JP5964528B1 - Flavor modulator comprising 4-alkoxycinnamaldehyde as an active ingredient - Google Patents

Abstract

Disclosed is a fragrance compound that imparts or enhances a preferred aroma when added to a food or drink, and provides or enhances sweetness in addition to the aroma when added to a food or drink. 4-Alkoxycinnamaldehyde is imparted with aroma such as spicy, waxy, fatty, green, metallic like by adding the compound as an active ingredient to foods and drinks. Furthermore, when the compound is added as an active ingredient to a food or drink, it has a sweetening or enhancing effect. [Selection figure] None

Description

  The present invention relates to a flavor modulator having 4-alkoxycinnamaldehyde as an active ingredient, which has a unique aroma and sweetness. More specifically, a fragrance imparting or enhancing agent, a sweetening or enhancing agent containing the compound as an active ingredient, a fragrance composition containing the compound as an active ingredient, and a flavor modulator or fragrance composition thereof. It relates to the blended food and drink.

  In recent years, in food flavors, as consumer tastes have diversified, the need for new flavors and flavors that have never existed before has increased, and it has a mild, fresh flavor and unique sustainability. Development of a new fragrance material is desired. Against this backdrop, research and the like have been conducted to combine the perfume materials appropriately and with different blending amounts so that they have the naturalness as much as possible. Therefore, various organic compounds are being searched for as a new fragrance material.

  A fragrance compound is a compound that stimulates the sense of smell, and there are tens of thousands of types. On the other hand, the flavor of food and drink is considered to be a sense in which olfactory stimulation and taste stimulation are integrated in the brain. That is, the olfactory stimulus is a combination of a compound that mainly stimulates olfaction, such as a fragrance compound, and a compound (salt, sugar, sodium glutamate, etc.) that mainly stimulates the taste, and the flavor of the whole food and drink is formed. . In recent years, a search for compounds that stimulate taste simultaneously with olfaction among compounds having aroma has been actively conducted and used to improve the overall flavor of foods and drinks.

  Sweetness is one of the five tastes that are the basic elements of taste, and is a useful element for the formation of the flavor of the whole food. Gomi, including sweetness, is sensed by a collection of taste cells called mirai, which are transmitted to the brain as taste stimuli. Sweetness has recently attracted attention as an element for improving taste, and various sweeteners are used to impart and enhance sweetness.

  Conventionally, sugars such as sugar (sucrose), glucose, and fructose have been widely used as sweeteners used in foods and drinks. Among them, in particular, sucrose has an extremely good sweetness, and also has a taste characteristic that it can impart a rich taste and body feeling to foods and drinks. Furthermore, it is excellent also in terms of physical properties such as moisture retention, imparting viscosity, and reducing water activity. However, sucrose has long been considered one of the causes of dental caries, and in recent years it can be a cause of lifestyle-related diseases due to overdose, so its use is refrained from recent health and low calorie orientation. Tend. In particular, the tendency is strong in luxury goods such as beverages and confectionery, and the trend toward low calories is progressing.

  In response to these consumer demand trends, so-called "high sweetness" such as aspartame, sucralose, acesulfame K, advantame, saccharin, saccharin sodium, stevia, licorice, neotame are used as sweeteners instead of sucrose. A "sweetener". These high-intensity sweeteners have a feature as “low-calorie sweeteners” that have a much stronger sweetness than sucrose and can add sweetness to foods and drinks with a small amount of addition.

  However, many of the high-intensity sweeteners have a so-called “after-feel” in which the quality of the sweetness is insufficient in thickness and richness, and the aftertaste is a bitter taste or bitter taste. ing. In order to improve these, it is necessary to improve the bitterness of the aftertaste such as bitterness, astringency or savory taste with other additives separately, so ordinary consumers normally use it for cooking etc. like sugar There are few things at present.

  Therefore, there has been a demand for a sweetener that does not have a so-called “retraction feeling” and that is low in calories.

