JP5989301B2 - seasoning - Google Patents

Description

  The present invention relates to a seasoning that reduces the pungent odor of acetic acid.

  In Japanese homes, vinegar is mainly used as a seasoning that takes advantage of acidity. In recent years, health functions such as an appetite promoting effect, a salt reducing effect, and a fatigue recovery effect of vinegar have been highlighted, and beverages and seasonings containing vinegar have been sold. As typical seasonings that make use of sourness, combined vinegars such as Tosa vinegar, three cups vinegar, sweet vinegar (hereinafter referred to as “seasoned vinegar”), ponzu vinegar and dressing are known, and these are used in combination with soy sauce Has been. As vinegar, grain vinegar, rice vinegar, brown rice vinegar, rice bran vinegar, black vinegar and the like, as well as apple vinegar, wine vinegar, balsamic vinegar and the like are commercially available, and are available on the market according to taste and use. However, general vinegar has an irritating odor (hereinafter referred to as “acetic acid odor”) of acetic acid, which is a volatile organic acid, and many consumers are not good at vinegar, and reduction of acetic acid odor is required.

  As a method for reducing acetic acid odor, in a seasoning, a method of containing sotron in an edible organic acid (for example, see Patent Document 1), a method of incorporating kelp dashi soup in black vinegared vinegar (for example, see Patent Document 2) ) Is disclosed. In these methods, there is a problem that the scope of application is limited, for example, by adding sotron or a raw material containing sotron to vinegar to give a unique scent or color, or to be effective only for black vinegar. In addition, the effect of reducing the irritating odor was still insufficient.

  In addition, a method of reducing acetic acid odor by adding hexanal as an aroma component when 0.1 to 10% of acetic acid is contained in a food or drink has been reported (for example, see Patent Literature 3). Because it uses hexanal, it may have a unique off-flavor, and in the use of seasoned vinegar and dressing that uses soy sauce with a strong scent at the same time, the effect of reduction was insufficient because the acetic acid odor might be more conspicuous .

  For the purpose of preserving, a method for reducing the acid odor of acetic acid by adding 0.00001 to 0.001% of α-ethylglucoside together with 0.01 to 0.06% of acetic acid in the processed grain food (for example, Patent Document 4) Reference). In beverages, a method of containing sucralose together with black vinegar (for example, see Patent Document 5) and a method of containing glucan together with a sour agent (for example, see Patent Document 6) are disclosed. The effect of reducing the irritating odor was insufficient in the seasoning containing low acetic acid concentration and containing acetic acid at a higher blending amount.

  Recently, seasoned vinegar with reduced acetic acid stimulation by adding saccharides and citrus juice, and seasoned vinegar with reduced acetic acid stimulation by making it thick and jelly-like are also sold. Although the acetic acid odor is thought to have improved, the amount and concentration of acetic acid that can be ingested as a food has decreased, and there are still problems such as high viscosity and different physical properties from general foods. There was still room for improvement in the odor reduction effect.

On the other hand, β-damasenone, β-ionone, and 6-methyl-5-hepten-2-ol are known as aromatic components that are contained in tomatoes, wine, and the like and are produced using β-carotene and lycopene as precursors (for example, Non-patent document 1).
In recent years, for the purpose of improving the flavor of seasonings, there has been disclosed a method of adding β-damasenone to seasonings containing nodular extracts (see, for example, Patent Document 7), and β-ionone as a hair dye naphthol. A method using an odor masking agent (see, for example, Patent Document 8) and a method using 6-methyl-5-hepten-2-ol (also known as sulfatol) as a fungicidal composition (see, for example, Patent Document 9). Although disclosed, it has never been studied for the purpose of reducing the odor of acetic acid.

JP 2001-69940 A JP 2004-49104 A JP 2010-124696 A JP 2008-263793 A JP 2002-335924 A JP 2003-289837 A JP 2010-130978 A JP 2008-69106 A Special table 2008-515835

Science, Vol. 311, no. 5762, 815-819 (2006)

  This invention is made | formed in view of the said situation, and it is providing the seasoning which reduces an acetic acid odor, and the mixing | blending seasoning (acetic acid containing seasoning) containing this seasoning.

