Fruit flavor beverage and production method of fruit flavor beverage

Abstract

To provide a technique which can improve a fruit aroma and taste of a fruit flavor beverage.SOLUTION: A fruit flavor beverage contains γ-undecalactone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone where (i) the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration is 20 ppb or more and 20000 ppb or less when the γ-undecalactone concentration is 0.1 ppb or more and less than 10 ppb and (ii) the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration is 4 ppb or more and 2000 ppb or less when the γ-undecalactone concentration is 10 ppb or more and 50000 ppb or less. The ratio (γ-undecalactone concentration / 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration) between the γ-undecalactone concentration (ppb) and the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration (ppb) is 0.01 or more and 6000 or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a fruit flavoured beverage and a method for producing a fruit flavoured beverage. [Background technology]

[0002] Fruit-flavored beverages have traditionally been widely enjoyed because they allow the consumer to easily enjoy a fruity taste. Meanwhile, research and development efforts are being made to improve the fruitiness and flavor of fruit-flavored beverages.

[0003] For example, Patent Document 1 (JP 2020-28244 A) discloses a flavor improver for foods and beverages, which contains 4-hydroxy-2,5-dimethyl-3(2H)-furanone as an active ingredient, for improving the flavor of foods and beverages. In addition, Patent Document 2 (JP 2020-103098 A) discloses a flavor improver for imparting a natural feel and the ripeness, richness, and volume of ripe fruit to fruit-flavored beverages, and lists 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) as one of the active ingredients of the flavor improver. On the other hand, Patent Document 3 (JP Patent Publication No. 2012-121868) discloses a bitterness suppressant containing γ-undecalactone as an active ingredient. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2020-28244 A [Patent Document 2] JP 2020-103098 A [Patent Document 3] JP 2012-121868 A Summary of the Invention [Problem to be solved by the invention]

[0005] In the conventional techniques disclosed in Patent Documents 1 to 3, there is room for improvement in terms of improving the fruit flavor. Therefore, the present inventors conducted extensive research into improving the fruit flavor of fruit-flavored beverages and found that in beverages that use a combination of γ-undecalactone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, it is effective to highly control the concentration balance of γ-undecalactone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone. [Means for solving the problem]

[0006] According to the present invention, the following fruit flavored beverage and related technology are provided.

[0007] [1] Contains γ-undecalactone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (i) when the concentration of γ-undecalactone is 0.1 ppb or more and less than 10 ppb, the concentration of 4-hydroxy-2,5-dimethyl-3(2H)-furanone is 20 ppb or more and 20,000 ppb or less; (ii) A fruit-flavored beverage in which, when the γ-undecalactone concentration is 10 ppb or more and 50,000 ppb or less, the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration is 4 ppb or more and 2,000 ppb or less, and the ratio of the γ-undecalactone concentration (ppb) to the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration (ppb) (γ-undecalactone concentration / 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration) is 0.01 or more and 6,000 or less. [2] The fruit-flavored beverage described in [1], which contains a fruit flavor. [3] A fruit-flavored beverage according to [1] or [2], having a fruit juice content (equivalent to straight fruit juice) of 10% by mass or less. [4] A fruit-flavored beverage described in any one of [1] to [3], containing fruit juice. [5] A fruit-flavored beverage described in any one of [1] to [4], containing carbon dioxide gas. [6] A fruit-flavored beverage described in any one of [1] to [5], which is a non-alcoholic beverage. [7] A fruit-flavored beverage described in any one of [1] to [6], packaged in a container. [8] A method for producing a fruit-flavored beverage, comprising: Add γ-undecalactone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (i) when the γ-undecalactone concentration is 0.1 ppb or more and less than 10 ppb, the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration is 20 ppb or more and 20,000 ppb or less, (ii) A method for producing a fruit-flavored beverage, comprising a step of adjusting the concentration of 4-hydroxy-2,5-dimethyl-3(2H)-furanone to be 4 ppb or more and 2000 ppb or less when the concentration of γ-undecalactone is 10 ppb or more and 50,000 ppb or less, and adjusting the ratio of the concentration of γ-undecalactone (ppb) to the concentration of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (ppb) (γ-undecalactone concentration / 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration) to be 0.01 or more and 6,000 or less. Effect of the Invention

[0008] According to the present invention, a technique can be provided that can improve the fruit flavor of a fruit-flavored beverage. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] Hereinafter, embodiments of the present invention will be described in detail. In this specification, the expression "a to b" in the description of a numerical range means a or more and b or less, unless otherwise specified.

