JP6814259B2 - Matcha flavor improver - Google Patents

Description

The present invention relates to a flavor improving agent for foods and drinks having a matcha flavor, and a method for improving the flavor of foods and drinks having a matcha flavor.

Matcha was obtained by collecting sprouts of tea cultivated under the cover of bamboo blinds and straw for a certain period of time by blocking the sunlight, steaming at high temperature to inactivate enzymes, and drying without rubbing. It is obtained by removing stems and veins from green tea, aligning leaves, sorting, and re-drying, and then crushing with a bamboo blind. By cultivating sprouts in the sunlight, the sweetness and umami components such as theanine increase and the astringent components such as tannin decrease. In addition, a seaweed-like aroma called "covering aroma" containing a large amount of dimethyl sulfide and ionone-based compounds is generated, which is a characteristic of the flavor of matcha (Non-Patent Document 1). On the other hand, matcha is much more expensive than sencha because it takes time to manufacture by covering cultivation and crushing.

Matcha was introduced from China during the Kamakura period and has been used for tea ceremony, but in recent years it has been increasingly used for coloring and flavoring various foods and drinks due to its bright green color and excellent flavor. In addition, since matcha is used as it is for eating and drinking powdered tea leaves, it has an advantage that components such as fat-soluble vitamins contained in tea leaves such as vitamin E can be ingested without waste, and is attracting attention as a material for health foods. Furthermore, flavors that reproduce the flavor of matcha are also widely used for flavoring foods and drinks such as Japanese and Western sweets, ice cream, frozen desserts, and beverages, and the matcha flavor has become a popular flavor along with vanilla and chocolate. ing.

Despite the fact that matcha is a popular flavor, no specific technique for fragrances has been proposed except for the above-mentioned report of aroma component analysis (Non-Patent Document 1). Other than the aroma component of the part, the key perfume material is not known.
Patent Document 1 exemplifies powdered matcha, matcha extract, and the like as those for imparting matcha flavor, and describes that powdered matcha was used for flavoring ice cream in Examples. This method is excellent in that it imparts a natural matcha flavor, but the use of expensive matcha is not preferable in terms of cost, and matcha tends to lose its aroma, so it is also preferable in terms of sustaining the flavor. Absent.

Japanese Unexamined Patent Publication No. 2008-259447 Japanese Unexamined Patent Publication No. 2009-082048 Japanese Unexamined Patent Publication No. 2005-082771 Japanese Unexamined Patent Publication No. 2011-068836 Japanese Unexamined Patent Publication No. 2012-075354 JP-A-2014-054242 Japanese Unexamined Patent Publication No. 2012-152172

Michiko Kawakami, "Aroma of Covered Tea", Tea Research Note, 2000, p59-66, Koseikan European Food Research and Technology, 2012, 235 (5), 881-891

Motokazu Indo, "Synthetic Fragrance Chemistry and Product Knowledge", 1996, p888-895, The Chemical Daily

An object to be solved by the present invention is to provide a fragrance that reproduces the original flavor of matcha, is inexpensive, and has excellent stability.

In order to solve the above problems, the present inventors have examined in detail the aroma components of matcha and existing matcha flavors.
As a result, it has the effect of imparting the sweet flavor inherent in matcha to specific epoxidized aliphatic unsaturated aldehydes that have not been used in matcha flavors, and these epoxidized aliphatic unsaturated aldehydes and specific flavors. It was found that when the materials are used together, the rich and rich feeling (luxury feeling) of high-class matcha is further added. When these epoxidized aliphatic unsaturated aldehydes are added to the existing matcha flavor composition alone or in combination with a specific flavor material, the original sweet flavor of matcha is imparted, and the matcha flavor is significantly improved, and matcha extraction is performed. The present invention has been completed by finding that when added to a substance or the like, the matcha flavor of a natural flavor that has conventionally decreased with time is retained.

Furthermore, as a result of the above examination, it has the effect of imparting a rich feeling (luxury feeling) peculiar to high-grade matcha to specific alkylpyrazines that have not been used in matcha fragrances so far, and further, these pyrazines and specific fragrance materials. It was found that when used in combination, the sweet flavor inherent in matcha is imparted in addition to the richness. When these pyrazines are added alone or in combination with a specific fragrance material to an existing matcha fragrance composition, a mellow and voluminous flavor reminiscent of high-grade matcha is imparted, which greatly improves the matcha flavor and extracts matcha. The present invention has been completed by finding that when it is added to an object or the like, it gives a high-class feeling to the matcha flavor of a natural flavor.

（式中、破線の結合は単結合又は二重結合を、波線の結合はシス型もしくはトランス型又はシス型とトランス型の任意の割合の混合物を示す）
で表されるエポキシ化脂肪族不飽和アルデヒドからなることを特徴とする、抹茶の風味を有する飲食品の香味改善剤。
〔２〕下記式（２）

（式中、Ｒ₁はメチル基又はエチル基であり、Ｒ₂、Ｒ₃、Ｒ₄はそれぞれ独立して水素原子、メチル基又はエチル基を示す）で表されるアルキルピラジン類の少なくとも１種と、〔１〕に記載のエポキシ化脂肪族不飽和アルデヒドとを含有することを特徴とする、抹茶の風味を有する飲食品の香味改善剤。
〔３〕２−メチルブチルアルデヒド及び桂皮酸エチルからなる群より選ばれる少なくとも１種の化合物をさらに含有することを特徴とする〔１〕又は〔２〕に記載の香味改善剤。〔４〕ゲラニオール、ｐ−ヒドロキシベンズアルデヒド、４−メチル−４−メルカプト−２−ペンタノン、２−アセチルピロリン、２−エチルヘキサノール、フェニルアセトアルデヒド、β−イオノン、シス−ジャスモン、２−アセチル−２−チアゾリン、２−アセチルピリジン、アセチルピラジン、２−アセチルチアゾールからなる群から選ばれる少なくとも１種の化合物をさらに含有することを特徴とする〔１〕〜〔３〕のいずれかに記載の香味改善剤。
〔５〕（Ｚ）−１，５−オクタジエン−３−オン、３−メチルノナン−２，４−ジオン、α−イオノン、２，５−ジメチル−４−ヒドロキシ−３（２Ｈ）−フラノン、イソオイゲノールからなる群から選ばれる少なくとも１種の化合物をさらに含有することを特徴とする〔１〕〜〔４〕のいずれかに記載の香味改善剤。
〔６〕エポキシ化脂肪族不飽和アルデヒドが４，５−エポキシ−２−デセナール又は４，５−エポキシ−２，７−デカジエナールである〔１〕〜〔５〕のいずれかに記載の香味改善剤。
〔７〕アルキルピラジン類が２，６−ジメチル−３−エチルピラジン又は２，３−ジエチル−５−メチルピラジンである〔１〕〜〔６〕のいずれかに記載の香味改善剤。
〔８〕食品用香料と、〔１〕〜〔７〕のいずれかに記載の香味改善剤を含有することを特徴とする抹茶の風味を有する飲食品用の香料組成物。
〔９〕抹茶の風味を有する飲食品の香味改善方法であって、抹茶の風味を有する飲食品に、〔１〕〜〔７〕のいずれかに記載の香味改善剤をエポキシ化脂肪族不飽和アルデヒドの濃度が０．１ｐｐｔ〜１０ｐｐｍの範囲となるように添加することを特徴とする上記の香味改善方法。
〔１０〕抹茶の風味を有する飲食品であって、〔１〕〜〔７〕のいずれかに記載の香味改善剤が添加されており、エポキシ化脂肪族不飽和アルデヒドの含有量が０．１ｐｐｔ〜１０ｐｐｍの範囲であることを特徴とする上記の飲食品。 That is, the present invention is as follows.
[1] The following formula (1)

(In the equation, the dashed line bond indicates a single or double bond, and the wavy bond indicates a cis or trans type or a mixture of cis and trans types in any proportion).
A flavor improver for foods and drinks having a matcha flavor, which is characterized by being composed of an epoxidized aliphatic unsaturated aldehyde represented by.
[2] The following formula (2)