As a result of intensive studies to solve the above-mentioned problems, the present inventors, for example, seasonings containing both vinegar and soy sauce, such as seasoning vinegar and dressing, have a strong odor of acetic acid. I found out. Therefore, as a result of searching for a component masking the scent of soy sauce, surprisingly, when containing β-damasenone and / or β-ionone and / or 6-methyl-5-hepten-2-ol above a certain concentration, soy sauce It has been found that a seasoning containing the above components can reduce the odor of acetic acid.
Moreover, even if it was the seasoning obtained by adding the fruit juice and vegetable juice containing the said component to soy sauce, it discovered that the same acetic acid odor reduction effect was acquired, and completed this invention.

That is, the present invention
1) A seasoning containing β-damasenone at a concentration of 5 to 1300 ppb and / or β-ionone at a concentration of 5 to 1000 ppb and / or 6-methyl-5-hepten-2-ol at a concentration of 1000 to 5000 ppb.
2) The seasoning 3) vegetable juice or fruit juice according to 1) above, wherein β-damasenone, β-ionone, 6-methyl-5-hepten-2-ol is derived from vegetable juice or fruit juice. The seasoning as described in 2) above, which includes those derived from tomatoes.
4) A seasoning according to any one of 1) to 3) above, containing β-damasenone in a concentration of 1 to 280 ppb and / or β-ionone in a concentration of 1 to 220 ppb. .
About.

  According to the present invention, when a consumer uses a seasoning comprising vinegar and soy sauce, the effect of reducing acetic acid odor, which cannot be obtained with conventional soy sauce, is obtained with the same vinegar content as before. By using the seasoning vinegar or dressing blended with the seasoning of the present invention, it becomes possible to use the acetic acid-containing seasoning in various meal scenes such as application, seasoning, etc. without phlegm. In addition, since the strong scent of soy sauce is reduced in the present invention product, it is possible to improve the flavor without feeling the soy sauce flavor if added to Western soups as well as seasonings containing vinegar It is also very useful as a seasoning suitable for Western-style applications.

  Hereinafter, the present invention will be described in detail.

  An object of the present invention is to obtain a seasoning that reduces the odor of acetic acid. In the seasoning, each component of β-damasenone and / or β-ionone and / or 6-methyl-5-hepten-2-ol is added. It is characterized by containing a specific concentration (ppb). Here, the concentration (ppb) of each component in the present invention is microliter per liter (μg / l).

  The present invention can be conveniently obtained by adding β-damasenone and / or β-ionone and / or 6-methyl-5-hepten-2-ol to soy sauce. On the other hand, by adding fruit juice and / or vegetable juice containing each of the above components to soy sauce, it is possible to obtain a seasoning containing each component in a desired amount. For example, fresh soy sauce or fired soy sauce is mixed with β-damasenone and / or β-ionone and / or 6-methyl-5-hepten-2-ol until the concentration (ppb) range of the present invention is reached. The seasoning of this invention can be obtained by adding.

  The “fruit juice” in the present invention refers to a product obtained by crushing fruit and squeezing or squeezing the fruit and removing the skin, seeds and the like. As for the fruit juice, not only the straight fruit juice that has not been concentrated, but also the one obtained by removing water and concentrating until it becomes 2 to 10 times (hereinafter referred to as “concentrated fruit juice”) can be suitably used. What was concentrated is more preferable. The Brix (sugar content) measured by a saccharimeter or refractometer is preferably 6 to 80% (w / w), particularly preferably 20 to 70% (w / w). If the concentration of the fruit juice is too thin, the content of the aroma component is lowered, which is not preferable.

  The “vegetable juice” in the present invention refers to a product obtained by squeezing a vegetable, or a product that has been crushed and ground. The vegetable juice is not limited to a straight type that is not concentrated, but can also be suitably used after removing water until it is 2 to 10 times concentrated (hereinafter referred to as “concentrated vegetable juice”). As with fruit juice, the Brix (sugar content) measured by a saccharimeter or refractometer is preferably 6 to 80% (w / w), particularly preferably 20 to 70% (w / w).

  As a method for concentrating fruit juice and vegetable juice, known methods such as concentration by heating, vacuum concentration, freeze concentration, and membrane concentration are used without limitation.

  The juice concentrate obtained by further diluting the concentrated fruit juice / vegetable juice and carrying out centrifugal separation or precision membrane filtration to remove pigments and pulp content, This is particularly preferable because it contains a large amount of each fragrance component to be reduced.

  The addition amount of fruit juice and / or vegetable juice and / or concentrated fruit juice and / or concentrated vegetable juice to fresh soy sauce or hot soy sauce is preferably 10 to 80% (w / w), and 20 to 70% (w / w). Is particularly preferred. If it is less than 10%, there is no difference in quality from ordinary soy sauce, and the effect of reducing acetic acid odor is not improved, which is not preferable. On the other hand, if it exceeds 80%, the fruit feeling becomes strong and the balance of flavor as a seasoning is impaired, which is not preferable.

