Citrus-flavored alcoholic beverage

Abstract

To provide a citrus-flavored alcoholic beverage that enables further improvement of sharpness in aftertaste while retaining a citrus-like fruit juice sensation.SOLUTION: The present invention provides a citrus-flavored alcoholic beverage, excluding beer-taste beverages, that contains iso-α-acid and limonene.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a citrus-flavored alcoholic beverage. More specifically, it relates to a citrus-flavored alcoholic beverage excluding beer-taste beverages.

Background Art

[0002] Conventionally, beverages with a citrus flavor have been widely favored as beverages that give a refreshing feeling similar to citrus fruits and have flavors such as sharpness and crispness. For example, Patent Document 1 discloses a citrus-flavored beverage containing at least 10 aroma components selected from the group including limonene, nonanal, etc., in terms of maintaining excellent drinkability.

[0003] On the other hand, iso-α-acid is generally known as a bitter component produced by the isomerization of α-acid, which is abundant in hops, by heating. For example, Patent Document 2 discloses a container-packed alcoholic beverage containing a plant-infused distilled liquor and / or its distillate and a bittering agent containing iso-α-acid, having a bitterness value of 3 to 45 BUs and a carbon dioxide gas pressure of 0.1 to 1.0 v / v%.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, in the conventional citrus-flavored alcoholic beverages as described in Patent Document 1, there is room for improvement in enhancing the sharpness of the aftertaste. Also, the technology described in Patent Document 2 focuses on the bitterness of iso-α-acid and does not focus on the relationship between iso-α-acid and the citrus flavor. From a new perspective, the inventor focused on improving the sharpness of the aftertaste while maintaining the citrus-like juice flavor and conducted research. As a result, it was found that using iso-α acids and limonene in citrus-flavored alcoholic beverages is effective.

Means for Solving the Problems

[0006] That is, the present invention relates to a citrus-flavored alcoholic beverage that can improve the sharpness of the aftertaste while maintaining the citrus-like juice flavor. Specifically, according to the present invention, the following citrus-flavored alcoholic beverages are provided.

[0007] [1] A citrus-flavored alcoholic beverage (excluding beer-taste beverages) containing iso-α acids and limonene. [2] The citrus-flavored alcoholic beverage according to [1], wherein the content (ppm) of the iso-α acids is 0.005 ppm to 70 ppm. [3] The citrus-flavored alcoholic beverage according to [1] or [2], wherein the content (ppm) of the limonene relative to the content (ppm) of the iso-α acids is 0.1 to 10,000. [4] The citrus-flavored alcoholic beverage according to any one of [1] to [3], further containing nonanal. [5] The citrus-flavored alcoholic beverage according to [4], wherein the content (ppm) of the nonanal is 0.0005 ppm to 50 ppm. [6] The citrus-flavored alcoholic beverage according to any one of [1] to [5], wherein the iso-α acids are derived from hops. [7] The citrus-flavored alcoholic beverage according to any one of [1] to [6], having a juice content (straight conversion) of 20% by mass or less. [8] The citrus-flavored alcoholic beverage according to any one of [1] to [7], having an alcohol concentration of 0.1% by volume or more and 15% by volume or less. [9] The citrus-flavored alcoholic beverage according to any one of [1] to [8], having a sweetness degree of 15 or less.

[10] The citrus-flavored alcoholic beverage according to any one of [1] to [9], having a sugar-acid ratio of 30 or less.

[11] A citrus-flavored alcoholic beverage according to any one of [1] to

[10] and containing carbon dioxide gas.

[12] A citrus-flavored alcoholic beverage according to any one of [1] to

[11] and having a lemon flavor.

[13] A citrus-flavored alcoholic beverage according to any one of [1] to

[12] and being a container-packed beverage.

Advantages of the Invention

[0008] According to the present invention, it is possible to provide a citrus-flavored alcoholic beverage that can improve the sharpness of the aftertaste while maintaining a citrus-like juice feeling.

Modes for Carrying Out the Invention

[0009] Hereinafter, embodiments of the present invention will be described in detail. In this specification, the notation "a to b" in the description of a numerical range represents a to b unless otherwise specified.

