Food and drink

Abstract

The present invention provides novel compositions that can improve the flavor of food and beverages, as well as food and beverages containing such compositions. [Solution] According to one aspect of the present invention, a food or beverage is provided that comprises a sweetener, 1,2-propanediol, and at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin, wherein the content of 1,2-propanediol is 50 to 20,000 ppm, and the ratio of the content of 1,2-propanediol to the content of the above at least one compound is within a predetermined range.

Description

[Technical Field]

[0001] The present invention relates to food and beverages containing a sweetener, 1,2-propanediol, and at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin, as well as methods for producing the same. The present invention further relates to compositions containing 1,2-propanediol and at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin, as well as food and beverages containing a sweetener, 1,2-propanediol, and at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin, which are substantially free of tetradecane. [Background technology]

[0002] To date, a wide variety of food and beverages have been developed and sold to suit consumer preferences. Within this context, many attempts have been made to improve the distinctive flavors of these various foods and beverages to better complement them.

[0003] For example, Japanese Patent Publication No. 7295327 (Patent Document 1) discloses that by using triacetin, a citrus-flavored beverage can be made to have a taste reminiscent of citrus peel. Japanese Patent Application Publication No. 2023-172205 (Patent Document 2) discloses that by adding nonanal to a beer-flavored beverage with an alcohol content of less than 1 v / v%, the taste and mildness are improved. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Patent No. 7295327 [Patent Document 2] Japanese Patent Publication No. 2023-172205 [Overview of the Initiative] [Problems that the invention aims to solve]

[0005] Under the circumstances described above, there is a need for new compositions that can improve the flavor of food and beverages, as well as for food and beverages containing such compositions. [Means for solving the problem]

[0006] The inventors have found that the flavor of sweeteners in food and beverages can be improved by including 1,2-propanediol and at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin. The present invention is based on this finding.

[0007] The present invention includes, for example, the following embodiments of the invention. [1] Sweeteners and, 1,2-propanediol and, It comprises at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin, The 1,2-propanediol content is 50 to 20,000 ppm. The ratio of the content of 1,2-propanediol to the content of at least one of the above compounds is one or more of the following: 1) The ratio of 1,2-propanediol content to acetic acid content is 1:0.5 × 10 -4 The above ratio is less than 1:5; 2) The ratio of the content of 1,2-propanediol to the content of nonanal is 1:1 × 10 -6 ~1:1 × 10 -4 ; 3) The ratio of 1,2-propanediol content to propionic acid content is 1:1 × 10 -4 ~1:5×10 -3 and 4) The ratio of 1,2-propanediol content to triacetin content is 1:1 × 10 -4 ~1:1 × 10 -2 ; Food and beverages that satisfy the requirements. [2] The aforementioned sweeteners include glucose, sucrose, fructose, maltose, oligosaccharides, fructose-glucose liquid sugar, lactose, xylitol, erythritol, psicose, allose, tagatose, xylose, ribose, aspartame, neotame, advantame, sucralose, acesulfame potassium, saccharin, sodium saccharin, sodium cyclamate, dulcin, disodium glycyrrhizinate, trisodium glycyrrhizinate Food and beverages as described in [1], comprising one or more selected from: monk fruit extract, neohesperidin dihydrochalcone, thaumatin, monellin, curculin, mavinrin, blazein, pentazin, hernandultin, 4β-hydroxyhernandultin, miraculin, glycyrrhizin, rubusoside, phyllodultin, mogroside IV, mogroside V, rebaudioside A, rebaudioside D, rebaudioside M, monatin, monk fruit extract, and stevia extract. [3] A beverage, as described in [1] or [2]. [4] Foods and beverages described in any of [1] to [3], having an acetic acid content of 0 to 400 ppm. [5] Foods and beverages described in any of [1] to [4], which contain 0 to 1 ppm of nonanal. [6] Foods and beverages as described in any of [1] to [5], having a propionic acid content of 0 to 10 ppm. [7] Foods and beverages described in any of [1] to [6], having a triacetin content of 0 to 30 ppm. [8] Food and beverages listed in any of [1] to [7] that satisfy two or more of the above conditions 1) to 4). [9] The food or beverage according to any one of [1] to [8], wherein the ratio of the content of 1,2-propanediol to the total content of at least one compound is 1:0.0001 to 1:0.5.

[10] Food and beverages as described in any of [1] to [9], having a sweetness intensity of 3 to 15 in sucrose equivalents.

[11] Sweeteners and, 1,2-propanediol and, At least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin, Includes, Does not contain tetradecane, or Food and beverages that, if containing tetradecane, have a content of less than 100 ppm relative to the total weight of the food and beverage.

[12] Sweeteners and, 1,2-propanediol and, At least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin A method for producing food or beverages according to any one of [1] to

[11] , comprising adding to a beverage base.

[13] In beverages containing sweeteners, 1,2-propanediol and, A method for improving the flavor of a sweetener in a beverage, comprising adding at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin. [Effects of the Invention]

[0008] According to one aspect of the present invention, a novel composition or food / beverage containing the same is provided, which can improve the flavor of food / beverages containing sweeteners. According to a preferred aspect of the present invention, a food / beverage is provided in which one or more taste qualities selected from the group consisting of "time to sweetness peak," "peak aroma and taste," and "body and richness" are improved. [Brief explanation of the drawing]

[0009] [Figure 1] Figure 1 illustrates the criteria for sensory evaluation in Example A. Figure 1(A) shows which parts of the taste perceived after placing the sample in the mouth correspond to "time to peak sweetness," "peak aroma and flavor," and "body and richness." Figure 1(B) shows the sensory curves when all items are scored at 4 points and when all items are scored at 7 points. [Modes for carrying out the invention]

[0010] The present invention will now be described in detail. The following embodiments are illustrative for illustrating the present invention and are not intended to limit the invention to these embodiments only. The present invention can be carried out in various forms without departing from its spirit. Any paragraph headings used herein are for structural purposes only and should not be construed as limiting the subject matter described. Furthermore, all documents cited in this specification, as well as published gazettes, patent gazettes, and other patent documents, shall be incorporated herein by reference.

[0011] In this specification, "improvement of the flavor of food and beverages" means that one or more of the flavor qualities (e.g., sweetness, body, etc.) of the food or beverage is improved. According to one aspect of the present invention, in a food or beverage containing a sweetener, it means that one or more, preferably two or more, more preferably three, flavor qualities selected from the group consisting of "time to peak sweetness," "peak aroma and taste," and "body and richness" are improved by the sweetener.

[0012] 1. Food and beverages containing sweeteners and flavor enhancers As one aspect of this invention, the present invention provides a food or beverage containing a sweetener and a flavor-improving substance (hereinafter also referred to as "the food or beverage of the present invention").

[0013] According to a first aspect of the present invention, Sweeteners and, 1,2-propanediol and, It comprises at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin, The 1,2-propanediol content is 50 to 20,000 ppm. The ratio of the content of 1,2-propanediol to the content of at least one of the above compounds is one or more of the following: 1) The ratio of the content of 1,2 - propanediol to the content of acetic acid is 1:0.5×10 -4 or more and less than 1:5; 2) The ratio of the content of 1,2 - propanediol to the content of nonanal is 1:1×10 -6 to 1:1×10 -4 ; 3) The ratio of the content of 1,2 - propanediol to the content of propionic acid is 1:1×10 -4 to 1:5×10 -3 ; and 4) The ratio of the content of 1,2 - propanediol to the content of triacetin is 1:1×10 -4 to 1:1×10 -2 ; There is provided a food or drink that satisfies the above. According to the food or drink according to the first aspect of the present invention, two or more taste qualities selected from the group consisting of "time to the peak of sweetness", "peak aroma and taste", and "body and thickness" by a sweetener can be improved.

[0014] According to the second aspect of the present invention, a sweetener, 1,2 - propanediol, and at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin, are included, tetradecane is not included, or when tetradecane is included, its content is less than 100 ppm with respect to the total weight of the food or drink. According to the food or drink according to the second aspect of the present invention, one or more taste qualities selected from the group consisting of "time to the peak of sweetness", "peak aroma and taste", and "body and thickness" by a sweetener can be improved.

[0015] Specific embodiments of the first and second aspects of the present invention will be described below. Unless otherwise specified, the following embodiments apply to both the first and second aspects.

[0016] [Food or Drink] In the present invention, "food and beverages" is a general term for solids, fluids, liquids, and mixtures thereof that are orally ingestible, and includes both beverages and food. Beverages may be either alcoholic or non-alcoholic beverages. Examples of non-alcoholic beverages include, but are not limited to, non-alcoholic beer, malt beverages, lactic acid bacteria beverages, cocoa, sports drinks, energy drinks, tea beverages, coffee beverages, jelly drinks, carbonated beverages, functional beverages, fruit juices, vegetable beverages, dairy beverages, soy milk beverages, and flavored water. Examples of alcoholic beverages include shochu, vodka, spirits, whiskey, and other alcoholic beverages to which fruit juice, tea, and / or flavorings are added, such as chuhai, cocktails, or highballs. Examples of food include confectionery, bread, flour, noodles, rice dishes, processed agricultural and forestry products, processed livestock products, processed marine products, milk and dairy products, oils and fats and processed oils, seasonings, or other food ingredients. In a preferred embodiment of the present invention, the food and beverage is a beverage.

