JP7362591B2 - Sulfur-containing lactone compounds - Google Patents
Sulfur-containing lactone compounds Download PDFInfo
- Publication number
- JP7362591B2 JP7362591B2 JP2020218240A JP2020218240A JP7362591B2 JP 7362591 B2 JP7362591 B2 JP 7362591B2 JP 2020218240 A JP2020218240 A JP 2020218240A JP 2020218240 A JP2020218240 A JP 2020218240A JP 7362591 B2 JP7362591 B2 JP 7362591B2
- Authority
- JP
- Japan
- Prior art keywords
- formula
- flavor
- compound
- sulfur
- ppm
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- -1 lactone compounds Chemical class 0.000 title claims description 91
- 229910052717 sulfur Inorganic materials 0.000 title claims description 71
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 title claims description 63
- 239000011593 sulfur Substances 0.000 title claims description 63
- 239000000796 flavoring agent Substances 0.000 claims description 131
- 235000019634 flavors Nutrition 0.000 claims description 129
- 239000000203 mixture Substances 0.000 claims description 83
- 150000002596 lactones Chemical group 0.000 claims description 35
- 238000002156 mixing Methods 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 18
- 239000011203 carbon fibre reinforced carbon Substances 0.000 claims description 14
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 8
- 229910052799 carbon Inorganic materials 0.000 claims description 8
- 125000004434 sulfur atom Chemical group 0.000 claims description 8
- 125000000217 alkyl group Chemical group 0.000 claims description 6
- 239000001257 hydrogen Substances 0.000 claims description 3
- 229910052739 hydrogen Inorganic materials 0.000 claims description 3
- 125000004435 hydrogen atom Chemical group [H]* 0.000 claims description 3
- 239000000047 product Substances 0.000 description 88
- 150000001875 compounds Chemical class 0.000 description 73
- 235000013305 food Nutrition 0.000 description 46
- 239000003205 fragrance Substances 0.000 description 34
- 238000006243 chemical reaction Methods 0.000 description 25
- 239000002537 cosmetic Substances 0.000 description 22
- 235000013361 beverage Nutrition 0.000 description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 17
- 244000269722 Thea sinensis Species 0.000 description 16
- 230000000694 effects Effects 0.000 description 15
- 235000013405 beer Nutrition 0.000 description 14
- 235000019640 taste Nutrition 0.000 description 13
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 12
- 235000018102 proteins Nutrition 0.000 description 12
- 102000004169 proteins and genes Human genes 0.000 description 12
- 108090000623 proteins and genes Proteins 0.000 description 12
- MZRVEZGGRBJDDB-UHFFFAOYSA-N N-Butyllithium Chemical compound [Li]CCCC MZRVEZGGRBJDDB-UHFFFAOYSA-N 0.000 description 11
- 235000006468 Thea sinensis Nutrition 0.000 description 11
- ZMANZCXQSJIPKH-UHFFFAOYSA-N Triethylamine Chemical compound CCN(CC)CC ZMANZCXQSJIPKH-UHFFFAOYSA-N 0.000 description 11
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 11
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 10
- 235000013311 vegetables Nutrition 0.000 description 10
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 9
- 235000020971 citrus fruits Nutrition 0.000 description 9
- 235000013372 meat Nutrition 0.000 description 9
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 9
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 9
- 239000000243 solution Substances 0.000 description 9
- 241000207199 Citrus Species 0.000 description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 8
- WYURNTSHIVDZCO-UHFFFAOYSA-N Tetrahydrofuran Chemical compound C1CCOC1 WYURNTSHIVDZCO-UHFFFAOYSA-N 0.000 description 8
- 244000299461 Theobroma cacao Species 0.000 description 8
- 239000002585 base Substances 0.000 description 8
- 235000020279 black tea Nutrition 0.000 description 8
- RTZKZFJDLAIYFH-UHFFFAOYSA-N ether Substances CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 8
- 125000005448 ethoxyethyl group Chemical group [H]C([H])([H])C([H])([H])OC([H])([H])C([H])([H])* 0.000 description 8
- 230000035807 sensation Effects 0.000 description 8
- 235000019615 sensations Nutrition 0.000 description 8
- 235000014347 soups Nutrition 0.000 description 8
- 235000013616 tea Nutrition 0.000 description 8
- 235000019606 astringent taste Nutrition 0.000 description 7
- 230000015572 biosynthetic process Effects 0.000 description 7
- 230000008859 change Effects 0.000 description 7
- 239000012043 crude product Substances 0.000 description 7
- 235000014113 dietary fatty acids Nutrition 0.000 description 7
- 239000000194 fatty acid Substances 0.000 description 7
- 229930195729 fatty acid Natural products 0.000 description 7
- 125000006239 protecting group Chemical group 0.000 description 7
- 238000003786 synthesis reaction Methods 0.000 description 7
- 241000238366 Cephalopoda Species 0.000 description 6
- 235000005979 Citrus limon Nutrition 0.000 description 6
- 244000131522 Citrus pyriformis Species 0.000 description 6
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 6
- 241001465754 Metazoa Species 0.000 description 6
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 6
- 239000006071 cream Substances 0.000 description 6
- 239000003599 detergent Substances 0.000 description 6
- 230000000873 masking effect Effects 0.000 description 6
- 239000002243 precursor Substances 0.000 description 6
- 229920006395 saturated elastomer Polymers 0.000 description 6
- 235000015067 sauces Nutrition 0.000 description 6
- 239000002904 solvent Substances 0.000 description 6
- SKSFHXVDHVKIBN-UHFFFAOYSA-N 2-(methylsulfanylmethyl)furan Chemical compound CSCC1=CC=CO1 SKSFHXVDHVKIBN-UHFFFAOYSA-N 0.000 description 5
- 240000007154 Coffea arabica Species 0.000 description 5
- 240000007594 Oryza sativa Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 235000009470 Theobroma cacao Nutrition 0.000 description 5
- 235000006886 Zingiber officinale Nutrition 0.000 description 5
- 244000273928 Zingiber officinale Species 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 5
- 235000014121 butter Nutrition 0.000 description 5
- 235000016213 coffee Nutrition 0.000 description 5
- 235000013353 coffee beverage Nutrition 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 239000003995 emulsifying agent Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000000284 extract Substances 0.000 description 5
- 239000008369 fruit flavor Substances 0.000 description 5
- 235000015203 fruit juice Nutrition 0.000 description 5
- 238000007429 general method Methods 0.000 description 5
- 235000008397 ginger Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 235000019645 odor Nutrition 0.000 description 5
- 235000021110 pickles Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 125000001844 prenyl group Chemical group [H]C([*])([H])C([H])=C(C([H])([H])[H])C([H])([H])[H] 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 4
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 4
- YLQBMQCUIZJEEH-UHFFFAOYSA-N Furan Chemical compound C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 4
- 240000003768 Solanum lycopersicum Species 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- 150000001241 acetals Chemical group 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 238000005903 acid hydrolysis reaction Methods 0.000 description 4
- 230000001476 alcoholic effect Effects 0.000 description 4
- 235000013736 caramel Nutrition 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- PGRHXDWITVMQBC-UHFFFAOYSA-N dehydroacetic acid Natural products CC(=O)C1C(=O)OC(C)=CC1=O PGRHXDWITVMQBC-UHFFFAOYSA-N 0.000 description 4
- 239000002781 deodorant agent Substances 0.000 description 4
- 230000002708 enhancing effect Effects 0.000 description 4
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 4
- 235000019688 fish Nutrition 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 235000011187 glycerol Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- PEQJBOMPGWYIRO-UHFFFAOYSA-N n-ethyl-3,4-dimethoxyaniline Chemical compound CCNC1=CC=C(OC)C(OC)=C1 PEQJBOMPGWYIRO-UHFFFAOYSA-N 0.000 description 4
- 239000006072 paste Substances 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 description 4
- 235000013772 propylene glycol Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000000344 soap Substances 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 235000007586 terpenes Nutrition 0.000 description 4
- ILMRJRBKQSSXGY-UHFFFAOYSA-N tert-butyl(dimethyl)silicon Chemical group C[Si](C)C(C)(C)C ILMRJRBKQSSXGY-UHFFFAOYSA-N 0.000 description 4
- 125000001412 tetrahydropyranyl group Chemical group 0.000 description 4
- 150000003573 thiols Chemical class 0.000 description 4
- 239000000341 volatile oil Substances 0.000 description 4
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N 2-Butanone Chemical compound CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 description 3
- BFLXFRNPNMTTAA-UHFFFAOYSA-N 3-Methyl-2-butanethiol Chemical compound CC(C)C(C)S BFLXFRNPNMTTAA-UHFFFAOYSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 3
- 241001672694 Citrus reticulata Species 0.000 description 3
- 235000016795 Cola Nutrition 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 3
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 3
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 3
- 244000070406 Malus silvestris Species 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 244000294411 Mirabilis expansa Species 0.000 description 3
- 235000015429 Mirabilis expansa Nutrition 0.000 description 3
- 241000269851 Sarda sarda Species 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical class [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 3
- 235000013334 alcoholic beverage Nutrition 0.000 description 3
- 125000003342 alkenyl group Chemical group 0.000 description 3
- 239000012300 argon atmosphere Substances 0.000 description 3
- 235000019568 aromas Nutrition 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 125000004432 carbon atom Chemical group C* 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 235000013330 chicken meat Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 238000010511 deprotection reaction Methods 0.000 description 3
- XNSXXTKUKYWLAH-UHFFFAOYSA-N diethyl 2-(dimethylaminomethylidene)propanedioate Chemical compound CCOC(=O)C(=CN(C)C)C(=O)OCC XNSXXTKUKYWLAH-UHFFFAOYSA-N 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- XPFVYQJUAUNWIW-UHFFFAOYSA-N furfuryl alcohol Chemical compound OCC1=CC=CO1 XPFVYQJUAUNWIW-UHFFFAOYSA-N 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 125000001449 isopropyl group Chemical group [H]C([H])([H])C([H])(*)C([H])([H])[H] 0.000 description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 3
- 235000019341 magnesium sulphate Nutrition 0.000 description 3
- 235000013536 miso Nutrition 0.000 description 3
- 235000020333 oolong tea Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000007363 ring formation reaction Methods 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 235000013547 stew Nutrition 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 2
- GRWFGVWFFZKLTI-IUCAKERBSA-N (-)-α-pinene Chemical compound CC1=CC[C@@H]2C(C)(C)[C@H]1C2 GRWFGVWFFZKLTI-IUCAKERBSA-N 0.000 description 2
- OOCCDEMITAIZTP-QPJJXVBHSA-N (E)-cinnamyl alcohol Chemical compound OC\C=C\C1=CC=CC=C1 OOCCDEMITAIZTP-QPJJXVBHSA-N 0.000 description 2
- KLTVSWGXIAYTHO-UHFFFAOYSA-N 1-Octen-3-one Chemical compound CCCCCC(=O)C=C KLTVSWGXIAYTHO-UHFFFAOYSA-N 0.000 description 2
- 238000005160 1H NMR spectroscopy Methods 0.000 description 2
- DUAXUBMIVRZGCO-UHFFFAOYSA-N 2-Methylbutyl 2-methylpropanoate Chemical compound CCC(C)COC(=O)C(C)C DUAXUBMIVRZGCO-UHFFFAOYSA-N 0.000 description 2
- CFAKWWQIUFSQFU-UHFFFAOYSA-N 2-hydroxy-3-methylcyclopent-2-en-1-one Chemical compound CC1=C(O)C(=O)CC1 CFAKWWQIUFSQFU-UHFFFAOYSA-N 0.000 description 2
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 2
- GYDPOKGOQFTYGW-UHFFFAOYSA-N 3-Methyl-2-butene-1-thiol Chemical compound CC(C)=CCS GYDPOKGOQFTYGW-UHFFFAOYSA-N 0.000 description 2
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- 125000003119 4-methyl-3-pentenyl group Chemical group [H]\C(=C(/C([H])([H])[H])C([H])([H])[H])C([H])([H])C([H])([H])* 0.000 description 2
- GHBSPIPJMLAMEP-UHFFFAOYSA-N 6-pentyloxan-2-one Chemical compound CCCCCC1CCCC(=O)O1 GHBSPIPJMLAMEP-UHFFFAOYSA-N 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 2
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 description 2
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical class OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- ZCTQGTTXIYCGGC-UHFFFAOYSA-N Benzyl salicylate Chemical compound OC1=CC=CC=C1C(=O)OCC1=CC=CC=C1 ZCTQGTTXIYCGGC-UHFFFAOYSA-N 0.000 description 2
- 241000237519 Bivalvia Species 0.000 description 2
- CPELXLSAUQHCOX-UHFFFAOYSA-M Bromide Chemical compound [Br-] CPELXLSAUQHCOX-UHFFFAOYSA-M 0.000 description 2
- 206010006784 Burning sensation Diseases 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- 240000003538 Chamaemelum nobile Species 0.000 description 2
- 235000007866 Chamaemelum nobile Nutrition 0.000 description 2
- 240000000560 Citrus x paradisi Species 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 240000002943 Elettaria cardamomum Species 0.000 description 2
- ZFMSMUAANRJZFM-UHFFFAOYSA-N Estragole Chemical compound COC1=CC=C(CC=C)C=C1 ZFMSMUAANRJZFM-UHFFFAOYSA-N 0.000 description 2
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000007818 Grignard reagent Substances 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- SIKJAQJRHWYJAI-UHFFFAOYSA-N Indole Chemical compound C1=CC=C2NC=CC2=C1 SIKJAQJRHWYJAI-UHFFFAOYSA-N 0.000 description 2
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 description 2
- 235000011430 Malus pumila Nutrition 0.000 description 2
- 235000015103 Malus silvestris Nutrition 0.000 description 2
- 235000007232 Matricaria chamomilla Nutrition 0.000 description 2
- 235000014749 Mentha crispa Nutrition 0.000 description 2
- 244000246386 Mentha pulegium Species 0.000 description 2
- 235000016257 Mentha pulegium Nutrition 0.000 description 2
- 244000078639 Mentha spicata Species 0.000 description 2
- 235000004357 Mentha x piperita Nutrition 0.000 description 2
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 description 2
- 240000005561 Musa balbisiana Species 0.000 description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 2
- 235000009421 Myristica fragrans Nutrition 0.000 description 2
- 244000270834 Myristica fragrans Species 0.000 description 2
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 2
- AMQJEAYHLZJPGS-UHFFFAOYSA-N N-Pentanol Chemical compound CCCCCO AMQJEAYHLZJPGS-UHFFFAOYSA-N 0.000 description 2
- 235000010676 Ocimum basilicum Nutrition 0.000 description 2
- 240000007926 Ocimum gratissimum Species 0.000 description 2
- 235000004347 Perilla Nutrition 0.000 description 2
- 244000124853 Perilla frutescens Species 0.000 description 2
- 108010064851 Plant Proteins Proteins 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- JUJWROOIHBZHMG-UHFFFAOYSA-N Pyridine Chemical compound C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 description 2
- 244000178231 Rosmarinus officinalis Species 0.000 description 2
- 229910004298 SiO 2 Inorganic materials 0.000 description 2
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 2
- 235000002597 Solanum melongena Nutrition 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 2
- HEDRZPFGACZZDS-MICDWDOJSA-N Trichloro(2H)methane Chemical compound [2H]C(Cl)(Cl)Cl HEDRZPFGACZZDS-MICDWDOJSA-N 0.000 description 2
- DOOTYTYQINUNNV-UHFFFAOYSA-N Triethyl citrate Chemical compound CCOC(=O)CC(O)(C(=O)OCC)CC(=O)OCC DOOTYTYQINUNNV-UHFFFAOYSA-N 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 description 2
- 244000131415 Zanthoxylum piperitum Species 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 229940022663 acetate Drugs 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 238000007259 addition reaction Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 150000001350 alkyl halides Chemical class 0.000 description 2
- 125000004414 alkyl thio group Chemical group 0.000 description 2
- 230000029936 alkylation Effects 0.000 description 2
- 238000005804 alkylation reaction Methods 0.000 description 2
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 2
- XCPQUQHBVVXMRQ-UHFFFAOYSA-N alpha-Fenchene Natural products C1CC2C(=C)CC1C2(C)C XCPQUQHBVVXMRQ-UHFFFAOYSA-N 0.000 description 2
- WUOACPNHFRMFPN-UHFFFAOYSA-N alpha-terpineol Chemical compound CC1=CCC(C(C)(C)O)CC1 WUOACPNHFRMFPN-UHFFFAOYSA-N 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 2
- QUKGYYKBILRGFE-UHFFFAOYSA-N benzyl acetate Chemical compound CC(=O)OCC1=CC=CC=C1 QUKGYYKBILRGFE-UHFFFAOYSA-N 0.000 description 2
- SESFRYSPDFLNCH-UHFFFAOYSA-N benzyl benzoate Chemical compound C=1C=CC=CC=1C(=O)OCC1=CC=CC=C1 SESFRYSPDFLNCH-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- UAHWPYUMFXYFJY-UHFFFAOYSA-N beta-myrcene Chemical compound CC(C)=CCCC(=C)C=C UAHWPYUMFXYFJY-UHFFFAOYSA-N 0.000 description 2
- 235000012970 cakes Nutrition 0.000 description 2
- CRPUJAZIXJMDBK-UHFFFAOYSA-N camphene Chemical compound C1CC2C(=C)C(C)(C)C1C2 CRPUJAZIXJMDBK-UHFFFAOYSA-N 0.000 description 2
- 235000005300 cardamomo Nutrition 0.000 description 2
- ULDHMXUKGWMISQ-UHFFFAOYSA-N carvone Chemical compound CC(=C)C1CC=C(C)C(=O)C1 ULDHMXUKGWMISQ-UHFFFAOYSA-N 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- NEHNMFOYXAPHSD-UHFFFAOYSA-N citronellal Chemical compound O=CCC(C)CCC=C(C)C NEHNMFOYXAPHSD-UHFFFAOYSA-N 0.000 description 2
- QMVPMAAFGQKVCJ-UHFFFAOYSA-N citronellol Chemical compound OCCC(C)CCC=C(C)C QMVPMAAFGQKVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000020639 clam Nutrition 0.000 description 2
- 239000008373 coffee flavor Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- UWCHSDIUMBNDLT-UHFFFAOYSA-L copper;methylsulfanylmethane;dibromide Chemical compound CSC.Br[Cu]Br UWCHSDIUMBNDLT-UHFFFAOYSA-L 0.000 description 2
- KSMVZQYAVGTKIV-UHFFFAOYSA-N decanal Chemical compound CCCCCCCCCC=O KSMVZQYAVGTKIV-UHFFFAOYSA-N 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- FLKPEMZONWLCSK-UHFFFAOYSA-N diethyl phthalate Chemical compound CCOC(=O)C1=CC=CC=C1C(=O)OCC FLKPEMZONWLCSK-UHFFFAOYSA-N 0.000 description 2
- WQOXQRCZOLPYPM-UHFFFAOYSA-N dimethyl disulfide Chemical compound CSSC WQOXQRCZOLPYPM-UHFFFAOYSA-N 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- HCRBXQFHJMCTLF-ZCFIWIBFSA-N ethyl (2r)-2-methylbutanoate Chemical compound CCOC(=O)[C@H](C)CC HCRBXQFHJMCTLF-ZCFIWIBFSA-N 0.000 description 2
- MTZQAGJQAFMTAQ-UHFFFAOYSA-N ethyl benzoate Chemical compound CCOC(=O)C1=CC=CC=C1 MTZQAGJQAFMTAQ-UHFFFAOYSA-N 0.000 description 2
- RIFGWPKJUGCATF-UHFFFAOYSA-N ethyl chloroformate Chemical compound CCOC(Cl)=O RIFGWPKJUGCATF-UHFFFAOYSA-N 0.000 description 2
- TVQGDYNRXLTQAP-UHFFFAOYSA-N ethyl heptanoate Chemical compound CCCCCCC(=O)OCC TVQGDYNRXLTQAP-UHFFFAOYSA-N 0.000 description 2
- WDAXFOBOLVPGLV-UHFFFAOYSA-N ethyl isobutyrate Chemical compound CCOC(=O)C(C)C WDAXFOBOLVPGLV-UHFFFAOYSA-N 0.000 description 2
