Alcoholic beverage

Abstract

To provide an alcoholic beverage featuring an enhanced alcohol sensation, along with added or improved freshness and aftertaste richness.SOLUTION: An alcoholic beverage contains eugenol in an amount of 0.1 mg / L or more and 7.0 mg / L or less and cinnamaldehyde in an amount of 0.01 mg / L or more and 1.0 mg / L or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an alcoholic beverage, a method for producing the same, and the like. [Background technology]

[0002] In the field of alcoholic beverages such as RTD beverages (Ready to drink beverages, e.g., canned chuhai) and RTS beverages (Ready to serve beverages, e.g., sour mixes), many technologies have been developed to improve the flavor, etc. of the beverages against the backdrop of diversifying consumer preferences.

[0003] For example, Patent Document 1 discloses an alcoholic beverage that contains at least 1 to 6.9 v / v% alcohol, 0.0075 to 0.75% by weight of gluconic acid, and 1.0 to 3.7% by weight of sugars, based on the total weight of the beverage, and that maintains excellent drinkability and a refreshing feeling while also going well with meals. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2009-225740 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, in order to meet consumer preferences, there is room for further improvement in the flavor and taste of the above-mentioned alcoholic beverages. In particular, there is room for further improvement in terms of enhancing the alcoholic sensation, imparting or improving a refreshing sensation and a rich aftertaste, etc. It would be more preferable to obtain an alcoholic beverage in which all of these aspects are improved.

[0006] Therefore, an object of the present invention is to provide an alcoholic beverage which has an enhanced alcoholic feel and which has an imparted or improved refreshing feeling and rich aftertaste. [Means for solving the problem]

[0007] In order to solve the above problems, the present inventors conducted extensive research and found that the aroma components eugenol and cinnamaldehyde affect the alcoholic feel, refreshing feeling, and rich aftertaste of an alcoholic beverage. Based on this knowledge, the inventors found that by making an alcoholic beverage containing 0.1 mg / L to 7.0 mg / L of eugenol and 0.01 mg / L to 1.0 mg / L of cinnamaldehyde, the alcoholic feel is enhanced and a refreshing feeling and rich aftertaste are imparted or improved, thereby completing the present invention.

[0008] That is, the present invention is as follows: <1> ~ <8> It is. <1> An alcoholic beverage containing eugenol between 0.1 mg / L and 7.0 mg / L and cinnamaldehyde between 0.01 mg / L and 1.0 mg / L. <2> The extract content is less than 3.0 w / v%. <1> 2. An alcoholic beverage as described in claim 1. <3> The acidity is less than 0.50g / 100ml. <1> or <2> 2. An alcoholic beverage as described in claim 1. <4> The eugenol content is 0.5 mg / L or more and 5.0 mg / L or less. <1> ~ <3> 1. An alcoholic beverage according to any one of the preceding claims. <5> The cinnamaldehyde content is 0.05 mg / L or more and 0.8 mg / L or less. <1> ~ <4> 1. An alcoholic beverage according to any one of the preceding claims. <6> The alcohol content is between 3v / v% and 10v / v%. <1> ~ <5> 1. An alcoholic beverage according to any one of the preceding claims. <7> A method for producing an alcoholic beverage, comprising the steps of: adding eugenol at 0.1 mg / L or more and 7.0 mg / L or less; and adding cinnamaldehyde at 0.01 mg / L or more and 1.0 mg / L or less. <8> A method for enhancing the alcoholic sensation of an alcoholic beverage and imparting or improving a refreshing sensation and a rich aftertaste, comprising adjusting the eugenol content in an alcoholic beverage to 0.1 mg / L or more and 7.0 mg / L or less, and further adjusting the cinnamaldehyde content in an alcoholic beverage to 0.01 mg / L or more and 1.0 mg / L or less. Effect of the Invention

