JP6761139B1 - Green tea beverage with reduced off-flavour - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a green tea beverage in which off-flavor caused by 2-methoxy-4-vinylphenol is masked. SOLUTION: Off-flavour in a packaged green tea beverage is masked by containing 0.2 to 21 ppm of 2-O-α-D-galactopyranosyl-1-deoxynojirimycin in the green tea beverage. [Selection diagram] None

Description

The present invention relates to an off-flavour-masked green tea beverage and a method for producing the same. The present invention also relates to a method of masking the off-flavor of a green tea beverage.

It is known that green tea beverages have a large change in aroma due to heating. In particular, the production of a packaged green tea beverage that can be stored at room temperature for a long period of time (also referred to as "heat sterilized packaged green tea beverage" in the present specification) requires harsh heat sterilization, and therefore has a heating odor (also called a retort odor). Will occur).
Therefore, various methods for suppressing changes in the aroma of green tea beverages due to heat sterilization have been proposed. For example, ascorbic acid or sodium ascorbate is added to replace the air in the head space when filling the container with nitrogen gas, resulting in browning and unpleasant odors associated with browning and browning during and after the production of green tea beverages. (Patent Document 1, Non-Patent Document 1), a method of adding flavonoids derived from natural substances such as green tea to green tea beverages to suppress browning of green tea beverages and deterioration of flavor due to browning (Patent Documents). 2) A method of deodorizing the retort odor by adding cyclodextrin to the green tea extract and encapsulating the retort odor generated during the heat treatment in the ring of the cyclodextrin (Patent Documents 3 and 2). , A method of suppressing the generation of a heated odor by adding a glycosyllytic enzyme to a green tea extract (Patent Document 4), and a method of mixing roasted tea with sencha to make aroma changes inconspicuous (Non-Patent Document 1). and so on.

Special Fair 1-48737 Gazette Japanese Unexamined Patent Publication No. 1-289446 Japanese Unexamined Patent Publication No. 1-1744328 Japanese Unexamined Patent Publication No. 2004-147606

"Tea Industry Research Report", Vol. 64, p.35-38 (1986) Journal of Japan Society for Bioscience and Biotechnology, Vol63, No. 1, pp29-35, 1989

Linalool, benzyl alcohol, etc., which are known to be one of the causes of heated odor, are produced when glycosides, which are precursors of linalool and benzyl alcohol, which are dissolved in green tea extract, are hydrolyzed during heat sterilization. .. Such aroma changes due to hydrolysis of glycosides can be controlled to some extent by using a glycoside decomposition inhibitory enzyme.
However, 2-methoxy-4-vinylphenol, which causes off-flavour in green tea beverages, is thought to be produced by decarboxylation of ferulic acid, and is an effective method for masking this aroma and suppressing the production of this aroma. How to do it is not yet known.
An object of the present invention is to provide a method for masking off-flavor of a green tea beverage caused by the 2-methoxy-4-vinylphenol. Another object of the present invention is to provide a green tea beverage containing 2-methoxy-4-vinylphenol but masking the off-flavour caused by it.

As a result of diligent studies on a component capable of selectively masking the aroma of 2-methoxy-4-vinylphenol, the present inventors have conducted a predetermined amount of 2-O-α-D-galactopyranosyl-1-deoxynojirimycin. We have found that it has an excellent effect on the above, and have completed the present invention.
The present invention includes, but is not limited to, the following aspects.
(1) Due to 2-methoxy-4-vinylphenol in a green tea beverage, characterized by containing 0.2 to 21 ppm of 2-O-α-D-galactopyranosyl-1-deoxynojirimycin. How to mask off-flavor.
(2) A green tea beverage containing 2-methoxy-4-vinylphenol of 10 ppb or less and containing 0.2 to 21 ppm of 2-O-α-D-galactopyranosyl-1-deoxynojirimycin.

