WO2017033850A1 - Agent d'amélioration de l'arôme de thé vert en poudre - Google Patents

Agent d'amélioration de l'arôme de thé vert en poudre Download PDF

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Publication number
WO2017033850A1
WO2017033850A1 PCT/JP2016/074195 JP2016074195W WO2017033850A1 WO 2017033850 A1 WO2017033850 A1 WO 2017033850A1 JP 2016074195 W JP2016074195 W JP 2016074195W WO 2017033850 A1 WO2017033850 A1 WO 2017033850A1
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WIPO (PCT)
Prior art keywords
matcha
flavor
green tea
added
improving agent
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PCT/JP2016/074195
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English (en)
Japanese (ja)
Inventor
良子 馬場
佐々木　信
雅美 藤巻
祐嗣 生田
陽平 天野
熊沢　賢二
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小川香料株式会社
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Application filed by 小川香料株式会社 filed Critical 小川香料株式会社
Priority to CN201680049175.9A priority Critical patent/CN107920572A/zh
Priority to JP2017536399A priority patent/JP6860487B2/ja
Publication of WO2017033850A1 publication Critical patent/WO2017033850A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings

Definitions

  • the present invention relates to a flavor improving agent for foods and drinks having a matcha flavor and a method for improving the flavors of foods and drinks having a matcha flavor.
  • Matcha tea was obtained by collecting shoots of tea grown under shade and blocking the sunlight for a period of time, steaming at high temperature to inactivate the enzyme, and drying without straining. It is obtained by removing stems and veins from crude tea, arranging the leaves, sorting and re-drying, and then crushing them with a milling mill. By cultivating the shoots while blocking the sunlight, the tea leaves have increased sweetness and umami components such as theanine and reduced astringency components such as tannins.
  • an aroma resembling laver called “cover scent” containing a large amount of dimethyl sulfide and ionone compounds is characteristic of the flavor of Matcha (Non-patent Document 1).
  • matcha tea is very expensive compared to Sencha because it requires labor for production due to covering cultivation and grinding.
  • Matcha tea has been passed down from China during the Kamakura period and has been used for tea ceremony, but in recent years it has been increasingly used for the color and flavor of various foods and drinks due to its vivid green color and excellent flavor.
  • Matcha tea is used for eating and drinking powdered tea leaves as they are, there is an advantage that components such as fat-soluble vitamins contained in tea leaves such as vitamin E can be consumed without waste, and it is also attracting attention as a material for health foods.
  • flavors that recreate the flavor of Matcha are widely used for flavoring Japanese and Western confectionery, ice cream, ice confectionery, beverages, and other foods.
  • Matcha flavor is a popular flavor along with vanilla and chocolate. ing.
  • Patent Document 1 exemplifies powdered green tea, powdered green tea extract, and the like as those that impart a green tea flavor, and in Examples, it is described that powdered green tea was used for flavoring ice cream. This method is excellent in terms of imparting a natural matcha flavor, but the use of expensive matcha is not preferable in terms of cost, and since matcha tends to lose its fragrance, it is also preferable in terms of sustainability of flavor. Absent.
  • the problem to be solved by the present invention is to provide a perfume that reproduces the original flavor of Matcha, is inexpensive, and has excellent stability.
  • the present inventors have studied in detail the flavor components of matcha and existing matcha flavors. As a result, there is an effect of imparting a sweet flavor inherent to green tea to specific epoxidized aliphatic unsaturated aldehydes that have not been used in matcha flavors until now, and this epoxidized aliphatic unsaturated aldehydes and specific flavors It has been found that when the ingredients are used in combination, the rich and rich feeling (luxury) of high-quality matcha is added.
  • the present invention is as follows.
  • the following formula (1) (In the formula, a broken-line bond represents a single bond or a double bond, and a wavy-line bond represents a cis-type or trans-type, or a mixture of cis-type and trans-type in any ratio)
  • the flavor improving agent of the food-drinks which have the flavor of a matcha tea characterized by comprising the epoxidized aliphatic unsaturated aldehyde represented by these.
  • a method for improving the flavor of a food or drink having a matcha flavor wherein the flavor improving agent according to any one of [1] to [7] is added to an epoxidized aliphatic unsaturated The flavor improving method as described above, wherein the aldehyde is added so that the concentration of the aldehyde is in the range of 0.1 ppt to 10 ppm.
  • a food / beverage product having a matcha flavor wherein the flavor improving agent according to any one of [1] to [7] is added, and the content of the epoxidized aliphatic unsaturated aldehyde is 0.1 ppt
  • the above-mentioned food or drink characterized by being in the range of -10 ppm.
  • the sweet flavor inherent to Matcha can be imparted to Matcha flavored foods and drinks, and furthermore, the rich and rich feel of high-quality Matcha can be added, greatly increasing the Matcha flavor Can be improved.
  • the flavor of the matcha tea or the natural flavor derived from matcha that has decreased over time can be maintained, and the sustainability of the matcha flavor can be enhanced.
  • the flavor improving agent of the present invention is an epoxidized aliphatic unsaturated aldehyde represented by the following general formula (1) and / or an alkyl represented by the following general formula (2).
  • a broken-line bond represents a single bond or a double bond
  • a wavy-line bond represents a cis-type or trans-type, or a mixture of cis-type and trans-type in any ratio
  • R 1 is a methyl group or an ethyl group
  • R 2 , R 3 , and R 4 each independently represent a hydrogen atom, a methyl group, or an ethyl group
  • the compound of the above formula (1) has an epoxy group between the 4-position and 5-position carbons from the aldehyde group, and doubles between the 2-position and 3-position carbons. It can be divided into 4,5-epoxy-2-decenal having a bond and 4,5-epoxy-2,7-decadienal further having a double bond between the 7th and 8th carbons.
  • the double bond between the 2-position and the 3-position may be either E-form or Z-form, but it is preferable to use the E-form which is easily available.
  • the double bond between the 7-position and the 8-position may be either E-form or Z-form.
  • 4,5-epoxy-2-decenal contains a very small amount of 2E in an eggplant and remarkably enhances the aroma and flavor of Japanese citrus fruits (Patent Document 2).
  • trans-4,5-epoxy-2E-decenal has a sweet citrus-like scent
  • cis-4,5-epoxy-2E-decenal is metallic, aldehyde-like, and fresh fruit juice.
  • it has an aroma-flavoring feature reminiscent of flavour, and is more aldehyde-like and has a higher contribution to sweetness than trans (Patent Document 3).
