JP6618061B1 - Off-flavor inhibitor - Google Patents

Abstract

[Object] To provide an off-flavor inhibitor capable of suppressing the off-flavor of food and drink without affecting the components inherent in the food and drink. The off-flavor inhibitor according to the present invention contains isobutyl angelate as an active ingredient, and contains at least one foodstuff selected from the group consisting of soybean, milk, fruits, vegetables, and vegetable oils. Suppress the off-flavor of food and drink. [Selection diagram] None

Description

  The present invention relates to an off-flavor inhibitor, an off-flavor reducing food and drink, and a method for suppressing off-flavor of food and drink.

  Some foods and drinks have a unique flavor derived from raw materials, and others have a unique flavor that changes over time due to the influence of oxygen, light, ultraviolet light, temperature, and the like. The unique and unique flavors of the food and drink mean the smell that goes from the throat to the nose when the food and drink is put in the mouth, and is called a retro nether scent. Foods and beverages with off-flavors usually have little effect on health, but affect the quality and image of food and beverages.

  Examples of foods and beverages that are off-flavored when ingesting include soy milk. Soy milk made from soy is a healthy beverage that contains high-quality vegetable protein. However, soy milk has a unique blue odor (soybean odor) derived from soybean, which is a raw material, and many people feel that it is difficult to take.

  Thus, as a method for removing the unique blue odor of soy milk, Patent Document 1 describes a method for removing the blue odor of soy milk using an ion exchange resin or a reverse osmosis membrane. However, in such a method of physically removing the components, not only the blue odor component contained in the soymilk but also other components such as useful components may be removed.

JP-A-57-177648

  The subject of this invention is providing the off-flavor inhibitor which can suppress the off-flavor of food and drink, without affecting the ingredient which food and drink originally have.

As a result of intensive studies to solve the above-mentioned problems, the present inventor has found a means for solving the problems described below and has completed the present invention.
(1) To contain an isobutyl angelate as an active ingredient and to suppress off-flavor of a food or drink containing at least one food selected from the group consisting of soybean, milk, fruits, vegetables and vegetable oil Off-flavor inhibitor.
(2) The off-flavor inhibitor as described in (1) above, wherein the isobutyl angelate is derived from Roman chamomile.
(3) A food or drink containing at least one food selected from the group consisting of soybeans, milk, fruits, vegetables and vegetable oil, and the off-flavor inhibitor described in (1) or (2) above. The off-flavor reduced food / beverage product which contains an off-flavor inhibitor in the ratio of 0.1-2 mass ppm in terms of isobutyl angelate.
(4) Food and drink in which isobutyl angelate is added at a rate of 0.1 to 2 mass ppm to a food and drink containing at least one food selected from the group consisting of soybeans, milk, fruits, vegetables and vegetable oils For off-flavor control of products.
(5) The off-flavor suppression method according to (4), wherein the isobutyl angelate is derived from Roman chamomile.

  ADVANTAGE OF THE INVENTION According to this invention, the off-flavor inhibitor which can suppress the off-flavor of food / beverage can be provided, without affecting the component which food / beverage originally has. Furthermore, according to this invention, the off-flavor reduced food-drinks by which the off-flavor was suppressed, without affecting the component which food and drink originally have can be provided.

  The off-flavor inhibitor according to an embodiment of the present disclosure contains isobutyl angelate as an active ingredient. Isobutyl angelate is one of angelic acid esters and has a structure represented by the following formula (I).

  Isobutyl angelate may be obtained by chemical synthesis or derived from a natural product. When derived from a natural product, it is preferably derived from a Roman chamomile. Roman chamomile (Anthemis nobilis) is a perennial plant belonging to the family Asteraceae. The essential oil and extract of roman chamomile contain isobutyl angelate, butyl angelate, isopropyl angelate and the like as main components.

  The essential oil of roman chamomile is obtained by subjecting the roman chamomile to steam distillation, pressing and the like. The site of the roman chamomile is not limited, and whole plants such as petals, leaves and stems can be used, and petals are preferably used.