[0009] According to the present invention, it is possible to provide an alcoholic beverage which has an enhanced alcoholic feel and is imparted or improved with a refreshing feeling and a rich aftertaste. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention will now be described. The present invention relates to an alcoholic beverage containing 0.1 mg / L or more and 7.0 mg / L or less of eugenol and 0.01 mg / L or more and 1.0 mg / L or less of cinnamaldehyde (hereinafter sometimes referred to as "an alcoholic beverage of the present invention"), and a method for producing an alcoholic beverage (hereinafter sometimes referred to as "a method for producing an alcoholic beverage of the present invention") comprising a step of adding 0.1 mg / L or more and 7.0 mg / L or less of eugenol and a step of adding 0.01 mg / L or more and 1.0 mg / L or less of cinnamaldehyde.

[0011] Here, in the present invention, "alcoholic beverage" refers to a beverage with an alcohol content of 1 v / v% or more, such as alcoholic beverages defined in the Liquor Tax Act (Act No. 63 of 2019) (for example, liqueurs, spirits, fruit wine, sweet fruit wine, other sparkling alcoholic beverages, other brewed alcoholic beverages, etc., as defined by the Liquor Tax Act). Note that this "alcohol content (v / v%)" is a value measured based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 alcohol content (vibration density meter method) (the same applies below). In addition, in the present invention, "alcohol" refers to ethanol.

[0012] The components constituting the alcoholic beverage according to the present invention will be described in detail below.

[0013] The alcoholic beverage according to the present invention contains eugenol (C 10 H 12 O 2 , CAS No.97-53-0) from 0.1mg / L to 7.0mg / L, and at the same time, cinnamaldehyde (C 9 H 8 The alcoholic beverage contains 0.01 mg / L or more and 1.0 mg / L or less of eugenol and cinnamaldehyde. The combination of a predetermined amount of eugenol and a predetermined amount of cinnamaldehyde makes it possible to produce an alcoholic beverage with an enhanced alcoholic feel, a full-bodied taste, and a satisfying drink, and furthermore, to provide or improve a refreshing feeling (refreshing flavor) and a full-bodied aftertaste. Eugenol is a compound represented by the following formula (1), and cinnamaldehyde is a compound represented by the following formula (2).

[0014] [ka]

[0015] [ka]

[0016] The eugenol content of the alcoholic beverage according to the present invention is 0.1 mg / L or more and 7.0 mg / L or less as described above, but since the effect of the present invention is more easily exhibited by combining with a predetermined amount of cinnamaldehyde, the lower limit is more preferably 0.2 mg / L or more, more preferably 0.3 mg / L or more, more preferably 0.4 mg / L or more, more preferably 0.5 mg / L or more, more preferably 0.7 mg / L or more, and more preferably 0.9 mg / L or more. The upper limit is not particularly limited, but since the effect of the present invention described above (especially the effect of imparting or improving a refreshing feeling) is easily maintained to a high degree, it is preferably 5.0 mg / L or less, more preferably 4.0 mg / L or less, more preferably 3.0 mg / L or less, more preferably 2.5 mg / L or less, more preferably 2.0 mg / L or less, and more preferably 1.5 mg / L or less. For example, the eugenol content is particularly preferably 0.5 mg / L or more and 5.0 mg / L or less. If the eugenol content is less than 0.1 mg / L or more than 7.0 mg / L, the effects of the present invention may not be achieved. The eugenol content can be adjusted by using commercially available eugenol (e.g., pure or refined products) or eugenol-containing raw materials (spice extracts, flavorings, etc.), and a plurality of these may be used in combination.

