JP7305601B2 - A chewy feeling enhancer comprising dehydrorose oxide - Google Patents

Description

TECHNICAL FIELD The present invention relates to a chewiness enhancer comprising dehydrorose oxide, a flavor enhancer containing the chewiness enhancer, or a beverage having an enhanced chewiness.

In recent years, there has been a demand for various technological developments to meet the diversifying tastes of consumers. ing.

Due to the popularity of low-sugar beverages and transparent beverages due to health-consciousness, the number of beverages containing less solids, including carbohydrates, is increasing. In many of these beverages, flavor is often sacrificed in favor of reduced calorie and appearance. Various methods have been developed to solve this problem, but none are satisfactory.

An important factor in evaluating beverages is "feeling of a satisfying drink." This indicates the flavor remaining after drinking the beverage, not the initial flavor of the beverage.

With regard to the texture of the beverage, by adding (Z)-3-hexene-1-ol, indole and 3-methylnonane-2,4-dione to the tea beverage in an arbitrary ratio, the texture of the tea beverage can be improved. (Patent Document 1), 2,3-diethyl-5-methylpyrazine, 2-methylpyrazine, 3-ethyl-2,5-dimethylpyrazine and 2,5-dimethyl-4-hydroxy-3 ( 2H) - A method for enhancing the texture of a tea beverage by adding one or more compounds selected from the group consisting of furanones to the tea beverage in an arbitrary ratio (Patent Document 2), A) organic acid, B ) isoamyl alcohol and C) one or more selected from isobutyric acid, caproic acid and 2-phenethyl alcohol in an arbitrary ratio, and having a brewed liquor-like texture (Patent Document 3) is disclosed. ing.

However, these inventions merely describe the effects of imparting or enhancing the feeling of chewiness in specific beverages such as tea beverages and alcoholic beverages, and do not demonstrate the effects of general and various beverages. .

2-(2-methyl-1-propenyl)-4-methylenetetrahydropyran (hereinafter referred to as dehydrorose oxide) has been disclosed as a raw material for synthesis of rose oxide useful as a fragrance compound (Patent Documents 4 and 5). , Patent Document 6). In addition, a useful method for synthesizing dehydrorose oxide itself has been disclosed (Patent Document 7). Furthermore, it has been disclosed that dehydrorose oxide is useful as a fragrance compound (Patent Documents 8 and 9).
However, it is not described that dehydrorose oxide enhances the chewiness of beverages.

Japanese Patent No. 4843474 Japanese Patent No. 4777869 JP 2016-136882 A Japanese Patent Publication No. 54-500077 Japanese Patent Publication No. 2011-506552 Japanese Patent Publication No. 2015-504414 Japanese Patent Publication No. 2016-519141 JP 2019-94310 JP 2019-94310 WO2019/020691

It is an object of the present invention to provide an agent for enhancing the feeling of chewiness of beverages and a method for enhancing the feeling of chewiness of beverages.

The present inventors have conducted intensive research to solve the above problems, and as a result, dehydrorose oxide is used for beverages, particularly carbonated beverages, beer-taste beverages, near-water beverages, apple juice beverages, tea beverages, or coffee beverages. The present inventors have found that the feeling of chewiness is enhanced, and have completed the present invention.

Thus, the present invention provides (1) an agent for enhancing the feeling of chewiness in beverages comprising dehydrorose oxide.
(2) A filling feeling enhancer, wherein the beverage described in (1) is selected from carbonated beverages, beer-taste beverages, near water beverages, apple juice beverages, black tea beverages and coffee beverages.
(3) A flavoring composition for enhancing the feeling of drinking, containing a filling feeling enhancer selected from (1) or (2) in a concentration of 0.5 ppb to 10% in the flavoring composition.
(4) A beverage containing a chewiness enhancer selected from (1) or (2) at a concentration of 0.05ppt to 10ppm.
(5) A method for enhancing the feeling of drinking sensation of a beverage, comprising adding a chewing sensation enhancer selected from (1) or (2) to the beverage at a concentration of 0.05 ppt to 10 ppm.
I will provide a.

Dehydrorose oxide of the present invention is added to beverages, especially carbonated beverages, beer-taste beverages, near water beverages, apple juice beverages, black tea beverages or coffee beverages in a certain amount to enhance the texture of the beverage, and It has the effect of enhancing the rich taste of the latter half of the beverage, making it possible to provide a wide variety of beverages that meet the tastes of consumers.

The present invention will be described in more detail below.