  An extract of roman chamomile is obtained by subjecting roman chamomile to steam distillation, reflux extraction, room temperature homogenization extraction, supercritical fluid extraction, and the like. The site of the roman chamomile is not limited and, like the essential oil, whole grass can be used, and petals are preferably used. In the case of extraction using a solvent as in the reflux extraction method, examples of the solvent include alcohols (lower alcohols such as methanol and ethanol, or polyvalent such as ethylene glycol, propylene glycol, 1,3-butylene glycol, and glycerin). Alcohol), glycerol fatty acid ester, acetone having a relatively high polarity such as acetone, organic solvents such as esters such as ethyl acetate, water, and the like.

  Since the essential oil and extract of Roman chamomile contain isobutyl angelate, they may be used as is as isobutyl angelate. Alternatively, the essential oil and extract of roman chamomile may be purified to remove impurities, and isobutyl angelate may be isolated and used from the essential oil and extract of roman chamomile.

  The off-flavor suppressing agent according to one embodiment may contain other components as long as the effects of the present invention are not impaired. Furthermore, the form of the off-flavor inhibitor according to an embodiment of the present disclosure is not particularly limited, and can be, for example, a liquid form or a powder form.

  When used as a liquid form, for example, isobutyl angelate may be diluted with a solvent. Examples of the solvent used for dilution include water, ethanol, glycerin, propylene glycol, triacetin, medium chain fatty acid triglyceride, edible oil and fat, animal and vegetable oil and fat. Furthermore, it can be combined with additional ingredients or other active ingredients. For example, it can also be used in combination with various known natural and synthetic fragrances.

  Further, the off-flavor suppressant according to one embodiment includes an excipient (dextrin, gum arabic, lactose, etc.) and the above-mentioned solvent, and is solidified by spray drying or powdered or granulated, and freeze-dried or heat-dried. It can be used as an agent, and various dosage forms can be employed depending on the application.

  The food or drink targeted by the off-flavor inhibitor according to one embodiment is at least one food selected from the group consisting of soybeans, milk, fruits, vegetables and vegetable oil (hereinafter referred to as “specific food”). Food and drinks including Of the specific ingredients, soy has a blue-smelling soy odor and milk has a unique milk odor. Therefore, food and drink containing soy or milk may have a unique flavor derived from these ingredients.

  On the other hand, fruits, vegetables, and vegetable oils may be altered by the effects of oxygen, light, ultraviolet rays, temperature, etc., for example, by oxidizing or decomposing the contained components. Therefore, foods and drinks containing these ingredients may have a unique flavor caused by alteration.

Examples of fruits include the fruits shown below.
Citrus fruits: lemon, orange, grapefruit, lime, eggplant, mandarin orange, kabosu, sudachi, shikwasha, kumquat, etc.
Pear fruit: apple, pear, karin, quince etc.
Nucleus fruit: peach, plum, cherry, apricot, etc.
Grapes: Kyoho, Muscat, etc.
Tropical fruits: pineapple, banana, mango, papaya, passion fruit, etc.
Berries: strawberry, blueberry, cranberry, raspberry, etc.
Seeds: almonds, peanuts, cashews, hazelnuts, pistachios, macadamia nuts, etc.
Other: Melon, watermelon, etc.

Examples of vegetables include the following vegetables.
Fruits and vegetables: eggplant, tomato, pepper, pumpkin, cucumber, chili, corn, green peas, etc.
Leafy vegetables: cabbage, me cabbage, purple cabbage, kale, celery, leek, Chinese cabbage, parsley, spinach, lettuce, red gizzard, beet, ashitaba, chingensai, watercress, komatsuna.
Stem vegetables: asparagus, bamboo shoots, garlic, leeks, onions, etc.
Root vegetables: radish, turnip, wasabi, burdock, ginger, carrot, lotus root, potatoes, etc.
Flower vegetables: broccoli, cauliflower, etc.
Beans: red beans, peas, broad beans, soybeans, mung beans, etc.

