Composition, raw wine and beverage

Abstract

The purpose of the present invention is to provide a composition which has a lemon-like sour aroma, has a balanced aroma close to a fresh lemon peel aroma, exhibits a good aroma, has little bitter taste, and is suitable for imparting a lemon peel aroma to a beverage or the like. The invention relates to a composition which is characterized in that the composition contains limonene, citral and beta-caryophyllene, the weight ratio of limonene to beta-caryophyllene, namely limonene / beta-caryophyllene, is 250-2500, the weight ratio of citral to beta-caryophyllene, namely citral / beta-caryophyllene, is 5-110, the content of limonene is 2.5-90 wt%, and the content of beta-caryophyllene is 2.5-90 wt%. The content of bergamotin is 0.01% by weight or less.

Description

TECHNICAL FIELD

[0001] The present application relates to a composition, a raw wine, and a beverage. BACKGROUND

[0002] In beverages such as lemon squash, various methods have been employed to impart the aroma of lemon. For example, when lemon squash is drunk from a cup, the aroma of lemon is sometimes imparted by adding the juice squeezed from a lemon, or by adding a sliced lemon. However, squeezing the juice from a lemon, or preparing a sliced lemon, each time the beverage is drunk, is time-consuming, and therefore it is not practical to impart the aroma of lemon by this method in containerized beverages such as canned beverages or PET bottle beverages. From this perspective, there is a demand for a composition that can more conveniently impart the aroma of lemon to a beverage.

[0003] The aroma components of lemon are contained in the surface layer (oil glands) of the peel of a lemon at a particularly high concentration, and when the peel of a lemon is squeezed, an essential oil (essential oil) that exhibits a fresh and strong peel aroma (fresh lemon peel aroma) can be obtained. As a flavoring of lemon flavor or a raw material thereof, a terpeneless oil from which hydrocarbon terpenes are removed or reduced is used (for example, Patent Document 1).

[0004] Patent Document Patent Document 1: Japanese Patent Application Laid-Open No. 6-108088 SUMMARY

[0005] However, limonene, which is contained in a large amount in the essential oil of lemon, is prone to deterioration, and in addition, bitter components such as bergamotin are contained in the essential oil of lemon, and therefore if the essential oil of lemon is directly added to a beverage, the taste of the beverage is sometimes impaired. In addition, a terpeneless oil is a substance in which the content of limonene, which is prone to deterioration, is reduced, but it easily impairs the aroma of lemon, and cannot exhibit a fresh lemon aroma. Therefore, a composition that has a lemon-like sour aroma, a balanced aroma close to a fresh lemon peel aroma, a good aroma development, and less bitterness, and that is suitable for imparting a lemon peel aroma to a beverage or the like has not yet been provided.

[0006] An object of the present application is to provide a composition that has a lemon-like sour aroma, a balanced aroma close to a fresh lemon peel aroma, a good aroma development, and less bitterness, and that is suitable for imparting a lemon peel aroma to a beverage or the like.

[0007] Lemon peel is known to contain limonene, citral, and β-caryophyllene. These are all aroma components belonging to the hydrocarbon terpenes. To date, considerable research and development has been conducted targeting the reduction of lemon peel aroma. However, among these aroma components, limonene contributes little to the lemon peel aroma, is unstable, and easily degrades; therefore, reducing its content is a common technical practice. β-caryophyllene, similarly, contributes little to the lemon peel aroma; furthermore, it is difficult to separate and expensive, so reducing its content is also a common technical practice. Furthermore, although citral is an important aroma component for reducing lemon peel aroma, it produces a strong, degraded odor by generating p-cresol; therefore, reducing its content through methods such as substitution with other aroma components is a common technical practice.

[0008] The inventors conducted in-depth research and discovered that, contrary to conventional technical knowledge, in a composition containing limonene, citral, and β-caryophyllene, by setting the content of limonene within a specific range, and by setting the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) within a specific range, and further by setting the content of bergamot to a specific amount or less, a composition with a lemon-like sour aroma, a balanced aroma close to that of fresh lemon peel, good aroma presentation, and low bitterness can be obtained, which is suitable for use in imparting a lemon peel aroma to beverages, etc., thus completing the present invention.

[0009] The present invention includes the following compositions, etc. [1] A composition characterized in that it contains limonene, citral, and β-caryophyllene. The weight ratio of limonene to β-caryophyllene, i.e., limonene / β-caryophyllene, is 250~2500. The weight ratio of citral to β-caryophyllene, i.e., citral / β-caryophyllene, is 5~110. The limonene content is 2.5% to 90% by weight. The content of bergamotin is less than 0.01% by weight. [2] The composition according to [1] above is characterized in that the content of β-caryophyllene is 0.01 to 0.2 by weight. [3] The composition according to [1] or [2] above is characterized in that it further contains at least one selected from linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol and geraniol. [4] The composition according to any one of [1] to [3] above is characterized in that it is obtained by using lemon as part or all of the raw material. [5] The composition according to any one of [1] to [4] above is characterized in that it is a fragrance. [6] The composition according to any one of [1] to [5] above is characterized in that it is added to a beverage for use. [7] A containerized beverage, characterized in that it comprises the composition and beverage described in any one of [1] to [6] above. [8] A raw material wine, characterized in that it contains limonene, citral, β-caryophyllene and ethanol. The weight ratio of limonene to β-caryophyllene, i.e., limonene / β-caryophyllene, is 250~2500. The weight ratio of citral to β-caryophyllene, i.e., citral / β-caryophyllene, is 5~110. The limonene content is 0.05~2.5% by weight. The ethanol content is 10% or more by volume. [9] The raw wine according to [8] above is characterized in that the content of bergamot is less than 0.00005% by weight.

[10] The raw wine according to [8] or [9] above is characterized in that the content of β-caryophyllene is 0.0001 to 0.01 by weight.

[11] The raw wine according to any one of [8] to

[10] above is characterized in that it further contains at least one selected from linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol and geraniol.

[12] A method for manufacturing an alcoholic beverage, characterized in that the raw wine described in any one of [8] to

[11] is blended.

[13] A beverage characterized by containing limonene, citral, and β-caryophyllene. The weight ratio of limonene to β-caryophyllene, i.e., limonene / β-caryophyllene, is 250~2500. The weight ratio of citral to β-caryophyllene, i.e., citral / β-caryophyllene, is 5~110. The content of limonene is 0.01~2.5% by weight.

[14] The beverage according to

[13] above is characterized in that it further contains at least one selected from linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol and geraniol.

[15] The beverage described in

[13] or

[14] above is characterized in that it is an alcoholic beverage.

[16] The beverage described in

[13] or

[14] above is characterized in that it is a non-alcoholic beverage.

[17] The beverage according to any one of

[13] to

[16] above is characterized in that it is a containerized beverage.

[0010] According to the present invention, a composition is provided that has a lemon-like sour aroma, a balanced aroma close to that of fresh lemon peel, a well-developed aroma with little bitterness, and is suitable for imparting a lemon peel aroma to beverages, etc. Furthermore, a raw wine and beverage exhibiting a lemon peel aroma are also provided. Detailed Implementation

[0011] The composition of the present invention is characterized by containing limonene, citral, and β-caryophyllene. The weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is 250~2500. The weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) is 5~110. The limonene content is 2.5% to 90% by weight. The content of bergamotin is less than 0.01% by weight.

[0012] The composition of the present invention comprises a composition containing limonene, citral, and β-caryophyllene, wherein the content of limonene is set within a specific range, and the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) are set within a specific range, and the content of bergamot is further set below a specific amount. Therefore, it is a composition with a lemon-like sour aroma, a balanced aroma close to that of fresh lemon peel, a well-developed aroma, and low bitterness. In one embodiment, the composition of the present invention is suitable, for example, for imparting a lemon peel aroma to beverages, etc.

[0013] Here, in this specification, the term "lemon-like sour aroma" refers to the pungent sour aroma of lemon, which is one of the components of the aroma of fresh lemon peel. The term "balance of aroma" refers to the balance of aroma, which includes not only "lemon-like sour aroma" but also other aroma properties (such as the elegance, stimulation or refreshingness, body, and freshness of the aroma). The term "aroma development" refers to the rapid development of the aroma (not limited to lemon-like sour aroma).

[0014] In this specification, there are no particular restrictions on the source and manufacturing method of limonene, citral, and β-caryophyllene. In this specification, these components may be found in essential oils or other plant-derived materials or their refined forms, or they may be synthetic products. When the material is derived from a plant or its refined form, citrus fruits are preferred as the source plant. Examples of citrus fruits include: oranges, mandarins, grapefruits, pomelos, kumquats, lemons, limes, bergamots, sour oranges, and yuzus. Lemons are the preferred citrus fruit. Commercially available substances can also be used as limonene, citral, and β-caryophyllene.

[0015] Limonene is a representative monocyclic monoterpene found in citrus fruits. Limonene can be d-limonene, l-limonene, or a mixture thereof, with d-limonene being preferred. In the compositions of the present invention, the content of limonene is not particularly limited as long as it is 2.5% to 90% by weight, preferably 15% by weight or more, more preferably 25% by weight or more, further preferably 35% by weight or more, and preferably 88% by weight or less, more preferably 84% by weight or less, and further preferably 80% by weight or less. In the compositions of the present invention, the content of limonene is preferably 15% to 88% by weight, more preferably 25% to 84% by weight, and further preferably 35% to 80% by weight.

[0016] Citral is a type of acyclic monoterpene, a collective term for geranialdehyde and neraldehyde, which are cis-trans isomers of each other. In the compositions of the present invention, the content of citral is not particularly limited, but preferably 0.005% by weight or more, more preferably 0.05% by weight or more, further preferably 0.3% by weight or more, particularly preferably 0.6% by weight or more, and further preferably 39.6% by weight or less, more preferably 22.2% by weight or less, and even more preferably 4.9% by weight or less. In the compositions of the present invention, the content of citral is preferably 0.005 to 39.6% by weight, more preferably 0.05 to 22.2% by weight, further preferably 0.3 to 4.9% by weight, and particularly preferably 0.6 to 4.9% by weight.