- BYEVBITUADOIGY-UHFFFAOYSA-N ethyl nonanoate Chemical compound CCCCCCCCC(=O)OCC BYEVBITUADOIGY-UHFFFAOYSA-N 0.000 description 2
- CBOQJANXLMLOSS-UHFFFAOYSA-N ethyl vanillin Chemical compound CCOC1=CC(C=O)=CC=C1O CBOQJANXLMLOSS-UHFFFAOYSA-N 0.000 description 2
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- IFYYFLINQYPWGJ-UHFFFAOYSA-N gamma-decalactone Chemical compound CCCCCCC1CCC(=O)O1 IFYYFLINQYPWGJ-UHFFFAOYSA-N 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 150000004795 grignard reagents Chemical class 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- CATSNJVOTSVZJV-UHFFFAOYSA-N heptan-2-one Chemical compound CCCCCC(C)=O CATSNJVOTSVZJV-UHFFFAOYSA-N 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 125000000623 heterocyclic group Chemical group 0.000 description 2
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
- 235000001050 hortel pimenta Nutrition 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000007794 irritation Effects 0.000 description 2
- MLFHJEHSLIIPHL-UHFFFAOYSA-N isoamyl acetate Chemical compound CC(C)CCOC(C)=O MLFHJEHSLIIPHL-UHFFFAOYSA-N 0.000 description 2
- PQLMXFQTAMDXIZ-UHFFFAOYSA-N isoamyl butyrate Chemical compound CCCC(=O)OCCC(C)C PQLMXFQTAMDXIZ-UHFFFAOYSA-N 0.000 description 2
- 125000004491 isohexyl group Chemical group C(CCC(C)C)* 0.000 description 2
- 125000001972 isopentyl group Chemical group [H]C([H])([H])C([H])(C([H])([H])[H])C([H])([H])C([H])([H])* 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- CFHGBZLNZZVTAY-UHFFFAOYSA-N lawesson's reagent Chemical compound C1=CC(OC)=CC=C1P1(=S)SP(=S)(C=2C=CC(OC)=CC=2)S1 CFHGBZLNZZVTAY-UHFFFAOYSA-N 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- UWKAYLJWKGQEPM-LBPRGKRZSA-N linalyl acetate Chemical compound CC(C)=CCC[C@](C)(C=C)OC(C)=O UWKAYLJWKGQEPM-LBPRGKRZSA-N 0.000 description 2
- 235000020094 liqueur Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000691 measurement method Methods 0.000 description 2
- 150000004667 medium chain fatty acids Chemical class 0.000 description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Natural products C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- VAMXMNNIEUEQDV-UHFFFAOYSA-N methyl anthranilate Chemical class COC(=O)C1=CC=CC=C1N VAMXMNNIEUEQDV-UHFFFAOYSA-N 0.000 description 2
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 239000001702 nutmeg Substances 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- NMRPBPVERJPACX-UHFFFAOYSA-N octan-3-ol Chemical compound CCCCCC(O)CC NMRPBPVERJPACX-UHFFFAOYSA-N 0.000 description 2
- NUJGJRNETVAIRJ-UHFFFAOYSA-N octanal Chemical compound CCCCCCCC=O NUJGJRNETVAIRJ-UHFFFAOYSA-N 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000012044 organic layer Substances 0.000 description 2
- 125000001181 organosilyl group Chemical group [SiH3]* 0.000 description 2
- 125000004430 oxygen atom Chemical group O* 0.000 description 2
- TZMFJUDUGYTVRY-UHFFFAOYSA-N pentane-2,3-dione Chemical compound CCC(=O)C(C)=O TZMFJUDUGYTVRY-UHFFFAOYSA-N 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000000419 plant extract Substances 0.000 description 2
- 235000021118 plant-derived protein Nutrition 0.000 description 2
- LPNYRYFBWFDTMA-UHFFFAOYSA-N potassium tert-butoxide Chemical compound [K+].CC(C)(C)[O-] LPNYRYFBWFDTMA-UHFFFAOYSA-N 0.000 description 2
- TVDSBUOJIPERQY-UHFFFAOYSA-N prop-2-yn-1-ol Chemical compound OCC#C TVDSBUOJIPERQY-UHFFFAOYSA-N 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
- CZCBTSFUTPZVKJ-UHFFFAOYSA-N rose oxide Chemical compound CC1CCOC(C=C(C)C)C1 CZCBTSFUTPZVKJ-UHFFFAOYSA-N 0.000 description 2
- 235000019992 sake Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000020083 shōchū Nutrition 0.000 description 2
- 238000010898 silica gel chromatography Methods 0.000 description 2
- ZFRKQXVRDFCRJG-UHFFFAOYSA-N skatole Chemical compound C1=CC=C2C(C)=CNC2=C1 ZFRKQXVRDFCRJG-UHFFFAOYSA-N 0.000 description 2
- WRIKHQLVHPKCJU-UHFFFAOYSA-N sodium bis(trimethylsilyl)amide Chemical compound C[Si](C)(C)N([Na])[Si](C)(C)C WRIKHQLVHPKCJU-UHFFFAOYSA-N 0.000 description 2
- 239000012312 sodium hydride Substances 0.000 description 2
- 229910000104 sodium hydride Inorganic materials 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical class O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 235000014214 soft drink Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- UNYNVICDCJHOPO-UHFFFAOYSA-N sotolone Chemical compound CC1OC(=O)C(O)=C1C UNYNVICDCJHOPO-UHFFFAOYSA-N 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 238000001269 time-of-flight mass spectrometry Methods 0.000 description 2
- URAYPUMNDPQOKB-UHFFFAOYSA-N triacetin Chemical compound CC(=O)OCC(OC(C)=O)COC(C)=O URAYPUMNDPQOKB-UHFFFAOYSA-N 0.000 description 2
- 239000001069 triethyl citrate Substances 0.000 description 2
- 235000013769 triethyl citrate Nutrition 0.000 description 2
- VMYFZRTXGLUXMZ-UHFFFAOYSA-N triethyl citrate Natural products CCOC(=O)C(O)(C(=O)OCC)C(=O)OCC VMYFZRTXGLUXMZ-UHFFFAOYSA-N 0.000 description 2
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 2
- IAEGWXHKWJGQAZ-UHFFFAOYSA-N trimethylpyrazine Chemical class CC1=CN=C(C)C(C)=N1 IAEGWXHKWJGQAZ-UHFFFAOYSA-N 0.000 description 2
- KYWIYKKSMDLRDC-UHFFFAOYSA-N undecan-2-one Chemical compound CCCCCCCCCC(C)=O KYWIYKKSMDLRDC-UHFFFAOYSA-N 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000003021 water soluble solvent Substances 0.000 description 2
- QRPLZGZHJABGRS-UHFFFAOYSA-N xi-5-Dodecanolide Chemical compound CCCCCCCC1CCCC(=O)O1 QRPLZGZHJABGRS-UHFFFAOYSA-N 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- NPNUFJAVOOONJE-ZIAGYGMSSA-N β-(E)-Caryophyllene Chemical compound C1CC(C)=CCCC(=C)[C@H]2CC(C)(C)[C@@H]21 NPNUFJAVOOONJE-ZIAGYGMSSA-N 0.000 description 2
- PSQYTAPXSHCGMF-BQYQJAHWSA-N β-ionone Chemical compound CC(=O)\C=C\C1=C(C)CCCC1(C)C PSQYTAPXSHCGMF-BQYQJAHWSA-N 0.000 description 2
- FQTLCLSUCSAZDY-UHFFFAOYSA-N (+) E(S) nerolidol Natural products CC(C)=CCCC(C)=CCCC(C)(O)C=C FQTLCLSUCSAZDY-UHFFFAOYSA-N 0.000 description 1
- SFEOKXHPFMOVRM-UHFFFAOYSA-N (+)-(S)-gamma-ionone Natural products CC(=O)C=CC1C(=C)CCCC1(C)C SFEOKXHPFMOVRM-UHFFFAOYSA-N 0.000 description 1
- NFLGAXVYCFJBMK-RKDXNWHRSA-N (+)-isomenthone Natural products CC(C)[C@H]1CC[C@@H](C)CC1=O NFLGAXVYCFJBMK-RKDXNWHRSA-N 0.000 description 1
- WTOYNNBCKUYIKC-JMSVASOKSA-N (+)-nootkatone Chemical compound C1C[C@@H](C(C)=C)C[C@@]2(C)[C@H](C)CC(=O)C=C21 WTOYNNBCKUYIKC-JMSVASOKSA-N 0.000 description 1
- QEBNYNLSCGVZOH-NFAWXSAZSA-N (+)-valencene Chemical compound C1C[C@@H](C(C)=C)C[C@@]2(C)[C@H](C)CCC=C21 QEBNYNLSCGVZOH-NFAWXSAZSA-N 0.000 description 1
- WTARULDDTDQWMU-RKDXNWHRSA-N (+)-β-pinene Chemical compound C1[C@H]2C(C)(C)[C@@H]1CCC2=C WTARULDDTDQWMU-RKDXNWHRSA-N 0.000 description 1
- WTARULDDTDQWMU-IUCAKERBSA-N (-)-Nopinene Natural products C1[C@@H]2C(C)(C)[C@H]1CCC2=C WTARULDDTDQWMU-IUCAKERBSA-N 0.000 description 1
- CLSLQQCDHOZMDT-UHFFFAOYSA-N (2-Furanylmethyl) methyl disulfide Chemical compound CSSCC1=CC=CO1 CLSLQQCDHOZMDT-UHFFFAOYSA-N 0.000 description 1
- CRDAMVZIKSXKFV-FBXUGWQNSA-N (2-cis,6-cis)-farnesol Chemical compound CC(C)=CCC\C(C)=C/CC\C(C)=C/CO CRDAMVZIKSXKFV-FBXUGWQNSA-N 0.000 description 1
- MBDOYVRWFFCFHM-SNAWJCMRSA-N (2E)-hexenal Chemical compound CCC\C=C\C=O MBDOYVRWFFCFHM-SNAWJCMRSA-N 0.000 description 1
- AMXYRHBJZOVHOL-UHFFFAOYSA-N (2E,6E)-2,6-Nonadien-1-ol Natural products CCC=CCCC=CCO AMXYRHBJZOVHOL-UHFFFAOYSA-N 0.000 description 1
- 239000000260 (2E,6E)-3,7,11-trimethyldodeca-2,6,10-trien-1-ol Substances 0.000 description 1
- 239000001858 (2R)-2-methylbutane-1-thiol Substances 0.000 description 1
- 239000001930 (2R)-3-methylbutane-2-thiol Substances 0.000 description 1
- 239000001890 (2R)-8,8,8a-trimethyl-2-prop-1-en-2-yl-1,2,3,4,6,7-hexahydronaphthalene Substances 0.000 description 1
- PIGTXFOGKFOFTO-FVFWYJKVSA-N (2S,3S,4S,5R,6R)-6-[[(3S,4S,4aR,6aR,6bS,8R,8aR,12aS,14aR,14bR)-8a-carboxy-4-formyl-8-hydroxy-4,6a,6b,11,11,14b-hexamethyl-1,2,3,4a,5,6,7,8,9,10,12,12a,14,14a-tetradecahydropicen-3-yl]oxy]-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound O([C@H]1CC[C@]2(C)[C@H]3CC=C4[C@@]([C@@]3(CC[C@H]2[C@@]1(C=O)C)C)(C)C[C@@H](O)[C@]1(CCC(C[C@H]14)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O PIGTXFOGKFOFTO-FVFWYJKVSA-N 0.000 description 1
- AMXYRHBJZOVHOL-DYWGDJMRSA-N (2e,6e)-nona-2,6-dien-1-ol Chemical compound CC\C=C\CC\C=C\CO AMXYRHBJZOVHOL-DYWGDJMRSA-N 0.000 description 1
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- JQQDKNVOSLONRS-JEGFTUTRSA-N (3e,5e)-undeca-1,3,5-triene Chemical compound CCCCC\C=C\C=C\C=C JQQDKNVOSLONRS-JEGFTUTRSA-N 0.000 description 1
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- KJPRLNWUNMBNBZ-QPJJXVBHSA-N (E)-cinnamaldehyde Chemical compound O=C\C=C\C1=CC=CC=C1 KJPRLNWUNMBNBZ-QPJJXVBHSA-N 0.000 description 1
- DVVATNQISMINCX-YTXTXJHMSA-N (E,E)-2,4-Octadienal Chemical compound CCC\C=C\C=C\C=O DVVATNQISMINCX-YTXTXJHMSA-N 0.000 description 1
- QMVPMAAFGQKVCJ-SNVBAGLBSA-N (R)-(+)-citronellol Natural products OCC[C@H](C)CCC=C(C)C QMVPMAAFGQKVCJ-SNVBAGLBSA-N 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 description 1
- 239000000267 (Z)-hex-3-en-1-ol Substances 0.000 description 1
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- WEEGYLXZBRQIMU-UHFFFAOYSA-N 1,8-cineole Natural products C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 1
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- LOYZVRIHVZEDMW-UHFFFAOYSA-N 1-bromo-3-methylbut-2-ene Chemical compound CC(C)=CCBr LOYZVRIHVZEDMW-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 238000001644 13C nuclear magnetic resonance spectroscopy Methods 0.000 description 1
- XYHKNCXZYYTLRG-UHFFFAOYSA-N 1h-imidazole-2-carbaldehyde Chemical compound O=CC1=NC=CN1 XYHKNCXZYYTLRG-UHFFFAOYSA-N 0.000 description 1
- 239000001278 2-(5-ethenyl-5-methyloxolan-2-yl)propan-2-ol Substances 0.000 description 1
- ZFFTZDQKIXPDAF-UHFFFAOYSA-N 2-Furanmethanethiol Chemical compound SCC1=CC=CO1 ZFFTZDQKIXPDAF-UHFFFAOYSA-N 0.000 description 1
- WGQKBCSACFQGQY-UHFFFAOYSA-N 2-Methyl-1-butanethiol Chemical compound CCC(C)CS WGQKBCSACFQGQY-UHFFFAOYSA-N 0.000 description 1
- HMKKIXGYKWDQSV-SDNWHVSQSA-N 2-Pentyl-3-phenyl-2-propenal Chemical compound CCCCC\C(C=O)=C/C1=CC=CC=C1 HMKKIXGYKWDQSV-SDNWHVSQSA-N 0.000 description 1
- RCSBILYQLVXLJG-UHFFFAOYSA-N 2-Propenyl hexanoate Chemical compound CCCCCC(=O)OCC=C RCSBILYQLVXLJG-UHFFFAOYSA-N 0.000 description 1
- 125000004974 2-butenyl group Chemical group C(C=CC)* 0.000 description 1
- 125000002941 2-furyl group Chemical group O1C([*])=C([H])C([H])=C1[H] 0.000 description 1
- 239000001837 2-hydroxy-3-methylcyclopent-2-en-1-one Substances 0.000 description 1
- SRUTWBWLFKSTIS-UHFFFAOYSA-N 2-methyl-3-methyldisulfanylfuran Chemical compound CSSC=1C=COC=1C SRUTWBWLFKSTIS-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- DEMISJUCWSMPRX-UHFFFAOYSA-N 3,6-dimethyl-4,5-dihydro-1-benzofuran Chemical compound C1=C(C)CCC2=C1OC=C2C DEMISJUCWSMPRX-UHFFFAOYSA-N 0.000 description 1
- JHSOGKCWRYWMAW-UHFFFAOYSA-N 3-(3-methylbut-2-enylsulfanyl)-2H-furan-5-one Chemical compound CC(=CCSC1=CC(OC1)=O)C JHSOGKCWRYWMAW-UHFFFAOYSA-N 0.000 description 1
- RIHKUHPWQQLZLG-UHFFFAOYSA-N 3-(4-methylpent-3-enyl)-2h-furan-5-one Chemical compound CC(C)=CCCC1=CC(=O)OC1 RIHKUHPWQQLZLG-UHFFFAOYSA-N 0.000 description 1
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 description 1
- NMRPBPVERJPACX-QMMMGPOBSA-N 3-Octanol Natural products CCCCC[C@@H](O)CC NMRPBPVERJPACX-QMMMGPOBSA-N 0.000 description 1
- JUHGOGRPQFVVSV-UHFFFAOYSA-N 4-ethylsulfanyl-4-(4-methylpent-3-enyl)oxolan-2-one Chemical compound C(C)SC1(CC(OC1)=O)CCC=C(C)C JUHGOGRPQFVVSV-UHFFFAOYSA-N 0.000 description 1
- LQYXSPSPXKTRKH-UHFFFAOYSA-N 4-hydroxy-2,2-dimethylfuran-3-one Chemical compound CC1(C)OC=C(O)C1=O LQYXSPSPXKTRKH-UHFFFAOYSA-N 0.000 description 1
- NKNGVPNCSFZRSM-UHFFFAOYSA-N 5-hex-3-enyloxolan-2-one Chemical compound CCC=CCCC1CCC(=O)O1 NKNGVPNCSFZRSM-UHFFFAOYSA-N 0.000 description 1
- WGPCZPLRVAWXPW-NSHDSACASA-N 5-octyloxolan-2-one Chemical compound CCCCCCCC[C@H]1CCC(=O)O1 WGPCZPLRVAWXPW-NSHDSACASA-N 0.000 description 1
- KMRMUZKLFIEVAO-UHFFFAOYSA-N 7,7-dimethylbicyclo[3.1.1]hept-3-ene-4-carbaldehyde Chemical compound C1C2C(C)(C)C1CC=C2C=O KMRMUZKLFIEVAO-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- NVEQFIOZRFFVFW-UHFFFAOYSA-N 9-epi-beta-caryophyllene oxide Natural products C=C1CCC2OC2(C)CCC2C(C)(C)CC21 NVEQFIOZRFFVFW-UHFFFAOYSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 235000016790 Allium chinense Nutrition 0.000 description 1
- 244000295724 Allium chinense Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241001310494 Ammodytes marinus Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 244000226021 Anacardium occidentale Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 241000416162 Astragalus gummifer Species 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- LVVRGRYHFHWWJK-PTNGSMBKSA-N C(C)OC(C)OC\C(=C/C(=O)OCC)\CCC=C(C)C Chemical compound C(C)OC(C)OC\C(=C/C(=O)OCC)\CCC=C(C)C LVVRGRYHFHWWJK-PTNGSMBKSA-N 0.000 description 1
- 241000238097 Callinectes sapidus Species 0.000 description 1
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 1
- 240000007436 Cananga odorata Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 239000005973 Carvone Substances 0.000 description 1
- 241000218645 Cedrus Species 0.000 description 1
- 241000283153 Cetacea Species 0.000 description 1
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 description 1
- 241000131500 Chionoecetes opilio Species 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 235000005241 Cistus ladanifer Nutrition 0.000 description 1
- 240000008772 Cistus ladanifer Species 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 244000183685 Citrus aurantium Species 0.000 description 1
- 235000007716 Citrus aurantium Nutrition 0.000 description 1
- 241000951471 Citrus junos Species 0.000 description 1
- 244000175448 Citrus madurensis Species 0.000 description 1
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 235000011824 Cola pachycarpa Nutrition 0.000 description 1
- 241001149724 Cololabis adocetus Species 0.000 description 1
- 229940126062 Compound A Drugs 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 244000301850 Cupressus sempervirens Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 description 1
- WEEGYLXZBRQIMU-WAAGHKOSSA-N Eucalyptol Chemical compound C1C[C@H]2CC[C@]1(C)OC2(C)C WEEGYLXZBRQIMU-WAAGHKOSSA-N 0.000 description 1
- 244000004281 Eucalyptus maculata Species 0.000 description 1
- 239000005770 Eugenol Substances 0.000 description 1
- PSMFFFUWSMZAPB-UHFFFAOYSA-N Eukalyptol Natural products C1CC2CCC1(C)COCC2(C)C PSMFFFUWSMZAPB-UHFFFAOYSA-N 0.000 description 1
- 235000017317 Fortunella Nutrition 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 239000005792 Geraniol Substances 0.000 description 1
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 1
- 241000208152 Geranium Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000569 Gum karaya Polymers 0.000 description 1
- NLDMNSXOCDLTTB-UHFFFAOYSA-N Heterophylliin A Natural products O1C2COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC2C(OC(=O)C=2C=C(O)C(O)=C(O)C=2)C(O)C1OC(=O)C1=CC(O)=C(O)C(O)=C1 NLDMNSXOCDLTTB-UHFFFAOYSA-N 0.000 description 1
- 241001632576 Hyacinthus Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- FOCMOGKCPPTERB-UHFFFAOYSA-N Isovaleriansaeure-trans-cinnamylester Natural products CC(C)CC(=O)OCC=CC1=CC=CC=C1 FOCMOGKCPPTERB-UHFFFAOYSA-N 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 239000004869 Labdanum Substances 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241000254158 Lampyridae Species 0.000 description 1
- 235000017858 Laurus nobilis Nutrition 0.000 description 1
- 244000165082 Lavanda vera Species 0.000 description 1
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 1
- BRHDDEIRQPDPMG-UHFFFAOYSA-N Linalyl oxide Chemical compound CC(C)(O)C1CCC(C)(C=C)O1 BRHDDEIRQPDPMG-UHFFFAOYSA-N 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- PDSNLYSELAIEBU-UHFFFAOYSA-N Longifolene Chemical compound C1CCC(C)(C)C2C3CCC2C1(C)C3=C PDSNLYSELAIEBU-UHFFFAOYSA-N 0.000 description 1
- ZPUKHRHPJKNORC-UHFFFAOYSA-N Longifolene Natural products CC1(C)CCCC2(C)C3CCC1(C3)C2=C ZPUKHRHPJKNORC-UHFFFAOYSA-N 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 241001124325 Marsupenaeus japonicus Species 0.000 description 1
- NFLGAXVYCFJBMK-UHFFFAOYSA-N Menthone Chemical compound CC(C)C1CCC(C)CC1=O NFLGAXVYCFJBMK-UHFFFAOYSA-N 0.000 description 1
- AFVFQIVMOAPDHO-UHFFFAOYSA-N Methanesulfonic acid Chemical compound CS(O)(=O)=O AFVFQIVMOAPDHO-UHFFFAOYSA-N 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 235000009811 Momordica charantia Nutrition 0.000 description 1
- 244000179970 Monarda didyma Species 0.000 description 1
- 235000010672 Monarda didyma Nutrition 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- KMRMUZKLFIEVAO-RKDXNWHRSA-N Myrtenal Natural products C1[C@H]2C(C)(C)[C@@H]1CC=C2C=O KMRMUZKLFIEVAO-RKDXNWHRSA-N 0.000 description 1
- 241000237536 Mytilus edulis Species 0.000 description 1
- 238000005481 NMR spectroscopy Methods 0.000 description 1
- FQTLCLSUCSAZDY-ATGUSINASA-N Nerolidol Chemical compound CC(C)=CCC\C(C)=C\CC[C@](C)(O)C=C FQTLCLSUCSAZDY-ATGUSINASA-N 0.000 description 1
- 241000238413 Octopus Species 0.000 description 1
- 241000238414 Octopus vulgaris Species 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000011203 Origanum Nutrition 0.000 description 1
- 240000000783 Origanum majorana Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 241000238037 Palinurus vulgaris Species 0.000 description 1
- 241000282376 Panthera tigris Species 0.000 description 1
- 241000238124 Paralithodes camtschaticus Species 0.000 description 1
- 241000434369 Paralithodes platypus Species 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- VONGZNXBKCOUHB-UHFFFAOYSA-N Phenylmethyl butanoate Chemical compound CCCC(=O)OCC1=CC=CC=C1 VONGZNXBKCOUHB-UHFFFAOYSA-N 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000269908 Platichthys flesus Species 0.000 description 1
- 241000861914 Plecoglossus altivelis Species 0.000 description 1
- 235000011751 Pogostemon cablin Nutrition 0.000 description 1
- 240000002505 Pogostemon cablin Species 0.000 description 1
- PXRCIOIWVGAZEP-UHFFFAOYSA-N Primaeres Camphenhydrat Natural products C1CC2C(O)(C)C(C)(C)C1C2 PXRCIOIWVGAZEP-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 description 1
- WTARULDDTDQWMU-UHFFFAOYSA-N Pseudopinene Natural products C1C2C(C)(C)C1CCC2=C WTARULDDTDQWMU-UHFFFAOYSA-N 0.000 description 1
- 235000009936 Pteridium aquilinum Nutrition 0.000 description 1
- 240000005893 Pteridium aquilinum Species 0.000 description 1
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Natural products C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000001987 Pyrus communis Species 0.000 description 1
- 241001092473 Quillaja Species 0.000 description 1
- 235000009001 Quillaja saponaria Nutrition 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 235000004338 Syringa vulgaris Nutrition 0.000 description 1