According to the present invention, the aroma of 2-methoxy-4-vinylphenol is selectively masked, so that the off-flavour caused by 2-methoxy-4-vinylphenol is not perceived, like high-grade green tea brewed in a kyusu. It is possible to provide a packaged green tea beverage having a good flavor.

(Masking method)
The present invention relates to a method for masking off-flavour of a green tea beverage. Generally, off-flavour refers to "an extraordinary flavor that is not inherent in a product or sample" described in JIS Z 8144: 2004, but the main cause of off-flavour in green tea beverages in the present invention is wood in green tea beverages. 2-Methoxy-4-vinylphenol (CAS Registry Number: 7786-61-0), which is perceived as a creosote-like aroma. 2-Methoxy-4-vinylphenol, also called 4-Vinylguaiacol, is a component contained in alcoholic fermented products of grains (particularly corn) and has a sweet and spicy aroma. The odor threshold of 2-methoxy-4-vinylphenol is reported to be about 0.25 to 0.3 mg / L (www.nihs.go.jp/hse/food-info/chemical/kanshi/table3. According to the study by the present inventors, xls) is perceived as off-flavor in green tea beverages even in a very small amount of 0.02 ppb. Therefore, the masking method according to the present invention works effectively on green tea beverages containing 2-methoxy-4-vinylphenol at a concentration of 0.02 ppb or more, particularly about 0.02 to 10 ppb.
Hereinafter, in the present specification, "off-flavour" means "a heterogeneous flavor caused by 2-methoxy-4-vinylphenol in a green tea beverage".
In addition, the term "masking" in the present invention not only eliminates off-flavour so that it does not feel completely, but also reduces off-flavour and perceives the original scent of green tea relatively strongly. It also includes doing.

(2-O-α-D-galactopyranosyl-1-deoxynojirimycin)
As a method for masking the off-flavour of a green tea beverage according to the present invention, 2-O-α-D-galactopyranosyl-1-deoxynojirimycin is added as a masking agent to the green tea beverage. Here, 2-O-α-D-galactopyranosyl-1-deoxynojirimycin (GAL-DNJ) is an alkaloid isolated from mulberry leaves and the like, and 2-O-α-D-galactopira. Also known as nosyl-1,5-dideoxy-1,5-imino-D-mannitol (2-O-α-D-Galactopyranosyl-1,5-dideoxy-1,5-imino-D-mannitol) ( CAS Registry Number: 155168-05-1).

The method of adding 2-O-α-D-galactopyranosyl-1-deoxynojirimycin is not particularly limited. 2-O-α-D-galactopyranosyl-1-deoxynojirimycin may be added to the green tea beverage containing 2-methoxy-4-vinylphenol described above, or it is sterilized by heating to generate off-flavor. 2-O-α-D-galactopyranosyl-1-deoxynojirimycin may be added to the green tea extract before the step in advance. 2-O-α-D-galactopyranosyl-1-deoxynojirimycin may be added in an amount sufficient to mask off-flavour. Usually, it is added so as to have a concentration of 0.2 ppm or more with respect to the total amount of green tea beverage. From the viewpoint of remarkable masking effect, 0.5 ppm or more is preferable, and 0.7 ppm or more is more preferable. There is no upper limit to the amount of 2-O-α-D-galactopyranosyl-1-deoxynojirimycin as a masking agent, but 2-O-α-D-galactopyranosyl-1-deoxynojirimycin itself is green tea. Since it may affect the flavor of the beverage, it is preferably 18 ppm or less, more preferably 15 ppm or less, and further preferably 10 ppm or less. The content of 2-O-α-D-galactopyranosyl-1-deoxynojirimycin in green tea beverages can be measured using liquid chromatography tandem mass spectrometry (LC-MS / MS). ..

The origin of 2-O-α-D-galactopyranosyl-1-deoxynojirimycin used in the masking method of the present invention is not particularly limited as long as it is usually used in the field of food and drink. For example, a chemically synthesized product or one extracted from a plant containing 2-O-α-D-galactopyranosyl-1-deoxynojirimycin may be used. When using a plant extract, it is preferable to use a refined product (including a crude product) in order to minimize the influence on the flavor of the green tea beverage.