[0017] β-Caryophyllene is a type of sesquiterpene. In the compositions of the present invention, the content of β-caryophyllene is not particularly limited, but preferably 0.001% by weight or more, more preferably 0.01% by weight or more, further preferably 0.02% by weight or more, particularly preferably 0.03% by weight or more, and further preferably 0.36% by weight or less, more preferably 0.33% by weight or less, further preferably 0.30% by weight or less, even more preferably 0.27% by weight or less, and particularly preferably 0.2% by weight or less. In the compositions of the present invention, the content of β-caryophyllene is preferably 0.001 to 0.36% by weight, more preferably 0.01 to 0.33% by weight, further preferably 0.02 to 0.30% by weight, even more preferably 0.03 to 0.27% by weight, and particularly preferably 0.03 to 0.2% by weight. In one embodiment, the content of β-caryophyllene in the compositions of the present invention is preferably 0.01 to 0.2% by weight.

[0018] In the compositions of the present invention, the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is not particularly limited as long as it is 250 to 2500, preferably 300 or more, more preferably 350 or more, and further preferably 2000 or less, more preferably 1600 or less, and even more preferably 1200 or less. In the compositions of the present invention, the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is preferably 300 to 2000, more preferably 350 to 1600, and even more preferably 350 to 1200.

[0019] In the compositions of the present invention, the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) is not particularly limited as long as it is 5 to 110, preferably 6 or more, more preferably 7 or more, further preferably 7.5 or more, and preferably 100 or less, more preferably 90 or less, and further preferably 75 or less. In the compositions of the present invention, the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) is preferably 6 to 100, more preferably 7 to 90, and further preferably 7.5 to 75.

[0020] Bergamotin is a non-volatile component belonging to the coumarin class. It is found in high concentrations in citrus fruits, primarily grapefruit, and can cause drug interactions, in addition to its persistent, intense bitterness. For example, bergamotin is sometimes found in essential oils and fragrances made from citrus fruits such as grapefruit and lemon. The bergamotin content in the composition of the present invention is 0.01% by weight or less. When the bergamotin content is 0.01% by weight or less, the aroma of the composition of the present invention is better developed. Furthermore, the persistent, intense bitterness caused by bergamotin can be suppressed. In the composition of the present invention, the bergamotin content is not particularly limited as long as it is 0.01% by weight or less, preferably 0.0075% by weight or less, more preferably 0.005% by weight or less, and even more preferably 0.0025% by weight or less. The lower limit of the bergamotin content is also not particularly limited; for example, it can be 0% by weight. The content of bergamot in the composition of the present invention can be 0 to 0.01% by weight, preferably 0 to 0.0075% by weight, more preferably 0 to 0.005% by weight, and even more preferably 0 to 0.0025% by weight.

[0021] Furthermore, in the invention described in this specification, the contents of limonene, citral, and β-caryophyllene can be determined, for example, by gas chromatography-mass spectrometry. Additionally, the content of bergamotin can be determined, for example, by liquid chromatography-mass spectrometry. Known conditions can be used as the determination conditions.

[0022] The compositions of the present invention may contain any ingredients other than limonene, citral, and β-caryophyllene, without impairing the effects of the invention. Examples of such ingredients that can be used in beverages include, for example, other volatile aroma components besides limonene, citral, and β-caryophyllene, solvents, emulsifiers, colorants, antioxidants, etc.

[0023] Other volatile aroma components besides limonene, citral, and β-caryophyllene are preferably volatile aroma components found in lemons, such as linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol, and geraniol. These components are aroma components found in citrus fruits such as lemons. Linalool, citronellol, α-terpineol, geraniol, and nerol are monoterpenoid alcohols. Decanal is an aldehyde, also known as a decacarbon aldehyde. Geraniol acetate is a monoterpene. The compositions of the present invention may contain one or more of these other volatile aroma components.

[0024] In this specification, there are no particular restrictions on the source or manufacturing method of linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol, and geraniol. In this specification, these components may be found in essential oils or other plant-derived materials or their refined products, and may also be synthetic products. When the material is derived from a plant or its refined form, citrus fruits are preferred as the source plant. Examples of citrus fruits include oranges, mandarins, grapefruits, pomelos, kumquats, lemons, limes, bergamots, sour oranges, and yuzus. Lemons are preferred as the source citrus fruit. Commercially available substances such as linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol, and geraniol can also be used.

[0025] From the perspective of enhancing the "luxury" of the fragrance, the composition of the present invention preferably contains linalool. In this specification, the term "luxury" refers to a layered fragrance with a lemon-like sourness or a floral fragrance with enhanced layers. When the luxury of the fragrance is strengthened, the lemon-like sourness will exhibit complexity or layers. When the composition of the present invention contains linalool, the weight ratio of linalool to β-caryophyllene (linalool / β-caryophyllene) is not particularly limited, but is preferably 0.20 to 6.00, more preferably 0.20 to 5.00, and even more preferably 0.50 to 4.00. When the weight ratio of linalool to β-caryophyllene (linalool / β-caryophyllene) is 0.20 to 6.00, it is also possible to obtain a layered aroma with a lemon-like sourness or a more intensified floral fragrance with a deeper layered aroma. When the composition of the present invention contains linalool, the content is preferably 0.02 to 0.50% by weight, more preferably 0.02 to 0.40% by weight, and even more preferably 0.05 to 0.35% by weight.

[0026] The compositions of the present invention preferably contain citronellal to enhance the "stimulating or refreshing" sensation of the aroma. In this specification, the term "stimulating or refreshing" aroma refers to a spicy scent reminiscent of fresh lemons or lemon slices. When the composition of the present invention contains citronellal, the weight ratio of citronellal to β-caryophyllene (citronellal / β-caryophyllene) is not particularly limited, but is preferably 0.25 to 2.50, more preferably 0.25 to 1.50, and even more preferably 0.25 to 1.00. When the weight ratio of citronellal to β-caryophyllene (citronellal / β-caryophyllene) is 0.25 to 2.50, an enhanced spicy aroma reminiscent of fresh lemon or lemon fruit can also be obtained. When the composition of the present invention contains citronellol, the content is preferably 0.01 to 0.50% by weight, more preferably 0.01 to 0.30% by weight, and even more preferably 0.02 to 0.30% by weight.

[0027] The compositions of this invention preferably contain α-terpineol, aiming to enhance the "skeletal fullness" of the aroma. In this specification, "skeletal fullness" of the aroma refers to an enhanced lemon peel sensation and a rich, refreshing aroma. A stronger skeletal fullness of the aroma increases the lemon peel sensation and also increases the width (volume) of the aroma peaks. When the composition of the present invention contains α-terpineol, the weight ratio of α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene) is not particularly limited, but is preferably 0.50 to 8.00, more preferably 0.50 to 7.50, and even more preferably 0.50 to 5.00. When the weight ratio of α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene) is 0.50 to 8.00, the lemon peel sensation is enhanced, and the fresh aroma with a thicker texture is also strengthened. When the composition of the present invention contains α-terpineol, its content is preferably 0.02 to 0.25% by weight, more preferably 0.02 to 0.20% by weight, and even more preferably 0.05 to 0.20% by weight.

[0028] The compositions of the present invention preferably contain geraniol acetate, from the perspective of enhancing the "luxury / fullness" of the aroma. In this specification, the "luxury / fullness" of the aroma refers to a floral aroma that can enhance the thickness and complexity of the lemon-like sourness. When the composition of the present invention contains geraniol acetate, the weight ratio of geraniol acetate to β-caryophyllene (geraniol acetate / β-caryophyllene) is not particularly limited, but is preferably 1.00 to 30.00, more preferably 2.00 to 20.00, and even more preferably 3.00 to 15.00. When the weight ratio of geraniol acetate to β-caryophyllene (geraniol acetate / β-caryophyllene) is 1.00 to 30.00, the floral aroma, which enhances the thickness and complexity of the lemon-like sour aroma, becomes stronger. When the composition of the present invention contains geraniol acetate, the content is preferably 0.05 to 2.50% by weight, more preferably 0.10 to 2.10% by weight, and even more preferably 0.50 to 2.10% by weight.

[0029] The compositions of the present invention preferably contain decanal from the perspective of enhancing the "intensity and thickness" of the fragrance. In this specification, the "intensity and thickness" of the fragrance refers to a rich, sweet fragrance that imparts power to the aroma. When the composition of the present invention contains decanal, the weight ratio of decanal to β-caryophyllene (decanal / β-caryophyllene) is not particularly limited, but is preferably 0.10 to 2.00, more preferably 0.10 to 1.50, and even more preferably 0.20 to 1.00. When the weight ratio of decanal to β-caryophyllene (decanal / β-caryophyllene) is 0.10 to 2.00, the intensely sweet aroma that imparts power to the fragrance becomes stronger. When the composition of the present invention contains decanal, the content is preferably 0.01 to 0.20% by weight, more preferably 0.01 to 0.15% by weight, and even more preferably 0.03 to 0.12% by weight.

[0030] From the perspective of enhancing the "freshness" of the aroma, the composition of the present invention preferably contains nerol. In this specification, the "freshness" of the aroma refers to an aroma that evokes the coolness of a young lemon (a green lemon) (the refreshing coolness characteristic of a young lemon). When the composition of the present invention contains nerol, the weight ratio of nerol to β-caryophyllene (nerol / β-caryophyllene) is not particularly limited, but is preferably 0.10 to 2.50, more preferably 0.10 to 2.00, and even more preferably 0.25 to 1.50. When the weight ratio of nerol to β-caryophyllene (nerol / β-caryophyllene) is 0.10 to 2.50, it can impart an aroma reminiscent of the refreshing sensation of young lemon fruit (green lemon) (the invigorating coolness characteristic of young lemon fruit). When the composition of the present invention contains nerol, its content is preferably 0.02 to 0.20% by weight, more preferably 0.02 to 0.15% by weight, and even more preferably 0.05 to 0.15% by weight.