- 244000297179 Syringa vulgaris Species 0.000 description 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 1
- 244000125380 Terminalia tomentosa Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 240000006909 Tilia x europaea Species 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 description 1
- 244000078912 Trichosanthes cucumerina Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 235000007769 Vetiveria zizanioides Nutrition 0.000 description 1
- 244000284012 Vetiveria zizanioides Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- FOCMOGKCPPTERB-RMKNXTFCSA-N [(e)-3-phenylprop-2-enyl] 3-methylbutanoate Chemical compound CC(C)CC(=O)OC\C=C\C1=CC=CC=C1 FOCMOGKCPPTERB-RMKNXTFCSA-N 0.000 description 1
- KGDJMNKPBUNHGY-RMKNXTFCSA-N [(e)-3-phenylprop-2-enyl] propanoate Chemical compound CCC(=O)OC\C=C\C1=CC=CC=C1 KGDJMNKPBUNHGY-RMKNXTFCSA-N 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 125000005907 alkyl ester group Chemical group 0.000 description 1
- 235000016720 allyl isothiocyanate Nutrition 0.000 description 1
- OOCCDEMITAIZTP-UHFFFAOYSA-N allylic benzylic alcohol Natural products OCC=CC1=CC=CC=C1 OOCCDEMITAIZTP-UHFFFAOYSA-N 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- FAMPSKZZVDUYOS-UHFFFAOYSA-N alpha-Caryophyllene Natural products CC1=CCC(C)(C)C=CCC(C)=CCC1 FAMPSKZZVDUYOS-UHFFFAOYSA-N 0.000 description 1
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 description 1
- UZFLPKAIBPNNCA-BQYQJAHWSA-N alpha-ionone Chemical compound CC(=O)\C=C\C1C(C)=CCCC1(C)C UZFLPKAIBPNNCA-BQYQJAHWSA-N 0.000 description 1
- UZFLPKAIBPNNCA-UHFFFAOYSA-N alpha-ionone Natural products CC(=O)C=CC1C(C)=CCCC1(C)C UZFLPKAIBPNNCA-UHFFFAOYSA-N 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- VYBREYKSZAROCT-UHFFFAOYSA-N alpha-myrcene Natural products CC(=C)CCCC(=C)C=C VYBREYKSZAROCT-UHFFFAOYSA-N 0.000 description 1
- MVNCAPSFBDBCGF-UHFFFAOYSA-N alpha-pinene Natural products CC1=CCC23C1CC2C3(C)C MVNCAPSFBDBCGF-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 239000003125 aqueous solvent Substances 0.000 description 1
- 150000003934 aromatic aldehydes Chemical class 0.000 description 1
- 150000008365 aromatic ketones Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000020054 awamori Nutrition 0.000 description 1
- TWJVNKMWXNTSAP-UHFFFAOYSA-N azanium;hydroxide;hydrochloride Chemical class [NH4+].O.[Cl-] TWJVNKMWXNTSAP-UHFFFAOYSA-N 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 229940007550 benzyl acetate Drugs 0.000 description 1
- 229960002903 benzyl benzoate Drugs 0.000 description 1
- NPNUFJAVOOONJE-UHFFFAOYSA-N beta-cariophyllene Natural products C1CC(C)=CCCC(=C)C2CC(C)(C)C21 NPNUFJAVOOONJE-UHFFFAOYSA-N 0.000 description 1
- JGQFVRIQXUFPAH-UHFFFAOYSA-N beta-citronellol Natural products OCCC(C)CCCC(C)=C JGQFVRIQXUFPAH-UHFFFAOYSA-N 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- POIARNZEYGURDG-FNORWQNLSA-N beta-damascenone Chemical compound C\C=C\C(=O)C1=C(C)C=CCC1(C)C POIARNZEYGURDG-FNORWQNLSA-N 0.000 description 1
- POIARNZEYGURDG-UHFFFAOYSA-N beta-damascenone Natural products CC=CC(=O)C1=C(C)C=CCC1(C)C POIARNZEYGURDG-UHFFFAOYSA-N 0.000 description 1
- GWYFCOCPABKNJV-UHFFFAOYSA-N beta-methyl-butyric acid Natural products CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 description 1
- 229930006722 beta-pinene Natural products 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- ODWXUNBKCRECNW-UHFFFAOYSA-M bromocopper(1+) Chemical compound Br[Cu+] ODWXUNBKCRECNW-UHFFFAOYSA-M 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 229930006739 camphene Natural products 0.000 description 1
- ZYPYEBYNXWUCEA-UHFFFAOYSA-N camphenilone Natural products C1CC2C(=O)C(C)(C)C1C2 ZYPYEBYNXWUCEA-UHFFFAOYSA-N 0.000 description 1
- 235000020992 canned meat Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical class OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- NPNUFJAVOOONJE-UONOGXRCSA-N caryophyllene Natural products C1CC(C)=CCCC(=C)[C@@H]2CC(C)(C)[C@@H]21 NPNUFJAVOOONJE-UONOGXRCSA-N 0.000 description 1
- 229940117948 caryophyllene Drugs 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- IRAQOCYXUMOFCW-CXTNEJHOSA-N cedrene Chemical compound C1[C@]23[C@H](C)CC[C@H]3C(C)(C)[C@H]1C(C)=CC2 IRAQOCYXUMOFCW-CXTNEJHOSA-N 0.000 description 1
- SVURIXNDRWRAFU-OGMFBOKVSA-N cedrol Chemical compound C1[C@]23[C@H](C)CC[C@H]3C(C)(C)[C@@H]1[C@@](O)(C)CC2 SVURIXNDRWRAFU-OGMFBOKVSA-N 0.000 description 1
- 229940026455 cedrol Drugs 0.000 description 1
- PCROEXHGMUJCDB-UHFFFAOYSA-N cedrol Natural products CC1CCC2C(C)(C)C3CC(C)(O)CC12C3 PCROEXHGMUJCDB-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- RFFOTVCVTJUTAD-UHFFFAOYSA-N cineole Natural products C1CC2(C)CCC1(C(C)C)O2 RFFOTVCVTJUTAD-UHFFFAOYSA-N 0.000 description 1
- 229930016911 cinnamic acid Natural products 0.000 description 1
- 235000013985 cinnamic acid Nutrition 0.000 description 1
- KJPRLNWUNMBNBZ-UHFFFAOYSA-N cinnamic aldehyde Natural products O=CC=CC1=CC=CC=C1 KJPRLNWUNMBNBZ-UHFFFAOYSA-N 0.000 description 1
- 229940117916 cinnamic aldehyde Drugs 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 229930003633 citronellal Natural products 0.000 description 1
- 235000000983 citronellal Nutrition 0.000 description 1
- 235000000484 citronellol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000012230 colorless oil Substances 0.000 description 1
- 229940125904 compound 1 Drugs 0.000 description 1
- JNGZXGGOCLZBFB-IVCQMTBJSA-N compound E Chemical compound N([C@@H](C)C(=O)N[C@@H]1C(N(C)C2=CC=CC=C2C(C=2C=CC=CC=2)=N1)=O)C(=O)CC1=CC(F)=CC(F)=C1 JNGZXGGOCLZBFB-IVCQMTBJSA-N 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- GBRBMTNGQBKBQE-UHFFFAOYSA-L copper;diiodide Chemical compound I[Cu]I GBRBMTNGQBKBQE-UHFFFAOYSA-L 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008278 cosmetic cream Substances 0.000 description 1
- 239000008271 cosmetic emulsion Substances 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 235000021549 curry roux Nutrition 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- SQIFACVGCPWBQZ-UHFFFAOYSA-N delta-terpineol Natural products CC(C)(O)C1CCC(=C)CC1 SQIFACVGCPWBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 230000005595 deprotonation Effects 0.000 description 1
- 238000010537 deprotonation reaction Methods 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- IRAQOCYXUMOFCW-UHFFFAOYSA-N di-epi-alpha-cedrene Natural products C1C23C(C)CCC3C(C)(C)C1C(C)=CC2 IRAQOCYXUMOFCW-UHFFFAOYSA-N 0.000 description 1
- SZXQTJUDPRGNJN-UHFFFAOYSA-N dipropylene glycol Chemical compound OCCCOCCCO SZXQTJUDPRGNJN-UHFFFAOYSA-N 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000002612 dispersion medium Substances 0.000 description 1
- WTOYNNBCKUYIKC-UHFFFAOYSA-N dl-nootkatone Natural products C1CC(C(C)=C)CC2(C)C(C)CC(=O)C=C21 WTOYNNBCKUYIKC-UHFFFAOYSA-N 0.000 description 1
- GYUZHTWCNKINPY-UHFFFAOYSA-N dl-theaspirane Natural products O1C(C)CCC21C(C)(C)CCC=C2C GYUZHTWCNKINPY-UHFFFAOYSA-N 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000001813 ethyl (2R)-2-methylbutanoate Substances 0.000 description 1
- 229940090910 ethyl 2-methylbutyrate Drugs 0.000 description 1
- 125000004494 ethyl ester group Chemical group 0.000 description 1
- PPXUHEORWJQRHJ-UHFFFAOYSA-N ethyl isovalerate Chemical compound CCOC(=O)CC(C)C PPXUHEORWJQRHJ-UHFFFAOYSA-N 0.000 description 1
- 229940093503 ethyl maltol Drugs 0.000 description 1
- 229940073505 ethyl vanillin Drugs 0.000 description 1
- 229960002217 eugenol Drugs 0.000 description 1
- 239000002979 fabric softener Substances 0.000 description 1
- 230000001815 facial effect Effects 0.000 description 1
- 229930002886 farnesol Natural products 0.000 description 1
- 229940043259 farnesol Drugs 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019635 fat flavor Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- IFYYFLINQYPWGJ-VIFPVBQESA-N gamma-Decalactone Natural products CCCCCC[C@H]1CCC(=O)O1 IFYYFLINQYPWGJ-VIFPVBQESA-N 0.000 description 1
- WGPCZPLRVAWXPW-LLVKDONJSA-N gamma-Dodecalactone Natural products CCCCCCCC[C@@H]1CCC(=O)O1 WGPCZPLRVAWXPW-LLVKDONJSA-N 0.000 description 1
- LCWMKIHBLJLORW-UHFFFAOYSA-N gamma-carene Natural products C1CC(=C)CC2C(C)(C)C21 LCWMKIHBLJLORW-UHFFFAOYSA-N 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- HIGQPQRQIQDZMP-UHFFFAOYSA-N geranil acetate Natural products CC(C)=CCCC(C)=CCOC(C)=O HIGQPQRQIQDZMP-UHFFFAOYSA-N 0.000 description 1
- 229940113087 geraniol Drugs 0.000 description 1
- HIGQPQRQIQDZMP-DHZHZOJOSA-N geranyl acetate Chemical compound CC(C)=CCC\C(C)=C\COC(C)=O HIGQPQRQIQDZMP-DHZHZOJOSA-N 0.000 description 1
- 235000013531 gin Nutrition 0.000 description 1
- FVIZARNDLVOMSU-UHFFFAOYSA-N ginsenoside K Natural products C1CC(C2(CCC3C(C)(C)C(O)CCC3(C)C2CC2O)C)(C)C2C1C(C)(CCC=C(C)C)OC1OC(CO)C(O)C(O)C1O FVIZARNDLVOMSU-UHFFFAOYSA-N 0.000 description 1
- 239000001087 glyceryl triacetate Substances 0.000 description 1
- 235000013773 glyceryl triacetate Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 150000004820 halides Chemical class 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000015092 herbal tea Nutrition 0.000 description 1
- UFLHIIWVXFIJGU-UHFFFAOYSA-N hex-3-en-1-ol Natural products CCC=CCCO UFLHIIWVXFIJGU-UHFFFAOYSA-N 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- XMBWDFGMSWQBCA-UHFFFAOYSA-N hydrogen iodide Chemical compound I XMBWDFGMSWQBCA-UHFFFAOYSA-N 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- WPFVBOQKRVRMJB-UHFFFAOYSA-N hydroxycitronellal Chemical compound O=CCC(C)CCCC(C)(C)O WPFVBOQKRVRMJB-UHFFFAOYSA-N 0.000 description 1
- GFAZHVHNLUBROE-UHFFFAOYSA-N hydroxymethyl propionaldehyde Natural products CCC(=O)CO GFAZHVHNLUBROE-UHFFFAOYSA-N 0.000 description 1
- PZOUSPYUWWUPPK-UHFFFAOYSA-N indole Natural products CC1=CC=CC2=C1C=CN2 PZOUSPYUWWUPPK-UHFFFAOYSA-N 0.000 description 1
- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- GIJGXNFNUUFEGH-UHFFFAOYSA-N iso-Amyl mercaptan Natural products CC(C)CCS GIJGXNFNUUFEGH-UHFFFAOYSA-N 0.000 description 1
- 229940117955 isoamyl acetate Drugs 0.000 description 1
- 229940094941 isoamyl butyrate Drugs 0.000 description 1
- 125000000959 isobutyl group Chemical group [H]C([H])([H])C([H])(C([H])([H])[H])C([H])([H])* 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- SVURIXNDRWRAFU-UHFFFAOYSA-N juniperanol Natural products C1C23C(C)CCC3C(C)(C)C1C(O)(C)CC2 SVURIXNDRWRAFU-UHFFFAOYSA-N 0.000 description 1
- 235000010494 karaya gum Nutrition 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 238000007273 lactonization reaction Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000001102 lavandula vera Substances 0.000 description 1
- 235000018219 lavender Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- UWKAYLJWKGQEPM-UHFFFAOYSA-N linalool acetate Natural products CC(C)=CCCC(C)(C=C)OC(C)=O UWKAYLJWKGQEPM-UHFFFAOYSA-N 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 239000007934 lip balm Substances 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- DLEDOFVPSDKWEF-UHFFFAOYSA-N lithium butane Chemical compound [Li+].CCC[CH2-] DLEDOFVPSDKWEF-UHFFFAOYSA-N 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- NEDIAPMWNCQWNW-UHFFFAOYSA-N massoia lactone Chemical compound CCCCCC1CC=CC(=O)O1 NEDIAPMWNCQWNW-UHFFFAOYSA-N 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 229930007503 menthone Natural products 0.000 description 1
- 229940102398 methyl anthranilate Drugs 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 229960001047 methyl salicylate Drugs 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 229940029985 mineral supplement Drugs 0.000 description 1
- 235000020786 mineral supplement Nutrition 0.000 description 1
- 239000008368 mint flavor Substances 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 229930003658 monoterpene Natural products 0.000 description 1
- 150000002773 monoterpene derivatives Chemical class 0.000 description 1
- 235000002577 monoterpenes Nutrition 0.000 description 1
- 235000020638 mussel Nutrition 0.000 description 1
- 229930008383 myrcenol Natural products 0.000 description 1
- DUNCVNHORHNONW-UHFFFAOYSA-N myrcenol Chemical compound CC(C)(O)CCCC(=C)C=C DUNCVNHORHNONW-UHFFFAOYSA-N 0.000 description 1
- WASNIKZYIWZQIP-AWEZNQCLSA-N nerolidol Natural products CC(=CCCC(=CCC[C@@H](O)C=C)C)C WASNIKZYIWZQIP-AWEZNQCLSA-N 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- VWMVAQHMFFZQGD-UHFFFAOYSA-N p-Hydroxybenzyl acetone Natural products CC(=O)CC1=CC=C(O)C=C1 VWMVAQHMFFZQGD-UHFFFAOYSA-N 0.000 description 1
- FXLOVSHXALFLKQ-UHFFFAOYSA-N p-tolualdehyde Chemical compound CC1=CC=C(C=O)C=C1 FXLOVSHXALFLKQ-UHFFFAOYSA-N 0.000 description 1
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- WVDDGKGOMKODPV-ZQBYOMGUSA-N phenyl(114C)methanol Chemical compound O[14CH2]C1=CC=CC=C1 WVDDGKGOMKODPV-ZQBYOMGUSA-N 0.000 description 1
- 229940067107 phenylethyl alcohol Drugs 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- SATCULPHIDQDRE-UHFFFAOYSA-N piperonal Chemical compound O=CC1=CC=C2OCOC2=C1 SATCULPHIDQDRE-UHFFFAOYSA-N 0.000 description 1
- 235000020098 plum wine Nutrition 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- ASUAYTHWZCLXAN-UHFFFAOYSA-N prenol Chemical compound CC(C)=CCO ASUAYTHWZCLXAN-UHFFFAOYSA-N 0.000 description 1
- 235000020339 pu-erh tea Nutrition 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 description 1
- GRWFGVWFFZKLTI-UHFFFAOYSA-N rac-alpha-Pinene Natural products CC1=CCC2C(C)(C)C1C2 GRWFGVWFFZKLTI-UHFFFAOYSA-N 0.000 description 1
- NJGBTKGETPDVIK-UHFFFAOYSA-N raspberry ketone Chemical compound CC(=O)CCC1=CC=C(O)C=C1 NJGBTKGETPDVIK-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011541 reaction mixture Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 229930007790 rose oxide Natural products 0.000 description 1
- 235000013533 rum Nutrition 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 229930004725 sesquiterpene Natural products 0.000 description 1
- 150000004354 sesquiterpene derivatives Chemical class 0.000 description 1
- 239000002453 shampoo Substances 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 229940074386 skatole Drugs 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000000475 sunscreen effect Effects 0.000 description 1
- 239000000516 sunscreening agent Substances 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 229940116411 terpineol Drugs 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- JOXIMZWYDAKGHI-UHFFFAOYSA-N toluene-4-sulfonic acid Chemical compound CC1=CC=C(S(O)(=O)=O)C=C1 JOXIMZWYDAKGHI-UHFFFAOYSA-N 0.000 description 1
- 150000003613 toluenes Chemical class 0.000 description 1
- 239000000606 toothpaste Substances 0.000 description 1
- 229940034610 toothpaste Drugs 0.000 description 1
- MBDOYVRWFFCFHM-UHFFFAOYSA-N trans-2-hexenal Natural products CCCC=CC=O MBDOYVRWFFCFHM-UHFFFAOYSA-N 0.000 description 1
- CRDAMVZIKSXKFV-UHFFFAOYSA-N trans-Farnesol Natural products CC(C)=CCCC(C)=CCCC(C)=CCO CRDAMVZIKSXKFV-UHFFFAOYSA-N 0.000 description 1
- 229960002622 triacetin Drugs 0.000 description 1
- YZWRNSARCRTXDS-UHFFFAOYSA-N tripropionin Chemical compound CCC(=O)OCC(OC(=O)CC)COC(=O)CC YZWRNSARCRTXDS-UHFFFAOYSA-N 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- WCTNXGFHEZQHDR-UHFFFAOYSA-N valencene Natural products C1CC(C)(C)C2(C)CC(C(=C)C)CCC2=C1 WCTNXGFHEZQHDR-UHFFFAOYSA-N 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 229940117960 vanillin Drugs 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019195 vitamin supplement Nutrition 0.000 description 1
- 235000012773 waffles Nutrition 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
- 229930007850 β-damascenone Natural products 0.000 description 1
Landscapes
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Description
本発明は、含硫ラクトン化合物および含硫ラクトン化合物を含む香味付与組成物に関する。 The present invention relates to a sulfur-containing lactone compound and a flavoring composition containing the sulfur-containing lactone compound.
昨今、飲食品や香粧品における消費者の要求は高度化および多様化しているが、特に、香りに注目が集まっており、香りの特性が製品の訴求力に重要な要素となっている。例えば、製品への配合によって、当該製品の香りや味に持続性、天然感など特徴的な香味を付与できる化合物への要求が高まっている。 In recent years, consumer demands for food, drink, and cosmetics have become more sophisticated and diversified, and in particular, attention has been focused on fragrance, and the characteristics of fragrance have become an important factor in the appeal of products. For example, there is an increasing demand for compounds that can be incorporated into products to impart characteristic flavors such as persistence and naturalness to the aroma and taste of the products.
例えば、本発明に係る化合物が属するラクトン類では、4-(4-メチル-3-ペンテニル)-2(5H)-フラノンを有効成分とする香味付与組成物をシトラスやフローラル調の香味の改善に使用すること(特許文献1)、3-ヒドロキシ-4,5-ジメチル-2(5H)-フラノンなどによって甘味を増強する方法(特許文献2)が提案されている。 For example, for the lactones to which the compounds of the present invention belong, a flavoring composition containing 4-(4-methyl-3-pentenyl)-2(5H)-furanone as an active ingredient can be used to improve citrus and floral flavors. (Patent Document 1) and a method of enhancing sweetness using 3-hydroxy-4,5-dimethyl-2(5H)-furanone (Patent Document 2).
また、本発明に係る化合物のように、分子中に複素環、酸素原子および硫黄原子を有する化合物としては、例えば、2-フルフリルメチルスルフィド、2-フルフリルメチルジスルフィド、メチル(5-メチル-2-フリル)スルフィド、メチル(2-メチル-3-フリル)ジスルフィドなどの化合物がコーヒーの淹れたて感の付与に有効であることが知られている(特許文献3)。 In addition, examples of compounds having a heterocycle, an oxygen atom, and a sulfur atom in the molecule, such as the compound according to the present invention, include 2-furfurylmethyl sulfide, 2-furfurylmethyl disulfide, methyl (5-methyl- It is known that compounds such as 2-furyl) sulfide and methyl (2-methyl-3-furyl) disulfide are effective in imparting a freshly brewed feeling to coffee (Patent Document 3).
しかし、飲食品や香粧品など各種物品によりよい香味を付与して、既存品の香味との差別化を可能とする新たな化合物の開発が期待されて続けている。 However, there are ongoing expectations for the development of new compounds that can impart better flavor to various products such as food, drink, and cosmetics, and that can be differentiated from the flavors of existing products.
本発明の課題は、香味の付与に有用な新たな化合物を提供することである。 The object of the present invention is to provide new compounds useful for imparting flavor.
本発明者らは、香味付与に有効な未知の化合物を鋭意探索したところ、香りを呈することや香味の付与効果が全く知られていなかった、含硫ラクトン化合物が香味付与に有用であることを見出した。 The present inventors conducted an intensive search for unknown compounds that are effective in imparting flavor, and found that sulfur-containing lactone compounds, which were not known to have any aroma or effect in imparting flavor, were useful in imparting flavor. I found it.
かくして、本発明は以下のものを提供する。
[1] 下記式(1)で表される、含硫ラクトン化合物。
Thus, the present invention provides:
[1] A sulfur-containing lactone compound represented by the following formula (1).
[式中、(a)~(d)を満たす。
(a)nは0~3の整数を表す。
(b)ラクトン環の2箇所の破線は、1箇所が炭素-炭素間二重結合で、もう1箇所が単結合であるか、2箇所とも単結合であることを表す。
(c)前記ラクトン環の側鎖の破線は、1箇所が炭素-炭素間二重結合でその他の箇所は単結合であるか、すべての箇所が単結合であることを表す。
(d)XおよびYは、(b)において前記ラクトン環の2箇所の破線が2箇所とも単結合である場合は、XはSR基(Sは硫黄原子を表し、Rは水素または炭素数1~3のアルキル基を表す)を表し、Yは-CH
2
-を表し、(b)において前記ラクトン環の2箇所の破線のうち1箇所が炭素-炭素間二重結合で、もう1箇所が単結合である場合は、Xは存在せずYは硫黄原子を表す。]
[2] [1]に記載の含硫ラクトン化合物を含む香味付与組成物。
[3] [2]に記載の香味付与組成物を含有する、消費財。
[4] [2]に記載の香味付与組成物を消費財に配合することを含む、消費財の香味付与方法。
[5] [2]に記載の香味付与組成物を他の香味付与組成物に配合することを含む、香味付与組成物の香味付与方法。
[In the formula, (a) to (d) are satisfied.
