Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/88—Taste or flavour enhancing agents
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
  • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
  • A61K47/16—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing nitrogen, e.g. nitro-, nitroso-, azo-compounds, nitriles, cyanates
  • A61K47/18—Amines; Amides; Ureas; Quaternary ammonium compounds; Amino acids; Oligopeptides having up to five amino acids
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
  • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
  • A61K47/22—Heterocyclic compounds, e.g. ascorbic acid, tocopherol or pyrrolidones
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
  • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
  • A61K8/40—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing nitrogen
  • A61K8/44—Aminocarboxylic acids or derivatives thereof, e.g. aminocarboxylic acids containing sulfur; Salts; Esters or N-acylated derivatives thereof
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
  • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
  • A61K8/49—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds
  • A61K8/4973—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds with oxygen as the only hetero atom
  • A61K8/498—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds with oxygen as the only hetero atom having 6-membered rings or their condensed derivatives, e.g. coumarin
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
  • A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
  • A61Q13/00—Formulations or additives for perfume preparations
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
  • A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
  • A61K2800/92—Oral administration

Definitions

• the present invention relates to a fragrance strength and / or fragrance improving agent for a fragrance composition to be added to food and drink, pharmaceutical products or oral care products, and a method for improving the fragrance strength and / or fragrance of the fragrance composition.
• Various flavoring compositions are used to improve and improve the flavor and aroma of foods, drinks, pharmaceuticals, oral care products, etc.
• the perceived scent strength, scent spread, and sustainability are excellent, and improve the scent strength and scent of the fragrance composition.
• Japanese Patent Application Laid-Open No. 2010-130978 describes that by adding ⁇ -damasenone, the flavor of the seasoning extract or seasoning containing the seasoning extract is improved, and as a food containing ⁇ -damasenone, Tomato is exemplified.
• the subject is limited to nodules, and there is no mention that the flavor is improved by ⁇ -aminobutyric acid and naringenin.
• Japanese Patent Application Laid-Open No. 2003-102420 describes that a vegetable extract selected from flavored vegetables, tomatoes, spices, and mushrooms exhibits an excellent effect in reducing odor peculiar to starch and fish meat.
• the amount added to processed foods is as high as 0.02 to 10 wt%, and the effect is also an effect of reducing the odor peculiar to starch and fish meat, and there is no mention of enhancing the aroma.
• Japanese Patent Application Laid-Open No. 09-70277 describes that 10 to 1000% of carrot and / or tomato liquefied product is added to the green pepper liquid in order to reduce the green odor of the green pepper.
• the amount of vegetable liquefied product added to the object is very large, and the purpose is to reduce the green odor of peppers, and no mention is made of enhancing aroma.
• JP-A-6-339364 discloses that an unpleasant retort odor can be reduced by adding 0.1 to 10 wt% of flavor oil (spices, vegetables, seasonings) to retort food. Are listed.
• the amount of flavor oil added to food is large, and the removal of retort odor is an object, and there is no mention of enhancement of aroma.
• ⁇ -aminobutyric acid or naringenin are examples of ⁇ -aminobutyric acid or naringenin.
• the present invention provides an aroma intensity and / or fragrance improving agent for a fragrance composition to be added to foods and drinks, pharmaceuticals or oral care products, and a method for improving the fragrance intensity and / or fragrance of the fragrance composition.
• the purpose is to do.
• the present inventors have obtained an excellent effect of improving the fragrance strength and / or fragrance of the fragrance composition by adding naringenin and ⁇ -aminobutyric acid to the fragrance composition for food and drink under predetermined conditions. As a result, the present invention has been completed.
• this invention provides the fragrance intensity
• this invention provides the fragrance intensity
• an improved fragrance composition having an improved fragrance intensity and / or fragrance without impairing the characteristics of the fragrance composition. Can be obtained.
• the aroma intensity and / or fragrance improving agent of the present invention contains ⁇ -aminobutyric acid and naringenin.
• the method for improving aroma intensity and / or aroma quality of the present invention includes adding ⁇ -aminobutyric acid and naringenin to a fragrance composition.
• “improvement of fragrance strength” means that the scent of a scent that is felt becomes stronger, and “improvement of fragrance” means that the spread and sustainability of the scent increase.
