Beverage containing linalyl acetate and producing method thereof

Abstract

To provide a beverage containing linalyl acetate with reduced non-food like feeling.SOLUTION: A beverage containing linalyl acetate and 1,8-cineole and / or β-pinene, where a concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm), satisfying at least one of the following conditions: (i) A is 10 or more, and B / A is between 0.3-8; and (ii) A is 10 or more, and C / A is 0.03 or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a beverage containing linalyl acetate and a method for producing the same. [Background technology]

[0002] Various techniques for improving the flavor of beverages have been developed to meet consumer tastes.

[0003] For example, Patent Document 1 describes that furaneol is known as an aroma component having a good fruity flavor, and is added to tea beverages as an aroma enhancer for the floral aroma specific to jasmine tea.

[0004] Patent document 2 describes a method for producing a packaged black tea beverage in which black tea leaves and fruit are combined and extracted together to obtain an extract, fruit juice is added to the obtained extract to obtain a beverage, and the beverage is sterilized and then packaged, resulting in a packaged black tea beverage that is highly rated compared to conventional packaged black tea beverages for its stronger fresh fruit aroma and stronger fruit aftertaste that lingers on the tongue. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2020-130172 A [Patent Document 2] Patent Publication No. 2021-125554 Summary of the Invention

[0006] As a result of the inventors' investigation into improving the flavor of beverages, they found that while the use of linalyl acetate can enhance the refreshing green floral citrus aroma, increasing its concentration results in an odor that is unsuitable for a food product, similar to the strong lavender scent of an air freshener, and also in a bitter aftertaste that is felt when the beverage is put in the mouth (hereinafter referred to as "later bitterness").

[0007] In order to solve the above problems, the present inventors have conducted extensive research and found that by adding 1,8-cineole and / or β-pinene in a specific concentration range to a beverage containing linalyl acetate, the strong lavender scent that is perceived as being unsuitable for food and the bitterness at the end (hereinafter also referred to as "non-food-like sensation") can be reduced. The present invention is based on this finding.

[0008] Therefore, an object of the present invention is to provide a linalyl acetate-containing beverage having a reduced non-food-like texture and a method for producing the same.

[0009] The present invention includes the following inventions. (1) A beverage comprising linalyl acetate and 1,8-cineole and / or β-pinene, When the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm), The following conditions: (i) A is 10 or more and B / A is 0.3 to 8; and (ii) A is 10 or more and C / A is 0.03 or more. A beverage that satisfies at least one of the above. (2) Under the following conditions: (i) B / A is 1 to 5; and (ii) C / A is 0.03 to 0.25 The beverage according to (1), which satisfies at least one of the above. (3) The beverage according to (1) or (2), which is a black tea beverage. (4) A beverage according to any one of (1) to (3), which is a packaged beverage. (5) A method for producing a beverage, comprising the steps of: adjusting the concentration of linalyl acetate and adjusting the concentration of 1,8-cineole and / or β-pinene; When the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm), (i) A is adjusted to be 10 or greater and B / A is adjusted to be 0.3 to 8; and / or (ii) A is adjusted so that A is 10 or more and C / A is 0.03 or more. (6) A method for reducing a non-food-like texture in a beverage, comprising: adjusting the concentration of linalyl acetate and adjusting the concentration of 1,8-cineole and / or β-pinene; When the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm), (i) A is adjusted to be 10 or greater and B / A is adjusted to be 0.3 to 8; and / or (ii) A is adjusted so that A is 10 or more and C / A is 0.03 or more. (7) A method for enhancing the refreshing green floral citrus aroma in a beverage, comprising the steps of: adjusting the concentration of linalyl acetate and adjusting the concentration of 1,8-cineole and / or β-pinene; When the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm), (i) A is adjusted to be 10 or greater and B / A is adjusted to be 0.3 to 8; and / or (ii) A is adjusted so that A is 10 or more and C / A is 0.03 or more.

[0010] According to the present invention, a beverage containing linalyl acetate is provided that has a reduced non-food-like texture. Furthermore, the present invention is advantageous in enhancing the refreshing green floral citrus aroma in a beverage containing linalyl acetate.

