JP7363481B2 - flavor composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to a composition capable of imparting meat and seafood flavors, particularly their initial flavors, to food/beverage products and seasonings. The present invention also relates to flavor compositions, food and drink products, and seasonings containing the compositions, methods for producing them, and methods for imparting meat and seafood flavors.

One of the flavors imparted to foods and drinks is the flavor developed by cooking meat and bones by heating them for a long time. For example, 78 types of flavor components have been reported to be contained in pork broth, and it is known that the flavor components expressed differ depending on the heating process (Non-Patent Document 1). In addition to meat extracts, synthetic flavorings and the like are widely used as ingredients for imparting meat flavor to processed foods. For example, meat-based flavors that combine specific synthetic fragrances and specific extracts are known (Patent Document 1).

Japanese Patent Application Publication No. 2005-15683

Flavor Fragr. J. 2016, 31, 319-328

An object of the present invention is to provide a widely usable composition that imparts meat and seafood flavors produced by boiling meat and bones at a slight boil for a long period of time, and that can be easily produced.

As a result of intensive studies to solve the above problems, the present inventors used 1-penten-3-one and isovaleraldehyde and/or hexanal as specific aroma components, and further mixed these in a specific weight ratio. The inventors have discovered that by doing this, it is possible to impart the flavor and flavor of meat and seafood stock produced by boiling meat and bones at a slight boil for a long period of time, and through further research, they have completed the present invention. .

That is, the present invention is as follows.
[1] A composition containing (B) 1-penten-3-one and (A) isovaleraldehyde and/or (C) hexanal, where the parts by weight of each component are B, A, and C, respectively. A composition satisfying 0≦A<80, 0<B<100, and 0≦C/10<80 when B+C/10=100.
[2] When A+B=100, 0<A<80 and 20<B<100, or when B+C/10=100, 20<B<100 and 0<C/10< The composition according to [1], which is 80.
[3] The composition according to [1], wherein 0<A<80, 0<B<100 and 0<C/10<80, where A+B+C/10=100.
[4] The composition according to any one of [1] to [3], which is used as a fragrance.
[5] The composition according to any one of [1] to [4], which is used to impart meat or seafood flavor.
[6] The composition according to [5], wherein the meat or seafood flavor is a pre-flavor of the meat or seafood flavor.
[7] Any one of [1] to [6] for blending into foods and drinks so that the total concentration of components (A) to (C) when eaten is 0.02 ppb to 100,000 ppb by weight. Compositions as described.
[8] A seasoning or food or drink containing the composition according to any one of [1] to [7].
[9] (B) 1-penten-3-one and (A) isovaleraldehyde and/or (C) hexanal, A+B+C/10= where the weight parts of each component are B, A and C, respectively. 100, a method for producing a fragrance composition, comprising the step of adding as follows: 0≦A<80, 0<B<100, and 0≦C/10<80.
[10] When A+B=100, 0<A<80 and 20<B<100, or when B+C/10=100, 20<B<100 and 0<C/10< 80, the method described in [9].
[11] The method according to [9], where 0<A<80, 0<B<100, and 0<C/10<80 when A+B+C/10=100.
[12] (B) 1-penten-3-one and (A) isovaleraldehyde and/or (C) hexanal, A+B+C/10= where the weight parts of each component are B, A and C, respectively. 100, a method for producing seasonings or food/beverage products, including the step of adding as follows: 0≦A<80, 0<B<100, and 0≦C/10<80.
[13] When A+B=100, 0<A<80 and 20<B<100, or when B+C/10=100, 20<B<100 and 0<C/10< 80, the method described in [12].
[14] The method according to [12], where 0<A<80, 0<B<100, and 0<C/10<80 when A+B+C/10=100.
[15] Add to any of [12] to [14] to seasonings or foods and drinks so that the total concentration of components (A) to (C) is 0.02 ppb to 100,000 ppb by weight when eaten. Method described.
[16] The method according to any one of [12] to [15], which is a method for producing a seasoning or food/beverage product imparted with meat or seafood flavor.
[17] The method according to [16], wherein the meat or seafood flavor is a pre-flavor of the meat or seafood flavor.
[18] (B) 1-penten-3-one and (A) isovaleraldehyde and/or (C) hexanal, A+B+C/10= where the weight parts of each component are B, A and C, respectively. 100, a method for imparting meat or seafood flavor to a seasoning or food/beverage product, which includes the step of adding as follows: 0≦A<80, 0<B<100, and 0≦C/10<80.
[19] The method according to [18], wherein the meat or seafood flavor is a pre-flavor of the meat or seafood flavor.

