本發明之培養物係利用馬克斯克魯維酵母菌使含乳成分之培養基之乳酸菌培養物進行醱酵而成者，並且相對於乙酸苯基乙酯1質量份，以0.3～5質量份之比率含有異戊醇。 於本發明中，所謂「乳成分」意指含有牛乳、山羊乳、羊乳等獸乳之鮮乳、加熱乳、脫脂乳粉、全脂乳粉或者鮮奶油、乳清等源自乳之成分者。其中，較佳可列舉脫脂乳粉。再者，所謂「乳清」係指自乳成分去除脂肪成分及酪蛋白者。 於本發明中，作為含乳成分之培養基之乳酸菌培養物，例如可列舉利用含有上述乳成分之培養基(含乳成分之培養基)對乳酸菌進行培養而獲得之培養物，可適宜地列舉該培養物之培養上清物。藉由利用微生物使含乳成分之培養基進行醱酵，而抑制源自乳成分之氣味，不僅變得不易對溫和之玫瑰香味產生影響，而且pH值會降低，因此源自乳成分之不溶性成分發生沈澱，於獲得培養上清物之情形時，亦有作業效率提高之優點。 再者，含乳成分之培養基中亦可進而含有糖、維生素類、蛋白質分解物、胺基酸類、礦物質類、鹽類、界面活性劑、脂肪酸、金屬類等其他成分。又，作為該其他成分，並無特別限定，較佳為葡萄糖、半乳糖、乳糖、果糖等糖。作為糖，就被微生物同化之方面而言，尤佳為葡萄糖。再者，酵母萃取物或蛋白腖等由於可能會對本發明之培養物之氣味產生影響，故而較佳為不使用。 培養基中之乳成分之含量並無特別限定，以固形分換算，較佳為1～50質量%(以下，僅表述為「%」之情形時意指質量%)，更佳為2～10%。又，就微生物之增殖能力之方面而言，葡萄糖之含量較佳為0.1～10%，更佳為1～5%。 此處，作為乳酸菌，可列舉：乾酪乳酸桿菌、馬里乳酸桿菌、嗜酸乳酸桿菌、德氏乳桿菌保加利亞亞種、瑞士乳酸桿菌等乳酸桿菌屬細菌，嗜熱鏈球菌等鏈球菌屬細菌，乳酸乳酸球菌乳酸亞種、乳酸乳酸球菌亞種乳酪亞種等乳酸球菌屬細菌，糞腸球菌等腸球菌屬細菌，或者短型雙叉桿菌、雙歧雙叉桿菌、龍根雙叉桿菌等雙叉桿菌屬細菌。其中，較佳鏈球菌屬細菌，更佳為嗜熱鏈球菌，進而較佳可列舉嗜熱鏈球菌YIT2084(FERM BP-10879)。 利用乳酸菌使上述之含乳成分之培養基進行醱酵之條件亦無特別限定，例如對上述培養基接種乳酸菌0.01～10%、較佳為0.1～5%，將其於20～45℃、較佳為37～42℃下培養1～48小時、較佳為4～30小時即可。再者，作為此時之其他培養條件，可列舉靜置、攪拌、振盪、通氣等，自該等中適當選擇適於培養之方法而進行即可。 如此獲得之含乳成分之培養基之乳酸菌培養物可直接使用，亦可實施公知之過濾、透析、沈澱、離心分離等精製、分離處理。 作為本發明中所使用之含乳成分之培養基之乳酸菌培養物，較佳為利用嗜熱鏈球菌YIT2084使適宜地含有脫脂乳粉之培養基進行醱酵而獲得之去除了菌體的培養上清物，更佳為進而對該培養上清物進行超濾、凝膠過濾、透析等處理而獲得之分子量2萬以下之區分。又，作為含乳成分之培養基之乳酸菌培養物，較佳為含有乳糖、半乳糖等糖、胺基酸、乳酸、蛋白質等者。 本發明之培養物係利用馬克斯克魯維酵母菌使上述之含乳成分之培養基之乳酸菌培養物進行醱酵而製備。 此處，作為馬克斯克魯維酵母菌(Kluyveromyces marxianus)，只要為產生乙酸苯基乙酯及異戊醇者，則無特別限定，較佳為使用馬克斯克魯維酵母菌YIT12612(NBRC 0260)。 馬克斯克魯維酵母菌係對乳酸菌培養物接種較佳為0.1～3.0%、更佳為0.2～1.0%。 又，此時，較佳為添加L-苯丙胺酸(L-phe)。藉由添加L-苯丙胺酸，可使乙酸苯基乙酯或2-苯基乙醇之生成量增加。於該情形時，L-苯丙胺酸較佳為以相對於乳酸菌培養物成為0.3～10 g/L之方式添加，進而較佳為以成為0.5～5 g/L之方式添加，進而較佳為以成為2～4 g/L之方式添加。 就使乙酸苯基乙酯或2-苯基乙醇之生成量增加之方面而言，培養條件較佳為於不會成為厭氣條件之條件下進行。 就乙酸苯基乙酯與異戊醇之產生量、及香味之方面而言，培養溫度較佳為15～45℃，更佳為20～40℃，進而較佳為30～35℃。培養時間較佳為1～72小時，更佳為15～54小時，進而較佳為15～48小時，尤佳為20～30小時。更適宜可列舉於30～35℃下培養20～30小時。 又，作為培養方法，並無特別限定，可為攪拌培養、靜置培養、振盪培養、中和培養等中之任一者。 如此獲得之培養物由於含有各種香氣成分，故而與化學合成之乙酸苯基乙酯相比呈現更溫和之玫瑰香氣。該培養物可直接用作用以賦予香味之香料用組合物，較佳為藉由過濾或離心分離等而去除了菌體者，更佳為藉由常壓蒸餾法或減壓蒸餾法等進行蒸餾、濃縮而獲得之蒸餾物。 本發明之培養物中，除含有作為玫瑰香味成分之乙酸苯基乙酯及2-苯基乙醇以外，亦可含有異戊醇等，就華貴且溫和之具有玫瑰香氣之方面而言，關於培養物中之乙酸苯基乙酯與異戊醇之含有比例，相對於乙酸苯基乙酯1質量份，異戊醇為0.3～5質量份，較佳為0.3～3質量份，更佳為0.3～1.5質量份。 乙酸苯基乙酯具有較2-苯基乙醇更華貴之玫瑰香氣。本發明培養物之玫瑰香氣係以由乙酸苯基乙酯產生之玫瑰香氣為基調，較乙酸苯基乙酯本身更溫和。 又，本發明之培養物中(蒸餾前)較佳為含有乙酸苯基乙酯10～100 ppm、2-苯基乙醇100～1500 ppm、異戊醇5～50 ppm，蒸餾物中較佳為含有乙酸苯基乙酯30～500 ppm、2-苯基乙醇20～1200 ppm、異戊醇20～300 ppm。 本發明之培養物由於具有華貴且溫和之玫瑰香氣，故而可利用於香料用組合物、化妝品、飲食品及醫藥品等。於化妝品領域，能夠於工業上利用之源自生物之香料較少，天然香料之需求高於合成香料，因此可適宜地利用於化妝品。 此處，作為化妝品，可列舉：香水、古龍水、淡香水等芳香化妝品，化妝水、乳液、洗劑、乳霜、面膜、美容液等基礎化妝品，洗髮精或潤絲精等頭髮用化妝品，沐浴劑等浴用化妝品，粉底等彩妝化妝料，防曬霜等特殊化妝品等。作為飲食品，可列舉：各種清涼飲料、發泡酒、啤酒、清酒、點心類、冰製點心類、冰淇淋、醱酵乳等乳製品等。又，作為醫藥品，可列舉：霜劑、軟膏、凝膠等外用劑等。 該等化妝品、飲食品、醫藥品中之本發明培養物之含量以乙酸苯基乙酯換算，較佳為0.1～50 ppm，更佳為0.1～10 ppm。 [實施例] 其次，列舉實施例而詳細地說明本發明。 實施例1 (1)乳酸菌培養物之製備 將嗜熱鏈球菌(Streptococcus thermophilus) YIT2084(FERM BP-10879)以1%移植至3%脫脂乳粉培養基中，於40℃下靜置培養24小時。