Citrus-flavored beverage and method for suppressing photodegradation odor

Abstract

This invention provides a citrus-flavored beverage that can reduce off-odors while improving flavor, and a technology that can suppress the odor caused by photodegradation of beverages. [Solution] The citrus-flavored beverage of the present invention contains 0.001 ppm to 1 ppm of o-cymene, and 0.001 ppm to 0.6 ppm of octanal, and / or 0.001 ppm to 0.2 ppm of decanal.

Description

Technical Field

[0001] The present invention relates to a citrus-flavored beverage and a method for suppressing photo-degradation odor.

Background Art

[0002] Citrus-flavored beverages are widely popular as beverages that can obtain the unique aroma and refreshing acidity of citrus fruits. On the other hand, it is known that citrus-like flavors deteriorate in quality and generate off-odors during long-term storage.

[0003] For example, in Patent Document 1 (Japanese Patent Application Laid-Open No. 2022-143398), when a citrus fruit juice beverage containing citrus fruit juice is stored for a long time, attention is paid to the fact that off-odors such as heating odor, musty odor, and potato odor occur and the flavor deteriorates. It is disclosed that by containing a predetermined amount of octanal and decanal, the off-odor generated when storing the citrus fruit juice beverage can be reduced. In addition, in the examples, it is disclosed that a beverage containing lemon juice produced was stored at 60°C for 1 day to generate an off-odor.

[0004] Further, in Patent Document 2 (International Publication No. 2023 / 063193), in response to the problem that when food and beverages using oils and fragrances derived from citrus peels are exposed to light, off-odors are generated and palatability decreases, by restricting the content of linoleic acid with respect to citral, linalool, and decanal, and by adjusting the content of sesquiterpene hydrocarbons, it is disclosed that the problem can be solved.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] However, the prior art disclosed in Patent Documents 1 and 2 did not specifically examine the aroma components that cause photodegradation odors. Furthermore, there was room for improvement in terms of enhancing the flavor of citrus-flavored beverages while suppressing off-odors.

[0007] The inventors conducted thorough research on suppressing the photodegradation odor of beverages and discovered that o-cymene contained in citrus-flavored beverages increases in response to light, contributing to the photodegradation odor. Further investigation led to the development of a method to reduce the photodegradation odor of beverages by adding specific amounts of octanal and decanal. On the other hand, we discovered that even with citrus-flavored beverages containing a specific amount of o-cymene, combining specific amounts of octanal and decanal can suppress off-odors while improving the flavor of the citrus-flavored beverage, thus creating a new beverage. [Means for solving the problem]

[0008] According to the present invention, the following citrus-flavored beverages and methods for suppressing photodegradation odors are provided.

[0009] [1] A citrus-flavored beverage, It contains o-cymene in an amount of 0.001 ppm to 1 ppm, and A citrus-flavored beverage containing octanal in an amount of 0.001 ppm to 0.6 ppm, and / or decanal in an amount of 0.001 ppm to 0.2 ppm. [2] The citrus-flavored beverage described in [1], which contains citrus juice. [3] A citrus-flavored beverage as described in [1] or [2], having a fruit juice content (straight juice equivalent) of 20% or less. [4] A citrus-flavored beverage as described in any one of [1] to [3], having a pH of 3.0 to 3.7. [5] A citrus-flavored beverage as described in any one of [1] to [4], wherein the citric acid content is 0.1 g / 100 ml or more and 0.5 g / 100 ml or less. [6] Citrus-flavored beverages containing citrus flavor, as described in any one of [1] to [5]. [7] A citrus-flavored beverage intended for sale with heating, as described in any one of [1] to [6]. [8] A non-alcoholic citrus-flavored beverage as described in any one of [1] through [7]. [9] A method for suppressing the photodegradation odor of citrus-flavored beverages, The process includes preparing the product so that the octanal content is 0.001 ppm or more, and / or the decanal content is 0.001 ppm or more. A method for suppressing photodegradation odor, wherein the aforementioned photodegradation odor is due to o-cymene.

