KR101315320B1 - Flavor composition for expressing the fragrance of Roasted Green Tea - Google Patents

Abstract

The present invention relates to a fragrance composition for reproducing the aroma of Roasted Green Tea ( Camellia sinensis var. Sinenis cv. Shuixian and Maoxie). More specifically, the fragrance composition according to the present invention contains the fragrance component and ethyl vanillin of sesame green tea separated from the sesame green tea using the head space method, and exhibits excellent palatability while reproducing the inherent flavor of the green tea. .

녹차 Green Tea * Ethyl Vanillin * Benzaldehyde * Acetophenone * Nerolidol * Cis-3-hexenol * Indole * Headspace

Description

Flavor composition for expressing the fragrance of Roasted Green Tea}

The present invention is Roasted Green Tea ( Camellia) sinensis there is . sinenis cv. Perfume composition for reproducing the odor of Shuixian and Maoxie). More specifically, the fragrance composition according to the present invention contains the fragrance component and ethyl vanillin of sesame green tea separated from the sesame green tea using the head space method, and exhibits excellent palatability while reproducing the inherent flavor of the green tea. .

Camellia sinensis there is . sinenis cv. Shuixian and Maoxie) is an evergreen shrub cultivated in the southern part of Korea. The leaf is leather, long oval, serrated at the edge, 4-10 cm long and 2-3 cm wide. Flowers are white flowers about 2 to 2.5 cm long, with 1-3 flowers hanging on the underarms and sagging down. Blooms from mid-October to December and has unique scent.

Green tea has been widely used as an important beverage in Korea, China, and Japan for a long time. The taste and aroma of green tea depends on the processing method of the tea leaves, and this processing method has an important effect on the quality and palatability of green tea.

Since green tea is an unfermented tea that does not undergo a separate fermentation process, it has a unique flavor and taste that is distinct from fermented teas such as oolong tea, black tea, and black tea. Green tea is divided into “덖 Tea”, which is tea leaves cooked in a pot, and “Tea,” which is steamed with steam. According to the manufacturing method, green tea has a fresh taste and rich green color of green tea leaves. There is a characteristic.

There are a number of ways to reproduce the smell of such excellent green tea. For example, conventional methods include solvent extraction, which makes the fragrance component of green tea into Absolute form, and steam distillation, which makes the fragrance component into essential oil. However, since the methods require high heat during the extraction process and the process is complicated and takes a lot of time, there may be a lot of difference from the original flavor.

In order to compensate for this disadvantage, a head space method using a glass tube (Tenax-TA, 2,6-dimethyl-p-phenylene oxide, Supelco, USA) filled with fragrance adsorbent Tenax-TA was developed. . This method minimizes denaturation of the fragrance components by applying no heat or using a solvent, and analyzes the fragrance closest to when directly smelling.

In this situation, the present inventors have conducted research to faithfully reproduce the inherent scent of steamed green tea as it is, without fear of thermal denaturation. The head space method, which is a method of analyzing the device again, was used. As a result, the main components and artificial ingredients of green tea scents such as benzaldehyde, acetophenone, nerolidol, indole, and cis-3-hexenol isolated from green tea The fragrance composition containing the synthetic material ethyl vanillin (3-Ethoxy-4-hydroxybenzaldehyde) was found to be able to reproduce the intrinsic odor of steamed green tea as well as to have excellent palatability and to complete the present invention.

Accordingly, it is an object of the present invention to provide a fragrance composition that can reproduce the inherent flavor of steamed green tea and has excellent palatability.

In addition, another object of the present invention is to provide a food and food additive containing the perfume composition.

In order to achieve the above object, the fragrance composition according to the present invention contains the fragrance component and ethyl vanillin of the sesame green tea separated by the fragrance component analysis, by the head space method as a fragrance analysis method from the green tea. Benzaldehyde, acetophenone, nerolidol, indole, and cis-3-hexenol, which are the fragrance components of the isolated green tea, and the synthetic material It is characterized by containing ethyl vanillin.

In addition, the perfume composition according to the present invention is benzyl alcohol (benzyl alcohol), ethyl trans-2-hexenoate (ethyl E-2-hexenoate), linalool (linalool), butyl acetate (butyl acetate), geraniol ( geraniol), cis-3-hexenyl hexanoate, 2-ethyl-1-hexanol and alpha methylbenzyl alcohol. It further comprises.

