Beverage, method for producing beverage, and method for improving flavor of beverage

Abstract

To provide a beverage enhanced in matured feeling, a method for producing the beverage, and a method for improving flavor of the beverage.SOLUTION: The beverage contains fenchol and neryl acetate. In the beverage according to the present invention, the content of fenchol is 0. 05ppm or more. In the beverage according to the present invention, the content of fenchol is 10. 0ppm or less. A method for producing a beverage according to the present invention includes the step of allowing fenchol and neryl acetate to be contained. A method for improving a flavor of a beverage according to the present invention is a method for improving a flavor of a beverage for enhancing a matured feeling, the method including the step of adding fenchol and neryl acetate to the beverage.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to beverages, methods for producing beverages, and methods for enhancing the flavor of beverages. [Background technology]

[0002] With regard to beverages, various inventions have been created to date that focus on flavor. For example, Patent Document 1 discloses a taste improver for beverages obtained by concentrating an acetic acid fermentation product. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-190017 Summary of the Invention [Problem to be solved by the invention]

[0004] The invention described in Patent Document 1 improves the aged feel of a beverage by using an acetic acid fermentation product. Here, the aged feel of a beverage refers to a full-bodied, rich flavor, and if the aged feel of a beverage can be enhanced, the value of the beverage in terms of its flavor can be further increased. Therefore, the present inventors wanted to enhance the "matured feeling" of beverages by a new means different from the conventional techniques disclosed in Patent Document 1 and the like.

[0005] Therefore, an object of the present invention is to provide a beverage with an enhanced aged feeling, a method for producing a beverage, and a method for improving the flavor of a beverage. [Means for solving the problem]

[0006] The above problems can be solved by the following means. (1) A beverage containing fenchol and neryl acetate. (2) The beverage according to 1 above, wherein the content of fenchol is 0.05 ppm or more. (3) The beverage according to claim 1 or claim 2, wherein the content of fenchol is 10.0 ppm or less. (4) A beverage according to any one of 1 to 3, which contains 4-terpineol and has a content of 4-terpineol of 20.0 ppm or less. (5) A method for producing a beverage, comprising the step of incorporating fenchol and neryl acetate. (6) A method for improving the flavor of a beverage to enhance the sense of maturity, the method comprising the step of adding fenchol and neryl acetate to the beverage. [Effects of the Invention]

[0007] The beverage according to the present invention has an enhanced aged feel. The method for producing a beverage according to the present invention can produce a beverage with an enhanced aged taste. The method for enhancing the flavor of a beverage according to the present invention can enhance the aged feeling of the beverage. DETAILED DESCRIPTION OF THE INVENTION

[0008] Hereinafter, a description will be given of an embodiment (present embodiment) for carrying out a beverage, a method for producing a beverage, and a method for enhancing the flavor of a beverage according to the present invention.

[0009] [Beverage] The beverage according to this embodiment contains fenchol and neryl acetate. The beverage according to this embodiment may also contain 4-terpineol. Here, the beverage according to this embodiment is not limited to a specific type of beverage, but since it has an enhanced sense of maturity, examples include chuhai-flavored beverages that have a fruity flavor that goes well with the sense of maturity. A chuhai-flavored beverage is a beverage that tastes like chuhai, that is, a beverage (which of course includes chuhai) that is flavored to have the flavor of chuhai. Note that the flavor of chuhai also includes the flavors of sours and cocktails. Furthermore, since the beverage according to this embodiment has been confirmed to exhibit the desired effects in samples using citrus juice (lemon juice), it is more preferable to apply it to citrus-flavored beverages that are flavored to give the beverage a citrus flavor. Each of the constituent elements of the beverage according to this embodiment will be described below.

[0010] (Fenchol) Fenchol (CAS number: 1632-73-1) is a type of monoterpenoid with the chemical formula CHO, and is also known as 1,3,3-trimethyl-2-norborneol. The present inventors have found that the "matured feeling" can be enhanced by adding Fenchol together with neryl acetate (described later) to a beverage. They have also found that Fenchol can enhance the "depth of flavor" and "complex flavor." In addition, the present inventors have also found that when a beverage contains fruit juice, the "irritating feeling that gets stuck in the throat and makes it difficult to drink" (or simply "difficult to drink") caused by the fruit juice can be reduced by Fenchol.