[0017] Furthermore, the content of cinnamaldehyde contained together with eugenol in the alcoholic beverage of the present invention is 0.01 mg / L or more and 1.0 mg / L or less, as described above, but since the effects of the present invention are more easily achieved by combining it with a predetermined amount of eugenol, this lower limit is more preferably 0.02 mg / L or more, even more preferably 0.03 mg / L or more, even more preferably 0.04 mg / L or more, even more preferably 0.05 mg / L or more, even more preferably 0.07 mg / L or more, even more preferably 0.09 mg / L or more, even more preferably 0.10 mg / L or more, even more preferably 0.12 mg / L or more, and even more preferably 0.15 mg / L or more. The upper limit is not particularly limited, but may be 0.9 mg / L or less, 0.8 mg / L or less, 0.7 mg / L or less, 0.5 mg / L or less, 0.4 mg / L or less, or 0.3 mg / L or less. For example, it is particularly preferable that the content of cinnamaldehyde is 0.05 mg / L or more and 0.8 mg / L or less. If the cinnamaldehyde content is less than 0.01 mg / L, the effect of the present invention may not be exhibited, and if it exceeds 1.0 mg / L, the flavor balance of the entire beverage is easily lost. The content of cinnamaldehyde can be adjusted by using commercially available cinnamaldehyde (for example, pure products or refined products) or cinnamaldehyde-containing raw materials (spice extracts, flavorings, etc.), and a plurality of these may be used in combination.

[0018] In addition, although not limited thereto, since the effects of the present invention are more easily exhibited, it is more preferable that the ratio of the eugenol content to the cinnamaldehyde content (eugenol content (mg / L) / cinnamaldehyde content (mg / L)) in the alcoholic beverage according to the present invention is 1.0 or more and 50 or less. The lower limit is more preferably 2.0 or more, further 2.5 or more, further 3.0 or more, further 3.5 or more, further 4.0 or more, further 4.5 or more, and further 5.0 or more, and the upper limit is more preferably 40 or less, further 30 or less, further 25 or less, further 20 or less, further 15 or less, further 13 or less, further 10 or less, and further 7.0 or less.

[0019] Here, the eugenol content in the alcoholic beverage according to the present invention can be measured by, for example, headspace gas chromatography-mass spectrometry (HS-GC-MS) after appropriate dilution of the sample, and the cinnamaldehyde content in the alcoholic beverage according to the present invention can be measured by, for example, solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) after appropriate dilution of the sample.

[0020] As described above, the alcoholic beverage according to the present invention may be any alcoholic beverage defined in the Liquor Tax Act, such as liqueurs, spirits, fruit wine, sweet fruit wine, other sparkling alcoholic beverages, other brewed alcoholic beverages, etc. Furthermore, the alcoholic beverage according to the present invention may be either a fermented alcoholic beverage produced through an alcohol fermentation process using yeast (a process in which yeast produces alcohol, which is a metabolic product, from organic substances such as sugars), or a non-fermented alcoholic beverage produced without an alcohol fermentation process (for example, an alcoholic beverage produced by blending alcoholic beverages such as distilled alcohol as a raw material).

[0021] The alcohol content of the alcoholic beverage according to the present invention is not particularly limited as long as it is 1 v / v% or more, but since the effects of the present invention are more easily exhibited, for example, a lower limit of 2 v / v% or more, and even more preferably 3 v / v% or more, are shown as preferred ranges. As for the upper limit, since the effects of the present invention are more easily exhibited, it is preferable that it is 25 v / v% or less, more preferably 20 v / v% or less, even more preferably 15 v / v% or less, even more preferably 12 v / v% or less, and even more preferably 10 v / v% or less. For example, this alcohol content is more preferably 2 v / v% or more and 20 v / v% or less, and even more preferably 3 v / v% or more and 10 v / v% or less. This alcohol content can be adjusted by the alcohol content of the alcoholic beverage (distilled alcohol, brewed alcohol, infused alcohol, raw material alcohol, etc.) used in the production process, the blending ratio, etc. Furthermore, in the case of fermented alcoholic beverages, the alcohol content can also be adjusted by controlling the fermentation conditions in the alcohol fermentation process.

