KR20230068000A - Flavor composition for expressing the fragrance of Eriobotrya japonica - Google Patents

Abstract

Fragrance components of loquat fruits and flavor components of loquat fruits to make use of complex fruity taste unique to loquat fruits; and a fruity sweet base, wherein the fragrance components include Isoamyl Acetate, Hexanol, Hexyl acetate, Trans-2-Hexenal, Ethyl Butyrate ( Ethyl butyrate), butyl acetate and hexenal; The fruity sweet base relates to a food flavoring composition having excellent palatability while reproducing the unique flavor and taste of loquat fruit containing apple essence, caramel base, and aldehyde C16.

Description

Fragrance composition reproducing the fragrance of loquat fruits {Flavor composition for expressing the fragrance of Eriobotrya japonica}

The present invention relates to a perfume composition having excellent palatability while reproducing the unique scent and taste of loquat fruit ( Eriobotrya japonica ).

The loquat tree is an evergreen broad-leaved tree in the Rosaceae loquat tree, and 'Loquat Tree' is named because the fruits and leaves resemble loquats. It reaches 10 meters in height and is native to southwestern China. Flowers bloom in autumn, which is rare for fruit trees, and fruits ripen until late winter or early spring. The flowers are white and about 2 cm in size. The fruit is yellow or tangerine, long, round, 3 to 5 cm in size. The tangerine yellow fruit tastes sweet and sour, but because it is a subtropical fruit, its cultivation conditions are limited to the southern part of the country, so it is a very rare fruit in Korea.

It is said to be effective for diarrhea, vomiting, and nausea, and both leaves and fruits are said to be effective, and the leaves are decocted and eaten as tea. The seeds are also roasted and eaten as nuts. It used to be a common tree like a roadside tree in Jeju Island, but it is hard to see these days due to the development of the village. Conversely, it is one of the most common fruits in Japan and China. In Japan, it is one of the specialties of Chiba Prefecture. Currently, about 10 kinds of poomsome are cultivated in Wando in Korea, and they are mainly eaten as enzymes or jam.

The taste and aroma of loquat fruits have the taste and flavor of fruits such as papaya in tropical climates and complex fruits such as persimmon, apple, apricot, and pear.

There may be several methods for reproducing the scent of loquat fruit. For example, as a conventional method, there is a solvent extraction method in which fragrance components are converted into essential oils using a solvent, and a steam distillation method in which fragrance components are converted into essential oils. However, the above methods require high heat in the extraction process, the processing process is complicated and takes a lot of time, and it is a useful method for reproducing the fragrance of Fragrance. and the oil may be difficult to extract.

In order to compensate for these disadvantages, a head space method and a solid phase micro extraction method (SPME method) have been developed. Among them, the SPME method is disclosed in a thesis (SUPELCO international, Vol.13, No.4, p.9-10), and the entirety of the thesis is incorporated herein by reference. Unlike conventional extraction methods, the SPME method does not use solvents and does not require pretreatment, so it can quickly and conveniently analyze fragrance components. However, in the case of manufacturing a fragrance with only the main components of the fragrance analyzed in this way, the similarity is low and the preference is not sufficient, so there is a limit to reproducing the fragrance of the object.

An object of the present invention is to provide a flavor composition capable of reproducing the unique flavor and taste of loquat fruit and having excellent palatability.

In addition, another object of the present invention is to provide a flavor composition for food additives containing the flavor composition.

In one aspect, the present invention is a flavor component of loquat fruit; and a fruity sweet base, wherein the fragrance components include Isoamyl Acetate, Hexanol, Hexyl acetate, Trans-2-Hexenal, Ethyl Butyrate ( Ethyl butyrate), butyl acetate and hexenal; The fruity sweet base provides a fragrance composition reproducing the scent of loquat fruit, including apple essence, caramel base, and aldehyde C16.

The perfume composition according to the present invention is isoamyl acetate, hexanol, hexyl acetate, trans-2-hexenal for reproducing the smell of loquat fruit analyzed by the SPME method. 2-Hexenal), ethyl butyrate, butyl acetate, and hexenal, a fruity sweet base (apple essence, caramel base (Ethyl maltol: methylcyclopentenolone: vanillin = 2:1:1) and aldehyde C16) can reproduce the fragrant smell of loquat fruit and improve the palatability of the fragrant odor.