(In the formula, R ₁ is a methyl group or an ethyl group, and R ₂ , R ₃ , and R ₄ independently represent a hydrogen atom, a methyl group, or an ethyl group), at least one of the alkylpyrazines. A flavor improving agent for foods and drinks having a matcha flavor, which comprises the epoxidized aliphatic unsaturated aldehyde according to [1].
[3] The flavor improving agent according to [1] or [2], which further contains at least one compound selected from the group consisting of 2-methylbutyraldehyde and ethyl cinnamate. [4] Geraniol, p-hydroxybenzaldehyde, 4-methyl-4-mercapto-2-pentanone, 2-acetylpyrazine, 2-ethylhexanol, phenylacetaldehyde, β-ionone, cis-jasmon, 2-acetyl-2-thiazolin The flavor improving agent according to any one of [1] to [3], which further contains at least one compound selected from the group consisting of 2-acetylpyridine, acetylpyrazine, and 2-acetylthiazole.
[5] (Z) -1,5-octadien-3-one, 3-methylnonane-2,4-dione, α-ionone, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone, isoeugenol The flavor improving agent according to any one of [1] to [4], which further contains at least one compound selected from the group consisting of.
[6] The flavor improver according to any one of [1] to [5], wherein the epoxidized aliphatic unsaturated aldehyde is 4,5-epoxy-2-decenal or 4,5-epoxy-2,7-decadienal. ..
[7] The flavor improver according to any one of [1] to [6], wherein the alkylpyrazines are 2,6-dimethyl-3-ethylpyrazine or 2,3-diethyl-5-methylpyrazine.
[8] A flavor composition for foods and drinks having a matcha flavor, which comprises a food flavor and the flavor improver according to any one of [1] to [7].
[9] A method for improving the flavor of foods and drinks having the flavor of matcha, wherein the flavor improving agent according to any one of [1] to [7] is epoxidized to the foods and drinks having the flavor of matcha, which is aliphatic unsaturated. The above-mentioned method for improving flavor, which comprises adding the aldehyde so that the concentration of the aldehyde is in the range of 0.1 ppt to 10 ppm.
[10] A food or drink having a matcha flavor, to which the flavor improving agent according to any one of [1] to [7] is added, and the content of the epoxidized aliphatic unsaturated aldehyde is 0.1 pt. The above-mentioned food and drink characterized by being in the range of 10 ppm.

By adding a small amount of the flavor improving agent of the present invention, the sweet flavor inherent in matcha can be added to the matcha-flavored food and drink, and further, the rich and voluminous feeling of high-grade matcha can be added, so that the matcha flavor can be significantly enhanced. Can be improved. In addition, it is possible to retain the flavor of matcha and natural flavors derived from matcha, which has decreased over time, and enhance the sustainability of the matcha flavor.

Furthermore, when an epoxidized aliphatic unsaturated aldehyde and alkylpyrazines are used in combination as a flavor improving agent, the original sweet flavor of matcha is extremely strong, and a rich and voluminous feeling (luxury feeling) is felt even more strongly. Can be improved.

（式中、破線の結合は単結合又は二重結合を、波線の結合はシス型もしくはトランス型又はシス型とトランス型の任意の割合の混合物を示す） Hereinafter, the present invention will be specifically described in accordance with the embodiments thereof.
[1] Active ingredient of flavor improving agent The flavor improving agent of the present invention is an epoxidized aliphatic unsaturated aldehyde represented by the following general formula (1) and / or an alkyl represented by the following general formula (2). Contains pyrazines as an active ingredient.

(In the equation, the dashed line bond indicates a single or double bond, and the wavy bond indicates a cis or trans type or a mixture of cis and trans types in any proportion).

（上記式中、Ｒ₁はメチル基又はエチル基であり、Ｒ₂、Ｒ₃、Ｒ₄はそれぞれ独立して水素原子、メチル基又はエチル基を示す）

(In the above formula, R ₁ is a methyl group or an ethyl group, and R ₂ , R ₃ and R ₄ independently represent a hydrogen atom, a methyl group or an ethyl group).

(A) Epoxidized aliphatic unsaturated aldehyde The compound of the above formula (1) has an epoxy group between the carbons at the 4- and 5-positions from the aldehyde group and a double bond between the carbons at the 2- and 3-positions. It can be divided into 4,5-epoxy-2-decenal having a bond and 4,5-epoxy-2,7-decadienal having a further double bond between the carbons at positions 7 and 8. There is no limitation on the three-dimensional structure of the carbon atom at the 4-position and the 5-position in any of the compounds, and any of (4S, 5S), (4S, 5R), (4R, 5S), and (4R, 5R) can be used. Good. The double bond between the 2-position and the 3-position may be either the E-form or the Z-form, but it is preferable to use the E-form, which is easily available. The double bond between the 7th and 8th positions may be either E-form or Z-form.

It has been reported that 4,5-epoxy-2-decenal contains a very small amount of 2E in Yuzu and significantly enhances the aroma and flavor of Japanese citrus fruits (Patent Document 2). In addition, trans-4,5-epoxy-2E-decenal has a sweet citrus-like scent, whereas cis-4,5-epoxy-2E-decenal has a metallic-like, aldehyde-like, and fresh juice feeling. It has also been reported that it has an aroma and flavor characteristic reminiscent of the above, and is more aldehyde-like and contributes more to sweetness than the trans form (Patent Document 3). Regarding 4,5-epoxy-2-decenal, other flavor-improving composition for igusa-like flavor composition (Patent Document 4), soymilk or soymilk-containing food and drink (Patent Document 5), and miso-containing food and drink (Patent Document). 6), wasabi flavor enhancer (Patent Document 7) and the like have been proposed. However, it is not known that 4,5-epoxy-2-decenal and 4,5-epoxy-2,7-decadienal both impart the original sweet flavor of matcha and have the effect of improving the flavor of matcha. It was.

The epoxidized aliphatic unsaturated aldehyde of the formula (1) used in the present invention has been found in Yuzu and the like, but since the abundance is very small, it is preferable to use a chemically synthesized one. For example, 4,5-epoxy-2-decenal can be synthesized by the method described in Patent Document 5, and 4,5-epoxy-2,7-decadienal can be synthesized by the method described in Non-Patent Document 2. Can be used.

(B) Alkylpyrazines The compounds of the above formula (2) are 1-4-substituted pyrazines in which the carbon atom of the pyrazine ring is substituted with a methyl group or an ethyl group. Specifically, 2-methylpyrazine, 2 -Ethylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2-ethyl- 3-Methylpyrazine, 2-ethyl-5-methylpyrazine, 2,6-dimethyl-3-ethylpyrazine, 2,5-dimethyl-3-ethylpyrazine, 2,3-dimethyl-5-ethylpyrazine, 2,3 -Diethylpyrazine, 2,5-diethylpyrazine, 2,6-diethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,5-diethyl-3-methylpyrazine, 2,6-diethyl-3-methylpyrazine And so on.
Alkylpyrazines have been reported as aroma components of coffee, nuts and the like (Non-Patent Document 3), and are widely used as flavor materials in beverages, frozen desserts, baked confectioneries, meat products and the like. However, there has been no report as an aroma component of matcha, and no example of its use as a perfume material for matcha has been known. In the present invention, by adding the alkylpyrazines of the above formula (2) to the matcha-flavored food and drink, the rich and rich feeling (luxury feeling) of high-grade matcha is imparted. The sense of quality means a complex taste with sweetness and depth and depth. Alkylpyrazines of the above formula (2) can be obtained by chemically synthesizing them, but they can also be purchased from Sigma-Aldrich Japan GK.

[2] Additional Ingredients In addition to the above active ingredients, the flavor improver of the present invention may contain the following additional ingredients in order to enhance the high-class feeling of high-grade matcha and the original sweet flavor of matcha.
[A] Perfume material that imparts a high-class feeling When a specific perfume material is used in combination with the above-mentioned flavor improving agent, the rich and rich feeling (luxury feeling) of high-class matcha is further added. A sense of luxury means a complex taste with sweetness and depth and depth.
Such fragrance materials include gelaniol, p-hydroxybenzaldehyde, 4-methyl-4-mercapto-2-pentanone, 2-methylbutyraldehyde, ethyl cinnate, 2-acetylpyrazine, 2-ethylhexanol, phenylacetaldehyde, β-. Ionone, cis-jasmon, 2-acetyl-2-thiazolin, 2-acetylpyridine, acetylpyrazine, 2-acetylthiazole can be mentioned. These have been used as spices in the past, but it is not known at all about giving a sense of quality to matcha. As these fragrance materials, commercially available ones can be used. Of these, 2-methylbutyraldehyde and ethyl cinnamate are particularly preferable.

