JP7352805B2 - flavor improver - Google Patents

Description

The present invention relates to flavor improvers.

The culture of fragrance has a long history, and even today, various fragrance ingredients enrich people's lives. However, in recent years, consumer tastes have diversified, and demands for better products have become more sophisticated. In fact, we are constantly creating new added value that meets consumer needs, such as ``a fruity texture similar to real fruit,'' ``processed foods that reproduce fresh seafood,'' and ``shampoo with a fresh note that will surprise users.'' The perfume raw materials that are sought after and provide them are of great industrial importance.

On the other hand, 2,6-dimethylanisole is a well-known substance for uses other than fragrances, including ink for organic EL devices and methods for manufacturing organic EL devices (Patent Document 1), but its usefulness as a fragrance compound is unknown. Not reported. Regarding the aroma of 2,6-dimethylanisole itself, it has been reported that when chloroanisole is replaced with methylanisole, the musty odor is reduced and a solvent-like aroma is added (Non-Patent Document 1). However, in reality, it has a sharp earthy smell and a moldy smell, so it is not a fragrance that would inspire the creativity of fragrance developers.

Japanese Patent Application Publication No. 2006-332406

Chemical Senses & Flavor Volume2 Issue4 Pages487-91 Journal 1977 CODEN: CSFLA4 ISSN:0302-2471

An object of the present invention is to provide a new versatile fragrance material.

As a result of extensive research, the present inventors discovered that 2,6-dimethylanisole has a flavor-improving effect, leading to the completion of the present invention.

That is, the present invention is as follows.
(1) A flavor improver containing 2,6-dimethylanisole as an active ingredient.
(2) The flavor improver according to (1), which contains 1 ppt or more of 2,6-dimethylanisole.
(3) Food/beverage products or cosmetics containing the flavor improving agent described in (1) or (2).
(4) The food/beverage or cosmetic product according to (3), which contains 0.01 ppt to 100 ppb of 2,6-dimethylanisole by adding the flavor improving agent described in (1) or (2).
(5) A method for improving the flavor of food/beverage products or cosmetics, which comprises adding the flavor improving agent described in (1) or (2).
(6) The method for improving flavor according to (5), wherein 0.01 ppt to 100 ppb of 2,6-dimethylanisole is added.

The flavor improving agent of the present invention containing 2,6-dimethylanisole as an active ingredient can improve the aroma or fragrance of the food or drink without adversely affecting the aroma or aroma and taste of the food or drink to be used or the aroma of cosmetics. It can also improve the taste and aroma of cosmetics.

The present invention relates to a flavor improving agent containing 2,6-dimethylanisole as an active ingredient, a food, drink, or cosmetic product containing the flavor improving agent, and a method for improving the flavor of a food, drink, or cosmetic product by using the flavor improving agent. It is.

2,6-dimethylanisole used in the flavor improving agent of the present invention can be produced by a known method, or can be purchased and used as a commercially available product.

By adding the flavor improver of the present invention to food/beverage products or cosmetics, it is possible to improve the aroma or aroma and taste of food/beverage products and the aroma of cosmetics. Flavor in the present invention refers to aroma or aroma and taste in the case of foods and drinks, and refers to aroma in the case of cosmetics. In addition, flavor improvement in the present invention refers to imparting a preferable flavor to foods, drinks, and cosmetics, enhancing the preferable flavor of foods, drinks, and cosmetics, and modulating the flavor of foods, drinks, and cosmetics in a favorable direction. It refers to the overall improvement of palatability due to the effect.

For example, if it is added to foods and drinks or cosmetics that have a fruit flavor, it can enhance palatability by imparting or enhancing the fruitiness, and if it is added to processed seafood products, it can enhance the flavor of the processed seafood product. Although palatability can be enhanced by adding a characteristic flavor that goes well with the product, the effects of using the product of the present invention are not limited thereto. Note that 2,6-dimethylanisole, which is the active ingredient of the present invention, emits a sharp earthy or musty odor when used alone, so when using the present invention, it is necessary to coexist with a flavoring agent other than the flavor improver of the present invention. Must be.

