JP7215918B2 - Acetic acid odor masking agent for products containing acetic acid - Google Patents

Description

The present invention relates to an acetic acid odor masking agent for acetic acid-containing products and a method of using the same. More specifically, the present invention provides a masking agent for suppressing acetic acid odor, a perfume composition containing the masking agent, a method for masking the acetic acid odor of acetic acid-containing products using the masking agent, and a method for producing the acetic acid-containing product. and acetic acid-containing products containing the masking agent.

With regard to food, acetic acid is conventionally used to impart or improve nutrition, physiological functions, physical properties, or the like.

However, when acetic acid is used to prepare food, it produces a pungent odor peculiar to acetic acid.

In order to reduce such acetic acid odor, attempts have been made to suppress the production of aromatic components in acetic acid or to suppress the acetic acid odor using a masking agent.

For example, Patent Document 1 discloses vinegar characterized by containing crotonic acid and maltol.

Patent Document 2 describes a method for producing vinegar using a raw material containing bran, wherein 5-acetoxymethylfurfural is contained in the vinegar at a final concentration of 0.5 to 50 ppm. A method of manufacture is disclosed.

Patent Document 3 is characterized by containing grape fruit-derived raw materials (excluding vinegar produced using this), sugars, one or more edible organic acids, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone. A balsamic vinegar-like seasoning is disclosed.

Patent Document 4 is characterized by containing 0.1 to 10% by mass of acetic acid and containing hexanal such that the content ratio by mass of acetic acid and hexanal is 100:0.00001 to 100:0.001. Disclosed are acetic acid-containing foods and beverages that

Patent Document 5 contains 0.01 to 10% by mass of acetic acid, and contains camphor in an amount such that the content mass ratio to 100 of acetic acid is 0.00001 to 0.001, and / or the content mass ratio of eugenol to 100 of acetic acid is 0.0001 to 0.0001. An acetic acid-containing food or drink characterized by containing 0.01 is disclosed.

Patent Document 6 discloses a seasoning containing 5 to 1300 ppb of β-damascenone and/or 5 to 1000 ppb of β-ionone and/or 1000 to 5000 ppb of 6-methyl-5-hepten-2-ol. ing.

Patent Document 7 describes an acetic acid-containing acidic liquid seasoning with a pH of 2.3 to 3.5 containing 0.01 to 0.8% protein and 0.01 to 9.0% total of glucose, maltose, sucrose and fructose. And when the aroma components of the acidic liquid seasoning are measured by solid-phase microextraction-gas chromatograph analysis mass spectrometry, 0.0002 to 0.1 parts of Hexyl acetate and 0.0005 parts of Phenethyl alcohol per 1 part of acetic acid Disclosed is an acidic liquid seasoning characterized by containing ˜0.25 parts.

Patent Document 8 describes an acetic acid-containing acidic liquid seasoning with a pH of 2.3 to 3.5 containing 0.01 to 0.8% protein and 0.01 to 9% total of glucose, maltose, sucrose and fructose. And when the aroma components of the acidic liquid seasoning are measured by solid-phase micro-extraction-gas chromatograph analysis mass spectrometry, 0.0004 to 0.2 parts of Benzaldehyde and 0.0005 to 0.005 parts of phenyl alcohol per part of acetic acid are found. An acidic liquid seasoning is disclosed which is characterized by containing 25 parts.

Patent Document 9 discloses that vinegar contains 0.01 ppb or more and 0.5 ppb or less of β-damascenone when the aromatic components of vinegar are measured by solid-phase microextraction-gas chromatograph analysis-mass spectrometry, and contains β-damascenone per 1 part of phenethyl alcohol. Vinegar having a mass ratio of 0.00015 parts or more and 0.003 parts or less is disclosed.

Patent Document 10 discloses an acid odor reducing agent for foods and drinks containing aliphatic fatty acids, which is characterized by containing spiranthol or a plant extract or plant essential oil containing spiranthol as an active ingredient. disclosed.