[0010] <Fruit-flavored beverages> The fruit-flavored beverage of this embodiment contains γ-undecalactone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (i) when the concentration of γ-undecalactone is 0.1 ppb or more and less than 10 ppb, the concentration of 4-hydroxy-2,5-dimethyl-3(2H)-furanone is 20 ppb or more and 20,000 ppb or less; (ii) when the γ-undecalactone concentration is 10 ppb or more and 50,000 ppb or less, the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration is 4 ppb or more and 2,000 ppb or less, and the ratio of the γ-undecalactone concentration (ppb) to the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration (ppb) (γ-undecalactone concentration / 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration) is 0.01 or more and 6,000 or less.

[0011] This can improve the fruit flavor when the fruit-flavored beverage is consumed. That is, even if it is a fruit-flavored beverage, when a fruit-flavored beverage containing γ-undecalactone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone at the concentrations specified in this embodiment is compared with a fruit-flavored beverage that does not contain such a concentration, the former beverage can improve the fruit flavor. Although the details of the reason are not clear, the combined use of γ-undecalactone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone increases the complex taste and reduces the artificial feeling, making the fruity feeling more easily felt, and it is presumed that γ-undecalactone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone are felt as a mouth aroma when swallowing or after swallowing the beverage, contributing to the strength of the aftertaste and the intensity of the fruity feeling.

[0012] In the beverage of this embodiment, (i) when the γ-undecalactone concentration is 0.1 ppb or more and less than 10 ppb, the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration is 20 ppb or more and 20,000 ppb or less, the intensity of the fruit flavor can be improved while maintaining a good sweetness and deliciousness characteristic of fruit juice.

[0013] Furthermore, (i) when the γ-undecalactone concentration is 0.1 ppb or more and less than 10 ppb, the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration is preferably 50 ppb or more, more preferably 70 ppb or more. On the other hand, (i) when the γ-undecalactone concentration is 0.1 ppb or more and less than 10 ppb, the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration is preferably 12,000 ppb or less, and from the viewpoint of improving the fruit juice-like sweetness, is more preferably 5,000 ppb or less, and even more preferably 2,000 ppb or less.

[0014] In the beverage of this embodiment, (ii) when the γ-undecalactone concentration is 10 ppb or more and 50,000 ppb or less, the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration is 4 ppb or more and 2,000 ppb or less, and the ratio of the γ-undecalactone concentration (ppb) to the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration (ppb) (γ-undecalactone concentration / 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration) is 0.01 or more and 6,000 or less, thereby improving the strength of the aftertaste while achieving a higher level of balance between the intense fruitiness, the sweetness that resembles fruit juice, and the flavor that resembles fresh fruit.

[0015] (ii) When the γ-undecalactone concentration is 10 ppb or more and 50,000 ppb or less, the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration is preferably 5 ppb or more and 2,000 ppb or less, since the fresh fruit feeling and raw fruit flavor can also be improved.

[0016] In particular, when the γ-undecalactone concentration is 100 ppb or more and 2000 ppb or less, the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration is preferably 100 ppb or more and 2000 ppb or less, since this improves the strength of the aftertaste, achieves a higher level of balance between the rich fruitiness, the juicy sweetness, and the fresh fruit flavor, and also improves the fresh fruitiness and fresh fruit flavor.

[0017] (ii) When the γ-undecalactone concentration is 10 ppb or more and 50,000 ppb or less, the ratio of the γ-undecalactone concentration (ppb) to the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration (ppb) (γ-undecalactone concentration / 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration) is preferably 0.03 or more and 3,000 or less.