將所獲得之培養物於4℃、8,000×g下離心分離15分鐘。使用區分分子量20,000Da之離心分離式超濾器(Centricut Mini V-20：倉敷紡績公司製造)，將所獲得之上清液於4℃、3,000×g下超濾處理1小時，而獲得乳酸菌培養物之上清液之低分子區分(分子量2萬以下)。 對該低分子區分進行分析，結果含有1.1%之乳糖、0.4%之半乳糖、0.4%之乳酸，pH值為4.0。 (2)馬克斯克魯維酵母菌培養物之製備 (a)使用菌株 馬克斯克魯維酵母菌(Kluyveromyces marxianus)YIT12612(NBRC 0260) (b)早前培養 對2 mL之黴菌及酵母(YM，Yeast and Mold)培養基(1%葡萄糖、0.5%蛋白腖、0.3%酵母萃取物、0.3%麥芽萃取物)接種20 μL之冷凍保存於20%甘油中之YIT12612株，並於35℃、160 rpm下振盪培養24小時。 (c)前培養 準備10 mL之上述(1)所製備之乳酸菌培養物置於容量50 mL之三角燒瓶中，接種1%之(b)之早前培養所獲得之培養液，於35℃、160 rpm下振盪培養24小時。 (d)培養 對上述(1)所製備之乳酸菌培養物接種0.3%之(c)之前培養所獲得之培養液，並於35℃、200 rpm下振盪培養48小時。又，對上述(1)所製備之乳酸菌培養物以成為3 g/L之方式添加L-苯丙胺酸並進行過濾滅菌，向經高壓釜滅菌之8聯迷你醱酵罐(Bio Jr.8)添加100 mL後，同樣地接種0.3%之(c)之前培養所獲得之培養液，並於35℃、200 rpm下振盪培養24小時或48小時。 培養結束後，進行以下之操作，而製備用以分析香氣成分之試樣(A及B)。 試樣A：將培養物於15000 rpm下離心分離10分鐘，而獲得上清液。 試樣B：使用蒸發器，將培養物於加熱溫度40℃、冷卻溫度0℃下開始減壓，於50～60 mbar下進行蒸餾，直至回收培養液之約六分之一，而獲得蒸餾物。 (e)香氣成分之分析及香味之評價 量取2 mL之上述(d)所製備之試樣A及B置於20 mL之小瓶中，利用HS-GC-火焰游離偵測器(FID，Flame Ionization Detector)對試樣中之香氣成分進行定量(表1、表2)。 又，由專業官能檢查員進行試樣之香味之官能評價。將結果合併示於表3。 [表1]
[表2]
[表3]
乙酸苯基乙酯與異戊醇因蒸餾而增加，2-苯基乙醇因蒸餾而減少，但乙酸苯基乙酯與異戊醇之比不論蒸餾前亦或蒸餾後均為約1：0.4～3左右。試樣A(培養物)及試樣B(蒸餾物)呈現溫和之玫瑰氣味，醱酵臭味亦為能夠直接用於化妝品之程度。又，確認到藉由培養24小時而更加抑制醱酵臭味。又，確認到藉由添加苯丙胺酸，乙酸苯基乙酯之產生量增加。 實施例2 由3名專業官能檢查員對實施例1之實施品4、與乙酸苯基乙酯及異戊醇之合成品進行試樣之香味之官能評價。將結果合併示於表4。 ＜評價＞ 5：具有溫和之玫瑰氣味 4：具有溫和之玫瑰氣味，但與5相比稍有刺激性，或者氣味稍弱 3：具有玫瑰氣味，但與5相比刺激性較強，或者氣味較弱 2：具有玫瑰氣味，但與5相比刺激性非常強，或者氣味較弱 1：不具有玫瑰氣味 [表4]
與實施品4相比，確認到合成品之乙酸苯基乙酯為刺激性較強之玫瑰香味。又，若乙酸苯基乙酯與異戊醇之比超出1：0.3～5，則成為玫瑰氣味較弱，或者酒精臭味較強之結果。進而確認到，於以1：1.3調配有合成品之乙酸苯基乙酯與異戊醇之情形時，與實施品4相比有刺激性，藉由醱酵而獲得之其他成分亦有助於溫和之玫瑰氣味。 製造例1 根據下述組成，製備化妝水。再者，製備方法係將(5)與(6)加以混合，對其添加(1)～(4)並充分地攪拌，而獲得化妝水。該化妝水具有華貴且溫和之玫瑰氣味。 [表5]
製造例2 根據下述組成，製備乳液。再者，製備方法係對(10)添加(7)～(8)並加溫，於80℃下添加(1)～(6)並乳化，冷卻至室溫後添加(9)，而獲得乳液。該乳液具有華貴且溫和之玫瑰氣味。 [表6]
製造例3 根據下述組成，製備乳霜。再者，製備方法係對(12)添加(9)～(10)並加溫，於80℃下添加(1)～(8)並乳化，冷卻至室溫後添加(11)，而獲得乳霜。該乳霜具有華貴且溫和之玫瑰氣味。 [表7] The culture of the present invention is obtained by fermenting a lactic acid bacteria culture of a medium containing a milk component by using Kluyveromyces cerevisiae, and is a ratio of 0.3 to 5 parts by mass based on 1 part by mass of phenylethyl acetate. Contains isoamyl alcohol. In the present invention, the term "milk ingredient" means a milk derived from milk such as cow's milk, goat's milk or goat's milk, a heated milk, a skim milk powder, a whole milk powder, or a cream derived from milk or whey. By. Among them, preferred are skim milk powder. In addition, "whey" refers to a person who removes fat components and casein from a milk component. In the present invention, the lactic acid bacteria culture of the medium containing the milk component is, for example, a culture obtained by culturing a lactic acid bacterium by using a medium containing a milk component (a medium containing a milk component), and the culture can be suitably