[10] The method for suppressing photodegradation odor according to [9], wherein the concentration of o-cymene is 0.001 ppm or more and 1 ppm or less. [Effects of the Invention]

[0010] According to the present invention, a citrus-flavored beverage that can reduce off-odors while improving flavor, and a technology that can suppress the odor of beverages that have deteriorated due to light are provided. [Modes for carrying out the invention]

[0011] Embodiments of the present invention will be described in detail below. In this specification, unless otherwise specified, the notation "a~b" in the description of numerical ranges means a or more and b or less.

[0012] In this specification, the physical properties of beverages, such as pH, sugar content, and acidity, represent the properties after carbon dioxide has been removed and the liquid temperature is 20°C.

[0013] <Citrus flavored drinks> The citrus-flavored beverage of this embodiment (hereinafter also referred to as "the beverage") contains 0.001 ppm to 1 ppm of o-cymene, and 0.001 ppm to 0.6 ppm of octanal, and / or 0.001 ppm to 0.2 ppm of decanal. This makes it possible to reduce the off-odor of the beverage while improving the flavor of the citrus-flavored beverage. Although the details of such reasons are not clear, both octanal and decanal are known as favorable fruit-like aroma components, and it is presumed that by containing a specific amount of at least one of these, the off-flavor caused by o-cymene can be masked.

[0014] In this embodiment, citrus means the fruits of plants belonging to the subfamily Citrinae of the family Rutaceae. Specifically, oranges such as navel orange, Valencia orange, and blood orange; mandarins such as unshu mikan, mandarin orange, ponkan, kishu mikan, ankor, danzellin, kouji, sekuwasa, tachibana, and shiranuhi; hybrid citrus such as natsudaidai, hassaku, hyuga natsukan, sanbokan, kawachi bankan, kinukawa, and narto; tangor and tangelo such as tankan, iyo kan, marcot, kiyomi, orlando, mineola, and seminole; limes such as Mexican lime and Tahiti lime; lemons such as Lisbon lemon, Eureka lemon, diamante, and etrog; buntans such as banpeiyu and tosabuntan; grapefruit such as Duncan, Marsh, Thomson, and Ruby Red; yuzu such as yuzu, kabosu, sudachi, hanayu, and kizu; and kumquat, karatachi, etc. Among them, the beverage of this embodiment is suitable as a beverage having the flavor of oranges and / or lemons, and more preferably having a lemon flavor.

[0015] The citrus flavor of the beverage of this embodiment is obtained by using the citrus flavor, citrus juice, etc. described later.

[0016] Hereinafter, each component contained in the beverage of this embodiment will be described.

[0017] [o-Cymene] o-Xylene (IUPAC name: 1-methyl-2-(propan-2-yl)benzene) is a compound with a CAS registration number of 527-84-4. It is a factor causing off-odor in citrus-flavored beverages and is also a substance that increases due to photo-degradation. In addition, o-xylene is slightly contained in citrus juices such as lemon, and although it is not felt as an off-odor at low concentrations, it is considered to become an off-odor at high concentrations. It is a new finding by the inventor that o-xylene increases due to photo-degradation and becomes a factor of photo-degradation odor.

[0018] In the beverage of this embodiment, the content of o-xylene is 0.001 ppm or more and 1 ppm or less. By setting the content of o-xylene to be not less than the above lower limit value, o-xylene may become an off-odor. On the other hand, by setting the content of o-xylene to be not more than the above upper limit value and using it in combination with a specific amount of octanal and decanal described later, it is possible to suppress the off-odor and improve the flavor of the citrus-flavored beverage well.

[0019] Furthermore, the content of o-xylene is preferably 0.005 ppm or more, more preferably 0.01 ppm or more, still more preferably 0.02 ppm or more, 0.05 ppm or more, and 0.1 ppm or more in this order. By using it in combination with a specific amount of octanal and decanal described later, it is possible to further improve the balance between suppression of off-odor and the intensity of a refreshing fragrance. On the other hand, from the viewpoint of suppressing the off-odor of the beverage, the content of o-xylene is preferably 0.8 ppm or less, more preferably 0.5 ppm or less, and still more preferably 0.3 ppm or less.

