JP7827384B2 - Flavor enhancer for spice plants - Google Patents

Description

The present invention relates to a flavor enhancer for spice plants, which contains an organic acid and/or its salt as an active ingredient.

Spice plants are plants that specialize in producing aromatic compounds, which have been used since ancient times as preservatives and medicines, but they have gradually come to be used in food, and in modern times they have become indispensable in our daily diet, not only adding flavor to dishes (aromatizing), but also suppressing and masking unpleasant odors. Furthermore, it is known that these aromatic compounds repel pests, and so spice plants are often used as insect repellents.
The difference between spice plants and other edible plants is that spice plants have the ability to produce and accumulate aromatic compounds in overwhelmingly large amounts locally, and because the balance of their composition is extreme, with only some compounds accumulating in high amounts, each plant produces a unique flavor compared to other ingredients.
Furthermore, while flowers and ripe fruits spontaneously release their aroma compounds, spice plants are characterized by the fact that they do not actively release their aroma compounds unless they are physically damaged by touching, cutting, chopping, etc. This is due to the presence of organs in spice plants that store large amounts of aroma compounds, and these organs are known to be localized in specific areas such as the leaf surface, flowers, rhizomes, and seeds.
Although attempts have been made to mass-produce the useful aroma compounds found in spice plants using biotechnology, there are no known examples of successful efficient production of aroma compounds at the same level as those found in natural spice plants.
Furthermore, although a method for improving the sugar content of edible plants after harvesting is known as a method for improving the components contained in plants (Patent Document 1), no method for improving the components contained in spice plants has yet been reported.

JP 2012-017293 A

As mentioned above, there is no known method for improving the components of spice plants. Therefore, if the components of spice plants could be improved, it would be very useful in utilizing spice plants, for example, for food, fragrance, essential oil production, etc.
Therefore, an object of the present invention is to provide a drug that can improve the components contained in spice plants and enhance the flavor and aroma of spice plants.

As a result of extensive research to solve the above problems, the inventors discovered that applying organic acids and/or salts thereof to spice plants improves the flavor and aroma of the spice plants, leading to the completion of the present invention.

The present invention specifically relates to the following items.
1. A flavor enhancer for spice plants, containing an organic acid and/or its salt as an active ingredient.
2. A method for improving the flavor and aroma of a spice plant, which comprises applying to the spice plant a composition containing an organic acid and/or its salt as an active ingredient.

According to the present invention, the flavor and aroma of spice plants can be improved.
The food flavor improver of the present invention makes it possible to obtain a spice plant that has a strong nasal aroma when eaten, and as a result, is perceived to have an improved taste.
The present invention is extremely useful in obtaining spice plants with improved flavor and aroma.

The present invention will be described in detail below.
In the present invention, improvement of "food aroma" means that the aroma that reaches the nose when a spicy plant is put into the mouth and eaten, i.e., the "food aroma" is strongly felt, and as a result, the "food taste" is felt to be improved.
Therefore, the "food flavor enhancer" in the present invention means an agent for making a spice plant into one that has a stronger "food aroma" that reaches the nose when eaten in the mouth, thereby making the plant appear to have an improved "taste."

<Spice plants>
The term "spice plants" as used in the present invention refers to plants used as spices or herbal materials. Specific examples include Brassicaceae plants such as radish, arugula, and rucola, Lamiaceae plants such as perilla, catnip, oregano, savory, basil, hyssop, marjoram, mint, sage, celery, thyme, lavender, lemon balm, rosemary, and shiso, Umbelliferae plants such as asafoetida, anise, ajowan, angelica, cumin, water dropwort, celery, dill, parsley, fennel, mitsuba, lovage, caraway, coriander, and chervil, Poaceae plants such as lemongrass, Verbenaceae plants such as lemon verbena, and Caprifoliaceae plants such as radish.
Among these spice plants, spice plants belonging to the Lamiaceae family and Umbelliferae family are preferred as the spice plants of the present invention.

