Beverage containing citrus pericarp-derived component

Abstract

To provide a citrus flavor beverage containing a pericarp component of which occurrence of stimulating sensation by degradation over time is suppressed.SOLUTION: A citrus flavor beverage having a citrus pericarp component contains at least one kind of component selected from the group consisting of 1,4-cineole, furfural, 5-methyl furfural and eugenol. When the concentration of 1,4-cineole is A(ppm), the concentration of furfural is B(ppm), the concentration of 5-methyl furfural is C(ppm), and the concentration of eugenol is D(ppm), A+B+0.25C+0.25D is 0.01 or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage containing a component derived from citrus peel. [Background technology]

[0002] Methods for masking the stagnant odor of citrus fruits in citrus beverages after deterioration over time are known (Patent Documents 1 and 2). It has also been reported that a citrus alcoholic beverage with a novel taste, mild and mellow without a harsh sourness, can be provided by incorporating 5-hydroxymethylfurfural and an alcohol having 3 to 5 carbon atoms (Patent Document 3). Furthermore, it has been reported that even in cases where deterioration components are generated due to long-term storage, a beverage that has a citrus fruit flavor similar to that of the beverage immediately after production can be provided by incorporating cineole, cis-3-hexenol, or both, and adjusting the combined concentration of cineole and cis-3-hexenol to 0.1 to 500 mg / L (Patent Document 4).

[0003] However, all of these methods are methods for improving the deterioration of alcoholic beverages containing citrus fruits, but are not methods for improving the deterioration of beverages containing citrus peel components. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2019-37171 [Patent Document 2] Japanese Patent Application Publication No. 2019-37172 [Patent Document 3] Japanese Patent Publication No. 2020-80768 [Patent Document 4] International Publication No. 2016 / 024562 Summary of the Invention

[0005] The present inventors have discovered that when citrus juice contains peel components, a strong bitterness is imparted to make the juice satisfying to drink, but deterioration over time, such as during storage, causes a noticeable irritating sensation (burning sensation, persistent bitterness, pungency, astringency) and a decrease in body (richness of flavor, fruitiness).

[0006] The present inventors have found that the generation of irritation due to deterioration over time after storage can be suppressed by adding a certain concentration range of 1,4-cineole, furfural, 5-methylfurfural, or eugenol to a citrus-flavored beverage containing fruit peel components, or by adding a citrus extract obtained by heating and refluxing lemon juice or grapefruit juice in a closed system. The present invention is based on this finding.

[0007] Therefore, the present invention provides a citrus-flavored beverage containing a peel component in which the generation of irritation due to deterioration over time is suppressed.

