3
Coloring agent 0.03
The total amount was adjusted to 100 with water, and the flavor of the obtained jelly of the present invention products 4-1 to 4-8 was sensory evaluated by 10 well-trained panelists with more than 10 years of experience. In the sensory evaluation, participants were asked to rate the flavor of the jelly of the present invention compared to Comparative Product 4 using the following criteria, and were allowed to freely comment on the flavor that they felt was different from the comparison product.
(Standard) Regarding the natural feeling of yuzu compared to the comparison product, “Significantly increased” = 4 points “Increased” = 3 points “Slightly increased” = 2 points “No increase was felt” = 1 point Table 5 shows the average scores and representative comments of the 10 panelists.

As shown in Table 5, all of the products of the present invention have a stronger yuzu flavor than Comparative Product 4, which uses a flavor composition that does not contain the compound of the present invention. The effect of the application was confirmed.

In addition, jelly was prepared in the same manner except that the concentration was changed from 100 ppb to 1 ppm (products 4-9 to 4-16 of the present invention), and comparative product 4 was prepared in the same manner as products 4-1 to 4-8 of the present invention. When a sensory evaluation was performed on the flavor compared to the 1 ppm concentration, all panelists evaluated that the yuzu flavor was imparted, and commented that it felt juicy like freshly squeezed yuzu fruit juice. They also commented that compared to the case of 100 ppb, the texture, turbidity, and sweetness were emphasized, and a rich fruit juice feeling was felt. Thus, it was confirmed that a relatively high concentration may be preferable depending on the target of addition.

[Example 5] Example of adding yuzu flavor to consumer goods (4)
The food and drink products shown below were prepared, and each of the products of the present invention 1-1 to 1-8 prepared in Example 1 was added thereto so that the final concentration of the compound of the present invention was 10 ppb. Food and drink products according to the embodiments (products of the present invention 5-1 to 5-40) were obtained.
・Food and drink 1: Yuzu-flavored carbonated drink (Summary of ingredients: Yuzu juice, sugar, acidulant, Bx10°, pH 3.6, acidity 0.12% asC.A, gas pressure 0.20MPa)
・Food and drink 2: Yuzu flavored chuhai (Summary of ingredients, etc.: Yuzu juice, vodka, sugar, acidulant, alcohol content 5%, Bx6°, pH 3.5, acidity 0.30% asC.A, gas pressure 0.20MPa )
・Food and drink 3: Yuzu-flavored sports drink (Summary of ingredients: Yuzu juice, sugar, salt, acidulant, sweetener, Bx3°, pH 3.5, acidity 0.15% asC.A)
・Food and drink 4: Yuzu flavored functional drink (Summary of ingredients: Yuzu juice, sugar, acidulant, vitamins, Bx5°, pH 3.5, acidity 0.40% asC.A)
・Food and drink 5: Yuzu flavored protein drink (Summary of ingredients: protein content 15g/1 serving, yuzu juice)
Then, sensory evaluation was performed by 10 well-trained panelists with 10 years or more of experience using the prepared food and beverages 1 to 5 as comparative products 5-1 to 5-5, respectively. In the sensory evaluation, participants were asked to rate the flavor of the product of the present invention compared to the comparative product using the following criteria, and also to list the changes in flavor that they felt were obtained by the addition.
(Standard) Juicy taste of yuzu compared to comparison product: “Significantly increased” = 4 points “Increased” = 3 points “Slightly increased” = 2 points “No increase was felt” = 1 point Table 6 shows the average scores and representative comments of the 10 panelists. In the comments, if there is no mention of "reduced", it means that it has been added.

As shown in Table 6, it was confirmed that by adding the yuzu flavor imparting composition of the present invention, the yuzu flavor could be imparted to the object to be added and the yuzu flavor could be improved. Furthermore, the effect of reducing the off-taste perceived by each comparative product was also confirmed.

[Example 6] Example of adding yuzu flavor to consumer goods (5)
A commercially available yuzu jam is prepared, and each of the products 1-1 to 1-8 of the present invention is added thereto at a concentration of 200 ppb based on the total amount of the commercially available product. Jams were obtained (products of the present invention 6-1 to 6-8).

Then, using commercially available yuzu jam as comparison product 6, sensory evaluation was performed by five well-trained panelists with 7 years or more of experience on the flavor of products 6-1 to 6-8 of the present invention compared to comparison product 6. . As a result, all five panelists agreed that the product of the present invention had a stronger refreshing sourness and sweet flavor characteristic of yuzu juice compared to comparative product 6, and that it had a strong flavor similar to the turbidity of fibers obtained by squeezing yuzu fruit. They felt that the fruit juice had a rich and sweet taste, and evaluated that it felt like the amount of fruit pulp or fruit juice used had increased.

[Example 7] Example of adding yuzu flavor to consumer goods (6)
To prepare a sherbet, the ingredients of the following formulation were thoroughly mixed to prepare a sherbet composition, and each of the products 1-1 to 1-8 of the present invention prepared in Example 1 was added thereto to a final concentration of 50 ppb. A yuzu-flavored sherbet was prepared according to a conventional method to obtain a sherbet according to an embodiment of the present invention (products of the present invention 7-1 to 7-8).

On the other hand, sherbet compositions were prepared in the same manner as inventive products 7-1 to 7-8, except that the present compound was not added, and yuzu flavored sherbet was prepared according to a conventional method (comparative product 7).
(Composition for sherbet)
Ingredients Mass parts sugar 10
Starch syrup (75%) 6
Fructose glucose liquid sugar (75%) 5
Citric acid (crystal) 0.1
Yuzu juice 50
The total amount was adjusted to 100 with water, and the flavor of the invention products 7-1 to 7-8 compared with comparison product 7 was sensory evaluated by seven well-trained panelists with more than 10 years of experience. . As a result, all seven panelists agreed that products of the present invention 7-1 to 7-8 all had a stronger refreshing sourness and sweet flavor characteristic of yuzu juice compared to comparative product 7, and that A thick fruit juice feeling like the cloudy fibers obtained by squeezing was felt, and it was evaluated that it felt like the amount of fruit juice or fruit juice used had increased.

