Whisky-flavored beverage with mango aroma and production method thereof

Abstract

To provide a whisky-flavored beverage with a mango-like aroma imparted thereto without impairing the flavor of whisky, and a method for producing the same.SOLUTION: Provided is a whisky-flavored beverage comprising a combination of two or more aldehydes (excluding acetaldehyde) and at least one ethoxyalkane selected from the group consisting of diethoxyalkanes and triethoxyalkanes (excluding 1,1-diethoxyethane), wherein the content of the aldehydes (excluding acetaldehyde) and the ethoxyalkanes is adjusted to fall within predetermined ranges.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a whiskey-flavored beverage having a mango aroma and a method for producing the same. [Background technology]

[0002] It has been known that whisky contains a variety of aroma components, and it is said that there are as many as 1,000 to 2,000 different types. In recent years, it has become clear that such aroma components can be broadly divided into those derived from the raw materials and those derived from the whisky manufacturing process, and whisky makers are attempting to add value to whisky by imparting specific aromas to whisky in accordance with the aromas they each desire and the demands of the market.

[0003] The aroma of whiskey has been reported to be fruit-like aromas such as apple, orange, pear, and pineapple (e.g., Non-Patent Document 1), and for example, it has been reported that γ-decalactone and γ-dodecalactone produced during the fermentation and distillation processes in whiskey production have a sweet peach-like aroma (e.g., Non-Patent Document 2).

[0004] In recent years, the addition of aromas to whiskey has been actively carried out, and from the viewpoint of compatibility with whiskey, it is particularly desirable to impart a strong tropical fruit aroma to whiskey. As aroma components reminiscent of tropical fruits, short-chain esters and sulfur-based components have been reported so far (e.g., Non-Patent Documents 3 and 4).

[0005] However, there have been no reports of the realization of an aroma resembling that of tropical fruits of the Anacardiaceae family, such as mango, in whiskey by using short-chain esters or sulfur-based components. In fact, there are almost no whiskeys or whiskey-flavored beverages that exhibit a mango-like aroma, and it can be said that the current situation is that it has not been practically realized to intentionally impart a mango-like aroma to whiskey or whiskey-flavored beverages without impairing the flavor of the whiskey. [Prior art documents] [Non-patent literature]

[0006] [Non-Patent Document 1] K.-Y. Monica Lee et al., Origins of Flavor in Whiskies and a Revised Flavor Wheel: a Review, Journal of The Institute of Brewing, 2001, 107(5), pp. 287-313 [Non-Patent Document 2] Akira Wanikawa, "The role of lactic acid bacteria in whiskey brewing," Biotechnology, Vol. 90, No. 6, 2012, pp. 324-328 [Non-Patent Document 3] Hill EA et al., Straying from the Crowd: Novel Yeasts for New Make. In: Worldwide Distilled Spirits Conference, 2017, Chapter 21, pp 103-107 [Non-Patent Document 4] Rowe D. et al., More Fizz for Your Buck: High-impact Aroma Chemicals, Perfumer & Flavourist magazine, 2000, 25(5), 1-19

[0007] Under these circumstances, a technical challenge exists to impart a mango-like aroma to whisky and other whisky-flavored beverages without impairing the whisky flavor.

[0008] Therefore, an object of the present invention is to provide a whiskey-flavored beverage imparted with a mango-like aroma without impairing the flavor of whiskey, and a method for producing the same. Another object of the present invention is to provide a method for imparting a mango-like aroma to a whiskey-flavored beverage without impairing the flavor of whiskey. Summary of the Invention

[0009] The present inventors have found that by blending two or more aldehydes (excluding acetaldehyde) and one or more ethoxyalkanes (excluding 1,1-diethoxyethane) selected from the group consisting of diethoxyalkanes and triethoxyalkanes in combination with a whiskey-flavored beverage, and adjusting the contents of the aldehydes (excluding acetaldehyde) and the ethoxyalkanes (excluding 1,1-diethoxyethane) to be within specific ranges, respectively, it is possible to impart a mango-like aroma to the whiskey-flavored beverage without impairing the whiskey flavor. The present invention is based on this finding.