  Among the fragrance compounds, cinnamaldehyde, 4-methoxycinnamaldehyde and the like are known as compounds having a low calorie, flavor and sweetness (Patent Document 1). Moreover, the effect | action to a sweet receptor is recognized (patent document 2), and the synergistic effect with a sweet substance is recognized (patent document 3). However, although sweetness does not have a pulling feeling, the sweetness is weaker than that of conventional high-intensity sweeteners, so a compound having a stronger sweetness has been demanded.

U.S. Pat. No. 3,990,028 JP 2011-116693 A JP 2013-127377 A

  The object of the present invention is low in calories when ingested, has a flavor and sweetness sufficient for use in foods and drinks, does not have a miscellaneous taste, and is a so-called “high-intensity sweetener”. A fragrance compound that does not have a “pull feeling” and that imparts or enhances a preferred aroma when added to a food or drink, and when added to a food or drink, imparts or enhances sweetness as a taste in addition to the aroma. It is in providing the fragrance | flavor composition which contains the compound as an active ingredient, and the food / beverage products which contain the compound as an active ingredient.

  As a result of diligent searches for a large number of organic compounds, the present inventors have found that 4-alkoxycinnamaldehyde, which is a compound represented by the following formula (1), has a fragrance such as spicy, waxy, fatty, green, and metallic. In addition, when blended in foods and drinks, it does not have a bitter taste, astringency or pungent taste, and has an effect of imparting or enhancing sweetness of foods and drinks, and the enhancing effect is significantly increased compared to 4-methoxycinnamaldehyde. As a result, the present invention has been completed.

Thus, the present invention provides the following.
(A) A flavor modulator comprising a compound represented by the following formula (1) as an active ingredient.

In said formula (1), R shows a C2-C4 hydrocarbon group.
(B) The flavor modulator of (a), wherein the flavor modulation is imparting or enhancing aroma.
(C) The flavor modulating agent according to (a), wherein the flavor modulation is imparting or enhancing sweetness.
(D) A fragrance composition for food and drink containing the flavor modulator of any one of (a) to (c) as an active ingredient.
(E) Food / beverage products containing the flavor modulating agent in any one of (a)-(c) or the fragrance composition for food / beverage products in (d).
(F) A method for imparting or enhancing aroma of food or drink, wherein the compound represented by formula (1) of (a) is contained in the food or drink.
(G) A method for imparting or enhancing sweetness of a food or drink, wherein the compound represented by the formula (1) of (a) is contained in the food or drink.

  When 4-alkoxycinnamaldehyde, which is a compound represented by the above formula (1) which is a compound of the present invention, has a fragrance such as spicy, waxy, fatty, green, metallic-like, etc. It does not have a bitter taste, astringency, or savory taste, and has an effect of imparting or enhancing the sweetness of the food or drink.

  Hereinafter, the present invention will be described in more detail.

  As described above, 4-alkoxycinnamaldehyde, which is a compound represented by the following formula (1) according to the present invention, has an aroma such as spicy, waxy, fatty, green, metallic-like, and is blended in food and drink. In this case, it does not have a bitter taste, astringency, or savory taste, and has the effect of imparting or enhancing the sweetness of the food or drink.

In said formula (1), R shows a C2-C4 hydrocarbon group.

  In particular, in the above formula (1), when R is an alkyl group having 2 to 4 carbon atoms, it has the effect of imparting or enhancing the sweetness of the food or drink.

  Specific compounds include 4-ethoxycinnamaldehyde, 4-propoxycinnamaldehyde, 4-isopropoxycinnamaldehyde, 4- (2-propenyloxy) cinnamaldehyde, 4-butoxycinnamaldehyde, 4-isobutoxycinnamaldehyde, Examples include 4- (sec-butoxy) cinnamaldehyde, 4- (tert-butoxy) cinnamaldehyde, and 4- (3-butenyloxy) cinnamaldehyde. Furthermore, these compounds have the effect of imparting or enhancing the sweetness of food and drink.

  For example, 4-ethoxycinnamaldehyde is a known compound, and Japanese Patent No. 3959964 describes it as a synthetic raw material for aspartyl dipeptide ester derivatives. However, effects such as flavor and sweetness are not described.

