JP6979154B2 - Curry-flavored foods and curry-flavored seasonings - Google Patents
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- 235000013305 food Nutrition 0.000 title claims description 39
- 235000011194 food seasoning agent Nutrition 0.000 title description 24
- 239000004278 EU approved seasoning Substances 0.000 title description 6
- 239000000796 flavoring agent Substances 0.000 claims description 40
- 235000019634 flavors Nutrition 0.000 claims description 40
- 235000021438 curry Nutrition 0.000 claims description 26
- UAHWPYUMFXYFJY-UHFFFAOYSA-N beta-myrcene Chemical compound CC(C)=CCCC(=C)C=C UAHWPYUMFXYFJY-UHFFFAOYSA-N 0.000 claims description 22
- OGLDWXZKYODSOB-UHFFFAOYSA-N α-phellandrene Chemical compound CC(C)C1CC=C(C)C=C1 OGLDWXZKYODSOB-UHFFFAOYSA-N 0.000 claims description 20
- QZZBJCFNHPYNKO-UHFFFAOYSA-N 1-Phenylethane-1-thiol Chemical compound CC(S)C1=CC=CC=C1 QZZBJCFNHPYNKO-UHFFFAOYSA-N 0.000 claims description 14
- OGLDWXZKYODSOB-SNVBAGLBSA-N alpha-phellandrene Natural products CC(C)[C@H]1CC=C(C)C=C1 OGLDWXZKYODSOB-SNVBAGLBSA-N 0.000 claims description 10
- 244000089719 Bergera koenigii Species 0.000 claims description 3
- 235000008734 Bergera koenigii Nutrition 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 description 11
- 235000013599 spices Nutrition 0.000 description 11
- 230000000694 effects Effects 0.000 description 9
- 235000019629 palatability Nutrition 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 8
- 239000004480 active ingredient Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 6
- 235000020971 citrus fruits Nutrition 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 5
- 241000207199 Citrus Species 0.000 description 4
- 230000001965 increasing effect Effects 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000019503 curry powder Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000013550 pizza Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000007173 Abies balsamea Nutrition 0.000 description 1
- 239000004857 Balsam Substances 0.000 description 1
- BYASWADPOJEFRX-UHFFFAOYSA-N C1(=CC=CC=C1)C(C)S.C1(=CC=CC=C1)C(C)S Chemical compound C1(=CC=CC=C1)C(C)S.C1(=CC=CC=C1)C(C)S BYASWADPOJEFRX-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000208152 Geranium Species 0.000 description 1
- 244000018716 Impatiens biflora Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000014613 canned/preserved soup Nutrition 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000021549 curry roux Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000010610 frozen noodles Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000006068 taste-masking agent Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Description
本発明はカレー風味食品及びカレー風味食品に使用されるカレー風味調味料に関するものである。 The present invention relates to curry-flavored foods and curry-flavored seasonings used in curry-flavored foods.
日本においては特にカレーの風味は一般に好まれており、調理食品や調味料の他、ベーカリー製品や菓子などにも幅広く使用されている。従来からカレー風味の嗜好性を高めるために様々な方法が提案されている。特にカレー風味の特徴は混合スパイスの風味とされるため、例えばスパイス系の香料組成物のカレー風味用途が特許文献１に記載されており、また特許文献２にはレトルトカレーの香味増強の目的で種子香辛料を油脂とともに１００〜１６０℃に加熱処理した後に磨砕して得られる組成物が提案されている。しかしながら、カレー風味は単にスパイスの風味の混合物ではなく、調理の過程を経て変化もしくは生成する風味を含めた極めて繊細なバランスのうえに成立するものであって、スパイスの香味を追加することで嗜好性が向上するものとは限らず、むしろ特定のスパイスの香味が突出するなどして本来求めていた風味とは異なるものとなる場合もある。 Especially in Japan, the flavor of curry is generally preferred, and it is widely used in bakery products and confectionery as well as cooked foods and seasonings. Conventionally, various methods have been proposed to enhance the taste of curry flavor. In particular, since the curry flavor is characterized by the flavor of mixed spices, for example, the use of curry flavor in spice-based flavor compositions is described in Patent Document 1, and Patent Document 2 is for the purpose of enhancing the flavor of retort curry. A composition obtained by heat-treating a seed spice together with an oil and fat at 100 to 160 ° C. and then grinding it has been proposed. However, the curry flavor is not just a mixture of spice flavors, but is established on an extremely delicate balance including flavors that change or are produced during the cooking process, and it is a preference by adding spice flavors. It is not always the one that improves the sex, but rather it may be different from the originally desired flavor due to the prominence of the flavor of a specific spice.
