Beer taste beverage, method for producing beer taste beverage, and, method for enhancing flavor of beer taste beverage

Abstract

To provide a beer taste beverage in which acidity is reduced and refreshment is enhanced, a method for producing a beer taste beverage, and a method for improving the flavor of the beer taste beverage.SOLUTION: A beer taste beverage according to the present invention contains a content of bornyl acetate of 0.5 ppb or more. A producing method for the beer taste beverage of the present invention includes a step to ensure that the bornyl acetate content is 0.5 ppb or more. A method for enhancing the flavor and the aroma of the beer taste beverage is a method that reduces the acidity of the beer taste beverage and enhances its refreshment, and includes a step to ensure that the bornyl acetate content of the beer taste beverage is 0.5 ppb or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for enhancing the flavor of a beer-taste beverage. [Background technology]

[0002] In order to meet the diverse tastes of consumers, many types of beer-flavored beverages and their production methods have been proposed.

[0003] For example, Patent Document 1 discloses a high-alcohol beer-flavored beverage that contains citric acid and phenethyl alcohol, with the citric acid content being from 270 mg / L to 1100 mg / L and the phenethyl alcohol content being from 40 mg / L to 180 mg / L. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication No. 2021-159020 Summary of the Invention [Problem to be solved by the invention]

[0005] The invention described in Patent Document 1 aims to impart a fruity, juicy flavor to high-alcohol content beer-flavored beverages, and specifies the contents of citric acid and phenethyl alcohol.

[0006] On the other hand, the present inventors have confirmed that a "sour taste" can be perceived in conventional beer-taste beverages, and that this sour taste is often judged to be a flavor that is not suitable for a beer-taste beverage. The inventors also wished to create a beer-taste beverage with excellent flavor characteristics by enhancing the "refreshing" characteristic required of a beer-taste beverage.

[0007] Therefore, an object of the present invention is to provide a beer-taste beverage with reduced acidity and enhanced freshness, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage. [Means for solving the problem]

[0008] The above problems can be solved by the following measures. (1) A beer-flavored beverage containing 0.5 ppb or more of bornyl acetate. (2) The beer-taste beverage according to 1 above, wherein the 3-sulfanyl-4-methylpentanol content is 200 ppt or more. (3) The beer-taste beverage according to 1 or 2 above, having a citric acid content of 100 ppm or more. (4) A method for producing a beer-taste beverage, comprising a step of adjusting the bornyl acetate content to 0.5 ppb or more. (5) A method for improving the flavor of a beer-taste beverage by reducing the sourness and enhancing the refreshing taste, the method comprising the step of adjusting the bornyl acetate content of the beer-taste beverage to 0.5 ppb or more. Effect of the Invention

[0009] The beer-taste beverage according to the present invention has reduced sourness and enhanced freshness. The method for producing a beer-taste beverage according to the present invention is capable of producing a beer-taste beverage that has reduced sourness and enhanced freshness. The method for enhancing the flavor of a beer-taste beverage according to the present invention can reduce the sourness of a beer-taste beverage and enhance its refreshing taste. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] BEST MODE FOR CARRYING OUT THE PRESENT DISCLOSURE The beer-taste beverage, the method for producing a beer-taste beverage, and the method for enhancing the flavor of a beer-taste beverage according to the present invention (the present embodiment) will be described below.

[0011] [Beer-flavored beverage] The beer-taste beverage according to this embodiment is a beer-taste beverage having a bornyl acetate content equal to or greater than a predetermined value. The beer-taste beverage according to this embodiment may also have a 3-sulfanyl-4-methylpentanol content equal to or greater than a predetermined value, and may also have a citric acid content equal to or greater than a predetermined value. Here, a beer-taste beverage is also called a beer-like beverage, and is a beverage that has a beer-like flavor or aroma, or in other words, is a beverage that has been prepared to have a beer-like flavor or aroma. Examples of beer-taste beverages include those classified as "sparkling alcoholic beverages" (beer, sparkling beer, and other brewed alcoholic beverages) as defined by the Liquor Tax Act. In addition, beer-taste beverages may be any beverage that has a beer-like flavor or aroma and are not classified as sparkling alcoholic beverages as defined by the Liquor Tax Act, and may also include beverages and soft drinks (e.g., non-alcoholic beer-taste beverages, etc.) that do not belong to the sparkling alcoholic beverages defined by the Liquor Tax Act. The beer-taste beverage according to this embodiment may be a fermented beverage produced through a fermentation process described below, or a non-fermented beverage (blended beverage) produced without going through a fermentation process. Each of the components that make up the beer-taste beverage according to this embodiment will be described below.

