JP6783370B2 - Composition and method for producing the same - Google Patents

Description

The present invention, perfume ingredients, cyclodextrin, and, perfume composition containing a hydrocarbon group-containing compound C ₃ -C _22, the food composition using the same, and a method concerning the preparation thereof. The present invention also relates to a method for improving the aroma and / or flavor of a fragrance component.

Flavors are used for the purpose of imparting flavor to various foods and the like. Research has also been conducted on improving the stability of flavors when used in such foods.

For example, a method comprising a step of encapsulating a flavoring agent with cyclodextrin, recovering the enclosed flavoring agent, and further adding the enclosed flavoring agent to a food during processing (Patent Document 1), flavoring. A crystalline inclusion complex composed of and cyclodextrins, a non-crystalline fragrance inclusion complex composed of a fragrance and cyclodextrins, and a powder fragrance containing a non-inclusion fragrance component (Patent Document 2) have been proposed. ing.

Fragrances are also widely used in cosmetics, air fresheners and other daily necessities.

Japanese Patent Publication No. 2004-516022 Japanese Unexamined Patent Publication No. 2001-240892

An object to be solved in the present invention is to provide a fragrance composition having excellent performance. More specifically, a fragrance composition having excellent aroma and / or flavor retention of a fragrance component, for example, a fragrance component aroma and / or flavor retention even after a heating process such as cooking or after long-term storage. To find an excellent fragrance composition.

Further, another problem to be solved in the present invention is to provide a food composition having excellent aroma and / or flavor retention of flavor components.

On the other hand, another problem to be solved in the present invention is to provide a method for producing a fragrance composition having excellent fragrance and / or flavor retention.

Another object to be solved in the present invention is to provide a method for producing a food composition having excellent aroma and / or flavor retention of flavor components.

On the other hand, another problem to be solved in the present invention is to provide a method for improving the aroma and / or the retention of flavor of a flavor component in an additive object such as food and drink.

As a result of diligent studies, the present inventors use a fragrance composition combining a fragrance component, cyclodextrin, and a specific C _3- C ₂₂ hydrocarbon group-containing compound, and a fragrance and / or flavor improving method. It was found that this makes it possible to improve the retention of the aroma and / or flavor of the fragrance component, and based on such findings, the present invention has been completed.

The present invention includes the following aspects.

[1] perfume ingredients, cyclodextrin, _and, perfume composition containing a hydrocarbon group-containing compound C 3 _{-C 22.}

[2] The fragrance composition according to [1], wherein the hydrocarbon group-containing compound of C _3- C ₂₂ is a 1- or divalent alcohol compound of C _4- C ₈ .

[3] The fragrance composition according to [1] or [2], wherein the cyclodextrin is α-cyclodextrin.

[4] The above-mentioned one of [1] to [3], wherein the content of the hydrocarbon group-containing compound of C _3- C _{22 in} the fragrance composition is 4.0 to 20% by mass. Fragrance composition.

[5] The fragrance composition according to any one of [1] to [4], wherein the content of the cyclodextrin in the fragrance composition is 20 to 99% by mass.

[6] In the fragrance composition, the content ratio of the cyclodextrin to 1 part by mass of the hydrocarbon group-containing compound of C _3- C ₂₂ is 5.0 to 25 parts by mass, [1] to [5]. ]. The fragrance composition according to any one of.

[7] The fragrance composition according to any one of [1] to [6], further comprising a yeast cell wall.

[8] The flavor composition according to any one of [1] to [7], which is used for cooking and / or for preserved foods and drinks.

[9] The fragrance composition according to any one of [1] to [8], which has a water content of 30% by mass or less.

[10] A food composition containing the perfume composition according to any one of [1] to [9].

[11] The food composition according to [10], which is for cooking and / or for preserved foods and drinks.

[12] The food composition according to [10] or [11], which has a water content of 30% by mass or less.

[13] perfume ingredients, cyclodextrin, _and, obtaining a mixture by mixing a hydrocarbon group-containing compound of C 3 _{-C 22} (1), and,
The method for producing a fragrance composition according to any one of [1] to [9], which comprises the step (2) of preparing a fragrance composition using the mixture obtained in the above step (1).

[14] A method for producing a food composition, which comprises a step (3) of producing a food composition using the flavor composition according to any one of [1] to [9].

[15] A method for improving the aroma and / or flavor of a flavor component, which comprises the step (3) of producing a food composition using the flavor composition according to any one of [1] to [9].

[16] A composition containing a hydrocarbon group-containing compound of C _3- C ₂₂ for enhancing the aroma and / or flavor retention of a fragrance component.

[17] The composition according to [16], wherein the hydrocarbon group-containing compound of C _3- C ₂₂ is a 1- or divalent alcohol compound of C _4- C ₈ .

[18] Fragrance ingredient;
Cyclodextrin; and
An amount of a C _3- C ₂₂ hydrocarbon group-containing compound effective for enhancing the aroma and / or flavor retention of the fragrance component;
A fragrance composition containing.

[19] perfume ingredients, cyclodextrin, and, in an amount effective to enhance the retention of aroma and / or flavor of perfume ingredients, mixing the hydrocarbon group-containing compound C ₃ -C ₂₂ (4) A method for producing a fragrance composition, including.

[20] An amount of a C _3- C ₂₂ hydrocarbon group-containing compound effective for enhancing the aroma and / or flavor retention of the fragrance component is added to the fragrance component and the fragrance composition containing cyclodextrin. A method for enhancing the aroma and / or flavor retention of a fragrance component, which comprises the step (5) of application.

[21] perfume ingredients, cyclodextrin, _and, a perfume composition containing a hydrocarbon group-containing compound C 3 _{-C 22,}
The hydrocarbon group-containing compound is a compound containing a hydrocarbon group having a linear structure of C ₃ -C _22, 1 or more linear structure of C ₃ -C ₁₈ substituted with a methyl group or an ethyl group Compounds containing hydrocarbon groups with C _3- C ₆ cycloalkyl, compounds containing C _6- C ₁₂ spiro hydrocarbon groups, and compounds containing C _6- C ₁₂ aromatic hydrocarbon groups A fragrance composition selected from the group consisting of.

[22] The fragrance composition according to [21], wherein the hydrocarbon group-containing compound of C _3- C ₂₂ is an alcohol compound, an aldehyde compound, a ketone compound, a carboxylic acid compound, or an ester compound.

[23] The fragrance composition according to [21] or [22], wherein the hydrocarbon group-containing compound of C _3- C ₂₂ is a lactone compound, a cycloalkyl compound, a spiro compound, or an aromatic compound.

By using the perfume composition of the present invention, it is possible to obtain excellent retention of aroma and / or flavor of the perfume component in the above-mentioned perfume composition or in an addition target such as a food or drink composition. Become. More specifically, for example, it is possible to obtain excellent retention of the aroma and / or flavor of the perfume component even after a heating step such as cooking or after long-term storage.

Further, by using the perfume composition of the present invention and the method for producing a food or drink composition, it is possible to easily obtain a perfume composition or a food or drink composition having excellent retention of aroma and / or flavor. it can.

Further, by using the aroma and / or flavor improving method of the present invention, the aroma and / or flavor due to the perfume component in the addition target such as food and drink, the perfume component in the above perfume composition, or both. It is possible to easily improve the holding property of. More specifically, for example, even after a heating process such as cooking or after long-term storage, the aroma and / or flavor retention of the perfume component can be easily enhanced.

Further, by using the method for enhancing the aroma and / or the retention of the flavor of the flavor component of the present invention, the flavor component in the addition target such as food and drink, or the flavor component in the above-mentioned flavor composition, or , It is possible to easily improve the retention of aroma and / or flavor due to both. More specifically, for example, even after a heating process such as cooking or after long-term storage, the aroma and / or flavor retention of the perfume component can be easily enhanced.

The present invention, perfume ingredients, cyclodextrin, and to a perfume composition or the like containing a hydrocarbon group-containing compound C ₃ -C _22.

The present invention also includes a step (3) of producing a food composition using the above-mentioned flavor composition.
It relates to the aroma of a fragrance component or a method for improving the flavor.

<Fragrance composition, etc.>
The fragrance composition of the present invention contains a fragrance component, cyclodextrin, and a C _3- C ₂₂ hydrocarbon group-containing compound.

(Fragrance ingredient)
The fragrance composition of the present invention contains a fragrance component.

By having the above structure, the perfume composition of the present invention has excellent retention of aroma and / or flavor of the perfume component in the perfume composition or in the addition target such as the food and drink composition. It becomes a fragrance composition.

The fragrance composition in the present invention refers to a composition capable of enhancing aroma and / or aroma, and the present invention is used not only when aroma and / or aroma can be added and improved. It also includes cases where the aroma and / or flavor can be less likely to be lost than when it is not present, and also includes cases where the degree of volatilization, denaturation, decomposition, and deactivation of the perfume component can be suppressed or delayed.

The fragrance component whose aroma and / or flavor is enhanced by the fragrance composition of the present invention is not particularly limited as long as it can form a fragrance or taste, and various synthetic fragrances, natural essential oils, and synthetic essential oils. , Citrus oils, animal flavors, and other commonly used ingredients used in the preparation of flavor compositions.

The flavor component of the present invention also includes a spice extract, a flavor component in the spice, and a flavor component generated from a synthetic product of the flavor component. That is, the spice itself, including spices and herbs, the spice extract, the flavor component in the spice, and the synthetic product of the flavor component are all included.

The spice refers to various plant-derived aromatic bark, roots, rhizomes, buds, seeds, fruits, or pericarp used in foods in relatively small amounts for the purpose of flavoring. Spices are not limited as long as they are edible, but specifically, asa seeds, asafetida roots, asafetida rhizomes, ajowan seeds, anis seeds, uikyo seeds, corn roots, corn rhizomes, All-spices fruit, all-spices immature fruit, orange peel, gajutsu root, gajutsu rhizome, kasho peel, kasho fruit, kasho immature fruit, cassia bark, kafia lime fruit, kafia lime Immature fruits, Galangal roots, Galangal roots, Caldamon seeds, Cardamon fruits, Cardamon immature fruits, Kanzo roots, Kanzo roots, Caraway seeds, Kuchinashi fruits, Cumin seeds, Clove buds , Poppy seeds, caper buds, pepper (including black pepper) fruit, pepper (including black pepper) immature fruit, sesame seeds, coriander seeds, saffron mess, sunshaw fruit, sunshaw Immature fruits, perilla seeds, cinnamon bark, juniperberry fruits, ginger, staranis fruits, staranis immature fruits, western wasabi, celery seeds, tamarind fruits, dill seeds, sardines, nutmeg Seed seeds, nutmeg seed coat (referred to as mace), nigera seeds, garlic, basil seeds, parsley seeds, vanilla fruit, vanilla immature fruit, paprika, paradise grain seed, rose fruit ( Rose hips.), Fene Greek seeds, pink pepper fruits, mustard seeds, tangerine peels, yuzu peels, lemon peels, long pepper fruits, long pepper immature fruits, and wasabi rhizomes, etc. Can be given.

