JP4335882B2 - Perfume composition and green tea beverage containing the perfume composition - Google Patents

Description

  The present invention relates to a fragrance composition comprising (R) -linalool and methylanthranilate, and a tea beverage containing the fragrance composition. The present invention also relates to a fragrance composition having the scent of jasmine tea.

  Today, consumers often drink green tea as a favorite beverage. Recently, the demand for flower tea represented by jasmine tea and rose tea is also increasing. Hana-cha is unique in that it enjoys the scent of the flower compared to green tea, and the scent of the flower is favored by consumers.

  Flower tea is generally produced by depositing multiple layers of green tea and flowers as raw materials and attaching the scent of the flower to the tea leaves. However, like Jasminum sambac, which is a representative of flower tea, most of the raw flowers are not cultivated in Japan, so most of the flower tea sold in Japan relies on imports. Is the current situation. Moreover, although jasmine tea drinks imported from China can be used as raw materials, a jasmine tea beverage can be produced (Japanese Patent Laid-Open No. 1-191644), but it has not been possible to easily prepare a fragrance according to consumer preference.

  On the other hand, natural absolute has been used as a fragrance for flower fragrances in cosmetics and the like. However, when it is added to foods, there is a problem in terms of safety because an extraction solvent is used.

  In view of the above circumstances, an object of the present invention is to provide a novel fragrance composition useful as a fragrance additive having flower fragrance. Moreover, it aims at providing the tea beverage containing this fragrance | flavor composition. A further object of the present invention is to provide a fragrance composition having the scent of jasmine tea.

  In order to solve the above-mentioned problems, the present inventors have intensively studied, and as a result, have found an important component from the fragrance components constituting the scent of jasmine tea, which is representative of flower tea, and have completed the present invention. That is, the present invention employs the following means.

(1) A fragrance composition comprising (R) -linalool and methylanthranilate as active ingredients.
(2) A fragrance composition comprising (R) -linalool and methylanthranilate in a ratio of 1: 5 to 3: 1.
(3) A fragrance composition comprising 10-2500 ppm of (R) -linalool and 10-2500 ppm of methylanthranilate.
(4) A tea beverage comprising the fragrance composition according to any one of (1) to (3).
(5) A fragrance composition comprising (R) -linalool, methylanthranilate, (E) -2-hexenylhexanoate, 4-hexanolide, furaneol, and 4-nonanolide as active ingredients.

  The perfume composition of the present invention containing (R)-(−)-linalool and methylanthranilate can impart a floral incense to foods, cosmetics and the like. Moreover, the tea beverage which has a flower-like fragrance can be manufactured by adding the fragrance | flavor composition of this invention to a tea beverage. Furthermore, the fragrance composition of the present invention containing six kinds of components such as (R)-(-)-linalool and methylanthranilate reproduces the scent of jasmine tea, and gives and enhances the fragrance. It is useful.

  Hereinafter, the fragrance composition of the present invention and the tea beverage containing the fragrance composition will be described. In addition, the following description is for demonstrating this invention, Comprising: This invention is not limited.

[Perfume composition]
The present invention provides a perfume composition comprising (R) -linalool and methylanthranilate as active ingredients.

The structures of (R) -linalool and methylanthranilate are shown below.

  (R) -linalool can be obtained by isolation from bonito oil, and its fragrance is expressed as Strong, green floral note. On the other hand, methyl anthranilate is used as a blended fragrance material, and its aroma is expressed as Oily, heavy green note. Each of these components does not have a flower-like scent alone, but by mixing each component, a synergistic effect appears and it has a flower-like scent. This was newly found in the present invention, and the present invention was completed.

  The present inventors have found that (R) -linalool and methylanthranilate are components having a high contribution to fragrance in jasmine tea, and focused on these components. In particular, regarding linalool, it was newly found that the R form, not the S form, contributed to the aroma of jasmine tea (see Examples 2 to 4 described later).

  The fragrance contribution is the fragrance concentrate prepared by the resin adsorption method, which is diluted with a solvent in sequence and injected into gas chromatography to perform a sniffing operation. Refers to dilution factor (see Example 2).