Here, the above-mentioned fruit feel refers to an element that comprehensively captures the elements of real fruit, such as pulp feel, peel feel, fruit juice feel, and fresh feeling. This fruitiness also includes elements reminiscent of the flavor of processed fruit. The flavor of fruit that has undergone this processing process refers to the flavor of canned fruit, which some people may perceive as the flavor of real fruit. Therefore, imparting or enhancing the fruit flavor improves the authenticity of the fruit flavor of the target food, drink, or cosmetic product, leading to an improvement in overall palatability.

In addition, the above-mentioned characteristic flavors that are compatible with the flavor of processed seafood products include, for example, the scent of the ocean, the flavor of seafood similar to the seafood used in the processed seafood product to which it is added, and the flavor of processed seafood to which it is added. Examples include flavors of seafood that go well with the seafood used in the product. When these flavors are brought about by the addition of the product of the present invention, the flavor becomes complex when combined with the flavor of the processed seafood product itself, resulting in an increase in umami and richness, which improves overall palatability. Connect.

Foods and drinks to which the flavor improver of the present invention is applied include, for example, fruit drinks, fruit juice drinks, vegetable juices, sparkling drinks, concentrated juices, frozen juices, sports drinks, nutritional drinks, other functional drinks, and flavored drinks. Beverages in general such as dhoti, milk drinks, lactic acid bacteria drinks, soybean milk, yogurt, jelly, mousse, desserts, frozen desserts such as ice cream, lacto ice, ice milk, sherbet, frozen desserts, cakes, cookies, biscuits, pies, rice crackers, Confectionery such as baked confectionery and steamed confectionery including Western confectionery and Japanese confectionery such as other rice crackers, bread, snacks, general confectionery including chewing gum, hard candy, soft candy, jelly beans, gummies, tablet confectionery, cream, fruit, etc. Flavor sauces, jams and marmalade, sweeteners, syrups, canned foods, frozen foods such as hamburgers, pizzas, and gratins, seasonings such as soups, powdered soup stock, sauces, ketchup, and dressings, bag noodles, cup noodles, retort curry, etc. These include instant foods, processed meats such as ham and sausage, pastry products such as kamaboko and bamboo shoots, and liquid foods such as soup and curry.Oral hygiene products include pharmaceutical products such as mouth fresheners, gargles, and toothpaste. Examples include, but are not limited to, pharmaceuticals such as off-the-shelf products and syrups.

Cosmetics to which the flavor improver of the present invention can be applied include, for example, perfumes, colognes, eau de toilette, lotions, basic cosmetics, shampoos, conditioners, hair treatment agents, hair styling products, face washes, body cleansers, Examples include, but are not limited to, dish detergents, laundry detergents, fabric softeners, cleaning supplies, fragrances, deodorants, incense sticks, incense, topical skin preparations, inks, scented stationery, toys, etc. .

The preferred addition amount of the flavor improving agent of the present invention varies depending on the food/drinks and cosmetics to which it is added, so it may be adjusted as appropriate depending on the purpose. 2,6-dimethylanisole, which is an active ingredient, is added in a mass ratio of 0.01 ppt to 100 ppb to the food, drink, and cosmetics so that the aroma does not adversely affect the aroma or aroma and taste of food, drink, and flavor, and the aroma of cosmetics. Preferably included. In the present invention, ppt, ppb, and ppm refer to mass ratios unless otherwise specified.

The flavor improver of the present invention may be used alone, but may be diluted with a solvent or the like as appropriate for convenience during use. The solvent used for dilution is not particularly limited as long as it is commonly used in perfume compositions. Further, it may be made into a fragrance preparation in advance, and may be a composition containing other commonly used additives or additives as components other than fragrance, as long as they do not adversely affect the flavor. Furthermore, in the present invention, it is also possible to apply formulation techniques that are generally applied to fragrances, and it is also possible to prepare into a desired form depending on the situation, such as powdering or encapsulation. In order to obtain a flavor-improving effect, it is preferable to prepare the product to contain 2,6-dimethylanisole, which is an active ingredient, in an amount of 1 ppt or more in any form.

The flavor improver of the present invention may be added at any point in the manufacturing process as long as it can be evenly mixed into foods, drinks, and cosmetics.

