Plum- or apricot-derived ingredient-containing beverage

Abstract

To provide a plum- or apricot-derived ingredient-containing beverage with extended duration of the flavor remaining after drinking.SOLUTION: The plum- or apricot-derived ingredient-containing beverage that contains at least one kind of lactone selected from a group consisting of δ-C14 to C18 lactones and γ-C14 to C18 lactones, can be preferably used.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage containing a component derived from plum or apricot and a method for producing the same, and more particularly to a beverage containing a component derived from plum or apricot that extends the duration of the flavor that lingers after drinking, and a method for producing the same. [Background technology]

[0002] Many hybrid alcoholic beverages, such as plum wine and apricot wine, are enjoyed for their lingering flavor and aroma, with the exception of those intended to quench thirst. The "length of time the flavor and aroma lasts" is a very important factor in these beverages.

[0003] Therefore, much effort has been devoted to the search for ingredients that can extend the duration of flavor in hybrid liquors.

[0004] Meanwhile, with regard to lactones such as δ-octadecalactone, Patent Document 1 discloses a fruit juice feel enhancer containing δ-octadecalactone and / or γ-octadecalactone as an active ingredient. Patent Document 2 also discloses an oily feel enhancer containing δ-lactones such as δ-tetradecalactone, δ-hexadecalactone, and δ-octadecalactone as active ingredients. Patent Document 2 also discloses that because lactones with a larger carbon number have a weaker aroma, most commonly used flavorings have a carbon number of 12 or less.

[0005] However, there has been no report on the relationship between lactones such as δ-octadecalactone and the extension of the duration of flavor that lingers after drinking beverages such as hybrid alcoholic beverages. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 2019-097562 [Patent Document 2] Japanese Patent Application Laid-Open No. 2011-083264 Summary of the Invention

[0007] The present inventors have now found that by adding at least one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, and γ-octadecalactone to a beverage containing a component derived from plum or apricot, the duration of the flavor that lingers after drinking the beverage can be extended. The present invention is based on this finding.

[0008] Therefore, an object of the present invention is to provide a beverage containing ingredients derived from plum or apricot, which extends the duration of the flavor that lingers after drinking.

[0009] According to the present invention, the following inventions are provided. [1] A mixed liquor containing at least one lactone selected from the group consisting of δ-C14 to C18 lactone and γ-C14 to C18 lactone, and containing a component derived from plum or apricot. [2] The mixed liquor according to [1], which contains at least one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetralactone, γ-hexalactone, and γ-octadecalactone. [3] The mixed liquor according to [1] or [2], wherein the concentration of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetralactone, γ-hexalactone, γ-octadecalactone, or a combination thereof is 2 to 1,000 ppb. [4] The mixed alcoholic beverage according to [3], wherein the concentration is 2 to 250 ppb. [5] A method for producing a mixed liquor containing components derived from plums or apricots, the method comprising adding at least one lactone selected from the group consisting of δ-C14 to C18 lactones and γ-C14 to C18 lactones to the mixed liquor. [6] The method for producing the mixed alcoholic beverage according to [5], which comprises adding at least one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetralactone, γ-hexalactone, and γ-octadecalactone. [7] The method for producing according to [5] or [6], wherein the concentration of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetradecalactone, γ-hexadecalactone, γ-octadecalactone or a combination thereof in the mixed liquor is 2 to 1,000 ppb. [8] The method according to [7], wherein the concentration is 2 to 250 ppb. [9] A method for extending the duration of the flavor that lingers after drinking a mixed liquor containing components derived from plums or apricots, the method comprising adding at least one lactone selected from the group consisting of δ-C14-C18 lactones and γ-C14-C18 lactones to the mixed liquor.

[10] The method according to [9], which comprises adding at least one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetralactone, γ-hexalactone and γ-octadecalactone to the mixed liquor.

[11] The method according to [9] or

[10] , wherein the concentration of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetradecalactone, γ-hexadecalactone, γ-octadecalactone or a combination thereof in the mixed liquor is 2 to 1,000 ppb.

[12] The method according to

[11] , wherein the concentration is 2 to 250 ppb.

[13] A flavoring composition for extending the duration of flavor that lingers after drinking a mixed liquor containing components derived from plum or apricot, comprising at least one lactone selected from the group consisting of δ-C14 to C18 lactone and γ-C14 to C18 lactone.

[14] The fragrance composition according to

[13] , comprising at least one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetralactone, γ-hexalactone, and γ-octadecalactone.