[0031] The composition of the present invention preferably contains geraniol, aiming to enhance the "robustness of floral fragrance." In this specification, the "robustness of floral fragrance" refers to a rich and sweet floral aroma. A rich and sweet floral aroma can also be understood as the rich aroma of ripe lemon fruit. When the composition of the present invention contains geraniol, the weight ratio of geraniol to β-caryophyllene (geraniol / β-caryophyllene) is not particularly limited, but is preferably 0.10 to 3.00, more preferably 0.10 to 2.50, and even more preferably 0.20 to 2.00. When the weight ratio of geraniol to β-caryophyllene (geraniol / β-caryophyllene) is 0.10 to 3.00, the rich and sweet floral aroma becomes stronger. When the composition of the present invention contains geraniol, its content is preferably 0.02 to 0.25% by weight, more preferably 0.02 to 0.20% by weight, and even more preferably 0.05 to 0.20% by weight.

[0032] From the perspective of making the aroma more balanced and closer to the scent of fresh lemon peel, the composition of the present invention preferably contains at least one selected from linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol and geraniol, more preferably contains two or more, more preferably contains three or more, even more preferably contains four or more, even more preferably contains five or more, even more preferably contains six or more, and particularly preferably contains linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol and geraniol.

[0033] Furthermore, in the invention described in this specification, the contents of linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol, and geraniol can be determined, for example, by gas chromatography-mass spectrometry. Known conditions can be used as the determination conditions.

[0034] The solvent is not particularly limited as long as it is an edible solvent. The composition of the present invention may also be a substance obtained by dissolving, emulsifying, and dispersing limonene, citral, β-caryophyllene, and other volatile aroma components in a small amount of solvent. Examples of solvents include water, ethanol, propylene glycol, MCT oil, triacetin, and glycerol. The composition of the present invention may contain one or more of these solvents. Ethanol and propylene glycol are preferred solvents. When the composition of the present invention contains a solvent, its content is not particularly limited.

[0035] Examples of emulsifiers include glycerol fatty acid esters, saponins, sucrose fatty acid esters, and lecithin. The compositions of the present invention may contain one or more of these emulsifiers. When the compositions of the present invention contain emulsifiers, their content is not particularly limited.

[0036] Lemon essential oil contains non-volatile components such as bergamotin. The bergamotin content in the composition of the present invention is 0.01% by weight or less; furthermore, it is preferable to control the content of other non-volatile components besides bergamotin to a certain amount or less. Examples of other non-volatile components include: coumarins such as limonene and artemisinin; limonenes such as limonin, nomiline, and berberine; carotenoids; chlorophyll and their decomposition products; etc. The composition of the present invention may contain one or more of these other non-volatile components.

[0037] The method for manufacturing the composition of the present invention is not particularly limited. For example, the composition of the present invention can be obtained by blending limonene, β-caryophyllene, and citral in such a way that the content of limonene, the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene), the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene), and the content of bergamotin in the composition reaches the above-mentioned range. In the present invention, at least one of limonene, β-caryophyllene, and citral can be blended using lemon as a raw material. When the composition of the present invention contains at least one of a compound selected from linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol, and geraniol, the compound can be blended using lemon as a raw material.

[0038] The composition of the present invention is preferably liquid at 25°C (liquid composition), and more preferably liquid at 10°C (liquid composition).

[0039] The compositions of the present invention are preferably derived from lemon as a part or all of the raw material. For example, at least one of limonene, citral, and β-caryophyllene is preferably derived from lemon, and more preferably is a substance extracted and refined from lemon or its essential oil. When the compositions of the present invention contain bergamot, the bergamot may be derived from lemon. When the compositions of the present invention contain at least one of a compound selected from linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol, and geraniol, the compound is preferably derived from lemon, and more preferably is a substance extracted or refined from lemon or its essential oil.

[0040] The compositions of the present invention may be, for example, flavorings (flavoring compositions). The compositions of the present invention are preferably flavorings, more preferably flavorings for addition to beverages, and even more preferably flavorings for imparting a lemon peel aroma to beverages. The compositions of the present invention may also be referred to as lemon peel aroma imparters.

[0041] The compositions of the present invention are preferably added to beverages. They can be added to beverages that do not contain lemon juice, or to beverages containing lemon juice (such as lemon-flavored carbonated shochu) just before consumption. Adding the compositions of the present invention imparts a fresh lemon peel aroma to the beverage. When the compositions of the present invention are added to beverages containing lemon juice, the fresh and intense peel aroma imparted by the compositions (fresh lemon peel aroma) from the moment the lemon peel is squeezed is different from the watery lemon aroma imparted by lemon juice.

[0042] As a beverage, there are no specific limitations; alcoholic beverages or non-alcoholic beverages can be listed. In this specification, "alcoholic beverage" refers to a beverage with an ethanol content of 1.0% by volume or more. Examples of alcoholic beverages include: beer, sparkling wine, other beer-flavored beverages, wine, chu-hi (carbonated shochu), soda, liqueurs, cocktails, shochu, whiskey, and sake. In this specification, "non-alcoholic beverage" refers to a beverage with an ethanol content of less than 1.0% by volume. Examples of non-alcoholic beverages include: tea beverages (green tea, black tea, Pu-erh tea, oolong tea, etc.), coffee, coffee beverages, carbonated beverages (carbonated water, carbonated beverages containing fruit juice, carbonated beverages without fruit juice, carbonated beverages containing dairy products, energy drinks, etc.), non-alcoholic beer-flavored beverages, and non-alcoholic carbonated spirits.

[0043] Among these, preferred choices include black tea (lemon tea), carbonated shochu (lemon carbonated shochu), non-alcoholic carbonated shochu (non-alcoholic lemon carbonated shochu), soda (e.g., lemon soda), and beer (e.g., Radler lemon beer). The above label shows the name of the beverage to which the lemon peel aroma is imparted, followed by the name of the beverage obtained by imparting the lemon peel aroma in parentheses.

[0044] There are no particular limitations on the method of adding the composition of the present invention to a beverage. Examples include adding the composition of the present invention directly to a beverage, adding sugar cubes impregnated with the composition of the present invention to a beverage, etc.

[0045] Methods for directly adding the composition of the present invention to a beverage include dripping the composition of the present invention directly into the beverage, spraying the composition of the present invention directly onto the beverage, and spraying droplets of the composition of the present invention. In methods of directly adding the composition of the present invention to a beverage, cases are generally considered where the composition of the present invention separates from the beverage and becomes oil droplets, and cases are considered where the composition of the present invention dissolves, emulsifies, or disperses in the beverage. In any case, the composition of the present invention can impart a lemon peel aroma to the beverage, which can be obtained before and during drinking.

[0046] In the method of adding sugar cubes impregnated with the composition of the present invention to a beverage, since the sugar cubes are water-soluble, a lemon peel aroma can be obtained before and during drinking by mixing and dissolving the composition of the present invention in the beverage. Furthermore, the sweetness from the sugar cubes can also be imparted to the beverage.

[0047] The infusion of lemon peel aroma into the composition of the present invention is preferably performed just before drinking the beverage (approximately within 15 minutes before consumption). When the beverage is acidic, the aroma components may easily decompose if the composition of the present invention is added to it. Therefore, it is preferable to add the composition of the present invention to the beverage just before consumption to impart a lemon peel aroma.

[0048] The composition of the present invention is not particularly limited in its amount relative to the beverage, and can be set to 0.004~0.1g per 100mL of beverage.

[0049] A containerized beverage containing the composition of the present invention and the beverage is also an embodiment of the present invention. There are no particular limitations on the containerized beverage; examples include canned beverages, PET bottled beverages, and bottled beverages. The containerized beverage of the present invention may be a beverage in which the composition of the present invention is pre-mixed with a beverage and then filled into a container, but it is preferable to be a containerized beverage containing both the composition of the present invention and a beverage separate from the composition. For example, a containerized beverage consisting of a small package, spray container, pouch, etc., filled with the composition of the present invention attached to a container of beverage is preferred because the composition of the present invention can be added to the beverage just before consumption. In this case, the container of the beverage and the small package, spray container, pouch, etc., filled with the composition of the present invention may be an integrated structure. For example, it may be a canned beverage, etc., where the pouch filled with the composition of the present invention breaks when the pull tab of the can is opened, thereby adding the composition of the present invention to the beverage.

[0050] The characteristic of the raw wine of the present invention is that, Contains limonene, citral, β-caryophyllene, and ethanol. The weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is 250~2500. The weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) is 5~110. The limonene content is 0.05~2.5% by weight. The ethanol content is 10% or more by volume. The raw wine of this invention can be used to manufacture alcoholic beverages by adding water or other beverages (diluting with other beverages).

[0051] The raw wine of the present invention has a lemon-like sour aroma because the content of limonene is set within a specific range in the raw wine containing limonene, citral, β-caryophyllene and ethanol, and the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) are set within a specific range. The aroma is well-developed and the aroma is close to that of fresh lemon peel.

[0052] In the raw wine of the present invention, the content of limonene is not particularly limited as long as it is 0.05 to 2.5% by weight, preferably 0.075% by weight or more, more preferably 0.1% by weight or more, even more preferably 0.2% by weight or more, and preferably 2.4% by weight or less, more preferably 2.3% by weight or less, even more preferably 2.0% by weight or less, and particularly preferably 1.5% by weight or less. In the raw wine of the present invention, the content of limonene is preferably 0.075 to 2.4% by weight, more preferably 0.075 to 2.3% by weight, even more preferably 0.1 to 2.0% by weight, and particularly preferably 0.2 to 1.5% by weight.