Patent Document 11 describes that at least one aromatic component selected from (A) and (B) below is contained in the following amounts, and that the acetic acid content at the time of eating is 0.015% by mass or more and 5% by mass or less. Disclosed is an acetic acid-containing food product characterized by:
(A) 1-octen-3-ol; peak area ratio when measured by solid-phase microextraction-gas chromatograph analysis mass spectrometry is 1 ppm part or more and 5 parts or less with respect to 1 part of acetic acid (B) limonene, terpinene at least one monoterpene or sesquiterpene selected from , p-cymene, mulorol and cadalene; 1 ppm or more and 5 parts or less per 1 part of acetic acid in the case of cymene, and 1 ppm or more and 10 parts or less per 1 part of acetic acid in the case of murolol and cadalene.

However, there are still many unclear points about what ingredients can mask the sharp, pungent odor of acetic acid. If the unpleasant acetic acid odor can be selectively masked, the preference for acetic acid-containing products will increase dramatically, and expansion of the market can be greatly expected.

JP-A-6-335379 WO2007/129405 Japanese Patent Application Laid-Open No. 2001-061439 JP 2010-124696 A JP 2011-217655 A JP 2012-143190 A JP 2014-103946 A JP 2014-103947 A JP 2015-104335 A JP 2017-023064 A Japanese Patent No. 6382461

In view of the above problems in the prior art, the present invention provides a novel masking agent for the acetic acid odor of acetic acid-containing products that can selectively mask the unpleasant acetic acid odor without affecting the original flavor or aroma of the final product. The task is to provide Another object of the present invention is to provide a perfume composition containing the novel masking agent, a novel method for masking the odor of acetic acid using the novel masking agent, a method for producing an acetic acid-containing product, and an acetic acid-containing product containing the masking agent. .

Under such circumstances, the present inventors have made intensive studies, and as a result, have identified masking agent components that have a masking effect on acetic acid contained in acetic acid-containing products. The present invention was completed by confirming that the

Accordingly, the present invention provides the following terms:
Section 1. An acetic acid odor masking agent for acetic acid-containing products, containing at least one compound selected from the group consisting of linalool oxide, benzyl alcohol, ethylpyruvate, isobutyl alcohol, maltol isobutyrate, and neohesperidin dihydrochalcone.

Section 2. A perfume composition comprising the masking agent according to Item 1 and a perfume component.

Item 3. Item 1. A method for masking the acetic acid odor of an acetic acid-containing product, comprising adding the masking agent according to Item 1 or the fragrance composition according to Item 2 to the acetic acid-containing product.

Section 4. Item 1. A method for producing an acetic acid-containing product, comprising adding the masking agent according to Item 1 or the fragrance composition according to Item 2 to an acetic acid-containing product.

Item 5. An acetic acid-containing product containing the masking agent according to Item 1 or the perfume composition according to Item 2.

Item 6. Item 6. The acetic acid-containing product according to item 5, which is a food.

According to the present invention, a novel masking agent for acetic acid odor in acetic acid-containing products, a perfume composition containing the novel masking agent, a novel method for masking acetic acid odor using the novel masking agent, a method for producing an acetic acid-containing product, and An acetic acid-containing product obtained by the production method can be provided. INDUSTRIAL APPLICABILITY The present invention can selectively mask the unpleasant acetic acid odor, so that the acetic acid odor of acetic acid-containing products can be masked without affecting the original flavor or aroma of the final product. Thereby, the palatability of acetic acid-containing products can be improved.

As used herein, the phrase "includes" or the phrase "contains" is intended to encompass the phrase "consisting of" and the phrase "consisting only of".

The operations and steps described herein may be performed at room temperature unless otherwise specified.

As used herein, the term “room temperature” is understood according to common general technical knowledge and can mean a temperature within the range of 10° C. to 35° C., for example.

1. Acetic Acid Odor Masking Agent Hereinafter, the present invention will be described in detail.
The acetic acid odor masking agent for acetic acid-containing products of the present invention (which may be referred to herein as "acetic acid odor masking agent" or "masking agent") has the following compounds (1) to (6): , which utilizes the masking action against acetic acid (acetic acid odor suppressing action), and one or two or more compounds selected from these compounds (in this specification, this may be referred to as a masking compound ) as an active ingredient:
(1) linalool oxide,
(2) benzyl alcohol,
(3) ethyl pyruvate,
(4) isobutyl alcohol,
(5) maltol isobutyrate, and (6) neohesperidin dihydrochalcone.