[15] The flavoring composition according to

[14] or

[15] , for adjusting the concentration of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetradecalactone, γ-hexadecalactone, γ-octadecalactone or a combination thereof in the mixed liquor to 2 to 1,000 ppb.

[16] The fragrance composition according to

[15] , wherein the concentration is 2 to 250 ppb.

[0010] According to the present invention, in a beverage containing a component derived from plum or apricot, the duration of the flavor (preferably the aroma in the mouth) that remains after drinking (i.e., after swallowing) can be extended.

[0011] lactone In the present invention, the lactones used are long-chain lactones having 14 to 18 carbon atoms and a 6-membered heterocyclic ring (i.e., δ-C14 to C18 lactones) and long-chain lactones having 14 to 18 carbon atoms and a 5-membered heterocyclic ring (i.e., γ-C14 to C18 lactones) (hereinafter, these long-chain lactones are also collectively referred to as "C14 to C18 lactones").

[0012] As the δ-C14 to C18 lactone, both even- and odd-carbon lactones can be used, but even-carbon lactones, i.e., δ-C14 lactone, δ-C16 lactone, and δ-C18 lactone, are preferably used. In a preferred embodiment, δ-tetradecalactone, δ-hexadecalactone, and δ-octadecalactone are used as the δ-C14 lactone, δ-C16 lactone, and δ-C18 lactone, respectively. Furthermore, as the γ-C14 to C18 lactone, both even- and odd-carbon lactones can be used, but even-carbon lactones, i.e., γ-C14 lactone, γ-C16 lactone, and γ-C18 lactone, are preferably used. In a preferred embodiment, γ-tetradecalactone, γ-hexadecalactone, and γ-octadecalactone are used as the γ-C14 lactone, γ-C16 lactone, and γ-C18 lactone, respectively. These C14 to C18 lactones may be used alone or in combination of two or more. Thus, in one preferred embodiment, the C14 to C18 lactone is one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetradecalactone, γ-hexadecalactone and γ-octadecalactone, or a combination of two or more thereof.

[0013] In another preferred embodiment, the C14 to C18 lactone of the present invention is at least one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, and γ-octadecalactone, or a combination of two or more thereof.

[0014] As described in JP 2011-083264 A, commercially available products may be used to obtain δ-tetradecalactone, δ-hexadecalactone, and δ-octadecalactone. They can also be synthesized by known methods, such as cyclizing 5-hydroxyalkanoic acid with acid or lactonizing 2-alkylpentadecanone via Baeyer-Villiger oxidation. As described in JP 2019-097562 A, γ-octadecalactone can also be obtained by commercially available products or synthesized by known methods. For example, known methods for synthesizing γ-lactones include a radical reaction between methyl acrylate and pentadecanol using a radical initiator, followed by a cyclization reaction, and a method of hydroxylating an unsaturated fatty acid and then dehydrating it. These known methods can also be used to synthesize γ-tetradecalactone and γ-hexadecalactone. They can also be commercially available products or synthesized by known methods. Furthermore, the lactone may be a combination of δ-octadecalactone and γ-octadecalactone.As the C14 to C18 lactone of the present invention, raw materials containing these lactones may be used.

[0015] beverage The beverage of the present invention containing a component derived from plum or apricot (hereinafter also referred to as the "beverage of the present invention") comprises at least one lactone selected from the group consisting of δ-C14 to C18 lactone and γ-C14 to C18 lactone. The present invention is advantageous in that adjusting the total concentration of C14 to C18 lactones in the beverage within a predetermined range further extends the duration of the flavor that lingers after drinking. Such a beverage can be produced by adjusting the concentration of C14 to C18 lactones during the production process of the beverage containing C14 to C18 lactones. The concentration of C14 to C18 lactones may be adjusted by adding the C14 to C18 lactones themselves, or by blending a raw material containing C14 to C18 lactones, or by increasing or decreasing the amount of such raw material blended. In one preferred embodiment, the beverage of the present invention comprises one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetradecalactone, γ-hexadecalactone and γ-octadecalactone, or a combination of two or more thereof.

[0016] In another preferred embodiment, the beverage of the present invention comprises at least one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone and γ-octadecalactone.