  (R) -linalool and methyl anthranilate are components found in jasmine tea, but have not been reported to have a high fragrance contribution in the scent of jasmine tea, and as flower-like fragrance additives It has never been studied.

  These two types of components can be prepared according to known methods. For (R) -linalool, separation of the R form and the S form can be performed according to the method described in Example 3 described later.

  Each of the prepared components is diluted and mixed so as to have a desired fragrance to prepare the fragrance composition of the present invention. As a solvent used for dilution, a solvent that does not affect the fragrance, such as propylene glycol and glycerin, can be used.

  The mixing ratio and final concentration of each component can be appropriately set so as to have a desired aroma. As described in Example 5 below, the mixing ratio (volume ratio) of (R) -linalool and methylanthranilate is preferably (R) -linalool: methylanthranilate = 1: 5 to 3: 1. 1: 3 to 1: 1 is more preferable.

  Moreover, 10-2500 ppm is preferable and, as for the density | concentration of each component before preparing a fragrance | flavor composition by mixing (R)-linalool and methylanthranilate, 100-1000 ppm is more preferable.

  Therefore, preferably, 100 to 1000 ppm of (R) -linalool and 100 to 1000 ppm of methylanthranilate have a mixing ratio of (R) -linalool: methylanthranilate = 1: 3 to 1: 1, respectively. To mix.

  In addition, when the prepared fragrance | flavor composition is added to a drink etc. and is further diluted finally, a fragrance | flavor composition will be prepared by the part which is high by that amount.

  In addition, the fragrance | flavor composition of this invention may further contain the other component, unless the aroma is impaired. For example, the compound shown in FIG. 5 identified in the present invention as an aroma component of jasmine tea may be included as appropriate.

  The fragrance composition of the present invention has a flower-like fragrance as described in the sensory evaluation results of Example 5. Therefore, it can be used as a flower-like scent enhancer as a flower-like scent additive.

  The fragrance composition of the present invention can be contained in, for example, a tea beverage. The tea beverage to be contained is not particularly limited, and a tea extract obtained by extracting tea leaves such as green tea, black tea and oolong tea with hot water, hot water or cold water by a conventional method, and a tea flavor component are appropriately prepared. Any tea beverage such as a blended beverage having the flavor of tea obtained by this method can be used.

  In addition, the fragrance composition of the present invention can be added to any product, food / beverage product, cosmetic product, health / hygiene / pharmaceutical product to which fragrance is desired.

  Furthermore, the present invention provides a perfume composition containing (R) -linalool, methylanthranilate, (E) -2-hexenylhexanoate, 4-hexanolide, furaneol, and 4-nonanolide as active ingredients.

The structures of these six components are shown below.

  The present inventors have found in the present invention that the scent of jasmine tea can be reproduced by using these six components. The details are as demonstrated in Example 4 described later.

  In addition, about the preparation method of the fragrance | flavor composition of this invention containing these 6 components, the usage method, etc., as long as there is no special description, it is the same as that of the description of the fragrance | flavor composition containing the above-mentioned 2 components.

  These six types of components can be prepared according to known methods.

  In the fragrance composition of the present invention, the concentration and mixing ratio of these six kinds of components can be appropriately set so as to have a desired fragrance. In the fragrance composition of the present invention, these six types of components follow, for example, the aroma analysis result of the jasmine tea extract (that is, the concentration and mixing ratio of the six types of components in the jasmine tea extract (see Table 6)). Can be mixed. For example, the reconstitution liquid R described in Table 1 may be mixed.

  In the fragrance composition of the present invention, the concentration and mixing ratio of these six components may be modified by appropriately increasing or decreasing each based on the fragrance analysis result of the jasmine tea extract (Examples described later). 6). For example, a mixed solution (A) containing 2460 ppm (R) -linalool and 2880 ppm methylanthranilate, 40 ppm (E) -2-hexenylhexanoate, 154 ppm furaneol, 106 ppm 4-hexanolide, 10 ppm A perfume composition may be prepared by mixing the mixed solution (B) containing 4-nonanolide at an arbitrary ratio of 1: 3 to 3: 1, preferably 1: 2 to 2: 1. Alternatively, a mixture of the mixed solution (A) and the mixed solution (B) at a ratio of 1: 1 is diluted with an arbitrary dilution factor of 1 to 20 times (preferably 1 to 10 times) to obtain a fragrance composition. May be prepared. Conversely, a mixture of the mixed solution (A) and the mixed solution (B) in a ratio of 1: 1 may be prepared into a concentrated solution up to a maximum of 5 times concentration (preferably a maximum of 2 times concentration).