(Green tea drink)
The present invention relates to off-flavour masked green tea beverages. The green tea beverage according to the present invention is a green tea beverage containing 2-O-α-D-galactopyranosyl-1-deoxynojirimycin as a masking agent, and specifically, 0.2 to 21 ppm of 2- It contains O-α-D-galactopyranosyl-1-deoxynojirimycin and has a 2-methoxy-4-vinylphenol content of 10 ppb or less. For the measurement of the content of 2-methoxy-4-vinylphenol in the green tea beverage, the description of Examples described later can be referred to.
The green tea beverage referred to in the present invention means a beverage prepared by blending an extract of green tea leaves, and specifically, tea leaves selected from the genus Camellia such as Camellia sinensis and their hybrids, and is unfermented tea. Beverages containing green tea extract extracted from tea leaves classified as (for example, sencha, bancha, green tea, potted tea, stem tea, bar tea, mecha, etc.) with water, hot water, and an aqueous solution containing an extraction aid. It is a general term for. Examples of Camellia sinensis include C. sinensis var. Sinensis (including tea plant seeds) and C. sinensis var. Assamica. As the extraction method, for example, known methods such as kneader extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), and column extraction can be adopted. Further, the extraction conditions are not particularly limited and can be appropriately selected depending on the extraction method. For example, water temperature: 60 to 100 ° C. (preferably 70 to 90 ° C.), water amount: 5 to 100 times the weight of tea leaves (preferably 20 to 60 times), extraction time: about 1 Minutes to 40 minutes (preferably 1 to 20 minutes). Extraction can be performed under normal pressure or pressure by stirring once to several times as needed.

One preferred embodiment of the green tea beverage of the present invention is a beverage containing a green tea extract as a main component. Here, for beverages containing green tea extract as the main component, in the raw material labeling described in the Food Labeling Law (enforced in April 2015), notations related to green tea such as "green tea" and "green tea extract" are ranked high. Refers to the beverages listed. Preferably, it is a beverage in which the notation relating to green tea is described first or second in the raw material labeling, and more preferably, it is a beverage in which the notation relating to green tea is described first.

A roasted tea beverage prepared by roasting tea leaves classified as the above-mentioned unfermented tea with a strong fire is difficult to generate off-flavour because the precursor of off-flavor is decomposed by roasting. In addition, roasted tea beverages have a unique aroma, so off-flavour is difficult to perceive. As described above, the roasted tea beverage is preferably excluded from the green tea beverage of the present invention because the problem of the present invention is unlikely to become apparent. As the roasted tea beverage, for example, a liquid consisting only of an extract of roasted tea leaves, a liquid obtained by mixing an extract of roasted tea leaves with an extract of unroasted green tea leaves, or an additive added to these liquids. Liquids and the like can be mentioned. In addition, "mainly the extract of roasted tea leaves" means that the solid content concentration derived from the roasted tea extract is 80% by mass or more, preferably 90% by mass or more, with respect to the solid content concentration of the entire extract. ..

In the green tea beverage of the present invention, by masking the off-flavor, green leaf alcohol (green scent), which is a preferable aroma, can be perceived relatively strongly. Here, the "green scent" refers to a green scent component that makes you feel green tea. In the green tea beverage of the present invention, among the green leaf alcohols, 1-hexanol can enhance the aroma, so that the green tea beverage containing a predetermined amount of 1-hexanol is an example of a preferred embodiment of the present invention. .. Specifically, it is a green tea beverage containing 1-hexanol at a concentration of 0.7 to 2 ppb, preferably 0.7 to 1.8 ppb.

