JPH0358766A - Fragrant composition and product containing same composition - Google Patents

Abstract

PURPOSE:To obtain the title composition containing water- or organic solvent- extracted product or vapor distillation distilled oil of tree belonging to the genus Betula, L. and specific hexenol and capable of giving elegant and forest fragrance and inhibiting growth of cariogenic germ and useful for food and drink, etc. CONSTITUTION:The aimed composition containing (A) water- or organic solvent- extracted product and/or vapor distillation distilled oil of one or two or more trees selected from B. platyphylla var. japonica, B. schmidtii, B. pendula, B. pubescens, B. populifolia, B. ermanii and B. tatewakiana and (B) cis-3-hexenol. Furthermore, the content of the ingredient B is preferably 2-20 times by weight the ingredient.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a flavored Mi precept that has a forest-like aroma and a cariogenic growth inhibiting and stimulant effect, and more specifically, it relates to a specific aromatic compound belonging to the genus Betula. The present invention relates to a flavored compound containing water or organic solvent extracts of trees and/or distilled oils of aquatic plants and cis-3-hexenol as effective ingredients. This flavor composition can be effectively used in the fields of food and beverages, oral hygiene products, etc.

[Conventional technology]

Trees belonging to the family Betulaceae include Tribus Betuleae and Tribus Coryleae, and the former includes Ainus and Betula.
ula), and the latter includes Corylea
e) + Asada spp. (Ostrya) and Kumashira spp. (
Carpinus). Among the trees belonging to the birch genus, B. pendula,
B. pubescens is produced in the central and western regions of the European subcontinent, including the Soviet Union and East and West Germany, and perch oil (birch b.
ud oil), birchbark oil obtained by water fume distillation from the bark, birchtar oil obtained by carbonization of the trunk, etc., are used as cosmetics, fragrances, etc., and have bactericidal properties. Since then, it has been used as a preservative for pharmaceuticals and perfume preparations.

On the other hand, the street birch called Alder tree
hblack birch, cherry birch
(Betula lenta) grows wild in southern Canada and eastern North America, and after soaking the bark and lenta of this tree in warm water,
When water vapor distillation is performed, the rods are hydrolyzed by enzymes and essential oil is distilled out, which is used for medicinal purposes as well as in preparations as a substitute for wintergreen oil and as food flavorings (Comprehensive Fragrance Chemistry, [ 1] 2nd edition, 164 pages, Hirokawa Shoten)
As mentioned above, Herch Hud oil has been used in cosmetics such as hair 1/2 and shampoo, but it has a low lower alcohol content, and Rectify or Absolute Herch Hud oil is often used.

The optimum Absolute 1 is obtained by extracting with 80% alcohol Naturale inole, cooling a monthly volume of alcohol for 7 nights, filtering the precipitate, and distilling off the alcohol under reduced pressure. Hachihanodo yuzu is also used medicinally for the purpose of treating baka skin as a fragrance material. (“Bafuyum and Freha Materials of Natural
Origin: Written by Stefan Arctander (Per.
fume and FlavorMeterials
ofNatural Origin by Steff
(en Arctander) page 98, El Izabe
th, N, J. (tl.s.A.) 1960).

In addition, the use of Shirakaha extract as a deodorant (Unexamined Japanese Patent Publication No. 6
1-24906); Liquid detergent containing Shirakaha resin and xylem extract (Japanese Patent Publication No. 60-46156)
(see publication); Use of Shirakaha extract in hair cosmetics (
Unexamined Japanese Patent Publication No. 621 9 0 1 1. (see Publication No. 5) is known. On the other hand, for food applications, Shirakaha is used in the coexistence of ethyl alcohol or an ethyl alcohol-containing solution.
Flavorings made from a solution extracted by processing at a temperature of 0°C or higher for 1 minute or more can be used in various foods and drinks, especially seasonings, alcoholic beverages, and Western sweets. It is used in sugar pickles, chocolate, etc. (Japanese Patent Publication No. 8991/1989). In addition, the powder or solution of xylo-oligosaccharide obtained from birch extract can be used as a food or drink product that has excellent properties such as elegant, low sweetness, moderate coloring, thickening effect, good preservability, and good aroma. manufacturing products (
JP-A No. 62'-27896) is disclosed.

