JPH0782588A - Controlling method for perfume emission - Google Patents

Abstract

PURPOSE:To freely control the emission of perfume from a perfume compsn. CONSTITUTION:The emision of perfume from a perfume compsn. is controlled by adding, to the compsn., a phenoxyalkanoic aicd of the formula (wherein R is H, halogen, hydroxy, lower alkyl, lower alkanoyl, or lower alkoxy provided the acid may have the same or different R' s; n is an integer of 0-4; and A is 1-5C linear or branched alkylene) or its salt in an amt. suitable for controlling the emission of perfume.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an aroma release controlling method. More specifically, the present invention relates to a method for controlling aroma release of flavors used in foods, feeds, pet foods, cosmetics, pharmaceuticals, quasi drugs and tobacco.

[0002]

BACKGROUND OF THE INVENTION Generally, flavors are used in all foods, feeds, pet foods, cosmetics, pharmaceuticals, quasi-drugs and tobacco.

Formulated perfumes give butyric acid which gives an acid odor, maltol and vanillin which give a sweet scent, gamma-undecalactone which gives a fruit scent, methyl anthranilate which gives an orange flower scent, and a lemon type scent. Citral, phenylacetaldehyde dimethyl acetal that gives an immature and lush scent, isobutylphenylacetate that gives a cocoa scent, allyl isothiocyanate that gives a green onion odor, cinnamic aldehyde that gives a spicy aroma, hexadecane that gives a greasy smell, and anise fruit Anethole, which gives the scent of fish, trimethylamine, which gives the scent of fish, l-menthol, which gives the scent of peppermint, cinnamile alcohol, which gives the scent of hyacinth, cis jasmon, which gives the scent of jasmine, and the lily scent Hydroxycitronellal, which gives aroma, alpha-ionone which gives a violet aroma, cedolyl acetate which gives a woody scent, 2-phenylethanol which gives a rose scent, isovaleric acid which gives a sweaty scent, and malt scent. Giving esters such as iso-butyraldehyde, ethers, aldehydes, ketones, lactones, isothiocyanates, indoles, fatty acids, alcohols, terpene hydrocarbons, furfural, phenols and their derivatives, and others A variety of chemical substances, essential oils, extracts of animals, plants and minerals, fragrant substances such as animal and plant hydrolysates, and / or fragrance-enhancing substances alone or in a mixture thereof are mixed to prepare a flower fragrance. , Fruit, medicinal, charcoal, resin and other fragrances, , Polyhydric alcohols, emulsifiers, polymeric polysaccharide, degraded starch, resins, in addition to oils and water, etc., are prepared in a liquid or solid substance.

The prepared blended flavors include essences, emulsified flavors, adsorbed flavors and the like as water-soluble or water-dispersed types, and oil-based flavors as oil-soluble or oil-dispersed types.
There are emulsifying flavors and others. The odors of these prepared fragrances are perfume, shampoo, cologne and cigarettes via the anterior nostrils and proper nostrils, and foods and pharmaceuticals via the nasopharynx and posterior nostrils of the oral cavity. It is said that it reaches the olfactory mucosa, which is the olfactory mucosa, and recognizes the unique odor prepared in the cerebral cortex via the olfactory nerve and olfactory bulb. Smell molecules that have functional groups such as carbonyl groups, hydroxyl groups, and ester groups and unsaturated bonds in the molecule are adsorbed to olfactory receptor molecules in the olfactory mucosa to cause olfactory cell membrane voltage changes. It is said to be the first electrical response to odor stimulation of cells. Therefore, it is necessary to combine the respective fragrant substances to prepare a fragrance having a good release property.

[0005] In order to adjust the fragrance releasing property of the blended fragrance, the fragrance releasing property is promoted by blending a substance having a low molecular weight and good volatility even at room temperature and using an excessive amount of ethyl alcohol which volatilizes at a low temperature. There is also a method of perfuming with a compounded fragrance, but in this case, other compounded fragrant substances are volatilized at the same time and the harmony of the fragrance is broken, so that the purpose of the fragrance cannot be fully achieved. In addition, the fragrance component may volatilize during storage of the mixed fragrance itself, and the fragrance balance may be lost. Therefore, polyhydric alcohols such as propyne glycol, glycerin and sorbit are usually used together as a holding agent to reduce the volatility of the blended fragrance and suppress the volatility of the aroma components to adjust the aroma release rate to balance the taste. It has been practiced to prepare the prepared fragrance. However, the addition of ethyl alcohol to emulsified flavors and powder flavors in order to promote the release of aroma components, the emulsification is destroyed in the former, ethyl alcohol is volatilized during the dehydration process from liquid to solid in the latter. You cannot expect the effect that you did.