[0020] Also, o-xylene is slightly contained in citrus juices such as lemon, but the content of o-xylene in the beverage of this embodiment cannot be achieved only with 100% straight-converted citrus juice of the raw material, and can be achieved by adding o-xylene alone or a flavor containing o-xylene to the beverage.

[0021] [Octanal] Octanal is a compound with a CAS number of 124-13-0. In the beverage of this embodiment, the octanal content is preferably 0.001 ppm to 0.6 ppm. This suppresses off-flavors in the beverage while providing a good citrus flavor. The octanal content is preferably 0.002 ppm or more, more preferably 0.005 ppm or more, even more preferably 0.01 ppm or more, and even more preferably 0.02 ppm or more, in order to further suppress off-odors in the beverage while obtaining a good aroma, a good aftertaste, and a delicious taste. On the other hand, the octanal content is preferably 0.4 ppm or less, in order to further suppress off-odors in the beverage while obtaining a good aroma, a good aftertaste, and a delicious taste.

[0022] [Decanal] Decanale is a compound with CAS number 112-31-2. In the beverage of this embodiment, the decanal content is preferably 0.001 ppm or more and 0.2 ppm or less. This suppresses off-flavors in the beverage while providing a good citrus flavor. The Decanaru content is preferably 0.002 ppm or more, more preferably 0.007 ppm or more, and even more preferably 0.01 ppm or more, in order to further suppress off-flavors in the beverage while obtaining a good aroma, a good aftertaste, and a delicious taste. On the other hand, the decanal content is preferably 0.8 ppm or less, in order to further suppress off-odors in the beverage while obtaining a good aroma, a good aftertaste, and a delicious taste.

[0023] The beverage of this embodiment contains at least one of octanal and decanal at a specific concentration, or it may contain both octanal and decanal at a specific concentration. Furthermore, the octanal and decanal contained in the beverage may be derived from citrus juice, and each may be added individually or in mixtures. In particular, when the fruit juice content is 20% by mass or less, as described later, it is preferable to add the octanal and decanal separately from the fruit juice to achieve the specific concentrations mentioned above.

[0024] The concentrations of o-cymene, octanal, and decanal contained in the beverage of this embodiment can be measured by GC / MS analysis.

[0025] [Fruit juice] When citrus juice is included, the citrus juice content (in terms of straight juice) relative to the total amount of the beverage is preferably 20% by mass or less, more preferably 18% by mass or less, even more preferably 14% by mass or less, and even more preferably 10% by mass or less, 8% by mass or less, 6% by mass or less, and 4% by mass or less, in that order. This suppresses the generation of off-odors and allows for a good citrus flavor despite the low juice content. On the other hand, in terms of suppressing off-odors, the citrus juice content (in terms of straight juice) is preferably 0.5% by mass or more, more preferably 1.0% by mass or more, and even more preferably 2.0% by mass or more.

[0026] Furthermore, the beverage of this embodiment may contain fruit juices other than citrus juice, as long as the citrus flavor is not impaired. Examples of fruit juices other than citrus juice include tropical fruit juice, grape juice, apple juice, peach juice, pear juice, and strawberry juice. These may be used individually or in combination of two or more.

[0027] Furthermore, if the mixture contains fruit juices other than citrus juice, the proportion (by mass) of citrus juice to the total fruit juice is preferably 50% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, and increasingly preferably 90% by mass or more, 99% by mass or more, and 100% by mass, in that order.

[0028] The juice content refers to the relative concentration when the Brix value or acidity of unprocessed juice (straight juice), obtained by squeezing juice from fruit without any concentration or other treatments, is set to 100%. Whether the juice content is calculated based on the Brix value or acidity is determined for each type of juice according to the JAS (Japanese Agricultural Standards) standards. Furthermore, when converting the juice content based on the Brix value according to the JAS standards, the Brix values ​​of sugars, honey, etc., added to the juice are excluded from the calculation.