(a) n represents an integer from 0 to 3.
(b) The two broken lines in the lactone ring indicate that either one is a carbon-carbon double bond and the other is a single bond, or both are single bonds.
(c) The broken line of the side chain of the lactone ring indicates that one location is a carbon-carbon double bond and the other locations are single bonds, or all locations are single bonds.
(d) X and Y are SR groups (S represents a sulfur atom, R is hydrogen or has a carbon number of 1 ~3 alkyl group), Y represents -CH 2 - , and in (b), one of the two broken lines in the lactone ring is a carbon-carbon double bond, and the other is a carbon-carbon double bond. When it is a single bond, X is not present and Y represents a sulfur atom. ]
[2] A flavoring composition containing the sulfur-containing lactone compound according to [1].
[3] A consumer product containing the flavoring composition according to [2].
[4] A method for imparting flavor to consumer goods, comprising blending the flavor imparting composition according to [2] into consumer goods.
[5] A method for imparting flavor to a flavor imparting composition, which comprises blending the flavor imparting composition according to [2] into another flavor imparting composition.
本発明によって、各種物品への香味の付与に新規に使用可能な化合物を提供できるようになった。 The present invention has made it possible to provide a new compound that can be used to impart flavor to various articles.
以下、本発明について、具体例を挙げつつさらに詳細に説明する。本明細書において、「~」は下限値および上限値を含む範囲を意味し、濃度(ppt、ppb、ppmなど)、%は特に断りのない限りそれぞれ質量濃度、質量%を表すものとする。 Hereinafter, the present invention will be explained in more detail by giving specific examples. In the present specification, "~" means a range including a lower limit and an upper limit, and concentration (ppt, ppb, ppm, etc.) and % represent mass concentration and mass %, respectively, unless otherwise specified.
(式(1)で表される含硫ラクトン化合物)
式(1)で表される含硫ラクトン化合物(本明細書では、式(1)の含硫ラクトン化合物または式(1)の化合物ともいうことがある)は、いずれも従来文献未記載の化合物であり、これまで香りがあることも消費財など各種物品への香味付与に使用可能なことも全く知られていなかった化合物群であり、本発明者らによって香味付与用途の有用性が初めて確認されたものである。
(Sulfur-containing lactone compound represented by formula (1))
The sulfur-containing lactone compound represented by formula (1) (herein sometimes referred to as the sulfur-containing lactone compound of formula (1) or the compound of formula (1)) is a compound that has not been previously described in literature. This is a group of compounds that was previously unknown to have any fragrance or to be used to impart flavor to various products such as consumer goods, and the inventors have confirmed for the first time that their usefulness in flavor imparting applications. It is what was done.
式中、(a)~(d)を満たす。
(a)nは0~3の整数を表す。
(b)ラクトン環の2箇所の破線は、1箇所が炭素-炭素間二重結合(本明細書では、単に二重結合ということがある)で、もう1箇所が単結合であるか、2箇所とも単結合であることを表す。
(c)前記ラクトン環の側鎖(本明細書では、単に側鎖ということがある)の破線は、1箇所が炭素-炭素間二重結合でその他の箇所は単結合であるか、すべての箇所が単結合であることを表す。
(d)XおよびYは、(b)において前記ラクトン環の2箇所の破線が2箇所とも単結合である場合は、XはSR基(Sは硫黄原子を表し、Rは水素または炭素数1~3のアルキル基を表す)を表し、Yは-CH
2
-を表し、(b)において前記ラクトン環の2箇所の破線のうち1箇所が炭素-炭素間二重結合で、もう1箇所が単結合である場合は、Xは存在せずYは硫黄原子を表す。また、本明細書において、ラクトン環の側鎖(または単に側鎖)というときは、式(1)において破線およびYを含む鎖を意味し、ラクトン環に結合するXは意味しないものとする。
In the formula, (a) to (d) are satisfied.
(a) n represents an integer from 0 to 3.
(b) The two broken lines in the lactone ring indicate whether one is a carbon-carbon double bond (herein sometimes simply referred to as a double bond) and the other is a single bond, or two Both locations represent single bonds.
(c) The broken line of the side chain of the lactone ring (herein sometimes referred to simply as a side chain) is a carbon-carbon double bond at one point and a single bond at the other points, or all Indicates that the location is a single bond.
(d) X and Y are SR groups (S represents a sulfur atom, R is hydrogen or has a carbon number of 1 ~3 alkyl group), Y represents -CH 2 - , and in (b), one of the two broken lines in the lactone ring is a carbon-carbon double bond, and the other is a carbon-carbon double bond. When it is a single bond, X is not present and Y represents a sulfur atom. Furthermore, in this specification, the side chain of the lactone ring (or simply side chain) means the chain containing the broken line and Y in formula (1), and does not mean the X bonded to the lactone ring.
式(1)の含硫ラクトン化合物において、ラクトン環の2箇所の破線が2箇所とも単結合である場合は、下記式(1-A)で表すことができ、式(1-A)の化合物の好ましい例としては以下の態様が挙げられる。 In the sulfur-containing lactone compound of formula (1), when the two broken lines of the lactone ring are both single bonds, it can be represented by the following formula (1-A), and the compound of formula (1-A) Preferred examples include the following aspects.
(例)Rはメチル基またはエチル基で、nは1であり、ラクトン環の側鎖の破線のうち3位と4位の間に二重結合が1箇所存在し、その他の箇所は単結合である、またはnは2で側鎖の破線のうち二重結合が4位と5位の間に1箇所存在し、その他の箇所は単結合である。 (Example) R is a methyl group or an ethyl group, n is 1, and there is one double bond between the 3rd and 4th positions of the broken line of the side chain of the lactone ring, and the other positions are single bonds. or n is 2, and one double bond exists between the 4th and 5th positions among the broken lines of the side chain, and the other positions are single bonds.
式(1)の含硫ラクトン化合物において、ラクトン環の2箇所の破線のうち1箇所が炭素-炭素間二重結合で、もう1箇所が単結合である場合は、下記式(1-Ba)または式(1-Bb)の化合物で表すことができ、式(1-Ba)の化合物および式(1-Bb)の化合物の好ましい例として以下の態様が挙げられる。 In the sulfur-containing lactone compound of formula (1), when one of the two broken lines in the lactone ring is a carbon-carbon double bond and the other is a single bond, the following formula (1-Ba) Alternatively, it can be represented by a compound of formula (1-Bb), and preferred examples of the compound of formula (1-Ba) and the compound of formula (1-Bb) include the following embodiments.
(例1)ラクトン環の破線のうち二重結合が3位と4位の間に1箇所存在し、nは1で、ラクトン環の側鎖の破線のうち炭素2位と3位の間に二重結合が1箇所存在し、その他の箇所は単結合である、またはnは2で側鎖の破線のうち二重結合が炭素3位と4位の間に1箇所存在し、その他の箇所は単結合である(式(1-Ba))。 (Example 1) One double bond exists between the 3rd and 4th positions of the broken line of the lactone ring, n is 1, and the double bond exists between the 2nd and 3rd carbon positions of the broken line of the side chain of the lactone ring. There is one double bond, and the other places are single bonds, or n is 2, and one double bond exists between the 3rd and 4th carbon positions on the broken line of the side chain, and the other places are single bonds. is a single bond (formula (1-Ba)).
(例2)ラクトン環の二重結合が4位と5位の間に1箇所存在し、nは1で、ラクトン環の側鎖の二重結合が炭素2位と3位の間に1箇所存在し、その他の箇所は単結合である、またはnは2で、ラクトン環の側鎖の破線のうち二重結合が炭素3位と4位の間に1箇所存在し、その他の箇所は単結合である(式(1-Bb))。 (Example 2) There is one double bond in the lactone ring between the 4th and 5th positions, n is 1, and there is one double bond in the side chain of the lactone ring between the 2nd and 3rd carbon positions. exists, and the other locations are single bonds, or n is 2, and one double bond exists between the 3rd and 4th carbon positions of the broken line of the side chain of the lactone ring, and the other locations are single bonds. It is a bond (formula (1-Bb)).
式(1)の含硫ラクトン化合物の最も好ましい具体例としては、以下の式(1-1)の化合物および式(1-2)の化合物が挙げられる。式(1-1)の化合物は、前記式(1-A)の一例であり、ラクトン環の2箇所の破線が2箇所とも単結合であり、Rがエチル基であり、nが1であり、ラクトン環の側鎖の破線のうち二重結合が3位と4位の間に1箇所存在し、その他の箇所は単結合である場合である。式(1-2)の化合物は、前記式(1-Ba)の一例であり、ラクトン環の二重結合が3位と4位の間に1箇所存在し、nは1で、ラクトン環の側鎖の破線のうち、二重結合が炭素2位と3位の間に1箇所存在し、その他の箇所は単結合である場合である。 The most preferred specific examples of the sulfur-containing lactone compound of formula (1) include the following compounds of formula (1-1) and formula (1-2). The compound of formula (1-1) is an example of the above formula (1-A), in which the two broken lines of the lactone ring are single bonds, R is an ethyl group, n is 1, and , a double bond exists at one location between the 3rd and 4th positions among the broken lines of the side chain of the lactone ring, and the other locations are single bonds. The compound of formula (1-2) is an example of the above formula (1-Ba), in which one double bond of the lactone ring exists between the 3rd and 4th positions, n is 1, and Among the broken lines of the side chain, one double bond exists between the 2nd and 3rd carbon positions, and the other positions are single bonds.
(式(1)の含硫ラクトン化合物の製造例)
式(1)の含硫ラクトン化合物を得る手段は特に限定されないが、例えば、下記の方法によって合成することができる。以下、一般的な製法を述べるが、本発明を限定するものではない。
(Production example of sulfur-containing lactone compound of formula (1))
Although the means for obtaining the sulfur-containing lactone compound of formula (1) is not particularly limited, it can be synthesized, for example, by the following method. A general manufacturing method will be described below, but this does not limit the present invention.
(合成例1)
本発明の式(1)の含硫ラクトン化合物において、ラクトン環の2箇所の破線が2箇所とも単結合である場合(式(1-A)の化合物)は、例えば以下に示す反応経路1~2によって製造することができる。すなわち、まずα,β-不飽和カルボニル構造を有するラクトン化合物を得て、当該ラクトン化合物に対しアルキルチオ基を付加させることで製造することができる。
(Synthesis example 1)
In the sulfur-containing lactone compound of formula (1) of the present invention, when the two broken lines on the lactone ring are both single bonds (compound of formula (1-A)), reaction routes 1 to 2. That is, it can be produced by first obtaining a lactone compound having an α,β-unsaturated carbonyl structure, and then adding an alkylthio group to the lactone compound.
α,β-不飽和カルボニル構造を有するラクトン化合物は一般的な方法に従って合成されたもの、または市販品のいずれでもよい。例えば、以下の反応経路1に記載の一般的な方法に従って合成できる。 The lactone compound having an α,β-unsaturated carbonyl structure may be one synthesized according to a general method or a commercially available product. For example, it can be synthesized according to the general method described in Reaction Route 1 below.
上記反応経路1は、ヒドロキシル基が保護されたプロパルギルアルコールA(式Aにおいて、PGは保護基を表す)を原料として、任意の塩基とクロロギ酸エチルを用いてエトキシカルボニル化し三重結合を有する不飽和エステルBとする。なおクロロギ酸エチルは必ずしもエチルエステルである必要はなくメチル、プロピル等の任意のアルキルエステルを用いてもよい。得られた不飽和エステルBに対し銅試薬存在下、グリニャール試薬を加えることでZ選択的に共役付加反応させ二重結合を有する不飽和エステルCとする。反応経路1中、R’は式(1)におけるラクトン環の側鎖に相当し、炭素数5~8のアルキル基またはアルケニル基であり、好ましい例として、イソペンチル基、イソヘキシル基、3-メチル-2-ブテニル基(プレニル基)、4-メチル-3-ペンテニル基(ホモプレニル基)、5-メチル-4-ヘキセニル基などを挙げることができるが、ホモプレニル基が最も好ましい。得られた不飽和エステルCの脱保護を行うと環化まで進行し、目的のα,β-不飽和カルボニル構造を有するラクトン化合物を得ることができる。上記反応の出発物質として用いられるヒドロキシル基が保護されたプロパルギルアルコールAは、一般的な方法に従って合成されたもの、または市販品のいずれでもよい。保護基としてはエトキシエチル(EE)基やテトラヒドロピラニル(THP)基のようなアセタール系保護基やt-ブチルジメチルシリル(TBS)基のようなシリル系保護基などを挙げることができるが、EE基が好ましい。エトキシカルボニル化反応に用いる塩基は特に限定はされないが、n-ブチルリチウムが好ましい。共役付加反応に用いるグリニャール試薬は対応するハロゲン化アルキルとマグネシウムから調製することができる。ハロゲン化アルキルは一般的な方法に従って合成されたもの、または市販品のいずれでもよい。用いる銅試薬は臭化銅ジメチルスルフィド錯体、臭化銅、ヨウ化銅などを挙げることができるが、臭化銅ジメチルスルフィド錯体が好ましい。脱保護の条件は用いた保護基の種類によって適宜選択してよい。EE基のようなアセタール系保護基は一般的には酸加水分解で脱保護されるが特に限定はされない。酸加水分解に用いる酸は塩酸、硫酸などを挙げることができるが、塩酸が好ましい。脱保護が進行すると環化まで進行し目的物へと変換される。 In the above reaction route 1, propargyl alcohol A with a protected hydroxyl group (in formula A, PG represents a protecting group) is used as a raw material, and ethoxycarbonylation is performed using an arbitrary base and ethyl chloroformate to form an unsaturated product having a triple bond. Let's call it ester B. Note that ethyl chloroformate does not necessarily have to be an ethyl ester, and any alkyl ester such as methyl or propyl may be used. A Grignard reagent is added to the obtained unsaturated ester B in the presence of a copper reagent to carry out a Z-selective conjugate addition reaction to form an unsaturated ester C having a double bond. In reaction route 1, R' corresponds to the side chain of the lactone ring in formula (1), and is an alkyl group or alkenyl group having 5 to 8 carbon atoms, and preferable examples include isopentyl group, isohexyl group, 3-methyl- Examples include 2-butenyl group (prenyl group), 4-methyl-3-pentenyl group (homoprenyl group), 5-methyl-4-hexenyl group, and homoprenyl group is most preferred. When the obtained unsaturated ester C is deprotected, it progresses to cyclization, and the desired lactone compound having an α,β-unsaturated carbonyl structure can be obtained. The propargyl alcohol A with a protected hydroxyl group used as a starting material for the above reaction may be either one synthesized according to a general method or a commercially available product. Examples of the protecting group include acetal protecting groups such as ethoxyethyl (EE) group and tetrahydropyranyl (THP) group, and silyl protecting groups such as t-butyldimethylsilyl (TBS) group. The EE group is preferred. The base used in the ethoxycarbonylation reaction is not particularly limited, but n-butyllithium is preferred. The Grignard reagent used in the conjugate addition reaction can be prepared from the corresponding alkyl halide and magnesium. The alkyl halide may be synthesized according to a general method or may be a commercially available product. Examples of the copper reagent used include copper bromide dimethyl sulfide complex, copper bromide, copper iodide, etc., and copper bromide dimethyl sulfide complex is preferred. Conditions for deprotection may be appropriately selected depending on the type of protecting group used. An acetal protecting group such as an EE group is generally deprotected by acid hydrolysis, but is not particularly limited. Examples of acids used in acid hydrolysis include hydrochloric acid and sulfuric acid, with hydrochloric acid being preferred. As deprotection progresses, it progresses to cyclization and is converted to the target product.
まず塩基を用いてチオール(RSH)を脱プロトン化し、その後α,β-不飽和カルボニル構造を有するラクトン化合物と反応させると1,4-付加が進行し、目的物E(式(1-A)の化合物に相当)を得ることができる。反応経路2中、Rは式(1)および式(1-A)におけるRに対応し、メチル基、エチル基、プロピル基、イソプロピル基などを挙げることができるが、メチル基またはエチル基が好ましく、エチル基が最も好ましい。脱プロトン化に用いる塩基はn-ブチルリチウム、t-ブトキシカリウム、ナトリウムビス(トリメチルシリル)アミド、水素化ナトリウムなどを挙げることができるが、n-ブチルリチウムが好ましい。室温(通常約20~30℃の範囲内)で反応が進行しない場合は加熱してもよい。 First, thiol (RSH) is deprotonated using a base, and then reacted with a lactone compound having an α,β-unsaturated carbonyl structure, and 1,4-addition proceeds, resulting in the target compound E (formula (1-A) ) can be obtained. In reaction route 2, R corresponds to R in formula (1) and formula (1-A), and can include a methyl group, an ethyl group, a propyl group, an isopropyl group, etc., but a methyl group or an ethyl group is preferable. , ethyl group is most preferred. Examples of the base used for deprotonation include n-butyllithium, t-butoxypotassium, sodium bis(trimethylsilyl)amide, and sodium hydride, with n-butyllithium being preferred. If the reaction does not proceed at room temperature (usually within the range of about 20 to 30°C), heating may be performed.
(合成例2)
本発明の式(1)の含硫ラクトン化合物においてラクトン環の2箇所の破線が2箇所とも単結合である場合(式(1-A)の化合物)は、上記した合成例1のほかにも、例えば以下の反応経路3に示すようにα,β-不飽和カルボニル構造を有するラクトン前駆体Fに対し1,4-付加を行い、その後ラクトン化することで製造することもできる。
(Synthesis example 2)
In the sulfur-containing lactone compound of formula (1) of the present invention, when the two broken lines on the lactone ring are both single bonds (compound of formula (1-A)), in addition to the synthesis example 1 described above, It can also be produced, for example, by performing 1,4-addition to a lactone precursor F having an α,β-unsaturated carbonyl structure, followed by lactonization, as shown in Reaction Route 3 below.
上記反応の出発物質として用いられるα,β-不飽和カルボニル構造を有するラクトン前駆体Fは一般的な方法に従って合成されたもの、または市販品のいずれでもよい。例えば、J.Agric.Food.Chem.2019,67,pp.7410-7415に記載の方法によって合成することができる。ラクトン前駆体の保護基(PG)としてはエトキシエチル(EE)基やテトラヒドロピラニル(THP)基のようなアセタール系保護基やt-ブチルジメチルシリル(TBS)基のようなシリル系保護基などを挙げることができるが、EE基が好ましい。反応経路3中、ラクトン前駆体FのR'は式(1)におけるラクトン環の側鎖に相当し、炭素数5~8のアルキル基またはアルケニル基であり、好ましい例として、イソペンチル基、イソヘキシル基、3-メチル-2-ブテニル基(プレニル基)、4-メチル-3-ペンテニル基(ホモプレニル基)、5-メチル-4-ヘキセニル基などを挙げることができるが、ホモプレニル基が最も好ましい。ラクトン前駆体のR3はメチル基、エチル基、プロピル基、イソプロピル基などを挙げることができるが、エチル基が好ましい。ラクトン前駆体に対し前述の方法(反応経路2を参照)でチオール(RSH)のアルキルチオ基(RS)を1,4-付加させ、その後脱保護すると環化まで進行し目的物H(式(1-A)の化合物に相当)へと変換される。反応経路3中、Rは式(1)および式(1-A)におけるRに対応し、メチル基、エチル基、プロピル基、イソプロピル基などを挙げることができるが、メチル基またはエチル基が好ましく、エチル基が最も好ましい。脱保護の条件は用いた保護基の種類によって適宜選択してよい。EE基のようなアセタール系保護基は一般的には酸加水分解で脱保護されるが特に限定はされない。酸加水分解に用いる酸は塩酸、硫酸などを挙げることができるが、塩酸が好ましい。 The lactone precursor F having an α,β-unsaturated carbonyl structure used as a starting material for the above reaction may be synthesized according to a general method or a commercially available product. For example, J. Agric. Food. Chem. 2019, 67, pp. 7410-7415. Protecting groups (PG) for lactone precursors include acetal protecting groups such as ethoxyethyl (EE) and tetrahydropyranyl (THP) groups, and silyl protecting groups such as t-butyldimethylsilyl (TBS). can be mentioned, but EE group is preferred. In reaction route 3, R' of the lactone precursor F corresponds to the side chain of the lactone ring in formula (1), and is an alkyl group or alkenyl group having 5 to 8 carbon atoms, and preferable examples include an isopentyl group and an isohexyl group. , 3-methyl-2-butenyl group (prenyl group), 4-methyl-3-pentenyl group (homoprenyl group), 5-methyl-4-hexenyl group, etc., with homoprenyl group being the most preferred. Examples of R 3 in the lactone precursor include a methyl group, an ethyl group, a propyl group, and an isopropyl group, with an ethyl group being preferred. The alkylthio group (RS) of thiol (RSH) is 1,4-added to the lactone precursor by the method described above (see reaction route 2), and then deprotected to proceed to cyclization, resulting in the target product H (formula (1) -corresponding to the compound A)). In Reaction Route 3, R corresponds to R in formula (1) and formula (1-A), and can include a methyl group, ethyl group, propyl group, isopropyl group, etc., but preferably a methyl group or an ethyl group. , ethyl group is most preferred. Conditions for deprotection may be appropriately selected depending on the type of protecting group used. An acetal protecting group such as an EE group is generally deprotected by acid hydrolysis, but is not particularly limited. Examples of acids used in acid hydrolysis include hydrochloric acid and sulfuric acid, with hydrochloric acid being preferred.
(合成例3)
式(1)の含硫ラクトン化合物のうち、ラクトン環の2箇所の破線のうち1箇所が炭素-炭素間二重結合でありもう1箇所が単結合である場合(式(1-Ba)および式(1-Bb)の化合物)のうち、式(1-Ba)の化合物については、例えば下記反応経路4に示す反応経路によって製造することができる。すなわちテトロン酸(I)に対し硫化剤を作用させチオールJへと変換後、アルキル化を行うことで製造することができる。用いる硫化剤は特に限定はされないが、ローソン試薬が好ましい。
(Synthesis example 3)
In the sulfur-containing lactone compound of formula (1), when one of the two broken lines on the lactone ring is a carbon-carbon double bond and the other is a single bond (formula (1-Ba) and Among the compounds of formula (1-Bb), the compound of formula (1-Ba) can be produced, for example, by the reaction route shown in reaction route 4 below. That is, it can be produced by treating tetronic acid (I) with a sulfurizing agent to convert it into thiol J, followed by alkylation. The sulfurizing agent used is not particularly limited, but Lawson's reagent is preferred.