１−フェニルエタンチオールは香料として使用できる化合物として知られており、その香気特性は焼けた、焦げた様な香気、硫黄様香気、樹脂様香気である。特許文献３に１−メルカプト−１−フェニルアルカン類が香料化合物として使用可能であることが示され、１例として１−メルカプト−１−フェニル−エタン（１−フェニルエタンチオール）をカレーに使用することができることも示されている。しかしながら、特許文献３類似構造の一連の化合物群が香料化合物として使用可能なことを開示しているにとどまるため、当該化合物群の香気を上乗せするイメージとなっている。実際に特許文献３に記載されている例に従うと１−フェニルエタンチオールの香気が突出するため元のカレーとは異なる風味の食品となり、元のカレーらしさが感じられるものではなくなってしまう。そのため、１−フェニルエタンチオールが有する香気イメージに対する嗜好に左右され、カレーの特徴づけとしての可能性は読み取れるものの、カレー全般の風味を向上させるものとは考えられなかった。 1-Phenylethanethiol is known as a compound that can be used as a fragrance, and its aroma characteristics are burnt, burnt-like aroma, sulfur-like aroma, and resin-like aroma. Patent Document 3 shows that 1-mercapto-1-phenylalkanes can be used as a fragrance compound, and as an example, 1-mercapto-1-phenyl-ethane (1-phenylethanethiol) is used for curry. It has also been shown that it can be done. However, since it only discloses that a series of compounds having a similar structure to Patent Document 3 can be used as a fragrance compound, it is an image of adding the aroma of the compound group. According to the example actually described in Patent Document 3, since the aroma of 1-phenylethanethiol is prominent, the food has a different flavor from the original curry, and the original curry-like taste is not felt. Therefore, although it depends on the taste of 1-phenylethanethiol for the aroma image and the possibility as a characterization of curry can be read, it was not considered to improve the flavor of curry in general.
一方、カレーリーフはミカン科のオオバゲッキツの葉で、カレーと柑橘類を合わせたような独特な香気を有しており、料理の香りづけに利用されている。カレーリーフは乾燥すると香気が弱まるため一般に生葉が使用される。そのため、食品製造において工業的な利用はされていない。 On the other hand, curry leaf is a leaf of Curry tree of the Rutaceae family, and has a unique aroma like a combination of curry and citrus fruits, and is used for flavoring dishes. Fresh leaves are generally used for curry leaves because the aroma weakens when they dry. Therefore, it is not used industrially in food production.
本発明の課題は、工業的に生産される食品に対して、より好ましいカレー風味を付与し、もしくは調整するための手段を提供することでより嗜好性の高いカレー風味食品を製造することを可能とすることである。 An object of the present invention is that it is possible to produce a more palatable curry-flavored food by providing a means for imparting or adjusting a more preferable curry flavor to an industrially produced food. Is to be.
本発明者らは、スパイスとしてのカレーリーフの香気を分析し、その成分をスパイス系香料に利用することを目的に研究を重ねてきた。その結果、特徴成分として１−フェニルエタンチオール、α−フェランドレン、β−ミルセンを有効成分として特定した。さらにカレー風味に対する添加効果を検証するため、その添加量を検討したところ、通常考えられる範囲より低い添加量においては、特徴付けとしての風味付与効果ではなく、元のカレー風味のイメージを変えることなく嗜好性を高める効果があることを見出した。 The present inventors have analyzed the aroma of curry leaf as a spice, and have conducted research for the purpose of utilizing the component in a spice-based fragrance. As a result, 1-phenylethanethiol, α-phellandrene, and β-myrcene were identified as active ingredients as characteristic components. Furthermore, in order to verify the effect of addition on the curry flavor, the amount of addition was examined. It was found that it has the effect of increasing palatability.
すなわち、本発明によればカレー風味食品に１−フェニルエタンチオールを質量比で１ｐｐｔ〜１ｐｐｂ添加することでカレーらしいロースト感を風味のバランスを崩すことなく強調し嗜好性の高いカレー風味食品とすることが可能となる。さらに、α−フェランドレンを質量比で１ｐｐｔ〜１０ｐｐｍ及び／又はβ−ミルセンを質量比で０．１〜１ｐｐｍ添加することでスパイスの風味に含まれるシトラスのさわやかなイメージや甘さを強調することでさらに嗜好性を高めることが可能となる。 That is, according to the present invention, by adding 1-phenylethanethiol to a curry-flavored food in terms of mass ratio of 1 pt to 1 ppb, the roasted feeling like curry is emphasized without disturbing the balance of flavor, and the curry-flavored food has a high palatability. It becomes possible. Furthermore, by adding α-phellandrene at a mass ratio of 1 pt to 10 ppm and / or β-myrcene at a mass ratio of 0.1 to 1 ppm, the refreshing image and sweetness of citrus contained in the spice flavor should be emphasized. It is possible to further enhance the palatability.