As described above, it is necessary to adjust the type and amount of the fragrant substance and the release and retention of the prepared fragrance in order to prepare the fragrance prepared in accordance with the taste.

On the other hand, US Pat. No. 5,045,336 or US Pat. No. 4,567,053 discloses a method of using an aromatic alkanoic acid and a salt thereof for suppressing sweetness of sugar or sugar alcohol. Further, it is known to use a phenoxyalkanoic acid derivative for reducing the sweetness of sugar or sugar alcohol as an excipient in the production of salt substitute granules (see European Patent Application No. 0414550A2).

[0008]

Thus, according to the present invention, a compound of the general formula (I)

[0009]

[Chemical 2] (In the formula, R are the same or different and each is a hydrogen atom, a halogen atom, a hydroxy group, a lower alkyl group, a lower alkanoyl group or a lower alkoxy group, n is an integer of 0 to 4, and A is a carbon number of 1 to 5. Is a straight-chain or branched lower alkylene group), and the aroma release amount of the phenoxyalkanoic acid or salt thereof is adjusted to adjust the aroma release property of the prepared perfume. Law is provided.

Details of each definition of the above general formula (I) are as follows. Preferred examples of "halogen atom" include fluorine, chlorine, bromine, iodine and the like.
Preferred examples of "lower alkyl group" include 1 to 1 carbon atoms.
The linear or branched alkyl group of 3 is mentioned, and examples thereof include methyl, ethyl, propyl, isopropyl and the like.

Preferred examples of "lower alkanoyl group" include alkanoyl groups having 2 to 4 carbon atoms, such as acetyl, propionyl, butyryl and the like.
A preferable example of the "lower alkoxy group" is one having 1 carbon atom.
~ 3 straight chain or branched chain alkoxy groups,
For example, methoxy, ethoxy, propoxy, isopropoxy and the like can be mentioned.

Preferred examples of the "lower alkylene group" include linear or branched alkylene groups having 1 to 5 carbon atoms, such as methylene, ethylene, trimethylene,
Examples include tetramethylene, pentamethylene, butylene, amylene and the like. Further, in the general formula (I), n is an integer of 1 to 4, preferably n is 1, and more preferably n is 1 and the substituent is bonded to the p-position. Is.

The salt of phenoxyalkanoic acid represented by the general formula (I) is a non-toxic salt acceptable for foods, pharmaceuticals and the like, for example, an alkali metal salt such as sodium and potassium, an alkali such as calcium and magnesium. Examples thereof include earth metal salts and ammonium salts. Of these, preferred salts are alkali metal salts such as sodium and potassium.

Many of the compounds of general formula (I) have a chiral center at the carbon adjacent to the carboxyl group and usually give rise to two optical isomers. In the present invention, these optical isomers,
Both racemic mixtures are included. One of the isomers has a strong activity and the other has a weak activity. The racemic mixture of the above compounds usually exhibits intermediate activity between two optical isomers. Therefore, a compound having a stronger activity is separated by optical resolution, and the aroma releasing property can be arbitrarily adjusted by using the compound.

