Beverage and method for producing the same

Abstract

To provide a beverage having a lemon-leaf-like aroma and enhanced flavor complexity.SOLUTION: Provided is a beverage comprising citronellol and at least one selected from a group consisting of nerol and geraniol, the beverage satisfying at least one of the following conditions: (1) the content of citronellol is more than 100 μg / L based on the total volume of the beverage, and the content of nerol is 1 μg / L or more based thereon, or the content of geraniol is 10 μg / L or more based thereon; (2) the content of nerol is more than 100 μg / L based on the total volume of the beverage, and the content of citronellol is 0.2 μg / L or more; and (3) the content of geraniol is more than 100 μg / L based on the total volume of the beverage, and the content of citronellol is 2 μg / L or more based thereon.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to beverages and methods for producing same. [Background technology]

[0002] Techniques for improving the flavor of beverages by focusing on aroma components are known. For example, Patent Document 1 discloses a beer-like sparkling beverage with improved crispness, which contains geraniol and β-citronellol, and is characterized in that the concentration X of β-citronellol and the concentration Y of geraniol satisfy the formula (1): Y≧1.2X (X≧5 ppb, Y≧6 ppb). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2018-183124 Summary of the Invention [Problem to be solved by the invention]

[0004] One aspect of the present invention aims to provide a beverage that has a lemon leaf flavor and an increased complexity of flavor, and a method for producing the same. [Means for solving the problem]

[0005] The present invention relates to a beverage that contains citronellol and at least one member selected from the group consisting of nerol and geraniol, and that satisfies at least one of the following (1) to (3): (1) The citronellol content is greater than 100 μg / L based on the total volume of the beverage, and the nerol content is 1 μg / L or more based on the total volume of the beverage, or the geraniol content is 10 μg / L or more based on the total volume of the beverage. (2) The nerol content is greater than 100 μg / L based on the total volume of the beverage, and the citronellol content is 0.2 μg / L or more based on the total volume of the beverage. (3) The geraniol content is greater than 100 μg / L based on the total volume of the beverage, and the citronellol content is 2 μg / L or more based on the total volume of the beverage.

[0006] The beverage of the present invention has a citronellol content and a content of at least one selected from the group consisting of nerol and geraniol within specific ranges, and therefore has a lemon leaf flavor while also exhibiting an increased complexity of flavor.

[0007] The beverage according to the present invention satisfies (1) and may contain nerol in an amount of 0.10 parts by mass or more and 10 parts by mass or less per 100 parts by mass of citronellol, in which case the above-mentioned effects become more pronounced.

[0008] The beverage according to the present invention satisfies (1) and may contain 0.50 to 100 parts by mass of geraniol per 100 parts by mass of citronellol, in which case the above-mentioned effects become more pronounced.

[0009] The beverage according to the present invention satisfies (2) and may contain 0.01 to 5 parts by mass of citronellol per 100 parts by mass of nerol, in which case the above-mentioned effects become more pronounced.

[0010] The beverage according to the present invention satisfies (3) and may contain 0.02 to 10 parts by mass of citronellol per 100 parts by mass of geraniol, in which case the above-mentioned effects become more pronounced.

[0011] In the beverage according to the present invention, the Brix may be 2.0 or more and 10.0 or less.In the beverage according to the present invention, the acidity may be 0.10 g / 100 mL or more and 0.80 g / 100 mL or less.

[0012] The beverage according to the present invention may contain fruit juice, in which case the above-mentioned effects become even more pronounced.

[0013] The beverage according to the present invention may be an alcoholic beverage. The alcohol content of the beverage according to the present invention may be 1% v / v or more and 10% v / v or less. In this case, the above-mentioned effects become more pronounced.

[0014] The present invention also relates to a method for producing a beverage, which includes adjusting the content of citronellol and the content of at least one member selected from the group consisting of nerol and geraniol so as to satisfy at least one of the following (1) to (3): (1) The citronellol content is greater than 100 μg / L based on the total volume of the beverage, and the nerol content is 1 μg / L or more based on the total volume of the beverage, or the geraniol content is 10 μg / L or more based on the total volume of the beverage. (2) The nerol content is greater than 100 μg / L based on the total volume of the beverage, and the citronellol content is 0.2 μg / L or more based on the total volume of the beverage. (3) The geraniol content is greater than 100 μg / L based on the total volume of the beverage, and the citronellol content is 2 μg / L or more based on the total volume of the beverage.

[0015] The present invention encompasses, for example, the following. [1] A beverage containing citronellol and at least one selected from the group consisting of nerol and geraniol, and satisfying at least one of the following (1) to (3): (1) The citronellol content is greater than 100 μg / L based on the total volume of the beverage, and the nerol content is 1 μg / L or more based on the total volume of the beverage, or the geraniol content is 10 μg / L or more based on the total volume of the beverage. (2) The nerol content is greater than 100 μg / L based on the total volume of the beverage, and the citronellol content is 0.2 μg / L or more based on the total volume of the beverage. (3) The geraniol content is greater than 100 μg / L based on the total volume of the beverage, and the citronellol content is 2 μg / L or more based on the total volume of the beverage. [2] The beverage according to [1], which satisfies (1) above and has a nerol content of 0.10 parts by mass or more and 10 parts by mass or less per 100 parts by mass of citronellol. [3] The beverage according to [1], which satisfies (1) above and has a geraniol content of 0.50 parts by mass or more and 100 parts by mass or less per 100 parts by mass of citronellol. [4] The beverage according to [1], which satisfies (2) above and has a citronellol content of 0.01 parts by mass or more and 5 parts by mass or less per 100 parts by mass of nerol. [5] The beverage according to [1], which satisfies (3) above and has a citronellol content of 0.02 parts by mass or more and 10 parts by mass or less per 100 parts by mass of geraniol. [6] The beverage according to any one of [1] to [5], having a Brix of 2.0 or more and 10.0 or less. [7] The beverage according to any one of [1] to [6], having an acidity of 0.10 g / 100 mL or more and 0.80 g / 100 mL or less. [8] A beverage according to any one of [1] to [7], which contains fruit juice. [9] The beverage according to any one of [1] to [8], which is an alcoholic beverage.

