Beer-flavored fermented alcoholic beverage and method for producing the same

Abstract

To provide a beer-flavored fermented alcoholic beverage that has an enhanced body feeling and also has improved comfort after drinking.SOLUTION: A beer-flavored fermented alcoholic beverage is provided, containing cis-linalool oxide at a concentration of 1 ppb or more and nerol at a concentration of 1.3 ppb or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a beer-flavored fermented alcoholic beverage and a method for producing the same.

Background Art

[0002] In recent years, due to the increasing trend towards health consciousness, there has been a demand for beer-taste beverages with a reduced sugar content. However, beers and beer-based beverages with reduced sugar content tend to have a watery and weak taste, resulting in a lack of body and an unpleasant aftertaste.

[0003] Under such circumstances, there is a need for a method to enhance or impart a body sensation and improve or impart a pleasant aftertaste even in beers and beer-based beverages with reduced sugar content.

[0004] Conventional methods for enhancing the intensity of taste include increasing the bitterness unit (BU) and adding aroma components from hops. However, increasing the BU disrupts the overall taste balance, and adding aroma components from hops results in a monotonous impression.

Summary of the Invention

[0005] The present inventors have found that by adjusting the concentrations of cis-linalool oxide and nerol in a beer-flavored fermented alcoholic beverage to a predetermined range, the body sensation can be enhanced and the pleasantness after drinking can be improved. The present invention is based on this finding.

[0006] Therefore, the present invention provides a beer-flavored fermented alcoholic beverage with enhanced body sensation and improved pleasantness after drinking, and a method for producing the same.

[0007] The present invention includes the following inventions. (1) A beer-flavored fermented alcoholic beverage in which the concentration of cis-linalool oxide in the beverage is 1 ppb or more and the concentration of nerol in the beverage is 1.3 ppb or more. (2) The beer - flavored fermented alcoholic beverage according to (1), wherein the concentration of carbohydrates in the beverage is 0.5 g / 100 mL or less. (3) The beer - flavored fermented alcoholic beverage according to (1) or (2), wherein the malt usage ratio is 50% by mass or more and 100% by mass or less. (4) The beer - flavored fermented alcoholic beverage according to any one of (1) to (3), wherein the alcohol concentration is more than 3% by volume. (5) A method for producing a beer - flavored fermented alcoholic beverage, wherein the concentration of cis - linalool oxide in the beverage is adjusted to 1 ppb or more, and the concentration of nerol in the beverage is adjusted to 1.3 ppb or more. (6) The method according to (5), wherein the concentration of carbohydrates in the beverage is adjusted to 0.5 g / 100 mL or less. (7) The method according to (5) or (6), wherein the malt usage ratio is 50% by mass or more and 100% by mass or less. (8) The method according to any one of (5) to (7), wherein the alcohol concentration in the beverage is adjusted to more than 3% by volume. (9) A method for enhancing the body feeling and improving the comfort after drinking in a beer - flavored fermented alcoholic beverage, wherein the concentration of cis - linalool oxide in the beverage is adjusted to 1 ppb or more, and the concentration of nerol in the beverage is adjusted to 1.3 ppb or more.

[0008] According to the present invention, in a beer - flavored fermented alcoholic beverage, it is possible to enhance the body feeling and improve the comfort after drinking. Detailed description of the invention

[0009] [Beer - flavored fermented alcoholic beverage] The beer-flavored fermented alcoholic beverage of the present invention has cis-linalool oxide concentration and nerol concentration in a beverage within a predetermined range. Such a beer-flavored fermented alcoholic beverage can be obtained by adjusting the cis-linalool oxide concentration and the nerol concentration during its production. Specific means for adjusting these concentrations are not particularly limited. For example, addition of these substances, increase or decrease in the usage amount of raw materials containing these substances, increase or decrease in the usage amount of raw materials that generate these substances in the final product, adjustment of the concentration of substances converted into these substances by fermentation with yeast, etc. may be mentioned.

[0010] In this specification, the compound "cis-linalool oxide" means a compound with the IUPAC name "cis-2-(5-ethenyl-5-methyloxolan-2-yl)propan-2-ol".

[0011] In this specification, the compound "nerol" means a compound with the IUPAC name "(Z)-3,7-dimethyl-2,6-octadien-1-ol".

