TW201601639A - Flavouring composition - Google Patents

Abstract

Provided is a flavouring composition that imparts cooked flavour, and can be easily produced and widely used. The flavouring composition contains: (A) 3,4-dimethylthiopene and (B) at least one chemical compound selected from the group consisting of dipropyltrisulfide, 2-methyl-2-pentenal and furfuryl alcohol, and the weight ratio of (A) and (B) is 1:6 x 10-8 to 5 x 107.

Description

Spice composition

The present invention relates to a perfume composition which imparts conditioning to foods and beverages and seasonings. Further, the present invention relates to a food or drink and a seasoning containing the flavor composition, and a method for producing the same. Furthermore, the present invention relates to a method of imparting a conditioning feeling using the fragrance composition.

It is known that the usually chopped vegetables (onions, etc.) are fried with oil in a short period of time to the extent that they have not changed to brown or light brown, and impart a mild conditioning feeling to the prepared food. However, this preferred conditioning is lost as the storage time passes, and further, it cannot be obtained industrially.

On the other hand, as a flavor base which imparts conditioning feeling, it is commercially available as a paste-like vegetable (onion, etc.) which has been mixed for a long time, or is frozen or refrigerated (Patent Document 1) ,2). However, these products have a problem of holding a natural baking flavor with a strong baking sensation, or a mild conditioning feeling caused by a short-time stir-fried spicy vegetable.

Currently, as an aroma component of onion, or heated and conditioned For the aroma component of the onion, 45 components have been specified (Non-Patent Document 1). However, the ingredients that impart a mild conditioning sensation caused by the onions that have been fried for a short time are still not specified.

As a technique for imparting conditioning, a method of using methylpropyl trisulfide or 1-propenylpropyl trisulfide has been reported (Patent Documents 1 and 2). However, the conditioning feelings described in these are based on the conditioning feeling obtained by the long-term stir-fry of the spicy vegetables, and the technique of obtaining the mild conditioning feeling caused by the short-time stir-fried spicy vegetables is still unknown.

[Previous Technical Literature] [Patent Document]

[Patent Document 1] Japanese Patent No. 4582965

[Patent Document 2] Japanese Patent No. 4530582

[Non-patent literature]

[Non-Patent Document 1] "Aroma Components of Onion and Changes Caused by Conditioning" by Yu Yuko, "Spices" No. 223 (2004.9), pp. 97-107

An object of the present invention is to provide a composition which can be easily produced by blending the flavor of the vegetables with a short time, and can be widely used for imparting flavor to foods and drinks.

The inventors of the present invention conducted an in-depth review to solve the above problems, and as a result, found that by using 3,4-dimethylthiophene, dipropyltrisulfide, 2-methyl-2-pentenal, and mercapto alcohol Or the mixture is used as a specific aroma component, and further, by mixing or adding other compounds in a specific weight ratio, the natural flavor exhibited by the stir-fry vegetable can be imparted in a short time, and further repeated. The study, 遂 completed the invention.

That is, the present invention is as follows.

[1] A perfume composition comprising: (A) 3,4-dimethylthiophene and (B) selected from the group consisting of dipropyl trisulfide, 2-methyl-2-pentenal, and mercapto alcohol The weight ratio of (A) to (B) of at least one compound of the group is 1:6×10 ^-8 to 5×10 ⁷ .

[2] The fragrance composition according to [1], which further comprises (C) selected from the group consisting of methylpropyltrisulfide (C1), dimethyltrisulfide (C2), and caproic acid (C3). At least one compound constituting the group, the weight ratio (A) and (C1) or (C2) is 1:6×10 ^-14 to 5×10 ⁵ and (A) and (C3) are 1:6×10 ^{− 14} ~ 3 × 10 ⁷ .

[3] The fragrance composition according to [1] or [2], which is for imparting conditioning properties.

[4] A seasoning or a food or drink, which comprises the flavor composition according to any one of [1] to [3].

[5] A method for producing a seasoning comprising adding the following a step of: (A) 3,4-dimethylthiophene and (B) at least one compound selected from the group consisting of dipropyl trisulfide, 2-methyl-2-pentenal, and mercapto alcohol, The added concentrations were (A) 1 ppb to 1.8% and (B) 1 ppb to 5%.

[6] The method according to [5], which further comprises the step of: (C) being selected from the group consisting of methylpropyltrisulfide (C1), dimethyltrisulfide (C2), and caproic acid ( C3) At least one compound of the group consisting of (C1) 500 ppm or less, (C2) 500 ppm or less, and (C3) 2.5% or less.

[7] A seasoning obtained by the method described in [5] or [6].

[8] A method for producing a food or drink comprising the steps of: (A) 3,4-dimethylthiophene and (B) selected from dipropyltrisulfide and 2-methyl-2- At least one compound of the group consisting of pentenal and decyl alcohol is added at a concentration of (A) 0.01 ppb to 180 ppm and (B) 0.01 ppb to 500 ppm.

[9] The method according to [8], which further comprises the step of: (C) being selected from the group consisting of methylpropyltrisulfide (C1), dimethyltrisulfide (C2), and caproic acid ( C3) At least one compound of the group consisting of (C1) 5 ppm or less, (C2) 5 ppm or less, and (C3) 250 ppm or less.

[10] The method according to [8] or [9], wherein the food or drink is a food or drink that imparts a conditioning sensation.

[11] A food or drink obtained by the method according to any one of [8] to [10].

[12] The food or drink according to [11], wherein the food or drink is a stewed broth, a French soup or a cream soup.

[13] A method for imparting a conditioning feeling comprising the steps of: adding (A) 3,4-dimethylthiophene and (B) selected from dipropyl trisulfide and 2-methyl to foods and drinks. At least one compound of the group consisting of 2-pentenal and mercapto alcohol is added at a concentration of (A) 0.01 ppb to 180 ppm and (B) 0.01 ppb to 500 ppm.

[14] The method according to [13], which further comprises the step of: (C) being selected from the group consisting of methylpropyltrisulfide (C1), dimethyltrisulfide (C2), and caproic acid ( C3) At least one compound of the group consisting of (C1) 5 ppm or less, (C2) 5 ppm or less, and (C3) 250 ppm or less.

[15] A seasoning comprising: (A) 3,4-dimethylthiophene 1 ppb to 1.8% and (B) selected from the group consisting of dipropyl trisulfide and 2-methyl-2-pentenal At least one compound of the group consisting of mercapto alcohols is 1 ppb to 5%.

[16] The seasoning according to [15], which further comprises: (C) methyl propyl trisulfide (C1) selected from 500 ppm or less, 500 At least one compound consisting of dimethyl trisulfide (C2) of less than ppm and hexanoic acid (C3) of 2.5% or less.

[17] A food or drink comprising: (A) 3,4-dimethylthiophene 0.01 ppb to 180 ppm and (B) selected from the group consisting of dipropyl trisulfide and 2-methyl-2-pentenal At least one compound of the group consisting of mercapto alcohols is 0.01 ppb to 500 ppm.

[18] The food or drink according to [17], further comprising: (C) methyl propyl trisulfide (C1) selected from 5 ppm or less, dimethyl trisulfide (C2) of 5 ppm or less, and 250 ppm The following at least one compound of the group consisting of hexanoic acid (C3).

[19] The food or drink according to [17] or [18], wherein the food or drink is a stewed broth, a French soup or a cream soup.

By using the fragrance composition of the present invention, it is possible to simply impart a mild flavor caused by a short-time stir-fried spicy vegetable to foods and drinks and seasonings.

The perfume composition of the present invention is obtained by mixing a predetermined compound in a specific weight ratio, and thus can be produced by a device generally used by those skilled in the art, and the production conditions thereof can be easily controlled.

Further, the flavor composition of the present invention contains a predetermined compound and can be widely used in various foods and beverages and seasonings without adjusting the composition depending on the type of foods and drinks and seasonings.

The present invention provides a perfume composition comprising: (A) 3,4-dimethylthiophene and (B) selected from the group consisting of dipropyl trisulfide (B1) and 2-methyl-2-pentenal ( At least one compound of the group consisting of B2) and mercapto alcohol (B3), the weight ratio of (A) to (B) is 1:1 × 10 ^-6 to 2 × 10 ⁶ (the first aspect).