[Problem to be solved by the invention]

However, it has traditionally been used in very limited areas, and Herchipad oil and Birchhark oil are mainly used for medicinal purposes, while Xylooligo IJ! I was just using i. Additionally, the traditionally used wintergreen (sweet birch oil) containing methyl salicylate has medicinal uses due to its aroma. It was limited to oral use, and was far from evoking the scent of a forest.

In recent years, there has been a growing momentum to develop natural essential oils and plant aromas and other new functions, and essential oils and their components with new functions have been revealed one after another.
[Alleloba among plants] sea and forest bathing were introduced, and there was a desire to develop a material that has a forest fragrance and cariogenic fungus growth + r + 1 harmful effect that is more suitable for these purposes.

[Means to solve the problem]

In order to solve the above problems, the present inventors conducted intensive studies focusing on tree extracts that have the image of forest bathing and are edible.As a result, the inventors found that extracts of specific trees have high palatability. The inventors of the present invention have completed the present invention by discovering that it has antibacterial properties, especially the effect of light hindrance on the growth of cariogenic bacteria, and its aroma gives an image of a forest.

That is, the tree invention is (a) Birch (Betula)
Birch (B. pliityph) is a tree belonging to
yllavar. japonicaL.
．． pendu la) + European Kecampa (
B. pubescens) +Populifolya campa (
B. populifolia), Betula birch (B. e.
rmanii) and B. tatewak
a flavor characterized by containing water or organic solvent extract and/or steam distillation distillate oil of one or more types of trees selected from iana) and (b) cis-3-hexenol. Regarding kumiimono.

Some Birch trees contain methyl salicylate in the essential oil in their winter buds, while others do not, and those whose main component is methyl salicylate have a unique aroma of methyl salicylate, resulting in a forest-like flavor composition. This tree is inappropriate as a tree and is excluded from the present invention. There are about 40 species of the genus Birch in the temperate to subarctic regions of the Northern Hemisphere, and 11 species exist in Japan.

The genus Birchium is called Birch in English, and the genus Birch is called Birch in English.
grossa) + B. globi, (B. globi
spica) + B. apoiensi
s) + Yachikamba (B. tatewakiana)
B. eermanii + B. chichibuensis, B. schmidtii, B.
．． davulica) + cat hornbeam (B. coryl)
ifolia) + white birch (B. platyphy
lla var. japonica) + Udaikanha (B. maximowicziana). Also,
In the northern part of the world, there are B. pendula and B. pubescens, which are distributed in the central and central regions of the Eurasian continent, and in China there are B. costata and B. albosinensis. ) + It. platyphylla, etc. Also, American birch (B.
．． papyrifera) + B. populifolia (B. populifolia) + lutea birch (
B. lutea) Amahanno% (B. lenta)
．． etc. Among these, ξ sparrow (B. grossa) +
B. costata + B. Iutea + Bco
rylifolia) is excluded because it contains methyl salicylate as a main component.

A particularly preferred tree is birch (B. platyph).
B. schmidtii
), European Campa (B. pendula) +
B. pubescens
B. populifolia
) B. ermanii and B. tatewakiana.

In the present invention, the tree includes parts such as the trunk, bark, sap, twigs, and winter buds.
Tree trunks and bark are preferred. This tree is cut into pieces that are easy to extract, immersed in water or an organic solvent at a temperature of about room temperature to 50'C, extracted continuously, and the extraction solvent is concentrated under reduced pressure if necessary.

