drinks

Abstract

The objective is to provide a beverage with reduced characteristic flavor derived from guaiacol. [Solution] The present invention provides a beverage containing guaiacol in a proportion of 0.01 ppm or more, and containing at least one of hexyl acetate, butyl acetate, and hexanal.

Description

Technical Field

[0001] The present invention relates to beverages.

Background Art

[0002] Guaiacol, which is a characteristic aroma component contained in roasted barley tea, rooibos tea, etc., has a unique flavor such as a medicinal taste. Therefore, depending on the proportion contained in the beverage, the aftertaste, drinkability, and deliciousness of the beverage are reduced. Therefore, studies have been made to reduce the unique flavor derived from guaiacol contained in beverages.

[0003] For example, Patent Document 1 discloses a technique for reducing the off-flavor derived from guaiacol contained in roasted barley tea.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] The present invention has been made in view of such points, and an object thereof is to provide a beverage with reduced unique flavor derived from guaiacol.

Means for Solving the Problems

[0006] As a result of intensive studies, the present inventors have found that, in a beverage containing guaiacol as a characteristic aroma component, by blending at least one of hexyl acetate, butyl acetate, and hexanal as an aroma component, it is possible to provide a beverage with reduced unique flavor derived from guaiacol while maintaining the content of guaiacol contained in the beverage, and have completed the present invention. Specifically, the present invention is configured as follows in [1] to [5] below.

[0007] [1] A beverage containing guaiacol at a concentration of 0.01 ppm or more, and containing at least one of hexyl acetate, butyl acetate, and hexanal. [2] The beverage according to [1], wherein it contains hexyl acetate and the content ratio of hexyl acetate to guaiacol (hexyl acetate / guaiacol) is 0.1 to 625. [3] The beverage according to [1], wherein it contains the butyl acetate and the content ratio of the butyl acetate to the guaiacol (butyl acetate / guaiacol) is 1 to 160. [4] The beverage according to [1], wherein the hexanal content ratio (hexanal / guaiacol) to the guaiacol is 0.006 to 16. [5] A method for improving the flavor of a beverage, comprising adding at least one of hexyl acetate, butyl acetate, and hexanal in a predetermined proportion to a beverage containing guaiacol at a concentration of 0.01 ppm or more. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a beverage with reduced characteristic flavor derived from guaiacol. [Modes for carrying out the invention]

[0009] The following describes specific embodiments of the present invention in detail. However, the present invention is not limited to the following embodiments, and modifications can be made as appropriate without altering the essence of the invention.

[0010] 1. Beverage The present invention provides a beverage containing guaiacol at a concentration of 0.01 ppm or more, and containing at least one of hexyl acetate, butyl acetate, and hexanal as an aroma component. The above components are described below.

[0011] [Beverage] In the present invention, a beverage is a beverage containing guaiacol, and its type is not particularly limited, but examples include tea beverages. Examples of tea beverages include barley tea, rooibos tea, grain tea, blended tea, green tea, black tea, oolong tea, jasmine tea, herbal tea, etc.

[0012] [Guaiacol] Guaiacol is a type of phenol with the molecular formula C7H8O2, containing a methoxy group, and is an aromatic compound found in wines aged in oak barrels and roasted coffee beans.

[0013] The proportion of guaiacol contained in the beverage in this invention is 0.01 ppm or higher. The proportion of guaiacol contained in the beverage can be measured, for example, using a gas chromatograph-mass spectrometer (GC / MS) manufactured by Agilent Technologies. Specifically, the beverage to be analyzed (3.0 mL) can be placed in a vial (capacity 10 mL) and measured using the above-mentioned instrument. The calibration curve for this measurement is prepared using the standard addition method, and cyclohexanol is used as the internal standard substance.

[0014] [Fragrance components] The beverage of the present invention contains at least one aroma component from among hexyl acetate, butyl acetate, and hexanal. By including these aroma components in a beverage containing guaiacol, the aroma components act to mask the characteristic flavor, such as the medicinal taste, derived from guaiacol, thereby effectively reducing that characteristic flavor.

[0015] The fragrance component may contain one or more selected from hexyl acetate, butyl acetate, and hexanal, either alone or in combination of two or more.

[0016] (Hexyl acetate) Hexyl acetate has the molecular formula C8H 16 It is an ester represented by O2. Hexyl acetate has a fruity aroma and is an aromatic compound found in many fruits such as apples and in alcoholic beverages.