[0017] (flavor improving substance) The food and beverage of the present invention contains a sweetener and a flavor-improving substance. In this specification, "flavor-improving substance" means a substance that can improve the flavor of the sweetener contained in the food and beverage. By improving the flavor of the sweetener contained in the food and beverage, the overall flavor of the food and beverage may also be improved. A flavor-improving substance according to one aspect of the present invention includes 1,2-propanediol and at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin.

[0018] 1,2-Propanediol is an organic compound represented by the chemical formula C3H8O2, and is also known as propylene glycol. The 1,2-propanediol content in the food and beverage according to the first aspect of the present invention is 50 to 20,000 ppm. In a first aspect of the present invention, the content of 1,2-propanediol is, for example, 50-18000 ppm, 50-16000 ppm, 50-14000 ppm, 50-12000 ppm, 50-10000 ppm, 50-8000 ppm, 50-6000 ppm, 50-4000 ppm, 50-3000 ppm, 50-2000 ppm, 50-1800 ppm, 50-1600 ppm, 50-1400 ppm, 50-1200 ppm, 50-1000 ppm, 100-20000 ppm, 100~18000ppm, 100~16000ppm, 100~14000ppm, 100~12000ppm, 100~10000ppm, 100~8000ppm, 100~6000ppm, 100~4000ppm, 100~3000p pm, 100~2000ppm, 100~1800ppm, 100~1600ppm, 100~1400ppm, 100~1200ppm, 100~1000ppm, 200~20000ppm, 200~18000ppm, 200~16000 ppm, 200~14000ppm, 200~12000ppm, 200~10000ppm, 200~8000ppm, 200~6000ppm, 200~4000ppm, 200~3000ppm, 200~2000ppm, 200~18 00ppm, 200~1600ppm, 200~1400ppm, 200~1200ppm, 200~1000ppm, 400~20000ppm, 400~18000ppm, 400~16000ppm, 400~14000ppm, 400~ 12000ppm, 400~10000ppm, 400~8000ppm, 400~6000ppm, 400~4000ppm, 400~3000ppm, 400~2000ppm, 400~1800ppm, 400~1600ppm, 400~ 1400ppm, 400~1200ppm, 400~1000ppm, 600~20000ppm, 600~18000ppm, 600~16000ppm, 600~14000ppm, 600~12000ppm, 600~10000ppm,600~8000ppm, 600~6000ppm, 600~4000ppm, 600~3000ppm, 600~2000ppm, 600~1800ppm, 600~1600p pm, 600~1400ppm, 600~1200ppm, 600~1000ppm, 800~20000ppm, 800~18000ppm, 800~16000ppm, 800~ It may also be 14,000 ppm, 800-12,000 ppm, 800-10,000 ppm, 800-8,000 ppm, 800-6,000 ppm, 800-4,000 ppm, 800-3,000 ppm, 800-2,000 ppm, 800-1,800 ppm, 800-1,600 ppm, 800-1,400 ppm, 800-1,200 ppm, or 800-1,000 ppm. The content of 1,2-propanediol in food and beverages according to the second aspect of the present invention is not particularly limited, for example, greater than 0 ppm and 20,000 ppm or less, greater than 0 ppm and 18,000 ppm or less, greater than 0 ppm and 16,000 ppm or less, greater than 0 ppm and 14,000 ppm or less, greater than 0 ppm and 12,000 ppm or less, greater than 0 ppm and 10,000 ppm or less, greater than 0 ppm and 800 ppm 0 ppm or less, greater than 0 ppm and 6000 ppm or less, greater than 0 ppm and 4000 ppm or less, greater than 0 ppm and 3000 ppm or less, greater than 0 ppm and 2000 ppm or less, greater than 0 ppm and 1800 ppm or less, greater than 0 ppm and 1600 ppm or less, greater than 0 ppm and 1400 ppm or less, greater than 0 ppm and 1200 ppm or less, greater than 0 ppm and 1000 ppm or less, 10 to 2000 0ppm, 10~18000ppm, 10~16000ppm, 10~14000ppm, 10~12000ppm, 10~10000ppm, 10~8000ppm, 10~6000 ppm, 10~4000ppm, 10~3000ppm, 10~2000ppm, 10~1800ppm, 10~1600ppm, 10~1400ppm, 10~1200ppm, 10~ 1000ppm, 40~20000ppm, 40~18000ppm, 40~16000ppm, 40~14000ppm, 40~12000ppm, 40~10000ppm, 40~8 000ppm, 40~6000ppm, 40~4000ppm, 40~3000ppm, 40~2000ppm, 40~1800ppm, 40~1600ppm, 40~1400ppm,40~1200ppm、40~1000ppm、70~20000ppm、70~18000ppm、70~16000ppm、70~14000ppm、70~12000ppm、70~10000ppm、70~8000ppm、70~6000ppm、70~4000ppm、70~3000ppm、70~2000ppm、70~1800ppm、70~1600ppm、70~1400ppm、70~1200ppm、70~1000ppm、100~20000ppm、100~18000ppm、100~16000ppm、100~14000ppm、100~12000ppm、100~10000ppm、100~8000ppm、100~6000ppm、100~4000ppm、100~3000ppm、100~2000ppm、100~1800ppm、100~1600ppm、100~1400ppm、100~1200ppm、100~1000ppm、200~20000ppm、200~18000ppm、200~16000ppm、200~14000ppm、200~12000ppm、200~10000ppm、200~8000ppm、200~6000ppm、200~4000ppm、200~3000ppm、200~2000ppm、200~1800ppm、200~1600ppm、200~1400ppm、200~1200ppm、200~1000ppm、400~20000ppm、400~18000ppm、400~16000ppm、400~14000ppm、400~12000ppm、400~10000ppm、400~8000ppm、400~6000ppm、400~4000ppm、400~3000ppm、400~2000ppm、400~1800ppm、400~1600ppm、400~1400ppm、400~1200ppm、400~1000ppm、600~20000ppm、600~18000ppm、600~16000ppm、600~14000ppm、600~12000ppm、600~10000ppm、600~8000ppm、600~6000ppm、600~4000ppm、600~3000ppm、600~2000ppm、600~1800ppm、600~1600ppm、600~1400ppm、600~1200ppm、600~1000ppm、The 1,2-propanediol content may be 800-20000 ppm, 800-18000 ppm, 800-16000 ppm, 800-14000 ppm, 800-12000 ppm, 800-10000 ppm, 800-8000 ppm, 800-6000 ppm, 800-4000 ppm, 800-3000 ppm, 800-2000 ppm, 800-1800 ppm, 800-1600 ppm, 800-1400 ppm, 800-1200 ppm, or 800-1000 ppm. In preferred embodiments of the present invention, the 1,2-propanediol content is 50-10000 ppm, more preferably 100-6000 ppm, and even more preferably 200-2000 ppm. It is preferable to include 1,2-propanediol and at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin, as described below, because this can improve one or more taste qualities selected from the group consisting of "time to peak sweetness," "peak aroma and flavor," and "body and richness." The content of 1,2-propanediol in food and beverages can be calculated from the amount used if it is known. If the amount used is unknown, the content can be measured using GC or GC / MS.

[0019] Acetic acid is an organic compound represented by the chemical formula C2H4O2 and is a type of carboxylic acid. The acetic acid content in food and beverages according to a preferred embodiment of the present invention is 0 to 400 ppm. The acetic acid content can be, for example, 0 to 350 ppm, 0 to 300 ppm, 0 to 200 ppm, 0 to 180 ppm, 0 to 160 ppm, 0 to 140 ppm, 0 to 120 ppm, 0 to 100 ppm, 0 to 80 ppm, 0 to 60 ppm, 0 to 40 ppm, 0 to 20 ppm, 0.01 to 400 ppm, 0.01 to 350 ppm, 0.01 to 300 ppm, 0.01 to 200 ppm, 0.01 to 180 ppm. ppm, 0.01~160ppm, 0.01~140ppm, 0.01~120ppm, 0.01~100ppm, 0.01~80ppm, 0.01~60ppm, 0.01~40ppm, 0 .01~20ppm, 0.05~400ppm, 0.05~350ppm, 0.05~300ppm, 0.05~200ppm, 0.05~180ppm, 0.05~160ppm, 0.05~ 140ppm, 0.05~120ppm, 0.05~100ppm, 0.05~80ppm, 0.05~60ppm, 0.05~40ppm, 0.05~20ppm, 0.1~400ppm, 0.1~350ppm, 0.1~300ppm, 0.1~200ppm, 0.1~180ppm, 0.1~160ppm, 0.1~140ppm, 0.1~120ppm, 0.1~100ppm m, 0.1~80ppm, 0.1~60ppm, 0.1~40ppm, 0.1~20ppm, 0.5~400ppm, 0.5~350ppm, 0.5~300ppm, 0.5~200ppm, 0.5~180ppm, 0.5~160ppm, 0.5~140ppm, 0.5~120ppm, 0.5~100ppm, 0.5~80ppm, 0.5~60ppm, 0.5~40ppm, 0.5~20ppm, 1~400ppm, 1~350ppm, 1~300ppm, 1~200ppm, 1~180ppm, 1~160ppm, 1~140ppm, 1~120ppm, 1~100ppm, 1~8 0ppm, 1~60ppm, 1~40ppm, 1~20ppm, 5~400ppm, 5~350ppm, 5~300ppm, 5~200ppm, 5~180ppm, 5~160ppm, 5~140ppm, The acetic acid content may be 5-120 ppm, 5-100 ppm, 5-80 ppm, 5-60 ppm, 5-40 ppm, 5-20 ppm, 10-400 ppm, 10-350 ppm, 10-300 ppm, 10-200 ppm, 10-180 ppm, 10-160 ppm, 10-140 ppm, 10-120 ppm, 10-100 ppm, 10-80 ppm, 10-60 ppm, 10-40 ppm, or 10-20 ppm. In preferred embodiments of the present invention, the acetic acid content is 0.01-400 ppm, more preferably 0.1-300 ppm, and even more preferably 1-200 ppm. The inclusion of acetic acid in addition to 1,2-propanediol is preferable because it can improve one or more taste qualities selected from the group consisting of "time to peak sweetness," "peak aroma and flavor," and "body and richness." On the other hand, if the acetic acid content is high, the overall palatability may decrease due to its acidity. Therefore, from the viewpoint of overall palatability, the acetic acid content is preferably 0 to 190 ppm, more preferably 0.01 to 150 ppm, and even more preferably 0.1 to 120 ppm. The acetic acid content in food and beverages can be calculated from the amount used if it is known. If the amount is unknown, the content can be measured using HPLC or LC-MS.