[0011] The content of fenchol is preferably 0.01 ppm or more, more preferably 0.03 ppm or more, 0.05 ppm or more, 0.08 ppm or more, 0.1 ppm or more, 0.2 ppm or more, or 0.3 ppm or more. By having a fenchol content of a predetermined value or more, the desired effects (enhancing the sense of maturity, enhancing the depth of flavor, enhancing the complex flavor, and reducing the difficulty of drinking) can be exhibited. The content of fenchol is preferably 12.0 ppm or less, more preferably 10.0 ppm or less, 5.0 ppm or less, 3.0 ppm or less, 1.0 ppm or less, 0.7 ppm or less, 0.5 ppm or less, or 0.4 ppm or less. By keeping the content of fenchol below a predetermined value, it is possible to avoid a situation in which the desired effects are weakened. In this specification, the unit "ppm" is synonymous with "mg / L."

[0012] (Neryl acetate) Neryl acetate (CAS number: 141-12-8) is a type of acetate ester with the chemical formula C12H20O2. The present inventors have also found that by incorporating neryl acetate and the above-mentioned fenchol into a beverage, the "sense of maturity," "depth of flavor," and "complex flavor" can be enhanced, and in the case where the beverage contains fruit juice, the "difficulty to drink" caused by the fruit juice can be reduced.

[0013] The content of neryl acetate is preferably 0.3 ppm or more, more preferably 0.5 ppm or more, 0.8 ppm or more, 1.0 ppm or more, 1.3 ppm or more, or 1.5 ppm or more. The content of neryl acetate is preferably 5.0 ppm or less, more preferably 4.0 ppm or less, 3.0 ppm or less, 2.0 ppm or less, or 1.8 ppm or less. Although the content of neryl acetate is not particularly limited, by keeping it within a specified range, the desired effects (enhancing the sense of maturity, enhancing the depth of flavor, enhancing the complexity of flavor, and reducing difficulty in drinking) can be fully achieved.

[0014] (4-Terpineol) 4-Terpineol (CAS number: 562-74-3) has the chemical formula CHO and is also known as terpinen-4-ol. The present inventors have found that 4-terpineol can enhance the desired effects of the above-mentioned fenchol and neryl acetate (enhancing the sense of maturity, enhancing the depth of flavor, enhancing the complexity of flavor, and reducing the difficulty of drinking).

[0015] The 4-terpineol content is preferably 0.5 ppm or more, more preferably 0.8 ppm or more, 1.0 ppm or more, 1.5 ppm or more, 1.8 ppm or more, or 2.0 ppm or more. By having a 4-terpineol content equal to or greater than a predetermined value, the desired effects (enhancing the aged feeling, enhancing the richness of the flavor, enhancing the complex flavor, and reducing the difficulty of drinking) can be enhanced. The content of 4-terpineol is preferably 55.0 ppm or less, more preferably 50.0 ppm or less, 30.0 ppm or less, 25.0 ppm or less, 20.0 ppm or less, 10.0 ppm or less, 8.0 ppm or less, 5.0 ppm or less, or 4.0 ppm or less. By keeping the content of 4-terpineol at a predetermined value or less, it is possible to avoid a situation where the level of enhancement of each desired effect is weakened.

[0016] The contents of fenchol, neryl acetate, and 4-terpineol in the beverage can be measured, for example, by solvent extraction-gas chromatography-mass spectrometry.

[0017] (fruit juice) The beverage according to this embodiment may contain fruit juice. By including fruit juice in the beverage according to this embodiment, the problem of "irritation and difficulty in drinking as it gets stuck in the throat" caused by fruit juice is clarified. The fruit juice content is preferably 1% or more, more preferably 3% or more, 5% or more, or 6% or more. When the fruit juice content is above a predetermined value, the problem of "difficulty to drink" becomes more apparent. The upper limit of the fruit juice content is not particularly limited, but is, for example, 15% or less, 12% or less, 10% or less, or 9% or less.