[0018] 4-Hydroxy-2,5-dimethyl-3(2H)-furanone is the compound with the CAS number 3658-77-3. γ-Undecalactone is the compound with the CAS number 104-67-6. 4-Hydroxy-2,5-dimethyl-3(2H)-furanone and γ-undecalactone are added to beverages either alone or in mixtures containing them (eg, flavors, etc.).

[0019] [Fruit flavor] The beverage of the present embodiment has a fruit flavor when consumed. The fruit flavor is the flavor felt when eating fruit, and is, for example, a flavor felt as being fruity due to a combination of the freshness, natural taste, complex taste, etc. felt in fruits in general. Specific examples of fruit flavors include citrus flavors such as orange flavor, mandarin orange flavor, grapefruit flavor, lemon flavor, yuzu flavor, and lime flavor, grape flavor, apple flavor, pear flavor, peach flavor, strawberry flavor, banana flavor, lychee flavor, pineapple flavor, melon flavor, mango flavor, and mixed fruit flavors that are a mixture of these. The fruit flavor can be obtained by using fruit juice or a fruit flavor, as described below.

[0020] [Fruit juice] The beverage of this embodiment may contain fruit juice. Fruit juice refers to a liquid component obtained by crushing and squeezing fruit or straining it, etc. Fruit juice may also include a concentrated version of the liquid component or a diluted reconstituted version of these, and may contain pulp or may have pulp and insoluble solids removed by filtration, centrifugation, enzyme treatment, or the like. As the fruit juice, straight fruit juice, concentrated fruit juice, reconstituted fruit juice, etc. may be used.

[0021] The fruit that can be used to prepare the fruit juice according to this embodiment is not particularly limited in terms of variety, place of origin, ripeness, size, etc., and can be appropriately selected.

[0022] The beverage of this embodiment may be prepared using commercially available juice, concentrated juice, paste, etc. as the fruit juice. Specifically, juice and concentrated juice specified by the JAS standard (Japanese Agricultural Standard for Fruit Drinks) may be mentioned, and for example, one or more of these may be used to prepare the beverage of this embodiment.

[0023] The juice content of the fruit juice (calculated as straight fruit juice) is preferably 10% by mass or less, more preferably 5% by mass or less, even more preferably 3% by mass or less, particularly preferably 1% by mass or less, and even more preferably 0.5% by mass or less, and may contain no fruit juice. In the beverage of this embodiment, since γ-undecalactone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone are used in specific amounts, the fruit juice feel of the fruit-flavored beverage can be improved without using fruit juice.

[0024] Juice percentage is the relative concentration when the Brix value or acidity of the juice obtained by squeezing fruit juice and not processing it by concentration (straight juice) is taken as 100%. Whether the juice percentage is calculated based on Brix value or acidity is determined for each type of fruit juice according to the JAS standard. In addition, when converting the juice percentage of fruit juice based on the Brix value of the JAS standard, the Brix value of sugars, honey, etc. added to the juice is excluded from the calculation.

[0025] For example, the JAS standard for apples is a Brix value of 10, so if concentrated apple juice with a Brix value of 50 is added to a beverage at 1% by mass, the beverage will have a fruit juice content of 5% by mass. For example, the JAS standard Brix value for oranges is 11, so if concentrated orange juice with a Brix value of 55 is added to a beverage at 1% by mass, the beverage will have a juice content of 5% by mass. For fruit juices for which the JAS standard does not specify a standard for sugar refractometer readings, the Brix value at the time of squeezing can be used as the standard to calculate the juice percentage (for example, the Brix value of clear strawberry juice at the time of squeezing is usually about 8).

[0026] Examples of fruit juices include citrus juices such as orange juice, mandarin juice, grapefruit juice, lemon juice, yuzu juice, and lime juice, grape juice, apple juice, pear juice, peach juice, strawberry juice, banana juice, lychee juice, pineapple juice, melon juice, and mango juice, etc. These may be used alone or in combination of two or more kinds.

[0027] [Fruit flavor] The beverage of this embodiment may also include fruit flavors. The fruit flavor is not particularly limited, and any known flavor can be used. Examples of the fruit flavor include the flavors reminiscent of fruit juice, as listed above.