[0020] Nonanal has the chemical formula C9H 18Nonanal is an organic compound represented by O, and is also called nonylaldehyde. The nonanal content in food and beverages according to a preferred embodiment of the present invention is 0 to 1 ppm. Nonanal content is, for example, 0 to 0.8 ppm, 0 to 0.6 ppm, 0 to 0.4 ppm, 0 to 0.2 ppm, 0 to 0.1 ppm, 0 to 0.08 ppm, 0 to 0.06 ppm, 0 to 0.04 ppm, 0 to 0.02 ppm, 0.0001 to 0.8 ppm, 0.0001 to 0.6 ppm, 0.0001 to 0.4 ppm, 0.0001 to 0 .2ppm, 0.0001~0.1ppm, 0.0001~0.08ppm, 0.0001~0.06ppm, 0.0001~0.04ppm, 0.0001~0.0 2ppm, 0.001~0.8ppm, 0.001~0.6ppm, 0.001~0.4ppm, 0.001~0.2ppm, 0.001~0.1ppm, 0.001~ 0.08ppm, 0.001~0.06ppm, 0.001~0.04ppm, 0.001~0.02ppm, 0.002~0.8ppm, 0.002~0.6ppm , 0.002~0.4ppm, 0.002~0.2ppm, 0.002~0.1ppm, 0.002~0.08ppm, 0.002~0.06ppm, 0.002~0 The nonanal content may be 0.04 ppm, 0.002-0.02 ppm, 0.003-0.8 ppm, 0.003-0.6 ppm, 0.003-0.4 ppm, 0.003-0.2 ppm, 0.003-0.1 ppm, 0.003-0.08 ppm, 0.003-0.06 ppm, 0.003-0.04 ppm, or 0.003-0.02 ppm. The nonanal content in a preferred embodiment of the present invention is 0.0001-0.8 ppm, more preferably 0.001-0.6 ppm, and even more preferably 0.002-0.4 ppm. The inclusion of nonanal in addition to 1,2-propanediol is preferable because it can improve one or more taste qualities selected from the group consisting of "time to peak sweetness," "peak aroma and flavor," and "body and richness." The nonanal content in food and beverages can be calculated from the known amount. If the amount is unknown, the content can be measured using GC / MS or HPLC.

[0021] Propionic acid is an organic compound represented by the chemical formula C3H6O2, and is a type of carboxylic acid also known as propanoic acid. The propionic acid content in food and beverages according to a preferred embodiment of the present invention is 0 to 10 ppm. The propionic acid content can be, for example, 0 to 8 ppm, 0 to 6 ppm, 0 to 4 ppm, 0 to 2 ppm, 0 to 1 ppm, 0.005 to 10 ppm, 0.005 to 8 ppm, 0.005 to 6 ppm, 0.005 to 4 ppm, 0.005 to 2 ppm, 0.005 to 1 ppm, 0.01 to 10 ppm, 0.01 to 8 ppm, 0.01 to 6 ppm, 0.0 The propionic acid content may be 1-4 ppm, 0.01-2 ppm, 0.01-1 ppm, 0.05-10 ppm, 0.05-8 ppm, 0.05-6 ppm, 0.05-4 ppm, 0.05-2 ppm, 0.05-1 ppm, 0.1-10 ppm, 0.1-8 ppm, 0.1-6 ppm, 0.1-4 ppm, 0.1-2 ppm, or 0.1-1 ppm. In preferred embodiments of the present invention, the propionic acid content is 0.005-8 ppm, more preferably 0.01-6 ppm, and even more preferably 0.05-4 ppm. The inclusion of propionic acid in addition to 1,2-propanediol is preferable because it can improve one or more taste qualities selected from the group consisting of "time to peak sweetness," "peak aroma and flavor," and "body and richness." Furthermore, within the preferred range described above, it is possible to avoid the heavy taste and increased bitterness that can result from a high propionic acid content. The propionic acid content in food and beverages can be calculated from the amount used if it is known. If the amount used is unknown, the content can be measured using HPLC or LC-MS.

[0022] Triacetin has the chemical formula C9H 14This is an organic compound represented as O6, also known as 1,2,3-triacetylglycerol. The triacetin content in food and beverages according to a preferred embodiment of the present invention is 0 to 30 ppm. The triacetin content is, for example, 0 to 20 ppm, 0 to 15 ppm, 0 to 10 ppm, 0 to 8 ppm, 0 to 6 ppm, 0 to 4 ppm, 0.05 to 30 ppm, 0.05 to 20 ppm, 0.05 to 15 ppm, 0.05 to 10 ppm, 0.05 to 8 ppm, 0.05 to 6 ppm, 0.1 to 4 ppm, 0.1 to 30 ppm, 0.1 to 20 ppm, 0.1 to 15 ppm, 0.1 to 10 ppm, 0.1 to 8 ppm, 0.1 to 6 ppm, 0.1 to 4 ppm, 0.2 to The triacetin content may be 30 ppm, 0.2-20 ppm, 0.2-15 ppm, 0.2-10 ppm, 0.2-8 ppm, 0.2-6 ppm, 0.2-4 ppm, 0.4-30 ppm, 0.4-20 ppm, 0.4-15 ppm, 0.4-10 ppm, 0.4-8 ppm, 0.4-6 ppm, 0.4-4 ppm, 0.5-30 ppm, 0.5-20 ppm, 0.5-15 ppm, 0.5-10 ppm, 0.5-8 ppm, 0.5-6 ppm, or 0.5-4 ppm. In a preferred embodiment of the present invention, the triacetin content is 0.05-15 ppm, more preferably 0.1-10 ppm, and even more preferably 0.2-8 ppm. The inclusion of triacetin in addition to 1,2-propanediol is preferable because it can improve one or more taste qualities selected from the group consisting of "time to peak sweetness," "peak aroma and flavor," and "body and richness." Furthermore, within the above preferred range, it is possible to avoid the taste becoming heavy or bitter due to the high amount of triacetin. The triacetin content in food and beverages can be calculated from the amount used if it is known. If the amount used is unknown, the content can be measured using GC / MS.

[0023] A food or beverage according to the first aspect of the present invention has a ratio of 1,2-propanediol content to the content of at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin, which is one or more of the following: 1) The ratio of 1,2-propanediol content to acetic acid content is 1:0.5 × 10 -4 The above ratio is less than 1:5; 2) The ratio of the content of 1,2-propanediol to the content of nonanal is 1:1 × 10 -6 ~1:1 × 10 -4 ; 3) The ratio of 1,2-propanediol content to propionic acid content is 1:1 × 10 -4 ~1:5×10 -3 and 4) The ratio of 1,2-propanediol content to triacetin content is 1:1 × 10 -4 ~1:1 × 10 -2 ; The first embodiment of the present invention satisfies two or more of the above 1) to 4), more preferably three or more of the above 1) to 4), and even more preferably all of the above 1) to 4). An increase in the number of requirements of 1) to 4) that are satisfied is preferable because it increases the complexity of the flavor. In a preferred embodiment of the present invention, an increase in the number of requirements of 1) to 4) that are satisfied further imparts a desirable weight as a sweetener.

[0024] In one embodiment of the present invention, the ratio of the content of 1,2-propanediol to the content of acetic acid is 1:0.5 × 10 -4 The above ratio is less than 1:5, for example, 1:0.5 × 10 -4 ~1:2, 1:0.5 x 10 -4 ~1:1, 1:0.5 x 10 -4 ~1:0.5, 1:0.5 x 10 -4 ~1:0.3, 1:0.5 x 10 -4 ~1:0.1, 1:0.5 x 10 -4 ~1:0.5×10 -1 , 1:0.5×10 -4 ~1:1 × 10 -2 , 1:0.5×10 -4 ~1:0.5×10 -2 , 1:1 × 10 -4 ~1:2, 1:1 x 10 -4 ~1:1, 1:1 x 10 -4 ~1:0.5, 1:1 x 10 -4~1:0.3, 1:1 x 10 -4 ~1:0.1, 1:1 x 10 -4 ~1:0.5×10 -1 , 1:1 × 10 -4 ~1:1 × 10 -2 , 1:1 × 10 -4 ~1:0.5×10 -2 , 1:1 × 10 -3 ~1:2, 1:1 x 10 -3 ~1:1, 1:1 x 10 -3 ~1:0.5, 1:1 x 10 -3 ~1:0.3, 1:1 x 10 -3 ~1:0.1, 1:1 x 10 -3 ~1:0.5×10 -1 , 1:1 × 10 -3 ~1:1 × 10 -2 or 1:1 × 10 -3 ~1:0.5×10 -2 This may also be the case. The ratio of the content of 1,2-propanediol to the content of acetic acid in a preferred embodiment of the present invention is 1:0.5 × 10 -4 It is ~1:2, and more preferably 1:1 × 10⁻⁶ -4 The ratio is approximately 1:0.5, and more preferably 1:1 × 10 -3 The ratio is approximately 1:0.1. This ratio of 1,2-propanediol to acetic acid is preferable because it can improve one or more taste qualities selected from the group consisting of "time to peak sweetness," "peak aroma and flavor," and "body and richness."