Hereinafter, the present invention will be described more specifically.

The fragrance composition according to the present invention is a fragrance component of benzaldehyde (benzaldehyde), acetophenone, nerolidol, indole, cis-3-hex, which is a odor component of sesame green tea separated by a head space method. By containing Zenol (Z-3-hexenol) and the synthetic synthetic ethyl vanillin (ethyl vanillin), it is possible to reproduce the intrinsic odor of green tea, and can exhibit excellent palatability. In addition, the fragrance composition of the present invention is benzyl alcohol (benzyl alcohol), ethyl trans-2-hexenoate (ethyl E-2-hexenoate), linalool (linalool), butyl acetate (butyl acetate), geraniol (geraniol) ), Cis-3-hexenyl hexanoate, 2-ethyl-1-hexanol, and alpha methylbenzyl alcohol. Include.

In particular, the head space method used in the fragrance component analysis in the present invention does not directly obtain a natural flavor by heating the plant or the target substance itself, but instead of obtaining a unique fragrance component volatilized in the air of the plant or the target substance. As a method of collecting and re-analyzing the device in the air, it is possible to faithfully reproduce the inherent flavor of the plant or the target substance as it is without fear of thermal denaturation.

Perfume composition according to the present invention is 16 to 30% by weight benzaldehyde (benzaldehyde), 12 to 20% by weight of acetophenone, 3.3 to 10.5% by weight of nerolidol (indole) 1.0 ~ 6.5% by weight, 0.5-5% by weight of cis-3-hexenol, 20-38% by weight of benzyl alcohol, ethyl trans-2-hexenoate ) 2-8 wt%, linalool 0.8-8.5 wt%, butyl acetate 1.0-6.5 wt%, geraniol 0.5-4.5 wt%, cis-3-hexenyl hexano 0.2 to 4.0% by weight of Z-3-hexenyl hexanoate, 0.7 to 3.1% by weight of 2-ethyl-1-hexanol, 0.2 to alpha methylbenzyl alcohol It is contained in the range of 3% by weight, and contains ethyl vanillin in the range of 0.1 to 5.0% by weight as an artificial synthetic material.

Benzaldehyde, acetophenone, nerolidol, indole, cis-3-hexenol (Z-3-hexenol), which are the main ingredients for reproducing green tea scent in the fragrance composition of the present invention ) And an artificial synthetic compound ethyl vanillin, which is outside the above range, is not preferable because the smell similarity with the green tea is lowered and the palatability of the smell is lowered. In addition, it is preferable to use other ingredients within the above range, but it may be contained in an amount outside the above range so long as it does not affect the reproduction of the scented green tea odor because it does not significantly affect the scent of the green tea. .

The fragrance composition according to the present invention mixed in the above range can be blended into a food or food additive base such as confectionery and health food, and the blending amount can be appropriately selected and blended by techniques common in the art.

Examples of such food bases include, but are not limited to, confections, ice creams, dairy products, noodles, teas, beverages, special purpose foods, health functional foods, seasoned foods, ginseng products, etc. It can also be blended.

Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples, but the present invention is not limited thereto, and other applications and modifications of the present invention by those skilled in the art are also possible.

In the following, a combination fragrance was prepared based on the fragrance components of the sesame green tea collected and analyzed by the head space method described above, and the similarity with the sesame green tea fragrance and palatability were performed through the olfactory sensory test. . The sensory test was conducted by a professional steering team and the general public, and the similarity with the smell of green tea and palatability were evaluated by questionnaire.

Reference Test Example 1 Analysis of Fragrance of Rooted Green Tea Using Head Space Method

The green tea production plant in Jeju Teawon, AMOREPACIFIC, used the headspace method to capture the aroma of green tea. The divergent fragrance of the tea, which has just finished the steaming process, was collected using the headspace method.

The fragrance component was collected in two sealed chambers (transparent boxes), and then connected to two circulation pumps connected to the upper part of each chamber by connecting a glass tube filled with tenax, which is an adsorbent component, for 2.5 hours at a flow rate of 500 ml per minute. The fragrance components were adsorbed (collected) on Tenax. After the odor component was collected, the adsorbed Tenax tube was subjected to component analysis using GC-MS to which a TDS (heating desorption unit) was connected. The fragrance components of the tea fork analyzed by the head space method are shown in Table 1 below.