[0018] The fruit juice content can be calculated as follows: "Content (converted to fruit juice ratio) % (specifically w / w%)" = "Amount of fruit juice (g) in 100g of beverage" x "Concentration ratio" / 100g x 100. Here, the "concentration ratio" (relative concentration ratio of fruit juice when straight fruit juice is taken as 100%) is calculated in accordance with JAS standards, excluding sugar refractometer readings for sugars, honey, etc. added to fruit juice.

[0019] As the fruit juice, for example, various fruit juices such as concentrated fruit juice, reconstituted fruit juice, straight fruit juice, semi-clear fruit juice, clear fruit juice, cloudy fruit juice, and diluted solutions, concentrated solutions, and mixed solutions thereof can be used. The fruit from which the juice is derived may contain fruit peel. Examples of the fruit from which the juice is derived include citrus fruits such as lemon, lime, mandarin orange, orange, grapefruit, yuzu, and Shikuwasa, and Rosaceae fruits such as plum, apple, strawberry, peach, cherry (yellow peach), plum, and pear, as well as other conventionally known fruits such as grape, pomegranate, blueberry, black currant, cranberry, maqui berry, mango, pineapple, and kiwi.

[0020] (Brix) The Brix of the beverage according to this embodiment is, but is not particularly limited to, as follows: The Brix is, for example, 1.0°Bx or more, 3.0°Bx or more, 4.0°Bx or more, 5.0°Bx or more, or 5.5°Bx or more, and 13.0°Bx or less, 10.0°Bx or less, 8.0°Bx or less, or 7.0°Bx or less.

[0021] As specified in JAS1075:2023 "Fruit drinks," Brix is ​​the reading of a sugar refractometer at 20°C, and can be measured using a known sugar refractometer. The Brix can be adjusted by adding sweeteners, as described below.

[0022] (acidity) The acidity according to this embodiment is not particularly limited, but is as follows. The acidity is, for example, 0.10 g / 100 mL or more, 0.20 g / 100 mL or more, 0.30 g / 100 mL or more, and 3.00 g / 100 mL or less, 2.00 g / 100 mL or less, 1.00 g / 100 mL or less, or 0.50 g / 100 mL or less.

[0023] Acidity (citric acid equivalent) can be calculated using the method specified in JAS1075:2023 "Fruit drinks". The acidity can be adjusted by adding the above-mentioned fruit juice or an acidulant as described below.

[0024] (alcohol) The beverage according to this embodiment may contain alcohol. The alcohol may be any drinkable alcohol, and is not limited by type, production method, raw materials, etc., as long as the effects of the present invention are not impaired. Examples of alcohol that can be used include whiskey, brandy, spirits (e.g., spirits such as gin, vodka, rum, and raw material alcohols), liqueurs, shochu, and brewed alcohols such as sake, fruit wine, and beer. Of these, one or more of vodka, which is a distilled alcoholic beverage, and raw material alcohols are particularly preferred. In this specification, alcohol refers to ethanol unless otherwise specified.

[0025] The alcohol content is not particularly limited, and in the case of non-alcoholic beverages, it may be, for example, less than 1 v / v%, 0.95 v / v% or less, 0.9 v / v% or less, 0.85 v / v% or less, 0.8 v / v% or less, 0.7 v / v% or less, 0.6 v / v% or less, 0.5 v / v% or less, 0.4 v / v% or less, 0.3 v / v% or less, 0.2 v / v% or less, 0.1 v / v% or less, 0.05 v / v% or less, 0.01 v / v% or less, 0.005 v / v% or less, less than 0.005 v / v%, or 0.004 v / v% or less. In the case of alcoholic beverages, the content may be, for example, 1 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, 4 v / v% or more, 5 v / v% or more, and 12 v / v% or less, 10 v / v% or less, 8 v / v% or less, or 6 v / v% or less. The alcohol content 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 analytical method.