[0025] In one embodiment of the present invention, the ratio of the content of 1,2-propanediol to the content of nonanal is 1:1 × 10 -6 ~1:1 × 10 -4 For example, 1:1 × 10 -6 ~1:0.8×10 -4 , 1:1 × 10 -6 ~0.6 × 10 -4 , 1:1 × 10 -6 ~0.5 × 10 -4 , 1:1 × 10 -6 ~0.4 × 10 -4 , 1:1 × 10 -6 ~0.2 × 10 -4 , 1:0.1×10-6 ~0.5×10 -4 、1:2×10 -6 ~1:0.8×10 -4 、1:2×10 -6 ~0.6×10 -4 、1:2×10 -6 ~0.5×10 -4 、1:2×10 -6 ~0.4×10 -4 、1:2×10 -6 ~0.2×10 -4 、1:2×10 -6 ~0.1×10 -4 、1:4×10 -6 ~1:0.8×10 -4 、1:4×10 -6 ~0.6×10 -4 、1:4×10 -6 ~0.5×10 -4 、1:4×10 -6 ~0.4×10 -4 、1:4×10 -6 ~0.2×10 -4 Or 1:4×10 -6 ~0.1×10 -4 may also be acceptable. According to a preferred embodiment of the present invention, the ratio of the content of 1,2-propanediol to the content of nonanal is 1:1×10 -6 ~1:0.8×10 -4 and more preferably 1:2×10 -6 ~1:0.8×10 -4 and even more preferably 1:4×10 -6 ~0.6×10 -4 This is preferable because including 1,2-propanediol and nonanal in such a ratio can improve one or more taste qualities selected from the group consisting of "time to the sweetness peak", "peak aroma and taste", and "body and thickness".

[0026] In one embodiment of the present invention, the ratio of the content of 1,2-propanediol to the content of propionic acid is 1:1×10 -4 ~1:5×10 -3 For example, 1:1×10 -4 ~1:4×10 -3 、1:1×-4 ~1:3×10 -3 , 1:1 × 10 -4 ~1:2×10 -3 , 1:1 × 10 -4 ~1:1 × 10 -3 , 1:1.5×10 -4 ~1:5×10 -3 , 1:1.5×10 -4 ~1:4×10 -3 , 1:1.5×10 -4 ~1:3×10 -3 , 1:1.5×10 -4 ~1:2×10 -3 , 1:1.5×10 -4 ~1:1 × 10 -3 , 1:2 × 10 -4 ~1:5×10 -3 , 1:2 × 10 -4 ~1:4×10 -3 , 1:2 × 10 -4 ~1:3×10 -3 , 1:2 × 10 -4 ~1:2×10 -3 or 1:2 × 10 -4 ~1:1 × 10 -3 This may also be the case. The ratio of the content of 1,2-propanediol to the content of propionic acid in a preferred embodiment of the present invention is 1:1 × 10⁻⁶. -4 ~1:4×10 -3 And more preferably 1:1.5 × 10 -4 ~1:4×10 -3 And more preferably 1:2 × 10 -4 ~1:4×10 -3 This is preferable because including 1,2-propanediol and propionic acid in this ratio can improve one or more taste qualities selected from the group consisting of "time to peak sweetness," "peak aroma and flavor," and "body and richness."

[0027] In one embodiment of the present invention, the ratio of the content of 1,2-propanediol to the content of triacetin is 1:1 × 10 -4 ~1:1 × 10 -2 For example, 1:1 × 10 -4 ~1:0.8×10 -2, 1:1 × 10 -4 ~1:0.6×10 -2 , 1:1 × 10 -4 ~1:0.4×10 -2 , 1:2 × 10 -4 ~1:1 × 10 -2 , 1:2 × 10 -4 ~1:0.8×10 -2 , 1:2 × 10 -4 ~1:0.6×10 -2 , 1:2 × 10 -4 ~1:0.4×10 -2 , 1:4×10 -4 ~1:1 × 10 -2 , 1:4×10 -4 ~1:0.8×10 -2 , 1:4×10 -4 ~1:0.6×10 -2 or 1:4 × 10 -4 ~1:0.4×10 -2 This may also be the case. The ratio of the content of 1,2-propanediol to the content of triacetin in a preferred embodiment of the present invention is 1:1 × 10 -4 ~1:0.8×10 -2 And more preferably 1:2 × 10 -4 ~1:0.8×10 -2 And more preferably 1:4 × 10 -4 ~1:0.8×10 -2 Therefore, it is preferable to include 1,2-propanediol and triacetin in this ratio because it can improve one or more taste qualities selected from the group consisting of "time to peak sweetness," "peak aroma and flavor," and "body and richness."

[0028] In one embodiment of the present invention, the ratio of the content of 1,2-propanediol to the total content of the at least one compound is 1:0.0001 to 1:0.5. In a preferred embodiment of the present invention, the ratio of the content of 1,2-propanediol to the total content of the at least one compound is 1:0.0005 to 1:0.5, 1:0.001 to 1:0.5, 1:0.005 to 1:0.5, 1:0.01 to 1:0.5, 1:0.0001 to 1:0.4, 1:0.0005 to 1:0.4, 1:0.001 to 1:0.4, 1 :0.005~1:0.4, 1:0.01~1:0.4, 1:0.0001~1:0.3, 1:0.0005~1:0.3, 1:0.001~1:0.3, 1:0.005~1:0.3, 1:0.01~1:0.3, 1:0.0001~1:0.2, 1:0.0005~1:0.2, 1:0.001~1:0.2, 1:0.005~1:0.2, 1:0. 01~1:0.2, 1:0.0001~1:0.1, 1:0.0005~1:0.1, 1:0.001~1:0.1, 1:0.005~1:0.1, 1:0.01~1:0.1, 1:0.0001~1:0.08, 1:0.0005~1:0.08, 1:0.001~1:0.08, 1:0.005~1:0.08, 1:0.01~1:0.08, 1: It may also be 0.0001~1:0.06, 1:0.0005~1:0.06, 1:0.001~1:0.06, 1:0.005~1:0.06, 1:0.01~1:0.06, 1:0.0001~1:0.04, 1:0.0005~1:0.04, 1:0.001~1:0.04, 1:0.005~1:0.04, or 1:0.01~1:0.04.

[0029] Food and beverages according to a second aspect of the present invention either do not contain tetradecane, or if they do contain tetradecane, their content is less than 100 ppm relative to the total weight of the food and beverage. Tetradecane has the chemical formula C 14 H 30Tetradecane is a linear alkane represented by . Tetradecane is basically a component found in petroleum, but it can also be found in food and beverages. Food and beverages according to the second aspect of the present invention are substantially free of tetradecane, and the tetradecane content is less than 100 ppm relative to the total weight of the food and beverage. Food and beverages according to the second aspect of the present invention preferably have a tetradecane content in the range of its detection threshold or below the detection threshold. A tetradecane content in the range of its detection threshold or below the detection threshold is preferable because it does not substantially impair the flavor of the food and beverage. The tetradecane content may preferably be 0-80 ppm, 0-60 ppm, 0-40 ppm, 0-20 ppm, 0-10 ppm, 0-8 ppm, 0-6 ppm, 0-4 ppm, 0-2 ppm, 0-1 ppm, 0-0.5 ppm, or 0-0.1 ppm relative to the total weight of the food and beverage. The tetradecane content in food and beverages can be calculated from the known amount of tetradecane used. If the amount is unknown, the content can be measured using GC / MS.

[0030] (sweetener) Food and beverages according to one aspect of the present invention contain a sweetener. The sweetener may include a low-intensity sweetener, a high-intensity sweetener, or a combination thereof. Examples of low-intensity sweeteners include glucose, sucrose (such as granulated sugar), fructose, maltose, oligosaccharides, fructose-glucose syrup, lactose, xylitol, erythritol, psicose, allose, tagatose, xylose, or ribose. Examples of high-intensity sweeteners include aspartame, neotame, advantame, sucralose, acesulfame potassium (acesulfame K), saccharin, sodium saccharin, sodium cyclamate, dulcin, disodium glycyrrhizinate, trisodium glycyrrhizinate, neohesperidin dihydrochalcone, thaumatin, monellin, curculin, mavinlin, blazein, pentadine, hernandulcin, 4β-hydroxyhernandulcin, miraculin, glycyrrhizin, rubusoside, phyllodulcin, mogroside IV, mogroside V, steviol glycosides (rebaudioside A, rebaudioside D, rebaudioside M), monatin, monk fruit extract, or stevia extract.