By applying the food flavor enhancer of the present invention to the above-mentioned spice plants, the amount of essential oil components contained in the spice plants is increased, thereby improving the food flavor. Examples of the essential oil components that are improved include methyl chavicol, methyl eugenol, sabinene hydrate, isoamyl angelate, o-/p-cymene, 1,8-cineole, linalool, limonene, α/β-caryophyllene, α/β-pinene, thymol, carvacrol, eugenol, terpineol, terpinen-4-ol, α/γ-terpinene, menthol, menthone, camphor, perillaldehyde, α-terpinyl acetate, α-farnesene, geranial, thiamin ... trans-anethole, cuminaldehyde, β-selinene, sedanolide, α/β-phellandrene, β-sesquiphellandrene, 3-allylguaiacol, isothymol methyl ether, carene, carvone, α/β-myrcene, p-mensatriene, myristicin, fenchone, capric aldehyde, geranyl acetate, fenicrine, trans-propenylpropyl disulfide, vanillin, α/β-ocimene, nerolidol, linalyl acetate, isobutyl angelate, Methyl angelate, geranyl acetate, benzyl acetate, acetol acetate, benzyl benzoate, camphene, nerol, geraniol, citronellol, borneol, curzelene, lindesterene, chamazulene, cadinene, catrol, cedrol, elemol, cadinol, spaslenol, patunol, santalol, geranylgeraniol, phytol, sclareol, squalene, γ-butyrolactone, 1,2-cyclopentanedione, cyclotene, 4-isopropyl propylphenol, methyl isobutyl ketone, citral, citronellal, p-cresol methyl ether, bergapten, green leaf alcohol, copaene, 4-vinyl guaicol, α/β/γ/δ-guaiene, α/β-thujene, syringol, 1-nonen-3-ol, acetoin, 1-hydroxybutan-2-one, estragole, apiol, 2-decenal, dodecanal, 2-phytene, 2-dodecenal, 6,7-dihydrofarnesol, and the like.
The essential oil components that can be enhanced by applying the food flavor enhancer of the present invention to a Labiatae plant are α-pinene, β-phellandrene, β-myrcene, limonene, 1,8-cineole, β-ocimene, fenchone, sabinene hydrate, copaene, α-caryophyllene, β-sesquiphellandrene, methyleugenol, 3-allylguaiacol, phytol, α-thujene, camphene, α-phellandrene, isothymol methyl ether, β-pinene, o-cymene, leaf alcohol, linalool, 1-nonen-3-ol, and β-caryophyllene.
Furthermore, essential oil components whose flavor is improved by applying the food flavor improver of the present invention to a Umbelliferae plant are acetoin, 1-hydroxybutan-2-one, acetol acetate, γ-butyrolactone, menthol, estragole, 1,2-cyclopentanedione, cyclotene, 4-isopropylphenol, myristicin, phytol, carene, apiol, β-phellandrene, p-menthatriene, β-sesquiphellandrene, 2-decenal, dodecanal, 2-phytene, 2-dodecenal, 6,7-dihydrofarnesol, and p-cymene.

<Organic Acids and/or Salts Thereof>
The active ingredient of the spice plant flavor enhancer of the present invention is an organic acid and/or its salt.
Examples of organic acids in the present invention include carboxylic acids having a carboxyl group (—CO ₂ H group) and sulfonic acids having a sulfo group (—SO ₃ H group), with carboxylic acids being preferred. Examples of carboxylic acids include saturated carboxylic acids such as formic acid and acetic acid, unsaturated carboxylic acids such as oleic acid, hydroxycarboxylic acids such as malic acid and citric acid, aromatic carboxylic acids such as benzoic acid, and dicarboxylic acids such as oxalic acid and succinic acid. Of these, organic acids having 1 to 10 carbon atoms are preferred, and examples include saturated fatty acids such as formic acid, acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, enanthic acid, caprylic acid, pelargonic acid, and capric acid, dicarboxylic acids such as oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, fumaric acid, and maleic acid, hydroxycarboxylic acids such as lactic acid, malic acid, citric acid, and tartaric acid, and aromatic carboxylic acids such as benzoic acid, phthalic acid, isophthalic acid, terephthalic acid, and salicylic acid.
Among these organic acids, saturated carboxylic acids having 1 to 5 carbon atoms are preferred as the active ingredient of the spice plant flavor enhancer of the present invention.
Furthermore, when acetic acid is used as an active ingredient in the spice plant flavor enhancer of the present invention, vinegars include pure acetic acid as well as brewed vinegar and synthetic vinegar. These are commercially available, and examples include grain vinegar, extra-concentrated vinegar, high-concentration brewed vinegar, and powdered vinegar (a mixture of acetic acid, dextrin, etc.). Fruit vinegars such as wine vinegar and apple vinegar can also be used.
Examples of organic acid salts include sodium salts, potassium salts, calcium salts, magnesium salts, ammonium salts, ethanolamine salts, triethanolamine salts, etc. When an organic acid salt is used as the active ingredient of the spicy plant flavor enhancer of the present invention, sodium salts, triethanolamine salts, ammonium salts, and potassium salts are preferred. These salts may be added to the spicy plant flavor enhancer as a single salt, or the organic acid and the corresponding neutralizing agent may be added separately to form a salt during preparation. For example, the organic acid can be added separately to sodium hydroxide as a neutralizing agent to form the sodium salt. Sodium hydroxide, potassium hydroxide, etc. are suitable as neutralizing agents.
The spice plant flavor enhancer of the present invention may contain the above organic acid and/or its salt, and may be used alone or in combination of two or more kinds.