Examples of the compound belonging to the general formula (I) include the following. (±) -2-phenoxypropionic acid, S-(−)-2-phenoxypropionic acid,
(±) -2-phenoxybutyric acid, S-(−)-2-phenoxybutyric acid, (±) -2-p-methoxyphenoxybutyric acid,
(±) -2-p-methylphenoxypropionic acid, S-
(−)-2-p-methylphenoxypropionic acid,
(±) -2-p-ethylphenoxypropionic acid,
(±) -2-p-methoxyphenoxypropionic acid, S
-(-)-2-p-methoxyphenoxypropionic acid,
2-p-methoxyphenoxy-2-methylpropionic acid, (±) -2-p-ethoxyphenoxypropionic acid, p-methylphenoxyacetic acid, phenoxyacetic acid, p-
Methoxyphenoxyacetic acid, p-ethoxyphenoxyacetic acid, (±) -2-p-chlorophenoxypropionic acid,
S-(-)-2-p-chlorophenoxypropionic acid,
(±) -2-phenoxy-2-methylpropionic acid,
2,4-dimethylphenoxyacetic acid, p-isopropylphenoxyacetic acid, p-ethylphenoxyacetic acid, 2- (p-
Chlorophenoxy) -2-methylpropionic acid, 3,4
-Dichlorophenoxyacetic acid, p-chlorophenoxyacetic acid, 2- (2-methyl-4-chlorophenoxy) -acetic acid, 2- (3-chlorophenoxy) -propionic acid, 4
-Fluorophenoxyacetic acid, 2,3-dichlorophenoxyacetic acid, 3-methylphenoxyacetic acid, 2- (3,4-dimethoxyphenoxy) -propionic acid, 2- (2,3,3
4-trimethoxyphenoxy) -butyric acid, 2-methylphenoxyacetic acid, 2-formylphenoxyacetic acid, p-ethylphenoxyacetic acid, 2-hydroxyphenoxyacetic acid, 4-
Iodophenoxyacetic acid, 2-methoxyphenoxyacetic acid,
2-propyl-2-ethylphenoxyacetic acid, diphenylacetic acid, diphenylhydroxyacetic acid (diphenylglycolic acid), 2-p-chlorophenylpropionic acid, 2-p
-Isopropylphenylpropionic acid, 2- (2,4-
Dimethoxyphenyl) -2-methoxyacetic acid, 2- (2,
4-dimethylphenyl) -propionic acid, 2- (2-methylphenyl) -propionic acid, 2- (2-methylphenyl) -3-methylbutyric acid and the like can be mentioned.

Of these, preferred compounds are phenoxyacetic acid, 2-phenoxypropionic acid, 2-phenoxybutyric acid, 2-p-methoxyphenoxypropionic acid and 2-p.
-Ethoxyphenoxypropionic acid, 2-p-ethylphenoxypropionic acid, 2-p-methoxyphenoxybutyric acid, p-methoxyphenoxyacetic acid, 2-p-methylphenoxypropionic acid, 2-p-ethylphenoxybutyric acid,
Examples thereof include sodium or potassium p-methoxyphenoxyacetic acid and 2-p-ethoxyphenoxybutyric acid. The aroma releasing property can be optionally adjusted by combining one or more of these compounds.

The compound of the general formula (I) can be synthesized by a known method such as condensation. For example, the Journal of American Chemical Society (J. Ame
r. Chem. Soc.), 53 , 304 (1931), Journal of
Although it can be synthesized by the method described in Chemical Society (J. Chem. Soc.) 1891 (1956), there are also compounds available from Aldrich.

The phenoxyalkanoic acid or its salt can be used as it is, but it is generally preferable to dissolve or suspend it in a medium capable of dissolving them. Examples of such a medium include water, alcohols such as ethanol and propanol, and propylene glycol.

Further, it is preferably dissolved in the above-mentioned single or complex solvent and mixed with a fragrant substance which is a raw material of the prepared perfume, or sorbitan, polyoxyethylene sorbitan, sucrose, glycerin and polyglycerin are added to this mixed solution. Emulsifiers such as fatty acid esters, phospholipids, polymeric polysaccharides, proteins and glycoproteins can be used as an emulsion dispersion. In addition, high molecular polysaccharides, starch degradation products,
It is also possible to add a fragrant substance, which is a raw material of the prepared fragrances, to a mixed solution in which a protein or glycoprotein and phenoxyalkanoic acid or a salt thereof are dissolved, emulsify the mixture, dehydrate and dry it to be used as a solid. Further, the formulated flavor may be added separately to the final product using the formulated flavor.

The amount of phenoxyalkanoic acid added may be a concentration at which the release of the fragrance of the compounded fragrance or the final product to which the compounded fragrance is added is adjusted, generally 0.0001 to 500 parts by weight, preferably 100 parts by weight of the compounded fragrance. The purpose is achieved with 0.001 to 100 parts by weight. Although the amount of fragrance emission control varies depending on the fragrance type of the blended fragrance, a light top note appears at low use concentrations, and at high use concentrations, a sweet and aromatic body sensation with a heavy aroma is exhibited. Therefore, according to the taste of the scent, the releasing property of the fragrance component can be arbitrarily adjusted without changing the composition ratio of the fragrant substance in the prepared fragrance and without changing the ratio of ethyl alcohol and propylene glycol.

The method for controlling aroma release of the present invention can be used for various final products, and examples thereof include foods, feeds, pet foods, cosmetics, pharmaceuticals, quasi drugs and cigarettes.