[0011] In the present invention, the non-food-like texture of beverages including beverages containing linalyl acetate can be reduced by adding 1,8-cineole and / or β-pinene. The present invention is also advantageous in that it can enhance the refreshing green floral citrus aroma of the beverage. Furthermore, the present invention can improve the harmony of the beverage.

[0012] In this specification, the term "non-food-like" refers to a strong lavender scent that is unsuitable for food and is similar to an aromatic, followed by a bitter taste. In addition, in this specification, the term "green floral citrus fresh scent" refers to a scent such as lime or bergamot.

[0013] The beverage of the present invention comprises linalyl acetate and 1,8-cineole and / or β-pinene. Such a beverage can be produced by adding linalyl acetate and 1,8-cineole and / or β-pinene or adjusting the concentration of these during the beverage production process. The introduction or concentration adjustment of linalyl acetate and 1,8-cineole and / or β-pinene may be performed by adding linalyl acetate and 1,8-cineole and / or β-pinene, or by blending a raw material containing them or increasing or decreasing the blending amount. In this specification, "1,8-cineole and / or β-pinene" refers to 1,8-cineole, β-pinene, or a combination of 1,8-cineole and β-pinene.

[0014] As used herein, the compound "linalyl acetate" is also referred to as linalyl acetate and refers to the compound with the IUPAC name "3,7-dimethyl-1,6-octadien-3-yl acetate."

[0015] As used herein, the compound "1,8-cineole" refers to the compound also known as cineole and having the IUPAC name "1,3,3-trimethyl-2-oxabicyclo[2.2.2]octane."

[0016] As used herein, the compound "β-pinene" refers to the compound with the IUPAC name "(1R,5R)-6,6-dimethyl-2-methylenebicyclo[3.1.1]heptane."

[0017] In this specification, the unit "ppm" is synonymous with "mg / L", and the unit "ppb" is synonymous with "μg / L".

[0018] The concentration of linalyl acetate in the beverage of the present invention (A(ppm)) is not particularly limited, but from the viewpoint of providing a more non-food-like feel, it is preferably 10 ppm or more, more preferably 15 ppm or more, and even more preferably 20 ppm or more. The upper limit of linalyl acetate is not particularly limited, but is preferably 100 ppm or less, more preferably 50 ppm or less.

[0019] According to one embodiment of the present invention, the concentration of 1,8-cineole in the beverage of the present invention (B (ppb)) is, for example, 5 to 500 ppb, preferably 10 to 200 ppb, more preferably 15 to 180 ppb, and even more preferably 20 to 150 ppb.

[0020] According to a preferred embodiment of the present invention, the concentration ratio of 1,8-cineole to linalyl acetate in the beverage of the present invention (1,8-cineole concentration / linalyl acetate concentration=B / A) is 0.3 to 8, more preferably 0.5 to 7.5, even more preferably 1 to 5, and even more preferably 1.5 to 4. According to another preferred embodiment of the present invention, the concentration ratio of 1,8-cineole to linalyl acetate in the beverage of the present invention (B / A) is 2 to 8, and more preferably 6 to 8. According to another preferred embodiment of the present invention, the concentration of linalyl acetate in the beverage of the present invention is 10 to 25 ppm or more, and the concentration ratio of 1,8-cineole to linalyl acetate in the beverage (B / A) is more preferably 2 to 8, and even more preferably 6 to 8.

[0021] According to one embodiment of the present invention, the concentration of β-pinene in the beverage of the present invention (C(ppm)) is, for example, 0.3 to 50 ppm, preferably 0.8 to 10 ppm, more preferably 1 to 8 ppm, and even more preferably 1 to 5 ppm.

[0022] According to a preferred embodiment of the present invention, the concentration ratio of β-pinene to linalyl acetate in the beverage of the present invention (β-pinene concentration / linalyl acetate concentration=C / A) is 0.03 or more, more preferably 0.03 to 0.25 or 0.05 to 0.25, and even more preferably 0.04 to 0.20 or 0.05 to 0.10. According to another preferred embodiment of the present invention, the concentration ratio of β-pinene to linalyl acetate in the beverage of the present invention (C / A) is 0.02 or more, more preferably 0.02 to 0.150, even more preferably 0.04 to 0.100, and even more preferably 0.05 to 0.075.