[0017] The concentration of C14 to C18 lactone in the beverage of the present invention is, for example, 1 to 1,000 ppb, preferably 1.5 to 1,000 ppb, more preferably 2 to 1,000 ppb, even more preferably 2 to 300 ppb, even more preferably 2 to 250 ppb, and even more preferably 8 to 250 ppb, where "ppb" refers to parts per billion, and 1 ppb corresponds to 1 μg / L. The concentration of C14 to C18 lactones in the beverage of the present invention refers to the concentration of the C14 to C18 lactone when the beverage of the present invention contains only one type of C14 to C18 lactone. However, when the beverage of the present invention contains multiple types of C14 to C18 lactones (e.g., multiple lactones selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-pentadecalactone, γ-hexadecalactone, and γ-octadecalactone), the concentration refers to the total concentration of the multiple types of C14 to C18 lactones. C14 to C18 lactones in beverages can be detected or their concentrations measured using methods known to those skilled in the art. Such detection or measurement can be carried out, for example, by gas chromatography-mass spectrometry (GC-MS), which can be easily performed using commercially available equipment. For example, the above measurement can be performed by loading the sample into an MPS autosampler (Gestell) and introducing it into a GC-MS 7890 (Agilent Technologies) or 5975C inert XL MSD (Agilent Technologies) using the DHS (Dynamic HeadSpace) method. Furthermore, for more accurate concentration measurements, it is desirable to use a calibration curve prepared based on the measurements of several standard solutions or control samples with known concentrations.

[0018] The beverage of the present invention is not particularly limited as long as it contains a component derived from plum or apricot, and may be either an alcoholic beverage or a non-alcoholic beverage. Here, "alcoholic beverage" refers to a beverage with an alcohol content of 1% or more that is considered an alcoholic beverage under the Liquor Tax Act. Furthermore, "non-alcoholic beverage" refers to a beverage with an alcohol content of less than 1% that is not considered an alcoholic beverage under the Liquor Tax Act. Among "non-alcoholic beverages," beverages that contain no alcohol at all, i.e., beverages with an alcohol content of 0% v / v, can be particularly described as "completely alcohol-free beverages." Examples of non-alcoholic beverages of the present invention include chuhai-like beverages, cocktail-like beverages, wine-like beverages, and other beverages that can be used as substitutes for alcoholic beverages. Furthermore, non-alcoholic beverages of the present invention also include soft drinks such as fruit juices and carbonated drinks, as well as tea beverages.

[0019] According to a preferred embodiment of the present invention, an alcoholic beverage containing C14-C18 lactones includes a "blended alcoholic beverage containing plum- or apricot-derived ingredients." Here, "blended alcoholic beverage" refers to all alcoholic beverages that are not brewed or distilled alcoholic beverages (e.g., chuhai, RTD, RTS, infused alcoholic beverages, liqueurs, spirits, etc.), and includes "blended alcoholic beverages" under the Liquor Tax Act. Examples of such blended alcoholic beverages include alcoholic beverages made by adding plum- or apricot-derived ingredients (e.g., fruit juice containing these ingredients) to brewed or distilled alcoholic beverages, along with sugars, acidulants, flavorings, colorings, etc.

[0020] According to a more preferred embodiment of the present invention, the "blended liquor containing components derived from plum or apricot" includes a "blended liquor made from plum or apricot as a raw material." Examples of such blended liquors include liquors made by using plum or apricot as a raw material in brewed or distilled liquor, extracting the essence and / or flavor of the plum or apricot by steeping or the like, and adding sugars, flavorings, colorings, and the like. Therefore, specific examples of "blended liquor made from plum or apricot as a raw material" include plum liquor, apricot liquor, almond liquor, amaretto, etc.

[0021] According to another embodiment of the present invention, the beverage containing at least one lactone selected from the group consisting of δ-C14-C18 lactone and γ-C14-C18 lactone may be a beverage made from peaches (for example, a mixed liquor).

[0022] In the present invention, "umeshu" refers to a liqueur defined in Article 3, item 21 of the Liquor Tax Act (Act No. 6 of 1953) that contains ingredients derived from plums. Such umeshu preferably contains sugars and the like in addition to alcohol.

[0023] The alcohol in the plum wine of the present invention can be provided by blending an ethanol-containing material. Examples of the ethanol-containing material that can be used include raw material alcohol and distilled spirits, and preferred examples of distilled spirits include vodka, gin, shochu, tequila, rum, brandy, and whiskey. According to a preferred embodiment of the present invention, the alcohol source is raw material alcohol, shochu, brandy, or gin, more preferably raw material alcohol, shochu, or brandy.