The spice plant flavor enhancer of the present invention can contain an organic acid and/or a salt thereof as an active ingredient in an amount of preferably 0.01% by weight or more, more preferably 0.05% by weight or more, and even more preferably 0.1% by weight or more, based on the total amount of the spice plant flavor enhancer. Furthermore, since the organic acid odor can be bothersome to some users if too much organic acid and/or a salt thereof is used, the content is preferably 10% by weight or less, more preferably 5% by weight or less, and even more preferably 3% by weight or less.
The spice plant flavor enhancer of the present invention can be applied to spice plants as is, or a preparation containing a predetermined active ingredient can be diluted with water at the time of use and then applied to spice plants. In this case, the content of the organic acid and/or its salt as the active ingredient in the water-diluted preparation is preferably adjusted to 0.01% by weight or more, more preferably 0.05% by weight or more, and even more preferably 0.1% by weight or more.

The spice plant flavor enhancer of the present invention can be used in various preparations.
Examples of formulations include oil solutions, emulsions, wettable powders, flowable formulations (suspensions in water, emulsions in water, etc.), microcapsules, powders, granules, tablets, liquids, sprays, aerosols, etc. Among these, spray formulations such as sprays and aerosols, and dusting formulations in which a liquid is filled in a container with a watering can head, are suitable formulations that can maximize the performance of the spice plant flavor enhancer of the present invention. To prepare sprays and aerosols, an aerosol can or a medicine bottle equipped with a spraying device that has a predetermined spray pattern and supplies spray particles can be used.
The spice plant flavor enhancer of the present invention is not limited to a liquid formulation, but can also be used as a solid formulation such as a powder, granules, or fine particles, as long as it can exhibit the effects of the present invention.
One example of the production of the above-mentioned formulation is a method in which an organic acid and/or its salt, optionally with a surfactant, is dissolved in a solvent to prepare a solution (solution A), and this solution A is then mixed with an appropriate amount of water and stirred to form a formulation, thereby providing a flavor enhancer for spice plants that does not need to be diluted when used.
As the water, tap water, ion-exchanged water, distilled water, filtered water, sterilized water, groundwater, etc. can be used.

Liquid carriers used in formulation include, for example, alcohols (methanol, ethanol, isopropyl alcohol, butanol, hexanol, benzyl alcohol, ethylene glycol, etc.), ethers (diethyl ether, ethylene glycol dimethyl ether, diethylene glycol monomethyl ether, diethylene glycol monoethyl ether, propylene glycol monomethyl ether, tetrahydrofuran, dioxane, etc.), esters (ethyl acetate, butyl acetate, isopropyl myristate, ethyl lactate, etc.), ketones (acetone, methyl ethyl ketone, methyl isobutyl ketone, cyclohexanone, etc.), aromatic or aliphatic hydrocarbons (xylene, toluene, alkylnaphthalene, phenyl ketone ... silylethane, kerosene, diesel, hexane, cyclohexane, etc.), halogenated hydrocarbons (chlorobenzene, dichloromethane, dichloroethane, trichloroethane, etc.), nitriles (acetonitrile, isobutyronitrile, etc.), sulfoxides (dimethyl sulfoxide, etc.), heterocyclic solvents (sulfolane, γ-butyrolactone, N-methyl-2-pyrrolidone, N-ethyl-2-pyrrolidone, N-octyl-2-pyrrolidone, 1,3-dimethyl-2-imidazolidinone), acid amides (N,N-dimethylformamide, N,N-dimethylacetamide, etc.), alkylidene carbonates (propylene carbonate, etc.), vegetable oils (soybean oil, cottonseed oil, etc.), vegetable essential oils (orange oil, hyssop oil, peppermint oil, lemon oil, etc.), and water.