Among the final products, applicable foods include drink yogurt, jelly, canned coffee, soup, fruit-colored carbonated drinks, potato chips, gummy candy, chewing gum, instant curry, hamburger, flavored fish paste and the like. . These foods include
Contains about 0.05 to 5% of fragrances such as peach, apple, coffee, spice mix, grape, pork, banana, spearmint or crab.
By adding 0.001 to 10 parts by weight of the phenoxyalkanoic acid derivative per part by weight, foods with excellent aroma release and light topnotes to foods with a good body sensation can be obtained.

Examples of applicable feed and pet food include fish farming, small pig, poultry, dog food and the like. These feeds and dog foods contain about 0.05 to 0.5% of mixed flavors such as smelt, milk, floral citrus, raspberry, bonito, etc., and 0.01 to 10 parts by weight of phenoxyalkanoic acid per 100 parts by weight of this mixed flavor. The addition of the derivative can optionally obtain a sweet aroma with a light top note, increasing the feed intake of the animal.

The next applicable drugs are elixirs, granules, powders, spices, syrups, lozenges,
Examples include poultices, liniments, lotions and the like. These medicines include strawberry, banana, lemonade, orange, lemon, menthol, camphor,
Contains about 0.01 to 0.2% of mixed flavors such as maltitol, fennel, peppermint, cinnamon, etc. By adding 0.01 to 100 parts by weight of phenoxyalkanoic acid derivative per 100 parts by weight of this mixed flavor, body top from a light top note. A scented, sweet, fragrant drug rich in aroma can be prepared arbitrarily.

The quasi-drugs include oral refreshing agents, armpit odor inhibitors, powders of powders, hair restorers, bath agents, dentifrices, insecticides and the like. These quasi-drugs contain 0.3 to 5% of mixed fragrances containing menthol, camphor, spearmint, peppermint, anise, lime, fennel, rose, lavender, etc.
By adding 0.1 to 50 parts by weight of the phenoxyalkanoic acid derivative per 00 parts by weight, a quasi drug arbitrarily prepared from a top note having a refreshing feeling and having a sweet, aromatic and body-like aroma can be obtained.

Cosmetics include cosmetics for hair or hair wash,
Lotions, cream emulsions, packs, foundations, white powder dusters, lipsticks, eyebrow cosmetics, nail cosmetics, perfumes, bath cosmetics, cosmetic oils, facial cleansers, soaps and toothpaste. And the like. These cosmetics contain 0.5 to 5% of compounded fragrances containing fragrant substances such as menthol, citronellol, cyclamenaldehyde, geraniol, basil, rose, lavender, bergamot, chamomile, musk, amber, sandalwood and others. By adding 0.1 to 20 parts by weight of the phenoxyalkanoic acid derivative per 100 parts by weight of the prepared perfume, a cosmetic having a rich floral scent can be obtained from a refreshing floral top note.

For tobacco, honey, sugar, cocoa,
Contains 0.01 to 1% of mixed flavors such as vanilla. By adding 0.01 to 30 parts by weight of a phenoxyalkanoic acid derivative per 100 parts by weight of this mixed flavor, a refreshing sweet top note and a sweet aroma with a rich body sensation. A scented cigarette having is obtained.

[0028]

By increasing or decreasing the amount of the phenoxyalkanoic acid or salt thereof of the present invention to be added to the prepared perfume, it is possible to chew oral substances such as foods through the anterior nostril of the nose like cosmetics or It can be adjusted from a fresh scent that is rich in a refreshing top note via the nasopharynx of the oral cavity to a scent that is rich in body and rich in ripe sweetness when swallowed. Even if the phenoxyalkanoic acid of the present invention or a salt thereof and the prepared flavor are separately added to the perfumed substance to which the prepared flavor is added, the same result as above can be obtained. From these phenomena, the phenoxyalkanoic acid or a salt thereof of the present invention changes an odor molecule into a molecular conformation that is easily adsorbed by the olfactory receptor of the olfactory mucosa, or changes the olfactory receptor into a molecular conformation that is easily adsorbed by the odorant molecule. It may be changing.