[0017] When hexyl acetate is contained in a beverage, the content of hexyl acetate is not particularly limited, but the content ratio of hexyl acetate to guaiacol in the beverage (hexyl acetate / guaiacol) is preferably 0.1 to 625, and more preferably 1 to 470. By setting the content ratio of hexyl acetate contained in the beverage within the above range, the peculiar flavor such as the medicinal smell derived from guaiacol can be more effectively reduced, and the beverage can have a better aftertaste, be easier to drink, and be more delicious.

[0018] In addition, the ratio of hexyl acetate contained in the beverage can be measured using a gas chromatograph-mass spectrometer (GC / MS) in the same manner as guaiacol.

[0019] (butyl acetate) Butyl acetate is an ester represented by the molecular formula C6H 12 O2. Butyl acetate has a banana-like sweet aroma and is an aroma component contained in many fruits such as apples.

[0020] When butyl acetate is contained in a beverage, the content of butyl acetate is not particularly limited, but the content ratio of butyl acetate to guaiacol in the beverage (butyl acetate / guaiacol) is preferably 1 to 160, and more preferably 5 to 110. By setting the content ratio of butyl acetate contained in the beverage within the above range, the peculiar flavor such as the medicinal smell derived from guaiacol can be more effectively reduced, and the beverage can have a better aftertaste, be easier to drink, and be more delicious.

[0021] In addition, the ratio of butyl acetate contained in the beverage can be measured using a gas chromatograph-mass spectrometer (GC / MS) in the same manner as guaiacol.

[0022] (hexanal) Hexanal is an aromatic compound with a green, unripe apple-like scent. Hexanal is known to be found in essential oils of apples, strawberries, oranges, lemons, and other fruits.

[0023] When hexanal is included in a beverage, the amount of hexanal is not particularly limited, but the ratio of hexanal to guaiacol in the beverage (hexanal / guaiacol) is preferably 0.006 to 16, and more preferably 0.003 to 11. By setting the hexanal content in the beverage within the above range, the characteristic flavors such as medicinal taste derived from guaiacol can be more effectively reduced, and the beverage can be made to have a better aftertaste, drinkability, and taste.

[0024] The proportion of hexanal contained in beverages can be measured using a gas chromatograph-mass spectrometer (GC / MS), similar to guaiacol.

[0025] (Combination of fragrance components) As mentioned above, it is not only possible to include one of the aroma components selected from hexyl acetate, butyl acetate, and hexanal individually, but also to include two or more in combination. When two or more selected from hexyl acetate, butyl acetate, and hexanal are included in combination, the amount of each component can be reduced, and even at low concentrations, it has the effect of reducing the characteristic aroma derived from guaiacol.

[0026] Specifically, when two or more substances selected from hexyl acetate, butyl acetate, and hexanal are combined and included, the content of each substance is not particularly limited, but it is preferable that the content of hexyl acetate be 0.02 ppm or more, the content of butyl acetate be 0.1 ppm or more, and the content of hexanal be 0.001 ppm or more.

[0027] [Other ingredients] In the beverage of the present invention, other ingredients and additives commonly used in general beverages may be appropriately blended, as long as they do not inhibit the effect. The amount of these ingredients may be appropriately adjusted according to the desired effect. For example, the beverage may contain various additives such as antioxidants, pH adjusters, flavorings, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, colorants, emulsifiers, preservatives, seasonings, and quality stabilizers.

[0028] [container] The beverage of the present invention can be packaged by filling it into a container. Any sealed container known in the beverage industry may be used, and can be appropriately selected and used, and can be appropriately determined according to the distribution method and consumer needs. Examples of containers include sealed containers made of glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper, aluminum, steel, etc., or composite materials or laminated materials thereof. Transparent (including translucent) containers are particularly preferred. Transparent containers may be entirely transparent or partially transparent.

[0029] 2. Method of manufacturing beverages The beverage of the present invention can be manufactured using any conditions and methods employed in the manufacture of beverages. For example, if it contains tea leaf extract, tea leaves (e.g., rooibos tea leaves) are extracted to prepare the tea leaf extract. Alternatively, grain extracts can be prepared by extracting various grains such as barley, brown rice, and soybeans. Then, at least one of hexyl acetate, butyl acetate, and hexanal is added to the beverage containing the tea leaf extract or the tea leaf extract in a predetermined proportion and mixed. Other components may be added as needed to prepare the beverage.