[0024] The sugars used in the plum wine of the present invention are not particularly limited, and any suitable sugar can be used, such as monosaccharides (e.g., fructose, glucose), disaccharides (e.g., sucrose, lactose), oligosaccharides, and polysaccharides.Specific examples include rock sugar, sugar, isomerized sugar, liquid sugar, brown sugar, and brown sugar.

[0025] The plum wine of the present invention may contain other ingredients used in the production of plum wine, such as sweeteners (e.g., sugar alcohols, high-intensity sweeteners, honey, etc.), acidulants (e.g., phosphoric acid, citric acid, malic acid, ascorbic acid, tartaric acid, succinic acid, lactic acid, gluconic acid, fumaric acid, acetic acid, or salts thereof), coloring agents, flavorings, and food additives (e.g., foaming and foam retention improvers, bittering agents, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fiber, pH adjusters, etc.).

[0026] The apricot liqueur, almond liqueur, and amaretto of the present invention are similar to plum liqueur except that apricots are used as raw materials.

[0027] According to one embodiment of the present invention, the hybrid liquor includes the following fruit juice-containing hybrid liquor. To pure water, add 10% (v / v) plum, apricot, or peach juice, 20% (w / v) high-fructose corn syrup, 2% (w / v) acidulant (citric acid and / or malic acid), 1.5% (w / v) flavoring, and 5% (v / v) raw alcohol with an alcohol concentration of 50% (v / v). Furthermore, add δ-hexadecalactone to a concentration of 100 ppb to make a liqueur.

[0028] The mixed liquor of the present invention is preferably provided as a bottled beverage. The container used may be any container commonly used for filling mixed liquor, such as a metal can, a barrel, a plastic bottle (e.g., a PET bottle or cup), a paper container, a bottle, or a pouch container, with paper containers, metal cans, barrels, plastic bottles (e.g., a PET bottle), or bottles being preferred.

[0029] Beverage manufacturing method The beverage of the present invention can be produced according to a conventional beverage production method, except that the concentration of at least one lactone selected from the group consisting of δ-C14 to C18 lactones and γ-C14 to C16 lactones is adjusted, for example, as described above, to contain the lactone. In a preferred embodiment, the beverage produced by the production method of the present invention contains at least one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetradecalactone, γ-hexadecalactone, and γ-octadecalactone. In another preferred embodiment, the production method of the present invention contains at least one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, and γ-octadecalactone.

[0030] In one preferred embodiment, the production method of the present invention comprises adjusting the concentration of one or a combination of two or more selected from the group consisting of δ-C14 to C18 lactones and γ-C14 to C16 lactones to 2 to 1,000 ppb, particularly preferably 2 to 250 ppb. In a further preferred embodiment, the production method of the present invention comprises adjusting the concentration of one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetradecalactone, γ-hexadecalactone, and γ-octadecalactone, or a combination of two or more thereof, to 2 to 1,000 ppb, particularly preferably 2 to 250 ppb.

[0031] In another preferred embodiment, the production method of the present invention comprises adjusting the concentration of one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, and γ-octadecalactone, or a combination of two or more thereof, to 2 to 1,000 ppb, particularly preferably 2 to 250 ppb.

[0032] fragrance composition In the present invention, by adding at least one lactone selected from the group consisting of δ-C14 to C18 lactones and γ-C14 to C18 lactones to a beverage (e.g., a blended alcoholic beverage) made from plum or apricot, the duration of the flavor lingering after drinking the beverage can be extended. Therefore, according to another aspect of the present invention, a composition comprising at least one lactone selected from the group consisting of δ-C14 to C18 lactones and γ-C14 to C18 lactones can be provided as a flavor composition for extending the duration of the flavor lingering after drinking a beverage containing components derived from plum or apricot. In a preferred embodiment, the flavor composition of the present invention contains at least one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetradecalactone, γ-hexadecalactone, and γ-octadecalactone. In another preferred embodiment, the fragrance composition of the present invention comprises one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone and γ-octadecalactone, or a combination of two or more thereof.

[0033] The content of at least one lactone selected from the group consisting of δ-C14 to C18 lactones and γ-C14 to C18 lactones in the fragrance composition of the present invention is not particularly limited and is, for example, 0.1 to 100% by mass, preferably 50 to 100% by mass, and more preferably 80 to 100% by mass. In one preferred embodiment, the fragrance composition of the present invention comprises one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetradecalactone, γ-hexadecalactone, and γ-octadecalactone, or a combination of two or more thereof, in an amount within the above range. In another preferred embodiment, the fragrance composition of the present invention comprises one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, and γ-octadecalactone, or a combination of two or more thereof, in an amount within the above range. As a preferred example of the fragrance composition of the present invention, from the viewpoint of storage stability and the like, it can be stored or used by adding a preservative whose safety as a food product has been confirmed, such as water, ethanol, glycerin, propylene glycol, triacetin, or a mixed solvent thereof.