Definition of Terms

The term "base" in the present specification is a base agent, that is, a fragrance representing the basis of a fragrance type in a combination fragrance, and is used as a single raw material by combining in an appropriate ratio for each representative fragrance in the industry. The base spice is the skeleton of the incense, but in addition to it, it refers to the spice blended for the purpose of modulating the divergence and spread of the fragrance in a small amount.

In the present specification, "fruity" is used to express the taste of fruits such as peach, strawberry, green apple, and pineapple.

The term "fruity sweet base" in the present specification is a spice to which a fruit flavor is given as a basic skeleton of a flavor and a sweet flavor that matches the sweetness is added to simultaneously stimulate the sense of smell and taste. For example, it may be an apple essence, a caramel base, and a fragrance including aldehyde C16.

The term "apple essence" in the present specification is a flavor extracted from apples and is used for the flavor and taste of apples.

"Caramel base" in the present specification is a flavoring base having nuances of sweet, vanilla, and caramel. For example, it may be a fragrance including ethyl maltol, methylcyclopentennolone, and vanillin.

"Aldehyde" in the present specification is a kind of synthetic fragrance, and is a common commercial name, and is a concept different from aldehyde in chemical meaning.

"Aldehyde C16" in the present specification is a type of aldehyde and is a flavoring agent exhibiting a strawberry flavor.

Hereinafter, the present invention will be described in detail.

In one aspect, the present invention is a flavor component of loquat fruit; and a fruity sweet base, wherein the fragrance components include Isoamyl Acetate, Hexanol, Hexyl acetate, Trans-2-Hexenal, Ethyl Butyrate ( Ethyl butyrate), butyl acetate and hexenal; The fruity sweet base provides a fragrance composition reproducing the scent of loquat fruit, including apple essence, caramel base, and aldehyde C16.

In an exemplary embodiment, the perfume composition may include 20 to 26% by weight of the fruity sweet base based on the total weight of the perfume composition. Specifically, the fruity sweet base is 20% by weight or more, 20.5% by weight or more, 21% by weight or more, 21.5% by weight or more, 22% by weight or more, 22.5% by weight or less, 23% by weight or less, based on the total weight of the perfume composition. 23.5 wt% or less, 24 wt% or less, 24.5 wt% or less, 25 wt% or less, 25.5 wt% or less, or 26 wt% or less.

In an exemplary embodiment, the perfume composition may include the total weight of the fragrance component in an amount of 38.55 to less than 77.55% by weight based on the total weight of the perfume composition. Specifically, the fragrance component is 38.55% by weight or more, 39.55% by weight or more, 40.55% by weight or more, 41.55% by weight or more, 42.55% by weight or more, 43.55% by weight or more, 44.55% by weight or more, 45.55% by weight or more based on the total weight of the perfume composition. % or more, 46.55 wt% or more, 47.55 wt% or more, 48.55 wt% or more, 49.55 wt% or more, 50.55 wt% or more, 51.55 wt% or more, 52.55 wt% or more, 53.55 wt% or more, 54.55 wt% or more, 55.55 wt% % or more, 56.55 wt% or more, 57.55 wt% or more, 58.55 wt% or less, 59.55 wt% or less, 60.55 wt% or less, 61.55 wt% or less, 62.55 wt% or less, 63.55 wt% or less, 64.55 wt% or less, 65.55 wt% % or less, 66.55 wt% or less, 67.55 wt% or less, 68.55 wt% or less, 69.55 wt% or less, 70.55 wt% or less, 71.55 wt% or less, 72.55 wt% or less, 73.55 wt% or less, 74.55 wt% or less, 75.55 wt% or less % or less, 76.55% or less, or less than 77.55% by weight.

In one exemplary embodiment, the fruity sweet base may include apple essence, caramel base, and aldehyde C16 in a weight ratio of 3:1-2:0.7-1.7. Specifically, the weight ratio is 3: 1 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or less, 1.7 or less, 1.8 or less, 1.9 or less, 2 or less: 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or less, 1.4 or less, 1.5 or less, 1.6 or less, or 1.7 or less.