• the component ratio of ⁇ -aminobutyric acid and naringenin in the fragrance intensity and / or fragrance improving agent of the present invention is the target fragrance composition and the final product to which the fragrance composition is added (food / drinks, pharmaceuticals, oral care products) Etc.) and can be appropriately determined by those skilled in the art depending on the properties and the required effects, but preferably in the range of 1: 10000 to 100,000: 1, and in the range of 1: 1000 to 10,000: 1. More preferably, the range is 1: 100 to 1000: 1.
• ⁇ -aminobutyric acid and naringenin can be added in any form, for example, they may be added as a single compound, or they may be added in the form of a natural extract containing both components, for example, processed animal and plant products. May be.
• a technique such as distillation, adsorbent treatment, or solvent extraction.
• ⁇ -aminobutyric acid and naringenin are derived from processed tomato products.
• a method for obtaining a processed tomato product containing ⁇ -aminobutyric acid and naringenin can be appropriately determined by those skilled in the art. For example, for a juice obtained by squeezing tomato, if necessary, or a commercially available transparent tomato concentrate, a direct extraction method using a solvent such as methanol, ethanol, acetone, or ethyl acetate can be used. Of these, ethanol is preferable.
• 0.3 to 10 times by weight, preferably 0.5 to 2 times by weight of ethanol is mixed with tomato juice or concentrated juice, stirred and allowed to stand, and then separated into two layers.
• a method of collecting the upper layer can be employed.
• the concentration of ethanol to be added depends on the amount added, but it is desirable to use high-concentration ethanol of, for example, 95% or more.
• tomato juice or concentrated juice is desirably a higher concentration, for example, Brix 20 to 80, desirably Brix 30 to 70, and more desirably Brix 50 to 65. Since this method can reduce highly water-soluble components, it is preferable in that it can be added to the perfume composition without generating insoluble matters such as turbidity and precipitation.
• a solvent such as methanol, ethanol, acetone, ethyl acetate is added to tomato juice or concentrated juice, heated to generate evaporation fractions, and then the evaporation residue is recovered.
• ethanol is preferred.
• 0.01 to 10 times by weight, preferably 0.1 to 1 times by weight of ethanol is mixed with tomato juice or concentrated juice, for example, 30 to 100 ° C., more preferably 50 to 80 times. Heating can be performed at 0C. Heating at a high temperature leads to generation of unwanted scents, coloring, and the like, so low-temperature heating is preferable. For this purpose, heating is preferably performed under reduced pressure.
• Tomato juice or concentrated juice may cause scorching at high concentrations, for example, Brix 1 to 60, preferably Brix 5 to 50, more preferably Brix 20 to 40. Since this method can reduce an unnecessary blue odor derived from tomato as an evaporating fraction, it is suitable for imparting versatility to a processed tomato product added to a fragrance composition.
• the present invention also provides a fragrance composition containing the fragrance intensity and / or fragrance improver or having improved fragrance intensity and / or fragrance by the above method.
• concentration of ⁇ -aminobutyric acid in the fragrance composition of the present invention is preferably 0.1 to 10000 ppm, more preferably 0.1 to 1000 ppm, more preferably 1 to 1000 ppm, still more preferably 10 to 100 ppm.
• concentration is preferably 0.01 to 10000 ppm, more preferably 0.01 to 1000 ppm, more preferably 0.05 to 1000 ppm, and still more preferably 0.1 to 100 ppm.
• the fragrance composition of the present invention can be obtained by adding the above-mentioned fragrance strength and / or fragrance improver to any fragrance requiring improvement in fragrance strength and / or fragrance.
• the fragrance targeted by the present invention is not particularly limited, for example, pineapple flavor, butter flavor, vanilla flavor, coffee flavor, chocolate flavor, caramel flavor, lemon flavor, garlic flavor, green tea flavor, lamb flavor, apple flavor, Examples include grape flavor, curry flavor, shoyu flavor, orange flavor, yogurt flavor, and mint flavor.
• the perfume composition of the present invention may further contain various compounding agents and additives used in the technical field. Although it does not specifically limit as a compounding agent and an additive which can be mixed with the fragrance
• antioxidants include butylhydroxytoluene, butylhydroxyanisole, citric acid, glutathione, selenium, lycopene, vitamin A, vitamin E, vitamin C, pyrrolopyrrole derivatives and various plant extracts.
• antioxidants include free radical scavengers obtained from products, enzymes having antioxidant properties such as superoxide dismutase and glutathione peroxidase.