[B] Perfume material that imparts a sweet flavor When a specific perfume material is used in combination with the above-mentioned flavor improver, the original sweet flavor of matcha is added in addition to a high-class feeling. Such fragrance materials include (Z) -1,5-octadien-3-one, 3-methylnonane-2,4-dione, α-ionone, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone. , Isoeugenol can be mentioned. These have been used as flavors in the past, but it is not known at all that they give the original sweet flavor of matcha. As these fragrance materials, commercially available ones can be used.

[3] Foods and Drinks with Matcha Flavor The matcha-flavored foods and drinks of the present invention are foods and drinks to which matcha is added, and foods and drinks that do not contain matcha itself but are flavored with matcha.
Specifically, beverages such as tea beverages, dairy beverages, and carbonated beverages; cold confectioneries such as ice creams, sherbets, and ice candy; fermented dairy products such as yogurts and cheeses; Japanese and Western confectioneries, Beverages such as baked goods, jams, chewing gums, breads, coffee, cocoa, tea, tea, tobacco; desserts such as puddings, jellies, bavarois, mousse; Japanese-style soups, Western-style soups Such as soups; flavor seasonings; various instant beverages and foods, various snack foods and the like are exemplified.

When the flavor improving agent composed of the epoxidized aliphatic unsaturated aldehyde of the present invention is added to a matcha-flavored food or drink, the amount added is generally 0.1 ppt to 10 ppm, preferably 0.5 ppt to 1 ppm in the food or drink. More preferably, the range of 50 pt to 500 ppb can be exemplified. If the addition amount is less than 0.1 ppt, the flavor improving effect may not be sufficient, and if the addition amount exceeds 10 ppm, the flavor of the compound may be highlighted.

When the flavor improving agent composed of the alkylpyrazines of the present invention is added to a matcha-flavored food or drink, the amount added is generally 0.01 ppt to 1.0 ppm, preferably 0.5 ppt to 500 ppb, and further. Preferably, the range of 1 pt to 1 ppb can be exemplified. If the addition amount is less than 0.01 ppt, the flavor improving effect may not be sufficient, and if the addition amount exceeds 1.0 ppm, the flavor of the compound may be highlighted.

When the above alkylpyrazines are used in combination with the epoxidized aliphatic unsaturated aldehyde as a flavor improving agent, when the epoxyaldehydes are 4,5-epoxy-2-decenal, it is generally 1 ppt to 200 ppb, preferably. Is 20 ppt to 2 pppb. When the epoxy aldehydes are 4,5-epoxy-2,7-decadienal, the amount is generally 1 ppt to 50 ppm, preferably 50 ppt to 500 ppb.

When the flavor improving agent of the present invention and the flavoring material giving a high-class feeling are combined to form a flavor improving agent, the amount of the combined flavoring material added to food and drink differs depending on the material, but the general addition amount and the preferable addition amount are It will be as shown in Table 1.

When the flavor improver of the present invention and the flavor material that imparts a sweet flavor are combined to form a flavor improver, the amount of the combined flavor material added to food and drink varies depending on the material, but the general addition amount and the preferable addition amount are It will be as shown in Table 2.

[3] Flavor Composition The flavor improving agent of the present invention can be used as it is by adding it to matcha flavored foods and drinks, but as a flavoring composition in which a flavor improving agent and other food flavors are combined, matcha flavored foods and drinks It can also be used by adding to.
The flavor component to be blended in the flavor composition of the present invention is not particularly limited as long as it is an ordinary food flavor, and can be used as a natural flavor in which the flavor component is recovered from matcha by solvent extraction or distillation, or as a flavor component in Kabusecha. In addition to the reported synthetic fragrances, various natural or synthetic fragrance materials can be used in combination depending on the intended use and purpose.
Specifically, as components that give a matcha-like appearance, jasmine lactone, phenylacetic acid, vanillin, γ-hexanolide, (E) -2-nonenal, linalol, (E, E) -2,4-nonadienal, (E, E) -2,4-decadienal, (E, E, Z) -2,4,6-nonatrienal, (E, E, E) -2,4,6-nonatrienal, coumarin, indole, damascenone, 3-hydroxy-4 , 5-Dimethyl-2 (5H) -furanone can be mentioned.
In addition, 2-acetylpyrrole, 2-methoxyphenol, eugenol, and 2-methoxy-4-vinylphenol can be mentioned as components that impart a roasted feeling.
Other components include (Z) -3-hexanal, 1-octen-3-one, 1,5-octadien-3-one, (Z) -3-hexenoic acid, (Z, Z) -3,6- Nonadienal, (E, Z) -2,6-nonazienal can be mentioned, and one or more can be used, but is not limited thereto.

When the flavor improving agent of the present invention is added to a food flavor to prepare a flavor composition, the amount added is generally the concentration of the epoxidized aliphatic unsaturated aldehyde, which is the active ingredient of the flavor improving agent, for foods. The range of 0.1 ppb to 1% by mass, preferably 0.5 ppb to 500 ppm, more preferably 5 ppb to 50 ppm can be exemplified in the fragrance. If the addition amount is less than 0.1 ppb, the flavor improving effect may not be sufficient, and if the addition amount exceeds 1% by mass, the flavor of the flavor improving agent compound may emerge.
The concentration of alkylpyrazines, which are the active ingredients of the flavor improving agent, may be exemplified in the range of 0.1 ppb to 0.1% by mass, preferably 0.5 ppb to 500 ppm, and more preferably 5 ppb to 50 ppm in the food flavor. it can. If the addition amount is less than 0.1 ppb, the flavor improving effect may not be sufficient, and if the addition amount exceeds 0.1% by mass, the flavor of the flavor improving agent compound may stand out.
When an epoxidized aliphatic unsaturated aldehyde and an alkylpyrazine are used in combination as the active ingredient of the flavor improving agent, the total concentration of both is preferably within the above range.

Further, when a flavoring composition containing a flavor improving agent composed of an epoxidized aliphatic unsaturated aldehyde or a flavoring composition containing a flavor improving agent composed of alkylpyrazines is added to a matcha-flavored food or drink, the amount added (added). The aroma) is generally 0.001% by mass to 10% by mass, preferably 0.01% by mass to 1% by mass, and more preferably 0.05% by mass to 0.5% by mass in food or drink. The range can be exemplified. If the addition amount is less than 0.001% by mass, the flavor improving effect may not be sufficient, and if the addition amount exceeds 10% by mass, the flavor of the compound may be highlighted.

Further, other components usually used for foods and drinks can be additionally added to the flavor improving agent and the flavoring composition of the present invention as long as the effects of the flavor improving agent are not impaired.
Optional components used additionally include, for example, ethanol and water as solvents, sweeteners, coloring agents, preservatives, thickening stabilizers, antioxidants, bitterness agents, acidulants, emulsifiers, strengthening agents, manufacturing agents, etc. Excipients, disintegrants, binders, lubricants, coating agents, plasticizers and the like, and these can be added and used as various formulations and dosage forms.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.
(A) When the active ingredient of the flavor improving agent is an epoxidized aliphatic unsaturated aldehyde [Example A1] (Sencha beverage containing matcha)
A 200 ppb ethanol solution of 4,5-epoxy-2-decenal was prepared, and 0.1% by mass was added to a green tea extract containing green tea (commercially available green tea powder containing matcha and prepared to 0.3% by mass). A green tea beverage a containing matcha was prepared by adding it and containing 0.2 ppb of the flavor improving agent of the present invention.

[Example A2] (Sencha beverage containing matcha)
A 500 ppb ethanol solution of 4,5-epoxy-2,7-decadienal was prepared, and 0.1 was added to a green tea extract containing green tea (commercially available green tea powder containing matcha and water was added to make 0.3% by mass). Sencha green tea beverage b containing matcha was prepared by adding in mass% and containing 0.5 ppb of the flavor improving agent of the present invention.

[Comparative Example A1] (Sencha beverage containing matcha)
An ethyl alcohol was blended in place of the 4,5-epoxy-2-decenal of Example A1 to prepare a green tea beverage c containing matcha containing no flavor improving agent of the present invention.

[Test Example A1]
Sencha green tea beverages a and b containing matcha containing the flavor improving agent of the present invention, and green tea beverage c containing matcha containing no flavor improving agent The sweet flavor, richness, and lingering finish of matcha were produced by a panel of nine experts. Was evaluated on the following 7 levels.

1 point (extremely weak), 2 points (weak), 3 points (slightly weak), 4 points (normal), 5 points (slightly strong), 6 points (strong), 7 points (extremely strong).