本発明によれば、カレー風味食品の風味バランスを崩すことなく、元のカレー風味食品の風味イメージを保ったままで嗜好性をより高めることができる。 According to the present invention, it is possible to further enhance the palatability while maintaining the flavor image of the original curry-flavored food without disturbing the flavor balance of the curry-flavored food.
本発明にいうカレー風味食品とは、そのまま喫食されるか加熱されるだけで湯を加えるなどの風味が希釈される操作を加えずに喫食されるものをいう。具体的には例えばレトルトカレー、冷凍チャーハン、冷凍麺類、レトルトスープ、缶入りスープなどの調理食品、レトルトカレーなどに希釈されずに使用されるカレーソース、饅頭、パン、ピザなどのベーカリー製品もしくはその具材などの中間原料、焼き菓子、スナック菓子などが挙げられる。 The curry-flavored food referred to in the present invention means a food that is eaten as it is or is eaten without any operation of diluting the flavor such as adding hot water only by heating. Specifically, for example, cooked foods such as retort curry, frozen fried rice, frozen noodles, retort soup, canned soup, curry sauce used without being diluted in retort curry, buns, bread, pizza and other bakery products or their own. Examples include intermediate raw materials such as ingredients, baked confectionery, and snack confectionery.
本発明にいうカレー風味調味料とは、カレー粉やカレールー、インスタント食品の香味料などのように、そのままで喫食されず、湯を加えるなどの調理過程を経て喫食される状態においては希釈されること、またはシーズニングパウダーやソース、ドレッシングなどのように喫食状態の食品に対して風味付与のために使用される調味料が少ないことを想定して、風味が強い状態で調整されたものをいう。具体的には例えば、カレー粉、カレールウ、シーズニングパウダー、調味油、ドレッシング、ソース、固形スープ、粉末スープ、濃縮スープ、インスタント麺類の香味料やスープ、インスタント米飯類の香味料などが挙げられる。 The curry-flavored seasoning referred to in the present invention is not eaten as it is, such as curry powder, curry roux, and flavoring of instant foods, but is diluted in a state of being eaten through a cooking process such as adding hot water. This means that the food is adjusted in a strong flavor, assuming that the amount of seasoning used to add flavor to the food in the eating state, such as seasoning powder, sauce, and dressing, is small. Specific examples thereof include curry powder, curry powder, seasoning powder, seasoning oil, dressing, sauce, solid soup, powdered soup, concentrated soup, flavors and soups of instant noodles, and flavors of instant rice and rice.
本発明の有効成分である１−フェニルエタンチオールは香料化合物として知られているものであり、この化合物自体の香気は焼けた、焦げた様な香気、硫黄様香気、樹脂様香気である。１−フェニルエタンチオールの製造方法は公知であり、例えば特許第４０９８２３２号公報に記載された方法で得ることができる。本発明において１−フェニルエタンチオールはカレー風味食品のロースト感をエンハンスすることで自然な調理感を付与するために使用され、その添加量はカレー風味食品において質量比で１ｐｐｔ〜１ｐｐｂが提示される。添加量が１ｐｐｔ未満では添加効果が感じ難くなり嗜好性の向上効果が得られず、１ｐｐｂを超えると１−フェニルエタンチオール独特の香気が強く風味の調和が崩れることにより嗜好性の向上効果が広くは得られなくなる。カレー風味調味料においては喫食時に希釈される割合を勘案して他の香味成分と同様に添加量が増量される。すなわち、カレー風味調味料を使用した食品の喫食時において、前記カレー風味食品と同等の添加量となるように調整される。この場合、カレー風調味料の喫食時の使用形態によって異なるため、それぞれの使用形態に応じて対象のカレー風味調味料全体の風味に合わせて調整される。一般的にはカレー風味調味料に対して質量比で５ｐｐｔ〜５０ｐｐｂの添加量が提示される。 The active ingredient of the present invention, 1-phenylethanethiol, is known as a fragrance compound, and the aroma of this compound itself is a burnt, burnt-like aroma, a sulfur-like aroma, or a resin-like aroma. A method for producing 1-phenylethanethiol is known, and can be obtained, for example, by the method described in Japanese Patent No. 4098232. In the present invention, 1-phenylethanethiol is used to enhance the roasted feeling of curry-flavored foods to give a natural cooking feeling, and the amount of addition thereof is 1 pt to 1 ppb by mass ratio in curry-flavored foods. .. If the amount added is less than 1 ppt, the effect of addition becomes difficult to feel and the effect of improving the taste cannot be obtained. Will not be obtained. In the curry-flavored seasoning, the amount added is increased in the same manner as other flavor components in consideration of the ratio of being diluted at the time of eating. That is, when the food using the curry-flavored seasoning is eaten, the addition amount is adjusted to be the same as that of the curry-flavored food. In this case, since it differs depending on the usage pattern of the curry-flavored seasoning at the time of eating, it is adjusted according to each usage pattern according to the flavor of the entire curry-flavored seasoning of interest. Generally, an addition amount of 5 pt to 50 ppb in terms of mass ratio with respect to the curry-flavored seasoning is presented.
