JP6449207B2 - Milky flavor and enhancer - Google Patents

Description

  The present invention relates to a milky flavor imparting or enhancing agent capable of imparting or enhancing the natural sweetness and richness of milk fat to milk, dairy products, or foods and drinks containing them. More specifically, the milky flavor imparting or enhancing agent containing 2,4,7-tridecatrienal as an active ingredient, a milk-based fragrance composition containing 2,4,7-tridecatrienal, and the milk flavor The present invention relates to a food or drink containing an imparting or enhancing agent or a milk-based fragrance composition, and a method for imparting or enhancing a milky flavor of a milk-related product.

  Dairy products such as milk, powdered milk, butter, cheese, ice cream, and yogurt have become one of the foods that must penetrate the Japanese diet along with the westernization of meals.

  However, quality milk products such as milk and butter are limited to only a few expensive domestic products or imported products, and many of the general products are made from imported raw materials that are cheap and inferior in quality. As a result, there are surprisingly few opportunities for consumers to enjoy the rich, rich flavor and richness inherent in dairy products because of the reduction or loss of flavor and flavor in the manufacturing process in Japan. is there. In recent years, the use of dairy ingredients (milk, powdered milk, butter, cheese, etc.) in dairy-related products has decreased due to cost reductions caused by rising prices of domestic dairy ingredients. On the other hand, there is an increasing number of product developments that reduce the amount of milk ingredients used for the purpose of, for example, metabolic syndrome countermeasures. However, flavors such as milky feeling and milky fat feeling that are lacking due to reduced milk fat content can be sufficiently compensated for by using existing general flavoring compositions for imparting milk flavor. There is a need to develop products that can impart or enhance the natural flavor of milk fat.

  So far, several proposals have been made on improving flavor and enhancing flavor of milk products such as milk, butter and cheese. For example, when a milk fat-containing food material is enzymatically treated in the presence of lipase and / or a processed product obtained by enzymatic treatment is blended with a branched cyclodextrin, an irritating odor of the product, an oily unpleasant odor of the aftertaste A method for producing dairy flavors having an aroma and flavor such as butter, cheese, milk, etc. (Patent Document 1), cheese containing alkanoylamino acid amide as an active ingredient, soy sauce, miso, fish soy sauce, etc. Sustained fragrance imparting agent (Patent Document 2) having a persistent fragrance and flavor characteristic that recalls the ripening feeling of fermentation products, butter, cheese, etc., and 2-hydroxy-3-methylpentanoic acid and diacetyl and / or Alternatively, 2-phenylethylcinnamate is added to impart aroma and flavor characteristics such as butter-like, fruit-like, cheese-like, and yogurt-like with a mild body. A strong perfume composition (Patent Document 3), containing 3-methylnonane-2,4-dione, milk, dairy products, milk or foods containing dairy products, or dairy substitutes. Contains a flavoring composition capable of imparting and enhancing flavor and richness (Patent Document 4), a lipase treatment of milk or dairy products, and / or a processed product obtained by fermentation treatment with lactic acid bacteria as an active ingredient. A flavor improver for milk beverages or fermented milk (Patent Document 5), which reduces the powdery taste and smell and enhances the taste (milkiness), roasted coffee with water, polar organic solvent or a mixture thereof A flavor enhancer that can add a fraction with a molecular weight cut off of 10,000 or more obtained by fractionating an extract obtained by extraction to a dairy product and the like to give a rich and voluminous feel (Patent Document 6) , Methyl 2-methyl-3-fur Milk, dairy product, milk or milk containing one or more disulfide compounds selected from the group consisting of ril disulfide, bis (2-methyl-3-furyl) disulfide, methylfurfuryl disulfide and difurfuryl disulfide A lower fatty acid is added in a concentration of 0.01 to 0.5 times the detection threshold concentration in a food or drink containing a product, or a fragrance composition for a dairy product substitute (Patent Document 7) and a final food or drink. Thus, a milk-based beverage (Patent Document 8) with enhanced light and broad aroma (Patent Document 8) and S-methylmethionine sulfonium chloride are blended (Patent Document 9). There are suggestions.

