TW201633927A - Drink or food, fragrance composition and method for inhibiting generation of deterioration smell - Google Patents

Drink or food, fragrance composition and method for inhibiting generation of deterioration smell Download PDF

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TW201633927A
TW201633927A TW105103411A TW105103411A TW201633927A TW 201633927 A TW201633927 A TW 201633927A TW 105103411 A TW105103411 A TW 105103411A TW 105103411 A TW105103411 A TW 105103411A TW 201633927 A TW201633927 A TW 201633927A
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beverage
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extract
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plant
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鈴木珠未
田中善久
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朝日啤酒股份有限公司
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Abstract

A beverage or a food according to the present invention comprises a citrus flavor and a plant extract material, wherein the plant extract material comprises an extract from a plant belonging to the genus Rubus and/or an extract from an olive plant, and the plant extract material is contained in an amount of 1 to 80 ppm inclusive relative to the whole amount of the beverage or the food.

Description

飲料或食品、香料組成物及劣化臭生成抑制方法 Beverage or food, flavor composition, and method for suppressing deterioration of odor generation

本發明係關於一種飲料或食品、香料組成物及劣化臭生成抑制方法。 The present invention relates to a beverage or a food, a fragrance composition, and a method for suppressing generation of deterioration odor.

先前,廣泛藉由將柑橘類香料添加至飲料等而對飲料等附加如檸檬之柑橘類特有的風味。又,藉由附加此種柑橘類特有之風味,可對飲用該飲料等者賦予舒暢之爽快感。 In the past, a flavor unique to citrus such as lemon was added to a beverage or the like by adding a citrus flavor to a drink or the like. Moreover, by adding the flavor unique to the citrus, it is possible to give a refreshing feeling to the drinker or the like.

此處,作為該柑橘類香料之代表性之香氣成分,可列舉檸檬醛或檸檬烯等。 Here, examples of the aroma component of the citrus flavor include citral or limonene.

此處,已知此種柑橘類香料中所含有之香氣成分會因進行加熱或長期保存而轉化為其他成分。又,作為進行針對此種見解之對策之例,已知有如下技術。 Here, it is known that the aroma components contained in such citrus flavors are converted into other components by heating or long-term storage. Further, as an example of countermeasures against such findings, the following technique is known.

例如專利文獻1中揭示有如下技術:為了抑制將檸檬醛加熱等時產生之對甲苯乙酮等之生成,而添加自木瓜、芒果、山竹、油柑子(myrobalan)、石榴或可可之經溶劑萃取而成之萃取物、或表兒茶素、表兒 茶素沒食子酸酯、表沒食子兒茶素(epigallocatechin)沒食子酸酯、酵素處理芸香苷、槲皮素、阿魏酸、咖啡酸、迷迭香酸、丁香酸或沒食子酸。 For example, Patent Document 1 discloses a solvent extraction method from papaya, mango, mangosteen, myrobalan, pomegranate or cocoa in order to suppress the formation of p-toluene ketone or the like which is generated when citral is heated or the like. Extract, or epicatechin, watch Catechin gallate, epigallocatechin gallate, enzyme-treated rutin, quercetin, ferulic acid, caffeic acid, rosmarinic acid, syringic acid or gluten Acid.

又,專利文獻2中揭示有使用聖草次苷(eriocitrin)或聖草次苷含有物作為檸檬醛等香料成分的劣化抑制劑之技術。 Further, Patent Document 2 discloses a technique of using an eriocitrin or a eriocitrin-containing substance as a deterioration inhibitor of a fragrance component such as citral.

此外,已知有使用明日葉、鰐梨、車前草等之溶劑萃取物而抑制檸檬醛或含有檸檬醛之製品的劣化臭之生成的技術(參照專利文獻3)、或使用番荔枝屬植物之果皮的溶劑萃取物作為香料劣化抑制劑之技術(參照專利文獻4)。 In addition, a technique of suppressing the generation of deterioration odor of citral or a product containing citral by using a solvent extract such as acerola, avocado, and psyllium (see Patent Document 3) or using a peel of an genus of genus The solvent extract is used as a technique for suppressing a fragrance deterioration (refer to Patent Document 4).

[先前技術文獻] [Previous Technical Literature]

[專利文獻] [Patent Literature]

專利文獻1:日本特開2002-180081號公報 Patent Document 1: Japanese Patent Laid-Open Publication No. 2002-180081

專利文獻2:日本特開2001-61461號公報 Patent Document 2: Japanese Laid-Open Patent Publication No. 2001-61461

專利文獻3:日本特開2004-18613號公報 Patent Document 3: Japanese Patent Laid-Open Publication No. 2004-18613

專利文獻4:日本特開2004-292778號公報 Patent Document 4: Japanese Laid-Open Patent Publication No. 2004-292778

即,如專利文獻1~4中所記載,仍積極地進行用以保持柑橘類香料所固有之香氣之研究,期望於設計各種製品之方面之技術開拓。 In other words, as described in Patent Documents 1 to 4, studies for maintaining the aroma inherent in citrus flavors are actively carried out, and development of technologies for designing various products is desired.

此處,本發明人等進行研究,結果得知存在如下課題:想要藉由如上所述之方法保持柑橘類香料所固有之香氣時,必須添加一定量以上之添加劑,由此會帶來對飲料等賦予源自植物萃取素材等之不快的味道 之結果。 As a result of research by the inventors of the present invention, it has been found that when it is desired to maintain the aroma inherent in the citrus flavor by the method described above, it is necessary to add a certain amount or more of the additive, thereby bringing about a beverage. Give an unpleasant taste derived from plant extract materials, etc. The result.

即,如上所述之方法雖然可實現對於保持柑橘類香料所固有之香氣之目的,但有損害作為飲料或食品整體之風味的傾向,而於該方面留有改善之餘地。 That is, although the method as described above can achieve the purpose of maintaining the aroma inherent to the citrus flavor, it tends to impair the flavor as a whole of the beverage or the food, and there is room for improvement in this respect.

本發明鑒於上述情況,其課題在於提供一種用以保持柑橘類香料所固有之香氣且保持作為飲料或食品整體的風味之劣化臭生成抑制方法、及應用此種方法之飲料或食品。 In view of the above, it is an object of the present invention to provide a method for suppressing deterioration of odor generated by maintaining a flavor inherent to a citrus flavor and maintaining a flavor as a whole of a beverage or a food, and a beverage or food using the same.

為了解決上述課題,本發明人等進行了努力研究,結果發現:於使特定之植物萃取素材作用於含有柑橘類香料之飲料等時,會發揮出極為顯著之劣化臭抑制作用。 In order to solve the problem, the inventors of the present invention have conducted intensive studies and found that when a specific plant extract material is applied to a beverage containing a citrus flavor or the like, it exhibits an extremely remarkable deterioration odor suppressing action.