[0012] (Bornyl acetate) Bornyl acetate (CAS number: 76-49-3) is a compound with the chemical formula C 12 H 20 It is a type of acetate ester represented by O2. The present inventors have further discovered that bornyl acetate reduces the sourness of beer-taste beverages and enhances their refreshing taste. The present inventors have also confirmed that an increase in the content of bornyl acetate reduces sharpness.

[0013] The content of bornyl acetate is preferably 0.5 ppb or more, more preferably 0.8 ppb or more, 1 ppb or more, 1.5 ppb or more, 1.8 ppb or more, or 2 ppb or more. By having the content of bornyl acetate beer equal to or more than a certain value, the sourness of the beer-taste beverage can be reduced and the refreshing taste can be enhanced. The content of bornyl acetate is preferably 100 ppb or less, more preferably 80 ppb or less, 60 ppb or less, 50 ppb or less, 30 ppb or less, 20 ppb or less, 15 ppb or less, 10 ppb or less, 8 ppb or less, 6 ppb or less, and more preferably 5 ppb or less. By making the content of bornyl acetate a predetermined value or less, each effect (the effect of reducing sourness and the effect of enhancing freshness) can be fully exerted. In this specification, the unit "ppb" is synonymous with "μg / L."

[0014] The content of bornyl acetate can be measured, for example, by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) method.

[0015] (3-Sulfanyl-4-methylpentanol) 3-sulfanyl-4-methylpentanol (3S4MP) is a compound with the chemical formula CH 14 It is a type of thiol represented by OS. 3-Sulfanyl-4-methylpentanol is also known as 3-sulfanyl-4-methylpentan-1-ol and 3-mercapto-4-methylpentan-1-ol. The present inventors then discovered that by adding 3-sulfanyl-4-methylpentanol to a beer-taste beverage that contains bornyl acetate, it is possible to enhance the sharpness that is reduced by bornyl acetate. Furthermore, the present inventors have also found that 3-sulfanyl-4-methylpentanol can enhance the effects of bornyl acetate (effect of reducing sourness, effect of enhancing freshness).

[0016] The content of 3-sulfanyl-4-methylpentanol is preferably 200 ppt or more, more preferably 280 ppt or more, 300 ppt or more, 400 ppt or more, 500 ppt or more, 550 ppt or more, 580 ppt or more, or 600 ppt or more. By having the content of 3-sulfanyl-4-methylpentanol be a predetermined value or more, the sharpness reduced by bornyl acetate can be enhanced, and each effect exerted by bornyl acetate (effect of reducing sourness, effect of enhancing freshness) can be strengthened. The content of 3-sulfanyl-4-methylpentanol is preferably 3000 ppt or less, more preferably 2000 ppt or less, 1500 ppt or less, 1200 ppt or less, 1000 ppt or less, 800 ppt or less, or 600 ppt or less. By making the content of 3-sulfanyl-4-methylpentanol equal to or less than a predetermined value, each effect (effect of reducing sourness, effect of enhancing freshness, effect of enhancing sharpness) can be fully exhibited. In this specification, the unit "ppt" is synonymous with "ng / L."

[0017] The content of 3-sulfanyl-4-methylpentanol can be measured, for example, by the method described in "8.22 Low-boiling point aroma components" in the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013) (a method using a headspace gas chromatograph with FID).