Surfactants used in formulation include nonionic surfactants, anionic surfactants, cationic surfactants, and amphoteric surfactants. Examples of nonionic surfactants include polyoxyalkylene allyl phenyl ether, polyoxyethylene alkyl ether, polyoxyethylene alkyl phenyl ether, polyoxyethylene allyl phenyl ether, polyoxyethylene styryl phenyl ether, polyoxyethylene alkyl phenyl ether formaldehyde condensate, polyoxyethylene-polyoxypropylene block polymer, polyoxyethylene-polyoxypropylene block polymer alkyl phenyl ether, sorbitan fatty acid ester (e.g., sorbitan monooleate, sorbitan laurate), polyoxyethylene fatty acid ester, glycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyoxyethylene hydrogenated castor oil, and polyethylene glycol fatty acid ether. Examples of the anionic surfactant include sodium, calcium, or ammonium salts of alkyl sulfate, polyoxyethylene alkyl ether sulfate, polyoxyethylene alkylphenyl ether sulfate, polyoxyethylene benzyl (or styryl) phenyl ether sulfate, or polyoxyethylene-polyoxypropylene block polymer sulfate; sodium, calcium, ammonium, or alkanolamine salts of alkyl sulfonate, dialkyl sulfosuccinate, alkylbenzenesulfonic acid (e.g., calcium dodecylbenzenesulfonate, etc.), mono- or di-alkylnaphthalene sulfonic acid, naphthalenesulfonic acid formaldehyde condensate, ligninsulfonic acid, polyoxyethylene alkylphenyl ether sulfonic acid, or polyoxyethylene alkyl ether sulfosuccinate; and salts of polyoxyethylene alkyl ether phosphate, polyoxyethylene-mono- or di-alkylphenyl ether phosphate, polyoxyethylene benzyl (or styryl) phenyl ether phosphate, or sodium or calcium salts of polyoxyethylene-polyoxypropylene block polymer phosphate. Examples of cationic surfactants include quaternary ammonium salts, alkylamine salts, alkylpyridinium salts, and alkyl oxides. Examples of amphoteric surfactants include alkylbetaines and amine oxides. Surfactants can also be used as spreading agents.

Examples of propellants used in making aerosols include butane gas, chlorofluorocarbon gas, alternative chlorofluorocarbons (HFO, HFC, etc.), liquefied petroleum gas (LPG), dimethyl ether, and carbon dioxide gas.
Examples of solid carriers include clays (kaolin, diatomaceous earth, bentonite, clay, acid clay, etc.), synthetic hydrous silicon oxide, talc, zeolite, ceramics, other inorganic minerals (sericite, quartz, sulfur, activated carbon, calcium carbonate, hydrated silica, etc.), and porous materials.

The spice plant flavor enhancer of the present invention may contain antifoaming agents, preservatives, antioxidants, thickeners, etc., if necessary, during preparation.
Examples of the antifoaming agent include silicone-based antifoaming agents and fluorine-based antifoaming agents.
Examples of preservatives include organic nitrogen-sulfur compounds, organic bromine compounds, isothiazoline compounds, benzyl alcohol mono(poly)hemiformal, 1,2-benzisothiazolin-3-one, 5-chloro-2-methyl-4-isothiazolin-3-one, 2-methyl-4-isothiazolin-3-one, 2-bromo-2-nitropropane-1,3-diol, potassium sorbate, and sodium dehydroacetate.
Examples of antioxidants include tetrakis[methylene-3-(3,5-di-t-butyl-4-hydroxyphenyl)propionate]methane, butylated hydroxytoluene (BHT), butylhydroxyanisole (BHA), propyl gallate, vitamin E, mixed tocopherols, α-tocopherol, ethoxyquin, and ascorbic acid.
Examples of thickeners include polyvinylpyrrolidone, xanthan gum, polyvinyl alcohol, guar gum, and carboxyvinyl polymer.

<About application>
The spice plant flavor enhancer of the present invention may be attached to any part of the spice plant, as long as it can be attached to the spice plant. However, from the viewpoint of efficient absorption, application to the stems, leaves, or roots of the plant, or treatment of the roots by stem and leaf treatment or irrigation treatment, is preferred, and application to the surface of the plant leaves is particularly preferred. The application time may be selected appropriately depending on the growth conditions of the spice plant, but application from the early vegetative growth period is particularly preferred. The application frequency is once every 1 to 10 days, preferably once every 1 to 7 days, and more preferably once every 1 to 4 days. During the vegetative growth period, application is preferably once to three times a day. The application means is not particularly limited.
The treatment amount of the spice plant flavor enhancer of the present invention is, regardless of the application frequency, preferably in the range of 0.001 g/week to 5 g/week, preferably in the range of 0.005 g/week to 3 g/week, more preferably in the range of 0.01 g/week to 2 g/week, in terms of cumulative treatment amount of organic acid and/or salt thereof, for spice plants with an above-ground part of less than 60 cm; and for plants with an above-ground part of 60 cm or longer, the treatment amount is preferably in the range of 0.1 g/week to 100 g/week, preferably in the range of 0.5 g/week to 50 g/week, more preferably in the range of 1 g/week to 10 g/week, in terms of cumulative treatment amount of organic acid and/or salt thereof.