[0053] In the raw wine of the present invention, the content of citral is not particularly limited, but preferably 0.0001% by weight or more, more preferably 0.001% by weight or more, even more preferably 0.005% by weight or more, and preferably 1.1% by weight or less, more preferably 0.2% by weight or less, even more preferably 0.1% by weight or less. In the raw wine of the present invention, the content of citral is preferably 0.0001 to 1.1% by weight, more preferably 0.001 to 0.2% by weight, even more preferably 0.005 to 0.1% by weight.

[0054] In the raw wine of the present invention, the content of β-caryophyllene is not particularly limited, but preferably 0.00002% by weight or more, more preferably 0.0001% by weight or more, even more preferably 0.0005% by weight or more, particularly preferably 0.001% by weight or more, and further preferably 0.01% by weight or less, more preferably 0.008% by weight or less, even more preferably 0.0075% by weight or less. In the raw wine of the present invention, the content of β-caryophyllene is preferably 0.00002 to 0.01% by weight, more preferably 0.0001 to 0.01% by weight, even more preferably 0.0005 to 0.008% by weight, and particularly preferably 0.001 to 0.0075% by weight.

[0055] In the raw wine of the present invention, the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is not particularly limited as long as it is 250 to 2500, preferably 300 or more, more preferably 350 or more, and further preferably 2000 or less, more preferably 1600 or less, and even more preferably 1200 or less. In the raw wine of the present invention, the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is preferably 300 to 2000, more preferably 350 to 1600, and even more preferably 350 to 1200.

[0056] In the raw wine of the present invention, the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) is not particularly limited as long as it is 5 to 110, preferably 6 or more, more preferably 7 or more, even more preferably 7.5 or more, and preferably 100 or less, more preferably 90 or less, even more preferably 75 or less. In the raw wine of the present invention, the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) is preferably 6 to 100, more preferably 7 to 90, and even more preferably 7.5 to 75.

[0057] The ethanol content of the raw wine of the present invention is 10% by volume or more. The ethanol content can be measured, for example, using a vibrating density meter. In the raw wine of the present invention, the ethanol content is not particularly limited as long as it is 10% by volume or more, but preferably 12% by volume or more, and more preferably 14% by volume or more. The upper limit of the ethanol content is also not particularly limited; for example, it can be 80% by volume or 60% by volume. In the raw wine of the present invention, the ethanol content is preferably 12-80% by volume, and more preferably 14-60% by volume.

[0058] The raw wine of this invention may contain any ingredients other than limonene, citral, β-caryophyllene, and ethanol, without impairing the effects of this invention. Examples of such ingredients that can be used in beverages include, for example, other volatile aroma components besides limonene, citral, and β-caryophyllene, solvents other than ethanol, emulsifiers, colorants, antioxidants, etc.

[0059] Other volatile aroma components besides limonene, citral, and β-caryophyllene include, for example, linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol, and geraniol. The raw wine of this invention may contain one or more of these other volatile aroma components. In the raw wine of this invention, the preferred methods for the aforementioned other volatile aroma components, and the preferred range of their weight ratio relative to β-caryophyllene (other volatile aroma components / β-caryophyllene), are the same as in the compositions of this invention described above. The raw wine of the present invention, from the perspective of balancing the aroma to be closer to the aroma of fresh lemon peel, preferably contains at least one selected from linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol and geraniol, more preferably contains two or more, more preferably contains three or more, even more preferably contains four or more, even more preferably contains five or more, even more preferably contains six or more, and particularly preferably contains linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol and geraniol.

[0060] When the raw wine of the present invention contains linalool, its content is preferably 0.00001 to 0.1% by weight, more preferably 0.00001 to 0.067% by weight, and even more preferably 0.0001 to 0.0067% by weight.

[0061] When the raw wine of the present invention contains citronellol, its content is preferably 0.00001 to 0.1% by weight, more preferably 0.00001 to 0.067% by weight, and even more preferably 0.0001 to 0.0067% by weight.

[0062] When the raw wine of the present invention contains α-terpineol, its content is preferably 0.00001 to 0.1% by weight, more preferably 0.00001 to 0.067% by weight, and even more preferably 0.0001 to 0.0067% by weight.

[0063] When the raw wine of the present invention contains geraniol acetate, its content is preferably 0.0001 to 1.0% by weight, more preferably 0.0001 to 0.067% by weight, and even more preferably 0.001 to 0.067% by weight.

[0064] When the raw wine of the present invention contains decanal, its content is preferably 0.000005~0.1% by weight, more preferably 0.000005~0.033% by weight, and even more preferably 0.00005~0.033% by weight.

[0065] When the raw wine of the present invention contains nerol, its content is preferably 0.00001 to 0.1% by weight, more preferably 0.00001 to 0.067% by weight, and even more preferably 0.0001 to 0.0067% by weight.

[0066] When the raw wine of the present invention contains geraniol, its content is preferably 0.00001 to 0.1% by weight, more preferably 0.00001 to 0.067% by weight, and even more preferably 0.0001 to 0.0067% by weight.

[0067] Solvents other than ethanol are not particularly limited as long as they are edible solvents. The raw wine of this invention may also be a substance obtained by dissolving, emulsifying, and dispersing limonene, citral, β-caryophyllene, and other volatile aroma components in a solvent other than ethanol. Examples of solvents other than ethanol include water, propylene glycol, MCT oil, triacetin, and glycerol. Among these, propylene glycol and water are preferred solvents other than ethanol, and water is more preferred. The raw wine of this invention may contain one or more of these solvents other than ethanol. When the raw wine of this invention contains solvents other than ethanol, their content is not particularly limited.

[0068] Examples of emulsifiers include glycerol fatty acid esters, saponins, sucrose fatty acid esters, and lecithin. The raw wine of this invention may contain one or more of these emulsifiers. When the raw wine of this invention contains emulsifiers, their content is not particularly limited.

[0069] The raw wine of the present invention preferably controls the content of non-volatile components to below a certain amount. Examples of non-volatile components include: bergamot, limonene, artemisinin and other coumarins, limonene, nomiline, berberine and other limonenes, carotenoids, chlorophyll and its decomposition products, carbohydrates, sweeteners, acidulants, pH adjusters, antioxidants, polyphenols, etc. The raw wine of the present invention may contain one or more of these non-volatile components.

[0070] In the raw wine of the present invention, the content of bergamot is not particularly limited, but preferably 0.00005% by weight or less, more preferably 0.000025% by weight or less, and even more preferably 0.00001% by weight or less. The lower limit of the bergamot content is also not particularly limited, for example, it can be 0% by weight. The bergamot content in the raw wine of the present invention is preferably 0 to 0.00005% by weight, more preferably 0 to 0.000025% by weight, and even more preferably 0 to 0.00001% by weight.

[0071] There is no particular limitation on the manufacturing method of the raw wine of the present invention. For example, the raw wine of the present invention can be obtained by diluting the above-mentioned composition of the present invention with a solvent containing ethanol, such that the limonene content reaches 0.05 to 2.5% by weight and the ethanol content reaches 10% by weight or more.

[0072] The method for manufacturing an alcoholic beverage using the raw wine of the present invention is also an aspect of the present invention. In the method for manufacturing an alcoholic beverage of the present invention, by blending the raw wine of the present invention into other beverages (for example, diluting the raw wine of the present invention with other beverages), an alcoholic beverage exhibiting a lemon peel aroma can be obtained. There are no particular limitations on the method of blending the raw wine of the present invention into other beverages, and conventionally known methods can be used.

[0073] Other beverages that can be listed include: water, quinine water, white wine, spumante (sparkling wine), milk, gin, vodka, etc. Water can be carbonated. One of these other beverages can be used alone, or two or more can be used together.

[0074] In the method for manufacturing alcoholic beverages of the present invention, there is no particular limitation on the weight ratio (other beverages / raw wine of the present invention) when diluting the raw wine of the present invention with other beverages.

[0075] The beverage of the present invention is characterized in that, Contains limonene, citral, and β-caryophyllene. The weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is 250~2500. The weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) is 5~110. The content of limonene is 0.01~2.5% by weight.

[0076] Because the beverage of the present invention contains limonene, citral, and β-caryophyllene, and sets the content of limonene within a specific range, and sets the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) within a specific range, it has a lemon-like sour aroma, the aroma balance is close to that of fresh lemon peel, and the aroma is well presented.

[0077] In the beverage of the present invention, the content of limonene is not particularly limited as long as it is 0.01 to 2.5% by weight, preferably 1.5% by weight or less, more preferably 1.0% by weight or less, further preferably 0.5% by weight or less, and particularly preferably 0.25% by weight or less. In the beverage of the present invention, the content of limonene is preferably 0.01 to 1.5% by weight, more preferably 0.01 to 1.0% by weight, further preferably 0.01 to 0.5% by weight, and particularly preferably 0.01 to 0.25% by weight.

[0078] In the beverage of the present invention, the content of citral is not particularly limited, but preferably 0.00002% by weight or more, more preferably 0.0002% by weight or more, even more preferably 0.001% by weight or more, and preferably 1.1% by weight or less, more preferably 0.2% by weight or less, even more preferably 0.1% by weight or less. In the beverage of the present invention, the content of citral is preferably 0.00002 to 1.1% by weight, more preferably 0.0002 to 0.2% by weight, even more preferably 0.001 to 0.1% by weight.

[0079] In the beverage of the present invention, the content of β-caryophyllene is not particularly limited, but preferably 0.000004% by weight or more, more preferably 0.00002% by weight or more, even more preferably 0.0001% by weight or more, particularly preferably 0.0002% by weight or more, and further preferably 0.01% by weight or less, more preferably 0.008% by weight or less, even more preferably 0.0075% by weight or less. In the beverage of the present invention, the content of β-caryophyllene is preferably 0.000004 to 0.01% by weight, more preferably 0.00002 to 0.008% by weight, even more preferably 0.0001 to 0.0075% by weight, and particularly preferably 0.0002 to 0.0075% by weight.

