Coffee flavor improver

Patent JP2025121550A

Japan

Published unexamined patent application Find Prior Art  Similar Other languages Japanese Inventor 輝久 大橋 Teruhisa Ohashi 賢二 川口 Kenji Kawaguchi 成美 竹内 Narumi Takeuchi 大河 田中 Taiga Tanaka

Current Assignee T Hasegawa Co Ltd

Worldwide applications 2024  JP

Application JP2024017007A events 2024-02-07Application filed by T Hasegawa Co Ltd2024-02-07

Priority to JP2024017007A 2025-08-20 Publication of JP2025121550A Status:Pending

Abstract

To provide an agent useful for coffee flavor improvement, and a method for improving coffee flavor.SOLUTION: The present invention provides a coffee flavor improver comprising, as an active ingredient, one or more compounds selected from the group consisting of methyl 2-methylpentanoate, methyl 3-methylpentanoate, methyl 4-methylpentanoate, methyl cyclohexanecarboxylate, ethyl 2-methylpentanoate, ethyl 3-methylpentanoate, ethyl 4-methylpentanoate, and ethyl cyclohexanecarboxylate, and a method for improving a coffee flavor of a consumer product, the method comprising adding one or more compounds of these active ingredients to the consumer product.

Claims

A coffee flavor improver containing, as an active ingredient, one or more compounds selected from the group consisting of methyl 2-methylpentanoate, methyl 3-methylpentanoate, methyl 4-methylpentanoate, methyl cyclohexanecarboxylate, ethyl 2-methylpentanoate, ethyl 3-methylpentanoate, ethyl 4-methylpentanoate, and ethyl cyclohexanecarboxylate. A consumer goods additive composition containing the coffee flavor improving agent of claim 1. The consumer goods additive composition according to claim 2, which is used to improve the coffee flavor of consumer goods. A consumer product additive composition having a coffee flavor, comprising one or more compounds selected from the group consisting of methyl 2-methylpentanoate, methyl 3-methylpentanoate, methyl 4-methylpentanoate, methyl cyclohexanecarboxylate, ethyl 2-methylpentanoate, ethyl 3-methylpentanoate, ethyl 4-methylpentanoate, and ethyl cyclohexanecarboxylate. A method for improving the coffee flavor of a consumer product, comprising adding to the consumer product one or more compounds selected from the group consisting of methyl 2-methylpentanoate, methyl 3-methylpentanoate, methyl 4-methylpentanoate, methyl cyclohexanecarboxylate, ethyl 2-methylpentanoate, ethyl 3-methylpentanoate, ethyl 4-methylpentanoate, and ethyl cyclohexanecarboxylate, the coffee flavor improver described in claim 1, or the consumer product additive composition described in claim 2. The method for improving the coffee aroma of a consumer good described in claim 5, wherein the consumer good is a food or beverage having a coffee aroma, and the compound is added so that the total concentration of the compound is in the range of 0.01 ppt to 1 ppm, based on the total mass of the food or beverage, thereby improving the coffee aroma of the food or beverage. A method for producing a consumer good, comprising adding to the consumer good one or more compounds selected from the group consisting of methyl 2-methylpentanoate, methyl 3-methylpentanoate, methyl 4-methylpentanoate, methyl cyclohexanecarboxylate, ethyl 2-methylpentanoate, ethyl 3-methylpentanoate, ethyl 4-methylpentanoate, and ethyl cyclohexanecarboxylate; the coffee flavor improver according to claim 1; or the consumer good additive composition according to claim 2. The method for manufacturing a consumer good described in claim 7, wherein the consumer good is a food or beverage having a coffee flavor, and the compound is added so that the total concentration of the compound is in the range of 0.01 ppt to 1 ppm, based on the total mass of the food or beverage.