又,如此,由於帶來顯著之劣化臭抑制作用,故而即便為有限之添加量亦可充分地抑制飲料等之劣化臭之生成。 In addition, since a significant deterioration odor suppressing action is brought about, the generation of deterioration odor of a beverage or the like can be sufficiently suppressed even with a limited addition amount.

即,根據本發明,提供一種飲料或食品,其含有柑橘類香料及植物萃取素材,上述植物萃取素材含有選自來自懸鉤子之萃取物及來自橄欖之萃取物中之至少一種,相對於上述飲料或上述食品之整體,含有上述植物萃取素材1ppm以上80ppm以下。 That is, according to the present invention, there is provided a beverage or food comprising a citrus flavor and a plant extracting material, the plant extracting material comprising at least one selected from the group consisting of an extract from a raspberry and an extract from olive, relative to the beverage or The whole food contains the above-mentioned plant extract material in an amount of 1 ppm or more and 80 ppm or less.

又,根據本發明,提供一種香料組成物,其含有柑橘類香料及植物萃取素材,上述植物萃取素材含有選自來自懸鉤子之萃取物及來自橄欖之萃取物 中之至少一種。 Further, according to the present invention, there is provided a fragrance composition comprising a citrus flavor and a plant extract material, wherein the plant extract material comprises an extract selected from the group consisting of a raspberry and an extract derived from olive At least one of them.

又,根據本發明,提供一種劣化臭生成抑制方法,其係含有柑橘類香料之飲料或食品之劣化臭生成抑制方法,其特徵在於:該方法對上述飲料或上述食品添加植物萃取素材,上述植物萃取素材含有選自來自懸鉤子之萃取物及來自橄欖之萃取物中之至少一種,相對於上述飲料或上述食品之整體,添加1ppm以上80ppm以下之上述植物萃取素材。 Moreover, according to the present invention, there is provided a method for suppressing deterioration of odor formation, which is a method for suppressing deterioration of odor formation in a beverage or food containing citrus flavor, characterized in that the method adds plant extract material to the beverage or the food, and the plant extract The material contains at least one selected from the group consisting of an extract from a raspberry and an extract derived from olive, and the above-mentioned plant extract material is added in an amount of 1 ppm or more and 80 ppm or less with respect to the whole beverage or the food.

於本發明之劣化臭生成抑制方法中,藉由對含有柑橘類香料之飲料或食品添加特定之植物萃取素材而抑制劣化臭之生成。 In the method for suppressing deterioration of odor formation according to the present invention, the formation of deterioration odor is suppressed by adding a specific plant extract material to a beverage or food containing citrus flavor.

此處,該植物萃取素材即便為少量之添加亦可充分地抑制劣化臭之生成。因此,可於不對飲料或食品過度地賦予植物萃取素材所特有的味道之情況下發揮出抑制劣化臭之生成的效果。 Here, even if the plant extract material is added in a small amount, the generation of deterioration odor can be sufficiently suppressed. Therefore, the effect of suppressing the generation of deterioration odor can be exhibited without giving the beverage or the food a taste unique to the plant extract material.

又,基於此種見解,可實現作為含有柑橘類香料之飲料或食品其劣化臭之生成得到充分抑制之製品。 Moreover, based on such a viewpoint, it is possible to realize a product which is sufficiently suppressed from being produced as a beverage or food containing a citrus flavor.

以下,基於實施形態對本發明進行說明。 Hereinafter, the present invention will be described based on the embodiments.

(劣化臭生成抑制方法) (degradation odor generation suppression method)

首先,對本實施形態之劣化臭生成抑制方法進行說明。 First, the deterioration odor generation suppression method of the present embodiment will be described.

本實施形態之劣化臭生成抑制方法係以下所示者。 The deterioration odor generation suppression method of the present embodiment is as follows.

一種劣化臭生成抑制方法,其係含有柑橘類香料之飲料或食品之劣化臭生成抑制方法,其特徵在於:該方法對上述飲料或上述食品添加植物萃取素材,上述植物萃取素材含有選自來自懸鉤子之萃取物及來自橄欖之萃取物中之至少一種,相對於上述飲料或上述食品之整體,添加1ppm以上80ppm以下之上述植物萃取素材。 A method for suppressing deterioration of odor generation, which is a method for suppressing deterioration of odor of a beverage or food containing citrus flavor, characterized in that the method further comprises adding a plant extract material to the beverage or the food, wherein the plant extract material is selected from the group consisting of a raspberry At least one of the extract and the olive-derived extract is added to the above-mentioned beverage or the whole food, and the above-mentioned plant extract material is added in an amount of 1 ppm or more and 80 ppm or less.

即,本實施形態之劣化臭生成抑制方法對含有柑橘類香料之飲料或食品添加特定之植物萃取素材,藉此,可抑制於對柑橘類香料進行加熱或長期保存時產生之劣化臭成分之生成。 In other words, the method for suppressing the deterioration of the odor formation of the present embodiment adds a specific plant extract material to the beverage or food containing the citrus flavor, thereby suppressing the formation of the deteriorated odor component generated when the citrus flavor is heated or stored for a long period of time.

此處,本實施形態之劣化臭生成抑制方法所使用之植物萃取素材顯示出極高之劣化臭生成抑制作用。 Here, the plant extract material used in the deterioration odor generation suppression method of the present embodiment exhibits an extremely high deterioration odor generation suppressing action.

因此,該植物萃取素材即便為有限之添加量亦顯示出充分之劣化臭生成抑制作用,可於不對飲料或食品過度地賦予源自植物萃取素材之味道等之情況下抑制柑橘類香料之劣化。 Therefore, the plant extract material exhibits a sufficient deterioration odor suppressing action even when it is added in a limited amount, and can suppress the deterioration of the citrus flavor without excessively imparting the taste derived from the plant extract material to the beverage or the food.

又,該植物萃取素材本身有苦味少之傾向,不易損害飲料或食品本身所具有之風味等。因此,與先前存在之劣化臭生成抑制方法相比,可擴大製品設計之廣度。 Moreover, the plant extracting material itself has a tendency to have little bitterness, and it is not easy to damage the flavor of the beverage or the food itself. Therefore, the breadth of product design can be expanded as compared with the previously existing deterioration odor generation suppression method.

進而,本實施形態之植物萃取素材呈現出適度之澀味,於對飲料或食 品添加少量之情形時,可賦予良好之餘味。 Further, the plant extract material of the present embodiment exhibits a moderate astringency, in the case of a drink or food. When a small amount of the product is added, a good aftertaste can be imparted.

即,可謂該植物萃取素材可賦予源自植物萃取素材之良好之餘味,並且抑制柑橘類香料之劣化。 That is, it can be said that the plant extracting material can impart a good aftertaste derived from plant extract materials and suppress deterioration of the citrus flavor.