  The fragrance composition containing these six components can reproduce the scent of jasmine tea with the six components, so it can be added to any product as a scent additive for jasmine tea or as a scent reinforcing agent for jasmine tea. Can do.

  Arbitrary products are not limited as long as they are products that want to add or enhance the scent of jasmine tea, and include foods and drinks including tea drinks, cosmetics, health / hygiene / pharmaceuticals.

  In addition, the fragrance | flavor composition of this invention which can provide the scent of jasmine tea may further contain the other component, unless the aroma is impaired. For example, the compound shown in FIG. 5 identified in the present invention as an aroma component of jasmine tea may be included as appropriate.

[Tea drink containing the fragrance composition]
As an example of the product to which the above-mentioned fragrance composition is added, there is a tea beverage imparted with the fragrance. The amount of the aforementioned fragrance composition contained in the tea beverage can be appropriately set so as to have a desired aroma.

For example, a perfume composition (propylene glycol solution) containing 3.33 (v / v)% (R) -linalool and 6.67 (v / v)% methylanthranilate is 0.4 × 10 ⁻³ to 10 It is added to the tea beverage at ^x10-3 wt%, preferably 1 ^x10-3 to 4 ^x10-3 wt%. This has the desired aroma, including 0.133 to 3.33 ppm, preferably 0.333 to 1.33 ppm (R) -linalool, and 0.267 to 6.67 ppm, preferably 0.667 to 2.67 ppm methyl anthranilate as a final concentration. A tea beverage can be obtained (see Example 7 below).

  As the tea beverage, any tea beverage to which aroma is desired can be used. For example, a tea extract obtained by extracting tea leaves such as green tea, black tea, oolong tea with hot water, hot water, or cold water by a conventional method. A blended beverage having a tea flavor obtained by appropriately blending the tea flavor components is used.

  In addition, you may adjust a fragrance suitably according to liking by adjusting the mixing ratio of each component, or adding arbitrary components other than an active ingredient.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

Example 1: Analysis of aroma components of jasmine tea Materials The following (1) to (3) were used as materials.
(1) Jasmine tea
(2) (1) Jasmine tea raw material green tea
(3) Camellia flowers separated from jasmine tea from (1)

  (1) Jasmine tea was produced in September 2000 in Fujian Province, China. The raw green tea of (2) is a green tea for raw material before the flavoring process. The flower of (3) camellia flower was obtained by fractionating what was contained in jasmine tea of (1) about 1%.

  In the following description, the materials (1) to (3) are sequentially referred to as “jasmine tea”, “raw green tea”, and “blossom”.

2. Analysis Sample Preparation Samples for analysis of aroma components were prepared as outlined in FIG.

  For jasmine tea and raw green tea, extraction was performed by adding 1 mg of ethyl decanoate as an internal standard to 50 g of the material and immersing in 1 L of boiling water for 3 minutes. Thereafter, the mixture was immediately filtered through a nylon filter cloth, centrifuged, and the supernatant liquid was passed through a column packed with Porapak Q to adsorb the aromatic component. After removing the water-soluble component, the aromatic component was desorbed with pentane: diethyl ether = 4: 6, dehydrated and concentrated to obtain an aromatic concentrate.

  On the other hand, with regard to spikelets, 0.2 g of the material was extracted with 40 mL of ether overnight at room temperature. The extract was dehydrated and concentrated to obtain an aroma concentrate in the same manner.

3. Analysis by Gas Chromatography Each aroma concentrate obtained was analyzed by gas chromatography under the following conditions.
Column: DB-WAX (60 m × 0.25 mm id)
Column temperature: 60 (4 min) → 3 ° C. → 180 ° C.

  The result is shown in FIG.