The above herbs consist of leaves, stems, roots, and flowers of various herbaceous plants that are used in relatively small amounts as condiments for the purpose of flavoring foods, and are used raw or dried. It means what is done. Herbs are not limited as long as they are edible, but specifically, anise leaves, anise stems, angelica, Japanese pepper leaves, Japanese pepper stems, eshalot, oregano, kafia lime leaves, chamomile, curry plants, etc. Curry leaf, cat nip, chives leaf, chives stalk, cresson, coriander leaf, coriander stalk, sassaflas, savory, salad burnet, sansho flower, sansho leaf, perilla leaf, perilla flower spike, Jasmine, stevia, spearmint, sage, celery leaf, celery stalk, sented geranium, sorel, thyme, tade, onion, tarragon, dandy lion, chives (including asatsuki), chervil, dill leaf, dill stalk, Dokudami, Nastatium, Nigayomogi, Nira, Hibiscus, Basil leaves, Basil stems, Parsley leaves, Parsley stems, Hacka, Rose flowers (referred to as rose), Hisop, Peppermint, Bergamot, Horsemint, Borigi, Marsh, mustard leaves, mustard stalks, majoram, myoga, yarou, eucalyptus, yomogi, lavender, linden, luccola, rubarb, lemongrass, lemon balm, lemon verbena, rosemary, laurel, wasabi leaf, and wasabi leaf pattern Etc. can be given.

The flavor component is not limited as long as it is edible, even if it is not the component described above. Specific examples of the flavor components include butter fragrance and coffee fragrance; amide-based spicy substances such as α-sanshool, β-sanshool, sanshamide, and spirantol; capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, Capsaicins such as homocapsaicin and vanillyl pelargamide; piperines such as piperine, isopiperin, isoshabisin, shabisin, piperanin and piperidine; gingerols such as gingeron, shogaol and gingerol; allyl isothiocyanate, β-phenethyl isothiocyanate, 6 -Isothiocyanates such as methylthiohexyl isothiocyanate, ω-pentenyl isothiocyanate, p-hydroxybenzyl isothiocyanate, 4-methylthiobutenyl isothiocyanate, butyl isothiocyanate; (-)-polygodials such as polygodial; wasabi fragrances ( Allyl isothiocyanate) and the like can be mentioned.

Further, as flavor components, alkanoic acid vanillylamide (alkanoic acid having 7 to 12 carbon atoms) such as nonyl acid vanillylamide, vanillin alkylene glycol acetal such as vanillin propylene glycol acetal (alkylene having 3 to 6 carbon atoms), and ethyl vanillin Alkylene glycol acetal (alkylene has 3 to 6 carbon atoms), 3-L-mentoxypropane-1,2-diol, N-alkyl-p-menthan-3-carboxamide, 3-L-mentoxy-2-methylpropane -1,2-diol, p-menthan-3,8-diol, 2-L-mentoxyetane-1-ol, 3-L-mentoxypropan-1-ol, 4-L-mentoxybutane-1 -Ol, menthyl 3-hydroxybutanoate, menthyl lactate, menthol glycerin ketal, 2- (2-L-mentyloxyethyl) ethanol, menthyl glyoxylate, N-methyl-2,2-isopropylmethyl-3-methylbutaneamide , 2-Pyrrolidone-5-Mentyl carboxylate, Monomentyl succinate, Alkali metal salt of Monomentyl succinate, Alkaline earth metal salt of Monomentyl succinate, Vanillyl ethyl ether, Vanillyl propyl ether, Vanillin propylene glycol acetal, Vanillyl Butyl ether, vanillyl butyl ether acetal ester, kabisin, etc., (3-amino-3-carboxypropyl) dimethylsulfonium chloride, α-amylcinnamaldehyde, ammonium isovalerate, ionone, isoamyl alcohol, isoquinoline, isobutanol, isobutylaldehyde, Isopropanol, isopentylamine, ethyl isobutyrate, 2-ethyl-3,5-dimethylpyrazine, and 2-ethyl-3,6-dimethylpyrazine, and mixtures thereof, ethyl vanillin, 2-ethylpyrazine, 3- Ethylpyridine, 2-ethyl-3-methylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 5-ethyl-2-methylpyridine, ethyl octanate, isoamyl formate, triethyl citrate , Cuminaldehyde, geranial, cyclohexyl acetate, cinnamyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, bornyl acetate, l-mentyl acetate, methyl salicylate, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine, Allyl cyclohexylpropionate, 1,8-cineole, di Hydroactin diolides, fatty acids, aliphatic higher alcohols, aliphatic higher aldehydes, aliphatic higher hydrocarbons, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2, 6-Dimethylpyridine, (Z) -Jasmon, cinnamyl alcohol, cinnamaldehyde, thioethers, thiols, dil ethers, 5,6,7,8-tetrahydroquinoxalin, 2,3,5,6-tetramethylpyrazine, Sabinen, gingiberene, serinen, tarpinen, terpinolene, α-humulene, terpene hydrocarbons, 2,3,5-trimethylpyrazine, vanillin, paramethylacetophenone, 4-vinylguaiacol, piperonal, isoamylphenylacetate, isobutylphenylacetate, Ethyl phenylacetate, phenethylamine, phenol ethers, butanol, butylamine, butylaldehyde, furfural, and derivatives thereof, propanol, propionaldehyde, isoamyl propionate, ethyl propionate, benzyl propionate, (Z) -3-hexenal, ( Z) -3-hexenol, allyl hexanoate, ethyl hexanoate, ethyl heptate, l-perylaldehyde, 2-pentanol, 1-penten-3-ol, aromatic alcohols, aromatic aldehydes, d-borneol 5,-Methylquinoxalin, 6-methylquinolin, 5-methyl-6,7-dihydro-5H-cyclopentapyrazine, 1-methylnaphthalene, methylβ-naphthylketone, 2-methylpyrazine, pyrazines other than the above, the above Other pyridines, methionale, 2-methylbutanol, 2-methylbutylaldehyde, (E) -2-methyl-2-butenal, 3-methyl-2-butenal, 3-methyl-2-butenol, etc. can be mentioned. it can.

From another point of view, the synthetic fragrances used in the fragrance composition of the present invention include, for example, esters, alcohols, etc. described in "Synthetic fragrance chemistry and product knowledge" (written by Motokazu Indo, Kagaku Kogyo Nihonsha). Examples thereof include aldehydes, ketones, phenols, ethers, lactones, hydrocarbons, nitrogen-containing compounds, sulfur-containing compounds, acids and the like.

The esters are not limited, but are, for example, propyl formate, butyl formate, amyl formate, octyl formate, linalyl formate, citronellyl formate, geranyl formate, neryl formate, terpinyl formate, ethyl acetate, isopropyl acetate, isoamyl acetate, acetic acid. Hexil, cis-3-hexenyl acetate, trans-2-hexenyl acetate, octyl acetate, nonyl acetate, decyl acetate, dodecyl acetate, dimethylundecadienyl acetate, styralyl acetate, ossimenyl acetate, myrsenyl acetate, dihydromyrsenyl acetate, acetic acid Linaryl, citronellyl acetate, geranyl acetate, neryl acetate, tetrahydromugor acetate, lavandryl acetate, nerolidol acetate, dihydrocuminyl acetate, terpinyl acetate, citril acetate, nopill acetate, dihydroterpinyl acetate, 2,4-dimethyl-dimethyl acetate 3-Cyclohexenylmethyl, mirroraldyl acetate, beticol acetate, decenyl propionate, linaryl propionate, geranyl propionate, neryl propionate, terpinyl propionate, tricyclodecenyl propionate, styralyl propionate, anisyl propionate, octyl butyrate , Neryl butyrate, cinnamyl butyrate, isopropyl isobutyrate, octyl isobutyrate, linaryl isobutyrate, neryl isobutyrate, linalyl isovalerate, terpinyl isovalerate, phenylethyl isovalerate, isoamyl isovalerate, ethyl isovalerate, 2, -Methyl valerate 2-methylpentyl, methyl 3-hydroxyhexanoate, ethyl 3-hydroxyhexanoate, methyl octanate, octyl octanate, linaryl octanoate, methyl nonanoate, methyl undesylene, linaryl benzoate, methyl silicate , Isoprenyl angelica, methyl gelane, triethyl citrate, ethyl acetoacetate, ethyl 2-hexylacetoacetate, ethyl benzylacetate, allyl 2-ethylbutyrate, ethyl 3-hydroxybutyrate, ethyl 2-methylbutyrate, 2-methyl Methyl butyrate, methyl N-methylanthranilate, butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, ethyl nonanoate, ethyl decanoate, ethyl 2,4-decadienate, propyl 2,4-decadienate, anthranylic acid Methyl, linaryl, ethyl N-methylanthranylate and the like can be mentioned.

Examples of the alcohols include, but are not limited to, 3-heptanol, 1-nonanol, 1-undecanol, 2-undecanol, 1-dodecanol, plenol, 10-undecene-1-ol, dihydrolinalol, tetrahydromugor, and the like. Myrcenol, Dihydromilsenol, Tetrahydromilsenol, Osimenor, Terpineol, Hortrienol, 3-Tyanol, benzyl alcohol, β-phenylethyl alcohol, α-phenylethyl alcohol, 3-Methyl-1-pentanol, 1- Heptanol, 2-heptanol, 3-octanol, 1-nonanol, 2-nonanol, 2,6-dimethylheptanol, 1-decanol, trans-2-hexenol, cis-4-hexenol, methyltrimethylcyclopentenylbutenol, citronellol , Dihydromilsenol, Loginol, Geraniol, Nerol, Linarol, Tetrahydrolinalol, Dimethyloctanol, Hydroxycitronerol, Pregor, Isopregor, Mentor, Terpineol, Dihydroterpineol, Carbeol, Dihydrocarbeol, Perilla alcohol, 4-Tyanol Examples thereof include α-phenkyr alcohol, farnesol, nerolidol, sedrenol, anis alcohol, hydrotropa alcohol, 3-phenylpropyl alcohol, synamic alcohol, amyl synnamic alcohol and the like.

The aldehydes are not limited, but for example, acetaldehyde, n-hexanal, n-heptanal, n-octanal, n-nonanal, 2-methyloctanal, 3,5,5-trimethylhexanal, decanal, and undecanal. , 2-Methyldecaneal, Dodecanal, Tridecaneal, Tetradecaneal, Trans-2-hexenal, (E) -2-Desenal, Trans-4-Desenal, Sis-4-Desenal, Trans-2-Desenal, 10- Undecenal, Trans-2-Undecenal, Trans-2-Dodecenal, 3-Dodecenal, Trans-2-Tridecenal, 2,4-Hexadienal, 2,4-Decadienal, 2,4-Dodecazienal, 5,9-dimethyl- 4,8-decadienal, citral, dimethyloctanal, α-methylene citroneral, citronellyloxyacetaldehyde, myltenal, neral, α- or β-sinensal, mylacaldehyde, phenylacetaldehyde, octanal dimethyl acetal, nonanal dimethyl Acetal, Decal Dimethyl Acetal, Decal Diethyl Acetal, 2-Methylundecal Dimethyl Acetal, Citral Dimethyl Acetal, Citral Diethyl Acetal, Citral Propropylene Glycol Acetal, n-Barrelaldehyde, Isobarrel Aldehyde, 2-Methylbutanal, 2- Pentenal, Trans-2-Heptenal, Trans-2-Nonenal, 2,6-dimethyl-5-Peptenal, 2,4-Undecadienal, trimethyldecadienal, Citroneral, Hydroxycitroneral, Safranal, Bernaldehyde, Benzaldehyde, p-isopropylphenylacetaldehyde, p-methylhydrotropaldehyde, phenylpropionaldehyde, 2-methyl-3- (4-methylphenyl) propanal, cyclamenaldehyde, synamic aldehyde, salicylaldehyde, anisaldehyde, p- Methylphenoxyacetaldehyde, acetaldehyde diethylacetal, citronellylmethylacetal, acetaldehyde 2-phenyl-2,4-pentanediol acetal, 2-hexenal diethylacetal, cis-3-hexenal diethylacetal, heptanal diethylacetal, 2-hexyl-5 -Methyl-1,3-dioxolane, 4- (L-mentoxymethyl) -2- (3', 4'-dihydroxyphenyl) -1,3-dioxolane, 4- (L-mentoxymethyl) -2- (3'-methoxy-4'-hydroxyphenyl) -1,3-dioxolane, 4- (L-mentoxymethyl) -2- (3'-ethoxy-4'-hydroxyphenyl) -1,3-dioxolane, 4- (L-mentoxymethyl) -2-phenyl-1,3-dioxolane, 4- (L-mentoxymethyl) -2- (2'-hydroxy-3'-methoxyphenyl) -1,3-dioxolane , 4- (L-mentoxy-methyl) -2- (4'methoxyphenyl) -1,3-dioxolane, 4- (L-mentoxymethyl) -2- (3', 4'-methylenedioxyphenyl) Examples thereof include -1,3-dioxolane, citroneral cyclomonoglycol acetal, hydroxycitronellal dimethyl acetal, phenylacetaldehyde dimethyl acetal and the like.