[0029] Fruit juice refers to the liquid component obtained by crushing and squeezing fruit, or by straining it. Fruit juice may also include concentrated fruit components or diluted versions thereof, and may contain pulp, or have had the pulp removed through processes such as filtration or centrifugation. Furthermore, as for the fruit juice, straight juice, concentrated juice, or reconstituted concentrated juice may be used. Note that the extract is not contained in the fruit juice.

[0030] [Fragrance] Examples of fragrances include natural and synthetic fragrances. Specifically, it is preferable to include fruit flavors, more preferably citrus flavors, and even more preferable to use lemon flavors.

[0031] [Other ingredients] In the beverage of this embodiment, other ingredients other than those mentioned above may be included, as long as the effects of the present invention are achieved. Specifically, known ingredients that are commonly used in beverages may be included, such as sweeteners, acidulants, milk, vitamins, colorants, salt, minerals, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, and thickeners.

[0032] (sweetener) Examples of the sweeteners mentioned above include sugars such as fructose, sucrose, glucose, fructose-glucose syrup, granulated sugar, lactose, and maltose; sugar alcohols; low-intensity sweeteners such as xylitol and D-sorbitol; and high-intensity sweeteners such as licorice extract, monk fruit extract, stevia, thaumatin, glycyrrhizin, disodium glycyrrhizinate, saccharin, sodium saccharin, aspartame, acesulfame potassium, sucralose, alitame, and neotame. These may be used individually or in combination of two or more.

[0033] (Acidulant) Examples of the above-mentioned acidulants include citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, acetic acid, phytic acid, ascorbic acid, and phosphoric acid, as well as their salts.

[0034] Next, the physical properties and characteristics of the beverage according to this embodiment will be described.

[0035] [Sugar content (Brix value)] The sugar content (Brix value) of the beverage (at 20°C) in this embodiment can be set appropriately according to the palatability of the beverage, but for example, a sugar content of 5 to 20° is preferred, a sugar content of 8 to 18° is more preferred, and a sugar content of 10 to 15° is even more preferred. The sugar content (Brix value) can be measured by the reading of a sugar refractometer at 20°C. For example, a digital refractometer Rx-5000α (manufactured by Atago Corporation) can be used to measure the sugar content (Brix value). Furthermore, the sugar content can be adjusted, for example, by controlling the amount of the sweeteners, fruit juice, and other various ingredients mentioned above.

[0036] [acidity] The beverage of this embodiment preferably has a citric acid content of 0.1 g / 100 g or more and 0.5 g / 100 g or less, and more preferably 0.2 g / 100 g or more and 0.4 g / 100 g or less. By keeping the acidity within the above numerical range, it becomes easier to maintain a good citrus flavor.

[0037] Acidity can be expressed as the amount of acid contained in 100 ml converted to citric acid in grams (anhydrous citric acid g / 100 ml). Acidity can also be measured using the method specified in the JAS standard for acidity measurement, specifically the neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as the alkaline solution.

[0038] [pH] The pH of the beverage in this embodiment at 20°C is preferably 3.7 or less, more preferably 3.6 or less. On the other hand, the lower limit of the pH is preferably 3.0 or higher, more preferably 3.2 or higher, and even more preferably 3.4 or higher. By keeping the pH within the above range, it becomes easier to maintain a good citrus flavor while suppressing the deterioration of the beverage (discoloration of appearance and development of off-flavors). pH can be measured using a commercially available pH meter. pH can be adjusted, for example, by changing the amount of a specific acid or by using a pH adjusting agent.

[0039] [alcohol] Furthermore, the beverage in this embodiment is preferably a non-alcoholic beverage. A non-alcoholic beverage is a beverage that substantially does not contain alcohol, and specifically means a beverage in which the alcohol content, such as ethanol, is less than 1.0 volume / vol%.