2-Methoxy-4-vinylphenol, which is an off-flavor of green tea beverages, is produced, for example, by heat sterilizing a green tea extract. Therefore, the heat-sterilized packaged green tea beverage is one of the preferred embodiments of the green tea beverage of the present invention. The heat sterilization method for the heat-sterilized packaged green tea beverage can be appropriately selected depending on the container to be used, which is suitable for the conditions specified in the Food Sanitation Law. As the container for filling the green tea beverage, a known container can be used, and for example, a resin container, a metal container, a paper container, a glass container and the like can be preferably used. In one embodiment, the packaged green tea beverage is, for example, a molded container (so-called PET bottle) containing polyethylene terephthalate as a main component, a metal can, a paper container compounded with a metal foil or a plastic film, a bottle, or the like, and the capacity is Although not particularly limited, for example, it is 100 mL to 3000 mL, preferably 350 mL to 2000 mL, and may be 500 to 1000 mL. For example, when a non-heat resistant container (PET bottle, paper container, etc.) is used as the container, the green tea mixture is sterilized in advance at a high temperature for a short time (UHT sterilization) with a plate-type heat exchanger, etc. When a heat-resistant container (metal can, glass bottle, etc.) is used as the container, the retort sterilization method can be used as the method of filling the container. As the heat sterilization conditions, for example, when a PET bottle is used, it is preferably 60 to 150 ° C. for 1 second to 60 minutes, more preferably 90 to 150 ° C. for 1 second to 30 minutes, and further preferably. Is 10 to 150 ° C. for 1 second to 30 minutes. The packaged green tea beverage sterilized by heating under such conditions often contains 0.02 ppb or more of 2-methoxy-4-vinylphenol, and the off-flavor can be efficiently masked by the present invention.

(Other ingredients)
In addition to the above components, the green tea beverage of the present invention may contain an antioxidant such as ascorbic acid or sodium ascorbate. By adding an antioxidant, it is possible to prevent the generation of unpleasant odors during and after the production of green tea beverages due to browning and browning. Therefore, in combination with the off-flavour masking effect of the present invention, green tea beverages The flavor of green tea can be improved. The amount of the antioxidant may be appropriately selected depending on the type of the antioxidant. For example, in the case of L-ascorbic acid, it is about 0.02 to 0.08% by mass.

In addition, the green tea beverage of the present invention may contain cyclodextrin. Since off-flavour can be reduced by inclusion in the ring of cyclodextrin (also referred to as cyclic oligosaccharide), an additive or synergistic action can be expected with the masking effect of the present invention. When cyclodextrin is contained, if it is added in an amount of 0.1% by mass or more, the cyclodextrin tends to include and reduce the bitterness and astringency required for tea (Non-Patent Document 2). The content of the dextrin is preferably 0.05% by mass or less based on the total amount of the green tea beverage. According to the studies by the present inventors, it is particularly preferable not to contain cyclodextrin because it may contain a preferable aroma such as green leaf alcohol.

When the beverage of the present invention is a packaged green tea beverage that can be stored at room temperature for a long period of time, the pH is usually adjusted using a pH adjusting agent such as sodium hydrogen carbonate in order to suppress a decrease in pH during storage. The pH of the packaged green tea beverage is preferably about 5.5 to 7, and more preferably about 5.8 to 6.5. Such a pH-adjusted green tea beverage tends to have a weaker green note than a non-pH-adjusted green tea beverage (for example, a green tea beverage brewed in a kyusu). Since the off-flavor of the green tea beverage of the present invention is masked and the green leaf alcohol (green scent) is relatively strong, even a pH-adjusted green tea beverage can be used for freshly brewed high-grade green tea. You can perceive such a strong green scent. The pH-adjusted green tea beverage is an example of a preferred embodiment of the present invention because of the remarkable effect of the present invention. Here, the pH in the present specification means a value measured by measuring 100 mL of a liquid beverage in a 300 mL beaker, adjusting the temperature to 20 ° C., and measuring with a pH meter.