[0022] Furthermore, the alcoholic beverage according to the present invention can fully exert the effects of the present invention even if the extract content is less than 3.0 w / v%. In particular, one of the features of the alcoholic beverage according to the present invention is that even if the extract content is relatively low, the above-mentioned configuration imparts or improves the richness of the aftertaste. Furthermore, such a configuration makes it easy to obtain an alcoholic beverage that has a dry feeling (a refreshing taste and mouthfeel of an alcoholic beverage) in addition to an alcoholic feeling and a refreshing feeling. And, even if the extract content is 2.5 w / v% or less, further less than 2.0 w / v%, further 1.5 w / v% or less, further 1.0 w / v% or less, further 0.7 w / v% or less, further 0.5 w / v% or less, and further 0.3 w / v% or less, the same effects as above can be exerted. However, the alcoholic beverage according to the present invention can exert the effects of the present invention even if the extract content is 3.0 w / v% or more, and may be 3.5 w / v% or more, or may be 4.0 w / v% or more. The upper limit is preferably 7.0 w / v% or less, more preferably 6.0 w / v% or less, and even more preferably 5.0 w / v% or less, because this makes it easier to maintain the effects of the present invention (particularly the effect of imparting or improving a refreshing feeling) at a high level. The extract component of the alcoholic beverage according to the present invention can be adjusted by adding sweeteners, water-soluble dietary fiber, acidulants, etc.

[0023] Here, the "extract content" is a value calculated by the following formula (3). (3) Extract content (w / v%) = (SA) x 260 + 0.21 In this formula (3), "S" is the specific gravity (15 / 4°C) of the alcoholic beverage of the present invention, and "A" is a value calculated by converting the alcohol content of the alcoholic beverage of the present invention to specific gravity (15 / 15°C). The conversion of the alcohol content to specific gravity (15 / 15°C) is performed based on Table 2 "Alcohol content, density (15°C) and specific gravity (15 / 15°C) conversion table" in the National Tax Agency's prescribed analytical method (instruction) of Japan. In addition, during the calculation using this formula, the value is rounded off to the fifth decimal place, and the final value of the extract content is truncated to two decimal places. In addition, the specific gravity (15 / 4°C) of the alcoholic beverage of the present invention is calculated by measuring the density at 15°C using a vibration type density meter and dividing the obtained density value by 0.99997.

[0024] In addition, examples of sweeteners that can be used in the alcoholic beverage of the present invention include sugars (glucose, fructose, galactose, sucrose, maltose, lactose, high fructose glucose liquid sugar, etc.), sugar alcohols (xylitol, erythritol, etc.), and high-intensity sweeteners (acesulfame K, sucralose, neotame, sodium saccharin, stevia, etc.). However, as described above, one of the characteristics of the alcoholic beverage of the present invention is that the effect of the present invention is fully exhibited even when the extract content is relatively low, and for example, the effect of the present invention is fully exhibited even in an alcoholic beverage that does not contain sugar. This absence of sugar means that sugar is not used as a raw material (ingredients).

[0025] Furthermore, the alcoholic beverage of the present invention may use fruit-derived components (such as fruit juice, fruit peel, and fruit extract) as a raw material, as long as it does not significantly affect the effects of the present invention. For example, the extract content may be adjusted using fruit juice. The fruit juice usage rate in the alcoholic beverage of the present invention may be 0.05 w / w% or more, or 0.1 w / w% or more, calculated as a straight fruit juice usage rate. The upper limit may be 1.0 w / w% or less, 0.5 w / w% or less, or 0.3 w / w% or less. Here, the fruit juice usage rate calculated as straight fruit juice is the ratio of the mass of the fruit juice contained in the beverage calculated as straight fruit juice in accordance with JAS (Japan Agricultural Standards) to the total mass of the beverage (the total value when multiple types of fruit juice are used). Furthermore, the alcoholic beverage of the present invention may be an alcoholic beverage in which the fruit juice usage rate calculated as straight fruit juice is less than 0.01 w / w%. The alcoholic beverage of the present invention can fully exhibit the effects of the present invention even with such a fruit juice usage rate. In this embodiment, the juice may also contain components derived from the peel other than the juice.