Perfume flavor ingredient (headspace method) Flavor Name content(%) Benzyl alcohol 28.21 Benzaldehyde 20.13 Acetophenone 15.13 Neroli Stone 6.65 Ethyl trans-2-hexenoate 5.75 Indole 4.21 Linalol 3.72 Butyl acetate 3.15 Cis-3-hexenol 2.14 Geraniol 2.11 Cis-3-hexenyl hexanoate 1.83 2-ethyl-1-hexanol 1.77 Alpha Methyl Benzyl Alcohol 1.02 Etc 4.18 Total content 100.00

As shown in Table 1, the fragrance of the astringent green tea is benzyl alcohol, benzaldehyde, acetophenone, nerolidol, ethyl trans-2-hexenoate quantitatively the main components, these main components are about 76% of the total Occupies. In addition, alpha methylbenzyl alcohol is included as a main component of the present invention, although its absolute content is less than that of other main ingredients, since its unique flavor is a material that mainly affects the intrinsic flavor of green tea.

[Reference Test Example 2] Comparative sensory evaluation on the flavor of the flavor composition and natural green tea

Based on the results analyzed in Reference Test Example 1, a combination perfume "R2" having a composition of Table 2 was prepared, and the taste similarity between natural green tea "R1" was verified through sensory evaluation.

The sensory evaluation was conducted on 20 general men and women aged 20 to 45 years, and by using the tea as a tea, we took the scent of green tea R1 and the combined flavor R2 that reproduced it, and then responded to the questionnaire of Table 3 below, sample R1. The taste similarity (question 1) and taste preference (question 2) of R2 were investigated. The results are shown in Table 4 below.

덖 Sound tea reproduction combination fragrance (R2) Flavor Name Content (% by weight) Benzyl alcohol 28.21 Benzaldehyde 20.13 Acetophenone 15.13 Neroli Stone 6.65 Ethyl 2-hexenoate 5.75 Indole 4.21 Linalol 3.72 Butyl acetate 3.15 Cis-3-hexenol 2.14 Geraniol 2.11 Cis-3-hexenyl hexanoate 1.83 2-ethyl-1-hexanol 1.77 Alpha Methyl Benzyl Alcohol 1.02 PG (Solvent) 4.18 Total content 100.00

survey

(1) Question 1: How similar are the smells of sample R1 and sample R2?
1) It is not at all similar.
2) Not very similar.
3) It is so.
4) Somewhat similar.
5) Quite similar.

(2) Question 2: How much do you like the smell of Sample R2?
1) Not at all good.
2) Not very good.
3) It is so.
4) Good.
5) Quite good.

Rating agent Question 1 (similarity) Question 2 (palatability) One 3 One 2 2 One 3 One 2 4 2 2 5 One 2 6 One 2 7 2 2 8 2 4 9 2 2 10 2 2 11 2 2 12 3 3 13 3 2 14 2 One 15 One 3 16 One 2 17 3 2 18 2 One 19 3 2 20 One 2 Average 1.95 2.00

As shown in Table 4, the sample R2 of the combination fragrance was found to have a lot of difference with the smell of the real green tea, and also showed a low palatability.

Reference Test Example 3 Analysis of Flavor by Professional Evaluation Team and Comparison of Flavor with Green Tea

A professional evaluation group composed of steering yarns performed sensory evaluation on the flavor components of the green tea. At this time, the sensory evaluation took the aroma of each single fragrance material and the flavor of the dried green tea and measured the degree of contribution to the smell of green tea, and selected the substance with an average of 4 points or more as an effective ingredient.

As a result, among the fragrances of green tea, almond, benzaldehyde with cherry flavor, acetophenone with sweet flower flavor, apple and rose scented nerolidol, indole with flower flavor at low concentration, fresh leaf scent I found that the five components of cis-3-hexenol are the main ingredients that make the natural flavor of green tea.

On the other hand, in the quantitative analysis result of Reference Test Example 1, benzaldehyde, acetophenone, and benzyl alcohol and ethyl 2-hexenoate classified as main components together with nerolidol did not significantly affect the expression of the green tea odor. It was confirmed through.

[Preparation Example] Preparation of new combination perfume according to the change of contents of five main components

From Reference Test Example 3, it was confirmed that the main components of the original flavor of green tea, benzaldehyde, acetophenone, nerolidol, indole and cis-3-hexenol. Thus, the present inventors prepared a new combination fragrance containing "R3 ~ R9" as the tea flavor fragrance with the composition of Table 5 in order to produce the fragrance of green tea while containing these five components and expressing the flavor of green tea as it is. Combination fragrances R3 to R9 were prepared by changing the total content of the five fragrances to 40 to 70% by weight, respectively, while maintaining the ratio of the five main components of the steamed green tea, respectively.