The ketones are not limited, but are, for example, 2-pentanone, 3-hexanone, 2-heptanone, 3-heptanone, 4-heptanone, 2-octanone, 3-octanone, 2-nonanonone, 2-undecanone, and methylheptanone. , Dimethyloctenone, geranylacetone, farnesylacetone, 2,3,5-trimethyl-4-cyclohexenyl-1-methylketone, neron, nutcatone, dihydronutcatone, acetophenone, 4,7-dihydro-2-isopentyl-2- Methyl-1,3-dioxepine, 2-pentanone, 3-hexanone, 2-heptanone, 2,3-hexadione, 3-nonanone, ethylisoamyl ketone, diacetyl, amylcyclopentenone, 2-cyclopentylcyclopentanone, hexylcyclo Pentanone, heptylcyclopentanone, cis-jasmon, dihydrojasmon, trimethylpentylcyclopentanone, 2- (2- (4-methyl) -3-cyclohexene-1-yl) propylcyclopentanone, damascon, α-dynascon , Trimethylcyclohexenylbutenone, yonone, β-yonone, methylyonone, allylyonone, plicaton, cashmerelan, l-carboxylic, menton, camphor, p-methylacetophenone, p-methoxyacetophenone, benzylidene acetone, raspberry ketone, methylnaphthylketone, benzophenone, Examples thereof include furfuralacetone, homophronol, maltor, ethylmaltor, ethylacetoacetate ethylethylene glycol ketal and the like.

The phenols are not limited, but are, for example, thymol, carbachlor, β-naphthol isobutyl ether, anator, β-naphthol methyl ether, β-naphthol ethyl ether, cleosol, veratrol, hydroquinone dimethyl ether, 2,6-dimethoxy. Examples thereof include phenol, 4-ethylguayacol, eugenol, isoeugenol, ethylisoeugenol, tert-butylhydroquinone dimethyl ether and the like.

The ethers are not limited, but for example, decyl vinyl ether, α-terpinyl methyl ether, isoproxene, 2,2-dimethyl-5- (1-methyl-1-propenyl) -tetrahydrofuran, rose furan, and the like. 1,4-cineole, nerol oxide, 2,2,6-trimethyl-6-vinyltetrahydropyran, methylhexyl ether, osimene epoxide, limonene oxide, lubofix, cariophyllene oxide, linalol oxide, 5-isopropenyl-2-methyl -2-Vinyl tetrahydrofuran, nerol oxide, rose oxide and the like can be mentioned.

The lactones are not limited, but for example, γ-undecalactone, δ-dodecalactone, γ-hexalactone, γ-nonalactone, γ-decalactone, γ-dodecalactone, jasunmilactone, methyl γ-decalactone. , 7-Desenolactone, jasmolactone, propylidenephthalide, δ-hexalactone, δ-2-decenolactone, ε-dodecalactone, dihydrocoumarin, coumarin and the like.

The hydrocarbons are not limited, but are, for example, ocimene, limonene, α-phellandrene, terpinene, 3-calene, bisabolen, valensen, aloosimene, myrcene, farnesen, α-pinene, β-pinene, camphene, terpinene. , P-cymen, sedrene, β-cariophyllene, kajinen and the like.

The nitrogen-containing compound or the sulfur-containing compound is not limited, and for example, methyl anthranilate, ethyl anthranilate, methyl N-methylanthraniate, methyl N-2'-methylpentylidene anthranilate, ligantral, and the like. Dodecanenitrile, 2-tridecenenitrile, geranylnitrile, citronellylnitrile, 3,7-dimethyl-2,6-nonazienonitrile, indol, and its derivatives, 5-methyl-3-heptanoneoxime, limonenethiol , 1-P-menten-8-thiol, butyl anthranilate, cis-3-hexenyl anthranilic acid, phenylethyl anthranilic acid, cinnamyl anthranilic acid, dimethyl sulfide, 8-mercaptomentone and the like.

The acids are not limited, but are, for example, acetic acid, propionic acid, butyric acid, valeric acid, hexanoic acid, octanoic acid, decanoic acid, dodecanoic acid, 2-decenoic acid, geranoic acid, 2-methylbutyric acid, 2-ethyl. Butyric acid, phenylacetic acid, cinnamic acid, ethyl cinnamic acid, methyl cinnamic acid, isobutyric acid, isovaleric acid, 3-methylvaleric acid, 2-hexenoic acid, 2-methyl-2-pentenoic acid, 2-methylheptane Acids, valeric acid, stearic acid, lactic acid, pyruvate, cyclohexanecarboxylic acid and the like can be mentioned.

The natural fragrances mentioned above are not limited, but are, for example, sweet orange, bitter orange, neroli, mandarin, orange, petitgrain, bergamot, tangerine, satsuma mandarin, daidai, hassaku, iyokan, lemon, lime, grapefruit, yuzu, sudachi, etc. Examples include kabosu and sweetie.

In addition to the above natural fragrances, for example, citronella, allspice, olivernum, majorum, angelica root, star anis, basil, hay, caramas, caraway, cardamon, pepper, cascarilla, ginger, sage, clari sage, cloves, coriander, etc. Eucalyptus, Fennell, Pimento, Juniper, Fene Greek, Laurel, Mace, Sugi, Senkyu, Almond, Applemint, Anis, Artemisia, Alfalfa, Anzu, Amblet, Igusa, Strawberry, Fig, Iran Iran, Wintergreen, Ume, Elder, Enju, Oak Moss, Allspice, Oris, Carrant, Cassie, Matricaria, Galanga, Karin, Gambia, Guava, Gooseberry, Kusunoki, Kuchinashi, Cubeb, Kumin, Cranberry, Cola, Sansho, Sandalak, Sandalwood, Sandal Red, Shiso , Civet, Jasmine, Ginger, Ginseng, Cinnamon, Starfruit, Stylux, Peppermint, Geranium, Thyme, Tabana, Tanji, Tangerine, Champaka, Cubebose, Tsubaki, Ditany, Trubalsam, Tonka, Nuts, Natsume, Natsumeg, Nanten, Near Uri , Carrot, Violet, Pineapple, Hibiscus, Honey, Hakka, Passion Fruit, Vanilla, Rose, Hisop, Hinoki, Fusel Oil, Butu, Peppermint, Pepino, Belbena, Boad Rose, Popo, Bordeaux, Boronia, Pine, Mango, Mitsurou, Mimosa , Milfoil, Musk, Maple, Melissa, Melon, Peach, Yarayara, Lavender, Liqueur, Rizea, Linden, Lou, Allspice, Rosemary, Robage and the like can also be used as the fragrance component of the present invention.

The above fragrance component may be used in a liquid state when preparing the fragrance composition of the present invention, but if necessary, a drying treatment such as vacuum drying, freeze drying, spray drying or the like is performed to reduce the liquid content. Or, by removing it, a concentrated liquid, semi-solid, solid, or powder may be used.

Further, in the fragrance composition of the present invention, the fragrance component may be a water-soluble fragrance or an oil-soluble fragrance. Whether it is the water-soluble fragrance or the oil-soluble fragrance, it is possible to more effectively enhance the aroma and / or flavor retention of the fragrance component.

The total content of the fragrance component in the fragrance composition of the present invention can be appropriately changed depending on the type of the fragrance component and the amount and type of other components, but is 0.1 to 99 in the composition. It is preferably 0.8% by mass, more preferably 0.2 to 50.0% by mass, and for example, 0.3 to 40.0% by mass and 0.4 to 30.0% by mass. %, And can be 0.5 to 20.0% by mass.

(Cyclodextrin)
In the fragrance composition of the present invention, cyclodextrin is contained.

The cyclodextrins that can be used in the present invention are not limited as long as they are generally available. Cyclodextrin is known to be a dextrin having a cyclic structure produced by enzymatic conversion of starch, and is also called a cyclic dextrin. It is known that α, β, or γ type exists depending on the unit of glucose constituting, but the cyclodextrin used in the present invention may be any one or a combination of these. Cyclodextrins, which are difficult to distinguish exactly and are not limited, are preferred, but are predominantly containing α-type cyclodextrins and are combined with β-types and / or γ-types. In the present invention, as the cyclodextrin, α-cyclodextrin is particularly suitable for retaining aroma and the like.

The total content of the cyclodextrin in the fragrance composition of the present invention can be appropriately changed according to the amount and type of other components, but is preferably 20 to 99% by mass in the composition. More preferably, it is 21 to 80% by mass, and for example, 22 to 50% by mass, 23 to 40% by mass, and 25 to 30% by mass.

In the fragrance composition of the present invention, it is possible to appropriately change the type of the fragrance component and the amount and type of other components, but the content ratio of cyclodextrin in the fragrance composition is 1 mass of the fragrance component. The amount of the cyclodextrin is 0.1 to 99.9 parts by mass, more preferably 1.0 to 50.0 parts by mass, and for example, 2.0 to 30.0 parts by mass. It is 3.0 to 20.0 parts by mass and can be 4.0 to 10.0 parts by mass. When the ratio is within this range, the aroma and / or the retention of the flavor of the perfume component can be effectively imparted when the perfume composition is used, and the effect of the present invention can be sufficiently exhibited.

(Hydrocarbon group-containing compound _C 3 _{-C 22)}
The fragrance composition of the present invention contains a C _3- C ₂₂ hydrocarbon group-containing compound.

The hydrocarbon group-containing compound is a compound containing a hydrocarbon group having a linear structure of C ₃ -C _22, 1 or more linear structure of C ₃ -C ₁₈ substituted with a methyl group or an ethyl group Compounds containing hydrocarbon groups with C _3- C ₆ cycloalkyl, compounds containing C _6- C ₁₂ spiro hydrocarbon groups, and compounds containing C _6- C ₁₂ aromatic hydrocarbon groups Selected from the group consisting of. Among them, it is possible hydrocarbon group-containing compound of the _C 3 _{-C 22 is} a diunsaturated alcohol compound of C 4 -C _8, mentioned as preferred examples.

The hydrocarbon group-containing compound of C _3- C ₂₂ of the present invention is a compound containing a hydrocarbon group having a linear structure of C _3- C ₂₂ and is substituted with one or more methyl groups or ethyl groups. compounds containing a hydrocarbon group having a straight chain structure of ₃ -C _18, compounds containing a C 3 -C _{6 cycloalkyl,} compounds containing a spiro hydrocarbon group C 6 _{-C 12, and,} of C 6 _{-C 12} Any compound may be selected from the group consisting of compounds containing aromatic hydrocarbon groups, and known compounds can be appropriately used as long as they exhibit the effects of the present invention.

The hydrocarbon group-containing compound of C _3- C ₂₂ in the present invention means a compound of C _3- C ₂₂ having a hydrocarbon group. Heteroatoms such as nitrogen atom, oxygen atom and sulfur atom may be contained in the above compound.