[0026] For example, the alcoholic beverage of the present invention may be an alcoholic beverage having an extract content of less than 3.0 w / v% and a fruit juice usage rate converted to straight fruit juice of less than 0.01 w / w%. From the viewpoint of dryness and the like, it is more preferable that the extract content is 2.5 w / v% or less, further less than 2.0 w / v%, further 1.5 w / v% or less, further 1.0 w / v% or less, further 0.7 w / v% or less, further 0.5 w / v% or less, or further 0.3 w / v% or less.

[0027] In addition, the alcoholic beverage according to the present invention is preferably one having an acidity of 0.50 g / 100 ml or less, since the effects of the present invention are more easily exhibited. If the acidity exceeds 0.50 g / 100 ml, the sourness tends to be strongly felt, and it is difficult to maintain a high level of refreshing feeling. This "acidity" is the acidity converted into citric acid (the acidity value converted into the amount of citric acid equivalent), and is a value obtained by the method specified in the Japanese Agricultural Standards for Fruit Drinks (Notification No. 489 of the Ministry of Agriculture, Forestry and Fisheries, February 24, 2016). Specifically, the beverage is neutralized by titrating with sodium hydroxide solution (0.1 mol / L), and the "titration amount (ml)" of the sodium hydroxide solution required in the neutralization titration, the "volume (ml)" of the beverage used in the titration, and the constant "0.0064" (the weight (g) of citric acid equivalent to 1 mL of 0.1 mol / L aqueous sodium hydroxide solution) may be used to calculate.

[0028] The upper limit of the acidity is more preferably 0.40 g / 100 ml or less, even more preferably 0.30 g / 100 ml or less, even more preferably 0.25 g / 100 ml or less, even more preferably 0.20 g / 100 ml or less, even more preferably 0.15 g / 100 ml or less, even more preferably 0.10 g / 100 ml or less, and even more preferably 0.08 g / 100 ml or less. The lower limit is not particularly limited, but may be, for example, 0.01 g / 100 ml or more. The acidity of the alcoholic beverage according to the present invention can be adjusted by adding an acidulant containing citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, acetic acid, phosphoric acid, or a salt thereof, ascorbic acid (vitamin C), etc. In particular, it is more preferable to have a configuration in which citric acid, a citrate, or phosphoric acid is included.

[0029] The alcoholic beverage according to the present invention may also be an alcoholic beverage containing a flavoring. A flavoring is an additive that is added to impart or enhance a specific aroma during the manufacturing or processing of food, and examples of the flavoring include, but are not limited to, spice-like flavors and highball-like flavors (flavors resembling alcoholic beverages in which whiskey is diluted with carbonated water). The flavoring may also contain the aforementioned eugenol and / or cinnamaldehyde.

[0030] The alcoholic beverage according to the present invention is not particularly limited in terms of its flavor, but is preferably an alcoholic beverage having a spice-like flavor (a spice-like alcoholic beverage, a spice-tasting alcoholic beverage) because the effects of the present invention are more easily exhibited. For example, an alcoholic beverage having the above-mentioned configuration and a spice-like flavor using a spice extract containing eugenol and / or cinnamaldehyde as a raw material is preferable because it is more easily exhibits the effects of the present invention and also tends to be an alcoholic beverage with a dry taste. The alcoholic beverage according to the present invention is also preferably an alcoholic beverage having a highball-like flavor (an alcoholic beverage having a flavor similar to that of whiskey diluted with carbonated water, a highball-like alcoholic beverage) or a chuhai-taste alcoholic beverage.

[0031] In addition to the above, the alcoholic beverage of the present invention can optionally contain other salts (sodium chloride, potassium chloride, etc.), carbonated water, water (pure water, etc.), coloring agents (caramel color, gardenia color, carotene color, etc.), bittering agents, seasonings (amino acids, etc.), antioxidants (vitamin E, etc.), pH adjusters, emulsifiers, etc. as ingredients, provided that the effects of the present invention are not significantly affected.