上記反応の出発物質として用いられるテトロン酸Iは一般的な方法に従って合成されたもの、または市販品のいずれでもよい。テトロン酸IをチオールJへと変換する方法は特に限定はされないがローソン試薬による変換が好ましい。続くアルキル化に用いるR''Xはヨウ化物、臭化物、塩化物などのハロゲン化物、トシラート、メシラートなどが挙げられるが、臭化物が好ましい。反応経路4中、R''は炭素数4~7のアルキル基またはアルケニル基であり、好ましい例として、イソブチル基、プレニル基などを挙げることができるが、プレニル基が最も好ましい。用いる塩基はトリエチルアミン、n-ブチルリチウム、t-ブトキシカリウム、ナトリウムビス(トリメチルシリル)アミド、水素化ナトリウムなどを挙げることができるが、トリエチルアミンが好ましい。室温で反応が進行しない場合は加熱してもよい。 Tetronic acid I used as a starting material for the above reaction may be synthesized according to a conventional method or may be a commercially available product. The method for converting tetronic acid I into thiol J is not particularly limited, but conversion using Lawesson's reagent is preferred. Examples of R''X used in the subsequent alkylation include halides such as iodide, bromide, and chloride, tosylate, and mesylate, with bromide being preferred. In Reaction Route 4, R'' is an alkyl group or alkenyl group having 4 to 7 carbon atoms, and preferred examples include isobutyl group and prenyl group, with prenyl group being the most preferred. Examples of the base used include triethylamine, n-butyllithium, t-butoxypotassium, sodium bis(trimethylsilyl)amide, and sodium hydride, with triethylamine being preferred. If the reaction does not proceed at room temperature, heating may be performed.
また、反応経路4で得られた化合物K(式(1-Ba)の化合物に相当)の二重結合位置を変えて式(1-Bb)の化合物とすることができ、そのためには、例えば、特開2020-29424号公報(特に段落[0013]~[0018]および実施例1)や、Flavour.Fragr.J.2020,35,pp.341-349に記載の方法に従えばよい。 Furthermore, the double bond position of compound K obtained in reaction route 4 (corresponding to the compound of formula (1-Ba)) can be changed to give a compound of formula (1-Bb), and for that purpose, for example, , JP 2020-29424 A (especially paragraphs [0013] to [0018] and Example 1), and Flavour. Fragr. J. 2020, 35, pp. The method described in No. 341-349 may be followed.
式(1)の各ラクトン化合物は、それ自体、ワキシー(ワックスまたは蝋様)、ロースト様(ローストした飲食品のような香ばしさ、焦げ感、および/または苦さを含む感覚)、メタリックといった香気を含む特徴的な香気を呈し、各種物品に配合することで配合対象に香味を付与できる。配合対象としては特に限定されないが、香味付与組成物(詳細は後述する)、飲食品、香粧品、医薬衛生品などの消費財を例示できる。 Each lactone compound of formula (1) itself has a waxy (waxy or wax-like), roasted-like (smell similar to roasted foods and beverages, burnt taste, and/or bitterness) aroma, and metallic aroma. It exhibits a characteristic aroma including , and can impart flavor to the target by blending it into various products. Although there are no particular limitations on the compounding target, consumer goods such as flavoring compositions (details will be described later), food and drink products, cosmetics, and pharmaceutical hygiene products can be exemplified.
本明細書において、香味とは、香りによって変化し得る1種または複数種の感覚、代表的には嗅覚および/または味覚を含む感覚を意味する。本明細書において、用語「香味を付与」とは、前記香味を新たに加える、または増強することを含み、例えば、付与の結果香味が改善されるものであってよい。さらには、香味の付与の結果、嗅覚および/または味覚以外の感覚、例えば、冷感、温感、質感(のど越し、固さ、粘度など、テクスチャともいう)、炭酸感や辛さなどの刺激感、などを増強、抑制、または改善するものであってもよい。また、本明細書において、飲食品の香味を風味と呼ぶこともある。 As used herein, flavor refers to one or more sensations that can be altered by aroma, typically including smell and/or taste. As used herein, the term "imparting flavor" includes adding or enhancing the flavor, and for example, the flavor may be improved as a result of the addition. Furthermore, as a result of imparting flavor, sensations other than smell and/or taste, such as cold sensation, warm sensation, texture (such as down the throat, hardness, viscosity, etc., also referred to as texture), carbonated sensation, spiciness, etc., can be stimulated. It may also be something that enhances, suppresses, or improves the sensation of feeling, etc. Moreover, in this specification, the flavor of food and drink products may be referred to as flavor.
(本発明の香味付与組成物)
本発明の香味付与組成物は、式(1)の含硫ラクトン化合物の1種以上を所定量含むものであり、各種物品に配合してその物品に香味を付与(香味付与の定義は上述した通りである)することのできるものである。本発明の香味付与組成物の例として、各種物品に香りを付与できる組成物、すなわちいわゆる香料;各種物品に香りおよび/または味を付与できる各種エキス;各種飲食品に香りおよび/または味を付与できるその他食品添加物;各種香粧品や医薬衛生品に香りおよび/または味を付与できる添加物;などが挙げられるが、これらに限定されない。
(Flavoring composition of the present invention)
The flavor imparting composition of the present invention contains a predetermined amount of one or more sulfur-containing lactone compounds of formula (1), and is blended into various articles to impart flavor to the articles (the definition of flavor imparting is as described above). It is something that can be done. Examples of the flavor-imparting composition of the present invention include compositions capable of imparting fragrance to various articles, that is, so-called fragrances; various extracts capable of imparting fragrance and/or taste to various articles; imparting fragrance and/or taste to various foods and drinks; Examples include, but are not limited to, other food additives that can be used; additives that can impart aromas and/or tastes to various cosmetics and pharmaceutical hygiene products; and the like.
本発明の香味付与組成物は、式(1)の含硫ラクトン化合物の他にも任意の成分を含み得るが、実質的に式(1)の含硫ラクトン化合物のみからなるものであってもよい。本発明の香味付与組成物が式(1)の含硫ラクトン化合物以外の成分も含む場合、当該香味付与組成物中の式(1)の含硫ラクトン化合物の濃度は、香味付与組成物の配合対象や香気特性に応じて任意に決定できる。なお、本明細書において、濃度とは特に断りのない限り最終濃度とする。 The flavor-imparting composition of the present invention may contain any other components in addition to the sulfur-containing lactone compound of formula (1), but may consist essentially only of the sulfur-containing lactone compound of formula (1). good. When the flavor-imparting composition of the present invention also contains components other than the sulfur-containing lactone compound of formula (1), the concentration of the sulfur-containing lactone compound of formula (1) in the flavor-imparting composition is determined by the formulation of the flavor-imparting composition. It can be arbitrarily determined depending on the target and aroma characteristics. In this specification, concentration refers to final concentration unless otherwise specified.
当該濃度の例として、本発明の香味付与組成物が式(1)の含硫ラクトン化合物およびその溶媒(具体例は後述)以外の成分を実質的に含まない場合は、0.1%~100%の範囲内が例示できる。好ましい例として1%~100%、10%~100%、20%~100%、50%~100%、70%~100%、80%~100%、90%~100%、95%~100%、および99%~100%の範囲内、ならびに実質的に100%が挙げられる。 As an example of the concentration, when the flavoring composition of the present invention does not substantially contain any components other than the sulfur-containing lactone compound of formula (1) and its solvent (specific examples will be described later), the concentration is 0.1% to 100%. An example is within the range of %. Preferred examples include 1% to 100%, 10% to 100%, 20% to 100%, 50% to 100%, 70% to 100%, 80% to 100%, 90% to 100%, 95% to 100%. , and within the range of 99% to 100%, and substantially 100%.
当該濃度の例として、特に香味付与組成物が式(1)の含硫ラクトン化合物以外にも香味付与可能なその他成分を含む場合には、香味付与組成物の全体質量に対して、0.01ppm~10%、好ましくは0.1ppm~1%の範囲内が挙げられる。より具体的には、下限値を0.01ppm、0.1ppm、1ppm、10ppm、100ppm、1000ppm、1%のいずれかとし、上限値を10%、1%、1000ppm、100ppm、10ppm、1ppm、0.1ppmのいずれかとして、これら下限値および上限値の任意の組み合わせによる範囲内とすることができるが、これらに限定されない。また、式(1-1)の化合物については特に1ppm~10%の範囲内が好ましく、式(1-2)の化合物については特に0.01ppm~100ppmの範囲内が好ましいが、これらに限定されない。なお、香味付与組成物の処方や香調にも依存するが、香味付与組成物中の式(1)の含硫ラクトン化合物の濃度が0.01ppm未満の場合は配合効果が低いと感じられる場合があり、10%を超える場合は式(1)の含硫ラクトン化合物由来の香りが強く配合対象の香味付与組成物の香気および/または風味特性が好ましくないと感じさせる場合があるが、配合対象の香味付与組成物の香調などによっては、式(1)の含硫ラクトン化合物を、前記下限を下回る濃度または前記上限を上回る濃度で配合してもよい。 An example of the concentration is 0.01 ppm based on the total mass of the flavor-imparting composition, especially when the flavor-imparting composition contains other components capable of imparting flavor in addition to the sulfur-containing lactone compound of formula (1). 10%, preferably 0.1 ppm to 1%. More specifically, the lower limit value is 0.01 ppm, 0.1 ppm, 1 ppm, 10 ppm, 100 ppm, 1000 ppm, 1%, and the upper limit value is 10%, 1%, 1000 ppm, 100 ppm, 10 ppm, 1 ppm, 0. .1 ppm, and any combination of these lower and upper limits can be used, but is not limited thereto. Further, for the compound of formula (1-1), it is particularly preferably within the range of 1 ppm to 10%, and for the compound of formula (1-2), it is particularly preferably within the range of 0.01 ppm to 100 ppm, but is not limited to these. . Although it depends on the formulation and aroma of the flavoring composition, if the concentration of the sulfur-containing lactone compound of formula (1) in the flavoring composition is less than 0.01 ppm, it is felt that the blending effect is low. If it exceeds 10%, the scent derived from the sulfur-containing lactone compound of formula (1) may be strong and make the aroma and/or flavor characteristics of the flavoring composition to be blended unfavorable. Depending on the aroma of the flavor-imparting composition, the sulfur-containing lactone compound of formula (1) may be blended at a concentration below the lower limit or above the upper limit.
また、本発明の香味付与組成物は、式(1)の含硫ラクトン化合物に加えて、さらに他の任意の化合物または成分を含有し得る。 In addition to the sulfur-containing lactone compound of formula (1), the flavoring composition of the present invention may further contain any other compound or component.
そのような化合物または成分の例として、各種類の香料化合物または香料組成物、油溶性色素類、ビタミン類、機能性物質、魚肉エキス類、畜肉エキス類、植物エキス類、酵母エキス類、動植物タンパク質類、動植物蛋白分解物類、澱粉、デキストリン、糖類、アミノ酸類、核酸類、有機酸類、溶剤などを例示することができる。例えば、「特許庁公報、周知・慣用技術集(香料)第II部食品用香料、平成12年1月14日発行」、「日本における食品香料化合物の使用実態調査」(平成12年度厚生科学研究報告書、日本香料工業会、平成13年3月発行)、および「合成香料 化学と商品知識」(2016年12月20日増補新版発行、合成香料編集委員会編集、化学工業日報社)に記載されている天然精油、天然香料、合成香料化合物などを挙げることができる。 Examples of such compounds or ingredients include various types of flavor compounds or flavor compositions, oil-soluble pigments, vitamins, functional substances, fish and meat extracts, plant extracts, yeast extracts, and animal and plant proteins. Examples include hydrolyzates, animal and plant protein decomposition products, starches, dextrins, sugars, amino acids, nucleic acids, organic acids, and solvents. For example, "Patent Office Bulletin, Collection of Well-Known and Commonly Used Techniques (Fragrances) Part II Food Flavors, Published January 14, 2000," "Survey on the Use of Food Flavor Compounds in Japan" (FY2000 Health Science Research Report, Japan Fragrance Industry Association, published March 2001) and "Synthetic Fragrances Chemistry and Product Knowledge" (published in a new and enlarged edition on December 20, 2016, edited by the Synthetic Fragrances Editorial Committee, published by Kagaku Kogyo Nippo). Examples include natural essential oils, natural fragrances, and synthetic fragrance compounds.
合成香料化合物のその他の例として、炭化水素化合物としては、α-ピネン、β-ピネン、ミルセン、カンフェン、リモネンなどのモノテルペン、バレンセン、セドレン、カリオフィレン、ロンギフォレンなどのセスキテルペン、1,3,5-ウンデカトリエンなどが挙げられる。 Other examples of synthetic fragrance compounds include hydrocarbon compounds such as monoterpenes such as α-pinene, β-pinene, myrcene, camphene, and limonene; sesquiterpenes such as valencene, cedrene, caryophyllene, and longifolene; - Examples include undecatriene.
アルコール化合物としては、ブタノール、ペンタノール、3-オクタノール、ヘキサノール、(Z)-3-ヘキセン-1-オール、プレノール、2,6-ノナジエノールなどの飽和または不飽和アルコール、リナロール、ゲラニオール、シトロネロール、テトラヒドロミルセノール、ファルネソール、ネロリドール、セドロール、テルピネオールなどのテルペンアルコール、ベンジルアルコール、フェニルエチルアルコール、シンナミルアルコールなどの芳香族アルコールが挙げられる。 Alcohol compounds include saturated or unsaturated alcohols such as butanol, pentanol, 3-octanol, hexanol, (Z)-3-hexen-1-ol, prenol, 2,6-nonadienol, linalool, geraniol, citronellol, tetrahydro Examples include terpene alcohols such as myrcenol, farnesol, nerolidol, cedrol, and terpineol, and aromatic alcohols such as benzyl alcohol, phenylethyl alcohol, and cinnamyl alcohol.
アルデヒド化合物としては、アセトアルデヒド、ヘキサナール、オクタナール、デカナール、(E)-2-ヘキセナール、2,4-オクタジエナールなどの飽和または不飽和アルデヒド、シトロネラール、ヒドロキシシトロネラール、シトラール、ミルテナール、ペリルアルデヒドなどのテルペンアルデヒド、ベンズアルデヒド、シンナムアルデヒド、アミルシンナムアルデヒド、バニリン、エチルバニリン、ヘリオトロピン、p-トリルアルデヒドなどの芳香族アルデヒドが挙げられる。 Examples of aldehyde compounds include saturated or unsaturated aldehydes such as acetaldehyde, hexanal, octanal, decanal, (E)-2-hexenal, and 2,4-octadienal, citronellal, hydroxycitronellal, citral, myrtenal, perylaldehyde, etc. Aromatic aldehydes such as terpene aldehyde, benzaldehyde, cinnamaldehyde, amyl cinnamaldehyde, vanillin, ethylvanillin, heliotropin, and p-tolyl aldehyde are mentioned.
ケトン化合物としては、2-ヘプタノン、2-ウンデカノン、1-オクテン-3-オン、アセトインなどの飽和または不飽和ケトン、ジアセチル、2,3-ペンタンジオン、マルトール、エチルマルトール、シクロテン、2,5-ジメチル-4-ヒドロキシ-3(2H)-フラノンなどのジケトンおよびヒドロキシケトン、カルボン、メントン、ヌートカトンなどのテルペンケトン、α-イオノン、β-イオノン、β-ダマセノンなどのテルペン分解物に由来するケトン、ラズベリーケトンなどの芳香族ケトンが挙げられる。 Ketone compounds include saturated or unsaturated ketones such as 2-heptanone, 2-undecanone, 1-octen-3-one, acetoin, diacetyl, 2,3-pentanedione, maltol, ethylmaltol, cyclotene, 2,5- Diketones and hydroxyketones such as dimethyl-4-hydroxy-3(2H)-furanone, terpene ketones such as carvone, menthone, nootkatone, ketones derived from terpene decomposition products such as α-ionone, β-ionone, β-damascenone, Examples include aromatic ketones such as raspberry ketone.
フランまたはエーテル化合物としては、フルフリルアルコール、フルフラール、ローズオキシド、リナロールオキシド、メントフラン、テアスピラン、エストラゴール、オイゲノール、1,8-シネオールなどが挙げられる。 Examples of the furan or ether compound include furfuryl alcohol, furfural, rose oxide, linalool oxide, mentofuran, theaspiran, estragol, eugenol, 1,8-cineol, and the like.
エステル化合物としては、酢酸エチル、酢酸イソアミル、酪酸エチル、イソ酪酸エチル、酪酸イソアミル、2-メチル酪酸エチル、3-メチル酪酸エチル、イソ酪酸2-メチルブチル、ヘキサン酸エチル、ヘキサン酸アリル、ヘプタン酸エチル、カプロン酸エチル、イソ吉草酸イソアミル、ノナン酸エチルなどの脂肪族エステル、酢酸リナリル、酢酸ゲラニル、酢酸ラバンジュリル、酢酸テルペニルなどのテルペンアルコールエステル、酢酸ベンジル、酪酸ベンジル、サリチル酸メチル、サリチル酸ベンジル、ケイ皮酸メチル、プロピオン酸シンナミル、安息香酸エチル、イソ吉草酸シンナミル、3-メチル-2-フェニルグリシド酸エチルなどの芳香族エステルが挙げられる。 Ester compounds include ethyl acetate, isoamyl acetate, ethyl butyrate, ethyl isobutyrate, isoamyl butyrate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate, 2-methylbutyl isobutyrate, ethyl hexanoate, allyl hexanoate, ethyl heptanoate. , aliphatic esters such as ethyl caproate, isoamyl isovalerate, ethyl nonanoate, terpene alcohol esters such as linalyl acetate, geranyl acetate, labanduryl acetate, terpenyl acetate, benzyl acetate, benzyl butyrate, methyl salicylate, benzyl salicylate, cinnamic acid. Examples include aromatic esters such as methyl acid, cinnamyl propionate, ethyl benzoate, cinnamyl isovalerate, and ethyl 3-methyl-2-phenylglycidate.
ラクトン化合物としては、γ-デカラクトン、γ-ドデカラクトン、δ-デカラクトン、δ-ドデカラクトン、7-デセン-4-オリド、2-デセン-5-オリドなどの飽和または不飽和ラクトンが挙げられる。 Examples of the lactone compound include saturated or unsaturated lactones such as γ-decalactone, γ-dodecalactone, δ-decalactone, δ-dodecalactone, 7-decen-4-olide, and 2-decene-5-olide.
酸化合物としては、酢酸、酪酸、オクタン酸、イソバレル酸、カプロン酸、ステアリン酸、オレイン酸、リノール酸、リノレン酸などの飽和または不飽和脂肪酸が挙げられる。 Acid compounds include saturated or unsaturated fatty acids such as acetic acid, butyric acid, octanoic acid, isovaleric acid, caproic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, and the like.
含窒素化合物としては、インドール、スカトール、ピリジン、アルキル置換ピラジン、アントラニル酸メチル、トリメチルピラジンなどが挙げられる。 Examples of nitrogen-containing compounds include indole, skatole, pyridine, alkyl-substituted pyrazine, methyl anthranilate, and trimethylpyrazine.
含硫化合物としては、メタンチオール、ジメチルスルフィド、ジメチルジスルフィド、アリルイソチオシアネート、3-メチル-2-ブテン-1-チオール、3-メチル-2-ブタンチオール、3-メチル-1-ブタンチオール、2-メチル-1-ブタンチオール、およびフルフリルメルカプタンなどが挙げられる。 Examples of sulfur-containing compounds include methanethiol, dimethyl sulfide, dimethyl disulfide, allyl isothiocyanate, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, 3-methyl-1-butanethiol, 2 -methyl-1-butanethiol, and furfuryl mercaptan.
天然精油としては、スイートオレンジ、ビターオレンジ、プチグレン、レモン、ベルガモット、マンダリン、ネロリ、ペパーミント、スペアミント、ラベンダー、カモミール、ローズマリー、ユーカリ、セージ、バジル、ローズ、ヒヤシンス、ライラック、ゼラニウム、ジャスミン、イランイラン、アニス、クローブ、ジンジャー、ナツメグ、カルダモン、スギ、ヒノキ、ベチバー、パチョリ、ラブダナムなどが挙げられる。 Natural essential oils include sweet orange, bitter orange, petitgrain, lemon, bergamot, mandarin, neroli, peppermint, spearmint, lavender, chamomile, rosemary, eucalyptus, sage, basil, rose, hyacinth, lilac, geranium, jasmine, and ylang-ylang. , anise, clove, ginger, nutmeg, cardamom, cedar, cypress, vetiver, patchouli, and labdanum.
各種動植物エキスとしては、ハーブまたはスパイスの抽出物、コーヒー、緑茶、紅茶、またはウーロン茶の抽出物や、乳または乳加工品およびこれらのリパーゼおよび/またはプロテアーゼなどの各種酵素分解物などが挙げられる。 Examples of various animal and plant extracts include extracts of herbs or spices, extracts of coffee, green tea, black tea, or oolong tea, milk or milk processed products, and various enzymatic decomposition products thereof such as lipase and/or protease.
本発明の香味付与組成物は、式(1)の含硫ラクトン化合物を公知の方法によって適切な溶媒や分散媒に配合して調製することができる。 The flavor imparting composition of the present invention can be prepared by blending the sulfur-containing lactone compound of formula (1) with an appropriate solvent or dispersion medium by a known method.
本発明の香味付与組成物の形態としては、式(1)の含硫ラクトン化合物やその他成分を水溶性または油溶性の溶媒に溶解した溶液、乳化製剤、粉末製剤、その他固体製剤(固形脂など)などが好ましい。 The flavor-imparting composition of the present invention may be in the form of a solution prepared by dissolving the sulfur-containing lactone compound of formula (1) or other components in a water-soluble or oil-soluble solvent, an emulsion preparation, a powder preparation, or another solid preparation (such as solid fat). ) etc. are preferred.