By using the composition of the present invention, it is possible to impart to food/beverage products and seasonings a constant pre-flavor of meat and seafood foods with no variation in quality compared to natural flavorings.
Since the composition of the present invention is obtained by mixing predetermined compounds in a specific weight ratio, it can be produced in large quantities using equipment commonly used by those skilled in the art, and the production conditions can be easily controlled. be able to.

FIG. 1 shows the relationship between the weight and sensory test results for (B) 1-penten-3-one, (A) isovaleraldehyde, and (C) hexanal.

The present invention provides a composition comprising (B) 1-penten-3-one and (A) isovaleraldehyde and/or (C) hexanal as a fragrance ingredient, the composition comprising (A) to (C) in parts by weight. A to C, when A+B+C/10=100, a composition that satisfies 0≦A<80 and 0<B<100 and 0≦C/10<80 (composition of the present invention and omitted).

(B) 1-penten-3-one, (A) isovaleraldehyde and (C) hexanal used in the present invention have CAS registration numbers 1629-58-9, 590-86-3 and 66-25-1, respectively. It is a compound represented by These compounds may be synthesized by methods known per se or commercially available products.

In the composition of the present invention, if (B) 1-penten-3-one is included, it is possible to impart a meat or seafood flavor, preferably a pre-flavor thereof, to foods, etc., but (A) isovaleraldehyde and By combining / or (C) hexanal, the flavor imparting effect becomes stronger synergistically.

As used herein, "meat flavor" refers to the flavor produced by boiling livestock meat such as pigs and cows, and meat such as chicken.
As used herein, the term "seafood flavor" refers to the flavor produced by boiling dried bonito flakes, scallops, and other joints and seafood.
In this specification, "previous flavor" refers to the overall sensory intensity including taste and aroma at the moment of putting it in the mouth, and the moment of putting it in the mouth refers to the time within 2 seconds after putting it in the mouth.
In addition, "meat flavor or seafood flavor" refers to the flavor of the meat stock or seafood stock that is produced by boiling the meat or seafood mentioned above. In addition, the flavor of pork stock produced by simmering at a slight boil for a long time is also preferred.

In the present invention, at least two or three components containing (B) 1-penten-3-one are used, and the weight ratio of these components is within the following range, thereby achieving excellent meat flavor and seafood flavor, especially those. A pre-flavor can be preferably imparted to food/beverage products and seasonings.

When the composition of the present invention contains two components (B) 1-penten-3-one and (A) isovaleraldehyde (C=0), when A+B=100 parts by weight, Usually 0<A<80 and 20<B<100, preferably 20<A<70 and 30<B<80, more preferably 40<A<60 and 40<B<60.

When the composition of the present invention contains two components (B) 1-penten-3-one and (C) hexanal (A=0), when B+C/10=100 parts by weight, Usually 20<B<100 and 0<C/10<80, preferably 20<B<92 and 8<C/10<80, more preferably 40<B<80 and 20<C/10<60. be.

When the composition of the present invention contains three components: (B) 1-penten-3-one, (A) isovaleraldehyde, and (C) hexanal, A+B+C/10=100 parts by weight. When Preferably 20≦A<60, 20<B<60 and 20<C/10<60.

When the composition of the present invention contains two components (B) 1-penten-3-one and (A) isovaleraldehyde (C=0), the weight ratio B:A is usually 1:0.01 to 10, preferably 1:0.1-5, more preferably 1:0.25-4.

When the composition of the present invention contains two components (B) 1-penten-3-one and (C) hexanal (A=0), the weight ratio B:C is usually 1:0.01 to 100, The ratio is preferably 1:0.1 to 50, more preferably 1:2.5 to 40.

When the composition of the present invention contains three components: (B) 1-penten-3-one, (A) isovaleraldehyde, and (C) hexanal, the weight ratio B:A:C is usually 1: 0.01-10:0.01-100, preferably 1:0.1-4:0.1-40, more preferably 1:0.25-3:3-30.