[0029]

EXAMPLES The effects of the present invention will be described with reference to test examples, but the present invention is not limited to these. Test Example 1 To 100 parts by weight of the commercially available fragrance “Audecolon”, each part by weight of (±) -2-p-ethoxyphenoxybutyrate as shown in Table 1 was added and mixed. The difference in the aroma releasing property between this added group and the non-added group was subjected to a sensory test with p <0.05 by 10 expert panelists (5 males, 5 females, average age 30 years) and shown in Table 1 below. I got the result.

[0030]

[Table 1]

Test Example 2 To 100 parts by weight of the commercially available fragrance "Audecolon", each part by weight of (±) -2-p-ethylphenoxypropionic acid as shown in Table 2 was added and mixed. 40 ° C
1 part by weight was added to and mixed with 100 parts by weight of warm water. A sensory test was conducted on the difference in the aroma releasing property in the hot water at 40 ° C. between the added group and the non-added group in the same manner as in Test Example 1, and the results shown in Table 2 below were obtained.

[0032]

[Table 2] (±) -2-p-Ethylphenoxypropionic acid was added to hot water of 40 ° C. in advance and dissolved, and then odecolone was added to perform a sensory test, and the same results as in Table 2 were obtained.

Test Example 3 To 100 parts by weight of the blended flavor "Grape flavor", p-methoxyphenoxyacetic acid of each part as shown in Table 3 was added and mixed, and then 0.1 part by weight was added to 100 parts by weight of carbonated water. Add and mix. In the coexistence of carbon dioxide gas between the added section and the non-added section, a sensory test was conducted on the difference in aroma release property in the same manner as in Test Example 1 to obtain the results shown in Table 3 below.

[0034]

[Table 3] After p-methoxyphenoxyacetic acid was added to carbonated water in advance and dissolved, grape essence was added and a sensory test was conducted, and results similar to those in Table 3 were obtained.

Test Example 4 1: 100 of each part by weight of 2-phenoxypropionic acid and (±) -2-p-ethoxyphenoxypropionic acid as shown in Table 4 with respect to 100 parts by weight of the oily perfume "Raspberry flavor". A chewing gum was prepared in the usual manner by adding 1.0 part by weight of the mixture having a weight ratio of 1 to 100 parts by weight of the chewing gum base. The difference in the aroma releasing property between the added group and the non-added group was subjected to a sensory test in the same manner as in Test Example 1, and the results shown in Table 4 below were obtained.

[0036]

[Table 4] Similar results to Table 4 were obtained when the mixture of 2-phenoxypropionic acid and (±) -2-p-ethoxyphenoxypropionic acid in a weight ratio of 1: 1 and raspberry flavor were added separately.

Test Example 5 Based on 100 parts by weight of the oily perfume "Pineapple flavor", sodium (±) -2-p-methoxyphenoxypropionate, potassium (±) -2-p-methylphenoxypropionate and (±) After adding and mixing parts by weight of a mixture having a weight ratio of sodium 2-p-methoxyphenoxybutyrate of 1: 1: 1 as shown in Table 5, sorbit and xylit have a weight ratio of 1: 1. A candy was prepared by adding 0.5 part by weight to 100 parts by weight of the alcohol. The difference in the aroma releasing property between the added section and the non-added section was subjected to a sensory test in the same manner as in Test Example 1 and the following Table 5
The results shown in are obtained.

[0038]

[Table 5] (±) -2-p-methoxyphenoxypropionate sodium, (±) -2-p-methylphenoxypropionate potassium and (±) -2-p-methoxyphenoxybutyrate sodium in a 1: 1: 1 weight ratio. Similar results to Table 5 were obtained when the mixture was added separately with the pineapple flavor.

Example 1 95.5 parts by weight of aluminum hydroxide, 0.05 of sodium fluoride
1.01 parts by weight of p-methoxyphenoxyacetic acid 0.005 parts to a blended flavor consisting of 1 part by weight, sodium lauryl sulfate 0.8 parts by weight, peppermint oil 0.8 parts, l-carvone 0.01 part, menthol 0.1 part and salicylic acid methyl ester 0.09 part. Parts by weight, calcium phosphate 2 parts by weight, water 0.
As a result of preparing 64 parts by weight of powdered toothpaste by a conventional method, a powdered toothpaste having no oily odor, having a refreshing and refreshing top note and being rich in fragrance was obtained. The non-addition group of the present invention had a heavy odor that was oily and lacked a refreshing feeling.