[0010] According to the present invention, the following inventions are provided. [1] A whiskey-flavored beverage containing two or more aldehydes and one or more ethoxyalkanes selected from the group consisting of diethoxyalkanes and triethoxyalkanes, None of the two or more aldehydes is acetaldehyde, the one or more ethoxyalkanes are not 1,1-diethoxyethane, a total content of the two or more aldehydes is 8 to 100 ppm based on the total mass of the beverage, calculated as 100% alcohol; The beverage, wherein the content of the ethoxyalkane is 0.5 to 50 ppm, calculated as 100% alcohol, relative to the total mass of the beverage. [2] The beverage according to [1], wherein the aldehyde has 3 to 10 carbon atoms. [3] The beverage according to [1] or [2], wherein the aldehyde is selected from the group consisting of propanal, 2-methylpropanal, 3-ethoxypropanal, butanal, 2-methylbutanal, 3-methylbutanal, pentanal, hexanal and heptanal. [4] The beverage according to any one of [1] to [3], wherein the ethoxyalkane is selected from the group consisting of 1,1-diethoxypropane, 1,1-diethoxy-2-methylpropane, 1,1-diethoxybutane, 1,1-diethoxy-3-methylbutane, 1,1-diethoxy-2-methylbutane, 1,1-diethoxypentane, 1,1,3-triethoxypropane, 1,1-diethoxyhexane, and 1,1-diethoxyheptane. [5] A method for producing a whiskey-flavored beverage having a mango aroma, comprising: The beverage contains two or more aldehydes and one or more ethoxyalkanes selected from the group consisting of diethoxyalkanes and triethoxyalkanes; None of the two or more aldehydes is acetaldehyde, the one or more ethoxyalkanes are not 1,1-diethoxyethane, adjusting the total content of the two or more aldehydes in the beverage to 8 to 100 ppm, calculated as 100% alcohol, based on the total mass of the beverage; and A step of adjusting the content of the ethoxyalkane in the beverage to 0.5 to 50 ppm based on the total mass of the beverage. The manufacturing method comprising the steps of: [6] The method according to [5], wherein the aldehyde has 3 to 10 carbon atoms. [7] The method according to [5] or [6], wherein the aldehyde is selected from the group consisting of propanal, 2-methylpropanal, 3-ethoxypropanal, butanal, 2-methylbutanal, 3-methylbutanal, pentanal, hexanal and heptanal. [8] The method according to any one of [5] to [7], wherein the ethoxyalkane is selected from the group consisting of 1,1-diethoxypropane, 1,1-diethoxy-2-methylpropane, 1,1-diethoxybutane, 1,1-diethoxy-3-methylbutane, 1,1-diethoxy-2-methylbutane, 1,1-diethoxypentane, 1,1,3-triethoxypropane, 1,1-diethoxyhexane, and 1,1-diethoxyheptane. [9] A method for imparting mango aroma to a whiskey-flavored beverage, comprising the steps of: The beverage contains two or more aldehydes and one or more ethoxyalkanes selected from the group consisting of diethoxyalkanes and triethoxyalkanes; None of the two or more aldehydes is acetaldehyde, the one or more ethoxyalkanes are not 1,1-diethoxyethane, adjusting the total content of the two or more aldehydes in the beverage to 8 to 100 ppm, calculated as 100% alcohol, based on the total mass of the beverage; and A step of adjusting the content of the ethoxyalkane in the beverage to 0.5 to 50 ppm based on the total mass of the beverage. The method comprising:

[10] The method according to [9], wherein the aldehyde has 3 to 10 carbon atoms.

[11] The method according to [9] or

[10] , wherein the aldehyde is selected from the group consisting of propanal, 2-methylpropanal, 3-ethoxypropanal, butanal, 2-methylbutanal, 3-methylbutanal, pentanal, hexanal and heptanal.

[12] The method according to any of [9] to

[11] , wherein the ethoxyalkane is selected from the group consisting of 1,1-diethoxypropane, 1,1-diethoxy-2-methylpropane, 1,1-diethoxybutane, 1,1-diethoxy-3-methylbutane, 1,1-diethoxy-2-methylbutane, 1,1-diethoxypentane, 1,1,3-triethoxypropane, 1,1-diethoxyhexane and 1,1-diethoxyheptane.

[0011] According to the present invention, it is possible to impart a mango-like aroma to a whiskey-flavored beverage without impairing the flavor of the whiskey. In particular, according to the present invention, it is possible to specifically impart a mango-like aroma to a whiskey-flavored beverage while suppressing the imparting of fruit-like aromas other than mango (e.g., orange-like, peach-like, apple-like aromas, etc.). Specific Description of the Invention

[0012] In this specification, the term "mango-like aroma" refers to an aroma that is reminiscent of the fruit or fruit juice of Mangifera indica, which belongs to the genus Mangifera in the Anacardiaceae family.

[0013] In this specification, unless otherwise specified, the concentrations of aldehydes, ethoxyalkanes and other components contained in whiskey-flavored beverages represent concentrations when the ethanol concentration (alcohol content) of the whiskey-flavored beverage containing those components is converted to 100 (v / v%).

[0014] In the present invention, "ppm" stands for parts per million and is synonymous with "mg / L." That is, 1 ppm is equivalent to 1 mg / L.

[0015] [A whiskey-flavored drink with a mango-like aroma] According to one aspect of the present invention, there is provided a whiskey-flavored beverage that contains two or more aldehydes other than acetaldehyde and one or more ethoxyalkanes selected from the group consisting of diethoxyalkanes and triethoxyalkanes in specific amounts, and that exhibits a mango-like aroma without impairing the flavor of whiskey (hereinafter, simply referred to as "whiskey-flavored beverage" or "the beverage of the present invention"). It is generally known that terpenes are the main component of the mango aroma, but according to the present invention, by combining two or more aldehydes other than acetaldehyde with a specific ethoxyalkane as described above, it is possible to provide a whiskey-flavored beverage that exhibits a mango-like aroma despite being substantially free of such terpenes.

[0016] In this specification, "whiskey" refers to whiskey as defined in the Liquor Tax Law of Japan. In addition, in this specification, "whiskey-flavored beverage" is not particularly limited as long as it is a beverage having a whiskey flavor, and may be whiskey itself, a beverage to which whiskey flavor has been imparted by adding whiskey flavor components, a beverage that exhibits a whiskey flavor due to the generation of whiskey flavor components during the manufacturing process, or a beverage that exhibits a whiskey flavor by containing at least one of these. Examples of beverages that exhibit a whiskey flavor include highballs and cocktails (e.g., whiskey-coke, etc.).

[0017] <Aldehyde> The beverage of the present invention contains two or more kinds of aldehydes other than acetaldehyde in a specific content (concentration). Specifically, the total content (total concentration) of two or more kinds of aldehydes other than acetaldehyde in the beverage of the present invention is 8 to 100 ppm, preferably 10 to 70 ppm, more preferably 12 to 50 ppm, and even more preferably 15 to 30 ppm, based on the total mass of the whiskey-flavored beverage. In the whiskey-flavored beverage, by adjusting the total concentration of two or more kinds of aldehydes other than acetaldehyde to the above-mentioned range and adjusting the concentration of the ethoxyalkane described below to a specific range, it is possible to impart a mango-like aroma to the whiskey-flavored beverage without impairing the flavor of the whiskey. Note that, although the beverage of the present invention contains two or more kinds of aldehydes other than acetaldehyde in a specific content as described above, this is not intended to exclude the inclusion of acetaldehyde in the beverage of the present invention. In other words, the beverage of the present invention may contain acetaldehyde, so long as it contains two or more types of aldehydes other than acetaldehyde in specific contents.

