Aroma component assessment method and flavor and/or fragrance composition preparation method

Patent metadata

Field	Value
Publication number	US-12442807-B2
Application number	US-202118007999-A
Country	US
Kind code	B2
Filing date	Jun 3, 2021
Priority date	Jun 4, 2020
Publication date	Oct 14, 2025
Grant date	Oct 14, 2025

Abstract

The present invention pertains to an aroma component assessment method and a method for preparing a fragrance composition using said assessment method. The present invention provides a fragrance composition appropriate for a product in consideration of usage conditions of the product. For that purpose, the present invention involves: making measurements of the rate of concentration increase (i.e., detection quantity a of aroma component after lapse of a predetermined time after start of measurement/detection quantity b of aroma component immediately after the start of detection) of aroma released within a prescribed time range for each of two or more types of aroma components contained in a product within a consumption environment of said product or within a model environment thereof; and assessing the impact of the aroma components contained in the product on fragrance impressions of the product, using the magnitude relationship in the aroma concentration increase rate of the two types or more aroma components, as an index correlated with the magnitude relationship of the impacts on fragrance impressions of the product, so as to make objective and appropriate assessments of the impacts of the aroma components contained in the product on fragrance impression.

First claim

The invention claimed is:

1. A method for evaluating effects of aroma components contained in a product on aromatic impression when the aroma components are released in an environment where the product is consumed, the method comprising the steps of:
1) measuring, for each of two or more aroma components contained in the product, the rate of increase in the aroma concentration released in a given time period (quantity a of the aroma component detected after a given time period following the start of measurement/quantity b of the aroma component detected immediately after the start of detection) in an environment where the product is consumed or in a model environment thereof;
2) obtaining the magnitude relationship between the rates of increase in the aroma concentrations of the two or more aroma components obtained in Step 1); and
3) evaluating the effects of the aroma components contained in the product on the aromatic impression of the product, using the magnitude relationship between the rates of increase in the aroma concentrations of the two or more aroma components obtained in Step 2) as an index that correlates with the magnitude relationship between the magnitude of their effects on the aromatic impression of the product.

2. The evaluation method according to claim 1 , wherein the environment where the product is consumed is an environment where the product is consumed without the release characteristics of the aroma components being changed by interaction with other substance.

3. The evaluation method according to claim 1 , wherein the environment where the product is consumed is an environment where the product is consumed with the release characteristics of the aroma components being changed by interaction with other substances.

4. The evaluation method according to claim 2 , wherein the product is a food and the measurement of the rate of increase in the aroma concentration in Step 1) is performed in an environment where the aroma is diffused.

5. The evaluation method according to claim 3 , wherein the product is a food product, other substance comprises saliva from human or artificial saliva, and the measurement of the rate of increase in the aroma concentration in Step 1) is performed in an oral cavity model environment.

6. The evaluation method according to claim 3 , wherein the product is a food, other substance comprises water, and the measurement of the rate of increase in the aroma concentration in Step 1) is performed in an environment where the aroma is diffused.

7. The evaluation method according to claim 1 , wherein the product is a cosmetic product and the measurement of the rate of increase in the aroma concentration in Step 1) is performed in an environment where the aroma is diffused.

8. The evaluation method according to claim 3 , wherein the product is a cosmetic product and other substance comprises one or more selected from the group consisting of water, hair, skin, bathtub, floor, cloth, and glass.

9. The evaluation method according to claim 1 , the method comprising, in Step 1), measuring the rate of increase in the aroma concentration using a gas chromatograph, mass spectrometer, or detector.

10. A method for preparing a flavor and/or fragrance composition, the method comprising the steps of:
A) evaluating effects of aroma components contained in a product on the aromatic impression when the aroma components are released in an environment where the product is consumed, by the evaluation method according to claim 1 ; and
B) preparing a flavor and/or fragrance composition by adjusting the prescription ratio of the aroma components contained in the product based on the evaluation obtained in step A).

11. The method for preparing a flavor and/or fragrance composition according to claim 10 , the method comprising, in Step B), adjusting the prescription ratio of the aroma components in the flavor and/or fragrance composition used for the product by increasing or decreasing the ratio of the amount of the aroma component which has been defined to have significant effect on the aromatic impression of the product.

12. A method for adjusting a flavor and/or fragrance dosage of a flavor and/or fragrance composition in a product, the method comprising the steps of:
i) evaluating effects of aroma components contained in the product on the aromatic impression when the aroma components are released in an environment where the product is consumed, by the evaluation method according to claim 1 ; and
ii) adjusting the flavor and/or fragrance dosage of the flavor and/or fragrance composition in the product by preparing the flavor and/or fragrance composition while adjusting the prescription ratio of the aroma components contained in the product based on the evaluation obtained in Step i).

Assignees

• Takasago Perfumery Co Ltd

Inventors

• Ito Shinichiro

Classifications

• G01N33/0067 Primary

  by measuring the rate of variation of the concentration · CPC title

• C11B9/00

  Essential oils; Perfumes · CPC title

• A23L27/20

  Synthetic spices, flavouring agents or condiments · CPC title

• G01N33/0047

  Organic compounds · CPC title

• A23C9/1307

  Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods · CPC title