• benzoic acid sodium benzoate, isopropyl parahydroxybenzoate, isobutyl paraoxybenzoate, ethyl paraoxybenzoate, methyl paraoxybenzoate, butyl paraoxybenzoate, propyl paraoxybenzoate, sodium sulfite, Sodium hyposulfite, potassium pyrosulfite, sorbic acid, potassium sorbate, sodium dehydroacetate, tsuyaprisin, udo extract, egonoki extract, kawara mugi extract, oolong tea extract, white coconut protein extract, enzymatically decomposed pearl barley extract, tea catechin , Apple polyphenol, pectin degradation product, chitosan, lysozyme, ⁇ -polylysine and the like.
• pH adjusters include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, DL-tartaric acid, L-tartaric acid, DL-potassium hydrogen tartrate, L -Potassium hydrogen tartrate, DL-sodium tartrate, L-sodium tartrate, potassium carbonate (anhydrous), sodium bicarbonate, sodium carbonate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, disodium dihydrogen pyrophosphate, fumaric acid, fumar
• Examples thereof include monosodium acid, DL-malic acid, DL-sodium malate, phosphoric acid, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate and the like.
• the present invention also provides a method for improving aroma intensity and / or aroma quality of a food, beverage, medicine or oral care product, comprising a step of adding the above fragrance composition to the food, beverage, medicine or oral care product.
• concentration of ⁇ -aminobutyric acid and naringenin in the final product can be appropriately determined by those skilled in the art according to the properties of the final product and the required effects.
• the food / beverage products, pharmaceuticals or oral care products targeted by the present invention are not particularly limited, and liquids, solids can be used as long as the benefits of flavor improvement using ⁇ -aminobutyric acid and naringenin targeted by the present invention can be obtained.
• a wide range of objects can be used, including semi-solid and fluid.
• food and drink include fruit juices, vegetable drinks, carbonated drinks, sports drinks, coffee drinks, tea, tea, yogurt drinks, lactic acid bacteria drinks, energy drinks, soups, noodle soup, etc.
• Solid products such as products, candy, gum, gummi, jelly, chocolate, cookies, ice cream, ham, sausage, snacks, semi-solid and fluid products such as curry, stew, coconut rice, sauce, sauce, dressing, and fresh cream Can be mentioned.
• the pharmaceutical is not particularly limited as long as it is used in combination with the fragrance composition.
• Oral care products include toothpaste, toothpaste, liquid toothpaste, mouthwash and the like.
• the food / beverage products, pharmaceutical products or oral care products targeted by the present invention may contain various compounding agents / additives commonly used in food / beverage products, pharmaceutical products and oral care products.
• various compounding agents / additives commonly used in food / beverage products, pharmaceutical products and oral care products.
• antioxidants known preservatives and antibacterial agents, and pH adjusters, sweeteners, acidulants, extenders, pigments, emulsifiers, functional substances, existing flavor improvers, milk ingredients, amino acids
• pH adjusters sweeteners, acidulants, extenders, pigments, emulsifiers, functional substances, existing flavor improvers, milk ingredients, amino acids
• sweeteners, acidulants, extenders, pigments, emulsifiers, functional substances existing flavor improvers, milk ingredients, amino acids
• nitrogen-containing compounds such as peptides, and various flavor materials.
• examples of the sweetener include sugar, fructose, lactose, glucose, palatinose, maltose, trehalose, sorbitol, erythritol, maltitol, reduced palatinose, xylitol, lactitol starch syrup, oligosaccharide, aspartame, sucralose, acesulfame Potassium, saccharin, stevia, neotame, aritem, thaumatin, neohesperidin dihydrochalcone, licorice and the like can be mentioned.
• the acidulant include acetic acid, lactic acid, and citric acid.
• Examples of the bulking agent include saccharides, polysaccharides, processed starch, casein, gelatin, carboxymethylcellulose, and lecithin.
• pigments include natural pigments and organic synthetic pigments. Specific examples include hibiscus pigments, hakulberry pigments, plum pigments, laver pigments, duberry pigments, grape juice pigments, blackberry pigments, blueberry pigments, mulberry pigments, and morero.
• Cherry pigment red currant pigment, Loganberry pigment, paprika powder, malt extract, rutin, flavonoid, red cabbage pigment, red radish pigment, azuki bean pigment, turmeric pigment, olive tea, cowberry pigment, chlorella powder, saffron pigment, perilla pigment , Strawberry dye, chicory dye, pecan nut dye, benichouji dye, safflower dye, purple potato dye, lac dye, spirulina dye, onion dye, tamarind dye, red pepper dye, gardenia dye, caramel dye, shikon dye, rosewood dye, Kiami pigment, orange pigment, carrot carotene, and the like.