[0018] The type of aldehyde is not particularly limited as long as it is an aldehyde that can be normally contained in beverages, and for example, an aldehyde having 3 to 10 carbon atoms is used. Specific examples of aldehydes include propanal (propionaldehyde), 2-methylpropanal (isobutyraldehyde), 3-ethoxypropanal (3-ethoxypropionaldehyde), butanal (butyraldehyde), 2-methylbutanal (2-methylbutyraldehyde), 3-methylbutanal (3-methylbutyraldehyde), pentanal (n-valeraldehyde), hexanal (hexylaldehyde), and heptanal (enantaldehyde). The beverage of the present invention preferably contains two or more of these aldehydes.

[0019] In one preferred embodiment, the beverage of the present invention contains 2-methylpropanal and 3-methylbutanal as aldehydes. In this case, the concentrations of these aldehydes in the beverage of the present invention are not particularly limited as long as the effects of the present invention are achieved, and can be appropriately set, but the concentration of 2-methylpropanal is preferably set to 6 to 15 ppm, and the concentration of 3-methylbutanal is preferably set to 2 to 3 ppm.

[0020] The aldehyde may be derived from the raw material of the alcoholic flavored beverage, such as grain, may be generated during the production process of the alcoholic flavored beverage, or may be added during the production process of the alcoholic flavored beverage.

[0021] The concentration of aldehyde in a whiskey-flavored beverage can be measured by any method that can accurately measure the concentration of aldehyde in a solution. For example, the concentration can be measured by the method described in "2.5. Quantification of carbonyl species - dynamic headspace GC / MSscan and SIM" in Smaro Kokkinidou, Devin G. Peterson, Identification of compounds that contribute to trigeminal burn in aqueous ethanol solutions., Food Chemistry 211 (2016) 757-762.

[0022] <Ethoxyalkane> The beverage of the present invention contains one or more ethoxyalkanes (excluding 1,1-diethoxyethane) selected from the group consisting of diethoxyalkanes and triethoxyalkanes at a specific concentration. In this specification, when "one or more ethoxyalkanes selected from the group consisting of diethoxyalkanes and triethoxyalkanes" or simply "ethoxyalkane" is mentioned, it means an ethoxyalkane excluding 1,1-diethoxyethane unless otherwise specified. However, this is not intended to exclude the inclusion of 1,1-diethoxyethane in the beverage of the present invention. In other words, the beverage of the present invention may contain 1,1-diethoxyethane as long as it contains one or more ethoxyalkanes selected from the group consisting of diethoxyalkanes and triethoxyalkanes excluding 1,1-diethoxyethane at a specific content. Specifically, the concentration of the ethoxyalkane in the beverage of the present invention is 0.5 to 50 ppm, preferably 0.7 to 30 ppm, more preferably 1 to 20 ppm, and even more preferably 1 to 10 ppm, relative to the total mass of the whiskey-flavored beverage. When the whiskey-flavored beverage contains two or more kinds of ethoxyalkanes, the above-mentioned concentration range refers to the total concentration of the two or more kinds of ethoxyalkanes.

[0023] The type of ethoxyalkane is not particularly limited as long as it is a diethoxyalkane or a triethoxyalkane. Examples of the ethoxyalkane include diethoxyalkanes such as 1,1-diethoxypropane, 1,1-diethoxy-2-methylpropane, 1,1-diethoxybutane, 1,1-diethoxy-3-methylbutane, 1,1-diethoxy-2-methylbutane, 1,1-diethoxypentane, 1,1-diethoxyhexane, and 1,1-diethoxyheptane, and triethoxyalkanes such as 1,1,3-triethoxypropane.

[0024] In one preferred embodiment, the beverage of the present invention contains 1,1-diethoxy-3-methylbutane as the ethoxyalkane. In this case, the concentration of 1,1-diethoxy-3-methylbutane in the beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, and can be appropriately set, but is preferably 0.5 to 5 ppm.

[0025] The ethoxyalkane may be derived from the raw material of the alcoholic flavored beverage, such as grain, may be generated during the production process of the alcoholic flavored beverage, or may be added during the production process of the alcoholic flavored beverage.

[0026] The concentration of ethoxyalkanes in whiskey-flavored beverages can be measured by any method that can accurately measure the concentration of ethoxyalkanes in a solution. For example, the concentration can be measured by the method described in "2.4. Chromatographic Analysis" in Mateusz Rozanski et al., Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks, Foods, 9, 1264, 2020.

[0027] <Other ingredients> The beverage of the present invention may contain other components in addition to the above-mentioned aldehydes and ethoxyalkanes. The other components are not particularly limited as long as they are components that can be normally contained in beverages, and examples thereof include fatty acid esters, ketones, secondary linear alcohols, etc.

[0028] Examples of fatty acid esters include fatty acid ethyl esters and fatty acid isoamyl. Examples of fatty acid ethyl esters include ethyl hexanoate, ethyl heptanoate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, ethyl dodecanoate, and ethyl palmitate. Examples of fatty acid isoamyl include isoamyl octanoate, isoamyl decanoate, isoamyl dodecanoate, isoamyl tetradecanoate, and isoamyl palmitate. The beverage of the present invention may contain one type of fatty acid ester alone, or may contain two or more types of fatty acid esters in combination.

[0029] The concentration of the fatty acid ester in the beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, and can be, for example, 50 to 500 ppm, 60 to 400 ppm, 80 to 300 ppm, 100 to 200 ppm, etc., relative to the total mass of the whiskey-flavored beverage. When the whiskey-flavored beverage contains two or more fatty acid esters, the above-mentioned concentration range refers to the total concentration of the two or more fatty acid esters.