  These proposals are for the purpose of imparting or enhancing the flavor and richness of the product. However, the milk fat swells, such as adding an unnecessary heating feeling (boiled milk feeling) at the same time as giving the milk flavor. There has been a demand for a proposal that can impart a sweetness and a rich taste with a sufficient quality, and can impart or enhance the flavor or richness of a high-quality dairy product.

  On the other hand, with the recent diversification of consumer preferences, development of various products is desired. In particular, this trend is strong in the food and beverage industry, and there is a strong demand for the development of a variety of food and drink that matches the taste of consumers. In response to these demands, the fragrance that is one of the raw materials of food and drink products cannot be fully handled with the fragrance compounds that have been proposed in the past, and has a unique aroma and flavor characteristic that has never existed, And development of the fragrance | flavor compound excellent in the sustainability has become an urgent subject.

  2,4,7-Tridecatrienal is found in the flavor of cooked chicken (Non-patent Document 1), and also a pyrolyzate of arachidonic acid (Non-patent Document 2) or a pyrolyzate of phospholipid (non-patent document 1). It is a volatile compound having a fragrance that exists in nature and is also known as a component (Non-patent Document 4) that is found from Patent Literature 3) and the like and increases when human milk is frozen and stored for 2 months. As a flavoring agent, a method for imparting a flavor reminiscent of a chicken (Patent Documents 10 and 11), a woody fish that has been sharpened, especially a bonito, and a flavor improver that can impart a feeling of knot (patent) Documents 12, 13) are proposed.

  However, Non-Patent Documents 1 to 4 and Patent Documents 10 to 13 have a bulge peculiar to milk fat by adding a trace amount of 2,4,7-tridecatrienal to foods and drinks having a milky flavor. There is no description or suggestion that sweetness and richness can be imparted and enhanced, and the flavor of food and drink can be improved.

Japanese Patent No. 2889428 JP-A-8-103243 Japanese Patent No. 3437310 Japanese Patent No. 4510339 Japanese Patent No. 3706345 JP 2008-54507 A Japanese Patent No. 5173178 JP 2008-263903 A JP 2014-77067 A Japanese Patent Publication No.41-7822 Japanese Patent Publication No.54-12550 Japanese Patent No. 4676572 Japanese Patent No. 5688995

Journal of American Oil Chemist 'Society (1974), 51 (8), 356-359. Journal of Agricultural and Food Chemistry (2003), 51 (15), 4364-4369 Journal of Agricultural and Food Chemistry (2004), 52 (3), 581-586 Food Chemistry (2010), 120, 240-246

  An object of the present invention is to impart or enhance a natural sweetness and richness peculiar to milk fat, which is necessary and sufficient to enhance or enhance the flavor of foods and beverages, and the flavor. It is providing the food / beverage products which mix | blend a grant thru | or enhancer.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have incorporated a very small amount of 2,4,7-tridecatrienal into milk or a food or drink containing a dairy product, thereby providing the food or drink. It has been found that natural sweetness and richness characteristic of milk fat can be imparted to or enhanced in products. Furthermore, by adding 2,4,7-tridecatrienal into the dairy perfume composition and adding it to milk or a food or drink containing dairy products, the swell of peculiar milk fat is more effectively obtained. The present inventors have found that a certain natural sweetness and richness can be imparted and enhanced necessary and sufficiently to improve the flavor of food and drink, and the present invention has been completed.

Thus, the present invention provides the following.
(A) A milky flavor imparting or enhancing agent comprising 2,4,7-tridecatrienal as an active ingredient.
(B) A milk-based fragrance composition comprising 1 ppb to 50 ppm of the milky flavor imparting or enhancing agent according to (a) as a 2,4,7-tridecatrienal concentration.
(C) The milky flavor imparting or enhancing agent according to (a) or the milk-based flavor composition according to (b) is contained in an amount of 2,4,7-tridecatrienal as 1ppt to 50ppb. Food or drink containing milk or dairy products.
(D) Milky flavor imparting or enhancing agent according to (a) or milky flavor or dairy product containing milky flavoring composition according to (b) is added to imparting milky flavor to food or drink containing milk or dairy products. How to strengthen.