In the perfume composition of the present invention, the weight ratio of (A) to (B) is usually (A): (B) = 1: 6 × 10 ^-8 to 5 × 10 ⁷ , preferably 1: 3 × 10 ^-7 ~ 6 × 10 ⁶ , more preferably 1:1 × 10 ^-6 ~ 2 × 10 ⁶ , especially preferably 1:1 × 10 ^-4 ~ 2 × 10 ⁴ , the best is 1 × 10 ^-3 ~ 1 ×10 ^-2 . By setting the weight ratio of the two within the above range, it is possible to impart an excellent conditioning feeling to foods and drinks.

In the present specification, "conditioning sense" means a sense of unity and uniformity of a dish or a flavor, and is not a taste or flavor of the material itself, but a flavor which is produced when it is heated and conditioned. The flavor produced when heated and conditioned includes, for example, flavors produced by frying, roasting, frying, baking, stewing, and the like. In particular, in the present invention, it is not a flavor that is accompanied by a roasting sensation caused by a long-time stir-fried savory vegetable, but it is preferable to gently enhance the cooking caused by the short-time stir-fried savory vegetables. The overall flavor of the flavor.

Short time refers to the time when the fragrant vegetables have not changed to brown or light brown.

Examples of the fragrant vegetables include allium plants such as onions, scallions, garlic, shallots, and leeks, or genus of Brassica, turnip, and Chinese cabbage, preferably For onions, scallions, garlic, shallots, leeks and other allium plants, more preferably onions, scallions.

The compound contained as (B) may be used singly or in any combination. (B) is not particularly limited, and examples thereof include the following (B1) to (B7).

(B1) dipropyl trisulfide, (B2) 2-methyl-2-pentenal, (B3) mercapto alcohol, (B4) dipropyl trisulfide and 2-methyl-2-pentene Aldehyde, (B5) dipropyl trisulfide and mercapto alcohol, (B6) 2-methyl-2-pentenal and mercapto alcohol, (B7) dipropyl trisulfide, 2-methyl-2 - Pentenal and mercapto alcohol.

In the case of the constitution of the above (B4), although not particularly limited, the weight ratio of dipropyltrisulfide and 2-methyl-2-pentenal is, for example, dipropyltrisulfide: 2- Methyl-2-pentenal = 1 : 2 × 10 ^-8 ~ 5 × 10 ⁷ , preferably 1: 3 × 10 ^-7 ~ 4 × 10 ⁶ , more preferably 1:1 × 10 ^-6 ~ 1 ×10 ⁶ , especially good is 1:1×10 ^-4 ~1×10 ⁴ .

In the case of the constitution of the above (B5), although not particularly limited, the weight ratio of dipropyltrisulfide to mercapto alcohol is, for example, dipropyltrisulfide: mercapto alcohol = 1: 2 × 10 ^-8 to 5 × 10 ⁷ , preferably 1:3 × 10 ^-7 to 4 × 10 ⁶ , more preferably 1:1 × 10 ^-6 to 1 × 10 ⁶ .

In the case of the constitution of the above (B6), although not particularly limited, the weight ratio of 2-methyl-2-pentenal to mercapto alcohol is, for example, 2-methyl-2-pentenal: 糠The base alcohol = 1: 2 × 10 ^-8 ~ 5 × 10 ⁷ , preferably 1: 3 × 10 ^-7 ~ 4 × 10 ⁶ , more preferably 1:1 × 10 ^-6 ~ 1 × 10 ⁶ , particularly good It is 1:1×10 ^-4 ~1×10 ⁴ .

In the case of the constitution of the above (B7), although not particularly limited, the weight ratio of dipropyltrisulfide, 2-methyl-2-pentenal, and mercapto alcohol is, for example, dipropyltrisulfide. Ether: 2-methyl-2-pentenal: mercapto alcohol = 1: 2 × 10 ^-8 ~ 5 × 10 ⁷ : 2 × 10 ^-8 ~ 5 × 10 ⁷ , preferably 1: 3 × 10 ^{- 7} ~ 4 × 10 ⁶ : 3 × 10 ^-7 ~ 4 × 10 ⁶ , more preferably 1:1 × 10 ^-6 ~ 1 × 10 ⁶ : 1 × 10 ^-6 ~ 1 × 10 ⁶ , especially good 1: 1 × 10 ^-4 ~ 1 × 10 ⁴ : 1 × 10 ^-4 ~ 1 × 10 ⁴ .

Regarding (B), among the above (B1) to (B7), Preferred are (B4), (B5), (B6) and (B7). In the present invention, among these, it is particularly preferable (B7).

In the present invention, by further using selected from (C1) A As the (C), at least one compound of a group consisting of propyl trisulfide, (C2) dimethyl trisulfide, and (C3) hexanoic acid can further enhance the sense of unity of the cooking flavor and impart excellent conditioning feeling. .

The compound contained as (C) may be individual, or It can also be any combination. (C) is not particularly limited, and examples thereof include the following (C1) to (C7).

(C1) methyl propyl trisulfide, (C2) dimethyl trisulfide, (C3) hexanoic acid, (C4) methyl propyl trisulfide and dimethyl trisulfide, (C5) methyl Propyl trisulfide and caproic acid, (C6) dimethyl trisulfide and caproic acid, (C7) methyl propyl trisulfide, dimethyl trisulfide and hexanoic acid.

In the case of the constitution of the above (C4), although not particularly limited, the weight ratio of methylpropyltrisulfide to dimethyltrisulfide is, for example, methylpropyltrisulfide: dimethyltri Thioether = 1: 2 × 10 ^-12 ~ 5 × 10 ¹¹ , preferably 1: 3 × 10 ^-10 ~ 3 × 10 ⁹ , more preferably 1:1 × 10 ^-5 ~ 1 × 10 ⁵ , particularly good It is 1 × 10 ^-3 ~ 1 × 10 ³ .

In the case of the constitution of the above (C5), although not particularly limited, the weight ratio of methylpropyltrisulfide to hexanoic acid is, for example, methylpropyltrisulfide: hexanoic acid = 1: 2 × 10 ^-12 to 3 × 10 ¹³ , preferably 1:2 × 10 ^-3 to 1 × 10 ¹¹ , more preferably 1:1 to 1 × 10 ⁷ .

In the case of the constitution of the above (C6), although not particularly limited, the weight ratio of dimethyl trisulfide to hexanoic acid is, for example, dimethyl trisulfide: hexanoic acid = 1: 2 × 10 ^-12. ~3 × 10 ¹³ , preferably 1:2 × 10 ^-3 to 1 × 10 ¹¹ , more preferably 1:1 to 1 × 10 ⁷ .

In the case of the constitution of the above (C7), although not particularly limited, the weight ratio of methylpropyltrisulfide, dimethyltrisulfide and hexanoic acid is, for example, methylpropyltrisulfide: Methyl trisulfide: hexanoic acid = 1: 2 × 10 ^-12 ~ 5 × 10 ¹¹ : 2 × 10 ^-12 ~ 3 × 10 ¹³ , preferably 1: 3 × 10 ^-10 ~ 3 × 10 ⁹ : 2 ×10 ^-3 ~1×10 ¹¹ , more preferably 1:1×10 ^-5 ~1×10 ⁵ :1~1×10 ⁷ , especially preferably 1:1×10 ^-3 ~1×10 ³ :1 ~1×10 ⁷ .

Regarding (C), among the above (C1) to (C7), Preferred are (C4), (C5), (C6) and (C7). In the present invention, among these, it is particularly preferable (C7).

In the perfume composition of the present invention, the weight ratio of (A) to (C1) or (C2) is not particularly limited, but is usually (A): (C1) and (A): (C2) = 1: 6×10 ^-14 to 5×10 ⁵ , preferably 1:7×10 ^-12 to 6×10 ⁴ , more preferably 1:1×10 ^-8 to 1×10 ³ , particularly preferably 1:1× 10 ^-6 ~1. Further, although the weight ratio of (A) to (C3) is not particularly limited, it is usually (A): (C3) = 1: 6 × 10 ^-14 to 3 × 10 ⁷ , preferably 1: 7 × 10 ^-12 ~ 2 × 10 ⁶ , more preferably 1:1 × 10 ^-8 ~ 1 × 10 ⁵ , especially preferably 1:1 × 10 ^-6 ~ 1 × 10 ³ .