exemplified. The supernatant is cultured. By using a microorganism to ferment a medium containing a milk component to suppress the odor derived from the milk component, it is not easy to affect the mild rose flavor, and the pH value is lowered, so that the insoluble component derived from the milk component occurs. Precipitation, in the case of obtaining a culture supernatant, also has the advantage of improved work efficiency. Further, the medium containing the milk component may further contain other components such as sugar, vitamins, protein degradation products, amino acids, minerals, salts, surfactants, fatty acids, metals, and the like. Further, the other component is not particularly limited, and is preferably a sugar such as glucose, galactose, lactose or fructose. As the sugar, it is particularly preferable to be glucose in terms of the assimilation of microorganisms. Further, since the yeast extract or peptone may have an influence on the odor of the culture of the present invention, it is preferably not used. The content of the milk component in the medium is not particularly limited, and is preferably from 1 to 50% by mass in terms of solid content (hereinafter, it means "% by mass" in the case of "%"), more preferably 2 to 10%. . Further, in terms of the proliferative ability of the microorganism, the content of glucose is preferably from 0.1 to 10%, more preferably from 1 to 5%. Here, examples of the lactic acid bacteria include Lactobacillus casei, Lactobacillus maltophilia, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus bulgaricus, Lactobacillus bacteria such as Lactobacillus, and Streptococcus faecalis such as Streptococcus thermophilus. Lactococcus lactis subsp. lactis, Lactobacillus nicotiana subsp. subsp. cheese subsp. lactis bacteria, Enterococcus faecalis and other enterococci bacteria, or short bifidobacteria, Bifidobacterium bifidum, B. rhizogenes and other double forks Bacillus bacteria. Among them, preferred Streptococcus bacteria, more preferably Streptococcus thermophilus, more preferably Streptococcus thermophilus YIT2084 (FERM BP-10879). The conditions for the fermentation of the above-mentioned medium containing the milk component by the lactic acid bacteria are not particularly limited. For example, the medium is inoculated with lactic acid bacteria in an amount of 0.01 to 10%, preferably 0.1 to 5%, and preferably 20 to 45 ° C, preferably 20 to 45 ° C, preferably The culture is carried out at 37 to 42 ° C for 1 to 48 hours, preferably 4 to 30 hours. In addition, as other culture conditions at this time, it may be set to stand still, stir, oscillate, aeration, etc., and it is good to select suitably suitable methods from these. The lactic acid bacteria