水溶性溶媒としては、例えば、エタノール、メタノール、アセトン、テトラヒドロフラン、アセトニトリル、2-プロパノール、メチルエチルケトン、グリセリン、プロピレングリコールなどを例示することができる。これらのうち、飲食品への使用の観点から、エタノールまたはグリセリンが特に好ましい。油溶性溶媒としては、植物性油脂、動物性油脂、精製油脂類(例えば、中鎖脂肪酸トリグリセリドなどの加工油脂や、トリアセチン、トリプロピオニンなどの短鎖脂肪酸トリグリセリドが挙げられる)、各種精油、トリエチルシトレートなどを例示することができる。 Examples of water-soluble solvents include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerin, and propylene glycol. Among these, ethanol or glycerin is particularly preferred from the viewpoint of use in foods and drinks. Oil-soluble solvents include vegetable oils, animal oils, refined oils and fats (for example, processed oils and fats such as medium-chain fatty acid triglycerides, and short-chain fatty acid triglycerides such as triacetin and tripropionine), various essential oils, and triethyl citrate. For example,
また、乳化製剤とするためには、式(1)の含硫ラクトン化合物を水溶性溶媒および乳化剤と共に乳化して得ることができる。式(1)の含硫ラクトン化合物の乳化方法としては特に制限されるものではなく、従来から飲食品などに用いられている各種類の乳化剤、例えば、脂肪酸モノグリセリド、脂肪酸ジグリセリド、脂肪酸トリグリセリド、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、レシチン、化工でん粉、ソルビタン脂肪酸エステル、キラヤ抽出物、アラビアガム、トラガントガム、グアーガム、カラヤガム、キサンタンガム、ペクチン、アルギン酸及びおよびその塩類、カラギーナン、ゼラチン、カゼインキラヤサポニン、カゼインナトリウムなどの乳化剤を使用してホモミキサー、コロイドミル、回転円盤型ホモジナイザー、高圧ホモジナイザーなどを用いて乳化処理することにより安定性の優れた乳化液を得ることができる。これら乳化剤の使用量は厳密に制限されるものではなく、使用する乳化剤の種類などに応じて広い範囲にわたり変えることができるが、通常、式(1)の含硫ラクトン化合物1質量部に対し、約0.01~約100質量部、好ましくは約0.1~約50質量部の範囲内が適当である。また、乳化を安定させるため、かかる水溶性溶媒液は水の他に、例えば、グリセリン、プロピレングリコール、ソルビトール、マルチトール、ショ糖、グルコース、トレハロース、糖液、還元水飴などの多価アルコール類の1種類または2種類以上の混合物を配合することができる。 Further, in order to obtain an emulsified preparation, the sulfur-containing lactone compound of formula (1) can be obtained by emulsifying it with a water-soluble solvent and an emulsifier. The method for emulsifying the sulfur-containing lactone compound of formula (1) is not particularly limited, and various types of emulsifiers conventionally used in foods and drinks, such as fatty acid monoglyceride, fatty acid diglyceride, fatty acid triglyceride, propylene glycol. Fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, modified starch, sorbitan fatty acid ester, Quillaja extract, gum arabic, gum tragacanth, guar gum, gum Karaya, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein An emulsion with excellent stability can be obtained by emulsification treatment using an emulsifier such as Quillaja saponin or sodium caseinate using a homomixer, colloid mill, rotary disk homogenizer, high-pressure homogenizer, or the like. The amount of these emulsifiers to be used is not strictly limited and can be varied over a wide range depending on the type of emulsifier used, but usually, for 1 part by mass of the sulfur-containing lactone compound of formula (1), A range of from about 0.01 to about 100 parts by weight, preferably from about 0.1 to about 50 parts by weight, is suitable. In order to stabilize the emulsification, the aqueous solvent solution may contain, in addition to water, polyhydric alcohols such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar solution, and reduced starch syrup. One type or a mixture of two or more types can be blended.
また、かくして得られた乳化液は、所望ならば乾燥することにより粉末製剤とすることができる。粉末化に際して、さらに必要に応じて、アラビアガム、トレハロース、デキストリン、砂糖、乳糖、ブドウ糖、水飴、還元水飴などの糖類を適宜配合することもできる。これらの使用量は粉末製剤に望まれる特性などに応じて適宜に選択することができる。 Moreover, the emulsion thus obtained can be made into a powder formulation by drying, if desired. When powdering, saccharides such as gum arabic, trehalose, dextrin, sugar, lactose, glucose, starch syrup, reduced starch syrup, etc. can be added as necessary. The amounts used can be appropriately selected depending on the desired properties of the powder formulation.
本発明の香味付与組成物はさらに、必要に応じて、香味付与組成物において通常使用されている成分を含有していてもよい。例えば、水、エタノールなどの溶剤や、エチレングリコール、プロピレングリコール、ジプロピレングリコール、グリセリン、ヘキシルグリコール、ベンジルベンゾエート、トリエチルシトレート、ジエチルフタレート、ハーコリン、中鎖脂肪酸トリグリセライド、中鎖脂肪酸ジグリセライドなどの香料保留剤を含有することができる。 The flavoring composition of the present invention may further contain ingredients commonly used in flavoring compositions, if necessary. For example, retaining solvents such as water and ethanol, and fragrances such as ethylene glycol, propylene glycol, dipropylene glycol, glycerin, hexyl glycol, benzyl benzoate, triethyl citrate, diethyl phthalate, Herkolin, medium chain fatty acid triglyceride, and medium chain fatty acid diglyceride. can contain agents.
(各種物品への使用)
本発明の式(1)の含硫ラクトン化合物を含む香味付与組成物は、各種物品に配合して使用することができる。各種物品への香味付与によって、香味の付与された物品が製造される。そのため、本発明において、各種物品への香味付与方法とは、香味の付与された物品の製造方法ともいえる。ここで、本発明の配合対象である各種物品は、生産者による製造途中のものであってもよく、上市され消費者が用い得るものであってもよい。例えば、飲食品、香粧品、保健衛生品などの各種消費財に本発明の香味付与組成物を配合することで、香味の付与された消費財が製造でき、本発明の香味付与組成物の配合は、生産者の消費財の製造中に行われてもよいし、上市された消費財に対し、消費者によって行われてもよい。また、本発明の香味付与組成物を他の香味付与組成物に配合してさらに香味を付与することで、香味の付与された新たな香味付与組成物を製造してもよく、この新たな香味付与組成物も、本発明の香味付与組成物として各種物品の製造に用いることができる。例えば、式(1)の含硫ラクトン化合物を含む香味付与組成物は、それ自体を飲食品、香粧品、医薬衛生品などの各種消費財、または他の香味付与組成物などの各種物品に配合してもよいし、1種または2種以上の水溶性香料、乳化香味付与組成物、任意の香料化合物、天然精油(例えば、前掲の「特許庁公報、周知・慣用技術集(香料)第II部食品香料」、「日本における食品香料化合物の使用実態調査」、および「合成香料 化学と商品知識」に記載される香料化合物)、から選択される1種以上と併せて各種物品に配合してもよい。
(Use for various products)
The flavor imparting composition containing the sulfur-containing lactone compound of formula (1) of the present invention can be used by being blended into various articles. Flavored articles are manufactured by imparting flavor to various articles. Therefore, in the present invention, the method for imparting flavor to various articles can also be said to be a method for producing flavored articles. Here, the various products to be compounded in the present invention may be products that are in the process of being manufactured by producers, or may be products that have been put on the market and can be used by consumers. For example, flavored consumer goods can be produced by blending the flavoring composition of the present invention into various consumer goods such as food and beverages, cosmetics, health and hygiene products, and the like. This may be done by the producer during the manufacture of the consumer product, or by the consumer on the consumer product that has been placed on the market. Further, by blending the flavoring composition of the present invention with another flavoring composition to further impart flavor, a new flavoring composition may be manufactured, and this new flavoring composition may be added. The flavor imparting composition can also be used in the production of various articles as the flavor imparting composition of the present invention. For example, a flavoring composition containing the sulfur-containing lactone compound of formula (1) can be incorporated into various consumer goods such as food and beverages, cosmetics, pharmaceutical hygiene products, or other flavoring compositions. Alternatively, one or more water-soluble fragrances, emulsified flavor-imparting compositions, arbitrary fragrance compounds, natural essential oils (for example, the above-mentioned "Patent Office Bulletin, Collection of Well-known and Commonly Used Techniques (Fragrances) Vol. ``Synthetic Fragrances: Chemistry and Product Knowledge''). Good too.
本発明の式(1)の含硫ラクトン化合物を含む香味付与組成物を配合可能な飲食品は特に限定されないが、例として、レモン、オレンジ、グレープフルーツ、ライム、マンダリン、みかん、カボス、スダチ、ハッサク、イヨカン、ユズ、シークワーサー、金柑などの各種柑橘風味;ストロベリー、ブルーベリー、ラズベリー、アップル、チェリー、プラム、アプリコット、ピーチ、パイナップル、バナナ、メロン、マンゴー、パパイヤ、キウイ、ペアー、グレープ、マスカット、巨峰などの各種フルーツ風味;ミルク、ヨーグルト、バターなどの乳風味;バニラ風味;緑茶、抹茶、ほうじ茶、紅茶、烏龍茶、プーアル茶、ハーブティーなどの各種茶風味;コーヒー風味;コーラ風味;カカオ風味;ココア風味;スペアミント、ペパーミントなどの各種ミント風味;シナモン、カモミール、カルダモン、キャラウェイ、クミン、クローブ、コショウ、コリアンダー、サンショウ、シソ、ショウガ、スターアニス、タイム、トウガラシ、ナツメグ、バジル、マジョラム、ローズマリー、ローレル、ワサビ、山椒などの各種スパイスまたはハーブ風味;アーモンド、カシューナッツ、クルミなどの各種ナッツ風味;ワイン、ブランデー、ウイスキー、ラム、ジン、リキュール、日本酒、焼酎、ビールなどの各種酒類(アルコール)風味;ニンジン、トマト、キュウリなどの野菜風味;などの風味の1以上を有する飲食品が挙げられる。すなわち、上記風味の1種類のみを感じさせる飲食品でもよく、2種類以上の風味を感じさせる飲食品でもよく、その複数種類の風味が同類であっても異類であってもよく、例えば、前者の例としてフルーツ風味のうちバナナ、ピーチおよびアップル風味など複数のフルーツ風味を感じさせる(いわゆるミックスフルーツ風味)が挙げられ、後者の例として、レモンなどの柑橘風味および乳風味を感じさせるもの(シトラス風味の乳酸菌飲料など)や、ミント風味や柑橘風味およびコーラ風味を感じさせるもの(ミントまたはレモンフレーバーのコーラ飲料など)が挙げられるが、式(1)の含硫ラクトン化合物またはそれを含有する香料組成物によって香味を付与可能な任意の風味であってよい。 Foods and beverages that can be blended with the flavoring composition containing the sulfur-containing lactone compound of formula (1) of the present invention are not particularly limited, but examples include lemon, orange, grapefruit, lime, mandarin, mandarin orange, kabosu, sudachi, and hassaku. , Iyokan, Yuzu, Shikuwasa, Kumquat, and other citrus flavors; strawberry, blueberry, raspberry, apple, cherry, plum, apricot, peach, pineapple, banana, melon, mango, papaya, kiwi, pear, grape, Muscat, Kyoho grape, etc. various fruit flavors; milk flavors such as milk, yogurt, and butter; vanilla flavors; various tea flavors such as green tea, matcha, hojicha, black tea, oolong tea, pu-erh tea, and herbal tea; coffee flavors; cola flavors; cacao flavors; cocoa flavors Various mint flavors such as spearmint and peppermint; cinnamon, chamomile, cardamom, caraway, cumin, cloves, pepper, coriander, sansho, perilla, ginger, star anise, thyme, chili pepper, nutmeg, basil, marjoram, rosemary, Various spice or herb flavors such as laurel, wasabi, and Japanese pepper; Various nut flavors such as almonds, cashew nuts, and walnuts; Various alcoholic flavors such as wine, brandy, whiskey, rum, gin, liqueur, sake, shochu, and beer; Food and drink products having one or more of the following flavors include: vegetable flavors such as carrot, tomato, and cucumber; In other words, it may be a food or drink that makes you feel only one type of flavor, or it may be a food or drink that makes you feel two or more types of flavor, and the multiple types of flavors may be similar or different; for example, the former Examples of the latter include fruit flavors with multiple fruit flavors such as banana, peach, and apple flavors (so-called mixed fruit flavors), and examples of the latter include those with citrus flavors such as lemon and milk flavors (citrus). The sulfur-containing lactone compound of formula (1) or the flavoring agent containing the same may be mentioned. It may be any flavor that can be flavored by the composition.
好適に使用できる飲食品の風味の例としては、柑橘を代表とする各種果実風味;ビール風味;ホップ風味;紅茶、ほうじ茶に代表される各種茶風味;コーヒー風味;各種畜肉風味;油脂風味;チョコレート風味;ココア風味;キャラメル風味;ショウガやシソなどを含む各種スパイスまたはハーブ風味;バター風味;チキンなどの各種畜肉風味;を挙げることができる。特に、式(1-1)の化合物については、ビール風味;ホップ風味;レモンなどの柑橘風味;ショウガなどの各種スパイスまたはハーブ風味に好適に使用でき、ミドル以降の香味の増強に有効であり、式(1-2)の化合物については、ビール風味;ホップ風味;チョコレート風味;ココア風味;キャラメル風味;チキンなどの各種畜肉風味;に好適に使用でき、とりわけ加熱(特に焙煎または焼き)工程を経て得られる飲食品から感じられるような香ばしさ、焦げ感、苦み(ビター)感、渋み感(例えば、パン、焼き菓子、焙煎茶、焙煎コーヒー、ココア粉、焼いた畜肉製品、加熱バター、ローストシュガー、その他の加熱加工品)を含む香味の付与に有効であるが、これらに限定されない。 Examples of flavors of foods and drinks that can be suitably used include various fruit flavors such as citrus; beer flavors; hop flavors; various tea flavors such as black tea and hojicha; coffee flavors; various meat flavors; oil and fat flavors; and chocolate. Flavors include: cocoa flavor; caramel flavor; various spice or herb flavors including ginger and perilla; butter flavor; and various meat flavors such as chicken. In particular, the compound of formula (1-1) can be suitably used for beer flavor; hop flavor; citrus flavor such as lemon; and various spice or herb flavors such as ginger, and is effective in enhancing the flavor from the middle to the middle. The compound of formula (1-2) can be suitably used for beer flavor; hop flavor; chocolate flavor; cocoa flavor; caramel flavor; various meat flavors such as chicken; The aroma, burntness, bitterness, and astringency that can be felt from foods and drinks obtained through the process (e.g., bread, baked goods, roasted tea, roasted coffee, cocoa powder, baked meat products, heated butter, It is effective for imparting flavors including, but not limited to, roasted sugar and other heat-processed products.
より具体的な飲食品例としては、せんべい、あられ、おこし、餅類、饅頭、ういろう、あん類、羊かん、水羊かん、錦玉、ゼリー、カステラ、飴玉、ビスケット、クラッカー、ポテトチップス、クッキー、パイ、プリン、バタークリーム、カスタードクリーム、シュークリーム、ワッフル、スポンジケーキ、ドーナツ、チョコレート、チューインガム、キャラメル、キャンディー、ピーナッツペーストまたはその他のペースト類、などの菓子類;パン、うどん、ラーメン、中華麺、すし、五目飯、チャーハン、ピラフ、餃子の皮、シューマイの皮、お好み焼き、たこ焼き、などのパン類、麺類、ご飯類、その他穀類;糠漬け、梅干、福神漬け、べったら漬け、千枚漬け、らっきょう、味噌漬け、たくあん漬け、および、それらの漬物の素、などの漬物類;サバ、イワシ、サンマ、サケ、マグロ、カツオ、クジラ、カレイ、イカナゴ、アユなどの魚類、スルメイカ、ヤリイカ、紋甲イカ、ホタルイカなどのイカ類、マダコ、イイダコなどのタコ類、クルマエビ、ボタンエビ、イセエビ、ブラックタイガーなどのエビ類、タラバガニ、ズワイガニ、ワタリガニ、ケガニなどのカニ類、アサリ、ハマグリ、ホタテ、カキ、ムール貝などの貝類、などの魚介類;缶詰、煮魚、佃煮、すり身、水産練り製品(ちくわ、蒲鉾、あげ蒲鉾、カニ足蒲鉾など)、フライ、天ぷら、などの魚介類の加工飲食物類;鶏肉、豚肉、牛肉、羊肉、馬肉などの畜肉類;カレー、シチュー、ビーフシチュー、ハヤシライスソース、ミートソース、マーボ豆腐、ハンバーグ、餃子、釜飯の素、スープ類(コーンスープ、トマトスープ、コンソメスープなど)、肉団子、角煮、畜肉缶詰などの畜肉を用いた加工飲食物類;卓上塩、調味塩、醤油、粉末醤油、味噌、粉末味噌、もろみ、ひしお、ふりかけ、お茶漬けの素、マーガリン、マヨネーズ、ドレッシング、食酢、三杯酢、粉末すし酢、中華の素、天つゆ、めんつゆ(昆布だしまたは鰹だしなど)、ソース(中濃ソース、トマトソースなど)、ケチャップ、焼肉のタレ、カレールー、シチューの素、スープの素、だしの素(昆布だしまたは鰹だしなど)、複合調味料、新みりん、唐揚げ粉・たこ焼き粉などのミックス粉、などの調味料類、これらの調味料類が添加された動物性または植物性だし風味飲食品;チーズ、ヨーグルト、バターなどの乳製品;野菜の煮物、筑前煮、おでん、鍋物などの煮物類;持ち帰り弁当の具や惣菜類;リンゴ、ぶどう、柑橘類(グレープフルーツ、オレンジ、レモンなど)などの果物の果汁飲料や果汁入り清涼飲料、果物の果肉飲料や果粒入り果実飲料;トマト、ピーマン、セロリ、ウリ、ニガウリ、ニンジン、ジャガイモ、アスパラガス、ワラビ、ゼンマイなどの野菜や、これら野菜類を含む野菜系飲料、野菜スープなどの野菜含有飲食品;コーヒー、ココア、緑茶、紅茶、烏龍茶、清涼飲料、コーラ飲料、乳酸菌飲料などの嗜好飲料品;生薬やハーブを含む飲料;コーラ飲料、果汁飲料、乳飲料、ノンアルコールビールやいわゆる「第三のビール」などを含むビールテイスト飲料(ビール風味飲料ともいう)、スポーツドリンク、ハチミツ飲料、ビタミン補給飲料、ミネラル補給飲料、栄養ドリンク、滋養ドリンク、乳酸菌飲料などの機能性飲料;各種酒類(ビール風味、梅酒風味、チューハイ風味など)風味のアルコールテースト飲料などのノンアルコール嗜好飲料類;ワイン、焼酎、泡盛、清酒、ビール、チューハイ、カクテルドリンク、発泡酒、果実酒、薬味酒、いわゆる「第三のビール」などのその他醸造酒(発泡性)またはリキュール(発泡性)など、またはこれらを含むアルコール飲料類;などを挙げることができる。 More specific food and drink examples include rice crackers, arare, okoshi, rice cakes, steamed buns, sweet bean paste, yokan, water yolk, nishikidama, jelly, castella, hard candy, biscuits, crackers, potato chips, cookies, Confectionery such as pie, pudding, butter cream, custard cream, cream puff, waffle, sponge cake, donut, chocolate, chewing gum, caramel, candy, peanut paste or other pastes; bread, udon, ramen, Chinese noodles, sushi , gomokumeshi, fried rice, pilaf, gyoza skin, shumai skin, okonomiyaki, takoyaki, breads, noodles, rice, and other grains; rice bran pickles, pickled plums, fukujinzuke, bettarazuke, senmaizuke, rakkyo, miso pickles, takuan Pickles such as pickles and their pickle ingredients; Fish such as mackerel, sardines, saury, salmon, tuna, bonito, whale, flounder, sand eel, and sweetfish; squid such as Japanese common squid, spear squid, crested squid, and firefly squid. Octopuses such as common octopus and Japanese octopus, shrimp such as kuruma prawn, botan prawn, spiny lobster, and black tiger; crabs such as red king crab, snow crab, blue crab, and king crab; shellfish such as clams, clams, scallops, oysters, and mussels; etc. Seafood; canned fish, boiled fish, tsukudani, surimi, seafood paste products (chikuwa, kamaboko, fried kamaboko, crab leg kamaboko, etc.), fried foods, tempura, and other processed seafood drinks; chicken, pork, beef, mutton , livestock meat such as horse meat; curry, stew, beef stew, hayashi rice sauce, meat sauce, mapo tofu, hamburger steak, gyoza, kamameshi base, soups (corn soup, tomato soup, consommé soup, etc.), meatballs, braised meat, Processed foods and beverages using animal meat such as canned meat; table salt, seasoned salt, soy sauce, powdered soy sauce, miso, powdered miso, moromi, hishio, furikake, ochazuke base, margarine, mayonnaise, dressing, vinegar, sanbaizu, Powdered sushi vinegar, Chinese stock, tempura soup, mentsuyu (kelp stock or bonito stock, etc.), sauces (chuno sauce, tomato sauce, etc.), ketchup, yakiniku sauce, curry roux, stew stock, soup stock, dashi stock ( seasonings such as kelp soup stock or bonito stock), compound seasonings, new mirin, mixed powders such as fried chicken powder and takoyaki powder, and animal or vegetable stock-flavored drinks and drinks to which these seasonings are added. Dairy products such as cheese, yogurt, and butter; Boiled vegetables such as boiled vegetables, chikuzen-ni, oden, and hot pot dishes; Toppings for take-out lunch boxes and side dishes; Fruits such as apples, grapes, and citrus fruits (grapefruit, oranges, lemons, etc.) Fruit juice drinks, soft drinks containing fruit juice, fruit pulp drinks and fruit drinks containing fruit particles; vegetables such as tomatoes, green peppers, celery, cucurbits, bitter gourd, carrots, potatoes, asparagus, bracken, and Japanese curd, and vegetables containing these vegetables. Foods and beverages containing vegetables such as vegetable drinks and vegetable soups; Favorite beverages such as coffee, cocoa, green tea, black tea, oolong tea, soft drinks, cola drinks, and lactic acid bacteria drinks; Beverages containing crude drugs and herbs; Cola drinks, fruit juice drinks, Milk drinks, beer-flavored drinks (also called beer-flavored drinks) including non-alcoholic beer and so-called "third beer", sports drinks, honey drinks, vitamin supplement drinks, mineral supplement drinks, energy drinks, nutritional drinks, lactic acid bacteria drinks Functional drinks such as; Non-alcoholic beverages such as alcohol-taste drinks with various alcoholic beverages (beer flavor, plum wine flavor, chuhai flavor, etc.); wine, shochu, awamori, sake, beer, chuhai, cocktail drinks, low-malt beer, Examples include fruit wine, condiment wine, other brewed liquors (sparkling) or liqueurs (sparkling), such as so-called "third beer", and alcoholic beverages containing these.