The results are shown in Table 3. The scores for "sweet flavor of matcha", "richness", and "richness of lingering finish" in the table are the average scores of the nine specialized panels. The improvement rate (%) is expressed as a percentage of the total score of the sencha green tea beverage a or b with respect to the total score of the sencha green tea beverage c (total score of a or b / total score of c × 100).

As a result, the green tea beverages a and b containing matcha to which the flavor improving agent, which is the product of the present invention, was added by all members of the specialized panel, had a strong natural sweetness, richness, and lingering finish of matcha, and had a rich flavor. As a result, it was evaluated that the flavor of the green tea beverage containing matcha was improved and the palatability was improved.

[Fragrance composition]
The fragrance composition a of Example A3 and the fragrance composition b of Example A4 were prepared according to the formulations shown in Table 4. Further, as Comparative Example A2, a fragrance composition c to which neither 4,5-epoxy-2-decenal nor 4,5-epoxy-2,7-decadienal was added was prepared.

[Example A5] (Matcha milk beverage)
Matcha milk beverage a was prepared by adding 0.1% by mass of the fragrance composition a of Example A3 to a matcha milk beverage (prepared by adding 8% by mass of sucrose and 0.3% by mass of commercially available matcha to milk). did.

[Example A6] (Matcha milk beverage)
Matcha milk beverage b was prepared by adding 0.1% by mass of the fragrance composition b of Example A4 to a matcha milk beverage (prepared by adding 8% by mass of sucrose and 0.3% by mass of commercially available matcha to milk). did.

[Comparative Example A3] (Matcha milk beverage)
0.1% by mass of the fragrance composition c of Comparative Example A2 was added to the matcha milk beverage prepared in the same manner as in Examples A5 and A6 to prepare the matcha milk beverage c in the same manner as in Example A5.

[Test Example A2]
With respect to the matcha milk drinks a and b of Examples A5 and A6 and the matcha milk drink c of Comparative Example A3, the sweet flavor, richness, and richness of the lingering finish of matcha were evaluated by the following seven grades by a panel of nine experts. ..
1 point (extremely weak), 2 points (weak), 3 points (slightly weak), 4 points (normal), 5 points (slightly strong), 6 points (strong), 7 points (extremely strong).
The results are shown in Table 5. The score and improvement rate in the table are the same as in Test Example A1.

As a result, the matcha milk beverage a and the matcha milk beverage b to which all the members of the specialized panel added the flavor compositions of Examples A3 and A4 strongly felt the natural sweetness, richness, and finish of matcha, and had a flavor. As a result of the enrichment, it was evaluated that the flavor of the matcha milk beverage was improved and the palatability was improved.

[Example A7] (Bread with matcha)
40 parts by mass of raw yeast dissolved in water was added to 1400 parts by mass of strong flour, stirred well, and fermented at 28 ° C. for 4 hours. Add 600 parts by mass of strong flour, 100 parts by mass of sugar, 50 parts by mass of commercially available matcha, 30 parts by mass of salt, and 0.1 parts by mass of the flavor composition a prepared in Example A3 to the obtained dough, and knead the dough well. After that, it was packed in a container, fermented at 38 ° C. for 40 minutes, and then baked at 220 ° C. for 40 minutes to obtain bread 1 containing matcha.
Similarly, a bread 2 containing matcha to which 0.1 part by mass of the flavor composition b prepared in Example A4 was added, and a bread 3 containing matcha to which 0.1 part by mass of the flavor composition c prepared in Comparative Example A2 was added. Obtained.
When a sensory evaluation test was conducted by a panel of 7 people, the matcha-containing bread 1 and matcha-containing bread 2 had a stronger natural sweetness, richness, and lingering finish, and had a richer flavor and palatability. Improved.

[Example A8] (Hard biscuits with matcha)
15 parts by mass of shortening, 30 parts by mass of sugar, 3 parts by mass of whole egg, 1 part by mass of salt, 0.5 parts by mass of commercially available matcha, and 0.1 part by mass of the flavor composition a prepared in Example A3 were added to 30 parts. After stirring for 1 minute, aging was performed for 30 minutes. The obtained dough was poured into a mold and baked at 220 ° C. for 5 minutes to obtain a hard biscuit 1 containing matcha.
Similarly, a hard biscuit containing matcha 2 to which 0.1 part by mass of the fragrance composition b prepared in Example A4 was added, and a hard biscuit containing matcha to which 0.1 part by mass of the fragrance composition c prepared in Comparative Example A2 was added. I got 3.
When a sensory evaluation test was conducted by a panel of 7 people, the hard biscuits 1 with matcha and the hard biscuits 2 with matcha had a stronger natural sweetness, richness, and finish of matcha, and had a richer flavor. The sex has improved.

[Example A9] (Matcha flavored ice cream)
30 parts by mass of milk, 11 parts by mass of water candy, 10 parts by mass of full-fat sweetened emulsion, 7.5 parts by mass of unsalted butter, 2.5 parts by mass of defatted powdered milk, and 34.4 parts by mass of water are mixed and dissolved in a hot water bath. Then, 2.5 parts by mass of sugar and 0.6 parts by mass of an emulsion stabilizer were added, and after heating and stirring, 0.2 parts by mass of the fragrance composition a prepared in Example A3 was added and stirred while emulsifying. After mixing, aging was performed to prepare matcha-flavored ice cream 1.
Matcha-flavored ice cream 2 to which 0.2 parts by mass of the fragrance composition b prepared in Example A4 was added in the same manner, and matcha-flavored ice cream to which 0.2 parts by mass of the fragrance composition c prepared in Comparative Example A2 was added. 3 was prepared.
When a sensory evaluation test was conducted by a panel of 7 people, the matcha-flavored ice cream 1 and matcha-flavored ice cream 2 had a stronger natural sweetness, richness, and lingering finish, and the flavor became richer. The sex has improved.

[Example A10] (Matcha flavored pudding)
15 parts by mass of full-fat sweetened condensed milk and 3 parts by mass of fructose-glucose liquid sugar were dissolved in distilled water, 2 parts by mass of full-fat powdered milk and 1 part by mass of defatted powdered milk that had been dispersed in distilled water in advance were added and heated at around 40 ° C. , 3.5 parts by mass of white sugar, 0.7 parts by mass of stabilizer, and 0.02 parts by mass of emulsifier were added and heated to 80 ° C. After adding 0.3 part of cornstarch, it was sterilized at 80 ° C. for 15 minutes. It was prepared to 100 parts by mass with hot water and emulsified with a clear mix. To this, 0.2 parts by mass of the fragrance composition a prepared in Example A3 was added, stirred, and then cooled in a glass container to prepare Matcha flavored pudding 1.
Similarly, matcha flavored pudding 2 to which 0.2 parts by mass of the fragrance composition b prepared in Example A4 was added, and matcha flavored pudding 3 to which 0.2 parts by mass of the fragrance composition c prepared in Comparative Example 2 was added. Prepared.
When a sensory evaluation test was conducted by a panel of 7 people, the matcha flavored pudding 1 and matcha flavored pudding 2 had a stronger natural sweetness, richness, and lingering finish of matcha, and the flavor became richer and more palatable. Improved.

[Example A11] (Hard candy with matcha)
60 parts by mass of sugar, 40 parts by mass of starch syrup, and 35 parts by mass of water were combined and heated to 155 ° C., then cooled to 130 ° C., and 5 parts by mass of commercially available matcha and the flavor composition a prepared in Example A3 were added to 0. 2 parts by mass was added, mixed and molded to prepare hard candy 1 containing matcha.
Similarly, the hard candy 2 containing matcha to which 0.2 parts by mass of the flavor composition b prepared in Example A4 was added, and the hard candy containing matcha to which 0.2 parts by mass of the flavor composition c prepared in Comparative Example A2 was added. Candy 3 was prepared.
When a sensory evaluation test was conducted by a panel of 7 people, the hard candy 1 with matcha and the hard candy 2 with matcha had a stronger natural sweetness, richness, and finish of matcha, and had a richer flavor. The sex has improved.

[Example A12] (Chocolate with matcha)
After dissolving 100 parts by mass of chopped white chocolate in a water bath (about 50 ° C.), add 5 parts by mass of commercially available matcha and 0.2 parts by mass of the fragrance composition a prepared in Example A3, and cool after stirring well. And molded to prepare the chocolate 1 containing matcha of the present invention.
Similarly, chocolate containing matcha 2 to which 0.2 parts by mass of the flavor composition b prepared in Example A4 was added, and chocolate 3 containing matcha to which 0.2 parts by mass of the flavor composition c prepared in Comparative Example A2 was added. Prepared.
When a sensory evaluation test was conducted by a panel of 7 people, the chocolate with matcha 1 and the chocolate with matcha 2 had a stronger natural sweetness, richness, and lingering finish, and had a richer flavor and palatability. Improved.