All of these compounds are known perfume ingredients, and commercially available products such as products purified from natural perfumes and compounds synthesized by chemical reaction can be used without limitation. For convenience, commercially available products of these compounds can be suitably used in the present invention. In addition, in this invention, a linalool oxide means a pyranoid type.

The acetic acid odor masking agent of the present invention may contain, as an active ingredient, only one of the above masking compounds, or may contain two or more in any combination. By combining two or more acetic acid odor masking agents, the acetic acid odor masking effect can be improved.

Examples of masking compound combinations include combinations of at least two compounds selected from the group consisting of linalool oxide, benzyl alcohol, ethyl pyruvate, isobutyl alcohol, maltol isobutyrate, and neohesperidin dihydrochalcone. , but not limited to.

Examples of such include linalool oxide in combination with benzyl alcohol, linalool oxide in combination with ethylpyruvate, linalool oxide in combination with isobutyl alcohol, linalool oxide in combination with maltol isobutyrate, linalool oxide in combination with neohesperidin dihydrochalcone. combination, benzyl alcohol and ethylpyruvate combination, benzyl alcohol and isobutyl alcohol combination, benzyl alcohol and maltol isobutyrate combination, benzyl alcohol and neohesperidin dihydrochalcone combination, ethylpyruvate and isobutyl alcohol combination, ethylpyr Combination of bate and maltol isobutyrate, combination of ethylpyruvate and neohesperidin dihydrochalcone, combination of isobutyl alcohol and maltol isobutyrate, combination of isobutyl alcohol and neohesperidin dihydrochalcone, combination of maltol isobutyrate and neohesperidin dihydrochalcone a combination of linalool oxide and benzyl alcohol and ethylpyruvate and maltol isobutyrate; a combination of benzyl alcohol and isobutyl alcohol and maltol isobutyrate and neohesperidin dihydrochalcone; and a combination of linalool oxide and benzyl alcohol and ethylpyruvate and isobutyl alcohol. and maltol isobutyrate and neohesperidin dihydrochalcone.

The ratio of the masking compound in the acetic acid odor masking agent may be any amount as long as the acetic acid odor masking agent exerts the effect of suppressing the acetic acid odor, and is appropriately in the range of 0.000001 to 99% by mass (0.01 to 990000 ppm). can be set.

In addition, the amount of the masking compound in the acetic acid-containing product may be any amount as long as the acetic acid odor masking agent exerts the effect of suppressing the acetic acid odor.
It is preferably in the range of 1.0×10 ⁻¹⁰ to 0.1% by mass (0.001 ppb to 1000000 ppb),
It is more preferably in the range of 1.0×10 ⁻⁹ to 0.01% by mass (0.01 ppb to 100000 ppb), and 1.0×10 ⁻⁸ to 0.001% by mass (0.1 ppb to 10000 ppb). is more preferably in the range of

If the amount is too small, the effect of masking the acetic acid odor may be insufficient. /or may have an undesirable impact on taste.

In a preferred embodiment of the present invention, the mass ratio of acetic acid to the sum of masking compounds ([acetic acid]:[sum of masking compounds]) is, for example, a ratio within the range of 1:10 to 500000000:1, 1:5 A ratio in the range of ˜100000000:1, a ratio in the range of 1:1 to 50000000:1.

The present invention uses one or more of the above masking compounds to easily and safely remove the odor of acetic acid at each stage of the production, distribution, storage, and sale of acetic acid-containing products. Moreover, masking can be performed without affecting the aroma and/or taste of the final product.

The acetic acid odor masking agent of the present invention may consist of only the masking compound, or may contain compounds other than the masking compound. The form of the acetic acid odor masking agent of the present invention and the type and amount of the compound other than the masking compound can be appropriately set according to the mode of use of the acetic acid odor masking agent of the present invention.

The acetic acid odor masking agent of the present invention may contain a suitable diluent (thickener) or carrier in addition to the masking compound.

