JP2003261895A - Perfume composition and tea beverage containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a perfume composition useful as a fragrance imparting agent having a floral fragrance; and a tea beverage containing the same. <P>SOLUTION: The perfume composition contains (R)-linalool and methyl anthranilate as effective components. The tea beverage contains the perfume composition. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a flavor composition containing (R) -linalool and methyl anthranilate, and a tea beverage containing the flavor composition. The present invention also relates to a fragrance composition having a scent of jasmine tea.

[0002]

2. Description of the Related Art Today, consumers often drink green tea as their favorite beverage. Recently, the demand for flower tea represented by jasmine tea and rose tea is also increasing.
The characteristic feature of Hanacha is that it enjoys the scent of its flowers compared to green tea. Consumers like the scent of the flowers, such as the calmness of drinking tea.

[0003] Flower tea is generally produced by depositing green tea, which is a raw material, and flowers in multiple layers to impart the scent of flowers to tea leaves. However, many of the flowers used as raw materials are not cultivated in Japan, such as Jasmine (Marihana Jasminum sambac), which is a representative of flower tea, so most of the flower tea sold in Japan relies on imports. Is the current situation. In addition, a jasmine tea beverage can be manufactured using jasmine tea imported from China as a raw material (JP-A-1
191164), it was not possible to easily prepare a scent according to consumer preference.

On the other hand, natural absolutes have been used as a fragrance for floral fragrances in cosmetics and the like, but when added to foods, there is a problem in safety because an extraction solvent is used.

[0005]

In view of the above circumstances, an object of the present invention is to provide a novel fragrance composition useful as a scent additive having a floral scent. Moreover, it aims at providing the tea drink containing this flavor composition. Further, the present invention aims to provide a fragrance composition having a scent of jasmine tea.

[0006]

[Means for Solving the Problems] In order to solve the above problems, the inventors of the present invention have diligently studied, and as a result, found an important component among aroma components constituting the scent of jasmine tea, which is a representative of flower tea, and The invention was completed. That is, the present invention employs the means described below.

(1) A perfume composition comprising (R) -linalool and methyl anthranilate as active ingredients. (2) A perfume composition comprising (R) -linalool and methyl anthranilate in a ratio of 1: 5 to 3: 1. (3) 10-2500 ppm of (R) -linalool and 10-2500
A perfume composition comprising a mixture of ppm of methyl anthranilate. (4) A tea beverage containing the flavor composition according to any one of (1) to (3). (5) (R) -Linalool, methyl anthranilate,
(E) -2-Hexenyl hexanoate, 4-hexanolide, furaneol, and 4-nonanolide as an active ingredient.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The flavor composition of the present invention and a tea beverage containing the flavor composition are described below. The following description is for explaining the present invention and does not limit the present invention.

[Fragrance composition] The present invention provides a fragrance composition containing (R) -linalool and methyl anthranilate as active ingredients.

The structures of (R) -linalool and methylanthranilate are shown below.

[Chemical 1]

(R) -Linalool can be obtained by isolating it from scented oil, and its scent is Strong, green floral note.
Is expressed as On the other hand, methyl anthranilate is used as a blended fragrance material, and its scent is Oily, heavy gr
Expressed as an een note. Each of these components does not have a flower-like fragrance by itself, but when each component is mixed, a synergistic effect is exhibited and a flower-like scent is obtained. This has been newly found in the present invention, and the present invention has been completed.

The present inventors have found that (R) -linalool and methylanthranilate are components having a high aroma contribution in jasmine tea, and paid attention to these components. Particularly, regarding linalool, it was newly found that the R form, not the S form, contributes to the aroma of jasmine tea (see Examples 2 to 4 described below).

The fragrance contribution means that the fragrance concentrate prepared by the resin adsorption method is serially diluted with a solvent, and this is injected into gas chromatography to perform a sniffing operation. It refers to the dilution ratio at that time (see Example 2).

