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US-12616223-B2 - Solid composition having floral scent

US12616223B2US 12616223 B2US12616223 B2US 12616223B2US-12616223-B2

Abstract

An object of the present invention is to provide a solid composition that provides excellent floral aroma when added to a medium such as water. In the solid composition, linalool and 1-penten-3-one are incorporated, and a weight ratio of linalool content to 1-penten-3-one content is adjusted to not less than 30.

Inventors

  • Taisuke Osanai

Assignees

  • SUNTORY HOLDINGS LIMITED

Dates

Publication Date
20260505
Application Date
20220309
Priority Date
20210331

Claims (11)

  1. 1 . A solid composition comprising linalool and 1-penten-3-one, and having a weight ratio of linalool content to 1-penten-3-one content of not less than 48.
  2. 2 . The composition according to claim 1 , wherein the composition is a powder composition.
  3. 3 . The composition according to claim 1 , further comprising two or more types of dextrins.
  4. 4 . The composition according to claim 3 , further comprising a linear dextrin and a cyclic dextrin.
  5. 5 . The composition according to claim 1 , further comprising geraniol.
  6. 6 . The composition according to claim 1 , further comprising at least one aroma component selected from the group consisting of α-ionone, 2-methylbutanal, 2,4-heptadienal, β-cyclocitral, (z)-3-hexenol, 1-penten-3-ol, nerolidol, hexanal, (E)-linalool oxide, β-myrcene, trans-β-ocimene, L-α-terpineol, methyl salicylate, benzyl alcohol and indole.
  7. 7 . The composition according to claim 1 , further comprising a tea leaf extract.
  8. 8 . The composition according to claim 7 , wherein the tea leaf extract is a Sencha tea leaf extract.
  9. 9 . A beverage or food comprising the composition according to claim 1 .
  10. 10 . The beverage or food according to claim 9 , wherein the beverage or food is a beverage.
  11. 11 . The beverage or food according to claim 10 , wherein the beverage or food is a tea beverage.

Description

TECHNICAL FIELD The present invention relates to a solid composition, and more particularly to a solid composition that provides floral aroma. BACKGROUND ART Tea beverages produced from processed tea leaves are widely consumed not only in Japan but also in other countries throughout the world. Some tea beverages are sold in the form of packaged beverages which are beverages sterile packed in packages such as PET bottles or cans, or other tea beverages are sold in the form of tea powders which are made by drying and powdering tea into a powdery form and are intended to be consumed while dissolved in cold or hot water, or the like. Powdery teas that are to be drunk with water or hot water are broadly classified into the following two forms: one being instant teas obtained by drying a liquid tea leaf extract, and the other being powdered teas obtained by pulverizing tea leaves as they are. With regard to instant teas, various techniques intended to improve tea flavor have been disclosed. For example, the following instant teas have been disclosed: an instant tea obtained by performing extraction of the same tea leaves multiple times repeatedly during the process of preparing a liquid tea leaf extract (PTL 1); and an instant tea characterized in that a caffeine content is reduced by purifying a green tea extract with a mixed solution comprising ethanol and water at a specified ratio (PTL 2). Also disclosed is an instant tea prepared using a monosaccharide or disaccharide such as glucose or maltose for the purpose of preventing a loss of flavor over time (PTL 3). With regard to powdered teas, various techniques intended to improve dispersity or solubility in water have been disclosed—for example: a powdered tea obtained by dispersing a pulverized product of tea leaves in a liquid vegetable extract and then spray-drying the obtained dispersion (PTL 4); and a powdered tea mainly composed of pulverized tea leaves obtained by pulverizing and atomizing tea leaves in an aqueous solution (PTL 5). CITATION LIST Patent Literatures PTL 1: Japanese Unexamined Patent Application Publication No. JP 2013-226111PTL 2: Japanese Unexamined Patent Application Publication No. JP 2009-72188PTL 3: Japanese Unexamined Patent Application Publication No. JP 2013-153739PTL 4: Japanese Unexamined Patent Application Publication No. JP 2010-233559PTL 5: Japanese Unexamined Patent Application Publication No. JP 2007-289115 SUMMARY OF INVENTION Technical Problem Tea beverages, inter alia high-grade green tea beverages, have characteristic aromas—one of those characteristic aromas is called “floral aroma”. While various types of solid tea compositions have been developed and sold, there has been no known solid tea composition that provides excellent aroma, in particular excellent floral aroma. Therefore, an object of the present invention is to provide a solid composition that provides excellent floral aroma when added to a medium such as water. Solution to Problem The present inventors have made intensive studies to achieve the aforementioned object, and as a result found that when the ratio of linalool content to 1-penten-3-one content in a solid composition is adjusted to be within a specified range, the composition can be perceived to have good floral aroma characteristic of high-grade tea. Based on this finding, the inventors have completed the present invention. The present invention is directed, but not limited, to the following. (1) A solid composition comprising linalool and 1-penten-3-one, and having a weight ratio of linalool content to 1-penten-3-one content of not less than 30.(2) The composition as set forth in (1), wherein the composition is a powder composition.(3) The composition as set forth in (1) or (2), further comprising two or more types of dextrins.(4) The composition as set forth in (3), further comprising a linear dextrin and a cyclic dextrin.(5) The composition as set forth in any one of (1) to (4), further comprising geraniol.(6) The composition as set forth in any one of (1) to (5), further comprising at least one aroma component selected from the group consisting of α-ionone, 2-methylbutanal, 2,4-heptadienal, β-cyclocitral, (z)-3-hexenol, 1-penten-3-ol, nerolidol, hexanal, (E)-linalool oxide, β-myrcene, trans-β-ocimene, L-α-terpineol, methyl salicylate, benzyl alcohol and indole.(7) The composition as set forth in any one of (1) to (6), further comprising a tea leaf extract.(8) The composition as set forth in (7), wherein the tea leaf extract is a Sencha tea leaf extract.(9) A beverage or food comprising the composition as set forth in any one of (1) to (8).(10) The beverage or food as set forth in (9), wherein the beverage or food is a beverage.(11) The beverage or food as set forth in (10), wherein the beverage or food is a tea beverage. Advantageous Effects of Invention According to the present invention, a solid composition that provides excellent floral aroma when added to a medium such as water can be provi