The diluent or carrier used in combination with the masking compound is not particularly limited as long as it does not impair the acetic acid odor suppressing action of the masking compound. Examples include solid diluents or carriers such as gum arabic, dextrin, cyclodextrin, glucose and sucrose; Carriers can be mentioned. These diluents or carriers may contain additives used for preparing the acetic acid odor masking agent of the present invention into a desired shape (dosage form), such as excipients, binders, disintegrants, emulsifiers and solubilizers. , thickeners, lubricants, flavoring agents, coloring agents, and the like. Among them, emulsifiers can be suitably used to disperse the masking compound in a liquid diluent to prepare an aqueous solution (dispersion, suspension) or emulsion-like acetic acid odor masking agent. Examples of such emulsifiers include, but are not limited to, sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, lecithin, enzymatically decomposed lecithin, quillaya extract, saponin, polysorbate, gum arabic, and gum ghatti. By using such a diluent or carrier, the acetic acid odor masking agent of the present invention can be made into any dosage form such as liquid, suspension, emulsion, paste, powder, granules, and others. The dosage form of the acetic acid odor masking agent of the present invention can be appropriately set according to the type and shape of the object whose acetic acid odor is to be suppressed.

The acetic acid odor masking agent of the present invention may also be prepared as a powder formulation by adding excipients such as dextrin to an aqueous solution in which the above-mentioned masking compound is dissolved or dispersed, and pulverizing according to a conventional method such as spray-drying or freeze-drying. Alternatively, it may be prepared as a granule formulation by further granulating.

The acetic acid odor masking agent of the present invention can suppress the acetic acid odor by being added to a product containing acetic acid (that is, an acetic acid-containing product). Acetic acid-containing products include food products, including beverages. Therefore, the acetic acid odor masking agent of the present invention can be effectively used as a food additive for foods containing acetic acid. The additives include additives that are used by being added and blended with these manufacturing raw materials in the food manufacturing stage, and these additives include, for example, flavoring compositions and the like.

2. Perfume Composition The acetic acid odor masking agent of the present invention has the form of a perfume preparation and can also be used as a perfume composition. Therefore, the present invention also provides use of the acetic acid odor masking agent of the present invention as a perfume composition, and a perfume composition containing the acetic acid odor masking agent of the present invention.

The perfume composition contains one or more of the masking compounds described above, and further, depending on the form of the perfume formulation, may contain the diluent or carrier described above, or may contain a masking compound other than the masking compound. It may contain one or more other perfume ingredients.

Such other perfume ingredients should not impair the effects of the present invention when used in combination with the masking compound, and should not adversely affect the fragrance of acetic acid-containing products in which the acetic acid odor masking agent is blended. preferable. Examples of such flavor components include, for example, natural fragrances described in "Patent Office Gazette, Collection of Well-known and Commonly Used Techniques (Fragrance), Part II Food Flavors" (published January 14, 2000) edited by the Japan Patent Office. Fragrances and synthetic fragrances can be mentioned. Specifically, citrus flavors (pages 88-135) with the scent of citrus fruits (orange, lemon, lime, grapefruit, yuzu, sudachi, etc.), fruits other than citrus fruits (apple, grape, strawberry, banana) , peach, melon, apricot, plum, cherry, berries, etc.) fruit flavors (pages 136-257), milk flavors with a dairy product flavor (milk flavor, butter flavor, cheese flavor, cream flavor , yogurt flavor, etc.) (pages 258-347), vanilla flavors with the scent of vanilla beans (pages 348-366), tea flavors with the scent of green tea, oolong tea, black tea (pages 367-426), cocoa and Cocoa and chocolate flavors with chocolate flavor (pp. 427-446), coffee flavors with coffee flavor (pp. 447-475), mint flavors with aromas such as peppermint and spearmint (pp. 476-495), spices Fragrant spice flavors (pages 496-580), nut flavors like almonds (pages 581-608), Western liquors (e.g. wine, whiskey, brandy, rum, gin, liqueur, etc.) Fragrance of western liquor (pages 759-825), fragrance of flowers (pages 826-836), fragrance of vegetables (e.g. onion, garlic, green onion, carrot, burdock, shiitake mushroom, matsutake mushroom, mitsuba, etc.) (837-907 pages) and the like can be exemplified. Citrus flavor, fruit flavor, milk flavor, cocoa/chocolate flavor, mint flavor, and vegetable flavor are preferred.