Although (R) -linalool and methylanthranilate are components found in jasmine tea, it has not been reported that the aroma contribution of jasmine tea has a high aroma contribution, and flower-like aroma. It is a substance that has never been studied as an additive.

These two kinds of components can be prepared according to known methods. With regard to (R) -linalool, separation of the R form and the S form can be performed according to the method described in Example 3 described later.

Each of the prepared components is diluted and mixed so as to have a desired odor, and the fragrance composition of the present invention is prepared.
As the solvent used for dilution, a solvent that does not affect the scent, such as propylene glycol or glycerin, can be used.

The mixing ratio and final concentration of each component can be appropriately set so as to have a desired aroma. As described in Example 5 below, the mixing ratio (volume ratio) of (R) -linalool and methylanthranilate was (R)-
Linalool: Methyl anthranilate = 1: 5 to 3: 1
Is preferred, and 1: 3 to 1: 1 is more preferred.

The concentration of each component is preferably 10 to 2500 ppm, preferably 100 to 1000 ppm, before the (R) -linalool and methyl anthranilate are mixed to prepare a fragrance composition.
Is more preferable.

Therefore, preferably, the (R) of 100 to 1000 ppm
-Linalool and 100 to 1000 ppm of methyl anthranilate are mixed so as to have a mixing ratio of (R) -linalool: methyl anthranilate = 1: 3 to 1: 1.

When the prepared flavor composition is added to a beverage or the like and finally further diluted, the flavor composition is prepared at a higher concentration.

The fragrance composition of the present invention may further contain other components as long as the fragrance is not impaired. For example, the compound shown in FIG. 5 identified in the present invention as an aroma component of jasmine tea may be appropriately contained.

The fragrance composition of the present invention has a flower-like scent as described in the sensory evaluation result of Example 5. Therefore, it can be used as a flower-like fragrance additive and as a flower-like fragrance enhancer.

The flavor composition of the present invention can be contained in, for example, a tea beverage. As the tea drink to be included,
There is no particular limitation, and a tea extract obtained by extracting tea leaves such as green tea, black tea, and oolong tea with hot water, hot water, or cold water by a conventional method, and a flavor of tea obtained by appropriately mixing a flavor component of tea Any tea beverage can be used, such as a prepared beverage having

The fragrance composition of the present invention can be added to any product, food and drink, cosmetics, health, hygiene and pharmaceuticals to which fragrance is to be imparted.

Further, the present invention provides a fragrance composition containing (R) -linalool, methylanthranilate, (E) -2-hexenylhexanoate, 4-hexanolide, furaneol and 4-nonanolide as active ingredients. To do.

The structures of these 6 components are shown below.

[Chemical 2]

The present inventors have found in the present invention that the aroma of jasmine tea can be reproduced by using these 6 components. The details are as demonstrated in Example 4 described later.

The method of preparing and using the perfume composition of the present invention containing these 6 components is the same as the above description of the perfume composition containing 2 components unless otherwise specified. is there.

Each of these six types of components can be prepared according to known methods.

In the fragrance composition of the present invention, the concentrations and mixing ratios of these six kinds of components can be appropriately set so as to have a desired fragrance. In the fragrance composition of the present invention, these 6 kinds of components are, for example, according to the scent analysis result of the jasmine tea extract (that is, the concentrations and mixing ratios of the 6 kinds of components in the jasmine tea extract (see Table 6)). Can be mixed. For example, the reconstitution liquid R described in Table 1 may be mixed.