[0032] Furthermore, the alcoholic beverage according to the present invention may be a sparkling alcoholic beverage containing carbon dioxide gas. Here, "sparkling" means that the carbon dioxide gas pressure (with sniff) at 20°C is 0.05 MPa or more, and this carbon dioxide gas pressure may be 0.10 MPa or more, or even 0.15 MPa or more. The upper limit of this carbon dioxide gas pressure may be 0.50 MPa or less, further 0.45 MPa or less, further 0.40 MPa or less, further 0.35 MPa or less, or even 0.30 MPa or less. The carbon dioxide gas may be derived from carbonated water used as a raw material, or may be imparted to the alcoholic beverage by a carbonation (carbon dioxide gas injection) process. This carbonation process may be performed in a batch manner, or may be performed continuously in an in-line manner in which a carbon dioxide gas injection system (carbonator) is incorporated in the piping. In addition, in order to avoid the occurrence of foaming (bubbling), the carbonation process is preferably performed at a liquid temperature of 10°C or less (preferably 4°C or less). Furthermore, the alcoholic beverage according to the present invention may be a non-sparkling alcoholic beverage having a carbon dioxide pressure (with sniff) at 20° C. of less than 0.05 MPa.

[0033] The method for producing an alcoholic beverage according to the present invention is not particularly limited as long as it includes a step of making the eugenol content be 0.1 mg / L or more and 7.0 mg / L or less, and a step of making the cinnamaldehyde content be 0.01 mg / L or more and 1.0 mg / L or less, and otherwise follows a conventional method for producing an alcoholic beverage. These steps may be within the ranges described above, for example, a step of making the eugenol content be 0.5 mg / L or more and 5.0 mg / L or less, or a step of making the cinnamaldehyde content be 0.05 mg / L or more and 0.8 mg / L or less. The above-mentioned steps may be performed together in one step, or at least one of the steps may be performed in two or more steps. In the production, a fermented alcoholic beverage may be produced through an alcohol fermentation step using yeast, or a non-fermented alcoholic beverage may be produced through a blending step using alcoholic beverages such as distilled liquor as a raw material (without an alcohol fermentation step). For example, a method can be exemplified in which vodka or the like is used as a base alcoholic beverage, and an acidulant, eugenol, cinnamaldehyde, carbonated water or pure water, etc. are mixed with the base alcoholic beverage, and the eugenol content, cinnamaldehyde content, etc. are adjusted so that they are ultimately within a specified range (as the final product), and if necessary, filtering, sterilization, etc. are performed to produce the product.

[0034] Furthermore, if necessary, this production method may further include a step of adjusting the alcohol content, extract content, acidity, carbon dioxide pressure, etc., a step of adjusting the ratio of the eugenol content to the cinnamaldehyde content within the above-mentioned range, etc. These steps may also be performed together in one step, or at least one of the steps may be performed separately in two or more steps.

[0035] The alcoholic beverage according to the present invention is preferably a packaged alcoholic beverage in which the product obtained as described above is filled in a metal container (aluminum container, steel container, etc.), a PET bottle container, a glass container, a paper container, a barrel container, etc. By making it into such a packaged alcoholic beverage, not only is it easy to suppress deterioration of the flavor over time, but it also increases convenience in distribution and sales. For example, the alcoholic beverage according to the present invention may be an RTD beverage (Ready to drink beverage) that can be opened and drunk as is (drink as is without dilution), or an RTS beverage (Ready to serve beverage) that can be mixed with ice, carbonated water, etc.

[0036] The alcoholic beverage according to the present invention having the above-mentioned composition has an enhanced alcoholic feel, and is endowed with or has an improved refreshing feeling and rich aftertaste. In addition, the deliciousness as an alcoholic beverage is also favorable.

[0037] In addition, the present invention can also be said to provide a method for enhancing the alcoholic sensation of an alcoholic beverage and imparting or improving a refreshing sensation and a rich aftertaste, which is characterized by setting the eugenol content in an alcoholic beverage to 0.1 mg / L or more and 7.0 mg / L or less, and further setting the cinnamaldehyde content in an alcoholic beverage to 0.01 mg / L or more and 1.0 mg / L or less.