The perfume composition of the present invention contains one or more of the masking compounds described above in a proportion of 0.000001 to 99% by mass (0.01 to 990000 ppm) as long as the effects of the present invention are exhibited. Anything is fine. When the perfume composition of the present invention contains other perfume ingredients in addition to the masking agent compound, the mixing ratio of the other perfume ingredients is not limited, but is preferably 0.000001 to 99% by mass (0.01 to 99% by mass). 990000 ppm), more preferably 0.00001 to 10% by mass (0.1 to 100000 ppm).

3. Acetic Acid-Containing Product with Masked Acetic Acid Smell and Production Method Thereof The acetic acid-containing product targeted by the present invention includes foods. Acetic acid-containing products are applied to human or non-human animals.

Beverages such as soft drinks, lactic acid beverages, carbonated drinks, nutritional drinks, etc.; breads; noodles; confectionery; jellies; starch processed products; processed meat products; seasonings; side dishes; pickles;

When the acetic acid-containing product is food, the acetic acid-containing product can contain various food ingredients.

Examples of such food materials include sugars, sweeteners, thickeners, emulsifiers, vitamins, milk, dairy products, oils and fats, acidulants, seasonings, spices, flavors, starch, dextrin, glycerin, eggs, and pigments. etc. can be mentioned. As the food material, more specifically, for example,
Sugars such as sucrose, glucose, fructose, palatinose, xylose, starch syrup and maltose;
Sugar alcohols such as sorbitol, xylitol, erythritol, palatinit, and reduced starch syrup;
high intensity sweeteners such as aspartame, thaumatin, sucralose, acesulfame potassium, and stevia;
Thickeners such as agar, gelatin, carrageenan, guar gum, xanthan gum, pectin, locust bean gum, galactomannan, glucomannan and gellan gum;
emulsifiers such as sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, and lecithin;
vitamins such as vitamin A, vitamin B, vitamin C, and vitamin E;
Milk such as raw milk, cow milk, skimmed milk and processed milk;
Dairy products such as fermented milk, concentrated milk, condensed milk, whole milk powder, skimmed milk powder, cream, cheese and butter;
Oils and fats such as palm oil and coconut oil;
Acidulants such as citric acid, malic acid, tartaric acid, lactic acid;
Seasonings such as soy sauce, miso, dried bonito, amino acids;
Spices such as perilla, ginger, hot pepper;
Perfume and the like exemplified in the above "other perfume ingredients" can be mentioned.

By adding the acetic acid odor masking agent or the fragrance composition of the present invention to a product containing acetic acid, it is possible to produce an acetic acid-containing product in which the acetic acid odor is suppressed.

Although not limited, the amount of acetic acid in the acetic acid-containing product can be preferably 0.0001-10% by weight, more preferably 0.001-5% by weight.

The timing and method of blending the acetic acid odor masking agent or flavor composition of the present invention with the acetic acid-containing food are not particularly limited, and the blending can be carried out at any stage of the production of these products according to the usual method. For example, a method of adding the acetic acid odor masking agent or flavor composition of the present invention to raw materials of food and producing the food according to a standard method can be mentioned.

According to such a production method of the present invention, it is possible to prepare food in which the odor of acetic acid is masked while containing acetic acid.

4. Method for Masking Acetic Acid Odor The present invention also provides a method for masking the odor of acetic acid-containing products having an acetic acid odor.

The method can be carried out according to the method described in the section "3. Acetic acid-containing product masked with acetic acid odor and method for producing the same".

EXAMPLES The present invention will be specifically described below using Examples, but the present invention is not limited to these. Unless otherwise specified, the following examples were carried out at room temperature (25±5° C.) and atmospheric pressure.

In the following examples, numerical values indicating amounts and concentrations can be based on mass unless otherwise specified.

Example 1 Masking effect of masking compound on acetic acid The following six test compounds were evaluated for their masking effect on acetic acid odor.