[Example A13]
Perfume compositions a +, b +, c + in which 0.1 parts by mass of gelaniol is blended with respect to the formulation shown in Table 4 as a perfume material that imparts a sense of quality to the perfume compositions a to c of Examples A3, A4 and Comparative Example A2. Was prepared and added to a matcha beverage (250 parts by mass of milk, 50 parts by mass of sugar, and 5 parts by mass of matcha were mixed and the total amount was prepared to 1000 parts by mass with water) at a flavoring rate of 0.2% ( Geraniol concentration in beverage 200 ppb).
This was evaluated by a panel of seven people on the following four levels in terms of matcha-likeness (the sweet flavor inherent in matcha) and a sense of quality. The results are shown in Table 6.

× (weak), △ (normal), ○ (strong), ◎ (extremely strong)

The matcha beverage to which the perfume compositions a + and b + containing the epoxidized aliphatic unsaturated aldehyde and geraniol were added was evaluated by all the specialist panels as having a strong matcha-like and luxurious feel. The matcha beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added had a weak matcha-like taste, and the high-class feeling was felt only to the same level as ordinary matcha.

[Example A14]
Perfume compositions a +, b +, in which 10 parts by mass of p-hydroxybenzaldehyde was blended with respect to the formulation shown in Table 4 as a perfume material that imparts a sense of quality to the perfume compositions a to c of Examples A3, A4 and Comparative Example A2. c + was prepared and added to the same matcha beverage as in Example A13 at a flavoring rate of 0.5% (p-hydroxybenzaldehyde concentration in the beverage 50 ppm).
This was evaluated by a panel of 7 experts in the same manner as in Example A13. The results are shown in Table 7.

The matcha beverage to which the perfume compositions a + and b + containing the epoxidized aliphatic unsaturated aldehyde and p-hydroxybenzaldehyde were added was evaluated by all the specialist panels as having a strong matcha-likeness and a high-class feeling. The matcha beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added had a weak matcha-like taste, and the high-class feeling was felt only to the same level as ordinary matcha.

[Example A15]
4-Methyl-4-mercapto-2-pentanone (0.1% ethanol solution) was added to the formulation shown in Table 4 as a fragrance material that imparts a high-grade feeling to the fragrance compositions a to c of Examples A3, A4 and Comparative Example A2. A flavor composition a +, b +, and c + containing 0.1 parts by mass (corresponding to 0.0001 parts by mass of 4-methyl-4-mercapto-2-pentanone) were prepared to prepare the same matcha beverage as in Example A13. It was added at a flavoring rate of 0.02% (4-methyl-4-mercapto-2-pentanone concentration 20 ppt in the beverage). This was evaluated by a panel of 7 experts in the same manner as in Example A13. The results are shown in Table 8.

The matcha beverage to which the perfume compositions a + and b + containing the epoxidized aliphatic unsaturated aldehyde and 4-methyl-4-mercapto-2-pentanone were added was evaluated by all the specialist panels as having a strong matcha-likeness and a high-class feeling. The matcha beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added had a weak matcha-like taste, and the high-class feeling was felt only to the same level as ordinary matcha.

[Example A16]
Perfume composition a + in which 2-methylbutyraldehyde is blended in 0.1 parts by mass with respect to the formulation shown in Table 4 as a perfume material that imparts a sense of quality to the perfume compositions a to c of Examples A3, A4 and Comparative Example A2. , B + and c + were prepared and added to the same matcha beverage as in Example A13 at a flavoring rate of 0.05% (2-methylbutyraldehyde concentration 50 ppb in the beverage). This was evaluated by a panel of 7 experts in the same manner as in Example A13. The results are shown in Table 9.

The matcha beverage to which the perfume compositions a + and b + containing the epoxidized aliphatic unsaturated aldehyde and 2-methylbutyraldehyde were added was evaluated by all the specialist panels as having a strong matcha-likeness and a high-class feeling. The matcha beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added had a weak matcha-like taste, and the high-class feeling was felt only to the same level as ordinary matcha.

[Example A17]
Perfume compositions a + and b + in which ethyl cinnamic acid is blended in 0.1 parts by mass with respect to the formulation shown in Table 4 as a perfume material that imparts a sense of quality to the perfume compositions a to c of Examples A3, A4 and Comparative Example A2. ,
c + was prepared and added to the same matcha beverage as in Example A13 at a perfume rate of 0.005% (ethyl cinnamate concentration 5 ppb in the beverage). This was evaluated by a panel of 7 experts in the same manner as in Example A13. The results are shown in Table 10.

The matcha beverage to which the perfume compositions a + and b + containing the epoxidized aliphatic unsaturated aldehyde and ethyl cinnate were added was evaluated by all the specialist panels as having a strong matcha-like and luxurious feel. The matcha beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added had a weak matcha-like taste, and the high-class feeling was felt only to the same level as ordinary matcha.

[Example A18]
2-Acetylpyrroline (0.1% ethanol solution) was added as a fragrance material to give a high-grade feeling to the fragrance compositions a to c of Examples A3, A4 and Comparative Example A2 by 10 parts by mass (2) with respect to the formulation shown in Table 4. Perfume compositions a +, b +, and c + each containing −acetylpyrroline (corresponding to 0.01 parts by mass) were prepared and added to the same matcha beverage as in Example A13 at a perfume rate of 0.005% (2 in the beverage). -Acetylpyrroline concentration 500 ppt). This was evaluated by a panel of 7 experts in the same manner as in Example A13. The results are shown in Table 11.

The matcha beverage to which the perfume compositions a + and b + containing the epoxidized aliphatic unsaturated aldehyde and 2-acetylpyrroline were added was evaluated by all the specialist panels as having a strong matcha-like taste and an extremely strong sense of quality. The matcha beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added had a weak matcha-like taste, and the high-class feeling was felt only to the same level as ordinary matcha.

[Example A19]
Perfume composition a +, in which 2-ethylhexanol is blended in 0.1 parts by mass with respect to the formulation shown in Table 4 as a perfume material that imparts a sense of quality to the perfume compositions a to c of Examples A3, A4 and Comparative Example A2. b + and c + were prepared and added to the same matcha beverage as in Example A13 at a flavoring rate of 0.2% (2-ethylhexanol concentration in the beverage 200 ppb). This was evaluated by a panel of 7 experts in the same manner as in Example A13. The results are shown in Table 12.

The matcha beverage to which the perfume compositions a + and b + containing the epoxidized aliphatic unsaturated aldehyde and 2-ethylhexanol were added was evaluated by all the specialist panels as having a strong matcha-likeness and a high-class feeling. The matcha beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added had a weak matcha-like taste, and the high-class feeling was felt only to the same level as ordinary matcha.

[Example A20]
0.1 parts by mass (phenylacetaldehyde 0) of phenylacetaldehyde (20% ethanol solution) as a fragrance material that imparts a high-grade feeling to the fragrance compositions a to c of Examples A3, A4 and Comparative Example A2 with respect to the formulation shown in Table 4. The flavor compositions a +, b +, and c + were prepared and added to the same matcha beverage as in Example A13 at a perfume rate of 0.1% (phenylacetaldehyde concentration in the beverage 20 ppb). .. This was evaluated by a panel of 7 experts in the same manner as in Example A13. The results are shown in Table 13.

The matcha beverage to which the flavor compositions a + and b + containing the epoxidized aliphatic unsaturated aldehyde and phenylacetaldehyde were added was evaluated by all the specialist panels as having a strong matcha-like taste and an extremely strong sense of quality. The matcha beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added had a weak matcha-like taste, and the high-class feeling was felt only to the same level as ordinary matcha.

[Example A21]
Perfume compositions a + and b + in which β-ionone is blended in 0.001 parts by mass with respect to the formulation shown in Table 4 as a perfume material that imparts a sense of quality to the perfume compositions a to c of Examples A3, A4 and Comparative Example A2. , C + was prepared and added to the same matcha beverage as in Example A13 at a flavoring rate of 0.02% (β-ionone concentration in the beverage 200 ppt). This was evaluated by a panel of 7 experts in the same manner as in Example A13. The results are shown in Table 14.