  The 2,4,7-tridecatrienal used in the present invention has been reported as a natural product, and its use as a chicken-like fragrance composition and a fish fragrance composition has been proposed. Such a milk component has not yet been reported, and no description has been found that is used as a milky flavor imparting or enhancing agent or a milk-based fragrance composition.

  2,4,7-tridecatrienal which is an active ingredient of the milky flavor imparting or enhancing agent of the present invention is 1ppt to 50ppb as 2,4,7-tridecatrienal for foods and drinks, particularly foods and drinks containing milk. By adding so that natural sweetness and richness peculiar to milk fat which are not present in the past can be imparted or enhanced. Also, by adding 2,4,7-tridecatrienal to 1 ppb to 50 ppm in the milk-based fragrance composition, it is possible to impart or enhance natural sweetness and richness unique to milk fat, which is not conventional. Can be obtained in a milk-based perfume composition.

  The 2,4,7-tridecatrienal of the present invention has eight types of geometric isomers, and any of them can be used in the present invention. (E, Z, Z) -2,4,7-tridecatrienal is preferred.

  The (E, Z, Z) isomer of 2,4,7-tridecatrienal used in the present invention can be synthesized by a method according to known literature. For example, 2-octin-1-ol is used as a starting material. After bromination, it was coupled with a Grignard derivative of (E) -2-penten-4-in-1-ol and a copper catalyst, partially hydrogenated using a Lindlar catalyst, and then oxidized with manganese dioxide. (J. Agric. Food Chem. 2001, 49, 2959-2965). Further, (Z, Z) -2,5-undecadien-1-ol was subjected to a one-pot oxidation Wittig reaction with manganese dioxide and alkyl triphenylphosphoranylidene acetate to obtain (E, Z, Z) -2,4,7. -Tridecatrienoic acid alkyl ester is generated, then reduced in the presence of a hydride reducing agent to (E, Z, Z) -2,4,7-tridecatrienol and then oxidized (E, Z , Z) -2,4,7-tridecatrienal can be synthesized (Japanese Patent No. 5473867).

  The present invention relates to a milky flavor imparting or enhancing agent comprising 2,4,7-tridecatrienal as an active ingredient. In the present invention, 2,4,7-tridecatrienal is added to foods and drinks having a milky flavor such as milk, powdered milk, butter, cheese, ice cream, yogurt, etc., so that the above-mentioned foods and drinks are milk fat-specific. Can give or enhance the natural sweetness and richness. The amount of the food and drink at that time is 2,4,7-tridecatrienal, for example, with respect to the total mass of the food and drink, the lower limit is usually 1 ppt or more, preferably 10 ppt or more, more preferably The upper limit is usually 50 ppb or less, preferably 5 ppb or less, more preferably 1 ppb or less. As the range of the amount of 2,4,7-tridecatrienal based on the total mass of the food or drink, these upper limit value and lower limit value can be arbitrarily combined. Within these ranges, it has an excellent effect of imparting or enhancing the natural sweetness and richness of milk fat peculiar to food and drink. On the other hand, when the blending amount of 2,4,7-tridecatrienal with respect to the total mass of the food and drink exceeds 50 ppb, the aroma and flavor characteristics as metal-like, soap-like and deteriorated oil-like odors appear. It is not preferable. Moreover, when the compounding quantity of 2,4,7-tridecatrienal with respect to food / beverage products is less than 1 ppt, the fragrance and flavor imparting effect peculiar to this invention are not acquired.

  Here, the sweetness peculiar to milk fat is different from the sweetness left on the tongue, which is a so-called sweetener, brought about by carbohydrates. I mean. Moreover, the richness of milk fat means a rich flavor derived from milk fat and milk protein but without a persistent oily fat and having a sharp aftertaste.

  The milky flavor imparting or enhancing agent of the present invention can impart or enhance milky flavor by adding a trace amount of 2,4,7-tridecatrienal to foods and beverages alone. , 4,7-tridecatrienal is added in a very small amount, and in order to further enhance the effect of imparting or enhancing milk flavor, a milk-based flavor composition is prepared by mixing with other ingredients, and the milk-based flavor A milky flavor can be imparted to or enhanced in the food or drink using the composition.