<Test compound>
(1) linalool oxide (2) benzyl alcohol (3) ethylpyruvate (4) isobutyl alcohol (5) maltol isobutyrate (6) neohesperidin dihydrochalcone

1. Preparation of Evaluation Solution As an acetic acid-containing product, ion-exchanged water was added to 100 g of granulated sugar to dissolve it, 2 g of acetic acid was added, and ion-exchanged water was added to make the total amount 1000 g to prepare an evaluation solution.

A masking agent was prepared by previously dissolving the test compound in a 95% ethanol solution, and 0.1% was added to the evaluation solution. The concentration of each test compound in the masking agent was adjusted so that the final concentration of each test compound in the evaluation liquid was the amount shown in Table 1.

An evaluation solution to which no test compound was added was used as a control solution.

2. Sensory evaluation test The odor of the test compound added evaluation solution prepared by adding each compound to the above evaluation solution was evaluated by five panelists who were well trained in sensory evaluation of odor, and the following evaluation criteria were set. It was evaluated in comparison with an evaluation solution (control solution) to which no addition was made. Table 1 shows the average score.
<Evaluation Criteria>
Strong sense of acetic acid odor: 4 points (same as control solution)
Slightly strong acetic acid odor: 3 points Acetic acid odor is felt: 2 points Acetic acid odor is slightly felt: 1 point Acetic acid odor is not felt: 0 points (equivalent to granulated sugar solution containing no acetic acid)

3. Evaluation results

From the results in Table 1, it was confirmed that any test compound could suppress the acetic acid odor of the evaluation solution. Also, as the concentration of the test compound added increased, the effect of suppressing the acetic acid odor tended to increase, but depending on the type of the test compound, the flavor of the test compound itself came to develop. The concentration of each test compound at which the odor of acetic acid (0.2% by mass) can be masked without affecting the development of the flavor of the test compound itself includes the following.

Test compound (1): 0.00001 ppm to 10 ppm, preferably 0.0001 ppm to 5 ppm
Test compound (2): 0.00001 ppm to 10 ppm, preferably 0.0001 ppm to 5 ppm
Test compound (3): 0.00001 ppm to 7 ppm, preferably 0.0001 ppm to 5 ppm
Test compound (4): 0.00001 ppm to 10 ppm, preferably 0.0001 ppm to 5 ppm
Test compound (5): 0.00001 ppm to 7 ppm, preferably 0.0001 ppm to 5 ppm
Test compound (6): 0.00001 ppm to 7 ppm, preferably 0.0001 ppm to 5 ppm

Example 2 Masking effect of two or more masking compounds The masking effect on acetic acid odor was evaluated when two or more test compounds were used in combination.

The concentrations of the test compounds were adjusted so that the amounts shown in Table 2 were obtained. The preparation of the evaluation solution and the sensory evaluation test were performed in the same manner as in Example 1, and five panelists who were well trained in sensory evaluation of odor evaluated in comparison with the evaluation solution (control solution) to which no test compound was added.

The above results showed that the acetic acid odor could be suppressed in any of the evaluation liquids of Examples 2-1 to 2-5 in which two or more test compounds were combined.

Example 3 Masking Acetic Acid Odor by Masking Compound for Commercially Available Beverages Containing Acetic Acid Using the test compound of Example 1, the effect of masking the acetic acid odor of three types of commercially available acetic acid-containing beverages was evaluated.

<Acetic acid-containing beverage>
(1) Commercially available black vinegar drink (straight type, black vinegar 15cc/200mL, 200mL paper pack)
(2) Commercially available blueberry black vinegar drink (straight type, acetic acid 750 mg/500 mL, 1 L PET bottle)
(3) Commercially available apple black vinegar drink (straight type, acetic acid 750 mg/500 mL, 1 L PET bottle)

1. Preparation of Evaluation Liquid A masking agent was prepared by previously dissolving the test compound in a 95% ethanol solution, and 0.1% of the masking agent was added to the acetic acid-containing beverage. The concentration of each test compound in the masking agent was adjusted so that the final concentration of each test compound in the evaluation solution was the amount shown in Table 3.

An evaluation solution to which no test compound was added was used as a control solution.

