TW201733459A - Flavor modifier containing 4-alkoxycinnamaldehyde derivative as active ingredient - Google Patents

Abstract

Adding, as an active ingredient to a food or beverage product, the compound represented by formula (1), which is a 4-alkoxycinnamaldehyde derivative, imparts or enhances a desired fragrance, e.g. spicy, waxy, fatty, green, or metallic. Adding said compound as an active ingredient to a food or beverage product also has the effect of imparting or enhancing sweetness. In formula (1), R represents a hydrocarbon group comprising 2 to 4 carbon atoms.

Description

Aroma adjuster with 4-alkoxycinaldehyde derivative as active ingredient

The present invention relates to a flavor adjuster which has a specific aroma and sweetness and which has an alkoxycin aldehyde and the like as an active ingredient. More specifically, the present invention relates to a flavor composition for foods and drinks containing the compound as an active ingredient (hereinafter also referred to as a flavor composition), and a flavor composition for blending the flavor adjuster or the food or beverage. Food and drink. Further, the present invention relates to a method for imparting or enhancing an aroma imparting or enhancing a food or drink containing the compound in a food or drink, and a method for imparting or enhancing a sweetness of the food or beverage.

In recent years, in the food flavors, with the diversification of consumer preference, the demand for fragrances having a new fragrance and fragrance that has not been previously increased has been desired, and it is desired to develop a soft and fresh fragrance and sustainability. Excellent unique spice raw materials. Under such a background, studies have been carried out in which the fragrance raw materials are appropriately combined and changed, and the preparation is carried out in such a manner as to be as natural as possible, but it is still insufficient. Therefore, as a novel fragrance raw material, various organic compounds are being explored. Flavor compounds are compounds that stimulate the sense of smell, and the types thereof are tens of thousands. On the other hand, it is considered that the flavor of food and beverage is a combination of olfactory stimulation and taste stimulation in the brain. In other words, the olfactory stimulation combines a compound which mainly stimulates the olfactory substance such as a fragrance compound with a compound which mainly stimulates the taste (salt, sugar, sodium glutamate, etc.) to form a flavor of the whole food and drink. In recent years, among the compounds having aroma, the compounds which stimulate the sense of smell and stimulate the taste have been actively explored for the improvement of the comprehensive flavor of foods and drinks. Sweetness is one of the five flavors of the basic elements of taste, and it is an element which can be used for the flavor formation of the whole food and drink. The five flavors, including sweetness, are perceived by a collection of taste cells called taste buds that are transmitted as a taste stimulus to the brain. Sweetness has been attracting attention as an element of taste improvement in recent years, and various sweeteners are used in order to impart or enhance sweetness. Conventionally, as a sweetener used in foods and drinks, sugars such as sucrose (sucrose), glucose, and fructose have been widely used. Among them, in particular, sucrose has an extremely high-quality sweetness, and has a taste characteristic which can impart a rich taste or a body sensation to foods and drinks. Further, it is excellent in terms of physical properties such as moisture retention, viscosity, and reduction in water activity. However, sucrose has been considered to be one of the causes of worms since ancient times. In recent years, it has been thought that it may become a cause of lifestyle-related diseases due to excessive intake. Therefore, according to recent health intentions or low-calorie intentions, there is a tendency to control use. In particular, in a hobby such as a beverage or a snack, this tendency is strong, and the tendency to promote low calorie is being promoted. In response to the demand of such general consumers, the sweeteners used to replace sucrose are aspartame, sucralose, acesulfame K, Advantame, saccharin, sodium saccharin, stevia, licorice, neotame, etc. High sweetness sweetener". These high-intensity sweeteners are characterized by being much stronger than the sweetness of sucrose and having a sweet taste added to foods and drinks by a small amount of addition, as a "low calorie sweetener". However, most of the high-intensity sweeteners have a thick or strong taste of sweetness, and have a so-called "residual feeling" which has an unpleasant taste such as bitterness, astringency or irritating taste which affects the aftertaste. In order to improve these, it is necessary to additionally improve the unpleasant taste of the aftertaste such as bitterness, astringency or irritating taste by other additives, and thus the current situation is such that sugar is generally used by consumers in general for cooking and the like. Therefore, a sweetener having no so-called "residual feeling" and low calorie is desired. Among the perfume compounds, cinnamaldehyde or 4-methoxycinnamaldehyde is known as a compound having a low calorie and having a flavor and a sweet taste (Patent Document 1). Further, it can be seen that the effect on the sweet receptor (Patent Document 2) can be seen as a synergistic effect with the sweet substance (Patent Document 3). However, although there is no residual sensation in the aftertaste, the sweetness is weaker than that of the previous high-intensity sweetener, and thus a compound having a strong sweetness is further desired. [PRIOR ART DOCUMENT] [Patent Document 1] Japanese Patent Laid-Open Publication No. Hei. No. Hei. No. Hei. No. Hei. No. Hei.