The composition of the present invention can be produced by appropriately adding and mixing the various compounds described above. The order and intervals of adding the compounds are not particularly limited and can be appropriately set depending on the purpose of use.

The composition of the present invention may consist only of the various compounds mentioned above, or may further contain other components.

For example, the composition of the present invention may further contain bases commonly used in the perfumery field. When the perfume composition is liquid, examples of the base include water, ethanol, glycerin, propylene glycol, and various animal and vegetable oils.
In addition, base materials for powdered or granular solids include, for example, starch, dextrin, cyclodextrin, various sugars such as sucrose and glucose, proteins, peptides, amino acids, salt, solid fats, silicon dioxide, and their Examples include mixtures, yeast cells, and various powdered extracts.

When a base is used, the various compounds mentioned above can be set at the following concentrations, for example.
(B) 1-penten-3-one: 0.00087 ppb to 40 ppb, preferably 4 ppb to 32 ppb, more preferably 8 ppb to 24 ppb,
(A) Isovaleraldehyde: 0 ppb to 32 ppb, preferably 4 ppb to 21 ppb, more preferably 8 ppb to 24 ppb,
(C) Hexanal: 0 ppb to 320 ppb, preferably 40 ppb to 280 ppb, more preferably 80 ppb to 240 ppb.

The composition of the present invention can be used as a flavor composition that imparts flavor, specifically as a flavor composition for imparting meat or seafood flavor. Furthermore, it can also be used as a flavoring composition for imparting a meat or seafood flavor.
The composition of the present invention can be used as a flavor composition, among other flavor compositions.
In this specification, "fragrance" refers to a so-called flavor that is intended to be added to food, and is used to add flavor to food, such as to compensate for the aroma lost during normal cooking or the manufacturing process of processed foods. It means something that reproduces the scent you have.

The composition of the present invention can be used in seasonings and food and drink products. Therefore, the present invention provides seasonings or food/beverage products containing the composition of the present invention.

The seasoning in the present invention is not particularly limited, but specific examples include natural seasonings and flavor seasonings. Examples of natural seasonings include various meat extracts such as chicken extract, beef extract, pork extract, and mutton extract; various bone extracts such as chicken bone extract, beef bone extract, and pork bone extract; bonito extract and mackerel extract. , various seafood extracts such as croaker extract, scallop extract, crab extract, shrimp extract, dried sardine extract, and dried scallop extract; various dried fish extracts such as bonito extract, mackerel extract, and Muneta extract; onion extract, Chinese cabbage extract, Various vegetable extracts such as celery extract; various seaweed extracts such as kelp extract; various spice extracts such as garlic extract, chili extract, pepper extract, cacao extract; yeast extracts; various protein hydrolysates; soy sauce, fish sauce , various fermented seasonings such as shrimp sauce and miso. In addition, examples of flavor seasonings include various meat flavor seasonings such as chicken flavor seasoning, beef flavor seasoning, and pork flavor seasoning; bonito flavor seasoning, dried sardine flavor seasoning, dried scallop flavor seasoning, and crustacean flavor seasoning. Various seafood flavor seasonings such as flavor seasonings; various spicy vegetable flavor seasonings; kelp flavor seasonings and the like. Also included are basic seasonings such as salt and umami seasonings.

The method and conditions for adding and mixing the composition of the present invention to a seasoning are not particularly limited, and can be appropriately set depending on the dosage form of the seasoning, etc. All of the above-mentioned various compounds constituting the flavor composition of the present invention may be mixed together and then added to the seasoning, or the various compounds may be added individually to the seasoning.
The composition of the present invention and the various compounds described above can be added not only during the production of the seasoning but also after the production of the seasoning.

Examples of foods and drinks containing the composition of the present invention include soups such as consommé soup (beef, pork, chicken, etc.), potage soup, cream soup, and miso soup; stews such as beef stew, pork stew, and chicken stew; Stir-fried vegetables, fried rice, yakisoba, hotpot meat, mapo tofu, green pepper meat, dried roasted shrimp, stir-fried meat and vegetables, nasi goreng, fried rice noodles, fried eggs, kinpira burdock, curry roux, stir-fried meat, etc.; grilled fish, yakitori, steak , Yakiniku, sukiyaki, hamburgers, grilled vegetables, grilled rice balls, rice crackers, various baked goods, pizza dough, bread, and other grilled foods; Various fried foods such as karaage, fried chicken, fried chicken, tempura, and their batters and breadcrumbs; Dressings (e.g. , Japanese-style dressing, creamy dressing, Caesar dressing, French dressing, tartar sauce, mayonnaise, etc.); sauces (e.g., steak sauce, ginger sauce, pizza sauce, yakiniku sauce, demi-glace sauce, etc.) and their processed products (e.g., electronic Microwave-cookable foods and drinks, instant foods, frozen foods, dried foods, etc.).

