Development of High-performance Flavor and Fragrance Ingredients

Abstract

An aroma is composed of many ingredients. Some key compounds possess very high-performance in spite of extremely small amount in the total aroma. Using them, the quality of the aroma could be surprisingly improved.

As such flavor ingredient, we found the high-performances of linear unsaturated aldehydes, (E)-6-nonenal, (E)-6-octenal, (Z)-8-pentadecenal and (4Z,7Z)-4,7-tridecadienal, and (6Z,8E,10E)-6,8,10-undecatrien-3-one which is a novel compound in Japanese citrus.

(E)-6-Nonenal, (E)-6-octenal, and (Z)-8-pentadecenal had the effect of enhancing the satisfaction when eating plant and animal oil and fat, which are expected as the useful flavor ingredients for low fat processed food.

(4Z,7Z)-4,7-Tridecadienal was an essential component for bonito flavor and had the effect of suppressing sourness.

(6Z,8E,10E)-6,8,10-Undecatrien-3-one was an very important ingredient to differentiate yuzu aroma from the other citrus. Furthermore, the chemical had the effect of enhancing sensation of carbonating.