culture of the medium containing the milk component thus obtained can be used as it is, and can be subjected to purification, separation treatment such as filtration, dialysis, precipitation, and centrifugation. The lactic acid bacteria culture of the medium containing the milk component used in the present invention is preferably a culture supernatant obtained by fermenting a medium containing a skim milk powder suitably using Streptococcus thermophilus YIT2084 to remove the cells. More preferably, the culture supernatant is subjected to ultrafiltration, gel filtration, dialysis or the like to obtain a molecular weight of 20,000 or less. Further, the lactic acid bacteria culture of the medium containing the milk component preferably contains a sugar such as lactose or galactose, an amino acid, lactic acid, or protein. The culture of the present invention is prepared by fermenting a lactic acid bacteria culture of the above-mentioned milk-containing medium using Kluyveromyces cerevisiae. Here, Kluyveromyces marxianus is not particularly limited as long as it produces phenylethyl acetate and isoamyl alcohol, and it is preferred to use K. krypton YIT12612 (NBRC 0260). The inoculation of the lactic acid bacteria culture by the K. marxianus strain is preferably from 0.1 to 3.0%, more preferably from 0.2 to 1.0%. Further, in this case, it is preferred to add L-phenylalanine (L-phe). The amount of phenylethyl acetate or 2-phenylethanol produced can be increased by adding L-phenylalanine. In this case, L-phenylalanine is preferably added in an amount of 0.3 to 10 g/L with respect to the lactic acid bacteria culture, and more preferably added in an amount of 0.5 to 5 g/L, and more preferably It is added in the form of 2 to 4 g/L. In terms of increasing the amount of phenylethyl acetate or 2-phenylethanol, the culture conditions are preferably carried out under conditions which do not become anaerobic conditions. The culture temperature is preferably from 15 to 45 ° C, more preferably from 20 to 40 ° C, still more preferably from 30 to 35 ° C, in terms of the amount of phenylethyl acetate and isoamyl alcohol produced and the flavor. The culture time is preferably from 1 to 72 hours, more preferably from 15 to 54 hours, still more preferably from 15 to 48 hours, still more preferably from 20 to 30 hours. More preferably, it can be incubated at 30 to 35 ° C for 20 to 30 hours. Further, the culture method is not particularly limited, and may be any of stirring culture, static culture, shaking culture, and neutralization culture. The culture thus obtained exhibits a milder rose aroma than the chemically synthesized phenylethyl acetate because it contains various aroma components. The culture can be directly