JP-7857082-B2 - Masking agent for odors caused by methional

Inventors

• 畠山 聖子
• 藤田 康之

Assignees

• 三栄源エフ・エフ・アイ株式会社

Dates

Publication Date

20260512

Application Date

20210219

Priority Date

20200228

Claims (4)

1. A masking agent for the photodegradation odor of fruit juice-containing products caused by methional, comprising at least one selected from the group consisting of stevia extract and thaumatin as an active ingredient .
2. A method for masking the photodegradation odor of a fruit juice-containing product caused by methional, comprising the step of adding the masking agent described in claim 1 to the raw materials of a fruit juice-containing product containing methional or a methional precursor component.
3. A method for producing a fruit juice -containing product to mask the photodegradation odor of the fruit juice-containing product caused by methional , A method for producing a fruit juice-containing product, comprising the step of adding stevia extract to the raw materials of the fruit juice-containing product.
4. A method for producing a fruit juice-containing product in which the photodegradation odor of the fruit juice-containing product caused by methional is masked, comprising the step of adding stevia extract to the raw materials of the fruit juice-containing product in an amount below the sweetness threshold.

Description

This invention relates to a masking agent for odors caused by methional, particularly odors resulting from photodegradation of fruit juice-containing products, and a method for using the same. More specifically, this invention relates to a masking agent for suppressing odors caused by methional, which result from the degradation of fruit juice-derived components due to the effects of light; a method for masking odors caused by methional using the masking agent; a fruit juice-containing product containing the masking agent; and a method for producing the fruit juice-containing product. Fruit juice-containing products, which are food and beverage products containing fruit juice, often undergo heating processes during their manufacturing, such as concentration and sterilization. Furthermore, these fruit juice-containing products are often displayed in showcases in retail stores, for example, in light-transmitting containers, and exposed to strong light for extended periods. It is known that during such heating and light exposure processes, components in the fruit juice degrade due to heat or light, resulting in various off-flavors (Non-Patent Documents 1-4). Such off-flavors significantly affect the quality of fruit juice-containing products, and therefore, attempts have been made to suppress their generation. For example, attempts have been made to prevent the generation of unpleasant off-flavors during storage of grapefruit juice-containing foods and beverages using tea extract (Patent Document 1), to suppress the generation of off-flavors during storage of white grape juice-containing beverages using a specific antioxidant containing L-ascorbic acid and one or more selected from rutin, rosehip extract, and chlorogenic acid (Patent Document 2), and to suppress the generation of off-flavors caused by oxidation due to light exposure by filling foods and beverages in transparent containers using light-shielding materials (Patent Document 3). However, much remains unknown about the components responsible for the photodegradation odors in these fruit juice-containing products, particularly those caused by light exposure. Furthermore, there is no specific disclosure regarding which compounds can mask the photodegradation odors in fruit juice-containing products. Therefore, there is a strong desire to identify previously unknown odor-causing substances in fruit juices due to photodegradation, and to identify new masking compounds that can mask these odor-causing substances. In this context, the applicant has succeeded in identifying the substances (odor substances) that cause the photodegradation odor in fruit juice, and has confirmed that one of the main odor substances is methional (Patent Document 4). Japanese Patent Publication No. 2005-304324Japanese Patent Publication No. 2014-168401WO2012/017984Japanese Patent Publication No. 2019-170375 Journal of the Japanese Society of Food Science and Engineering Vol. 58, No. 3, 81-87 (2011)Soft Drink Technical Data, 3, 257-262 (2000)J Agric Food Chem, 55, 9177-9182 (2007)Journal of the Japanese Society for Odor and Fragrance Environment, Vol. 41, No. 4, pp. 240-245 (2010) In this specification, the terms “contains” or “includes” are used to include the terms “consist of” and “consist of only.” Unless otherwise specified, the operations and processes described herein may be carried out at room temperature. In this specification, the term “room temperature” is understood in accordance with common technical knowledge and may mean, for example, a temperature within the range of 10°C to 35°C. In this invention, masking the odor caused by methional (methional odor) means reducing the methional odor that is normally perceived due to methional. This reduction may include cases where the methional odor is not perceived at all (disappearance), but is not limited to this; it is sufficient if the odor is reduced, and cases where the methional odor remains are also included. Furthermore, the photodegradation odor of fruit juice-containing products targeted by the present invention includes odors caused by methional that are generated over time when fruit juice-containing products, such as food and beverages containing fruit juice, are exposed to light. The photodegradation odor only needs to contain methional as the odor-causing substance (odor substance), and is not limited to containing other odor substances. Other odor substances that are not limited include trans-4,5-epoxy-(E)-2-decenal, 1-octen-3-one, sotolon, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, and (E)-2-nonenal. (I) Methional Odor Masking Agent The odor masking agent for methional odors that is the subject of the present invention (methional odor masking agent; hereinafter also referred to as "this masking agent") is characterized by containing at least one selected from the group consisting of sucralose, aspartame, acesulfame potassium, stevia extract, monk fruit extract, thaumatin, and neotame. (Sucralose) Sucralose