(柑橘類香料) (citrus spice)

作為本實施形態之劣化臭生成抑制方法之柑橘類香料,係自含有加熱時或保存時會生成劣化臭之成分的香料中選擇。 The citrus flavor which is a method for suppressing the deterioration of the odor generation in the present embodiment is selected from the group consisting of a fragrance containing a component which deteriorates odor during heating or storage.

作為其代表性之例,可列舉:含有加熱時或保存時會生成對異丙甲苯及對甲苯乙酮之檸檬醛的香料,或含有加熱時或保存時會生成對異丙甲苯之檸檬烯的香料。 As a typical example, a fragrance containing citral which forms isopropyl toluene and p-toluene ketone during heating or storage may be used, or a fragrance containing limonene which is isopropylidene-free when heated or stored. .

再者,本實施形態之劣化臭生成抑制方法,具體而言,會抑制上述對異丙甲苯或對甲苯乙酮之生成,於含有檸檬醛作為柑橘類香料之情形時,發揮出極為顯著之效果。 In addition, the method for suppressing the generation of the deterioration odor of the present embodiment specifically suppresses the formation of the above-mentioned p-isopropyltoluene or p-toluronone, and exhibits an extremely remarkable effect when citral is contained as a citrus flavor.

於本實施形態中,飲料或食品之整體中之柑橘類香料的含量可根據所設計之製品而適當設定。 In the present embodiment, the content of the citrus flavor in the whole beverage or food may be appropriately set depending on the designed product.

作為該柑橘類香料之含量之下限值,例如相對於飲料或食品之整體為1ppm以上,較佳為3ppm以上,更佳為5ppm以上。 The lower limit of the content of the citrus flavor is, for example, 1 ppm or more, preferably 3 ppm or more, and more preferably 5 ppm or more, based on the total amount of the beverage or the food.

又,飲料或食品之整體中之柑橘類香料的含量之上限值例如為10000ppm以下,較佳為5000ppm以下,更佳為3000ppm以下。此處,ppm為質量比。 Further, the upper limit of the content of the citrus flavor in the whole beverage or food is, for example, 10,000 ppm or less, preferably 5,000 ppm or less, more preferably 3,000 ppm or less. Here, ppm is a mass ratio.

又,於柑橘類香料中含有檸檬醛之情形時,作為該檸檬醛之含量之下限值,例如相對於飲料或食品之整體,為0.01ppm以上,較佳為0.03ppm以上,更佳為0.05ppm以上。 In the case where citric acid is contained in the citrus flavor, the lower limit of the content of the citral is, for example, 0.01 ppm or more, preferably 0.03 ppm or more, and more preferably 0.05 ppm, based on the total amount of the beverage or the food. the above.

又,飲料或食品整體中之檸檬醛之含量之上限值例如為1000ppm以下,較佳為500ppm以下,更佳為100ppm以下。此處,ppm為質量比。 Further, the upper limit of the content of citral in the whole beverage or food is, for example, 1000 ppm or less, preferably 500 ppm or less, more preferably 100 ppm or less. Here, ppm is a mass ratio.

又,於柑橘類香料中含有檸檬烯之情形時,作為該檸檬烯之含量之下限值,例如相對於飲料或食品之整體,為0.05ppm以上,較佳為0.1ppm以上,更佳為0.5ppm以上。 In the case where the limonene is contained in the citrus flavor, the lower limit of the content of the limonene is, for example, 0.05 ppm or more, preferably 0.1 ppm or more, and more preferably 0.5 ppm or more, based on the total amount of the beverage or the food.

又,飲料或食品整體中之檸檬烯之含量之上限值例如為3000ppm以下,較佳為2000ppm以下,更佳為1000ppm以下。此處,ppm為質量比。 Further, the upper limit of the content of limonene in the whole beverage or food is, for example, 3,000 ppm or less, preferably 2,000 ppm or less, more preferably 1,000 ppm or less. Here, ppm is a mass ratio.

(飲料或食品) (beverage or food)

本實施形態之劣化臭生成抑制方法不論是習慣上含有柑橘類香料之飲料或食品中之任一者,均可加以應用,藉由添加特定量之下述植物萃取素材而達成。 The method for suppressing the deterioration of odor formation according to the present embodiment can be applied to any of the beverages or foods which are accustomed to contain citrus flavors, and is obtained by adding a specific amount of the following plant extract material.

即,於本實施形態中,提供一種含有柑橘類香料及特定之植物萃取素材之飲料或食品,藉由將該植物萃取素材之添加量設定為特定範圍內,可發揮出保持柑橘類香料所固有之香氣且保持作為飲料或食品整體之風味之效果。 In other words, in the present embodiment, a beverage or food containing a citrus flavor and a specific plant extract material is provided, and by adding the plant extract material to a specific range, the aroma inherent to retaining the citrus flavor can be exhibited. And maintain the effect of the flavor as a whole beverage or food.

具體而言,可將本實施形態之劣化臭生成抑制方法用於清涼飲料、乳酸菌飲料、無果汁飲料、含果汁飲料、紅茶、綠茶、營養飲料等飲料,亦可將該方法使用於冰淇淋或糖、口香糖等甜食類、調味醬等調味料類等食品。 Specifically, the method for suppressing the deterioration of odor generation according to the present embodiment can be applied to a beverage such as a refreshing beverage, a lactic acid bacteria beverage, a juice-free beverage, a juice-containing beverage, a black tea, a green tea, a nutritious beverage, or the like, and the method can be applied to ice cream or sugar. Foods such as sweets such as chewing gum, seasonings such as sauces.

於該等中,本實施形態之劣化臭生成抑制方法可尤佳地用於製品為飲料之情形。 Among these, the deterioration odor generation suppression method of the present embodiment can be particularly preferably used in the case where the product is a beverage.

又,作為飲料,可為酒精飲料,又,亦可為非酒精飲料。再 者,作為酒精飲料之酒精濃度之下限值例如為1%以上,較佳為2%以上,更佳為3%以上。 Further, as the beverage, it may be an alcoholic beverage or a non-alcoholic beverage. again The lower limit of the alcohol concentration as the alcoholic beverage is, for example, 1% or more, preferably 2% or more, and more preferably 3% or more.

又,作為酒精飲料之酒精濃度之上限值例如為25%以下,較佳為20%以下,更佳為18%以下。此處,酒精濃度之單位為體積(v/v)%。 Further, the upper limit of the alcohol concentration as the alcoholic beverage is, for example, 25% or less, preferably 20% or less, more preferably 18% or less. Here, the unit of the alcohol concentration is volume (v/v)%.

關於本實施形態之飲料之pH,柑橘類香料有如下傾向:飲料之pH越低,越容易發生改質,結果越容易生成引起劣化臭之化合物。 Regarding the pH of the beverage of the present embodiment, the citrus flavor has a tendency that the lower the pH of the beverage, the more likely the modification occurs, and as a result, the compound which causes the deterioration odor is more likely to be formed.

