JP5095110B2 - Taste improving agent and method for improving taste - Google Patents

Description

  The present invention relates to a fragrance composition, particularly a fragrance composition having high palatability and improving palatability by continuous use.

  Conventionally, in the field of social psychology, it is known as a simple contact effect, and it is known that palatability of an object is improved by repeatedly contacting the object. More specifically, (1) contact with repeated stimuli will form a positive attitude to the stimulus, (2) favor will increase as the number of contacts increases, and (3) favor will increase. It has been reported that there are stimuli that are easy and hard to increase. Although these findings have been demonstrated in portraits (visual), melody (hearing), sweetness, bitterness (taste), etc., there are reports of scientifically verified examples of the relationship between fragrance (olfaction) and repeated stimuli That is, the knowledge that palatability improves by continuous use of fragrances has not yet been obtained.

  On the other hand, cosmetics such as makeup cosmetics and toiletry products such as shampoos are used almost every day, and it is desired to impart a scent preferred by consumers. However, regarding the flavoring of these various products, the current situation is that no study has been made on the change in scent preference when products are used continuously. And in these cosmetics and toiletry products, if it is possible to select and perfume a scent that improves palatability by continuous use, continuous purchase of the product by consumers can be expected.

  The present invention has been made in view of the problems of the prior art as described above, and an object thereof is to provide a fragrance composition having high palatability and capable of improving palatability by continuous use. .

  In view of the above-mentioned problems, as a result of intensive studies by the present inventors, the use of a specific kind of fragrance component such as allyl caproate and another specific type of fragrance ingredient in combination, particularly the first time The inventors found that a fragrance composition having high palatability during use and capable of improving palatability by continuous use was obtained, and the present invention was completed.

Palatability enhancer to improve the palatability due to repeated use of the present invention is characterized in that it contains (a) a Arirukapuroe bets and, (b) A Nburokisan or geranium oil.
In addition, the palatability improver is preferably composed of (a) allyl caproate and (b) ambroxan.
In addition, the palatability improver preferably comprises (a) allyl caproate and (b) geranium oil.

Moreover, the method for improving the palatability by repeated use of the product according to the present invention is characterized by blending the palatability improver into the product.

The palatability improver according to the present invention has a high palatability at the first use, that is, a good first impression of fragrance, and can further improve palatability by continuous use.

  Hereinafter, preferred embodiments of the present invention will be described, but the present invention is not limited thereto. In the present invention, the fragrance component means a single component (including essential oil) as a fragrance raw material, and the fragrance composition means a mixture containing two or more kinds of the fragrance components.

  The fragrance composition according to the present invention includes, as a fragrance component, (a) one or more selected from the group consisting of allyl caproate, vanillin, octyl aldehyde, nutmeg oil, and jasmine oil, and (b) galaxolide , Ambroxan, manzanate, grapefruit oil, marjoram oil, cinnamon oil, auranthiol, tomato leaf extract, spearmint oil, clove oil, chamomile oil, pepper oil, triplar, yuzu oil, bergamot oil, almore oil, strawberry extract 1 type (s) or 2 or more types chosen from the group which consists of a liquid, a geranium oil, and a lime oil, It is characterized by the above-mentioned.

  As the fragrance component of (a), allyl caproate, vanillin, octyl aldehyde, nutmeg oil, and jasmine oil can be used alone or in combination of two or more thereof. In addition, as a fragrance | flavor component of (a), an allyl caproate and jasmine oil can be used especially suitably. Moreover, in the fragrance | flavor composition concerning this invention, it is preferable to contain 0.1-50 mass% of fragrance | flavor components (a) (when 2 or more types are included, the total amount). .