• emulsifier examples include fatty acid monoglyceride, fatty acid diglyceride, fatty acid triglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, enzyme-treated lecithin, starch, modified starch, dextrin, sorbitan fatty acid ester, and kiraya extract.
• the functional substance means a substance having a nutritional function and an ecological regulation function.
• DHA docosahexaenoic acid
• EPA eicosapentaenoic acid
• DHA and / or EPA-containing fish oil linoleic acid, ⁇ -linolenic acid, ⁇ -Animal and plant oils and derivatives such as linolenic acid, lecithin, diacylglycerol, and their derivatives, rosemary, sage, perilla oil, chitin, chitosan, royal jelly, propolis and other animal and plant extracts
• vitamin A vitamin D, vitamin E, vitamin F
• Vitamins such as vitamin K, coenzyme Q10, ⁇ -lipoic acid, coenzymes and derivatives thereof, ⁇ -oryzanol, catechin, anthocyanin, isoflavone, rutin, chlorogenic acid, theaflavin and other polyphenols, dietary fibers such as indigestible dex
• milk components include raw milk, cow's milk, whole milk powder, skim milk powder, fresh cream, milk proteins such as casein and whey, and those derived from milk such as goats and sheep, or decomposition products thereof.
• milk components include raw milk, cow's milk, whole milk powder, skim milk powder, fresh cream, milk proteins such as casein and whey, and those derived from milk such as goats and sheep, or decomposition products thereof.
• flavor improving materials include sucralose, cyclodextrin, theanine, hesperidin glycoside, sugarcane extract and the like.
• fragrances for example, natural fragrances, natural essential oils, and various synthetic fragrances can be used. These fragrances are not particularly limited as long as they can be used in foods and drinks, pharmaceuticals, and oral care products.
• esters, aldehydes, (thio) ethers, alcohols, ketones, lactones, carboxylic acids Aliphatic hydrocarbons, nitrogen-containing heterocyclic compounds, sulfur-containing heterocyclic compounds, amines, thiols, phenols, and essential oils.
• Specific compounds and essential oils include acetaldehyde, ethyl acetoacetate, acetophenone, anisaldehyde, amyl alcohol, ⁇ -amylcinnamaldehyde, methyl anthranilate, ionone, isoamyl alcohol, isoeugenol, isoamyl isovalerate, ethyl isovalerate , Isothiocyanates, allyl isothiocyanate, isovaleraldehyde, isobutanol, isobutyraldehyde, isopropanol, isopentylamine, indole and its derivatives, ⁇ -undecalactone, 2-ethyl-3,5-dimethylpyrazine and 2-ethyl -3,6-dimethylpyrazine mixture, ethyl vanillin, 2-ethylpyrazine, 2-ethyl-3-methylpyrazine, 2-e
• Ingredient content measurement method 1) Prepare a 0.1 to 100 w / v% aqueous solution of naringenin sample as it is or by diluting with water, and perform analysis under the following conditions.
• Example 1 To pineapple flavor, ⁇ -aminobutyric acid (manufactured by Nacalai Tesque Co., Ltd.) and naringenin (manufactured by LKT Laboratories, Inc.) were added in the amounts shown in the table below.
• Example 1 Comparative Example 1-1, Comparative Example 1-2, perfume compositions of Comparative Example 1-3 were prepared.
• a beverage to which 0.1% of the fragrance composition prepared with respect to carbonated water was added was prepared and subjected to sensory evaluation.
• Sensory evaluation is made by adding only pineapple flavor to carbonated water and feels improvement in fragrance strength and fragrance when ingesting each beverage added with the fragrance composition of Examples and Comparative Examples It was evaluated whether or not an improvement in palatability was felt for the beverage.
• flavor composition of the Example and the comparative example was shown to the evaluator so that the contents could not be understood.
• Sensory evaluation number of people 12 results of sensory evaluation: The following table shows the number of people who evaluated improvement for each item.
• Example 2 Comparative Example 2-1, Cookie dough was prepared by adding 0.09% of the fragrance composition of 2-2 and 2-3. Cookies obtained by baking the dough under conditions of 140 ° C. and 160 ° C. were subjected to sensory evaluation. Sensory evaluation number of people: 10 sensory evaluation results: The following table shows the number of people who evaluated improvement for each item.