  For jasmine tea, in addition to benzyl alcohol, benzyl acetate, linalool, and mussole-like scented anthanilate (methyl anthranilate) (z) -3-hexenol ((z) -3-hexenol) and indole were the main components.

  For the raw green tea, the peak area of the main components relative to the internal standard was 1/16 of jasmine tea as a whole. In terms of components, 2-phenylethanol, β-ionone, and acetyl pyrrole, which are not the main components of jasmine tea, were detected as the main components.

  In addition to the main components of jasmine tea (linalool, benzyl alcohol, and methylanthranilate), the (z) -3-hexenyl benzoate is detected as the main component of jademine tea. It was.

  From these results, it was inferred that the aroma component of jasmine tea was not only added with the aroma component of flower to green tea, but also some aroma change occurred in the production process.

Example 2: Analysis of fragrance contribution of each component Next, the fragrance contribution of each component of the fragrance concentrate derived from jasmine tea prepared in Example 1 was examined.

Gas chromatography (GC) analysis was performed under the following conditions.
Column: DB-WAX (60 m × 0.53 mm id)
Column temperature: 60 (4 min) → 3 ° C. → 180 ° C.

  Sniffing was performed at the GC outlet, and an aromagram was obtained by AEDA (Aroma Extract Dilution Analysis) method.

  The result is shown in FIG. The upper figure shows the gas chromatogram and the lower figure shows the aromagram. In the aromagram, the horizontal axis represents the retention time, and the vertical axis represents the dilution factor of the sample as a Flavor dilution factor (FD factor). Those with an FD factor of 7 indicate that the smell was felt by GC sniffing even when the fragrance concentrate was diluted to the power of 4.

  From the aromagram, four peaks with very strong FD factors were obtained. As shown in the figure, these peaks were a linalool peak, a methylanthranilate peak, a peak with a green note, and a peak with a sweet note. About the peak with green note and the peak with sweet note, since many compounds overlapped and the identification was difficult, identification was tried by fractionating a fragrance | flavor concentrate.

  As shown in FIG. 4, the aroma concentrate derived from jasmine tea prepared in Example 1 was fractionated.

  That is, 110 mg of jasmine tea fragrance concentrate was separated by silica gel column chromatography into a pentane fraction and 4 fractions of pentane: ether = 1: 1. The peak with green note and the peak with sweet note eluted in the third fraction (Fr.3). GC-MS analysis of this fraction revealed that (E) -2-hexenyl hexanoate, 4-hexanolide, furaneol, and 4-nonanolide, respectively. It was found to be a mixture of (4-nonanolide).

  The compounds that contribute to the aroma characteristics of jasmine tea are summarized in FIG. Six compounds (linalool, methylanthranilate, (E) -2-hexenylhexanoate, 4-hexanolide, furaneol, 4-nonanolide) were identified as compounds having a high contribution of FD factor 7 or higher.

  As shown in Fig. 5, linalool oxides, linear and aromatic alcohols and their esters, eugenol, jasmine lactone, nitrogen-containing compounds, etc., have been identified as compounds with small FD factors. It was.

  Among these compounds, linalool having a high FD factor and a characteristic aroma, and methyl anthranilate expressed as having a muscat-like aroma were considered to be important as aroma components of jasmine tea.

Example 3: Structural analysis of linalool contained in jasmine tea Since linalool has R, S optical isomerism derived from an asymmetric carbon atom, optical separation was performed by GC using a β-cyclodextrin column. The GC conditions are as follows.
Column: CP-cyclodextrin-B-236-M-19 (50m x 0.25 id)
Column temperature: 95 ° C

  The result is shown in FIG. Authentic racemic standard (manufactured by Wako Pure Chemical Industries, Ltd.) showed sufficient separation. As a result of confirmation by Cochromato and GC-MS, it was found that the linalool of jasmine tea contained a large amount of R isomers at a ratio of 90.8% R, 9.2% S, and e.e. 81.6%. That is, it was found that jasmine tea produced using camellia has many R-forms for the first time in the present invention.

Example 4: Evaluation of influence on fragrance formation due to difference in structure of linalool What kind of influence is exerted on fragrance formation of jasmine tea depending on whether linalool is R-(-)-linalool or S-(+)-linalool. Sensory evaluation was performed using a model system. FIG. 7 shows an outline of the sensory evaluation method.