In the present invention, the values of %, ppm, ppb, and ppt are mass-to-mass values, unless otherwise specified.

The dehydrorose oxide, shown in formula (1) below according to the present invention, can be prepared by the method described in the aforementioned US Pat.

In the present invention, the "feeling of a drink" is the flavor felt after drinking the drink, and particularly indicates the richness and taste, which evokes a feeling of fulfillment after drinking.

In the present invention, "rich taste" means that the taste felt in the beverage spreads throughout the beverage.

By adding the dehydrorose oxide of the present invention to a beverage as it is, it is possible to enhance the chewiness of the beverage. It is also possible to enhance the feel of the drink. Other perfume ingredients that may be contained together with the dehydrorose oxide of the perfume composition include various synthetic perfumes, natural perfumes, natural essential oils, animal and plant extracts, and the like.

Examples of the synthetic fragrances include hydrocarbon compounds such as monoterpenes such as α-pinene, β-pinene, myrcene, camphene and limonene, sesquiterpenes such as valencene, cedrene, caryophyllene and longifolene, and 1,3,5-undeca. and triene.

Linear and saturated alkanols such as propanol, butanol, pentanol, hexanol, octanol, 2-butanol, and 3-methylbutanol as alcohol compounds, prenol, (Z)-3-hexen-1-ol, (E)-2- Linear and unsaturated alcohols such as hexen-1-ol and 2,6-nonadienol, terpene alcohols such as linalool, geraniol, terpineol, citronellol, tetrahydromyrcenol, farnesol, nerolidol, and cedrol, benzyl alcohol, and phenylethyl alcohol aromatic alcohols such as

Aldehyde compounds include linear and saturated aldehydes such as acetaldehyde, butanal, pentanal, hexanal, octanal and decanal, and linear and saturated aldehydes such as (Z)-3-hexenal, (E)-2-hexenal and 2,4-octadienal. Examples include unsaturated aldehydes, terpene aldehydes such as citronellal and citral, and aromatic aldehydes such as benzaldehyde, cinnamylaldehyde, vanillin, ethyl vanillin, and heliotropine.

Linear, saturated and unsaturated ketones such as 2-heptanone, 2-undecanone, 1-octen-3-one as ketone compounds, acetoin, diacetyl, 2,3-pentadione, maltol, ethyl maltol, cyclotene, 2,5- Linear and cyclic diketones such as dimethyl-4-hydroxy-3(2H)-furanone, terpene ketones such as hydroxyketones, carvone, menthone and nootkatone, and terpene degradation products such as α-ionone, β-ionone and β-damascenone aromatic ketones such as ketones derived from

Furan ether compounds include cyclic ethers such as furfuryl alcohol, furfural, rose oxide, linalool oxide, menthofuran, and theaspirane.

Ester compounds such as ethyl acetate, butyl acetate, amyl acetate, isoamyl acetate, hexyl acetate, octyl acetate and other aliphatic alcohol acetates, linalyl acetate, geranyl acetate, lavandulil acetate and other terpene alcohol acetates, ethyl formate, isoamyl formate, Fatty acids and lower alcohol esters such as ethyl butyrate, ethyl valerate, amyl valerate, ethyl hexanoate, ethyl octanoate, geranyl butyrate, neryl butyrate, geranyl isovalerate, neryl isovalerate, geranyl hexanoate, linalyl octanoate, etc. and aromatic esters such as benzyl acetate, phenylethyl acetate, dimethylbenzylcarbyl acetate, styraryl acetate, phenylethyl isobutyrate, cinnamyl isovalerate, and methyl salicylate.

Saturated lactones such as γ-decalactone, γ-undecalactone, γ-dodecalactone, δ-decalactone, δ-undecalactone, δ-dodecalactone, 7-decene-4-olide, 2-decene-5 as lactone compounds - unsaturated lactones such as olides.

Acid compounds include saturated and unsaturated fatty acids such as acetic acid, butyric acid, 2-methylbutyric acid, hexanoic acid, octanoic acid, decanoic acid, stearic acid, oleic acid, linoleic acid and linolenic acid.

Nitrogen-containing compounds include indole, skatole, pyridine, alkyl-substituted pyrazine, and methyl anthranilate.

Examples of sulfur-containing compounds include methanethiol, dimethylsulfide, dimethyldisulfide, methionol, methional, and allyl isothiocyanate.