  Also, 4-isopropoxycinnamaldehyde is a known compound. For example, Japanese Patent No. 3300809 discloses 5- [3- [4- (5-methyl-2-phenyl-4-thiazolylmethoxy) phenyl] propyl. ] -2,4-oxazolidinedione is described as a synthetic intermediate. However, effects such as flavor and sweetness are not described.

  4-Alkoxycinnamaldehyde can be prepared by utilizing a synthetic reaction described in JP 2000-507227 A. That is, 4-alkoxybenzaldehyde dimethyl acetal (2) and methyl vinyl ether (3) are reacted using a Lewis acid catalyst to produce compound (4), and the compound is hydrolyzed to produce 4-alkoxy alkenyl. Cinnamaldehyde (1) is obtained.

  These obtained compounds can be highly purified by using means such as vacuum distillation or column chromatography.

  The present invention provides an aromatizing or enhancing agent, a sweetening or enhancing agent characterized by comprising 4-alkoxycinnamaldehyde represented by the above formula (1) as an active ingredient, and a food or drink containing the compound as an active ingredient The fragrance composition for goods, and the food-drinks containing these.

  The compound represented by the above formula (1) which is an active ingredient of the present invention has a spicy, waxy, fatty, green, metallic-like fragrance, and the compound represented by the above formula (1) is used for imparting fragrance. When using, it is generally 1 ppm to 10000 ppm, preferably 5 ppm to 5000 ppm, more preferably 10 ppm to 5000 ppm as a compound represented by the above formula (1) on a mass basis with respect to food and drink. . By adding in this concentration range, aroma can be imparted to food and drink.

  The compound represented by the above formula (1) has a sweetening or enhancing action when used alone or in combination with a sweet substance such as sucrose, and the concentration at which the effect is exerted is Based on the mass of the food or drink, it is in the range of 1 ppm to 10000 ppm, preferably 5 ppm to 5000 ppm, more preferably 10 ppm to 5000 ppm.

  Examples of a taste material in which the compound represented by the above formula (1) of the present invention enhances sweetness by a synergistic effect include sugars such as sucrose (sugar), glucose, fructose, maltose, lactose, galactose, maltose, and trehalose; Acesulfame K, sucralose, aspartame, advantame, neotame, disodium glycyrrhizinate, thaumatin, saccharin and its salts, rahan extract, licorice extract, rebaudioside A, stevia extract, enzyme-treated stevia extract, neohesperidin Examples include high-intensity sweeteners such as dihydrochalcone; sugar alcohols such as xylitol, erythritol, sorbitol, maltitol, palatinit, reduced starch candy, and any mixture thereof.

  In order to add the compound represented by the above formula (1) to a food or drink, the compound itself represented by the above formula (1) or a diluted solution thereof can be added to the food or drink. A fragrance composition containing the compound shown in (2) as an active ingredient is prepared, and the fragrance composition can be added to the food or drink to impart aroma to the food or drink. Moreover, with respect to food / beverage products, aroma is given to food / beverage products, the compound shown by said Formula (1) is contained in a fragrance | flavor composition as an active ingredient, and the fragrance composition is added to food / beverage products. Sweetness can be enhanced.

  The fragrance composition of the present invention generally has a concentration of 1000 ppm to 20%, preferably 2000 ppm to 10%, more preferably 5000 ppm to 5%, based on the mass of the fragrance composition, based on the compound represented by the above formula (1). It can be made to contain.

  Furthermore, when giving this fragrance | flavor composition fragrance with respect to food / beverage products, about 0.01%-1% is added, As the addition density | concentration of the compound shown by the said Formula (1) with respect to food / beverage products, the It can add to food-drinks so that it may become the range of 1 ppm-10000 ppm on the basis of mass, Preferably it is 5 ppm-5000 ppm, More preferably, it is 10 ppm-5000 ppm. As a result, the compound represented by the above formula (1) acts on the food and drink as an active ingredient, and the food and drink can be given aroma such as spicy, waxy, fatty, green and metallic.