[0030] The fatty acid ester may be derived from a raw material for the alcoholic flavored beverage, such as grain, may be generated during the production process of the alcoholic flavored beverage, or may be added during the production process of the alcoholic flavored beverage.

[0031] The concentration of fatty acid esters in whiskey-flavored beverages can be measured by any method that can accurately measure the concentration of fatty acid esters in a solution. For example, the concentration can be measured by the method described in "2.4. Chromatographic Analysis" in Mateusz Rozanski et al., Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks, Foods, 9, 1264, 2020.

[0032] Examples of ketones include 2-hexanone, 2-heptanone, 2-octanone, 2-nonanone, 2-decanone, 2-undecanone, 2-dodecanone, 4-methyl-3-penten-2-one, 4-hydroxy-4-methylpentan-2-one, etc. The beverage of the present invention may contain one type of ketone alone or two or more types of ketones in combination, but preferably contains two or more types of ketones in combination.

[0033] The concentration of ketones in the beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, and can be, for example, 0.1 to 5 ppm, 0.2 to 3 ppm, 0.3 to 2 ppm, 0.3 to 1.5 ppm, etc., relative to the total mass of the whiskey-flavored beverage. When the whiskey-flavored beverage contains two or more types of ketones, the above-mentioned concentration range refers to the total concentration of those two or more types of ketones.

[0034] The ketones may be derived from the raw materials of the alcoholic flavored beverage, such as grains, may be generated during the production of the alcoholic flavored beverage, or may be added during the production of the alcoholic flavored beverage.

[0035] The concentration of ketones in a whiskey-flavored beverage can be measured by any method that can accurately measure the concentration of ketones in a solution. For example, the concentration of ketones can be measured by the method described in the section "MATERIALS AND METHODS" of Vivian A Watts and Christian E Butzke, Analysis of microvolatiles in brandy: relationship between methylketone concentration and Cognac age, Journal of the Science of Food and Agriculture, 83, pp. 1143-1149.

[0036] Examples of secondary linear alcohols include 2-hexanol, 2-heptanol, 2-octanol, 2-nonanol, 2-decanol, 2-undecanol, 2-dodecanol, etc. The beverage of the present invention may contain one type of secondary linear alcohol alone, or may contain two or more types of secondary linear alcohols in combination.

[0037] The concentration of the secondary linear alcohol in the beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, and can be, for example, 0.01 to 5 ppm, 0.05 to 3 ppm, 0.07 to 1 ppm, etc. When the whiskey-flavored beverage contains two or more types of secondary linear alcohols, the above-mentioned concentration range refers to the total concentration of those two or more types of secondary linear alcohols.

[0038] The secondary linear alcohol may be derived from the raw material of the alcoholic flavored beverage, such as grain, may be generated during the production of the alcoholic flavored beverage, or may be added during the production of the alcoholic flavored beverage.

[0039] The method for measuring the concentration of secondary linear alcohol in a whiskey-flavored beverage can be any method that can accurately measure the concentration of secondary linear alcohol in a solution. For example, the method described in the section “2.3 Identification of aroma compounds” in Jiaxin Hong et al., Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis, RSC Advances, 11, 2021, pp. 33511-33521 can be used.

[0040] The beverage of the present invention is preferably an alcoholic beverage, and the concentration of ethanol in the alcoholic beverage can be, for example, 5 to 95%, 5% or more and less than 95%, 10 to 80%, 30 to 70%, etc. When the beverage of the present invention is an alcoholic beverage, the concentration of ethanol means the so-called "alcohol content", and is the ratio (v / v%) of the volume concentration of alcohol (ethanol) relative to the alcoholic beverage expressed as a percentage (%). The beverage of the present invention is particularly preferably whiskey.

[0041] [Method for producing whiskey-flavored beverage with mango-like aroma] According to another aspect of the present invention, there is provided a method for producing a whiskey-flavored beverage containing two or more aldehydes (excluding acetaldehyde) and one or more ethoxyalkanes selected from the group consisting of diethoxyalkanes and triethoxyalkanes, the method including a step of adjusting the whiskey-flavored beverage to contain two or more aldehydes and ethoxyalkanes at specific concentrations (hereinafter also referred to as the "production method of the present invention"). According to the production method of the present invention, a whiskey-flavored beverage exhibiting a mango-like aroma can be produced without impairing the flavor of whiskey.

[0042] In the production method of the present invention, the total concentration of two or more aldehydes (excluding acetaldehyde) in the whiskey-flavored beverage is adjusted to 8 to 100 ppm, preferably 10 to 70 ppm, more preferably 12 to 50 ppm, and even more preferably 15 to 30 ppm, based on the total mass of the whiskey-flavored beverage. By adjusting the total concentration of two or more aldehydes (excluding acetaldehyde) in the whiskey-flavored beverage to the above-mentioned range and further adjusting the concentration of the ethoxyalkane to the range described below, it is possible to impart a mango-like aroma to the whiskey-flavored beverage without impairing the flavor of the whiskey. The method for measuring the concentration of aldehydes in the whiskey-flavored beverage can be the same as that described for the beverage of the present invention described above.

[0043] The method for adjusting the aldehyde concentration in the whiskey-flavored beverage is not particularly limited, but may be, for example, by adding aldehyde to the raw materials or intermediates of the whiskey-flavored beverage at any point in the manufacturing process of the whiskey-flavored beverage, increasing or decreasing the amount of raw materials containing aldehyde used, or increasing or decreasing the amount of raw materials that generate aldehyde in the final product, the whiskey-flavored beverage, etc. In addition, when the manufacturing process of the whiskey-flavored beverage includes a fermentation process, a distillation process, and an aging process, the aldehyde concentration in the whiskey-flavored beverage may be adjusted by adjusting the concentration of the substance that is converted to aldehyde by fermentation, distillation, and aging. These methods may be used alone or in combination of two or more.