In the fragrance composition of the present invention, the concentrations and mixing ratios of these 6 kinds of components may be modified by appropriately increasing or decreasing each based on the scent analysis result of the jasmine tea extract (described later). Example 6). For example, 2460ppm
Mixed solution (A) containing (R) -linalool and 2880 ppm of methylanthranilate, and 40 ppm of (E) -2-hexenylhexanoate, 154 ppm of furaneol, 106 ppm of 4-hexanolide, 10 ppm of 4-nonanolide Mixed solution (B) containing 1: 3 to 3: 1, preferably 1: 2 to 2: 1.
The perfume composition may be prepared by mixing in any ratio.
Alternatively, a mixture of the mixed solution (A) and the mixed solution (B) at a ratio of 1: 1 is 1 to 20 times (preferably 1 to 1).
The perfume composition may be prepared by diluting the perfume composition at any dilution ratio up to 0 times. Conversely, mixed solution (A) and mixed solution (B)
The mixture of 1: 1 may be prepared into a concentrated solution having a concentration up to 5 times (preferably up to 2 times).

Since the fragrance composition containing these 6 components can reproduce the scent of jasmine tea with 6 components, it can be added to any product as a scent additive for jasmine tea or as a scent enhancer for jasmine tea. Can be used.

The optional product is not limited as long as it is a product for adding and enhancing the scent of jasmine tea, and examples thereof include food and drink products including tea beverages, cosmetics, and health / hygiene / pharmaceutical products.

The fragrance composition of the present invention which can provide the scent of jasmine tea may further contain other components as long as the fragrance is not impaired. For example, the compound shown in FIG. 5 identified in the present invention as an aroma component of jasmine tea may be appropriately contained.

[Tea Beverage Containing the Perfume Composition] As an example of the product to which the above-mentioned flavor composition is added, a tea drink to which the aroma is given can be mentioned. The amount of the above-mentioned flavor composition contained in the tea beverage can be appropriately set so as to have a desired aroma.

For example, 3.33 (v / v)% (R) -linalool
And 6.67 (v / v)% methyl anthranilate
0.4x the fragrance composition (propylene glycol solution)
10 ^-3~ 10 x 10^-3% By weight, preferably 1 × 10^-3~
4 x 10^-3Add to tea beverage by weight%. This allows
The final concentration is 0.133 to 3.33 ppm, preferably 0.333 to 1.3
3 ppm (R) -Linalool, and 0.267-6.67 ppm, preferred
Preferably 0.667 to 2.67 ppm of methyl anthranilate
It is possible to obtain a tea beverage having a desired aroma.
See Example 7 above).

As the tea beverage, any tea beverage desired to be given an aroma can be used. For example, it can be obtained by extracting tea leaves such as green tea, black tea and oolong tea with hot water, hot water or cold water by a conventional method. A blended beverage having a tea flavor obtained by appropriately blending a tea extract and a flavor component of tea is used.

The scent may be appropriately adjusted according to taste by adjusting the mixing ratio of each component or adding an optional component other than the active ingredient.

[0039]

EXAMPLES The present invention will now be described in detail with reference to examples, but the present invention is not limited thereto.

Example 1: Analysis of aroma components of jasmine tea 1. material The following were used as materials.   Jasmine tea   Ingredients for Jasmine Tea Green Tea   Marika flowers separated from Jasmine tea

Jasmine tea was produced in Fujian Province, China in September 2000. The raw material green tea is a raw material green tea before the flavoring process. Nori Marika's flower was obtained by fractionation of about 1% of Jasmine tea.

In the following description, the materials (1) to (2) will be referred to as "jasmine tea", "raw material green tea" and "marika", respectively.

2. Preparation of Analytical Samples Samples for the analysis of aroma components were prepared as outlined in Figure 1.

As for jasmine tea and raw green tea,
Extraction was carried out by placing 1 mg of ethyl decanoate as an internal standard in 50 g and immersing it in 1 L of boiling water for 3 minutes. Then, immediately filter with a nylon filter cloth, centrifuge,
The supernatant was passed through a column packed with Porapak Q to adsorb aroma components. After removing water-soluble components, pentane: d
The fragrance component was desorbed with iethyl ether = 4: 6, dehydrated and concentrated to obtain a fragrance concentrate.