[0080] In the beverage of the present invention, the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is not particularly limited as long as it is between 250 and 2500, preferably 300 or more, more preferably 350 or more, and further preferably 2000 or less, more preferably 1600 or less, and even more preferably 1200 or less. In the beverage of the present invention, the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is preferably 300 to 2000, more preferably 350 to 1600, and even more preferably 350 to 1200.

[0081] In the beverage of the present invention, the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) is not particularly limited as long as it is 5 to 110, preferably 6 or more, more preferably 7 or more, even more preferably 7.5 or more, and preferably 100 or less, more preferably 90 or less, even more preferably 75 or less. In the beverage of the present invention, the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) is preferably 6 to 100, more preferably 7 to 90, and even more preferably 7.5 to 75.

[0082] The beverage of the present invention may or may not contain bergamot. In the beverage of the present invention, the content of bergamot is preferably 0.0008% by weight or less, more preferably 0.0001% by weight or less, and even more preferably 0.00005% by weight or less. The lower limit of the bergamot content is not particularly limited; for example, it can be 0% by weight. The content of bergamot in the beverage of the present invention is preferably 0 to 0.0008% by weight, more preferably 0 to 0.0001% by weight, and even more preferably 0 to 0.00005% by weight.

[0083] The beverage of the present invention may contain any ingredients other than limonene, citral, and β-caryophyllene, without impairing the effects of the invention. Examples of such ingredients that can be used in the beverage include: other volatile aroma components besides limonene, citral, and β-caryophyllene; solvents; emulsifiers; carotenoids; chlorophyll and its decomposition products; carbohydrates; proteins; amino acids; sweeteners; acidulants; pH adjusters; antioxidants; polyphenols; and carbon dioxide.

[0084] Other volatile aroma components besides limonene, citral, and β-caryophyllene include, for example, linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol, and geraniol. The beverage of the present invention may contain one or more of these other volatile aroma components alone. In the beverage of the present invention, the preferred manner in which the aforementioned other volatile aroma components are present, and the preferred range of their weight ratio relative to β-caryophyllene (other volatile aroma components / β-caryophyllene), are the same as in the composition of the present invention described above. The beverage of the present invention, from the perspective of balancing the aroma to be closer to the aroma of fresh lemon peel, preferably contains at least one selected from linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol and geraniol, more preferably contains two or more, more preferably contains three or more, even more preferably contains four or more, even more preferably contains five or more, even more preferably contains six or more, and particularly preferably contains linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol and geraniol.

[0085] When the beverage of the present invention contains linalool, its content is preferably 0.000002 to 0.10% by weight, more preferably 0.00002 to 0.05% by weight, and even more preferably 0.00002 to 0.01% by weight.

[0086] When the beverage of the present invention contains citronellol, its content is preferably 0.000001 to 0.04% by weight, more preferably 0.00001 to 0.02% by weight, and even more preferably 0.00001 to 0.01% by weight.

[0087] When the beverage of the present invention contains α-terpineol, its content is preferably 0.000002 to 0.12% by weight, more preferably 0.00002 to 0.05% by weight, and even more preferably 0.00002 to 0.03% by weight.

[0088] When the beverage of the present invention contains geraniol acetate, its content is preferably 0.000005~0.50% by weight, more preferably 0.00005~0.20% by weight, and even more preferably 0.00005~0.10% by weight.

[0089] When the beverage of the present invention contains decanal, its content is preferably 0.000001 to 0.03% by weight, more preferably 0.00001 to 0.02% by weight, and even more preferably 0.00001 to 0.01% by weight.

[0090] When the beverage of the present invention contains nerol, its content is preferably 0.000002~0.06% by weight, more preferably 0.00002~0.03% by weight, and even more preferably 0.00002~0.01% by weight.

[0091] When the beverage of the present invention contains geraniol, its content is preferably 0.000002 to 0.06% by weight, more preferably 0.00002 to 0.03% by weight, and even more preferably 0.00002 to 0.01% by weight.

[0092] The solvent is not particularly limited as long as it is an edible solvent. The beverage of the present invention may also be a substance obtained by dissolving, emulsifying, and dispersing limonene, citral, β-caryophyllene, and other volatile aroma components in a solvent. Examples of solvents include water, ethanol, propylene glycol, MCT oil, triacetin, and glycerol. Water or ethanol is preferred. The beverage of the present invention may contain one or more of these solvents. When the beverage of the present invention contains a solvent, its content is not particularly limited.

[0093] Examples of emulsifiers include glycerol fatty acid esters, saponins, sucrose fatty acid esters, and lecithin. The beverage of the present invention may contain one or more of these emulsifiers. When the beverage of the present invention contains emulsifiers, their content is not particularly limited.

[0094] There are no particular limitations on the manufacturing method of the beverage of the present invention. For example, the beverage of the present invention can be obtained by diluting the above-described composition or raw wine of the present invention with a solvent in such a way that the limonene content reaches 0.01 to 2.5% by weight.

[0095] The beverage of this invention can be an alcoholic beverage or a non-alcoholic beverage, preferably an alcoholic beverage. In this specification, an alcoholic beverage refers to a beverage with an ethanol content of 1.0% by volume or more. A non-alcoholic beverage refers to a beverage with an ethanol content of less than 1.0% by volume. Examples of beverages that can be included in this invention include lemon tea, lemon carbonated shochu, non-alcoholic lemon carbonated shochu, lemon soda, and lemon beer Radler.

[0096] When the beverage of the present invention is an alcoholic beverage, the ethanol content is not particularly limited as long as it is 1.0% by volume or more, preferably 2.5% by volume or more, further preferably less than 10.0% by volume, more preferably less than 9.0% by volume, and even more preferably less than 7.5% by volume. When the beverage of the present invention is an alcoholic beverage, the ethanol content is preferably 1.0% by volume or more and less than 10.0% by volume, more preferably 1.0 to 9.0% by volume, and even more preferably 2.5 to 7.5% by volume.

[0097] The beverage of the present invention is preferably a containerized beverage. There is no particular limitation on the containerized beverage; examples include canned beverages, PET bottled beverages, and bottled beverages.

[0098] In this specification, the numerical range represented by the lower limit and the upper limit, i.e., "lower limit ~ upper limit", includes both the lower limit and the upper limit. For example, the range represented by "1 ~ 2" refers to the range from 1 to 2, including 1 and 2. In this specification, the upper and lower limits can be set to any combination of ranges. Example

[0099] The present invention will be described in more detail below based on embodiments. However, the present invention is not limited to these embodiments.

[0100] (Examples 1-8, Comparative Examples 1-5) <Reagents Used> The following reagents were used in Examples 1-8 and Comparative Examples 1-5. Limonene, citral, and β-caryophyllene (all manufactured by Sigma-Aldrich) The limonene used in the examples is (R)-(+)-limonene (d-limonene).

[0101] The above reagents were mixed with ethanol to obtain a composition in which the contents of limonene, citral, and β-caryophyllene were as shown in Tables 1-3 below (wt%). The weight ratio of limonene to β-caryophyllene in the composition (limonene / β-caryophyllene) and the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) are shown in Tables 1-3.

[0102] <Sensory Evaluation> The sensory evaluation for the three items, "lemon-like sour aroma", "aroma presentation" and "overall balance", was conducted by three trained sensory professionals. 20 mL of 5% volume ethanol aqueous solution was placed in a glass sensory evaluation cup. Based on this ethanol aqueous solution, 25 μL of the composition obtained from Examples 1-8 and Comparative Examples 1-5 was added. The three items of "lemon-like sour aroma", "aroma manifestation" and "overall balance" were evaluated as the aroma evaluation dimensions. For the three items of "lemon-like sour aroma", "fragrance presentation" and "overall balance", the composition of Example 2 is evaluated as 5 points and the 5% volume ethanol aqueous solution is evaluated as 1 point, according to the following benchmark, on a 1-point scale (5 levels).

[0103] The term "lemon-like sour aroma" refers to the pungent, lemony aroma, which is one of the components of the aroma of fresh lemon peel. "Aroma development" refers to the early appearance of the aroma (not limited to lemon-like sour aroma). "Overall balance" refers to the balance of aromas, including the aforementioned "lemon-like sour aroma" and "aroma development," which are characteristic of the aroma of fresh lemon peel. Regarding "aroma development," the earlier the aroma develops, the better it is considered.

[0104] Evaluation criteria for "lemon-like sour aroma" 5 points: A very strong "lemon-like sour aroma" (comparable to the composition of Example 2) 4 points: I strongly felt a "lemon-like sour aroma". 3 points: It has a "lemon-like sour aroma". 2 points: A slight "lemon-like sour aroma" can be detected. 1 point: I can't taste the "lemon-like sour aroma" (equivalent to a 5% volume ethanol aqueous solution).

[0105] Evaluation criteria for "fragrance presentation" 5 points: "Fragrance development" is very good (comparable to the composition of Example 2). 4 points: "Fragrance is well presented" 3 points: "Fragrance is present" is slightly better 2 points: Poor "fragrance presentation" 1 point: "Fragrance presentation" is very poor (equivalent to 5% volume ethanol aqueous solution).

[0106] Evaluation Criteria for "Overall Balance" 5 points: "Overall balance" is very good (comparable to the composition of Example 2). 4 points: Good overall balance 3 points: "Overall balance" is slightly better 2 points: Poor overall balance 1 point: "Overall balance" is very poor (comparable to a 5% volume ethanol aqueous solution).

[0107] In any evaluation dimension, a higher score indicates a higher evaluation. Evaluation is based on the average score from three sensory expert judges. The evaluation results (the average score from 3 sensory professional judges) are shown in Tables 1-3.

[0108] [Table 1]

[0109] [Table 2]

[0110] [Table 3]

[0111] (Examples 9-10, Comparative Example 6) <Reagents Used> In Examples 9-10 and Comparative Example 6, the same reagents as in Example 1 were used as limonene, citral, and β-caryophyllene. As for bergamot extract, a high-purity product extracted and refined from lemon is used.