  • Patent Document 4 As for 4,5-epoxy-2-decenal, there are other rush-like fragrance compositions (Patent Document 4), soy milk or soy milk-containing food and drink (Patent Document 5), and miso-containing food and drink flavor improving composition (Patent Document). 6) Wasabi flavor enhancer (Patent Document 7) and the like have been proposed. However, it is not known that 4,5-epoxy-2-decenal and 4,5-epoxy-2,7-decadienal both give the original sweet flavor of matcha and have the effect of improving the flavor of matcha. It was.
  • the epoxidized aliphatic unsaturated aldehyde of the formula (1) used in the present invention has been found from an insulator or the like, but since its abundance is very small, it is preferable to use a chemically synthesized product.
  • 4,5-epoxy-2-decenal can be synthesized by the method described in Patent Document 5
  • 4,5-epoxy-2,7-decadienal is synthesized by the method described in Non-Patent Document 2. Things can be used.
  • (B) Alkylpyrazine Compounds of the above formula (2) are 1 to 4 substituted pyrazines in which the carbon atom of the pyrazine ring is substituted with a methyl group or an ethyl group. Specifically, 2-methylpyrazine, 2 -Ethylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2-ethyl- 3-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,6-dimethyl-3-ethylpyrazine, 2,5-dimethyl-3-ethylpyrazine, 2,3-dimethyl-5-ethylpyrazine, 2,3 -Diethylpyrazine, 2,5-diethylpyrazine, 2,6-diethylpyrazin
  • Alkylpyrazines have been reported as aroma components such as coffee and nuts (Non-Patent Document 3), and are widely used in beverages, frozen desserts, baked confectionery, meat products and the like as flavoring materials. However, there has been no report as an aroma component of matcha, and no example of use as a flavoring material for matcha has been known.
  • the alkylpyrazine of the above formula (2) by adding the alkylpyrazine of the above formula (2) to a matcha-flavored food or drink, a rich and rich feeling (a sense of quality) of high-quality matcha is imparted.
  • the sense of quality means a complex taste with sweetness and depth and depth.
  • the alkyl pyrazines of the above formula (2) can be obtained by chemical synthesis, but can also be purchased from Sigma-Aldrich Japan LLC.
  • the flavor improving agent of the present invention can be blended with the following additional components in order to enhance the high-quality taste of high-quality matcha and the original sweet flavor of matcha.
  • Fragrance material imparting a high-class feeling When a specific fragrance material is used in combination with the above-described flavor improving agent, the rich and rich feeling (luxury feeling) of high-quality matcha is further added.
  • luxury means a complex taste with sweetness and depth.
  • Such perfume materials include geraniol, p-hydroxybenzaldehyde, 4-methyl-4-mercapto-2-pentanone, 2-methylbutyraldehyde, ethyl cinnamate, 2-acetylpyrroline, 2-ethylhexanol, phenylacetaldehyde, ⁇ - Examples include ionone, cis-jasmon, 2-acetyl-2-thiazoline, 2-acetylpyridine, acetylpyrazine, and 2-acetylthiazole. These are conventionally used as fragrances, but nothing is known about imparting a high-class feeling to matcha. These fragrance
  • flavor materials can use what is generally marketed. Of these, 2-methylbutyraldehyde and ethyl cinnamate are particularly preferable.
  • a specific flavor material is used in combination with the above-described flavor improver, the original sweet flavor of matcha is added in addition to a high-class feeling.
  • fragrances are conventionally used as fragrances, but nothing is known about imparting the original sweet flavor of Matcha.
  • flavor materials can use what is generally marketed.
  • the green tea flavored food / beverage products of the present invention are a food / beverage product to which green tea is added and a food / beverage product to which the flavor of green tea is imparted with a flavor.
  • beverages such as tea beverages, milk beverages, carbonated beverages; frozen confectionery products such as ice creams, sherbets and ice candy; fermented dairy products such as yogurts and cheeses; Baked confectionery, jams, chewing gums, breads, coffee, cocoa, tea, tea, tobacco, etc .; desserts such as puddings, jellys, bavalores, mousses; Japanese-style soups, Western-style soups And soups; flavor seasonings; various instant beverages or foods, various snack foods, and the like.
  • the amount added is generally 0.1 ppt to 10 ppm, preferably 0.5 ppt to 1 ppm in the food or drink. More preferably, a range of 50 ppt to 500 ppb can be exemplified.
  • the addition amount is less than 0.1 ppt, the flavor improving effect may not be sufficient, and when the addition amount exceeds 10 ppm, the flavor of the compound may emerge.
  • the amount added is generally 0.01 ppt to 1.0 ppm, preferably 0.5 ppt to 500 ppb in the food or drink.
  • a range of 1 ppt to 1 ppb can be exemplified.
  • the addition amount is less than 0.01 ppt, the flavor improving effect may not be sufficient, and when the addition amount exceeds 1.0 ppm, the flavor of the compound may emerge.
  • the epoxy aldehyde when the above-mentioned alkylpyrazine is further used in combination with an epoxidized aliphatic unsaturated aldehyde as a flavor improver, when the epoxy aldehyde is 4,5-epoxy-2-decenal, generally 1ppt to 200ppb, preferably Is 20ppt to 2ppb. When the epoxy aldehyde is 4,5-epoxy-2,7-decadienal, it is generally 1 ppt to 50 ppm, preferably 50 ppt to 500 ppb.
  • the amount of the flavoring material to be combined added to the food or drink varies depending on the material, but the general amount of addition and the preferred amount of addition are It becomes like Table 1.
  • the amount of the flavor material to be combined added to the food or drink varies depending on the material, but the general amount of addition and the preferred amount of addition are It becomes like Table 2.
  • the flavor improver of the present invention can be used as it is by adding it to a matcha flavored food or drink, but it is a matcha flavored food or drink as a flavor composition combining the flavor improver and other food flavors. It can also be used by adding to.
  • the fragrance component to be blended in the fragrance composition of the present invention is not particularly limited as long as it is a normal food fragrance, as a natural fragrance obtained by recovering the fragrance component from matcha tea by solvent extraction or distillation, or as a fragrance component of Kabusecha
  • various natural or synthetic fragrance materials can be used in combination depending on the application and purpose.
  • examples of the component that gives a roasted feeling include 2-acetylpyrrole, 2-methoxyphenol, eugenol, and 2-methoxy-4-vinylphenol.