[10] The beverage according to [9], having an alcohol content of 1 v / v% or more and 10 v / v% or less.

[11] A method for producing a beverage, comprising adjusting the content of citronellol and the content of at least one selected from the group consisting of nerol and geraniol so as to satisfy at least one of the following (1) to (3): (1) The citronellol content is greater than 100 μg / L based on the total volume of the beverage, and the nerol content is 1 μg / L or more based on the total volume of the beverage, or the geraniol content is 10 μg / L or more based on the total volume of the beverage. (2) The nerol content is greater than 100 μg / L based on the total volume of the beverage, and the citronellol content is 0.2 μg / L or more based on the total volume of the beverage. (3) The geraniol content is greater than 100 μg / L based on the total volume of the beverage, and the citronellol content is 2 μg / L or more based on the total volume of the beverage. [Effects of the Invention]

[0016] According to one aspect of the present invention, a beverage having a lemon leaf flavor and an increased complexity of flavor, and a method for producing the same can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0017] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The following describes in detail the embodiments of the present invention, but the present invention is not limited to the following embodiments.

[0018] The beverage according to this embodiment contains citronellol and at least one selected from the group consisting of nerol and geraniol. Citronellol (β-citronellol (CAS: 7540-51-4)) is a compound also known as 3,7-dimethyl-6-octen-1-ol. Nerol (CAS: 106-25-2) is a compound also known as cis-3,7-dimethyl-2,6-octadien-1-ol. Geraniol (CAS: 106-24-1) is a compound also known as trans-3,7-dimethyl-2,6-octadien-1-ol.

[0019] The beverage according to this embodiment satisfies at least one of the following (1) to (3). (1) The citronellol content is greater than 100 μg / L based on the total volume of the beverage, and the nerol content is 1 μg / L or more based on the total volume of the beverage, or the geraniol content is 10 μg / L or more based on the total volume of the beverage. (2) The nerol content is greater than 100 μg / L based on the total volume of the beverage, and the citronellol content is greater than or equal to 0.2 μg / L based on the total volume of the beverage. (3) The geraniol content is greater than 100 μg / L based on the total volume of the beverage, and the citronellol content is greater than or equal to 2 μg / L based on the total volume of the beverage.

[0020] In beverages that satisfy (1), the citronellol content is greater than 100 μg / L, based on the total volume of the beverage, and may be 150 μg / L or more, 200 μg / L or more, 300 μg / L or more, 400 μg / L or more, 500 μg / L or more, 600 μg / L or more, 700 μg / L or more, 800 μg / L or more, 900 μg / L or more, 1000 μg / L or more, 1100 μg / L or more, 1200 μg / L or more, 1300 μg / L or more, 1400 μg / L or more, 1500 μg / L or more, 1600 μg / L or more, 1700 μg / L or more, 1800 μg / L or more, 1900 μg / L or more, or 2000 μg / L or more.

[0021] In beverages that satisfy (1), the citronellol content may be 10,000 μg / L or less, 8,000 μg / L or less, 6,000 μg / L or less, 5,000 μg / L or less, 4,000 μg / L or less, 3,000 μg / L or less, 2,000 μg / L or less, 1,800 μg / L or less, 1,600 μg / L or less, 1,400 μg / L or less, 1,200 μg / L or less, or 1,100 μg / L or less, based on the total volume of the beverage.

[0022] In beverages that satisfy (1), the nerol content may be 1 μg / L or more based on the total volume of the beverage, and from the perspective of providing a stronger lemon leaf flavor, complex flavor, fruit juice flavor, fruit freshness, and floral flavor, as well as providing a more favorable overall evaluation of the beverage, the nerol content may be 2 μg / L or more, 3 μg / L or more, 4 μg / L or more, 5 μg / L or more, 8 μg / L or more, 10 μg / L or more, 20 μg / L or more, 40 μg / L or more, 60 μg / L or more, 80 μg / L or more, 90 μg / L or more, 95 μg / L or more, or 100 μg / L or more.

[0023] In beverages that satisfy (1), the nerol content may be 20,000 μg / L or less, 15,000 μg / L or less, or 10,000 μg / L or less, based on the total volume of the beverage, from the viewpoint of further suppressing the seaside flavor; from the same viewpoint as above and from the viewpoint of providing a stronger sense of fruit juice, fresh fruit, and floral flavor, the nerol content may be 8,000 μg / L or less, 6,000 μg / L or less, 4,000 μg / L or less, 2,000 μg / L or less, or 1,000 μg / L or less; from the same viewpoint as above and from the viewpoint of providing a better overall evaluation of the beverage, the nerol content may be 800 μg / L or less, 600 μg / L or less, 400 μg / L or less, 200 μg / L or less, 180 μg / L or less, 160 μg / L or less, 140 μg / L or less, 120 μg / L or less, or 100 μg / L or less.

[0024] In beverages that satisfy (1), the nerol content may be 1 μg / L or more and 800 μg / L or less, 2 μg / L or more and 200 μg / L or less, 4 μg / L or more and 150 μg / L or less, or 5 μg / L or more and 100 μg / L or less, based on the total volume of the beverage, as this will result in a better overall evaluation of the beverage.

[0025] In beverages satisfying (1), the nerol content may be 0.05 parts by mass or more per 100 parts by mass of citronellol content, and from the viewpoint of providing a stronger lemon leaf flavor, complex flavor, fruit juice flavor, fruit freshness, and floral flavor, as well as providing a better overall evaluation of the beverage, the nerol content may be 0.10 parts by mass or more, 0.20 parts by mass or more, 0.25 parts by mass or more, 0.40 parts by mass or more, 0.50 parts by mass or more, 1.0 parts by mass or more, 2.0 parts by mass or more, 4.0 parts by mass or more, or 5.0 parts by mass or more.

[0026] In beverages satisfying (1), the nerol content may be 500 parts by mass or less per 100 parts by mass of citronellol, from the viewpoint of further suppressing the seashore flavor; from the same viewpoint as above and from the viewpoint of providing a stronger sense of fruit juice, fresh fruit, and floral notes, the nerol content may be 300 parts by mass or less, 100 parts by mass or less, 80 parts by mass or less, or 50 parts by mass or less; from the same viewpoint as above and from the viewpoint of providing a better overall evaluation as a beverage, the nerol content may be 40 parts by mass or less, 30 parts by mass or less, 20 parts by mass or less, 10 parts by mass or less, 8.0 parts by mass or less, 6.0 parts by mass or less, or 5.0 parts by mass or less.