[Example 8] Example of adding yuzu flavor to consumer goods (7)
I prepared a commercially available yuzu scented soap. Then, a soap solution was prepared by dissolving 10 g of soap in about 900 mL of hot water at about 39° C., and about 100 mL each was dispensed into plastic containers to prepare nine plastic containers containing soap solution. Then, each of the present invention products 1-1 to 1-8 was added to each of the 8 soap liquid containers so that the concentration of the present compound was 1 ppm with respect to the total amount of the soap liquid, and the present invention Soap liquids according to one embodiment of (present invention products 8-1 to 8-8) were obtained. Then, a sensory evaluation of the scent felt from the soap liquid was performed at a position approximately 30 cm away from the plastic container. In the sensory evaluation, the fragrance of products 8-1 to 8-8 of the present invention compared to comparison product 8 was also evaluated using the soap liquid in the remaining plastic container to which the compound of the present invention was not added as comparison product 8. Sensory evaluation was conducted by five trained panelists with seven or more years of experience.

As a result, all five panelists agreed that the product of the present invention had a stronger refreshing sourness and sweet aroma with less astringency, which is characteristic of yuzu juice, compared to comparison product 8, and when the yuzu fruit was squeezed. Commented that it had a scent that made it feel as if it were fresh, and that the scent lasted for a long time.

[Example 9] Examples of other compounds that can be used in the yuzu flavoring composition The following are examples of compounds that can enhance the yuzu flavoring effect of the yuzu flavoring composition of the present invention when used in combination with the present compound. An ethanol solution containing one of the compounds described in Group A at an arbitrary concentration was prepared. In Example 2, 10 ppb of each of the present invention products 1-1 to 1-8 were added to commercially available yuzu juice (present invention product 2-2, present invention product 2-5, present invention product 2- 8. For the present invention product 2-11, the present invention product 2-14, the present invention product 2-17, the present invention product 2-20, and the present invention product 2-23), each of the compounds of group A was added as shown in the table below. Yuzu juice according to one embodiment of the present invention was obtained by adding the ingredients to the final concentration as shown in Example 7 (products of the present invention 9-1 to 9-128).
(Group A) Acetaldehyde, hexanal, octanal, decanal, γ-terpinene, limonene, linalool, 1,3,5-undecatriene, 1,3,5,7-undecatetraene, 1,3,5,8 -Undecatetraene, 6,8,10-undecatrien-3-one, 6,8,10-undecatrien-4-ol, nerol, geraniol, thymol, methyl jasmonate

Then, the flavor of the obtained yuzu juices of the present invention (products of the present invention 9-1 to 9-128) was sensory evaluated. In the sensory evaluation, four panelists with 5 or more years of experience evaluated each of the yuzu juices to which no Group A compounds were added (inventive product 2-2, inventive product 2-5, and inventive product 2-8). , the present invention product 2-11, the present invention product 2-14, the present invention product 2-17, the present invention product 2-20, the present invention product 2-23), and the present invention product 9- to which a compound of group A was added. The natural feel of yuzu was compared with 1 to 9-128 and evaluated. As a result, all panelists evaluated that all of the products 9-1 to 9-128 of the present invention had a more natural flavor of yuzu than those without the addition of Group A compounds. -1 to 9-128, the flavor that gave a more natural feeling was an increase in at least one of the following: fruit juice (especially freshly squeezed fruit juice), fruit peel, canard, sweetness, and turbidity. It was evaluated as

Claims (10)

A yuzu flavoring composition containing one or more compounds selected from Group I below as an active ingredient.
(Group I) Ethyl cinnamate, methyl cinnamate, cinnamic acid, methyl 3-phenylpropionate, ethyl 3-phenylpropionate, 3-phenylpropionic acid, phenylacetic acid, ethyl phenylacetate A yuzu flavoring composition according to claim 1, containing said Group I compound at a concentration of 100 ppt to 1%. The yuzu flavor imparting composition according to claim 1 or 2, wherein the yuzu flavor is a yuzu flavor. The yuzu flavor imparting composition according to claim 1 or 2, wherein the yuzu fruit juice texture is that of freshly squeezed yuzu fruit juice. The yuzu flavor imparting composition according to claim 1 or 2, further comprising one or more compounds selected from Group A below.
(Group A) Acetaldehyde, hexanal, octanal, decanal, γ-terpinene, limonene, linalool, 1,3,5-undecatriene, 1,3,5,7-undecatetraene, 1,3,5,8 -Undecatetraene, 6,8,10-undecatrien-3-one, 6,8,10-undecatrien-4-ol, nerol, geraniol, thymol, methyl jasmonate The yuzu flavor-imparting composition according to claim 1 or 2, which further exhibits the effect of reducing any one or more of sweetness aftertaste, bitterness, acid irritation, and protein odor. A method for imparting yuzu flavor to a flavor imparting composition, which comprises blending the yuzu flavor imparting composition according to claim 1 with another flavor imparting composition. A method for imparting a yuzu flavor to a consumer product, the method comprising adding the yuzu flavor imparting composition according to claim 1 to the consumer product. The method for imparting yuzu flavor to a consumer product according to claim 8, wherein the addition results in a concentration of the compound in the consumer product of 1 ppt to 100 ppm. A consumer product containing the yuzu flavoring composition according to claim 1.