[0010] In this specification, the "beer-taste beverage" means a beverage having a beer-like flavor. Specifically, the "beer-taste beverage" includes beer, a fermented beer-taste beverage, which is a malt-fermented beverage obtained by fermenting malt, hops, and water as raw materials using yeast, and a carbonated beverage that is non-fermented and to which a beer flavor is added. Also, a so-called beer cocktail in which fruit juice is mixed with the "beer-taste beverage" is included in the "beer-taste beverage".

[0011] <Citrus-Flavored Alcoholic Beverage> The citrus-flavored alcoholic beverage of this embodiment contains iso-α acids and limonene, provided that it is a beverage excluding beer-taste beverages (hereinafter, also simply referred to as "beverage"). Thereby, it is possible to improve the sharpness of the aftertaste while maintaining a citrus-like juice feeling. Although the details of how such an effect is obtained are not clear, it is thought as follows. Limonene is one of the aroma components that exhibit a citrus flavor, and iso-α acids are known as one of the components that exhibit bitterness. Therefore, it is presumed that by using iso-α acids at a relatively low concentration in a citrus-flavored alcoholic beverage, the refreshing feeling characteristic of citrus becomes stronger than the bitterness. In addition, since bitterness generally tends to be felt more easily in the aftertaste, it is considered that appropriate iso-α acids contribute to the aftertaste of the citrus-flavored beverage. Among them, since the compatibility between limonene and iso-α acids is good, it is presumed that the sharpness of the aftertaste can be improved while maintaining the citrus-like juice feeling.

[0012] [Citrus flavor] The beverage of this embodiment has a flavor of citrus juice when consumed. The citrus flavor of the beverage can be obtained by using the citrus juice described later, using a citrus flavor, or the like.

[0013] Citrus means the fruits of plants belonging to the subfamily Citroideae of the family Rutaceae. Specifically, oranges such as navel orange, Valencia orange, and blood orange; mandarins such as unshu mandarin, mandarin orange, ponkan, kishu mandarin, ankol, danzeryn, kouji, calamansi, tachibana, and shiranuhi; hybrids such as natsudai-dai, hassaku, hyuga natsu, sanbokan, kawachi bankan, kinukawa, and narto; tangor-tangelos such as tankan, iyo-kan, marcot, kiyomi, aurora, mineola, and seminole; limes such as mexican lime and tahiti lime; lemons such as lisbon lemon, eureka lemon, diamante, and etrog; buddha's hands such as bampayu and tosa buntan; grapefruits such as duncan, marsh, thomson, and ruby red; yuzus such as yuzu, kabosu, sudachi, hana yuzu, and kizu; and kumquats and karatachi. Among them, the beverage of this embodiment is suitable as a beverage having a lemon flavor.

[0014] Hereinafter, the components contained in the beverage of this embodiment will be described.

[0015] [Iso-α acids] The beverage of this embodiment contains iso-α acids. Thereby, while maintaining the juiciness of the citrus-flavored beverage, it becomes easier to improve the sharpness of the aftertaste. The iso-α acids are isohumulone, isoadhumulone, and isocohumulone.

[0016] The iso-α acids are preferably derived from hops, and more preferably isohumulone. Isohumulone refers to a substance mainly composed of isohumulones obtained from the flowers of hops. It is obtained by extracting female flowers of Humulus lupulus LINNE with water, carbon dioxide, or an organic solvent and then performing heat treatment. For example, as isohumulone, those containing 10 to 50% by mass of iso-α acids are preferred. The content of the iso-α acids may be adjusted by appropriately adjusting the content of the hop extract.

[0017] From the viewpoint of maintaining the juiciness of citrus and improving the sharpness of the aftertaste, the content (ppm) of the iso-α acids is preferably 0.005 ppm or more, more preferably 0.008 ppm or more, still more preferably 0.05 ppm or more, and even more preferably 0.1 ppm or more. From the viewpoint of maintaining deliciousness, improving the juiciness of citrus, and obtaining a good sharpness of the aftertaste, the content (ppm) of the iso-α acids is preferably 70 ppm or less, more preferably 50 ppm or less, still more preferably 40 ppm or less, and even more preferably 25 ppm or less, 15 ppm or less, 10 ppm or less, and 7 ppm or less in that order.