[0027] In beverages that satisfy (1), the nerol content may be 0.05 parts by mass or more and 40 parts by mass or less, 0.10 parts by mass or more and 10 parts by mass or less, 0.20 parts by mass or more and 8.0 parts by mass or less, or 0.25 parts by mass or more and 5.0 parts by mass or less, since this will result in a better overall evaluation of the beverage relative to a citronellol content of 100 parts by mass.

[0028] In a beverage that satisfies (1), the geraniol content may be 10 μg / L or more based on the total volume of the beverage, and from the viewpoint of providing a stronger lemon leaf flavor and complex flavor, may be 20 μg / L or more, 40 μg / L or more, 60 μg / L or more, 80 μg / L or more, 90 μg / L or more, or 100 μg / L or more. In addition to the above viewpoints, from the viewpoint of providing a stronger fruit juice flavor, fruit freshness, and floral flavor, and ... From the viewpoint of obtaining a better overall evaluation as a therapeutic agent, the concentration may be 150 μg / L or more, 200 μg / L or more, 250 μg / L or more, 300 μg / L or more, 350 μg / L or more, 400 μg / L or more, 450 μg / L or more, 500 μg / L or more, 550 μg / L or more, 600 μg / L or more, 650 μg / L or more, 700 μg / L or more, 750 μg / L or more, 800 μg / L or more, 850 μg / L or more, 900 μg / L or more, 950 μg / L or more, or 1000 μg / L or more.

[0029] In beverages that satisfy (1), the geraniol content may be 20,000 μg / L or less, 15,000 μg / L or less, or 10,000 μg / L or less, based on the total volume of the beverage, from the viewpoint of further suppressing the seashore flavor; and in addition to the same viewpoints as above, from the viewpoint of a stronger sense of fruit juice and fresh fruit, and a more favorable overall evaluation of the beverage, the geraniol content may be 8,000 μg / L or less, 6,000 μg / L or less, 4,000 μg / L or less, 2,000 μg / L or less, 1,800 μg / L or less, 1,600 μg / L or less, 1,400 μg / L or less, 1,200 μg / L or less, or 1,000 μg / L or less.

[0030] In beverages that satisfy (1), the geraniol content may be 10 μg / L or more and 1500 μg / L or less, 80 μg / L or more and 1200 μg / L or less, or 100 μg / L or more and 1000 μg / L or less, based on the total volume of the beverage, from the viewpoint of improving the overall evaluation of the beverage.

[0031] In beverages satisfying (1), the content of geraniol may be 0.5 parts by mass or more per 100 parts by mass of the content of citronellol. From the viewpoint of providing a stronger lemon leaf flavor and complex flavor, the content may be 1.0 parts by mass or more, 2.0 parts by mass or more, 3.0 parts by mass or more, 4.0 parts by mass or more, or 5.0 parts by mass or more. From the viewpoint of providing a stronger lemon leaf flavor and complex flavor as well as a stronger fruit juice flavor, fruit freshness, and floral flavor, and from the viewpoint of providing a better overall evaluation of the beverage, the content may be 8.0 parts by mass or more, 10 parts by mass or more, 20 parts by mass or more, 30 parts by mass or more, 40 parts by mass or more, 45 parts by mass or more, or 50 parts by mass or more.

[0032] In beverages that satisfy (1), the content of geraniol may be 500 parts by mass or less per 100 parts by mass of citronellol, from the viewpoint of further suppressing the seashore flavor, and may be 400 parts by mass or less, 300 parts by mass or less, 200 parts by mass or less, 100 parts by mass or less, 80 parts by mass or less, 60 parts by mass or less, or 50 parts by mass or less, from the viewpoints of the same as above, and also from the viewpoint of a stronger sense of fruit juice and fresh fruit, and a better overall evaluation of the beverage.

[0033] In beverages that satisfy (1), the geraniol content may be 0.5 parts by mass or more and 100 parts by mass or less, 1.0 parts by mass or more and 80 parts by mass or less, or 5.0 parts by mass or more and 50.0 parts by mass or less, relative to 100 parts by mass of citronellol content, since this will result in a better overall evaluation as a beverage.

[0034] In beverages that satisfy (2), the nerol content is greater than 100 μg / L, based on the total volume of the beverage, and may be 500 μg / L or more, 1000 μg / L or more, 1500 μg / L or more, 2000 μg / L or more, 2500 μg / L or more, 3000 μg / L or more, 3500 μg / L or more, 4000 μg / L or more, 4500 μg / L or more, 5000 μg / L or more, 5500 μg / L or more, 6000 μg / L or more, 6500 μg / L or more, 7000 μg / L or more, 7500 μg / L or more, 8000 μg / L or more, 8500 μg / L or more, 9000 μg / L or more, 9500 μg / L or more, or 10000 μg / L or more.

[0035] In beverages that satisfy (2), the nerol content may be not more than 20,000 μg / L, not more than 18,000 μg / L, not more than 16,000 μg / L, not more than 14,000 μg / L, not more than 12,000 μg / L, or not more than 11,000 μg / L, based on the total volume of the beverage.

[0036] In beverages that satisfy (2), the citronellol content is 0.2 μg / L or more, based on the total volume of the beverage. From the viewpoint of providing a stronger lemon leaf flavor, complex flavor, fruit juice flavor, fresh fruit flavor, and floral flavor, of further suppressing the seashore flavor, and of providing a better overall evaluation of the beverage, the citronellol content may be 1 μg / L or more, or may be 3 μg / L or more, 5 μg / L or more, 8 μg / L or more, 10 μg / L or more, 20 μg / L or more, 40 μg / L or more, 60 μg / L or more, 80 μg / L or more, 90 μg / L or more, or 100 μg / L or more.