[0031] In a preferred embodiment of the present invention, the food or beverage contains one or more sweeteners selected from the group consisting of glucose, sucrose, fructose-glucose syrup, aspartame, sucralose, acesulfame potassium, mogroside IV, mogroside V, steviol glycosides (rebaudioside A, rebaudioside D, rebaudioside M), thaumatin, monk fruit extract, and stevia extract. In a more preferred embodiment of the present invention, the food or beverage contains one or more sweeteners selected from the group consisting of glucose, sucrose, fructose-glucose syrup, aspartame, sucralose, acesulfame potassium, and steviol glycosides (rebaudioside A, rebaudioside D, rebaudioside M).

[0032] The amount of sweetener is not particularly limited, but it is preferable that the sweetness intensity is 5 or higher (for example, 5 to 20) in terms of sucrose equivalent value (SEV). Sucrose equivalent 1 is the sweetness intensity exhibited by sucrose (table sugar) per unit concentration Brix 1. Here, Brix 1 means that 1 g of sucrose is dissolved in 100 g of sucrose aqueous solution (sucrose concentration 1 w / w%). In this specification, the sucrose equivalent of a beverage can be obtained by summing the values ​​obtained by multiplying the concentration of the sweetener contained in the beverage (w / v% (which can be considered equivalent to w / w% in the case of beverages)) by the sweetness level of that sweetener. For example, in this specification, if the sweetness of sucrose is set to 1, the sweetness of rebaudioside D is approximately 200 to 250 times (median: approximately 225 times), the sweetness of rebaudioside M is approximately 200 to 250 times (median: approximately 225 times), the sweetness of rebaudioside A is approximately 150 to 200 times (median: approximately 175 times), the sweetness of monk fruit extract is approximately 110 to 150 times (median: approximately 130 times), the sweetness of mogroside V is approximately 240 to 300 times (median: approximately 270 times), and the sweetness of thaumatin is approximately 2 The sweetness levels are assumed to be approximately 1,500 times for neohesperidin dihydrochalcone, approximately 3,000 times for monellin, approximately 7,000 to 13,000 times for neotame, approximately 20,000 times for advantame, approximately 200 times for acesulfame potassium, approximately 500 times for saccharin and sodium saccharin, approximately 400 to 600 times for sucralose (median value: approximately 500 times), and approximately 200 times for aspartame. Furthermore, in this specification, for example, if the sweetness level of sucrose is set to 1, glucose has a sweetness level of approximately 0.6 to 0.7 times, xylitol approximately 1 time, erythritol approximately 0.75 to 0.85 times, fructose approximately 1.3 to 1.7 times, maltose approximately 0.4 times, fructooligosaccharides approximately 0.6 times, maltooligosaccharides approximately 0.3 times, isomaltoligosaccharides approximately 0.4 to 0.5 times, galactooligosaccharides approximately 0.7 times, fructose-glucose liquid sugar approximately 0.75 times, lactose approximately 0.2 to 0.3 times, psicose approximately 0.7 times, allose approximately 0.8 times, tagatose approximately 0.9 times, xylose approximately 0.6 to 0.7 times, and ribose approximately 0.6 times.Furthermore, regarding the relative sweetness ratios of various sweeteners to the sweetness level of sucrose (1), those not specified in this specification can be determined from publicly known sugar sweetness conversion tables, etc., and for high-sweetness sweeteners with a range of sweetness levels, the central value shall be used unless otherwise specified. Here, since the sweetness level of aspartame is approximately 200 times that of sucrose, if a beverage containing 0.005% by weight (50 ppm) of aspartame does not contain any other sweeteners, the sweetness of that beverage will be 1 in sucrose equivalents. If the beverage contains other sweeteners (high-sweetness sweeteners or low-sweetness sweeteners), the sweetness intensity of the beverage shall be expressed as the sum of the sucrose equivalents of the sweetness intensity derived from each of those sweeteners.

[0033] A beverage according to one aspect of the present invention contains a high-intensity sweetener in concentrations of 50-1000 mg / L, 50-900 mg / L, 50-800 mg / L, 50-700 mg / L, 50-600 mg / L, 50-500 mg / L, 50-400 mg / L, 50-300 mg / L, 50-200 mg / L, 100-1000 mg / L, 100-900 mg / L, 100-800 mg / L, 100-700 mg / L, 100-600 mg / L, 100-500 mg / L, 100-400 mg / L, and 100- It may contain 300 mg / L, 100-200 mg / L, 200-1000 mg / L, 200-900 mg / L, 200-800 mg / L, 200-700 mg / L, 200-600 mg / L, 200-500 mg / L, 200-400 mg / L, 200-300 mg / L, 300-1000 mg / L, 300-900 mg / L, 300-800 mg / L, 300-700 mg / L, 300-600 mg / L, 300-500 mg / L, or 300-400 mg / L. The content of high-intensity sweeteners can be measured by HPLC (high-performance liquid chromatography). Alternatively, if their amounts are known, values ​​calculated from those amounts may be used.

[0034] A beverage according to one aspect of the present invention may contain low-intensity sweeteners in amounts of 10-200 g / L, 10-150 g / L, 10-100 g / L, 10-50 g / L, 50-200 g / L, 50-150 g / L, 50-100 g / L, 100-200 g / L, or 100-150 g / L. The content of the low-intensity sweeteners can be measured by HPLC (high-performance liquid chromatography). Alternatively, if the amounts of these sweeteners are known, a value calculated from those amounts may be used.

[0035] The sweetness intensity of a beverage according to one embodiment of the present invention is preferably 20 or less in sucrose equivalent, and more preferably 15 or less. The sweetness intensity of a beverage according to some more preferred embodiments of the present invention may be 3-20, 6-20, 8-20, 10-20, 12-20, 14-20, 16-20, 3-18, 6-18, 8-18, 10-18, 12-18, 14-18, 3-16, 6-16, 8-16, 10-16, 12-16, 3-15, 6-15, 8-15, 10-15, 12-15, 3-10, 6-10, or 8-10 in sucrose equivalent.

[0036] (Other ingredients) Food and beverages according to one aspect of the present invention include water. The water is not particularly limited, and any water can be used as long as it does not adversely affect the flavor, but examples include tap water, ion-exchanged water, soft water, distilled water, carbonated water, reverse osmosis water (RO water), treated water, purified water, and desalinated water.

[0037] Food and beverages according to one aspect of the present invention may contain ingredients other than those mentioned above that can be added to ordinary food and beverages, as long as the effects of the present invention are not impaired. Examples of such ingredients include flavorings, colorants, antioxidants, emulsifiers, seasonings, extracts, pH adjusters, and quality stabilizers.

[0038] (characteristic) In one embodiment of the present invention, the pH of the food or beverage is preferably 2.5 to 5, but may also be 2.6 to 4.8, 2.8 to 4.8, 3.0 to 4.8, 3.2 to 4.8, 3.4 to 4.8, 3.6 to 4.8, 3.8 to 4.8, 2.6 to 4.6, 2.8 to 4.6, 3.0 to 4.6, 3.2 to 4.6, 3.4 to 4.6, 3.6 to 4.6, 3.8 to 4.6, 2.6 to 4.4, 2.8 to 4.4, 3.0 to 4.4, 3.2 to 4.4, 3.4 to 4.4, 3.6 to 4.2, or 3.8 to 4.2. By adjusting the pH to this range, it is possible to suppress the growth of microorganisms while maintaining good taste quality.

[0039] The energy content of food and beverages according to one embodiment of the present invention is 100 kcal / 100 mL or less, 0-100 kcal / 100 mL, 0-90 kcal / 100 mL, 0-80 kcal / 100 mL, 0-70 kcal / 100 mL, 0-60 kcal / 100 mL, 0-50 kcal / 100 mL, 0-40 kcal / 100 mL, 0-30 kcal / 100mL, 0~20kcal / 100mL, 0~10kcal / 100mL, 0~5kcal / 100mL, 5~100kcal / 100mL, 5~90kcal / 100mL , 5~80kcal / 100mL, 5~70kcal / 100mL, 5~60kcal / 100mL, 5~50kcal / 100mL, 5~40kcal / 100mL, 5~30k cal / 100mL, 5~20kcal / 100mL, 5~10kcal / 100mL, 10~100kcal / 100mL, 10~90kcal / 100mL, 10~80kc al / 100mL, 10~70kcal / 100mL, 10~60kcal / 100mL, 10~50kcal / 100mL, 10~40kcal / 100mL, 10~30kc The energy content can be 10-20 kcal / 100 mL, 20-100 kcal / 100 mL, 20-90 kcal / 100 mL, 20-80 kcal / 100 mL, 20-70 kcal / 100 mL, 20-60 kcal / 100 mL, 20-50 kcal / 100 mL, 20-40 kcal / 100 mL, or 20-30 kcal / 100 mL. The energy content of sweetening substances is known, or it can be calculated by measuring the content using HPLC, etc., and multiplying by an energy conversion factor, or by measuring the physical heat of combustion using a calorimeter (e.g., a bomb calorimeter) and correcting it with the digestion rate and the amount of heat excreted.

[0040] (Containers and sterilization) In one embodiment of the present invention, if the food or beverage is a beverage, its form is not limited and may be in the form of a packaged beverage sealed in a container such as a can, bottle, PET bottle, pouch, paper carton, or plastic container. If heat sterilization is performed after packaging, the type is not particularly limited and can be carried out using conventional methods such as inversion sterilization, UHT sterilization, and retort sterilization. The temperature of the heat sterilization process is not particularly limited, but is for example 65 to 130°C, preferably 80 to 120°C, for 1 to 40 minutes. However, if a sterilization value equivalent to the above conditions can be obtained, sterilization at an appropriate temperature for a few seconds, for example 5 to 30 seconds, is also acceptable.