  Examples of vegetable oils include soybean oil, safflower oil, corn oil, rapeseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, rice oil, palm oil, and the like.

  Specific examples of foods and drinks containing specific ingredients include soy milk, prepared soy milk, processed soy protein products, milk beverages, lactic acid bacteria beverages, dairy products (eg, yogurt, cheese, etc.), processed oils and fats (eg, butter, margarine). , Fat spread, shortening, etc.) Fruit juice, fruit mix juice, vegetable juice, fruit / vegetable mix juice, fruit juice drink, confectionery (eg, soft candy, gummy, etc.) Examples of foods and drinks to be included (for example, fried foods).

  The off-flavor inhibitor according to an embodiment of the present disclosure is used by being added to a food or drink containing the above-described specific food. The addition amount of an off-flavor inhibitor is appropriately set according to the type and amount of a specific food contained in the food or drink. The off-flavor inhibitor is added to the food or drink so that the concentration is usually about 0.1 to 2 ppm by mass, preferably about 0.5 to 1 ppm by mass, in terms of isobutyl angelate.

  The timing at which the off-flavor inhibitor is added is not particularly limited. For example, you may add during the manufacturing process of the food / beverage products containing a specific foodstuff, may add after manufacture, and may add after it comes to feel an off-flavor.

  By adding the off-flavor inhibitor according to one embodiment of the present disclosure to a food or drink having an off-flavor that has a unique flavor or a unique flavor, the off-flavor can be obtained without affecting the ingredients that the food or drink originally has. Suppressed off-flavor reduced food or drink is obtained. The off-flavor suppressant according to an embodiment of the present disclosure is suitably used, for example, in the food industry field.

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated concretely, this invention is not limited to these Examples.

(Preparation Example 1)
0.1 g of isobutyl angelate was diluted with propylene glycol to make a total amount of 100 g. The concentration of isobutyl angelate contained in the obtained solution is 1000 mass ppm.

(Preparation Example 2)
0.35 g of Roman chamomile essential oil was diluted with propylene glycol to make a total amount of 100 g. The angelic acid ester contained in the used roman chamomile essential oil was as follows, and 28.5 mass% isobutyl angelate was contained in the roman chamomile essential oil. The concentration of isobutyl angelate contained in the obtained solution is about 997 mass ppm.
Propyl angelate: 2.9% by mass
Isobutyl angelate: 28.5% by mass
2-Methyl-2-butyl angelate: 1.5% by mass
Butyl angelate: Trace amount
tert-Butyl angelate: Trace amount

(Example 1: Unadjusted soymilk)
The solution obtained in Preparation Example 1 was added to commercially available unadjusted soymilk (containing about 9.1% by mass of protein, about 7.3% by mass of lipid, and about 3.2% by mass of carbohydrate). .1% by mass was added. The concentration of isobutyl angelate added to unadjusted soymilk was 1 ppm by mass. The flavor of unadjusted soymilk to which isobutyl angelate was added was evaluated by the following method. The results are shown in Table 1.

7 panelists (1 male each in their 20s, 30s, 40s, 50s and 60s, and 1 female each in their 20s and 30s) tasting unadjusted soymilk (no additives) I got it. Next, seven panelists thoroughly cleaned their mouths and sampled unadjusted soymilk (added product) to which isobutyl angelate was added. By comparing the additive-free product with the additive-free product, whether or not the off-flavor of unadjusted soymilk (soybean-derived blue odor and green odor) was improved was evaluated according to the following criteria. “Blue odor” is a strong grass odor that is felt when mashing young weeds, for example. “Green odor” is not as strong as the blue odor that is felt when eating green vegetables (fresher than blue odor) It ’s an odor. When the total score of 7 panelists was 10 or more, it was evaluated that the off-flavor was improved.
2 points: When off-flavor is not felt or when off-flavor is clearly improved.
1 point: A slight off-flavor is felt, but it is improved over the additive-free product.
0 point: When the off-flavor is not improved and there is no difference from the additive-free product.