[0044] The type of aldehyde contained in the whiskey-flavored beverage is not particularly limited, but may be, for example, the same aldehyde as described above for the beverage of the present invention.

[0045] In one preferred embodiment, the whiskey-flavored beverage produced by the production method of the present invention contains 2-methylpropanal and 3-methylbutanal as aldehydes. In this case, the concentrations of these aldehydes in the whiskey-flavored beverage are not particularly limited as long as the effects of the present invention are achieved, and can be appropriately adjusted, but preferably the concentration of 2-methylpropanal is adjusted to 6 to 15 ppm, and the concentration of 3-methylbutanal is adjusted to 2 to 3 ppm.

[0046] In the manufacturing method of the present invention, the concentration of ethoxyalkane in the whisky-flavored beverage is adjusted to 0.5 to 50 ppm, preferably 0.7 to 30 ppm, more preferably 1 to 20 ppm, and even more preferably 1 to 10 ppm, based on the total mass of the whisky-flavored beverage. When the whisky-flavored beverage contains two or more kinds of ethoxyalkanes, the above-mentioned concentration range is the total concentration of the two or more kinds of ethoxyalkanes. The method for measuring the concentration of ethoxyalkane in the whisky-flavored beverage can be the same as that described for the beverage of the present invention described above.

[0047] The method for adjusting the concentration of ethoxyalkanes in a whiskey-flavored beverage is not particularly limited, but for example, at any point in the manufacturing process of a whiskey-flavored beverage, ethoxyalkanes are added to the raw materials or intermediates of the whiskey-flavored beverage, the amount of raw materials containing ethoxyalkanes used is increased or decreased, or the amount of raw materials that generate ethoxyalkanes in the final product, the whiskey-flavored beverage, is increased or decreased. In addition, when the manufacturing process of a whiskey-flavored beverage includes a fermentation process, a distillation process, and an aging process, the concentration of ethoxyalkanes in the whiskey-flavored beverage may be adjusted by adjusting the concentration of the substance that is converted to ethoxyalkanes by fermentation, distillation, and aging. These methods may be used alone or in combination of two or more.

[0048] The type of ethoxyalkane contained in the whiskey-flavored beverage is not particularly limited as long as it is an ethoxyalkane or triethoxyalkane, and can be, for example, the same ethoxyalkane as described above for the beverage of the present invention.

[0049] In one preferred embodiment, the whiskey-flavored beverage produced by the production method of the present invention contains 1,1-diethoxy-3-methylbutane as an ethoxyalkane. In this case, the concentration of 1,1-diethoxy-3-methylbutane in the beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, and can be appropriately set, but is preferably adjusted to 0.5 to 5 ppm.

[0050] The production method of the present invention may further include a step of adjusting the concentration of fatty acid ester to a specific range in addition to the above-mentioned step of adjusting the concentration of aldehyde and the step of adjusting the concentration of ethoxyalkane. In this step, the concentration of fatty acid ester is adjusted to, for example, 50 to 500 ppm, 60 to 400 ppm, 80 to 300 ppm, 100 to 200 ppm, etc., based on the total mass of the whiskey-flavored beverage. When the whiskey-flavored beverage contains two or more fatty acid esters, the above-mentioned concentration range is the total concentration of the two or more fatty acid esters. The method of measuring the concentration of fatty acid ester in the whiskey-flavored beverage can be the same as the measurement method described for the beverage of the present invention described above.

[0051] The method for adjusting the concentration of fatty acid ester in the whiskey-flavored beverage is not particularly limited, but for example, it is carried out by adding fatty acid ester to the raw material or intermediate of the whiskey-flavored beverage at any point in the production process of the whiskey-flavored beverage, increasing or decreasing the amount of raw material containing fatty acid ester used, increasing or decreasing the amount of raw material that produces fatty acid ester in the final product, the whiskey-flavored beverage, etc. In addition, when the production process of the whiskey-flavored beverage includes a fermentation process, a distillation process, and an aging process, the concentration of fatty acid ester in the whiskey-flavored beverage may be adjusted by adjusting the concentration of the substance converted to fatty acid ester by fermentation, distillation, and aging. These methods may be used alone or in combination of two or more.

[0052] The type of fatty acid ester contained in the whiskey-flavored beverage is not particularly limited, but may be, for example, the same fatty acid ester as that described above for the beverage of the present invention.

[0053] The production method of the present invention may further include a step of adjusting the ketone concentration to a specific range in addition to the above-mentioned step of adjusting the aldehyde concentration and the step of adjusting the ethoxyalkane concentration. In this step, the ketone concentration is adjusted to, for example, 0.1 to 5 ppm, 0.2 to 3 ppm, 0.3 to 2 ppm, 0.3 to 1.5 ppm, etc., relative to the total mass of the whiskey-flavored beverage. When the whiskey-flavored beverage contains two or more kinds of ketones, the above-mentioned concentration range is the total concentration of the two or more kinds of ketones. The method for measuring the ketone concentration in the whiskey-flavored beverage can be the same measurement method as that described for the beverage of the present invention described above.

[0054] The method for adjusting the ketone concentration in the whiskey-flavored beverage is not particularly limited, but may be, for example, by adding ketone to the raw materials or intermediates of the whiskey-flavored beverage at any point in the production process of the whiskey-flavored beverage, increasing or decreasing the amount of raw materials containing ketones used, or increasing or decreasing the amount of raw materials that generate ketones in the final product, the whiskey-flavored beverage. In addition, when the production process of the whiskey-flavored beverage includes a fermentation process, a distillation process, and an aging process, the ketone concentration in the whiskey-flavored beverage may be adjusted by adjusting the concentration of the substance that is converted to ketone by fermentation, distillation, and aging. These methods may be used alone or in combination of two or more.