In addition, depending on the purpose, for example, fungicides, anti-fungal agents, insecticides and miticides, repellents, fragrances, essential oils, etc. may be used in combination. For example, fungicides such as bitertanol, bromuconazole, cyproconazole, difenoconazole, hexaconazole, imazalil, myclobutanil, simeconazole, tetraconazole, thiabendazole, penthiopyrad, and mancozeb; antifungal agents such as benzethonium chloride, benzalkonium chloride, chlorhexidine hydrochloride, chlorhexidine gluconate, hinokitiol, phenoxyethanol, and isopropylmethylphenol; pyrethrum extract, natural pyrethrins, prallethrin, imiprothrin, phthalthrin, allethrin, bifenthrin, resmethrin, fenothrin, cyphenothrin, permethrin, cypermethrin, etofenprox, cyfluthrin, deltamethrin, bifenthrin, fenvalerate, fenpropathrin, empenthrin, silafluofen, transfluthrin, metofluthrin, profluthrin, Pyrethroid compounds such as thorin, carbamate compounds such as carbaryl, propoxur, methomyl, thiodicarb, oxadiazole compounds such as metoxadiazon, phenylpyrazole compounds such as fipronil, sulfonamide compounds such as amidoflumet, neonicotinoid compounds such as dinotefuran and imidacloprid, pyrrole compounds such as chlorfenapyr, insecticides and acaricides such as organophosphorus compounds such as fenitrothion, diazinon, malathion, pyridaphenthion, prothiofos, phoxim, chlorpyrifos, and dichlorvos; one or more of repellents such as DEET, di-n-butyl succinate, hydroxyanisole, rotenone, ethyl-butylacetylaminopropionate, icaridin (picaridin), and 3-(N-n-butyl-N-acetyl)aminopropionic acid ethyl ester can be used. Depending on the intended use, fragrances and essential oils can be used alone or in combination of two or more selected from the group consisting of natural fragrances, synthetic fragrances, natural extracts, etc.

The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.
In the examples, unless otherwise specified, all parts are by weight.

<Test 1 to confirm the effect of spice plants in improving the flavor and aroma>
(1) Test Sample Example 1
A spice plant flavor enhancer was prepared using 0.25 parts by weight of acetic acid, 0.08 parts by weight of a spreading agent (polyoxyethylene sorbitan monolaurate) and ion-exchanged water, with the total amount being 100 parts by weight.
Comparative Example 1
Comparative Example 1 was prepared using 0.08 parts by weight of a spreading agent (polyoxyethylene sorbitan monolaurate) and ion-exchanged water, with the total amount being 100 parts by weight.
(2) Test Method The test plants used were lemongrass (a grass family plant) with an above-ground part of approximately 30 to 50 cm and lemon balm (a Lamiaceae plant) with an above-ground part of approximately 15 cm, grown in No. 3 polypots (diameter 9 cm, volume 0.3 liters) (test period: September to October). About 10 mL of the test sample (Example 1, Comparative Example 1) was applied to the test plants once every 2 to 3 days over a period of approximately 2 weeks using a hand sprayer, to the extent that the entire above-ground part of the test plant was sufficiently wet.
Two days after the application of the final test sample, the aromas of the spice plants of Example 1 and Comparative Example 1 were evaluated. Twelve expert panelists, blinded to the origin of Example 1 and Comparative Example 1, evaluated the intensity of the "food aroma" that escaped into the nose when the leaf blades of each spice plant were placed in the mouth and eaten, and the quality of the aroma, once for each, using an absolute rating of 5 levels as shown below. The rating criteria were established with reference to the rating method used to indicate the degree of pleasantness or unpleasantness of an odor (9-level pleasantness/unpleasantness rating method).