(Example 2: Unadjusted soymilk)
To the unadjusted soymilk used in Example 1, the solution obtained in Preparation Example 2 was added at a ratio of 0.1% by mass. The concentration of isobutyl angelate added to unadjusted soymilk was about 0.997 ppm by mass. Non-adjusted soymilk (additive-free product) and non-adjusted soymilk (added product) to which isobutyl angelate was added were compared and evaluated in the same manner as in Example 1. The results are shown in Table 1.

(Example 3: adjusted soy milk)
The solution obtained in Preparation Example 1 was added to commercially available prepared soymilk at a ratio of 0.1% by mass. The adjusted soymilk contained unadjusted soymilk, sugar, rice oil, salt, calcium lactate, emulsifier, paste and flavor as raw materials. The concentration of isobutyl angelate added to the conditioned soymilk was 1 ppm by mass. The flavor of the adjusted soymilk to which isobutyl angelate was added was evaluated by the following method. The results are shown in Table 1.

  The above seven panelists sampled the adjusted soymilk (additive-free product). Next, seven panelists thoroughly cleaned their mouths and sampled the adjusted soymilk (added product) to which isobutyl angelate was added. By comparing the additive-free product with the additive product, whether or not the off-flavor of the adjusted soymilk (green odor and bean odor derived from soybean that remains as a aftertaste, although slightly masked with a fragrance) has been improved as described above. The evaluation was made based on the same criteria as in Example 1. When the total score of 7 panelists was 10 or more, it was evaluated that the off-flavor was improved.

(Example 4: adjusted soy milk)
To the prepared soymilk used in Example 2, the solution obtained in Preparation Example 2 was added at a ratio of 0.1% by mass. The concentration of isobutyl angelate added to the conditioned soymilk was about 0.997 mass ppm. The adjusted soymilk (additive-free product) and the adjusted soymilk (added product) to which isobutyl angelate was added were compared and evaluated in the same manner as in Example 3. The results are shown in Table 1.

(Example 5: Soybean oil)
To the commercially available soybean oil, the solution obtained in Preparation Example 1 was added at a ratio of 0.1% by mass. The concentration of isobutyl angelate added to soybean oil was 1 ppm by mass. The flavor of soybean oil to which isobutyl angelate was added was evaluated by the following method. The results are shown in Table 1.

  The above seven panelists sampled soybean oil (no additives). Next, seven panelists thoroughly washed their mouths and sampled soybean oil (added product) to which isobutyl angelate was added. By comparing the additive-free product with the additive product, whether or not the off-flavor of soybean oil (green odor and green odor peculiar to vegetable oil) has been improved is evaluated based on the same criteria as in Example 1 above. It was. When the total score of 7 panelists was 10 or more, it was evaluated that the off-flavor was improved.

(Example 6: soybean oil)
The solution obtained in Preparation Example 2 was added to the soybean oil used in Example 5 at a ratio of 0.1% by mass. The concentration of isobutyl angelate added to soybean oil was about 0.997 ppm by mass. Soybean oil (additive-free product) was compared with soybean oil (added product) to which isobutyl angelate was added, and evaluated in the same manner as in Example 5. The results are shown in Table 1.

(Example 7: Cottonseed oil)
The above seven panelists evaluated whether or not the off-flavor of cottonseed oil was improved in the same procedure as in Example 5 except that a commercially available cottonseed oil was used instead of the soybean oil used in Example 5. received. The results are shown in Table 1.

(Example 8: Cottonseed oil)
The above seven panelists evaluated whether or not the off-flavor of cottonseed oil was improved in the same procedure as in Example 6 except that a commercially available cottonseed oil was used instead of the soybean oil used in Example 6. received. The results are shown in Table 1.

(Example 9: rapeseed oil)
Except for using commercially available rapeseed oil in place of the soybean oil used in Example 5, whether or not the rapeseed oil off-flavor was improved by the same procedure as in Example 5 was evaluated by the above seven panelists. received. The results are shown in Table 1.