[0038] Hereinafter, examples of the present invention will be described, however, the present invention is not limited to the following examples, and various modifications are possible within the technical concept of the present invention. EXAMPLES

[0039] Using vodka as a base, acidulants (citric acid, trisodium citrate) and sugars (fructose glucose liquid sugar, samples 19 and 20 only) were added and mixed as necessary, and eugenol and / or cinnamaldehyde were added and mixed, and carbonated water and pure water were added and mixed to prepare alcoholic beverage samples (samples 1 to 20) with a carbon dioxide pressure (with snifting) of 0.20 MPa at 20°C, alcohol content, extract content, acidity (acidity converted into citric acid), eugenol content, and cinnamaldehyde content as shown in the upper part of Table 1 below. Sample 1 is a control sample to which neither eugenol nor cinnamaldehyde is added, and samples 10, 13, 15, and 18 are samples with the same composition as sample 4. Samples 1 to 18 are samples without sugar.

[0040] The samples were then comparatively sensorily evaluated by six panelists with trained sensory discrimination abilities for the alcohol feel (whether the alcohol feel was enhanced, the flavor was fuller, and the drinkability was improved), the refreshing feel (whether there was a refreshing flavor), and the richness of the aftertaste (whether there was a rich aftertaste) of each sample, using the evaluation criteria shown below.

[0041] [Evaluation Criteria] The alcohol feel of Sample 1 was scored as 3 points, and the refreshing feeling and rich aftertaste were each scored as 1 point. In comparison with Sample 1, each sample was subjected to a comparative sensory evaluation on a 5-point scale from 1 point to 5 points for each evaluation item.

[0042] The sensory evaluation results (average evaluations by six panelists) are shown in the lower part of Table 1 below. The results show that by making an alcoholic beverage containing a specified amount of eugenol and a specified amount of cinnamaldehyde, the alcohol sensation can be enhanced, and a refreshing sensation and rich aftertaste can be imparted or improved. In particular, it was revealed that the above-mentioned effects can be achieved by the above-mentioned composition even in alcoholic beverages with a relatively low extract content (Samples 3 to 6, 8 to 19). Furthermore, it was also shown that the same effects can be achieved by varying the alcohol content, acidity, or extract content (Samples 12 to 20).

[0043] [Table 1]

Claims

1. An alcoholic beverage containing eugenol in an amount of 0.1 mg / L or more and 7.0 mg / L or less, and further containing cinnamaldehyde in an amount of 0.01 mg / L or more and 1.0 mg / L or less.

2. The alcoholic beverage according to claim 1, having an extract content of less than 3.0 w / v %.

3. The alcoholic beverage according to claim 1 or 2, having an acidity of 0.50 g / 100 ml or less.

4. The alcoholic beverage according to claim 1 or 2, wherein the eugenol content is from 0.5 mg / L to 5.0 mg / L.

5. The alcoholic beverage according to claim 1 or 2, wherein the cinnamaldehyde content is from 0.05 mg / L to 0.8 mg / L.

6. The alcoholic beverage according to claim 1 or 2, having an alcohol content of 3 v / v% or more and 10 v / v% or less.

7. A method for producing an alcoholic beverage comprising the steps of: adding eugenol at 0.1 mg / L or more and 7.0 mg / L or less; and adding cinnamaldehyde at 0.01 mg / L or more and 1.0 mg / L or less.

8. A method for enhancing the alcoholic sensation of an alcoholic beverage and imparting or improving a refreshing sensation and a rich aftertaste, comprising adjusting the eugenol content in an alcoholic beverage to 0.1 mg / L or more and 7.0 mg / L or less, and further adjusting the cinnamaldehyde content in an alcoholic beverage to 0.01 mg / L or more and 1.0 mg / L or less.

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