[0112] The above reagents were mixed with ethanol to achieve the contents (wt%) of limonene, citral, β-caryophyllene, and bergamotin as shown in Table 4 below, to obtain a composition. The weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) in the composition are shown in Table 4.

[0113] <Sensory Evaluation> Regarding "aroma presentation" and "bitterness", sensory evaluation was conducted by four trained sensory professionals. Add 20 mL of 5% volume ethanol aqueous solution to a glass sensory evaluation cup, and then add 25 μL of the composition obtained from Examples 2, 9-10 and Comparative Example 6 to the ethanol aqueous solution. Evaluate the "aroma manifestation" using the same criteria as in Example 1. Then, the sensory evaluation experts held about 10 mL of the composition in their mouths to evaluate the "bitterness". For the "bitterness", the composition of Example 2 was evaluated as a baseline score of 5 points, and evaluated on a 1-point scale (5 levels) according to the following benchmark.

[0114] Evaluation criteria for "bitterness" 5 points: No bitterness detected 4 points: Slightly bitter taste 3 points: I could taste the bitterness. 2 points: A slightly stronger bitter taste was detected. 1 point: I felt a strong bitter taste.

[0115] In any evaluation dimension, a higher score indicates a higher evaluation. The evaluation is based on the average score from four sensory expert judges. The evaluation results (the average score from 4 sensory professional reviewers) are shown in Table 4.

[0116] [Table 4]

[0117] (Examples 11-17, Comparative Examples 7-10) <Reagents Used> In Examples 11-17 and Comparative Examples 7-10, the same reagents as in Example 1 were used as citral and β-caryophyllene, respectively. As for limonene, a commercially available fragrance with a high limonene content from lemons is used (a fragrance with a high limonene content obtained as a distillate during the manufacture of terpene-free lemon oil; limonene content: 47.6% by weight). Furthermore, this commercially available fragrance does not contain any of citral, β-caryophyllene, linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol, geraniol, or bergamot.

[0118] The above reagents were mixed with ethanol to obtain a composition in which the contents of limonene, citral, and β-caryophyllene were as shown in Tables 5-7 below (wt%). The weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) in the composition are shown in Tables 5-7.

[0119] <Sensory Evaluation> The sensory evaluation of the three items, "lemon-like sour aroma", "fragrance presentation" and "overall balance", was conducted by four trained sensory professionals. 20 mL of 5% volume ethanol aqueous solution was placed in a glass sensory evaluation cup. Based on the ethanol aqueous solution, 25 μL of the composition obtained from Examples 11-17 and Comparative Examples 7-10 was added. The "lemon-like sour aroma", "aroma development" and "overall balance" were evaluated using the same evaluation criteria as in Example 1.

[0120] In any evaluation dimension, a higher score indicates a higher evaluation. The evaluation is based on the average score from four sensory expert judges. The evaluation results (the average score from 4 sensory professional judges) are shown in Tables 5-7.

[0121] [Table 5]

[0122] [Table 6]

[0123] [Table 7]

[0124] (Examples 18-21, Comparative Example 11) The composition obtained in Example 12 was diluted with a diluent at the dilution ratios (based on weight) shown in Table 8 below to prepare a raw wine. The diluent was prepared using neutral spirit 95 (ethanol content: 95% by volume) and water, with the ethanol content in the raw wine reaching the content (by volume%) shown in Table 8 below. Furthermore, in Example 21, the same reagent as in Example 9 was used as bergamot extract, and this reagent was mixed to achieve the bergamot extract content (by weight%) shown in Table 8. Thus, the raw wines of Examples 18-21 and Comparative Example 11 were obtained.

[0125] <Sensory Evaluation> The sensory evaluation of the three items, "lemon-like sour aroma", "fragrance presentation" and "overall balance", was conducted by four trained sensory professionals. 25 mL of the raw wine from Examples 18-21 and Comparative Example 11 was placed into a glass sensory evaluation glass, and the "lemon-like sour aroma", "aroma presentation" and "overall balance" were evaluated using the same evaluation criteria as in Example 1. Then, the "bitterness" of the raw wine obtained from Example 21 was evaluated by four trained sensory experts. The sensory experts held a portion (about 10 mL) of the raw wine in their mouths and evaluated the "bitterness" using the same evaluation criteria as in Example 9.

[0126] In any evaluation dimension, a higher score indicates a higher evaluation. The evaluation is based on the average score from four sensory expert judges. The evaluation results for "lemon-like sourness", "aroma presentation", and "overall balance" (the average score of 4 sensory professional judges) are shown in Table 8. The evaluation result for "bitterness" of the raw wine obtained from Example 21 (the average score of 4 sensory professional judges) is 3.5.

[0127] [Table 8]

[0128] (Examples 22-45, Comparative Examples 12-19) <Reagents Used> In Examples 22-45 and Comparative Examples 12-19, the same reagents as in Example 9 were used as limonene, citral, β-caryophyllene, and bergamotin, respectively. Furthermore, the following reagents were used as linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol, and geraniol. Linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol, and geraniol (all manufactured by Sigma-Aldrich).

[0129] The above reagents were mixed with ethanol in such a manner that the contents of limonene, citral, β-caryophyllene, bergamot, linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol, and geraniol reached the contents (wt%) shown in Tables 9-16 below to obtain the composition. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene), citral to β-caryophyllene (citral / β-caryophyllene), linalool to β-caryophyllene (linalool / β-caryophyllene), citronellol to β-caryophyllene (citronellol / β-caryophyllene), α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene), geraniol acetate to β-caryophyllene (geraniol / β-caryophyllene), decanal to β-caryophyllene (decanal / β-caryophyllene), nerol to β-caryophyllene (nerol / β-caryophyllene), and geraniol to β-caryophyllene (geraniol / β-caryophyllene) in the compositions are shown in Tables 9-16.

[0130] <Sensory Evaluation> The sensory evaluation of "aroma presentation" and "bitterness" was conducted by four trained sensory professionals. 20 mL of a 5% volumetric ethanol aqueous solution was placed in a glass sensory evaluation cup. Then, 25 μL of the compositions obtained in Examples 22-45 and Comparative Examples 12-19 were added to this ethanol aqueous solution, and the "aroma development" was evaluated. For "aroma development," the earlier the aroma develops, the better the aroma development is evaluated. Then, a sensory expert held approximately 10 mL of the composition in the sensory evaluation cup in their mouth and evaluated the "bitterness."

[0131] Regarding "fragrance presentation", it is evaluated on a 0.5-point scale (9 levels) based on the following criteria. In Table 9 (Examples 22-24 and Comparative Example 12), the composition of Example 22 was evaluated as a baseline score of 5 points, and the 5% volume ethanol aqueous solution was evaluated as a score of 1 point. In Table 10 (Examples 25-27 and Comparative Example 13), the composition of Example 25 was evaluated as a baseline score of 5 points, and the 5% volume ethanol aqueous solution was evaluated as a score of 1 point. In Table 11 (Examples 28-30 and Comparative Example 14), the composition of Example 28 was evaluated as a baseline score of 5 points, and the 5% volume ethanol aqueous solution was evaluated as a score of 1 point. In Table 12 (Examples 31-33 and Comparative Example 15), the composition of Example 31 was evaluated as a baseline score of 5 points, and the 5% volume ethanol aqueous solution was evaluated as a score of 1 point. In Table 13 (Examples 34-36 and Comparative Example 16), the composition of Example 34 was evaluated as a baseline score of 5 points, and the 5% volume ethanol aqueous solution was evaluated as a score of 1 point. In Table 14 (Examples 37-39 and Comparative Example 17), the composition of Example 37 was evaluated as a baseline score of 5 points, and the 5% volume ethanol aqueous solution was evaluated as a score of 1 point. In Table 15 (Examples 40-42 and Comparative Example 18), the composition of Example 40 was evaluated as a baseline score of 5 points, and the 5% volume ethanol aqueous solution was evaluated as a score of 1 point. In Table 16 (Examples 43-45 and Comparative Example 19), the composition of Example 43 was evaluated as a baseline score of 5 points, and the 5% volume ethanol aqueous solution was evaluated as a score of 1 point.

[0132] Evaluation criteria for "fragrance presentation" 5 points: "Fragrance development" is very good (comparable to the compositions of Examples 22, 25, 28, 31, 34, 37, 40, and 43 in Tables 9-16, respectively). 4 points: "Fragrance is well presented" 3 points: "Fragrance is present" is slightly better 2 points: Poor "fragrance presentation" 1 point: "Fragrance presentation" is very poor (equivalent to 5% volume ethanol aqueous solution in Tables 9-16 respectively).

[0133] Regarding "bitterness", in all the examples and comparative examples recorded in Tables 9-16, the composition of Example 22 was evaluated as a baseline score of 5 points, and evaluated on a 0.5-point scale (9 levels) according to the following criteria.

[0134] Evaluation criteria for "bitterness" 5 points: No bitterness detected 4 points: Slightly bitter taste 3 points: I could taste the bitterness. 2 points: A slightly stronger bitter taste was detected. 1 point: I felt a strong bitter taste.

[0135] In any evaluation dimension, a higher score indicates a higher evaluation. The evaluation is based on the average score from four sensory expert judges. The evaluation results (the average score from 4 sensory professional reviewers) are shown in Tables 9-16.

[0136] [Table 9]

[0137] [Table 10]

[0138] [Table 11]

[0139] [Table 12]

[0140] [Table 13]

[0141] [Table 14]

[0142] [Table 15]

[0143] [Table 16]

[0144] (Examples 46-52, Comparative Examples 20-22) <Reagents Used> In Examples 46-52 and Comparative Examples 20-22, the same reagents as in Example 43 were used as limonene, citral, β-caryophyllene, linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol, and geraniol.