[0018] (Citric Acid) Citric acid (CAS number: 77-92-9) is a hydroxytricarboxylic acid with the chemical formula C6H8O7. The present inventors have confirmed that when the citric acid content in a beer-taste beverage is equal to or greater than a certain value, the problem to be solved by the present invention (sour taste) becomes more evident and refreshing taste is enhanced.

[0019] The content of citric acid is preferably 100 ppm or more, more preferably 130 ppm or more, 150 ppm or more, 180 ppm or more, or 186 ppm or more. By making the content of citric acid equal to or more than a predetermined value, the object of the present invention (sourness) can be more clearly achieved and the freshness can be enhanced. The content of citric acid is preferably 2500 ppm or less, more preferably 2000 ppm or less, 1500 ppm or less, 1200 ppm or less, 1100 ppm or less, 1000 ppm or less, or 986 ppm or less. By having the content of citric acid be equal to or less than a predetermined value, a well-balanced flavor can be obtained and each effect (reduction of sourness, enhancement of freshness, enhancement of sharpness) can be fully exerted. In this specification, the unit "ppm" is synonymous with "mg / L."

[0020] The citric acid content can be measured, for example, by the method described in "8.24.2 Capillary Electrophoresis" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0021] (Alcohol content) The alcohol content of the beer-taste beverage according to this embodiment is not particularly limited, but may be, for example, less than 1% (v / v%), and is preferably 1% (v / v%) or more, 3% or more, or 4% or more, and 15% or less, 10% or less, 9% or less, 8% or less, or 6% or less.

[0022] The alcohol content of the beer-flavored beverage according to this embodiment may be that of a beverage obtained by fermenting a barley-derived raw material, but may also be adjusted by adding distilled alcohol to the beverage as appropriate, or, in the case of a beverage that does not go through fermentation (in the case of blending), may be adjusted only by adding distilled alcohol. Examples of distilled alcohol include various spirits such as shochu, brandy, vodka, and whiskey, and raw material alcohol. The distilled alcohol may be used alone or in combination of two or more. In this specification, "spirits" refers to spirits that are distilled alcoholic beverages, and may differ from spirits under the Liquor Tax Act. In this specification, alcohol refers to ethanol unless otherwise specified. The alcohol content of a beer-taste beverage can be measured, for example, according to the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 Alcohol Content (Vibration Density Meter Method).

[0023] (Foaming) The beer-taste beverage according to this embodiment is preferably effervescent. The gas pressure of the beer-taste beverage according to this embodiment at 20°C is not particularly limited, but may be, for example, 2.0 kg / cm 2 More than 2.2kg / cm 2 More than 2.3kg / cm 2 Above 2.4kg / cm 2 Above 5.0kg / cm 2 Below, 4.0kg / cm 2 Below, 3.0kg / cm 2 The gas pressure of the beer-taste beverage can be measured, for example, in accordance with the National Tax Agency's Specified Analysis Method (Instruction) 8-3 Gas Pressure.

[0024] (others) The beer-taste beverage according to this embodiment may contain, or of course may not contain, sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, and the like that are usually blended into beverages within the range in which the desired effects of the present invention are not inhibited. Examples of sweeteners that can be used include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of sour agents that can be used include adipic acid, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and phosphoric acid. Examples of salts that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fibers that can be used include indigestible dextrin, pectin, polydextrose, and decomposed guar gum. The above-mentioned raw materials can be generally commercially available.

[0025] (Packaged beer-flavored beverage) The beer-taste beverage according to this embodiment can be provided in a variety of containers. By packaging the beer-taste beverage in a variety of containers, deterioration of the quality of the beverage over long periods of storage can be effectively prevented. The container may be any container that can be sealed, and so-called cans and barrels made of metal (such as aluminum or steel) may be used. Glass containers, PET bottles, and the like may also be used. The capacity of the container is not particularly limited, and any container currently in circulation may be used. It is preferable to use a metal container, as it is possible to completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time.

[0026] As described above, the beer-taste beverage according to this embodiment has reduced sourness and enhanced freshness and crispness.