[Problem to be Solved by the Invention] An object of the present invention is to provide a perfume compound which is low in calories when ingested, has a flavor and sweetness sufficient for use in foods and drinks, and thus does not have a sweetener such as a high-intensity sweetener. The "residual feeling" imparts or enhances a preferred aroma when added to foods and drinks, and also imparts or enhances sweetness as a taste in addition to aroma when added to foods and drinks. Moreover, the present invention provides a flavoring composition containing the compound as an active ingredient, and a food or drink containing the compound as an active ingredient. Furthermore, the word "or" in the term "give or enhance" is synonymous with "and/or". [Means for Solving the Problem] The inventors of the present invention have conducted an effort to investigate a large number of organic compounds, and as a result, it has been found that a 4-alkoxycinaldehyde derivative which is a compound represented by the following formula (1) has a scent and a wax. Aromas such as fragrant, fatty, green, and metallic, and when formulated into foods and beverages, have a bitter, astringent or pungent odor to impart or enhance a better aroma, to impart or enhance food and drink. The sweet taste effect and the sweetness enhancing effect are greatly increased as compared with 4-methoxycinnamic aldehyde, thereby completing the present invention. Thus, the present invention provides the following. (a) A flavor adjuster which is a compound represented by the following formula (1) as an active ingredient. [Chemical 1] In the above formula (1), R represents a hydrocarbon group having 2 to 4 carbon atoms. (b) A flavor conditioner according to (a), wherein the flavor adjustment is imparted or enhanced by the aroma. (c) A flavor conditioner according to (a), wherein the flavor adjustment is imparted or enhanced by the sweetness. (d) A flavor composition for foods and drinks comprising the flavor adjuster according to any one of (a) to (c) as an active ingredient. (e) A food or drink comprising the flavor adjuster according to any one of (a) to (c) or the flavor composition for foods and drinks according to (d). (f) A method for imparting or enhancing an aroma of a food or drink, which comprises a compound represented by the formula (1) (a) in a food or drink. (g) A sweetness imparting or enhancing method for a food or drink comprising a compound represented by the formula (1) (a) in a food or drink. [Effects of the Invention] The 4-alkoxycinaldehyde derivative of the compound represented by the above formula (1) has aromas such as spice, wax, fat, green, and metal-like flavor, and is formulated into a diet. In the case of the product, it does not have a bitter taste, astringency or a pungent taste, and has the effect of imparting or enhancing the sweetness of the food and drink.

Hereinafter, the present invention will be described in more detail. As described above, the 4-alkoxycinaldehyde derivative which is a compound represented by the above formula (1) has aromas such as spice, wax, fat, green, and metal-like flavor, and is formulated into foods and drinks. In the case of the case, there is an effect of imparting or enhancing the sweetness of the food or drink without having a bitter taste, astringency or a pungent taste. Further, the compound represented by the above formula (1) preferably has no other odor when it is formulated into a food or beverage. [Chemical 2] In the above formula (1), R represents a hydrocarbon group having 2 to 4 carbon atoms. R is preferably an alkyl group having 2 to 4 carbon atoms or an alkylene group having 2 to 4 carbon atoms. Particularly, in the case of the above formula (1), when R is an alkyl group having 2 to 4 carbon atoms, it has an effect of imparting or enhancing the sweetness of foods and drinks. Specific examples of the compound include 4-ethoxycinnamaldehyde, 4-propoxycinnamic aldehyde, 4-isopropoxycinnamic aldehyde, 4-(2-propenyloxy)cinnamaldehyde, and 4-butoxy group. Cinnamaldehyde, 4-isobutoxycinnaaldehyde, 4-(second butoxy)cinnamaldehyde, 4-(t-butoxy)cinnamaldehyde, 4-(3-butoxy)cinnamaldehyde. Further, these compounds have an effect of imparting or enhancing the sweetness of foods and drinks. For example, 4-ethoxycinsanaldehyde, which is a known compound, is described as a synthetic raw material of an aspartame dipeptide ester derivative in Japanese Patent No. 3959964. However, effects such as flavor or sweetness are not described in Japanese Patent No. 3959964. Further, regarding 4-isopropoxy cinnamaldehyde, it is also a known compound, and is described, for