[0030] As described above, in the manufacture of beverages, a method can be used in which at least one of hexyl acetate, butyl acetate, and hexanal is added sequentially or simultaneously to a tea leaf extract (e.g., rooibos tea leaf extract) containing a predetermined amount of prepared components (guaiacol), and then mixed by stirring or other means. The mixing order of each component is not particularly limited.

[0031] Examples of methods for adding at least one of hexyl acetate, butyl acetate, and hexanal include adding it as a flavoring (such as a chemically synthesized compound) or adding an extract of a food material containing at least one of hexyl acetate, butyl acetate, and hexanal.

[0032] The manufactured beverages can be filled into containers to become bottled beverages, and may be sterilized before or after filling into containers as appropriate. Examples of sterilization methods include conventional plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization.

[0033] 3. Methods for improving the flavor of beverages According to the present invention, in a beverage containing guaiacol at a concentration of 0.01 ppm or more, by adding at least one of hexyl acetate, butyl acetate, and hexanal to the guaiacol in a predetermined ratio, a beverage with a reduced characteristic flavor derived from guaiacol can be produced.

[0034] Therefore, the present invention can be defined as a method for improving the flavor of a beverage containing guaiacol at a concentration of 0.01 ppm or more, by adding at least one of hexyl acetate, butyl acetate, and hexanal in a predetermined proportion. In other words, the present invention's method for improving the flavor of a beverage is characterized by adding at least one of hexyl acetate, butyl acetate, and hexanal to guaiacol in a predetermined proportion relative to the guaiacol in a beverage containing guaiacol at a concentration of 0.01 ppm or more.

[0035] Here, "improving the flavor of the beverage" means creating a beverage with reduced guaiacol's distinctive aroma and taste. [Examples]

[0036] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0037] <<Test 1: Verification of the unique flavor of beverages containing guaiacol>> (Preparation of test beverages) Test beverages 1-1 to 1-7 were prepared by adding guaiacol (a flavoring agent) to drinking water in the proportions shown in Table 1.

[0038] The proportion of guaiacol was measured using a gas chromatograph-mass spectrometer (GC / MS) under the following conditions. Specifically, the test beverages 1-1 to 1-7 (3.0 mL each) were placed in 10 mL vials and introduced into a GC / MS (Agilent Technologies) using the Multi-Volatile Method (MVM) with a Gestel MPS. A calibration curve was prepared using the standard addition method, with cyclohexanol used as the internal standard.

[0039] (GC / MS analysis conditions) ·Equipment GC:Agilent 7890A GC System MS: Agilent 5977B GC / MSD Fully automated volatile component extraction and introduction system: MPS / DHS / TDU / CIS4 Collection tube (adsorbent): TenaxTA, Carbopack-B & Carbopack-X • Column: DB-WAX UI (30m x 0.25mm, film thickness 0.25μm) • Injection method: Splitless Carrier gas: He (1.0 mL / min) Transfer line: 250℃ • Temperature increase program: 40°C (hold for 2 minutes) → 8°C / min → 240°C (hold for 10 minutes) • Quantitative ion (guaiacol): 124 • Ionization method: EI ·Quadrupole temperature: 150℃ Ion source temperature: 230℃

[0040] (Sensory evaluation) Sensory evaluations were conducted on test beverages 1-1 to 1-7 by a panel of five experts. Specifically, the evaluations were comparatively assessed for "medicinal taste," "body (drinkability)," "pleasant aftertaste," and "drinkability" for test beverages 1-1 to 1-7 shown in Table 1. Each evaluation score was calculated as the average of the scores given by each panel member according to the evaluation criteria shown below. The evaluation used the score of drinking water (standard product) with a guaiacol content of 0 ppb as the baseline value (4 points).