[0037] In beverages that satisfy (2), the citronellol content may be 3000 μg / L or less, 2500 μg / L or less, or 2000 μg / L or less, based on the total volume of the beverage. From the viewpoint of further suppressing the seashore flavor and enhancing the sense of fresh fruit, lemon leaf flavor, complex flavor, and floral flavor, as well as from the viewpoint of improving the overall evaluation of the beverage, it is preferable to set the citronellol content to 1800 μg / L or less, 1600 μg / L or less, or 2500 μg / L or less. From the same viewpoint as above and from the viewpoint of providing a stronger fruit juice flavor, the concentration may be 800 μg / L or less, 600 μg / L or less, 400 μg / L or less, 200 μg / L or less, 180 μg / L or less, 160 μg / L or less, 140 μg / L or less, 120 μg / L or less, or 1000 μg / L or less.

[0038] In beverages that satisfy (2), the citronellol content may be 0.2 μg / L or more and 800 μg / L or less, 1 μg / L or more and 200 μg / L or less, 5 μg / L or more and 150 μg / L or less, or 10 μg / L or more and 100 μg / L or less, based on the total volume of the beverage, as this will result in a better overall evaluation of the beverage.

[0039] In beverages satisfying (2), the citronellol content may be 0.002 parts by mass or more per 100 parts by mass of nerol, and may be 0.01 parts by mass or more, 0.03 parts by mass or more, 0.05 parts by mass or more, 0.08 parts by mass or more, 0.10 parts by mass or more, 0.20 parts by mass or more, 0.40 parts by mass or more, 0.60 parts by mass or more, 0.80 parts by mass or more, 0.90 parts by mass or more, or 1.0 part by mass or more, from the viewpoint of providing a stronger lemon leaf flavor, complex flavor, fruit juice flavor, fruit freshness, and floral flavor, of further suppressing the seashore flavor, and of providing a better overall evaluation of the beverage.

[0040] In beverages satisfying (2), the citronellol content may be 30 parts by mass or less, 25 parts by mass or less, or 20 parts by mass or less, per 100 parts by mass of nerol. From the viewpoint of further suppressing the seashore flavor and enhancing the sense of fresh fruit, lemon leaf flavor, complex flavor, and floral flavor, as well as from the viewpoint of improving the overall evaluation of the beverage, the citronellol content may be 18 parts by mass or less, 16 parts by mass or less, 14 parts by mass or less, 12 parts by mass or less, or 10 parts by mass or less. From the same viewpoint as above and from the viewpoint of enhancing the sense of fruit juice, the citronellol content may be 8.0 parts by mass or less, 6.0 parts by mass or less, 4.0 parts by mass or less, 2.0 parts by mass or less, 1.8 parts by mass or less, 1.6 parts by mass or less, 1.4 parts by mass or less, 1.2 parts by mass or less, or 1.0 parts by mass or less.

[0041] In beverages that satisfy (2), the citronellol content may be 0.002 parts by mass or more and 8.0 parts by mass or less, 0.01 parts by mass or more and 2.0 parts by mass or less, 0.05 parts by mass or more and 1.5 parts by mass or less, or 0.10 parts by mass or more and 1.0 parts by mass or less, per 100 parts by mass of nerol, since this will result in a better overall evaluation as a beverage.

[0042] In beverages satisfying (3), the geraniol content, based on the total volume of the beverage, is greater than 100 μg / L, and may be 500 μg / L or more, 1000 μg / L or more, 1500 μg / L or more, 2000 μg / L or more, 2500 μg / L or more, 3000 μg / L or more, 3500 μg / L or more, 4000 μg / L or more, 4500 μg / L or more, 5000 μg / L or more, 5500 μg / L or more, 6000 μg / L or more, 6500 μg / L or more, 7000 μg / L or more, 7500 μg / L or more, 8000 μg / L or more, 8500 μg / L or more, 9000 μg / L or more, 9500 μg / L or more, or 10000 μg / L or more.

[0043] In beverages that satisfy (3), the geraniol content may be 20,000 μg / L or less, 18,000 μg / L or less, 16,000 μg / L or less, 14,000 μg / L or less, 12,000 μg / L or less, or 11,000 μg / L or less, based on the total volume of the beverage.

[0044] In beverages that satisfy (3), the citronellol content is 2 μg / L or more, based on the total volume of the beverage. From the viewpoint of providing a stronger sense of fruit juice, fresh fruit flavor, lemon leaf flavor, complex flavor, and floral flavor, the citronellol content may be 5 μg / L or more, 15 μg / L or more, or 20 μg / L or more. From the same viewpoint as above and from the viewpoint of further suppressing the seashore flavor, the citronellol content may be 40 μg / L or more, 60 μg / L or more, 80 μg / L or more, 100 μg / L or more, 120 μg / L or more, 140 μg / L or more, 160 μg / L or more, 180 μg / L or more, or 200 μg / L or more.

[0045] In beverages that satisfy (3), the citronellol content may be 3000 μg / L or less, 2500 μg / L or less, or 2000 μg / L or less, based on the total volume of the beverage. From the perspective of further suppressing the seashore flavor and enhancing the perceived fruit juice, fresh fruit, lemon leaf, and complex flavors, as well as improving the overall evaluation of the beverage, the citronellol content may be 1500 μg / L or less, 1000 μg / L or less, 800 μg / L or less, 600 μg / L or less, 400 μg / L or less, 300 μg / L or less, or 200 μg / L or less.

[0046] In beverages that satisfy (3), the citronellol content may be 2 μg / L or more and 1000 μg / L or less, 10 μg / L or more and 600 μg / L or less, or 20 μg / L or more and 200 μg / L or less, based on the total volume of the beverage, since this will further improve the overall evaluation of the beverage.

[0047] In beverages satisfying (3), the citronellol content may be 0.02 parts by mass or more per 100 parts by mass of geraniol content, and from the viewpoint of providing a stronger sense of fruit juice, fresh fruit, lemon leaf, complex flavor, and floral flavor, the citronellol content may be 0.05 parts by mass or more, 0.15 parts by mass or more, or 0.20 parts by mass or more; and from the same viewpoint as above and from the viewpoint of further suppressing the seashore flavor, the citronellol content may be 0.40 parts by mass or more, 0.60 parts by mass or more, 0.80 parts by mass or more, 1.0 parts by mass or more, 1.2 parts by mass or more, 1.4 parts by mass or more, 1.6 parts by mass or more, 1.8 parts by mass or more, or 2.0 parts by mass or more.