used as a fragrance composition for imparting a fragrance, preferably by removing the cells by filtration or centrifugation, or more preferably by distillation under atmospheric distillation or vacuum distillation. Distillate obtained by concentration. The culture of the present invention may contain isoamyl alcohol or the like in addition to phenylethyl acetate and 2-phenylethanol as a rose flavor component, and is cultured in terms of luxurious and mild rose aroma. The content ratio of phenylethyl acetate to isoamyl alcohol in the product is 0.3 to 5 parts by mass, preferably 0.3 to 3 parts by mass, more preferably 0.3, based on 1 part by mass of phenylethyl acetate. ~ 1.5 parts by mass. Phenylethyl acetate has a more luxurious rose aroma than 2-phenylethanol. The rose aroma of the culture of the present invention is based on rose aroma derived from phenylethyl acetate and is milder than phenylethyl acetate itself. Further, the culture of the present invention (before distillation) preferably contains 10 to 100 ppm of phenylethyl acetate, 100 to 1500 ppm of 2-phenylethanol, and 5 to 50 ppm of isoamyl alcohol. It contains 30 to 500 ppm of phenylethyl acetate, 20 to 1200 ppm of 2-phenylethanol, and 20 to 300 ppm of isoamyl alcohol. Since the culture of the present invention has a luxurious and mild rose scent, it can be used for a fragrance composition, a cosmetic, a food or beverage, a pharmaceutical, and the like. In the field of cosmetics, there are few bio-based flavors that can be industrially utilized, and the demand for natural flavors is higher than that of synthetic fragrances, so that it can be suitably used for cosmetics. Here, as the cosmetic, there may be mentioned aromatic cosmetics such as perfume, cologne, and eau de toilette, basic cosmetics such as lotion, lotion, lotion, cream, mask, and beauty liquid, hair cosmetics such as shampoo or moisturizing essence. Bath cosmetics and other bath cosmetics, foundations and other makeup cosmetics, sunscreen and other special cosmetics. Examples of foods and drinks include dairy products such as various refreshing drinks, sparkling wines, beer, sake, snacks, ice snacks, ice cream, and yoghurt. Further, examples of the pharmaceuticals include external preparations such as creams, ointments, and gels. The content of the culture of the present invention in such cosmetics, foods and drinks, and pharmaceuticals is preferably from 0.1 to 50 ppm, more preferably from 0.1 to 10 ppm, in terms of phenylethyl acetate. [Examples] Next, the present invention will be described in detail by way of examples. Example 1 (1) Preparation of lactic acid bacteria culture Streptococcus thermophilus YIT2084 (FERM BP-10879) was transplanted to 3% skim milk