[Fragrance intensity evaluation criteria]
5 points: Strong 4 points: Slightly strong 3 points: Neither strong nor weak 2 points: Slightly weak 1 point: Weak [Fragrance quality evaluation criteria]
5 points: good 4 points: somewhat good 3 points: neither good nor bad 2 points: somewhat bad 1 point: bad The average scores of the evaluations by each panelist are shown in Table 1.
It has been confirmed by a separate test that the wetting agent in the test sample does not affect the scent of the leaf blades of the plant.

As shown in Table 1, it was revealed that the spice plant flavor enhancer of Example 1, which contains the organic acid and/or its salt of the present invention as an active ingredient, improves the aroma of spice plants, resulting in an improved flavor and aroma, compared to Comparative Example 1, which contains no active ingredients.

<Test to confirm the effect of spice plants on improving the flavor of food 2>
(1) Test specimens and test plants In the above-mentioned "Test 1 to confirm the effect of spice plants in improving the flavor and aroma," test plants (lemongrass: a grass family plant, lemon balm: a Lamiaceae family plant) to which the test specimens (Example 1, Comparative Example 1) were applied were used.
(2) Test Method Two days after the application of the final test sample, the flavor and aroma of the spice plants of Example 1 and Comparative Example 1 were evaluated. Twelve expert panelists, blinded to the origin of the spice plants of Example 1 and Comparative Example 1, put the leaf blades of each spice plant into their mouths and ate them, and were asked to select once each which spice plant they felt had the better flavor and aroma.
The selection results of each panelist are shown in Table 2.
It has been confirmed by a separate test that the wetting agent in the test sample does not affect the scent of the leaf blades of the plant.

As shown in Table 2, the number of panelists who felt that the spice plants to which the food flavor enhancer of Example 1, which contains the organic acid and/or its salt of the present invention as an active ingredient, was applied was three times as high as that of Comparative Example 1, which does not contain any active ingredient.
After the test, each panelist commented that the test sample of Example 1 had a refreshing scent with a strong lemon/perilla scent, while the test sample of Comparative Example 1 had a grassy, green smell.
These opinions are believed to be due to the fact that the spice plants to which the food flavor enhancer of Example 1 was applied had improved food flavor.

<Test to confirm the effect of spice plants on improving the flavor of food 3>
(1) Test Sample Example 2
The spice plant flavor enhancer of Example 2 was prepared using 0.25 parts by weight of acetic acid, 0.08 parts by weight of a spreading agent (polyoxyethylene sorbitan monolaurate), and ion-exchanged water, with the total amount being 100 parts by weight.
Comparative Example 2
Comparative Example 2 was prepared using 0.08 parts by weight of a spreading agent (polyoxyethylene sorbitan monolaurate) and ion-exchanged water, with the total amount being 100 parts by weight.
(2) Test Method The test plants used were thyme (a plant of the Lamiaceae family) with an above-ground part of about 20 cm, basil (a plant of the Lamiaceae family) with an above-ground part of about 30-40 cm, and parsley (a plant of the Apiaceae family) with an above-ground part of about 15 cm, all grown in No. 3 polypots (diameter 9 cm, volume 0.3 liters) (test period: November to December). About 5 mL of the test sample (Example 2, Comparative Example 2) was applied to the test plants once every 2-3 days over a period of about 2 weeks, using a hand sprayer, to the extent that the entire above-ground part of the test plant was sufficiently wet.
Two days after the application of the final test sample, the flavor and aroma of the spice plants of Example 2 and Comparative Example 2 were evaluated. Thirteen expert panelists, blinded to the origin of the spice plants of Example 2 and Comparative Example 2, put the leaf blades of each plant into their mouths and ate them, and were asked to select once each which spice plant they felt had the better flavor and aroma.
The selection results of each panelist are shown in Table 3.

As shown in Table 3, a larger number of panelists perceived a better flavor in the spice plants treated with the flavor enhancer of Example 2, which contains the organic acid and/or its salt of the present invention as an active ingredient, compared to Comparative Example 2, which does not contain any active ingredient.
After the test, each panelist commented that the test sample of Example 2 had a complex, high-quality, and rich fragrance.
These opinions are believed to be due to the fact that the spice plants to which the food flavor enhancer of Example 2 was applied had improved food flavor.