  • Other components include (Z) -3-hexanal, 1-octen-3-one, 1,5-octadien-3-one, (Z) -3-hexenoic acid, (Z, Z) -3,6- Nonadienal and (E, Z) -2,6-nonadienal can be mentioned, and one or more can be used, but the present invention is not limited thereto.
  • the amount added is generally as a concentration of epoxidized aliphatic unsaturated aldehyde which is an active ingredient of the flavor improving agent.
  • the flavor include a range of 0.1 ppb to 1% by mass, preferably 0.5 ppb to 500 ppm, more preferably 5 ppb to 50 ppm. When the addition amount is less than 0.1 ppb, the flavor improving effect may not be sufficient, and when the addition amount exceeds 1% by mass, the flavor of the flavor improving agent compound may emerge.
  • concentration of the alkylpyrazines which are the active ingredients of the flavor improving agent
  • the addition amount is less than 0.1 ppb, the flavor improving effect may not be sufficient, and when the addition amount exceeds 0.1 mass%, the flavor of the flavor improving agent compound may emerge.
  • concentration which totaled both is in the said range.
  • the fragrance ratio is generally 0.001% to 10% by weight, preferably 0.01% to 1% by weight, more preferably 0.05% to 0.5% by weight in food and drink. A range can be illustrated. When the addition amount is less than 0.001% by mass, the effect of improving the flavor may not be sufficient, and when the addition amount exceeds 10% by mass, the flavor of the compound may emerge.
  • the other component normally used for food-drinks can be added in the range which does not impair the effect of a flavor improving agent.
  • a flavor improving agent for example, ethanol or water as a solvent, sweeteners, coloring agents, preservatives, thickening stabilizers, antioxidants, bittering agents, sour agents, emulsifiers, reinforcing agents, manufacturing agents, These include excipients, disintegrants, binders, lubricants, coating agents, plasticizers, and the like, which can be used as various preparations and dosage forms.
  • Example A2 (Sencha drink with matcha) A 500 ppb ethanol solution of 4,5-epoxy-2,7-decadienal was prepared, and 0.1% was added to a green tea extract containing green tea (prepared to 0.3% by mass by adding water to a commercially available green tea powder containing green tea). A green tea beverage b containing green tea containing 0.5% ppb of the flavor improving agent of the present invention was prepared by adding mass%.
  • the improvement rate (%) is expressed as a percentage of the total score of the sencha green tea beverage a or b to the total score of the sencha green tea beverage c (total score of a or b / total score of c ⁇ 100).
  • green tea beverages a and b with green tea containing matcha added with the flavor improving agent according to the present invention are all found in the specialty panel, and the natural sweetness, richness, and lingering taste of green tea are strongly felt and rich in flavor.
  • the flavor of the green tea beverage containing green tea was improved and the palatability improved.
  • Example A3 The fragrance composition a of Example A3 and the fragrance composition b of Example A4 were prepared according to the formulations shown in Table 4. Further, as Comparative Example A2, a fragrance composition c to which neither 4,5-epoxy-2-decenal nor 4,5-epoxy-2,7-decadienal was added was prepared.
  • Example A5 (Matcha milk drink) 0.1% by mass of the fragrance composition a of Example A3 was added to matcha milk drink (which was prepared by adding 8% by mass of sucrose and 0.3% by mass of commercially available matcha to milk) to prepare matcha milk drink a did.
  • Example A6 (Matcha milk drink) Matcha milk beverage b prepared by adding 0.1% by mass of the fragrance composition b of Example A4 to a matcha milk beverage (prepared by adding 8% by mass of sucrose and 0.3% by mass of commercially available matcha tea to milk) did.
  • Comparative Example A3 (Matcha milk drink) 0.1% by mass of the fragrance composition c of Comparative Example A2 was added to the matcha milk beverage prepared in the same manner as in Examples A5 and A6, and a matcha milk beverage c was prepared in the same manner as in Example A5.
  • Test Example A2 About the matcha milk drinks a and b of Examples A5 and A6 and the matcha milk drink c of Comparative Example A3, the sweet flavor, richness, and lingering richness of matcha were evaluated by the following seven stages by a panel of nine experts. . 1 point (very weak), 2 points (weak), 3 points (slightly weak), 4 points (normal), 5 points (slightly strong), 6 points (strong), 7 points (very strong). The results are shown in Table 5. The score and improvement rate in the table are the same as in Test Example A1.
  • the matcha milk drink a and the matcha milk drink b to which all of the specialized panels added the fragrance compositions of Examples A3 and A4 have a strong natural sweetness, richness, and lingering taste, and have a flavor.
  • the flavor of matcha milk drink was improved and palatability was improved.
  • Example A7 (Bread with green tea) 40 parts by mass of raw yeast dissolved in water was added to 1400 parts by mass of strong powder, and the mixture was well stirred and fermented at 28 ° C. for 4 hours. To the obtained dough, 600 parts by weight of strong powder, 100 parts by weight of sugar, 50 parts by weight of commercially available green tea, 30 parts by weight of salt, and 0.1 part by weight of the fragrance composition a prepared in Example A3 were added, and the dough was kneaded well. After that, it was packed in a container, fermented at 38 ° C. for 40 minutes, and baked at 220 ° C. for 40 minutes to obtain Matcha bread 1.
  • matcha-containing bread 2 containing 0.1 part by mass of the fragrance composition b prepared in Example A4 and matcha-containing bread 3 containing 0.1 part by mass of the fragrance composition c prepared in Comparative Example A2 Obtained.
  • Matcha Bread 1 and Matcha Bread 2 felt the natural sweetness, richness, and finish of matcha, and the flavor was rich and palatable. Improved.
  • Example A8 Hard biscuit with matcha 15 parts by weight of shortening, 30 parts by weight of sugar, 3 parts by weight of whole egg, 1 part by weight of salt, 0.5 parts by weight of commercially available green tea, 0.1 part by weight of the fragrance composition a prepared in Example A3, 30 After stirring for 30 minutes, aging was performed for 30 minutes. The obtained dough was poured into a mold and baked at 220 ° C. for 5 minutes to obtain a hard biscuit 1 containing matcha. In the same manner, hard biscuits 2 with green tea added with 0.1 part by mass of the fragrance composition b prepared in Example A4 and hard biscuits with green tea with 0.1 part by mass of the fragrance composition c prepared in Comparative Example A2 were added. 3 was obtained. When a sensory evaluation test was conducted by seven professional panels, Matcha hard biscuits 1 and Matcha hard biscuits 2 felt the natural sweetness, richness and lingering taste of matcha, resulting in rich flavor and taste. Improved.