[0012] In the present invention, the "beer-flavored fermented alcoholic beverage" means beer (an alcoholic beverage obtained by fermentation with beer yeast using malt and hops as raw materials), or a fermented alcoholic beverage having a flavor similar to that of beer. In the present invention, the "fermented alcoholic beverage" means an alcohol (ethanol)-containing beverage fermented by yeast using a carbon source, a nitrogen source, water, etc. as raw materials. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented beverage imparted with the aroma of hops by using hops as a raw material. The beer-flavored fermented alcoholic beverage of the present invention preferably means a fermented malt beverage, that is, a beverage using at least malt as a raw material. Examples of such fermented malt beverages include beer, sparkling sake, liqueurs (for example, beverages classified as "liqueurs (fizzy) (1)" under the Liquor Tax Law), etc., and preferably beer. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented malt beverage having a malt usage ratio of 50% by mass or more and 100% by mass or less, more preferably a malt usage ratio of 50% by mass or more and 95% by mass or less.

[0013] In the present invention, the unit "ppb" is synonymous with "μg / L".

[0014] The concentration of cis-linalool oxide in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 0.1 ppb or more, preferably 1 ppb or more, and more preferably 2 ppb or more. The concentration of cis-linalool oxide in the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 100 ppb or less. According to one embodiment of the present invention, the concentration of cis-linalool oxide in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 1 to 50 ppb, preferably 2 to 50 ppb, more preferably 2 to 30 ppb, still more preferably 2 to 25 ppb, still more preferably 2 to 15 ppb, and still more preferably 2 to 10 ppb. By setting the above concentration range, it is also possible to impart complexity.

[0015] The nerol concentration in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 1.3 ppb or more, preferably 1.5 ppb or more, more preferably 10 ppb or more. The nerol concentration in the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 100 ppb or less. According to one embodiment of the present invention, the nerol concentration in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 1.3 to 100 ppb, preferably 1.5 to 80 ppb, more preferably 1.5 to 60 ppb, still more preferably 1.5 to 30 ppb, and still more preferably 1.5 to 15 ppb.

[0016] The quantification of cis-linalool oxide and nerol in the beer-flavored fermented alcoholic beverage can be carried out by GC / MS analysis. In that case, for more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values of several control samples having known concentrations. This GC / MS analysis can be carried out, for example, as follows. First, the components in the beverage are extracted with a C18 solid-phase column, and the dichloromethane elution fraction is used as a sample for analysis. Quantification is carried out by the internal standard method, and borneol is used as the internal standard substance and added to be 25 ppb in the sample for analysis. The analysis conditions for GC / MS can follow Table 1 below.

[0017]

Table 1

[0018] According to a preferred embodiment of the present invention, in the beer-flavored fermented alcoholic beverage of the present invention, the cis-linalool oxide concentration is 1 ppb or more, more preferably 2 to 25 ppb, still more preferably 2 to 10 ppb, and the nerol concentration is 1.3 ppb or more, more preferably 1.5 to 60 ppb, still more preferably 1.5 to 15 ppb. By setting the above concentration ranges, it is also possible to impart complexity.

[0019] According to another aspect of the present invention, in the beer-flavored fermented alcoholic beverage of the present invention, the concentration of cis-linalool oxide is 0.1 ppb or more, preferably 0.1 to 25 ppb, more preferably 0.1 to 10 ppb, and the concentration of nerol is 10 ppb or more, preferably 10 to 60 ppb, more preferably 40 to 60 ppb. By setting the concentration range as described above, it is also possible to impart complexity.

[0020] The alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention is not particularly limited, but is preferably more than 3% by volume (v / v%), more preferably 3.5% by volume or more, and still more preferably 4% by volume or more. The alcohol concentration of the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 20% by volume or less. According to one embodiment of the present invention, the alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention is preferably more than 3% by volume and 10% by volume or less, more preferably more than 3% by volume and 7% by volume or less, still more preferably more than 3% by volume and 6% by volume or less, or preferably 3.5 to 10% by volume, more preferably 3.5 to 7% by volume, still more preferably 3.5 to 6% by volume, or preferably 4 to 10% by volume, more preferably 4 to 7% by volume, still more preferably 4 to 6% by volume. The measurement of the alcohol concentration in the beer-flavored fermented alcoholic beverage can be carried out by a known method. Specifically, it can be carried out based on the "BCOJ Beer Analysis Method 8.3.6 Alcoholizer Method" determined by the National Tax Agency of Japan.