(Example 10: rapeseed oil)
Except for using commercially available rapeseed oil in place of the soybean oil used in Example 6, the above seven panelists evaluated whether the rapeseed oil off-flavor had been improved in the same procedure as in Example 6. received. The results are shown in Table 1.

(Example 11: sunflower oil)
The above seven panelists evaluated whether or not the sunflower oil off-flavor was improved in the same procedure as in Example 5 except that a commercially available sunflower oil was used instead of the soybean oil used in Example 5. I was asked to. The results are shown in Table 1.

(Example 12: sunflower oil)
The above seven panelists evaluated whether or not the sunflower oil off-flavor was improved in the same procedure as in Example 6 except that a commercially available sunflower oil was used instead of the soybean oil used in Example 6. I was asked to. The results are shown in Table 1.

(Example 13: Rapeseed white squeezed oil)
Whether or not the off-flavor of rapeseed white squeezed oil was improved in the same procedure as in Example 5 except that a commercially available rapeseed white squeezed oil was used instead of the soybean oil used in Example 5, Was evaluated by the panelists. The results are shown in Table 1.

(Example 14: Rapeseed white oil)
Whether or not the off-flavor of rapeseed white squeezed oil was improved in the same procedure as in Example 6 except that a commercially available rapeseed white squeezed oil was used instead of the soybean oil used in Example 6, the above seven Was evaluated by the panelists. The results are shown in Table 1.

(Example 15: Margarine)
The solution obtained in Preparation Example 1 was added at a ratio of 0.1% by mass to commercially available margarine (containing 70% by mass of corn oil and 80% by mass or more of fats and oils in total). Margarine contained corn oil, edible refined processed fats and oils, whey powder, salt, emulsifier, flavoring and coloring as raw materials. The concentration of isobutyl angelate added to margarine was 1 mass ppm. The flavor of margarine to which isobutyl angelate was added was evaluated by the following method. The results are shown in Table 1.

  The above seven panelists tried margarine (without additives). Next, 7 panelists thoroughly cleaned their mouths and tried margarine (added product) to which isobutyl angelate was added. Whether or not margarine off-flavor (vegetable oil-specific blue odor, green odor and metallic oxidation odor of vegetable oil and fragrance) is improved by comparing the additive-free product with the additive-free product is described in Example 1 above. And evaluated on the same criteria. When the total score of 7 panelists was 10 or more, it was evaluated that the off-flavor was improved.

(Example 16: Margarine)
To the margarine used in Example 15, the solution obtained in Preparation Example 2 was added at a ratio of 0.1% by mass. The concentration of isobutyl angelate added to margarine was about 0.997 ppm by mass. Margarine (additive-free product) and margarine (added product) to which isobutyl angelate was added were compared and evaluated in the same manner as in Example 15. The results are shown in Table 1.

(Example 17: Margarine)
Whether margarine off-flavor was improved in the same procedure as in Example 15 except that another commercially available margarine (containing a total of 80% by mass of fats and oils) was used instead of the margarine used in Example 15. Was evaluated by the above seven panelists. This margarine contained edible refined processed fats and oils, soybean oil, palm oil, skim milk powder, emulsifiers and fragrances as raw materials. The results are shown in Table 1.

(Example 18: Margarine)
Except for using the margarine used in Example 17 instead of the margarine used in Example 16, whether or not the margarine off-flavor was improved by the same procedure as in Example 16 was evaluated to the above seven panelists. We had you evaluate. The results are shown in Table 1.

(Example 19: Fat spread)
Whether or not the fat spread off-flavor is improved in the same procedure as in Example 15 except that a commercially available fat spread (containing 65% by mass of fats and oils) is used instead of the margarine used in Example 15. Was evaluated by the above seven panelists. This fat spread contained rapeseed oil, corn oil, edible refined processed oil, salt, whey powder, emulsifier, flavoring and coloring as raw materials. The difference between margarine and fat spread is the fat content, the fat content of margarine is 80% by mass or more, and the fat content of fat spread is less than 80% by mass. The results are shown in Table 1.