  Moreover, when enhancing this sweetener with respect to food / beverage products, about 0.01% -1% is added, and the addition density | concentration of the compound shown by the said Formula (1) with respect to food / beverage products is added, It can add so that it may become the range of 1 ppm-10000 ppm, Preferably it is 5 ppm-5000 ppm, More preferably, it is 10 ppm-5000 ppm on the basis of the mass of the food / beverage products. As a result, the compound represented by the above formula (1) for the food and drink can act as an active ingredient and enhance the sweetness of the food and drink.

  When the addition concentration of the compound represented by the above formula (1) with respect to the food or drink is less than 1 ppm, the effect of imparting aroma to the food or drink or the sweetness enhancing effect with respect to the food or drink is poor, and the above formula (1) with respect to the food or drink When the addition concentration of the compound shown by above exceeds 10,000 ppm, the aroma peculiar to this compound in food and drink may be too strong, which may not be preferable. Moreover, the balance of taste as food and drink may be lost, which may be undesirable.

  In addition to the compound represented by the above formula (1), other perfume ingredients that can be generally used can be blended in the perfume composition. Examples of other fragrance components that can be contained together with the compound represented by the formula (1) include various synthetic fragrances, natural fragrances, natural essential oils, animal and plant extracts, and the like. As other fragrance components, synthetic fragrances, natural essential oils, and natural fragrances described in "Patent Office, Well-known and commonly used technology (fragrance) Part II Food fragrances, pages 8-87, issued on January 14, 2000" And animal and plant extracts.

  As these ingredients, as a raw material for perfume for food and drink, for example, monoterpenes such as α-pinene, β-pinene, myrcene, camphene and limonene as hydrocarbon compounds, sesquiterpenes such as valencene, cedrene, caryophyllene, longifolene, 1 Unsaturated hydrocarbons such as 1,3,5-undecatriene; linear / saturated alkanols such as butanol, pentanol, hexanol, octanol, prenol, (Z) -3-hexenol, 2,6-nonadienol as alcohol compounds , (Z) -6-nononeol and other linear / unsaturated alcohols, linalool, geraniol, nerol, citronellol, tetrahydromyrcenol, myrsenol, farnesol, nerolidol, cedrol and other terpene alcohols, benzyl alcohol Aromatic alcohols such as alcohol and phenylethyl alcohol; linear / saturated aldehydes such as acetaldehyde, butyraldehyde, pentanal, hexanal, octanal and decanal as aldehyde compounds, (E) -2-hexenal, (Z) -3- Hexenal, 2,4-octadienal, linear and unsaturated aldehydes such as (Z) -6-nonenal, terpene aldehydes such as citronellal and citral, benzaldehyde, cinnamylaldehyde, vanillin, ethyl vanillin, heliotropin, etc. Aromatic aldehydes, ketone compounds such as 2-heptanone, 2-hexanone, 2-octanone, 2-undecanone, 1-octen-3-one and other linear / saturated and unsaturated ketones, acetoin, diacetyl, 2, 3 -Penta Linear diketones such as ON, terpene ketones such as carvone, menthone and nootkatone, ketones derived from terpene decomposition products such as α-ionone, β-ionone and β-damasenone, aromatic ketones such as raspberry ketone; -Furfuryl alcohol, furfural, sotron, homofuraneol, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone, 5-ethyl-3-hydroxy-4-methyl-2 (5H)-as ether compounds Furans such as furanone, pyrans such as maltol and ethyl maltol, cyclic ethers such as rose oxide, linalool oxide, mentfuran, and theaspirane; ester esters of aliphatic alcohols such as ethyl acetate and isoamyl acetate, acetic acid Linalyl, geranyl acetate Terpene alcohol acetates such as lavandulyl acetate, fatty acids and lower alcohol esters such as ethyl butyrate and ethyl caproate, aromatic esters such as benzyl acetate and methyl salicylate; lactone compounds such as γ-octalactone, γ-nonalactone, γ -Decalactone, γ-undecalactone, γ-dodecalactone, δ-octalactone, δ-nonalactone, δ-decalactone, δ-undecalactone, saturated lactones such as δ-dodecalactone, 7-decen-4-olide Unsaturated lactones such as 2-decen-5-olide; butyric acid, valeric acid, isovaleric acid, hexanoic acid, octanoic acid, decanoic acid, lauric acid, myristic acid, stearic acid, oleic acid, linoleic acid as acid compounds , Saturated and unsaturated fatty acids such as linolenic acid; nitrogen-containing compounds Indole, skatole, pyridine, alkyl substituted pyrazine, such as methyl anthranilate; methanethiol as sulfur-containing compounds, dimethyl sulfide, dimethyl disulfide, and allyl isothiocyanate. Examples of various extracts include herb / spice extract, coffee / green tea / tea / oolong tea extract, milk or processed milk products, and enzyme degradation products such as lipase / protease.