[0021] According to a preferred embodiment of the present invention, in the beer-flavored fermented alcoholic beverage of the present invention, the concentration of cis-linalool oxide is 1 ppb or more, more preferably 2 ppb or more, and is 100 ppb or less, the concentration of nerol is 1.3 ppb or more, more preferably 1.5 ppb or more, and is 100 ppb or less, and the alcohol concentration is more than 3.5% by volume, more preferably 3.5% by volume or more, still more preferably 4% by volume or more, and is 20% by volume or less. More specifically, the concentration of cis-linalool oxide in the beer-flavored fermented alcoholic beverage is preferably 1 to 50 ppb, more preferably 2 to 50 ppb, still more preferably 2 to 30 ppb, still more preferably 2 to 25 ppb, still more preferably 2 to 15 ppb, still more preferably 2 to 10 ppb, and the concentration of nerol is preferably 1.3 to 100 ppb, more preferably 1.5 to 80 ppb, still more preferably 1.5 to 60 ppb, still more preferably 1.5 to 30 ppb, still more preferably 1.5 to 15 ppb, and the alcohol concentration is preferably more than 3% by volume and 10% by volume or less, more preferably more than 3% by volume and 7% by volume or less, still more preferably more than 3% by volume and 6% by volume or less, or preferably 3.5 to 10% by volume, more preferably 3.5 to 7% by volume, still more preferably 3.5 to 6% by volume, or preferably 4 to 10% by volume, more preferably 4 to 7% by volume, still more preferably 4 to 6% by volume. According to a particularly preferred embodiment of the present invention, the concentration of cis-linalool oxide in the beer-flavored fermented alcoholic beverage is 2 to 25 ppb, the concentration of nerol is 1.5 to 60 ppb, and the alcohol concentration is 4 to 6% by volume. When the concentrations of cis-linalool oxide, nerol and alcohol in the beer-flavored fermented alcoholic beverage are the above concentrations, in the above alcoholic beverage, the body feeling can be enhanced, the comfort after drinking can be improved, and the balance of aroma and taste can also be achieved. Among them, by adjusting the concentration of cis-linalool oxide in the beer-flavored fermented alcoholic beverage to 2 to 10 ppb, the concentration of nerol to 1.5 to 15 ppb, and the alcohol concentration to 4 to 6% by volume, the balance of aroma and taste can be made better.

[0022] According to a preferred embodiment of the present invention, the beer-flavored fermented alcoholic beverage of the present invention is a beverage with a reduced sugar content compared to normal. This "reduced compared to normal" means that measures have been taken to reduce the sugar content when manufacturing the beer-flavored fermented alcoholic beverage. The specific numerical value of the sugar concentration in such a low-sugar beer-flavored fermented alcoholic beverage is not particularly limited, but for example, it can be 1.5 g / 100 mL or less, preferably less than 1.5 g / 100 mL, more preferably 1.1 g / 100 mL or less, still more preferably 1.0 g / 100 mL or less, still more preferably less than 1.0 g / 100 mL, still more preferably 0.5 g / 100 mL or less, and still more preferably less than 0.5 g / 100 mL. In one embodiment, the concentration of sugar in the low-sugar beer-flavored fermented alcoholic beverage is 0.4 g / mL or less.

[0023] The measurement of the sugar concentration in the beer-flavored fermented alcoholic beverage can be carried out by known methods. Specifically, it can be carried out based on the "Analysis Methods for Nutritional Components, etc. (March 30, 2015, Shōkushoku Hyō No. 139) Appendix to the Food Labeling Standards" determined by the Consumer Affairs Agency of Japan. More specifically, it can be measured by subtracting the mass of each of water, protein, lipid, ash, and dietary fiber from the mass of the sample to be measured for the sugar concentration.

[0024] The beer-flavored fermented alcoholic beverage of the present invention can be a carbonated beverage. The carbon dioxide gas pressure can be appropriately adjusted according to preference, for example, it can be adjusted in the range of 0.05 to 0.4 MPa (gas pressure at 20°C).

[0025] The beer-flavored fermented alcoholic beverage of the present invention can adjust the pH to, for example, 2.0 to 5.0, preferably 2.3 to 4.8, more preferably 2.9 to 4.5. The pH of the beverage can be easily measured using a commercially available pH meter (for example, HORIBA Scientific desktop pH meter, manufactured by Horiba Advanced Technology Co., Ltd.).

[0026] The beer-flavored fermented alcoholic beverage of the present invention is preferably provided as a container-packed beverage. The container used for the beer-flavored fermented alcoholic beverage of the present invention may be any container commonly used for filling beverages, and examples include metal cans, cask containers, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouch containers, etc., but preferably metal cans, cask containers, plastic bottles (e.g., PET bottles), or bottles.