  • Example A9 (Matcha flavored ice cream) 30 parts by weight of milk, 11 parts by weight of syrup, 10 parts by weight of whole fat-sweetened condensed milk, 7.5 parts by weight of unsalted butter, 2.5 parts by weight of skim milk powder, and 34.4 parts by weight of water are mixed and stirred in a hot water bath. Then, after adding 2.5 parts by mass of sugar and 0.6 parts by mass of an emulsion stabilizer and heating and stirring, 0.2 parts by mass of the fragrance composition a prepared in Example A3 was added and stirred while emulsifying. After mixing, aging was performed to prepare Matcha-flavored ice cream 1.
  • Matcha flavored ice cream 1 and Matcha flavored ice cream 2 felt the natural sweetness, richness, and lingering taste of matcha, resulting in a richer taste. Improved.
  • Example A10 (Matcha flavored pudding) 15 parts by weight of full fat sweetened condensed milk and 3 parts by weight of fructose-glucose liquid sugar are dissolved in distilled water, and 2 parts by weight of full fat milk powder and 1 part by weight of skim milk powder previously dispersed in distilled water are added and heated at around 40 ° C. Then, 3.5 parts by weight of super white sugar, 0.7 parts by weight of stabilizer and 0.02 parts by weight of emulsifier were added and heated to 80 ° C. After adding 0.3 part of corn starch, it was sterilized at 80 ° C. for 15 minutes. It prepared to 100 mass parts with hot water, and emulsified with the clear mix.
  • Example A11 (Hard Candy with Matcha) 60 parts by mass of sugar, 40 parts by mass of candy and 35 parts by mass of water were combined and heated to 155 ° C., then cooled to 130 ° C., and 5 parts by mass of commercially available matcha tea, perfume composition a prepared in Example A3, 2 parts by mass was added, mixed and molded to prepare hard candy 1 with green tea. Similarly, hard tea-containing hard candy 2 containing 0.2 parts by mass of the fragrance composition b prepared in Example A4 and hard-tea containing hard tea containing 0.2 parts by mass of the flavor composition c prepared in Comparative Example A2. Candy 3 was prepared. When a sensory evaluation test was conducted by seven specialist panels, Hard Candy 1 with Matcha and Hard Candy 2 with Matcha felt the natural sweetness, richness, and lingering taste of Matcha, resulting in rich flavor and taste. Improved.
  • Example A12 Chocolate with green tea
  • a hot water bath about 50 ° C.
  • the green tea-containing chocolate 1 of the present invention was prepared.
  • chocolate 2 containing green tea to which 0.2 part by mass of the fragrance composition b prepared in Example A4 was added, and chocolate 3 containing green tea to which 0.2 part by mass of the fragrance composition c prepared in Comparative Example A2 was added.
  • the chocolate with Matcha 1 and Chocolate with Matcha 2 felt the natural sweetness, richness, and lingering taste of Matcha, and the flavor was rich and palatable. Improved.
  • Example A13 Perfume compositions a +, b +, c + in which 0.1 parts by mass of geraniol was blended with respect to the formulations shown in Table 4 as perfume materials imparting a high-class feeling to the perfume compositions a to c of Examples A3, A4 and Comparative Example A2. And added to a green tea beverage (mixed with 250 parts by weight of milk, 50 parts by weight of sugar, and 5 parts by weight of matcha and adjusted to a total amount of 1000 parts by weight with water) at a fragrance rate of 0.2% ( Geraniol concentration in beverages 200 ppb). This was evaluated by a special panel of seven people about matcha-likeness (sweet flavor inherent to matcha) and a high-class feeling in the following four stages. The results are shown in Table 6. ⁇ (weak), ⁇ (normal), ⁇ (strong), ⁇ (extremely strong)
  • the matcha beverages to which the fragrance compositions a + and b + containing epoxidized aliphatic unsaturated aldehyde and geraniol were added were all evaluated by the professional panel as having a matcha-like quality and a high-class feeling.
  • the green tea beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added was weak in the quality of green tea, and the sense of quality was only felt to the same extent as that of ordinary green tea.
  • Example A14 Fragrance compositions a +, b +, each containing 10 parts by mass of p-hydroxybenzaldehyde as a fragrance material imparting a high-class feeling to the fragrance compositions a to c of Examples A3 and A4 and Comparative Example A2, c + was prepared and added to the same green tea beverage as in Example A13 at a flavoring rate of 0.5% (p-hydroxybenzaldehyde concentration in the beverage was 50 ppm). This was evaluated by the same method as in Example A13 by 7 expert panels. The results are shown in Table 7.
  • the matcha beverages to which the fragrance compositions a + and b + containing epoxidized aliphatic unsaturated aldehyde and p-hydroxybenzaldehyde were added were all evaluated by the professional panel as having a strong matcha quality and high-class feeling.
  • the green tea beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added was weak in the quality of green tea, and the sense of quality was only felt to the same extent as that of ordinary green tea.
  • Example A15 Table 4 shows 4-methyl-4-mercapto-2-pentanone (0.1% ethanol solution) as a fragrance material that imparts a high-class feeling to the fragrance compositions a to c of Examples A3 and A4 and Comparative Example A2.
  • the matcha drink to which the fragrance compositions a + and b + containing an epoxidized aliphatic unsaturated aldehyde and 4-methyl-4-mercapto-2-pentanone were added was evaluated by all of the specialized panels as having a matcha-like character and a high-class feeling.
  • the green tea beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added was weak in the quality of green tea, and the sense of quality was only felt to the same extent as that of ordinary green tea.
  • Example A16 Fragrance composition a + in which 0.1 parts by mass of 2-methylbutyraldehyde was added to the formulations shown in Table 4 as a fragrance material imparting a high-class feeling to the fragrance compositions a to c of Examples A3 and A4 and Comparative Example A2 , B + and c + were prepared and added to the same green tea beverage as in Example A13 at a flavoring rate of 0.05% (2-methylbutyraldehyde concentration in the beverage was 50 ppb). This was evaluated by the same method as in Example A13 by 7 expert panels. The results are shown in Table 9.
  • the matcha beverages to which the fragrance compositions a + and b + containing epoxidized aliphatic unsaturated aldehyde and 2-methylbutyraldehyde were added were all evaluated by the specialist panel as having a strong matcha quality and high-class feeling.