[0023] The concentrations of linalyl acetate, 1,8-cineole and β-pinene in the beverage of the present invention can be measured by GC / MS analysis. In this case, for more accurate concentration measurement, it is desirable to use a calibration curve prepared based on the measured values ​​of several control samples having known concentrations. As a pretreatment, 10 mL of the sample is placed in a 20 mL vial and heated at 60°C for 20 minutes, and the generated volatile components are adsorbed onto an SPME fiber (DVB / CAR / PDMS) (57348-U, manufactured by Supelco) and then used for measurement. An example of GC / MS conditions is shown in Table 1 below.

[0024] [Table 1]

[0025] The beverage of the present invention may be any type of beverage, and may be a soft drink or an alcoholic beverage, but is preferably a soft drink. Examples of the soft drink include tea beverages (fermented tea such as black tea, semi-fermented tea such as oolong tea, non-fermented tea such as green tea, etc.), flavored water (near water) beverages, nutritional beverages, functional beverages, coffee beverages, etc., and is preferably a tea beverage.

[0026] According to a preferred embodiment of the present invention, the beverage of the present invention is a tea beverage from the viewpoint of enjoying the effects of the present invention, such as reduced non-food-like sensation and enhanced refreshing green floral citrus aroma. Here, the term "tea beverage" refers to a beverage containing tea leaf extract as a main component, and specific examples thereof include fermented tea such as black tea, semi-fermented tea such as oolong tea, and non-fermented tea such as green tea, and is more preferably a black tea beverage.

[0027] In this specification, "black tea beverage" refers to a beverage that contains black tea extract as its main ingredient, and includes the Ministry of Agriculture, Forestry and Fisheries' guidelines for quality labeling of black tea beverages, which state that "extracts or infusions (including diluted concentrates or powders of these) made from tea plant buds and leaves that have been fermented with autogenous enzymes (including those to which flavorings have been added) or beverages to which sugars, dairy products, fruit juice, flavorings, etc. have been added, sealed in containers and then served directly."

[0028] In this specification, the term "black tea extract" refers to an extract obtained by subjecting black tea leaves to an extraction process. The black tea extract used in the present invention includes the extract itself from black tea leaves and processed products thereof (e.g., concentrated liquid extract, powder extract, etc.), and is not particularly limited as long as it is a black tea extraction raw material that has been conventionally used in the manufacture of black tea beverages. The black tea extract can be freely selected in accordance with the overall flavor design of the black tea beverage.

[0029] Here, "black tea leaves" refers to fermented buds, leaves or stems of the tea plant (Camellia sinensis var.), an evergreen tree of the Theaceae family. The buds, leaves or stems may be fresh or pre-treated.

[0030] The black tea leaves used in the present invention are not particularly limited in tea season, shape, place of origin, variety, type and grade, and can be dried tea leaves that are generally available commercially for drinking. The types of tea leaves are preferably Sri Lankan tea leaves (e.g., Uva, Dimbula, Kandy, Ratnapura, Gyal, Ruhuna), Indian tea leaves (e.g., Assam, Darjeeling, Nilgiri), Kenya, Keemun, Java, and more preferably Sri Lankan tea leaves. These may be used alone or in combination of two or more types.

[0031] The extraction process for black tea leaves is not particularly limited, and various extraction methods commonly used in the food processing field can be used, including, for example, solvent extraction, air flow extraction, and squeeze extraction. If necessary, further processes such as solid-liquid separation such as precipitation or filtration, concentration, centrifugation, drying (e.g., spray drying, freeze drying) or powderization may be carried out.

[0032] Here, the extraction solvent used in the solvent extraction is preferably water (e.g., hard water, soft water, ion-exchanged water, and natural water). The amount of the extraction solvent can be appropriately selected by those skilled in the art and is not particularly limited. For example, when the extraction solvent is water, the amount is 1 to 200 times the amount (mass) of the tea leaves.

[0033] The extraction temperature and time are not particularly limited and can be appropriately selected by those skilled in the art. For example, when the extraction solvent is water, the temperature and time are 10 to 100°C and 1 minute to 12 hours, preferably 70 to 100°C and 3 to 15 minutes.