Alternatively, a distillate oil obtained by steam distilling shredded trees by a conventional method can be used alone or in combination with the above extract. Organic solvents that can be used in the present invention include:
Hydrocarbons such as isopencune, n-pentane and n-hexane; Alcohols such as ethanol, glycerin and propylene glycol; Ketones such as acetone and methyl ethyl ketone; Frequently esters such as ethyl acetate and methyl acetate; Ethers such as ethyl ether; Supercritical extraction using carbon dioxide gas is used. There is no limit to the extraction time, and it can be used for a long period of time as long as the desired components can be sufficiently extracted. The extract can be used as it is, but if necessary, it can be concentrated under reduced pressure and mixed with other additives as a concentrate or a solution at a constant concentration.

Next, it is necessary to incorporate cis-3-hexenol in an amount of 2% or more by weight of the tree extract or distillate oil, but if the amount exceeds 20 times the weight, the odor of cis-3-hexenol becomes strong, which is not preferable. The tree extract or distillate oil in the flavor composition is 0.
At 0.01% or more, characteristics appear, and even at 20% or more, no effect can be obtained by increasing the amount.

Cosmetics using the flavor composition of the present invention. When added to foods, drinks, etc., the amount added is the same as that for ordinary flavor additives, and is usually 0.01 to 20% by weight.

〔Example〕

Next, reference examples and test examples. The present invention will be explained in more detail by giving examples.

The effects of the present invention were confirmed by antibacterial properties, aroma checks by expert panelists, and electroencephalogram CNV measurements.

Analytical equipment used in the present invention: Gas chromatography: PerkinElmer 8320
Mold conditions: Column PEG 20M chemical bond type 0.25mm x 25m Temperature: 45'c. Hold for 4 minutes, inject at 3°C/min, raise temperature to 230'C, detector 240°C Sublitho I/Ratio: 1/64 Gas chromatography/graph negative quantity analyzer: Hi-J-Ushi-7
Tovan Card Co., Ltd. 5710 Gas Chromatography Hitachi M80 B-type Mass Spectrometry Conditions: Ionization voltage 20 eV Ionization chamber temperature 200°C [Test method 1] Gas chroma I/graph extract was subjected to Claisen type micro distillation apparatus (manufactured by Yazawa Kagaku). Only a certain amount of the volatile fraction was collected by distillation at a liquid temperature of 100°C using Q, 1 mmilg, and the distillate was injected into a gas chromatograph and measured.

[Test Method 2] Antibacterial Cates 1. The test was carried out in accordance with the method published in "Bacterial and Antifungal", Vol. 11, No. 7, p. 432, 1983. That is, the concentration of each sample in the medium was 1/500. 1/1000. 1/2000. 1
/3000, l. /5000]/7000 with 1 1 of dimethyl sulfoxide (DMSO), mixed on an agar medium and placed in a 24-well micropump 1/5000]/7000.
-1・(Falcon 3047) was poured into each hole and solidified.

"Second Her I - Infusion Fuillon (25
．． Staphylococcus concus aureus (F, aureu3.) and Staphylococcus concus mutans (3, mutans) were each cultured for 15 hours in 0g/1) and the bacterial solution (5xlolIcells/mff) was added to physiological saline. After diluting 104@ with
Culture at 7°C for 24 hours to prevent bacterial growth! ．． 1 bet.

[Test method 3] According to the test method described in JP-A-63-199293 (
11.I did it using the following method.

Example 1 (1) Harvesting winter buds Twigs of European buckwheat (less than about 0.5 cm in thickness) were cut from a sample forest of Hokkaido Experimental Forest, Faculty of Agriculture, University of Tokyo. 143.3g from kg (1.4.
3%) winter buds were collected.

(2) Collection of essential oil (2)-1 Extraction of winter buds 1 9 - 10 g of winter buds of Cannabis obtained in L (])
was immersed in 200 mR of Isobenkune (manufactured by Hanui Yakuhin) for 2 days, the winter buds were separated by filtration, and then the isopenkune was distilled off with a water lotus (temperature 50'C) under normal r3: to obtain a concentrate of 2.0 mR. ]. I got g. This is a fresh, sweet, halsum-like liquid (refractive index: n:0=
1.4903).