式(1)の含硫ラクトン化合物を含む香味付与組成物を配合可能な香粧品または医薬衛生品は特に限定されないが、例として、オーデコロン、オードトワレ、オードパルファム、パルファムなどの香水類;シャンプー、リンス、整髪料(ヘアクリーム、ポマードなど)などのヘアケア製品;ファンデーション、口紅、リップクリーム、リップグロス、化粧水、化粧用乳液、化粧用クリーム、化粧用ゲル、美容液、パック剤などの化粧品類;制汗スプレー、デオドラントシート、デオドラントクリーム、デオドラントスティックなどのデオドラント製品;無機塩類系、清涼系、炭酸ガス系、スキンケア系、酵素系、生薬系などの入浴剤;サンタン製品、サンスクリーン製品などの日焼け化粧品類;フェイス用石鹸や洗顔クリームなどの洗顔料、ボディ用石鹸やボディソープ、洗濯用石鹸、洗濯用洗剤、消毒用洗剤、防臭洗剤、柔軟剤、台所用洗剤、清掃用洗剤などの保健・衛生用洗剤類;歯みがき、ティッシュペーパー、トイレットペーパーなどの保健・衛生材料類;室内や車内などの芳香消臭剤、ルームフレグランスなどの芳香製品;などを挙げることができる。使用可能な香調も特に限定されず、式(1)の含硫ラクトン化合物またはそれを含有する香味付与組成物によって香味を改善可能な任意の好調であってよいが、例えば、シトラス調、フローラル調、フルーティ調、グリーン調、オゾン調などに好適に使用することができる。これらの香調については、特に式(1-1)の化合物が好適に使用できる。式(1-2)の化合物については、これらの香調に利用することができ、式(1-1)の化合物より少量で使用できるが、ほかにも、香ばしいニュアンスを含む甘い香調、例えばキャラメルや焼き菓子を想起させる香調に好適に使用することができる。 Cosmetics or pharmaceutical hygiene products that can contain the flavoring composition containing the sulfur-containing lactone compound of formula (1) are not particularly limited, but include, for example, perfumes such as eau de cologne, eau de toilette, eau de parfum, and parfum; shampoos, conditioners, Hair care products such as hair styling products (hair cream, pomade, etc.); Cosmetics such as foundation, lipstick, lip balm, lip gloss, lotion, cosmetic emulsion, cosmetic cream, cosmetic gel, serum, pack agent; Deodorant products such as sweat spray, deodorant sheet, deodorant cream, and deodorant stick; Bath additives such as inorganic salt-based, cooling-based, carbon dioxide-based, skin care-based, enzyme-based, and herbal medicine-based products; Suntan cosmetics such as suntan products and sunscreen products Health and hygiene products such as facial cleansers such as face soaps and face creams, body soaps and soaps, laundry soaps, laundry detergents, disinfectant detergents, deodorizing detergents, fabric softeners, kitchen detergents, cleaning detergents, etc. Detergents; health and hygiene materials such as toothpaste, tissue paper, and toilet paper; fragrance products such as deodorizers for rooms and cars, and room fragrances; and so on. The aroma that can be used is also not particularly limited, and may be any aroma that can be improved by the sulfur-containing lactone compound of formula (1) or the flavor imparting composition containing it, such as citrus, floral, etc. It can be suitably used for tones, fruity tones, green tones, ozone tones, etc. For these fragrance notes, the compound of formula (1-1) can be particularly preferably used. The compound of formula (1-2) can be used for these fragrances, and can be used in smaller amounts than the compound of formula (1-1), but it can also be used for sweet fragrances with fragrant nuances, such as It can be suitably used for fragrances reminiscent of caramel and baked goods.
本発明において、本発明の香味付与組成物を配合した飲食品、香粧品、医薬衛生品などの各種消費財、他の香味付与組成物などの各種物品中の式(1)の含硫ラクトン化合物の濃度は、物品の香味や所望の効果の程度などに応じて任意に決定できる。 In the present invention, the sulfur-containing lactone compound of formula (1) in various consumer goods such as food and beverages, cosmetics, pharmaceutical hygiene products, and other flavoring compositions containing the flavoring composition of the present invention. The concentration of can be arbitrarily determined depending on the flavor of the product, the degree of desired effect, etc.
当該濃度の例として、他の香味付与組成物であれば、上記「本発明の香味付与組成物」の項で記載した濃度を採用できる。 As an example of the concentration, in the case of other flavoring compositions, the concentrations described in the above section "Flavoring composition of the present invention" can be employed.
当該濃度の例として、飲食品であれば、飲食品の全体質量に対して、式(1)の含硫ラクトン化合物の濃度として10ppt~10ppmの範囲内が挙げられる。より具体的には、下限値を10ppt、100ppt、1ppb、10ppb、100ppb、1ppmのいずれか、上限値を10ppm、1ppm、100ppb、10ppb、1ppb、100pptのいずれかとして、これら下限値および上限値の任意の組み合わせの範囲内が挙げられるが、これらに限定されない。好ましい濃度の例として、飲食品の全体質量に対して、本発明の式(1)の化合物の濃度として100ppt~100ppb、100ppt~1ppm、1ppb~100ppb、1ppb~1ppm、10ppb~1ppm、10ppb~100ppbから、飲食品の風味特性に応じて選択することができるが、これらに限定されない。また、式(1-1)の化合物としては、特に1ppb~1ppmの範囲内が好ましく、式(1-2)の化合物としては、特に100ppt~100ppbの範囲内が好ましいが、これらに限定されない。なお、飲食品の種類や風味にも依存するが、飲食品中の式(1)の含硫ラクトン化合物の濃度が10ppt未満の場合は、風味改善効果が低いと感じられる場合があり、10ppmを超える場合は、化合物そのものの香気が突出して配合対象の飲食品の風味が好ましくないと感じさせる場合がある。 As an example of the concentration, in the case of a food or drink, the concentration of the sulfur-containing lactone compound of formula (1) may be within the range of 10 ppt to 10 ppm based on the total mass of the food or drink. More specifically, the lower limit value is set to 10 ppt, 100 ppt, 1 ppb, 10 ppb, 100 ppb, or 1 ppm, and the upper limit value is set to 10 ppm, 1 ppm, 100 ppb, 10 ppb, 1 ppb, or 100 ppt, and these lower limit values and upper limit values are Examples include, but are not limited to, any combination. Examples of preferable concentrations include 100 ppt to 100 ppb, 100 ppt to 1 ppm, 1 ppb to 100 ppb, 1 ppb to 1 ppm, 10 ppb to 1 ppm, 10 ppb to 100 ppb as the concentration of the compound of formula (1) of the present invention with respect to the total mass of the food and drink. Depending on the flavor characteristics of the food/beverage product, it can be selected from, but is not limited to. Further, for the compound of formula (1-1), it is particularly preferably within the range of 1 ppb to 1 ppm, and for the compound of formula (1-2), it is particularly preferably within the range of 100 ppt to 100 ppb, but is not limited thereto. Although it depends on the type and flavor of the food and drink, if the concentration of the sulfur-containing lactone compound of formula (1) in the food and drink is less than 10 ppt, the flavor improvement effect may be felt to be low, so 10 ppm If it exceeds the amount, the aroma of the compound itself may become prominent and the flavor of the food or drink to which it is blended may be felt to be undesirable.
香粧品であれば、香粧品の全体質量に対して、本発明の式(1)の含硫ラクトン化合物の濃度として10ppt~10%の範囲内が挙げられる。より具体的には、下限値を10ppt、100ppt、1ppb、10ppb、100ppb、1ppm、10ppm、100ppm、1000ppm、1%のいずれか、上限値を10%、1%、1000ppm、100ppm、10ppm、1ppm、100ppb、10ppb、1ppb、100pptのいずれかとして、これら下限値および上限値の任意の組み合わせの範囲内が挙げられるが、これらに限定されない。好ましい濃度の例として、香粧品の全体質量に対して、本発明の式(1)の含硫ラクトン化合物の濃度として、1ppm~1000ppm、10ppm~1000ppm、10ppm~1%、100ppm~1%の各範囲から、香粧品の香気特性に応じて選択することができるが、これらに限定されない。また、式(1-1)の化合物としては、特に100ppt~100ppmの範囲内が好ましく、式(1-2)の化合物としては、特に10ppt~1%の範囲内が好ましいが、これらに限定されない。なお、香粧品の種類や香気にも依存するが、香粧品中の本発明の式(1)の含硫ラクトン化合物の濃度が10ppt未満の場合は、香気改善効果が低いまたは変化がないと感じられる場合があり、10%を超える場合は、配合対象の香粧品の香気が好ましくないと感じさせる場合がある。 In the case of cosmetics, the concentration of the sulfur-containing lactone compound of formula (1) of the present invention is within the range of 10 ppt to 10% based on the total mass of the cosmetics. More specifically, the lower limit is 10 ppt, 100 ppt, 1 ppb, 10 ppb, 100 ppb, 1 ppm, 10 ppm, 100 ppm, 1000 ppm, 1%, and the upper limit is 10%, 1%, 1000 ppm, 100 ppm, 10 ppm, 1 ppm, Any one of 100 ppb, 10 ppb, 1 ppb, and 100 ppt includes, but is not limited to, any combination of these lower and upper limits. Examples of preferable concentrations include 1 ppm to 1000 ppm, 10 ppm to 1000 ppm, 10 ppm to 1%, and 100 ppm to 1% as the concentration of the sulfur-containing lactone compound of formula (1) of the present invention with respect to the total mass of the cosmetic product. The range can be selected depending on the fragrance characteristics of the cosmetic product, but is not limited thereto. Furthermore, for the compound of formula (1-1), it is particularly preferably within the range of 100 ppt to 100 ppm, and for the compound of formula (1-2), it is particularly preferably within the range of 10 ppt to 1%, but is not limited to these. . Although it depends on the type and fragrance of the cosmetics, if the concentration of the sulfur-containing lactone compound of formula (1) of the present invention in the cosmetics is less than 10 ppt, the fragrance improvement effect is low or there is no change. If it exceeds 10%, the fragrance of the cosmetics to which it is blended may be felt to be undesirable.
本発明の式(1)の含硫ラクトン化合物によって、各種物品に良好な香気または風味を付与することができ、例えば、ミドルからラストの香味のボリューム感や余韻を増強することができる。例えば、本発明の式(1)の含硫ラクトン化合物を飲食品や香粧品などの物品に微量配合することで、飲食品や香粧品などに使用された動植物素材を想起させるような天然感、フレッシュ感、果汁感、果皮感、ボリューム感(香りに伴い、味も増強されたように感じ香味全体が膨らんだような感覚)、コク、油脂感、焦げ感、香ばしさ、苦み(ビター)感、渋み感などが増強され、芯のある香味となり、それが良好なバランスのまま持続する(余韻ともいう)という効果を奏する。 The sulfur-containing lactone compound of formula (1) of the present invention can impart good aroma or flavor to various articles, for example, can enhance the volume and lingering sound of the middle to last flavor. For example, by blending a small amount of the sulfur-containing lactone compound of formula (1) of the present invention into foods, drinks, cosmetics, and other products, a natural feel reminiscent of animal and plant materials used in foods, drinks, cosmetics, and the like can be created. Freshness, fruit juice, peel, volume (the flavor seems to be enhanced along with the aroma, and the entire flavor feels like it has expanded), richness, oiliness, burntness, aroma, and bitterness. This has the effect of enhancing the astringency and creating a strong flavor that lasts in a good balance (also called a lingering finish).
好適に使用できる香粧品または医薬衛生品の香気の例としては、飲食品の風味と同様であり、上記の飲食品風味のニュアンスを含む香調の香粧品または医薬衛生品に特に好適に使用できる。 Examples of aromas for cosmetics or pharmaceutical hygiene products that can be suitably used are those that are similar to the flavor of foods and drinks, and can be particularly suitably used in cosmetics or pharmaceutical hygiene products with aromas that include the nuances of the food and drink flavors mentioned above. .
さらに、本発明の香味付与組成物は、香味付与によって、苦み、渋み、えぐみ(これらを総称して収斂味ともいう)、タンパク臭などの異味異臭、アルコールに起因する刺激感(代表的には、焼け感またはバーニング感と言われる、アルコール含有飲食品を喫食した時に口中や喉で感じられる、熱いまたは焼けるような刺激感)などの不快味をマスキングすることもできる。特に、式(1-1)の化合物をこのようなマスキングに好適に使用できる。すなわち、本発明の香味付与組成物は、収斂味やタンパク臭などが突出し異味異臭として感じられることや、アルコールの過度の刺激感が問題となり得る飲食品に配合して、その飲食品に香味を付与することにより、例えばコクまたはボリューム感が増して突出した異味異臭や不快味をマスキングすることができる。このような飲食品としては、例えばタンパク質を高含有する飲食品が例示でき、より具体的には、プロテイン飲料、濃厚流動食、高栄養飲料などの各種高栄養食品、植物性タンパク質を用いた代替肉(植物肉などとも称する)などが挙げられ、他の例としては比較的高いアルコール濃度を有する飲料や、アルコールの刺激感が感じられやすい香味のアルコール飲料などが挙げられるが、これらに限定されない。当該マスキング効果を得るために飲食品に対する濃度を調整することができる。例えば、前述の濃度範囲10ppt~10ppmにおいて、若干高い濃度で飲食品に配合することで、コクやボリューム感などを十分に付与でき、マスキング効果を十分に得ることができる。マスキング効果が得られやすい濃度範囲の例として、下限値を0.1ppb、1ppb、10ppb、100ppb、200ppb、500ppb、1ppm、5ppm、10ppmのいずれか、上限値を10ppm、1ppm、500ppb、200ppb、100ppb、10ppb、1ppbのいずれかとして、これらの任意の組合せによる濃度範囲でよく、具体的には、式(1-1)の化合物であれば1ppb~300ppbの範囲内、式(1-2)の化合物であれば0.1ppb~100ppbの範囲内が例示できるが、これらに限定されず、所望のマスキング効果の程度や配合対象の飲食品の香味に応じて決定してよい。 Further, the flavor imparting composition of the present invention can impart bitterness, astringency, astringency (these are also collectively referred to as astringent tastes), off-flavors such as protein odor, and irritation caused by alcohol (typically It can also mask unpleasant tastes such as the burning sensation (a hot or burning sensation felt in the mouth or throat when eating alcohol-containing food or drinks). In particular, the compound of formula (1-1) can be suitably used for such masking. That is, the flavor-imparting composition of the present invention can be blended into foods and drinks that may have problems such as prominent astringent taste or protein odor, which may be perceived as an off-taste or odor, or the excessive irritation of alcohol. By applying it, for example, it becomes possible to increase the richness or volume, thereby masking prominent foreign tastes, foreign odors, and unpleasant tastes. Examples of such foods and beverages include foods and beverages with high protein content, and more specifically, various high-nutrition foods such as protein drinks, concentrated liquid foods, and high-nutrient drinks, and substitutes using vegetable proteins. Other examples include, but are not limited to, beverages with a relatively high alcohol concentration and alcoholic beverages with flavors that make it easy to feel the stimulation of alcohol. . In order to obtain the masking effect, the concentration in foods and drinks can be adjusted. For example, in the above-mentioned concentration range of 10 ppt to 10 ppm, by blending it into foods and drinks at a slightly higher concentration, it is possible to impart sufficient richness and volume, and to obtain a sufficient masking effect. As an example of a concentration range in which a masking effect can easily be obtained, the lower limit value is 0.1 ppb, 1 ppb, 10 ppb, 100 ppb, 200 ppb, 500 ppb, 1 ppm, 5 ppm, or 10 ppm, and the upper limit value is 10 ppm, 1 ppm, 500 ppb, 200 ppb, or 100 ppb. . For compounds, the range is 0.1 ppb to 100 ppb, but the amount is not limited thereto, and may be determined depending on the degree of the desired masking effect and the flavor of the food or drink to be blended.
以下、実施例により本発明を更に具体的に説明する。なお、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be explained in more detail with reference to Examples. Note that the present invention is not limited to these.
[実施例1]
式(1)の含硫ラクトン化合物の例として、以下式(1-1)~(1-2)の化合物を合成した。以下、室温とは約20℃~約30℃の範囲内の温度を意味する。
[Example 1]
As examples of the sulfur-containing lactone compound of formula (1), the following compounds of formulas (1-1) to (1-2) were synthesized. Hereinafter, room temperature means a temperature within the range of about 20°C to about 30°C.
実施例1(1):式(1-1)の化合物(4-(エチルチオ)-4-(4-メチル-3-ペンテニル)-4,5-ジヒドロフラン-2(3H)-オン)の合成
まず、J.Agric.Food.Chem.2019,67,7410-7415頁に記載の方法に従ってエチル (Z)-3-[(1-エトキシエトキシ)メチル]-7-メチルオクタ-2,6-ジエノエート(下記の反応経路における化合物α)を合成し、次いで下記の反応経路の通りに合成を行った。
Example 1 (1): Synthesis of compound of formula (1-1) (4-(ethylthio)-4-(4-methyl-3-pentenyl)-4,5-dihydrofuran-2(3H)-one) First, J. Agric. Food. Chem. Synthesize ethyl (Z)-3-[(1-ethoxyethoxy)methyl]-7-methylocta-2,6-dienoate (compound α in the reaction route below) according to the method described in 2019, 67, pages 7410-7415. Then, synthesis was carried out according to the reaction route shown below.
200mL三つ口フラスコにアルゴン雰囲気下脱水テトラヒドロフラン(THF、40mL)、エタンチオール(EtSH、0.94mL,12.7mmol)を入れ-78℃で撹拌した。ここにn-ブチルリチウム(n-BuLi、1.58Mヘキサン溶液,7.75mL,12.2mmol)を20分かけて入れ、同温下35分間撹拌した。ここに化合物α(1.20g,4.22mmol)の脱水テトラヒドロフラン(3mL)溶液を5分かけて滴下し、徐々に室温まで昇温させ22時間撹拌した。 Dehydrated tetrahydrofuran (THF, 40 mL) and ethanethiol (EtSH, 0.94 mL, 12.7 mmol) were placed in a 200 mL three-neck flask under an argon atmosphere and stirred at -78°C. N-Butyllithium (n-BuLi, 1.58M hexane solution, 7.75 mL, 12.2 mmol) was added thereto over 20 minutes, and the mixture was stirred at the same temperature for 35 minutes. A solution of compound α (1.20 g, 4.22 mmol) in dehydrated tetrahydrofuran (3 mL) was added dropwise thereto over 5 minutes, and the mixture was gradually heated to room temperature and stirred for 22 hours.
反応液に飽和塩化アンモニウム水を入れ、ジエチルエーテルで抽出した。得られた有機層を飽和重曹水で洗浄し、硫酸マグネシウムによる乾燥、減圧濃縮を経て粗精製物β(1.84g)を得た。 Saturated ammonium chloride water was added to the reaction mixture, and the mixture was extracted with diethyl ether. The obtained organic layer was washed with saturated sodium bicarbonate solution, dried over magnesium sulfate, and concentrated under reduced pressure to obtain crude product β (1.84 g).
100mLナスフラスコに上記粗精製物β(1.84g)、テトラヒドロフラン(10mL)、1M塩酸(10.00mL,10.0mmol)を入れ20分間加熱還流した。 The crude product β (1.84 g), tetrahydrofuran (10 mL), and 1M hydrochloric acid (10.00 mL, 10.0 mmol) were placed in a 100 mL eggplant flask and heated under reflux for 20 minutes.
反応液をジエチルエーテルで抽出し、得られた有機層を飽和重曹水、飽和食塩水で順次洗浄後、硫酸マグネシウムによる乾燥、減圧濃縮を経て粗精製物(970mg)を得た。このものをフラッシュシリカゲルカラムクロマトグラフィー(SiO2:30g,ヘキサン:酢酸エチル=20:1)にて精製し、さらにクーゲルロール(オーブン設定:~250℃/0.27kPa)で精製し、式(1-1)の化合物を無色油状物として185mg(以上2段階の収率19%)得た。得られた式(1-1)の化合物を本発明品1とした。得られた式(1-1)の化合物はワキシーさを含む香りを呈し、その物性値は以下の通りであった。
1H-NMR(400MHz,CDCl3):δ1.26(t,J=7.2Hz,3H),1.63(s,3H),1.69(d,J=0.8Hz,3H),1.74(m,2H),2.15(m,2H),2.53(q,J=7.2Hz,2H),2.61(d,J=18.0Hz,1H),2.67(d,J=18.0Hz,1H),4.19(d,J=10.0Hz,1H),4.30(d,J=10.0Hz,1H),5.08(m,1H).
13C-NMR(100MHz,CDCl3):δ14.1,17.7,22.6,23.6,25.6,37.5,41.4,51.4,77.4,122.6,133.1,175.2.
IR(全反射測定法):2969,2926,1779,1447,1413,1376,1268,1248,1171,1027,978,846,835,827,771,687cm-1.
DART-TOFMS:m/z calcd.for C12H21O2S1 [M+H]+ 229.1257,found 229.1243.
The reaction solution was extracted with diethyl ether, and the resulting organic layer was washed successively with saturated aqueous sodium bicarbonate and saturated brine, dried over magnesium sulfate, and concentrated under reduced pressure to obtain a crude product (970 mg). This product was purified by flash silica gel column chromatography (SiO 2 : 30 g, hexane: ethyl acetate = 20:1), further purified by Kugelrohr (oven setting: ~250°C/0.27 kPa), and the formula (1 185 mg of compound -1) was obtained as a colorless oil (yield 19% in the above two steps). The obtained compound of formula (1-1) was designated as Invention Product 1. The obtained compound of formula (1-1) exhibited a waxy aroma, and its physical properties were as follows.
1 H-NMR (400 MHz, CDCl 3 ): δ1.26 (t, J = 7.2 Hz, 3H), 1.63 (s, 3H), 1.69 (d, J = 0.8Hz, 3H), 1.74 (m, 2H), 2.15 (m, 2H), 2.53 (q, J=7.2Hz, 2H), 2.61 (d, J=18.0Hz, 1H), 2. 67 (d, J = 18.0Hz, 1H), 4.19 (d, J = 10.0Hz, 1H), 4.30 (d, J = 10.0Hz, 1H), 5.08 (m, 1H ).
13C -NMR (100MHz, CDCl3 ): δ14.1, 17.7, 22.6, 23.6, 25.6, 37.5, 41.4, 51.4, 77.4, 122.6 , 133.1, 175.2.
IR (total reflection measurement method): 2969, 2926, 1779, 1447, 1413, 1376, 1268, 1248, 1171, 1027, 978, 846, 835, 827, 771, 687 cm -1 .
DART-TOFMS: m/z calcd. for C 12 H 21 O 2 S 1 [M+H] + 229.1257, found 229.1243.
実施例1(2):式(1-2)の化合物(4-[(3-メチル-2-ブテニル)チオ]フラン-2(5H)-オン)の合成
式(1-2)の化合物を以下の通り合成した。
Example 1 (2): Synthesis of the compound of formula (1-2) (4-[(3-methyl-2-butenyl)thio]furan-2(5H)-one) The compound of formula (1-2) It was synthesized as follows.
まず、200mL三つ口フラスコにテトロン酸(化合物γ,2.00g,20.0mmol)、脱水トルエン(50mL)、ローソン試薬(4.04g,10.0mmol)を入れ、アルゴン雰囲気下14時間加熱還流した。 First, tetronic acid (compound γ, 2.00 g, 20.0 mmol), dehydrated toluene (50 mL), and Lawesson's reagent (4.04 g, 10.0 mmol) were placed in a 200 mL three-necked flask and heated under reflux for 14 hours under an argon atmosphere. did.
反応液を冷却後、減圧濃縮し粗精製物δ(6.58g)を得た。 After cooling the reaction solution, it was concentrated under reduced pressure to obtain a crude product δ (6.58 g).