[0034] One example of the extraction process is a method in which black tea leaves are soaked and stirred in water at 70 to 100°C for 3 to 15 minutes, cooled as necessary, and then filtered or centrifuged. The conditions for extraction, such as temperature and time, are not particularly limited and can be selected and set by those skilled in the art depending on the type and amount of tea leaves.

[0035] Furthermore, the black tea beverage of the present invention may be prepared by diluting the black tea extract obtained in the above extraction step with water or the like to a concentration of, for example, 0.1 to 2.0 mass % in terms of tea leaves. Furthermore, the black tea beverage of the present invention may contain other optional components such as a pH adjuster and an antioxidant, as described below.

[0036] The beverage of the present invention may contain other optional ingredients used in the production of beverages. Examples of such optional ingredients include sweeteners (e.g., sugar, glucose, fructose, oligosaccharides, isomerized liquid sugar, sugar alcohols, etc.), acidulants (e.g., tartaric acid, itaconic acid, fumaric acid, adipic acid, acetic acid, or salts thereof, etc.), colorants, flavorings, food additives (e.g., foaming and foam retention improvers, bittering agents, preservatives, antioxidants (e.g., vitamin C, etc.), thickening stabilizers, emulsifiers, dietary fiber, pH adjusters, etc.) that can be appropriately added.

[0037] The pH of the beverage of the present invention is not particularly limited, but is preferably 4.5 to 6.5. The pH of the beverage can be easily measured using a commercially available pH meter.

[0038] When the beverage of the present invention is a tea beverage (preferably a black tea beverage), the tannin value is not particularly limited, but is preferably 100 mg / 100 mL or less, more preferably 90 mg / 100 mL or less, even more preferably 10 to 90 mg / 100 mL, and even more preferably 20 to 80 mg / 100 mL. This tannin value can be measured using the ferrous tartrate method (see Toshiro Nakabayashi et al., "The Chemistry and Functions of Green Tea, Black Tea, and Oolong Tea," Kogaku Publishing, p. 137). That is, the absorbance (540 nm) measurement value of the purple component generated by reacting the polyphenols in the test liquid with the ferrous tartrate reagent is determined as a quantitative value using a calibration curve prepared using ethyl gallate as a standard substance, and the value is multiplied by 1.5 to determine the amount of tannin.

[0039] The beverage of the present invention can be provided as a packaged beverage. The container used for the beverage of the present invention may be any container that is usually used for filling beverages, such as a metal can, a barrel, a plastic bottle (e.g., a PET bottle, a cup), a paper container, a bottle, a pouch container, etc., and is preferably a metal can, a barrel, a plastic bottle (e.g., a PET bottle), or a bottle.

[0040] According to one embodiment of the present invention, in the sterilization in the manufacturing process of the packaged beverage of the present invention, in the case where heat sterilization can be performed after filling, such as in the case of metal cans, a sterilization treatment is performed under the sterilization conditions, etc., specified in the Food Sanitation Act. For those that cannot be sterilized by retort, such as PET bottles and paper containers, a method is adopted in which the beverage is sterilized under the same sterilization conditions as above, for example, by ultra-high temperature short time sterilization (UHT sterilization) using a plate-type heat exchanger, etc., before filling, and then cooled to a certain temperature and filled into a sterilized container.

[0041] Beverage manufacturing method According to one embodiment of the present invention, the beverage of the present invention can be produced according to a normal beverage production method, except for adjusting the concentration of the above-mentioned components. For example, when the beverage of the present invention is a black tea beverage, for example, first, in a tank, water and, if necessary, an antioxidant, a pH adjuster, etc. are added to the black tea extract to adjust the concentration and pH of the black tea extract, thereby producing a black tea beverage. The 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 such a production process.

[0042] Methods for reducing non-food-like texture According to another aspect of the present invention, there is provided a method for reducing a non-food-like texture in a beverage, comprising the steps of adjusting the concentration of linalyl acetate and adjusting the concentrations of 1,8-cineole and / or β-pinene, where, where the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm), (i) A is adjusted to be 10 or more and B / A is 0.3 to 8; and / or (ii) A is adjusted to be 10 or more and C / A is 0.03 or more.