[0028] [Other ingredients] The beverage of the present embodiment may contain various ingredients other than those described above, for example, sweeteners, acidulants, pH adjusters, various nutritional ingredients, colorants, diluents, antioxidants, thickening stabilizers, etc., as long as the effects of the present invention are obtained.

[0029] The sweetener may be any known one, including, for example, saccharides such as sucrose (sugar), glucose, granulated sugar, fructose, lactose, maltose, and fructose glucose liquid sugar, sugar alcohols, and high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, sodium saccharin, and stevia. Only one type of sweetener may be used, or two or more types may be used in combination. Among them, it is preferable to include sucrose and fructose glucose liquid sugar in order to easily obtain a fruity taste.

[0030] Examples of the acidulant include citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, ascorbic acid, phosphoric acid, and salts thereof. Among them, citric acid and its salts are preferred from the viewpoint of easily retaining the fruit flavor.

[0031] [pH] The upper limit of the pH of the beverage of this embodiment at 20° C. is preferably 3.6 or less, more preferably 3.5 or less, while the lower limit of the pH is preferably 2.9 or more, more preferably 3.0 or more. By setting the pH within the above range, it becomes easier to improve the flavor of the beverage while maintaining its deliciousness.

[0032] The pH can be measured using a commercially available pH meter, etc. The pH can be adjusted, for example, by changing the amount of a specific acid or by using a pH adjuster such as trisodium citrate.

[0033] [acidity] In the beverage of this embodiment, the lower limit of the citric acid acidity is preferably 0.05 g / 100 ml or more, and more preferably 0.15 g / 100 ml or more. On the other hand, the upper limit of the acidity of citric acid is preferably 0.40 g / 100 ml or less, and more preferably 0.30 g / 100 ml or less. By setting the acidity within the above range, it becomes easier to improve the flavor while maintaining the deliciousness of the beverage.

[0034] Acidity can be expressed as the amount of acid in 100 ml converted to citric acid in grams (anhydrous citric acid g / 100 ml), and is also written as "Ac." Acidity can also be measured by the method specified in the JAS standard for measuring acidity, specifically, the neutralization titration method (quantitative method) using 0.1 mol / L sodium hydroxide standard solution as the alkaline solution.

[0035] [Brix value] The Brix value (Bx) of the beverage of this embodiment is preferably 5 or more and 15 or less, and more preferably 8 or more and 12 or less, from the viewpoint of obtaining good taste and a juicy flavor. By setting the Brix value within the above numerical range, it becomes easier to obtain a beverage with a good fruity flavor.

[0036] The Brix value can be measured, for example, by using a digital refractometer Rx-5000α (manufactured by Atago Co., Ltd.) and measuring the sugar refractometer reading at 20°C. The Brix value can be adjusted, for example, by the amount of sweetener described below and the amounts of various other ingredients.

[0037] [Type of drink] The beverage of the present embodiment is preferably a beverage that is consumed as is without being diluted, and is preferably a so-called ready-to-drink (RTD) beverage.

[0038] The beverage of the present embodiment is preferably a non-alcoholic beverage. A non-alcoholic beverage refers to a beverage that does not substantially contain alcohol, specifically, a beverage that contains less than 1.0 volume / volume% of alcohol such as ethanol.

[0039] The beverage of this embodiment may contain or may not contain carbon dioxide gas. The carbon dioxide pressure of the beverage (at 20°C) is preferably 1.5 to 5.0 gas volumes, more preferably 2.0 to 4.5 gas volumes, even more preferably 2.0 to 4.0 gas volumes, and even more preferably 2.0 to 3.5 gas volumes. The method for incorporating carbon dioxide gas into a beverage is not particularly limited, and can be appropriately determined by a person skilled in the art. In this embodiment, the physical properties of the beverage, such as pH, acidity, and sugar content, are intended to be those in a state in which carbon dioxide has been removed by a known method.