[0027] According to one embodiment of the present invention, the beer-flavored fermented alcoholic beverage of the present invention can be produced according to the production method of a normal beer-flavored fermented alcoholic beverage, except for adjusting the concentrations of cis-linalool oxide and nerol in the beverage. As a normal production method, for example, a method of fermenting a pre-fermentation liquid containing at least water and malt, that is, adding beer yeast for fermentation to wort (pre-fermentation liquid) prepared from brewing raw materials such as malt and performing fermentation, and if desired, storing the fermentation liquid at a low temperature and then removing the yeast by a filtration process can be mentioned.

[0028] In the present invention, hops (including processed products of hops) can be added in any step. The addition amount of hops can be appropriately adjusted according to the type, taste, aroma, etc. of the target beer-flavored fermented alcoholic beverage. The addition amount of hops is typically adjusted to be 0.1 to 5 g / L with respect to the amount of the pre-fermentation liquid in the fermentation step, preferably 0.1 to 2 g / L, and more preferably 0.2 to 1.5 g / L.

[0029] In the present invention, in addition to malt, hops, and water, auxiliary raw materials defined by the Liquor Tax Law such as rice, corn, sorghum, potatoes, starch, saccharides (e.g., liquid sugar), fruits, coriander, etc., nitrogen sources such as protein decomposites and yeast extracts, pigments, foaming and foam-stabilizing agents, water quality regulators, fermentation aids, and other additives can be used as brewing raw materials. Also, unsprouted cereals (e.g., unsprouted barley (including those in an extracted form), unsprouted wheat (including those in an extracted form)) can be used as brewing raw materials.

[0030] [Method for Producing Beer-Flavored Fermented Alcoholic Beverage] According to another aspect of the present invention, there is provided a method for producing a beer-flavored fermented alcoholic beverage (hereinafter, also referred to as "the production method of the present invention"). The production method of the present invention includes a step of adjusting the concentrations of cis-linalool oxide and nerol in the beer-flavored fermented beverage to a predetermined range. The specific means for adjusting the concentrations of cis-linalool oxide and nerol in the beer-flavored fermented alcoholic beverage are not particularly limited. For example, addition of cis-linalool oxide and / or nerol to the raw materials and / or intermediates of the beer-flavored fermented alcoholic beverage, increase or decrease in the usage amount of the raw materials containing cis-linalool oxide and / or nerol, increase or decrease in the usage amount of the raw materials that generate cis-linalool oxide and / or nerol in the final product, adjustment of the concentration of the substances converted into cis-linalool oxide and / or nerol by fermentation with yeast, and the like can be mentioned.

[0031] In the production method of the present invention, the concentrations of cis-linalool oxide and / or nerol, alcohol concentration, carbohydrate concentration, malt ratio, carbon dioxide pressure, pH, and the methods for adjusting them, measurement methods, etc. in the beer-flavored fermented alcoholic beverage can all be the same as those of the beer-flavored fermented alcoholic beverage of the present invention described above.

[0032] The form of the beer-flavored fermented alcoholic beverage obtained by the production method of the present invention can be the same as that of the beer-flavored fermented alcoholic beverage of the present invention described above.

[0033] The beer-flavored fermented alcoholic beverage obtained by the production method of the present invention can use hops (including processed products of hops), other additives, unsprouted cereals, etc. as raw materials in the same manner as described for the beer-flavored fermented alcoholic beverage of the present invention above.

[0034] [Method for Enhancing Body Sensation and Improving Comfort after Drinking in Beer-Flavored Fermented Alcoholic Beverage] According to another aspect of the present invention, in a beer-flavored fermented alcoholic beverage, a method for enhancing the body feeling and improving the comfort after drinking (hereinafter, also referred to as "the method of the present invention") is provided. The method of the present invention includes a step of adjusting the concentrations of cis-linalool oxide and nerol in the beer-flavored fermented beverage to a predetermined range. The specific means for adjusting the concentrations of cis-linalool oxide and nerol in the beer-flavored fermented alcoholic beverage is not particularly limited. For example, addition of cis-linalool oxide and / or nerol to the raw materials and / or intermediates of the beer-flavored fermented alcoholic beverage, increase or decrease in the usage amount of the raw materials containing cis-linalool oxide and / or nerol, increase or decrease in the usage amount of the raw materials that generate cis-linalool oxide and / or nerol in the final product, adjustment of the concentration of the substance converted into cis-linalool oxide and / or nerol by fermentation with yeast, etc. can be mentioned.