차 tea reproduction spices Fragrance Name (Content; Weight%) R3 R4 R5 R6 R7 R8 R9 Benzaldehyde 17.09 19.22 21.36 23.50 25.63 27.77 29.90 Acetophenone 12.18 13.70 15.22 16.74 18.26 19.79 21.31 Neroli Stone 5.42 6.10 6.78 7.46 8.14 8.81 9.49 Indole 3.29 3.70 4.11 4.52 4.93 5.34 5.75 Cis-3-hexenol 2.02 2.28 2.53 2.78 3.04 3.29 3.54 Benzyl alcohol 36.68 33.59 30.55 27.50 24.42 21.39 18.34 Ethyl trans-2-hexenoate 6.42 5.89 5.35 4.82 4.28 3.75 3.21 Linalol 4.64 4.26 3.87 3.48 3.10 2.71 2.32 Butyl acetate 3.86 3.54 3.22 2.90 2.58 2.25 1.93 Geraniol 2.71 2.49 2.26 2.03 1.81 1.58 1.36 Cis-3-hexenyl hexanoate 2.24 2.06 1.87 1.68 1.50 1.31 1.12 2-ethyl-1-hexanol 2.11 1.94 1.76 1.58 1.41 1.23 1.06 Alpha benzylmethyl alcohol 1.34 1.23 1.12 1.01 0.90 0.78 0.67 Total content 100.0 100.0 100.0 100.0 100.0 100.0 100.0

Test Example 1 Sensory Evaluation of Combination Fragrances

Sensory of the same method as in Reference Test Example 2 with respect to the combination perfume of each of six flavors except R5 having a content similar to that of the test evaluated in Reference Test Example 2 among the seven flavors of the original tea produced in the preparation example We evaluated the flavor, similarity, and palatability of the tea produced by the evaluation. On the other hand, after performing the comparative sensory evaluation of the two combination flavors, a five-minute break was given every time to prevent the post-sensory paralysis. The results of sensory evaluation on the flavor similarity and palatability between the new combination perfume and the tea soy tea produced are shown in Table 6 below.

As shown in Table 6, the sample R6, which has a total content of the five major components of 55% by weight, was shown to have the most similarity and palatability with the green tea of the six combination flavors, but both similarity and palatability were expected. Appeared to fall short of.

[Examples 1 to 3 and Comparative Examples 1 to 4] Preparation of flavor-enhancing flavors by analysis of professional evaluation groups

In order to improve the similarity and palatability of the fragrance of sample R6, which is shown to be the most similar to the scented tea in Table 6, the total content of benzaldehyde, acetophenone, nerolidol, indole and cis-3-hexenol was 55% by weight. In addition, ethyl vanillin having a sweet and strong vanilla scent was added thereto to prepare a new combination perfume. Ethyl vanillin was added at a concentration of 1%, 3%, 5%, 8%, 10%, 13%, and 15% to prepare a combination perfume of Examples 1-3 and Comparative Examples 1-4. The composition of these recombinant perfumes is shown in Table 7 below.

Black Tea-Triumphal Spice Fragrance Name (Content; Weight%) Example Comparative Example One 2 3 One 2 3 4 Benzaldehyde 23.50 23.50 23.50 23.50 23.50 23.50 23.50 Acetophenone 16.74 16.74 16.74 16.74 16.74 16.74 16.74 Neroli Stone 7.46 7.46 7.46 7.46 7.46 7.46 7.46 Indole 4.52 4.52 4.52 4.52 4.52 4.52 4.52 Cis-3-hexenol 2.78 2.78 2.78 2.78 2.78 2.78 2.78 Ethylvanillin One 3 5 8 10 13 15 Benzyl alcohol 26.90 25.67 24.46 22.62 21.37 19.57 18.35 Ethyl trans-2-hexenoate 4.71 4.50 4.28 3.96 3.75 3.43 3.21 Linalol 3.40 3.25 3.09 2.86 2.71 2.47 2.32 Butyl acetate 2.84 2.71 2.58 2.38 2.26 2.06 1.93 Geraniol 1.98 1.89 1.80 1.67 1.58 1.44 1.35 Cis-3-hexenyl hexanoate 1.64 1.57 1.49 1.38 1.31 1.19 1.12 2-ethyl-1-hexanol 1.54 1.47 1.40 1.30 1.23 1.12 1.05 Alpha benzylmethyl alcohol 0.99 0.94 0.90 0.83 0.79 0.72 0.67 Total content 100.0 100.0 100.0 100.0 100.0 100.0 100.0