[0018] As a method for measuring the content of the iso-α acids, it can be carried out according to the BCOJ beer analysis method.

[0019] [Limonene] The beverage of this embodiment contains limonene. Thereby, while maintaining the juiciness of the citrus-flavored beverage, it becomes easier to improve the sharpness of the aftertaste. Limonene is a kind of monocyclic monoterpene and is a compound with the CAS number 138 - 86 - 3. Limonene may be either d-limonene or l-limonene.

[0020] The content of limonene (ppm) is preferably 0.1 ppm or more, more preferably 0.5 ppm or more, and still more preferably 1 ppm or more from the viewpoint of maintaining the juice feeling of citrus fruits. The content of limonene (ppm) is preferably 100 ppm or less, more preferably 80 ppm or less, and still more preferably 50 ppm or less from the viewpoint of maintaining deliciousness.

[0021] Limonene in the beverage may be derived from fruit juice such as citrus fruits or from flavors. However, when the fruit juice ratio is 20% by mass or less, a beverage having the above limonene content can be obtained by using flavors.

[0022] In addition, the content of limonene (ppm) with respect to the content of iso-α-acid (ppm) is preferably 0.1 or more, more preferably 1.2 or more, and still more preferably 5 or more from the viewpoint of improving the sharpness of the aftertaste while maintaining the juice feeling of citrus fruits. The content of limonene (ppm) with respect to the content of iso-α-acid (ppm) is preferably 10000 or less, more preferably 5000 or less, still more preferably 3000 or less, even more preferably 1000 or less, and still more preferably 500 or less and 100 or less in this order from the viewpoint of maintaining deliciousness, improving the juice feeling of citrus fruits, and obtaining a good sharpness of the aftertaste.

[0023] [Nonanal] The beverage of this embodiment may further contain nonanal. Thereby, a deliciousness characteristic of a citrus-flavored beverage can be obtained, and the sharpness of the aftertaste can be more effectively improved while maintaining the juice feeling of citrus fruits.

[0024] Nonanal is a kind of aldehyde and is a compound with CAS number 124-19-6.

[0025] The content of nonanal (ppm) is preferably 0.0005 ppm or more, more preferably 0.001 ppm or more, from the viewpoint of effectively improving the sharpness of the aftertaste while maintaining the juice-like flavor of citrus fruits. Further, from the viewpoint of maintaining the juice-like flavor of citrus fruits, improving the sharpness of the aftertaste, and further improving the deliciousness, the content of nonanal (ppm) is preferably 0.005 ppm or more, 0.02 ppm or more, 0.05 ppm or more, 0.10 ppm or more, 0.15 ppm or more, 0.20 ppm or more, 0.25 ppm or more, 0.30 ppm or more, 0.50 ppm or more in that order. The content of nonanal (ppm) is preferably 50 ppm or less from the viewpoint of improving the juice-like flavor of citrus fruits and obtaining a good sharpness of the aftertaste. Also, from the viewpoint of obtaining deliciousness, the content of nonanal (ppm) is preferably 10 ppm or less, more preferably 5 ppm or less, and even more preferably 4 ppm or less.

[0026] Nonanal in the beverage may be derived from fruit juices such as citrus fruits or from flavors. However, when the juice ratio is 20% by mass or less, a beverage having the above nonanal content can be obtained by using flavors.

[0027] The concentrations of iso-α acids, limonene, and nonanal can be measured using a gas chromatograph mass spectrometer.

[0028] [Other components] The beverage of the present embodiment may contain various components other than those described above as long as the citrus flavor and the effects of the present invention can be obtained. For example, it may contain fruit juices, flavors, sweeteners, acidulants, pH adjusters, various nutritional components, colorants, diluents, antioxidants, and thickening stabilizers.

[0029] (Fruit juice) The beverage of the present embodiment may contain fruit juice. When containing fruit juice, from the viewpoint of improving the sharpness of the aftertaste with respect to the total amount of the beverage, the content of the fruit juice (in terms of straight juice) is preferably 20% by mass or less, more preferably 18% by mass or less. Note that the beverage of the present embodiment may be juice-free (fruit juice content 0.0%). According to the beverage of the present embodiment, a good citrus flavor can be maintained even if it is low-juice or juice-free. On the other hand, from the viewpoint of effectively obtaining a juice feeling, the content of the fruit juice (in terms of straight juice) is preferably 0.1% by mass or more, more preferably 0.5% by mass or more.