[0026] (foaming) The beverage according to this embodiment may be a sparkling beverage containing carbon dioxide, i.e., a carbonated beverage. Here, "sparkling" in this embodiment means that the gas pressure (total pressure) at 20°C is 0.5 kg / cm2 or more, and in the case of a sparkling beverage, the gas pressure may be, for example, 1.0 kg / cm2 or more, 1.5 kg / cm2 or more, 2.0 kg / cm2 or more, or 2.1 kg / cm2 or more, and 5.0 kg / cm2 or less, 4.0 kg / cm2 or less, 3.5 kg / cm2 or less, or 3.0 kg / cm2 or less. The gas pressure can be measured based on, for example, the National Tax Agency's prescribed analytical method (instruction) 8-3 Gas Pressure.

[0027] (others) The beverage according to this embodiment may contain, or of course may not contain, sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, and the like (hereinafter referred to as "additives") typically used in beverages, provided that the desired effects of the present invention are not impaired. Examples of sweeteners that can be used include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, and maltose. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of acidulants that can be used include 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, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid. Examples of salts that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fibers that can be used include indigestible dextrin, pectin, polydextrose, and guar gum hydrolysates. The above-mentioned raw materials may be commercially available.Furthermore, the above-mentioned fenchol, neryl acetate, and 4-terpineol may be used as the individual components (pure substances), or may be used as extracts or mixtures containing the individual components.

[0028] If the beverage of this embodiment is to be a chuhai-flavored beverage, in addition to the fruit juice described above, it can also contain fruit flavors (flavors that impart a fruit-like aroma), fruit extracts (extracts obtained by extracting the active ingredients of fruit from fruit or fruit juice using water, alcohol, etc.), and fruit puree (semi-liquid products made by mashing or straining cooked fruit or raw fruit). The fruits from which the fruit extracts and fruit purees are derived may contain fruit peels. The types of fruits used are the same as those used for the fruit juices described above.

[0029] (Packaged beverages) The beverage according to the present embodiment can be provided in various containers. By filling the beverage in various containers, deterioration of the quality of the beverage due to long-term storage can be suitably prevented. The container may be any container that can be sealed, and so-called cans and barrels made of metal (such as aluminum or steel) can be used. Also, glass containers, PET bottles, paper containers, pouch containers, etc. can be used. The capacity of the container is not particularly limited, and any container currently in circulation can be used. It is preferable to use a metal container, as it completely blocks gas, moisture, and light and can maintain stable quality at room temperature for a long period of time.

[0030] As described above, the beverage according to this embodiment has an enhanced aged feel. Furthermore, the beverage according to this embodiment has a richer and more complex flavor, and is less difficult to drink.

[0031] [Beverage manufacturing method] Next, a method for producing a beverage according to this embodiment will be described. The beverage manufacturing method according to this embodiment includes a mixing step and a post-processing step.

[0032] In the mixing step, water, fenchol, neryl acetate, 4-terpineol, alcohol, additives, etc. are appropriately charged into a mixing tank to produce a mixed liquid. In this mixing step, the raw materials may be mixed and adjusted so that the contents of fenchol, neryl acetate, 4-terpineol, etc. fall within the above-mentioned predetermined ranges.

[0033] In the post-treatment step, for example, filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively carried out as needed. The filtration process in the post-processing step can be carried out using a general filter or strainer. Furthermore, the sterilization process in the post-processing step is preferably carried out by plate sterilization from the viewpoint of processing speed, etc., but is not limited to this and can be applied as long as a similar process can be performed. Furthermore, the filling process in the post-processing step is preferably carried out in a clean room maintained at a level of cleanliness that is normally achieved in the production of beverages. The order of each process in the post-processing step is not particularly limited.

[0034] The processes carried out in the mixing step and post-processing step can be carried out using equipment that is generally used to produce RTD (ready to drink) beverages and the like.