In addition, the green tea beverage of the present invention may contain various additives in addition to the above components as long as it does not deviate from the intended purpose of the present invention. As various additives, for example, pigments, emulsifiers, preservatives, vitamins, extracts, fragrances and the like can be used alone or in combination. From the viewpoint that the effect of the present invention can be remarkably exhibited, it is preferable that the green tea beverage does not use a fragrance.
In the present specification, unless otherwise specified, the numerical range is described as including its end points. Further, in the present specification, "ppm" and "ppb" mean the concentration (mg / L, μg / L) of each component contained in the unit volume of the green tea beverage.

Hereinafter, the details of the present invention will be specifically described with reference to experimental examples, but the present invention is not limited thereto.
Quantification of each component 2-O-α-D-galactopyranosyl-1-deoxynojirimycin, 2-methoxy-4-vinylphenol, and 1-hexanol in each sample were quantified by the following method.
(1) 2-O-α-D-galactopyranosyl-1-deoxynojirimycin The analysis of 2-O-α-D-galactopyranosyl-1-deoxynojirimycin in a tea beverage is performed by liquid chromatography. Graffiti tandem mass spectrometry (LC-MS / MS) was used. If necessary, the green tea beverage was concentrated under reduced pressure and subjected to analysis.
LC-MS / MS measurement conditions ・ Column: TSKgel Amide-80, φ4.6mm × 250mm, particle size 5μm
-Mobile phase: A mixture of water, acetonitrile and acetic acid-Flow rate: 1.0 ml / min
・ Column temperature: 40 ℃
・ Ionization method: Electrospray (positive ion detection mode)
・ Set mass number (m / z): 326.0 → 163.8
(2) 2-Meth-4-vinylphenol, 1-hexanol 5 ml of a diluted solution obtained by diluting the sample solution as it is or with distilled water for high performance liquid chromatography (manufactured by Fuji Film Wako Junyaku Co., Ltd.) in a glass volume of 20 ml. It was placed in a crimp vial (diameter 18 mm, manufactured by AMR), sealed with a crimp cap with a PTFE septum (manufactured by AMR), and the aroma component was extracted by a solid-phase microextraction method (SPME Arrow). The quantification was performed by a standard addition method or an internal standard method using the area of the detected peak after drawing a chromatogram by setting the MS Range from the analysis result of GC / MS. The equipment and conditions used are shown below.
Fiber: SPME Arrow 1.1 mm, Phase Carbon WR / PDMS, Tickness 120 μm, Length 20 mm, (manufactured by Pal System)
Autosampler: TriPlus RSH (manufactured by Thermo Fisher Scientific)
Cooling storage temperature of samples awaiting analysis: 1-4 ° C
Preliminary heating and stirring device: Agitator
Pre-warming: 45 ° C for 3 minutes Pre-warming stirring: 300 rpm
Volatile component extractor: Heatex Stirrer
Volatile component extraction: 45 ° C for 20 minutes Stirring during volatile component extraction: 800 rpm
Desorption time of volatile components: 2 minutes Fiber depth at the time of desorption of volatile components: 50 mm
GC Oven: Trace1300 (manufactured by Thermo Fisher Scientific)
Column: DB-WAX UI, 60m x 0.25mmi. d. × df = 0.50 μm (manufactured by Agilent Technologies); however, the inactivated fused silica tube (0.25 mmid, manufactured by Agilent Technologies) is used for the pre-column part (length 1.5 m) and the post column part (length). Connected to 1.0 m) GC temperature condition: 40 ° C (5 minutes) → 3 ° C / min → 190 ° C → 5 ° C / min → 250 ° C (15 minutes)
Equilibration waiting time: 0.5 minutes Carrier gas: helium, 1.0 ml / min, constant flow rate mode Injection: Splitless method Inlet temperature: 250 ° C
Cryofocus function: Liquid nitrogen cooling device and heater (using PTV injector, manufactured by Thermo Fisher Scientific) are installed in the pre-column section. Cryofocus conditions: -95 ° C (2.5 minutes) → 14.5 ° C / min → 250 ° C (until the end of analysis)
Mass spectrometer: Q Active GC Orbitrap MS system (manufactured by Thermo Fisher Scientific)
Ionization method: EI (70eV)
Measurement method: Scan measurement by Orbitrap Runtime: 3.5 to 80.0 minutes Portable: positive
Resolution: 60000
AGC target: 3e6
Scan range: m / z 35-500
Select the quantitative ions having good detection sensitivity, peak shape, and peak separation from the ions shown below. 2-Methoxy-4-vinylphenol m / z 150.06753, 135.04406, or 107.049414; 1-hexanol m / z 69.06988, 55.05423, or 56.06205. The MS Range is 5 to 10 ppm, and if there is a mass shift, the m / z of the quantitative ions can be appropriately shifted. If the peak shape or sensitivity is not good with any of the above ions, the AGC target may be changed or the SIM mode may be used.