[0008] That is, the present invention provides the following inventions. (1) A citrus-flavored beverage containing citrus peel components, comprising at least one component selected from the group consisting of 1,4-cineole, furfural, 5-methylfurfural, and eugenol, wherein A+B+0.25C+0.25D is 0.01 or greater, where A is the concentration of 1,4-cineole (ppm), B is the concentration of furfural, C is the concentration of 5-methylfurfural, and D is the concentration of eugenol (ppm). (2) The citrus-flavored beverage according to (1) above, wherein A+B+0.25C+0.25D is 0.05 or more. (3) A citrus-flavored beverage according to (1) or (2) above, which contains at least 1,4-cineole and furfural. (4) A citrus-flavored beverage according to (1) or (2) above, which contains at least 5-methylfurfural and eugenol. (5) A citrus-flavored beverage according to (1) or (2), which satisfies at least one of the following conditions: (i) B / A is 1 to 15; (ii) C / A is 1 to 5; (iii) B / C is 0.25 to 5; and (iv) D / C is 1 or less. (6) The citrus-flavored beverage according to any one of (1) to (5) above, which comprises a citrus extract containing at least one component selected from the group consisting of the four components. (7) The citrus-flavored beverage according to (6), wherein the citrus extract is obtained by heating and refluxing the fruit or its processed product in a closed system. (8) The citrus-flavored beverage according to (7), wherein the heating and refluxing is carried out at a temperature of 90 to 105°C. (9) The citrus-flavored beverage according to (7) or (8), wherein the heating and refluxing is carried out for 6 to 18 hours. (10) The citrus-flavored beverage according to any one of (7) to (9), wherein the fruit used to produce the citrus extract is lemon and / or grapefruit. (11) The citrus-flavored beverage according to any one of (1) to (10), which contains limonin. (12) The citrus-flavored beverage according to any one of (1) to (11), which is a lemon-flavored beverage containing a lemon peel component. (13) The citrus-flavored beverage according to any one of (1) to (12), which is an alcoholic beverage. (14) A method for producing a citrus-flavored beverage containing citrus peel components, comprising a step of adjusting the concentration of at least one component selected from the group consisting of 1,4-cineole, furfural, 5-methylfurfural, and eugenol, wherein the concentration is adjusted so that A+B+0.25C+0.25D is 0.01 or greater, where A is the concentration of 1,4-cineole (ppm), B is the concentration of furfural (ppm), C is the concentration of 5-methylfurfural, and D is the concentration of eugenol (ppm). (15) A method for suppressing the occurrence of irritation due to deterioration over time in a citrus-flavored beverage containing citrus peel components, the method comprising a step of adjusting the concentration of at least one component selected from the group consisting of 1,4-cineole, furfural, 5-methylfurfural, and eugenol, wherein the concentration is adjusted so that A+B+0.25C+0.25D is 0.01 or greater, where A is the concentration of 1,4-cineole (ppm), B is the concentration of furfural, C is the concentration of 5-methylfurfural, and D is the concentration of eugenol (ppm). (16) A method for suppressing a decrease in body sensation due to deterioration over time in a citrus-flavored beverage containing citrus peel components, the method comprising a step of adjusting the concentration of at least one component selected from the group consisting of 1,4-cineole, furfural, 5-methylfurfural, and eugenol, wherein the concentration is adjusted so that A+B+0.25C+0.25D is 0.01 or greater, where A is the concentration of 1,4-cineole (ppm), B is the concentration of furfural, C is the concentration of 5-methylfurfural, and D is the concentration of eugenol (ppm).

[0009] According to the present invention, in a citrus-flavored beverage containing a citrus peel component, it is possible to suppress the occurrence of a stinging sensation due to deterioration over time during storage, etc. Furthermore, according to the present invention, it is also possible to suppress a decrease in body sensation due to deterioration over time during storage, etc. in a citrus-flavored beverage containing a citrus peel component.

[0010] In the present invention, the term "alcoholic beverage" refers to a beverage with an alcohol content of 1% or more that is considered an alcoholic beverage under the Liquor Tax Act.

[0011] In the present invention, "non-alcoholic beverage" refers to a beverage with an alcohol content of less than 1% that is not considered an alcoholic beverage under the Liquor Tax Act. Among "non-alcoholic beverages," beverages that do not contain any alcohol, i.e., beverages with an alcohol content of 0 v / v%, can be particularly described as "completely alcohol-free beverages." Examples of non-alcoholic beverages in the present invention include chuhai-like beverages, cocktail-like beverages, wine-like beverages, and other beverages that can be used as substitutes for alcoholic beverages.

[0012] In the present invention, the unit "ppm" is synonymous with "mg / L", and the unit "ppb" is synonymous with "μg / L".

[0013] The citrus-flavored beverage of the present invention is a citrus-flavored beverage containing a citrus peel component. The citrus-flavored beverage of the present invention contains at least one component selected from 1,4-cineole, furfural, 5-methylfurfural, and eugenol at a predetermined concentration, thereby suppressing the occurrence of irritation due to deterioration over time. Such a beverage can be produced by adjusting the concentration of the component in the beverage. The concentration of the component can be adjusted by adding the component, or by blending a raw material containing the component, or by increasing or decreasing the amount of the raw material.

[0014] The concentrations of the above components in the citrus-flavored beverage of the present invention are such that, when the concentration of 1,4-cineole is A (ppm), the concentration of furfural is B (ppm), the concentration of 5-methylfurfural is C (ppm), and the concentration of eugenol is D (ppm), A+B+0.25C+0.25D is 0.01 or more, preferably 0.05 or more, more preferably 0.1 or more, and even more preferably 1 or more. There are no particular limitations on the upper limits of the concentrations of these components, but from the viewpoint of the palatability of the citrus-flavored beverage, for example, the upper limits can be set to 100 ppm, preferably 50 ppm, for 1,4-cineole, 100 ppm for furfural, 100 ppm for 5-methylfurfural, and 100 ppm, preferably 25 ppm, for eugenol.

[0015] According to a preferred embodiment of the present invention, the concentrations of the above components in the citrus-flavored beverage of the present invention are such that A+B+0.5C+0.5D is 0.02 or more, preferably 0.04 or more, where A is the concentration of 1,4-cineole (ppm), B is the concentration of furfural (ppm), C is the concentration of 5-methylfurfural (ppm), and D is the concentration of eugenol (ppm).

[0016] According to one embodiment of the present invention, the citrus-flavored beverage of the present invention contains at least 1,4-cineole and furfural. According to another embodiment of the present invention, the citrus-flavored beverage of the present invention contains at least 5-methylfurfural and eugenol.

[0017] According to a preferred embodiment of the present invention, in the citrus-flavored beverage of the present invention, when the concentration of 1,4-cineole is A (ppm), the concentration of furfural is B (ppm), the concentration of 5-methylfurfural is C (ppm), and the concentration of eugenol is D (ppm), B / A is 1 to 15, C / A is 1 to 5, B / C is 0.25 to 5, or D / C is 1 or less, or a combination thereof, and preferably B / A is 1 to 15, C / A is 1 to 5, B / C is 0.25 to 5, and D / C is 1 or less.

[0018] The concentrations of the above-mentioned components in the citrus-flavored beverage of the present invention can be measured by GC / MS analysis. For more accurate concentration measurements, it is desirable to use a calibration curve prepared based on the measurements of several control samples with known concentrations. Example GC / MS conditions are shown in Table 1 below.

[0019] [Table 1]

[0020] According to a preferred embodiment of the present invention, a citrus extract is used as the material containing the aforementioned components. Such a citrus extract is not particularly limited as long as it contains at least one component selected from the four components described above, but is preferably the flavor-improving composition described in JP 2019-115264 A. This flavor-improving composition is obtained by heating and refluxing citrus fruits or processed products thereof in a closed system.

[0021] The heating and refluxing treatment is carried out using a closed-type heating and refluxing apparatus having a boiling section and a cooling section, in which components vaporized by heating are cooled in the cooling section to become liquid and then refluxed to the boiling section. Examples of such an apparatus include, but are not limited to, an apparatus comprising a stainless steel flask sealed with a sealing lid equipped with tubing and a relief valve, a condenser installed above the flask, and the stainless steel flask and condenser connected by tubing attached to the sealing lid. When the heating and refluxing treatment of fruit or processed products is carried out using such an apparatus, the fruit or processed product is heated in the stainless steel flask, and the evaporated flavor components enter the condenser through the tubing, are cooled and condensed in the condenser, and then transferred to the stainless steel flask, where the flavor components are recovered. According to one embodiment, the condenser is cooled using brine or the like until the evaporated flavor components are liquefied (e.g., to 0°C).

[0022] The temperature condition for heating and refluxing in a closed system is preferably 90 to 105° C., more preferably 90 to 104° C., and even more preferably 90 to 103° C. The reflux time is preferably 6 to 18 hours.

[0023] The heating and refluxing treatment may be carried out under pressure in the system as needed. The pressure to be applied is not particularly limited, but is preferably 0 to 0.2 MPa, more preferably 0 to 0.1 MPa, and particularly preferably 0 to 0.05 MPa. When applying pressure during the heating and refluxing treatment, it is preferable to provide a relief valve somewhere in the closed system, for example, in the heating and refluxing device.

[0024] The fruit used in the flavor-improving composition described above may be not only the fruit itself, but also fruit obtained by processing such as crushing or grinding the fruit, or may be in the form of pellets. Furthermore, processed products such as fruit juice, fruit extract, and fruit puree obtained by squeezing the fruit or fruit pulp may also be used. These fruits and processed fruit products may be used singly or in combination of two or more.

[0025] In a preferred embodiment of the flavor improving composition described above, when fruit is used, part or all of the fruit can be squeezed to produce a juice, and the mixture of fruit and juice can be heated to reflux, or the juice alone can be heated to reflux.

[0026] Examples of fruits that can be used in the flavor-improving composition include citrus fruits such as lemon, grapefruit, orange, mandarin, Shikwasa, Iyokan, Pomelo, Kumquat, bergamot, lime, yuzu, sudachi, and kabosu. Of these, lemon, grapefruit, orange, and / or lime are preferably used, and lemon and / or grapefruit are more preferably used. These fruits may be used alone or in combination of two or more.

[0027] After the heating and refluxing treatment is completed, the resulting composition can be subjected to a treatment such as filtration, if necessary, to remove foreign matter and impurities, thereby obtaining the above-mentioned flavor-improving composition. From the viewpoint of storage stability, this flavor-improving composition can be stored by adding a preservative whose safety as a food product has been confirmed, such as water or ethanol.

[0028] The beverage of the present invention is a citrus-flavored beverage. Here, "citrus-flavored beverage" refers to a beverage that has a citrus flavor when consumed. Citrus-flavored beverages can be obtained by adding citrus flavor components, such as citrus flavors or citrus juices. Examples of preferred citrus fruits include lemon, grapefruit, orange, mandarin, Shikuwasa, Iyokan, Bundan, Kumquat, bergamot, lime, Sudachi, and Kabosu. Lemon and grapefruit are preferred, and lemon is even more preferred. In particular, the citrus-flavored beverage of the present invention preferably contains limonin. The concentration of limonin in the citrus-flavored beverage of the present invention is not particularly limited, but is preferably 0.01 mg / 100 g or more, more preferably 0.02 mg / 100 g or more, and even more preferably 0.025 mg / 100 g or more. The upper limit of the limonin concentration is not particularly limited, but from the viewpoint of the palatability of the citrus-flavored beverage, it is set to, for example, 1 mg / 100 g, preferably 0.1 mg / 100 g. According to a preferred embodiment of the present invention, the citrus-flavored beverage of the present invention is a lemon- or grapefruit-flavored beverage, more preferably a beverage containing lemon juice. Furthermore, according to a preferred embodiment of the present invention, the citrus peel component contained in the citrus-flavored beverage of the present invention is a lemon- or grapefruit-flavored beverage, more preferably a lemon-flavored beverage.

[0029] The citrus-flavored beverage of the present invention may be an alcoholic or non-alcoholic beverage, but is preferably an alcoholic beverage. The alcohol concentration of the citrus-flavored beverage of the present invention is not particularly limited, but is preferably 20 v / v% or less, more preferably 1 to 20 v / v%, even more preferably 3 to 15 v / v%, and even more preferably 4 to 12 v / v%. The alcohol concentration can be adjusted by adding an ethanol-containing material whose safety as a food product has been confirmed. Examples of the ethanol-containing material include raw material alcohol and distilled alcohol (spirits), and preferred examples of distilled alcohol include vodka, shochu, tequila, rum, gin, and whiskey.

[0030] The citrus-flavored beverage of the present invention may contain other ingredients used in beverage production, such as sweeteners (e.g., sugar, glucose, fructose, oligosaccharides, high-fructose syrup, sugar alcohols, and high-intensity sweeteners), acidulants (e.g., citric acid, malic acid, lactic acid, tartaric acid, phosphoric acid, phytic acid, itaconic acid, fumaric acid, gluconic acid, adipic acid, acetic acid, and salts thereof), colorants, and food additives (e.g., foaming and foam retention improvers, bittering agents, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fiber, and pH adjusters).

[0031] The citrus-flavored beverage of the present invention can be one into which carbon dioxide has been injected, i.e., a carbonated beverage. The carbon dioxide pressure can be adjusted appropriately according to preference, for example, within the range of 0.05 to 0.4 MPa (gas pressure at 20°C).

[0032] The pH of the citrus-flavored beverage of the present invention can be adjusted to, for example, 2.0 to 5.0, preferably 2.3 to 4.0. The pH of the beverage can be easily measured using a commercially available pH meter.

[0033] The citrus-flavored beverage of the present invention is preferably provided as a packaged beverage. The container used for the citrus-flavored beverage of the present invention may be any container commonly used for filling beverages, such as a metal can, a barrel, a plastic bottle (e.g., a PET bottle or cup), a paper container, a bottle, or a pouch, with metal cans, barrels, plastic bottles (e.g., a PET bottle), or bottles being preferred.

[0034] According to one embodiment of the present invention, the citrus-flavored beverage of the present invention can be produced according to a conventional method for producing a citrus-flavored beverage, except for adjusting the concentrations of the above-mentioned components. For example, first, in a tank, an acidulant is added to an alcohol-containing aqueous solution, together with sugar or a sweetener, and a citrus juice or citrus flavor containing citrus peel components, to adjust the flavor. Carbon dioxide gas is then added to the aqueous solution with the adjusted flavor to produce a carbonated beverage. The citrus-flavored beverage of the present invention can be produced by appropriately adding the above-mentioned components or materials containing the above-mentioned components at any stage of this production process.

[0035] According to another aspect of the present invention, there is provided a method for suppressing the occurrence of irritation due to deterioration over time in a citrus-flavored beverage containing citrus peel components, the method comprising a step of adjusting the concentration of at least one component selected from the group consisting of 1,4-cineole, furfural, 5-methylfurfural and eugenol so as to satisfy the above-mentioned conditions.

[0036] According to yet another aspect of the present invention, there is provided a method for suppressing a decrease in body sensation due to deterioration over time in a citrus-flavored beverage containing citrus peel components, the method comprising a step of adjusting the concentration of at least one component selected from the group consisting of 1,4-cineole, furfural, 5-methylfurfural and eugenol so as to satisfy the above-mentioned conditions.

[0037] Furthermore, by adding the above-mentioned flavor improving composition to a citrus-flavored beverage containing a citrus peel component, the generation of irritation due to deterioration over time can be suppressed. This also makes it possible to suppress a decrease in full-bodiedness due to deterioration over time. Therefore, according to another aspect of the present invention, there is provided a citrus-flavored beverage containing a citrus peel component, comprising the above-mentioned flavor improving composition. Such a beverage can be produced by adding the above-mentioned flavor improving composition to the raw materials of the beverage. According to yet another aspect of the present invention, there are provided a method for suppressing the generation of irritation due to deterioration over time, and a method for suppressing a decrease in full-bodiedness due to deterioration over time, which comprises adding the above-mentioned flavor improving composition to a citrus-flavored beverage containing a citrus peel component.

[0038] In these embodiments, the content of the flavor improving composition in the beverage (i.e., the amount added) is not particularly limited and can be determined appropriately by those skilled in the art depending on the type of beverage and the desired effect and its degree. Those skilled in the art can find the optimal amount of flavor improving composition for a particular beverage by actually preparing beverage samples containing the above-mentioned flavor improving composition at various concentrations and confirming the desired effect for each sample.

[0039] According to a preferred embodiment of the present invention, the content or amount of the flavor improving composition in a beverage satisfies the condition that, when the concentration of 1,4-cineole is A (ppm), the concentration of furfural is B (ppm), the concentration of 5-methylfurfural is C (ppm), and the concentration of eugenol is D (ppm), that is, A + B + 0.25C + 0.25D is 0.01 or more, preferably 0.05 or more, and more preferably 0.1 or more. Furthermore, the upper limits of the concentrations of these components are not particularly limited, but from the viewpoint of the palatability of citrus-flavored beverages, they can be, for example, 1 ppm, preferably 0.5 ppm, for 1,4-cineole, 1 ppm for furfural, 1 ppm for 5-methylfurfural, and 0.25 ppm for eugenol. [Example]

[0040] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0041] Tasting Sample In the following examples, all tasting samples met the following conditions: Lemon juice: 2.10 w / v% in terms of pure juice; Lemon peel juice: equivalent to 0.025mg / 100g or 0.050mg / 100g of limonin; · Alcohol concentration: 9v / v%; Contains acidulants (citric acid, sodium citrate, malic acid), flavorings, and sweeteners (acesulfame potassium and sucralose); pH: 3.4; Carbon dioxide pressure: 0.23 MPa Store at 50°C for one week before tasting.

[0042] The amounts of 1,4-cineole, furfural, 5-methylfurfural and eugenol added to the tasting samples were three as shown in Table 2 below. [Table 2]

[0043] Sensory evaluation The sensory evaluation was conducted by six well-trained panelists. The evaluation items were the effect of suppressing irritation (persistent spiciness, bitterness, and burning sensation) and the effect of maintaining body (fullness of flavor and fruitiness). The sensory evaluation was conducted using a five-point scale ranging from 1 (same as the control) to 5 (highly effective), and the evaluation results were expressed as the mean ± standard deviation of the scores of the six panelists.

[0044] Example 1: Confirmation of the effects of 1,4-cineole, furfural, 5-methylfurfural, and eugenol alone Tasting samples were prepared by adding 1,4-cineole, furfural, 5-methylfurfural, and eugenol individually, and sensory evaluation was performed. Control samples were prepared without adding these ingredients. The limonin concentration in all tasting samples was 0.025 mg / 100 g. The results are shown in Table 3.

[0045] [Table 3]

[0046] From Table 3, it was found that each of the above ingredients exhibited a dose-dependent effect of suppressing the sensation of irritation. Similarly, it was found that each of the above ingredients also exhibited a dose-dependent effect in maintaining the feeling of fullness.

[0047] Example 2: Confirmation of the effect in a tasting sample with a high limonin concentration In this example, the effects of each component were investigated in tasting samples with increased limonin concentrations. A control sample was prepared without these components. The limonin concentration in all tasting samples was 0.050 mg / 100 g. The results are shown in Table 4.

[0048] [Table 4]

[0049] As shown in Table 4, a similar effect was observed in beverages with high limonin concentrations.

[0050] Example 3: Confirmation of the effect when multiple ingredients are added in combination In this example, we investigated the effects of adding multiple of the four ingredients listed above in combination. A control sample was prepared without adding any of these ingredients. The limonin concentration in all the samples was 0.025 mg / 100 g. The results are shown in Table 5.

[0051] [Table 5]

[0052] From Table 5, it can be seen that when the total amount of the above ingredients is the same, adding a combination of multiple ingredients provides a higher effect than adding one ingredient alone.

[0053] Example 4: Confirmation of the effect of adding citrus extract In this example, the effect of adding a citrus extract containing multiple types of the above four components instead of these four components was investigated.

[0054] The citrus extract was prepared according to the method described in JP 2019-115264 A. Specifically, the sample in Example 1 of JP 2019-115264 A was used.