2. Sensory Evaluation Test The odor of the test compound-added acetic acid-containing beverage prepared by adding each compound to the above acetic acid-containing beverage was evaluated by seven panelists who were well trained in sensory evaluation of odor. Evaluation was performed in comparison with an evaluation solution (control solution) to which no compound was added. Table 3 shows the average score.
<Evaluation Criteria>
Strong sense of acetic acid odor: 4 points (same as control solution)
Sensing a slightly strong acetic acid odor: 3 points Sensing an acetic acid odor: 2 points Slightly sensing an acetic acid odor: 1 point Sensing no acetic acid odor: 0 points

3. Evaluation results

From the results in Table 3, it was confirmed that the masking compound of the present invention can suppress the acetic acid odor of commercially available acetic acid-containing beverages.

Example 4 Masking Acetic Acid Smell of Yogurt by Masking Compound The test compound of Example 1 was used to evaluate the masking effect on the acetic acid odor of yogurt, which increases with the passage of time after production. <Yogurt>
(1) Add 5g of granulated sugar to 100g of commercially available plain yogurt (sugar-free type, 500g pack) and mix well (2) Commercially available strawberry yogurt (sweetened quadruple type)

1. Preparation of Evaluation Samples The above yogurts were stored in a refrigerator at 5° C. for 9 days for plain yogurt and for 14 days for strawberry yogurt. 0.1% by mass of a masking agent prepared by previously dissolving the test compound in a 95% ethanol solution was added to the yogurt after storage at 5°C. The concentration of each test compound in the masking agent was adjusted so that the final concentration of each test compound in yogurt was the amount shown in Table 4.

2. Sensory Evaluation Test The odor of test compound-added yogurt prepared by adding each compound to yogurt was evaluated by seven panelists who were well trained in sensory evaluation of odor according to the following evaluation method.
<Evaluation method>
The degree of acetic acid odor of plain yogurt (no test compound added, 5 g/100 g of granulated sugar added) stored at 5 ° C. for 9 days was set to 4 points, and 9 days after the expiration date of the plain yogurt stored at 5 ° C. for 9 days. The degree of acetic acid odor of plain yogurt labeled with the expiration date (no test compound added, 5 g/100 g of granulated sugar added) was set at 0, and the degree of acetic acid odor of plain yogurt containing the test compound was evaluated on a 5-point scale. In addition, evaluation was implemented on the purchase day of the latter plain yogurt.

Strawberry yogurt was evaluated by the same method as for plain yogurt, except that the number of days related to the storage period and expiration date of the plain yogurt was set to 14, and granulated sugar was not added.

3. Evaluation results

From the results in Table 4, it was confirmed that the masking compound of the present invention can suppress the acetic acid odor of commercially available yogurt.

Claims (3)

An acetic acid-containing product containing at least one compound selected from the group consisting of linalool oxide, ethylpyruvate , maltol isobutyrate, and neohesperidin dihydrochalcone ,
0.0001 to 10 ppm in acetic acid-containing products containing linalool oxide,
0.0001 to 7 ppm in acetic acid-containing products containing ethylpyruvate;
0.0001 to 7 ppm in acetic acid-containing products containing maltol isobutyrate;
The content in the acetic acid-containing product when containing neohesperidin dihydrochalcone is 0.0001 to 7 ppm;
Products containing acetic acid . The acetic acid-containing product according to claim 1 , which is a food product. Masking the acetic acid odor of an acetic acid-containing product comprising adding at least one compound selected from the group consisting of linalool oxide, ethylpyruvate, maltol isobutyrate, and neohesperidin dihydrochalcone to the acetic acid-containing product. a method,
When adding linalool oxide, the amount added in the acetic acid-containing product is 0.0001 to 10 ppm,
0.0001 to 7 ppm in the acetic acid-containing product when ethyl pyruvate is added;
When adding maltol isobutyrate, the added amount in the acetic acid-containing product is 0.0001 to 7 ppm,
When adding neohesperidin dihydrochalcone, the added amount in the acetic acid-containing product is 0.0001 to 7 ppm;
A method for masking the acetic acid odor of acetic acid-containing products.