[0030] The fruit juice is preferably citrus fruit juice, and more preferably contains lemon juice. Thereby, the sharpness of the aftertaste can be obtained more remarkably.

[0031] In addition, the beverage of the present embodiment may contain fruit juice other than citrus fruit juice within a range that does not impair the citrus flavor. Examples of the fruit juice other than citrus fruit juice include tropical fruit juice, grape juice, apple juice, peach juice, pear juice, and strawberry juice. These may be used alone or in combination of two or more.

[0032] Note that the juice ratio is the relative concentration when the Brix value or acidity of the juice squeezed (straight juice) obtained by squeezing the juice from the fruit without performing treatments such as concentration is set to 100%. Whether to calculate the content of the fruit juice based on the Brix value or acidity is determined for each type of fruit juice based on the JAS standard. Further, when converting the content of the fruit juice based on the Brix value of the JAS standard, the Brix values of sugars, honey, etc. added to the fruit juice are excluded from the calculation.

[0033] The fruit juice refers to a liquid component obtained by crushing and squeezing the fruit or by straining it. In addition, citrus fruit juice may include those obtained by concentrating the liquid component, dilution and reduction products thereof, those containing pulp, or those obtained by removing the pulp by treatments such as filtration or centrifugation.

[0034] Moreover, as the fruit juice, straight juice, concentrated juice, reconstituted concentrated juice, etc. may be used. However, in the case of concentrated juice and reconstituted concentrated juice, when diluted and reduced to the equivalent of straight juice due to volatilization and chemical changes of various components in the process, limonene and / or nonanal may not be substantially contained in the beverage, or may be at a concentration level where quantification is difficult.

[0035] Regarding the citrus fruits that can be used for the preparation of the fruit juice according to this embodiment, their variety, origin, ripeness, size, etc. are not particularly limited and can be set as appropriate.

[0036] Moreover, commercially available juices, concentrated juices, pastes, etc. may be used as the fruit juice to prepare the beverage of this embodiment. Specifically, juices and concentrated juices specified by the JAS standard (Japanese agricultural and forestry standard for fruit beverages) can be mentioned. For example, one or more of these can be used for the preparation of the beverage of this embodiment.

[0037] [Flavoring agent] Examples of the flavoring agent include natural flavoring agents and synthetic flavoring agents. Specifically, it preferably contains a fruit flavor, more preferably a citrus flavor, and even more preferably a lemon flavor is used.

[0038] [Sweetening agent] As the sweetening agent, known ones can be used. For example, saccharides such as sucrose (granulated sugar), glucose, granulated sugar, fructose, lactose, maltose, fructose-glucose liquid sugar, sugar alcohols, and high-intensity sweetening agents such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, sodium saccharin, and stevia. The sweetening agent may be used alone or in combination of two or more.

[0039] [Acidulant] Examples of acidulants include citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, acetic acid, phosphoric acid, and their salts. Among them, anhydrous citric acid and its salts are preferred from the viewpoint of making use of the flavor of citrus fruit juice.

[0040] Hereinafter, various characteristics of the beverage of the present embodiment will be described.

[0041] [Sweetness degree] The beverage of the present embodiment preferably has a sweetness degree of 15 or less, more preferably 10 or less, and even more preferably 9 or less from the viewpoint of maintaining a citrus-like juice feeling and further improving the sharpness of the aftertaste. Even more preferably, it is 6 or less, 5 or less, 4 or less, 3 or less, 1 or less in this order. On the other hand, the sweetness degree may be 0 from the viewpoint of obtaining a more prominent sharpness of the aftertaste.

[0042] The sweetness degree can be adjusted, for example, by the above-mentioned sweeteners, fruit juices, and other various components.

[0043] The sweetness degree is a parameter indicating the strength of the sweetness of each sweetener when compared with sucrose. For example, the values described in "Overview of Sweeteners" (published by the Refined Sugar Industry Association in May 1990), "All About High-Sweetness Sweetener Sucralose" (published by Koryu Co., Ltd. in May 2003), "Dictionary of Beverage Terms" (published by Beverage Japan Co., Ltd. on June 25, 1999), etc. can be adopted. When there is a range in the described sweetness degree values, the median value is adopted. For example, the sweetness degrees of typical sweeteners are sucrose 1, glucose 0.65, fructose 1.5, sucralose 600, acesulfame potassium 200, and aspartame 200.