  The blending amount of 2,4,7-tridecatrienal of the present invention in the milk-based fragrance composition varies depending on the purpose or the type of the milk-based fragrance composition. For example, the total mass of the milk-based fragrance composition On the other hand, the lower limit is usually 1 ppb or more, preferably 10 ppb or more, more preferably 0.1 ppm or more, and the upper limit is usually 50 ppm or less, preferably 5 ppm or less, more preferably 1 ppm or less. Can do. As the range of the amount of 2,4,7-tridecatrienal based on the total mass of the food or drink, these upper limit value and lower limit value can be arbitrarily combined. When the blending amount of 2,4,7-tridecatrienal with respect to the milk-based fragrance composition exceeds 50 ppm, the aroma and flavor characteristics as metal-like, soap-like, and deteriorated oil-like odors are preferable. Absent. Moreover, when the compounding quantity of 2,4,7-tridecatrienal with respect to a milk-type fragrance | flavor composition is less than 1 ppb, the fragrance and flavor imparting effect peculiar to this invention are not acquired.

  Furthermore, about 0.001 mass%-1 mass% of this milk-based fragrance | flavor composition are added to the food-drinks containing milk or dairy products. As a result, 2,4,7-tridecatrienal can be blended in the food or drink containing milk or dairy products so as to have the above-described concentration, and the above-described effects can be obtained.

  Examples of other fragrance components that can be contained together with 2,4,7-tridecatrienal of the milk-based fragrance composition include various synthetic fragrances, natural fragrances, natural essential oils, plant extracts, and the like. For example, natural essential oils, natural fragrances, and synthetic fragrances described in "Patent Office, Well-known and commonly used technology (fragrance) Part II food fragrance, P88-131, issued on January 14, 2000" can be mentioned. .