  • the green tea beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added was weak in the quality of green tea, and the sense of quality was only felt to the same extent as that of ordinary green tea.
  • Example A17 Fragrance compositions a +, b + in which 0.1 parts by mass of ethyl cinnamate was added to the formulations shown in Table 4 as fragrance materials imparting a high-class feeling to the fragrance compositions a to c of Examples A3 and A4 and Comparative Example A2 , C + were prepared and added to the same green tea beverage as in Example A13 at a fragrance rate of 0.005% (ethyl cinnamate concentration in the beverage was 5 ppb). This was evaluated by the same method as in Example A13 by 7 expert panels. The results are shown in Table 10.
  • the matcha beverages to which the fragrance compositions a + and b + containing epoxidized aliphatic unsaturated aldehyde and ethyl cinnamate were added were all evaluated by the professional panel as having a strong matcha quality and a high-class feeling.
  • the green tea beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added was weak in the quality of green tea, and the sense of quality was only felt to the same extent as that of ordinary green tea.
  • Example A18 10 parts by mass (2%) of 2-acetylpyrroline (0.1% ethanol solution) as a fragrance material imparting a high-class feeling to the fragrance compositions a to c of Examples A3 and A4 and Comparative Example A2 with respect to the formulations shown in Table 4 -A fragrance composition a +, b +, c + blended each time (corresponding to 0.01 parts by mass of acetylpyrroline) was prepared and added to the same matcha tea beverage as in Example A13 at a perfume rate of 0.005% (2 in the beverage -Acetylpyrroline concentration 500 ppt). This was evaluated by the same method as in Example A13 by 7 expert panels. The results are shown in Table 11.
  • the matcha beverages to which the fragrance compositions a + and b + containing epoxidized aliphatic unsaturated aldehyde and 2-acetylpyrroline were added were all evaluated by the specialist panel as having a strong matcha tea and a very high-class feeling.
  • the green tea beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added was weak in the quality of green tea, and the sense of quality was only felt to the same extent as that of ordinary green tea.
  • Fragrance composition a + in which 0.1 part by mass of 2-ethylhexanol was blended with respect to the formulation of Table 4 as a fragrance material imparting a high-class feeling to the fragrance compositions a to c of Examples A3 and A4 and Comparative Example A2.
  • b + and c + were prepared and added to the same green tea beverage as in Example A13 at a fragrance rate of 0.2% (concentration of 2-ethylhexanol in the beverage was 200 ppb). This was evaluated by the same method as in Example A13 by 7 expert panels. The results are shown in Table 12.
  • the matcha beverages to which the fragrance compositions a + and b + containing epoxidized aliphatic unsaturated aldehyde and 2-ethylhexanol were added were all evaluated by the professional panel as having a strong matcha quality and high-class feeling.
  • the green tea beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added was weak in the quality of green tea, and the sense of quality was only felt to the same extent as that of ordinary green tea.
  • Example A20 0.1 part by mass of phenylacetaldehyde (20% ethanol solution) as a fragrance material imparting a high-class feeling to the fragrance compositions a to c of Examples A3 and A4 and Comparative Example A2 with respect to the formulations shown in Table 4 (phenylacetaldehyde 0 Perfume compositions a +, b +, c + blended one by one (equivalent to 0.02 parts by mass) were prepared and added to the same matcha beverage as in Example A13 at a perfume rate of 0.1% (phenylacetaldehyde concentration in the beverage 20 ppb) . This was evaluated by the same method as in Example A13 by 7 expert panels. The results are shown in Table 13.
  • the matcha beverages to which the fragrance compositions a + and b + containing epoxidized aliphatic unsaturated aldehyde and phenylacetaldehyde were added were all evaluated by the specialist panel as having a strong matcha-like character and a very high-class feeling.
  • the green tea beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added was weak in the quality of green tea, and the sense of quality was only felt to the same extent as that of ordinary green tea.
  • Example A21 Fragrance compositions a + and b + each containing 0.001 part by mass of ⁇ -ionone as a fragrance material imparting a high-class feeling to the fragrance compositions a to c of Examples A3 and A4 and Comparative Example A2 with respect to the formulations shown in Table 4 , C + were prepared and added to the same green tea beverage as in Example A13 at a flavoring rate of 0.02% ( ⁇ -ionone concentration in the beverage 200 ppt). This was evaluated by the same method as in Example A13 by 7 expert panels. The results are shown in Table 14.
  • the matcha drink to which the fragrance compositions a + and b + containing an epoxidized aliphatic unsaturated aldehyde and ⁇ -ionone were added was evaluated by all members of the specialty panel as having a strong matcha quality and high-class feeling.
  • the green tea beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added was weak in the quality of green tea, and the sense of quality was only felt to the same extent as that of ordinary green tea.
  • Example A22 Fragrance compositions a +, b + in which 0.1 parts by mass of cis-jasmon as a fragrance material imparting a high-class feeling to the fragrance compositions a to c of Examples A3 and A4 and Comparative Example A2 are blended with respect to the formulations shown in Table 4.
  • C + was prepared and added to the same matcha tea beverage as in Example A13 at a flavoring rate of 0.01% (cis-jasmon concentration in the beverage 10 ppb). This was evaluated by the same method as in Example A13 by 7 expert panels. The results are shown in Table 15.
  • the matcha beverages to which the fragrance compositions a + and b + containing epoxidized aliphatic unsaturated aldehyde and cis-jasmon were added were all evaluated by the professional panel as having a strong matcha quality and high-class feeling.
  • the green tea beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added was weak in the quality of green tea, and the sense of quality was only felt to the same extent as that of ordinary green tea.
  • Example A23 0.1 mass of 2-acetyl-2-thiazoline (1% ethanol solution) as a fragrance material imparting a high-class feeling to the fragrance compositions a to c of Examples A3 and A4 and Comparative Example A2 with respect to the formulations shown in Table 4
  • Perfume compositions (corresponding to 0.001 part by mass of 2-acetyl-2-thiazoline) were prepared and added to the same matcha tea beverage as in Example A13 at a fragrance rate of 0.01%. (Concentration of 2-acetyl-2-thiazoline in beverage 100 ppt). This was evaluated by the same method as in Example A13 by 7 expert panels. The results are shown in Table 16.
  • the matcha drinks to which the fragrance compositions a + and b + containing epoxidized aliphatic unsaturated aldehyde and 2-acetyl-2-thiazoline were added were all evaluated by the specialist panel as having a strong matcha quality and high-class feeling.