[0035] In the method of the present invention, the concentration of cis-linalool oxide in the beer-flavored fermented alcoholic beverage is adjusted to 1 ppb or more, preferably 2 ppb or more, and the concentration of nerol in the beer-flavored fermented alcoholic beverage is adjusted to 1.3 ppb or more, preferably 1.5 ppb or more.

Example

[0036] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0037] Example 1: Relationship between the concentrations of cis-linalool oxide and nerol in a beer-flavored fermented alcoholic beverage and the body feel and pleasantness after drinking In this example, cis-linalool oxide and nerol were added to the test-brewed beer to prepare test drink samples containing them at various concentrations, and a sensory evaluation was conducted to examine the relationship between the concentrations of cis-linalool oxide and nerol in the beer-flavored fermented alcoholic beverage, the body feeling, the comfort after drinking, and the balance of aroma and taste.

[0038] (1) Preparation of test drink samples A tasting sample of the beer-flavored fermented alcoholic beverage was prepared according to the following procedure.

[0039] In the production of the beer-flavored fermented alcoholic beverage of this example, barley malt was used as the main raw material (malt usage ratio 60%). In saccharification, an enzyme preparation mainly composed of glucoamylase was used, the temperature and time of saccharification were adjusted, and wort was obtained by filtration. Hops and liquid sugar mainly containing assimilable sugar were added to the obtained wort and boiled at 100°C. Next, the wort was allowed to stand to separate the coagulated protein (trub), and then cooled to obtain a pre-fermentation liquid. Bottom-fermenting yeast was added to the obtained pre-fermentation liquid, and main fermentation and post-fermentation were carried out to obtain a fermentation liquid. The obtained fermentation liquid was stored at a low temperature to stop fermentation, and by filtration, a clear beer-flavored fermented alcoholic beverage was obtained.

[0040] The beer-flavored fermented alcoholic beverage was diluted with water so that the carbohydrate concentration of the obtained beer-flavored fermented alcoholic beverage became 0.4 g / 100 mL to obtain a base beverage. Next, alcoholic raw material alcohol (manufactured by Daiichi Alcohol Co., Ltd., alcohol concentration 95%) was added to the obtained base beverage so that the alcohol concentration became 3% by volume, 4% by volume, and 6% by volume, respectively. Furthermore, cis-linalool oxide was added so that the concentration of cis-linalool oxide became 0.1 ppb, 2 ppb, 10 ppb, and 25 ppb, respectively, and nerol was added so that the concentration of nerol became 1 ppb, 1.5 ppb, 15 ppb, and 60 ppb, respectively, to prepare tasting samples for Test Sections 1 to 19. The concentrations of alcohol, carbohydrates, cis-linalool oxide, and nerol in each beverage in the examples were measured according to the following methods, respectively.

[0041] The alcohol concentration in each beverage in the examples was measured according to the "BCOJ Beer Analysis Method 8.3.6 Alcoholizer Method" specified by the National Tax Agency of Japan.

[0042] The concentration of carbohydrates in each beverage in the examples was measured by subtracting the masses of water, protein, lipid, ash, and dietary fiber from the mass of the beverage to be measured, based on the "Methods for Analyzing Nutritional Components, etc. (March 30, 2015, Shokushoku-hyoji-kyokoku No. 139)" specified by the Consumer Affairs Agency of Japan.

[0043] The concentrations of cis-linalool oxide and nerol in each beverage in the examples were measured by GC / MS analysis under the following conditions. Specifically, the components in the beverage were extracted using a C18 solid-phase column, and the dichloromethane elution fraction was used as the sample for analysis. Quantification was performed by the internal standard method, and borneol was used as the internal standard substance, which was added to the sample for analysis to a concentration of 25 ppb.

[0044] [Table 2]

[0045] (2) Sensory evaluation of the test drink samples For the test drink samples obtained in (1) above, a sensory evaluation was conducted by 5 trained panelists. The evaluation items for the sensory evaluation were three items: "body feeling", "pleasantness after drinking", and "balance of aroma and taste". The specific evaluation criteria for each are shown below. a. Body feeling. Evaluated on a 5-point scale from 1 (weakly felt) to 3 (moderately felt) to 5 (strongly felt). b. Pleasantness after drinking. Evaluated on a 5-point scale from 1 (unpleasant) to 3 (pleasant) to 5 (very pleasant). c. Balance of aroma and taste. Evaluated on a 5-point scale from 1 (poor balance) to 3 (good balance) to 5 (very good balance).