example, in Japanese Patent No. 3300869 as 5-[3-[4-(5-methyl-2-phenyl-4-thiazole). A synthetic intermediate of methoxy)phenyl]propyl]-2,4-oxazolidinone. However, effects such as flavor or sweetness are not described in Japanese Patent No. 3300869. The 4-alkoxycinnaaldehyde can be produced by the synthesis reaction described in JP-A-2000-507227. That is, the compound (4) is produced by reacting 4-alkoxybenzaldehyde dimethyl acetal (2) with methyl vinyl ether (3) by using a Lewis acid catalyst, and the compound is hydrolyzed. This gave 4-alkoxycinnaaldehyde (1). [Chemical 3] These obtained compounds can also be purified by using a method such as vacuum distillation or column chromatography. The present invention is a flavor adjusting agent (preferably an aroma imparting or reinforcing agent, a sweetness imparting or reinforcing agent) characterized by using 4-alkoxycinnamaldehyde represented by the above formula (1) as an active ingredient, and containing the same A flavoring composition for foods and drinks containing a compound as an active ingredient, and a food or drink containing the same. The compound represented by the above formula (1), which is an active ingredient of the flavoring agent of the present invention, has a fragrance of a scent, a waxy, a fatty, a green, a metallic-like flavor, and the above formula is used for the purpose of imparting aroma. In the case of the compound represented by the above formula (1), the compound represented by the above formula (1) may be generally 1 ppm to 10000 ppm, preferably 5 ppm to 5000 ppm, based on the mass of the food or drink. More preferably, it is added in the range of 10 ppm to 5000 ppm. By adding in this concentration range, it is possible to impart aroma to foods and drinks. In addition, when the compound represented by the above formula (1) is used alone or in combination with a sweetener such as sucrose, it has a sweet taste imparting or enhancing effect, and the concentration at which the effect is exerted is a food or beverage. The mass is used in the range of 1 ppm to 10,000 ppm, preferably 5 ppm to 5000 ppm, more preferably 10 ppm to 5000 ppm. Examples of the taste-reducing raw material which enhances the sweetness by the synergistic effect of the compound represented by the above formula (1) include sucrose (sucrose), glucose, fructose, maltose, lactose, galactose, maltose, trehalose and the like; Sulfonamide K, sucralose, aspartame, Advantame, neotame, disodium glycyrrhizinate, thaumatin, saccharin and its salts, mangosteen extract, licorice extract, rebaudioside A, stevia extract, Enzyme treatment of stevia extract, high-sweetness sweeteners such as neohesperidin dihydrochalcone; sugar alcohols such as xylitol, erythritol, sorbitol, maltitol, Palatinit, reduced saccharides; Any mixture of the like, etc. When the compound represented by the above formula (1) is added to a food or beverage, the compound itself represented by the above formula (1) or a dilution thereof may be added to the food or beverage. Further, a perfume composition containing the compound represented by the above formula (1) as an active ingredient can be prepared, and the flavor composition can be added to a food or drink to impart aroma to the food or beverage. Moreover, by adding a fragrance to a food or drink, and including a compound represented by the above formula (1) as an active ingredient in the flavor composition, the flavor composition can be added to a food or drink to enhance the sweetness of the food or beverage. The flavor composition of the present invention may contain the above formula (1) at a concentration of usually from 1000 ppm to 20%, preferably from 2,000 ppm to 10%, more preferably from 5,000 ppm to 5%, based on the mass of the perfume composition. The compound represented. Furthermore, when aroma is added to a food or drink, the flavor composition may be added in an amount of from 0.01% to 1%, and the concentration of the compound represented by the above formula (1) to the food or drink is determined based on the mass. It is added to the food or drink in a range of 1 ppm to 10000 ppm, preferably 5 ppm to 5000 ppm, more preferably 10 ppm to 5000 ppm. As a result, the compound represented by the above formula (1) acts as an active ingredient on foods and drinks, and can impart aromas such as spice, wax, fat, green, and metal-like flavor to foods and drinks. Further, when the food or beverage is to enhance the sweetness, the flavor composition may be added in an amount of from 0.01% to 1%, and the concentration of the compound represented by the above formula (1) to the food or beverage may be added to the