[0055] The type of ketone contained in the whiskey-flavored beverage is not particularly limited, but may be, for example, the same ketone as described above for the beverage of the present invention.

[0056] The production method of the present invention may include a step of adjusting the concentration of the secondary linear alcohol to a specific range in addition to the above-mentioned step of adjusting the concentration of the aldehyde and the step of adjusting the concentration of the ethoxyalkane. In this step, the concentration of the secondary linear alcohol is adjusted to, for example, 0.01 to 5 ppm, 0.05 to 3 ppm, 0.07 to 1 ppm, etc., relative to the total mass of the whiskey-flavored beverage. When the whiskey-flavored beverage contains two or more types of secondary linear alcohol, the above-mentioned concentration range is the total concentration of the two or more types of secondary linear alcohol. The method for measuring the concentration of the secondary linear alcohol in the whiskey-flavored beverage can be the same measurement method as that described for the beverage of the present invention described above.

[0057] The method for adjusting the concentration of the secondary linear alcohol in the whiskey-flavored beverage is not particularly limited, but may be, for example, by adding the secondary linear alcohol to the raw material or intermediate of the whiskey-flavored beverage at any point in the manufacturing process of the whiskey-flavored beverage, increasing or decreasing the amount of raw material containing the secondary linear alcohol used, or increasing or decreasing the amount of raw material that produces the secondary linear alcohol in the final product, the whiskey-flavored beverage, etc. In addition, when the manufacturing process of the whiskey-flavored beverage includes a fermentation process, a distillation process, and an aging process, the concentration of the secondary linear alcohol in the whiskey-flavored beverage may be adjusted by adjusting the concentration of the substance that is converted to the secondary linear alcohol by fermentation, distillation, and aging. These methods may be used alone or in combination of two or more.

[0058] The type of secondary linear alcohol contained in the whiskey-flavored beverage is not particularly limited, but it can be, for example, a secondary linear alcohol similar to that described above for the beverage of the present invention.

[0059] The whiskey-flavored beverage produced by the production method of the present invention may be an alcoholic beverage or a non-alcoholic beverage, and the ethanol concentration is more than 0% and less than 95%. The whiskey-flavored beverage produced by the production method of the present invention is preferably an alcoholic beverage, and the ethanol concentration in the alcoholic beverage can be, for example, 5 to 95%, 5% or more and less than 95%, 10 to 80%, 30 to 70%, etc. In addition, when the whiskey-flavored beverage is an alcoholic beverage, the ethanol concentration means the so-called "alcohol content", and is the ratio (v / v%) of the volume concentration of alcohol (ethanol) relative to the alcoholic beverage expressed as a percentage (%). The whiskey-flavored beverage produced by the production method of the present invention is particularly preferably whiskey.

[0060] [Method for imparting mango-like aroma to whiskey-flavored beverage] According to yet another aspect of the present invention, there is provided a method for imparting a mango-like aroma to a whiskey-flavored beverage, the method comprising a step of adjusting the whiskey-flavored beverage to contain two or more kinds of aldehydes (excluding acetaldehyde) and one or more kinds of ethoxyalkanes selected from the group consisting of diethoxyalkanes and triethoxyalkanes, each at a specific concentration (hereinafter, also referred to as the "method of the present invention"). According to the method of the present invention, a mango-like aroma can be imparted to a whiskey-flavored beverage without impairing the flavor of the whiskey.

[0061] In the method of the present invention, the step of adjusting the concentrations of two or more aldehydes (excluding acetaldehyde) in the whiskey-flavored beverage, and the step of adjusting the concentration of ethoxyalkanes in the whiskey-flavored beverage can both be carried out in the same manner as in the manufacturing method of the present invention described above.

[0062] In one preferred embodiment, the method of the present invention may include a step of adjusting the concentrations of two or more aldehydes and ethoxyalkanes in the whisky-flavored beverage, as well as a step of adjusting the concentrations of fatty acid esters, ketones, and / or secondary linear alcohols. In the method of the present invention, the step of adjusting the concentration of fatty acid esters in the whisky-flavored beverage, the step of adjusting the concentration of ketones, and the step of adjusting the concentration of secondary linear alcohols can all be carried out in the same manner as the above-mentioned production method of the present invention.

[0063] The whiskey-flavored beverage in the method of the present invention is preferably an alcoholic beverage, and the concentration of ethanol in the alcoholic beverage can be, for example, 5 to 95%, 5% or more and less than 95%, 10 to 80%, 30 to 70%, etc. When the whiskey-flavored beverage is an alcoholic beverage, the concentration of ethanol means the so-called "alcohol content", and is the ratio (v / v%) of the volume concentration of alcohol (ethanol) relative to the alcoholic beverage expressed as a percentage (%). The whiskey-flavored beverage in the method of the present invention is particularly preferably whiskey. EXAMPLES

[0064] The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. In the examples, the concentration (ppm) of each component represents the concentration when the ethanol concentration (alcohol content) of the beverage containing the component is converted to 100 (v / v%).

[0065] Example 1: Study of substances exhibiting mango aroma 1 An investigation was carried out according to the following procedure to determine whether or not a mango aroma can be imparted to a whiskey-flavored beverage by various components having aromas generally described as fruity, sweet, etc. First, a commercially available whiskey with an alcohol content of 43 degrees was prepared as a whiskey-flavored beverage, which has a weak characteristic aroma and a plain whiskey aroma. Next, the prepared whiskey was diluted with ion-exchanged water or distilled water to adjust the alcohol content to 20 degrees to prepare a beverage model. The concentration of aldehydes in the beverage model was measured by the method described in "2.5. Quantification of carbonyl species - dynamic headspace GC / MS scan and SIM" in Smaro Kokkinidou, Devin G. Peterson, Identification of compounds that contribute to trigeminal burn in aqueous ethanol solutions., Food Chemistry 211 (2016) 757-762, and the results were as follows: 2-Methylpropanal: 5.83 ppm 3-Methylbutanal: 1.84 ppm It was.