[0044] [Acidity] The citric acid acidity (g / 100 ml) is preferably 0.05 g / 100 ml or more, more preferably 0.15 g / 100 ml or more, and even more preferably 0.32 g / 100 ml or more. The citric acid acidity (g / 100 ml) is preferably 0.9 g / 100 ml or less, more preferably 0.75 g / 100 ml or less, and even more preferably 0.60 g / 100 ml or less. By setting the acidity to be equal to or higher than the above lower limit value, deterioration of the beverage can be suppressed while obtaining the deliciousness of the citrus-flavored beverage. On the other hand, by setting the acidity to be equal to or lower than the above upper limit value, it is possible to suppress the excessive increase in acidity and improve the deliciousness and sharpness of the aftertaste of the citrus-flavored beverage.

[0045] The citric acid acidity can be adjusted, for example, by the amounts of the above-mentioned acidulant, fruit juice, and other various components.

[0046] The citric acid acidity can be expressed as the number of grams (anhydrous citric acid g / 100 ml) when the amount of acid contained in 100 ml is converted to citric acid. The acidity can also be measured by the method defined in the acidity measurement method of the JAS standard, specifically, the neutralization titration method (quantitative formula) using 0.1 mol / L sodium hydroxide standard solution as the alkaline solution.

[0047] [Sweetness-acidity ratio] The sweetness-acidity ratio is the sweetness relative to the acidity (g / 100 ml). The sweetness-acidity ratio is preferably 30 or less, more preferably 25 or less, and even more preferably 22 or less from the viewpoint of maintaining a citrus-like juice feeling and further improving the sharpness of the aftertaste. On the other hand, the sweetness can be 0 from the viewpoint of obtaining a more prominent sharpness of the aftertaste.

[0048] [pH] The pH of the beverage of the present embodiment at 20°C is preferably 2.8 to 4.6, more preferably 3.1 to 4.2, and even more preferably 3.2 to 3.8. By setting the pH within the above numerical range, it becomes easier to obtain a citrus flavor.

[0049] Note that the pH can be measured using a commercially available pH meter. The pH can be adjusted, for example, by changing the amount of a specific acid or using a pH adjuster such as trisodium citrate.

[0050] [Extract content] The beverage of this embodiment preferably has an extract content of 15 g / 100 ml or less, more preferably 10 g / 100 ml or less, and even more preferably 9 g / 100 ml or less from the viewpoint of maintaining a citrus-like juice feeling and further improving the sharpness of the aftertaste. On the other hand, the sweetness may be 0 from the viewpoint of obtaining a more prominent sharpness of the aftertaste.

[0051] The extract content refers to the number of grams of non-volatile components contained in 100 cubic centimeters of the original volume at a temperature of 15 degrees. Note that the extract content of alcoholic beverages can be calculated by measuring and calculating the specific gravity (sake degree) and alcohol degree in accordance with, for example, the prescribed analysis method of the National Tax Agency of Japan.

[0052] [Carbon dioxide gas] The beverage of this embodiment may contain carbon dioxide gas. The method of containing carbon dioxide gas in the beverage is not particularly limited and can be appropriately set by those skilled in the art.

[0053] The carbon dioxide gas pressure of the beverage is preferably 0.5 to 3.8 gas volumes, more preferably 1.0 to 3.2 gas volumes. By setting the carbon dioxide gas pressure to be equal to or higher than the above lower limit value, the deliciousness can be improved, and while maintaining a citrus-like juice feeling, the sharpness of the aftertaste can be improved. On the other hand, by setting the carbon dioxide gas pressure to be equal to or lower than the above upper limit value, a citrus-like juice feeling can be easily obtained.

[0054] Note that when carbon dioxide gas is contained, the measurement using the beverage such as pH and acidity is performed using the one from which carbon dioxide gas has been removed by a known method.