• Example 3-1 0.2% of the fragrance composition of Example 3-1, Example 3-2 and Comparative Example 3 was added to the vanilla ice cream, and sensory evaluation was performed. Number of people evaluated: 15 sensory evaluation results: The following table shows the number of people who evaluated improvement for each item.
• Example 4 0.5% of the tomato juice processed product A added in Example 3-1 was added to the coffee flavor, and the fragrance composition of Example 4-1, tomato juice processed product A was 0.005%. What was added was prepared as the fragrance composition of Example 4-2, and what was not added was prepared as the fragrance composition of Comparative Example 4. The contents of ⁇ -aminobutyric acid and naringenin in the flavor were as shown in the table below.
• Example 4-1 0.1% of the fragrance composition of Example 4-1, Example 4-2 and Comparative Example 4 was added to the coffee, and sensory evaluation was performed. Number of people evaluated: 15 sensory evaluation results: The following table shows the number of people who evaluated improvement for each item.
• Example 5-5 To the chocolate flavor, ⁇ -aminobutyric acid and naringenin were added in the amounts shown in the following table to prepare the fragrance compositions of Example 5-1, Example 5-2, and Example 5-3.
• Example 5-3 400 g of Cturm chocolate was melted by boiling in water at 50 ° C. 0.1% of the fragrance composition of Example 5-1, Example 5-2, and Example 5-3 was added to 100 g of the dissolved chocolate. After the fragrance composition was added, the mixture was mixed well, cooled to 28 ° C., heated again to 30 ° C., and tempered. The chocolate for sensory evaluation was prepared by pouring into a mold, forming and cooling. This chocolate was subjected to sensory evaluation. Number of people evaluated: 10 sensory evaluation results: The following table shows the number of people who evaluated improvement for each item.
• Example 6 To the caramel flavor, ⁇ -aminobutyric acid and naringenin were added in the amounts shown in the following table to prepare the fragrance compositions of Example 6 and Comparative Examples 6-1, 6-2, and 6-3.
• Example 6 0.15% of the fragrance composition of Example 6 and Comparative Examples 6-1, 6-2, and 6-3 was added to chocolate ice cream, and sensory evaluation was performed. Number of people evaluated: 10 sensory evaluation results: The following table shows the number of people who evaluated improvement for each item.
• Example 7-7 To the lemon flavor, ⁇ -aminobutyric acid and naringenin were added in the amounts shown in the table below, and the fragrance compositions of Example 7-1, Comparative Example 7-1, Comparative Example 7-2, and Example 7-2 was prepared.
• Example 7-1 39 g of fructose, 10 g of reduced maltose starch syrup, 0.2 g of sodium chloride, 2 g of vitamin C, and 0.65 g of anhydrous citric acid were weighed and adjusted to 1000 g by adding water. Using this as a dough, 0.1% of the fragrance composition of Example 7-1, Comparative Example 7-1, Comparative Example 7-2, and Example 7-2 was added to perform sensory evaluation. Number of people evaluated: Nine sensory evaluation results: The following table shows the number of people who evaluated improvement for each item.
• Example 8-1 0.05% of the fragrance composition of Example 8-1, Example 8-2, and Comparative Example 8 was added to the sacrificial meat sauce for sensory evaluation.
• Number of people evaluated 12 sensory evaluation results: The following table shows the number of people who evaluated improvement for each item.
• Example 9-1 Perfume composition of Example 9-1 with 0.1% tomato juice processed product B added to green tea flavor, and Example 9- with 0.005% tomato juice processed product B added
• the fragrance composition of No. 2 was prepared as the fragrance composition of Comparative Example 9 without any addition.
• the contents of ⁇ -aminobutyric acid and naringenin in the flavor were as shown in the table below.
• Example 9-1 0.04% of the fragrance composition of Example 9-1, Example 9-2, and Comparative Example 9 was added to green tea for sensory evaluation.
• Number of people evaluated 10 sensory evaluation results: The following table shows the number of people who evaluated improvement for each item.
• ⁇ -aminobutyric acid and naringenin were added in the amounts shown in the following table to prepare the fragrance compositions of Example 10 and Comparative Examples 10-1, 10-2 and 10-3.
• the contents of ⁇ -aminobutyric acid and naringenin in the flavor were as shown in the table below.
• Example 10 0.05% of the fragrance compositions of Example 10 and Comparative Examples 10-1, 10-2, and 10-3 were added to vanilla ice cream, and sensory evaluation was performed. Number of people evaluated: 10 sensory evaluation results: The following table shows the number of people who evaluated improvement for each item.