(2)-2 Extraction of twigs with winter buds Cut the twigs with winter buds of European Cannabis into lengths of about 1.0 cm, and add 300 g of the obtained twigs to 95% ethanol 2.3
p. immersed in. After standing at room temperature for 48 hours, the twigs were removed by filtration to obtain an extract of 1.92. After ethanol was distilled off, water was distilled off under reduced pressure (10 to 1.5 mmllg) to obtain a viscous brown concentrate (refractive index: ni:
0=1.5 4 1 0) 1.5g (yield 0.5%)
I got it.

(2) = 3 Extraction of the tree trunk The well-washed trunk of the European Cantha tree is shredded, and the 6
18 kg of 95% pharmacopoeial ethanol was added and soaked for 48 hours. - Is it done according to the method of (2)-2? Then, 1
．． The weight was reduced to 2 kg. The appearance of this concentrate is brown or pale yellow, and the specific gravity is dig=0. ．． 8977.
The refractive index was 20'=1.3692, and the composition was 60% by weight of ethanol, 35% by weight of water, and 5% by weight of solids.

(2)-4 Extraction of winter buds-4 70 g of winter buds obtained in Section 2 (1) were immersed in 200 mR of ethyl acetate (manufactured by Hanui Pharmaceutical Co., Ltd.) for 2 hours at room temperature.

Next, the winter buds were removed by filtration, and concentrated under reduced pressure F using a water lotus (temperature 50°C) to obtain a concentrate (refractive index: n
0・-1.4 9 8 0) 14.7 g (yield 2
1.0%). This concentrate had a sweet halsum-like birch aroma.

(2)-5 Preparation of distillate oil of aquatic plants from twigs with winter buds 250 g of twigs with winter buds (less than 10 cm in length) of European Cannabis were subjected to aquatic vapor distillation for 5 hours by a conventional method.
．． 5i of distilled water was obtained. Add this to 0.0% pentane. FM! So 3
After extraction twice, pentane was subjected to fA condensation under normal pressure to obtain a concentrate (refractive index: ni:'=1.4 7 8 0) 2.
1g was obtained. It had a clear oily, phenolic, woody-halsum aroma.

Example 2 Essential oils were collected from the various winter buds shown in Table 1 in the same manner as in Example 1 (2)-1.

Test Example 1 The essential oil obtained in Example 2 was analyzed by Test Method 1 for sensory evaluation. The results are shown in Table 1.

/ 1 5 Test Example 2 Among the essential oils obtained in Example 2, the antibacterial properties of the samples shown in Table 2 were measured according to the test method.

The results are shown in Table 2.

．． 11 S. aureus S. mutans birch
(B. platyphylla) 1/
1000 1/1000ml-0 B. pubescens 1/70
00 1/5000 Europe Kaya (B
．． pendula) 1/1000
1/1000 years old Recampa (B.s
chmidtii) 1/1000
1/1000 Pobrifolia campa (B. popu
lifolia) 1/1000 1
/1000 Dakeka A (B.ermanii
) 1/1000 1/1
000 Yachikamba (B.tateiyaki)
ana) 1/1000 1/100
0) Toteacampa (B.lutea)
1/500 1/5007 Mahanoki (B.lenta)
1/500 1/500 Example 3 Preparation of Flavor Composition According to the following formulation, a flavor composition having a forest bathing aroma was prepared according to a conventional method. In addition, the units in the prescription indicate parts by weight, and (1) to (5) indicate the following.