[0048] In beverages satisfying (3), the citronellol content may be 30 parts by mass or less, 25 parts by mass or less, or 20 parts by mass or less per 100 parts by mass of geraniol content, and may be 15 parts by mass or less, 10 parts by mass or less, 8.0 parts by mass or less, 6.0 parts by mass or less, 4.0 parts by mass or less, 3.0 parts by mass or less, or 2.0 parts by mass or less from the viewpoint of further suppressing the seashore flavor and making the fruit juice flavor, fresh fruit flavor, lemon leaf flavor, and complex flavor more strongly perceived, as well as from the viewpoint of improving the overall evaluation as a beverage.

[0049] In beverages that satisfy (3), the citronellol content may be 0.02 parts by mass or more and 10 parts by mass or less, 0.10 parts by mass or more and 6.0 parts by mass or less, or 0.20 parts by mass or more and 2.0 parts by mass or less, per 100 parts by mass of nerol content, since this will result in a better overall evaluation as a beverage.

[0050] The contents of citronellol, nerol, and geraniol contained in the beverage can be measured, for example, by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0051] The contents of citronellol, nerol, and geraniol can be adjusted, for example, by adding each component at any stage during beverage production so that the content of each component falls within the above-mentioned range, by appropriately selecting the type, amount, and addition method of raw materials, and production conditions, etc., so that the content of each component increases or decreases, or by any combination of these. The addition of each component may be, for example, the addition of each component itself, or a composition containing one or more of the components. Examples of compositions containing one or more of the components include plant extracts.

[0052] The Brix of the beverage according to this embodiment may be, for example, 2.0 or more, or 3.0 or more, and may be 4.0 or more, or 5.0 or more from the viewpoint of providing a stronger sense of fruit juice, fresh fruit flavor, and complex flavor, as well as providing a better overall evaluation of the beverage.

[0053] The Brix of the beverage according to this embodiment may be, for example, 10.0 or less, 9.0 or less, or 8.0 or less, and from the viewpoint of providing a stronger sense of fruit juice, fresh fruit, and lemon leaf flavor, it may be 7.0 or less, or 6.0 or less.

[0054] From the above-mentioned viewpoint, the Brix of the beverage according to this embodiment may be, for example, 2.0 or more and 10.0 or less, 3.0 or more and 8.0 or less, 4.0 or more and 7.0 or less, or 5.0 or more and 6.0 or less.

[0055] Brix is ​​a value that correlates with the concentration of soluble solids in a beverage, and is the reading of a sugar refractometer at 20° C. Brix can be adjusted, for example, by adding water and soluble solids.

[0056] The acidity of the beverage according to this embodiment may be, for example, 0.10 g / 100 mL or more, or 0.20 g / 100 mL or more, and may be 0.30 g / 100 mL or more, or 0.40 g / 100 mL or more from the viewpoint of providing a stronger sense of fruit juice, fresh fruit, lemon leaf, complex flavor, and floral flavor, as well as providing a better overall evaluation of the beverage.

[0057] The acidity of the beverage according to this embodiment may be, for example, 0.80 g / 100 mL or less, 0.70 g / 100 mL or less, or 0.60 g / 100 mL or less, and from the viewpoint of providing a stronger sense of complex flavor and floral notes, and of providing a better overall evaluation of the beverage, may be 0.50 g / 100 mL or less, or 0.45 g / 100 mL or less.

[0058] From the above-mentioned viewpoint, the acidity of the beverage according to this embodiment may be, for example, 0.10 g / 100 mL or more and 0.80 g / 100 mL or less, 0.20 g / 100 mL or more and 0.60 g / 100 mL or less, or 0.40 g / 100 mL or more and 0.50 g / 100 mL or less.

[0059] As used herein, acidity refers to the concentration (g / 100 ml) of acid contained in a beverage, expressed as a citric acid equivalent. The citric acid equivalent concentration is calculated by neutralization titration in accordance with the Japanese Agricultural Standards for Fruit Drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 3118, December 24, 2013). For example, the citric acid equivalent concentration corresponding to 1 w / v% tartaric acid is 0.853 g / 100 ml, the citric acid equivalent concentration corresponding to 1 g / 100 ml of lactic acid is 0.888 g / 100 ml, the citric acid equivalent concentration corresponding to 1 g / 100 ml of phosphoric acid is 1.306 g / 100 ml, and the citric acid equivalent concentration corresponding to 1 g / 100 ml of malic acid is 0.955 g / 100 ml.

[0060] The acid concentration can be measured by the method described in the "Analysis Manual for the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition)." Phosphate can be measured using an ion chromatograph. The acidity can be adjusted, for example, by adding an acidulant.

[0061] The beverage according to this embodiment may be an alcoholic beverage with an alcohol content of 1% v / v or more, or a non-alcoholic beverage with an alcohol content of less than 1% v / v. In this specification, alcohol means ethanol unless otherwise specified.

[0062] When the beverage according to this embodiment is an alcoholic beverage, the alcohol content may be, for example, 1.0 v / v% or more, and may be 1.5 v / v% or more, 2.0 v / v% or more, 2.5 v / v% or more, 3.0 v / v% or more, 3.5 v / v% or more, 4.0 v / v% or more, 4.5 v / v% or more, or 5.0 v / v% or more from the viewpoint of further suppressing the seashore flavor, providing a stronger sense of fruit juice, fresh fruit, lemon leaf, complex flavor, and floral flavor, and providing a better overall evaluation as a beverage. In the case of an alcoholic beverage, the alcohol content may be, for example, 20.0 v / v% or less, 15.0 v / v% or less, 10.0 v / v% or less, or 9.0 v / v% or less, and from the standpoint of providing a stronger sense of fruit juice, fresh fruit, lemon leaf, complex flavor, and floral flavor, as well as providing a better overall evaluation as a beverage, the alcohol content may be 8.0 v / v% or less, 7.0 v / v% or less, 6.0 v / v% or less, or 5.0 v / v% or less.