Further, in the present invention, a hydrocarbon group-containing compound of the above C ₃ -C ₂₂ is preferably one that forms a cyclodextrin inclusion complexes. It is presumed that the behavior of incorporating the fragrance component when forming the inclusion complex is involved in the manifestation of the action and effect of the present invention, but the scope of rights of the present invention is limited to those related to the above mechanism of action. It is not limited to.

Examples of the C _3- C ₂₂ hydrocarbon group-containing compound in the present invention include alcohol compounds, aldehyde compounds, ketone compounds, carboxylic acid compounds, and ester compounds. In the present invention, the alcohol compound, the aldehyde compound, the ketone compound, the carboxylic acid compound, and the ester compound are each having at least one hydroxyl group, an aldehyde group, a ketone group, a carboxylic acid group, and the like in the molecule. A compound having an ester group. These may be used alone or in combination of two or more. Further, it may be a compound that can correspond to a plurality of compounds.

In addition, examples of the C _3- C ₂₂ hydrocarbon group-containing compound in the present invention include lactone compounds, cycloalkyl compounds, spiro compounds, and aromatic compounds. In the present invention, the lactone compound, the cycloalkyl compound, the spiro compound, or the aromatic compound has at least one or more lactone structure and a cycloalkyl structure (heteroatoms are contained in the cycloalkyl structure, respectively) in the molecule. It may be), a spiro structure (a hetero atom may be contained in the spiro structure), or an aromatic skeleton (including a hetero ring). These may be used alone or in combination of two or more. Further, it may be a compound that can correspond to a plurality of compounds.

As compounds containing a hydrocarbon group having a linear structure of the _C 3 _{-C 22,} for _example, primary alcohol compounds of the C 3 _{-C 22,} an aldehyde compound having a linear structure of _{C 3 -C 22,} C 3 - ketone compound having a linear structure of C _22, carboxylic acid compound having a straight chain structure of C 3 _{-C 22,} and _may be mentioned ester compounds having a linear structure of C 3 _{-C 22.}

Examples of the primary alcohol compound of C _3- C ₂₂ include 1-propanol, 1-butanol, 1-pentanol, 1-hexanol, 1-heptanol, 1-octanol, 1-nonanol, 1-decanol, 1- Undecanol, 1-dodecanol, 1-tridecanol, 1-tetradecanol, 1-pentadecanol, 1-hexadecanol, 1-heptadecanol, 1-octadecanol, 1-nonadecanol, 1-icosanol, 1- Heneicosanol, 1-docosanol and the like can be mentioned. These may be used alone or in combination of two or more.

Examples of the aldehyde compound having the linear structure of C _3- C ₂₂ include propanal, butanal, pentanal, hexanal, heptanal, octanal, nonanal, decanal, undecanal, dodecanal, tridecanal, myristyl aldehyde, and pentadecanal. , Hexanal, Heptadecanal, Octanal, Nonanal, Icosanal, Heneikosanal, Dodecanal and the like. These may be used alone or in combination of two or more.

Examples of the ketone compound having a linear structure of C _3- C ₂₂ include 2-propanone, 2-butanone, 2-pentanone, 3-pentanone, 2-hexanone, 3-hexanone, 2-heptanone, 3-heptanone, and the like. 4-Heptanone, 2-octanone, 3-octanone, 4-octanone, 2-nonanone, 3-nonanone, 4-nonanone, 2-decanone, 3-decanone, 4-decanone, 2-undecanone, 3-undecanone, 2- Dodecanone, 3-dodecanone, 2-tridecanone, 3-tridecanone, 2-tetradecanone, 3-tetradecanone, 2-pentadecanone, 3-pentadecanone, 2-hexadecanone, 3-hexadecanone, 2-heptadecanone, 3-heptadecanone, 2-octadecanone, Examples thereof include 3-octadecanone, 2-nonadecanone, 3-nonadecanone, 2-icosanone, 3-icosanone, 2-henicosanone, 3-henicosanone, 2-docosanone, and 3-docosanone. These may be used alone or in combination of two or more.

Examples of the carboxylic acid compound having a linear structure of C _3- C ₂₂ include propanoic acid (propionic acid), butanoic acid (butyric acid), pentanoic acid, hexanoic acid, heptanic acid, octanoic acid, nonanoic acid and decanoic acid. Undecanoic acid, dodecanoic acid (lauric acid), tridecanoic acid, tetradecanoic acid (mystic acid), pentadecanoic acid, hexadecanoic acid (palmitic acid), heptadecanoic acid (margaric acid), octadecanoic acid (stearic acid), nonadecan acid, icosanoic acid, heneicosane acid, docosanoic acid, crotonic acid, myristoleic acid, palmitoleic acid, sapienic acid, oleic acid, elaidic acid, vaccenic acid, gadoleic acid, eicosenoic acid, erucic acid, e Ikosajien acid, docosadienoic acid, alpha-linolenic acid, gamma - linolenic acid, pinolenic acid, alpha-eleostearic acid, beta-eleostearic acid, mead acid, dihomo -γ- linolenic acid, eicosatrienoic acid, stearidonic acid, e Ikosatetoraen acid, adrenic acid, bosseopentaenoic acid, d Examples thereof include icosapentaenoic acid, ozbondic acid, sardine acid, docosahexaenoic acid and the like. These may be used alone or in combination of two or more.

Examples of the ester compound having a linear structure of C _3- C ₂₂ include ethyl formate, propyl formate, butyl formate, pentyl formate, allyl formate, methyl acetate, ethyl acetate, propyl acetate, butyl acetate, pentyl acetate and allyl acetate. , Methyl propanoate, ethyl propanoate, propyl propanoate, butyl propanoate, pentyl propanoate, allyl propanoate, methyl butanoate, ethyl butanoate, methyl pentanate, ethyl pentanate, methyl hexanoate, ethyl hexanate, heptane Methyl acid, ethyl heptate, methyl octanoate, ethyl octanoate, methyl nonanoate, ethyl nonanoate, methyl decanoate, ethyl decanoate, methyl undecanoate, ethyl undecanoate, methyl dodecanoate, ethyl dodecanoate, methyl tridecanoate , Ethyl tridecanoate, methyl tetradecanoate, ethyl tetradecanoate, methyl pentadecanoate, ethyl pentadecanoate, methyl hexadecate, ethyl hexadecanoate, methyl heptadecanoate, ethyl heptadecanoate, methyl octadecate, ethyl octadecate, methyl nonadecanate, nonadecan Ethyl acid acid, methyl icosate, ethyl icosanoate, methyl crotonate, ethyl crotonate, methyl myristorate, ethyl myristolate, methyl palmitoleate, ethyl palmitreate, methyl sapiate, ethyl sapienate, methyl oleate, olein ethyl, methyl elaidic acid, ethyl elaidic acid, methyl vaccenic acid, ethyl vaccenic acid, methyl gadoleic, ethyl gadoleic, methyl eicosenoic acid, ethyl eicosenoic acid, ethyl Li Nord acid, methyl eicosadienoic acid, ethyl eicosadienoic acid, alpha- Methyl linolenate, ethyl α-linolenate, methyl γ-linolenate, ethyl γ-linolenate, methyl pinolenate, ethyl pinolenate, methyl α-eleosttearate, ethyl α-eleostateate, β-eleo Methyl stearate, ethyl β-eleostearate, methyl meadate, ethyl meadate, methyl dihomo-γ-linolenate, ethyl dihomo-γ-linolenate, methyl eicosatorienate, ethyl eicosatorienate, stearidonic acid methyl, ethyl stearidonic acid, ethyl A Rakidon acid, eicosatetraenoic acid methyl, eicosatetraenoic acid ethyl, methyl bosseopentaenoic acid, ethyl bosseopentaenoic acid, eicosapentaenoic acid methyl, and eicosa Ethyl pentaenoate and the like can be mentioned. These may be used alone or in combination of two or more.

As a compound containing a hydrocarbon group having a linear structure of C _3- C ₁₈ substituted with one or more methyl groups or ethyl groups, for example, the primary alcohol compound of C _3- C ₂₂ above, the above. C aldehyde compound having a straight chain structure of ₃ -C _22, ketone compound having a linear structure of the _C 3 _{-C 22,} carboxylic acid compound having a straight chain structure of the _C 3 _{-C 22,} and the _{C 3} among the ester compound having a linear structure -C _22, is substituted with one or more methyl or ethyl group, it may be mentioned a compound comprising a straight chain structure of C ₃ -C _18.
As compounds containing a hydrocarbon group having a linear structure of C ₃ -C ₁₈ substituted with the one or more methyl or ethyl groups, such as 2-methyl-1-ethanol, 2-ethyl -1 -Ethanol, 2-methyl-1-propanol, 2-ethyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, 2-ethyl-1-butanol, 2-methyl-1-pen Tanol, 2-ethyl-1-pentanol, 2-methyl-1-hexanol, 2-ethyl-1-hexanol, 2-methyl-1-heptanol, 2-methyl-1-octanol, 2-methyl-1-nonanol , 2-Methyl-1-decanol, 2-Methyl-1-undecanol, 2-Methyl-1-dodecanol, 2-Methyl-1-tridecanol, 2-Methyl-1-tetradecanol, 2-Methyl-1-penta Decanol, 2-methyl-1-hexadecanol, 2-methyl-1-heptadecanol, 2-methyl-1-octadecanol, 2-methyl-1-nonadecanol, 2-methyl-1-icosanol, 1 -Heneikosanol, 2-methyl-propanol, 2-ethyl-propanol, 2-methyl-butanal, 2-ethyl-butanal, 2-methyl-pentanal, 2-methyl-hexanal, 2-methyl-heptanal, 2-methyl -Octanal, 2-Methyl-Nonanal, 2-Methyl-Decanal, 2-Methyl-Undecanal, 2-Methyl-Dodecanal, 2-Methyl-Tridecanal, 2-Methyl-Tetradecaneal, 2-Methyl-Pentadecanal , 2-Methyl-Hexadecanal, 2-Methyl-Heptadecanal, 2-Methyl-Octadecaneal, 2-Methyl-Nonadecaneal, 2-Methyl-Icosanal, 2-Methyl-Heneicosanal, 3-Methyl-2-butanone , 3-Ethyl-2-butanone, 4-Methyl-2-pentanone, 4-ethyl-2-pentanone, 2-methyl-3-pentanone, 2-ethyl-3-pentanone, 2-methyl-propanoic acid, 2- Ethyl-propanoic acid, 2-methyl-butanoic acid, 2-ethyl-butanoic acid, 2-methyl-pentanoic acid, 2-ethyl-pentanoic acid, 2-methyl-hexanoic acid, 2-ethyl-hexanoic acid, 2-methyl -Heptanoic acid, 2-methyl-octanoic acid, 2-methyl-nonanoic acid, 2-methyl-decanoic acid, 2-methyl-undecanoic acid, 2-methyl-dodecanoic acid, 2-methyl-tridecanoic acid, 2 -Methyl-tetradecanoic acid, 2-methyl-pentadecanoic acid, 2-methyl-hexadecanic acid, 2-methyl-heptadecanoic acid, 2-methyl-octadecanoic acid, 2-methyl-nonadecanic acid, 2-methyl-icosanoic acid, 2- Methyl-crotonic acid, 2-methyl-myristolenic acid, 2-methyl-palmitrenic acid, 2-methyl-sapienoic acid, 2-methyl-oleic acid, 2-methyl-ellaidic acid, 2-methyl-vacene acid, 2- Methyl-gadrain acid, 2-methyl-eicosenoic acid , 2 -methyl-eicosadienoic acid, α-linolenic acid, 2-methyl-γ-linolenic acid, 2-methyl-pinolenic acid, 2-methyl-α-eleostearic acid , Β-eleostearic acid, 2-methyl-meadic acid, 2-methyl-dihomo-γ-linolenic acid, 2-methyl-eicosatrienic acid , 2 -methyl-stearidonic acid , 2 -methyl-eicosatetetraene Acid, 2-methyl-boseopentaenoic acid, 2-methyl-eicosapentaenoic acid, 1-methyl-1-ethyl formate, 1-methyl-1-propyl formate, 2-methyl-1-propyl formate, 1-methyl-ethyl acetate , 1-Methyl-1-propyl acetate, 2-methyl-1-propyl acetate, 1-methyl-1-butyl acetate, 2-methyl-1-butyl acetate, 3-methyl-1-butyl acetate and the like. be able to. These may be used alone or in combination of two or more.