[0041] [Examples of the food and beverage products of the present invention] The following are exemplary embodiments of the beverage of the present invention, but the present invention is not limited to these embodiments. In one embodiment of the present invention, a sweetener and 1,2-propanediol and, It comprises at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin, The 1,2-propanediol content is 50 to 10,000 ppm, more preferably 100 to 6,000 ppm, and even more preferably 200 to 2,000 ppm. The ratio of the content of 1,2-propanediol to the content of at least one of the above compounds is one or more of the following: 1) The ratio of 1,2-propanediol content to acetic acid content is 1:0.5 × 10 -4 ~1:2; 2) The ratio of the content of 1,2-propanediol to the content of nonanal is 1:1 × 10 -6 ~1:0.8×10 -4 ; 3) The ratio of 1,2-propanediol content to propionic acid content is 1:1 × 10 -4 ~1:4×10 -3 and 4) The ratio of 1,2-propanediol content to triacetin content is 1:1 × 10 -4 ~1:0.8×10 -2 ; A beverage that satisfies the requirements will be provided.

[0042] In one embodiment of the present invention, a sweetener and 1,2-propanediol and, It comprises at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin, The 1,2-propanediol content is 100 to 6000 ppm. The ratio of the content of 1,2-propanediol to the content of at least one of the above compounds is one or more of the following: 1) The ratio of 1,2-propanediol content to acetic acid content is 1:0.5 × 10 -4 ~1:2, preferably 1:1 × 10 -4 ~1:0.5, more comfortable 1:1 × 10 -3 ~1:0.1; 2) The ratio of the content of 1,2-propanediol to the content of nonanal is 1:1 × 10 -6 ~1:0.8×10 -4 Preferably 1:2 × 10 -6 ~1:0.8×10 -4 More preferably 1:4 × 10 -6 ~0.6 × 10 -4 ; 3) The ratio of 1,2-propanediol content to propionic acid content is 1:1 × 10 -4 ~1:4×10 -3 Preferably 1:1.5 × 10 -4 ~1:4×10 -3 , more comfortably 1:2 × 10 -4 ~1:4×10 -3 and 4) The ratio of 1,2-propanediol content to triacetin content is 1:1 × 10 -4 ~1:0.8×10 -2 Preferably 1:2 × 10 -4 ~1:0.8×10 -2 More preferably 1:4 × 10 -4 ~1:0.8×10 -2 ; A beverage that satisfies the requirements will be provided.

[0043] In one embodiment of the present invention, a sweetener and 1,2-propanediol and, It comprises at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin, The 1,2-propanediol content is 100 to 6000 ppm. The ratio of the content of 1,2-propanediol to the content of at least one of the above compounds is one or more of the following: 1) The ratio of 1,2-propanediol content to acetic acid content is 1:0.5 × 10 -4 ~1:2; 2) The ratio of the content of 1,2-propanediol to the content of nonanal is 1:1 × 10 -6 ~1:0.8×10 -4 ; 3) The ratio of 1,2-propanediol content to propionic acid content is 1:1 × 10 -4 ~1:4×10 -3 and 4) The ratio of 1,2-propanediol content to triacetin content is 1:1 × 10 -4 ~1:0.8×10 -2 ; Satisfying the conditions, A beverage is provided in which the sweetener comprises one or more sweeteners selected from the group consisting of glucose, sucrose, fructose-glucose liquid sugar, aspartame, sucralose, acesulfame potassium, mogroside IV, mogroside V, steviol glycosides (rebaudioside A, rebaudioside D, rebaudioside M), thaumatin, monk fruit extract, and stevia extract, preferably comprising one or more sweeteners selected from the group consisting of glucose, sucrose, fructose-glucose liquid sugar, aspartame, sucralose, acesulfame potassium, and steviol glycosides (rebaudioside A, rebaudioside D, rebaudioside M).

[0044] In one embodiment of the present invention, a sweetener and 1,2-propanediol and, At least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin, Includes, Does not contain tetradecane, or If tetradecane is included, the beverage's content is less than 100 ppm relative to the total weight of the beverage. The content of 1,2-propanediol is 50 to 10,000 ppm, more preferably 100 to 6,000 ppm, and even more preferably 200 to 2,000 ppm. The acetic acid content is 0-400 ppm. The nonanal content is 0-1 ppm. The propionic acid content is 0-10 ppm. A beverage containing 0-30 ppm of triacetin is offered.

[0045] In one embodiment of the present invention, a sweetener and 1,2-propanediol and, At least one compound selected from the group consisting of 0.01 to 150 ppm acetic acid, 0.001 to 0.6 ppm nonanal, 0.01 to 6 ppm propionic acid, and 0.1 to 10 ppm triacetin, Includes, Does not contain tetradecane, or If tetradecane is included, the beverage's content is less than 100 ppm relative to the total weight of the beverage. A beverage is provided in which the 1,2-propanediol content is 50 to 10,000 ppm, more preferably 100 to 6,000 ppm, and even more preferably 200 to 2,000 ppm.

[0046] 2. Methods for manufacturing food and beverages In one aspect, the present invention provides a method for producing food and beverages containing sweeteners and flavor-improving substances (hereinafter also referred to as "the method for producing food and beverages of the present invention"). According to one aspect of the present invention, Sweeteners and, 1,2-propanediol and, At least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin A method for producing food and beverages (preferably beverages) is provided, which includes adding to a beverage base.

[0047] A method for producing food and beverages according to one aspect of the present invention is a method for producing food and beverages (preferably beverages) as described in "1. Food and beverages containing sweeteners and flavor-improving substances" above. In the method for producing food and beverages according to one aspect of the present invention, a sweetener, 1,2-propanediol, and at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin are added to the beverage base. The beverage base and the above compounds may be added simultaneously or separately. The beverage base may be added to 1,2-propanediol and at least two compounds selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin, at least three compounds, or all four compounds.

[0048] Various liquids can be used as the beverage base, and water or various beverages (alcoholic beverages or non-alcoholic beverages) as described in "1. Food and beverages containing sweeteners and flavor-improving substances" above may be used as the beverage base.

[0049] In a method for producing food and beverages according to one aspect of the present invention, the terms "food and beverages," "flavor-improving substance," "sweetener," "other components," "characteristics," and "container and sterilization" can be applied to the descriptions in the section "1. Food and beverages containing sweeteners and flavor-improving substances" above, and the numerical values ​​can be those described in the section "food and beverages" above.

[0050] 3. Methods to improve the flavor of sweeteners in beverages As one aspect of this invention, the present invention provides a method for improving the flavor of sweeteners in beverages (hereinafter also referred to as "the flavor improvement method of the present invention").

[0051] According to one aspect of the present invention, a beverage containing a sweetener is provided. 1,2-propanediol and, A method is provided for improving the flavor of a sweetener in a beverage, comprising adding at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin.

[0052] According to one embodiment of the present invention, in a beverage containing a sweetener, it is possible to improve one or more, preferably two or more, and more preferably three, taste qualities selected from the group consisting of "time to sweetness peak," "peak aroma and taste," and "body and richness."

[0053] The beverage is not particularly limited as long as it contains a sweetener, and various beverages can be used. For example, such beverages can be water or various beverages (alcoholic beverages or non-alcoholic beverages) as described in "1. Food and beverages containing sweeteners and flavor-improving substances" above.

[0054] The type of sweetener contained in the beverage used in the flavor improvement method according to one aspect of the present invention is not particularly limited, but examples include glucose, sucrose, fructose, maltose, oligosaccharide, fructose-glucose liquid sugar, lactose, xylitol, erythritol, psicose, allose, tagatose, xylose, ribose, aspartame, neotame, advantame, sucralose, acesulfame potassium, saccharin, sodium saccharin, sodium cyclamate, dulcin, diglyceryl glycyrrhizinate. It may contain one or more selected from sodium, trisodium glycyrrhizinate, neohesperidin dihydrochalcone, thaumatin, monellin, curculin, mavinrin, blazein, pentadine, hernandultin, 4β-hydroxyhernandultin, miraculin, glycyrrhizin, rubusoside, phyllodultin, mogroside IV, mogroside V, rebaudioside A, rebaudioside D, rebaudioside M, blazein, monatin, monk fruit extract, and stevia extract. In a preferred embodiment, the beverage contains one or more sweeteners selected from the group consisting of glucose, sucrose, fructose-glucose liquid sugar, aspartame, sucralose, acesulfame potassium, mogroside IV, mogroside V, steviol glycosides (rebaudioside A, rebaudioside D, rebaudioside M), thaumatin, monk fruit extract, and stevia extract.

[0055] The amount of sweetener contained in the beverage used in the flavor improvement method according to one embodiment of the present invention is not particularly limited, but for example, if using a high-intensity sweetener, it can be 50-1000 mg / L, 50-900 mg / L, 50-800 mg / L, 50-700 mg / L, 50-600 mg / L, 50-500 mg / L, 50-400 mg / L, 50-300 mg / L, 50-200 mg / L, 100-1000 mg / L, 100-900 mg / L, 100-800 mg / L, 100-700 mg / L, 100-600 mg / L, or 100-500 mg / L. It may contain 100-400 mg / L, 100-300 mg / L, 100-200 mg / L, 200-1000 mg / L, 200-900 mg / L, 200-800 mg / L, 200-700 mg / L, 200-600 mg / L, 200-500 mg / L, 200-400 mg / L, 200-300 mg / L, 300-1000 mg / L, 300-900 mg / L, 300-800 mg / L, 300-700 mg / L, 300-600 mg / L, 300-500 mg / L, or 300-400 mg / L. Furthermore, the amount of sweetener contained in the beverage used in the flavor improvement method according to one embodiment of the present invention may be 10-200 g / L, 10-150 g / L, 10-100 g / L, 10-50 g / L, 50-200 g / L, 50-150 g / L, 50-100 g / L, 100-200 g / L, or 100-150 g / L, provided it is a low-sweetness sweetener.