[0043] How to enhance the refreshing scent of green floral citrus According to yet another embodiment of the present invention, there is provided a method for enhancing a refreshing green floral citrus aroma in a beverage, comprising the steps of adjusting the concentration of linalyl acetate and adjusting the concentrations of 1,8-cineole and / or β-pinene, wherein, when the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm), (i) A is adjusted to be 10 or more and B / A is 0.3 to 8; and / or (ii) A is adjusted to be 10 or more and C / A is 0.03 or more. EXAMPLES

[0044] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0045] Tasting sample In the following Examples 1 and 2, ion-exchanged water was used as the base beverage sample for all of the tasting samples.

[0046] In the following Examples 3 and 4, all black tea tasting samples were prepared based on the following base black tea beverage sample. 1,500g of 85°C hot water was added to 50g of tea leaves from Sri Lanka, and the mixture was extracted for 5 minutes with occasional stirring. The tea leaves were separated into solid and liquid using a strainer. The liquid was then cooled to 10°C, centrifuged at 3,000 rpm for 10 minutes, passed through a strainer again, and ion-exchanged water was added to obtain a clear extract. The resulting extract was added to ion-exchanged water so that the final concentration was 0.5% by mass in terms of tea leaves, and vitamin C ("VC") was further added. Sodium bicarbonate was added to adjust the pH to 5.55, and the mixture was diluted with ion-exchanged water to obtain a base black tea beverage sample. The tannin value of the obtained base black tea beverage sample was 27mg / 100mL.

[0047] To the above base beverage sample or base black tea beverage sample (negative control), various amounts of linalyl acetate, 1,8-cineole, or β-pinene were added, respectively, to prepare tasting samples or black tea tasting samples.

[0048] Sensory evaluation The sensory evaluation was carried out by six well-trained panelists. The evaluation items were the effect of suppressing non-food-like sensation (a strong lavender scent that is recognized as an aroma unsuitable for food, and includes a bitter taste at the end), the effect of enhancing the refreshing green floral scent, and the effect of enhancing harmony. The specific evaluation criteria for each are shown below.

[0049] The "non-food-like feel" was evaluated by assigning a score according to the following 5-level rating scale (in increments of 1 point). Strongly non-food-like: 5 points Non-food-like: 4 points 3 points: Feels slightly non-food-like Slightly non-food-like 2 points Non-food 1 item Here, the non-food-like sensation of the negative control tasting sample was given a score of 1, and the non-food-like sensation of the test sample of test group 1-7 (linalyl acetate 30 ppm) was given a score of 5, and the evaluation was carried out on a 5-point scale.

[0050] The "refreshing green floral citrus scent" was evaluated using the following 5-point rating scale (in increments of 1 point). Feeling significantly stronger: 5 points Strongly feel 4 points Feeling 3 points Somewhat felt 2 points Not felt or barely felt: 1 point Here, the negative control tasting sample was given a score of 1 for its refreshing green floral citrus scent, and the tasting sample from test area 1-7 (linalyl acetate 30 ppm) was given a score of 5, and the samples were evaluated on a 5-point scale.

[0051] "Harmony" was evaluated by assigning a score on the following five-level rating scale (in increments of 1 point). The most natural balance (i.e., if there are no aroma components, the beverage has no unnatural feel, or if there are aroma components, the aroma components blend well together and the beverage has no unnatural feel) 5 points More natural harmony (i.e., the aroma components blend better together and the beverage doesn't taste unnatural) 4 points Natural harmony (i.e., the aroma components blend together and there is almost no unnaturalness to the beverage) 3 points The natural harmony is not quite there (i.e. the aroma components do not blend well with each other, making the beverage seem slightly unnatural) 2 points Not naturally harmonious (i.e., the aroma components do not blend well with each other, making the beverage unnatural) 1 point Here, the harmony score of the negative control tasting sample was 5 points, and the harmony score of the test sample of test group 1-7 (linalyl acetate 30 ppm) was 1 point, and the evaluation was performed on a 5-point scale.

[0052] The evaluation results were shown as the average score.