[0027] [Beer-flavored beverage manufacturing method] Next, a method for producing a beer-taste beverage according to this embodiment will be described. The method for producing a beer-taste beverage according to this embodiment includes a step of adjusting the content of bornyl acetate to a predetermined value or more, and more specifically, the method for producing a beer-taste beverage according to this embodiment includes a pre-fermentation step, a fermentation step, and a post-fermentation step.

[0028] (Pre-fermentation process) In the pre-fermentation process, malt, barley, sugars, enzymes, various additives, auxiliary materials, etc. are appropriately mixed and the raw materials are saccharified to obtain a saccharified liquid. The saccharified liquid is then appropriately filtered to obtain wort, which is then appropriately added with hops, boiled, cooled, etc. to prepare a pre-fermentation liquid. The timing of adding hops can be appropriately selected and is not limited to this step.

[0029] The pre-fermentation liquid prepared in the pre-fermentation step is not particularly limited as long as it is a solution containing a barley-derived raw material (malt, barley, or an extract thereof) that serves as a nitrogen source and a carbon source that can be assimilated by yeast. The nitrogen source and the carbon source are not particularly limited as long as they are assimilated by yeast. The nitrogen source that can be assimilated by yeast is, for example, at least one of the amino acids and peptides contained in the barley-derived raw material. The carbon source that can be assimilated by yeast is, for example, the sugars added in the pre-fermentation step described above or the sugars contained in the barley-derived raw material.

[0030] The malt used in the pre-fermentation process is barley that has been germinated, roasted, and then the roots removed, and the barley used in the pre-fermentation process is ungerminated barley. The barley used in the pre-fermentation process may be barley, wheat, rye, oats, etc., with barley being preferred. Furthermore, the malt ratio (the ratio of the weight of malt to the total weight of ingredients other than water and hops used in the production of the beer-flavored beverage) is not particularly limited, but for example, the lower limit is 1% or more, 10% or more, 25% or more, 30% or more, or 50% or more, and the upper limit is 100% or less, 95% or less.

[0031] The auxiliary materials used in the pre-fermentation process include the items listed in each item of Article 4, Paragraph 2 of the Enforcement Regulations of the Liquor Tax Act, as well as fruit (including dried or boiled fruit, and concentrated fruit juice).

[0032] The hops used in the pre-fermentation process are not particularly limited, and examples thereof include dried hops, hop pellets, hop extract, and hop cones (cones, cones), as well as processed hop products such as low hops, hexahops, tetrahops, and iso-hop extracts.

[0033] (Fermentation process) The fermentation step is a step of adding yeast to a pre-fermentation liquid to carry out alcoholic fermentation. In the present embodiment, for example, yeast is added to a pre-fermentation liquid whose temperature has been adjusted in advance to a predetermined range (for example, a range of 0 to 40° C.) to prepare a fermentation liquid, and fermentation is carried out.

[0034] The fermentation step may further include aging. The aging is carried out by maintaining the fermented liquid after the above-mentioned fermentation at a predetermined temperature for a predetermined time. This aging process can precipitate insoluble matters in the fermented liquid to remove turbidity and improve the flavor.

[0035] In this manner, in the fermentation process, a post-fermentation liquid containing ethanol produced by the yeast and various components can be obtained. The concentration of ethanol (alcohol content) contained in the post-fermentation liquid can be, for example, 1 to 20%.

[0036] (Post-fermentation process) The post-fermentation process is a process in which the post-fermentation liquid is subjected to a predetermined treatment to finally obtain a beer-taste beverage. An example of the post-fermentation process is filtration of the post-fermentation liquid obtained by the fermentation process (so-called primary filtration). This primary filtration can remove insoluble solids and yeast from the post-fermentation liquid. Furthermore, in the post-fermentation process, microfiltration of the post-fermentation liquid (so-called secondary filtration) can be further performed. The secondary filtration can remove unwanted bacteria and remaining yeast from the post-fermentation liquid. Note that instead of microfiltration, the post-fermentation liquid may be sterilized by heating. The primary filtration, secondary filtration, and heating in the post-fermentation process can be performed using general equipment used in producing beer-taste beverages. The post-fermentation process also includes the process of filling the container as described above.