[0040] [Carbon dioxide] Furthermore, the beverage of this embodiment may contain carbon dioxide. This adds body and acidity to the beverage, making it easier to further enhance the citrus flavor. The carbon dioxide pressure of the beverage (at 20°C) is preferably 1.5 to 5.5 gas volumes, and more preferably 3.5 to 5.0 gas volumes. The method for incorporating carbon dioxide into a beverage is not particularly limited and can be appropriately determined by those skilled in the art.

[0041] [Types of beverages] The beverage in this embodiment is preferably one that can be consumed as is without dilution. In particular, it is preferable that it be a so-called ready-to-drink (RTD) beverage that can be consumed immediately after opening the container.

[0042] [container] The containers used for beverages in this embodiment include sealed containers made of a single material or a composite or laminated material thereof, such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, and steel. They are sealed by known methods such as heat sealing, stoppers, or lids. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, and glass bottles. In particular, from the standpoint of exhibiting a photodegradation suppression effect, a container with light transmittance is preferable, and a specific example is a PET bottle. While there are no particular limitations on the container capacity, 100 to 2000g is preferred, and 100 to 500g is even more preferred for ease of consumption.

[0043] There are no particular limitations on the method of heat sterilization of packaged beverages, but in Japan, heat sterilization is carried out in accordance with the provisions of the Food Sanitation Act. Specifically, this includes methods such as heat sterilization at high temperature for a short time followed by filling into storage containers that have been sterilized under sterile conditions (UHT sterilization method), and retort sterilization, in which the prepared liquid is filled into storage containers such as cans and then subjected to retort treatment.

[0044] [Serving temperature] The beverage of this embodiment is preferably intended for sale while heated. That is, it is intended to be sold to consumers while the liquid temperature of the beverage is heated and maintained at 40 to 80°C, preferably 45 to 70°C, and more preferably 50 to 60°C. Keeping the liquid temperature below 80°C prevents burns, while keeping it above 40°C makes it higher than body temperature, making the warmth of the beverage more easily felt. Beverages sold at a temperature tend to be more susceptible to flavor deterioration than cold beverages consumed chilled. In contrast, the beverage of this embodiment is controlled to specific amounts of o-cymene, octanal, and decanal, so it effectively suppresses off-odors even when sold at a temperature, and also provides a good citrus flavor.

[0045] <Beverage manufacturing method> The method for producing a citrus-flavored beverage of this embodiment includes a step of preparing the beverage so that the o-cymene content is 0.001 ppm or more and 1 ppm or less, the octanal content is 0.001 ppm or more and 0.6 ppm or less, and / or the decanal content is 0.001 ppm or more and 0.2 ppm or less.

[0046] This results in a beverage that suppresses off-flavors while enhancing the citrus aroma. Details regarding the beverage's components and physical properties are the same as described above.

[0047] <Method for suppressing photodeterioration odor> The photodegradation odor suppression method of this embodiment is a method for suppressing the photodegradation odor of a citrus-flavored beverage, and includes a step of preparing the beverage so that the octanal content is 0.001 ppm or more and / or the decanal content is 0.001 ppm or more, wherein the photodegradation odor is due to o-cymene. As a result, even if the citrus-flavored beverage is photodegraded, the photodegradation odor can be suppressed.

[0048] Here, the photodegradation odor in citrus-flavored beverages is caused by an increase in o-cymene. Therefore, even if the amount of o-cymene in citrus juice or citrus flavor increases due to photodegradation, the photodegradation odor caused by the increase in o-cymene can be masked by using a specific amount of octanal and / or decanal.

[0049] In the photodegradation odor suppression method of this embodiment, the upper limit of the octanal content is preferably 5 ppm or less, more preferably 3 ppm or less, even more preferably 1 ppm or less, and even more preferably 0.8 ppm or less, followed by 0.5 ppm or less. On the other hand, the lower limit of the octanal content is preferably 0.001 ppm or more, more preferably 0.002 ppm or more, even more preferably 0.005 ppm or more, and even more preferably 0.01 ppm or more, followed by 0.05 ppm or more.