[0034] By adding the flavor composition of the present invention to a beverage containing a component derived from plum or apricot, the duration of the flavor that lingers after drinking the beverage can be extended. Therefore, according to another aspect of the present invention, there is provided a beverage containing a component derived from plum or apricot, comprising the flavor composition of the present invention. Such a beverage can be produced by adding the flavor composition of the present invention to the ingredients of the beverage.

[0035] The content (i.e., the amount added) of the flavor composition of the present invention in a beverage is not particularly limited and can be appropriately determined by those skilled in the art depending on the type of beverage (e.g., hybrid alcoholic beverage), the desired degree of elongation effect, etc. Those skilled in the art can find the optimal amount of flavor composition for a beverage by actually preparing beverage samples containing the flavor composition of the present invention at various concentrations and confirming the desired effect for each sample.

[0036] According to a preferred embodiment of the present invention, the content or amount of the flavor composition of the present invention in a beverage containing a plum or apricot-derived ingredient is not particularly limited, and the content of one lactone selected from the group consisting of δ-C14 to C18 lactones and γ-C14 to C18 lactones, or a combination of two or more thereof, relative to the total volume of the beverage can be contained or added in the same amount as described above. Therefore, it is preferred that one lactone selected from the group consisting of δ-C14 to C18 lactones and γ-C14 to C18 lactones, or a combination of two or more thereof, is contained in the flavor composition of the present invention in the amount described above. In one preferred embodiment, a flavor composition containing one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetradecalactone, γ-hexadecalactone, and γ-octadecalactone, or a combination of two or more thereof, is added to a beverage containing a plum or apricot-derived ingredient. In another preferred embodiment, a flavoring composition containing one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, and γ-octadecalactone, or a combination of two or more thereof, is added to a beverage containing a component derived from plum or apricot.

[0037] Method for extending the duration of flavor remaining after drinking a beverage In the present invention, by adding at least one lactone selected from the group consisting of δ-C14 to C18 lactones and γ-C14 to C18 lactones to a beverage (e.g., a blended alcoholic beverage) made from plum or apricot, the duration of the flavor lingering after drinking the beverage can be extended. Therefore, according to another aspect of the present invention, there is provided a method for extending the duration of the flavor lingering after drinking a beverage made from plum or apricot, the method comprising adding at least one lactone selected from the group consisting of δ-C14 to C18 lactones and γ-C14 to C18 lactones to the beverage. In one preferred embodiment, the beverage containing a component derived from plum or apricot contains one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetradecalactone, γ-hexadecalactone, and γ-octadecalactone, or a combination of two or more thereof. In another preferred embodiment, the beverage containing a component derived from plum or apricot contains one lactone selected from the group consisting of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, and γ-octadecalactone, or a combination of two or more thereof.

[0038] The above-mentioned flavor composition and stretching method can be carried out in accordance with the description of the beverage or the method for producing a beverage of the present invention. [Example]

[0039] The present invention will be explained in more detail below with reference to test examples and production examples, but the present invention is not limited to these examples. In the examples, "%" means "% by mass" unless otherwise specified. Evaluations for each test were performed independently. Furthermore, the units and measurement methods used in the present invention follow the JIS regulations unless otherwise specified.

[0040] In the following test examples, the sensory evaluation was carried out as follows.

[0041] Test Example 1: Sensory evaluation of plum wine products (samples A and B) containing various lactones 1 1. Sample The samples used were Sample A or B, to which the following lactones had been added. Here, Sample A and B were each made by diluting commercially available plum wine twice with water.

[0042] 2. Lactone The lactones used were as follows: δ-Tetradecalactone: δ-Tetradecalactone (purity: 98.0%) (manufactured by Soda Fragrance Co., Ltd.) δ-Hexadecalactone: δ-Hexadecalactone (purity: 98.0%) (manufactured by Soda Fragrance Co., Ltd.) δ-Octadecalactone: δ-Octadecalactone (purity: 75.0%) (specifically, a mixture of δ-octadecalactone (75.0%) and γ-octadecalactone (25.0%)) (manufactured by Soda Fragrance Co., Ltd.) γ-Decalactone: γ-Decalactone (Tokyo Chemical Industry Co., Ltd.) The lactones were weighed, dissolved in ethanol, and added to Samples A and B so that the concentrations of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, and γ-decalactone were each 100 ppb.