[0055] [Alcohol] In this embodiment, alcohol refers to ethyl alcohol (ethanol) unless otherwise specified. The alcohol is not particularly limited, and those usually used in alcoholic beverages can be used. For example, brewing alcohol; spirits such as vodka, rum, tequila, gin, aquavit, and corn; liqueurs, whiskey, brandy, shochu, etc. One or more selected from the group can be mentioned.

[0056] From the viewpoint of improving the sharpness of the aftertaste while maintaining a citrus-like juice feeling, the alcohol concentration of the beverage of this embodiment is preferably 0.1% by volume or more, more preferably 0.4% by volume or more, and further preferably 2% by volume or more from the viewpoint of improving the sharpness of the aftertaste. From the viewpoint of improving the sharpness of the aftertaste while maintaining a citrus-like juice feeling, the alcohol concentration of the beverage of this embodiment is preferably 15% by volume or less, more preferably 12% by volume or less, and even more preferably 11% by volume or less from the viewpoint of improving the deliciousness while obtaining a sharper aftertaste.

[0057] The alcohol content can be measured, for example, by the method described in the National Tax Agency's Prescribed Analytical Method (National Tax Agency Ordinance No. 6, Revised on June 22, 2007).

[0058] [Container] Examples of the container used for the beverage of this embodiment include sealed containers made of a single material such as glass, paper, plastic (such as polyethylene terephthalate), aluminum, and steel, or composite materials or laminated materials thereof. The type of container is not particularly limited, and examples include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, bottles, etc. Also, a container with an opening sealed by a lid or a stopper may be used.

[0059] The volume of the beverage is not particularly limited, but is preferably 100 to 2000 ml, and more preferably 100 to 500 ml from the viewpoint of being easy to finish drinking.

[0060] The method for heat sterilization of the container-packed beverage is not particularly limited, but in Japan, it is heat sterilized in accordance with the provisions of the Food Sanitation Law. Specifically, there are a method of filling a sterilized storage container under aseptic conditions after high-temperature short-time sterilization (UHT sterilization method), and a retort sterilization method in which the blended liquid is filled into a storage container such as a can and then retort treatment is performed.

[0061] [Drinking method] The beverage of the present embodiment is preferably a beverage that can be drunk as it is without dilution. A container-packed beverage that can be drunk immediately after opening may also be referred to as a ready-to-drink (RTD) beverage.

[0062] [Manufacturing method] The manufacturing method of the beverage of the present embodiment is not particularly limited, and known methods can be used. For example, the manufacturing method of the beverage of the present embodiment includes a step of mixing iso-α acid and limonene to prepare a citrus-flavored alcoholic beverage.

[0063] The embodiments of the present invention have been described above, but these are examples of the present invention, and various configurations other than the above can also be adopted.

Examples

[0064] Hereinafter, the present invention will be described with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

[0065] (1) Measurement [Limonene] · Headspace GC-MS analysis method After diluting the beverage sample 10-fold, 10 mL of the diluted sample was added to a 20 mL headspace GC vial. 100 μL of 200 ppm limonene-d5 was added to the same vial as an internal standard and subjected to GC-MS analysis. Also, vials to which 100 μL of limonene standards of 25, 50, 100, and 200 ppm were added were analyzed simultaneously as calibration curves. Analysis was performed in SIM mode.

[0066] · Conditions <Apparatus> GC-MS (Agilent GC-MS (7890B / 5977B) <GC Conditions> · Column: DB-WAX UI (60 m × 0.25 mm I.D. × 0.25 μm F.T.) · Oven temperature: 40 °C (5 min) - 10 °C / min - 230 °C (1 min) · Column flow rate: 1.2 mL / min <Inlet Conditions> · Injection method: Split (50:1) <Headspace Analysis Conditions> · Syringe temperature: 100 °C · Incubation temperature: 35 °C · Incubation time: 10 minutes <Ion Extraction Conditions> Limonene RT: 11.88, Quantification ion: 136, Confirmation ion: 121