In an exemplary embodiment, the caramel base may include ethyl maltol, methyl cyclopentenolone, and vanillin in a weight ratio of 2:1-2:1-2. Specifically, the weight ratio is 2: 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or less, 1.7 or less, 1.8 or less, 1.9 or less, 2.0 or less: 1.0 or more 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or less, 1.7 or less, 1.8 or less, 1.9 or less, or 2.0 or less.

In one exemplary embodiment, the fragrance component is 14 to 29% by weight of isoamyl acetate (Isoamyl Acetate), 7 to 15% by weight of hexanol (Hexanol), based on the total weight of the fragrance composition, hexyl acetate ) from 5 to 9% by weight, Trans-2-Hexenal from 3.5 to 7.5% by weight, ethyl butyrate from 3 to 6.5% by weight, butyl acetate from 3 to 7.5% by weight 5% by weight and hexenal in an amount of 2 to 3% by weight.

Specifically, the isoamyl acetate is 14% by weight or more, 15% by weight or more, 16% by weight or more, 17% by weight or more, 18% by weight or more, 19% by weight or more, 20% by weight or more, based on the total weight of the perfume composition. 21 wt% or more, 21.5 wt% or more, 21.74 wt% or more, 21.9 wt% or less, 22 wt% or less, 23 wt% or less, 24 wt% or less, 25 wt% or less, 26 wt% or less, 27 wt% or less, It may be included in an amount of 28% by weight or less or 29% by weight or less. In addition, the hexanol is 7% by weight or more, 8% by weight or more, 9% by weight or more, 10% by weight or more, 11% by weight or more, 11.39% by weight or more, 11.8% by weight or less, 12% by weight or more based on the total weight of the perfume composition. Or less, it may be included in an amount of 13% by weight or less, 14% by weight or less, or 15% by weight or less. In addition, the hexyl acetate may be included in an amount of 5% by weight or more, 6% by weight or more, 7% by weight or more, 7.05% by weight or more, 8% by weight or less, or 9% by weight or less based on the total weight of the perfume composition. In addition, the trans-2-hexenal is present in an amount of 3.5% by weight or more, 4% by weight or more, 4.5% by weight or more, 5% by weight or more, 5.5% by weight or more, 5.68% by weight or more, and 6% by weight or less based on the total weight of the perfume composition. , 6.5% by weight or less, 7% by weight or less, or 7.5% by weight or less. In addition, the ethyl butyrate is 3% by weight or more, 3.5% by weight or more, 4% by weight or less, 4.5% by weight or more, 5% by weight or more, 5.16% by weight or more, 5.5% by weight or less, 6% by weight based on the total weight of the perfume composition or less or 6.5% by weight or less. In addition, the butyl acetate may be included in an amount of 3% by weight or more, 3.5% by weight or more, 3.97% by weight or more, 4% by weight or less, 4.5% by weight or less, or 5% by weight or less based on the total weight of the perfume composition. In addition, the hexenal may be included in an amount of 2% by weight or more, 2.5% by weight or more, 2.56% by weight or more, 2.9% by weight or less, or 3% by weight or less based on the total weight of the perfume composition.

In an exemplary embodiment, the perfume composition may further include at least one selected from the group consisting of acetic acid, isoamyl alcohol, and acetoin.

In an exemplary embodiment, the perfume composition contains 10 to 15% by weight of acetic acid, 5.5 to 8.5% by weight of isoamyl alcohol, or 0.2 to 0.28% by weight of acetoin, based on the total weight of the perfume composition. can include Specifically, the acetic acid is present in an amount of 10 wt% or more, 11 wt% or more, 11.5 wt% or more, 12 wt% or more, 12.5 wt% or more, 12.73 wt% or more, 13 wt% or less, 13.5 wt% or more, based on the total weight of the perfume composition. It may be included in an amount of less than 14% by weight, less than 14.5% by weight or less than 15% by weight. In addition, the isoamyl alcohol is 5.5% by weight or more, 6% by weight or more, 6.5% by weight or more, 7% by weight or more, 7.48% by weight or more, 7.5% by weight or less, 8% by weight or less, or 8.5% by weight based on the total weight of the perfume composition. It can be included in the following amounts. In addition, the acetoin is 0.2% by weight or more, 0.21% by weight or more, 0.22% by weight or more, 0.23% by weight or more, 0.24% by weight or more, 0.25% by weight or less, 0.26% by weight or less, 0.27% by weight or less or 0.28% by weight or less may be included in quantity.