powder medium at 1%, and cultured at 40 ° C for 24 hours. The obtained culture was centrifuged at 8,000 x g for 15 minutes at 4 °C. The obtained supernatant was subjected to ultrafiltration treatment at 4 ° C and 3,000 × g for 1 hour using a centrifugal separation type ultrafilter (Centricut Mini V-20: manufactured by Kurabo Industries, Ltd.) having a molecular weight of 20,000 Da to obtain a lactic acid bacteria culture. The low molecular weight of the supernatant (molecular weight below 20,000). The low molecular weight fraction was analyzed and found to contain 1.1% lactose, 0.4% galactose, 0.4% lactic acid, and a pH of 4.0. (2) Preparation of K. marxianus culture (a) using strain Kluyveromyces marxianus YIT12612 (NBRC 0260) (b) Early culture of 2 mL of mold and yeast (YM, Yeast And Mold) medium (1% glucose, 0.5% peptone, 0.3% yeast extract, 0.3% malt extract) inoculated with 20 μL of YIT12612 strain frozen in 20% glycerol and oscillated at 35 ° C, 160 rpm Cultivate for 24 hours. (c) Pre-culture preparation 10 mL of the lactic acid bacteria culture prepared in the above (1) was placed in a 50 mL Erlenmeyer flask, and 1% (b) of the culture solution obtained by the previous culture was inoculated at 35 ° C, 160 The culture was shaken at rpm for 24 hours. (d) The culture solution obtained by inoculating 0.3% of (c) before inoculation of the lactic acid bacteria culture prepared in the above (1) was cultured, and cultured at 35 ° C and 200 rpm for 48 hours with shaking. Further, the lactic acid bacteria culture prepared in the above (1) was added with L-phenylalanine at a rate of 3 g/L, and subjected to filter sterilization, and added to an autoclave-sterilized 8-mini mini-fermenter (Bio Jr. 8). After 100 mL, the culture solution obtained by previously incubating 0.3% of (c) was inoculated, and cultured at 35 ° C, 200 rpm for 24 hours or 48 hours with shaking. After the completion of the cultivation, the following operations were carried out to prepare samples (A and B) for analyzing the aroma components. Sample A: The culture was centrifuged at 15,000 rpm for 10 minutes to obtain a supernatant. Sample B: Using an evaporator, the culture was depressurized at a heating temperature of 40 ° C and a cooling temperature of 0 ° C, and distillation was carried out at 50 to 60 mbar until about one-sixth of the culture liquid was recovered to obtain a distillate. . (e) Analysis of aroma components and evaluation of aroma 2 mL of the samples A and B prepared in the above (d) were placed in a 20 mL vial using an HS-GC-flame free detector (FID, Flame) Ionization Detector) quantifies the aroma components in the sample (Table 1, Table 2). Further, the sensory evaluation of the fragrance of the sample was performed by a professional inspector. The results are combined and shown in Table 3. [Table 1] [Table 2] [table 3] Phenylacetate and isoamyl alcohol are increased by distillation, and 2-phenylethanol is reduced by distillation, but the ratio of phenylethyl acetate to isoamyl alcohol is about 1:0.4 before or after distillation. 