因此,於本實施形態之劣化臭生成抑制方法中,於飲料為酸性,即飲料之pH未達7之情形時,其效果變得顯著。就相同之觀點而言,亦可將飲料之pH設為未達6,亦可將pH設為未達5。 Therefore, in the deterioration odor generation suppression method of the present embodiment, when the beverage is acidic, that is, when the pH of the beverage is less than 7, the effect is remarkable. From the same point of view, the pH of the beverage may be set to less than 6, or the pH may be set to less than 5.

再者,飲料之pH可依照公知之方法進行測量,例如可使用東亞DKK公司製造之pH計HM-30R等進行測量。 Further, the pH of the beverage can be measured in accordance with a known method, and for example, it can be measured using a pH meter HM-30R manufactured by East Asia DKK Co., Ltd., or the like.

又,為了調整為如上所述之pH,亦可適當對飲料添加pH調整劑。作為該pH調整劑,只要根據所設計之製品而適當選擇即可,例如可列舉如檸檬酸之羧酸或如檸檬酸鈉之羧酸鹽等。 Further, in order to adjust the pH as described above, a pH adjuster may be appropriately added to the beverage. The pH adjusting agent may be appropriately selected depending on the designed product, and examples thereof include a carboxylic acid such as citric acid or a carboxylate such as sodium citrate.

又,該pH調整劑只要一面逐次觀測飲料之pH,一面調整添加量即可。 Moreover, this pH adjuster can adjust the addition amount as long as the pH of the beverage is observed one by one.

(植物萃取素材) (plant extract material)

繼而,對使用於本實施形態之劣化臭生成抑制方法之植物萃取素材進行說明。 Next, the plant extract material used in the deterioration odor generation suppression method of the present embodiment will be described.

於本實施形態之劣化臭生成抑制方法中,使用以下者作為植物萃取素材。 In the method for suppressing deterioration odor generation according to the present embodiment, the following is used as the plant extract material.

(1)來自懸鉤子之萃取物 (1) Extract from raspberry

(2)來自橄欖之萃取物 (2) Extract from olives

再者,於本實施形態中,該等植物萃取素材之形狀可為固體狀(粉體狀),亦可為液狀。 Furthermore, in the present embodiment, the shape of the plant extract material may be solid (powder) or liquid.

(來自懸鉤子之萃取物) (from the extract of the raspberry)

本實施形態中所使用之來自懸鉤子之萃取物為甜茶(tien cha)之萃取物。 The extract from the raspberry used in the present embodiment is an extract of sweet tea.

成為該來自懸鉤子之萃取物的基礎之懸鉤子可自公知之源自懸鉤子屬之植物者中適當選擇,例如可自甜茶(學名:Rubus suavissimus S.Lee)、黑莓(學名:Rubus spp.)、寒莓(學名:Rubus buergeri)、玉山懸鉤子(學名:Rubus pentalobus)、刺莓(學名:Rubus resifolius)、高梁泡(學名:Rubus lambertianus SERINGE)等植物中任意選擇使用。 The raspberry which becomes the basis of the extract of the raspberry can be appropriately selected from the botanicals of the genus Rubus, for example, from sweet tea (scientific name: Rubus suavissimus S. Lee), blackberry (scientific name: Rubus spp.) It is arbitrarily selected for use in plants such as Han Raspberry (scientific name: Rubus buergeri), Yushan Raspberry (scientific name: Rubus pentalobus), thornberry (scientific name: Rubus resifolius), and sorghum bubble (scientific name: Rubus lambertianus SERINGE).

於該等中,來自甜茶之萃取物由於苦味相對較少,故而可較佳地用於本實施形態之劣化臭生成抑制方法。 Among these, the extract from sweet tea is preferably used in the method for suppressing the generation of deterioration odor according to the present embodiment because the bitterness is relatively small.

又,作為本實施形態之來自懸鉤子之萃取物,例如可採用自甜茶之葉之萃取物。 Further, as the extract from the raspberry according to the present embodiment, for example, an extract from the leaves of sweet tea can be used.

再者,本實施形態之來自懸鉤子之萃取物,例如可設為利用水或乙醇或該等之混合溶劑自懸鉤子進行萃取而獲得之萃取物。 Further, the extract from the raspberry according to the present embodiment may be, for example, an extract obtained by extracting from a hook with water or ethanol or a mixed solvent thereof.

藉由採用上述溶劑作為萃取溶劑,可使被認為會抑制柑橘類香料之劣化的有效成分有效率地溶出,可充分地提高本實施形態之效果。 By using the above solvent as the extraction solvent, the active ingredient which is considered to inhibit the deterioration of the citrus flavor can be efficiently eluted, and the effect of the present embodiment can be sufficiently enhanced.

再者,具體之萃取條件可自本技術領域中通常進行之條件中適當設定,例如只要藉由對懸鉤子之粉碎物添加上述溶劑並進行浸漬法或加熱回流法,進行萃取即可。 Further, the specific extraction conditions can be appropriately set from the conditions generally carried out in the art, and for example, extraction can be carried out by adding the above solvent to the pulverized material of the stalk and performing the immersion method or the heating reflux method.

採用浸漬法之情形時之溫度條件只要自溶劑之凝固點以上沸點以下之溫度條件中適當選擇即可。 The temperature condition in the case of using the dipping method may be appropriately selected from the temperature conditions below the freezing point of the solvent or higher.

又,於該萃取時,較佳藉由離心分離、過濾、壓榨、精製等而去除不溶物。 Further, at the time of the extraction, insoluble matter is preferably removed by centrifugation, filtration, pressing, purification, or the like.

於本實施形態之來自懸鉤子之萃取物中,作為市售者,可使用丸善製藥股份有限公司製造之「懸鉤子乾燥萃取物F」或松浦藥業股份有限公司製造之「甜茶萃取物」等。 In the extract of the raspberry according to the present embodiment, "Hawthorn Dry Extract F" manufactured by Maruzen Pharmaceutical Co., Ltd. or "Sweet Tea Extract" manufactured by Matsuura Pharmaceutical Co., Ltd., etc., may be used as a commercial product. .

該等製品由於獲取容易性高,又,劣化臭生成之抑制效果高,故而可較佳地用於本實施形態。 These products are preferably used in the present embodiment because of their high ease of acquisition and high suppression of generation of deterioration odor.

(來自橄欖之萃取物) (from olive extract)

本實施形態之橄欖之萃取物所使用之橄欖可使用學名:Olea europaea。 The olive used in the olive extract of the present embodiment can be used under the scientific name: Olea europaea.