In one exemplary embodiment, the flavor composition may be for food additives.

Hereinafter, the present invention will be described in more detail through examples and the like. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples. Anything that has substantially the same configuration and achieves the same effect as the technical concept described in the claims of the present invention is included in the technical scope of the present invention.

The present inventors analyzed the main components of the fragrance of loquat using the SPME method, which is effective in analyzing the odorous substances of living natural products. In addition, due to the nature of the fruit with a lot of moisture, it is difficult to analyze the fragrance component. To facilitate the analysis, the seeds of the loquat fruit are removed, and the fruit is freeze-dried with nitrogen to remove moisture, and the fruit is crushed to analyze through the SPME method. did However, as a result of sensory and taste tests, the present inventors found that the taste and aroma of loquat fruits could not be reproduced only with the main components of the analyzed flavor.

Accordingly, the present inventors confirmed that the unique fragrance and taste of loquat fruits can be reproduced by using apple essence, caramel base, and aldehyde C16 together while containing the main components of fragrance in a specific ratio.

The perfume composition of the present invention contains a main component and a secondary component as a fragrance component of loquat fruit, and the main components are isoamyl acetate, hexanol, hexyl acetate, trans-2 -Hexenal (Trans-2-Hexenal), Ethyl butyrate, Butyl acetate, Hexenal are used. As the secondary component, acetic acid, isoamyl alcohol, acetoin, and the like are used.

In addition, the flavor composition of the present invention reproduces the unique scent of loquat fruit to increase the similarity of the smell and taste of loquat fruit and to show excellent palatability, in addition to the fragrance component of loquat fruit, the complex fruity taste unique to loquat fruit Apple, strawberry, maple, vanilla, sweet apple essence, caramel base (ethyl maltol: methylcyclopentenolone: vanillin = 2:1:1), fruity sweet base composed of aldehyde C16 as active ingredients contained.

Isoamyl Acetate, Hexanol, Hexyl Acetate, Trans-2-Hexenal, which are the main ingredients for reproducing the smell and taste of loquat fruit in the present invention , Ethyl butyrate, butyl acetate, hexenal, and fruity sweet bases, when used outside the ranges described above, have low flavor and taste similarity with loquat fruit, and the palatability of the flavor It is also not desirable because it is also low. However, it is preferable to use other secondary ingredients such as acetic acid, isoamyl alcohol, acetoin, etc. within the above range, but the amount outside the above range as long as it does not affect the reproduction of the taste and smell of the loquat fruit. may also be included.

The composition according to the present invention mixed in the above range can be formulated into food bases such as beverages and tea, and the blending amount can be appropriately selected and blended to achieve the desired effect according to a conventional technique in the art. .

On the other hand, in the present invention, the SPME method is used as an analysis method for flavor components of loquat fruits. The SPME method is advantageous for analyzing the fragrant components of loquats because the fragrant components adsorbed on the fibers can be quickly desorbed and injected into the GS-MS column without special pretreatment, and the analysis time can be greatly shortened.

In the present invention, based on the fragrance components of loquat fruit analyzed by the SPME method, a mixed flavor was prepared, and the similarity of fragrance and taste with loquat fruit and the preference of the fragrance were performed through a sensory test. Sensory tests were conducted by professional perfumers and ordinary people, and the similarity and palatability of loquat fruit aroma and taste were evaluated through a questionnaire survey.

[Reference Example 1] Analysis of odor of loquat fruit using the SPME method

Pick ripe loquat fruits native to Wando, remove seeds, and freeze-dry through cooling nitrogen. After pulverizing the dried loquat fruits, the fragrance components were collected by adsorbing the fragrance components to 85㎛ polyacrylate-coated fibers for 1 hour. After collecting the fragrance component, the fiber was sealed and transferred to the inlet of the GC-MS, and then detached for 2 minutes, followed by GC-MS analysis. GC-MS analysis conditions are as follows.