[0056] As a compound to be added to the beverage used in one aspect of the flavor improvement method of the present invention, 1,2-propanediol may be added in an amount of preferably 50 to 10,000 ppm, more preferably 200 to 6,000 ppm, and even more preferably 600 to 2,000 ppm, based on the total weight of the beverage. As a compound to be added to the beverage used in another aspect of the flavor improvement method of the present invention, acetic acid may be added in an amount of preferably 0.01 to 400 ppm, more preferably 0.1 to 300 ppm, and even more preferably 1 to 200 ppm, based on the total weight of the beverage. As a compound to be added to the beverage used in another aspect of the flavor improvement method of the present invention, nonanal may be added in an amount of preferably 0.001 to 0.8 ppm, more preferably 0.002 to 0.6 ppm, and even more preferably 0.003 to 0.4 ppm, based on the total weight of the beverage. As a compound to be added to the beverage used in another aspect of the flavor improvement method of the present invention, propionic acid may be added in an amount of preferably 0.01 to 8 ppm, more preferably 0.05 to 6 ppm, and even more preferably 0.1 to 4 ppm, based on the total weight of the beverage. As a compound to be added to the beverage used in another aspect of the flavor improvement method of the present invention, triacetin may be added in an amount of preferably 0.1 to 15 ppm, more preferably 0.2 to 10 ppm, and even more preferably 0.4 to 8 ppm, based on the total weight of the beverage.

[0057] In a flavor improvement method according to one aspect of the present invention, the terms "food and beverages," "flavor improving substance," "sweetener," "other components," "characteristics," and "container and sterilization" can be applied to the descriptions in the section "1. Food and beverages containing sweeteners and flavor improving substances" above, and the numerical values ​​can be those described in the section "food and beverages" above.

[0058] 4. Composition containing sweeteners and flavor enhancers As one aspect of this invention, the present invention provides a composition comprising a sweetener and a flavor-improving substance (hereinafter also referred to as "the composition of the present invention"). According to one aspect of the present invention, the present invention comprises a sweetener, 1,2-propanediol, and at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin. The ratio of the content of 1,2-propanediol to the content of at least one of the compounds is 1:1 × 10 -6 A composition is provided having a ratio of less than 1:5. A composition according to one aspect of the present invention, when added to food or beverages containing a sweetener, can improve one or more, preferably two or more, more preferably three, taste qualities selected from the group consisting of "time to sweetness peak," "peak aroma and taste," and "body and richness."

[0059] According to one preferred embodiment of the present invention, the ratio of the content of 1,2-propanediol to the content of at least one of the above compounds is one or more of the following: 1) The ratio of 1,2-propanediol content to acetic acid content is 1:0.5 × 10 -4 The ratio is less than 1:5; 2) The ratio of the content of 1,2-propanediol to the content of nonanal is 1:1 × 10 -6 ~1:1 × 10 -4 ; 3) The ratio of 1,2-propanediol content to propionic acid content is 1:1 × 10 -4 ~1:5×10 -3 and 4) The ratio of 1,2-propanediol content to triacetin content is 1:1 × 10 -4 ~1:1 × 10 -2 A composition that satisfies the requirements is provided.

[0060] A composition according to a preferred embodiment of the present invention can be added to food and beverages in an amount such that the 1,2-propanediol content in the food and beverage is 50 to 20,000 ppm, as described in section 1, "1. Food and beverages containing sweeteners and flavor-improving substances" above.

[0061] A composition according to a preferred embodiment of the present invention may contain components other than 1,2-propanediol and at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin, for example, sweeteners, solvents, or fillers. Solvents may include those that can be added to food and beverages, such as water or ethanol. Fillers may include polysaccharides that can be added to food and beverages.

[0062] In a composition according to one aspect of the present invention, the terms "food and beverage," "flavor-improving substance," "sweetener," "other components," "characteristics," and "container and sterilization" can be applied to the descriptions in the section "1. Food and beverage containing sweetener and flavor-improving substance" above, and the numerical values ​​can be those described in the section "food and beverage" above.

[0063] In this specification, the term "approximately" means that the subject encompasses a range of ±10%, preferably ±5%, more preferably ±3%, even more preferably ±2%, and even more preferably ±1% of the numerical value following "approximately". For example, "approximately 10" may encompass the range of 9 to 11. Also, in this specification, weight percent may be considered equivalent to mass percent. [Examples]

[0064] The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.

[0065] [Example A] Evaluation of a beverage containing a flavor-improving substance <Sample Preparation> As shown in Table 1, special granulated sugar, sucralose, citric acid, sodium citrate, and water were mixed and then filled into glass bottles to prepare evaluation standard samples. The raw materials used were as follows: special granulated sugar (Mitsui & Co., Ltd.), sucralose (Tate & Lyle, SPLENDA®), citric acid (Fuso Chemical Industry Co., Ltd.), trisodium citrate dihydrate (Fuso Chemical Industry Co., Ltd.), and water (distilled water). After preparing each sample, it was sterilized at 80°C for 10 minutes. The sweetness intensity of evaluation standard samples A1 and A2 was approximately 8 in sucrose equivalents. [Table 1]

[0066] Next, the flavor-improving substances listed in Table 2 were added to the sterilized evaluation standard sample A2 to prepare samples for Examples 1 to 8. The raw materials used were as follows: 1,2-propanediol (component A), acetic acid (component B1), nonanal (component B2), propionic acid (component B3), and triacetin (component B4). In the table below, components B1 to B4 are collectively referred to as component B, and their weight ratio with component A is calculated. [Table 2]

[0067] Sensory evaluation was performed on evaluation criterion samples A1 and A2, as well as the samples from Examples 1 to 8, using the following procedure.

[0068] <Sensory evaluation item 1: Evaluation of "Time to reach the peak of sweetness"> (Evaluation method) As described above, three trained professional panelists assigned scores to each sample on a scale of 0 to 10 for "time to sweetness peak," with Control 1 (Sample A1) receiving a score of 7 and Control 2 (Sample A2) receiving a score of 4. The average scores are shown in Table 3. The evaluation criteria were agreed upon in advance among the panelists. Here, "time to sweetness peak" refers to the speed at which sweetness reaches the peak of the flavor curve perceived when drinking the beverage; a higher score indicates a longer time to reach the sweetness peak. This corresponds to "time to sweetness peak" in Figure 1. The evaluation of time to sweetness peak was performed by swallowing the sample.

[0069] <Sensory evaluation item 2: Evaluation of "peak aroma and taste"> (Evaluation method) Three trained professional panelists evaluated the samples prepared as described above, assigning scores to each sample on a scale of 0 to 10 for "peak aroma and taste," with Control 1 (Sample A1) receiving a score of 7 and Control 2 (Sample A2) receiving a score of 4. The average scores are shown in Table 3. The evaluation criteria were agreed upon in advance among the panelists. Here, "peak aroma and taste" refers to the aroma and taste at the peak of the flavor curve when the beverage is consumed; a higher score indicates a taste and aroma that can be perceived as a sugary beverage. This corresponds to the "peak aroma and taste" in Figure 1. The evaluation of peak aroma and taste was performed by swallowing the sample.

[0070] <Sensory evaluation item 3: Evaluation of body and thickness> (Evaluation method) Three trained professional panelists assigned scores to the samples prepared as described above, based on "body / thickness," with Control 1 (Sample A1) receiving a score of 7 points and Control 2 (Sample A2) receiving a score of 4 points, for a range of 0 to 10 points. The average scores are shown in Table 3. The evaluation criteria were agreed upon in advance among the panelists. Here, "body / thickness" refers to the thickness felt after the peak of the flavor curve when drinking the beverage; a higher score indicates greater body / thickness. This corresponds to "body / thickness" in Figure 1. The evaluation of body / thickness was performed by swallowing the sample.

[0071] <Sensory evaluation item 4: Overall palatability evaluation> (Evaluation method) Three trained professional panelists assigned scores to the samples prepared as described above, based on "overall preference," with Control 1 (Sample A1) rated at 7 points and Control 2 (Sample A2) at 4 points, on a scale of 0 to 10 points. The average scores are shown in Table 3. Here, "overall preference" refers to the degree of liking, with higher scores indicating a higher degree of liking. The evaluation criteria were agreed upon in advance among the panelists. The overall preference evaluation was performed by swallowing the samples.

[0072] The results of the sensory evaluation described above are summarized in Table 3 below. Table 3 also includes the total score, which is the sum of the average scores for sensory evaluation items 1-4. [Table 3]

[0073] The sample in Example 6 showed good results for sensory evaluation items 1-3, but the acidity due to the presence of 200 ppm acetic acid resulted in a low overall palatability.