作為橄欖之品種,例如可使用Mission、Manzanillo、Nevadilo Blanco、Picual、Hojiblanca、Arbequina、Sevillano、Correggiola、Black Italian、Helena、Rosciola、Europaena、One seven seven、Pendolino、Taggiasca、White、Maurino、Kalamata、Tiny Oil Kalamata、Olympia、Paragon、Washington、American、SA.Verdale、Aucklan、Crist、Rakino、Azapa、Barnea、Barouni、Arecuzzo、Cornicabra、Manzanilla、Gordal、Frantoio、Moraiolo、Leccino、Coratina、Ascolana Terena等。 As olive varieties, for example, Mission, Manzanillo, Nevadilo Blanco, Picual, Hojiblanca, Arbequina, Sevillano, Correggiola, Black Italian, Helena, Rosciola, Europaena, One seven seven, Pendolino, Taggiasca, White, Maurino, Kalamata, Tiny Oil can be used. Kalamata, Olympia, Paragon, Washington, American, SA. Verdale, Aucklan, Crist, Rakino, Azapa, Barnea, Barouni, Arecuzzo, Cornicabra, Manzanilla, Gordal, Frantoio, Moraiolo, Leccino, Coratina, Ascolana Terena, and the like.

又,作為本實施形態之來自橄欖之萃取物,例如可採用自橄欖之葉或果實之萃取物。 Further, as the extract derived from olives of the present embodiment, for example, an extract derived from leaves or fruits of olives can be used.

再者,本實施形態之來自橄欖之萃取物,例如可設為利用水或乙醇或該等之混合溶劑自橄欖進行萃取而獲得之萃取物。 Further, the olive-derived extract of the present embodiment can be, for example, an extract obtained by extracting from olives with water or ethanol or a mixed solvent thereof.

藉由採用上述溶劑作為萃取溶劑,可使被認為會抑制柑橘類香料之劣化之有效成分有效率地溶出,可充分地提高本實施形態之效果。 By using the above solvent as the extraction solvent, the active ingredient which is considered to suppress deterioration of the citrus flavor can be efficiently eluted, and the effect of the embodiment can be sufficiently improved.

再者,具體之萃取條件可自本技術領域中通常進行之條件中適當設定,例如只要藉由對橄欖之粉碎物添加上述溶劑並進行浸漬法或加熱回流法,進行萃取即可。 Further, the specific extraction conditions can be appropriately set from the conditions generally carried out in the art, and for example, extraction can be carried out by adding the above solvent to the pulverized olive, and performing the dipping method or the heating reflux method.

採用浸漬法之情形時之溫度條件只要自溶劑之凝固點以上沸點以下之溫度條件中適當選擇即可。 The temperature condition in the case of using the dipping method may be appropriately selected from the temperature conditions below the freezing point of the solvent or higher.

又,於該萃取時,較佳藉由離心分離、過濾、壓榨、精製等而去除不溶物。 Further, at the time of the extraction, insoluble matter is preferably removed by centrifugation, filtration, pressing, purification, or the like.

於本實施形態之來自橄欖之萃取物中,作為市售者,可使用Sunbright股份有限公司製造之「Olivex(註冊商標)HT6」或印帝納公司製造之「OLEASELECT(註冊商標)」等。 In the olive-derived extract of the present embodiment, "Olivex (registered trademark) HT6" manufactured by Sunbright Co., Ltd. or "OLEASELECT (registered trademark)" manufactured by Indina Corporation can be used as a commercially available product.

該等製品由於獲取容易性高,又,劣化臭生成之抑制效果高,故而可較佳地用於本實施形態。 These products are preferably used in the present embodiment because of their high ease of acquisition and high suppression of generation of deterioration odor.

於本實施形態中,作為對於飲料或食品添加上述植物萃取素材之量之下限值為1ppm以上,更佳為3ppm以上,進而較佳為5ppm以上,特佳為10ppm以上。 In the present embodiment, the lower limit of the amount of the plant extract material to be added to the beverage or the food is 1 ppm or more, more preferably 3 ppm or more, further preferably 5 ppm or more, and particularly preferably 10 ppm or more.

藉由如此設定植物萃取素材之添加量,可充分地抑制柑橘類香料之劣化。 By setting the addition amount of the plant extract material in this way, deterioration of the citrus flavor can be sufficiently suppressed.

又,作為對於飲料或食品添加上述植物萃取素材之量之上限值為80ppm以下,較佳為70ppm以下,更佳為60ppm以下,進而較佳為50ppm以下,特佳為40ppm以下。 In addition, the upper limit of the amount of the plant extract material to be added to the beverage or the food is 80 ppm or less, preferably 70 ppm or less, more preferably 60 ppm or less, still more preferably 50 ppm or less, and particularly preferably 40 ppm or less.

藉由如此設定植物萃取素材之添加量,可抑制飲料或食品所固有之風味受到損害。 By setting the addition amount of the plant extract material in this way, it is possible to suppress damage to the flavor inherent in the beverage or the food.

此處,ppm為質量比。 Here, ppm is a mass ratio.

(香料組成物) (fragrance composition)

於上述劣化臭生成抑制方法中,揭示了對含有柑橘類香料之飲料或食品添加特定植物萃取素材之態樣,但作為其他實施形態,亦可藉由事先製備含有柑橘類香料及植物萃取素材之香料組成物,並將該香料組成物添加至飲料或食品,而表現出所欲之效果。 In the above method for suppressing the generation of deterioration odor, a method of adding a specific plant extract material to a beverage or food containing a citrus flavor is disclosed. However, as another embodiment, a fragrance composition containing a citrus flavor and a plant extract material may be prepared in advance. And adding the fragrance composition to a beverage or food to exhibit the desired effect.

此種香料組成物,例如相對於柑橘類香料100質量份,含有0.01質量份以上之上述植物萃取素材,更佳含有0.1質量份以上,進而較佳含有1質量份以上,特佳含有5質量份以上。 For example, the above-mentioned plant extract material is contained in an amount of 0.01 parts by mass or more, more preferably 0.1 part by mass or more, further preferably 1 part by mass or more, and particularly preferably 5 parts by mass or more, based on 100 parts by mass of the citrus flavor. .

再者,本實施形態之香料組成物未必必須整體均勻,植物萃取素材可以固體狀混合,亦可分液為多層。 Further, the flavor composition of the present embodiment does not necessarily have to be uniform as a whole, and the plant extract material may be mixed in a solid form or may be divided into a plurality of layers.

又,關於本實施形態之香料組成物中所含有之植物萃取素材之上限值,例如相對於柑橘類香料100質量份,可設為8000質量份以下,又,於一態樣中,相對於柑橘類香料100質量份,亦可設為5000質量份以下。 In addition, the upper limit of the plant extract material contained in the fragrance composition of the present embodiment can be, for example, 8,000 parts by mass or less based on 100 parts by mass of the citrus flavor, and in one aspect, relative to the citrus 100 parts by mass of the fragrance may be 5,000 parts by mass or less.