[0067] [Nonanal] · Liquid-Liquid Extraction - GC-MS Analysis Method To 3 g or 30 g of the beverage sample, 6 g of ammonium sulfate was added, and after returning to room temperature, 100 μL of an internal standard solution (N-hexyl-1,1-D2 alcohol) at 75 ppm was added. Subsequently, 5 mL of dichloromethane was added, and after degassing the sample three times, it was shaken at 200 rpm for 20 minutes and then centrifuged at 3000 rpm for 5 minutes to collect the lower layer of dichloromethane. 1 g of anhydrous sodium sulfate was added to the obtained solution for dehydration, concentrated to approximately 200 μL by nitrogen purging, and then subjected to GC-MS. Separately, an ethanol solution of a standard mixture prepared to be 300 ppm of nonanal was added to the beverage sample at 0, 10, 20, 50, 100, 250 μL per 3 g or 30 g, and the same pretreatment was performed to obtain a calibration curve. The following are the GC-MS conditions. 1 μL was injected into a split / splitless inlet. Analysis was performed in the Scan mode, and the concentration was calculated from the peak area of each component extracted from the chromatogram with the target ions.

[0068] · Conditions <Apparatus> GC-MS (Agilent GC-MS (7890B / 5977B) <GC Conditions> · Column: DB-WAX UI (60 m × 0.25 mm I.D. × 0.25 μm F.T.) · Oven temperature: 50 °C (5 min) - 5 °C / min - 230 °C (10 min) · Column flow rate: 1.0 mL / min <Inlet Conditions> · Injection method: Splitless · Septum purge flow rate: 3 mL / min · Temperature: 250 °C <Transfer Line Temperature> · 230 °C <Ion Extraction Conditions> Nonanal RT: 22.80, Quantification ion: 98, Confirmation ion: 114

[0069] (2) Sensory Evaluation For the obtained beverages, ten technicians (skilled in beverage development and evaluation) tasted them at 8 °C and conducted a seven-point evaluation (1 - 7 points) according to the following evaluation criteria for each of "sharpness of aftertaste", "citrus juice feeling", and "tastiness as a citrus-flavored beverage". Taking the control product (Comparative Example 1) as 4 points, the average value was calculated according to the following evaluation criteria.

[0070] · Evaluation Criteria "Sharpness of Aftertaste" Score 7: Very sharp aftertaste Score 6: Sharp aftertaste Score 5: Slightly sharp aftertaste Score 4: Equivalent to the control product Score 3: Slightly lacking in sharpness of aftertaste Score 2: No sharpness of aftertaste Score 1: Very lacking in sharpness of aftertaste

[0071] "Citrus Juice Feeling" Score 7: Very strong Score 6: Strong Rating 5: Slightly strong Rating 4: Equivalent to the control product Rating 3: Slightly weak Rating 2: Weak Rating 1: Very weak

[0072] "Deliciousness as a citrus - flavored beverage" Rating 7: Very delicious Rating 6: Delicious Rating 5: Slightly delicious Rating 4: Equivalent to the control product Rating 3: Slightly less delicious Rating 2: Not delicious Rating 1: Very not delicious

[0073] (3) Examples and Comparative Examples As raw materials, brewing alcohol, fructose - glucose liquid sugar, citric acid (anhydrous), trisodium citrate, lemon clear concentrated juice, lemon flavor (excluding iso - alpha acids, limonene, and nonanal), iso - alpha acids, limonene, and nonanal were prepared. For each beverage, 1 ppm of the lemon flavor was used. Also, the extract content of each beverage was adjusted using fructose - glucose liquid sugar, and the acidity of each beverage was adjusted using citric acid (anhydrous) and lemon clear concentrated juice.

[0074] The lemon clear concentrated juice is 6.6 - fold concentrated, and the limonene concentration is 0.3 ppm. Note that "juice" in the table refers to lemon clear concentrated juice. The content of "juice" in the table is the value when the lemon clear concentrated juice is directly converted, and "0 mass%" is intended to mean that no juice is used.

[0075] Note that in the table, "sweetness" is the sucrose - equivalent sugar degree, "GV" is the gas volume of carbon dioxide, the acidity "% " is the citric acid acidity (g / 100ml), the extract "% " is the extract content (g / 100ml), and "alcohol % " is the alcohol concentration (volume / volume%).

[0076] [Experiment 1] Verification of the Effects of Iso-α-Acids and Limonene Each raw material was mixed by a conventional method so as to have the formulation (concentration) shown in Table 1 and the carbon dioxide gas pressure (gas volume), and a beverage was obtained. For the obtained beverage, the measurements and sensory evaluations (1) to (2) above were performed. The results are shown in Table 1.