Examples of the compound containing the above lactone include γ-methyllactone, γ-ethyllactone, γ-propalactone, γ-butalactone, γ-pentalactone, γ-hexalactone, γ-heptalactone, γ-octalactone, and γ-. Nonalactone, γ-decalactone, γ-undecalactone, γ-dodecalactone, γ-tridecalactone, γ-tetradecalactone, γ-pentadecalactone, γ-hexadecalactone, γ-heptadecalactone, δ-methyl Lactone, δ-ethyl lactone, δ-propalactone, δ-butalactone, δ-pentalactone, δ-hexalactone, δ-heptalactone, δ-octalactone, δ-nonalactone, δ-decalactone, δ-undecalactone, Examples thereof include δ-dodecalactone, δ-tridecalactone, δ-tetradecalactone, δ-pentadecalactone, δ-hexadecalactone, and δ-heptadecalactone. These may further have, for example, at least one or more hydroxyl groups, aldehyde groups, ketone groups, carboxylic acid groups, and ester groups in the molecule. These may be used alone or in combination of two or more.

Examples of the compound containing C _3- C ₆ cycloalkyl include a compound having a cyclopropyl group, a cyclobutyl group, a cyclopentyl group, a cyclohexyl group, a cycloheptyl group, a cyclooctyl group and the like, and further, for example, a molecule. It may have at least one or more hydroxyl groups, an aldehyde group, a ketone group, a carboxylic acid group, and an ester group. Examples of the compound containing C _3- C ₆ cycloalkyl include D-menthol, L-menthol, β-terpineol, γ-terpineol, cyclohexylacetate, cyclohexylethyl alcohol, isopropylcyclohexanol, β-pinene and the like. be able to. These may be used alone or in combination of two or more.

Examples of the compound containing the spiro hydrocarbon group of C _6- C ₁₂ include spirambrene and jasmonan. Further, for example, it may have at least one or more hydroxyl groups, aldehyde groups, ketone groups, carboxylic acid groups, and ester groups in the molecule. These may be used alone or in combination of two or more.

As the compound containing the aromatic hydrocarbon group of C _6- C ₁₂ , for example, together with the aromatic ring, for example, at least one hydroxyl group, an aldehyde group, a ketone group, a carboxylic acid group, and an ester group are included in the molecule. You may have. Examples of the compound containing the aromatic hydrocarbon group of C _6- C ₁₂ include benzyl alcohol, cinnamaldehyde, vanillin, ethyl vanillin, phenylacetic acid, phenethyl alcohol, furfuryl alcohol, furfural, 2-acetylfuran and 2-methyl. Examples include furan, 3-methylfuran, 2- (5H) furanone and the like. These may be used alone or in combination of two or more.

Also, in the perfume composition of the present invention, in the above perfume composition, for a hydrocarbon group containing compound 1 part by weight of the C ₃ -C _22, the content ratio of the cyclodextrin is from 5.0 to 25 parts by weight It is preferable that the amount is 6.0 to 24 parts by mass, 7.0 to 23 parts by mass, 8.0 to 22 parts by mass, and 9.0 to 21 parts by mass. It may be 10 to 20 parts by mass. Within the above range, the formation of an inclusion body (encapsulation complex) or powder crystallization of the hydrocarbon group-containing compound of C _3- C ₂₂ and the cyclodextrin proceeds more effectively, and the aroma of the fragrance component And / or the retention of flavor may be improved.

Further, in the present invention, those corresponding to the above-mentioned C _3- C ₂₂ hydrocarbon group-containing compounds shall be excluded from the above-mentioned fragrance components. That is, for example, when it is a fragrance and also corresponds to the above-mentioned C _3- C ₂₂ hydrocarbon group-containing compound, the component is the above-mentioned C _3- C ₂₂ hydrocarbon group-containing compound in the present invention. It shall be applicable.

(Other ingredients)
In the perfume composition of the present invention, the perfume ingredients, the cyclodextrin, and can include other than a hydrocarbon group-containing compound of the C ₃ -C _22, other components as appropriate.

The fragrance composition of the present invention may further contain other components. For example, thickening polysaccharides can be mentioned.

The thickening polysaccharide contained in the perfume composition of the present invention is not limited, but an edible thickening polysaccharide that is permitted to be used in foods and drinks or oral pharmaceuticals is preferably used.

Examples of the thickening polysaccharide include xanthan gum, galactomannan (for example, locust bean gum, guar gum, tara gum, etc.), deacylated gellan gum, native gellan gum, and caraginan (for example, kappa type, iota type, lambda type, etc.). , Tamarind seed gum, glucomannan, psyllium seed gum, macrohomopsis gum, agar, gelatin, starch (eg, HM starch, LM starch, etc.), alginic acid, alginate (eg, sodium alginate, potassium alginate, calcium alginate, etc.), Purulan, curdran, tragant gum, gati gum, arabic gum, arabino galactan, karaya gum, farceleran, chitin, welan gum, starches (eg starch, carboxymethyl starch sodium, carboxymethyl starch, hydroxypropyl starch, pregelatinized starch, alginic acid) Examples include crosslinked starch, octenyl succinate starch, starch acetate, etc.), dextrins (eg, polydextrose, refractory dextrin, etc.), and soybean polysaccharides. These may be used individually by 1 type, or may be used in any combination of 2 or more type.

In the present invention, among the thickening polysaccharides, at least one selected from the group consisting of xanthan gum and guar gum is preferably used.

Examples of the combination of two or more of the thickening polysaccharides include, but are not limited to, a combination of xanthan gum and guar gum, a combination of xanthan gum and locust bean gum, a combination of xanthan gum and carrageenan, and a combination of xanthan gum and guar gum and locust bean gum. be able to.

The total content of the thickening polysaccharide in the fragrance composition of the present invention can be appropriately changed depending on the type of each component and the amount and type of other components, but 0.1 to 0 in the composition. It is preferably 99.8% by mass, more preferably 0.5 to 40.0% by mass, and for example, 0.3 to 20.0% by mass, 1.0 to 10.0. It is by weight and can be 2.0 to 5.0% by weight.

Further, in the fragrance composition of the present invention, the content ratio of the thickening polysaccharide to the cyclodextrin can be appropriately changed according to the type of each component and the amount and type of other components. The thickening polysaccharide is 0.01 to 10.0 parts by mass, more preferably 0.02 to 5.0 parts by mass, and for example, 0.03 to 1.0 parts by mass with respect to 1 part by mass of dextrin. It is parts by mass, 0.04 to 0.5 parts by mass, and can be 0.05 to 0.4 parts by mass.

Further, when a perfume component is included in the perfume composition of the present invention, it can be appropriately changed according to the type of the perfume component and the amount and type of other components, but the thickening polysaccharide in the perfume composition. The blending ratio of the above-mentioned thickening polysaccharide is preferably 0.1 to 99.9 parts by mass, more preferably 0.15 to 50.0 parts by mass with respect to 1 part by mass of the perfume component. For example, it may be 0.2 to 10.0 parts by mass, 0.25 to 5.0 parts by mass, and 0.3 to 2.0 parts by mass.

In addition, as other components contained in the fragrance composition of the present invention, for example, an antioxidant can be typically mentioned. Of these, oil-soluble antioxidants are preferable, and oil-soluble antioxidants such as tocopherols, rosemary extract, and vitamin C palmitate can be mentioned more preferably.

The content of the antioxidant in the fragrance composition of the present invention may be 0.0001 to 10% by mass, preferably 0.001 to 5% by mass, and more preferably 0.01 to 1% by mass.

In addition, examples of the above-mentioned other components include coloring agents, seasonings, preservatives and the like.

Examples of the colorant that can be contained in the fragrance composition of the present invention include oil-soluble colorants such as paprika pigments, marigold pigments, and β-carotene, as well as water-soluble pigments such as anthocyanin pigments.

In addition, for example, sucrose, fructose, glucose, malt sugar, erythritol, trehalose, martitol, palatinose, xylitol, sorbitol, licorice extract, stevia-processed sweetener, Rakan fruit extract, somatin, aspartame, acesulfame potassium, sclarose. , Sweeteners such as saccharin, dultin, cyclamic acid, neotame, acidulants such as citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid, caffeine, spice extract, naringin, nigayomogi extract, Bitterness agents such as borabet, methylthioadenosine and leishi extract, salty agents such as salt and potassium chloride, and umami agents such as glutamic acid, inosinic acid, guanylic acid and their sodium or potassium salts may be added or mixed.

Furthermore, water-soluble vitamins such as vitamin C, vitamin B ₁ , vitamin B ₂ , vitamin B ₁₂ , niacin, pantothenic acid, or folic acid; oil-soluble vitamins such as vitamin A, vitamin D, vitamin E, and vitamin K; ethylene. Glycoal, propylene glycol, dipropylene glycol, glycerin, hexylglycol, benzylbenzoate, triethylcitrate, diethylphthalate, harcholine, medium-chain fatty acid triglyceride, medium-chain fatty acid diglyceride Perfume retaining agents such as; emulsifiers and the like can also be added.

In addition, the fragrance composition of the present invention can include a yeast cell wall.

The yeast cell wall contained in the flavor composition of the present invention is not limited, but an edible yeast cell wall that is permitted to be used in foods and drinks or oral medicines is preferably used.

The "yeast cell wall" in the present invention refers to an insoluble cell wall derived from yeast cells obtained as an insoluble fraction after separation in a yeast autolysis process or a hydrolysis process. For example, a thickening polysaccharide obtained by removing an intracellular component soluble in water or a polar solvent from yeast by enzyme treatment, and the insoluble cell wall generally refers to 20 to 25 of the dry weight of the entire yeast cell. Occupy%. Preferably, the yeast cells originate from the genus Saccharomyces, more preferably Saccharomyces cerevisiae. Alternatively, for example, the yeast cells may also originate from the genus Kluyveromyces, the genus Candida, or the genus Torula.

The yeast cell wall includes, for example, self-digestion (autolysis) of live yeast, enzyme treatment with protease, nuclease, esterase, glucanase, lipase, etc., or a combination of any of these to obtain intracellular soluble intracellular components. The one obtained from the removed extraction residue can be mentioned. As the yeast used at this time, for example, baker's yeast, brewer's yeast, alcohol yeast, yeast for sake, etc., which are generally used in the food industry may be used. From the viewpoint of easy availability of raw materials, for example, baker's yeast, brewer's yeast, and torula yeast are preferably used. These may be used individually by 1 type, or may be used in any combination of 2 or more type.

As the yeast cell wall, for example, e-strap (manufactured by MC Food Specialties Inc.) or the like can be mentioned as a commercially available product. These may be used individually by 1 type, or may be used in any combination of 2 or more type.

Further, in order to carry out the enzyme treatment promptly, for example, the cell wall may be physically destroyed with a homogenizer or the like to obtain a bacterial cell residue. Further, if necessary, a yeast cell wall can be obtained by adding a yeast washing treatment, a pH, temperature, or pressure adjusting treatment, and the like. Further, the yeast cell wall-adjusted product, a commercially available product, or the like can be used by diluting it with a solvent such as water, ethanol, methanol, or acetone to a concentration that is easy to add. These may be used individually by 1 type, or may be used in any combination of 2 or more type.