[0043] 3. Evaluation Method The sensory evaluation was carried out by a panel of eight plum wine specialists who had passed the ISO 9000 certification test and had more than five years of practical experience in plum wine production. For the sensory evaluation, 7 mL of the sample was placed in the mouth, swallowed after 3 seconds, and the time until the flavor disappeared was measured with a stopwatch as the duration of the flavor. The test areas are as follows: Test area 1: No addition Test area 2: γ-decalactone 100 ppb added area Test area 3: δ-tetradecalactone 100 ppb added area Test area 4: δ-hexadecalactone 100 ppb added area Test area 5: δ-octadecalactone 100 ppb added area

[0044] 4.Results For sample A to which lactone was added, the difference between the flavor duration in the lactone-added areas (test areas 2 to 5) and the flavor duration in the non-added area (test area 1) (flavor duration in the lactone-added area - flavor duration in the non-added area) is shown in Table 1. [Table 1]

[0045] For sample B to which lactone was added, the difference between the flavor duration in the lactone-added areas (test areas 2 to 5) and the flavor duration in the non-added area (test area 1) (flavor duration in the lactone-added area - flavor duration in the non-added area) is shown in Table 2. [Table 2]

[0046] For both Samples A and B, in all test plots 3 to 5, the duration of the flavor after drinking the sample was extended compared to test plot 1. Furthermore, it can be seen that the average value of the duration of the flavor after drinking the sample in all test plots 3 to 5 was extended compared to the average value in test plot 2 (γ-decalactone 100 ppb added group). In test plot 2 (γ-decalactone 100 ppb added group), the duration of the flavor was extended and the peach-like aroma also remained strong.

[0047] Test Example 2: Examination of the concentration of δ-hexadecalactone in plum wine product (sample A) 1. Sample As a specimen, Sample A to which δ-hexadecalactone was added was used. Here, Sample A was the same as in Test Example 1.

[0048] 2. Lactone As the lactone, δ-hexadecalactone from Test Example 1 was used. The above lactones were weighed, dissolved in ethanol, and added to Sample A so that the δ-hexadecalactone concentrations were 1.96, 3.92, 4.9, 9.8, 49, 98, 245, 294, and 980 ppb.

[0049] 3. Evaluation Method The sensory evaluation was carried out in the same manner as in Test Example 1. The test areas are as follows: Test area 7: No addition Test area 8: δ-hexadecalactone 1.96 ppb added area Test area 9: δ-hexadecalactone 3.92 ppb added area Test area 10: δ-hexadecalactone 4.9 ppb added area Test area 11: δ-hexadecalactone 9.8 ppb added area Test area 12: δ-hexadecalactone 49 ppb added area Test area 13: δ-hexadecalactone 98pb added area Test area 14: δ-hexadecalactone 245 ppb added area Test area 15: δ-hexadecalactone 294 ppb added area Test area 16: δ-hexadecalactone 980 ppb added area

[0050] 4.Results Table 3 shows the difference between the duration of flavor in the lactone-added plots (test plots 8 to 16) and the duration of flavor in the non-added plot (test plot 7) (duration of flavor in lactone-added plot - duration of flavor in the non-added plot). [Table 3]

[0051] In all test plots 8 to 16 (addition of 1.96 to 980 ppb of δ-hexadecalactone), the duration of flavor after drinking the sample was extended compared to test plot 7. From the results of the sensory evaluation, from the viewpoint of extending the duration of flavor after drinking the sample, the concentration of δ-hexadecalactone is considered to be preferably 1 to 1000 ppb, more preferably 1.5 to 1000 ppb, even more preferably 2 to 1000 ppb, even more preferably 2 to 300 ppb, even more preferably 2 to 250 ppb, and even more preferably 8 to 250 ppb.

[0052] Test Example 3: Sensory evaluation of plum wine products (sample B) containing various lactones 2 1. Sample As the specimen, Sample B was used, to which each of the following lactones was added. Here, Sample B was the same as in Test Example 1.