Experiment 1: Production and evaluation of green tea beverage (reference example)
After extracting 20 g of green tea leaves (sencha) with 1000 mL of hot water (70-80 ° C) for 5 minutes, the tea leaves are separated and further passed through 200 mesh to remove crushed structure, tea particles, etc. The solid content was removed to obtain a green tea extract. Water was added so that the amount of this green tea extract was 47.5 mg / 100 mL to obtain a green tea beverage (Sample 1-1). Next, 2-methoxy-4-vinylphenol (manufactured by Toronto Research Chemicals, 97% purity) was added to sample 1-1 so that the 2-methoxy-4-vinylphenol content was 0.01 to 1 ppb. A green tea beverage was prepared (Samples 1-2-1-5).

The off-flavour (heterogeneous flavor) of the obtained green tea beverage was evaluated by five specialized panels. The temperature of the evaluation sample was 25 ° C. The evaluation criteria are as follows.
・ ×: When all 5 people felt off-flavour compared to sample 1-1 (control) ・ △: When 3 to 4 people felt off-flavour ・ ○: 2 panels felt off-flavour If it is less than the name (including the case where all the specialized panels evaluate that it is the same as the target)

The sensory evaluation results are shown in Table 1. When the 2-methoxy-4-vinylphenol concentration in the green tea beverage is 0.02 ppb or higher, the majority of the panels evaluate that it has off-flavour, and when the 2-methoxy-4-vinylphenol concentration is 0.03 ppb or higher, all the panels are evaluated. Evaluated that it had off-flavour.

Experiment 2: Production and evaluation of green tea beverage Sample 1-5 (2-methoxy-4-vinylphenol concentration: 1 ppb) obtained in Experiment 1 was added to 2-O-α-D-galactopyranosyl-1-deoxy. 2-O-α-D-galactopyranosyl-1-deoxynojirimycin (GAL-DNJ, manufactured by Functional Plant Research Institute, purity 98%) was blended so that the nojirimycin content was as shown in Table 2. Manufactured a green tea beverage.

The off-flavour intensity of the obtained green tea beverage was sensory-evaluated by five expert panels using a five-point evaluation method of 1 to 5 points. The temperature of the evaluation sample was 25 ° C. Sample 1-5 containing 1 ppb of 2-methoxy-4-vinylphenol and not containing 2-O-α-D-galactopyranosyl-1-deoxynojirimycin was used as one point for 2-methoxy. Sample 1-1 containing no -4-vinylphenol was evaluated as 5 points. The results evaluated by each specialized panel based on the following criteria were freely discussed again by all members, and expressed as integer values with the agreement of all members.
・ 5 points: No off-flavour (equivalent to sample 1-1)
・ 4 points: Slightly off-flavour ・ 3 points: Slightly off-flavour ・ 2 points: Very off-flavour ・ 1 point: Very off-flavour (equivalent to sample 1-5)

The sensory evaluation results are shown in Table 2. As is clear from the table, 2-Methoxy-4-vinyl is added by blending 2-O-α-D-galactopyranosyl-1-deoxynojirimycin in a green tea beverage of 0.2 ppm or more, preferably 0.7 ppm or more. Off-flavour caused by phenol could be suppressed. As a result, the green note was felt to be enhanced.