[0041] The "medicinal taste" was evaluated on a 7-point scale based on the following evaluation criteria. (Evaluation Criteria) 7 points: Very strong, 6 points: Strong, 5 points: Slightly strong, 4 points: Equivalent to standard product, 3 points: Slightly weak, 2 points: Weak, 1 point: Very weak

[0042] "Body," "pleasant aftertaste," and "drinkability" were evaluated on a 7-point scale based on the following evaluation criteria. (Evaluation Criteria) 7 points: Quite present, 6 points: Present, 5 points: Somewhat present, 4 points: Equivalent to standard product, 3 points: Relatively present, 2 points: Slightly present, 1 point: Absent

[0043] Table 1 shows the percentage of guaiacol contained in drinking water and the results of the sensory evaluation. For "medicinal taste," as indicated in the evaluation criteria above, a lower score indicates a higher evaluation. For "body," "pleasant aftertaste," and "drinkability," as indicated in the evaluation criteria above, a higher score indicates a higher evaluation.

[0044] [Table 1]

[0045] (result) As shown in Table 1, it was confirmed that when guaiacol is present at a concentration of 0.01 ppm or higher, the "body" of the beverage increases in a concentration-dependent manner, while the characteristic flavor (medicinal taste) of guaiacol intensifies, reducing the "pleasant aftertaste" and "drinkability."

[0046] <<Test 2: Verification of adding hexyl acetate to beverages containing guaiacol>> (Preparation of test beverages) A beverage was prepared by adding guaiacol to drinking water to achieve a concentration of 0.16 ppm. Hexyl acetate was then added to this beverage in the proportions shown in Table 2 to prepare test beverages 2-1 to 2-8.

[0047] The proportion of guaiacol was measured using the same measuring device and conditions as in Test 1. The proportion of hexyl acetate was measured using the same measuring device and conditions as in Test 1, except that the condition for quantitative ion (guaiacol) was changed to quantitative ion (hexyl acetate) 111.

[0048] (Sensory evaluation) Sensory evaluations were conducted on test beverages 2-1 to 2-8 by a panel of five experts. Specifically, the evaluations were performed by comparing test beverages 2-1 to 2-8, shown in Table 2, on the following criteria: "medicinal taste," "body (drinkability)," "elegance," "pleasant aftertaste," "drinkability," and "deliciousness." Each evaluation score was calculated as the average of the scores given by each panel member according to the evaluation criteria shown below. The evaluation used the score of a beverage with a guaiacol content of 0.16 ppm and a hexyl acetate content of 0 ppm (standard product) as the baseline value (4 points).

[0049] The "medicinal taste" was evaluated on a 7-point scale based on the following evaluation criteria. (Evaluation Criteria) 7 points: Very strong, 6 points: Strong, 5 points: Slightly strong, 4 points: Equivalent to standard product, 3 points: Slightly weak, 2 points: Weak, 1 point: Very weak

[0050] "Body," "Elegance," "Pleasant Aftertaste," "Drinkability," and "Deliciousness" were evaluated on a 7-point scale based on the following evaluation criteria. (Evaluation Criteria) 7 points: Quite present, 6 points: Present, 5 points: Somewhat present, 4 points: Equivalent to standard product, 3 points: Relatively present, 2 points: Slightly present, 1 point: Absent

[0051] Table 2 shows the percentages of guaiacol and hexyl acetate contained in test beverages 2-1 to 2-8, the ratio of hexyl acetate to guaiacol (hexyl acetate / guaiacol), and the results of the sensory evaluation. For "medicinal taste," as indicated in the evaluation criteria above, a lower score indicates a higher evaluation. For "body," "elegance," "pleasant aftertaste," "drinkability," and "deliciousness," as indicated in the evaluation criteria above, a higher score indicates a higher evaluation.

[0052] [Table 2]

[0053] (result) As shown in Table 2, it was confirmed that adding hexyl acetate to a beverage containing guaiacol at a concentration of 0.16 ppm reduced the characteristic flavor (medicinal taste) of guaiacol. Furthermore, it was confirmed that adding hexyl acetate at concentrations of 0.2 to 75 ppm (concentration ratio: hexyl acetate / guaiacol = 1.3 to 468.8) to a beverage containing guaiacol at a concentration of 0.16 ppm improved "flavor," "pleasant aftertaste," "drinkability," and "deliciousness."

[0054] <<Test 3: Verification of adding butyl acetate to beverages containing guaiacol>> (Preparation of test beverages) A beverage was prepared by adding guaiacol to drinking water to achieve a concentration of 0.16 ppm. Butyl acetate was then added to this beverage in the proportions shown in Table 3 to prepare test beverages 3-1 to 3-7.