Assay conditions

. Analytical instrument: HP 5890 II GC

. Detector: HP 5972 MSD

. Column: DB-1 (60m X 0.25mm X 0.25㎛)

. Carrier Gas: He

. Injection Temperature: 250℃

. Detector Temperature: 280℃

. Oven Temperature: 70°C to 220°C (3°C/min)

. Ionization Voltage: 70eV

. Desorption time: 2 minutes

As a result, the flavor components of loquat fruits analyzed by the SPME method are shown in Table 1 below.

Looking at Table 1, the main components of loquat fruit are Isoamyl Acetate, Hexanol, Hexyl acetate, Trans-2-Hexenal, Ethyl butyrate ( It can be seen that ethyl butyrate), butyl acetate, and hexenal are the main components.

[Experimental Example 1] Comparative sensory evaluation of fragrance and taste of the combination of analyzed fragrance components and loquat fruit

Based on the analyzed results, a newly prepared perfume combination (Comparative Example 1) having the composition shown in Table 2 below was made, and the similarity of aroma and taste between this spice and natural loquat fruit was verified through sensory evaluation.

The sensory evaluation was conducted on 20 general men and women between the ages of 20 and 40, and they were asked to smell the scent of Comparative Example 1 of the synthetic spice artificially reproduced by artificially mixing the actual loquat fruit and each fragrant component analyzed by the SPME method, By having respondents respond to the questionnaire in Table 3 below, the similarity of fragrance (question 1) and the palatability of fragrance (question 2) of Comparative Example 1 were investigated. The results are shown in Table 4 below.

As shown in Table 4, Comparative Example 1 of the combined spice was found to have a lot of difference from the fragrance of the loquat fruit, and the palatability was also low.

[Experimental Example 2] Comparison of odor and taste analysis and loquat fruit by a professional evaluation team

As shown in Experimental Example 1, Comparative Example 1, which is a flavor composition in which the ingredients analyzed by the SPME method were artificially formulated, had no similarity to the scent and taste of the actual loquat fruit.

Accordingly, a professional evaluation group composed of perfumers performed a sensory evaluation on each flavor component of loquat fruits. As a result, it was confirmed that isoamyl acetate, hexanol, hexyl acetate, trans-2-hexenal, ethyl butyrate, butyl acetate, and hexenal among the fragrance components of loquat fruit are the main components that create the unique scent of loquat fruit. .

[Experimental Example 3] Preparation of a new combination of spices according to the content change of the main component

From Experimental Example 2, it could be confirmed that the main components of the original scent of loquat fruit were isoamyl acetate, hexanol, hexyl acetate, trans-2-hexenal, ethyl butyrate, butyl acetate, and hexenal. Therefore, the inventors of the present invention prepared new perfume combinations of Comparative Examples 2 to 5 as shown in Table 5 in order to prepare flavors with good palatability while containing these seven ingredients and exhibiting the aroma and taste of loquat fruits.

Combination perfume Comparative Examples 2 to 5 were prepared by changing the total content of the seven spices from 57.55 to 87.55% by weight based on the total weight of the perfume composition while maintaining the ratio between these seven components constant. It is shown in Table 5 below.

[Experimental Example 4] Sensory evaluation of the spices prepared in Experimental Example 3

For the four flavors of Experimental Example 3, which were newly combined, sensory evaluation was performed in the same manner as in Experimental Example 1 for similarity and palatability to the smell of loquat fruit. On the other hand, after the comparative sensory evaluation of the two combined flavors, a 5-minute break was given to prevent olfactory and taste paralysis. The results of sensory evaluation on the similarity and palatability of the fragrance and taste of the new combination spice and loquat fruit are shown in Table 6 below.

As shown in Table 6, Sample Comparative Example 2, in which the total content of the five major components was 57.55% by weight, was shown to have the most excellent similarity and palatability among the four flavor combinations, but both similarity and palatability did not meet expectations. appeared to be

[Experimental Example 4] Preparation of flavor and taste improving spices by analysis by a professional evaluation team