Natural essential oils include sweet orange, bitter orange, petitgrain, lemon, bergamot, mandarin, neroli, peppermint, spearmint, lavender, chamomile, rosemary, eucalyptus, sage, basil, rose, geranium, jasmine, ylang-ylang, anise, clove, Ginger, nutmeg, cardamom, cedar, cypress, vetiver, patchouli, labdanum, and the like.

Natural flavors include hyacinth absolute, rose absolute, tuberose absolute, vanilla absolute, galbanum resinoids, and the like.

In addition, various extracts include herb/spice extracts, coffee/green tea/black tea/oolong tea extracts, milk or processed milk products, and their enzymatic decomposition products such as lipase and protease.

In addition, as other perfume ingredients, "Patent Office, Well-known Common Technique Collection (Fragrance) Part II Food Flavor, Issued January 14, 2000" or "Synthetic Flavor, Chemistry and Product Knowledge, Enlarged New Edition, Chemical Industry Daily Report, synthetic fragrances, natural essential oils, natural fragrances, animal and plant extracts, and the like.

In addition, the other perfume components may be used singly or in combination of two or more.

In addition, other additives are not particularly limited, and known ones can be used. Examples include water, ethanol, ethylene glycol, 1,2-propylene glycol, dipropylene glycol, glycerin, hexyl glycol, benzyl benzoate, Solvents such as triacetin, triethyl citrate, diethyl phthalate, hakoline, medium-chain fatty acid triglycerides, medium-chain fatty acid diglycerides, and perfume retainers can be mentioned. The other additives may be used singly or in combination of two or more.

Emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin, quillaja saponin, and sodium caseinate may also be added. By adding such an emulsifier, the perfume composition according to one aspect of the present invention can be used as an emulsified perfume.

Furthermore, emulsified flavors such as gum arabic and dextrin may be added. By further drying after adding such an emulsified flavor, the flavor composition according to one aspect of the present invention can be used as a powdered flavor.

The flavor composition containing the dehydrorose oxide of the present invention as an active ingredient can be added to various beverages by itself as described above, or by preparing a flavor composition containing dehydrorose oxide. Therefore, it is possible to enhance the feel of the drink.

The beverage according to the present embodiment is not particularly limited, but is preferably a beverage that requires enhancement of the feeling of drinking, such as carbonated drinks, cola drinks, carbonated drinks containing fruit juice, and carbonated drinks containing milk. Beverages; Fruit juice beverages such as orange juice, grapefruit juice, lemon juice, apple juice, grape juice, peach juice, pineapple juice, and mango juice; tomato juice, mixed vegetable juice, carrot juice, Vegetable drinks such as green juice; Soft drinks such as sports drinks, near water drinks, honey drinks, soy milk, vitamin supplement drinks, mineral supplement drinks, nutrition drinks, nutrition drinks, lactic acid drinks, milk drinks, beer-taste drinks; green tea Beverages, black tea beverages, oolong tea beverages, herbal teas, milk teas, coffee beverages, and other beverages; beer, wine, chuhai, cocktail drinks, low-malt beer, Japanese sake, fruit wine, condiment liquor, and other alcoholic beverages. can.

The content of dehydrorose oxide in the perfume composition of the present invention varies depending on the other perfume components to be mixed, but the lower limit values for the total mass of the perfume composition are 0.5 ppb and 1 ppb. , 5 ppb, 10 ppb, 20 ppb, 50 ppb, 100 ppb, and 200 ppb can be exemplified. Any combination of these lower and upper limits can be exemplified. In particular, 0.5 ppb to 10% (in this specification, "to" means a range including the upper and lower limits), preferably 1 ppb to 5%, more preferably 5 ppb to 1%, particularly preferably It can range from 10 ppb to 0.5%, more particularly preferably from 50 ppb to 0.1%.

The content of dehydrorose oxide in the beverage of the present invention varies depending on the type and form of the beverage and cannot be generalized, but usually, based on the weight of the beverage, the lower limit with respect to the total mass of the beverage is 0.05ppt, 0.1ppt, 0.2ppt, 0.5ppt, 1ppt, 5ppt, 10ppt, 20ppt can be exemplified, and the upper limits are 10ppm, 5ppm, 2ppm, 1ppm, 0.5ppm, 0.2ppm, 0.2ppm. Examples include 1 ppm and 50 ppb, and arbitrary combinations of these lower and upper limits. In particular, the concentration range is preferably 0.05ppt to 10ppm, preferably 0.1ppt to 5ppm, more preferably 0.5ppt to 1ppm, particularly preferably 1ppt to 0.5ppm, more particularly preferably 5ppt to 0.1ppm. can.