[0055] The proportion of guaiacol was measured using the same measuring device and conditions as in Test 1. The proportion of butyl acetate was measured using the same measuring device and conditions as in Test 1, except that the conditions for quantitative ion (guaiacol) were changed to quantitative ion (butyl acetate) 87.

[0056] (Sensory evaluation) Sensory evaluation of test beverages 3-1 to 3-7 was conducted by a panel of five experts, in the same manner as in Test 2. The evaluation used a beverage with a guaiacol content of 0.16 ppm and a butyl acetate content of 0 ppm (the standard product) as the baseline score (4 points).

[0057] Table 3 shows the proportions of guaiacol and butyl acetate contained in test beverages 3-1 to 3-7, the content ratio of hexyl acetate to guaiacol (butyl acetate / guaiacol), and the results of the sensory evaluation.

[0058] [Table 3]

[0059] (result) As shown in Table 3, it was confirmed that adding butyl acetate to a beverage containing 0.16 ppm of guaiacol reduced the characteristic flavor (medicinal taste) of guaiacol. Furthermore, it was confirmed that adding 1 to 10 ppm of butyl acetate (content ratio: butyl acetate / guaiacol = 6.3 to 62.5%) to a beverage containing 0.16 ppm of guaiacol improved "flavor," "pleasant aftertaste," "drinkability," and "deliciousness."

[0060] <<Test 4: Verification of the effects of adding hexanal to beverages containing guaiacol>> (Preparation of test beverages) A beverage was prepared by adding guaiacol to drinking water to a concentration of 0.16 ppm. Hexanal was then added to this beverage in the proportions shown in Table 4 to prepare test beverages 4-1 to 4-8.

[0061] The proportion of guaiacol was measured using the same measuring device and conditions as in Test 1. The proportion of hexanal was measured using the same measuring device and conditions as in Test 1, except that the condition for quantitative ion (guaiacol) was changed to quantitative ion (hexanal) 82.

[0062] (Sensory evaluation) Sensory evaluation of test beverages 4-1 to 4-8 was conducted by a panel of five experts, in the same manner as in Test 2. For this evaluation, the score of a beverage with a guaiacol content of 0.16 ppm and a hexanal content of 0 ppm (the standard product) was used as the baseline (4 points).

[0063] Table 4 shows the proportions of guaiacol and hexyl acetate contained in test beverages 4-1 to 4-8, the hexanal content ratio to guaiacol (hexanal / guaiacol), and the results of the sensory evaluation.

[0064] [Table 4]

[0065] (result) As shown in Table 4, it was confirmed that adding hexanal to a beverage containing guaiacol at a concentration of 0.16 ppm reduced the characteristic flavor (medicinal taste) of guaiacol. Furthermore, it was confirmed that adding 0.005 to 1 ppm of hexanal (concentration ratio: hexanal / guaiacol = 0.03 to 6.3) to a beverage containing guaiacol at a concentration of 0.16 ppm improved "flavor," "pleasant aftertaste," "drinkability," and "deliciousness."

[0066] <<Test 5: Verification of the effects of adding hexyl acetate, butyl acetate, or hexanal to beverages containing increased concentrations of guaiacol>> (Preparation of test beverages) A beverage was prepared by adding guaiacol to drinking water so that the guaiacol content was 0.24 ppm. Test beverages 5-1 to 5-6 were then prepared by adding hexyl acetate, butyl acetate, or hexanal to this beverage in the proportions shown in Table 5.

[0067] The proportions of guaiacol, hexyl acetate, butyl acetate, and hexanal were measured using the same measuring equipment and conditions as in Tests 1-4.

[0068] (Sensory evaluation) Sensory evaluation of test beverages 5-1 to 5-6 was conducted by a panel of five experts in the same manner as in Test 2. In this evaluation, the score of a beverage (reference product) with a guaiacol content of 0.24 ppm and hexyl acetate, butyl acetate, and hexanal content of 0 ppm was used as the baseline value (4 points).

[0069] Table 5 shows the proportions of guaiacol, hexyl acetate, butyl acetate, and hexanal contained in test beverages 5-1 to 5-6, the content ratio of hexyl acetate relative to guaiacol, the content ratio of butyl acetate, and the content ratio of hexanal, and the results of the sensory evaluation.

[0070] [Table 5]

[0071] We confirmed that adding hexyl acetate, butyl acetate, or hexanal to a beverage containing guaiacol at a concentration of 0.24 ppm reduces the characteristic flavor (medicinal taste) of guaiacol.