In addition, Sample 2-15, which has a content of 2-O-α-D-galactopyranosyl-1-deoxynojirimycin of 22 ppm, has an off-flavor masking effect due to 2-methoxy-4-vinylphenol. However, there was a panel who evaluated that 2-O-α-D-galactopyranosyl-1-deoxynojirimycin itself had a slight unpleasant taste.

Experiment 3: Production and evaluation of green tea beverage Sample 1-1 obtained in Experiment 1 contains 2-methoxy-4-vinylphenol (manufactured by Toronto Research Chemicals, purity 97%) and 2-O-α-D-galacto. Pyranosyl-1-deoxynojirimycin (manufactured by Functional Plant Research Institute, purity 98%) was blended to produce a green tea beverage having the formulations shown in Table 3.

The off-flavour of the obtained green tea beverage was sensory-evaluated by five expert panels using a five-point evaluation method of 1 to 5 points. The temperature of the evaluation sample was 25 ° C. In the sample containing the same amount of 2-methoxy-4-vinylphenol, one sample was not added with 2-O-α-D-galactopyranosyl-1-deoxynojirimycin, and sample 1-1 was used. It was evaluated as 5 points. The results evaluated by each specialized panel based on the following criteria were freely discussed again by all members, and evaluated as integer values with the agreement of all members.
・ 5 points: No off-flavour (equivalent to sample 1-1)
・ 4 points: Slightly off-flavor ・ 3 points: Slightly off-flavor ・ 2 points: Very off-flavor ・ 1 point: Very off-flavor (2-O-α-D of each embodiment) -Galactopyranosyl-1-equivalent to the sample without deoxynojirimycin)

The sensory evaluation results are shown in Table 3. The addition of 2-O-α-D-galactopyranosyl-1-deoxynojirimycin to the green tea beverage suppressed the off-flavour caused by 2-methoxy-4-vinylphenol. As a result, the green note was felt to be enhanced.
Samples 3-3 and 3-4 both had an off-flavour sensory rating of 5, but sample 3-4 containing a large amount of 2-O-α-D-galactopyranosyl-1-deoxynojirimycin. There was a panel that evaluated that the person felt a slight miscellaneous taste.

Experiment 4: Production and evaluation of green tea beverages Analysis of commercially available heat-sterilized packaged green tea beverages with off-flavour revealed that they contained 2-methoxy-4-vinylphenol. As shown in Table 4, 2-O-α-D-galactopyranosyl-1-deoxynojirimycin (manufactured by Functional Plant Research Institute, purity 98%) was added to these packaged green tea beverages to prepare green tea beverages. , 2-O-α-D-galactopyranosyl-1-deoxynojirimycin was not added to the green tea beverage as a control to evaluate the off-flavor (green tea beverage pH: about 6.0). The evaluation criteria are as follows, and the temperature of the evaluation sample was 25 ° C.
・ ±: When off-flavour is felt equally with green tea beverage (control) without 2-O-α-D-galactopyranosyl-1-deoxynojirimycin added ・ +: Off-flavour is slightly felt Case ・ ++: When off-flavour is not felt As is clear from Table 4, 2-O-α-D-galactopyranosyl-1-deoxynojirimycin should be added to commercially available packaged green tea beverages. It was shown to suppress off-flavour caused by 2-methoxy-4-vinylphenol.

Claims (2)

Off-flavour due to 2-methoxy-4-vinylphenol in green tea beverages, characterized by containing 0.2-21 ppm of 2-O-α-D-galactopyranosyl-1-deoxynojirimycin. How to mask. A green tea beverage containing 10 ppb or less of 2-methoxy-4-vinylphenol and containing 0.2 to 21 ppm of 2-O-α-D-galactopyranosyl-1-deoxynojirimycin.