On the other hand, for marika, 40 g of the material 0.2 g
Extraction was performed with mL of ether at room temperature overnight. The extract was dehydrated and concentrated to obtain an aroma concentrate in the same manner.

3. Analysis by Gas Chromatography The obtained aroma concentrates were analyzed by gas chromatography under the following conditions. Column: DB-WAX (60 m × 0.25 mm i.
d.) Column temperature: 60 (4 min) → 3 ° C. → 180 ° C.

The results are shown in FIG.

For jasmine tea, benzyl alcohol, benzyl acetate, linalool having a flower-like scent
And methyl anthranilate, which is said to have a muscat-like odor, in addition to (z) -3-
Hexenol ((z) -3-hexenol), indol
e) was the main ingredient.

As for the raw material green tea, the peak area of the main components with respect to the internal standard is 1/16 of that of jasmine tea as a whole.
There were few. 2-phenyl ethanol (2-phenyl ethano) is not the main ingredient of jasmine tea
l), β-ionone (β-ionone), acetylpyrrole (a
cetyl pyrrole) was detected as the main component.

Regarding marika, in addition to the main components of jasmine tea (linalool, benzyl alcohol, methyl anthranilate), (z) -3-hexenyl benzoate ((z) -3-hexenyl benzoate) is the main component. Was detected as.

From these results, it was inferred that the aroma component of jasmine tea was not only perfused with the aroma component of flower in green tea, but also some aroma change occurred in the manufacturing process thereof.

Example 2: Analysis of aroma contribution of each component Next, the aroma contribution of each component of the aroma concentrate derived from jasmine tea prepared in Example 1 was examined.

Gas chromatography (GC) analysis was carried out under the following conditions. Column: DB-WAX (60 m × 0.53 mm i.
d.) Column temperature: 60 (4 min) → 3 ° C. → 180 ° C.

Sniffing is performed at the GC outlet, and AE is performed.
Aromagram was obtained by DA (Aroma Extract Dilution Analysis) method.

The results are shown in FIG. The upper figure shows the gas chromatogram and the lower figure shows the aromagram. In the aromagram, the horizontal axis represents the retention time and the vertical axis represents the sample dilution factor (flavor dilution factor).
Show as. Those having an FD factor of 7 show that even if the aroma concentrate was diluted to the 4th to the 7th power, the smell was felt by the sniffing of GC.

From the aromagram, four peaks having a very strong FD factor were obtained. These peaks are linalool peak, methyl anthranilate peak, green note peak, and sw
It was a peak with an eet note. As for the peak with green note and the peak with sweet note, it was difficult to identify them because many compounds overlapped, so we tried to identify them by fractionating the aroma concentrate.

As shown in the outline of FIG. 4, the aroma concentrate (Aroma concentrat) derived from jasmine tea prepared in Example 1 was used.
Fraction e) was performed.

That is, the aroma concentrate of jasmine tea 11
0 mg was separated by silica gel column chromatography into a pentane fraction and 4 fractions with pentane: ether = 1: 1. The peak with green note and the peak with sweet note were eluted in the third fraction (Fr.3). This fraction is GC-
MS analysis revealed that (E) -2-hexenyl hexanoate ((E) -2-hexenyl hexanoate) and 4-hexanolide (furaneol) and 4-nonanolide (4-nonanolide), respectively. It was found to be a mixture.

The compounds that contribute to the aroma characteristics of jasmine tea are summarized in FIG. Six compounds (linalol, methylanthranilate, (E) -2-hexenylhexanoate, 4-hexanolide, furaneol, 4-nonanolide) were identified as compounds having a high contribution factor of FD factor 7 or higher.

As compounds having a small FD factor, as shown in FIG. 5, linalool oxides, linear and aromatic alcohols and their esters, eugenol, and jasmine lacton.
e) and nitrogen-containing compounds were identified.