[0063] When the beverage according to this embodiment is a non-alcoholic beverage, the alcohol content may be less than 1 v / v%, 0.7 v / v% or less, 0.5 v / v% or less, 0.3 v / v% or less, 0.1 v / v% or less, or less than 0.005 v / v% (0.00 v / v%). When the beverage is a non-alcoholic beverage, the alcohol content may be, for example, 0.005 v / v% or more, 0.01 v / v% or more, 0.05 v / v% or more, 0.1 v / v% or more, 0.2 v / v% or more, 0.3 v / v% or more, 0.4 v / v% or more, or 0.5 v / v% or more.

[0064] The alcohol content of the beverage according to this embodiment can be measured, for example, by the method described in "8.3.6 Beer, Alcohol (Alcolyzer Method)" or "8.3.7 Headspace GC-FID Method" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee), revised and expanded in 2013), or by the method described in "3-4 Alcohol Content" of the National Tax Agency's prescribed analytical method.

[0065] The beverage according to this embodiment may further contain fruit juice. When the beverage contains fruit juice, the seashore flavor is further suppressed, and the fruit juice flavor, fresh fruit flavor, lemon leaf flavor, complex flavor, and floral flavor are more strongly perceived, and the beverage is evaluated more favorably overall.

[0066] Fruit juice refers to a substance obtained by squeezing fruit, and may be concentrated or diluted with drinking water or the like. Fruit juice may be clear or cloudy. Fruit juice may contain not only the squeezed juice but also peel, fiber, and the like. Fruit juice includes not only various types of fruit juice such as concentrated fruit juice, reconstituted fruit juice, and straight fruit juice, but also their diluted solutions, concentrated solutions, mixed solutions, and the like.

[0067] The fruit juice may be a citrus fruit juice such as lemon juice, orange juice, grapefruit juice, or citrus juice, or may be a non-citrus fruit juice such as melon juice, apple juice, or grape juice, but from the viewpoints of flavor design and pH control, citrus fruit juice is preferred.

[0068] The fruit juice content may be 1.0 w / w% or more, 2.0 w / w% or more, 3.0 w / w% or more, 4.0 w / w% or more, 5.0 w / w% or more, or 5.5 w / w% or more, based on the total mass of the beverage, and 50 w / w% or less, 40 w / w% or less, 30 w / w% or less, 20 w / w% or less, 10 w / w% or less, 9.0 w / w% or less, 8.0 w / w% or less, 7.0 w / w% or less, or 6.5 w / w% or less.

[0069] The beverage according to this embodiment may be a fruit juice-containing alcoholic beverage, which is an alcoholic beverage containing fruit juice.

[0070] The beverage according to this embodiment may contain bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavoring agents, salts, and the like typically incorporated into beverages, provided that the effects of the present invention are not impaired. Examples of bittering agents include hops, iso-α-acids, caffeine, gentian extract, peptides, theobromine, naringin, bitter persimmon extract, artemisia absinthium extract, and cinchona extract. Examples of coloring agents include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of sweetening agents include high-fructose glucose syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of acidulants include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and sodium DL-malate. Examples of salts include sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

[0071] The beverage according to this embodiment may be either non-sparkling or sparkling. Here, non-sparkling refers to a beverage that has a gas pressure of 0.049 MPa (0.5 kg / cm) at 20°C. 2 ) at 20°C, and foaming refers to a state in which the gas pressure is less than 0.049 MPa (0.5 kg / cm 2) or more. In the case of foaming, the upper limit of gas pressure is 0.294 MPa (3.0 kg / cm 2 ) may be sufficient.

[0072] The beverage according to this embodiment may be a fermented beverage or a non-fermented beverage. Fermented beverages are produced through fermentation using yeast or the like. Non-fermented beverages are produced without fermentation using yeast or the like. Note that non-fermented beverages also include beverages produced by blending alcohol (e.g., distilled alcohol such as spirits or raw material alcohol) without fermentation using yeast or the like.

[0073] The beverage according to this embodiment can be provided in a container. The container may be any container that can be sealed, such as a can or barrel made of metal (such as aluminum or steel). Other containers that can be used include glass containers, PET bottles, paper containers, and pouch containers. The container capacity is not particularly limited, and any currently available containers can be used. Metal containers are preferred because they completely block gas, moisture, and light, and can maintain stable quality at room temperature for a long period of time.

[0074] The beverage according to the present embodiment may be in the form of an RTD (Ready To Drink) or an RTS (Ready To Serve). An RTD is intended to be consumed as is after opening the lid. An RTS is intended to be consumed by diluting it with ice, water, carbonated water, hot water, or the like.

[0075] [Method for producing beverages] An example of a method for producing a beverage according to this embodiment includes adjusting the content of citronellol and the content of at least one selected from the group consisting of nerol and geraniol so as to satisfy at least one of the following (1) to (3): (1) The citronellol content is greater than 100 μg / L based on the total volume of the beverage, and the nerol content is 1 μg / L or more based on the total volume of the beverage, or the geraniol content is 10 μg / L or more based on the total volume of the beverage. (2) The nerol content is greater than 100 μg / L based on the total volume of the beverage, and the citronellol content is greater than or equal to 0.2 μg / L based on the total volume of the beverage. (3) The geraniol content is greater than 100 μg / L based on the total volume of the beverage, and the citronellol content is greater than or equal to 2 μg / L based on the total volume of the beverage.

[0076] A production method (a method by blending) according to one embodiment includes, for example, a blending step of blending water, at least one selected from the group consisting of citronellol, nerol, and geraniol, and, if necessary, alcohol (e.g., raw material alcohol, distilled alcohol such as spirits and vodka, or fermented liquid obtained by brewing), and / or a combination of one or more of the other components described above in a raw material tank.

[0077] The blending step includes adjusting the content of citronellol and the content of at least one selected from the group consisting of nerol and geraniol so as to satisfy at least one of the above (1) to (3).