[0050] Furthermore, in the photodegradation odor suppression method of this embodiment, the upper limit of the decanal content is preferably 5 ppm or less, more preferably 3 ppm or less, even more preferably 1 ppm or less, and even more preferably 0.8 ppm or less, followed by 0.1 ppm or less. On the other hand, the lower limit of the decanal content is preferably 0.001 ppm or more, more preferably 0.002 ppm or more, even more preferably 0.005 ppm or more, and even more preferably 0.08 ppm or more.

[0051] Furthermore, in the photodegradation odor suppression method of this embodiment, the o-cymene content in the beverage is preferably 0.001 ppm or more, more preferably 0.005 ppm or more, even more preferably 0.01 ppm or more, and most preferably 0.02 ppm or more, 0.05 ppm or more, and 0.1 ppm or more, in that order. This makes it possible to obtain a photodegradation odor suppression effect by specific amounts of octanal and decanal, even if o-cymene becomes more easily perceived as a photodegradation odor. On the other hand, the o-cymene content in the beverage is preferably 1 ppm or less, more preferably 0.8 ppm or less, even more preferably 0.5 ppm or less, and most preferably 0.3 ppm or less, from the standpoint of suppressing the photodegradation odor of the beverage. This makes it possible to obtain a more pronounced photodegradation odor suppression effect by specific amounts of octanal and decanal.

[0052] The embodiments of the present invention have been described above, but these are merely examples, and various other configurations can also be adopted. [Examples]

[0053] The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited thereto.

[0054] (1) Determination of aroma components in beverages For o-cymene (ppb), octanal (ppb), and decanal (ppb) in the beverage sample, SPME (Solid Phase Micro Extraction) method using MPS manufactured by Gerstel was used for GC / MS measurement, and the measurement was carried out under the conditions shown below. <Apparatus> GC: 7890B manufactured by Agilent Technologies MS: 5977A MSD manufactured by Agilent Technologies HS: MPS2 manufactured by Gerstel SPME Fiber: 50 / 30μm DVB / CAR / PDMS from SUPELCO <Column used> DB-WAX UI 30m × 0.250mm × 0.25μm <Quantitative ion> o-cymene m / z = 134 octanal m / z = 84 decanal m / z = 112 <Temperature conditions> 40°C (5 min) → heating up at +10°C / min → 240°C (0 min) <Carrier gas flow rate> He 1.0 ml / min <Injection method> Splitless <Ion source temperature> 230°C <SPME conditions> Incubation Temp (°C) 70°C Incubation Time (min) 10.0 min Extraction Time (min) 5.00 min Desorption Time (s) 300 s

[0055] (2) Sensory evaluation For the packaged beverages obtained in the following examples and comparative examples, five engineers with expertise in fruit juice beverage development each tasted the beverages (at 20°C) and conducted sensory tests on the following items: "aroma quality," "aftertaste quality," "off-odor intensity," "refreshing aroma intensity," and "taste." All items for the control (reference) were assigned a score of 4, and each item was evaluated on a 7-point scale, with the average value calculated. The evaluation criteria are as follows. The results are shown in the table below.

[0056] • Evaluation criteria: "Strength of unpleasant odor," "Strength of refreshing scent" 7 points - Very strong compared to the standard. Compared to a 6-point standard, Slightly stronger than the 5-point standard. 4 points standard Slightly weaker compared to the standard of 3 points. 2 points - Weaker compared to the standard. 1 point - Very weak compared to the standard.

[0057] • Evaluation criteria: "Good aroma," "Good aftertaste." 7 points - Very good compared to the standard. Compared to a 6-point standard, it's good. Slightly better than the 5-point standard. 4 points standard 3 points: Slightly below average compared to the standard. 2 points - Not good compared to the standard. 1 point - Very poor compared to the standard.