  In addition, the perfume composition, if necessary, as a retention agent usually used in the perfume composition, water, a solvent such as ethanol, ethylene glycol, 1,2-propylene glycol, glycerin, benzyl benzoate, Triethyl citrate, hercoline, fatty acid triglyceride, fatty acid diglyceride and the like can be blended.

  In addition, for example, one or more emulsifiers or stabilizers such as quinaya extract, enzyme-treated lecithin, sucrose fatty acid ester, polyglycerin fatty acid ester, glycerin fatty acid ester, gum arabic, In addition, emulsification using a homomixer, a colloid mill, a high-pressure homogenizer, or the like can be used to form an emulsified flavor preparation. The amount of the emulsifier or stabilizer used varies depending on the type of the emulsifier or stabilizer, but is, for example, in the range of 0.1 to 25% by weight, preferably in the range of 5 to 20% by weight, based on the mass of the emulsified fragrance preparation. Can be mentioned.

  Further, for example, the emulsified fragrance preparation includes sugars such as sugar, lactose, glucose, trehalose, cellobiose, starch syrup, and reduced starch syrup; sugar alcohols; various starch degradation products such as dextrin and starch derivatives, starch, gelatin, gum arabic, etc. After an excipient such as natural gum is appropriately blended, it can be dried by an appropriate drying means such as spray drying or vacuum drying to form a powder flavor preparation. The blending amount of these excipients can be appropriately selected according to the properties desired for the powdered fragrance preparation.

  Enhancement of spicy, waxy, fatty, green, metallic-like aroma by the fragrance composition containing the compound represented by the above formula (1) of the present invention alone or the compound represented by the above formula (1) as an active ingredient Specific examples of foods and beverages that can enhance sweetness that does not have bitterness, astringency, or pungent taste include carbonated beverages such as cola beverages, carbonated beverages with fruit juice, carbonated beverages with milk, ginger ale, and cider Soft drinks such as fruit juice drinks, vegetable drinks, sports drinks, honey drinks, soy milk, vitamin supplement drinks, mineral supplement drinks, nutrition drinks, nourishment drinks, lactic acid bacteria drinks, milk drinks; green tea, tea, oolong tea, herbal tea, Taste drinks such as milk tea, cocoa drink, coffee drink; Chuhai, cocktail drink, sparkling liquor, fruit liquor Alcoholic beverages such as condiments; dairy products such as butter, cheese, milk, yogurt; desserts such as ice cream, lacto ice, sorbet, pudding, jelly, mousse, daily dessert and mixes for producing them; caramel , Candies, tablet confectionery, chewing gum, jelly beans, crackers, biscuits, cookies, pies, chocolate, snacks and other mixes such as cake mixes to produce them; fruit flavor sauces, chocolate sauces and other sauces Creams such as butter cream and fresh cream; jams such as strawberry jam and marmalade; general foods such as bread, soup and various instant foods, and oral compositions such as toothpastes.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further more concretely, this invention is not limited to these.