Among these compounds, linalool, which has a high FD factor and has a characteristic odor, and methyl anthranilate, which is said to have a muscat-like odor, are considered to be important as the scent component of jasmine tea. It was

Example 3: Structural analysis of linalool contained in jasmine tea Since R and S optical isomers derived from an asymmetric carbon atom exist, linalool was optically separated by GC using a β-cyclodextrin column. It was The conditions of GC are as follows. Column: CP-cyclodextrin-B-236-M-19 (50m x
0.25 id) Column temperature: 95 ℃

The results are shown in FIG. Authentic racemi
c standard (manufactured by Wako Pure Chemical Industries, Ltd.) showed sufficient separation. As a result of confirmation by Cochromato and GC-MS, the jasmine tea linalool was 90.8% in R form and 9.2% in S form.
It was found that a large amount of R-isomer was contained at a ratio of ee81.6%. That is, it was found for the first time in the present invention that the jasmine tea produced using marika has a large number of R-forms.

Example 4: Evaluation of influence of a difference in linalool structure on aroma formation How aroma formation of jasmine tea depends on whether linalool is R-(-)-linalool or S-(+)-linalool The sensory evaluation was conducted using a model system. FIG. 7 shows an outline of the sensory evaluation method.

As a panelist, there was no olfactory abnormality 21
Hired 15 women aged 31 years. As evaluation items,
We adopted 7 items (sweet, astringent, refreshing, woody, gentle, expansive, flower-like) that gained the consensus of all panelists through group discussions.

As an evaluation method, a horizontal straight line having a length of 15 cm was used, and evaluation terms such as sweet and not sweet were shown at both ends thereof, and a separate straight line was prepared for each of the seven evaluation terms. Sample presentation and evaluation terms were random. Each sample was marked on a straight line and analyzed and tested by Tukey's multiple comparison test method.

As the samples, the reconstitution liquid R, the reconstitution liquid S, and the jasmine tea infusion liquid (extraction liquid) shown in FIG.
It was used. In the table of FIG. 8, “◯” indicates that the component is included. The reconstitution liquid R and the reconstitution liquid S are
Aqueous solution using Authentic sample, R for each
-(-)-Linalool or S-(+)-Linalool was added. Except for linalool, FD factor 7 or more was similarly added and evaluated. Jasmine tea infusion,
Used as a control.

The jasmine tea leaching solution was obtained by leaching 2 g of jasmine tea leaves with 150 mL of distilled water. The concentration of each component contained in this jasmine tea infusion was analyzed, and the reconstitution liquid R and the reconstitution liquid S were prepared according to this concentration. That is, the reconstitution liquid R and the reconstitution liquid S were prepared so as to contain the respective components at the concentrations shown in the table below. Each component (Authentic sample) was dissolved in propylene glycol and then made up to volume with distilled water. In addition, S-(+)-
As for linalool, when the content was 123 ppm according to the content in the jasmine tea infusion, the scent was too strong to be evaluated, so it was 70 ppm by sensory evaluation using a panelist, and R-(-)-linalol and strong scent Made equal.

[0069]

[Table 1]

20 mL of each sample was placed in a glass screw bottle containing 50 mL, yellow cellophane was attached to cover the difference in color, and the temperature was evaluated at 10 ° C. assuming tea to be chilled and drunk. I went to

The evaluation results of each sample are shown in FIG. For each of the seven evaluation terms, Reconstituted Solution R showed a radar chart very similar to the control Jasmine tea infusion. On the other hand, in the reconstituted liquid S, a significant difference was observed at a risk rate of 0.05% or less with respect to the items of "gentle" with a "sweet" astringent "woody scent. As for "flower-like", the reconstitution solution S showed a difference with respect to jasmine tea.