The matcha beverage to which the perfume compositions a + and b + containing the epoxidized aliphatic unsaturated aldehyde and β-ionone were added was evaluated by all the specialist panels as having a strong matcha-likeness and a high-class feeling. The matcha beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added had a weak matcha-like taste, and the high-class feeling was felt only to the same level as ordinary matcha.

[Example A22]
Perfume compositions a + and b + in which 0.1 parts by mass of cis-jasmon is blended with respect to the formulation shown in Table 4 as a perfume material that imparts a sense of quality to the perfume compositions a to c of Examples A3, A4 and Comparative Example A2. , C + was prepared and added to the same matcha beverage as in Example A13 at a flavoring rate of 0.01% (cis-jasmon concentration in the beverage 10 ppb). This was evaluated by a panel of 7 experts in the same manner as in Example A13. The results are shown in Table 15.

The matcha beverage to which the perfume compositions a + and b + containing the epoxidized aliphatic unsaturated aldehyde and cis-jasmon were added was evaluated by all the specialist panels as having a strong matcha-likeness and a high-class feeling. The matcha beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added had a weak matcha-like taste, and the high-class feeling was felt only to the same level as ordinary matcha.

[Example A23]
2-Acetyl-2-thiazolin (1% ethanol solution) was added to the fragrance compositions a to c of Examples A3, A4 and Comparative Example A2 as a fragrance material to give a high-grade feeling by 0.1 mass with respect to the formulation shown in Table 4. A flavor composition a +, b +, and c + containing parts (corresponding to 0.001 part by mass of 2-acetyl-2-thiazolin) were prepared and added to the same matcha beverage as in Example A13 at a perfume rate of 0.01%. (2-Acetyl-2-thiazolin concentration in beverage 100 ppt). This was evaluated by a panel of 7 experts in the same manner as in Example A13. The results are shown in Table 16.

The matcha beverage to which the perfume compositions a + and b + containing the epoxidized aliphatic unsaturated aldehyde and 2-acetyl-2-thiazolin were added was evaluated by all the specialist panels as having a strong matcha-like and luxurious feel. The matcha beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added had a weak matcha-like taste, and the high-class feeling was felt only to the same level as ordinary matcha.

[Example A24]
Perfume compositions a +, in which 2-acetylpyridine is blended in 0.1 parts by mass with respect to the formulation shown in Table 4 as a perfume material that imparts a sense of quality to the perfume compositions a to c of Examples A3, A4 and Comparative Example A2. b + and c + were prepared and added to the same matcha beverage as in Example A13 at a flavoring rate of 0.01% (2-acetylpyridine concentration 10 ppb in the beverage). This was evaluated by a panel of 7 experts in the same manner as in Example A13. The results are shown in Table 17.

The matcha beverage to which the perfume compositions a + and b + containing the epoxidized aliphatic unsaturated aldehyde and 2-acetylpyridine were added was evaluated by all the specialist panels as having a strong matcha-like and luxurious feel. The matcha beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added had a weak matcha-like taste, and the high-class feeling was felt only to the same level as ordinary matcha.

[Example A25]
Perfume compositions a +, b +, in which acetylpyrazine is blended in 0.1 parts by mass with respect to the formulation shown in Table 4 as a perfume material that imparts a sense of quality to the perfume compositions a to c of Examples A3, A4 and Comparative Example A2. c + was prepared and added to the same matcha beverage as in Example A13 at a flavoring rate of 0.01% (acetylpyrazine concentration in the beverage 10 ppb). This was evaluated by a panel of 7 experts in the same manner as in Example A13. The results are shown in Table 18.

The matcha beverage to which the flavor compositions a + and b + containing the epoxidized aliphatic unsaturated aldehyde and acetylpyrazine were added was evaluated by all the specialist panels as having a strong matcha-likeness and a high-class feeling. The matcha beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added had a weak matcha-like taste, and the high-class feeling was felt only to the same level as ordinary matcha.

[Example A26]
Perfume composition a +, in which 2-acetylthiazole is blended in 0.1 parts by mass with respect to the formulation shown in Table 4 as a perfume material that imparts a sense of quality to the perfume compositions a to c of Examples A3, A4 and Comparative Example A2. b + and c + were prepared and added to the same matcha beverage as in Example A13 at a flavoring rate of 0.01% (2-acetylthiazole concentration in the beverage 10 ppb). This was evaluated by a panel of 7 experts in the same manner as in Example A13. The results are shown in Table 19.

The matcha beverage to which the flavor compositions a + and b + containing the epoxidized aliphatic unsaturated aldehyde and 2-acetylthiazole were added was evaluated by all the specialist panels as having a strong matcha-likeness and a high-class feeling. The matcha beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added had a weak matcha-like taste, and the high-class feeling was felt only to the same level as ordinary matcha.

(B) When the active ingredient is an alkylpyrazine [Example B1] (Sencha beverage containing matcha)
A 100 ppb ethanol solution of 2,6-dimethyl-3-ethylpyrazine was prepared, and 0.1% by mass was added to a green tea extract containing green tea (commercially available green tea powder containing matcha and water was added to make 0.3% by mass). % Was added to prepare a green tea beverage a containing green tea containing 0.1 ppb of the flavor improving agent of the present invention.

[Example B2] (Sencha beverage containing matcha)
A 100 ppb ethanol solution of 2,3-diethyl-5-methylpyrazine was prepared, and 0.1% by mass was added to a green tea extract containing green tea (commercially available green tea powder containing matcha and water was added to make 0.3% by mass). % Was added to prepare a green tea beverage b containing green tea containing 0.1 ppb of the flavor improving agent of the present invention.

[Comparative Example B1] (Sencha Beverage with Matcha)
An ethyl alcohol was blended in place of 2,6-dimethyl-3-ethylpyrazine of Example B1 to prepare a green tea beverage c containing matcha containing no flavor improving agent of the present invention.

[Test Example B1]
Sencha green tea beverages a and b containing matcha containing the flavor improving agent of the present invention, and green tea beverage c containing matcha containing no flavor improving agent The sweet flavor, richness, and lingering finish of matcha were produced by a panel of nine experts. Was evaluated on the following 7 levels.

1 point (extremely weak), 2 points (weak), 3 points (slightly weak), 4 points (normal), 5 points (slightly strong), 6 points (strong), 7 points (extremely strong).

The results are shown in Table 20. The scores for "sweet flavor of matcha", "richness", and "richness of finish" in the table are the average scores of the 9 panel members. The improvement rate (%) is expressed as a percentage of the total score of the sencha green tea beverage a or b with respect to the total score of the sencha green tea beverage c (total score of a or b / total score of c × 100).

As a result, all the members of the specialized panel found that the green tea beverage a with matcha and the green tea beverage b with matcha to which the flavor improving agent of the present invention was added were specific alkylpyrazines that had not been used in the matcha flavoring. It was found that it has the effect of giving a "rich feeling" peculiar to high-grade matcha.

[Fragrance composition]
The fragrance composition a of Example B3 and the fragrance composition b of Example B4 were prepared according to the formulations shown in Table 21. Further, as Comparative Example B2, a fragrance composition c to which neither 2,6-dimethyl-3-ethylpyrazine nor 2,3-diethyl-5-methylpyrazine was added was prepared.

[Example B5] (Matcha milk beverage)
Matcha milk beverage a was prepared by adding 0.1% by mass of the fragrance composition a of Example B3 to a matcha milk beverage (prepared by adding 8% by mass of sucrose and 0.3% by mass of commercially available matcha to milk). did.

[Example B6] (Matcha milk beverage)
Matcha milk beverage b was prepared by adding 0.1% by mass of the fragrance composition b of Example B4 to a matcha milk beverage (prepared by adding 8% by mass of sucrose and 0.3% by mass of commercially available matcha to milk). did.

[Comparative Example B3] (Matcha milk beverage)
0.1% by mass of the flavor composition c of Comparative Example B2 was added to the matcha milk beverage prepared in the same manner as in Examples B5 and B6 to prepare the matcha milk beverage c in the same manner as in Example B5.

[Test Example B2]
With respect to the matcha milk beverages a and b of Examples B5 and B6 and the matcha milk beverage c of Comparative Example B3, the high-class feeling, richness, and richness of the lingering finish of matcha were evaluated by the following seven grades by a panel of nine experts. ..

1 point (extremely weak), 2 points (weak), 3 points (slightly weak), 4 points (normal), 5 points (slightly strong), 6 points (strong), 7 points (extremely strong).

The results are shown in Table 22. The score and improvement rate in the table are the same as in Test Example B1.