[0046] The cis-linalool oxide concentration, nerol concentration, and sensory evaluation results in the test drink samples are summarized in Table 3 below. The scores of the sensory evaluation results are shown as the mean ± standard deviation.

[0047]

Table 3

[0048] In the evaluation of body feel, comfort after drinking, and the balance of aroma and taste, Test Group 1 was evaluated with a score of 3.0 each.

[0049] From the results shown in Table 2, the sensory evaluation results were good in Test Groups 2, 5 - 8, 10 - 13, and 15 - 19. In these test groups, the body feel was enhanced and the comfort after drinking was improved. Furthermore, the balance of aroma and taste was good in Test Groups 6 - 8, 10 - 13, and 15 - 19.

[0050] From the comparison of the component concentrations in Test Groups 2, 5 - 8, 10 - 13, and 15 - 19 with those in other test groups, it can be seen that the concentration of cis - linalool oxide in the beer - flavored fermented alcoholic beverage is preferably 0.1 mass ppb or more, more preferably 2 ppb, still more preferably 2 - 25 ppb, and even more preferably 2 - 10 ppb. Also, it can be seen that the concentration of nerol in the beer - flavored fermented alcoholic beverage of the present invention is preferably 1.5 mass ppb or more, more preferably 1.5 - 60 ppb, and still more preferably 1.5 - 15 ppb. Further, it can be seen that the alcohol concentration in the beer - flavored fermented alcoholic beverage of the present invention is more than 3% by volume, preferably 3 - 6% by volume, and more preferably 4 - 6% by volume.

Claims

1. A beer-flavored fermented alcoholic beverage having a malt usage ratio of 50% by mass or more and 100% by mass or less, a carbohydrate concentration of 1.5 g / 100 mL or less, an alcohol concentration of 4 to 7% by volume, a cis-linalool oxide concentration of 2 to 30 ppb, and a nerol concentration of 1.3 to 80 ppb.

2. A beer-flavored fermented alcoholic beverage as described in claim 1, wherein the raw materials include a secondary ingredient selected from rice and corn.

3. A beer-flavored fermented alcoholic beverage as described in claim 1 or 2, having a carbohydrate concentration of 1.0 g / 100 mL or less.

4. The beer-flavored fermented alcoholic beverage according to claim 1 or 2, wherein the carbohydrate concentration is 0.5 g / 100 mL or less.

5. A beer-flavored fermented alcoholic beverage described in any one of claims 1 to 4, having a concentration of cis-linalool oxide of 2 to 10 ppb.

6. A beer-flavored fermented alcoholic beverage described in any one of claims 1 to 5, having a nerol concentration of 1.5 to 15 ppb.

7. A method for producing a beer-flavored fermented alcoholic beverage, comprising: The malt usage ratio is adjusted to 50% by mass or more and 100% by mass or less, The carbohydrate concentration is adjusted to 1.5 g / 100 mL or less, The alcohol concentration is adjusted to 4 to 7% by volume. The method comprises adjusting the concentration of cis-linalool oxide to 2 to 30 ppb and adjusting the concentration of nerol to 1.3 to 80 ppb.

8. The method described in claim 7, wherein the beer-flavored fermented alcoholic beverage contains, as ingredients, a secondary ingredient selected from rice and corn.

9. A method according to claim 7 or 8, wherein the carbohydrate concentration is adjusted to 1.0 g / 100 mL or less.

10. The method according to claim 7 or 8, wherein the carbohydrate concentration is adjusted to 0.5 g / 100 mL or less.

11. A method described in any one of claims 7 to 10, wherein the concentration of cis-linalool oxide is adjusted to 2 to 10 ppb.

12. A method described in any one of claims 7 to 11, wherein the concentration of nerol is adjusted to 1.5 to 15 ppb.

13. A method for enhancing the body sensation and improving the pleasant feeling after drinking in a beer-flavored fermented alcoholic beverage having a malt usage ratio of 50% by mass or more and 100% by mass or less, a carbohydrate concentration of 1.5 g / 100 mL or less, and an alcohol concentration of 4 to 7% by volume, wherein the concentration of cis-linalool oxide in the beer-flavored fermented alcoholic beverage is adjusted to 2 to 30 ppb, and the concentration of nerol is adjusted to 1.3 to 80 ppb.

14. The method described in claim 13, wherein the beer-flavored fermented alcoholic beverage contains, as ingredients, a secondary ingredient selected from rice and corn.