  • the green tea beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added was weak in the quality of green tea, and the sense of quality was only felt to the same extent as that of ordinary green tea.
  • Fragrance composition a + in which 0.1 part by mass of 2-acetylpyridine is blended with respect to the formulations shown in Table 4 as a fragrance material imparting a high-class feeling to the fragrance compositions a to c of Examples A3 and A4 and Comparative Example A2.
  • b + and c + were prepared and added to the same matcha tea beverage as in Example A13 at a flavoring rate of 0.01% (2-acetylpyridine concentration in the beverage was 10 ppb). This was evaluated by the same method as in Example A13 by 7 expert panels. The results are shown in Table 17.
  • the matcha beverages to which the fragrance compositions a + and b + containing epoxidized aliphatic unsaturated aldehyde and 2-acetylpyridine were added were all evaluated by the specialist panel as having a strong matcha quality and a high-class feeling.
  • the green tea beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added was weak in the quality of green tea, and the sense of quality was only felt to the same extent as that of ordinary green tea.
  • c + was prepared and added to the same green tea beverage as in Example A13 at a flavoring rate of 0.01% (acetylpyrazine concentration in the beverage was 10 ppb). This was evaluated by the same method as in Example A13 by 7 expert panels. The results are shown in Table 18.
  • the matcha beverages to which the fragrance compositions a + and b + containing epoxidized aliphatic unsaturated aldehyde and acetylpyrazine were added were all evaluated by the professional panel as having a strong matcha quality and high-class feeling.
  • the green tea beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added was weak in the quality of green tea, and the sense of quality was only felt to the same extent as that of ordinary green tea.
  • Example A26 Fragrance composition a + in which 0.1 part by mass of 2-acetylthiazole is blended with respect to the formulation of Table 4 as a fragrance material imparting a high-class feeling to the fragrance compositions a to c of Examples A3 and A4 and Comparative Example A2.
  • b + and c + were prepared and added to the same green tea beverage as in Example A13 at a flavoring rate of 0.01% (concentration of 2-acetylthiazole in the beverage was 10 ppb). This was evaluated by the same method as in Example A13 by 7 expert panels. The results are shown in Table 19.
  • the matcha drinks to which the fragrance compositions a + and b + containing epoxidized aliphatic unsaturated aldehyde and 2-acetylthiazole were added were all evaluated by the specialist panel as having a strong matcha quality and high-class feeling.
  • the green tea beverage to which the fragrance composition c + containing no epoxidized aliphatic unsaturated aldehyde was added was weak in the quality of green tea, and the sense of quality was only felt to the same extent as that of ordinary green tea.
  • Example B2 (Sencha drink with matcha) Prepare 100ppb ethanol solution of 2,3-diethyl-5-methylpyrazine, 0.1 mass in green tea extract with green tea (prepared to 0.3 mass% by adding water to green tea powder with green tea) % Green tea beverage b containing green tea containing 0.1 ppb of the flavor improving agent of the present invention was prepared.
  • the improvement rate (%) is expressed as a percentage of the total score of the sencha green tea beverage a or b to the total score of the sencha green tea beverage c (total score of a or b / total score of c ⁇ 100).
  • the green tea beverage a with green tea containing matcha green tea a and the green tea beverage with green tea containing matcha added with the flavor improving agent of the present invention are specific alkylpyrazines that have not been used in green tea flavors so far. Has been found to have the effect of imparting a “richness” peculiar to high-quality matcha.
  • Example B3 The fragrance composition a of Example B3 and the fragrance composition b of Example B4 were prepared according to the formulation shown in Table 21. Further, as Comparative Example B2, a fragrance composition c to which neither 2,6-dimethyl-3-ethylpyrazine nor 2,3-diethyl-5-methylpyrazine was added was prepared.
  • Example B5 (Matcha milk drink) 0.1% by mass of the fragrance composition a of Example B3 was added to matcha milk beverage (which was prepared by adding 8% by mass of sucrose and 0.3% by mass of commercially available matcha to milk) to prepare matcha milk beverage a did.
  • Example B6 (Matcha milk drink) Matcha milk drink b (0.1% by mass of fragrance composition b of Example B4) was added to matcha milk drink (which was prepared by adding 8% by mass of sucrose and 0.3% by mass of commercially available matcha to milk) to prepare matcha milk drink b did.
  • Comparative Example B3 (Matcha milk drink) 0.1% by mass of the fragrance composition c of Comparative Example B2 was added to the matcha milk drink prepared in the same manner as in Examples B5 and B6, and a matcha milk drink c was prepared in the same manner as in Example B5.
  • Test Example B2 About the matcha milk drinks a and b of Examples B5 and B6 and the matcha milk drink c of Comparative Example B3, the high quality, richness, and richness of the finish of matcha were evaluated by the following seven stages by a special panel of nine people. . 1 point (very weak), 2 points (weak), 3 points (slightly weak), 4 points (normal), 5 points (slightly strong), 6 points (strong), 7 points (very strong). The results are shown in Table 22. The score and improvement rate in the table are the same as in Test Example B1.
  • the matcha milk drink a and the matcha milk drink b to which all of the specialized panels added the fragrance compositions of Examples B3 and B4 have a strong sense of luxury, richness and finish, and the flavor is rich.
  • Example B7 (Bread with green tea) 40 parts by mass of raw yeast dissolved in water was added to 1400 parts by mass of strong powder, and the mixture was well stirred and fermented at 28 ° C. for 4 hours. To the obtained dough, 600 parts by weight of strong powder, 100 parts by weight of sugar, 50 parts by weight of commercially available green tea, 30 parts by weight of salt, and 0.1 part by weight of the fragrance composition a prepared in Example B3 were added, and the dough was kneaded well. After that, it was packed in a container, fermented at 38 ° C. for 40 minutes, and baked at 220 ° C. for 40 minutes to obtain Matcha bread 1.
  • matcha-containing bread 2 containing 0.1 part by mass of the fragrance composition b prepared in Example B4 and matcha-containing bread 3 containing 0.1 part by mass of the fragrance composition c prepared in Comparative Example B2 Obtained.
  • Matcha Bread 1 and Matcha Bread 2 felt a higher quality, richness, and reverberation of matcha, enriching the flavor and improving palatability.