As a result, the matcha milk beverage a and the matcha milk beverage b to which all the members of the specialized panel added the fragrance compositions of Examples B3 and B4 had a strong sense of luxury, richness, and finish of matcha, and had a rich flavor. As a result, it was evaluated that the flavor of the matcha milk beverage was improved and the palatability was improved.

[Example B7] (Bread with matcha)
40 parts by mass of raw yeast dissolved in water was added to 1400 parts by mass of strong flour, stirred well, and fermented at 28 ° C. for 4 hours. Add 600 parts by mass of strong flour, 100 parts by mass of sugar, 50 parts by mass of commercially available matcha, 30 parts by mass of salt, and 0.1 part by mass of the flavor composition a prepared in Example B3 to the obtained dough, and knead the dough well. After that, it was packed in a container, fermented at 38 ° C. for 40 minutes, and then baked at 220 ° C. for 40 minutes to obtain bread 1 containing matcha.
Similarly, a bread 2 containing matcha to which 0.1 part by mass of the flavor composition b prepared in Example B4 was added, and a bread 3 containing matcha to which 0.1 part by mass of the flavor composition c prepared in Comparative Example B2 was added. Obtained.
When a sensory evaluation test was conducted by a panel of seven people, the matcha-containing bread 1 and the matcha-containing bread 2 had a stronger sense of luxury, richness, and finish of matcha, and had a richer flavor and improved palatability.

[Example B8] (Hard biscuits with matcha)
15 parts by mass of shortening, 30 parts by mass of sugar, 3 parts by mass of whole egg, 1 part by mass of salt, 0.5 parts by mass of commercially available matcha, and 0.1 part by mass of the flavor composition a prepared in Example B3 were added to 30 parts. After stirring for 1 minute, aging was performed for 30 minutes.
The obtained dough was poured into a mold and baked at 220 ° C. for 5 minutes to obtain a hard biscuit 1 containing matcha. Similarly, a hard biscuit containing matcha to which 0.1 parts by mass of the fragrance composition b prepared in Example B4 was added, and a hard biscuit containing matcha to which 0.1 parts by mass of the fragrance composition c prepared in Comparative Example B2 was added. I got 3.
When a sensory evaluation test was conducted by a panel of 7 people, the hard biscuits 1 with matcha and the hard biscuits 2 with matcha had a stronger sense of luxury, richness, and finish of matcha, and the flavor was richer and the taste was improved. did.

[Example B9] (Matcha flavored ice cream)
30 parts by mass of milk, 11 parts by mass of water candy, 10 parts by mass of full-fat sweetened emulsion, 7.5 parts by mass of unsalted butter, 2.5 parts by mass of defatted powdered milk, and 34.4 parts by mass of water are mixed and dissolved in a hot water bath. Then, 2.5 parts by mass of sugar and 0.6 parts by mass of an emulsion stabilizer are added, and after heating and stirring, 0.2 parts by mass of the fragrance composition a prepared in Example B3 is added and stirred while emulsifying. After mixing, aging was performed to prepare matcha-flavored ice cream 1.
Matcha-flavored ice cream 2 to which 0.2 parts by mass of the fragrance composition b prepared in Example B4 was added in the same manner, and matcha-flavored ice cream to which 0.2 parts by mass of the fragrance composition c prepared in Comparative Example B2 was added. 3 was prepared.
When a sensory evaluation test was conducted by a panel of 7 people, Matcha-flavored ice cream 1 and Matcha-flavored ice cream 2 had a stronger sense of luxury, richness, and finish of matcha, and the flavor was richer and the taste was improved. did.

[Example B10] (Matcha flavored pudding)
15 parts by mass of full-fat sweetened condensed milk and 3 parts by mass of fructose-glucose liquid sugar were dissolved in distilled water, 2 parts by mass of full-fat powdered milk and 1 part by mass of defatted powdered milk that had been dispersed in distilled water in advance were added and heated at around 40 ° C. , 3.5 parts by mass of white sugar, 0.7 parts by mass of stabilizer, and 0.02 parts by mass of emulsifier were added and heated to 80 ° C. After adding 0.3 part of cornstarch, it was sterilized at 80 ° C. for 15 minutes. It was prepared to 100 parts by mass with hot water and emulsified with a clear mix. 0.2 parts by mass of the fragrance composition a prepared in Example B3 was added thereto, and the mixture was stirred and then cooled in a glass container to prepare Matcha flavored pudding 1.
Similarly, matcha flavored pudding 2 to which 0.2 parts by mass of the fragrance composition b prepared in Example B4 was added, and matcha flavored pudding 3 to which 0.2 parts by mass of the fragrance composition c prepared in Comparative Example B2 was added. Prepared.
When a sensory evaluation test was conducted by a panel of seven people, the matcha-flavored pudding 1 and the matcha-flavored pudding 2 had a stronger sense of luxury, richness, and aftertaste of matcha, and the flavor became richer and the palatability improved.

[Example B11] (Hard candy with matcha)
60 parts by mass of sugar, 40 parts by mass of starch syrup, and 35 parts by mass of water were combined and heated to 155 ° C., then cooled to 130 ° C., and 5 parts by mass of commercially available matcha and the flavor composition a prepared in Example B3 were added to 0. 2 parts by mass was added, mixed and molded to prepare hard candy 1 containing matcha.
Hard candy 2 containing matcha to which 0.2 parts by mass of the flavor composition b prepared in Example B4 was added in the same manner, and hard candy containing matcha to which 0.2 parts by mass of the flavor composition c prepared in Comparative Example B2 was added. Candy 3 was prepared.
When a sensory evaluation test was conducted by a panel of 7 people, the hard candy 1 with matcha and the hard candy 2 with matcha had a stronger sense of luxury, richness, and finish of matcha, and the flavor was richer and the taste was improved. did.

[Example B12] (Chocolate with matcha)
After dissolving 100 parts by mass of chopped white chocolate in a water bath (about 50 ° C.), add 5 parts by mass of commercially available matcha and 0.2 parts by mass of the fragrance composition a prepared in Example B3, and cool after stirring well. And molded to prepare the chocolate 1 containing matcha of the present invention.
Similarly, chocolate containing matcha 2 to which 0.2 parts by mass of the flavor composition b prepared in Example B4 was added, and chocolate 3 containing matcha to which 0.2 parts by mass of the flavor composition c prepared in Comparative Example B2 was added. Prepared.
When a sensory evaluation test was conducted by a panel of seven people, the chocolate with matcha 1 and the chocolate with matcha 2 had a stronger sense of luxury, richness, and finish of matcha, and had a richer flavor and improved palatability.

[Example B13]
(Z) -1,5-octadien-3-one (1% ethanol solution) as a fragrance material for imparting a sweet flavor to the fragrance compositions a to c of Examples B3, B4 and Comparative Example B2 was formulated in Table 21. A flavor composition a +, b +, and c + containing 0.1 parts by mass (corresponding to 0.001 parts by mass of (Z) -1,5-octadien-3-one) were prepared, and a matcha beverage (250 parts by mass of milk) was prepared. 50 parts by mass of sugar and 5 parts by mass of matcha were mixed and added to 1000 parts by mass of water) at a flavoring rate of 0.05% ((Z) -1,5 in a beverage). − Octadien-3-one concentration 500 ppt). This was evaluated by a panel of 7 people on the following 4 levels for the high-class feeling and the sweet flavor inherent in matcha. The results are shown in Table 23.

× (weak), △ (normal), ○ (strong), ◎ (extremely strong)

The matcha beverage to which the flavor compositions a + and b + containing pyrazines and (Z) -1,5-octadien-3-one were added was evaluated by all the specialist panels as having a strong sense of quality and the original sweet flavor of matcha. .. The matcha beverage to which the fragrance composition c + containing no pyrazines was added had a weak sense of quality, and the sweet flavor was felt only to the same extent as ordinary matcha.

[Example B14]
As a perfume material that imparts a sweet flavor to the perfume compositions a to c of Examples B3, B4 and Comparative Example B2, 3-methylnonane-2,4-dione (1% ethanol solution) was added to the formulation shown in Table 21. A flavor composition a +, b +, and c + containing 001 parts by mass (corresponding to 0.00001 parts by mass of 3-methylnonan-2,4-dione) was prepared, and 0.2% was added to the same matcha beverage as in Example B13. It was added at the flavor rate (3-methylnonane-2,4-dione concentration 20 ppt in the beverage). This was evaluated by a panel of 7 experts in the same manner as in Example B13. The results are shown in Table 24.