[0078] Regarding citronellol, citronellol itself may be blended, or a composition containing citronellol (for example, a plant extract containing citronellol) may be added. Regarding nerol, nerol itself may be blended, or a composition containing nerol (for example, a plant extract containing nerol) may be added. Regarding geraniol, geraniol itself may be blended, or a composition containing geraniol (for example, a plant extract containing geraniol) may be added. The content of each component may be adjusted using a composition containing one or more species selected from the group consisting of citronellol, nerol, and geraniol.

[0079] The production method according to this embodiment may further include a filtration step of filtering the mixed liquid obtained by mixing the components in the blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling a container such as a bottle, a can, or a plastic bottle with the sterilized filtrate sterilized in the first sterilization step, and a second sterilization step of sterilizing the container together with the filtrate filled in the filling step.

[0080] The blending step may involve mixing while stirring using a stirrer or the like so that the components are thoroughly mixed. The filtration step may be carried out using, for example, a general filter or strainer. The first sterilization step may be carried out by plate sterilization from the standpoint of processing speed, etc., and is not limited to this and can be applied as long as a similar process can be performed. The filling step may be carried out in a clean room that maintains a degree of cleanliness that is typically achieved in beverage production. The second sterilization step may be carried out by heating the filtrate together with the container at a predetermined temperature for a predetermined time. The first or second sterilization step may be a non-heating sterilization step. Examples of non-heating sterilization steps include ultraviolet (UV) sterilization. It is also possible to carry out non-sterilization filling without performing a sterilization step.

[0081] [Method for imparting lemon leaf flavor and complex taste to beverages] The beverage according to this embodiment has an improved lemon leaf flavor and complex flavor. Therefore, one embodiment of the present invention provides a method for imparting a lemon leaf flavor and complex flavor to a beverage, comprising adjusting the content of citronellol and the content of at least one component selected from the group consisting of nerol and geraniol. In this method, the content of each component may be adjusted to satisfy at least one of the above-mentioned conditions (1) to (3). The above-mentioned aspects can be applied to this method without any particular limitations as specific aspects of the method.

[0082] In one aspect of the beverage described above, by adjusting the content of each component within a specific range, it is possible to impart a lemon leaf flavor and complex flavor to the beverage while suppressing the seashore flavor of the beverage. Therefore, as one embodiment of the present invention, a method for improving the lemon leaf flavor and complex flavor of a beverage while suppressing the seashore flavor is provided. In this method, for example, the content of each component may be adjusted to satisfy at least one of the following (1A) to (3A). As specific aspects of the method, each of the above-mentioned aspects can be applied to this method without any particular restrictions. (1A) The citronellol content is greater than 100 μg / L based on the total volume of the beverage, and the nerol content is 1 μg / L or more based on the total volume of the beverage, or the geraniol content is 10 μg / L or more based on the total volume of the beverage. (2A) The nerol content is greater than 100 μg / L based on the total volume of the beverage, and the citronellol content is 0.2 μg / L or more based on the total volume of the beverage. (3A) The geraniol content is greater than 100 μg / L based on the total volume of the beverage, and the citronellol content is 2 μg / L or more based on the total volume of the beverage. [Example]

[0083] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to the following examples.

[0084] [Beverage production] Test beverages were produced by mixing pure water, carbonated water, distilled alcohol, acidulant, sugars, citronellol, nerol or geraniol, and, if necessary, fruit juice to achieve the contents, Brix, acidity, and alcohol content (v / v%) shown in Tables 1 to 8. Vodka was used as the distilled alcohol. Citric acid (anhydrous) and trisodium citrate were used as the acidulant. High-fructose corn syrup was used as the sugar. Commercially available cloudy lemon juice was used as the fruit juice.

[0085] [Beverage evaluation] The test beverages were subjected to sensory testing for the evaluation items of "fruit juice flavor," "fruit freshness," "lemon leaf flavor," "complexity," "floral flavor," "seashore flavor," and "overall evaluation." The sensory evaluation was conducted by a panel of selected individuals with discriminatory abilities. Each evaluation item was rated on a 5-point scale from 1 to 5, and the average score was used as the evaluation score. The sensory tests were conducted by 7 panels for the tests shown in Tables 1 and 2, 8 panels for the tests shown in Tables 3 and 4, and 5 panels for the tests shown in Tables 5 to 8.

[0086] "Fruit juice feeling" is the feeling of squeezed fruit, and the higher the score, the stronger the fruit juice feeling. "Fruit freshness" indicates that the higher the score, the stronger the freshness of the fruit. "Lemon leaf feeling" is a green feeling, like lemongrass, for example, and the higher the score, the stronger the lemon leaf feeling. "Complexity" indicates that the higher the score, the stronger the complexity of the taste. "Floral feeling" is a sweet and gorgeous aroma, and the higher the score, the stronger the floral feeling. "Seashore flavor" is a aroma similar to that of eating raw oysters, and the lower the score, the more suppressed the seashore flavor. "Overall evaluation" is the overall evaluation of the beverage, and the higher the score, the better the beverage.

[0087] The higher the scores for "fruit juice," "fruit freshness," "lemon leaf," "complexity," "floral," and "overall evaluation," the more favorable the sensation. The lower the score for "seashore flavor," the more favorable the sensation.

[0088] In the sensory evaluation items other than the "overall evaluation" in the tests shown in Tables 1 to 8, the beverages that did not contain citronellol, nerol, or geraniol (Test Examples 1-0, 2-0, 3-0, 4-0, 5-0, 6-0, 7-0, and 8-0) were given a fixed score of 1, and the other beverages were evaluated based on this score. The results are shown in Tables 1 to 8.

[0089] In the table, "Nerol / Citronellol x 100" indicates the nerol content (parts by mass) per 100 parts by mass of citronellol content. In the table, "Geraniol / Citronellol x 100" indicates the geraniol content (parts by mass) per 100 parts by mass of citronellol content. In the table, "Citronellol / Nerol x 100" indicates the citronellol content (parts by mass) per 100 parts by mass of nerol content. In the table, "Citronellol / Geraniol x 100" indicates the citronellol content (parts by mass) per 100 parts by mass of geraniol content.

[0090] In the table, the unit "%" for alcohol content indicates "v / v%." In the table, "ppb" is synonymous with "μg / L." Brix was measured using an ATAGO digital refraction system RX-5000α. Acidity (unit: g / mL) is the acidity converted to citric acid.