  As panelists, 15 women aged 21 to 31 years without olfactory abnormalities were employed. As evaluation items, we adopted seven items (sweet, astringent, refreshing, woody scent, gentle, expansive, flower-like) that gained the consensus of all panelists through group discussions.

  As the evaluation method, a horizontal straight line having a length of 15 cm was used, the evaluation terms were shown as sweet and not sweet at both ends, and separate straight lines were prepared for each of the seven evaluation terms. Sample presentation and evaluation terms were random. Each sample was marked on a straight line, analyzed, and tested by tukey's multiple comparison test.

  As the sample, (1) Reconstructed liquid R, (2) Reconstructed liquid S, and (3) Jasmine tea leachate (extracted liquid) shown in FIG. 8 were used. “◯” in the table of FIG. 8 indicates that the component is included. (1) Restructuring liquid R and (2) Restructuring liquid S are aqueous solutions using authentic samples, to which R-(-)-linalool or S-(+)-linalool is added, respectively. Except for linalool, components having an FD factor of 7 or more were similarly added for evaluation. (3) Jasmine tea leachate was used as a control.

  (3) The jasmine tea leaching solution is obtained by leaching 2 g of jasmine tea leaves with 150 mL of distilled water. The concentration of each component contained in the jasmine tea leachate was analyzed, and (1) Reconstruction liquid R and (2) Reconstruction liquid S were prepared according to this concentration. That is, (1 restructuring liquid R and (2) restructuring liquid S were prepared so as to contain each component at the concentration shown in the following table. Each component (Authentic sample) was dissolved in propylene glycol and then distilled water. As for S-(+)-linalool, if the content in jasmine tea leachate was set to 123 ppm, the fragrance was too strong to be evaluated, so 70 ppm by sensory evaluation using a panelist. And R-(-)-linalool and scent strength were made equal.

  Each sample was put into a glass screw bottle with 50 mL each, and 20 mL was put on it, yellow cellophane was attached to cover the difference in color, and the temperature was assumed to be tea that was cooled and served at 10 ° C. .

  The evaluation results of each sample are shown in FIG. For each of the seven evaluation terms, the reconstituted liquid R showed a radar chart very similar to the control jasmine tea leachate. On the other hand, the reconstitution liquid S was significantly different in terms of 'sweet', 'astringent', 'scented wood' and 'gentle' with a risk factor of 0.05% or less. In addition, regarding “flower-like”, the reconstitution liquid S was found to be different from jasmine tea.

  From the above results, it was shown that the structure of linalool plays a very important role for the overall aroma of jasmine tea. In addition, an aqueous solution composed of components having an FD factor of 7 or more (R-(-)-linalool, methylanthranilate, (E) -2-hexenylhexanoate, furaneol, 4-hexanolide, 4-nonanolide) is jasmine tea. It was shown that the same scent can be reconstructed.

Example 5: Mixing ratio and optimum concentration of (R) -linalool and methylanthranilate From Examples 1-4, (R)-(-)-linalool and methylanthranilate constitute the aroma of jasmine tea. It was shown to be the most important above. In addition, it became clear that mixing the two components changed the quality of the scent, resulting in a flower-like scent.

  Therefore, the mixing ratio and the optimum concentration of both components where the flower-like scent is felt to be the most desirable sensorily were examined.

1. mixing ratio
(R)-(-)-linalool and methylanthranilate were each diluted with propylene glycol to 100,000 ppm, and further adjusted to 1000 ppm with distilled water. They were prepared according to the following mixing ratio and subjected to sensory evaluation. The results are shown below.

  Samples Nos. 1-2 and 1-3 (i.e., (R)-(-) linalool: methyl anthranilate mixing ratio between 1: 3 and 1: 1) feel most preferred as floral incense. It was. However, when the ratio of methyl anthranilate was higher than the ratio of (R)-(-) linalool: methyl anthranilate = 1: 3, there were opinions such as weak refreshment, weak fragrance, and blue odor. Further, when the ratio of (R) -linalool is higher than the ratio of (R) -linalool: methylanthranilate = 1: 1, the citrus scent is too strong, and there is an unnatural and synthetic scent. There was opinion such as medicine. Therefore, the mixing ratio of (R) -linalool: methylanthranilate is preferably 1: 5 to 3: 1 and more preferably 1: 3 to 1: 1.