Example 1: Evaluation of aroma of 4-alkoxycinnamaldehyde Synthesis reaction of 4-ethoxycinnamaldehyde (product 1 of the present invention) and 4-isopropoxycinnamaldehyde (product 2 of the present invention) described in JP 2000-507227 A These 1% ethanol solutions were prepared as evaluation liquids for aroma evaluation. The evaluation liquid was prepared in a sample bottle, and the fragrance evaluation was performed by five well-trained panelists using the fragrance evaluation from the bottle mouth and the odor paper impregnated with the evaluation liquid. The average evaluation is shown in Table 1.

Example 2: Strawberry-like blended fragrance composition A strawberry-like blended fragrance composition was prepared according to the formulation shown in Table 2 below.

  2.0 g (2.0% by mass) of the product 1 or 2 of the present invention was mixed with 98.0 g of the strawberry-like fragrance composition (Comparative product 1) to prepare a novel strawberry-like fragrance composition. A product obtained by mixing the product 1 of the present invention with the product 1 of the present invention was designated as product 3 of the present invention, and a product 4 of the present invention mixed with the product 2 of the present invention was designated as product 4 of the present invention. The inventive product 1 or 2 and the comparative product 1 were compared by five specialized panelists. For the fragrance evaluation, 10 ml of the fragrance composition was prepared in a sample bottle (30 ml), and the comparison was made by five well-trained panelists using the fragrance evaluation from the bottle mouth and the odor paper impregnated with the fragrance composition. . As a result, all five professional panelists said that the product 3 or 4 of the present invention has the characteristics of a fresh strawberry as compared with the comparative product 1, and is also superior in terms of sustainability. did.

Example 3: Blending of strawberry-like blended fragrance composition into sherbet The strawberry-like blended fragrance composition obtained in Example 2 (Comparative product 1 or Product 3 of the present invention) was added to a sherbet having the following formulation, and the usual method The sherbet was prepared by 5 and 5 panelists who were well trained ate and sensory evaluation was performed.
Sherbet prescription (parts by mass)
Sugar: 10, starch syrup (75%): 6, fructose glucose liquid sugar (75%): 5, citric acid (crystal): 0.1, 1/5 strawberry juice: 10, invention product 3 (or comparative product 1) ): 0.2, the total amount is 100 with water.

  These sherbets were subjected to sensory evaluation by five panelists. As a result, all five panelists evaluated that the sherbet to which the product 3 of the present invention was added had more fresh strawberry characteristics and the sweetness was stronger than the sherbet to which the comparison product 1 was added. .

Example 4: Confirmation of sweetness 4-Ethoxycinnamaldehyde (Product 1 of the present invention) and 4-Isopropoxycinnamaldehyde (Product 2 of the present invention) were diluted in ethanol to obtain a 10% by mass ethanol solution, which was diluted with water. A solution in which the products 1 and 2 of the present invention having the concentrations shown in Table 3 were dissolved was prepared. Further, 4-methoxycinnamaldehyde (Comparative product 2) was diluted as a comparative product by the same method as in the present invention products 1 and 2, and solutions having concentrations shown in Table 3 were prepared. Sensory evaluation of sweetness was performed by tasting a solution in which the products of the present invention 1 and 2 and the comparative product 2 were dissolved with no added water as a control product by 10 well-trained panelists.

  Sweetness score is 0: control and no change with water as a control product, 1: feels a little sweeter than control, 2: feels sweeter than control, 3: feels sweeter than control, 4: sweetness is too strong It was scored as having a bad taste balance. Table 3 shows the average scores of the 10 panelists.

  As shown in Table 3, when the 10% by mass ethanol solutions of the products 1 and 2 of the present invention were diluted in water, the aqueous solutions had sweetness. Moreover, as the density | concentration, it turned out that sweetness is sensed in the range of 10 ppm-5000 ppm on the basis of mass, and especially good sweetness is felt in about 25 ppm-1000 ppm.

  On the other hand, when the 10 mass% ethanol solution of the comparative product 2 was diluted with water, the aqueous solution had sweetness. Moreover, as the density | concentration, it turned out that sweetness is sensed in the range of 50 ppm-10000 ppm on the basis of mass, and especially good sweetness is felt in about 100 ppm-5000 ppm.