[0037] Methods for adjusting the contents of bornyl acetate, 3-sulfanyl-4-methylpentanol, and citric acid in the beer-taste beverage obtained by the post-fermentation process include the following methods. For example, the content of bornyl acetate can be adjusted by selecting a method of adding bornyl acetate at any step during production, by appropriately setting the type of raw material (e.g., ginger) and amount used, and production conditions so that the content of bornyl acetate is high or low, and by selecting a method of adding the raw material. In addition, the content of 3-sulfanyl-4-methylpentanol can be adjusted by a method of adding 3-sulfanyl-4-methylpentanol in any step during production, a method of appropriately setting the type, amount of raw material used, and production conditions so that the content of 3-sulfanyl-4-methylpentanol is high or low, and by selecting a method of adding the raw material. The citric acid content can be adjusted, for example, by adding citric acid (or a salt such as trisodium citrate) in any step during production, by appropriately selecting the type of raw material, the amount used, the type of microorganism or enzyme agent that increases or decreases the citric acid content, by appropriately setting production conditions, or by selecting the method of adding raw materials. For example, there is a method of increasing the amount of malt used to adjust citric acid, thereby increasing the wort concentration and increasing the production of citric acid by yeast during fermentation. The content of each component may of course be adjusted by using a combination of the above methods.

[0038] The beer-taste beverage according to this embodiment can also be produced without going through a fermentation process, that is, the beer-taste beverage according to this embodiment may be produced as a non-fermented beverage. In this case, the method for producing a beer-taste beverage according to this embodiment includes a blending process (mixing process) in which raw materials such as water, bornyl acetate, 3-sulfanyl-4-methylpentanol, citric acid, additives, malt extract, and distilled alcohol are appropriately added to a mixing tank, and a post-processing process in which processing such as filtration, sterilization, addition of carbon dioxide gas, and filling into containers is carried out.

[0039] As described above, the method for producing a beer-taste beverage according to this embodiment is capable of producing a beer-taste beverage that has reduced acidity and enhanced freshness and crispness.

[0040] [Method for improving the flavor of beer-flavored beverages] Next, the method for enhancing the flavor of a beer-taste beverage according to this embodiment will be described. The method for enhancing the flavor of a beer-taste beverage according to this embodiment is a method for enhancing the flavor of a beer-taste beverage by reducing the sourness and enhancing the refreshing taste of the beer-taste beverage, and includes a step of increasing the content of bornyl acetate in the beer-taste beverage to a predetermined value or above. The content of each component is the same as that explained above for the "beer-taste beverage."

[0041] As described above, the method for enhancing the flavor of a beer-taste beverage according to this embodiment can reduce the sourness of a beer-taste beverage and enhance its freshness and crispness. EXAMPLES

[0042] Next, the present invention will be described by way of examples which satisfy the requirements of the present invention and comparative examples which do not.

[0043] [Sample preparation] Commercially available beer (alcohol content: 5%, gas pressure at 20°C: 2.3 kg / cm 2 The base liquid (sample 1-1) was prepared using beer as defined by the Liquor Tax Act, which contains malt as an ingredient, citric acid content: 186 ppm, bornyl acetate content: below the detection limit and therefore deemed to be 0 ppb, and 3-sulfanyl-4-methylpentanol content: below the detection limit and therefore deemed to be 0 ppt). Bornyl acetate, citric acid, and 3-sulfanyl-4-methylpentanol were added to the base liquid in appropriate amounts to prepare the samples shown in Tables 1 to 3. Furthermore, because the amounts of bornyl acetate, citric acid, and 3-sulfanyl-4-methylpentanol added when preparing the samples were extremely small, the alcohol content and gas pressure of each sample can be determined to be the same as those of commercially available beer.

[0044] [Test Contents] For each sample produced by the above method, four selected panelists with discriminating abilities independently scored the "sourness," "refreshment," and "crispness" on a five-point scale from 1 to 5 in accordance with the following evaluation criteria, and the average score was calculated. Each evaluation was carried out by drinking each sample.