  Examples of the “fruit” used as the raw material for fruit juice include tomato, grape, citrus fruit, watermelon and the like, and tomato is preferred. These fruits can be used alone or in combination of two or more. Moreover, what added salts, saccharides, a fragrance | flavor, a sour agent, etc. may be used as needed.

  Examples of “vegetables” that are used as raw materials for vegetable juice include pumpkin, carrot, spinach, peppers, cabbage, and asparagus. These vegetables can be used alone or in combination of two or more. Moreover, what added salts, saccharides, a fragrance | flavor, a sour agent, etc. may be used as needed.

  The fruits and vegetables preferably contain β-damasenone and / or β-ionone and / or 6-methyl-5-hepten-2-ol. Alternatively, β-carotene which is a precursor may be contained.

  The concentration of β-damerone in the seasoning is preferably 5 to 1300 ppb, and particularly preferably in the range of 55 to 1300 ppb. When the concentration of β-damasenone in the seasoning is less than 1 ppb, the effect of reducing acetic acid odor is not sufficient. In the case of 5 ppb or more, the effect of reducing acetic acid odor is improved as compared with thick soy sauce, and when it exceeds 54 ppb, the effect of reducing acetic acid odor is significantly improved without being affected by the raw materials used for the seasoning. If it exceeds 1300 ppb, the scent of the component becomes strong and the balance of the scent is impaired. In addition to commercially available pure products, edible raw materials (for example, fruit juice, vegetable juice, liquor, fruit liquor, fragrance, spice, etc.) containing β-damagenone may be used when adding β-damagenone. .

  The concentration of β-ionone in the seasoning is preferably 5 to 1000 ppb. When the β-ionone concentration in the seasoning is less than 1 ppb, the effect of reducing acetic acid odor is not sufficient. In the case of 1 ppb or more, the effect of reducing acetic acid odor is remarkably improved as compared with the thick soy sauce, and in the case of 5 ppb or more, the effect of reducing acetic acid odor is further improved. If it exceeds 1000 ppb, the scent of the component becomes strong and the scent balance is impaired, which is not preferable. When β-ionone is added, in addition to commercially pure products, edible raw materials containing β-ionone (for example, fruit juice, vegetable juice, sake, fruit liquor, flavor, spice, etc.) may be used. .

  The concentration of 6-methyl-5-hepten-2-ol in the seasoning is preferably 1000 to 5000 ppb. When the 6-methyl-5-hepten-2-ol concentration is less than 1000 ppb, the effect of reducing acetic acid odor is not sufficient. In the case of 1000 ppb or more, the effect of reducing acetic acid odor is remarkably improved as compared with concentrated soy sauce. If it exceeds 5000 ppb, the scent of the component becomes strong and the balance of the scent is impaired, which is not preferable. When adding 6-methyl-5-hepten-2-ol, in addition to commercially pure products, edible raw materials containing 6-methyl-5-hepten-2-ol (for example, fruit juice, vegetable juice) , Liquor, fruit liquor, fragrance, spice, etc.).

  For the soy sauce and raw soy sauce, "soy sauce" defined by Japanese Agricultural Standards may be used without limitation. For example, the soy sauce cake obtained from the blending ratio of ingredients used in the Japanese agricultural and forestry standards, such as koikuchi soy sauce, thin soy sauce, tamari soy sauce, white soy sauce, etc. After that, raw soy sauce is obtained. Since this raw soy sauce is not heat-sterilized, it contains enzymes derived from Aspergillus oryzae, soy sauce yeast, soy sauce lactic acid bacteria, and the like. Raw soy sauce undergoes a heat sterilization process called burning. The heating may be performed under the heating conditions that are performed in a known soy sauce production process. Since starch may be generated by heating, after standing for several days, the supernatant is separated from the starch to obtain a soy sauce.

  The seasoning obtained by adding fruit juice to raw soy sauce or fired soy sauce is a well-balanced blend of β-damasenone and / or β-ionone and / or 6-methyl-5-hepten-2-ol derived from fruit juice In addition, it has a high effect of reducing acetic acid odor, has an excellent balance of flavor, and can be a seasoning that has a fragrance, sourness, and sweetness derived from fruit juice. Whether these components are contained can be confirmed by quantifying by gas chromatography according to a conventional method.