  For example, γ-caprolactone, γ-heptalactone, γ-octalactone, γ-nonalactone, γ-decalactone, 7-decen-4-olide, 3-methyl-4-decen-4-olide, 3-methyl-5- Decene-4-olide, γ-undecalactone, γ-dodecalactone, γ-tridecalactone, γ-tetradecalactone, δ-caprolactone, 2-hexene-5-olide, 2-heptene-5-olide, δ -Octalactone, 2-octene-5-olide, 4-methyl-5-octanolide, δ-nonalactone, 2-nonene-5-olide, 4-methyl-5-nonanolide, δ-decalactone, 2-decene-5 Orido, 4-methyl-5-decanolide, δ-undecalactone, 2-undecen-5-olide, 4-methyl-5-undecanolide, δ-dodecalactone 2-dodecene-5-olide, 4-methyl-5-dodecanolide, δ-tridecalactone, 2-tridecen-5-olide, 4-methyl-5-tridecanolide, δ-tetradecalactone, 2-tetradecene-5 Orido, 2-Pentadecene-5-Olide, 2-Hexadecene-5-Olide, 2-Heptadecene-5-Olide, 2-Octadecene-5-Olide, 2-Nonadecene-5-Olide, 2-Eicosene-5-Olide, Lactones such as ε-decalactone; propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, trans-2-hexenoic acid, heptanoic acid, caprylic acid, nonanoic acid, 5-hydroxynonanoic acid, capric acid, 2- Decenoic acid, 4-decenoic acid, 5-decenoic acid, 6-decenoic acid, 9-decenoic acid, 5-hydroxydecenoic acid, 5-hydroxyundeca Fatty acids such as acid, lauric acid, 5-hydroxydodecanoic acid, myristic acid, pentadecanoic acid, isopentadecanoic acid, palmitic acid, heptadecanoic acid, stearic acid, oleic acid, linoleic acid, linolenic acid; acetaldehyde, propanal, butanal, 2-butenal, hexanal, octanal, 4-heptenal, 2,4-octadienal, nonanal, 2-nonenal, 2,4-nonadienal, 2,6-nonadienal, decanal, 2,4-decadienal, undecanal, 2 , 4-Undecadienal, dodecanal, benzaldehyde, vanillin, ethyl vanillin, furfural, heliotropin diethyl acetal and other aldehydes; ethyl formate, ethyl acetate, butyl acetate, isoamyl acetate, decyl acetate, acetic acid Dodecyl, phenethyl acetate, ethyl lactate, ethyl butyrate, ethyl 2-methylbutyrate, ethyl 3-ethylbutyrate, methyl valerate, methyl caproate, ethyl caproate, methyl heptanoate, ethyl heptanoate, ethyl caprylate, isoamyl caprylate , Heptyl caprylate, methyl nonanoate, ethyl nonanoate, methyl caprate, ethyl caprate, ethyl undecanoate, methyl laurate, ethyl laurate, ethyl myristate, ethyl palmitate, methyl salicylate, diethyl succinate, sebacic acid Diethyl, ethyl 5-hydroxyhexanoate, ethyl 5-hydroxydecanoate, ethyl 5-hydroxyundecanoate, propyl 5-hydroxydecanoate, isopropyl 5-hydroxydecanoate, 2-methylpropyl 5-hydroxyoctanoate Esters such as ethyl 5-hydroxy-9-methyldecanoate; alcohols such as ethanol, propanol, butanol, pentanol, hexanol, heptanol, octanol, nonanol, decanol, benzyl alcohol, phenylethyl alcohol, furfuryl alcohol; 2- Heptanone, 2-octanone, 3-octanone, 1-octen-3-one, 2-nonanone, 3-nonanone, 8-nonen-2-one, 2-undecanone, 2-tridecanone, acetoin, 5-hydroxy-4- Ketones such as octanone, diacetyl, 2,3-pentadione, 2,3-hexadione, 2,3-heptadione, acetylisovaleryl, p-methoxyacetophenone, benzophenone, maltol; phenylethylanthranilate Nitrogenous compounds such as trimethylamine, indole, skatole, pyridine, isoquinoline, pyrazine, methylpyrazine; isobutyl mercaptan, 2,4-dithiapentane, dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, dimethyl sulfoxide, dimethyl sulfone, methanethiol , Methylsulfonylmethane, methyl isothiocyanate, ethyl isothiocyanate, allyl isothiocyanate, 2-methyl-3-furanthiol, methional, ethyl thioacetate, methyl thiobutyrate, 3-butenyl isothiocyanate, 2-methylthiophene, benzothiazole , Sulfurol, acetyl lactate thiomethyl ester, propionyl lactate thiomethyl ester, butyryl lactate thiomethyl ester, valeryl lactate Including thiomethyl ester, 2-methylbutyryl lactate thiomethyl ester, desilyl lactate thiomethyl ester, acetyl lactate thioethyl ester, propionyl lactate thioethyl ester, butyryl lactate thioethyl ester, valeryl lactate thioethyl ester, isocaproyl lactate thiopropyl ester Known perfume compounds such as sulfur compounds; lipase degradation product of milk fat; protease degradation product of milk protein; fraction of milk or milk processed product from milk, concentrated milk, milk powder, milk whey, butter, cheese, yogurt or mixtures thereof Examples include paintings.

  According to the present invention, food and drink that can impart or enhance the natural sweetness and richness peculiar to milk fat, as long as it contains at least part of a milky flavor, and is particularly limited However, milk beverages such as milk, processed milk, coffee milk, lactic acid bacteria beverages filled in PET bottles, cans, bottles or paper containers; ice cream, soft ice cream, ice milk, lacto ice, ice confectionery or sorbet Frozen desserts; desserts such as pudding, jelly, daily dessert; dairy products such as skim milk powder, whole milk powder, butter, yogurt, cheese; caramel, candy, biscuits, cookies, chocolate, pie, tablet confectionery, crackers, cakes, Western confectionery such as cream confectionery; PET bottles, cans, bottles or paper containers Beverages such as beverages, chocolate drinks, tea beverages such as milk tea, sugar-free coffee, sweetened coffee, milk coffee, cafe au lait, caramel coffee and other coffee-based beverages; filled into plastic bottles, cans, bottles or paper containers Examples include alcoholic beverages such as chu-hi, cocktail drinks, sparkling liquor, fruit liquor, condiment liquor, liqueur and the like.

  Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples.

(Example 1) Addition effect of 2,4,7-tridecatrienal to milk-like formulated fragrance composition The following components (parts by mass) were prepared as milk-like formulated fragrance compositions.

  (E, Z, Z) -2,4,7-tridecatrienal (0.01 μg (0.0001 ppm: comparative product 1), 0.1 μg) 0.001 ppm: Invention product 1), 5 μg (0.05 ppm: Invention product 2), 50 μg (0.5 ppm: Invention product 3), 0.5 mg (5 ppm: Invention product 4), 5 mg (50 ppm: Invention product 5) 10 mg (100 ppm: comparative product 2) were mixed to prepare milk-like blended fragrance compositions of comparative products 1 and 2 and inventive products 1 to 5. Each flavor composition was evaluated for flavor by 10 well-trained panelists. Table 2 shows the average fragrance evaluation of the panelists using the control product 1 with no additive of the present invention as a control product.

  As is apparent from the results in Table 2, the inventive products 1 to 5 to which the inventive product was added were given a natural sweetness and richness with a puff characteristic of milk fat, and the milk-like aroma was enhanced. In particular, the products 3 and 4 of the present invention were given a natural sweetness and richness peculiar to milk fat, markedly emphasized a good milk-like fragrance, and all panelists were evaluated as preferable. On the other hand, the comparative product 1 was not much different from the control product 1, and the comparative product 2 was evaluated as an unpleasant odor strongly different from that of milk and the overall balance was broken.

(Example 2) Effect of adding 2,4,7-tridecatrienal to a butter-like blended fragrance composition The following components (parts by mass) were blended as a butter-like blended fragrance composition.

  (E, Z, Z) -2,4,7-tridecatrienal 0.01 μg (0.0001 ppm: comparative product 3), 0.1 μg (100% of the butter-like blended fragrance composition (control product 2) 0.001 ppm: Invention product 6), 5 μg (0.05 ppm: Invention product 7), 50 μg (0.5 ppm: Invention product 8), 0.5 mg (5 ppm: Invention product 9), 5 mg (50 ppm: Invention product 10) 10 mg (100 ppm: Comparative product 4) were mixed to prepare butter-like blended fragrance compositions of Comparative products 3 and 4 and Invention products 6 to 10. Each flavor composition was evaluated for flavor by 10 well-trained panelists. Table 4 shows the average aroma evaluation of the panelists using the control product 2 to which the product of the present invention was not added as a control product.

  As is clear from the results in Table 4, the inventive products 6 to 10 to which the inventive product was added were given a natural sweetness and richness with a swell characteristic of milk fat, and the butter-like aroma was also enhanced. In particular, the products 8 and 9 of the present invention were given a natural sweetness and richness peculiar to milk fat, remarkably enhanced a good butter-like aroma, and all panelists were evaluated as preferable. On the other hand, the comparative product 3 was not much different from the control product 2, and the comparative product 4 was evaluated as having an unpleasant odor strongly different from butter and the overall balance being broken.

(Example 3) Effect of adding 2,4,7-tridecatrienal to a cheese-like blended fragrance composition The following components (parts by mass) were prepared as a cheese-like blended fragrance composition.

  (E, Z, Z) -2,4,7-tridecatrienal 0.01 μg (0.0001 ppm: comparative product 5), 0.1 μg (100, 100 g) of the cheese-like blended fragrance composition (control product 3) 0.001 ppm: Invention product 11), 5 μg (0.05 ppm: Invention product 12), 50 μg (0.5 ppm: Invention product 13), 0.5 mg (5 ppm: Invention product 14), 5 mg (50 ppm: Invention product 15) 10 mg (100 ppm: Comparative product 6) were mixed to prepare cheese-like blended fragrance compositions of Comparative products 5 and 6 and Invention products 11 to 15. Each flavor composition was evaluated for flavor by 10 well-trained panelists. Table 6 shows the average odor evaluation of the panelists using the control product 3 to which the product of the present invention was not added as a control product.