[0145] The above reagents were mixed with ethanol in such a manner that the contents of limonene, citral, β-caryophyllene, linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol, and geraniol reached the contents (wt%) shown in Tables 17-19 below, to obtain the composition. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene), citral to β-caryophyllene (citral / β-caryophyllene), linalool to β-caryophyllene (linalool / β-caryophyllene), citronellol to β-caryophyllene (citronellol / β-caryophyllene), α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene), geraniol acetate to β-caryophyllene (geraniol / β-caryophyllene), decanal to β-caryophyllene (decanal / β-caryophyllene), nerol to β-caryophyllene (nerol / β-caryophyllene), and geraniol to β-caryophyllene (geraniol / β-caryophyllene) in the compositions are shown in Tables 17-19.

[0146] <Sensory Evaluation> The sensory evaluation was conducted by four trained sensory professionals on a total of 10 evaluation items, including "lemon-like sourness", "fragrance presentation", "overall balance", "luxury", "stimulation or refreshing", "body", "luxury / body", "intensity and thickness", "freshness" and "body" of floral fragrance. 20 mL of 5% volume ethanol aqueous solution was placed in a glass sensory evaluation cup. Based on this ethanol aqueous solution, 25 μL of the composition obtained from Examples 46-52 and Comparative Examples 20-22 was added, and the above 10 evaluation items were evaluated respectively. For any evaluation item, the composition of Example 43 is rated as 10 points, the composition of Example 2 as 5 points, and the 5% volume ethanol aqueous solution as 1 point, according to the following criteria, with a scale of 0.1 points. Regarding "fragrance development", the earlier the fragrance develops, the better the fragrance development is evaluated. In the evaluation criteria of "lemon-like sourness", "luxury", "stimulation or refreshing", "body", "luxury / body", "intensity and thickness", "freshness" and "body" of floral fragrance, "enhanced" means that the fragrance of the evaluated object, such as "lemon-like sourness", is enhanced compared to the composition of Example 2 (higher than the evaluation of the composition of Example 2 (5 points)). In addition, in the evaluation criteria of "overall balance" and "fragrance development", "improved" means that "overall balance" or "fragrance development" is improved compared to the composition of Example 2 (higher than the evaluation of the composition of Example 2 (5 points)).

[0147] Evaluation criteria for "lemon-like sour aroma" 10 points: The "lemon-like sour aroma" was significantly enhanced (comparable to the composition of Example 43). 9 points: The "lemon-like sour aroma" was significantly enhanced. 8 points: The "lemon-like sour aroma" is enhanced. 7 points: The "lemon-like sour aroma" was slightly enhanced. 6 points: The "lemon-like sour aroma" is enhanced very slightly. 5 points: A very strong "lemon-like sour aroma" (comparable to the composition of Example 2) 4 points: I strongly felt a "lemon-like sour aroma". 3 points: It has a "lemon-like sour aroma". 2 points: A slight "lemon-like sour aroma" can be detected. 1 point: I can't taste the "lemon-like sour aroma" (equivalent to a 5% volume ethanol aqueous solution).

[0148] Evaluation criteria for "fragrance presentation" 10 points: "Fragrance development" was significantly improved (comparable to the composition of Example 43). 9 points: "Fragrance presentation" has been significantly improved. 8 points: "Fragrance presentation" improved 7 points: "Fragrance presentation" slightly improved 6 points: "Fragrance presentation" was improved very slightly. 5 points: "Fragrance development" is very good (comparable to the composition of Example 2). 4 points: "Fragrance is well presented" 3 points: "Fragrance is present" is slightly better 2 points: Poor "fragrance presentation" 1 point: "Fragrance presentation" is very poor (equivalent to 5% volume ethanol aqueous solution).

[0149] Evaluation Criteria for "Overall Balance" 10 points: "Overall balance" is significantly improved (comparable to the composition of Example 43). 9 points: "Overall balance" has been significantly improved. 8 points: "Overall balance" has been improved 7 points: "Overall balance" has been slightly improved. 6 points: "Overall balance" has been improved very slightly. 5 points: "Overall balance" is very good (comparable to the composition of Example 2). 4 points: Good overall balance 3 points: "Overall balance" is slightly better 2 points: Poor overall balance 1 point: "Overall balance" is very poor (comparable to a 5% volume ethanol aqueous solution).

[0150] Criteria for evaluating the "luxury" of a fragrance 10 points: The "luxury" of the fragrance is significantly enhanced (comparable to the composition of Example 43). 9 points: The "luxury" of the fragrance is significantly enhanced. 8 points: The "luxury" of the fragrance is enhanced. 7 / 10: The "luxury" of the fragrance is slightly enhanced. 6 points: The "luxury" of the fragrance is enhanced very slightly. 5 points: The "luxury" of the fragrance is very strongly felt (comparable to the composition of Example 2). 4 points: The fragrance has a strong sense of "luxury". 3 points: The fragrance has a "luxurious" quality. 2 points: I could slightly detect a "luxurious" quality in the fragrance. 1 point: The "luxury" of the fragrance is not noticeable (equivalent to a 5% volume ethanol aqueous solution).

[0151] Evaluation criteria for the "stimulating or refreshing" sensation of fragrance. 10 points: The "stimulating or refreshing" sensation of the aroma was significantly enhanced (comparable to the composition of Example 43). 9 points: The "stimulating or refreshing" sensation of the fragrance is significantly enhanced. 8 points: The "stimulating or refreshing" sensation of the fragrance is enhanced. 7 / 10: The "stimulating or refreshing" sensation of the fragrance is slightly enhanced. 6 points: The "stimulating or refreshing" sensation of the fragrance is enhanced very slightly. 5 points: A very strong "stimulating or refreshing" sensation of the fragrance (comparable to the composition of Example 2). 4 points: I strongly felt a "stimulating or refreshing" sensation from the fragrance. 3 points: I felt a "stimulating or refreshing" sensation from the fragrance. 2 points: A slight "stimulating or refreshing" sensation from the fragrance. 1 point: No "stimulating or refreshing" sensation from the fragrance (equivalent to a 5% volume ethanol aqueous solution).

[0152] Evaluation criteria for the "solidity" of a fragrance. 10 points: The "solidity" of the aroma was significantly enhanced (comparable to the composition of Example 43). 9 points: The "solid structure" of the fragrance is significantly enhanced. 8 points: The "solid structure" of the fragrance has been enhanced. 7 / 10: The "solid structure" of the fragrance is slightly enhanced. 6 points: The "solid structure" of the fragrance is enhanced very slightly. 5 points: The aroma has a very strong "skeletal solidity" (comparable to the composition of Example 2). 4 points: I strongly felt the "solid structure" of the fragrance. 3 points: The fragrance has a "solid structure". 2 points: I could slightly sense the "solid structure" of the fragrance. 1 point: The "solid structure" of the product is not noticeable (comparable to a 5% volume ethanol aqueous solution).

[0153] Criteria for evaluating the "luxury / fullness" of a fragrance 10 points: The "luxury / solidity" of the fragrance was significantly enhanced (comparable to the composition of Example 43). 9 points: The "luxury / solid structure" of the fragrance is significantly enhanced. 8 points: The "luxury / solid structure" of the fragrance has been enhanced. 7 / 10: The "luxury / solidity" of the fragrance is slightly enhanced. 6 points: The "luxury / solid structure" of the fragrance is enhanced very slightly. 5 points: The fragrance has a very strong sense of "luxury / solid structure" (comparable to the composition of Example 2). 4 / 5: I strongly felt the "luxury / solid structure" of the fragrance. 3 points: I felt the fragrance had a "luxurious feel / solid structure". 2 points: I could slightly sense the "luxury / solid structure" of the fragrance. 1 point: No sense of "luxury / solid structure" in the fragrance (equivalent to a 5% volume ethanol aqueous solution).

[0154] Evaluation criteria for the "intensity and thickness" of fragrance 10 points: The "intensity and thickness" of the aroma was significantly enhanced (comparable to the composition of Example 43). 9 points: The "intensity and thickness" of the aroma are significantly enhanced. 8 points: The "intensity and thickness" of the aroma have been enhanced. 7 points: The "intensity and thickness" of the fragrance were slightly enhanced. 6 points: The "intensity and thickness" of the fragrance is enhanced very slightly. 5 points: The "intensity and thickness" of the fragrance was very strongly felt (comparable to the composition of Example 2). 4 points: The "intensity and thickness" of the fragrance were strongly felt. 3 points: I could feel the "intensity and depth" of the fragrance. 2 points: I could vaguely sense the "intensity and thickness" of the fragrance. 1 point: The "intensity and thickness" of the aroma cannot be perceived (comparable to a 5% volume ethanol aqueous solution).

[0155] Evaluation criteria for the "freshness" of fragrance 10 points: The "fresh and pleasant" aroma was significantly enhanced (comparable to the composition of Example 43). 9 points: The "fresh and delicate" fragrance is significantly enhanced. 8 points: The "fresh and clean" scent is enhanced. 7 / 10: The "fresh" scent was slightly enhanced. 6 points: The "fresh" scent is enhanced very slightly. 5 points: The "fresh and pleasant" fragrance is very strongly perceived (comparable to the composition in Example 2). 4 points: I strongly felt the "fresh and pleasant" fragrance. 3 points: The fragrance has a "light and refreshing" quality. 2 points: A slight "light fragrance" can be detected. 1 point: The "light fragrance" is not perceptible (equivalent to a 5% volume ethanol aqueous solution).

[0156] The evaluation criteria for the fragrance's "solidity derived from floral notes". 10 points: The "solidity of the floral fragrance" was significantly enhanced (comparable to the composition of Example 43). 9 points: The "solid structure" of the fragrance, derived from the floral notes, is significantly enhanced. 8 points: The "solid structure" of the fragrance, derived from the floral notes, is enhanced. 7 / 10: The "solid structure" of the fragrance, derived from the floral notes, was slightly enhanced. 6 points: The "solid structure of the floral fragrance" is enhanced very slightly. 5 points: The fragrance has a very strong "floral structure" (comparable to the composition of Example 2). 4 points: I strongly felt the "solid structure brought by the floral fragrance". 3 points: I could feel the "solid structure brought by the floral fragrance". 2 points: A slight sense of "the solid structure brought by the floral fragrance". 1 point: The "solid structure of floral fragrance" is not perceptible (equivalent to a 5% volume ethanol aqueous solution).