food or beverage. The mass is added so as to be in the range of 1 ppm to 10000 ppm, preferably 5 ppm to 5000 ppm, and more preferably 10 ppm to 5000 ppm. As a result, the compound represented by the above formula (1) can function as an active ingredient, and can enhance the sweetness of foods and drinks for foods and drinks. When the concentration of the compound represented by the above formula (1) is 1 ppm or more in the food or drink, the effect of imparting aroma to the food or beverage or enhancing the sweetness of the food or beverage is enhanced, and if the above formula ( 1) When the concentration of the compound to be added to the food or drink is 10000 ppm or less, the unique aroma of the compound in the food or drink is not too strong, which is preferable. Moreover, the balance of the taste of foods and drinks is not deteriorated, and thus it is preferable. In the above perfume composition, in addition to the compound represented by the above formula (1), other perfume components which can be generally used may be blended. Examples of the other perfume component which can be contained together with the compound represented by the above formula (1) include various synthetic perfumes, natural flavors, natural essential oils, animal and plant extracts, and the like. As other perfume ingredients, synthetic perfumes, natural essential oils, and natural flavors described in "Japanese Patent Office, Known Conventional Technology Set (Spices) Part II Food Flavor, 8-87 pages, issued on January 14, 2000" are exemplified. , animal and plant extracts, etc. Examples of the other flavor components include raw materials for flavors for foods and drinks and various extracts. Examples of the raw material of the food and drink flavor include a monoterpene such as α-pinene, β-pinene, myrcene, decene, and limonene as a hydrocarbon compound, valencene, cedarene, caryophyllene, and long leaves. An alicyclic oxime, an unsaturated hydrocarbon such as 1,3,5-undecanetriene; a linear, saturated alkanol such as butanol, pentanol, hexanol or octanol as an alcohol compound, and isopentenol , (Z)-3-hexenol, 2,6-decadienol, (Z)-6-nonenol, and other linear, unsaturated alcohols, linalool, geranyl alcohol, nerol, a decyl alcohol such as citronellol, tetrahydromyrcenol, myrcenol, farnesol, nerolidol, cedarol, an aromatic alcohol such as benzyl alcohol or phenylethyl alcohol; Linear, saturated aldehydes such as aldehyde, butyraldehyde, valeraldehyde, hexanal, octanal, furfural, (E)-2-hexenal, (Z)-3-hexenal, 2,4-octadiene Linear or unsaturated aldehydes such as aldehyde and (Z)-6-nonenal, decyl aldehyde such as citronellal or citral, benzaldehyde, cinnamaldehyde, vanillin, ethamaldehyde, and fragrant aldehyde Group aldehydes; 2-heptanone, 2-hexanone, 2-octanone, 2-111 as a ketone compound Linear, saturated and unsaturated ketones such as ketone and 1-octene-3-one, linear diketones such as acetoin, diacetyl or 2,3-pentanedione, fragrant ketone and menthone And ketones such as cedarone, ketones derived from terpene decomposition products such as ketones such as α-ionone, β-ionone, and β-thionone, and aromatic ketones such as raspberry ketone; Sterol, furfural, fenugreek lactone, soy sauce, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, 5-ethyl-3-hydroxy-4-methyl-2 (5H a furan such as furanone, a pyran such as maltol or ethyl maltitol, a cyclic ether such as rose ether, linalool, menthylfuran or spiroxane; and ethyl acetate as an ester compound; An acetate of an aliphatic alcohol such as isoamyl acetate; a terpene acetate acetate such as agar resin, geranyl acetate or lavender acetate; a fatty acid such as ethyl butyrate or ethyl hexanoate; and a lower alcohol ester. An aromatic ester such as benzyl acetate or methyl salicylate; γ-octanolactone, γ-decalactone, γ-decalactone, γ-undecalactone, γ-twelfene as a lactone compound Ester, δ-octanolactone, δ-decalactone, δ-癸Saturated lactones such as ester, δ-undecalactone, δ-dodecanolactone, unsaturated lactones such as 7-nonene-4-lactide and 2-decene-5-lactide; Saturated and unsaturated fatty acids such as butyric acid, valeric acid, isovaleric acid, caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, stearic acid, oleic acid, linoleic acid, and linoleic acid; Nitrogen-containing compound strontium, skatole, pyridine, alkyl-substituted pyridyl-#134116; methyl ortho-benzoate; etc.; as a sulfur-containing compound, methyl mercaptan, dimethyl sulfide, dimethyl disulfide , allyl isothiocyanate and the like. Further, examples thereof include herbal extracts of various extracts, coffee, green tea, black tea, oolong tea extract, milk or milk processed