200mLナスフラスコに上記粗精製物δ(6.58g)、脱水ジエチルエーテル(Et2O、60mL)を入れた。ここにトリエチルアミン(TEA、5.60mL,40.2mmol)、1-ブロモ-3-メチル-2-ブテン(ε,4.65mL,40.3mmol)を入れアルゴン雰囲気下室温で13時間撹拌した。 The above crude product δ (6.58 g) and dehydrated diethyl ether (Et 2 O, 60 mL) were placed in a 200 mL eggplant flask. Triethylamine (TEA, 5.60 mL, 40.2 mmol) and 1-bromo-3-methyl-2-butene (ε, 4.65 mL, 40.3 mmol) were added thereto, and the mixture was stirred at room temperature under an argon atmosphere for 13 hours.
反応液をセライトろ過し、得られたろ液を20%塩化アンモニウム水、飽和食塩水で順次洗浄後、硫酸マグネシウムによる乾燥、減圧濃縮を経て粗精製物(5.11g)を得た。この粗精製物をフラッシュシリカゲルカラムクロマトグラフィー(SiO2:60g,ヘキサン:酢酸エチル=20:1→15:1→10:1)にて精製し、式(1-2)の化合物を茶色油状物として2.05g(以上2段階の収率56%)得た。得られた式(1-2)の化合物を本発明品2とした。得られた式(1-2)の化合物はロースト様、メタリックさを含む香りを呈し、その物性値は以下の通りであった。
1H-NMR(400MHz,CDCl3):δ1.74(s,3H),1.77(s,3H),3.59(d,J=7.2Hz,2H),4.81(d,J=1.6Hz,2H),5.29(m,1H),5.73(br,1H).
13C-NMR(100MHz,CDCl3):δ17.9,25.6,30.8,72.0,109.5,116.4,139.3,168.1,172.4.
IR(全反射測定法):2972,2934,2914,1776,1737,1666,1560,1440,1377,1344,1259,1237,1151,1105,1020,991,887,871,819,700cm-1.
DART-TOFMS:m/z calcd.for C9H13O2S1 [M+H]+ 185.0631,found 185.0629.
The reaction solution was filtered through Celite, and the resulting filtrate was washed successively with 20% aqueous ammonium chloride and saturated brine, dried over magnesium sulfate, and concentrated under reduced pressure to obtain a crude product (5.11 g). This crude product was purified by flash silica gel column chromatography (SiO 2 : 60 g, hexane: ethyl acetate = 20:1 → 15:1 → 10:1) to obtain the compound of formula (1-2) as a brown oil. 2.05 g (yield 56% of the above two steps) was obtained. The obtained compound of formula (1-2) was designated as Invention Product 2. The obtained compound of formula (1-2) exhibited a roast-like, metallic aroma, and its physical properties were as follows.
1 H-NMR (400 MHz, CDCl 3 ): δ1.74 (s, 3H), 1.77 (s, 3H), 3.59 (d, J=7.2Hz, 2H), 4.81 (d, J=1.6Hz, 2H), 5.29 (m, 1H), 5.73 (br, 1H).
13 C-NMR (100 MHz, CDCl 3 ): δ17.9, 25.6, 30.8, 72.0, 109.5, 116.4, 139.3, 168.1, 172.4.
IR (total reflection measurement method): 2972, 2934, 2914, 1776, 1737, 1666, 1560, 1440, 1377, 1344, 1259, 1237, 1151, 1105, 1020, 991, 887, 871, 819, 700 cm -1 .
DART-TOFMS: m/z calcd. for C 9 H 13 O 2 S 1 [M+H] + 185.0631, found 185.0629.
[実施例2]合成した式(1)の含硫ラクトン化合物の香気特性
実施例1(1)~(2)で得られた式(1)の各含硫ラクトン化合物(すなわち、式(1-1)、式(1-2)の各化合物)の香気評価を行った。香気評価では、99%エタノールに式(1)の各含硫ラクトン化合物が1質量%の濃度となるように配合し、本発明の香味付与組成物(本発明品2-1および2-2)とした。よく訓練された経験年数10年以上のパネリスト5名に嗅がせ、感じられる香気についてコメントさせた。代表的なコメントを下記表1に示す。また、表1には、比較品として、香料化合物として既知のフルフリルメチルスルフィドの香気も同様にして嗅がせ感じられる香気についてコメントさせた。フルフリルメチルスルフィドは式(1)の含硫ラクトン化合物と同じく分子中に複素環、酸素原子および硫黄原子を有し、コーヒーに含まれることが知られている化合物である。
[Example 2] Aroma characteristics of synthesized sulfur-containing lactone compound of formula (1) Each sulfur-containing lactone compound of formula (1) obtained in Example 1 (1) to (2) (i.e., 1), each compound of formula (1-2)) was evaluated for aroma. In the aroma evaluation, each sulfur-containing lactone compound of formula (1) was blended with 99% ethanol to a concentration of 1% by mass, and the flavoring composition of the present invention (products of the present invention 2-1 and 2-2) was prepared. And so. Five well-trained panelists with over 10 years of experience were asked to smell the products and comment on the scents they perceived. Typical comments are shown in Table 1 below. Additionally, in Table 1, as a comparative product, the participants were asked to similarly smell and comment on the scent of furfuryl methyl sulfide, which is known as a fragrance compound. Furfuryl methyl sulfide is a compound that has a heterocycle, an oxygen atom, and a sulfur atom in the molecule like the sulfur-containing lactone compound of formula (1), and is known to be contained in coffee.
表1に示すように、本発明の式(1)の含硫ラクトン化合物である式(1-1)の化合物(本発明品1)を含有する本発明品2-1および式(1-2)(本発明品2)の化合物を含有する本発明品2-2はそれぞれ特徴的な香気を呈しており、従って各種物品に配合して香味を付与できるものであった。比較品のフルフリルメチルスルフィドにはない特性も有しており、本発明の式(1)の各含硫ラクトン化合物は比較品の化合物とは異なる香味も付与可能であるといえる。 As shown in Table 1, the present invention product 2-1 containing the compound of formula (1-1) (present invention product 1), which is the sulfur-containing lactone compound of formula (1) of the present invention, and ) (Inventive Product 2) The present invention products 2-2 each had a characteristic aroma, and therefore could be blended into various articles to impart flavor. It also has properties that the comparative product furfuryl methyl sulfide does not have, and it can be said that each sulfur-containing lactone compound of formula (1) of the present invention can impart a flavor different from that of the comparative product.
[実施例3] ビール風味飲料への配合効果
市販のノンアルコールビールに、実施例1(1)~(2)で得られた式(1)の各ラクトン化合物を、下記表2に記載の濃度となるように配合して、本発明のビール風味飲料(本発明品3および4)を得た。そして、市販のノンアルコールビールを対照品として、対照品と比べた本発明品のビール風味飲料の香味についてよく訓練された経験年数10年以上のパネリスト5名による官能評価を行った。官能評価では、前記パネリストに、対照品と比較した好ましさについて「大きく向上した」=4点、「向上した」=3点、「わずかに向上した」=2点、「変化なし」=1点として点数付けさせるとともに、対照品と比べて感じられた風味の変化について自由にコメントさせた。なお、好ましさとは、飲用後に本物のビールを飲んだ時のような満足感があり、おいしいと感じてまた飲みたくなるような好ましい風味であることを意味するものとする。
[Example 3] Effect of blending into beer-flavored beverage Each lactone compound of formula (1) obtained in Example 1 (1) to (2) was added to commercially available non-alcoholic beer at the concentration shown in Table 2 below. The beer-flavored beverages of the present invention (products 3 and 4 of the present invention) were obtained by blending so that Then, using a commercially available non-alcoholic beer as a control product, a sensory evaluation was conducted by five well-trained panelists with 10 years or more of experience regarding the flavor of the beer-flavored beverage of the present invention compared to the control product. In the sensory evaluation, the panelists were asked about the desirability compared to the control product: "Greatly improved" = 4 points, "Improved" = 3 points, "Slightly improved" = 2 points, "No change" = 1. In addition to giving points, the participants were asked to freely comment on the perceived change in flavor compared to the control product. Note that "desirable" means that the beer has a pleasant flavor that makes you feel satisfied after drinking it, similar to when you drink real beer, and that it tastes delicious and makes you want to drink it again.
表2に示すように、式(1)の各含硫ラクトン化合物は、ビール風味飲料に香味を付与し、さらにはその好ましさを向上できることが確認された。また、少なくとも飲食品中0.1ppb~1ppmの濃度範囲内で香味付与効果が得られることが確認された。 As shown in Table 2, it was confirmed that each sulfur-containing lactone compound of formula (1) can impart flavor to beer-flavored beverages and further improve its desirability. Furthermore, it was confirmed that the flavoring effect can be obtained at least within the concentration range of 0.1 ppb to 1 ppm in foods and drinks.
[実施例4] 茶飲料への配合効果
市販の無糖紅茶に、実施例1(1)~(2)で得られた式(1)の各含硫ラクトン化合物を下記表3に記載の濃度となるように配合して、本発明の紅茶飲料を得た。そして、市販の無糖紅茶を対照品として、対照品と比べた本発明品の茶飲料の香味についてよく訓練された経験年数10年以上のパネリスト5名による官能評価を行った。具官能評価では、前記パネリストに、対照品と比較した好ましさについて「大きく向上した」=4点、「向上した」=3点、「わずかに向上した」=2点、「変化なし」=1点として点数付けさせるとともに、対照品と比べて感じられた風味の変化について自由にコメントさせた。ここで、好ましさとは、紅茶葉をふんだんに使用したような満足感があり、おいしいと感じてまた飲みたくなるような感覚を意味するものとする。パネリスト5名の平均点および代表的なコメントを下記表3に示す。
[Example 4] Effect of blending into tea beverages Each sulfur-containing lactone compound of formula (1) obtained in Example 1 (1) to (2) was added to commercially available unsweetened black tea at the concentration shown in Table 3 below. A black tea beverage of the present invention was obtained by blending the following ingredients. Using commercially available unsweetened black tea as a control product, five well-trained panelists with more than 10 years of experience conducted a sensory evaluation of the flavor of the tea beverage of the present invention compared to the control product. In the ingredient sensory evaluation, the panelists were asked about the desirability compared to the control product: "Greatly improved" = 4 points, "Improved" = 3 points, "Slightly improved" = 2 points, "No change" = They were given a score of 1 point and were asked to freely comment on the perceived change in flavor compared to the control product. Here, "desirability" means a feeling of satisfaction as if using plenty of black tea leaves, a feeling of deliciousness that makes you want to drink it again. The average scores and representative comments of the five panelists are shown in Table 3 below.
表3に示すように、式(1)の各含硫ラクトン化合物はいずれも、茶葉をふんだんに使用したような味の厚みや茶葉の香りなどの特徴的な香味付与効果を奏することが確認された。また、少なくとも飲食品中0.1ppb~1ppmの濃度範囲内で香味付与効果が得られることが確認された。 As shown in Table 3, it was confirmed that each of the sulfur-containing lactone compounds of formula (1) exerts a characteristic flavor imparting effect, such as a rich taste and aroma of tea leaves, as if abundant tea leaves were used. . Furthermore, it was confirmed that the flavoring effect can be obtained at least within the concentration range of 0.1 ppb to 1 ppm in foods and drinks.
[実施例5] ビール風味飲料への配合効果
実施例1(1)および(2)で得た式(1)の各含硫ラクトン化合物を、下記表4に示す濃度となるように様々な香味の市販の物品に配合し、本発明品とした(本発明品5-1~5-9)。得られた本発明品の香味について、市販品を対照品として、対照品と比べて感じられた香味の変化について、経験年数15年以上のパネリスト4名にコメントさせた。代表的なコメントを表4に示す。
[Example 5] Effect of blending into beer-flavored beverages Each sulfur-containing lactone compound of formula (1) obtained in Example 1 (1) and (2) was mixed with various flavors so as to have the concentrations shown in Table 4 below. The products of the present invention were prepared by blending them into commercially available products (Products of the present invention 5-1 to 5-9). Regarding the flavor of the obtained product of the present invention, four panelists with 15 years of experience or more were asked to comment on the change in flavor perceived compared to the commercially available product as a control product. Table 4 shows typical comments.
式(1)の各含硫ラクトン化合物の代表的な特徴として、式(1-1)の化合物は、特にミドルからラストにかけての香味を増強でき、ショウガの爽やかな刺激感、柑橘様の爽やかな酸味感、果汁感、果皮感の付与に有効であり、式(1-2)の化合物は、特にミドルからラストにかけての香味を増強でき、香ばしさ、ビター(苦み)感、焦げ感、渋味感など、焙煎や焼きの工程を伴う飲食品の香味の付与に有効であり、焼き立ての感覚や食欲をそそるような香味の付与が可能であるといえる。 Typical characteristics of each sulfur-containing lactone compound of formula (1) are that the compound of formula (1-1) can enhance the flavor, especially from the middle to the last, and has a refreshing stimulating sensation of ginger and a refreshing citrus-like feeling. The compound of formula (1-2) is effective in imparting sourness, fruit juice, and peel, and the compound of formula (1-2) can enhance the flavor, especially from the middle to the last, and improves aroma, bitterness, burntness, and astringency. It is effective in imparting flavor to foods and drinks that involve roasting and baking processes, such as texture, and can be said to be capable of imparting a freshly baked sensation and an appetizing flavor.
[実施例6] プロテイン飲料への配合効果
市販のプロテイン飲料に、実施例1(1)~(2)で得られた式(1)の各含硫ラクトン化合物を、式(1-1)の化合物については300ppbの濃度、式(1-2)の化合物については100ppbの濃度となるように配合して、本発明のプロテイン飲料(本発明品6-1および6-2)を得た。そして、市販のプロテイン飲料を対照品として、対照品と比べた本発明のプロテイン飲料の香味の変化について、よく訓練された経験年数15年以上のパネリスト4名に回答させた。その結果、パネリスト4名全員が、本発明のプロテイン飲料はいずれも、対照品の市販のプロテイン飲料に比べてボリューム感が増して、高濃度のタンパク質に感じられる独特のえぐみが軽減され、いわゆるタンパク臭が弱くなり全体として飲用後の満足感が増したと回答した。
[Example 6] Effect of blending into protein drinks Each sulfur-containing lactone compound of formula (1) obtained in Example 1 (1) to (2) was added to a commercially available protein drink. Protein drinks of the present invention (products of the present invention 6-1 and 6-2) were obtained by blending the compound at a concentration of 300 ppb and the compound of formula (1-2) at a concentration of 100 ppb. Using a commercially available protein drink as a control product, four well-trained panelists with 15 years or more of experience were asked to answer questions regarding the change in flavor of the protein drink of the present invention compared to the control product. As a result, all four panelists agreed that the protein drinks of the present invention had an increased sense of volume compared to the commercially available control protein drinks, and the unique harsh taste felt from high-concentration proteins was reduced, resulting in the so-called Respondents reported that the protein odor was weaker and overall they felt more satisfied after drinking the drink.
[実施例7] 調合香料組成物への配合効果1
下記表5の一般的な処方に従って、レモン様基本調合香料組成物を調製した。
[Example 7] Effect of blending into a blended fragrance composition 1
A lemon-like base blend perfume composition was prepared according to the general recipe in Table 5 below.
得られたレモン様基本調合香料組成物に、実施例1(1)で得られた式(1-1)の化合物を、その濃度が基本調合香料組成物全質量に対して0.1%となるように配合し、本発明の香味付与組成物(本発明品7-1)を得た。そして、上記基本調合香料組成物を対照品として、本発明の香味付与組成物の香気について、よく訓練された経験年数10年以上のパネリスト5人に評価させた。その結果、パネリスト5人全員が、本発明の香味付与組成物はいずれも、シトラス果皮様のワキシー感やオイル感、レモン果実のしぼりたてのようなフレッシュ感、および香気の余韻が顕著に増強されたと回答した。 The compound of formula (1-1) obtained in Example 1 (1) was added to the obtained lemon-like basic blended fragrance composition at a concentration of 0.1% based on the total mass of the basic blended fragrance composition. A flavor imparting composition of the present invention (product of the present invention 7-1) was obtained. Then, five well-trained panelists with 10 years or more of experience evaluated the aroma of the flavoring composition of the present invention using the above basic blended flavor composition as a control product. As a result, all five panelists agreed that the flavoring composition of the present invention significantly enhanced the waxy and oily feel of citrus peel, the freshness of freshly squeezed lemon fruit, and the lingering aroma. I answered.
[実施例8] 調合香料組成物への配合効果2
下記表6の一般的な処方に従って、チキン様基本調合香料組成物を調製した。
[Example 8] Effect of blending into a blended fragrance composition 2
A basic chicken-like flavor composition was prepared according to the general recipe in Table 6 below.
得られたチキン様基本調合香料組成物に、実施例1(2)で得られた式(1-2)の化合物を、その濃度が基本調合香料組成物全質量に対して0.1%となるように配合し、本発明の香味付与組成物(本発明品8-1)を得た。そして、上記基本調合香料組成物を対照品として、本発明の香味付与組成物の香気について、よく訓練された経験年数10年以上のパネリスト5人に評価させた。その結果、パネリスト5人全員が、香り全体のボリュームが増すとともに、ほのかに皮の焼けたような香ばしい香りが付与され、食欲をそそられる香りとなったと回答した。 The compound of formula (1-2) obtained in Example 1 (2) was added to the obtained chicken-like basic mixed flavor composition at a concentration of 0.1% based on the total mass of the basic mixed flavor composition. A flavor imparting composition of the present invention (product of the present invention 8-1) was obtained. Then, five well-trained panelists with 10 years or more of experience evaluated the aroma of the flavoring composition of the present invention using the above basic blended flavor composition as a control product. As a result, all five panelists answered that the overall volume of the scent increased, and a faint aroma of burnt skin was imparted, creating an appetizing aroma.
Claims (5)
(a)nは0~3の整数を表す。
(b)ラクトン環の2箇所の破線は、1箇所が炭素-炭素間二重結合で、もう1箇所が単結合であるか、2箇所とも単結合であることを表す。
(c)前記ラクトン環の側鎖の破線は、1箇所が炭素-炭素間二重結合でその他の箇所は単結合であるか、すべての箇所が単結合であることを表す。
(d)XおよびYは、(b)において前記ラクトン環の2箇所の破線が2箇所とも単結合である場合は、XはSR基(Sは硫黄原子を表し、Rは水素または炭素数1~3のアルキル基を表す)を表し、Yは-CH 2 -を表し、(b)において前記ラクトン環の2箇所の破線のうち1箇所が炭素-炭素間二重結合で、もう1箇所が単結合である場合は、Xは存在せずYは硫黄原子を表す。] A sulfur-containing lactone compound represented by the following formula (1).
(a) n represents an integer from 0 to 3.
(b) The two broken lines in the lactone ring indicate that either one is a carbon-carbon double bond and the other is a single bond, or both are single bonds.
(c) The broken line of the side chain of the lactone ring indicates that one location is a carbon-carbon double bond and the other locations are single bonds, or all locations are single bonds.
(d) X and Y are SR groups (S represents a sulfur atom, R is hydrogen or has a carbon number of 1 ~3 alkyl group), Y represents -CH 2 - , and in (b), one of the two broken lines in the lactone ring is a carbon-carbon double bond, and the other is a carbon-carbon double bond. When it is a single bond, X is not present and Y represents a sulfur atom. ]
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2020218240A JP7362591B2 (en) | 2020-12-28 | 2020-12-28 | Sulfur-containing lactone compounds |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2020218240A JP7362591B2 (en) | 2020-12-28 | 2020-12-28 | Sulfur-containing lactone compounds |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2022103541A JP2022103541A (en) | 2022-07-08 |
JP7362591B2 true JP7362591B2 (en) | 2023-10-17 |
Family
ID=82281573
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2020218240A Active JP7362591B2 (en) | 2020-12-28 | 2020-12-28 | Sulfur-containing lactone compounds |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP7362591B2 (en) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2020029424A (en) | 2018-08-23 | 2020-02-27 | 長谷川香料株式会社 | 4-(4-methyl-3-pentenyl)-2(3h)-furanone and perfume composition containing the same as active ingredient |
JP2022103542A (en) | 2020-12-28 | 2022-07-08 | 長谷川香料株式会社 | Cyclic compound containing oxygen atom and sulfur atom |
-
2020
- 2020-12-28 JP JP2020218240A patent/JP7362591B2/en active Active
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2020029424A (en) | 2018-08-23 | 2020-02-27 | 長谷川香料株式会社 | 4-(4-methyl-3-pentenyl)-2(3h)-furanone and perfume composition containing the same as active ingredient |
JP2022103542A (en) | 2020-12-28 | 2022-07-08 | 長谷川香料株式会社 | Cyclic compound containing oxygen atom and sulfur atom |
Non-Patent Citations (1)
Title |
---|
FLAMENT,I. et al.,Flavor of foods and beverages. New developments in meat aroma research,Flavor Foods Beverages: Chem. Technol., [Proc. Conf.],1978年,p.15-32 |
Also Published As
Publication number | Publication date |
---|---|
JP2022103541A (en) | 2022-07-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6900128B2 (en) | 4- (4-Methyl-3-pentenyl) -2 (3H) -Franone and a fragrance composition containing it as an active ingredient | |
JP7187121B2 (en) | lactone compound | |
JP7389738B2 (en) | Cyclic compounds containing oxygen and sulfur atoms | |
JP7321659B2 (en) | Flavoring composition | |
JP7362591B2 (en) | Sulfur-containing lactone compounds | |
JP6827687B1 (en) | Diethyl mercaptosuccinate as a flavoring agent | |
JP7332563B2 (en) | lactone compound | |
JP7326243B2 (en) | Lactone compound having cyclopropane skeleton | |
JP6824926B2 (en) | Food and beverage flavor improver | |
JP2020050837A (en) | Flavor improver | |
JP7094644B2 (en) | Sulfur-containing compounds and flavoring agents | |
JP7179431B2 (en) | Sulfur-containing compounds and flavoring agents | |
JP7317200B2 (en) | Flavor imparting agent comprising hydroxyaldehyde compound | |
JP7154719B2 (en) | 4-Mercapto-1-octanol or its fatty acid ester, and flavor imparting agent | |
JP7332568B2 (en) | 3-Methyl-3-butene-1-thiol as a flavoring agent | |
JP7377341B2 (en) | Flavoring agent consisting of 10-hydroxy-4,8-dimethyl-4-decenal | |
JP6935572B1 (en) | Flavoring composition | |
JP6859419B1 (en) | 3-Mercapto-3-methylpentyl acetate and flavoring agent | |
JP7372279B2 (en) | Warming composition | |
JP7258449B2 (en) | Compound and flavor imparting composition using the same | |
JP7258451B1 (en) | flavor improver | |
JP7321658B2 (en) | Flavoring composition | |
JP7305702B2 (en) | Milky flavor imparting composition | |
JP7046902B2 (en) | Flavor composition, food and drink, and consumer goods aroma addition or enhancement method | |
WO2023276505A1 (en) | Flavor imparting composition including disulfide compound |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20220720 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20230714 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20230725 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20230915 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20231003 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20231004 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 7362591 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |