Alcoholic beverage containing limonene

Abstract

The present invention addresses the problem of suppressing the irritation of the tingling after-taste generated by alcohol and limonene in an alcoholic beverage containing limonene. The present invention uses a specific amount of at least one compound selected from the group consisting of cinnamaldehyde, eugenol, 2-phenyl-2-butenal, and carvacrol.

Description

mixing raw materials so that the beverage contains at least one compound selected from the group consisting of cinnamaldehyde, eugenol, and carvacrol, and the total content of the at least one compound in the beverage is 0.1 to 7.0 ppm. (5) An alcoholic beverage, containing limonene in an amount of 1 to 70 ppm and 2-phenyl-2 butenal in an amount of 0.1 to 7.0 ppm. (6) The alcoholic beverage according to (5), containing limonene in an amount of 5 to 50 ppm. (7) The alcoholic beverages according to (5) or (6), wherein an alcohol content is 1 to 15v / v%. (8) A method for suppressing stimulus of a tingling aftertaste in an alcoholic beverage containing limonene in an amount of 1 to 70 ppm, including: mixing raw materials so that the beverage contains 2-phenyl-2-butenal in an amount of 0.1 to 7.0 ppm

[0062] The reference in this specification to any prior publication (or information derived from it), or to any matter which is known, is not, and should not be taken as an acknowledgment or admission or any form of suggestion that that prior publication (or information derived from it) or known matter forms part of the common general knowledge in the field of endeavour to which this specification relates.

[0063] Throughout this specification and the claims which follow, unless the context requires otherwise, the word "comprise", and variations such as "comprises" and "comprising", will be understood to imply the inclusion of a stated integer or step or group of integers or steps but not the exclusion of any other integer or step or group of integers or steps.

Claims

1. An alcoholic beverage, comprising limonene in an amount of 1 to 70 ppm and at least one compound selected from the group consisting of cinnamaldehyde, eugenol, 2-phenyl-2-butenal, and carvacrol, wherein the total content of the at least one compound is 0.1 to 7.0 ppm, andwherein the beverage contains an alcohol raw material that is spirit, liqueur, whiskey, brandy, or shochu; or the beverage is selected from the group consisting of a highball, a chuhai and a sour.

2. The alcoholic beverage of claim 1, wherein:the content of cinnamaldehyde in the beverage is 0.1 to 7.0 ppm;the content of 2-phenyl-2-butenal in the beverage is 0.1 to 7.0 ppm; orthe content of carvacrol in the beverage is 0.1 to 7.0 ppm.

3. The alcoholic beverage according to claim 1 or 2, comprising limonene in an amount of 5 to 50 ppm.

4. The alcoholic beverage according to claim 1 or 2, wherein an alcohol content is 1 to 15 v / v%.

5. A method for suppressing stimulus of a tingling aftertaste in an alcoholic beverage comprising limonene in an amount of 1 to 70 ppm, comprising:mixing raw materials so that the beverage comprises at least one compound selected from the group consisting of cinnamaldehyde, eugenol, 2-phenyl-2-butenal, and carvacrol, wherein the total content of the at least one compound in the beverage is 0.1 to 7.0 ppm, and wherein the beverage contains an alcohol raw material that is spirit, liqueur, whiskey, brandy, or shochu; or the beverage is selected from the group consisting of a highball, a chuhai and a sour.

6. The method according to claim 5, comprising:mixing raw materials so thatthe content of cinnamaldehyde in the beverage is 0.1 to 7.0 ppm;2022424345   04 Sep 2026- 25 -the content of 2-phenyl-2-butenal in the beverage is 0.1 to 7.0 ppm; orthe content of carvacrol in the beverage is 0.1 to 7.0 ppm.