また、本発明の追加の有効成分であるα−フェランドレンは香料化合物として知られているものであり、この化合物自体の香気はシトラス、グリーン、ペッパー、ウッディ―、ミント様香気である。α−フェランドレンは市販されているものを使用することができ、また公知の方法で合成することもできる。本発明においてα−フェランドレンはカレー風味食品のスパイスの香気中に見られるシトラス系のさわやかさを強調するために使用され、その添加量はカレー風味食品において質量比で１ｐｐｔ〜１０ｐｐｍが提示される。添加量が１ｐｐｔ未満では添加効果が感じ難くなり嗜好性の向上効果が得られず、１０ｐｐｍを超えるとα−フェランドレンの独特の香気が強く風味の調和が崩れることにより嗜好性の向上効果が広くは得られなくなる。カレー風味調味料においては喫食時に希釈される割合を勘案して他の香味成分と同様に添加量が増量される。すなわち、カレー風味調味料を使用した食品の喫食時において、前記カレー風味食品と同等の添加量となるように調整される。一般的にはカレー風味調味料に対して質量比で５ｐｐｔ〜５００ｐｐｍの添加量が提示される。 Further, α-phellandrene, which is an additional active ingredient of the present invention, is known as a fragrance compound, and the aroma of this compound itself is citrus, green, pepper, woody, and mint-like aroma. Commercially available α-phellandrene can be used, or it can be synthesized by a known method. In the present invention, α-phellandrene is used to emphasize the refreshingness of the citrus system found in the aroma of spices of curry-flavored foods, and the addition amount thereof is suggested to be 1 ppt to 10 ppm by mass ratio in curry-flavored foods. If the amount added is less than 1 ppt, the effect of addition becomes difficult to feel and the effect of improving the palatability cannot be obtained. Will not be obtained. In the curry-flavored seasoning, the amount added is increased in the same manner as other flavor components in consideration of the ratio of being diluted at the time of eating. That is, when the food using the curry-flavored seasoning is eaten, the addition amount is adjusted to be the same as that of the curry-flavored food. Generally, an addition amount of 5 ppt to 500 ppm by mass ratio with respect to the curry-flavored seasoning is presented.
さらに、本発明の他の有効成分であるβ−ミルセンは香料化合物として知られているものであり、この化合物自体の香気はバルサム、ハーブ、ゼラニウム、フルーツ様香気である。市販されているものを使用することができ、また公知の方法で合成することもできる。本発明においてβ−ミルセンはカレー風味食品のスパイスの香気中に見られるシトラス系の甘さを強調するために使用され、その添加量はカレー風味食品において質量比で０．１〜１ｐｐｍが提示される。添加量が０．１ｐｐｍ未満では添加効果が感じ難くなり嗜好性の向上効果が得られず、１ｐｐｍを超えるとβ−ミルセンの独特の香気が強く風味の調和が崩れることにより嗜好性の向上効果が広くは得られなくなる。カレー風味調味料においては喫食時に希釈される割合を勘案して他の香味成分と同様に添加量が増量される。すなわち、カレー風味調味料を使用した食品の喫食時において、前記カレー風味食品と同等の添加量となるように調整される。一般的にはカレー風味調味料に対して質量比で０．５〜５０ｐｐｍの添加量が提示される。 Furthermore, β-myrcene, another active ingredient of the present invention, is known as a perfume compound, and the aroma of this compound itself is balsam, herb, geranium, fruit-like aroma. Commercially available products can be used, or they can be synthesized by a known method. In the present invention, β-myrcene is used to emphasize the citrus-based sweetness found in the aroma of spices in curry-flavored foods, and the amount of β-myrcene added is 0.1 to 1 ppm by mass ratio in curry-flavored foods. To. If the amount added is less than 0.1 ppm, the effect of addition becomes difficult to feel and the effect of improving the palatability cannot be obtained. It cannot be obtained widely. In the curry-flavored seasoning, the amount added is increased in the same manner as other flavor components in consideration of the ratio of being diluted at the time of eating. That is, when the food using the curry-flavored seasoning is eaten, the addition amount is adjusted to be the same as that of the curry-flavored food. Generally, an addition amount of 0.5 to 50 ppm by mass ratio with respect to the curry-flavored seasoning is presented.