[0066] In addition, the concentration of ethoxyalkanes in the beverage model was measured by the method described in "2.4. Chromatographic Analysis" in Mateusz Rozanski et al., Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks, Foods, 9, 1264, 2020. 1,1-diethoxyethane: 18.65 ppm 1,1-diethoxy-3-methylbutane: 0.39 ppm It was.

[0067] The aldehydes 2-methylpropanal and / or 3-methylbutanal were added to the beverage model to adjust the concentration of each aldehyde as shown in Table 1 below, to obtain whiskey-flavored beverages of Test Plots 1-2 to 1-3. Note that Test Plot 1-1 is the above-mentioned beverage model (control) to which no aldehydes were added.

[0068] [Table 1]

[0069] A sensory evaluation test was conducted on the mango, peach, orange, and apple aromas of each whiskey-flavored beverage from test areas 1-1 to 1-3. In the sensory evaluation test, 16 expert panels who had been trained and tested to distinguish between mango, peach, orange, and apple aromas evaluated the strength of each of the above aromas of each whiskey-flavored beverage. Specifically, 30 ml of the whiskey-flavored beverage from each test area was poured into a tulip glass with a capacity of about 120 ml, and the whiskey-flavored beverage from each test area was exchanged between each panel while preventing the aroma from dissipating by covering it with a cover glass. The sensory evaluation test was conducted in individual booths, and in order to prevent preconceptions in the evaluation due to the color of the whiskey-flavored beverage, a red light was shone on the whiskey-flavored beverage in a dark room, and the color of the whiskey-flavored beverage was not visible. As standards for each aroma, the aroma of a beverage obtained by adding a specific amount of each aroma to a commercially available whiskey (at a level at which the expert panel can fully detect each aroma) was memorized as "Strong," the aroma of a beverage obtained by adding half the amount of each aroma to the same whiskey as mentioned above was memorized as "Medium," and the aroma of the same whiskey itself was memorized as "Weak" by each expert panel. With reference to the evaluation of Qualitative Data Analysis (QDA), which is commonly used in the food and beverage industry, the strength of each aroma in each whiskey-flavored beverage was scored using a score sheet. The score sheet used had a 15 cm long horizontal line (evaluation axis) drawn for each evaluation item, and 1 cm vertical lines perpendicular to the horizontal line drawn at positions 1.5 cm, 7.5 cm, and 13.5 cm from the left end of the horizontal line. On the score sheet, the left end of the evaluation axis is scored as 0 and the right end is scored as 100, with the vertical lines at 1.5 cm, 7.5 cm, and 13.5 cm representing "Weak (10 points)," "Medium (50 points)," and "Strong (90 points)," respectively. Based on the standards for each aroma memorized in the above procedure, the intensity of each aroma in the whiskey-flavored beverage of each test group was scored by drawing a vertical line on the evaluation axis.After the scoring was completed, the length of the vertical line written on the evaluation axis from the left end of the evaluation axis was measured, the measured value (cm) was divided by the total length (15 cm), and the obtained value was multiplied by 100 to obtain the score for the intensity of each aroma of the whiskey-flavored beverage. Scoring was performed twice for each expert panel member, and the average of the scores was used as the score for the corresponding expert panel member, and the average of the scores of the 16 expert panel members was used as the final score for the intensity of each aroma of the whiskey-flavored beverage. The results are shown in Table 2 below. In Table 2, the alphabets shown to the right of the score numbers represent groups regarding significant differences when comparing the same aroma, and two scores with the same alphabet indicate that there is no significant difference, and two scores with different alphabets indicate that there is a significant difference (i.e., p<0.05). For example, in Table 2, since test area 1-1 (control) and test area 1-2 are in the same group "A" with respect to "mango aroma," the two indicate that there is no significant difference with respect to "mango aroma." On the other hand, since test plot 1-3 belongs to group "B," this indicates that there is a significant difference in "mango aroma" between test plot 1-1 (control) and test plot 1-2 and test plot 1-3.

[0070] [Table 2]

[0071] The results shown in Table 2 show that the beverage model of Test Area 1-2, to which one type of aldehyde was added, did not show a significant increase or decrease in mango aroma compared to the beverage model of Test Area 1-1 (control), to which no aldehyde was added. On the other hand, the beverage model of Test Area 1-3, to which two types of aldehydes were added, showed a significant increase in mango aroma compared to the beverage model of Test Area 1-1 (control), to which no aldehyde was added.

[0072] Furthermore, the results shown in Table 2 show that in the beverage models of test plots 1-2 and 1-3, no significant increase or decrease in peach aroma, orange aroma, or apple aroma was observed compared to the beverage model of test plot 1-1 (control).

[0073] These results suggest that the mango aroma can be specifically enhanced by adding two types of aldehydes to an alcoholic beverage.

[0074] Example 2: Study of substances exhibiting mango aroma 2 An investigation was carried out according to the following procedure to determine whether or not a mango aroma can be imparted to a whiskey-flavored beverage by various components having aromas generally described as fruity, sweet, etc.

[0075] A beverage model was prepared as the whiskey-flavored beverage using the same whiskey as in Example 1 in the same manner as in Example 1, and the whiskey-flavored beverage of Test Plot 2-1 (control) was obtained. The concentrations of aldehydes and ethoxyalkanes in the beverage model were measured in the same manner as in Example 1. Various aldehydes and / or ethoxyalkanes were added to the beverage model, respectively, to obtain whiskey-flavored beverages of Test Plots 2-2 to 2-7 in which the concentrations of each aroma component were adjusted as shown in Table 3 below.