Example 5: Comparison with sugar water In the same manner as in Example 4, 50 ppm aqueous solutions of products 1 and 2 of the present invention and comparative product 2 were prepared, and 0.5 mass of 1-10 mass% sugar water was separately added. Prepared in% increments. It was determined by 10 well-trained panelists whether the 50 ppm aqueous solutions of Invention Products 1 and 2 and Comparative Product 2 were as sweet as 1-10 mass% sugar water. The results are shown in Table 4.

  From the results of Table 4, it was found that the products 1 and 2 of the present invention had a stronger sweetness than the comparative product 2. For the comparative product 2, there was also a panelist that the concentration was lower than 1% by mass of sugar water. It was also proved that the products 1 and 2 of the present invention have sweetness at a low concentration of about 1 / 200-1 / 1000 compared with sugar.

Example 6: Confirmation of sweetness enhancement effect Sensory evaluation of sweetness by tasting a 3% by weight sugar aqueous solution and a sugar aqueous solution obtained by adding 50 ppm of the products 1 and 2 of the present invention to 5 well-trained panelists. Went. As a result, all the five persons evaluated that the sugar aqueous solution added with 50 ppm of the products 1 and 2 of the present invention was stronger in sweetness than the 3 mass% sugar aqueous solution.

Example 7: Sweetness enhancement of orange juice Orange juice obtained by adding the products 1 and 2 of the present invention to 50 ppm to commercially available orange juice of 100% fruit juice was obtained. Sensory evaluation of sweetness was performed by tasting these with 5 well-trained panelists. As a result, it was evaluated that the orange juice to which the products 1 and 2 of the present invention were added to 50 ppm was stronger in sweetness than the non-added fruit juice 100% orange juice.

Example 8: Sweetness evaluation with sweetened milk As shown in Table 5 below, sweetened milk was prepared by blending the 10% by mass ethanol solutions of Invention Products 1 and 2 and Comparative Product 2 with a sweetened milk base material. For sweetened milk, the additive-free product is the reference product 1, the product of the present invention 1 is blended with the product of the present invention 5, the product of the present invention 2 is blended with the product of the present invention 6 and the comparison product 2 is compared Product 3.

  The sweetened milk prepared by the above-described method was evaluated for sweetness by 10 panelists who were well trained for the reference product 1. The sweetness evaluation was performed by tasting the reference product 1, the present invention products 5 and 6, and the comparative product 3. The sweetness score was scored as -1: sweetness was deteriorated, 0: no significant difference, 1: slightly strong sweetness, 2: strong sweetness, 3: extremely strong sweetness, as compared with reference product 1. did. Table 6 shows the average score of 10 panelists.

  The results shown in Table 6 show that the products 5 and 6 of the present invention obtained by adding the products 1 and 2 of the present invention to the sweetened milk base material have the effect of enhancing the sweetness of the sweetened milk, and therefore the products 1 and 2 of the present invention. The sweetness enhancing effect of was shown. On the other hand, it was shown that the comparative product 3 obtained by adding the comparative product 2 to the sweetened milk base material has little effect of enhancing the sweetness of the sweetened milk.

Claims (7)

The flavor modulator which uses the compound shown by following formula (1) as an active ingredient.

In said formula (1), R shows a C2-C4 hydrocarbon group. The flavor modulating agent according to claim 1, wherein the flavor modulation is imparting or enhancing aroma. The flavor modulating agent according to claim 1, wherein the flavor modulation is imparting or enhancing sweetness. The fragrance composition for food-drinks which contains the flavor modulation agent of any one of Claims 1-3 as an active ingredient. The food / beverage products which contained the flavor modulation agent of any one of Claims 1-3, or the fragrance | flavor composition for food / beverage products of Claim 4. A method for imparting or enhancing aroma of food or drink, wherein the food or drink contains the compound represented by the formula (1) according to claim 1. A method for imparting or enhancing sweetness of food or drink, wherein the compound represented by the formula (1) according to claim 1 is contained in the food or drink.