The total content of the yeast cell wall in the fragrance composition of the present invention can be appropriately changed depending on the type of each component and the amount and type of other components, but is 0.1 to 50% by mass in the composition. %, More preferably 0.5 to 20.0% by mass, and for example, 0.3 to 10.0% by mass and 0.5 to 5.0% by mass. , 1.0 to 4.0% by mass, and may be 2.0 to 3.0% by mass.

Further, in the fragrance composition of the present invention, the content ratio of the yeast cell wall to the cyclodextrin can be appropriately changed according to the type of each component and the amount and type of other components, but the cyclodextrin 1 The yeast cell wall is 0.01 to 10.0 parts by mass, more preferably 0.02 to 5.0 parts by mass, and for example, 0.03 to 1.0 parts by mass with respect to the mass part. , 0.04 to 0.5 parts by mass, and may be 0.05 to 0.4 parts by mass.

Further, the perfume composition of the present invention is preferably for cooking, for example. By having the above-mentioned structure, the perfume composition of the present invention has excellent retention of aroma and / or flavor of the perfume component even after the perfume composition is cooked.

Further, the flavor composition of the present invention is preferably for storage foods and drinks, for example. By having the above-mentioned constitution, the perfume composition of the present invention has excellent retention of aroma and / or flavor of the perfume component at the time of storage of the perfume composition or a food or drink mixed therewith.

Further, the fragrance composition of the present invention preferably has a water content of 30% by mass or less, may be 25% by mass or less, may be 20% by mass or less, or may be 15% by mass or less. It may be 10% by mass or less, 8% by mass or less, 5% by mass or less, 3% by mass or less, or 2% by mass or less. It may be 1% by mass or less. It can be appropriately used depending on the component composition of the fragrance composition, the object to be added, the processing process after the addition, and the like.

<Manufacturing method of fragrance composition, etc.>
The method for producing a fragrance composition of the present invention is
Perfumes, cyclodextrin, _and, obtaining a mixture by mixing a hydrocarbon group-containing compound of C 3 _{-C 22} (1), and,
The step (2) of preparing a fragrance composition using the mixture obtained in the above step (1) is included.

Further, the method for producing the fragrance composition of the present invention is:
It comprises the step (4) of mixing the perfume component, cyclodextrin, and an amount of the C _3- C ₂₂ hydrocarbon group-containing compound effective for enhancing the aroma and / or flavor retention of the perfume component.

By having the above-mentioned constitution, the method for producing a perfume composition of the present invention makes the aroma and / or flavor of the perfume component in the above-mentioned perfume composition or in an addition target such as a food or drink composition retained. It becomes possible to easily obtain an excellent fragrance composition.

The method of manufacturing a fragrance composition of the present invention, the perfume, cyclodextrin, and a hydrocarbon group-containing compound is mixed to obtain a mixture step (1) of the C ₃ -C ₂₂ is not particularly limited, for example, the cyclodextrins, and a hydrocarbon group-containing compound of the C ₃ -C _22, and, when containing the above perfume ingredients can be prepared by a solution containing the perfume ingredients, treating with a homogenizer or the like Can be done. The above components may be sequentially combined and prepared as appropriate. The liquid temperature at this time is not limited, but is in a state of 50 to 80 ° C., preferably 55 to 70 ° C., and more preferably about 60 ° C. But it is not limited to, preferably, cyclodextrin, and warmed to a solution of about advance 50 to 80 ° C. The containing a hydrocarbon group-containing compound C ₃ -C _22, a method adding and mixing the perfume ingredients thereto; cyclo A method of heating a dextrin solution, adding and mixing a C _3- C ₂₂ hydrocarbon group-containing compound and then a fragrance component can be mentioned.

When preparing the fragrance composition of the present invention, the cyclodextrin may be added in the state of a cyclodextrin solution prepared in advance. The cyclodextrin solution is obtained by adding cyclodextrin to water and dissolving it. The method for dissolving may follow a known method, and no special conditions or the like are required to be set.

When a homogenizer is used in preparing the fragrance composition of the present invention, it can be treated under any conditions (for example, rotation speed: 500 to 3500 rpm, time: 1 to 90 minutes).

The conditions of the rotation speed and the treatment time required for the stirring treatment by a homogenizer or the like can be appropriately adjusted and carried out according to the quantity and quality of the fragrance components to be included. For example, for a component that is difficult to encapsulate in cyclodextrin, the stirring speed may be increased and the treatment time may be lengthened, and for an oil or fat component that facilitates inclusion, the stirring rate may be decreased and the processing time may be shortened. ..

Further, in the method for producing a fragrance composition of the present invention, the step (2) for preparing a fragrance composition using the mixture obtained in the above step (1) is not particularly limited, but for example, the mixture is a liquid. In this case, a method of processing into powder or granules in the drying step, a method of forming a large lump and then physically pulverizing it into powder or the like can be appropriately used.

If necessary, the fragrance composition of the present invention can be further pulverized by, for example, spray drying. Further, the powdered composition can be agglomerated and fixed by a known technique to obtain granules / solids that are easy to handle.

In the present invention, for example
Step of preparing a liquid containing cyclodextrin and a hydrocarbon group-containing compound of C _3- C ₂₂ ;
A step of mixing a fragrance component with the prepared liquid to obtain a fragrance composition;
A powdery fragrance composition can be obtained by a method including a step of spray-drying the fragrance composition. In the case of the above method, the first two steps correspond to the above step (1), and the last step corresponds to the above step (2).

Further, in the present invention, for example,
Steps to prepare a solution containing cyclodextrin;
A step of mixing a fragrance component and a hydrocarbon group-containing compound of C _3- C _{22 with} the prepared liquid to obtain a fragrance composition;
A powdery fragrance composition can be obtained by a method including a step of spray-drying the fragrance composition. In the case of the above method, the first two steps correspond to the above step (1), and the last step corresponds to the above step (2).

Further, in the present invention, for example,
A step of mixing a fragrance component, cyclodextrin, and a hydrocarbon group-containing compound of C _3- C ₂₂ to obtain a fragrance composition;
A powdery fragrance composition can be obtained by a method including a step of spray-drying the fragrance composition. In the case of the above method, the first step corresponds to the above step (1), and the last step corresponds to the above step (2).

Further, in the present invention, the powder form includes either powder or granules.

Further, the above step (4) is not particularly limited, the perfume ingredients, cyclodextrin, and, in an amount effective to enhance the retention of aroma and / or flavor of perfume ingredients, the C ₃ -C ₂₂ It may be a step of mixing the hydrocarbon group-containing compounds, e.g., the perfume ingredients, cyclodextrin, and, C ₃ -C ₂₂ hydrocarbon group containing compound simultaneously or partially simultaneously or all, as appropriate, sequentially The step of mixing can be mentioned. Further, for example, a step of adding a mixture of only a part of the above three components to the remaining components or adding the remaining components to the occlusion can be mentioned, and further, the action and effect of the present invention are exhibited and maintained. As much as possible, even if some or all of the above components are denatured or altered in the process of mixing, they are included.

In the present invention, as an atomizer (sprayer), a spray dryer equipped with a pressure nozzle (one-fluid nozzle), a two-fluid nozzle, and a rotary disk type (disc type) is used as a device for spray drying. obtain. In such a spray dryer, the average particle size of the dried powder can be 1 to 500 μm, preferably 10 to 300 μm. Therefore, as a spraying device capable of obtaining such an average particle size, pressure spraying is performed. Nozzles are preferred. For pressure spray drying, any nozzle such as a mono nozzle or a multi-nozzle can be used. Further, a spray dryer provided with a two-fluid nozzle is suitable for obtaining fine particle powder having a fine particle size, and is preferable for obtaining a powder having a fine particle size.

<Food compositions, products using flavor compositions, etc.>
The food and drink composition of the present invention includes the above-mentioned flavor composition. Further, the above-mentioned flavor composition can be appropriately added to an object other than food and drink and used.

The food composition in the present invention may be a food or drink itself, and includes a food or drink that can be made into a food or drink by subsequent heating, processing or cooking.

The object using the flavor composition of the present invention may be, for example, a product such as a pharmaceutical product, a quasi drug, or a food or drink. Further, the fragrance composition of the present invention includes cosmetics, air fresheners, daily necessities, oral compositions, hair care products, skin care products, body cleansers, detergents for clothing, soft finishing agents for clothing, toiletry products, pharmaceuticals, etc. It can also be blended with products such as foods and drinks and used for aroma and / or flavoring of various products.

Pharmaceuticals that can be aroma and / or flavored by the fragrance composition of the present invention include, for example, tablets (for example, sugar-coated tablets), granules, liquids, capsules, lozenges, and oral pharmaceuticals such as mouthwashes. Examples include external preparations for skin such as happing agents and ointments.

Examples of the quasi-drugs include nutritional supplements, various supplements, halitosis preventive agents, mouth refreshing agents, hair restorers, hair restorers and the like.

Examples of foods and drinks that can be flavored and / or flavored by the flavor composition of the present invention include, for example.
Beverages and beverages such as alcoholic beverages;
Frozen desserts (eg ice candy, ice cream, etc.), sugar confectionery (eg candy, nougat, gummies, marshmallows, chewing gum, chocolate, etc.), patisseries (eg cakes, cookies, macaroons, jelly, pudding, bavarois, etc.) , Japanese sweets (for example, dumplings, rice crackers, donuts, castella, etc.), etc.
Dried vegetables and processed agricultural products such as pickles;
Processed marine products such as kamaboko;
Processed cereal products such as noodles, cooked rice, and bread;
Seasonings (eg soy sauce, soup, dressing, consomme, bouillon, sauce, sauce, ketchup, spices, wasabi, mustard, lemon juice, Chinese soup, ramen soup, lightly pickled ingredients, oyster sauce, doubanjiang, kimchi Sauce, glass soup, miso, etc.);
Syrup, jam, etc .; as well as processed meat products, etc. can be mentioned.

Cosmetics that can be aroma and / or flavored by the perfume composition of the present invention include, for example, fragrance products such as perfume, basic cosmetics (face wash cream, vanishing cream, cleansing cream, cold cream, massage cream, milky lotion, etc. Lotions, beauty liquids, packs, makeup removers, etc.), finishing cosmetics (foundation, talcum powder, lipstick, lip cream, cheek red, eyeliner, mascara, eye shadow, eyebrow, eye pack, nail enamel, enamel remover, etc.), hair Cosmetics (pomade, brilantin, set lotion, hair stick, hair solid, hair oil, hair treatment, hair cream, hair tonic, hair liquid, hair spray, bandolin, hair restorer, hair dye, etc.), tanning cosmetics (suntan products, Examples include sunscreen products), medicated cosmetics (antiperspirants, after-shaving lotions, and gels, permanent wave agents, medicated soaps, medicated shampoos, medicated skin cosmetics, etc.).

Examples of the fragrance that can be aroma and / or flavored by the fragrance composition of the present invention include a solid type, a gel type, and a liquid type.

Examples of toiletry products that can be aromatized by the fragrance composition of the present invention include cosmetic soap, bath soap, perfume soap, transparent soap, synthetic soap and the like.

Examples of the body cleansing agent that can be aromatized by the fragrance composition of the present invention include body soap, body shampoo, and hand soap.

Examples of hair care products that can be aromatized by the fragrance composition of the present invention include shampoo, conditioner, rinse-in shampoo, conditioner, treatment, hair pack, and hair color.

Examples of skin care products that can be aroma and / or flavored by the fragrance composition of the present invention include lip balms, hand creams, and shaving products (shaving foams, etc.).