Example 2 59.05 parts by weight of corn, 15 parts by weight of soybean oil residue, 15 parts by weight of bran, 10 parts by weight of molasses, 2 parts by weight of salt, citric acid
0.1 parts by weight, 2.0 parts by weight of calcium phosphate, 1.0 part by weight of calcium carbonate, 0.2 parts of blended flavor "milk flavor" with (±) -2-p-ethylphenoxybutyrate sodium 0.01
Part and 0.22 parts by weight of a mixture of 0.01 part of (±) -2-p-methoxyphenoxypropionate sodium were added and kneaded to prepare a conventional pig feed, which had a sweet milky aroma with a body-like feeling. Feed intake increased significantly. In the non-addition group of the present invention, the feed intake of piglets did not increase due to the oily and waxy heavy odor.

Example 3 0.8 parts by weight of glucuronic acid, 1 part by weight of ascorbic acid, 0.005 parts by weight of boflavin phosphate, 0.01 parts by weight of nicotinamide, 0.05 parts by weight of calcium pantothenate, caffeine
0.08 parts by weight, 2 per 0.1 part of the mixed fragrance "Honey Flavor"
-A liquid preparation for internal use prepared by adding 0.102 parts by weight of a mixture of 0.001 parts of methoxyphenoxyacetic acid and 0.001 parts of 3-methylphenoxyacetic acid, 0.5 parts by weight of ethyl alcohol and 97.5 parts by weight of water in a usual manner has a sweet and aromatic It was a liquid for internal use that had a refreshing aroma and was easy to drink. In the non-addition zone of the product of the present invention, it was a heavy odor with a cloudy odor and a chemical odor like spice.

Example 4 10 parts by weight of potassium chloride, 50 parts by weight of sodium chloride, 15 parts by weight of sodium carbonate, 20 parts by weight of sodium sulfate, 5 parts by weight of potassium hydrogen tartrate, a fragrance "Rose flavor"
0.303 parts by weight of a mixture of 0.3 parts and 0.003 parts of sodium (±) -2-p-methoxyphenoxypropionate were mixed, and 100 g of this was added to 180 liters of hot water at 42 ° C. It had a fragrance like a flower. In the non-addition area of the product of the present invention, it had an oily odor accompanied by a resin odor like wax.

Example 5 15 parts by weight of polyoxyethylene lauryl ether sulfate,
2 parts by weight triethanolamine, propylene glycol
10 parts by weight, 0.5 part of the oily perfume "jasmine", 0.005 part of sodium 2-hydroxyphenoxyacetate and p-
Mixture of 0.005 parts of sodium methoxyphenoxyacetate 0.5
A shampoo was prepared in the usual manner by adding 1 part by weight and 73 parts by weight of water. This product had an aromatic floral scent with a good release of the green note scent. Without addition of the product of the present invention, it had a cloudy, oily and heavy odor.

Example 6 25 parts by weight of sugar, 30 parts by weight of starch syrup, 30 parts by weight of sorbitol, and 5 parts by weight of water were boiled to finish to 77 parts by weight. A mixture of 10 parts of gelatin and 10 parts of water was added to this product, and 0.2 parts by weight of the oily flavor "banana flavor" and 0.002 parts by weight of p-methoxyphenoxyacetic acid were added to prepare a gelatin jelly in a usual manner. This product had a refreshing refreshing sensation and a ripe aroma with a body sensation. In the non-addition section of the present invention, the chemical odor was a sour odor and a condiment accompanied by an ether odor.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification number Reference number within the agency FI Technical display location A24B 15/30 A61K 7/46 Z (72) Inventor Takayuki Fukumoto 42-1, Shiba Tsujimachi, Nara City

Claims (3)

[Claims] 1. A compound of the general formula (I): (In the formula, R are the same or different and each is a hydrogen atom, a halogen atom, a hydroxy group, a lower alkyl group, a lower alkanoyl group or a lower alkoxy group, n is an integer of 0 to 4, and A is a carbon number of 1 to 5. Is a straight-chain or branched lower alkylene group), and the aroma-releasing property of the compounded fragrance is adjusted by adding an aroma-releasing amount of the phenoxyalkanoic acid or salt thereof. Adjustment method. 2. The fragrance release adjusting method according to claim 1, wherein the fragrance release adjusting amount is 0.0001 to 500 parts by weight per 100 parts by weight of the mixed fragrance. 3. In the general formula (I), n is 1,
The R is bonded to the para position, and the R is a methyl group, a methoxy group, an ethyl group or an ethoxy group.
The method for controlling aroma release according to.