[0040] [container] The beverage of the present embodiment may be a containerized beverage that has been heat sterilized and packed in a container. Examples of the container include sealed containers made of glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, steel, etc., or composite or laminated materials thereof. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, bottles, etc. Furthermore, from the viewpoint of observing the appearance of the beverage and checking the transparency, color, etc., the container is preferably transparent, specifically, a PET bottle or an uncolored bottle is preferable. Moreover, from the viewpoint of handling, distribution, portability, etc., the container is preferably a PET bottle. The capacity of the container is not particularly limited, but is preferably 100 to 2000 g, and more preferably 100 to 500 g from the viewpoint of ease of drinking.

[0041] The method of heat sterilization of bottled beverages is not particularly limited, but in Japan, heat sterilization is performed in accordance with the provisions of the Food Sanitation Act. Specific examples include a method in which the beverage is sterilized at high temperature for a short time and then filled into a storage container that has been sterilized under aseptic conditions (UHT sterilization method), and a retort sterilization method in which the prepared liquid is filled into a storage container such as a can and then retorted.

[0042] [Sales temperature] The beverage of this embodiment is preferably for room temperature or cold use. For cold use, the liquid temperature of the beverage is lower than room temperature, and refers to a beverage cooled to about 4 to 15°C.

[0043] <Method of producing fruit-flavored beverage> The method for producing a fruit-flavored beverage of the present embodiment includes adding γ-undecalactone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (i) when the γ-undecalactone concentration is 0.1 ppb or more and less than 10 ppb, the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration is 20 ppb or more and 20,000 ppb or less, (ii) when the γ-undecalactone concentration is 10 ppb or more and 50,000 ppb or less, the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration is 4 ppb or more and 2,000 ppb or less, and the ratio of the γ-undecalactone concentration (ppb) to the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration (ppb) (γ-undecalactone concentration / 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration) is 0.01 or more and 6,000 or less. This can improve the fruit flavor of the fruit-flavored beverage. The means for adjusting the content of the beverage is not particularly limited, and any known method can be used. The components and their contents in the beverage are the same as those in the beverage described above.

[0044] Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various configurations other than those described above can also be adopted. EXAMPLES

[0045] EXAMPLES Hereinafter, the present invention will be described with reference to examples and comparative examples, but the present invention is not limited to these.

[0046] (1) Measurement pH: The pH at 20°C was measured using a pH meter (manufactured by DKK-Toa Corporation). Brix: The sugar refractometer reading at 20°C was measured using a digital refractometer Rx-5000α (manufactured by Atago Co., Ltd.).

[0047] · Determination of γ-undecalactone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentrations; The concentration (ppb) of each aroma component in the beverage was measured using GC / MS. Specifically, measurements were performed using the FEDHS (Full Evaporation Dynamic Headspace) method with a Gestell MPS under the following conditions. Calibration curves were created using the standard addition method. Equipment: GC: Agilent Technologies 7890B MS: Agilent Technologies 5977B MSD AS: Gerstel MPS TUBE: Tenax TA Column: DB-WAX UI 0.25mm x 30m x 0.25μm Quantitative ion: 4-hydroxy-2,5-dimethyl-3(2H)-furanone m / z=128 γ-Undecalactone m / z=85 Temperature conditions: 40°C (2 min hold) → 8°C / min temperature increase → 240°C (10 min hold) Carrier gas flow rate: He 1ml / min Ion source temperature: 230℃

[0048] (2) Sensory evaluation Five experienced developers tasted each of the prepared beverages (4°C) and performed a relative evaluation based on the following 7-point scale (1-7 points) for "intensity of fruitiness," "fruit juice-like sweetness," "tastiness," "strength of aftertaste," "fresh fruitiness," and "flavor like fresh fruit" using a control product as the standard, and calculated the average value. Note that "fruit juice-like sweetness" refers to the natural sweetness that is characteristic of a fruit juice beverage. "Fresh fruit-like flavor" refers to the flavor when eating fresh fruit as is.

[0049] Evaluation criteria "Intense fruitiness," "Strong aftertaste," "Fresh fruitiness," "Fruit-like flavor" 7 points: Feels very strong compared to the standard. 6 points: Feels strong compared to the standard. 5 points: Feels slightly stronger than the standard. 4 points: Feels about the same as standard. 3 points: Feels slightly weaker than the standard. 2 points: Feels weak compared to the standard. 1 point: Feels very weak compared to the standard.