[0045] (Sourness: Evaluation criteria) The sourness was evaluated on a 5-point scale, with "strong sourness" being 5 points and "weak sourness" being 1 point. The lower the score, the more reduced the sourness is, and the more preferable it is.

[0046] In addition, "sourness" refers specifically to a noticeable sourness (a sourness that stands out from the overall aroma and flavor), and if this sourness is too strong, it is a negative sourness that is judged to be an aroma and flavor that is not suitable for a beer-flavored beverage.

[0047] (Freshness: Evaluation criteria) The freshness was evaluated on a 5-point scale, with 5 points being "strong freshness" and 1 point being "weak freshness." The higher the score, the more enhanced the freshness is, and the more preferable it can be judged to be.

[0048] "Refreshing" refers to the refreshing hop-like aroma and flavor felt when drinking a beer-flavored beverage.

[0049] (Sharpness: Evaluation criteria) The sharpness was evaluated on a 5-point scale, with 5 points being "strong" and 1 point being "weak." The higher the score, the more enhanced the sharpness, and the more preferable it can be judged to be.

[0050] In terms of "sharpness," when drinking a beer-flavored beverage, if the lingering aroma fades cleanly (if the aroma disappears quickly), it can be judged to have a strong sharpness, and if the lingering aroma does not fade (if the aroma lingers), it can be judged to have a weak sharpness.

[0051] The table below shows the content of each component in the samples and the results of each evaluation. The numerical values ​​and indices for each component shown in the table are the content and indices in the final product.

[0052] [Table 1]

[0053] [Table 2]

[0054] [Table 3]

[0055] (Review of results) Table 1 shows the results when the content of bornyl acetate was changed. From the results in Table 1, it was confirmed that as the content of bornyl acetate increases, the "acidity" decreases (for example, 2.5 points or less) and the "refreshment" increases (for example, 1.5 points or more). However, it was also confirmed that as the content of bornyl acetate increases, the "sharpness" decreases.

[0056] Table 2 shows the results of confirming the effect of bornyl acetate when the citric acid content was changed. Comparing Samples 2-1, 2-4, 2-2, 2-5, 2-3, and 2-6 in Table 2, it was confirmed that even if the citric acid content was high, the addition of bornyl acetate reduced the "acidity" and enhanced the "refreshingness." Furthermore, it was confirmed from Samples 2-1 to 2-3 in Table 2 that as the citric acid content increased, the "sour taste" that is the subject of the present invention appeared more clearly. Furthermore, it was confirmed from Samples 2-4 to 2-6 in Table 2 that when bornyl acetate was contained, increasing the content of citric acid enhanced the refreshing feeling.

[0057] Table 3 shows the results when the content of 3-sulfanyl-4-methylpentanol was changed while containing bornyl acetate. From the results in Table 3, it was confirmed that the "sharpness" reduced by bornyl acetate can be enhanced (for example, to 2.8 points or more) by adding 3-sulfanyl-4-methylpentanol. Furthermore, from the results in Table 3, it was confirmed that the addition of 3-sulfanyl-4-methylpentanol can enhance the effect of reducing "acidity" and can also enhance the effect of enhancing "refreshingness."

Claims

1. A beer-flavored beverage having a bornyl acetate content of 0.5 ppb or more.

2. 2. The beer-taste beverage according to claim 1, wherein the 3-sulfanyl-4-methylpentanol content is 200 ppt or more.

3. 3. The beer-taste beverage according to claim 1 or 2, wherein the citric acid content is 100 ppm or more.

4. A method for producing a beer-taste beverage, comprising a step of adjusting the content of bornyl acetate to 0.5 ppb or more.

5. A flavor improving method for reducing the sourness of a beer-taste beverage and enhancing its freshness, comprising: A method for enhancing the flavor of a beer-taste beverage, comprising the step of adjusting the content of bornyl acetate in the beer-taste beverage to 0.5 ppb or more.

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