In the perfume composition of the present invention, the weight ratio of (B) to (C1) or (C2) is not particularly limited, but is usually (B): (C1) and (B): (C2) = 1: 2 × 10 ^-14 ~ 5 × 10 ⁵ , preferably 1: 5 × 10 ^-12 ~ 6 × 10 ⁴ , more preferably 1:1 × 10 ^-8 ~ 1 × 10 ³ , particularly preferably 1:1 × 10 ^-6 ~1.

Further, although the weight ratio of (B) to (C3) is not particularly limited, it is usually (B): (C3) = 1: 2 × 10 ^-14 to 3 × 10 ⁷ , preferably 1: 5 × 10 ^-12 ~ 2 × 10 ⁶ , more preferably 1:1 × 10 ^-8 ~ 1 × 10 ⁵ , especially preferably 1:1 × 10 ^-6 ~ 1 × 10 ³ .

By making the weight ratio of the two within the above range, a more excellent conditioning feeling can be imparted.

Furthermore, as long as (C) is combined to (A) and (B), In comparison with the combination of (A) and (B), it is possible to impart a more excellent conditioning feeling to foods and beverages and seasonings, and in particular, to have an excellent conditioning feeling in terms of a less flavor.

The weight ratio of (A) to (B) to (C1) or (C2) is not particularly limited as long as the effects of the present invention are exerted, but it is usually (A): (B): (C1) and (A): (B): (C2) = 1: 6 × 10 ^-8 ~ 5 × 10 ⁷ : 6 × 10 ^-14 ~ 5 × 10 ⁵ , preferably 1: 3 × 10 ^-7 ~ 4 × 10 ⁶ : 7 × 10 ^-12 ~ 6 × 10 ⁴ , more preferably 1:1 × 10 ^-6 ~ 1 × 10 ⁶ : 1 × 10 ^-8 ~ 1 × 10 ³ , especially good 1:1 × 10 ^-4 ~1×10 ⁴ : 1×10 ^-6 ~1.

Further, (A): (B): (C3) = 1: 6 × 10 ^-8 ~ 5 × 10 ⁷ : 6 × 10 ^-14 ~ 3 × 10 ⁷ , preferably 1: 3 × 10 ^-7 ~ 4 ×10 ⁶ : 7 × 10 ^-12 ~ 2 × 10 ⁶ , more preferably 1:1 × 10 ^-6 ~ 1 × 10 ⁶ : 1 × 10 ^-8 ~ 1 × 10 ⁵ , especially preferably 1:1 × 10 ^-4 ~ 1 × 10 ⁴ : 1 × 10 ^-6 ~ 1 × 10 ³ .

By setting the weight ratio within the above range, it is possible to impart a more excellent conditioning feeling to foods and drinks and seasonings.

(A) to (C) used in the present invention can be appropriately made A compound synthesized by a method known per se, a fragrant vegetable, or the like, for example, an onion plant such as onion, scallion, garlic, shallot, leek or eucalyptus such as cabbage, turnip, and Chinese cabbage is known per se. The method comprises extracting an extract, a commercial product, and the like.

The above-mentioned compound contained in the fragrance composition of the present invention The concept of the substance includes a constructor (e.g., tautomer, ionide, etc.) having a balanced relationship between the compound and the aqueous solution and which can be easily converted into each other, and a mixture of the two.

The perfume composition of the present invention can be suitably added and mixed The above various compounds are produced. The order or interval at which the compound is added is not particularly limited and may be appropriately set depending on the purpose of use.

In addition, the flavor composition of the present invention can also be obtained by using a specific flavored vegetable The dish is heated and then extracted by oil and fat. The extract itself may be used as a flavoring material as long as it contains the above various compounds at a predetermined concentration. Examples of the spicy vegetables to be heated include allium plants such as onions, scallions, garlic, shallots, and leeks, or genus plants such as cabbage, turnip, and Chinese cabbage, and various oils and fats can be used for the oils and fats used for the extraction.

The perfume composition of the present invention may be composed only of the above various combinations The composition of the substance, or may further contain other ingredients. The other component is not particularly limited, and examples thereof include alcohols, phenols, aldehydes, ketones, ethers, acids, lactones, esters, nitrogen-containing, sulfur-containing compounds which are generally used as food flavors. class.

The fragrance composition of the present invention may further contain a fragrance A base commonly used in the field of materials. When the fragrance composition is in the form of a liquid, examples of the base include water, ethanol, glycerin, propylene glycol, and various animal and vegetable oils.

Further, examples of the base in the case of a solid form in a powder form or a granule form include various sugars such as starch, dextrin, cyclodextrin, sucrose or glucose, proteins, peptides, amino acids, common salts, solid fats, and the like. Cerium dioxide, and mixtures thereof, in addition to yeast cells or various powder extracts and the like.

In the case of using a base, the above various compounds can be set to, for example, the following concentrations.

(A) 3,4-dimethylthiophene: 3 wt ppb to 99.9% by weight, preferably 15 wt ppb to 50 wt%, more preferably 150 wt ppb to 33.3 wt%

(B1) dipropyl trisulfide: 3 wt ppb to 99.9% by weight, preferably 15 wt ppb to 50 wt%, more preferably 150 wt ppb to 33.3 wt%

(B2) 2-methyl-2-pentenal: 3 wt ppb to 99.9% by weight, preferably 15 wt ppb to 50 wt%, more preferably 150 wt ppb to 33.3 wt%

(B3) mercapto alcohol: 3 wt ppb to 99.9% by weight, preferably 15 wt ppb to 50 wt%, more preferably 150 wt ppb to 33.3 wt%

(C1) methyl propyl trisulfide: 300 ppm by weight to 99.9% by weight, preferably 900 ppm by weight to 50% by weight, more preferably 0.15% by weight to 33.3 % by weight

(C2) dimethyl trisulfide: 300 ppm by weight to 99.9% by weight, preferably 900 ppm by weight to 50% by weight, more preferably 0.15% by weight to 33.3 % by weight

(C3) hexanoic acid: 0.3% by weight to 99.9% by weight, preferably 0.9% by weight to 99.9% by weight, more preferably 1.5% by weight to 99.9% by weight

The fragrance composition of the present invention can be used as a fragrance-imparting fragrance composition. The conditioning is as described above.

The flavor composition of the present invention may be in the form of a seasoning or a food or drink, and a seasoning or a food or drink containing the flavor composition of the present invention is also included in the present invention (second aspect).

The seasoning in the present invention is not particularly limited, and specific examples thereof include natural seasonings and flavor seasonings. Examples of the natural seasonings include chicken extract, beef extract, and Various kinds of meat extracts such as pork extract and mutton extract; various bone extracts such as chicken bone extract, bovine bone extract, and pork bone extract; squid extract, squid extract, stone fish extract, Various kinds of fish extracts such as Scallop extract, crab extract, shrimp extract, dried fish extract, scallop extract, etc.; extracts of scorpion extract, scorpion extract, and Zongtian extract; Various vegetable extracts such as onion extract, cabbage extract, celery extract, various seaweed extracts such as kelp extract, various spice extracts such as garlic extract, pepper extract, pepper extract, and cocoa extract; Yeast extracts; various protein hydrolysates; various fermented seasonings such as soy sauce, fish sauce, shrimp paste, miso, etc. Further, examples of the flavor seasoning include various meat flavor seasonings such as chicken flavor seasoning, beef flavor seasoning, and pig flavor seasoning; squid flavor seasoning, small mixed fish seasoning, scallop flavoring, Various kinds of fish and shellfish seasonings such as crustacean flavorings; various kinds of spicy vegetable flavorings; and kumbu flavorings. Further, examples thereof include salts of basic seasonings, umami seasonings, and the like.

Adding and mixing the flavor composition of the present invention to the seasoning The method and conditions are not particularly limited, and may be appropriately set depending on the form of the seasoning or the like. The form of the seasoning of the present invention is not particularly limited, and examples thereof include a powder, a liquid, and a paste. All of the above various compounds constituting the fragrance composition of the present invention may be added to the seasoning, or various compounds may be individually added to the seasoning.

The fragrance composition of the present invention and the above various compounds are not It can also be added after the manufacture of the seasoning only in the manufacture of the seasoning.

As a food or drink containing the fragrance composition of the present invention, Listed, for example, stewed broth, French soup, cream soup and other drinks; fried rice, fried vegetables, fried soba noodles, pork back, Ma Po tofu, green pepper shredded pork, dried shrimp, vegetable fried meat, Indonesian fried rice, roasted rice noodles, fried Fried eggs such as egg, fried sirloin, curry cubes, fried meat, grilled fish, grilled chicken, steak, roast meat, sukiyaki, burger, grilled vegetables, baked rice balls, rice crackers, various baked fruits, pizza dough, bread, etc. Baked; fried chicken, French fries, unwrapped fried food, tempura and other fried products and their paste or bread flour; salad dressing (for example, salad dressing, cream dressing, Caesar salad dressing, French dressing , tartar sauce, mayonnaise, etc.); sauces (eg, steak sauce, ginger sauce, pizza sauce, bbq sauce, demiglace sauce, etc.); and processed products such as , microwave foods for food and beverage conditioning, fast food, frozen foods, dry foods, etc.).

Adding and mixing the fragrance composition of the present invention to foods and drinks The method and conditions are not particularly limited, and may be appropriately set depending on the type of food or drink. All of the above various compounds constituting the fragrance composition of the present invention may be added to the food or beverage after mixing, or various compounds may be individually added to the food or beverage. Accordingly, the present invention provides a method for producing a food or drink comprising the steps of separately adding the above-mentioned compound constituting the fragrance composition of the present invention. The type, combination, weight ratio, and the like of the compound to be added are the same as those of the perfume composition of the present invention, and the order and interval of the compound to be added are not particularly limited.

The fragrance composition of the present invention and the above various compounds are not It can also be added only after the manufacture of foods and drinks, after the manufacture of foods and drinks. Further, the fragrance composition of the present invention and the above various compounds are added not only before the diet of the food or beverage but also in the diet.

Containing the flavor composition of the present invention in a food or beverage In addition, the content of each of the above compounds can be appropriately set depending on the type of food or drink. For example, in the case where the flavor composition of the present invention is contained in a fried product, a grilled product, or a fried product, the various compounds in the final food and beverage product are contained in the following concentrations:

(A) 3,4-dimethylthiophene: 0.01 ppb to 180 ppm, preferably 0.05 ppb to 150 ppm, more preferably 0.1 ppb to 100 ppm

(B1) dipropyl trisulfide: 0.01 ppb to 500 ppm, preferably 0.05 ppb to 200 ppm, more preferably 0.1 ppb to 100 ppm

(B2) 2-methyl-2-pentenal: 0.01 ppb to 500 ppm, preferably 0.05 ppb to 200 ppm, more preferably 0.1 ppb to 100 ppm

(B3) mercapto alcohol: 0.01 ppb to 500 ppm, preferably 0.05 ppb to 200 ppm, more preferably 0.1 ppb to 100 ppm

(C1) methyl propyl trisulfide: 5 ppm or less, preferably 3 ppm or less, more preferably 1 ppm or less, particularly preferably 100 ppb or less, and the lower limit is not particularly limited, but is usually 1 ppb or more.

(C2) dimethyl trisulfide: 5 ppm or less, preferably 3 ppm or less, more preferably 1 ppm or less, particularly preferably 100 ppb or less, and the lower limit is not particularly limited, but is usually 1 ppb or more.

(C3) hexanoic acid: 250 ppm or less, preferably 100 ppm or less, more preferably 10 ppm or less, although the lower limit is not particularly limited, but is usually More than 1ppb.

Further, for example, in the case where the flavor composition of the present invention is contained in a drink such as a broth, a French soup or a cream soup, the various compounds in the final food and drink are contained in the following concentrations:

(A) 3,4-dimethylthiophene: 0.01 ppb to 180 ppm, preferably 0.05 ppb to 150 ppm, more preferably 0.1 ppb to 100 ppm

(B1) dipropyl trisulfide: 0.01 ppb to 500 ppm, preferably 0.05 ppb to 200 ppm, more preferably 0.1 ppb to 100 ppm

(B2) 2-methyl-2-pentenal: 0.01 ppb to 500 ppm, preferably 0.05 ppb to 200 ppm, more preferably 0.1 ppb to 100 ppm

(B3) mercapto alcohol: 0.01 ppb to 500 ppm, preferably 0.05 ppb to 200 ppm, more preferably 0.1 ppb to 100 ppm

(C1) methyl propyl trisulfide: 5 ppm or less, preferably 3 ppm or less, more preferably 1 ppm or less, particularly preferably 100 ppb or less, and the lower limit is not particularly limited, but is usually 1 ppb or more.

(C2) dimethyl trisulfide: 5 ppm or less, preferably 3 ppm or less, more preferably 1 ppm or less, particularly preferably 100 ppb or less, and the lower limit is not particularly limited, but is usually 1 ppb or more.

(C3) hexanoic acid: 250 ppm or less, preferably 100 ppm or less, more preferably 10 ppm or less, and the lower limit is not particularly limited, but is usually 1 ppb or more.

In the case where the flavoring composition of the present invention is contained in the seasoning, the content of each of the above compounds may be appropriately set depending on the type of the seasoning. The various compounds in the seasoning are contained in the following concentrations:

(A) 3,4-dimethylthiophene: 1 ppb to 1.8%, preferably 5 ppb to 1.5%, more preferably 10 ppb to 1%

(B1) dipropyl trisulfide: 1 ppb to 5%, preferably 5 ppb to 2%, more preferably 10 ppb to 1%

(B2) 2-methyl-2-pentenal: 1 ppb to 5%, preferably 5 ppb to 2%, more preferably 10 ppb to 1%

(B3) mercapto alcohol: 1 ppb to 5%, preferably 5 ppb to 2%, more preferably 10 ppb to 1%

(C1) methyl propyl trisulfide: 500 ppm or less, preferably 300 ppm or less, more preferably 100 ppm or less, particularly preferably 10 ppm or less, and the lower limit is not particularly limited, but is usually 100 ppb or more.

(C2) dimethyl trisulfide: 500 ppm or less, preferably 300 ppm or less, more preferably 100 ppm or less, particularly preferably 10 ppm or less, and the lower limit is not particularly limited, but is usually 100 ppb or more.

(C3) hexanoic acid: 2.5% or less, preferably 1% or less, more preferably 1000 ppm or less, and the lower limit is not particularly limited, but is usually 100 ppb or more.

The content of the above various compounds in foods and drinks or seasonings The measurement can be carried out by a method known per se. For example, it can be measured by a head gas analysis method such as SPME (Solid Phase Micro Extraction) method or a direct injection method using solvent extraction or the like using a gas chromatography-mass spectrometer. In addition, the extracted components may be subjected to pretreatment such as concentration as needed.

Specifically, for example, 3,4-dimethylthiophene can be obtained by measuring the sample 5 ml was sealed in a 20 ml vial and SPME fiber (50/30 μm, DVB/CAR/PDMS 57298-U: Gray) was exposed to the headspace portion for 60 minutes while heating to 50 ° C to allow adsorption/concentration of the components. The measurement was carried out by introducing it into gas chromatography.

The present invention provides a method for producing a seasoning or a food or drink, which comprises the steps of adding a seasoning to a seasoning or a food or drink: (A) 3,4-dimethylthiophene and (B) selected from dipropyltrisulfide. At least one compound of the group consisting of ether, 2-methyl-2-pentenal and mercapto alcohol (the third aspect).

The steps other than the step of adding (A) and (B) to the food or drink can be carried out by a method known per se using the raw materials usually used in the production of the food or drink. (A) and (B) may be added at any stage of the process of manufacturing food and beverage products, and the timing of adding (A) and (B) to the food or beverage, either simultaneously or individually, may also be Add any one first. (A) and (B) are added not only in the manufacture of foods and drinks but also after the manufacture of foods and drinks.