  Fresh soy sauce or fired soy sauce to which fruit juice has been added is squeezed and filtered in accordance with a conventional method, and general component analysis and aroma component analysis are performed to adjust the components. At this time, pH, salinity, ethanol concentration, glutamic acid concentration, citric acid concentration, and aroma component concentration may be appropriately adjusted. Preferably, the pH is adjusted to 3.5 to 5.0 and the salt content is adjusted to 8.0 to 18.0%.

  After component adjustment, sterilization or sterilization is performed. In the case of sterilization, heating is performed at 75 to 120 ° C. for 5 seconds to 60 minutes to sink the starch, and then the supernatant is obtained as a seasoning. In the case of sterilization, filtration with a known MF membrane or the like is performed to obtain a filtrate as a seasoning.

  The seasoning of the present invention can be used in the same manner as Japanese soy sauce “soy sauce” and can be blended in any food or drink. For example, it can be used by adding to seasoning vinegar, dressing, soup, sauce, Japanese-style soup, Western-style soup, Chinese soup, sauces and other blended seasonings, soup and the like.

  The seasoned vinegar in this specification means vinegar and sugar as main raw materials, and fruit juice, soy sauce, salt and other seasonings added, and is mainly used for sushi, vinegar and pickles. For example, two cup vinegar, three cup vinegar, Tosa vinegar, sweet vinegar, ponzu vinegar and the like can be mentioned.

  Examples of vinegar used for seasoning vinegar include cereal vinegar, rice vinegar, brown rice vinegar, rice bran vinegar, black vinegar, and apple vinegar, wine vinegar, balsamic vinegar, and the like.

  Dressing in this specification is prepared by adding edible vegetable oil and fat and brewed vinegar or citrus fruit juice as main ingredients, adding salt, sugar, spices, soy sauce, etc., emulsified into oil-in-water droplets, or separated. The seasoning of the state, and further vinegared vegetables and the like are added, and it is the same concept as the dressing and dressing type seasoning (non-oil dressing) defined by the Japanese Agricultural Standards.

  Hereinafter, the present invention will be described more specifically with reference to examples. However, the technical scope of the present invention is not limited by these examples.

<Addition of various ingredients to soy sauce for burning>
Commercially available dark soy sauce (Kikkoman Co., Ltd., using round soybeans) was used as a burning soy sauce (control product). Β-Damacenone, β-ionone, and 6-methyl-5-hepten-2-ol were added to and mixed with this soy sauce (control product) to prepare test products 1-1 to 1-18.

<Sensory evaluation of soy sauce with various ingredients added>
In order to evaluate the acetic acid odor reduction effect, three cups of vinegar were prepared and used for sensory evaluation. Three cups of vinegar were prepared by mixing the following ingredients.

material:
Control or test product 10ml
Grain vinegar (acidity 4.2%) 30ml
12g sugar

The volume when the above materials were mixed was 47.5 ml.
The sensory evaluation was performed by a scoring method using five trained and discriminating panels. About the acetic acid odor reduction effect and the comprehensive evaluation of fragrance, the scent of three cups of vinegar containing the control product and the test product prepared as described above was sniffed and compared. The score was according to the following criteria.

(Acetic acid odor reduction effect)
1: The control product is much more effective 2: The control product is slightly more effective 3: The effect is equivalent 4: The test product is slightly more effective 5: The test product is much more effective

(Comprehensive evaluation of fragrance)
1: Control product is more preferable 2: Control product is slightly preferable 3: Equivalent 4: Test product is slightly preferable 5: Test product is more preferable

From the sensory evaluation results in Table 1, in the soy sauce that is fired, by adding 5 ppb or more for β-damasenone, 5 ppb or more for β-ionone, and 1000 ppb or more for 6-methyl-5-hepten-2-ol, Improvement was observed (test products 1-2 to 6, 1-8 to 14). When β-damasenone was added at 1 ppb or β-ionone was added at 1 ppb, no significant improvement in the effect of reducing acetic acid odor was observed (test products 1-1, 1-7). In three cups of vinegar mixed with the test product, β-damasenone is 1.1 ppb or more, β-ionone is 1.1 ppb or more, and 6-methyl-5-hepten-2-ol is 211 ppb or more. It was shown that the odor was reduced.
Moreover, when both β-damasenone and β-ionone were contained, the effect of reducing acetic acid odor was further enhanced (test products 1-15 to 18). When β-damasenone is contained at 1000 ppb, if the β-ionone concentration is 200 ppb or more, the scent derived from the component becomes stronger due to the synergistic effect of the scent derived from the component, and the effect of reducing acetic acid odor is improved, but the scent In the comprehensive evaluation, the evaluation showed a decreasing trend (test products 1-17 to 18).
When β-damasenone was added in an amount exceeding 1000 ppb and β-ionone was added in an amount exceeding 1000 ppb, the fragrance derived from the components became strong and the effect of reducing the acetic acid odor was improved, but the evaluation of the fragrance overall evaluation tended to decrease. When each contained 5000 ppb or more, the overall evaluation of fragrance was lowered (test products 1-5 to 6 and 11 to 12).