  As perfume ingredients of (b), galaxolide, ambroxan, manzanate, grapefruit oil, marjoram oil, cinnamon oil, auranthiol, tomato leaf extract, spearmint oil, clove oil, chamomile oil, pepper oil, triplar, yuzu Oil, bergamot oil, armor oil, strawberry extract, geranium oil, and lime oil can be used alone or in combination of two or more thereof. In addition, especially as a fragrance | flavor component of (b), galaxolide and manzanate can be used conveniently. Moreover, in the fragrance | flavor composition concerning this invention, it is preferable to contain 0.1-30 mass% of fragrance | flavor components (b) (when 2 or more types are included, the total amount). .

  In the fragrance | flavor composition concerning this invention, in addition to the said fragrance | flavor component of (a) and (b), you may contain other fragrance | flavor components in appropriate quantity. That is, as the fragrance composition according to the present invention, the fragrance components of the above (a) and (b) and other fragrance components are mixed at an appropriate ratio, and the fragrance is adjusted so as to have a suitable fragrance. Can be used.

  In addition, even if it is the same fragrance | flavor component, taste and the impression of a fragrance may change with the fragrance | flavor density | concentration to be used. As the fragrance components (a) and (b) used in the present invention, it is preferable to adjust and use the fragrance concentration in the fragrance composition, for example, as follows. (A) Allyl caproate (0.1-30 mass%), vanillin (0.1-10 mass%), octyl aldehyde (0.05-10 mass%), nutmeg oil (0.01-10 mass%) ), Jasmine oil (0.1-20 mass%). (B) Galaxolide (0.1-20% by mass), Ambroxan (0.1-20% by mass), Manzanate (0.1-20% by mass), Grapefruit oil (0.1-50% by mass), Majorola Mu oil (0.05-10 mass%), cinnamon oil (0.01-10 mass%), auranthiol (0.01-10 mass%), tomato leaf extract (0.1-10 mass%) , Spearmint oil (0.01-40% by weight), clove oil (0.01-10% by weight), chamomile oil (0.05-10% by weight), pepper oil (0.01-10% by weight), triplar (0.01-10 mass%), yuzu oil (0.1-50 mass%), bergamot oil (0.01-10 mass%), almore oil (0.01-10 mass%), strawberry extract ( 0.1-30% by mass), geranium (0.1 to 20 mass%), lime oil (0.1 to 50 mass%).

  As described above, by blending the fragrance components (a) and (b) in the fragrance composition, the perfume composition has high initial preference and improves palatability by continuous use. Can be obtained. For this reason, the fragrance | flavor composition concerning this invention can be used as a palatability improver as it is. That is, it is possible to improve the palatability by repeated use of a product by blending the perfume composition as a palatability improver into an appropriate product.

  Further, the fragrance composition according to the present invention may be in any form as long as the fragrance component is vaporized and can be inhaled, and is not particularly limited by the form of the dosage form. Although the fragrance composition according to the present invention can be used as it is, it can be used as an aromatic cosmetic such as perfume, eau de toilette and eau de cologne by blending with a solvent such as ethyl alcohol and water. Moreover, in addition to a fragrance | flavor and a solvent, various auxiliary components can also be added to these aromatic cosmetics as needed. Moreover, the fragrance | flavor composition concerning this invention can be used as various fragrance | flavors, such as an indoor fragrance | flavor, a bath fragrance | flavor, a vehicle fragrance | flavor, by mix | blending with a solvent and various shaping agents.

  Moreover, the fragrance | flavor composition concerning this invention can be suitably mix | blended in various cosmetic bases or toiletry product bases. A cosmetic or toiletry product containing the fragrance composition according to the present invention has high palatability at the first use, and the palatability of the user can be improved by using the product continuously. Examples of such cosmetics or toiletries include creams, emulsions, lotions, cosmetic powders, body lotions, soaps, shampoos, rinses, treatments, body shampoos, facial cleansers and the like.