[0053] 2. Lactone The lactones used were as follows: δ-Hexadecalactone: δ-Hexadecalactone (purity: 98.0%) (manufactured by Soda Fragrance Co., Ltd.) γ-Tetradecalactone: γ-Tetradecalactone (purity: 95.8%) (manufactured by Soda Fragrance Co., Ltd.) γ-Hexadecalactone: γ-Hexadecalactone (purity: 97.0%) (manufactured by Soda Fragrance Co., Ltd.) γ-Decalactone: γ-Decalactone (Tokyo Chemical Industry Co., Ltd.) The lactones were weighed, dissolved in ethanol, and added to Sample B so that the concentrations of δ-hexadecalactone, γ-tetradecalactone, γ-hexadecalactone, and γ-decalactone were each 100 ppb.

[0054] 3. Evaluation Method The sensory evaluation was carried out by a panel of six plum wine experts in the same manner as in Test Example 1. The test groups were as follows: Test area 17: No addition Test area 18: γ-decalactone 100 ppb added area Test area 19: δ-hexadecalactone 100 ppb added area Test area 20: γ-tetradecalactone 100 ppb added area Test area 21: γ-hexadecalactone 100 ppb added area

[0055] 4.Results For sample B to which lactone was added, the difference between the flavor duration in the lactone-added areas (test areas 18 to 21) and the flavor duration in the non-added area (test area 17) (flavor duration in the lactone-added area - flavor duration in the non-added area) is shown in Table 4. [Table 4]

[0056] In sample B, the duration of the flavor after drinking was extended in all test plots 19 to 21 compared to test plot 17. Furthermore, it can be seen that the average duration of the flavor after drinking was extended in all test plots 19 to 21 compared to the average value in test plot 18 (γ-decalactone 100 ppb added). In test plot 18 (γ-decalactone 100 ppb added), the duration of the flavor was extended and the peach-like aroma also remained strong.

[0057] Test Example 4: Examination of the concentration of γ-tetradecalactone in plum wine product (sample B) 1. Sample As the specimen, Sample B to which γ-tetradecalactone was added at various concentrations was used. Here, Sample B was the same as in Test Example 1.

[0058] 2. Lactone As the lactone, γ-tetradecalactone from Test Example 3 was used. The above lactones were weighed, dissolved in ethanol, and added to Sample B so that the concentrations of γ-tetradecalactone were 0.47, 1.89, 94.5, 250.5, 1039.6, and 2032.0 ppb, respectively.

[0059] 3. Evaluation Method Sensory evaluation was carried out in the same manner as in Test Example 1 by a panel of six plum wine experts. The test areas are as follows: Test area 22: No addition Test area 23: γ-tetradecalactone 0.47 ppb added area Test area 24: γ-tetradecalactone 1.89 ppb added area Test area 25: γ-tetradecalactone 94.5 ppb added area Test area 26: γ-tetradecalactone 250.5 ppb added area Test area 27: γ-tetradecalactone 1039.6 ppb added area Test area 28: γ-tetradecalactone 2032.0 pb added area

[0060] 4.Results Table 5 shows the difference between the flavor duration in the lactone-added areas (test areas 23 to 28) and the flavor duration in the non-added area (test area 22) (flavor duration in the lactone-added area - flavor duration in the non-added area). [Table 5]

[0061] In all test plots 23 to 28 (γ-tetradecalactone added at 0.47 to 2032.0 ppb), the duration of the flavor after drinking the sample was extended compared to test plot 22. From the results of the sensory evaluation, from the viewpoint of extending the duration of the flavor after drinking the sample, the concentration of γ-tetradecalactone is considered to be preferably 0.1 to 2500 ppb, more preferably 1 to 2200 ppb, even more preferably 1.5 to 2200 ppb, even more preferably 2 to 2100 ppb, even more preferably 100 to 1200 ppb, and even more preferably 250 to 1100 ppb.

[0062] Test Example 5: Examination of the concentration of γ-hexadecalactone in plum wine product (sample B) 1. Sample As the specimen, Sample B to which γ-hexadecalactone was added at various concentrations was used. Here, Sample B was the same as in Test Example 1.

[0063] 2. Lactone As the lactone, γ-hexadecalactone from Test Example 3 was used. The above lactones were weighed, dissolved in ethanol, and added to Sample B so that the concentrations of γ-hexadecalactone were 0.49, 1.95, 97.7, 254.0, 1074.8, and 2051.9 ppb, respectively.