2. Optimal concentration
(R)-(-)-linalool and methylanthranilate were each diluted with propylene glycol to 100,000 ppm, and further prepared with distilled water to 10, 100, 500, 1000, 2500, and 5000 ppm. From the above experimental results regarding the mixing ratio, both components were prepared for each concentration such that (R) -linalool: methylanthranilate = 1: 2, and sensory evaluation was performed. Samples and results are shown below.

  Samples No. 2-1, No. 2-2, No, 2-3 (that is, those having a dilution concentration of 100 to 1000 ppm) felt most favorably as floral incense. However, if the concentration is lower than 100 ppm, the fragrance becomes weak, and if it is higher than 1000 ppm, the citrus scent becomes too strong and becomes a fragrance of the fragrance. Accordingly, the dilution concentration is preferably 10 to 2500 ppm, more preferably 100 to 1000 ppm.

Example 6: Mixing ratio and optimum concentration of six components capable of reproducing the scent of jasmine tea From the results of Examples 1 to 4, six compounds ((R)-(-)-linalool having high aroma contribution in jasmine tea) , Methyl anthranilate, (E) -2-hexenyl hexanoate, furaneol, 4-hexanolide, 4-nonanolide) at the concentrations shown in the table below indicate that the aroma of jasmine tea can be reproduced. It was done.

  Therefore, the mixing ratio and optimum concentration of each component most suitable for reproducing the scent of jasmine tea were examined. In this example, a mixed solution (A) of (R) -linalool and methylanthranilate and a mixed solution (B) of (E) -2-hexenylhexanoate, furaneol, 4-hexanolide, and 4-nonanolide are prepared. It examined from formulating. That is, based on the reconstruction test of the scent of jasmine tea in Example 4, mixed solutions (A) and (B) having a concentration 20 times the analysis result were prepared.

Mixed solution (A): 246 μL of (R) -linalool and 288 μL of methylanthranilate were dissolved in 1466 μL of propylene glycol, and the volume was adjusted to 100 mL with distilled water.
Mixed solution (B): (E) -2-hexenylhexanoate 40 μL, 4-hexanolide 106 μL, 4-nonanolide 10 μL dissolved in propylene glycol 844 μL, mixed with 154 mg of furaneol dissolved in distilled water and fixed to 100 mL Further, it was diluted 10 times with distilled water.

1. Mixing ratio The prepared mixed solutions (A) and (B) were prepared according to the mixing ratio described in the following table, and sensory evaluation was performed.

  From the results of the sensory test, the ratio of sample No. 3-2 to No. 3-6, that is, mixed solution (A): mixed solution (B) is between 1: 3 and 3: 1, and the scent of jasmine tea is I felt it. However, when the ratio of the mixed solution (A): mixed solution (B) was higher than the ratio of 1: 3, there was an opinion that the sweet scent was too strong, felt heavy, and uncomfortable. Moreover, when the ratio of the mixed solution (A): the mixed solution (B) is higher than the ratio of the mixed solution (A), the citrus scent is too strong, the fragrance, and the synthetic scent. There was an opinion such as. Therefore, the ratio of the mixed solution (A): the mixed solution (B) can be 1: 3 to 3: 1, preferably 1: 2 to 2: 1. In addition, fragrances other than jasmine can be prepared by mixing (R) -linalool and methylanthranilate as basic components and mixing other aroma components.

2. Optimum concentration From the result of the mixing ratio, the optimum concentration was examined by preparing the scents of each magnification concentration based on the scent prepared by mixing the mixed solution (A): mixed solution (B) ratio of 1: 1. Sample No. 4-6 was prepared by mixing the mixed solution (A) and the mixed solution (B) at a ratio of 1: 1. Sample No. 4-7 was twice the concentration of sample No. 4-6 Sample No. 4-5 has a concentration twice that of Sample No. 4-6.

  The mixed solutions (A) and (B) are as described above.