[0050] "Sweetness like fruit juice" "Delicious" 7 points: Compared to the standard, it feels very good. 6 points: Compared to the standard, it feels good. 5 points: Feels slightly better than the standard. 4 points: Feels about the same as standard. 3 points: Compared to the standard, it feels a little inferior. 2 points: Compared to the standard, it feels poor. 1 point: Compared to the standard, it feels very poor.

[0051] (3) Examples and Comparative Examples [Preparation of base solution] A carbonated beverage containing 149 g / L of fructose glucose liquid sugar, 2.0 g / L of anhydrous citric acid, and 0.47 g / L of trisodium citrate was adjusted to a Brix of 10.9, an acidity of 0.20, and a pH of 3.2. Strawberry flavoring was then added to the beverage to prepare base solution 1 (containing 5.34 ppb of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 0.22 ppb of γ-undecalactone) with a gas volume of 2.4. A carbonated beverage containing 149 g / L of fructose glucose liquid sugar, 2.0 g / L of anhydrous citric acid, and 0.47 g / L of trisodium citrate was adjusted to a Brix of 10.9, an acidity of 0.20, and a pH of 3.2. Apple flavoring was then added to the beverage to prepare base solution 2 (containing 4.99 ppb of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 0.44 ppb of γ-undecalactone) with a gas volume of 2.4. A carbonated beverage containing 149 g / L of fructose glucose liquid sugar, 2.0 g / L of anhydrous citric acid, and 0.47 g / L of trisodium citrate was adjusted to a Brix of 10.9, an acidity of 0.20, and a pH of 3.2. Orange flavoring was then added to the beverage to prepare base solution 3 (containing 4.09 ppb of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 0.33 ppb of γ-undecalactone) with a gas volume of 2.4.

[0052] [Beverage preparation] 4-Hydroxy-2,5-dimethyl-3(2H)-furanone and γ-undecalactone were added to base solutions 1 to 3 at the concentrations shown in Tables 1 to 3, respectively, to prepare each fruit-flavored beverage.

[0053] The beverages thus obtained were subjected to the measurements and evaluations described above in (1) and (2). The results are shown in Tables 1 to 3, respectively.

[0054] [Table 1]

[0055] [Table 2]

[0056] [Table 3]

Claims

1. Contains γ-undecalactone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (i) when the γ-undecalactone concentration is 0.1 ppb or more and less than 10 ppb, the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration is 20 ppb or more and 20,000 ppb or less; (ii) When the γ-undecalactone concentration is 10 ppb or more and 50,000 ppb or less, the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration is 4 ppb or more and 2,000 ppb or less, and the ratio of the γ-undecalactone concentration (ppb) to the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration (ppb) (γ-undecalactone concentration / 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration) is 0.01 or more and 6,000 or less. A fruit-flavored beverage.

2. 10. The fruit flavored beverage of claim 1 comprising a fruit flavor.

3. The fruit-flavored beverage according to claim 1 or 2, having a fruit juice percentage (calculated as straight fruit juice) of 10% by mass or less.

4. 3. The fruit-flavored beverage of claim 1 or 2, comprising fruit juice.

5. The fruit-flavored beverage according to claim 1 or 2, which contains carbon dioxide gas.

6. The fruit-flavored beverage according to claim 1 or 2, which is a non-alcoholic beverage.

7. The fruit flavored beverage according to claim 1 or 2, which is packaged in a container.

8. A method for producing a fruit-flavored beverage, comprising: γ-Undecalactone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were added. (i) when the γ-undecalactone concentration is 0.1 ppb or more and less than 10 ppb, the 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration is 20 ppb or more and 20,000 ppb or less, (ii) A method for producing a fruit-flavored beverage, comprising a step of adjusting the concentration of 4-hydroxy-2,5-dimethyl-3(2H)-furanone to 4 ppb or more and 2000 ppb or less when the concentration of γ-undecalactone is 10 ppb or more and 50,000 ppb or less, and adjusting the ratio of the concentration of γ-undecalactone (ppb) to the concentration of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (ppb) (γ-undecalactone concentration / 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration) to 0.01 or more and 6,000 or less.

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