EXAMPLES Hereinafter, although this invention is demonstrated in more detail based on an Example, this invention is not limited by this.
Relationship between continuous use of fragrance and palatability First, in order to examine the relationship between continuous use of fragrance and palatability, the present inventors used scented pre-scented fragrances in advance. The palatability was evaluated in each of the following conditions (at the time of the first contact) and conditions that were previously sniffed twice (after the second contact). The test contents and evaluation criteria are as follows. For each fragrance, an average value of scent preference evaluation of a person who smelled twice in advance (after twice contact) and an average value of scent preference evaluation of a person who did not smell in advance (at the first contact) were calculated. The results are shown in Table 1 below and FIG.

・ Test content Six kinds of blended fragrances were prepared, and three of them were preliminarily inserted with 5 minutes of rest and sniffed twice, and after resting for 5 minutes, three kinds of sniffed twice in advance, All six types of palatability were evaluated including the remaining three types that were not sniffed. A total of 22 panelists participated. For each paneler, the assignment of the scent smelled in advance and the scent without smell was counterbalanced.

・ Evaluation criteria: “Preferences” A total of 22 panelists, each having a total of 22 panelists, sniff the fragrance of the target fragrance. I got it.
<Evaluation criteria>
I like it very much ... 7
Like ...... 6
Somewhat like 5
I can't say either ... 4
Somewhat disliked 3
I hate 2
I hate it very much ... 1

  From the above Table 1 and FIG. 1, it was revealed that among the six kinds of blended fragrances, the impression evaluation of the palatability is improved after the second contact than in the first contact in the five kinds. Moreover, since a difference was seen in the change of palatability by the kind of compounding fragrance | flavor, it turned out that the fragrance which palatability improves easily by prior contact and the fragrance which is hard to improve exist.

Changes in palatability due to continuous use in various fragrance components Subsequently, the present inventors examined the changes in palatability due to continuous use in the case of using various fragrance components. Evaluation of palatability at the time of the first contact of each fragrance | flavor component and after 2 times contact was performed. The results are shown in Tables 2 and 3 below, and FIG. 2 summarizes the changes in palatability at the first contact and after the second contact.

  From Tables 2 and 3 and FIG. 2, it is clear that among 48 kinds of known fragrance ingredients, the impression evaluation of palatability is improved in 24 kinds after the first contact than in the first contact. It became. In addition, among these 24 kinds of perfume ingredients, many of them have completely different fragrance classifications (for example, allyl caproate has a fruity fragrance, whereas nutmeg oil is spicy. Incense tone). And it became clear from this that the fragrance | flavor component which a palatability improves by continuous use is not determined simply by the relationship with the kind of incense tone.

Examination of the combination of fragrance components In the 24 fragrance components shown in Table 3 above, although it is confirmed that the impression evaluation of palatability is improved after the second contact than the first contact, generally Taste impression evaluation at the first contact tends to be low. For example, in the case of allyl caproate having the highest palatability improvement effect by continuous use, the palatability at the first contact is as low as 2.7.
Therefore, the present inventors have investigated combinations of other perfume ingredients that improve the palatability upon first contact with allyl caproate. About the fragrance composition combining allyl caproate and geranium oil or ambroxan, the results of the evaluation of palatability at the first contact and after the second contact of each fragrance composition in the same manner as the above test. The results are shown in Table 4 below and FIG. 3 together with the evaluation results of each fragrance component alone.

  As shown in Table 4 and FIG. 3 above, when allyl caproate is used in combination with geranium oil or ambroxan, when each fragrance component is used alone, in particular, allyl caproate is used alone. Compared with the case where it had, it became clear that the palatability at the time of the first contact was high, and the palatability after the second contact was improving. This confirms that the use of geranium oil or ambroxane in combination with allyl caproate significantly improves the palatability at the first contact while improving palatability through continuous use. Is done.