[0055] Tasting samples were prepared with citrus extract at concentrations of 300 ppm or 1000 ppm. Measurements were performed by GC / MS under the conditions listed in Table 1. The calculated value of the formula A + B + 0.25C + 0.25D was 0.0570 ppm, where A is the concentration of 1,4-cineole, B is the concentration of furfural, C is the concentration of 5-methylfurfural, and D is the concentration of eugenol in the 300 ppm citrus extract sample. Furthermore, the calculated value of the formula A + B + 0.25C + 0.25D in the 1000 ppm citrus extract sample was 0.1897 ppm.

[0056] A control sample was prepared without adding any citrus extract. The limonin concentration in all the samples was 0.025 mg / 100 g. The results are shown in Table 6.

[0057] [Table 6]

[0058] Table 6 shows that citrus extract exerts a sufficient effect even when added in a small amount, and furthermore, exhibits a high effect in a dose-dependent manner.

Claims

1. The citrus-flavored beverage contains a citrus peel component, and comprises at least one component selected from the group consisting of 1,4-cineole, furfural, 5-methylfurfural, and eugenol, wherein, when the concentration of 1,4-cineole is A (ppm), the concentration of furfural is B (ppm), the concentration of 5-methylfurfural is C (ppm), and the concentration of eugenol is D (ppm), A+B+0.25C+0.25D is 0.01 or more.

2. The citrus-flavored beverage according to claim 1, wherein A+B+0.25C+0.25D is 0.05 or more.

3. The following conditions: (i) B / A is 1 to 15; (ii) C / A is 1 to 5; (iii) B / C is 0.25 to 5; and (iv) D / C is 1 or less The citrus-flavored beverage according to claim 1 or 2, which satisfies at least one of the above.

4. The citrus-flavored beverage according to any one of claims 1 to 3, comprising a citrus extract containing at least one component selected from the group consisting of the four components.

5. 5. The citrus-flavored beverage according to claim 4, wherein the citrus extract is obtained by heating and refluxing a fruit or a processed product thereof in a closed system.

6. 6. The citrus-flavored beverage according to claim 5, wherein the fruit used to produce the citrus extract is lemon and / or grapefruit.

7. The citrus-flavored beverage according to any one of claims 1 to 6, which is a lemon-flavored beverage containing a lemon peel component.

8. The citrus-flavored beverage according to any one of claims 1 to 7, which is an alcoholic beverage.

9. A method for producing a citrus-flavored beverage containing a citrus peel component, comprising a step of adjusting the concentration of at least one component selected from the group consisting of 1,4-cineole, furfural, 5-methylfurfural, and eugenol, wherein the concentration is adjusted so that A+B+0.25C+0.25D is 0.01 or greater, where A is the concentration of 1,4-cineole (ppm), B is the concentration of furfural (ppm), C is the concentration of 5-methylfurfural, and D is the concentration of eugenol (ppm).

10. A method for suppressing the generation of irritation due to deterioration over time in a citrus-flavored beverage containing citrus peel components, the method comprising a step of adjusting the concentration of at least one component selected from the group consisting of 1,4-cineole, furfural, 5-methylfurfural, and eugenol, wherein the concentration is adjusted so that A+B+0.25C+0.25D is 0.01 or greater, where A is the concentration of 1,4-cineole (ppm), B is the concentration of furfural (ppm), C is the concentration of 5-methylfurfural, and D is the concentration of eugenol (ppm).

11. A method for suppressing a decrease in body sensation due to deterioration over time in a citrus-flavored beverage containing citrus peel components, the method comprising a step of adjusting the concentration of at least one component selected from the group consisting of 1,4-cineole, furfural, 5-methylfurfural, and eugenol, wherein the concentration is adjusted so that A+B+0.25C+0.25D is 0.01 or greater, where A is the concentration of 1,4-cineole (ppm), B is the concentration of furfural (ppm), C is the concentration of 5-methylfurfural, and D is the concentration of eugenol (ppm).

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