[Test Example 2]

Sensory evaluation was carried out by the same method as in Reference Test Example 2 in order to determine the flavor similarity and the taste of the flavor with the tea brewing concern for the combination flavors of Examples 1 to 3 and Comparative Examples 1 to 4, respectively. Similarly to the method of Test Example 2, after performing the comparative sensory evaluation of the two combination fragrances, a five-minute break was given every time so that the post-sensory paralysis did not occur. The results of the flavor similarity and flavor preference of the new combination perfume and astringent green tea are shown in Table 8 below.

As shown in Table 8, the main flavor component of benzaldehyde, acetophenone, nerolidol, indole, and cis-3-hexenol, when 1 to 5% by weight of ethyl vanillin is further contained in the main flavor component of green tea, reproduces the smell of green tea. It was able to confirm that it showed excellent palatability (average 3.8 or more).

On the other hand, in the case of Comparative Examples 1 to 4 containing more than 5% by weight of ethyl vanillin it was found that the similarity and palatability of the odor is similar or lower than the combination perfume containing no ethyl vanillin.

[Formulation example]

By blending the fragrance composition having a similarity to the smell of steamed green tea as described above, according to the conventional food composition manufacturing method to prepare a green tea beverage composition of Table 9.

Beverage containing fragrance composition which reproduces fragrance of green tea Green tea fragrance reproduction combination fragrance
Sugars (Xylitol)
Green tea extract
water
Vitamin C 0.2 wt%
1.5 wt%
8 wt%
90 wt%
Suitable amount

As described above, the fragrance composition according to the present invention is a fragrance component of the green tea, analyzed by the head space method, such as benzaldehyde, acetophenone, nerolidol, and indole. By adding ethyl vanillin, which is an artificial synthetic material, to cis-3-hexenol and Z-3-hexenol, it is possible to provide a fragrance composition having excellent palatability while reproducing the intrinsic odor of green tea.

Claims (7)

A fragrance composition, comprising a fragrance component and ethyl vanillin of the sesame green tea separated by fragrance component analysis, The fragrance components of the green tea is benzaldehyde (benzaldehyde), acetophenone (acetophenone), nerolidol (nerolidol), indole (indole) and cis-3-hexenol (Z-3-hexenol) characterized in that Perfume composition that reproduces the smell. delete According to claim 1, wherein the composition is based on the total weight of the composition benzaldehyde (benzaldehyde) 16-30% by weight, acetophenone (acetophenone) 12-20% by weight, nerolidol (3.3-10.5% by weight), indole (indole) A fragrance composition, comprising 1.0 to 6.5% by weight, 0.5 to 5% by weight of cis-3-hexenol, and 0.1 to 5.0% by weight of ethyl vanillin. According to claim 1, wherein the composition is benzyl alcohol (benzyl alcohol), ethyl trans-2-hexenoate (ethyl E-2-hexenoate), linalool (linalool), butyl acetate (butyl acetate), geraniol ( geraniol), cis-3-hexenyl hexanoate (Z-3-hexenyl hexanoate) , 2- ethyl-1-hexanol (2-ethyl-1-hexanol ) and alpha-methylbenzyl alcohol (α - methylbenzyl alcohol) of Perfume composition, characterized in that it further comprises. According to claim 4, wherein the composition is 20 to 38% by weight benzyl alcohol, 2 to 8% by weight ethyl trans-2-hexenoate, 0.8 to 8.5% linalulol, 1.0 to 6.5% butyl acetate based on the total weight of the composition %, Geraniol 0.5-4.5 wt%, Cis-3-hexenyl hexanoate 0.2-4.0 wt%, 2-ethyl-1-hexanol 0.7-3.1 wt% and alpha methylbenzyl alcohol 0.2-3 wt% Perfume composition characterized in that it contains. The fragrance composition of claim 1, wherein the fragrance component analysis is performed using a head space method. A food product comprising the perfume composition according to any one of claims 1 and 3 to 6.