[0072] <<Test 6: Verification of the addition of two or more of hexyl acetate, butyl acetate, and hexanal to a beverage containing guaiacol>> (Preparation of test beverages) A beverage was prepared by adding guaiacol to drinking water so that the guaiacol content was 0.16 ppm. Two or more of hexyl acetate, butyl acetate, and hexanal were added to this beverage in the proportions shown in Table 6 to prepare test beverages 6-1 to 6-4.

[0073] The proportions of guaiacol, hexyl acetate, butyl acetate, and hexanal were measured using the same measuring equipment and conditions as in Tests 1-4.

[0074] (Sensory evaluation) Sensory evaluation of test beverages 6-1 to 6-4 was conducted by a panel of five experts in the same manner as in Test 2. In this evaluation, the score of a beverage (reference product) with a guaiacol content of 0.16 ppm and hexyl acetate, butyl acetate, and hexanal content of 0 ppm was used as the baseline value (4 points).

[0075] Table 6 shows the percentages of guaiacol, hexyl acetate, butyl acetate, and hexanal contained in the test beverages, as well as the results of the sensory evaluation.

[0076] [Table 6]

[0077] (result) As shown in Table 6, it was confirmed that adding two or more of hexyl acetate, butyl acetate, and hexanal to a beverage containing guaiacol at a concentration of 0.16 ppm reduced the characteristic flavor (medicinal taste) of guaiacol, even at low concentrations of each of the hexyl acetate, butyl acetate, and hexanal.

[0078] <<Test 7: Verification of the effects of adding hexyl acetate, butyl acetate, or hexanal to rooibos tea>> (Preparation of test beverages) 10 g of commercially available rooibos tea leaves were extracted with 300 g of pure water at 90°C and filtered. After dilution to a total of 1000 g, the extract was cooled to obtain a rooibos tea leaf extract. The guaiacol content of the extract was 0.17 ppm. Next, hexyl acetate, butyl acetate, or hexanal were added to the beverage in the proportions shown in Table 7 to prepare test beverages 7-1 to 7-3.

[0079] The proportions of guaiacol, hexyl acetate, butyl acetate, and hexanal were measured using the same measuring equipment and conditions as in Tests 1-4.

[0080] (Sensory evaluation) The prepared test beverages 7-1 to 7-3 were subjected to sensory evaluation by a panel of five experts, in the same manner as in Test 2. For this evaluation, the score of a beverage (reference product) with a guaiacol content of 0.17 ppm and hexyl acetate, butyl acetate, and hexanal content of 0 ppm was used as the baseline (4 points).

[0081] Table 7 shows the percentages of guaiacol, hexyl acetate, butyl acetate, and hexanal contained in the test beverages, as well as the results of the sensory evaluation.

[0082] [Table 7]

[0083] (result) As shown in Table 7, it was confirmed that the characteristic flavor (medicinal taste) of guaiacol was reduced by adding hexyl acetate, butyl acetate, or hexanal to rooibos tea containing guaiacol at a concentration of 0.17 ppm. [Industrial applicability]

[0084] The present invention makes it possible to reduce the characteristic flavor derived from guaiacol by adding at least one of hexyl acetate, butyl acetate, and hexanal as an aroma component in a predetermined proportion to a beverage containing guaiacol at a concentration of 0.01 ppm or more, thus making it useful in the beverage industry.

Claims

1. A beverage containing guaiacol at a concentration of 0.01 ppm or more, It contains at least one of hexyl acetate, butyl acetate, and hexanal. Beverage.

2. The above-mentioned hexyl acetate is contained, The content ratio of hexyl acetate to guaiacol (hexyl acetate / guaiacol) is 0.1 to 625. The beverage according to claim 1.

3. The above-mentioned butyl acetate is contained, The content ratio of butyl acetate to guaiacol (butyl acetate / guaiacol) is 1 to 160. The beverage according to claim 1.

4. The above hexanal is contained, The content ratio of hexanal to guaiacol (hexanal / guaiacol) is 0.006 to 16. The beverage according to claim 1.

5. A beverage containing guaiacol at a concentration of 0.01 ppm or more is to be to which at least one of hexyl acetate, butyl acetate, and hexanal is added in a predetermined proportion. Methods for improving the flavor of beverages.

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