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JP-7855783-B1 - Food and drink composition

JP7855783B1JP 7855783 B1JP7855783 B1JP 7855783B1JP-7855783-B1

Abstract

[Problem] To provide a food and beverage composition containing nerol and with improved flavor. [Solution] A food and beverage composition containing nerol, linalool, and α-terpineol. It may further contain at least one selected from the group consisting of p-menthane-1,8-diol (terpine) and 6,7-dihydro-7-hydroxylinalool. The nerol content may be 0.01 ppm or more and 200 ppm or less. [Selection Diagram] None

Inventors

  • 水野 恵
  • 中村 智佳子
  • 大須賀 朝子
  • 津野 雄平

Assignees

  • アサヒグループホールディングス株式会社

Dates

Publication Date
20260508
Application Date
20251120

Claims (11)

  1. It contains nerol, linalool, and α-terpineol. The nerol content is between 0.5 ppm and 60 ppm. The mass ratio of linalool content to nerol content is 0.01 or more and 1.5 or less. A beverage composition in which the mass ratio of α-terpineol content to nerol content is 0.1 or more and 5 or less .
  2. The beverage composition according to claim 1, further comprising at least one selected from the group consisting of p-menthane-1,8-diol (terpine) and 6,7-dihydro-7-hydroxylinalool.
  3. The beverage composition according to claim 2, wherein the mass ratio of the total content of p-menthane-1,8-diol (terpine) and 6,7-dihydro-7-hydroxylinalool to the content of nerol is 0.5 or more and 10 or less .
  4. The beverage composition according to claim 1, wherein the nerol content is 0.8 ppm or more and 60 ppm or less .
  5. The beverage composition according to claim 1, wherein the amount of nerol ingested per serving is 1 mg or more and 75 mg or less.
  6. The beverage composition according to claim 2, wherein the mass ratio of the content of p-menthane-1,8-diol (terpine) to the content of nerol is 0.1 or more and 5 or less .
  7. The beverage composition according to claim 2, wherein the mass ratio of the content of 6,7-dihydro-7-hydroxylinalool to the content of nerol is 0.1 or more and 5 or less .
  8. The beverage composition according to claim 1, further comprising water.
  9. The beverage composition according to claim 1, wherein the pH is 6 or less.
  10. The beverage composition according to claim 1, wherein the nerol content is 0.8 ppm or more and 20 ppm or less .
  11. The beverage composition according to claim 1, which is a non-alcoholic beverage.

Description

This invention relates to food and beverage compositions. Neroli essential oil, extracted from the flowers of the bitter orange tree (an evergreen tree belonging to the citrus family), is believed to soothe anxiety, calm the mind, and induce deep relaxation. Nerol, a component of neroli essential oil, is a colorless liquid with a sweet, rose-like scent and is used as a fragrance. Nerol is also extracted from lemongrass, hops, and other plants. For example, Patent Document 1 describes an activity-enhancing agent containing nerol as an active ingredient. International Publication No. 2025/023322 In this specification, the content of each component in a composition refers to the total amount of multiple substances present in the composition, unless otherwise specified, if multiple substances corresponding to each component exist in the composition. Furthermore, the upper and lower limits of the numerical ranges described herein can be arbitrarily selected and combined from the numerical values exemplified as numerical ranges. The embodiments of the present invention will now be described in detail. However, the embodiments described below are illustrative examples of food and beverage compositions for embodying the technical concept of the present invention, and the present invention is not limited to the food and beverage compositions described below. Food and beverage composition The food and beverage composition contains nerol, linalool, and α-terpineol. By including linalool and α-terpineol in addition to nerol, the flavor of the food and beverage composition is improved, resulting in a smoother mouthfeel, a better aftertaste and lingering flavor, a stronger refreshing sensation, a stronger aroma immediately after consumption, and an overall better flavor. Nerol is a monoterpene found in essential oils extracted from lemongrass, hops, and other plants. Its IUPAC name is (Z)-3,7-dimethyl-2,6-octadien-1-ol (CAS number 106-25-2). Nerol is the cis isomer of geraniol. Nerol is said to have a weaker rose scent than geraniol, possessing a fresh, seaside aroma. Nerol is used in combination with geraniol in floral fragrance blends and as a food flavoring. In Japan, nerol is treated as a food product, not a pharmaceutical, and is classified as a designated food additive (No. 1923) in the category of aliphatic higher alcohols (Category 7). The lowest no-observed-adverse-effect level (NOAEL) obtained from animal studies is 191 mg/kg/day, as exemplified by repeated toxicity studies in rats. The acceptable daily intake (ADI) of nerol is calculated to be, for example, 1.91 mg/kg/day, which, assuming an adult weighing 50 kg, is calculated to be 95.5 mg/person/day. Furthermore, there is currently no known information regarding health damage to humans. Therefore, nerol can be considered a compound whose safety as a food additive is guaranteed. For example, as described in International Publication No. 2025/023322, nerol has an effect of improving activity, and when included in food and beverage compositions, an improvement in activity can be expected in those who ingest it. Here, an improvement in activity means, for example, that a state of psychological arousal is promoted in the subject. Psychological arousal (hereinafter sometimes simply referred to as arousal) refers to a state of excitement or energy expenditure linked to emotion. Typically, psychological arousal is closely related to a person's evaluation of the importance of an event and the physical intensity of the stimulus. This psychological arousal is also shown by Russell's circumplexus model, which posits that emotions are arranged on a two-dimensional plane between the "pleasure-displeasure" axis and the "arousal-sedation" (or "activation-inactivation") axis. It is said that the ascending reticular activating system, which extends from the midbrain reticular formation to the cerebrum, is involved in maintaining the state of psychological arousal. Subjective evaluation results of the promotion of a state of psychological arousal include, for example, the suppression of lethargy and the promotion of mood elevation. Improving the flavor of food and beverage compositions containing nerol will facilitate the expansion of the application range of nerol in food and beverage compositions. The nerol content in the food and beverage composition may be, for example, 1 mg to 75 mg per serving, preferably 2 mg to 125 mg, 0.2 ppm to 125 ppm, or 0.4 ppm to 100 ppm, preferably 0.5 ppm or 0.8 ppm, preferably 60 ppm or 5 The nerol content in food and beverage compositions is based on mass, and the same applies to the following components. Linalool is a monoterpene found as an essential oil component in many plants, including rosewood, linaloe, and camphor. Its IUPAC name is 3,7-dimethyloctanol-1,6-dien-3-ol (CAS number 78-70-6 for the racemic mixture), and it exists in both (R) and (S) isomers. Linalool is used as a flavoring ingredient in fragrances and other aromatic produc