  As is clear from the results in Table 6, the inventive products 11 to 15 to which the inventive product was added were given a natural sweetness and richness with a puff characteristic of milk fat, and the cheese-like aroma was enhanced. In particular, the products 13 and 14 of the present invention were given a natural sweetness and richness peculiar to milk fat, and a good cheese-like aroma was remarkably enhanced, giving all panelists favorable evaluation. On the other hand, the comparative product 5 was not much different from the control product 3, and the comparative product 6 was evaluated as having a strong unpleasant odor that was different from that of cheese, and the overall balance was broken.

(Example 4) Effect of adding milk-like blended fragrance composition to ice cream The milk-like blended fragrance composition (invention product 3 and control product 1) obtained in Example 1 was added to ice cream having the following formulation. Ice cream was prepared by a conventional method. The ice creams to which the product 3 of the present invention and the control product 1 were added were designated as the product 16 of the present invention and the comparative product 7, respectively. These ice creams were subjected to sensory evaluation by 20 professional panelists.

  As a result, all 20 professional panelists evaluated the product 16 of the present invention as being excellent, as compared with the comparative product 7, with the natural sweetness and richness peculiar to milk fat being significantly emphasized.

(Example 5) Effect of adding milk-like blended fragrance composition to milk coffee The milk-like blended fragrance composition obtained in Example 1 (present product 3 and control product 1) was added to milk coffee having the following formulation. A milk coffee beverage was prepared by a conventional method. The milk coffee to which the inventive product 3 and the control product 1 were added was designated as the inventive product 17 and the comparative product 8, respectively. These milk coffees were subjected to sensory evaluation by 20 professional panelists.

  As a result, all 20 professional panelists evaluated the product of the present invention 17 as being very good as compared with the comparative product 8, because it felt a natural sweetness and richness peculiar to milk fat.

(Example 6) Effect of addition of butter-like blended fragrance composition to cookies Add the butter-like blended fragrance composition (invention product 8 and control product 2) obtained in Example 2 to a cookie dough having the following formulation: Cookies were baked at 220 ° C. for 7 minutes. Cookies added with the inventive product 8 and the control product 2 were designated as the inventive product 18 and the comparative product 9, respectively. These cookies were subjected to sensory evaluation by 20 professional panelists.

As a result, all 20 professional panelists say that the product 18 of the present invention is given a natural sweetness and richness peculiar to milk fat compared to the comparative product 9, and the flavor of butter is greatly emphasized. It was evaluation.

(Example 7) Effect of adding cheese-like blended fragrance composition to cracker Add cheese-like blended fragrance composition (present invention product 13 and control product 3) obtained in Example 3 to the cracker dough of the following formulation, A cracker was prepared by a conventional method. The crackers added with the inventive product 13 and the control product 3 were designated as the inventive product 19 and the comparative product 10, respectively. These crackers were subjected to sensory evaluation by 20 professional panelists.

  As a result, all 20 professional panelists evaluated that the inventive product 19 is given a natural sweetness and richness that is peculiar to milk fat as compared with the comparative product 10, and the flavor of the cheese is remarkably emphasized. .

Claims (3)

  A natural sweetness and / or richness imparting or enhancing agent having a swell characteristic of milk fat, comprising 2,4,7-tridecatrienal as an active ingredient.   Milk comprising the natural sweetness and / or richness imparting or enhancing agent characteristic of milk fat according to claim 1 in an amount of 2, pp, 50 ppm as 2,4,7-tridecatrienal concentration A milk-based fragrance composition for imparting or enhancing a natural sweetness and / or richness with a puffy characteristic of fat.   The natural sweetness and / or richness imparting swell characteristic of milk fat according to claim 1, or the natural sweetness and / or richness of swelling characteristic of milk fat according to claim 2. Natural sweetness and / or swelling characteristic of milk fat in foods and drinks containing milk and / or dairy products by adding milk-based fragrance compositions for application or enhancement to foods and drinks containing milk or dairy products Alternatively, a method for imparting or enhancing the richness.