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to Examples. In addition, this invention is not limited to these.

The dehydrorose oxides shown in the examples below were prepared according to known methods, for example, the method of US Pat.

Reference Example 1: Production of Black Tea Extract 1000 g of black tea leaves were pulverized in a mixer, 15 kg of water (90°C) and 1.5 g of sodium ascorbate were added, and cooled to 40°C. To this, 1.5 g of tannase was added and left to react at 40° C. for 8 hours, and after heating at 90° C. for 10 minutes to deactivate the enzyme, the tea leaves and extract were separated by suction filtration to obtain 13 kg of black tea extract. . This extract was concentrated under reduced pressure using a rotary evaporator to obtain 620 g of black tea extract. This black tea extract was used in Example 1.

Example 1: Addition of Dehydrorose Oxide to Black Tea Flavor A fragrance composition was prepared based on the black tea flavor formulation shown in Table 1. That is, present product 1 containing a dehydrorose oxide diluent (diluted with ethanol so that the dehydrorose oxide is 1%: dehydrorose oxide is 10 ppm in the fragrance composition), and the dehydrorose oxide diluent is added. A comparative product 1 was used as the sample without.

For each tea flavor, 0.1% was added to water, and 13 well-trained panelists performed a sensory evaluation of the feeling of drinking. was evaluated as being more satisfying to drink.

Example 2: Comparison by Dehydrorose Oxide Addition Concentration Regarding the black tea flavors in Table 1, instead of the dehydrorose oxide diluent in Table 1, the concentration of dehydrorose oxide in the diluent was 0.1 ppm (0.1 ppm in the fragrance composition). 1 ppb), 1 ppm (1 ppb in the perfume composition), 10 ppm (10 ppb in the perfume composition), 100 ppm (100 ppb in the perfume composition), 0.1% (1 ppm in the perfume composition), 1% (perfume 10 ppm in the composition: present invention product 1), 10% (100 ppm in the perfume composition), and 100% (undiluted: 0.1% in the perfume composition) were prepared.

A beverage prepared by adding 0.1% of Comparative product 1 to water was used as a control, and 0.1% of tea flavor to which dehydrorose oxide was added was added to water. Sensory evaluation was performed by 13 well-trained panelists according to the following evaluation criteria. Table 2 shows the results of the sensory evaluation including the average scores of the 13 panelists.

(Evaluation criteria)
1: The feeling of chewiness is very weak compared to the control;
2: The feeling of chewiness is weak compared to the control;
3: No change in feeling of chewiness compared to control;
4: The feeling of drinking is strong compared to the control;
5: Very strong feeling of chewiness compared to the control.

When the concentration of dehydrorose oxide in the black tea flavor is 0.1 ppb, there is not much difference from the control, but when the black tea flavor contains 1 ppb, the feeling of drinking becomes stronger. Furthermore, when the concentration in the tea flavor was increased, the feeling of drinking was further strengthened.

Example 3: Addition of Dehydrorose Oxide to Beer Flavors Beer flavors were prepared using the ingredients shown in Table 3. That is, the concentrations of dehydrorose oxide relative to the dehydrorose oxide diluent in Table 3 were 0.1 ppm (0.1 ppb in the fragrance composition), 1 ppm (1 ppb in the fragrance composition), and 10 ppm (10 ppb in the fragrance composition). , 100 ppm (100 ppb in the perfume composition), 0.1% (1 ppm in the perfume composition), 1% (10 ppm in the perfume composition), 10% (100 ppm in the perfume composition), 100% (no Dilution: 0.1% in perfume composition) was prepared. Comparative product 2 was prepared without adding the dehydrorose oxide diluent.

A beverage prepared by adding 0.1% of each beer flavor to water and adding Comparative product 2 to water to a concentration of 0.1% was used as a control. Sensory evaluation was performed by 13 well-trained panelists using the same evaluation criteria as in Example 2. Table 4 shows the results of the sensory evaluation including the average scores of the 13 panelists.

When the concentration of dehydrorose oxide in the beer flavor is 0.1 ppb, there is not much difference from the control, but when the beer flavor contains 1 ppb, the feeling of drinking becomes stronger. Furthermore, when the concentration in the beer flavor was increased, the feeling of drinking was further strengthened.