products, and enzyme decomposition products such as lipases and proteases. Further, in the above-mentioned perfume composition, water, ethanol or the like, or ethylene glycol, 1,2-propanediol, glycerin, benzyl benzoate or triethyl citrate, which is a commonly used retaining agent in the perfume composition, may be blended as needed. Ester, methyl hydrogenated rosinate, fatty acid triglyceride, fatty acid diglyceride, and the like. Further, an emulsifier such as a soap tree extract, an enzyme-treated lecithin, a sucrose fatty acid ester, a polyglycerin fatty acid ester, a glycerin fatty acid ester, or a gum arabic, and/or a stabilizer may be blended in the above-mentioned flavor composition. One type or more is emulsified by, for example, a homomixer, a colloid mill, a high-pressure homogenizer, or the like, thereby preparing a emulsified flavor preparation. The amount of the emulsifier and/or the stabilizer to be used varies depending on the type of the emulsifier and/or the stabilizer, and the like, for example, in the range of 0.1 to 25% by weight, preferably 5 to 20, based on the mass of the emulsified fragrance preparation. Within the range of % by weight. Further, for example, sugars such as granulated sugar, lactose, glucose, trehalose, cellobiose, sucrose, and reduced sucrose may be appropriately blended in the emulsified flavor preparation; sugar alcohols; various starch decomposition products such as dextrin, starch derivatives, and starch. An excipient such as a natural gum such as gelatin or gum arabic is dried by a suitable drying method such as spray drying or vacuum drying to prepare a powder flavor preparation. The blending amount of the excipients can be appropriately selected depending on the properties and the like required for the powder flavor preparation. The fragrance composition, the waxy fragrance, the fatty fragrance, and the green tone can be enhanced by using the compound represented by the above formula (1) alone or by using the fragrance composition containing the compound represented by the above formula (1) as an active ingredient. Specific examples of foods and beverages which have a bitter taste, astringent taste or a pungent taste and enhance sweetness include cola drinks, juice-containing carbonated drinks, milk-containing carbonated drinks, ginger ale, and apples. Carbonated drinks such as juice; fruit drinks, vegetable drinks, sports drinks, honey drinks, soy milk, vitamin supplement drinks, mineral supplement drinks, nutritional drinks, nourishing drinks, lactic acid bacteria drinks, milk drinks, etc.; green tea, black tea, oolong tea, Herbal teas, milk tea, cocoa drinks, coffee drinks and other hobby drinks; mixed soda shochu, cocktail drinks, sparkling wine, fruit wine, medicinal wine and other alcoholic beverages; butter, cheese, milk, yogurt and other dairy products; Desserts such as ice cream, lactic acid ice cream, sorbet, pudding, jelly, custard, daily dessert, etc. and the powder used to make the same; caramel Confectionery, such as candy, molded snacks, chewing gum, soft candy, crackers, biscuits, cookies, pies, chocolates, snacks, etc., and blended powders used to make these cake mixes; fruit-flavored sauces or chocolate sauces Such as sauces; creams such as cream cream or fresh cream; jams such as strawberry jam or orange marmalade; general foods such as bread, soup, and various instant foods; oral compositions such as toothpaste. [Examples] Hereinafter, the present invention will be specifically described by way of Examples, but the present invention is not limited thereto. In the examples, unless otherwise specified, those described as "%" are based on mass. Example 1: Aroma evaluation of 4-alkoxycinnamic aldehyde Preparation of 4-ethoxycincosaldehyde (Inventive product 1) and 4-isopropyloxygen according to the synthesis reaction described in Japanese Patent Laid-Open Publication No. 2000-507227 The cinnamic aldehyde (Inventive Product 2), the 1% ethanol solution was prepared as an evaluation liquid for the aroma evaluation. The evaluation liquid was prepared in the sample bottle, the aroma evaluation from the bottle mouth was performed, and the aroma evaluation was performed by five well-trained inspectors by the fragrance paper impregnated with the evaluation liquid. The average evaluation is shown in Table 1 below. According to the following Table 1, it is known that it has aromas such as spice, waxy, fatty, green, and metallic. [Table 1] Example 2: Strawberry-like flavoring composition A strawberry-shaped flavoring composition was prepared according to the formulation of Table 2 below. [Table 2] A novel strawberry-like