The method and conditions for adding and mixing the composition of the present invention to foods and drinks are not particularly limited, and can be appropriately set depending on the type of foods and drinks. All of the above-mentioned various compounds constituting the composition of the present invention may be mixed together and then added to the food or drink, or the various compounds may be added individually to the food or drink.
The composition of the present invention can be added not only during the production of food and drink products, but also after the production of food and drink products. Furthermore, the composition of the present invention and the various compounds described above can be added not only before eating or drinking the food or drink, but also during eating or drinking.

When the composition of the present invention is contained in a food or drink, the content of the various compounds described above can be appropriately set depending on the type of the food or drink. For example, when the composition of the present invention is contained in a food or drink, the total concentration of compounds (A) to (C) is usually 0.02 ppb to 100,000 ppb by weight, preferably 0.0368 ppb to 92,000 ppb by weight when consumed. , more preferably 0.368 ppb to 9,200 ppb by weight. More specifically, the ingested concentrations of each compound are as follows:
(B) 1-penten-3-one: usually 0.00087 ppb to 8,700 ppb, preferably 0.0032 ppb to 8,000 ppb, more preferably 0.032 ppb to 800 ppb,
(A) Isovaleraldehyde: usually 0.00043 weight ppb to 4,300 weight ppb, preferably 0.0016 weight ppb to 4,000 weight ppb, more preferably 0.016 weight ppb to 400 weight ppb,
(C) Hexanal: Usually 0.0087 ppb to 87,000 ppb, preferably 0.032 ppb to 80,000 ppb, more preferably 0.32 ppb to 8,000 ppb.

When the composition of the present invention is contained in a seasoning, the content of the various compounds mentioned above can be appropriately set depending on the type of seasoning. For example, when the composition of the present invention is contained in a liquid seasoning, the total concentration of compounds (A) to (C) is 1 to 10,000 times the concentration in the food or drink, preferably Add to seasonings at a concentration of 1 to 1,000 times. Furthermore, when the powder seasoning contains the composition of the present invention, the total concentration of the compounds (A) to (C) is 1 to 10,000 times the concentration in the food or drink, preferably Add to seasonings at a concentration of 1 to 1,000 times.

The content of the various compounds mentioned above in foods and drinks and seasonings can be measured by methods known per se. For example, it can be measured by a headspace analysis method such as the SPME (Solid Phase Micro Extraction) method or a direct injection method using a solvent extraction method using a gas chromatograph-mass spectrometer. Furthermore, it is also possible to perform pretreatment such as concentration on the extracted components, if necessary.
Specifically, 1 g of the measurement sample was sealed in a 20 ml headspace vial, and SPME fiber (manufactured by Supelco, Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS) 50/30 μm) was heated to 50°C. Measurement can be carried out by adsorbing and concentrating components in the headspace using a gas chromatograph and then introducing the components into a gas chromatograph.

The present invention comprises (B) 1-penten-3-one and (A) isovaleraldehyde and/or (C) hexanal, where the weight parts of each component are B, A and C, respectively, A+B+C/10. =100, a method for producing a fragrance composition is provided, which includes the step of adding as follows: 0≦A<80, 0<B<100, and 0≦C/10<80.
Combinations of compounds, definitions of weights, etc., and preferred ranges are all as described above.

The present invention comprises (B) 1-penten-3-one and (A) isovaleraldehyde and/or (C) hexanal, where the weight parts of each component are B, A and C, respectively, A+B+C/10. Provided is a method for producing a seasoning or a food/beverage product, which includes a step of adding as follows: 0≦A<80, 0<B<100, and 0≦C/10<80.