[0064] 3. Evaluation Method The sensory evaluation was carried out in the same manner as in Test Example 1 by a panel of six plum wine experts. The test areas are as follows: Test area 29: No additives Test area 30: γ-hexadecalactone 0.49 ppb added area Test area 31: γ-hexadecalactone 1.95 ppb added area Test area 32: γ-hexadecalactone 97.7 ppb added area Test area 33: γ-hexadecalactone 254.0 ppb added area Test area 34: γ-hexadecalactone 1074.8 ppb added area Test area 35: γ-hexadecalactone 2051.9 ppb added area

[0065] 4.Results Table 6 shows the difference between the flavor duration in the lactone-added areas (test areas 30 to 35) and the flavor duration in the non-added area (test area 29) (flavor duration in the lactone-added area - flavor duration in the non-added area). [Table 6]

[0066] In all test plots 30 to 35 (γ-hexadecalactone added at 0.49 to 2051.9 ppb), the duration of the flavor after drinking the sample was extended compared to test plot 29. From the results of the sensory evaluation, from the viewpoint of extending the duration of the flavor after drinking the sample, the concentration of γ-hexadecalactone is considered to be preferably 0.1 to 2500 ppb, more preferably 1 to 2200 ppb, even more preferably 1.5 to 2100 ppb, even more preferably 2 to 2000 ppb, even more preferably 50 to 1500 ppb, and even more preferably 90 to 1100 ppb.

[0067] Production Example 1: Preparation of fruit juice-containing mixed liquor To pure water, 10% (v / v) plum, apricot, or peach juice, 20% (w / v) high-fructose corn syrup, 2% (w / v) acidulant (citric acid and / or malic acid), 1.5% (w / v) flavoring, and 5% (v / v) raw alcohol with an alcohol concentration of 50% (v / v) were added. δ-hexadecalactone was then added to a concentration of 100 ppb to produce a liqueur.

Claims

1. A hybrid alcoholic beverage containing a component derived from a plum or apricot, comprising at least one lactone selected from the group consisting of δ-C14 to C18 lactone and γ-C14 to C18 lactone, comprising δ-hexadecalactone at a concentration of 1 to 1,000 ppb; comprising gamma-tetradecalactone at a concentration of 0.1 to 2,500 ppb; or The mixed alcoholic beverage as described above, which contains γ-hexadecalactone at a concentration of 0.1 to 2,500 ppb.

2. 2. The mixed alcoholic beverage according to claim 1, wherein the concentration of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetralactone, γ-hexalactone, γ-octadecalactone, or a combination thereof is 2 to 1,000 ppb.

3. The mixed alcoholic beverage described in claim 2, wherein the concentration of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetralactone, γ-hexalactone, γ-octadecalactone or a combination thereof is 2 to 250 ppb.

4. A method for producing a mixed alcoholic beverage containing a component derived from plum or apricot, and containing at least one lactone selected from the group consisting of δ-C14 to C18 lactone and γ-C14 to C18 lactone in the mixed alcoholic beverage; Adjusting the concentration of δ-hexadecalactone to 1 to 1,000 ppb; Adjusting the concentration of gamma-tetradecalactone to 0.1 to 2,500 ppb, or Adjust the concentration of gamma-hexadecalactone to 0.1 to 2,500 ppb. The manufacturing method comprising the steps of:

5. The method according to claim 4, wherein the mixed alcoholic beverage has a concentration of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetradecalactone, γ-hexadecalactone, γ-octadecalactone, or a combination thereof of 2 to 1,000 ppb.

6. The method according to claim 5, wherein the mixed alcoholic beverage has a concentration of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetradecalactone, γ-hexadecalactone, γ-octadecalactone, or a combination thereof of 2 to 250 ppb.

7. A method for extending the duration of flavor remaining after drinking a mixed alcoholic beverage containing a component derived from plum or apricot, comprising: The method comprises adding at least one lactone selected from the group consisting of δ-C14-C18 lactone and γ-C14-C18 lactone to the mixed alcoholic beverage; Adjusting the concentration of δ-hexadecalactone to 1 to 1,000 ppb; Adjusting the concentration of gamma-tetradecalactone to 0.1 to 2,500 ppb, or Adjust the concentration of gamma-hexadecalactone to 0.1 to 2,500 ppb. The method comprising:

8. 8. The method according to claim 7, wherein the concentration of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetradecalactone, γ-hexadecalactone, γ-octadecalactone or a combination thereof in the mixed alcoholic beverage is 2 to 1,000 ppb.

9. 9. The method according to claim 8, wherein the mixed alcoholic beverage has a concentration of δ-tetradecalactone, δ-hexadecalactone, δ-octadecalactone, γ-tetradecalactone, γ-hexadecalactone, γ-octadecalactone, or a combination thereof of 2 to 250 ppb.