flavoring composition was prepared by mixing 2.0 g (2.0% by mass) of the present invention 1 or 2 with 98.0 g of the above-mentioned strawberry flavor composition (Comparative product 1). In the comparative product 1, the product of the present invention 1 is mixed as the product 3 of the present invention, and the product of the invention of the comparative product 1 is mixed as the product 4 of the present invention. The inventive product 3 or 4 and the comparative product 1 were compared by 5 professional inspectors. Aroma evaluation was carried out by preparing 10 ml of the fragrance composition in a sample bottle (30 ml), performing aroma evaluation from the mouth of the bottle, and comparing by the well-trained 5 professional inspectors by the aroma paper impregnated with the fragrance composition. . As a result, all of the five professional inspectors captured the characteristics of the fresh strawberry of the present invention 3 or 4 as compared with the comparative product 1, and were particularly excellent in terms of sustainability. In other words, it was confirmed that the aroma of the food or drink can be imparted or enhanced by including the flavor adjusting agent of the present invention 1 or 2 in the food or beverage. Further, it was confirmed that the product 3 or 4 of the present invention does not have a bitter taste, astringency or a pungent taste, and does not have a "residual feeling". Example 3: Formulation of strawberry-like flavoring composition in snow cheese The strawberry-shaped flavoring composition obtained in Example 2 (Comparative product 1 or inventive product 3) was added to the following snow cheese formula. In cedar, snow yoghurt was prepared by a conventional method, and was eaten by a well-trained five functional inspectors for sensory evaluation. Snow cheese blending formula (mass parts) Sugar: 10, sugar (75%): 6, fructose glucose liquid sugar (75%): 5, citric acid (crystallization): 0.1, 1/5 strawberry juice (20% by mass strawberry juice) ): 10. The present invention 3 (or comparative product 1): 0.2, and the total amount is 100 by water. The keffers were functionally evaluated by 5 functional inspectors. As a result, all of the five functional inspectors evaluated that the sorbet to which the present invention 3 was added was stronger than the sorbet to which the comparative product 1 was added, and the fresh strawberry was enhanced, and the taste was also sweet. Further, it has been confirmed that the sorbet to which the present invention 3 is added does not have a bitterness, astringency or a pungent taste, and does not have a "residual feeling". Example 4: Confirmation of Sweetness 4-Ethyl cinnamic aldehyde (Inventive Product 1) and 4-isopropoxycinnamic aldehyde (Inventive Product 2) were diluted in ethanol to prepare a 10% by mass ethanol solution. A solution in which the inventive products 1 and 2 were dissolved at a concentration shown in Table 3 below was prepared by diluting it with water. Further, 4-methoxycinnamic aldehyde (Comparative Product 2) as a comparative product was diluted by the same method as in Inventions 1 and 2, and a solution having the concentration shown in Table 3 below was prepared. Using no added water as a control, the well-trained 10 panelists inspected the solutions in which the inventive products 1, 2 and the comparative product 2 were dissolved, thereby evaluating the sweetness. The sweetness score was based on water as a control, with 0: no change compared to the control, 1: slightly sweeter compared to the control, 2: sweetness compared to the control, 3: versus control The product was strongly perceived as having a sweet taste, 4: the sweetness was too strong, and the taste was poorly balanced and scored. The average scores of 10 of the functional inspectors are shown in Table 3 below. [table 3] As shown in the above Table 3, when the 10% by mass ethanol solution of the present invention 1 and 2 was diluted in water, the aqueous solution had a sweet taste. In addition, it is understood that the sweetness is perceived in the range of 10 ppm to 5000 ppm based on the mass, and particularly good sweetness is perceived at about 25 ppm to 1000 ppm. On the other hand, when the 10% by mass ethanol solution of Comparative Product 2 is diluted in water, the aqueous solution also has a sweet taste. In addition, it is understood that the sweetness is perceived in the range of 50 ppm to 10000 ppm based on the mass, and a sweet taste is particularly perceived at about 100 ppm to 5,000 ppm. Example 5: Comparison with aqueous granulated sugar A 50 ppm aqueous solution of the present inventions 1, 2 and