Bath salts that can be aroma and / or flavored by the fragrance composition of the present invention include bath salts (bath salts, bath tablets, bath liquids, etc.), foam baths (bubble baths, etc.), bath oils (bath perfumes, etc.). Bath capsules, etc.), milk baths, bath jellies, bath cubes, etc.

Examples of oral products that can be aroma and / or flavored by the perfume composition of the present invention include toothpaste, mouthwash, mouthwash, troche, chewing gum and the like.

Detergents that can be aromatized by the fragrance composition of the present invention include, for example, detergents (heavy detergents for clothing, light detergents for clothing, liquid detergents, laundry soaps, compact detergents, powder soaps, etc.) Softener, furniture care, etc.), cleaning agents (cleanser, house cleaner, toilet cleaning agent, bathroom cleaning agent, glass cleaner, mold remover, drain pipe cleaning agent, etc.), kitchen detergent (kitchen soap, kitchen cleaning agent, etc.) Synthetic soaps, dish detergents, etc.), bleaching agents (oxidizing bleaching agents (chlorine bleaching agents, oxygen bleaching agents, etc.), reducing bleaching agents (sulfur bleaching agents, etc.), optical bleaching agents, etc.) be able to.

Examples of daily sundries that can be aromatized by the fragrance composition of the present invention include deodorants / fragrances (solid type, gel type, liquid type, etc.), tissue paper, toilet paper, and the like. it can.

The method of aroma and / or flavoring various products using the perfume composition of the present invention is the type of product to be aromatized and the final form of the product (for example, liquid, solid, powder, gel, mist). , Aerosol, etc.) can be selected as appropriate.

Further, the food and drink composition of the present invention is preferably for cooking, for example. By having the above-mentioned structure, the food and drink composition of the present invention has excellent retention of the aroma and / or flavor of the flavor component even after the food and drink composition is cooked.

Further, the food and drink composition of the present invention is preferably for storage food and drink, for example. By having the above-mentioned constitution, the food and drink composition of the present invention has excellent retention of aroma and / or flavor of the flavor component at the time of storage of the food and drink mixed with the flavor composition.

Further, the food and drink composition of the present invention preferably has a water content of 30% by mass or less, may be 25% by mass or less, may be 20% by mass or less, and may be 15% by mass or less. It may be 10% by mass or less, 8% by mass or less, 5% by mass or less, 3% by mass or less, or 2% by mass or less. It may be 1% by mass or less. It can be appropriately used depending on the component composition of the food and drink composition, the object to be added, the subsequent processing process, and the like.

<Manufacturing method of food composition, etc.>
The method for producing a food composition of the present invention
Including the step (3) of producing a food composition using the above-mentioned flavor composition.

By having the above-mentioned constitution, the method for producing a food composition of the present invention makes it possible to retain the aroma and / or flavor of the perfume component in the perfume composition or in the addition target such as the food and drink composition. It becomes possible to easily obtain an excellent food composition.

The step (3) is not particularly limited as long as it is a step of producing a food composition using the flavor composition, for example, a step of adding the flavor composition to an object, or a step of adding the flavor composition to the object. Examples include a step of further adding a mixture of the substances to the object, and further, as long as the effects of the present invention can be exhibited and maintained, the food composition or the food obtained by processing and cooking the food composition is obtained. Even if the above fragrance composition is modified or altered in the process, it is included.

<Aroma and / or flavor improvement method, etc.>
The method for improving the aroma and / or flavor of the fragrance component of the present invention is
The step (3) of producing a food composition using the above-mentioned flavor composition is included.

The aroma and / or flavor improving method of the flavor component of the present invention has the above-mentioned constitution, and thus, the aroma and / or flavor of the flavor component in the above-mentioned flavor composition or in the addition target such as the food and drink composition. It is possible to impart, improve, and improve the excellent holdability of.

In the method for improving the aroma and / or flavor of the perfume component of the present invention, not only when the aroma and / or flavor can be added, improved, and enhanced, but also the aroma or flavor, as compared with the case where the present invention is not used. Alternatively, both of them may be difficult to be lost, and the degree of volatilization, denaturation, decomposition, and deactivation of the fragrance component may be suppressed or delayed.

The step (3) of producing a food composition using the above-mentioned flavor composition is not particularly limited as long as it is a step of producing a food composition using the above-mentioned flavor composition, and for example, the above-mentioned flavor composition is an object. The step of adding the flavor composition to the food composition, the step of adding the mixture of the above flavor compositions to the object, and the like, and further, as long as the action and effect of the present invention can be exhibited and maintained, the food composition or the food composition thereof can be used. It is included even if the above-mentioned flavor composition is modified or altered in the process of reaching the food product obtained by processing and cooking.

Further, the method for enhancing the aroma and / or the retention of the flavor of the fragrance component of the present invention is an effective amount of hydrocarbon of C _3- C ₂₂ for enhancing the retention of the aroma and / or the flavor of the fragrance component. The step (5) of applying a hydrogen group-containing compound to a fragrance component and a fragrance composition containing cyclodextrin is included.

By using the method for enhancing the aroma and / or the retention of flavor of the flavor component of the present invention, the flavor component in the addition target such as food and drink, or the flavor component in the above-mentioned flavor composition, or the flavor component thereof. It is possible to easily improve the retention of aroma and / or flavor due to both. More specifically, for example, even after a heating process such as cooking or after long-term storage, the aroma and / or flavor retention of the perfume component can be easily enhanced.

It should be noted that enhancing the aroma and / or flavor retention of the present invention means not only the case where the aroma and / or the flavor can be maintained, but also the case where the aroma and / or the flavor can be enhanced or enhanced, or the present invention. It also includes cases where the aroma and / or flavor can be less likely to be lost than when not used, and also includes cases where the degree of volatilization, denaturation, decomposition, and deactivation of perfume components can be suppressed or delayed.

Further, the step (5) of applying the above-mentioned C _3- C ₂₂ hydrocarbon group-containing compound to the fragrance component and the fragrance composition containing cyclodextrin is particularly a step of allowing the fragrance composition to act with the above-mentioned fragrance composition. restricted not, for example, adding a hydrocarbon group-containing compound of the above C ₃ -C ₂₂ in the perfume composition as an object, a mixture of a hydrocarbon group-containing compound of the above C ₃ -C ₂₂ Further, a step of adding to the above-mentioned fragrance composition and the like can be mentioned, and further, as long as the action and effect of the present invention can be exhibited and maintained, the above-mentioned fragrance composition and / or the above-mentioned C _3- C ₂₂ hydrocarbon can be applied by mixing or the like. It is included even if the group-containing compound is modified or altered.

The present invention will be described below with reference to examples, but the present invention is not limited to these examples.

<Test Example 1>
[Example 1]
Preparation of fragrance composition 1
As described in the section of Example 1 of the formulation in Table 1, cyclodextrin was added to water and mixed and dissolved. Butanol and milk flavoring were added to this mixture at the same time, the components were well dispersed, and a flavoring composition powdered by a spray dryer was prepared.

[Example 2]
Preparation of fragrance composition 2
As described in Example 2 of the formulation in Table 1, cyclodextrin was added to water and mixed and dissolved. 2-Heptanone and milk flavoring were added to this mixture at the same time, the components were well dispersed, and a flavoring composition powdered by a spray dryer was prepared.

[Example 3]
Preparation of fragrance composition 3
As described in the section of Example 3 of the formulation in Table 1, cyclodextrin was added to water and mixed and dissolved. Oleic acid and milk flavoring were added to this mixture at the same time, the components were well dispersed, and a flavoring composition powdered by a spray dryer was prepared.

[Example 4]
Preparation of fragrance composition 4
As described in the section of Example 4 of the formulation in Table 1, cyclodextrin was added to water and mixed and dissolved. Steeric acid and milk flavoring were added to this mixture at the same time, the components were well dispersed, and a flavoring composition powdered by a spray dryer was prepared.

[Comparative Example 1]
Preparation of comparative fragrance composition 1
As described in the section of Comparative Example 1 of the formulation in Table 1, a fragrance composition powdered by a spray dryer was prepared in the same manner as in Example 1 except that butanol was not added.

[Example 5]
Preparation of fragrance composition 5
As described in Example 5 of the formulation in Table 2, cyclodextrin was added to water and mixed and dissolved. Butanol and chocolate flavoring were added to this mixture at the same time, the components were well dispersed, and a flavoring composition powdered by a spray dryer was prepared.

[Example 6]
Preparation of fragrance composition 6
As described in Example 6 of the formulation in Table 2, cyclodextrin was added to water and mixed and dissolved. 2-Heptanone and chocolate flavoring were added to this mixture at the same time, the components were well dispersed, and a flavoring composition powdered by a spray dryer was prepared.

[Example 7]
Preparation of fragrance composition 7
As described in the section of Example 7 of the formulation in Table 2, cyclodextrin was added to water and mixed and dissolved. Oleic acid and chocolate flavoring were added to this mixture at the same time, the components were well dispersed, and a flavoring composition powdered by a spray dryer was prepared.

[Example 8]
Preparation of fragrance composition 8
As described in the section of Example 8 of the formulation in Table 2, cyclodextrin was added to water and mixed and dissolved. Steric acid and chocolate flavoring were added to this mixture at the same time, the components were well dispersed, and a flavoring composition powdered by a spray dryer was prepared.

[Comparative Example 2]
Preparation of comparative fragrance composition 2
As described in the section of Comparative Example 2 of the formulation in Table 2, a fragrance composition powdered by a spray dryer was prepared in the same manner as in Example 5 except that butanol was not added.

[Example 9]
Preparation of fragrance composition 9
As described in the section of Example 9 of the formulation in Table 3, cyclodextrin was mixed and dissolved in water. 2-Heptanone and butter fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.

[Example 10]
Preparation of fragrance composition 10
As described in the section of Example 10 of the formulation in Table 3, cyclodextrin was mixed and dissolved in water. 2-Heptanone and butter fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.

[Comparative Example 3]
Preparation of comparative fragrance composition 2
As described in the section of Comparative Example 3 of the formulation in Table 3, a fragrance composition powdered by a spray dryer was prepared in the same manner as in Example 9 except that 2-heptanone was not added.

[Example 11]
Preparation of fragrance composition 11
As described in the section of Example 11 of the formulation in Table 4, cyclodextrin was added to water and mixed and dissolved. Butanol and wasabi fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.

[Example 12]
Preparation of fragrance composition 12
As described in Example 12 of the formulation in Table 4, cyclodextrin was added to water and mixed and dissolved. 2-Heptanone and wasabi fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.

[Example 13]
Preparation of fragrance composition 13
As described in the section of Example 13 of the formulation in Table 4, cyclodextrin was added to water and mixed and dissolved. Oleic acid and wasabi fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.

[Example 14]
Preparation of fragrance composition 14
As described in Example 14 of the formulation in Table 4, cyclodextrin was added to water and mixed and dissolved. Steric acid and wasabi fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.

[Comparative Example 4]
Preparation of comparative fragrance composition 4
A fragrance composition powdered by a spray dryer was prepared in the same manner as in Example 11 except that butanol was not added as described in the section of Comparative Example 4 of the formulation in Table 4.

<Prototype evaluation 1>
Based on the formulation shown in Table 5, each fragrance composition prepared in Examples 1 to 10 and Comparative Examples 1 to 3 and other components are mixed according to a conventional method, and the size is adjusted to 180 ° C. It was baked for 14 minutes.

The cookies produced in this way were subjected to sensory evaluation. The sensory evaluation was carried out by 10 evaluators who were familiar with the sensory evaluation of fragrances, and the criteria for the scores in Table 6 were confirmed as common recognition, and the average score was calculated.

The evaluation results are as follows.