(Example 1)
Add 0.1% by mass of apple flavor or peach flavor prepared according to a general recipe to a sugar acid solution prepared to have 12% by mass of granulated sugar and 0.12% by mass of citric acid to create an apple flavored beverage base, peach Each flavored beverage base was prepared. In addition, lemon flavor was prepared by adding 67.6 g of 95% ethanol and 32.4 g of water to 10 g of lemon oil and filtering the solution after leaving it at -3°C for 18 hours. A lemon-flavored beverage base was prepared by adding 0.1% by mass to a sugar acid solution prepared to have a concentration of citric acid of 0.12% by mass.

Samples for evaluation were prepared by adding 2,6-dimethylanisole to each of these beverage bases to the concentrations listed in Table 1, and sensory evaluations were performed in comparison with beverage bases without additives. Sensory evaluation was performed by four trained in-house panelists on a five-point scale from 1 to 5, with 1 point being the same fruit flavor and 5 points being the strongest fruit flavor. The results are shown in Table 1. As a result of the sensory evaluation, it was observed that the product had a fruit-imparting or enhancing effect, which led to improved palatability and flavor.

(Example 2)
2,6-dimethylanisole was added to the commercially available food and drink products listed in Table 2 at the concentrations listed in Table 2, and a sensory evaluation was performed in comparison with additive-free products. Regarding the crab kamaboko, a sample for evaluation was prepared by cutting into round slices, loosening them, and mixing them with a 0.1% by mass ethanol solution of 2,6-dimethylanisole. The sensory evaluation was conducted by four trained in-house panels, and the results are shown in Table 2. As a result of the sensory evaluation, various flavors were imparted or enhanced depending on the food and drink to which it was added, and palatability was improved, leading to improvement in flavor.

(Comparative example)
Dimethylanisoles other than 2,6-dimethylanisole were added to the aforementioned apple-flavored beverage base, commercially available bonito stock, and commercially available scallop stock to a concentration of 100 ppb, and sensory evaluations were conducted in comparison with products without additives. went. The sensory evaluation was conducted by four trained in-house panels, and the results are shown in Table 3. As a result of the sensory evaluation, the flavor improving effect of the present invention was not confirmed for dimethylanisoles other than 2,6-dimethylanisole.

(Example 3)
A rose-like fragrance composition containing 2,6-dimethylanisole of the present invention was prepared according to the formulation shown in Table 4, and sensory evaluation was performed in comparison with an additive-free product that does not contain 2,6-dimethylanisole. Sensory evaluation was conducted by four trained in-house panelists using odor paper impregnated with these. As a result of sensory evaluation, the addition of 2,6-dimethylanisole imparted a desirable natural green feel.

(Example 4)
A jasmine-like fragrance composition containing 2,6-dimethylanisole of the present invention was prepared according to the formulation shown in Table 5, and sensory evaluation was performed in comparison with an additive-free product that does not contain 2,6-dimethylanisole. Sensory evaluation was conducted by four trained in-house panelists using odor paper impregnated with these. As a result of sensory evaluation, the addition of 2,6-dimethylanisole imparted a desirable natural green feel.

(Example 5)
Muguet-like fragrance compositions containing 2,6-dimethylanisole of the present invention were prepared according to the formulation shown in Table 6, and sensory evaluations were performed in comparison with additive-free products that do not contain 2,6-dimethylanisole. Sensory evaluation was conducted by four trained in-house panelists using odor paper impregnated with these. As a result of sensory evaluation, the addition of 2,6-dimethylanisole imparted a desirable natural green feel.

Claims (6)

Foods and beverages containing 2,6-dimethylanisole as an active ingredient that have a fruit flavor, food and beverages that have a marine product flavor, food and drink products that have a dashi flavor, cosmetics that have a fruit aroma, or flower-like aromas. Flavor improver for cosmetics . The flavor improving agent according to claim 1, which contains 1 ppt or more of 2,6-dimethylanisole. A food/drink or cosmetic product containing the flavor improving agent according to claim 1 or 2. The food/beverage or cosmetic product according to claim 3, which contains 0.01 ppt to 100 ppb of 2,6-dimethylanisole by adding the flavor improver according to claim 1 or 2. A method for improving the flavor of food/beverage products or cosmetics, which comprises adding the flavor improving agent according to claim 1 or 2. The method for improving flavor according to claim 5, wherein 0.01 ppt to 100 ppb of 2,6-dimethylanisole is added.