The matcha beverage to which the flavor compositions a + and b + containing pyrazines and 3-methylnonane-2,4-dione were added was evaluated by all the specialist panels as having a strong sense of quality and the original sweet flavor of matcha. The matcha beverage to which the fragrance composition c + containing no pyrazines was added had a weak sense of quality, and the sweet flavor was felt only to the same extent as ordinary matcha.

[Example B15]
Perfume compositions a + and b + in which α-ionone was blended in 0.1 parts by mass with respect to the formulation shown in Table 21 as a perfume material for imparting a sweet flavor to the perfume compositions a to c of Examples B3, B4 and Comparative Example B2. , C + was prepared and added to the same matcha beverage as in Example B13 at a flavoring rate of 0.04% (α-ionone concentration 40 ppb in the beverage). This was evaluated by a panel of 7 experts in the same manner as in Example B13. The results are shown in Table 25.

The matcha beverage to which the flavor compositions a + and b + containing pyrazines and α-ionone were added was evaluated by all the specialist panels as having a strong sense of quality and the original sweet flavor of matcha. The matcha beverage to which the fragrance composition c + containing no pyrazines was added had a weak sense of quality, and the sweet flavor was felt only to the same extent as ordinary matcha.

[Example B16]
4,5-Epoxy-2- synthesized by a method described in a known document (Japanese Unexamined Patent Publication No. 2012-075354) as a perfume material that imparts a sweet flavor to the perfume compositions a to c of Examples B3, B4 and Comparative Example B2. Perfume compositions a +, b +, and c + containing 0.1 part by mass (corresponding to 0.001 part by mass of 4,5-epoxy-2-decenal) of desenal (1% ethanol solution) with respect to the formulation shown in Table 21. It was prepared and added to the same matcha beverage as in Example B13 at a flavoring rate of 0.2% (4,5-epoxy-2-decenal concentration 2 ppb in the beverage). This was evaluated by a panel of 7 experts in the same manner as in Example B13. The results are shown in Table 26.

The matcha beverage to which the flavor compositions a + and b + containing pyrazines and 4,5-epoxy-2-decenal were added was evaluated by all the specialist panels as having a strong sense of quality and the original sweet flavor of matcha. The matcha beverage to which the flavor composition c + containing no pyrazines was added had a strong sweet flavor, but did not give a high-class feeling.

[Example B17]
As a perfume material that imparts a sweet flavor to the perfume compositions a to c of Examples B3, B4 and Comparative Example B2, by the method described in the known literature (European Food Research and Technology, 2012, 235 (5), 881-891.). 10 parts by mass of the synthesized 4,5-epoxy-2,7-decadienal (1% ethanol solution) with respect to the formulation shown in Table 21 (corresponding to 0.1 parts by mass of 4,5-epoxy-2,7-decadienal). The flavor compositions a +, b +, and c +, which were blended one by one, were prepared and added to the same matcha beverage as in Example B13 at a perfume rate of 0.005% (concentration of 4,5-epoxy-2,7-decadienal in the beverage). 5ppb). This was evaluated by a panel of 7 experts in the same manner as in Example B13. The results are shown in Table 27.

The matcha beverage to which the flavor compositions a + and b + containing pyrazines and 4,5-epoxy-2,7-decadienal were added was evaluated by all the specialist panels as having a strong sense of quality and the original sweet flavor of matcha. .. The matcha beverage to which the flavor composition c + containing no pyrazines was added had a strong sweet flavor, but did not give a high-class feeling.

[Example B18]
Table 21 shows 2,5-dimethyl-4-hydroxy-3 (2H) -furanone (20% ethanol solution) as a perfume material that imparts a sweet flavor to the perfume compositions a to c of Examples B3, B4 and Comparative Example B2. The fragrance compositions a +, b +, and c + were prepared by blending 0.1 parts by mass (corresponding to 0.02 parts by mass of 2,5-dimethyl-4-hydroxy-3 (2H) -furanone) with respect to the formulation of. It was added to the same matcha beverage as in Example B13 at a flavoring rate of 0.1% (2,5-dimethyl-4-hydroxy-3 (2H) -furanone 20 ppb in the beverage). This was evaluated by a panel of 7 experts in the same manner as in Example B13. The results are shown in Table 28.

Matcha beverages containing the flavor compositions a + and b + containing pyrazines and 2,5-dimethyl-4-hydroxy-3 (2H) -furanone have a strong sense of quality and the original sweet flavor of matcha by all members of the specialized panel. I evaluated it. The matcha beverage to which the fragrance composition c + containing no pyrazines was added had a weak sense of quality, and the sweet flavor was felt only to the same extent as ordinary matcha.

[Example B19]
Perfume compositions a +, b +, in which isoeugenol is blended in 0.1 parts by mass with respect to the formulation shown in Table 21 as a perfume material that imparts a sweet flavor to the perfume compositions a to c of Examples B3, B4 and Comparative Example B2. c + was prepared and added to the same matcha beverage as in Example B13 at a flavoring rate of 0.005% (isoeugenol concentration 5 ppb in the beverage). This was evaluated by a panel of 7 experts in the same manner as in Example B13. The results are shown in Table 29.

The matcha beverage to which the flavor compositions a + and b + containing pyrazines and isoeugenol were added was evaluated by all the specialist panels as having a strong sense of quality and the original sweet flavor of matcha. The matcha beverage to which the fragrance composition c + containing no pyrazines was added had a weak sense of quality, and the sweet flavor was felt only to the same extent as ordinary matcha.

By adding a small amount of the flavor improving agent of the present invention, it is possible to impart the sweet flavor inherent in matcha and the rich feeling of high-grade matcha to matcha-flavored foods and drinks, and the matcha flavor is significantly improved, resulting in a further natural feeling. It is possible to provide consumers with foods and drinks that make them feel.
It is possible to retain the flavor of matcha and natural flavors derived from matcha that have declined over time, and to enhance the sustainability of the matcha flavor.
In addition, a high-class feeling is given to matcha and natural flavors derived from matcha, and the quality of matcha flavor can be enhanced.

Claims (7)

Equation (2)

(In the formula, R ₁ represents a methyl group or an ethyl group, R ₂ , R ₃ , and R ₄ represent a hydrogen atom, a methyl group, or an ethyl group), and consists of at least one compound selected from the alkylpyrazines. A flavor improver for matcha-flavored foods and drinks, which is characterized by this. (I) Equation (2)

(In the formula, R ₁ indicates a methyl group or an ethyl group, R ₂ , R ₃ , R ₄ indicates a hydrogen atom, a methyl group or an ethyl group), and at least one compound selected from alkylpyrazines represented by the above. ,
(ii) (Z) -1,5-octadien-3-one, 3-methylnonane-2,4-dione, α-ionone, 4,5-epoxy-2-decenal, 4,5-epoxy-2,7 -At least one compound selected from the group consisting of decadienal, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone, isoeugenol,
A flavor improver for matcha-flavored foods and drinks, which is characterized by being composed of. The alkylpyrazines represented by the formula (2) are 2-methylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3,5- Trimethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,6-dimethyl-3-ethylpyrazine, 2,5-dimethyl- 3-ethylpyrazine, 2,3-dimethyl-5-ethylpyrazine, 2,3-diethylpyrazine, 2,5-diethylpyrazine, 2,6-diethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2, The flavor improver for matcha-flavored foods and drinks according to claim 1 or 2, which is 5-diethyl-3-methylpyrazine and 2,6-diethyl-3-methylpyrazine. Flavor improving agent according to any one of claims 1 to 3 alkyl pyrazines are 2,6-dimethyl-3-ethyl pyrazine and 2,3-diethyl-5-methylpyrazine. A flavor composition for matcha-flavored foods and drinks, which comprises the flavor improving agent according to any one of claims 1 to 4 . The flavor improver according to any one of claims 1 to 4 or the flavor composition according to claim 5 is used in a matcha-flavored food or drink so that the concentration of alkylpyrazines is 0.01 ppt to 1.0 ppm. A method for improving the flavor of matcha-flavored foods and drinks, which is characterized by being added. The flavor improver according to any one of claims 1 to 4 or the flavor composition according to claim 5 is added to matcha-flavored foods and drinks so that the concentration of alkylpyrazines is 0.01 ppt to 1.0 ppm. A method for producing a matcha-flavored food or drink with an improved matcha flavor , which is characterized by the fact that the matcha flavor is improved .