  • Example B8 Hard biscuit with matcha 15 parts by weight of shortening, 30 parts by weight of sugar, 3 parts by weight of whole egg, 1 part by weight of salt, 0.5 parts by weight of commercially available matcha tea, 0.1 part by weight of the fragrance composition a prepared in Example B3, 30 After stirring for 30 minutes, aging was performed for 30 minutes. The obtained dough was poured into a mold and baked at 220 ° C. for 5 minutes to obtain a hard biscuit 1 containing matcha. In the same manner, hard biscuits 2 with green tea added with 0.1 parts by mass of the fragrance composition b prepared in Example B4 and hard biscuits with green tea with 0.1 parts by mass of the fragrance composition c prepared in Comparative Example B2 were added. 3 was obtained. When a sensory evaluation test was conducted with seven specialist panels, Matcha hard biscuits 1 and Matcha hard biscuits 2 felt a high-quality, rich, and lingering finish of matcha, enriching the flavor and improving palatability. did.
  • Example B9 (Matcha flavored ice cream) 30 parts by weight of milk, 11 parts by weight of syrup, 10 parts by weight of whole fat-sweetened condensed milk, 7.5 parts by weight of unsalted butter, 2.5 parts by weight of skim milk powder, and 34.4 parts by weight of water are mixed and stirred in a hot water bath. Then, after adding 2.5 parts by mass of sugar and 0.6 parts by mass of an emulsion stabilizer and heating and stirring, 0.2 parts by mass of the fragrance composition a prepared in Example B3 was added and stirred while emulsifying. After mixing, aging was performed to prepare Matcha-flavored ice cream 1.
  • Example B10 (Matcha flavored pudding) 15 parts by weight of full fat sweetened condensed milk and 3 parts by weight of fructose-glucose liquid sugar are dissolved in distilled water, and 2 parts by weight of full fat milk powder and 1 part by weight of skim milk powder previously dispersed in distilled water are added and heated at around 40 ° C. Then, 3.5 parts by weight of super white sugar, 0.7 parts by weight of stabilizer and 0.02 parts by weight of emulsifier were added and heated to 80 ° C. After adding 0.3 part of corn starch, it was sterilized at 80 ° C. for 15 minutes. It prepared to 100 mass parts with hot water, and emulsified with the clear mix.
  • Example B11 Hard Candy with Matcha 60 parts by weight of sugar, 40 parts by weight of candy and 35 parts by weight of water were combined and heated to 155 ° C., then cooled to 130 ° C., and 5 parts by weight of commercially available matcha tea, the fragrance composition a prepared in Example B3, 2 parts by mass was added, mixed and molded to prepare hard candy 1 with green tea. Similarly, hard tea-containing hard candy 2 containing 0.2 parts by mass of the flavor composition b prepared in Example B4 and hard-tea containing hard tea containing 0.2 parts by mass of the flavor composition c prepared in Comparative Example B2. Candy 3 was prepared. When a sensory evaluation test was conducted with seven specialist panels, Matcha hard candy 1 and Matcha hard candy 2 felt a high-quality, rich, and lingering taste of matcha, enriching the flavor and improving palatability. did.
  • Example B12 (chocolate with matcha) After dissolving 100 parts by weight of chopped white chocolate in a hot water bath (about 50 ° C.), add 5 parts by weight of commercially available matcha tea, 0.2 parts by weight of the fragrance composition a prepared in Example B3, and cool well after stirring. Then, the green tea-containing chocolate 1 of the present invention was prepared. Similarly, chocolate 2 containing green tea added with 0.2 parts by mass of the fragrance composition b prepared in Example B4 and chocolate 3 containing green tea added with 0.2 parts by mass of the fragrance composition c prepared in Comparative Example B2. Prepared. When a sensory evaluation test was conducted by seven specialist panels, Matcha Chocolate 1 and Matcha Chocolate 2 felt a higher level of luxury, richness, and reverberation of Matcha, enriching the flavor and improving palatability.
  • Example B13 As a fragrance material imparting a sweet flavor to the fragrance compositions a to c of Examples B3 and B4 and Comparative Example B2, (Z) -1,5-octadien-3-one (1% ethanol solution) is used in the formulation shown in Table 21.
  • a perfume composition a +, b +, c + blended in an amount of 0.1 part by mass (corresponding to 0.001 part by mass of (Z) -1,5-octadien-3-one) was prepared, and a green tea beverage (milk of 250 mass) Part, 50 parts by weight of sugar and 5 parts by weight of matcha tea, and the total amount was adjusted to 1000 parts by weight with water) and added at a perfume rate of 0.05% ((Z) -1,5 in the beverage) -Octadien-3-one concentration 500 ppt).
  • Matcha drinks with the addition of the fragrance compositions a + and b + containing pyrazines and (Z) -1,5-octadien-3-one all members of the specialized panel evaluated that the high-quality feeling and the original sweet flavor of matcha were strong. .
  • the green tea beverage to which the fragrance composition c + containing no pyrazines was added had a weak sense of quality, and the sweet flavor was only felt to the same extent as ordinary green tea.
  • Example B14 3-Methylnonane-2,4-dione (1% ethanol solution) as a fragrance material imparting a sweet flavor to the fragrance compositions a to c of Examples B3 and B4 and Comparative Example B2 was added to the formulation of Table 21 in an amount of 0.1%.
  • a perfume composition a +, b +, c + blended in an amount of 001 parts by mass (corresponding to 0.00001 part by mass of 3-methylnonane-2,4-dione) was prepared, and 0.2% of the same matcha drink as in Example B13 was prepared. It was added at a fragrance rate (concentration of 3-methylnonane-2,4-dione in a beverage of 20 ppt). This was evaluated by the same method as in Example B13 by 7 expert panels. The results are shown in Table 24.
  • the matcha beverages to which the fragrance compositions a + and b + containing pyrazines and 3-methylnonane-2,4-dione were added were all evaluated by the specialist panel as having a high-class feeling and a strong sweet taste inherent in matcha.
  • the green tea beverage to which the fragrance composition c + containing no pyrazines was added had a weak sense of quality, and the sweet flavor was only felt to the same extent as ordinary green tea.
  • Example B15 Fragrance compositions a + and b + each containing 0.1 part by mass of ⁇ -ionone as a fragrance material imparting a sweet flavor to the fragrance compositions a to c of Examples B3 and B4 and Comparative Example B2 with respect to the formulations shown in Table 21 C + was prepared and added to the same green tea beverage as in Example B13 at a flavoring rate of 0.04% ( ⁇ -ionone concentration in the beverage was 40 ppb). This was evaluated by the same method as in Example B13 by 7 expert panels. The results are shown in Table 25.