[0074] [Example B] Evaluation of a beverage containing a flavor-improving substance <Sample Preparation> Samples 9 to 18 were prepared by adding flavor-improving substances to evaluation standard sample A2 obtained in Example A, in the amounts listed in Table 4. The raw materials used were the same as those used in Example A. [Table 4]

[0075] Sensory evaluation was conducted on evaluation criteria samples A1 and A2, as well as samples from Examples 9-18, using the same procedure as in Example A. The evaluation was performed by three expert panelists. The sensory evaluation results (average scores) are summarized in Table 5 below. Table 5 also includes the total score obtained by adding up the average scores of the above sensory evaluation items 1-4. [Table 5]

[0076] [Example C] Evaluation of a beverage containing steviol glycosides and flavor enhancers <Sample Preparation> The base beverage was prepared by mixing rebaudioside A, rebaudioside D, citric acid, sodium citrate, and water in the proportions shown in Table 6, and then filling the mixture into glass bottles. The raw materials used were as follows: rebaudioside A (purity 99% or higher), rebaudioside D (purity 95% or higher), citric acid (Fuso Chemical Industry Co., Ltd.), trisodium citrate dihydrate (Fuso Chemical Industry Co., Ltd.), and water (distilled water). After preparing each base beverage, it was sterilized at 80°C for 10 minutes. The sweetness intensity of evaluation standard samples A3 and A4 was approximately 8 in sucrose equivalents. [Table 6]

[0077] Next, flavor-improving substances were added to each of the base beverages A3 and A4 in the amounts listed in Table 7 to prepare the samples for Example 19 and Example 20. The raw materials used were the same as those used in Example A. [Table 7]

[0078] Sensory evaluation was performed on evaluation criteria samples A1, A3, and A4, as well as the samples from Examples 19-20, using the same procedure as in Example A. Control 1 (sample A1) was scored out of 7 points, and Control 2 (sample A3 or A4) was scored out of 4 points. The evaluation was conducted by three expert panelists. The sensory evaluation results (average scores) are summarized in Table 8 below. Table 8 also includes the total score obtained by adding up the average scores of the above sensory evaluation items 1-4. [Table 8]

[0079] [Example D] Evaluation of a beverage containing sucrose and flavor enhancers <Sample Preparation> As shown in Table 9, evaluation standard sample A5 (sucrose equivalent: approximately 6) was prepared by reducing the granulated sugar content of evaluation standard sample A1 described in Example A from 82.0 g to 60 g, and simultaneously increasing the water content from 913.25 g to 935.25 g. This sample was then sterilized in the same manner as evaluation standard sample A1. Flavor-improving substances were added to the sterilized evaluation standard sample A5 in the amounts shown in Table 10 to prepare the sample for Example 21. The raw materials used were the same as those used in Example A. [Table 9] [Table 10]

[0080] Sensory evaluation was performed on evaluation criteria samples A1 and A5, as well as the sample from Example 21, using the same procedure as in Example A. Control 1 (Sample A1) was scored out of 7 points, and Control 2 (Sample A5) was scored out of 4 points. The evaluation was conducted by three expert panelists. The sensory evaluation results (average scores) are summarized in Table 11 below. Table 11 also includes the total score obtained by adding up the average scores of the above sensory evaluation items 1 to 4. [Table 11]

[0081] [Example E] Evaluation of a beverage containing tetradecane and a flavor enhancer. <Sample Preparation> Samples for Examples 22 to 25 were prepared by adding the flavor-improving substance and tetradecane in the amounts listed in Table 12 to the evaluation standard sample A2 obtained in Example A. The raw materials other than tetradecane were the same as those used in Example A. [Table 12]

[0082] Since the tetradecane used was not food-grade, instead of performing sensory evaluation items 1-4 above by ingesting the sample, we evaluated the presence or absence of off-flavors and off-odors caused by the tetradecane. The evaluation was performed by two trained professional panelists who placed each sample in their mouths and spat it out. The evaluation criteria were as follows. The evaluation results are summarized in Table 13. Below the detection threshold (concentration at which the presence of added aroma components cannot be perceived) The detection threshold range (the concentration at which something is known to be present, but what it is is unknown). Above the recognition threshold (a concentration at which tetradecane can be detected) [Table 13]

[0083] [Example F] Evaluation using various beverage bases To demonstrate the effects of the present invention when using various beverage bases, the following fruit juice beverage 1 and orange carbonated beverage 1 were prepared and evaluated.

[0084] [Fruit juice drink 1] <Sample Preparation> Sample solutions were prepared by mixing special granulated sugar, orange juice, sucralose, citric acid, L-ascorbic acid, flavoring, and water in the proportions shown in Table 14, and then filling them into glass bottles. The raw materials used were as follows: special granulated sugar (Mitsui & Co., Ltd.), fructose (Kato Chemical Co., Ltd.), citric acid (Fuso Chemical Industry Co., Ltd.), DL-malic acid (Iwaki Co., Ltd.), L-ascorbic acid (GOLD KNOLL LTD.), flavoring (orange flavor), and water (distilled water). After preparing each sample, it was sterilized at 80°C for 10 minutes. [Table 14]

[0085] [Orange carbonated drink 1] <Sample Preparation> Sample solutions were prepared by mixing special granulated sugar, fructose-glucose liquid sugar (F-55), orange juice, L-ascorbic acid, carbonated water, and water in the proportions shown in Table 15, and then filling them into pressure-resistant PET bottles. Furthermore, by adjusting the mixing ratio of carbonated water and water to match the composition shown in Table 15, the gas pressure (2.00 kgf / cm²) shown in Table 15 was achieved. 2 Samples were prepared to achieve the following result. The raw materials used were as follows: special granulated sugar (Mitsui & Co., Ltd.), fructose-glucose liquid sugar (F-55) (Mitsui & Co., Ltd.), L-ascorbic acid (GOLD KNOLL LTD.), and water (distilled water). After preparation, each sample was sterilized at 80°C for 10 minutes. [Table 15]

[0086] To the beverage bases C1 and D1 obtained using the procedure described above, flavor-improving substances were added in the amounts listed in Table 16 to prepare the samples for Examples 26 and 27. The raw materials used were the same as those used in Example A. [Table 16]

[0087] Sensory evaluation items 1-4 were assessed for beverage bases C1 and D1, as well as for sample examples 26 and 27, in the same manner as in Example A. However, in this evaluation, the beverage bases were assigned a score of 0, and the sensory evaluation of examples 26 and 27 was conducted within a range of ±5 points. The evaluation was performed by three expert panelists. The sensory evaluation results (average scores) are summarized in Table 17 below. Table 16 also summarizes the total score obtained by adding up the average scores of sensory evaluation items 1-4. [Table 17]

Claims

1. Sweeteners and, 1,2-propanediol and It comprises at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin, The 1,2-propanediol content is 50 to 20,000 ppm. The ratio of the content of 1,2-propanediol to the content of at least one of the above compounds is one or more of the following: 1) The ratio of 1,2-propanediol content to acetic acid content is 1:0.5 × 10 －４ The above ratio is less than 1:5; 2) The ratio of the content of 1,2-propanediol to the content of nonanal is 1:1 × 10 －６ ~1:1 x 10 －４ ; 3) The ratio of the content of 1,2-propanediol to the content of propionic acid is 1:1 × 10 －４ ~1:5 x 10 －３ ; and 4) The ratio of 1,2-propanediol content to triacetin content is 1:1 × 10 －４ ~1:1 x 10 －２ ; Food and beverages that satisfy the requirements.

2. The aforementioned sweeteners include glucose, sucrose, fructose, maltose, oligosaccharides, fructose-glucose liquid sugar, lactose, xylitol, erythritol, psicose, allose, tagatose, xylose, ribose, aspartame, neotame, advantame, sucralose, acesulfame potassium, saccharin, sodium saccharin, sodium cyclamate, dulcin, disodium glycyrrhizinate, and trisodium glycyrrhizinate. The food or beverage according to claim 1, comprising one or more selected from neohesperidin dihydrochalcone, thaumatin, monellin, curculin, mavinlin, blazein, pentadine, hernandultin, 4β-hydroxyhernandultin, miraculin, glycyrrhizin, rubusoside, phyllodultin, mogroside IV, mogroside V, rebaudioside A, rebaudioside D, rebaudioside M, monatin, monk fruit extract, and stevia extract.

3. A food or beverage according to claim 1 or 2, which is a beverage.

4. Food and beverage according to any one of claims 1 to 3, wherein the acetic acid content is 0 to 400 ppm.

5. Food and beverage according to any one of claims 1 to 4, wherein the nonanal content is 0 to 1 ppm.

6. Food and beverage according to any one of claims 1 to 5, wherein the propionic acid content is 0 to 10 ppm.

7. A food or beverage according to any one of claims 1 to 6, wherein the triacetin content is 0 to 30 ppm.

8. A food or beverage according to any one of claims 1 to 7, satisfying two or more of the above conditions 1) to 4).

9. The food or beverage according to any one of claims 1 to 8, wherein the ratio of the content of 1,2-propanediol to the total content of the at least one compound is 1:0.0001 to 1:0.

5.

10. A food or beverage according to any one of claims 1 to 9, wherein the sweetness intensity is 3 to 15 in sucrose equivalents.

11. Sweeteners and, 1,2-propanediol and At least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin, Includes, Does not contain tetradecane, or Food and beverages that, if containing tetradecane, have a content of less than 100 ppm relative to the total weight of the food and beverage.

12. Sweeteners and, 1,2-propanediol and At least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin A method for producing food or beverages according to any one of claims 1 to 11, comprising adding to a beverage base.

13. In beverages containing sweeteners, 1,2-propanediol and A method for improving the flavor of a sweetener in a beverage, comprising adding at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin.

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