<Preparation of soy sauce cake>
10 kg of soybeans were immersed in warm water and absorbed, and then steamed under pressurized conditions. 10 kg of wheat was fried and then cracked. After mixing soybeans and wheat, koji molds were inoculated, and koji was produced with a ventilating koji apparatus, and soy sauce koji was obtained after 3 days.

<Preparation of raw soy sauce>
For soy sauce moromi, salt solution and water were added so that the salt concentration after fermentation and ripening would be 16.0%, and soy sauce lactic acid bacteria were added and mixed well according to a conventional method, followed by lactic acid fermentation. Subsequently, according to a conventional method, salt-resistant soy sauce yeast (Zygosaccharomyces rouxii) was added, and yeast fermentation was carried out while maintaining the moromi product temperature at 25 ° C., followed by fermentation and aging for 3 months. The moromi was pressed and filtered to obtain “raw soy sauce”.

<Preparation of mixed fruit juice with different ratio>
Concentrated soy sauce (manufactured by Nihon Del Monte Co., Ltd., Israel, Brix 60%) as a fruit juice against a commercially available soy sauce (made by Kikkoman Co., Ltd., using round soybeans) as a soy sauce, soy sauce: fruit juice ratio is 95: 5, 80:20, 60:40, 40:60, 20:80 (all volume ratios) were mixed to prepare fruit juice mixed soy sauce. Similarly, tomato juice concentrate was mixed with the raw soy sauce so that the ratio of soy sauce: fruit juice was 80:20, 60:40 (both volume ratios), respectively, to prepare fruit mixed raw soy sauce. .

<Fire-filling and filtration of fruit juice mixed soy sauce and fruit mixed raw soy sauce>
The fruit juice mixed soy sauce and the fruit juice mixed raw soy sauce were heated at 80 ° C. for 30 minutes and allowed to stand at 4 ° C. for 1-2 days. When precipitation occurred, the supernatant was recovered to obtain test products 2-1 to 2-7.

<Ingredient adjustment>
The salt concentrations at the end of the preparation of the various test products are as follows: Test product 2-1: 15.7%, Test product 2-2: 15.1%, Test product 2-3: 13.1%, Test product 2- 4: 10.9%, test product 2-5: 8.6%, test product 2-6: 14.8%, test product 2-7: 13.2% (all w / v). At the time of sensory evaluation, sodium chloride was added so that the same sodium chloride concentration as the control product was 16.0% (w / v).

<Component analysis>
The general components of soy sauce were analyzed according to the method described in the soy sauce test method (founded by Japan Soy Sauce Research Institute, published on March 1, 1985).

<Aroma component analysis>
β-Damacenone, β-ionone, and 6-methyl-5-hepten-2-ol were analyzed and quantified by a standard addition method using headspace GC-MS. As a sample, 10 ml of a control product or a test product was placed in each vial. The above-mentioned components having known concentrations were put in one sample-containing vial and prepared together with the above-described sample-added sample-containing vial. Each headspace sampler (Agilent Technologies, G1888) was set and analyzed.

The analysis conditions were as follows.
Measuring instrument: Agilent Technologies, 6890N GC + 5973MSD
Column: DB-WAX (manufactured by Agilent Technologies, 60 m × inner diameter 0.25 mm × film thickness 0.5 μm)
Temperature rise conditions: 40 ° C., hold for 3 minutes, then heat up to 220 ° C. at a rate of 3 ° C./minute Injection mode: Splitless mode Carrier gas: Helium, flow rate 1.5 ml / minute Measurement mode: SIM mode

  A calibration curve was created from the area value of the detected standard peak, and the concentration was calculated. The detection lower limit concentration of the three components was 1 ppb or less. In the control product, all components were below the lower limit of detection.

  Table 4 shows the results of general component analysis and aroma component contents of the control product and the test product. The salt concentration showed the value after component adjustment.