[0091] Table 1 shows the results of a test in which the citronellol content relative to the total amount of beverage was fixed at 2000 μg / L (ppb) and the nerol content relative to the total amount of beverage was varied.

[0092] [Table 1]

[0093] It has been shown that increasing the nerol content in a beverage containing a predetermined amount of citronellol imparts a lemon leaf flavor and complex taste to the beverage.

[0094] Samples 1-5 to 1-8 had a stronger lemon leaf flavor and complex taste, a suppressed seashore flavor, and a stronger fruit juice flavor, fruit freshness, and floral flavor, and were excellent in overall evaluation as beverages.

[0095] Table 2 shows the results of a test in which the citronellol content relative to the total amount of the beverage was fixed at 2000 μg / L (ppb) and the geraniol content relative to the total amount of the beverage was varied.

[0096] [Table 2]

[0097] It has been shown that increasing the geraniol content in a beverage containing a given amount of citronellol imparts a lemon leaf flavor and complex taste to the beverage.

[0098] Samples 2-3 to 2-5 had a stronger lemon leaf flavor and complex taste, a suppressed seashore flavor, and a stronger fruit juice flavor, fresh fruit flavor, and floral flavor, and were excellent in overall evaluation as beverages.

[0099] Table 3 shows the results of a test in which the nerol content relative to the total amount of beverage was fixed at 10,000 μg / L (ppb) and the citronellol content relative to the total amount of beverage was varied.

[0100] [Table 3]

[0101] It has been shown that increasing the citronellol content in a beverage containing a predetermined amount of nerol imparts a lemon leaf flavor and complex taste to the beverage.

[0102] When a specified amount of nerol (10,000 μg / L) is contained, the seashore flavor is strongly felt (Sample 3-1). It was shown that even when a specified amount of nerol is contained, the seashore flavor can be suppressed by adding citronellol to the beverage and adjusting the content within a specific range.

[0103] Samples 3-5 to 3-8 had a stronger lemon leaf flavor and complex taste, a suppressed seashore flavor, and a stronger fruit juice flavor, fruit freshness, and floral flavor, and were excellent in overall evaluation as beverages.

[0104] Table 4 shows the results of a test in which the geraniol content relative to the total amount of the beverage was fixed at 10,000 μg / L (ppb) and the citronellol content relative to the total amount of the beverage was varied.

[0105] [Table 4]

[0106] It has been shown that increasing the citronellol content in a beverage containing a given amount of geraniol imparts a lemon leaf flavor and complex taste to the beverage.

[0107] When a beverage contains a certain amount of geraniol (10,000 μg / L), the seashore flavor is strongly felt (Sample 4-1). It was shown that even when a certain amount of geraniol is contained, the seashore flavor can be suppressed by adding citronellol to the beverage and adjusting the content within a specific range.

[0108] The beverages of samples 4-3 to 4-5 had a stronger lemon leaf flavor and complex taste, a suppressed seashore flavor, and a stronger fruit juice flavor, fresh fruit flavor, and floral flavor, and were excellent in overall evaluation as beverages.

[0109] Table 5 shows the test results when the Brix was changed, Table 6 shows the test results when the acidity was changed, Table 7 shows the test results when the alcohol content was changed, and Table 8 shows the test results when fruit juice was included.

[0110] [Table 5]

[0111] [Table 6]

[0112] [Table 7]

[0113] [Table 8]

[0114] Similarly, when the Brix, acidity, and alcohol content were changed, and when fruit juice was added, it was confirmed that a beverage with a lemon leaf flavor and increased complexity was obtained when a specified amount of citronellol and nerol was included.

Claims

1. Citronellol and and at least one selected from the group consisting of nerol and geraniol, A beverage that satisfies at least one of the following (1) to (3): (1) The citronellol content is greater than 100 μg / L based on the total volume of the beverage, and the nerol content is 1 μg / L or more based on the total volume of the beverage, or the geraniol content is 10 μg / L or more based on the total volume of the beverage. (2) The nerol content is greater than 100 μg / L based on the total volume of the beverage, and the citronellol content is 0.2 μg / L or more based on the total volume of the beverage. (3) The geraniol content is greater than 100 μg / L based on the total volume of the beverage, and the citronellol content is 2 μg / L or more based on the total volume of the beverage.

2. Satisfies the above (1), 2. The beverage according to claim 1, wherein the nerol content is 0.10 parts by mass or more and 10 parts by mass or less per 100 parts by mass of citronellol.

3. Satisfies the above (1), The beverage according to claim 1, wherein the geraniol content is 0.50 parts by mass or more and 100 parts by mass or less per 100 parts by mass of citronellol.

4. Satisfies the above (2), 2. The beverage according to claim 1, wherein the citronellol content is 0.01 parts by mass or more and 5.0 parts by mass or less per 100 parts by mass of nerol.

5. Satisfies the above (3), The beverage according to claim 1, wherein the citronellol content is 0.02 parts by mass or more and 10 parts by mass or less per 100 parts by mass of geraniol content.

6. The beverage according to claim 1, having a Brix of 2.0 or more and 10.0 or less.

7. The beverage according to claim 1, having an acidity of 0.10 g / 100 mL or more and 0.80 g / 100 mL or less.

8. The beverage of claim 1 comprising fruit juice.

9. The beverage according to any one of claims 1 to 8, which is an alcoholic beverage.

10. The beverage according to claim 9, having an alcohol content of 1% v / v or more and 10% v / v or less.

11. A method for producing a beverage, comprising adjusting the content of citronellol and the content of at least one selected from the group consisting of nerol and geraniol so as to satisfy at least one of the following (1) to (3): (1) The citronellol content is greater than 100 μg / L based on the total volume of the beverage, and the nerol content is 1 μg / L or more based on the total volume of the beverage, or the geraniol content is 10 μg / L or more based on the total volume of the beverage. (2) The nerol content is greater than 100 μg / L based on the total volume of the beverage, and the citronellol content is 0.2 μg / L or more based on the total volume of the beverage. (3) The geraniol content is greater than 100 μg / L based on the total volume of the beverage, and the citronellol content is 2 μg / L or more based on the total volume of the beverage.

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