In the method for producing a seasoning or food/beverage product of the present invention, the total concentration of the compounds (A) to (C) in the seasoning or food/beverage product at the time of consumption is usually 0.02 ppb to 100,000 ppb by weight, preferably 0.0368 ppb by weight. It is added to seasonings or food/beverage products in an amount of ppb to 92,000 ppb by weight, more preferably 0.368 ppb to 9,200 ppb by weight.
Combinations of compounds, definitions of weights, etc., and preferred ranges are all as described above.

In the production method of the present invention, the seasoning or food/beverage product is preferably a seasoning or food/beverage product imparted with the flavor of meat and seafood, or a flavor thereof, and the seasoning or food/beverage product produced by the production method of the present invention is preferred. Food and drink products are also included in the present invention.

The content of the above-mentioned various compounds in the food or drink of the present invention may vary depending on the type of food or drink; The total concentration is usually from 0.02 ppb to 100,000 ppb, preferably from 0.0368 ppb to 92,000 ppb, more preferably from 0.368 ppb to 9,200 ppb. More specifically, the content of each compound is as follows:
(B) 1-penten-3-one: usually 0.00087 ppb to 8,700 ppb, preferably 0.0032 ppb to 8,000 ppb, more preferably 0.032 ppb to 800 ppb,
(A) Isovaleraldehyde: usually 0.00043 weight ppb to 4,300 weight ppb, preferably 0.0016 weight ppb to 4,000 weight ppb, more preferably 0.016 weight ppb to 400 weight ppb,
(C) Hexanal: Usually 0.0087 ppb to 87,000 ppb, preferably 0.032 ppb to 80,000 ppb, more preferably 0.32 ppb to 8,000 ppb.

The content of the above-mentioned various compounds in the seasoning of the present invention may vary depending on the type of seasoning and the cooking method used, but it is converted so that the content in the food and drink can be cooked to the above amount. The amount of For example, in the case of a liquid seasoning, the total concentration of compounds (A) to (C) in the seasoning is 1 to 10,000 times the concentration in the food or drink, preferably 1 to 1,000 times. One example is concentration. In the case of a powder seasoning, the total concentration of compounds (A) to (C) in the seasoning is 1 to 10,000 times, preferably 1 to 1,000 times the concentration in the food and drink mentioned above. can be mentioned.

The present invention comprises (B) 1-penten-3-one and (A) isovaleraldehyde and/or (C) hexanal, where the weight parts of each component are B, A and C, respectively, A+B+C/10. Provided is a method for imparting meat or seafood flavor to a seasoning or food/beverage product, which includes a step of adding meat or seafood flavor to a seasoning or food/beverage product, which includes the step of adding as follows: 0≦A<80, 0<B<100, and 0≦C/10<80. .
Definitions and preferred ranges of compound combinations, weights, concentrations, etc. are all as described above.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the scope of implementation of the present invention is not limited in any way by these Examples. In this specification, "ppm" and "ppb" mean "ppm by weight" and "ppb by weight", respectively, unless otherwise specified.

[Example 1] (Study of effective blending ratio);
The pork stock used as an evaluation system was prepared according to the following procedure.
Pork bone (femur) (1.5 kg) and pork spare ribs (1.5 kg) with the fatty outer parts removed were boiled over high heat for 5 minutes while removing the bitterness, and then the marrow and blood were washed with tap water. We weighed 1 kg of par-boiled pork, 1 kg of pork spare ribs, and 0.3 kg of unprocessed pork fillet. The pork fillet was cut into 3 cm pieces. I put the pork chops and 9 liters of distilled water into each pot and brought them to a boil over high heat.I then boiled them while maintaining a slight boil and removing the scum and fat as appropriate. After simmering for 3 hours, I added the pork spare ribs to the pot. Boil while maintaining a slight boil and removing scum and fat as necessary. After simmering for another hour (4 hours total), I added the fillets to each pot. Boil while maintaining a slight boil and removing scum and fat as necessary. After simmering for another hour (5 hours in total), I turned off the heat and filtered the pork stock through parchment paper (reed). Thereafter, the oil film floating on the upper layer was removed. After diluting with distilled water so that Brix was 0.5%, common salt was added to give 0.5% w/w to prepare an evaluation system.

Isovaleraldehyde was A, 1-penten-3-one was B, and hexanal was C, and the following composition was prepared so that the total concentration of A, B, and C/10 was 40 ppb, and added to pork stock. . For example, in the case of No. 9 where A:B:C/10=20:40:40, A; 8ppb, B; 16ppb, C/10; 16ppb. Regarding the strength of the preferred aftertaste, scores were given according to the following criteria, with no additive being given a score of 5.0 and the score obtained when each composition was added being a maximum of 10 points.