3 or so. Sample A (culture) and sample B (distillate) exhibited a mild rose odor, and the odor of the fermentation was also directly applicable to cosmetics. Further, it was confirmed that the fermentation odor was further suppressed by culturing for 24 hours. Further, it was confirmed that the amount of phenylethyl acetate produced was increased by the addition of phenylalanine. Example 2 A functional evaluation of the fragrance of the sample was carried out by three professional inspectors on the product of Example 1 and the product of phenylethyl acetate and isoamyl alcohol. The results are combined and shown in Table 4. <Evaluation> 5: Has a mild rose odor 4: Has a mild rose odor, but is slightly irritating compared to 5, or slightly weaker. 3: Has a rose odor, but is more irritating or odorous than 5 Weak 2: Has a rose odor, but is very irritating compared to 5, or has a weaker smell 1: Does not have a rose odor [Table 4] Compared with the product 4, it was confirmed that the phenylethyl acetate of the synthetic product was a pungent rose fragrance. Further, when the ratio of phenylethyl acetate to isoamyl alcohol exceeds 1:0.3 to 5, the rose smell is weak or the alcohol odor is strong. Further, it was confirmed that when phenylethyl acetate and isoamyl alcohol of a synthetic product were prepared at 1:1.3, it was irritating compared with the product 4, and other components obtained by fermentation were also helpful. A mild rose smell. Production Example 1 A lotion was prepared according to the following composition. Further, in the preparation method, (5) and (6) are mixed, and (1) to (4) are added thereto and sufficiently stirred to obtain a lotion. The lotion has a luxurious and mild rose scent. [table 5] Production Example 2 An emulsion was prepared according to the following composition. Further, in the preparation method, (7) to (8) are added and heated, and (1) to (6) are added at 80 ° C and emulsified, and after cooling to room temperature, (9) is added to obtain an emulsion. . The emulsion has a luxurious and mild rose scent. [Table 6] Production Example 3 A cream was prepared according to the following composition. Further, in the preparation method, (9) to (10) are added and heated, (1) to (8) are added at 80 ° C and emulsified, and after cooling to room temperature, (11) is added to obtain milk. Frost. The cream has a luxurious and mild rose scent. [Table 7]