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

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

Beverage or food, flavor composition, and method for suppressing deterioration of odor generation

The present invention relates to a beverage or a food, a fragrance composition, and a method for suppressing generation of deterioration odor.

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.

Here, examples of the aroma component of the citrus flavor include citral or limonene.

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.

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.

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.

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).

[Previous Technical Literature]

[Patent Literature]

Patent Document 1: Japanese Patent Laid-Open Publication No. 2002-180081

Patent Document 2: Japanese Laid-Open Patent Publication No. 2001-61461

Patent Document 3: Japanese Patent Laid-Open Publication No. 2004-18613

Patent Document 4: Japanese Laid-Open Patent Publication No. 2004-292778

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Hereinafter, the present invention will be described based on the embodiments.

(degradation odor generation suppression method)

First, the deterioration odor generation suppression method of the present embodiment will be described.

The deterioration odor generation suppression method of the present embodiment is as follows.

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.

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.

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.

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.

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.

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.

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.

(citrus spice)

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.

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. .

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.

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.

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.

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.

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.

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.

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.

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.

(beverage or food)

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.

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.

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.

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.

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.

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)%.

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.

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.

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.

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.

Moreover, this pH adjuster can adjust the addition amount as long as the pH of the beverage is observed one by one.

(plant extract material)

Next, the plant extract material used in the deterioration odor generation suppression method of the present embodiment will be described.

In the method for suppressing deterioration odor generation according to the present embodiment, the following is used as the plant extract material.

(1) Extract from raspberry

(2) Extract from olives

Furthermore, in the present embodiment, the shape of the plant extract material may be solid (powder) or liquid.

(from the extract of the raspberry)

The extract from the raspberry used in the present embodiment is an extract of sweet tea.

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).

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.

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.

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.

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.

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.

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.

Further, at the time of the extraction, insoluble matter is preferably removed by centrifugation, filtration, pressing, purification, or the like.

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. .

These products are preferably used in the present embodiment because of their high ease of acquisition and high suppression of generation of deterioration odor.

(from olive extract)

The olive used in the olive extract of the present embodiment can be used under the scientific name: Olea europaea.

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.

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.

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.

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.

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.

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.

Further, at the time of the extraction, insoluble matter is preferably removed by centrifugation, filtration, pressing, purification, or the like.

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.

These products are preferably used in the present embodiment because of their high ease of acquisition and high suppression of generation of deterioration odor.

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.

By setting the addition amount of the plant extract material in this way, deterioration of the citrus flavor can be sufficiently suppressed.

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.

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.

Here, ppm is a mass ratio.

(fragrance composition)

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.

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. .

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.

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.

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.

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.

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.

[Examples]

Hereinafter, the present invention will be described in detail by way of examples, but the invention should not be construed as limited.

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.

(sample preparation method)

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.

(quantitative method)

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 condition)

Machine Name: 5973inert Mass Selective Detector manufactured by Agilent Technologies

Column: DB-WAX (60m × 0.25mm, 0.25μm)

Oven temperature: 40 ° C (1 min) - (3 ° C / min) - 210 ° C (3 min)

Flow rate: 1mL/min

Injection temperature: 250 ° C

Injection volume: 1μL

Split ratio: 10:1

(Example A1)

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.

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.

The content is shown in Table 1 as a ratio to the content of each component in Comparative Example A1 below.

(Example A2)

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.

(Comparative Example A1)

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%).

(Example B1)

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.

"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.

The content is shown in Table 2 as a ratio to the content of each component in Comparative Example B1 below.

(Example B2)

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.

(Comparative Example B1)

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%).

(Test Examples C1-C7)

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.

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.

"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.

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.

The results are shown in Table 3 below.

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.

Furthermore, for each test case, a functional inspector is required to make a comment.

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".

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".

Further, as test example C7, there was three votes for the evaluation of "extra sweet taste".

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.

[Industrial availability]

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.

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.

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)

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. 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. A beverage or food according to claim 1 or 2, wherein the citrus flavor contains citral. 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. 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. 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. 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. 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. The method for suppressing deterioration odor generation according to claim 7 or 8, wherein the citrus flavor contains citral. 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. 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. 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.