[0035] As described above, the method for producing a beverage according to this embodiment makes it possible to produce a beverage with an enhanced aged taste. Furthermore, the method for producing a beverage according to this embodiment can produce a beverage that has an enhanced richness and complexity of flavor, and is easy to drink.

[0036] [Method for improving the flavor of beverages] Next, the beverage flavor enhancing method according to this embodiment will be described. The method for enhancing the flavor of a beverage according to this embodiment is a method for enhancing the flavor of a beverage to enhance the sense of maturity, and is a method in which fenchol and neryl acetate are added to the beverage. The contents of each component are the same as those described above for "drinks."

[0037] As described above, the beverage flavor enhancing method according to this embodiment can enhance the aged flavor of the beverage. Furthermore, according to the beverage flavor enhancing method of this embodiment, it is possible to enhance the depth and complexity of the flavor of the beverage and reduce the difficulty of drinking. [Example]

[0038] Next, the present invention will be described by way of examples that satisfy the requirements of the present invention and comparative examples that do not.

[0039] [Sample preparation] Each sample in Tables 1 to 3 was prepared by appropriately mixing vodka, fenchol, neryl acetate, 4-terpineol, high fructose glucose syrup, citric acid (anhydrous), fruit juice (lemon juice), carbonated water, and pure water in the amounts shown in the tables. The gas pressure (total pressure) at 20°C for each sample in Tables 1 to 3 was 2.1 kgf / cm2. The acidity in the tables was adjusted with citric acid (anhydrous) and fruit juice, and the Brix was adjusted with high-fructose corn syrup.

[0040] [Exam Contents] For each sample produced by the above method, six trained panelists with discriminatory abilities rated each sample on a 5-point scale from 1 to 5 according to the following evaluation criteria for "maturity," "depth of flavor," "complex flavor," "irritation and difficulty in drinking," and "overall evaluation," and calculated the average score. All evaluations were made by drinking the samples.

[0041] For each evaluation (except for the "overall evaluation"), Sample 1-0 (and Samples 2-0 and 3-0 with the same component composition) was used as a control sample, and the score shown in the table for the control sample was used as the reference score.

[0042] (Aged feeling: Evaluation criteria) The evaluation of the aged taste (shown as "aged taste, richness" in the table) was based on a standard score of 1 for the control sample, with a score of 5 for "a strong aged taste" and a score of 1 for "no aged taste at all." The higher the score, the stronger the aged taste, and the more preferable it is judged to be. Here, the term "matured flavor" refers to a full-bodied, rich flavor, more specifically, the rich, deep flavor of ripe fruit.

[0043] (Flavor depth: evaluation criteria) The flavor intensity was evaluated based on a standard score of 1 for the control sample, with a score of 5 for "a strong flavor intensity" and a score of 1 for "no flavor intensity at all." The higher the score, the stronger the flavor intensity, and the more preferable it is. Here, "depth of flavor" refers to a flavor that gives a sense of volume.

[0044] (Complexity: Evaluation criteria) The evaluation of complexity was based on a standard score of 1 for the control sample, with a score of 5 for "strongly perceived complexity" and a score of 1 for "no complexity at all." The higher the score, the more enhanced the complexity, and the more preferable it is. Here, "complex flavor" refers to a flavor that allows you to perceive a variety of different flavors.

[0045] (Rating criteria: difficulty in swallowing due to irritation and throat discomfort) The evaluation of the irritation and difficulty in drinking was based on a standard score of 5 for the control sample, with 5 being a score for "strong irritation and difficulty in drinking" and 1 being a score for "no irritation and difficulty in drinking at all." The lower the score, the less irritation and difficulty in drinking that is felt in the throat, and the more preferable it is. Here, "a tingly feeling that sticks in the throat and is difficult to drink" refers to the flavor and taste of the fruit juice that makes it feel tingly and sticks in the throat, making it difficult to swallow the beverage.

[0046] (Overall rating: rating criteria) For the overall evaluation, no benchmark score was set, and a score of 5 was given for a "best overall evaluation as a beverage" and a score of 1 for a "poor overall evaluation as a beverage." Here, "overall evaluation" refers to the balance of flavor as a beverage; for example, if the flavor balance is disrupted due to a strong flavor based on a specific component, the beverage will be rated as inferior.