此處,如上所述,柑橘類香料因加熱時或長期保存時,又,放置於pH低之環境中,而容易引起改質。對此,於本實施形態之香料組成物中,藉由添加植物萃取素材,可充分地抑制因柑橘類香料之劣化所引起之變味之產生。 Here, as described above, the citrus flavor is placed in a low pH environment when it is heated or stored for a long period of time, and is easily modified. On the other hand, in the flavor composition of the present embodiment, by adding a plant extract material, the occurrence of odor due to deterioration of the citrus flavor can be sufficiently suppressed.

作為關於該香料組成物之具體之態樣為如下態樣:就保持柑橘類香料所固有之香氣之觀點而言,較佳將香料組成物與非活性氣體一併收容於容器中後進行密閉,並於陰涼處保管。 The specific aspect of the fragrance composition is such that, in view of maintaining the aroma inherent to the citrus flavor, it is preferred that the fragrance composition is contained in a container together with the inert gas, and then sealed. Keep in a cool place.

以上,對本發明之實施形態進行了說明,但該等為本發明之 例示,亦可採用除上述以外之各種構成。 The embodiments of the present invention have been described above, but these are the present inventions. For example, various configurations other than the above may be employed.

[實施例] [Examples]

以下,使用實施例詳細說明本發明,但本發明並不受該等實施例之記載任何限定。 Hereinafter, the present invention will be described in detail by way of examples, but the invention should not be construed as limited.

首先,於本實施例項中,飲料中所含有之各成分之量係使用氣相層析(GC)分析進行定量。該分析之順序如下所示。 First, in the present embodiment, the amount of each component contained in the beverage is quantified by gas chromatography (GC) analysis. The order of this analysis is as follows.

(樣品製作方法) (sample preparation method)

稱量試樣50.0g,添加作為內部標準之2-辛醇100μL後,利用50mL之水進行稀釋。另外,準備依序利用二氯甲烷(5mL)、乙醇(5mL)、水(20mL)調整過之固相(Waters公司製造之Oasis HLB 200mg/6cc),使上述獲得之稀釋試樣中所含有之有機成分全量吸附。然後,利用二氯甲烷5mL進行溶出,將該溶出液利用無水硫酸鈉進行脫水,將其上清液移注至史匹茲管(Spitz tube)中並藉由氮氣沖洗而濃縮至200μL,從而製作分析用樣品。再者,試樣製備係2點並行地進行。 50.0 g of the sample was weighed, and 100 μL of 2-octanol as an internal standard was added, followed by dilution with 50 mL of water. In addition, a solid phase (Oasis HLB 200 mg/6 cc manufactured by Waters Co., Ltd.) adjusted in dichloromethane (5 mL), ethanol (5 mL), and water (20 mL) was used in this order to contain the diluted sample obtained above. The organic component is adsorbed in its entirety. Then, it was eluted with 5 mL of dichloromethane, and the resulting solution was dehydrated with anhydrous sodium sulfate, and the supernatant was transferred to a Spitz tube and concentrated to 200 μL by nitrogen purge. Analytical sample. Furthermore, the sample preparation was carried out in parallel at two points.

(定量方法) (quantitative method)

該分析用樣品係於以下所示之條件下進行GC分析。試樣中之成分量係根據與用作內部標準之2-辛醇之波峰之面積比而計算。又,將對於同一試樣2點並行地進行而得之分析值之平均值設為試樣中之成分量,而進行定量。 The sample for analysis was subjected to GC analysis under the conditions shown below. The amount of the components in the sample was calculated based on the area ratio of the peak of 2-octanol used as an internal standard. Further, the average value of the analysis values obtained by performing the same point in two points on the same sample was defined as the component amount in the sample, and the amount was quantified.

(GC條件) (GC condition)

機器名:安捷倫科技公司製造5973inert Mass Selective Detector Machine Name: 5973inert Mass Selective Detector manufactured by Agilent Technologies

管柱:DB-WAX(60m×0.25mm,0.25μm) Column: DB-WAX (60m × 0.25mm, 0.25μm)

烘箱溫度:40℃(1min)-(3℃/min)-210℃(3min) Oven temperature: 40 ° C (1 min) - (3 ° C / min) - 210 ° C (3 min)

流量:1mL/min Flow rate: 1mL/min

注入溫度:250℃ Injection temperature: 250 ° C

注入量:1μL Injection volume: 1μL

分流比:10:1 Split ratio: 10:1

(實施例A1) (Example A1)

準備酒精濃度7.3%且含有檸檬醛10ppm之飲料作為樣本液,使用檸檬酸及檸檬酸三鈉以pH成為3.3之方式調整該飲料之pH。再者,此處,pH係使用東亞DKK公司製造之pH計HM-30R進行測量。 A beverage having an alcohol concentration of 7.3% and containing 10 ppm of citral was prepared as a sample solution, and the pH of the beverage was adjusted using citric acid and trisodium citrate at a pH of 3.3. Here, the pH was measured using a pH meter HM-30R manufactured by Toago Corporation of East Asia.

將丸善製藥股份有限公司製造之「懸鉤子乾燥萃取物F」以成為飲料整體之10ppm之方式添加至該飲料中並栓緊後,於37℃之溫度靜置7天。於靜置後,對飲料中所含有之對異丙甲苯之量、對甲苯乙酮之量進行定量。 The "Hawk Dry Extract F" manufactured by Maruzen Pharmaceutical Co., Ltd. was added to the beverage so as to be 10 ppm as a whole of the beverage, and then allowed to stand at 37 ° C for 7 days. After standing, the amount of p-isopropyltoluene and the amount of p-toluanone contained in the beverage were quantified.

關於該含量,作為與下述比較例A1中之各成分之含量之比而示於表1。 The content is shown in Table 1 as a ratio to the content of each component in Comparative Example A1 below.

(實施例A2) (Example A2)

於實施例A1之方法中,將丸善製藥股份有限公司製造之「懸鉤子乾燥萃取物F」之添加量調整為50ppm,除此以外,利用與實施例A1相同之方法進行靜置,並對飲料中所含有之各成分之量進行定量。將結果示於表1。 In the method of Example A1, the addition amount of the "Hawk Dry Extract F" manufactured by Maruzen Pharmaceutical Co., Ltd. was adjusted to 50 ppm, and the rest was carried out in the same manner as in Example A1, and the beverage was allowed to stand. The amount of each component contained in the amount is quantified. The results are shown in Table 1.