• Example 11 To apple flavor, ⁇ -aminobutyric acid and naringenin were added in the amounts shown in the following table to prepare flavor compositions of Example 11 and Comparative Examples 11-1, 11-2, and 11-3. The contents of ⁇ -aminobutyric acid and naringenin in the flavor were as shown in the table below.
• Example 13 The flavor composition of Example 13-1 with 1% of tomato juice processed product A added to curry flavor, the flavor composition of Example 13-2 with 0.001% added, nothing added This was prepared as a fragrance composition of Comparative Example 13.
• the contents of ⁇ -aminobutyric acid and naringenin in the flavor were as shown in the table below.
• Curry sauce was prepared by adding 60 g of solid curry to 500 g of water and dissolving by heating. To this curry sauce, 1% of the fragrance compositions of Example 13-1, Example 13-2 and Comparative Example 13 were added, and sensory evaluation was performed. Number of people evaluated: Nine sensory evaluation results: The following table shows the number of people who evaluated improvement for each item.
• Example 14 A fragrance composition of Example 14-1 with 0.3% of tomato juice processed product B added to shoyu flavor, a fragrance composition of Example 14-2 with 0.001% added, nothing What was not added was prepared as a fragrance composition of Comparative Example 14.
• the contents of ⁇ -aminobutyric acid and naringenin in the flavor were as shown in the table below.
• Example 15 To the orange flavor, ⁇ -aminobutyric acid and naringenin were added in the amounts shown in the following table to prepare the fragrance compositions of Example 15, Comparative Example 15-1, and Comparative Example 15-2. The contents of ⁇ -aminobutyric acid and naringenin in the flavor were as shown in the table below.
• a beverage was prepared by adding water to 1000 g by adding water to 2.5 g of anhydrous citric acid, 1 g of citric acid, 0.4 g of Rebaudio J-100, and 0.2 g of vitamin C.
• 0.1% of the fragrance composition of Example 15 and Comparative Examples 15-1 and 15-2 was added, and sensory evaluation was performed.
• the addition of a predetermined amount of ⁇ -aminobutyric acid and naringenin to orange flavor confirmed an improvement in fragrance strength and an improvement in fragrance quality. Moreover, it obtained the evaluation that the palatability of the flavored drink improves.
• Example 16 To the apple flavor, ⁇ -aminobutyric acid and naringenin were added in the amounts shown in the following table to prepare the fragrance compositions of Example 16 and Comparative Examples 16-1 and 16-2. The contents of ⁇ -aminobutyric acid and naringenin in the flavor were as shown in the table below.
• Example 16 and Comparative Examples 16-1 and 16-2 0.1% of the fragrance composition of Example 16 and Comparative Examples 16-1 and 16-2 was added to water for sensory evaluation.
• Number of people evaluated 15 sensory evaluation results: The following table shows the number of people who evaluated improvement for each item.
• the addition of a predetermined amount of ⁇ -aminobutyric acid and naringenin to apple flavor confirmed an improvement in fragrance strength and an improvement in fragrance quality.
• Example 17 A fragrance composition of Example 17-1 with 0.2% of tomato juice processed product B added to yogurt flavor, and a fragrance composition of Example 17-2 with 0.001% added
• a fragrance composition of Comparative Example 17 was prepared as a fragrance composition.
• the contents of ⁇ -aminobutyric acid and naringenin in the flavor were as shown in the table below.
• Example 17-1 1570 g of skim milk powder, 100 g of sugar, 4 g of citric acid and 956 g of water were mixed well to prepare 1070 g of beverage.
• 0.1% of the fragrance composition of Example 17-1, Example 17-2 and Comparative Example 17 was added, and sensory evaluation was performed.
• Example 19-1, Example 19-2 and Comparative Example 19 were mixed, and Example 19-1, Example 19-2 and Comparative Example 19 were further mixed. 1 g of each fragrance composition was added. These were mixed well to obtain 100 g of a dentifrice containing the fragrance compositions of Example 19-1, Example 19-2 and Comparative Example 19. 0.5 g of this dentifrice was put on a brush, brushed for 200 minutes or more for 2 minutes to clean the mouth, and the scent in the oral cavity felt after rinsing with water was subjected to sensory evaluation. Sensory evaluation number of people: 12 results of sensory evaluation: The following table shows the number of people who evaluated improvement for each item.

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