<Test 4 to confirm the effect of spice plants on improving the flavor and aroma of food>
(1) Test specimens and test plants In the above-mentioned "Test 3 to confirm the effect of improving the flavor of spice plants," test plants (Lamiaceae plants: thyme, basil, Apiaceae plants: parsley) to which the test specimen (Example 2) was applied and test plants (thyme, basil, parsley) to which the test specimen (Comparative Example 2) was applied were used. The test was conducted in December 2020.
(2) Test Method Two days after the last test sample application, the essential oil components contained in the test plants (thyme, basil, parsley) to which the test samples (Example 2, Comparative Example 2) had been applied were analyzed by the following method.
0.5 g of leaf blades from test plants frozen with liquid nitrogen were mixed with 2.0 mL of acetone in a mortar and crushed. The crushed test plants and acetone were transferred to a microtube and centrifuged for 5 minutes (5°C, 2000 rpm). After centrifugation, the supernatant in the microtube was placed in a vial (MT Extract Cup with Vial, manufactured by GL Sciences), and the essential oil components were measured under the following analytical conditions.
[Analysis conditions]
Measurement equipment: Gas chromatograph mass spectrometer (Shimadzu Corporation)
Column: InertCap Pure-WAX 0.25 mm ID x 30 m df = 0.25 μm
Column temperature: 40°C (5 min) → 4°C/min → 250°C (5 min)
Carrier gas: Helium, 120 kPa
Injection temperature: 250°C, Splitless 0.5 min
Detection: MS Scan (m / z: 40-350)
Sample injection volume: 1.0 μL
The main essential oil components contained in each test plant were revealed by the analysis, and the relative ratio of the essential oil components in the test plants of the same type to which the test sample of Example 2 was applied to those in the test plants of Comparative Example 2 was applied is shown in Table 4 as the "degree of increase in essential oil components."

As shown in Table 4, it was confirmed that the spice plants to which the food flavor enhancer of Example 2, which is a specific example of the present invention and contains acetic acid as an active ingredient, had an increase in the essential oil components of leaf alcohol, β-myrcene, linalool, and terpineol of about 1.3 to 1.7 times compared to the spice plants to which Comparative Example 2, which does not contain an active ingredient, was applied. Although the essential oil components that increase differ depending on the plant species, it was clear that the essential oil components of each plant species increased.
In Tests 1 to 4 to confirm the effect of improving the flavor of spice plants, the improvement in the flavor of spice plants to which the flavor enhancers of Examples 1 and 2 containing the organic acid and/or its salt of the present invention as an active ingredient were applied is thought to be due to an increase in the essential oil components in the spice plants.

<Test 5 to confirm the effect of spice plants on improving the flavor and aroma of food>
(1) Test Sample Example 3
The spice plant flavor enhancer of Example 3 was prepared using 0.25 parts by weight of acetic acid, 0.08 parts by weight of a spreading agent (polyoxyethylene sorbitan monolaurate) and ion-exchanged water, with the total amount being 100 parts by weight.
Example 4
The spice plant flavor enhancer of Example 4 was prepared using 0.06 part by weight of acetic acid, 0.08 part by weight of a spreading agent (polyoxyethylene sorbitan monolaurate) and ion-exchanged water, with the total amount being 100 parts by weight.
Example 5
The spice plant flavor enhancer of Example 5 was prepared using 0.125 parts by weight of acetic acid, 0.08 parts by weight of a spreading agent (polyoxyethylene sorbitan monolaurate) and ion-exchanged water, with the total amount being 100 parts by weight.