As shown in Table 7, as a result of the evaluation, all the evaluators of the cookies using the flavor compositions of Examples 1 to 4 have a remarkable effect, as all the evaluators recognize the aroma of milk very strongly. Was demonstrated. On the other hand, in Comparative Example 1 in which the fragrance composition of the present invention was not used, as a result of the evaluation, 8 evaluators gave evaluation 1 "no scent", and the remaining 2 evaluators gave evaluation 2 "scent". The result was that the aroma of milk after the heating process was hardly recognized, such as adding "Slightly recognized". As described above, in all of Examples 1 to 4, a higher retention of aroma was observed as compared with the conventional powdered fragrance composition.

As shown in Table 8, as a result of the evaluation, with respect to the cookies using the perfume compositions of Examples 5 to 8, all the evaluators recognized a very strong chocolate scent, and a remarkable effect was achieved. Was demonstrated. On the other hand, in Comparative Example 2 in which the fragrance composition of the present invention was not used, as a result of the evaluation, 5 evaluators gave an evaluation of 1 "no scent", and the remaining 5 evaluators gave an evaluation of 2 "scent". The result was that the aroma of chocolate after the heating process was hardly recognized, such as adding "Slightly recognized". As described above, in all of Examples 5 to 8, a high retention of aroma was observed as compared with the conventional powdered fragrance composition.

As shown in Table 9, as a result of the evaluation, with respect to the cookies using the perfume compositions of Examples 9 to 10, all the evaluators recognized the scent of butter very strongly, and there was a remarkable effect. Was demonstrated. On the other hand, in Comparative Example 3 in which the fragrance composition of the present invention was not used, as a result of the evaluation, 4 evaluators gave an evaluation of 1 "no scent", and the remaining 6 evaluators gave an evaluation of 2 "scent". The result was that the aroma of butter after the heating process was hardly recognized, such as adding "Slightly recognized". As described above, in all of Examples 9 to 10, a high retention of aroma was observed as compared with the conventional powdered fragrance composition.

<Prototype evaluation 2>
Further, based on the formulation shown in Table 10, each fragrance composition prepared in Examples 11 to 14 and Comparative Example 4 and other components were kneaded at 90 ° C. for 10 minutes according to a conventional method to make them uniform. Then, it was made into an appropriate size and cooled to 5 degreeC.

The cheese prepared in this way was subjected to a sensory evaluation. The sensory evaluation was carried out by 10 evaluators who were familiar with the sensory evaluation of fragrances, and the criteria for the scores in Table 6 were confirmed as common recognition, and the average score was calculated.

The evaluation results are as follows.

As shown in Table 12, as a result of the evaluation, all of the cheeses using the flavor compositions of Examples 11 to 14 had a remarkable effect, as all the evaluators recognized the aroma of milk very strongly. Was demonstrated. On the other hand, in Comparative Example 4 in which the fragrance composition of the present invention was not used, as a result of the evaluation, all the evaluators gave evaluation 1 "No scent", and the result was that the scent of wasabi was hardly recognized. became. As described above, in all of Examples 11 to 14, a high retention of aroma was observed as compared with the conventional powdered fragrance composition.

The individual scores of the 10 evaluators are shown in Tables 13 to 16 below.

<Test Example 2>
[Example 1]
Preparation of fragrance composition 1
As described in the section of Example 1 of the formulation in Table 17, α-cyclodextrin was added to water and mixed and dissolved. Butanol and butter fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.

[Example 2]
Preparation of fragrance composition 2
As described in Example 2 of the formulation in Table 17, α-cyclodextrin was added to water and mixed and dissolved. To this mixed solution, 1,4-butanediol and butter fragrance were added at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.

[Example 3]
Preparation of fragrance composition 3
As described in Example 3 of the formulation in Table 17, α-cyclodextrin was added to water and mixed and dissolved. Hexanol and butter fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.

[Example 4]
Preparation of fragrance composition 4
As described in Example 4 of the formulation in Table 17, α-cyclodextrin was added to water and mixed and dissolved. To this mixed solution, 1,6-hexanediol and butter fragrance were added at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.

[Example 5]
Preparation of fragrance composition 5
As described in Example 5 of the formulation in Table 17, α-cyclodextrin was added to water and mixed and dissolved. Octanol and butter fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.

[Example 6]
Preparation of fragrance composition 6
As described in Example 6 of the formulation in Table 17, α-cyclodextrin was added to water and mixed and dissolved. To this mixed solution, 1,8-octanediol and butter fragrance were added at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.

[Comparative Example 1]
Preparation of comparative fragrance composition 1
As described in the section of Comparative Example 1 of the formulation in Table 17, a fragrance composition powdered by a spray dryer was prepared in the same manner as in Example 1 except that isopropanol was added instead of butanol.

[Comparative Example 2]
Preparation of comparative fragrance composition 2
As described in the section of Comparative Example 2 of the formulation in Table 17, a fragrance composition powdered by a spray dryer was prepared in the same manner as in Example 1 except that sorbitol was added instead of butanol.

[Comparative Example 3]
Preparation of comparative fragrance composition 3
As described in the section of Comparative Example 3 of the formulation in Table 17, a fragrance composition powdered by a spray dryer was prepared in the same manner as in Example 1 except that erythritol was added instead of butanol.

[Comparative Example 4]
Preparation of comparative fragrance composition 4
As described in the section of Comparative Example 4 of the formulation in Table 17, a fragrance composition powdered by a spray dryer was prepared in the same manner as in Example 1 except that butanol was not added.

[Example 7]
Preparation of fragrance composition 7
As described in Example 7 of the formulation in Table 18, α-cyclodextrin was added to water and mixed and dissolved. To this mixed solution, 0.5% by mass of butanol and butter fragrance were added at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.

[Example 8]
Preparation of fragrance composition 8
As described in Example 8 of the formulation in Table 18, α-cyclodextrin was added to water and mixed and dissolved. To this mixed solution, 1% by mass of 2-heptanone and butter fragrance were added at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.

[Example 9]
Preparation of fragrance composition 9
As described in Example 9 of the formulation in Table 18, α-cyclodextrin was added to water and mixed and dissolved. To this mixed solution, 2% by mass of 2-heptanone and butter fragrance were added at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.

[Example 10]
Preparation of fragrance composition 10
As described in Example 10 of the formulation in Table 18, α-cyclodextrin was added to water and mixed and dissolved. 4% by mass of 2-heptanone and butter fragrance were added to this mixed solution at the same time, and the components were well dispersed to prepare a fragrance composition powdered by a spray dryer.

[Example 11]
Preparation of fragrance composition 11
As described in Example 11 of the formulation in Table 18, α-cyclodextrin was added to water and mixed and dissolved. To this mixed solution, 6% by mass of 2-heptanone and butter fragrance were added at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.

[Example 12]
Preparation of fragrance composition 12
As described in Example 12 of the formulation in Table 19, α-cyclodextrin was added to water and mixed and dissolved. Octanol and butter fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.

[Example 13]
Preparation of fragrance composition 13
As described in Example 13 of the formulation in Table 19, β-cyclodextrin was added to water and mixed and dissolved. Octanol and butter fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.

[Example 14]
Preparation of fragrance composition 14
As described in Example 14 of the formulation in Table 19, γ-cyclodextrin was added to water and mixed and dissolved. Octanol and butter fragrance were added to this mixed solution at the same time, the components were well dispersed, and a fragrance composition powdered by a spray dryer was prepared.

<Prototype evaluation>
Based on the formulation shown in Table 20, each fragrance composition prepared in Examples 1 to 14 and Comparative Examples 1 to 4 and other components are mixed according to a conventional method, and the size is adjusted to 180 ° C. It was baked for 14 minutes.

The cookies produced in this way were subjected to sensory evaluation. The sensory evaluation was carried out by 10 evaluators who were familiar with the sensory evaluation of fragrances, and the criteria for the scores in Table 21 were confirmed as common recognition, and the average score was calculated.

The evaluation results are as follows.

As shown in Table 22, as a result of the evaluation, for the cookies using the flavor compositions of Examples 1 to 6, all the evaluators "very strongly recognize" or "strongly recognize" the scent of butter. A remarkable effect was demonstrated as "acknowledge". On the other hand, in Comparative Examples 1 to 4 in which the fragrance composition of the present invention was not used, as a result of the evaluation, 6 to 8 out of 10 evaluators evaluated 1 "No scent", and the rest. The result was that the scent of butter after the heating process was hardly recognized, such as the evaluator giving evaluation 2 "a slight scent is recognized". As described above, in all of Examples 1 to 6, a higher retention of aroma was observed as compared with the powdered fragrance composition containing other components.

As shown in Table 23, as a result of the evaluation, especially for the cookies using the flavor compositions of Examples 8 to 10, all the evaluators "very strongly recognize" the scent of butter. A remarkable effect was demonstrated as "strongly acknowledged". Further, in Examples 7 and 11, although the scent of butter was inferior to that of Examples 8 to 10, the scent of butter was observed as compared with Comparative Examples 1 to 4 and the like. As described above, in particular, in Examples 8 to 10, a high retention of aroma was observed as compared with the powdered fragrance composition containing other components.

As shown in Table 24, as a result of the evaluation, for the cookies using the flavor composition of Example 12, all the evaluators "very strongly recognize" or "strongly recognize" the scent of butter. As a result, a remarkable effect was demonstrated. Further, also in Examples 13 and 14, although the scent of butter is inferior to that of Example 12, all the evaluators "strongly recognize" or "recognize" the scent of butter, and the scent of butter is recognized. It was a result. As described above, in particular, in Examples 12 to 14, a high retention of aroma was observed as compared with the powdered fragrance composition containing other components.

The individual scores by the 10 evaluators are shown in Tables 25 to 27 below.

Claims (13)

Containing 1-2 monohydric alcohol compound of C ₄ -C _8, a composition for enhancing the retention of aroma and / or flavor of the perfume ingredients in the presence of cyclodextrin,
The composition in which the content of the alcohol compound is 4.0 to 20% by mass in the composition. The composition according to claim 1, further comprising cyclodextrin. The composition according to claim 2, wherein the content of the cyclodextrin in the composition is 20 to 80 % by mass. The composition according to claim 2 or 3, wherein the content ratio of the cyclodextrin to 1 part by mass of the alcohol compound in the composition is 5.0 to 25 parts by mass. The composition according to any one of claims 1 to 4, wherein the cyclodextrin is α-cyclodextrin. The composition according to any one of claims 1 to 5, further comprising a yeast cell wall. The composition according to any one of claims 1 to 6, which is for cooking and / or for preserved foods and drinks. The composition according to any one of claims 1 to 7, wherein the water content is 30% by mass or less. Perfume ingredients, cyclodextrin, _and, obtaining a diunsaturated alcohol compound was mixed with a mixture of C 4 -C ₈ (1), and,
The method for producing a composition according to any one of claims 1 to 8, which comprises a step (2) of preparing a composition using the mixture obtained in the step (1). A method for producing a food composition, which comprises the step (3) of producing a food composition containing cyclodextrin and a flavor component using the composition according to any one of claims 1 to 8. A method for improving the aroma and / or flavor of a flavor component, which comprises the step (3) of producing a food composition containing cyclodextrin and a flavor component using the composition according to any one of claims 1 to 8. .. Fragrance ingredient;
Cyclodextrin; and
In an amount effective to enhance the retention of aroma and / or flavor of perfume ingredients, diunsaturated alcohol compound of C ₄ -C _8;
A composition containing
The composition in which the content of the alcohol compound is 4.0 to 20% by mass in the composition. Perfume ingredients, cyclodextrin, and, in an amount effective to enhance the retention of aroma and / or flavor of perfume ingredients, including the step (4) for mixing the diunsaturated alcohol compound of C ₄ -C _8, A method for producing a composition
The production method, wherein the content of the alcohol compound in the composition is 4.0 to 20% by mass.