(比較例A1) (Comparative Example A1)

於實施例A1之方法中,不添加丸善製藥股份有限公司製造之「懸鉤子乾燥萃取物F」,除此以外,利用與實施例A1相同之方法進行靜置,並對飲料中所含有之各成分之量進行定量。將該比較例A1之結果作為對照(100%)而示於表1。 In the method of Example A1, the "Hawk Dry Extract F" manufactured by Maruzen Pharmaceutical Co., Ltd. was not added, and the rest was carried out in the same manner as in Example A1, and each contained in the beverage was contained. The amount of the ingredients is quantified. The results of Comparative Example A1 are shown in Table 1 as a control (100%).

(實施例B1) (Example B1)

準備酒精濃度7.3%且含有檸檬醛10ppm之飲料作為樣本液,使用作為pH調整劑之檸檬酸三鈉以pH成為3.3之方式調整該飲料之pH。再者,此處,pH係使用東亞DKK公司製造之pH計HM-30R進行測量。 A beverage having an alcohol concentration of 7.3% and containing 10 ppm of citral was prepared as a sample liquid, and the pH of the beverage was adjusted so that the pH was 3.3 using trisodium citrate as a pH adjuster. Here, the pH was measured using a pH meter HM-30R manufactured by Toago Corporation of East Asia.

將Sunbright股份有限公司製造之「Olivex(註冊商標)HT6」以成為飲料整體之10ppm之方式添加至該飲料中並栓緊後,於37℃之溫度靜置7天。於靜置後,對飲料中所含有之對異丙甲苯之量、對甲苯乙酮之量進行定量。 "Olivex (registered trademark) HT6" manufactured by Sunbright Co., Ltd. was added to the beverage so as to be 10 ppm as a whole beverage, and then allowed to stand at 37 ° C for 7 days. After standing, the amount of p-isopropyltoluene and the amount of p-toluanone contained in the beverage were quantified.

關於該含量,作為與下述比較例B1中之各成分之含量之比而示於表2。 The content is shown in Table 2 as a ratio to the content of each component in Comparative Example B1 below.

(實施例B2) (Example B2)

於實施例B1之方法中,將Sunbright股份有限公司製造之「Olivex(註冊商標)HT6」之添加量調整為50ppm,除此以外,利用與實施例B1相同之方法進行靜置,並對飲料中所含有之各成分之量進行定量。將結果示於表2。 In the method of the example B1, the addition amount of "Olivex (registered trademark) HT6" manufactured by Sunbright Co., Ltd. was adjusted to 50 ppm, and the rest was carried out in the same manner as in Example B1, and in the beverage. The amount of each component contained is quantified. The results are shown in Table 2.

(比較例B1) (Comparative Example B1)

於實施例B1之方法中,不添加Sunbright股份有限公司製造之「Olivex (註冊商標)HT6」,除此以外,利用與實施例B1相同之方法進行靜置,並對飲料中所含有之各成分之量進行定量。將該比較例B1之結果作為對照(100%)而示於表2。 In the method of Embodiment B1, "Olivex" manufactured by Sunbright Co., Ltd. is not added. (registered trademark) HT6", except that it was allowed to stand still in the same manner as in Example B1, and the amount of each component contained in the beverage was quantified. The results of Comparative Example B1 are shown in Table 2 as a control (100%).

(試驗例C1-C7) (Test Examples C1-C7)

以表3所示之配方製作含有檸檬酸、蔗糖素之飲料,然後,添加表3所示之萃取物後,請6名熟練之官能檢查員實施官能評價。再者,試驗例C1~C3中所使用之懸鉤子萃取物為丸善製藥股份有限公司製造之「懸鉤子乾燥萃取物F」,試驗例C4~C6中所使用之橄欖果實萃取物為Sunbright股份有限公司製造之「Olivex(註冊商標)HT6」,試驗例C7中未添加該等萃取物。 A beverage containing citric acid and sucralose was prepared in the formulation shown in Table 3, and then the extracts shown in Table 3 were added, and then six functional inspectors were asked to perform sensory evaluation. Further, the raspberry extract used in Test Examples C1 to C3 was "Hawthorn Dry Extract F" manufactured by Maruzen Pharmaceutical Co., Ltd., and the olive fruit extract used in Test Examples C4 to C6 was Sunbright Co., Ltd. "Olivex (registered trademark) HT6" manufactured by the company, and the extracts were not added in Test Example C7.

作為評價之基準,「餘味」係請各官能檢查員自「1:差」、「2:稍差」、「3:普通」、「4:稍佳」、「5:佳」中舉出一者,作為由6名官能檢查員獲得之得分之平均值而以數值表示。 As a benchmark for evaluation, "aftertaste" is asked by the inspectors of "1: poor", "2: slightly worse", "3: normal", "4: slightly better", and "5: good". The value is expressed as a numerical value as an average of scores obtained by six panel inspectors.

「苦澀味」係請各官能檢查員自「1:弱」、「2:稍弱」、「3:普通」、「4:稍強」、「5:強」中舉出一者,作為由6名官能檢查員獲得之得分之平均值而以數值表示。 "Bitterness" is asked by the inspectors of "1: weak", "2: weaker", "3: normal", "4: slightly stronger" and "5: strong". The average of the scores obtained by the six functional inspectors is expressed as a numerical value.

「綜合評價」係請各官能檢查員自「1:差」、「2:稍差」、「3:普通」、「4:稍佳」、「5:佳」中舉出一者,作為由6名官能檢查員獲得之得分之平均值而以數值表示。 In the "Comprehensive Evaluation", each functional inspector is asked to cite one of "1: Poor", "2: Slightly Poor", "3: Normal", "4: Slightly Good", and "5: Good". The average of the scores obtained by the six functional inspectors is expressed as a numerical value.

結果如以下之表3所示。 The results are shown in Table 3 below.

如表3所示,於添加有適量之懸鉤子萃取物之試驗例C1、C2及添加有適量之橄欖果實萃取物之試驗例C4、C5中,藉由賦予適度之苦澀味而改善餘味,可獲得高於試驗例C7之綜合評價。另一方面,於試驗例C3、C6中,因苦澀味變強,而餘味或綜合評價成為與試驗例C7同等之級別。 As shown in Table 3, in Test Examples C1 and C2 to which an appropriate amount of raspberry extract was added and Test Examples C4 and C5 to which an appropriate amount of olive fruit extract was added, the aftertaste was improved by imparting a moderate bitterness. A comprehensive evaluation higher than Test Example C7 was obtained. On the other hand, in Test Examples C3 and C6, the bitterness and astringency became strong, and the aftertaste or the comprehensive evaluation became the same level as Test Example C7.

再者,對於各試驗例,要求官能檢查員進行評註。 Furthermore, for each test case, a functional inspector is required to make a comment.

作為試驗例C1,「甜味之暢快感良好」之評價有3票,「味道有層次」之評價有1票。又,作為試驗例C2,「稍微感覺到澀味」之評價有3票。進而,作為試驗例C3,可列舉「澀味強」之評價有6票,「感覺到懸鉤子臭」之評價有1票。 As a test example C1, the evaluation of "good taste of sweetness" was 3 votes, and there was one vote for "taste level". In addition, as test case C2, there was three votes for "slightly felt astringency". Further, as a test example C3, there are six votes for the evaluation of "sweet taste" and one vote for "the feeling that the hook is stinky".