[0077] [Table 1]

[0078] [Experiment 2] Verification of the Synergistic Effect of Iso-α-Acids, Limonene, and Nonanal Each raw material was mixed by a conventional method so as to have the formulation (concentration) shown in Table 2 and the carbon dioxide gas pressure (gas volume), and a beverage was obtained. For the obtained beverage, the measurements and sensory evaluations (1) to (2) above were performed. The results are shown in Table 2.

[0079] [Table 2]

[0080] [Experiment 3] Verification of the Variation in Acidity Each raw material was mixed by a conventional method so as to have the formulation (concentration) shown in Table 3 and the carbon dioxide gas pressure (gas volume), and a beverage was obtained. For the obtained beverage, the measurements and sensory evaluations (1) to (2) above were performed. The results are shown in Table 3.

[0081] [Table 3]

[0082] [Experiment 4] Verification of the Variation in Extract Content, Sweetness, and Sweetness-Acid Ratio Each raw material was mixed by a conventional method so as to have the formulation (concentration) shown in Table 4 and the carbon dioxide gas pressure (gas volume), and a beverage was obtained. For the obtained beverage, the measurements and sensory evaluations (1) to (2) above were performed. The results are shown in Table 4.

[0083] [Table 4]

[0084] [Experiment 5] Verification of Variation in Juice Content Each raw material was mixed by a conventional method so as to have the formulation (concentration) and carbon dioxide gas pressure (gas volume) shown in Table 5 to obtain a beverage. For the obtained beverage, the measurements and sensory evaluations of (1) to (2) above were performed. The results are shown in Table 5.

[0085] [Table 5]

[0086] [Experiment 6] Verification of Variation in Carbon Dioxide Gas Pressure Each raw material was mixed by a conventional method so as to have the formulation (concentration) and carbon dioxide gas pressure (gas volume) shown in Table 6 to obtain a beverage. For the obtained beverage, the measurements and sensory evaluations of (1) to (2) above were performed. The results are shown in Table 6.

[0087] [Table 6]

[0088] [Experiment 7] Verification of Variation in Alcohol Concentration Each raw material was mixed by a conventional method so as to have the formulation (concentration) and carbon dioxide gas pressure (gas volume) shown in Table 7 to obtain a beverage. For the obtained beverage, the measurements and sensory evaluations of (1) to (2) above were performed. The results are shown in Table 7.

[0089] [Table 7]

Claims

1. A citrus - flavored alcoholic beverage (excluding beer - flavored beverages) containing iso - α - acids and limonene.

2. The citrus - flavored alcoholic beverage according to Claim 1, wherein the content (ppm) of the iso - α - acids is 0.005 ppm to 70 ppm.

3. The citrus - flavored alcoholic beverage according to Claim 1 or 2, wherein the content (ppm) of limonene relative to the content (ppm) of the iso - α - acids is 0.1 to 10,000.

4. The citrus - flavored alcoholic beverage according to Claim 1 or 2, further containing nonanal.

5. The citrus - flavored alcoholic beverage according to Claim 4, wherein the content (ppm) of the nonanal is 0.0005 ppm to 50 ppm.

6. The citrus - flavored alcoholic beverage according to Claim 1 or 2, wherein the iso - α - acids are derived from hops.

7. The citrus - flavored alcoholic beverage according to Claim 1 or 2, wherein the juice content rate (straight conversion) is 20 mass% or less.

8. The citrus - flavored alcoholic beverage according to Claim 1 or 2, wherein the alcohol concentration is 0.1 volume / volume% or more and 15 volume / volume% or less.

9. The citrus - flavored alcoholic beverage according to Claim 1 or 2, wherein the sweetness degree is 15 or less.

10. The citrus - flavored alcoholic beverage according to Claim 1 or 2, wherein the sugar - acid ratio is 30 or less.

11. The citrus - flavored alcoholic beverage according to Claim 1 or 2, containing carbon dioxide gas.

12. The citrus - flavored alcoholic beverage according to Claim 1 or 2, having a lemon flavor.

13. The citrus - flavored alcoholic beverage according to Claim 1 or 2, which is a container - filled beverage.

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