[0047] The table below shows the content of each component in the samples and the results of each evaluation. The numerical values ​​and indexes for each component shown in the table are the content and index in the final product. The amount of juice in the table is calculated as the juice percentage.

[0048] [Table 1]

[0049] [Table 2]

[0050] [Table 3]

[0051] (Review of results) Table 1 shows the results of varying the content of fenchol in a sample containing a fixed amount of neryl acetate. First, from the results of Samples 1-0 to 1-1 in Table 1, it was confirmed that although the addition of neryl acetate slightly exerts the effects of "enhancing the sense of maturity," "enhancing the depth of flavor," "enhancing the complexity of flavor," and "reducing the difficulty of drinking," these effects are not sufficient. Furthermore, the results of samples 1-1 to 1-7 in Table 1 confirmed that by adding fenchol to samples containing neryl acetate, the following effects were clearly achieved: "enhancing the sense of maturity" (1.3 points or more), "enhancing the depth of flavor" (1.5 points or more), "enhancing the complexity of flavor" (1.5 points or more), and "reducing difficulty in drinking" (4.3 points or less), and that each effect was more pronounced as the fenchol content increased. When all the evaluations were taken into consideration, among samples 1-0 to 1-7, samples 1-2 to 1-7 (especially samples 1-3 to 1-5) gave favorable results. Furthermore, Sample 1-8 is a sample that does not contain fruit juice, but compared to Sample 1-1, it exhibited a strong "enhanced effect of ripeness," "enhanced effect of richness of flavor," and "enhanced effect of complex flavor." Therefore, the results of Sample 1-8 confirmed that these three effects can be achieved by adding fenchol and neryl acetate, even when the sample does not contain fruit juice. Furthermore, since Sample 1-8 is a sample that does not contain fruit juice, as expected, the score for "difficulty to drink" due to the fruit juice was low.

[0052] Table 2 shows the results when the content of 4-terpineol was varied while the contents of fenchol and neryl acetate were fixed. From the results of samples 2-0 to 2-6 in Table 2, it was confirmed that by adding 4-terpineol to samples containing fenchol and neryl acetate, the effects of "enhancing the sense of maturity," "enhancing the depth of flavor," "enhancing the complex flavor," and "reducing the difficulty of drinking" were enhanced. When all the evaluations were taken into consideration, among samples 2-0 to 2-6, samples 2-1 to 2-6 (especially samples 2-2 to 2-4) gave favorable results.

[0053] Table 3 shows the results of varying the juice content. First, comparing sample 3-1 with sample 3-0, it was confirmed that the inclusion of fenchol, neryl acetate, and 4-terpineol strongly exerted the effects of "enhancing the sense of maturity," "enhancing the depth of flavor," and "enhancing the complexity of flavor." It was confirmed that these three effects enabled Sample 3-1 to achieve the same levels of "maturity," "depth of flavor," and "complex flavor" as Sample 3-2, which contains 9% fruit juice. Furthermore, when comparing Sample 3-3 with Sample 3-1, it was confirmed that even though it does not contain fruit juice, the inclusion of fenchol, neryl acetate, and 4-terpineol provides the three effects of "enhancing the sense of maturity," "enhancing the depth of flavor," and "enhancing the complexity of flavor."

Claims

1. A beverage containing fenchol and neryl acetate.

2. 2. The beverage according to claim 1, wherein the content of fenchol is 0.05 ppm or more.

3. 3. The beverage according to claim 1, wherein the content of fenchol is 10.0 ppm or less.

4. Contains 4-terpineol, 3. The beverage according to claim 1, wherein the 4-terpineol content is 20.0 ppm or less.

5. A method for producing a beverage, comprising the step of incorporating fenchol and neryl acetate.

6. A method for improving the flavor of a beverage to enhance a sense of maturity, comprising: A method for improving the flavor of a beverage, comprising the step of adding fenchol and neryl acetate to the beverage.

Images