Definition of points:
5 points: No difference from additive-free products
6 points: Stronger than additive-free products
8 points: Significantly stronger than additive-free products
10 points: Much stronger than additive-free products

The evaluation was conducted by three people involved in food research and development, and scores were given in increments of 0.1 points, and the average of the three people is shown in the table.

The results of the evaluation are shown in Tables 1 and 2. Compared to no additives, when A+B+C/10=100, as shown in FIG. was given (with a score of 6 or more). The optimum blending ratio was A:B:C/10=20:40:40 when A+B+C/10=100.

From the above, it has become clear that a combination of (B) 1-penten-3-one and one or more substances selected from (A) isovaleraldehyde or (C) hexanal imparts a preferable first flavor.
When the two components of (B) 1-penten-3-one and (A) isovaleraldehyde were combined, a preferable first flavor was imparted when A+B=100 and 20<B<100. When the two components (B) 1-penten-3-one and (C) hexanal were combined, a preferable tip flavor was imparted when B+C/10=100 and 20<B<100.
When combining three substances: (B) 1-penten-3-one, (A) isovaleraldehyde, and (C) hexanal, A+B+C/10=100 and 0<A<80 and 0<B<100 and 0<C When /10<80, a preferable tip flavor was imparted.

[Example 2] (Determination of optimal concentration range);
The pork stock used in Example 1 was used as an evaluation system. From Example 1, when the weights of (A) isovaleraldehyde, (B) 1-penten-3-one, and (C) hexanal are A+B+C/10=100, the optimal blending ratio is A:B:C/10= It was 20:40:40.
Based on the concentration of the composition of 8 ppb of isovaleraldehyde, 16 ppb of 1-penten-3-one, and 160 ppb of hexanal, and a total of 184 ppb, the blending ratio was fixed as shown in the table below, 0.0184 to 184, Regarding the desirability of the fore-flavor when the composition was added in a range of 0.000 ppb, the evaluation was conducted by three people involved in food research and development, and the evaluation was based on the following criteria.

Criteria definition:
-: Weaker or unfavorable than the additive-free product ±: No difference from the additive-free product +: Stronger than the additive-free product ++: Considerably stronger than the additive-free product +++: Much stronger than the additive-free product

As a result of the evaluation, a favorable aftertaste was imparted in the range of 0.184 to 18,400 ppb. At 0.0184 ppb, no effect of addition could be confirmed, and at 184000 ppb, an off-flavor and pungent odor were imparted, which was unfavorable and difficult to evaluate.

[Example 3] (Evaluation of usefulness in foods other than pork soup);
4 g of Hondashi (registered trademark) (Ajinomoto KK) was dissolved in 600 ml of hot water to prepare a seafood-based evaluation system. 7.1 g of Knorr (registered trademark) chicken consomme (Ajinomoto KK) was dissolved in 300 ml of hot water to obtain a chicken-based evaluation system. 7.1 g of Knorr (registered trademark) beef consomme (Ajinomoto KK) was dissolved in 300 ml of hot water to obtain a beef-based evaluation system. When 8 ppb of isovaleraldehyde, 16 ppb of 1-penten-3-one, and 160 ppb of hexanal were added to each evaluation system, the desirability of the end flavor was in the range of 0-10 points, with no addition being 5.0 points. I gave a score. The evaluation was carried out by three people involved in food research and development, and scores were given in increments of 0.1 points based on the following criteria, and the averages are shown in Table 4.

Definition of points:
5 points: No difference from additive-free products
6 points: Stronger than additive-free products
8 points: Significantly stronger than additive-free products
10 points: Much stronger than additive-free products

It was confirmed that the combination of isovaleraldehyde, 1-penten-3-one, and hexanal has a favorable flavor-imparting effect on foods other than pork stock.

According to the present invention, a flavor composition is provided that can effectively impart the flavor of a meat food or seafood food to food/beverage products and seasonings.

This application is based on Japanese Patent Application No. 2017-222479 filed in Japan, the contents of which are fully incorporated herein.