From the above results, it was shown that the structure of linalool plays a very important role in the whole aroma of jasmine tea. In addition, an aqueous solution composed of components having an FD factor of 7 or more (R-(-)-linalool, methylanthranilate, (E) -2-hexenylhexanoate, furaneol, 4-hexanolide, 4-nonanolide) is jasmine tea. It has been shown that the same scent can be reconstructed.

Example 5: Mixing Ratio and Optimal Concentration of (R) -Linalool and Methylanthranilate From Examples 1 to 4, (R)-(-)-Linalool and methylanthranilate had the scent of jasmine tea. Has been shown to be the most important in constructing. It was also clarified that the quality of the odor was changed by mixing both components, resulting in a flower-like scent.

Therefore, the mixing ratio and optimum concentration of these two components, which are organoleptically most preferable for these flower-like scents, were examined.

1. The mixing ratio (R)-(-)-linalool and methyl anthranilate were each diluted to 100,000 ppm with propylene glycol and further adjusted to 1000 ppm with distilled water. They were mixed in the following mixing ratio and sensory evaluation was performed. The results are shown below.

[0076]

[Table 2]

[0077]

[Table 3]

Sample Nos. 1-2 and 1-3 (that is, (R)-
The (-) linalool: methyl anthranilate mixing ratio of 1: 3 to 1: 1) was most preferable as a floral scent. However, when the ratio of (R)-(-) linalool: methylanthranilate = 1: 3 is higher than that of methylanthranilate, the refreshing feeling is weak and the aroma is weak.
There was an opinion that it smelled blue. Also, (R) -Linalool:
There was an opinion that when the ratio of (R) -linalool was higher than the ratio of methyl anthranilate = 1: 1, the citrus scent was too strong, the scent was not natural, and the fragrance was synthetic. Therefore, the mixing ratio of (R) -linalool: methyl anthranilate is preferably 1: 5 to 3: 1,
It is more preferably 1: 3 to 1: 1.

2. Optimum concentrations (R)-(-)-linalool and methyl anthranilate were diluted to 100,000 ppm with propylene glycol and further adjusted to 10, 100, 500, 1000, 2500 and 5000 ppm with distilled water. Based on the above experimental results regarding the mixing ratio, both components were prepared at each concentration so that (R) -linalool: methylanthranilate = 1: 2, and sensory evaluation was performed. The samples and the results are shown below.

[0080]

[Table 4]

[0081]

[Table 5]

Sample No. 2-1, No. 2-2, No, 2-
At 3 (that is, at a dilution concentration of 100 to 1000 ppm), it was most felt as a floral scent. However, if the concentration is lower than 100 ppm, the fragrance becomes weak, and if it is higher than 1000 ppm, the citrus fragrance becomes too strong and becomes the fragrance. Therefore, the dilution concentration is preferably 10 to 2500 ppm, more preferably 100 to 1000 ppm.

Example 6: Mixing ratio and optimum concentration of 6 components capable of reproducing the scent of jasmine tea From the results of Examples 1 to 4, six compounds ((R)-(- ) -Linalool, methyl anthranilate, (E) -2-hexenyl hexanoate, furaneol, 4-hexanolide, 4-nonanolide) are mixed at the concentrations shown in the table below to reproduce the scent of jasmine tea. It was shown that it was possible.

Therefore, the mixing ratio and optimum concentration of each component most suitable for reproducing the scent of jasmine tea were examined. In this example, a mixed solution (A) of (R) -linalool and methylanthranilate, (E) -2-hexenylhexanoate, furaneol, 4-hexanolide,
It was studied by preparing a mixed solution (B) of 4-nonanolide. That is, mixed solutions (A) and (B) having a concentration 20 times the analysis result were prepared based on the scent reconstruction test of jasmine tea of Example 4.