(Example 20: Fat spread)
Whether or not the fat spread off-flavor was improved in the same procedure as in Example 16 except that the fat spread used in Example 19 was used instead of the margarine used in Example 16, the above seven persons The panelist evaluated it. The results are shown in Table 1.

(Example 21: Coffee drink containing milk (milk drink))
In order to verify whether or not the off-flavor is improved for a coffee beverage (milk beverage) containing milk, a test milk beverage was prepared as follows. 661.6 g of coffee extract (solid content 17.2% by weight), 450 g of milk, 103 g of granulated sugar, 3 g of sodium bicarbonate, 2 g of sodium caseinate, and 2 g of emulsifier were mixed and stirred thoroughly. Subsequently, ion exchange water was added to the resulting mixture to make the total volume 2000 mL. Next, the solution obtained in Preparation Example 1 was added at a ratio of 0.1% by mass, and 200 mL each was packed in a can, and sterilized at 123 ° C. for 20 minutes to obtain a test milk beverage.

  The concentration of isobutyl angelate added to the test milk beverage was 1 ppm by mass. The flavor of the test milk beverage to which isobutyl angelate was added was evaluated by the following method. The results are shown in Table 1.

  The seven panelists were asked to sample milk beverages (additive-free products) prepared in the same manner except that isobutyl angelate was not added. Next, seven panelists thoroughly cleaned their mouths and sampled a test milk beverage (added product) to which isobutyl angelate was added. By comparing the additive-free product with the additive product, whether or not the off-flavor (milk-derived odor and furry odor) of the test milk beverage is improved is evaluated based on the same criteria as in Example 1 above. I was asked to. When the total score of 7 panelists was 10 or more, it was evaluated that the off-flavor was improved.

(Example 22: Coffee drink containing milk (milk drink))
A milk drink for testing was obtained in the same procedure as in Example 21, except that the solution obtained in Preparation Example 2 was added at a ratio of 0.1% by mass instead of the solution obtained in Preparation Example 1. . The concentration of isobutyl angelate added to the test milk beverage obtained was about 0.997 ppm by mass. A milk beverage not containing isobutyl angelate (additive-free product) was compared with a test milk beverage (added product) added with isobutyl angelate, and evaluated in the same manner as in Example 21. The results are shown in Table 1.

(Example 23: Vegetable juice)
The solution obtained in Preparation Example 1 was added to a commercially available vegetable mix juice at a ratio of 0.1% by mass. Vegetable mix juice includes tomato, carrot, cabbage, kale, pepper, beet, spinach, broccoli, ashitaba, chingensai, komatsuna, pumpkin, parsley, watercress, asparagus, celery, ginger, corn, burdock, green peas, Purple potato, cabbage, lettuce, onion, radish, purple cabbage, red perilla, cauliflower, eggplant, Chinese cabbage, and lemon were included. The concentration of isobutyl angelate added to the vegetable mix juice was 1 ppm by mass. The flavor of the vegetable mixed juice to which isobutyl angelate was added was evaluated by the following method. The results are shown in Table 1.

  The above seven panelists had a sample of mixed vegetable juice (without additives). Next, 7 panelists thoroughly cleaned their mouths and sampled the mixed vegetable juice (added product) to which isobutyl angelate was added. Whether the additive-free product is compared with the additive product or not, whether the off-flavor (vegetable peculiar flavor, blue odor and green odor unique to the vegetable) is improved is the same standard as in Example 1 above. We had you evaluate in. When the total score of 7 panelists was 10 or more, it was evaluated that the off-flavor was improved.

(Example 24: Vegetable mix juice)
The solution obtained in Preparation Example 2 was added to the vegetable mix juice used in Example 23 at a ratio of 0.1% by mass. The concentration of isobutyl angelate added to the vegetable mix juice was about 0.997 ppm by mass. The vegetable mix juice (additive product) and the vegetable mix juice (addition product) to which isobutyl angelate was added were compared and evaluated in the same manner as in Example 23. The results are shown in Table 1.