Claims (22)

A composition containing (B) 1-penten-3-one and (A) isovaleraldehyde and/or (C) hexanal, where the parts by weight of each component are B, A, and C, respectively: A+B+C When /10=100, 0≦A<80 and 0<B<100 and 0≦C/10<80, and the component at the time of eating (A)
A composition for imparting meat or seafood flavor to foods and drinks such that the total concentration of ~(C) is 0.02 ppb to 100,000 ppb by weight. When A+B=100, 0<A<80 and 20<B<100, or when B+C/10=100, 20<B<100 and 0<C/10<80 A composition according to claim 1. The composition according to claim 1, wherein 20≦A<60, 20<B<60 and 20<C/10<60, where A+B+C/10=100. The composition according to any one of claims 1 to 3, wherein the meat or seafood flavor is a meat flavor. The composition according to any one of claims 1 to 3, wherein the meat or seafood flavor is a pre-flavor of the meat or seafood flavor. The composition according to any one of claims 1 to 5, wherein the total concentration of components (A) to (C) when eaten is 0.0368 ppb to 92,000 ppb by weight. The composition according to any one of claims 1 to 5, wherein the total concentration of components (A) to (C) when eaten is 0.368 ppb to 9,200 ppb by weight. A seasoning or food/beverage product containing the composition according to claim 3 and imparted with a meat or seafood flavor . (B) 1-penten-3-one and (A) isovaleraldehyde and/or (C) hexanal, where the parts by weight of each component are B, A, and C, respectively, and A+B+C/10=100. Sometimes, the total concentration of components (A) to (C) at the time of consumption is 0.02 ppb by weight or more, including a step of adding as 0≦A<80 and 0<B<100 and 0≦C/10<80. A method for producing a composition for imparting a meat or seafood flavor to foods and drinks at a concentration of 100,000 ppb by weight. When A+B=100, 0<A<80 and 20<B<100, or when B+C/10=100, 20<B<100 and 0<C/10<80 The method according to claim 9. 10. The method according to claim 9, wherein when A+B+C/10=100, 20≦A<60, 20<B<60 and 20<C/10<60. The production method according to any one of claims 9 to 11, wherein the meat or seafood flavor is a meat or seafood flavor. (B) 1-penten-3-one and (A) isovaleraldehyde and/or (C) hexanal, where the parts by weight of each component are B, A, and C, respectively, and A+B+C/10=100. Sometimes, 0≦A<80 and 0<B<100 and 0≦C/10<80, and the total concentration of components (A) to (C) is 0.02 ppb to 100,000 ppb by weight when eaten. A method for producing a seasoning or a food/beverage product imparted with a pre-flavor of meat or seafood flavor. When A+B=100, 0<A<80 and 20<B<100, or when B+C/10=100, 20<B<100 and 0<C/10<80 14. The method according to claim 13. 14. The method according to claim 13, wherein 20≦A<60, 20<B<60 and 20<C/10<60 when A+B+C/10=100. The method according to any one of claims 13 to 15, wherein the ingredients (A) to (C) are added to the seasoning or food or drink so that the total concentration is 0.0368 ppb to 92,000 ppb by weight when eaten. . The method according to any one of claims 13 to 15, wherein the ingredients (A) to (C) are added to the seasoning or food or drink so that the total concentration is 0.368 ppb to 9,200 ppb by weight when eaten. . The method according to any one of claims 13 to 17, wherein the pre-flavor of meat or seafood flavor is a pre-flavor of meat. (B) 1-penten-3-one and (A) isovaleraldehyde and/or (C) hexanal, where the parts by weight of each component are B, A, and C, respectively, and A+B+C/10=100. Sometimes, 0≦A<80 and 0<B<100 and 0≦C/10<80, and the total concentration of components (A) to (C) is 0.02 ppb to 100,000 ppb by weight when eaten. A method for imparting a pre-flavor of meat or seafood flavor to a seasoning or a food or drink, which includes the step of adding the flavor to a seasoning or a food or drink. 20. The method according to claim 19, wherein the pre-flavor of meat or seafood flavor is a pre-flavor of meat. The method according to claim 19 or 20, wherein 20≦A<60, 20<B<60 and 20<C/10<60 when A+B+C/10=100. The method according to any one of claims 19 to 21, wherein the ingredients (A) to (C) are added to the seasoning or food or drink so that the total concentration is 0.0368 ppb to 92,000 ppb by weight when eaten. .