<Sensory evaluation>
The sensory evaluation was performed by a scoring method using five trained and discriminating panels. Comparison was made on three cups of vinegar and dressing prepared using the control or test product. The score was according to the following criteria.

(Acetic acid odor reduction effect)
1: The control product is much more effective 2: The control product is slightly more effective 3: The effect is equivalent 4: The test product is slightly more effective 5: The test product is much more effective

(Comprehensive evaluation of flavor)
1: Control product is more preferable 2: Control product is slightly preferable 3: Equivalent 4: Test product is slightly preferable 5: Test product is more preferable

<Sensory evaluation of three cups of vinegar>
Three cups of vinegar were prepared with the composition shown in Table 2 so that the sugar content derived from the tomato juice concentrate was calculated and the sugar content was the same by changing the amount of sugar. The fragrance of the prepared three cups of vinegar, the effect of reducing acetic acid odor and the flavor when eating directly were evaluated.

<Sensory evaluation of dressing>
The dressing was also prepared with the formulation shown in Table 3 so that the sugar content derived from the tomato juice concentrate was calculated and the sugar content would be the same by changing the sugar content. 20 g of lettuce cut at 3 cm intervals was prepared, and 5 ml of the prepared dressing was added. The aroma of the dressing itself, the effect of reducing acetic acid odor and the flavor when eating directly as a salad were evaluated.

  From the results shown in Table 4, the higher the mixing ratio of the concentrated tomato juice concentrate, the higher the glutamic acid value of the general components. In the fragrance component, β-damasenone is 54 to 1299 ppb, β-ionone is 3 to 95 ppb, 6-methyl-5-hepten-2-ol is 8 to 112 ppb, and the fragrance component is increased as the juice ratio increases. I understand that.

  From the sensory evaluation results in Table 4, when using test samples 2-2 to 2-7 compared to the control product, the acetic acid odor of three cups of vinegar is significantly reduced, and the taste preference is improved. I understand. At this time, β-damasenone in three cups of vinegar was 57 to 273 ppb, β-ionone was 6 to 20 ppb, and 6-methyl-5-hepten-2-ol was 6 to 24 ppb.

  It can be seen that also in dressing, when the test products 2-2 to 2-7 were used as compared with the control product, the odor of acetic acid was remarkably reduced and the taste preference was improved. At this time, β-damasenone in three cups of vinegar was 47 to 228 ppb, β-ionone was 5 to 17 ppb, and 6-methyl-5-hepten-2-ol was 5 to 20 ppb.

  Although the test product 2-1 contained 54 ppb of β-damasenone, 3 ppb of β-ionone, and 8 ppb of 6-methyl-5-hepten-2-ol, although the effect of reducing acetic acid odor was observed, it was remarkable. There was no improvement in flavor preference. This is considered to be an effect of components derived from tomato juice other than the above three aroma components.

  From the above results, by adding the tomato juice concentrate to soy sauce, the concentration of β-damasenone, β-ionone, 6-methyl-5-hepten-2-ol was increased, and the effect of reducing acetic acid odor was improved. A seasoning was obtained. It was shown that such a seasoning showed an acetic acid odor reduction effect by blending with seasoning vinegar or dressing, and an excellent flavor.

Claims (6)

Contains soy sauce and 200-1300 ppb β-damercenone, and / or contains soy sauce and 5-1000 ppb β-ionone, and / or 1000-5000 ppb 6-methyl-5-hepten-2-ol seasoning. The seasoning according to claim 1, wherein β-damasenone, β-ionone, and 6-methyl-5-hepten-2-ol are derived from vegetable juice or fruit juice. The seasoning according to claim 2, wherein the vegetable juice or fruit juice contains one derived from tomato. It contains the seasoning according to any one of claims 1 to 3 and vinegar, β-damasenone is 1 to 280 ppb (excluding 5.6 ppb or less) and / or β-ionone is 1 to 220 ppb (provided that 4) or less) (excluding 4 ppb or less). The seasoning according to any one of claims 1 to 4, wherein the seasoning or the blended seasoning is a seasoning or blended seasoning for reducing acetic acid odor containing soy sauce . Formula seasoning. Contains soy sauce, and β-damasenone is 5-1300 ppb (except 5.6 ppb or less) and / or β-ionone is 5-1000 ppb and / or 6-methyl-5-hepten-2-ol is 1000 A seasoning for reducing acetic acid odor, contained at a concentration of ˜5000 ppb.