(Example 25: Orange juice)
To the commercially available orange juice (concentrated and reduced), the solution obtained in Preparation Example 1 was added at a ratio of 0.05% by mass. In orange juice, concentrated orange juice and flavor were used as raw materials.
The concentration of isobutyl angelate added to the orange juice was 0.5 mass ppm. The flavor of orange juice to which isobutyl angelate was added was evaluated by the following method. The results are shown in Table 1.

The above seven panelists sampled orange juice (no additives). Next, seven panelists thoroughly cleaned their mouths and sampled orange juice (added product) to which isobutyl angelate was added. The same criteria as in Example 1 above are used to compare whether or not the off-flavor of orange juice (a unique unpleasant flavor by heat sterilization, a metallic flavor) is improved by comparing the additive-free product with the additive-free product. We had you evaluate in. When the total score of 7 panelists was 10 or more, it was evaluated that the off-flavor was improved.

(Example 26: Orange juice)
The solution obtained in Preparation Example 2 was added to the orange juice used in Example 25 at a ratio of 0.05% by mass. The concentration of isobutyl angelate added to the orange juice was about 0.4985 ppm by mass. The orange juice (additive product) and the orange juice (added product) to which isobutyl angelate was added were compared and evaluated in the same manner as in Example 25. The results are shown in Table 1.

(Example 27: Lemon juice)
To the commercially available lemon juice, the solution obtained in Preparation Example 1 was added at a ratio of 0.1% by mass. Lemon juice used glucose fructose liquid sugar, sugar, lemon juice, acidulant, and flavor as raw materials.
The concentration of isobutyl angelate added to lemon juice was 0.1 mass ppm. The flavor of lemon juice to which isobutyl angelate was added was evaluated by the following method. The results are shown in Table 1.

The seven panelists sampled lemon juice (no additives). Next, seven panelists thoroughly cleaned their mouths and sampled lemon juice (added product) to which isobutyl angelate was added. Compared with the additive-free product and the additive product, whether or not the lemon juice off-flavor (a unique unpleasant flavor by heat sterilization, a flavor reminiscent of a mold smell, a metallic flavor) The evaluation was made based on the same criteria as in Example 1. When the total score of 7 panelists was 10 or more, it was evaluated that the off-flavor was improved.

(Example 28: Lemon juice)
To the lemon juice used in Example 27, the solution obtained in Preparation Example 2 was added at a ratio of 0.1% by mass. The concentration of isobutyl angelate added to lemon juice was about 0.997 ppm by mass. Lemon juice (non-added product) and lemon juice (added product) to which isobutyl angelate was added were compared and evaluated in the same manner as in Example 27. The results are shown in Table 1.

  As shown in Table 1, it can be seen that in any of the foods and beverages shown in Examples 1 to 28, when isobutyl angelate is added, the off-flavor is suppressed as compared with the case where it is not added.

Claims (5)

Off-flavor related to retro nether fragrance among off-flavors of foods and drinks containing isobutyl angelate as an active ingredient and containing at least one food selected from the group consisting of soybean, milk, fruits, vegetables and vegetable oil An off-flavor inhibitor for suppressing odor.   The off-flavor inhibitor according to claim 1, wherein the isobutyl angelate is derived from Roman chamomile.   A food / beverage product comprising at least one food selected from the group consisting of soybeans, milk, fruits, vegetables and vegetable oils and the off-flavor inhibitor according to claim 1 or 2, wherein the off-flavor suppressor is An off-flavor reduced food or drink contained in a proportion of 0.1 to 2 mass ppm in terms of isobutyl angelate. Off of food and beverages in which isobutyl angelate is added at a rate of 0.1 to 2 ppm by mass to foods and beverages containing at least one food selected from the group consisting of soybeans, milk, fruits, vegetables and vegetable oils A flavor suppression method,
An off-flavor suppression method , wherein the off-flavor is an off-flavor related to retro nether scent .   The off-flavor suppression method according to claim 4, wherein the isobutyl angelate is derived from Roman chamomile.