(1) Tree trunk extract ((2)-3 of Example 1) (2
) Winter bud extract (from (2)-1 of Example 1) (3) Extract of twigs with winter buds (from (2)-2 of Example 1) (4) Winter bud extract (from Example 1) 1 (2)-4) (5
) Distilled oil of aquatic plants from twigs with winter buds ((
2)-5) 1) Candy flavor composition menthol crystal 3.6cis-3-
Hexenol 3.0(1) containing 5% by weight of water: [Y/-IL solution 7.7(2) containing 5% by weight of water containing ethanol solution 7.7 Grapefruit flavor 78.0100.0 2) Flavor set for chewing gum 1 night containing 5% by weight of menthol micronphnorates-3-hexenol (1)/2 parts of B solution 4% ethanol 23.0 57.2 3.8 10.0 6.0 100. 0 3) 4) 5) Flavor combination for mint candy ξnt flavor 59.2cis-3-
Hexenol 1.6 lime flavor
15.0 peppermint oil
7.8-5 A Ethanol
6.4100.0 Flavor composition for sports drinks Grapefruit essence 32.5 cis-3
-hexenol 3.0 30 weight
%4 Ethanol 64.51
00.0 Flavor composition for anti-caries chewing gum Menthol Gokuron 13.0cis-3-
Hexenol 12.0 Grapefruit flavor 21.8 (1) containing 20% by weight of 'Ita/-1k solution 4.5 (2) containing 20% by weight of ethanol 1 ■ Solution 4.5 of 20% by weight 4 Ethanol 44.219 6) Flavor composition for toothpaste Peppermint oil Spearmint oil Menthol carbonanethole (1) 5% by weight water-containing ffJ/-B solution (2)
Weight % containing hydrated IJ/-1) Solution cis-3-hexenol 30. O l5.0 15.0 7.0 7.7 11.0 11.7 2.6 100.0 7) Flavor composition for Western liquor Ester flavoring isoagol alcohol Whiskey distributed cis-3-hexenol (]) Test Example 4 Sample prepared in Example 1 1) Winter bud extract (Example 1)
(2)-1), (2) Steam distillation of twigs with winter buds ((2L-5) of Example 1).
(3) Extract of twigs with winter buds ((2) of Example 1)
2), (4) Tree trunk extract ((2) of Example 1)
Samples 1 to 5 were prepared using the predetermined amounts (parts by weight) shown in Table 4.

A fixed amount of each sample was taken in a wide Robin (6 cmφ x 7 cm), and concomitant negative variation (CNV) was measured according to Test Method 3. Four subjects per sample conducted the test, and the percentage (CNV amplitude %) of the CNV early period certain total addition amount based on the CNV early period certain total addition amount in the standard state was determined. The results are shown in Table 4.

In addition, the obtained samples 1 to 5 were ranked by preference by a panel of 20 people (10 men and 10 men each). The results are shown in Table 5. The numbers in the table indicate the number of people. The statistical processing method is based on the “New Edition Sensory Evaluation Handbook” (Japan Society of Science and Technology)
The method described on pages 301 to 305 was followed.

Table 5 From the table, Kendall's concordance coefficient W = 0.43, test by S = 1720 (>468.5 α - 0.0 5
, k=20, n=5) are obtained. Therefore, this ranking is significant at a significance level of 5%, and it can be determined that the addition of cis-3-hexenol is effective in increasing palatability.

23 Test Example 5 Nine types were selected from the samples prepared in Example 1, and the ranking of the palatability of the winter bud extracts was determined. The method was to divide these nine species into two groups as shown below, and to use American alder as a control.

1st group A-1 European birch, B-1 European birch, C-1 White birch I)-1 Alder, E-1 Lutea canha 2nd group A-2 Japanese birch B-2 Poplifolia campa C-2 American birch, D -2 Uguicampa, D-1 As the alder sample, candy containing 0.02% by weight of the concentrate of various winter buds obtained by the method (2)-1 of Example 1 was used. The panel consisted of 20 people, 10 men and 10 women. The statistical processing method was performed in the same manner as in Test Example 4. The results of the first group are shown in Table 6, and the results of the second group are shown in Table 7. The numbers in the table indicate the number of people.