  From the result of the sensory test, sample No. 4-2 to No. 4-8, that is, the magnification concentration based on the scent prepared by mixing the mixed solution (A): mixed solution (B) at a ratio of 1: 1 is 1. It was felt as a scent of jasmine between / 20 to 5 times. However, if the concentration magnification is lower than 1/20, the scent is not felt weak, and if the concentration is higher than 5 times, the scent is too strong and uncomfortable, resulting in a synthetic fragrance. Therefore, the magnification concentration can be set to 1/20 to 5 times, preferably 1/10 to 2 times.

Example 7: Tea beverage with added fragrance composition From Examples 1-4, (R)-(-)-linalool and methyl anthranilate are the most important in constituting the scent of jasmine tea. Indicated. In addition, it became clear that mixing the two components changed the quality of the scent, resulting in a flower-like scent. Furthermore, from the results of the sensory test (Example 5), it was found that when both components were mixed at a ratio of 1: 2, the most preferable flower-like scent was felt.

  In this test, in order to study the optimum addition amount of both components most preferred as flower tea, (R) -linalool and methylanthranilate of each concentration were added to the green tea beverage at a ratio of 1: 2, and sensory evaluation was performed. .

  Samples for evaluation were prepared as follows. First, 2.5 g of Chinese green tea was extracted with 30 times (75 g) warm water (70 ° C.) for 5 minutes. The extract was roughly filtered with a colander + sieve (mesh 106 μm) and cooled to 35 ° C. or lower. Further, flannel filtration was performed, and ascorbic acid and sodium bicarbonate were added to adjust the pH to 6.0 (this is referred to as a preparation solution). (R) -linalool and methylanthranilate were added, and distilled water was added to finally prepare 500 g. This was heated to 90 ° C. or higher (hot pack), filled and rolled into a 190 g can under a nitrogen flow, and finally sterilized by heating.

  Addition of (R) -linalool and methylanthranilate is achieved by dissolving 33.3 μL of (R) -linalool and 66.7 μL of methylanthranilate in 900 μL of propylene glycol and adding 1 to 100 μL of this to 500 mL of the preparation solution. went. The blending concentrations of both components and the results of sensory evaluation are shown below.

  From the results of the sensory test, samples No. 5-2 to No. 5-6, that is, (R) -linalool is 0.133 ppm to 3.333 ppm and methyl anthranilate is preferably 0.267 ppm to 6.667 ppm as flower tea. I felt it. However, when (R) -linalool was lower than 0.133 ppm and methyl anthranilate was lower than 0.267 ppm, there were opinions that the aroma was weak and astringency was felt. In addition, when (R) -linalool is higher than 3.333 ppm and methylanthranilate is higher than 6.667 ppm, there are opinions such as too strong fragrance, fragrance, synthetic feeling, unpleasantness, other miscellaneous taste, bitterness There was also an opinion that taste balance was worsened. Therefore, the addition amount of both components is 0.133 ppm to 3.333 ppm for (R) -linalool, 0.267 ppm to 6.667 ppm for methyl anthranilate, preferably 0.333 ppm to 1.333 ppm for (R) -linalool, methyl anthranilate The rate can be in the range of 0.667 ppm to 2.667 ppm.

The figure which shows how to prepare the sample for analyzing an aroma component. The figure which shows the analysis result of an aroma component. The figure which shows the result of having analyzed the aromatic contribution of each component of jasmine tea. The figure which shows the method of fractionating the fragrance | flavor concentrate of jasmine tea. The figure which shows the compound which contributes to the aroma characteristic of jasmine tea. The figure which shows the result of having analyzed the structure of the linalool contained in jasmine tea. The figure which shows the method of sensory evaluation. The figure which shows the sample used for sensory evaluation. The figure which shows the result of sensory evaluation.

Claims (3)

  A perfume composition comprising only (R) -linalool and methylanthranilate, wherein the ratio of (R) -linalool to methylanthranilate is 1: 5 to 3: 1.   The fragrance composition according to claim 1, which is prepared by mixing 10-2500 ppm (R) -linalool and 10-2500 ppm methylanthranilate at the same concentration and mixing in the above ratio. A green tea beverage comprising the fragrance composition according to claim 1 or 2.

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