Mixed solution (A): (R) -linalool 246 μL
And 288 μL of methyl anthranilate were dissolved in 1466 μL of propylene glycol, and the volume was adjusted to 100 mL with distilled water. Mixed solution (B): (E) -2-hexenyl hexanoate 40
μL, 4-Hexanolide 106 μL, 4-Nonanolide 10
μL was dissolved in 844 μL of propylene glycol, mixed with 154 mg of furaneol dissolved in distilled water to a constant volume of 100 mL, and further diluted 10 times with distilled water.

[0086]

[Table 6]

1. Mixing ratio The prepared mixed solutions (A) and (B) were prepared according to the mixing ratio shown in the following table, and sensory evaluation was performed.

[0088]

[Table 7]

[0089]

[Table 8]

From the results of the sensory test, sample No. 3-2
No. 3-6, that is, the ratio of the mixed solution (A): mixed solution (B) was between 1: 3 and 3: 1, the scent of jasmine tea was felt. However, when the ratio of the mixed solution (A): mixed solution (B) was higher than the ratio of 1: 3, there were opinions that the sweet scent was too strong, heavy feeling, and discomfort. Further, when the ratio of the mixed solution (A): mixed solution (B) is higher than the ratio of 3: 1, the citrus scent is too strong, the aromatic and synthetic scents are produced. There was an opinion such as. Therefore, the ratio of the mixed solution (A): mixed solution (B) can be 1: 3 to 3: 1, preferably 1: 2 to 2: 1. In addition,
A scent other than jasmine can be prepared by mixing (R) -linalool and methyl anthranilate as basic components and mixing other scent components.

2. From the result of the optimum concentration mixing ratio, the optimum concentration was examined by preparing the scent prepared at a ratio of the mixed solution (A): mixed solution (B) of 1: 1 and preparing the scent of each multiple concentration. Sample No. 4-6 is mixed solution (A) and mixed solution (B)
Sample No. 4 is a mixture of 1: 1
-7 is twice the concentration of sample No. 4-6, and sample No. 4-5 is half the concentration of sample No. 4-6.

The mixed solutions (A) and (B) are as described above.

[0093]

[Table 9]

[0094]

[Table 10]

From the result of the sensory test, sample No.4-2
No. 4-8, that is, mixed solution (A): mixed solution (B)
It was perceived as a scent of jasmine when the magnification ratio based on the scent prepared by mixing 1: 1 was 1/20 to 5 times. However, if the concentration ratio is lower than 1/20, the scent will not be felt weakly, and if the concentration is higher than 5 times, the scent will be too strong and unpleasant, resulting in a synthetic fragrance scent.
Therefore, the fold concentration can be set to 1/20 to 5 times, preferably 1/10 to 2 times.

Example 7: Tea Beverage with Addition of Fragrance Composition From Examples 1 to 4, (R)-(-)-Linalool and Methylanthranilate are the most important in constituting the scent of jasmine tea. It was shown to be. It was also clarified that the quality of the odor was changed by mixing both components, resulting in a flower-like scent. Furthermore, from the results of the sensory test (Example 5), it was found that the most preferable flower-like scent was felt when both components were mixed in a ratio of 1: 2.

In this test, in order to examine the optimum addition amounts of both components most preferable for flower tea, (R) -linalool and methyl anthranilate of each concentration were added to the green tea beverage at a ratio of 1: 2.
Was added in the ratio of and sensory evaluation was performed.

The evaluation sample was prepared as follows. First, 2.5g of green tea from China is added to 30 times the amount of hot water (7g)
It extracted at 0 degreeC for 5 minutes. The extract was roughly filtered through a colander and a sieve (mesh 106 μm) and cooled to 35 ° C. or lower. Further, it was subjected to a flannel filtration, and ascorbic acid and sodium bicarbonate were added to adjust the pH to 6.0 (this is referred to as a preparation liquid).
(R) -Linalool, methyl anthranilate are added,
Distilled water was added to the final mixture of 500 g. 90 ° C
The temperature is increased to the above (hot pack), and under a nitrogen flow, 190
It was filled and wound in a can and finally heat-sterilized.