  • the matcha beverages to which the fragrance compositions a + and b + containing pyrazines and ⁇ -ionone were added were all evaluated by the professional panel as having a high-class feeling and a sweet flavor inherent to matcha.
  • the green tea beverage to which the fragrance composition c + containing no pyrazines was added had a weak sense of quality, and the sweet flavor was only felt to the same extent as ordinary green tea.
  • Example B16 4,5-epoxy-2-synthesized by a method described in a known document (Japanese Patent Laid-Open No. 2012-0775354) as a fragrance material imparting a sweet flavor to the fragrance compositions a to c of Examples B3 and B4 and Comparative Example B2
  • Example B13 Prepared and added to the same matcha tea beverage as in Example B13 at a flavoring rate of 0.2% (4,5-epoxy-2-decenal concentration in the beverage 2 ppb). This was evaluated by the same method as in Example B13 by 7 expert panels. The results are shown in Table 26.
  • the matcha beverages to which the fragrance compositions a + and b + containing pyrazines and 4,5-epoxy-2-decenal were added were all evaluated by the specialist panel as having a high-class feeling and a very strong original sweet flavor.
  • the green tea beverage to which the fragrance composition c + containing no pyrazines was added had a strong sweet flavor, but the sense of quality was not felt so much.
  • Example B17 As a fragrance material imparting a sweet flavor to the fragrance compositions a to c of Examples B3 and B4 and Comparative Example B2, it is a method described in a known document (European Food Research and Technology, 2012, 235 (5), 881-891.).
  • the synthesized 4,5-epoxy-2,7-decadienal (1% ethanol solution) is 10 parts by mass (corresponding to 0.1 part by mass of 4,5-epoxy-2,7-decadienal)
  • Perfume compositions a +, b +, c + blended one by one were added to the same matcha tea beverage as in Example B13 at a perfume rate of 0.005% (the concentration of 4,5-epoxy-2,7-decadienal in the beverage) 5 ppb). This was evaluated by the same method as in Example B13 by 7 expert panels. The results are shown in Table 27.
  • Example B18 Table 21 shows 2,5-dimethyl-4-hydroxy-3 (2H) -furanone (20% ethanol solution) as a fragrance material that imparts a sweet flavor to the fragrance compositions a to c of Examples B3 and B4 and Comparative Example B2.
  • Matcha drinks with the addition of the fragrance compositions a + and b + containing pyrazines and 2,5-dimethyl-4-hydroxy-3 (2H) -furanone have a strong sense of quality and the original sweet taste of matcha. It was evaluated.
  • the green tea beverage to which the fragrance composition c + containing no pyrazines was added had a weak sense of quality, and the sweet flavor was only felt to the same extent as ordinary green tea.
  • Example B19 Fragrance compositions a +, b + in which 0.1 part by mass of isoeugenol is blended with respect to the formulation of Table 21 as a fragrance material imparting a sweet flavor to the fragrance compositions a to c of Examples B3, B4 and Comparative Example B2.
  • c + was prepared and added to the same matcha tea beverage as in Example B13 at a perfume rate of 0.005% (isoeugenol concentration in the beverage 5 ppb). This was evaluated by the same method as in Example B13 by 7 expert panels. The results are shown in Table 29.
  • the matcha beverage to which the fragrance compositions a + and b + containing pyrazines and isoeugenol were added was evaluated by all of the specialized panels as having a high-class feeling and a sweet flavor inherent to matcha.
  • the green tea beverage to which the fragrance composition c + containing no pyrazines was added had a weak sense of quality, and the sweet flavor was only felt to the same extent as ordinary green tea.
  • the flavor improving agent of the present invention By adding a small amount of the flavor improving agent of the present invention, it is possible to give the green tea flavored food and drink the sweet flavor inherent in matcha and the richness of high-quality matcha, greatly improving the matcha flavor and making it even more natural It is possible to provide consumers with foods and drinks that can be felt. It can maintain the flavor of matcha tea and the natural flavor derived from matcha that have decreased over time, and enhance the sustainability of the matcha flavor. In addition, high quality is imparted to Matcha and natural flavors derived from Matcha, and the quality of Matcha tea can be enhanced.

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Abstract

L'invention concerne un agent d'amélioration de l'arôme pour des aliments et des boissons ayant une saveur de thé vert en poudre, avec lequel il est possible de conférer la douceur inhérente au thé vert en poudre et la richesse du thé vert en poudre de haute qualité par l'ajout d'une petite quantité de l'agent à des aliments et des boissons ayant une saveur de thé vert en poudre. La présente invention concerne un agent d'amélioration de l'arôme pour des aliments et des boissons ayant une saveur de thé vert en poudre, caractérisé en ce qu'il comprend : un aldéhyde insaturé aliphatique époxydé représenté par la formule (1) (dans la formule, la liaison en pointillés indique une liaison simple ou une liaison double, et les liaisons ondulées indiquent la forme cis ou la forme trans, ou un mélange des formes cis et trans selon un rapport quelconque) ; ou une alkyl pyrazine représentée par la formule (2) (dans la formule, R1 est un groupe méthyle ou un groupe éthyle, et R2, R3 et R4 représentent chacun indépendamment un atome d'hydrogène, un groupe méthyle, ou un groupe éthyle) ; ou l'aldéhyde insaturé aliphatique époxydé et l'alkyl pyrazine.
PCT/JP2016/074195 2015-08-26 2016-08-19 Agent d'amélioration de l'arôme de thé vert en poudre WO2017033850A1 (fr)

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JP2020110057A (ja) * 2019-01-09 2020-07-27 サントリーホールディングス株式会社 透明容器入り２−メチルブタナール含有飲料
JP7220570B2 (ja) 2019-01-09 2023-02-10 サントリーホールディングス株式会社 透明容器入り２－メチルブタナール含有飲料
WO2021065717A1 (fr) * 2019-09-30 2021-04-08 サントリーホールディングス株式会社 Composition solide à l'arôme de laitue de mer
JP2021153391A (ja) * 2020-03-16 2021-10-07 サントリーホールディングス株式会社 抹茶風味付与剤及びこれを含有する緑茶飲料
WO2021205764A1 (fr) * 2020-04-06 2021-10-14 サントリーホールディングス株式会社 Composition liquide conférant un parfum de thé ayant une odeur de laitue de mer
EP4133946A4 (fr) * 2020-04-06 2024-05-15 Suntory Holdings Limited Composition liquide conférant un parfum de thé ayant une odeur de laitue de mer

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