本発明のカレー風味食品及びカレー風味調味料は、本発明の有効成分を添加すること以外は公知のものとの違いはなく、公知の方法で製造される。 The curry-flavored food and the curry-flavored seasoning of the present invention are not different from known ones except that the active ingredient of the present invention is added, and are produced by a known method.
本発明のカレー風味食品及びカレー風味調味料における有効成分である１−フェニルエタンチオールはα−フェランドレン及び／又はβ−ミルセンと混合して食品もしくは調味料に添加することもできる。さらには、香料、呈味剤、呈味増強剤、香気もしくは呈味のマスキング剤、抗酸化剤、保存料などのその他の添加物とあらかじめ混合した添加剤として調整したものとしてから食品もしくは調味料に添加してもよい。 1-Phenylethanethiol, which is an active ingredient in curry-flavored foods and curry-flavored seasonings of the present invention, can also be mixed with α-phellandrene and / or β-myrcene and added to foods or seasonings. Furthermore, it is prepared as an additive premixed with other additives such as flavors, taste agents, taste enhancers, aroma or taste masking agents, antioxidants, preservatives, and then foods or seasonings. May be added to.
本発明のカレー風味食品及びカレー風味調味料における前記有効成分の添加は、対象となる食品、もしくは例えば饅頭、パン、ピザなどの具材のようにカレー風味を付与する部分が一部である場合はその風味を付与する部分の製造工程における最終工程付近で添加することが好ましい。 When the addition of the active ingredient in the curry-flavored food and the curry-flavored seasoning of the present invention is a part of the target food or a portion that imparts the curry flavor such as ingredients such as buns, breads, and pizzas. Is preferably added near the final step in the manufacturing process of the portion to which the flavor is imparted.
１−フェニルエタンチオール、α−フェランドレン、β−ミルセンをそれぞれ食品用精製加工油脂で希釈し、市販のレトルトカレー（中辛）にカレー中の各成分濃度を変えて添加した。各成分を添加したカレーをよく訓練された専門パネルが試食し、嗜好性の評価をブランク（無添加）の評価を１として５段階で評価し、風味のバランスが崩れるなど無添加の物よりも嗜好性が低下するものについては特に評価を０とした。 1-Phenylethanethiol, α-phellandrene, and β-myrcene were each diluted with refined processed fats and oils for food, and added to a commercially available retort curry (medium spicy) at different concentrations of each component in the curry. A well-trained specialized panel tastes the curry with each ingredient added, and the taste is evaluated on a 5-point scale with the blank (no additive) evaluation as 1, and the flavor balance is lost, etc. For those with reduced palatability, the evaluation was set to 0.
表１に評価結果を記載する。 The evaluation results are shown in Table 1.
表１に示す通り、１−フェニルエタンチオールの添加によりカレー風味の嗜好性は向上した。また、α−フェランドレン、β−ミルセンをさらに添加することでさらに嗜好性が向上することが確認された。１−フェニルエタンチオールの適正添加量は１ｐｐｔ〜１ｐｐｂであり、１０ｐｐｂ以上になると１−フェニルエタンチオール自体の風味が強くカレーの風味として感じられなくなった。同様にβ−ミルセンの適正添加量は０．１〜１ｐｐｍであり、添加量が１０ｐｐｍ以上になるとβ−ミルセン自体の風味が強く風味向上効果は得られなかった。また、α−フェランドレンの適正添加量は１ｐｐｔ〜１０ｐｐｍであった。 As shown in Table 1, the palatability of the curry flavor was improved by the addition of 1-phenylethanethiol. It was also confirmed that the palatability was further improved by further adding α-phellandrene and β-myrcene. The appropriate amount of 1-phenylethanethiol added was 1 pt to 1 ppb, and when it was 10 ppb or more, the flavor of 1-phenylethanethiol itself was strong and could not be felt as a curry flavor. Similarly, the appropriate amount of β-myrcene added was 0.1 to 1 ppm, and when the amount added was 10 ppm or more, the flavor of β-myrcene itself was strong and the flavor improving effect could not be obtained. The appropriate amount of α-phellandrene added was 1 ppt to 10 ppm.
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