The concentration of (A) 3,4-dimethylthiophene added to the food or drink may be appropriately changed depending on the food or drink, and is usually 0.01 ppb to 180 ppm, preferably 0.05 ppb to 150 ppm, more preferably 0.1 ppb. 100ppm. For example, in the case of producing a final food or drink that can be eaten as it is, it can be effectively obtained by adding the content of (A) in the final food or drink to the above concentration (concentration at the time of eating). Excellent conditioning scent. In addition, in the case of producing a food or drink that is suitable for dilution before the eating to prepare the final food or drink, (A) is suitable for eating before eating. The concentration of the food or drink to be released may be such that the concentration of (A) in the final food or drink is within the above range, and is increased depending on the dilution ratio. For example, in the case of producing a food or drink diluted 10 times at the time of eating, the concentration of (A) in the food or drink is usually 0.1 ppb to 1800 ppm, preferably 0.5 ppb to 1500 ppm, more preferably 1 ppb. When added in a manner of ~1000 ppm, an excellent conditioning fragrance can be effectively obtained. The amount of the following ingredients to be diluted in the food or drink to be diluted may be converted as described above.

Similarly, the added concentration of (B) in the final diet, Either a single amount, or a combination of any combination. (B) is not particularly limited, but the total amount of the components represented by the following (B1) to (B7) is usually 0.01 ppb to 500 ppm, preferably 0.05 ppb to 200 ppm, more preferably 0.1 ppb to 100 ppm. .

(B1) dipropyl trisulfide, (B2) 2-methyl-2-pentenal, (B3) mercapto alcohol, (B4) dipropyl trisulfide and 2-methyl-2-pentene Aldehyde, (B5) dipropyl trisulfide and mercapto alcohol, (B6) 2-methyl-2-pentenal and mercapto alcohol, (B7) dipropyl trisulfide, 2-methyl-2 - Pentenal and mercapto alcohol. In the case of the constitution of the above (B1), it is usually from 0.01 ppb to 500 ppm, preferably from 0.05 ppb to 200 ppm, more preferably from 0.1 ppb to 100 ppm.

In the case of the composition of the above (B2), it is usually 0.01 ppb to 500 ppm, preferably 0.05 ppb to 200 ppm, more preferably 0.1 ppb~. 100ppm.

In the case of the constitution belonging to the above (B3), it is usually from 0.01 ppb to 500 ppm, preferably from 0.05 ppb to 200 ppm, more preferably from 0.1 ppb to 100 ppm.

In the case of the composition of the above (B4) to (B7), Although not particularly limited, each addition amount can be calculated in accordance with the ratio described in the above-described fragrance composition of the present invention.

For example, in the case of the composition of (B4), the amounts of dipropyltrisulfide and 2-methyl-2-pentenal are usually 0.005 ppb to 250 ppm and 0.005 ppb to 250 ppm, respectively. 0.025 ppb to 100 ppm and 0.025 ppb to 100 ppm, more preferably 0.05 ppb to 50 ppm and 0.05 ppb to 50 ppm.

In the case of the composition of the above (B5), the amounts of dipropyltrisulfide and mercapto alcohol are usually 0.005 ppb to 250 ppm and 0.005 ppb to 250 ppm, preferably 0.025 ppb to 100 ppm and 0.025 ppb to 100 ppm, respectively. More preferably, it is 0.05 ppb to 50 ppm and 0.05 ppb to 50 ppm.

In the case of the composition of the above (B6), the addition amount of 2-methyl-2-pentenal and mercapto alcohol is usually 0.005 ppb to 250 ppm and 0.005 ppb to 250 ppm, preferably 0.025 ppb to 100 ppm and 0.025, respectively. Ppb~100ppm, more preferably 0.05ppb~50ppm and 0.05ppb~50ppm.

In the case of the composition of the above (B7), the addition amounts of dipropyltrisulfide, 2-methyl-2-pentenal, and mercapto alcohol are usually 0.005ppb~250ppm, 0.005ppb~250ppm and 0.005ppb~250ppm, preferably 0.025ppb~100ppm, 0.025ppb~100ppm and 0.025ppb~100ppm, more preferably 0.05ppb~50ppm, 0.05ppb~50ppm and 0.05ppb~50ppm .

Regarding (B), among the above (B1) to (B7), Although not particularly limited, it is preferably (B4), (B5), (B6), and (B7). In the present invention, among these, it is particularly preferable (B7).

Further, in the aforementioned manufacturing method, further including adding A method for producing a seasoning or a food or drink comprising the step of at least one compound selected from the group consisting of (C1) methylpropyltrisulfide, (C2) dimethyltrisulfide, and (C3)hexanoic acid is also included in In the present invention.

The concentration of (C1) or (C2) to be added to the final food or drink may be appropriately changed depending on the food or drink to be added, and is usually less than 10 ppm, preferably 5 ppm or less, more preferably 3 ppm or less, and particularly preferably 100 ppb or less. Although the lower limit is not particularly limited, it is usually 1 ppb or more. If it is within the above range, a good conditioning feeling can be imparted, and if it is 10 ppm or more, it is difficult to impart a different flavor.

The concentration of (C3) to be added to the final food or drink may be appropriately changed depending on the food or drink to be added, and is usually less than 500 ppm, preferably 250 ppm or less, more preferably 100 ppm or less, particularly preferably 10 ppm or less, although the lower limit is not It is particularly limited, but is usually 1 ppb or more. If it is within the above range, a good conditioning feeling can be imparted, and if it is 500 ppm or more, it is difficult to impart a different flavor.

(C1)~(C3) is not only in the manufacture of food and beverage products, but also in Add food after the manufacture of the food.

Adding (A) and (B) to the seasoning The steps can be carried out by a method known per se using the raw materials usually used in the manufacture of the seasoning. (A) and (B) may be added at any stage of the process of making the seasoning, and the timing of adding (A) and (B) to the seasoning, either simultaneously or individually, may also be Add any one first.

The concentration of (A) 3,4-dimethylthiophene added to the seasoning may be appropriately changed depending on the form of the seasoning, etc., and is usually 1 ppb to 1.8%, preferably 5 ppb to 1.5%, more preferably 10 ppb. 1%. For example, by adding the content of (A) in the final food or drink to the above concentration, it is possible to impart an excellent conditioning flavor to foods and drinks.

Similarly, the added concentration of (B) in the seasoning may be either a single amount or a total combination of any combination. (B) is not particularly limited, but the total amount of the components represented by the above (B1) to (B7) is usually 1 ppb to 5%, preferably 5 ppb to 2%, more preferably 10 ppb to 1%. .

In the case of the composition of the above (B1) to (B3), it is usually 1 ppb to 5%, preferably 5 ppb to 2%, more preferably 10 ppb to 1%.

In the case of the constitutions belonging to the above (B4) to (B7), the amounts to be added are calculated in accordance with the ratios described in the above-described perfume composition of the present invention.

For example, in the case of the composition of (B4), dipropyl trisulfide The addition amount of ether and 2-methyl-2-pentenal is usually 0.5 ppb to 2.5% and 0.5 ppb to 2.5%, preferably 2.5 ppb to 1% and 2.5 ppb to 1%, more preferably 5 ppb~. 0.5% and 5ppb~0.5%.

In the case of the composition belonging to the above (B5), dipropyl three The addition amount of thioether and mercapto alcohol is usually 0.5 ppb to 2.5% and 0.5 ppb to 2.5%, preferably 2.5 ppb to 1% and 2.5 ppb to 1%, more preferably 5 ppb to 0.5% and 5 ppb to 0.5. %.

In the case of the composition of the above (B6), the addition amount of 2-methyl-2-pentenal and mercapto alcohol is usually 0.5 ppb to 2.5% and 0.5 ppb to 2.5%, preferably 2.5 ppb to 1 respectively. % and 2.5 ppb to 1%, more preferably 5 ppb to 0.5% and 5 ppb to 0.5%.

In the case of the composition belonging to the above (B7), dipropyl three The addition amount of thioether, 2-methyl-2-pentenal and mercapto alcohol is usually 0.5 ppb to 2.5%, preferably 2.5 ppb to 1%, more preferably 5 ppb to 0.5% and 5 ppb to 0.5%. .

Regarding (B), among the above (B1) to (B7), Although not particularly limited, it is preferably (B4), (B5), (B6), and (B7). In the present invention, among these, it is particularly preferable (B7).

Further, in the aforementioned manufacturing method, further including adding A method of producing a seasoning selected from the group consisting of (C1) methylpropyltrisulfide, (C2) dimethyltrisulfide, and (C3) hexanoic acid in at least one compound is also included in the present invention. .

The added concentration of (C1) or (C2) in the seasoning may be appropriately changed depending on the form of the seasoning to be added, and is usually less than 1000 ppm. It is preferably 500 ppm or less, more preferably 300 ppm or less, and particularly preferably 10 ppm or less. Although the lower limit is not particularly limited, it is usually 100 ppb or more.

The concentration of (C3) to be added in the seasoning may be appropriately changed depending on the form of the seasoning to be added, and is usually less than 5%, preferably 2.5% or less, more preferably 1% or less, and particularly preferably 0.1% or less. Although the lower limit is not particularly limited, it is usually 100 ppb or more.

Seasoning or drink made by the manufacturing method of the present invention Foods are also included in the present invention. The seasoning or food or drink is a seasoning or food or drink that imparts conditioning.

In the present invention, it is further provided to impart a tone to foods and drinks. The method of conditioning includes a step (fourth aspect) of adding the above various compounds contained in the fragrance composition of the present invention.

Specifically, a method for imparting conditioning feeling comprises the steps of adding the following to foods and drinks: (A) 3,4-dimethylthiophene 0.01 ppb to 180 ppm and (B) selected from dipropyl trisulfide. And at least one compound of the group consisting of 2-methyl-2-pentenal and mercapto alcohol is 0.01 ppb to 500 ppm, and may further comprise the step of adding (C1) methyl propyl trisulfide. And (C2) at least one compound of the group consisting of dimethyl trisulfide and (C3) hexanoic acid.

The definition of the added components, the weight ratio, the added amount, and the like are the same as those defined in the above-described perfume composition and production method.

[Examples]

Hereinafter, the present invention will be described in further detail by way of examples, but the present invention is not limited by these examples. In addition, in the case where "%", "ppm", and "ppb" are described in the present specification, "% by weight", "ppm by weight", and "weight ppb" are respectively referred to unless they are specifically determined.

(sample preparation method) (A)~(C) component mixed sample

The mixed sample of (A) to (C) was prepared by diluting 100 mg of 3,4-dimethylthiophene to 10 ml with 99.5% ethanol and diluting to prepare a 10,000 ppm solution.

The above solution was added to each evaluation system so that the feeding concentration became 1 ppm, and the mixture was sufficiently stirred to prepare a 1 ppm sample. Similarly, samples of the following components and respective feeding concentrations were prepared.

. 3,4-Dimethylthiophene: manufactured by Fujimoto Molecular Chemical Co., Ltd.

. Dipropyl trisulfide: manufactured by Fujimoto Molecular Chemical Co., Ltd.

. 2-methyl-2-pentenal: manufactured by Sigma-Aldrich

. Mercaptool: manufactured by Sigma-Aldrich

. Methylpropyl trisulfide: manufactured by Fujimoto Molecular Chemical Co., Ltd.

. Dimethyltrisulfide: manufactured by Sigma-Aldrich

. Caproic acid: manufactured by Sigma-Aldrich

(Example 1) Effect of adding potato puree

The potato puree was prepared as a sample with a sense of conditioning (positive control group: P), and a potato broth obtained by changing a part of the formulation of the positive control group was prepared as a sample without sensation (negative control group: N).

Potato puree (P) is a sauteed onion that is made by crushing 600g of chopped onion with 18g of water and using 90g of "AJINOMOTO Sara-sara rapeseed oil" made by J-Oil Mills Co., Ltd. and frying for 15 minutes on a weak fire. 48g, snow-printed Megmilk Co., Ltd. "Snow-printed Hokkaido does not use salt cream" and the equivalent weight of Nisshin Flour Co., Ltd. "Nissin Flour low-gluten wheat flour" was mixed with weak fire for 30 minutes and batter 23g, added 240 g of potatoes peeled and cut into 5 mm thick, 3 pieces of Knorr (registered trademark) stewed chicken soup made from Ajinomoto Co., Ltd., and 450 ml of water were mixed and heated on medium heat for 20 minutes to heat the evaporated water. The water is made up and crushed by a mixer. 600g, and further added to the Meiji Co., Ltd. 360g of "Meiji delicious milk". After boiling for 3 minutes with a weak fire, it is ground by a mixer, sieved, and added to Seven. It is prepared by the "7 premium Hokkaido pure fresh cream" made by I & I Holdings.

The potato puree (N) is the same material and preparation method as the potato puree (P), but only the method of cooking and sauteing the onion and the potato is changed as follows.

For the sauteed onion, 78.4 g of the chopped onion of 18 g of water was added and 90 g of rapeseed oil was used for 5 minutes on a weak fire. Using 240g of potato which will be cut into 5mm thick in 450ml of water and heat mixed for 20 minutes on medium heat, add 3 pieces of stewed chicken soup block, and make up the evaporation by hot water. Moisture is the result.

In the evaluation of the ingredients, 6 mg of 10,000 ppm of 3,4-dimethylthiophene was added to 60 g of potato puree (N), and the mixture was sufficiently stirred to prepare a 1 ppm sample. Similarly, the samples of the respective eating concentrations were prepared and evaluated in the eating concentration described in Table 1.

The sensory evaluation was carried out by a special professional judge, and the sense of conditioning of the component-mixed sample relative to the conditioning feeling of the potato puree (P) was evaluated in comparison with the additive-free product. The evaluation benchmark is set to: -: Poor effect

±: Unexplained effect (no difference in effect with no added potato puree (N))

+: with conditioning effect

++: A strong sense of conditioning gives effect.

The results are shown in Table 1. As a result of the sensory evaluation, the development of the flavor is enhanced, and the effect of imparting a natural conditioning feeling can be recognized.

(Example 2) Effect of adding instant cup soup

The "Knorr (registered trademark) cup soup" manufactured by Ajinomoto Co., Ltd. was prepared by dissolving a bag of soup powder in 150 ml of hot water. In the 150 ml of the soup, the component-mixed sample was added so as to have a feeding concentration as described in the following table, and the sample was prepared.

The functional evaluation system was conducted by a special professional judge, and the evaluation benchmark was compared with no additives. It was set as follows: -: Poor effect

±: The effect is unknown (the difference from the no added soup is not effective)

+: with conditioning effect

++: A strong sense of conditioning gives effect

+++: A more intense sense of conditioning gives effect

++++: Has a very strong conditioning effect.

The results are shown in Table 2. As a result of the sensory evaluation, the flavor of the vegetable of the thick soup becomes strong, and the effect of imparting a conditioning feeling can be recognized.

(Example 3) Addition effect of a conditioning evaluation system using a meat flavoring seasoning

For the meat flavoring season, the "Tempero SAZON (registered trademark) para Carnes" manufactured by the Brazilian Ajinomoto Co., Ltd. was used to adjust the Brazilian food "Carne Moida (roasted beef)" to be used as a conditioning evaluation system.

In Carne Moida, 75 g of chopped onion is mixed with 1 tbsp of oil, and 500 g of beef ground meat is added to stir fry. Add Kagome Co., Ltd. "Kagome diced tomato" 115 g, salt 5 g, "Tempero SAZON" (R) 5g, gently prepared by stir frying. This Carne Moida was used as a negative control group. In the Carne Moida 100g, the component-mixed sample was added so as to have the eating concentration described in the following table, and the sample was prepared.

The functional evaluation system was conducted by a special professional judge, and the evaluation benchmark was compared with no additives. It was set as follows: -: Poor effect

±: The effect is unknown (the difference from the non-added Carne Moida)

+: with conditioning effect

++: A strong sense of conditioning gives effect.

The results are shown in Table 3. As a result of the sensory evaluation, the scent concentration of the fried meat is improved, and the effect of imparting a conditioning feeling can be recognized.

(Example 4) Addition effect of a conditioning evaluation system for using a flavoring seasoning for rice

The rice flavoring seasoning is "Rice Cook (registered trademark) fried rice" by Ajinomoto Co., Ltd., and the fried rice prepared by the rice cooker is used as a conditioning evaluation system. In the fried rice, 18.5 g of chopped green onion, 21.6 g of "Rice Cook (registered trademark) fried rice", and the above-mentioned component mixed sample are mixed so as to have the eating concentration described in the following table, and the washed raw rice is 400 g. And 520g of water is put into the risotto pot for risotto. After risotto, a fried rice with 100 g of scrambled eggs and 75 g of chopped pork roast was mixed as a negative control group. In the 800 g of fried rice, the component-mixed sample was added so as to have the eating concentration described in the following table, and the sample was prepared.

The functional evaluation system was conducted by a special professional judge, and the evaluation benchmark was compared with no additives. It was set as follows: -: Poor effect

±: The effect is unknown (the difference is not effective with the fried rice without added)

+: with conditioning effect

++: A strong sense of conditioning gives effect.

The results are shown in Table 4. As a result of the sensory evaluation, the flavor of the fried shallots becomes strong, and the effect of imparting a sense of conditioning can be recognized.

(Example 5) 3,4-dimethylthiophene x dipropyl trisulfide

An ethanol solution of 3,4-dimethylthiophene and dipropyltrisulfide was prepared in the manner described above (sample preparation method). 100 mg of 3,4-dimethylthiophene, 100 mg of 3,4-dimethylthiophene prepared by diluting 100 mg of 3,4-dimethylthiophene to 10 ml of 99.5% ethanol was added to 10 ml of 99.5% ethanol, and the mixture was thoroughly stirred. A 100 ppm sample was prepared and added to the potato puree (N) prepared in the manner described in (Example 1) so as to be 0 to 2000 ppm. Similarly, dipropyl trisulfide was added in an amount of 0 to 1000 ppm, and evaluation was performed.

The functional evaluation was carried out by three professional judges, and the strength of the following samples was evaluated. The evaluation benchmark is set to: -: Poor effect

±: Unexplained effect (no difference in effect with no added potato puree (N))

+: with conditioning effect

++: A strong sense of conditioning gives effect

+++: Has a very strong conditioning effect.

The results are shown in Table 5. As a result of the sensory evaluation, in the range of "+" and "++" in the table, the development of flavor is improved, and the effect of imparting natural conditioning is recognized.

(Example 6) 3,4-dimethylthiophene × 2-methyl-2-pentenal

The 3,4-dimethylthiophene and 2-methyl-2-pentenal solution were prepared in the manner described above (sample preparation method). Will be 3,4-dimethylthiophene 100 100 mg of 10,000 ppm of 3,4-dimethylthiophene adjusted to a volume of 10 ml of 99.5% ethanol was added to 10 ml of 99.5% ethanol, and fully stirred to prepare a 100 ppm sample to be 0 to 2000 ppm. The method was added to the potato puree (N) prepared in the manner described in (Example 1). Similarly, 2-methyl-2-pentenal was added in an amount of 0 to 1000 ppm, and evaluation was performed.

The functional evaluation was carried out by three professional judges, and the strength of the following samples was evaluated. The evaluation criteria are the same as in (Example 5).

The results are shown in Table 6. As a result of the sensory evaluation, in the range of "+" and "++" in the table, the development of flavor is improved, and the effect of imparting natural conditioning is recognized.

(Example 7) 3,4-dimethylthiophene-nonyl alcohol

The 3,4-dimethylthiophene and mercapto alcohol solutions were prepared in the manner described above (sample preparation method). 100 mg of 3,4-dimethylthiophene, 100 mg of 3,4-dimethylthiophene prepared by diluting 100 mg of 3,4-dimethylthiophene to 10 ml of 99.5% ethanol was added to 10 ml of 99.5% ethanol, and the mixture was thoroughly stirred. A 100 ppm sample was prepared and added to the potato puree (N) prepared in the manner described in (Example 1) so as to be 0 to 2000 ppm. Similarly, mercapto alcohol was added in an amount of 0 to 1000 ppm, and evaluation was performed.

The functional evaluation was carried out by three professional judges, and the strength of the following samples was evaluated. The evaluation criteria are the same as in (Example 5).

The results are shown in Table 7. As a result of the sensory evaluation, in the range of "+" and "++" in the table, the development of flavor is improved, and the effect of imparting natural conditioning is recognized.

(Example 8) 3,4-dimethylthiophene × dipropyl trisulfide × methyl propyl trisulfide

A solution of 3,4-dimethylthiophene, dipropyltrisulfide, and methylpropyltrisulfide was prepared in the manner described above (sample preparation method). 100 mg of 3,4-dimethylthiophene, 100 mg of 3,4-dimethylthiophene prepared by diluting 100 mg of 3,4-dimethylthiophene to 10 ml of 99.5% ethanol was added to 10 ml of 99.5% ethanol, and the mixture was thoroughly stirred. A 100 ppm sample was prepared and added to the potato puree (N) prepared in the manner described in (Example 1) so as to be 200 ppb. Similarly, dipropyl trisulfide was added in such a manner as to be 10 ppb. Further, methylpropyltrisulfide was added in an amount of 0 to 100 ppm, and evaluation was performed.

The functional evaluation system was conducted by a professional professional judge, for the following The sense of conditioning of the sample is evaluated to assess its strength. The evaluation criteria are the same as in (Example 5).

The results are shown in Table 8. As a result of the faculty evaluation, in the range of "+", "++" and "+++" in the table, the development of flavor is improved, and the effect of imparting natural conditioning can be recognized. In particular, methyl propyl trisulfide is in the range of 10 ppb to 100 ppb, and the effect is high.

(Example 9) 3,4-dimethylthiophene x 2-methyl-2-pentenal x methyl propyl trisulfide

A solution of 3,4-dimethylthiophene, 2-methyl-2-pentenal, and methylpropyltrisulfide was prepared in the manner described above (sample preparation method). 100 mg of 3,4-dimethylthiophene, 100 mg of 3,4-dimethylthiophene prepared by diluting 100 mg of 3,4-dimethylthiophene to 10 ml of 99.5% ethanol was added to 10 ml of 99.5% ethanol, and the mixture was thoroughly stirred. A 100 ppm sample was prepared and added to the potato puree (N) prepared in the manner described in (Example 1) so as to be 200 ppb. Similarly, 2-methyl-2-pentenal was added in such a manner as to be 10 ppb. Furthermore, to become 0~100ppm Methylpropyl trisulfide was added in a manner and evaluated.

The functional evaluation was carried out by three professional judges, and the strength of the following samples was evaluated. The evaluation criteria are the same as in (Example 5).

The results are shown in Table 9. As a result of the faculty evaluation, in the range of "+", "++" and "+++" in the table, the development of flavor is improved, and the effect of imparting natural conditioning can be recognized. In particular, methyl propyl trisulfide is in the range of 10 ppb to 100 ppb, and the effect is high.

(Example 10) 3,4-dimethylthiophene x-decyl alcohol × methylpropyl trisulfide

A solution of 3,4-dimethylthiophene, mercapto alcohol, and methylpropyl trisulfide was prepared in the manner described above (sample preparation method). 100 mg of 3,4-dimethylthiophene, 100 mg of 3,4-dimethylthiophene prepared by diluting 100 mg of 3,4-dimethylthiophene to 10 ml of 99.5% ethanol was added to 10 ml of 99.5% ethanol, and the mixture was thoroughly stirred. A 100 ppm sample was prepared and added to the potato puree (N) prepared in the manner described in (Example 1) so as to be 200 ppb. Similarly, to become 10 ppb Add mercapto alcohol. Further, methylpropyltrisulfide was added in an amount of 0 to 100 ppm, and evaluation was performed.

The functional evaluation was carried out by three professional judges, and the strength of the following samples was evaluated. The evaluation criteria are the same as in (Example 5).

The results are shown in Table 10. As a result of the faculty evaluation, in the range of "+", "++" and "+++" in the table, the development of flavor is improved, and the effect of imparting natural conditioning can be recognized. In particular, methyl propyl trisulfide is in the range of 10 ppb to 100 ppb, and the effect is high.