作為試驗例C4,「甜味之暢快感良好」之評價有2票,「味道濃郁」之評價有1票。進而,作為試驗例C6,可列舉「感覺到澀味」之評價有4票。 As a test example C4, "the taste of sweetness was good" was evaluated by 2 votes, and the evaluation of "tasteful taste" was 1 vote. Further, as test example C6, there are four votes for the evaluation of "feeling astringency".

又,作為試驗例C7,「餘甜味明顯」之評價有3票。 Further, as test example C7, there was three votes for the evaluation of "extra sweet taste".

根據以上之結果,可謂藉由對含有柑橘類香料之飲料等添加特定量之懸鉤子或橄欖萃取物,可賦予良好之餘味,並且抑制柑橘類香料之劣化。 According to the above results, it is possible to impart a good aftertaste and to suppress deterioration of the citrus flavor by adding a specific amount of the raspberry or olive extract to the beverage containing the citrus flavor or the like.

[產業上之可利用性] [Industrial availability]

本發明之劣化臭生成抑制方法可保持柑橘類香料所固有之香氣,且保持作為飲料或食品整體之風味。該方法對於含有柑橘類香料之各種製品之開發有用。 The deterioration odor generation suppressing method of the present invention can maintain the aroma inherent to the citrus flavor and maintain the flavor as a whole of the beverage or the food. This method is useful for the development of various products containing citrus flavors.

又,本發明之飲料或食品係劣化臭之生成得到充分抑制者,可對飲用或食用其者有效地帶來令人愉快之香氣。 Further, in the beverage or food of the present invention, the generation of deterioration odor is sufficiently suppressed, and a pleasant aroma can be effectively brought about by drinking or eating.

本申請案係主張以於2015年3月30日提出申請之日本申請 案特願2015-068623號及於2015年10月26日提出申請之日本申請案特願2015-209719號為基礎之優先權,將其全部揭示內容併入本文中。 This application is a Japanese application filed on March 30, 2015. The priority of Japanese Patent Application No. 2015-209719, the entire disclosure of which is hereby incorporated by reference.

Claims (12)

一種飲料或食品,其含有柑橘類香料及植物萃取素材,該植物萃取素材含有選自來自懸鉤子之萃取物及來自橄欖之萃取物中之至少一種,相對於該飲料或該食品之整體,含有該植物萃取素材1ppm以上80ppm以下。 A beverage or food comprising a citrus flavor and a plant extracting material, the plant extracting material comprising at least one selected from the group consisting of an extract from a raspberry and an extract from olive, comprising the whole of the beverage or the food The plant extract material is 1 ppm or more and 80 ppm or less. 如申請專利範圍第1項之飲料或食品,其中,該飲料或該食品相對於該飲料或食品整體,含有1ppm以上10000ppm以下之該柑橘類香料。 The beverage or food of claim 1, wherein the beverage or the food contains 1 ppm or more and 10000 ppm or less of the citrus flavor relative to the whole beverage or food. 如申請專利範圍第1或2項之飲料或食品,其中,該柑橘類香料含有檸檬醛。 A beverage or food according to claim 1 or 2, wherein the citrus flavor contains citral. 如申請專利範圍第1或2項之飲料或食品,其中,該植物萃取素材係來自懸鉤子之利用水或乙醇或該等之混合溶劑而得的萃取物。 The beverage or food according to claim 1 or 2, wherein the plant extracting material is an extract obtained from a raspberry using water or ethanol or a mixed solvent of the same. 如申請專利範圍第1或2項之飲料或食品,其中,該植物萃取素材係來自橄欖之利用水或乙醇或該等之混合溶劑而得的萃取物。 The beverage or food according to claim 1 or 2, wherein the plant extracting material is an extract derived from olive water or ethanol or a mixed solvent thereof. 一種香料組成物,其含有柑橘類香料及植物萃取素材,該植物萃取素材含有選自來自懸鉤子之萃取物及來自橄欖之萃取物中之至少一種。 A flavor composition comprising a citrus flavor and a plant extract material, the plant extract material comprising at least one selected from the group consisting of an extract from a raspberry and an extract from olive. 一種劣化臭生成抑制方法,其係含有柑橘類香料之飲料或食品之劣化臭生成抑制方法,其特徵在於:該方法對該飲料或該食品添加植物萃取素材,該植物萃取素材含有選自來自懸鉤子之萃取物及來自橄欖之萃取物中之至少一種,相對於該飲料或該食品之整體,添加1ppm以上80ppm以下之該植物萃取素材。 A method for suppressing deterioration of odor generation, which is a method for suppressing deterioration of odor of a citrus-flavored beverage or food, characterized in that the method adds a plant extract material to the beverage or the food, and the plant extract material is selected from the group consisting of raspberries At least one of the extract and the olive-derived extract is added to the beverage or the whole of the food, and the plant extract material is added in an amount of 1 ppm or more and 80 ppm or less. 如申請專利範圍第7項之劣化臭生成抑制方法,其中,該飲料或該食品相對於該飲料或食品整體,含有1ppm以上10000ppm以下之該柑橘類香料。 The method for suppressing deterioration of odor generation according to the seventh aspect of the invention, wherein the beverage or the food contains 1 ppm or more and 10000 ppm or less of the citrus flavor with respect to the whole beverage or food. 如申請專利範圍第7或8項之劣化臭生成抑制方法,其中,該柑橘類香料含有檸檬醛。 The method for suppressing deterioration odor generation according to claim 7 or 8, wherein the citrus flavor contains citral. 如申請專利範圍第7或8項之劣化臭生成抑制方法,其中,該植物萃取素材係來自懸鉤子之利用水或乙醇或該等之混合溶劑而得的萃取物。 The method for inhibiting deterioration of odor formation according to the seventh or eighth aspect of the invention, wherein the plant extracting material is derived from an extract obtained by using water or ethanol or a mixed solvent of the raspberry. 如申請專利範圍第7或8項之劣化臭生成抑制方法,其中,該植物萃取素材係來自橄欖之利用水或乙醇或該等之混合溶劑而得的萃取物。 The method for inhibiting deterioration of odor formation according to the seventh or eighth aspect of the invention, wherein the plant extracting material is an extract derived from olive water or ethanol or a mixed solvent thereof. 如申請專利範圍第7或8項之劣化臭生成抑制方法,其中,該方法抑制對異丙甲苯或對甲苯乙酮之生成。 The method for suppressing deterioration odor generation according to claim 7 or 8, wherein the method suppresses the formation of isopropyl toluene or p-toluene ketone.
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