Example 4 Addition of Dehydrorose Oxide to Apple Flavor A perfume composition was prepared based on the apple flavor formulation shown in Table 5. That is, present invention product 17 containing a dehydrorose oxide diluent (diluted with ethanol so that the dehydrorose oxide is 1%: dehydrorose oxide is 10 ppm in the fragrance composition), and the dehydrorose oxide diluent is added. A comparative product 3 was used as the sample without.

For each apple flavor, 0.1% was added to water, and 13 well-trained panelists performed a sensory evaluation of the feeling of drinking. As a result, all 13 panelists added the present invention product 17 It was evaluated that the water that was soaked was more satisfying to drink.

Example 5: Addition of dehydrorose oxide to carbonated beverages 90 g of fructose-glucose liquid sugar (Bx = 75°) and 3.3 g of citric acid are dissolved in 1000 mL of water, and the pH is 3.5 using trisodium citrate. , 1 g of lemon flavor (manufactured by Hasegawa Koryo Co., Ltd.) and dehydrorose oxide were added to the carbonated beverage at a concentration of 0.01 ppt to 10 ppm shown in Table 6, and carbonation was performed at 65 ° C. for 10 minutes. The carbonated beverages of the present invention were prepared by pasteurization.

A carbonated beverage containing no dehydrorose oxide, which was prepared in the same manner as described above, was used as Comparative Product 4, which was used as a control for the sensory evaluation of the chewiness. Sensory evaluation was performed by 13 well-trained panelists according to the following evaluation criteria. Table 6 shows the results of the sensory evaluation including the average scores of the 13 panelists.

(Evaluation criteria)
1: The feeling of chewiness is very weak compared to the control;
2: The feeling of chewiness is weak compared to the control;
3: No change in feeling of chewiness compared to control;
4: The feeling of drinking is strong compared to the control;
5: Very strong feeling of chewiness compared to the control.

When the concentration of dehydrorose oxide in the carbonated beverage is 0.01 ppt, there is not much difference from the control, but when the carbonated beverage contains 0.1 ppt, the feeling of drinking becomes stronger. Furthermore, when the concentration in the carbonated drink was increased, the feeling of drinking was further strengthened.

Example 6: Addition of dehydrorose oxide to beer-taste beverage Per 1000 mL of water, 8 g of indigestible dextrin, 2 g of maltose, 0.15 g of lactic acid, 0.085 g of phosphoric acid, and 0.5 g of caramel (manufactured by Ikeda Tohka Kogyo Co., Ltd.). 3 g, 0.1 g of L-ascorbic acid, 0.1 g of quillayanin preparation (manufactured by Maruzen Pharmaceutical Co., Ltd.), and 0.0015 g of isoalpha acid are dissolved, and after adjusting the pH to 3.85 using trisodium citrate, the comparative product 2 1 g of beer flavor and dehydrorose oxide are added to a beer-taste beverage at a concentration of 0.01 ppt to 10 ppm shown in Table 7, and the beer-taste beverage of the present invention is prepared by sterilizing at 65° C. for 10 minutes after carbonation. prepared.

A beer-taste beverage containing no dehydrorose oxide, which was prepared in the same manner as described above, was used as Comparative Product 5, which was used as a control to conduct a sensory evaluation of the feeling of chewiness. Sensory evaluation was performed by 13 well-trained panelists using the same evaluation criteria as in Example 5. Table 7 shows the results of the sensory evaluation including the average scores of the 13 panelists.

When the concentration of dehydrorose oxide in the beer-taste beverage is 0.01 ppt, there is not much difference from the control, but when 0.1 ppt is added to the beer-taste beverage, the feeling of drinking becomes stronger. Furthermore, when the concentration in the beer-taste beverage was increased, the feeling of drinking was further strengthened.

Example 7: Addition of dehydrorose oxide to near-water beverages 25 g of fructose, 20 g of granulated sugar, and 1.4 g of citric acid are dissolved in 1000 mL of water, and after adjusting the pH to 3.65 using trisodium citrate, 1 g of peach flavor (manufactured by Hasegawa Koryo Co., Ltd.) and dehydrorose oxide were added to a concentration of 10 ppb in the beverage, and sterilized at 115°C for 30 seconds to prepare the near water beverage of the present invention (product 37 of the present invention). bottom.

A near-water beverage containing no dehydrorose oxide, which was prepared in the same manner as described above, was used as comparative product 6. Using comparative product 6 as a control, sensory evaluation was carried out for the feeling of chewiness of product 37 of the present invention. Sensory evaluation was performed by 13 well-trained panelists using the same evaluation criteria as in Example 5. Table 8 shows the results of the sensory evaluation including the average scores of the 13 panelists.