24 Table 6 Kendall's coincidence coefficient W=0.3505 (0≦W≦
1) Test by S S = 1402 (>468.5
, α-0.05K=20, n=5) Table 7 Kendall's coincidence coefficient W=0.3505 (0≦W≦
1) Test by S S = 1402 (>468.5
．． α10. 05K=20. n = 5) From the table, Kendall's concordance coefficient and S
The results were significant at a 5% significance level in the test, and the rankings were related and the evaluations were consistent overall. Among these, the one ranked low had a characteristic chemical odor based on sensory findings conducted in parallel. This is due to methyl salicylate.

On the other hand, those ranked high in the ranking were rated as being reminiscent of the scent of a forest, the bark of a forest, and the trunk of a forest.

Test Example 6 In order to determine the optimum content of cis-3-hexenol, a sensory evaluation was conducted. The sample was prepared by adding 0 amount of cis-3-hexenol to the tree trunk extract of Example 1 (2)-3.
．． A flavor composition having a concentration of 0.05% by weight to 25% by weight was prepared, and 0.02% by weight was added to the candy.

A panel of 20 people, 10 men and 10 men, decided on the ranking of taste. The results are shown in Table 8. Note that the numbers in the table indicate the number of people. Further, statistical processing was performed in the same manner as in Test Example 4.

z7 Next, Kremer's test (``New Edition Sensory Handbook'')
(Japan Science and Technology Federation, p. 305), α10. 0
Samples 81 and 80 (ratios 1:0.005, 1:25 in the table) with Sj of 1 and Sj outside of 42-78 are both ranked low in the evaluation ranking and are determined to be significantly inferior in terms of taste.

Example 4 Prescribed sugar 550 parts by weight Starch syrup (Brix
75) 450 parts by weight water
180 parts by weight citric acid 1
．． 5 parts by weight Candy flavor composition 2.0 parts by weight 550 parts by weight of sugar, 450 parts by weight of starch syrup, and 177 parts by weight of water were placed in a pot and gradually heated to completely dissolve them. This was boiled down to 145°C in a conventional manner.

To this, 1.5 parts by weight of citric acid was dissolved in 3 parts by weight of water to prepare an aqueous solution. 4.5 parts by weight of an aqueous citric acid solution and 2 parts by weight of the candy flavor composition prepared according to Example 3 were added, mixed, cooled, and then molded into the desired shape. The obtained hard candy had a fresh flavor with a stimulant effect. Example 5 Prescription gum base 230 parts by weight sugar
550 parts by weight starch syrup (Brix85)
100 parts by weight glucose 12
0 parts by weight Citric acid 4 parts Flavor composition for chewing gum 10 parts by weight As in the usual chewing gum manufacturing method, sugar, starch syrup, glucose, and citric acid were added to the gum hese kept at 35°C, and the mixture was thoroughly kneaded. The flavor composition for chewing gum prepared in Example 3 was added and further kneaded to produce chewing gum. The obtained chewing gum had a fresh flavor with a stimulant effect.

Example 6 Prescribed sugar 600 parts by weight Starch syrup (Brix)
75) 400 parts by weight water
200 parts by weight Mi:/H flavor composition for yang teh 3 parts by weight Sugar, starch syrup, and water were placed in a pot and gradually heated to completely dissolve them. 147 by the usual method
Boiled down to °C. The flavor mixture for candies prepared in Example 3 was added to this, mixed, cooled, and then molded into a desired shape. The obtained canto candy had a refreshing flavor with a stimulant effect.

Example 7 Prescription Sugar Vitamin C Citric Acid Sodium Lium Citrate Sodium Chloride Calcium Lactate 500 parts by weight 7 parts by weight 15 parts by weight 7 parts by weight 2 parts by weight 1.5 parts by weight Magnesium chloride 0.5 parts by weight Tripotassium phosphate 2 parts by weight Flavor combination for sports drink beverage ■ 5 parts by weight Water 9450 parts by weight Water equal to sugar was added to sugar, stirred, boiled, and dissolved, and then poured into a mixing tank. Next, salts, acids,
Vitamin C was dissolved in lukewarm water in this order, and added to a mixing tank.Finally, the flavor combination for sports drinks prepared according to Example 3 was prepared. Add water and mix until homogeneous. Next, heat it to 93-96°C with a tubular heater,
A sports drink was produced by filling, sealing, and cooling. The resulting sports drink had a forest aroma with a stimulant effect.