Comparative Example 3
Comparative Example 3 was prepared using 0.08 parts by weight of a spreading agent (polyoxyethylene sorbitan monolaurate) and ion-exchanged water, with the total amount being 100 parts by weight.
(2) Test Method The following Lamiaceae plants and Umbelliferae plants were grown indoors (room temperature 25°C) in No. 3 polypots (diameter 9 cm, capacity 0.3 liters) as test plants. Test samples (Examples 3 to 5, Comparative Example 3) were applied to the test plants once every 2 to 3 days (treatment frequency: A) or twice every day (treatment frequency: B) for about 2 weeks, with a hand sprayer to apply about 5 mL each time to the test plants so that the entire above-ground parts of the test plants were sufficiently wet.
Two days after the last test sample application, the essential oil components contained in each test plant were analyzed using the following method.
For test plants frozen with liquid nitrogen, 0.5 g of leaf blades from Lamiaceae plants and 0.5 g of stems or leaf blades from Umbelliferae plants were mixed and crushed in a mortar with 2.0 mL of acetone to prepare analytical samples. The resulting analytical samples were transferred to microtubes and centrifuged for 5 minutes (5°C, 2000 rpm). The supernatant in the microtubes was placed in vials (MT Extract Cup with Vial, manufactured by GL Sciences), and the essential oil components contained in each analytical sample were measured under the analytical conditions described in "Test 4: Confirmation of the Effect of Spice Plants on Improving Flavor and Flavor."
<Lamiaceae plants>
Basil with an above-ground part of approximately 30 cm, test specimen: Example 4, treatment frequency: A/B, implementation time: June 2021 Thyme with an above-ground part of approximately 30 cm, test specimen: Example 4, treatment frequency: A/B, implementation time: June 2021 Oregano with an above-ground part of approximately 20 cm, test specimen: Example 3, treatment frequency: A, implementation time: September 2021 Sage with an above-ground part of approximately 40 cm, test specimen: Example 3, treatment frequency: A, implementation time: June 2021 Perilla with an above-ground part of approximately 40 cm, test specimen: Example 5, treatment frequency: A, implementation time: November 2021 Lemon balm with an above-ground part of approximately 30 cm, test specimen: Example 5, treatment frequency: A, implementation time: December 2021 <Umbelliferae plants>
Chervil with an above-ground part of approximately 30 cm, test specimen: Example 5, treatment frequency: A, implementation period: August 2021 Dill with an above-ground part of approximately 30 cm, test specimen: Examples 3, 5, treatment frequency: A, implementation period: August 2021 Parsley with an above-ground part of approximately 15 cm, test specimen: Example 5, treatment frequency: A, implementation period: August 2021 Coriander with an above-ground part of approximately 20 cm, test specimen: Example 5, treatment frequency: A, implementation period: August 2021 The main essential oil components contained in each test plant revealed by analysis, and the relative ratio of the amount of essential oil components in the same type of test plant to which each of the test specimens of Examples 3 to 5 was applied, relative to the amount of essential oil components in the test plant to which the test specimen of Comparative Example 3 was applied, are shown in Tables 5 to 14, along with the applied test specimen, treatment frequency, and, for Umbelliferae plants, the extraction part.

"β-Phellandrene" was detected in the test plants treated with the test sample of Example 4 at treatment frequency A or B. However, "β-phellandrene" was not detected in the test plants treated with the test sample of Comparative Example 3, possibly due to the detection limit.

"β-ocimene" was detected in the test plants treated with the test sample of Example 3 at treatment frequency A. However, "β-ocimene" was not detected in the test plants treated with the test sample of Comparative Example 3, possibly due to the detection limit.

Phytol was detected in the test plants treated with the test sample of Example 5 at treatment frequency A. However, phytol was not detected in the test plants treated with the test sample of Comparative Example 3, possibly due to the detection limit.

"p-Cymene" was detected in the test plants treated with the test sample of Example 5 at treatment frequency A. However, "p-cymene" was not detected in the test plants treated with the test sample of Comparative Example 3, possibly due to the detection limit.

As shown in Tables 5 to 14, it was confirmed that application of the food flavor improver of the present invention to a Lamiaceae plant improved the essential oil components of the Lamiaceae plant, including α-pinene, β-phellandrene, β-myrcene, limonene, 1,8-cineole, β-ocimene, fenchone, sabinene hydrate, copaene, α-caryophyllene, β-sesquiphellandrene, methyleugenol, 3-allylguaiacol, phytol, α-thujene, camphene, α-phellandrene, isothymol methyl ether, β-pinene, o-cymene, leaf alcohol, linalool, 1-nonen-3-ol, and β-caryophyllene.
Similarly, it has been confirmed that application of the food flavor improver of the present invention to a Umbelliferae plant improves the essential oil components of the Umbelliferae plant, including acetoin, 1-hydroxybutan-2-one, acetol acetate, γ-butyrolactone, menthol, estragole, 1,2-cyclopentanedione, cyclotene, 4-isopropylphenol, myristicin, phytol, carene, apiol, β-phellandrene, p-mensatriene, β-sesquiphellandrene, 2-decenal, dodecanal, 2-phytene, 2-dodecenal, 6,7-dihydrofarnesol, and p-cymene.
According to the present invention, it is possible to obtain a spice plant that has a strong nasal aroma when eaten, and as a result, the taste is perceived as improved, which is extremely useful.

Claims (2)

A food flavor enhancer for application to the above-ground parts of a spice plant selected from spice plants of the Labiatae family, spice plants of the Umbelliferae family, and lemongrass, which contains acetic acid and/or a salt thereof as an active ingredient. A method for improving the flavor and aroma of a spice plant, characterized by applying a composition containing acetic acid and/or a salt thereof as an active ingredient to the above-ground parts of the spice plant selected from the group consisting of spice plants of the Lamiaceae family , spice plants of the Umbelliferae family, and lemongrass.