(R) -Linalool and methylanthranilate were added in an amount of (R) -linalool (33.3 μL), methylanthranilate (66.7 μL) and propylene glycol (900 μL).
It was dissolved in the above solution, and 1 to 100 μL of this was added to 500 mL of the prepared solution. The compounding concentrations of both components and the results of sensory evaluation are shown below.

[0100]

[Table 11]

[0101]

[Table 12]

From the results of the sensory test, sample No. 5-2
~ No. 5-6, that is, (R) -linalool 0.133ppm ~ 3.33
At 3 ppm and methyl anthranilate between 0.267 ppm and 6.667 ppm, it was felt as flower tea. However, (R)-
0.133ppm for linalool, 0.26 for methyl anthranilate
There were some opinions that the fragrance was weak and the astringency was felt when the concentration was lower than 7 ppm. Also, (R) -Linalool is 3.333pp
When m and methyl anthranilate are higher than 6.667ppm, there are opinions that the fragrance is too strong, fragrance, synthetic feeling, discomfort, etc. Other than that, miscellaneous taste, bitterness are felt, and taste balance There was also an opinion that it would get worse. Therefore, the addition amount of both components is (R) -linalool 0.133ppm ~
3.333ppm, methyl anthranilate 0.267ppm ~ 6.667p
pm, preferably 0.333 ppm to 1.333 pp of (R) -linalool
m and methyl anthranilate can be in the range of 0.667 ppm to 2.667 ppm.

[0103]

As described above, the fragrance composition of the present invention containing (R)-(-)-linalool and methyl anthranilate can impart floral scent to foods, cosmetics and the like. In addition, a tea beverage having a flower-like scent can be produced by adding the flavor composition of the present invention to a tea beverage. Furthermore, the fragrance composition of the present invention containing 6 kinds of components such as (R)-(-)-linalool and methyl anthranilate reproduces the scent of jasmine tea, and when imparting and enhancing aroma, It is useful.

[Brief description of drawings]

FIG. 1 is a diagram showing how to prepare a sample for analyzing an aroma component.

FIG. 2 is a diagram showing a result of analysis of aroma components.

FIG. 3 is a diagram showing the results of analyzing the aroma contribution of each component of jasmine tea.

FIG. 4 is a diagram showing a method of fractionating an aroma concentrate of jasmine tea.

FIG. 5 is a diagram showing compounds that contribute to the aroma characteristics of jasmine tea.

FIG. 6 is a diagram showing the results of analysis of the structure of linalool contained in jasmine tea.

FIG. 7 is a diagram showing a sensory evaluation method.

FIG. 8 shows a sample used for sensory evaluation.

FIG. 9 is a diagram showing the results of sensory evaluation.

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁷ Identification code FI theme code (reference) A23L 1/226 A23L 1/226 DF (72) Inventor Akio Sugimoto 21 Goddess, Sagara-machi, Hara-gun, Shizuoka Stock Company Itonouchi (72) Inventor Takami Tsunoda 21 Sagami-cho, Haibara-gun, Shizuoka Prefecture Itoenai F-term (reference) 4B027 FB13 FC01 FK02 FP74 4B047 LB08 LB09 LF07 LG05 LG06 LG14 4H059 BA12 BA35 BA43 BC23 DA09

Claims (5)

[Claims] 1. A perfume composition comprising (R) -linalool and methyl anthranilate as active ingredients. 2. A perfume composition comprising (R) -linalool and methyl anthranilate in a ratio of 1: 5 to 3: 1. 3. 10 to 2500 ppm of (R) -linalool and 10
A fragrance composition comprising a mixture of ˜2500 ppm of methyl anthranilate. 4. A tea beverage containing the flavor composition according to claim 1. 5. A perfume composition comprising (R) -linalool, methylanthranilate, (E) -2-hexenylhexanoate, 4-hexanolide, furaneol and 4-nonanolide as active ingredients. .