In order to improve the similarity and palatability of the fragrance of Comparative Example 2, in which the fragrance of the loquat fruit in Table 6 was most similar, as in Comparative Example 2, isoamyl acetate, hexanol, hexyl acetate, trans-2-hexenal , ethyl butyrate, butyl acetate, and hexenal in an amount of 57.55% by weight, and then apple essence and caramel base (ethyl maltol: methylcyclopentenolone: vanillin = 2 :1:1), and aldehyde C16 was used to prepare a new perfume combination. These three raw materials were used to supplement this part because Comparative Example 2, which was combined, lacked the sweetness and mixed fruity feeling of apple and strawberry, and had a strong green fragrance and taste. Apple essence is a fragrance extracted from apples and is used for the aroma and taste of apple. Ethyl maltol, methylcyclopentenolone, and vanillin in caramel base have sweet, vanilla, and caramel-like tastes and aromas, and aldehyde C16 is used for sweet straw It is a spice with a berry scent and taste. At this time, the ratio of the three additives is combined in a ratio of apple essence: caramel base: aldehyde C16 = 3: 1.5: 1.2 by a professional evaluation team according to strength, and is used as a fruity sweet base. The content standard was set by the judgment of the perfumer expert group, and was added while changing to 18% by weight, 20% by weight, 22% by weight, 24% by weight, 26% by weight, 28% by weight, and other ingredients were fruity. It was adjusted to match the total content of 100 according to the change in the content of the sweet base. The composition of these recombinant spices is shown in Table 7 below.

[Experimental Example 5] Sensory evaluation of the combined spices prepared in Experimental Example 4

For the mixed spices combined in Experimental Example 4, sensory evaluation was performed in the same manner as in Experimental Example 1 for similarity in flavor and preference for flavor with loquat. On the other hand, after the comparative sensory evaluation of the two combined flavors, a 5-minute break was given to prevent olfactory paralysis. Table 8 shows the results of sensory evaluation on the similarity of fragrance and the taste preference of the new mixed spice and loquat.

As shown in Table 8, 20% to 26% by weight of a fruity sweet base was added to the main flavor components of loquat fruit, such as isoamyl acetate, hexanol, hexyl acetate, trans-2-hexenal, ethyl butyrate, butyl acetate, and hexenal. In Examples 1, 2, 3, and 4, which are included in the range of weight%, the similarity and palatability of fragrance are high (average greater than 3.0), especially when the fruity sweet base is contained in an amount of 20% to 24% by weight It can be confirmed that the aroma and taste similarity and palatability with loquat fruit are very good (average exceeds 3.5), so that the scent and taste of loquat fruit can be well reproduced.

On the other hand, it can be seen that when the fruity sweet base is contained in an amount of less than 20% by weight or more than 26% by weight, the similarity and preference of the fragrance are rather lowered.

Claims (9)

Fragrance component of loquat fruit; and a fruity sweet base;
The fragrance component is Isoamyl Acetate, Hexanol, Hexyl acetate, Trans-2-Hexenal, Ethyl butyrate, Butyl acetate acetate) and hexenal;
The fruity sweet base includes apple essence, caramel base and aldehyde C16,
A perfume composition that reproduces the scent of loquat fruit. According to claim 1,
The perfume composition comprises 20 to 26% by weight of the fruity sweet base based on the total weight of the perfume composition. According to claim 1,
The perfume composition comprising the perfume composition in an amount of less than 38.55 to 77.55% by weight based on the total weight of the perfume composition. According to claim 1,
The fruity sweet base includes apple essence, caramel base, and aldehyde C16 in a weight ratio of 3: 1-2: 0.7-1.7. According to claim 4,
The caramel base comprises ethyl maltol, methyl cyclopentenolone and vanillin in a weight ratio of 2: 1-2: 1-2. According to claim 1,
The fragrance component is 14 to 29% by weight of Isoamyl Acetate, 7 to 15% by weight of Hexanol, 5 to 9% by weight of Hexyl acetate, based on the total weight of the fragrance composition, 3.5 to 7.5% by weight of Trans-2-Hexenal, 3 to 6.5% by weight of ethyl butyrate, 3 to 5% by weight of butyl acetate and hexenal ) in an amount of 2 to 3% by weight, a perfume composition. According to claim 1,
The perfume composition further comprises at least one selected from the group consisting of acetic acid, isoamyl alcohol, or acetoin. According to claim 7,
The perfume composition contains 10 to 15% by weight of acetic acid, 5.5 to 8.5% by weight of isoamyl alcohol, or 0.2 to 0.28% by weight of acetoin, based on the total weight of the perfume composition. A perfume composition comprising an amount of. According to any one of claims 1 to 8,
The flavor composition is a flavor composition for food additives.