[0076] [Table 3]

[0077] A sensory evaluation test was conducted on the mango aroma, peach aroma, orange aroma, and apple aroma of each of the whiskey-flavored beverages of test plots 2-1 to 2-7. The sensory evaluation test was conducted in the same manner as in Example 1. The results are shown in Table 4 below.

[0078] [Table 4]

[0079] From the results shown in Table 4, it can be seen that the beverage models of Test Areas 2-2 and 2-3 to which one aldehyde was added, the beverage model of Test Area 2-4 to which one ethoxyalkane was added, the beverage model of Test Area 2-5 to which two aldehydes were added, and the beverage model of Test Area 2-6 to which one aldehyde and one ethoxyalkane were added did not show a significant increase or decrease in mango aroma compared to the beverage model of Test Area 2-1 (control) to which neither aldehyde nor ethoxyalkane was added. On the other hand, it can be seen that the beverage model of Test Area 2-7 to which two aldehydes and one ethoxyalkane were added showed a significant increase in mango aroma compared to the beverage model of Test Area 2-1 (control) to which neither aldehyde nor ethoxyalkane was added.

[0080] Furthermore, the results shown in Table 4 show that in the beverage models of test plots 2-2 to 2-7, no significant increase or decrease in peach aroma, orange aroma, or apple aroma was observed compared to the beverage model of test plot 2-1 (control).

[0081] These results suggest that the mango aroma can be specifically enhanced by adding two aldehydes and one ethoxyalkane to an alcoholic beverage.

Claims

1. A whiskey-flavored beverage containing two or more aldehydes and one or more ethoxyalkanes selected from the group consisting of diethoxyalkanes and triethoxyalkanes, None of the two or more aldehydes is acetaldehyde, the one or more ethoxyalkanes are not 1,1-diethoxyethane; a total content of the two or more aldehydes is 8 to 100 ppm based on a 100% alcohol content relative to the total mass of the beverage; The beverage has an ethoxyalkane content of 0.5 to 50 ppm based on 100% alcohol, relative to the total mass of the beverage.

2. 2. The beverage of claim 1, wherein the aldehyde has from 3 to 10 carbon atoms.

3. 2. The beverage of claim 1, wherein the aldehyde is selected from the group consisting of propanal, 2-methylpropanal, 3-ethoxypropanal, butanal, 2-methylbutanal, 3-methylbutanal, pentanal, hexanal and heptanal.

4. 2. The beverage of claim 1, wherein the ethoxyalkane is selected from the group consisting of 1,1-diethoxypropane, 1,1-diethoxy-2-methylpropane, 1,1-diethoxybutane, 1,1-diethoxy-3-methylbutane, 1,1-diethoxy-2-methylbutane, 1,1-diethoxypentane, 1,1,3-triethoxypropane, 1,1-diethoxyhexane, and 1,1-diethoxyheptane.

5. A method for producing a whiskey-flavored beverage having a mango aroma, comprising: the beverage comprises two or more aldehydes and one or more ethoxyalkanes selected from the group consisting of diethoxyalkanes and triethoxyalkanes; None of the two or more aldehydes is acetaldehyde, the one or more ethoxyalkanes are not 1,1-diethoxyethane; adjusting the total content of the two or more aldehydes in the beverage to 8 to 100 ppm based on 100% alcohol content relative to the total mass of the beverage; and adjusting the content of the ethoxyalkane in the beverage to 0.5 to 50 ppm based on the total mass of the beverage; The manufacturing method comprising the steps of:

6. The process of claim 5, wherein the aldehyde has from 3 to 10 carbon atoms.

7. The method according to claim 5, wherein the aldehyde is selected from the group consisting of propanal, 2-methylpropanal, 3-ethoxypropanal, butanal, 2-methylbutanal, 3-methylbutanal, pentanal, hexanal and heptanal.

8. The method according to claim 5, wherein the ethoxyalkane is selected from the group consisting of 1,1-diethoxypropane, 1,1-diethoxy-2-methylpropane, 1,1-diethoxybutane, 1,1-diethoxy-3-methylbutane, 1,1-diethoxy-2-methylbutane, 1,1-diethoxypentane, 1,1,3-triethoxypropane, 1,1-diethoxyhexane, and 1,1-diethoxyheptane.

9. A method for imparting mango aroma to a whiskey-flavored beverage, comprising: the beverage comprises two or more aldehydes and one or more ethoxyalkanes selected from the group consisting of diethoxyalkanes and triethoxyalkanes; None of the two or more aldehydes is acetaldehyde, the one or more ethoxyalkanes are not 1,1-diethoxyethane; adjusting the total content of the two or more aldehydes in the beverage to 8 to 100 ppm based on 100% alcohol content relative to the total mass of the beverage; and adjusting the content of the ethoxyalkane in the beverage to 0.5 to 50 ppm based on the total mass of the beverage; The method comprising:

10. 10. The method of claim 9, wherein the aldehyde has 3 to 10 carbon atoms.

11. 10. The method of claim 9, wherein the aldehyde is selected from the group consisting of propanal, 2-methylpropanal, 3-ethoxypropanal, butanal, 2-methylbutanal, 3-methylbutanal, pentanal, hexanal and heptanal.

12. 10. The method of claim 9, wherein the ethoxyalkane is selected from the group consisting of 1,1-diethoxypropane, 1,1-diethoxy-2-methylpropane, 1,1-diethoxybutane, 1,1-diethoxy-3-methylbutane, 1,1-diethoxy-2-methylbutane, 1,1-diethoxypentane, 1,1,3-triethoxypropane, 1,1-diethoxyhexane, and 1,1-diethoxyheptane.

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