[0157] In any evaluation dimension, a higher score indicates a higher evaluation. The evaluation is based on the average score from four sensory expert judges. The evaluation results (the average score of 4 sensory professional judges) are shown in Tables 17-19. In addition, the composition obtained in Example 43 is also shown in Tables 17-19, and the composition obtained in Example 2 is also shown in Table 17.

[0158] [Table 17]

[0159] [Table 18]

[0160] [Table 19]

[0161] (Examples 53-57, Comparative Example 23) <Reagents Used> In Examples 53-57 and Comparative Example 23, the same reagents as in Example 43 were used as citral, β-caryophyllene, linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol, and geraniol. As limonene, a commercially available fragrance with a high limonene content, the same as in Example 11, was used.

[0162] The above reagents and fragrances were mixed with ethanol in such a manner that the contents of limonene, citral, β-caryophyllene, linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol, and geraniol reached the contents shown in Table 20 below (wt%) to obtain the composition of Example 53. The composition obtained in Example 53 was diluted with a diluent at the dilution ratios (based on weight) shown in Table 20 below to prepare a raw wine. The diluent was prepared using neutral spirit 95 (ethanol content: 95% by volume) and water, such that the ethanol content in the raw wine reached the content (by volume%) shown in Table 20 below. Furthermore, in Example 57, the same reagent as in Example 9 was used as bergamot extract, and this reagent was mixed to achieve the bergamot extract content (by weight%) shown in Table 20. Thus, the raw wines of Examples 54-57 and Comparative Example 23 were obtained.

[0163] The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene), citral to β-caryophyllene (citral / β-caryophyllene), linalool to β-caryophyllene (linalool / β-caryophyllene), citronellol to β-caryophyllene (citronellol / β-caryophyllene), α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene), geraniol acetate to β-caryophyllene (geraniol / β-caryophyllene), decanal to β-caryophyllene (decanal / β-caryophyllene), nerol to β-caryophyllene (nerol / β-caryophyllene), and geraniol to β-caryophyllene (geraniol / β-caryophyllene) in the composition or raw wine are shown in Table 20.

[0164] <Sensory Evaluation> The sensory evaluation of the three items, "lemon-like sour aroma", "fragrance presentation" and "overall balance", was conducted by four trained sensory professionals. 20 mL of 5% volumetric ethanol aqueous solution was placed in a glass sensory evaluation cup. Then, 25 μL of the composition obtained in Example 53 was added to this ethanol aqueous solution, and the aroma was evaluated. In evaluating the aroma of the composition, the same evaluation criteria as in Example 46 were used to evaluate the three dimensions of aroma: "lemon-like sourness," "aroma manifestation," and "overall balance." In addition, in the evaluation of the raw wine, 25 mL of the raw wines obtained in Examples 54-57 and Comparative Example 23 were added to a glass sensory evaluation glass, and the aroma was evaluated. In the evaluation of the aroma of the raw wine, for the three evaluation dimensions of "lemon-like sourness," "aroma development," and "overall balance," the evaluation of the raw wine of Example 55 was set at 10 points, the evaluation of the composition of Example 2 was set at 5 points, and the evaluation of the 5% volume ethanol aqueous solution was set at 1 point. Evaluations were conducted on a 0.1-point scale according to the following criteria. For "aroma development," the earlier the aroma develops, the better the aroma development is evaluated. In the evaluation criteria of "lemon-like sourness" and "aroma development," the term "enhanced" refers to a higher evaluation of "lemon-like sourness" or "aroma development" than that of the composition of Example 2 (5 points). Furthermore, in the evaluation criteria of "overall balance" below, which ranges from 6 to 10 points, "improved" means that the "overall balance" is higher than that of the composition of Example 2 (5 points).

[0165] Evaluation criteria for "lemon-like sour aroma" 10 points: The "lemon-like sour aroma" was significantly enhanced (comparable to the raw wine of Example 55). 9 points: The "lemon-like sour aroma" was significantly enhanced. 8 points: The "lemon-like sour aroma" is enhanced. 7 points: The "lemon-like sour aroma" was slightly enhanced. 6 points: The "lemon-like sour aroma" is enhanced very slightly. 5 points: A very strong "lemon-like sour aroma" (comparable to the composition of Example 2) 4 points: I strongly felt a "lemon-like sour aroma". 3 points: It has a "lemon-like sour aroma". 2 points: A slight "lemon-like sour aroma" can be detected. 1 point: I can't taste the "lemon-like sour aroma" (equivalent to a 5% volume ethanol aqueous solution).

[0166] Evaluation criteria for "fragrance presentation" 10 points: "Aroma development" was significantly improved (comparable to the raw wine in Example 55). 9 points: "Fragrance presentation" has been significantly improved. 8 points: "Fragrance presentation" improved 7 points: "Fragrance presentation" slightly improved 6 points: "Fragrance presentation" was improved very slightly. 5 points: "Fragrance development" is very good (comparable to the composition of Example 2). 4 points: "Fragrance is well presented" 3 points: "Fragrance is present" is slightly better 2 points: Poor "fragrance presentation" 1 point: "Fragrance presentation" is very poor (equivalent to 5% volume ethanol aqueous solution).

[0167] Evaluation Criteria for "Overall Balance" 10 points: "Overall balance" is significantly improved (comparable to the raw wine of Example 55). 9 points: "Overall balance" has been significantly improved. 8 points: "Overall balance" has been improved 7 points: "Overall balance" has been slightly improved. 6 points: "Overall balance" has been improved very slightly. 5 points: "Overall balance" is very good (comparable to the composition of Example 2). 4 points: Good overall balance 3 points: "Overall balance" is slightly better 2 points: Poor overall balance 1 point: "Overall balance" is very poor (comparable to a 5% volume ethanol aqueous solution).

[0168] Then, the "bitterness" of the raw wines obtained from Examples 55 and 57 was evaluated by four trained sensory experts. The sensory experts held a portion (about 10 mL) of the raw wine in their mouths and evaluated the "bitterness" using the same evaluation criteria as in Example 9.

[0169] In any evaluation dimension, a higher score indicates a higher evaluation. The evaluation is based on the average score from four sensory expert judges. The evaluation results for "lemon-like sourness", "aroma presentation" and "overall balance" (the average score of 4 sensory professional judges) are shown in Table 20. Regarding the evaluation results for "bitterness" of the raw wines obtained from Examples 55 and 57 (the average score of 4 sensory professional judges), Example 55 was 5.0 and Example 57 was 2.9. In addition, the composition obtained in Example 43 is also shown in Table 20.

[0170] [Table 20]

[0171] (Manufacturing Example 1) 350 kg of fresh lemon peel and 800 L of water were mixed in 1000 L of raw alcohol and macerated overnight at room temperature. The maceration solution was then distilled at atmospheric pressure, and the resulting distillate was used as the raw liquor. 1.0% by weight of the flavoring agent from Example 2 was added to this raw liquor.

Claims

1. A composition, characterized in that, Contains limonene, citral, and β-caryophyllene. The weight ratio of limonene to β-caryophyllene, i.e., limonene / β-caryophyllene, is 250~2500. The weight ratio of citral to β-caryophyllene, i.e., citral / β-caryophyllene, is 5~110. The limonene content is 2.5-90% by weight. The content of bergamotin is less than 0.01% by weight.

2. The composition according to claim 1, characterized in that, The content of β-caryophyllene is 0.01~0.2% by weight.

3. The composition according to claim 1 or 2, characterized in that, It further contains at least one selected from linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol and geraniol.

4. The composition according to claim 1 or 2, characterized in that, It is made by using lemons as part or all of the raw material.

5. The composition according to claim 1 or 2, characterized in that, It is a spice.

6. The composition according to claim 1 or 2, characterized in that, Add to beverages for use.

7. A container for holding beverages, characterized in that, The composition and beverage having the claims 1 or 2.

8. A raw material liquor, characterized in that, Contains limonene, citral, β-caryophyllene, and ethanol. The weight ratio of limonene to β-caryophyllene, i.e., limonene / β-caryophyllene, is 250~2500. The weight ratio of citral to β-caryophyllene, i.e., citral / β-caryophyllene, is 5~110. The limonene content is 0.05~2.5% by weight. The ethanol content is 10% or more by volume.

9. The raw wine according to claim 8, characterized in that, The content of bergamotin is less than 0.00005% by weight.

10. The raw wine according to claim 8 or 9, characterized in that, The content of β-caryophyllene is 0.0001~0.01 by weight.

11. The raw wine according to claim 8 or 9, characterized in that, It further contains at least one selected from linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol and geraniol.

12. A method for manufacturing an alcoholic beverage, characterized in that, The raw wine described in claim 8 or 9 is blended.

13. A beverage, characterized in that, Contains limonene, citral, and β-caryophyllene. The weight ratio of limonene to β-caryophyllene, i.e., limonene / β-caryophyllene, is 250~2500. The weight ratio of citral to β-caryophyllene, i.e., citral / β-caryophyllene, is 5~110. The content of limonene is 0.01~2.5% by weight.

14. The beverage according to claim 13, characterized in that, It further contains at least one selected from linalool, citronellol, α-terpineol, geraniol acetate, decanal, nerol and geraniol.

15. The beverage according to claim 13 or 14, characterized in that, It is an alcoholic beverage.

16. The beverage according to claim 13 or 14, characterized in that, It is a non-alcoholic beverage.

17. The beverage according to claim 13 or 14, characterized in that, It is a container for holding beverages.

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