Example 8 Prescribed gum hace 220 parts by weight Sorbitol
550 parts by weight maltitol
230 parts by weight anti-cariogenic chewing come flavor composition 2
0 parts by weight Same as normal chewing gum manufacturing method, 35°C
31 Add sorbitol (powdered sorbitol) to warmed gum hace.
After maltitol (water content 12%) was added and kneaded well, the anti-caries chewing gum flavor composition prepared in Example 3 was added and further kneaded to produce chewing gum. The chewing gum obtained had cariogenic properties.

Example 9 Example of blending raw materials for toothpaste (% by weight) Dibasic calcium phosphate 50 Glycerin 25 Water
2I. 4 Sodium lauryl sulfate 1.4 Calfoquin methylcell U
-sodium
1.0 Saccharin Sodium 0.
15 Sodium benzoate 0.05
1.0 100 32 As described in Example 3, 6), 0.15 kg of sodium saccharin and 50 g of sodium benzoate were added to 20 kg of water, and while stirring with a seeder, 26 kg of a glycerin solution of sodium carboxymethyl cellulose was added. added. Next, 1.4 kg of sodium lauryl sulfate dissolved in 1.4 kg of water was added and mixed uniformly. Finally, the flavor composition was added, mixed, homogenized, and degassed for 1 minute.

Example 10 Liqueur blending example 95% alcohol 100℃ Fruit wine (white) Alcohol content 13% 50p. Granule 9
88kg maple syrup (Brix 80) 20kg honey (Brix 80) 20kg 3-7)
゛ 0.2 total amount of water added 1000 I! ．． Raw material alcohol 100, low fruit liquor 50f, flavor composition 0.2
kg was added and mixed uniformly. Granulated sugar, maple syrup, and honey were dissolved in an appropriate amount of water and added thereto, and the total amount was heated to 1000 iV. It was prepared by adding water to it. The resulting product is a liqueur with an extract content of 12 and an alcohol content of 16.

Example 11 Mouth rinse formulation (% by weight) 95% ethyl alcohol 15.00 Polyoxyethylene hydrogenated castor oil 2.00 Cetylpyridinium chloride 0.005 Purified glycerin 10.00 Sankarin sodium 0.02 Sodium benzoate
0.05 Blue No. 1 1% aqueous solution
0.03 Example 3a6) *Description IJ Flavor M for Toothpaste 0.3072.595 Total 10095% Polyoxyethylene hydrogenated castor oil is dissolved in ethyl alcohol, and the flavor composition is added thereto to form a homogeneous solution. To this, a solution of glycerin cetylviridinium chloride, sanocalin sodium and a dye solution dissolved in water is added and mixed uniformly.

〔Effect of the invention〕

By applying the flavor composition of the present invention to foods, drinks, oral hygiene products, etc., it is possible to impart an elegant, forest-like aroma. In addition, it has excellent properties such as inhibiting the growth of cariogenic bacteria and providing a sense of refreshment, refreshment, and awakening.

Patent issuer: Takasago Fragrance Industries Co., Ltd. Meiji Seika Co., Ltd.

Claims (3)

[Claims] (1) (a) B. platyphyllav, a tree belonging to the genus Betula (Betula L.).
ar. japonica), B. sc.
hmidtii), birch (B. pendu)
la), B. pubescens
), B. populifolia
a) 1 selected from B. ermanii and B. tatewakiana
A flavor composition comprising a water or organic solvent extract and/or steam distillation distillate of a species or two or more trees, and (b) cis-3-hexenol. (2) A claim in which the content of cis-3-hexenol as component (b) is 2% to 20 times the weight of the water or organic solvent extract and/or steam distillation distillate of the tree as component (a). 1
Flavor composition as described. (3) A food/beverage product or an oral product containing the flavor composition according to claim 1 or 2.