[0053] Furthermore, the difference in the evaluation scores was calculated for each sensory evaluation. The difference in the evaluation scores refers to the difference between the evaluation scores of the tasting sample containing the same concentration of linalyl acetate and the tasting sample to which 1,8-cineole was added and the tasting sample to which 1,8-cineole was added. The "non-food-like sensation" refers to the value of "tasting sample without 1,8-cineole added - tasting sample with 1,8-cineole added", while the "green floral citrus-like refreshing scent" and "harmony" refer to the value of "tasting sample with 1,8-cineole added - tasting sample without 1,8-cineole added". The larger the value, the more improved the effect. The difference in the evaluation scores of the tasting sample to which β-pinene was added is the same as the evaluation of the tasting sample to which 1,8-cineole was added, except that 1,8-cineole was replaced with β-pinene.

[0054] Example 1: Confirmation of the effect of 1,8-cineole A tasting sample was prepared by adding a specified amount of linalyl acetate and a specified amount of 1,8-cineole, and a sensory evaluation was performed. The results are shown in Table 2.

[0055] [Table 2]

[0056] From Table 2, it was found that linalyl acetate increased the non-food-like sensation in a dose-dependent manner, and 1,8-cineole was able to reduce the non-food-like sensation whether the linalyl acetate was 20 ppm or 30 ppm.

[0057] Example 2: Confirmation of the effect of β-pinene Tasting samples were prepared by adding a specified amount of linalyl acetate and a specified amount of β-pinene, and a sensory evaluation was carried out. The results are shown in Table 3.

[0058] [Table 3]

[0059] Table 3 shows that β-pinene can also reduce the non-food-like texture.

[0060] Example 3: Confirmation of the effect of 1,8-cineole on black tea tasting samples Black tea samples containing a specified amount of linalyl acetate and a specified amount of 1,8-cineole were prepared and subjected to sensory evaluation. The results are shown in Table 4.

[0061] [Table 4]

[0062] Table 4 shows that 1,8-cineole can reduce the non-food-like sensation even in black tea tasting samples.

[0063] Example 4: Confirmation of the effect of β-pinene on black tea tasting samples Black tea samples containing a specified amount of linalyl acetate and a specified amount of β-pinene were prepared and subjected to sensory evaluation. The results are shown in Table 5.

[0064] [Table 5]

[0065] From Table 5, it can be seen that β-pinene can also reduce the non-food-like sensation in black tea tasting samples.

Claims

1. A beverage comprising linalyl acetate and 1,8-cineole and / or β-pinene, When the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm), The following conditions: (i) A is 10 or more and B / A is 0.3 to 8; and (ii) A is 10 or more, and C / A is 0.03 or more. A beverage that satisfies at least one of the above requirements.

2. The following conditions: (i) B / A is 1 to 5; and (ii) C / A is 0.03 to 0.25 The beverage according to claim 1 , which satisfies at least one of the above.

3. 3. The beverage according to claim 1 or 2, which is a black tea beverage.

4. The beverage according to claim 1 or 2, which is a packaged beverage.

5. 1. A method for producing a beverage comprising the steps of: adjusting the concentration of linalyl acetate and adjusting the concentration of 1,8-cineole and / or β-pinene; When the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm), (i) A is adjusted to be 10 or more and B / A is adjusted to be 0.3 to 8; and / or (ii) A is adjusted to be 10 or more and C / A is adjusted to be 0.03 or more.

6. 1. A method for reducing a non-food-like texture in a beverage, comprising: adjusting the concentration of linalyl acetate and adjusting the concentration of 1,8-cineole and / or β-pinene; When the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm), (i) A is adjusted to be 10 or more and B / A is adjusted to be 0.3 to 8; and / or (ii) A is adjusted to be 10 or more and C / A is adjusted to be 0.03 or more.

7. 1. A method for enhancing a green floral citrus refreshing aroma in a beverage, comprising: adjusting the concentration of linalyl acetate and adjusting the concentration of 1,8-cineole and / or β-pinene; When the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm), (i) A is adjusted to be 10 or more and B / A is adjusted to be 0.3 to 8; and / or (ii) A is adjusted to be 10 or more and C / A is adjusted to be 0.03 or more.

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