[0058] • Evaluation Criteria: "Deliciousness" Compared to the standard of 7 points, it's very delicious. Compared to a standard of 6 points, it tastes good. Slightly better than the 5-point standard. 4 points standard 3 points - Slightly less tasty compared to the standard. 2 points - Not tasty compared to the standard. 1 point - Very unappetizing compared to the standard.

[0059] (3) Degradation test Granulated sugar (98 g / L), concentrated lemon juice (3.85 g / L), trisodium citrate (1.75 g / L), and anhydrous citric acid (1.8 g / L) were mixed and heat-sterilized to obtain a bottled beverage (juice content (straight equivalent) 3%) as shown in Table 1. Furthermore, the obtained beverages underwent both a thermal degradation test, where they were stored at 60°C for one day, and a photodegradation test, where they were irradiated with visible light at 500,000 Lx·hr. The o-cymene content was measured in both the undeteriorated beverages and each beverage after testing. The results are shown in Table 1. Furthermore, when we checked the beverages for any unusual odors after light degradation, we found that an unusual odor was detected.

[0060] [Table 1]

[0061] Table 1 shows that o-cymene did not increase after the thermal degradation test, but increased after the photodegradation test.

[0062] (4) Experiment <Experiment 1: Fluctuations in o-cymene concentration> Granulated sugar, concentrated lemon juice, trisodium citrate, anhydrous citric acid, and o-cymene were mixed to the concentrations (g / L or ppm) shown in Table 2, and then heat-sterilized to obtain each bottled beverage. For each bottled beverage, the measurements (1) and (2) above and sensory evaluation were performed. The results are shown in Table 2.

[0063] [Table 2]

[0064] <Experiment 2> Granulated sugar, concentrated lemon juice, trisodium citrate, anhydrous citric acid, o-cymene, octanal, and decanal were mixed to the concentrations (g / L or ppm) shown in Table 3, and then heat-sterilized to obtain each bottled beverage. For each bottled beverage, the measurements (1) and (2) above and sensory evaluation were performed. The results are shown in Table 3. Furthermore, all of the beverages obtained had a lemon flavor.

[0065] [Table 3]

[0066] <Experiment 3: Fluctuations in Fruit Juice Content> Granulated sugar, concentrated lemon juice, trisodium citrate, anhydrous citric acid, o-cymene, octanal, and decanal were mixed to the concentrations (g / L or ppm) shown in Table 4, and then heat-sterilized to obtain each bottled beverage. For each bottled beverage, the measurements (1) and (2) above and sensory evaluation were performed. The results are shown in Table 4. Furthermore, all of the beverages obtained had a lemon flavor.

[0067] [Table 4]

Claims

1. It is a citrus-flavored beverage, It contains 0.001 ppm to 1 ppm of o-cymene, and A citrus-flavored beverage containing octanal in an amount of 0.001 ppm to 0.6 ppm, and / or decanal in an amount of 0.001 ppm to 0.2 ppm.

2. A citrus-flavored beverage according to claim 1, which contains citrus juice.

3. A citrus-flavored beverage according to claim 1 or 2, wherein the fruit juice content (in terms of straight fruit juice) is 20% or less.

4. A citrus-flavored beverage according to claim 1 or 2, wherein the pH is 3.0 to 3.

7.

5. A citrus-flavored beverage according to claim 1 or 2, wherein the citric acid content is 0.1 g / 100 ml or more and 0.5 g / 100 ml or less.

6. A citrus-flavored beverage according to claim 1 or 2, comprising a citrus flavor.

7. A citrus-flavored beverage according to claim 1 or 2, intended for sale after heating.

8. A citrus-flavored beverage according to claim 1 or 2, which is a non-alcoholic beverage.

9. A method for suppressing the photodegradation odor of citrus-flavored beverages, The process includes preparing the product such that the octanal content is 0.001 ppm or more, and / or the decanal content is 0.001 ppm or more. A method for suppressing photodegradation odor, wherein the aforementioned photodegradation odor is due to o-cymene.

10. The method for suppressing photodegradation odor according to claim 9, wherein the concentration of o-cymene is 0.001 ppm or more and 1 ppm or less.

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