(Example 11) 3,4-dimethylthiophene x dipropyl trisulfide × 2-methyl-2-pentenal x methyl propyl trisulfide × dimethyl trisulfide

3,4-dimethylthiophene, dipropyltrisulfide, 2-methyl-2-pentenal, mercapto alcohol, methylpropyl trisulfide, and the like described in the above (sample preparation method) Dimethyltrisulfide solution. Add 100 mg of 3,4-dimethylthiophene to 100 ml of 99.5% ethanol to 10 ml of 10,000 ppm of 3,4-dimethylthiophene in 10 ml of water, fully The mixture was stirred to prepare a 100 ppm sample, and was added to the instant noodle soup prepared in the manner described in (Example 2) so as to be 20 ppb. Similarly, dipropyl trisulfide, 2-methyl-2-pentenal, mercapto alcohol, and methylpropyl trisulfide were added so as to be 100 ppb, 10 ppb, 1 ppm, and 10 ppb, respectively. Further, dimethyl trisulfide was added in an amount of 0 to 10 ppm, and evaluation was performed.

The functional evaluation was carried out by two professional judges, and the strength of the following samples was evaluated. The evaluation criteria are the same as in (Example 2).

The results are shown in Table 11. As a result of the faculty evaluation, in the range of "++", "+++" and "++++" in the table, the development of flavor is improved, and the effect of imparting natural conditioning can be recognized. In particular, dimethyl trisulfide has a high effect in the range of 1 ppb to 10 ppb.

(Example 12) 3,4-dimethylthiophene x dipropyl trisulfide × 2-methyl-2-pentyl Alkenal × methyl propyl trisulfide × caproic acid

3,4-dimethylthiophene, dipropyltrisulfide, 2-methyl-2-pentenal, mercapto alcohol, methylpropyl trisulfide, and the like described in the above (sample preparation method) Hexanoic acid solution. Add 100 mg of 3,4-dimethylthiophene to 100 ml of 10,000 ppm of 3,4-dimethylthiophene in 100 ml of 99.5% ethanol to 10 ml of water, and thoroughly stir to prepare 100 ppm of the sample. It was added to the instant noodle soup prepared in the manner described in (Example 2) so as to be 20 ppb. Similarly, dipropyl trisulfide, 2-methyl-2-pentenal, mercapto alcohol, and methylpropyl trisulfide were added so as to be 100 ppb, 10 ppb, 1 ppm, and 10 ppb, respectively. Further, hexanoic acid was added in an amount of 0 to 1000 ppm, and evaluation was performed.

The functional evaluation was carried out by two professional judges, and the strength of the following samples was evaluated. The evaluation criteria are the same as in (Example 2).

The results are shown in Table 12. As a result of the faculty evaluation, in the range of "++", "+++" and "++++" in the table, the development of flavor is improved, and the effect of imparting natural conditioning can be recognized. In particular, hexanoic acid is in the range of 100 ppb to 10 ppm, and the effect is high.

(Example 13) Effect of adding instant cup soup

The "Knorr (registered trademark) cup soup" manufactured by Ajinomoto Co., Ltd. was prepared by dissolving a bag of soup powder in 150 ml of hot water. In the 150 ml of the soup, the component-mixed sample was added so as to have a feeding concentration as described in the following table, and the sample was prepared.

The functional evaluation was carried out by two professional judges, and the strength of the following samples was evaluated. The evaluation criteria are the same as in (Example 2).

The results are shown in Table 13. As a result of the functional evaluation, in addition to 3,4-dimethylthiophene, dipropyltrisulfide, 2-methyl-2-pentenal, mercapto alcohol, methylpropyl trisulfide, two are added. In the test area of methyl trisulfide and caproic acid, the flavor of the vegetables is further enhanced, and the effect of imparting conditioning is recognized.

[Industrial Applicability]

According to the present invention, there is provided a perfume composition which can effectively impart conditioning to foods and beverages and seasonings. Therefore, the perfume composition of the present invention is particularly useful in the field of foods and drinks.

The present application is based on Japanese Patent Application No. 2014-082235, the entire disclosure of which is incorporated herein.

Claims (19)

A perfume composition comprising: (A) 3,4-dimethylthiophene and (B) a group selected from the group consisting of dipropyl trisulfide, 2-methyl-2-pentenal, and mercapto alcohol At least one compound of the group, the weight ratio of (A) to (B) is 1:6×10 ^-8 to 5×10 ⁷ . The fragrance composition of claim 1, which further comprises: (C) a group selected from the group consisting of methylpropyl trisulfide (C1), dimethyl trisulfide (C2), and hexanoic acid (C3). At least one compound having a weight ratio of (A) and (C1) or (C2) of 1:6×10 ^-14 to 5×10 ⁵ and (A) and (C3) of 1:6×10 ^-14 to 3× 10 ⁷ . The fragrance composition of claim 1 or 2 is for conditioning. A seasoning or food or drink comprising the fragrance composition according to any one of claims 1 to 3. A method for producing a seasoning comprising the steps of: (A) 3,4-dimethylthiophene and (B) selected from the group consisting of dipropyl trisulfide and 2-methyl-2-pentenal And at least one compound of the group consisting of mercapto alcohols, having a concentration of (A) 1 ppb to 1.8% and (B) 1 ppb to 5%. The method of claim 5, further comprising the step of: (C) consisting of methyl propyl trisulfide (C1), dimethyl trisulfide (C2), and hexanoic acid (C3); At least one compound of the group, The concentration of addition is (C1) 500 ppm or less, (C2) 500 ppm or less, and (C3) 2.5% or less. A seasoning obtained by the method of claim 5 or 6. A method for producing a food or drink comprising the steps of: (A) 3,4-dimethylthiophene and (B) selected from the group consisting of dipropyl trisulfide and 2-methyl-2-pentenal And at least one compound of the group consisting of mercapto alcohols, having a concentration of (A) 0.01 ppb to 180 ppm and (B) 0.01 ppb to 500 ppm. The method of claim 8, further comprising the step of: (C) consisting of methyl propyl trisulfide (C1), dimethyl trisulfide (C2), and hexanoic acid (C3); At least one compound of the group is added at a concentration of (C1) of 5 ppm or less, (C2) of 5 ppm or less, and (C3) of 250 ppm or less. The method of claim 8 or 9, wherein the food or drink is a food or drink that is imparted with a sense of conditioning. A food or drink obtained by the method of any one of claims 8 to 10. The food or beverage according to claim 11, wherein the food or beverage is a stewed broth, a French soup or a cream soup. A method for imparting conditioning feeling, which comprises the steps of adding the following to foods and drinks: (A) 3,4-dimethylthiophene and (B) at least one compound selected from the group consisting of dipropyl trisulfide, 2-methyl-2-pentenal, and mercapto alcohol, at a concentration of (A) 0.01 ppb to 180 ppm and (B) 0.01 ppb to 500 ppm. The method of claim 13, further comprising the step of: (C) consisting of methyl propyl trisulfide (C1), dimethyl trisulfide (C2), and hexanoic acid (C3); At least one compound of the group is added at a concentration of (C1) of 5 ppm or less, (C2) of 5 ppm or less, and (C3) of 250 ppm or less. A seasoning comprising: (A) 3,4-dimethylthiophene 1 ppb~1.8% and (B) selected from the group consisting of dipropyl trisulfide, 2-methyl-2-pentenal and mercapto alcohol At least one compound of the group consisting of 1 ppb to 5%. The seasoning of claim 15 further comprising: (C) methyl propyl trisulfide (C1) selected from the group consisting of 500 ppm or less, dimethyl trisulfide (C2) of 500 ppm or less, and 2.5% or less. At least one compound of the group consisting of acids (C3). A food or drink comprising: (A) 3,4-dimethylthiophene 0.01 ppb to 180 ppm and (B) selected from the group consisting of dipropyl trisulfide, 2-methyl-2-pentenal, and mercapto alcohol At least one compound of the group consisting of 0.01 ppb to 500 ppm. The food or drink of claim 17, further comprising: (C) methyl propyl trisulfide (C1) selected from 5 ppm or less, and 5 ppm or less At least one compound of the group consisting of dimethyl trisulfide (C2) and hexanoic acid (C3) of 250 ppm or less. The food or beverage according to claim 17 or 18, wherein the food or drink is a stewed broth, a French soup or a cream soup.