Comparative product 2 was prepared by the same method as in Example 4, and further prepared in an amount of 1 to 10% by mass per 0.5% by mass. A granulated sugar solution. It was judged by the well-trained 10 panelists that the 50 ppm aqueous solution of the present inventions 1 and 2 and the comparative product 2 had the same sweetness as the 1-3% by mass aqueous solution of granulated sugar. The results are shown in Table 4 below. [Table 4] According to the results of the above Table 4, the inventive products 1 and 2 have stronger sweetness than the comparative product 2. Regarding the comparative product 2, there was also a functional inspector who was evaluated to have a concentration lower than 1% by mass of the granulated sugar aqueous solution. Further, it was confirmed that the inventive products 1 and 2 have a sweet taste at a low concentration of about 1/200 to 1/1000 as compared with granulated sugar. Example 6: Confirmation of the sweetness-enhancing effect The sweetness-enhancing 5-member inspector tasted a 3 mass% sucrose aqueous solution, and 50 ppm of the aqueous solution of the inventive product 1 and 2 was added thereto, thereby performing sweetness Flavor functional evaluation. As a result, all of the five granulated sugar solutions in which the present inventions 1 and 2 were added to 50 ppm were more sweet than the 3% by mass aqueous granulated sugar solution. Example 7: Enhancement of the sweetness of the orange juice The orange juice of the present inventions 1 and 2 was added to the orange juice of 100% of the commercially available juice so as to be 50 ppm. These were tasted by five well-trained inspectors to perform a sensory evaluation of sweetness. As a result, it was evaluated that the orange juice of the present inventions 1 and 2 was added in an amount of 50 ppm, and the sweetness was stronger than that of the orange juice without added juice. Example 8: Evaluation of Sweetness of Sugared Milk As shown in Table 5 below, a 10% by mass ethanol solution of the present invention 1 and 2 and Comparative Product 2 was formulated in a sugared milk base material to prepare a sugared milk. Regarding the sugared milk, the additive-free product is used as the reference product 1, and the product of the present invention is formulated as the present invention 5, and the product of the present invention 2 is used as the present invention 6 and the comparative product 2 is used as the comparison. Product 3. [table 5] For the sweetened milk prepared by the above method, the taste was evaluated by 10 well-trained functional inspectors using reference product 1 as a control (control). The sweetness evaluation was evaluated by the tasting reference product 1, the inventive products 5 and 6, and the comparative product 3. The sweetness score was scored as -1: sweet taste deterioration, 0: no significant difference, 1: sweet taste is strong, 2: sweet taste is strong, and 3: sweetness is significantly stronger than reference product 1. The average scores of 10 functional inspectors are shown in Table 6 below. [Table 6] According to the results of the above-mentioned Table 6, the inventive products 5 and 6 to which the inventive products 1 and 2 are added to the sweetened milk (substrate) have the effect of enhancing the sweetness of the sweetened milk, and therefore, the present invention 1 and 2 sweetness enhancement effect. On the other hand, the comparative product 3 in which the comparative product 2 was added to the sugared milk (substrate) showed almost no effect of enhancing the sweetness of the sweetened milk.

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Claims (7)

A flavor adjusting agent which is a compound represented by the following formula (1): [Chemical Formula 1] In the above formula (1), R represents a hydrocarbon group having 2 to 4 carbon atoms. The fragrance adjuster of claim 1, wherein the fragrance adjustment is imparted or enhanced by the aroma. The fragrance adjuster of claim 1, wherein the flavor adjustment is imparted or enhanced by the sweetness. A flavoring composition for foods and drinks comprising the flavoring agent according to any one of claims 1 to 3 as an active ingredient. A food or drink containing the flavor adjuster of claim 1 or the flavor composition for foods and drinks according to claim 4. A method for imparting or enhancing an aroma of a food or drink, which comprises a compound represented by the above formula (1) of claim 1 in a food or drink. A method for imparting or enhancing a sweetness of a food or drink, which comprises a compound represented by the above formula (1) of claim 1 in a food or drink.