  Further, as a result of further detailed examination by the present inventors, galaxolide was used for a perfume ingredient having low palatability at the first contact alone such as allyl caproate, vanillin, octyl aldehyde, nutmeg oil, and jasmine oil. , Ambroxan, manzanate, grapefruit oil, marjoram oil, cinnamon oil, auranthiol, tomato leaf extract, spearmint oil, clove oil, chamomile oil, pepper oil, triplar, yuzu oil, bergamot oil, almore oil, strawberry extract It is confirmed that by using a combination of any of the fragrance ingredients of liquid, geranium oil, and lime oil, a fragrance composition is obtained in which the palatability at the first contact is remarkably improved and the palatability is improved by continuous use. It was.

Based on the above knowledge, the formulation example of the blended fragrance actually prepared by the present inventors is shown below.

  Subsequently, the present inventors prepared a cosmetic (shampoo) in which the above blended fragrance formulation 1 was blended, and evaluated the change in palatability due to continuous use of the cosmetic. The cosmetic formulation is shown in Table 6 below. The test contents and evaluation criteria are as follows. The results are shown in Table 7 below and FIG.

・ Study content 36 panelists actually used the above cosmetic prescription 1 (shampoo) for 4 consecutive weeks, the first use (first day) and 4 consecutive weeks (after 4 weeks), respectively. At that time, according to the following evaluation criteria, “scent preference”, “product satisfaction”, and “intention to continue use” were each evaluated in seven stages.

・ Evaluation criteria: “Aroma preference”
I like it I like it I like it I don't like it

"Product satisfaction"
Very satisfied Satisfied Satisfied Satisfied Neither dissatisfied Unsatisfied Unsatisfied

"Intention to continue use"
Very Yes Yes Yes Yes Neither No Yes No No No

From Table 7 and FIG. 4 above, in the cosmetics containing the fragrance composition according to the present invention, the evaluation of “fragrance preference”, “product satisfaction”, and “intention to continue use” at the time of first use is evaluated. When it was used to a certain degree and continuously for 4 weeks, it was revealed that in any evaluation, the evaluation was improved as compared with the first use.
From the above results, by blending the fragrance composition according to the present invention in cosmetics, the palatability is excellent when using the cosmetics for the first time, and the cosmetics are used repeatedly and continuously. It was confirmed that the evaluation of can be improved.

  Hereinafter, the present invention will be described in more detail by giving other examples of the present invention. However, the present invention is not limited to these examples.

  In the cosmetic preparations 2 to 9 in which the fragrance composition (prepared fragrance prescriptions 1 to 3) according to the present invention is blended, all of them have high palatability at the first use, and the cosmetic is repeated continuously. The use, the evaluation of palatability, usability and the like was improved.

It is an evaluation result of the preference at the time of the first contact and the second contact in six kinds of blended fragrances (at the time of the first contact: evaluation under the condition that the blended fragrance cannot be sniffed in advance; Evaluation under the conditions. It is the figure put together about the change of the evaluation of the palatability | evaluation at the time of the first contact and the time of a 2nd contact about the 48 types of well-known perfume components, and the evaluation of the palatability after the 1st contact and a 2nd contact. It is an evaluation result of palatability at the time of the first contact of each fragrance composition (and each fragrance component alone) combining allyl caproate and geranium oil or ambroxane after the first contact. “Aroma palatability” and “product satisfaction” at the time of first use (first day) and after four consecutive weeks of use (four weeks later) of the cosmetic (shampoo) containing the fragrance composition of the present invention And a summary of evaluation results of “intention to continue use”.

Claims (4)

(A) and Arirukapuroe door,
(B) characterized in that it contains the A Nburokisan or geranium oil, palatability enhancer to improve the palatability due to repeated use. The palatability improver according to claim 1, wherein the palatability improver improves palatability by repeated use, which comprises (a) allyl caproate and (b) ambroxan. The palatability improver according to claim 1, which comprises (a) allyl caproate and (b) geranium oil, which improves palatability by repeated use. A method for improving the palatability by repeated use of a product, wherein the palatability improver according to claim 1 is blended with the product.

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