From the above results, the near-water beverages containing dehydrorose oxide showed the effect of improving the feeling of chewiness.

Example 8: Addition of dehydrorose oxide to apple juice beverage 125 g of fructose-glucose liquid sugar and 2.3 g of citric acid are dissolved in 1000 mL of water, and apple concentrated clear juice (manufactured by Kako Co., Ltd.) is added to 20% juice. After adjusting the pH to 3.45 using trisodium citrate, dehydrorose oxide is added to the beverage so that the concentration becomes 10 ppb, and the apple juice of the present invention is sterilized at 115 ° C. for 30 seconds. A beverage (Inventive Product 38) was prepared.

An apple juice beverage containing no added dehydrorose oxide, which was prepared in the same manner as described above, was used as Comparative Product 7. Using Comparative Product 7 as a control, the product 38 of the present invention was sensory-evaluated for its chewiness. Sensory evaluation was performed by 13 well-trained panelists using the same evaluation criteria as in Example 5. Table 9 shows the results of the sensory evaluation including the average scores of the 13 panelists.

From the above results, the apple juice beverage to which dehydrorose oxide was added showed the effect of improving the feeling of chewiness.

Example 9 Addition of Dehydrorose Oxide to Black Tea Beverage To 285 mL of hot water at 80° C., 5.7 g of black tea leaves (manufactured by Mitsui Norin Co., Ltd.) were added and extracted for 5 minutes. After extraction, solid-liquid separation is performed, and 20 g of fructose corn syrup, 20 g of granulated sugar, and 0.3 g of sodium L-ascorbate are added, water is added to make 1000 mL, and sodium hydrogen carbonate is used to adjust the pH to 6.0. After adjusting the concentration to 10 ppb, dehydrorose oxide was added to the beverage and sterilized at 135°C for 30 seconds to prepare the black tea beverage of the present invention (Inventive Product 39).

A black tea beverage containing no dehydrorose oxide, which was prepared in the same manner as described above, was designated as comparative product 8. Using comparative product 8 as a control, sensory evaluation was carried out on the feeling of chewiness of product 39 of the present invention. Sensory evaluation was performed by 13 well-trained panelists using the same evaluation criteria as in Example 5. Table 10 shows the results of the sensory evaluation including the average scores of the 13 panelists.

From the above results, the black tea beverage to which dehydrorose oxide was added showed the effect of improving the feeling of chewiness.

Example 10: Addition of Dehydrorose Oxide to Coffee Beverage Coffee beans (produced in Brazil, No. 4/5, L value 20, produced in Colombia, using EX L value 20 at a ratio of 7:3) were pulverized and obtained. Boiling water was added to 45 g of ground coffee beans and paper dripped to obtain 360 g of coffee extract, and then water was added to make 1000 mL (Brix 1.2%). After adjusting the pH to 6.5 using sodium hydrogen carbonate, dehydrorose oxide is added to the beverage to a concentration of 10 ppb and sterilized at 121 ° C. for 10 minutes to prepare the coffee beverage of the present invention (the product of the present invention 40) was prepared.

A coffee beverage containing no dehydrorose oxide, which was prepared in the same manner as described above, was designated as comparative product 9. Using comparative product 9 as a control, sensory evaluation was carried out on the feeling of response to drinking of product 40 of the present invention. Sensory evaluation was performed by 13 well-trained panelists using the same evaluation criteria as in Example 5. Table 11 shows the results of the sensory evaluation including the average scores of the 13 panelists.

From the above results, the coffee beverage to which dehydrorose oxide was added showed the effect of improving the feeling of response to drinking.

Claims (3)

1. An agent for enhancing the feeling of satisfaction in drinking, comprising dehydrorose oxide, wherein the beverage is selected from carbonated beverages, beer-taste beverages, near-water beverages, black tea beverages and coffee beverages. Beverages selected from carbonated beverages, beer-taste beverages, near-water beverages, black tea beverages, and coffee beverages, containing the chewiness enhancer of claim 1 in a concentration of 0.5 ppb to 10% in a flavor composition. , a flavor composition for enhancing the feeling of chewiness. The filling feeling enhancer of claim 1 is added to a beverage selected from carbonated beverages, beer-taste beverages, near water beverages, black tea beverages, and coffee beverages at a concentration of 0.05 ppt to 10 ppm . augmentation method.