Beverage, method for manufacturing a beverage, and method for improving the flavor of a beverage

Abstract

The objective is to provide a beverage with enhanced richness accompanied by a sweet aroma and a lingering fruity taste, a method for manufacturing the beverage, and a method for improving the flavor of the beverage. [Solution] The beverage according to the present invention contains sotolon and isoborneol. The beverage according to the present invention also contains ethanol. The beverage according to the present invention also contains borneol. The beverage according to the present invention has a sotolon content of 0.25 to 8.00 ppm. The beverage according to the present invention has an isoborneol content of 0.50 to 120.00 ppm. The beverage according to the present invention has a borneol content of 5.00 to 100.00 ppb.

Description

[Technical Field]

[0001] The present invention relates to a beverage, a method for producing a beverage, and a method for improving the flavor of a beverage. [Background technology]

[0002] In order to meet the diverse tastes of consumers, many types of beverages and methods of manufacturing them have been proposed to date.

[0003] For example, Patent Document 1 proposes a beverage characterized by containing 1 to 750 ppm of acetic acid and 5 to 2500 ppm of ethyl maltol. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2018-153123 [Overview of the project] [Problems that the invention aims to solve]

[0005] The invention described in Patent Document 1 focuses on acetic acid and ethyl maltol and specifies their respective content in order to improve the initial aroma of a beverage and to achieve an excellent balance of sweetness and acidity.

[0006] On the other hand, the inventors wanted to differentiate their beverage from others by adding and enhancing a distinctive flavor to it. They focused on "richness" (specifically, richness accompanied by a sweet aroma) and "fruit juice" (specifically, a lingering fruit juice taste) to further improve the flavor of the beverage, and wanted to enhance these qualities.

[0007] Therefore, the object of the present invention is to provide a beverage with enhanced richness accompanied by a sweet aroma and a lingering fruity taste, a method for producing the beverage, and a method for improving the flavor of the beverage. [Means for solving the problem]

[0008] The aforementioned problem can be solved by the following means. (1) A beverage containing sotolon and isoborneol. (2) The beverage described in 1 above, which contains ethanol. (3) The beverage according to 1 or 2 above, which contains borneol. (4) The beverage according to any one of the above 1 to 3, wherein the sotolon content is 0.25 to 8.00 ppm. (5) The beverage according to any one of 1 to 4, wherein the isoborneol content is 0.50 to 120.00 ppm. (6) The beverage according to item 3, wherein the borneol content is 5.00 to 100.00 ppb. (7) A beverage according to any one of the above 1 to 6, wherein the acidity is 0.20 g / 100 mL or more. (8) A method for producing a beverage, comprising a step of adding sotolon and isoborneol. (9) A method for enhancing the flavor of a beverage, which enhances the richness accompanied by a sweet aroma and the lingering fruity taste of the beverage, comprising the step of containing sotolon and isoborneol. [Effects of the Invention]

[0009] The beverage according to the present invention has an enhanced richness accompanied by a sweet aroma and a lingering fruity taste. The method for producing beverages according to the present invention can produce beverages that have an enhanced richness accompanied by a sweet aroma and a lingering fruity taste. The method for improving the flavor of a beverage according to the present invention can enhance the richness accompanied by a sweet aroma and the lingering fruity taste. [Modes for carrying out the invention]

[0010] The following describes a form (this embodiment) for implementing the beverage, the method for producing the beverage, and the method for improving the flavor of the beverage according to the present invention.

[0011] [Beverage] The beverage according to this embodiment contains sotolon and isoborneol, and may further contain ethanol or borneol. In this embodiment, examples of beverages include alcoholic beverages (with an alcohol content of 1% or more), such as chuhai-flavored beverages, wine-flavored beverages, and beer-flavored beverages, and examples of non-alcoholic beverages (with an alcohol content of less than 1%), such as carbonated beverages (such as chuhai-flavored non-alcoholic beverages), fruit drinks, sports drinks, tea-based beverages, coffee, and dairy beverages. Here, a "chuhai-flavored beverage" is a beverage that tastes like chuhai, that is, a beverage whose flavor is designed to evoke the aroma and taste of chuhai. Note that the flavor of chuhai also includes the flavors of sours and cocktails. A "wine-flavored beverage" is a beverage that tastes like wine, that is, a beverage whose flavor is designed to evoke the aroma and taste of wine. The following describes each element that constitutes the beverage according to this embodiment.

[0012] (Sotron) Sotolon (CAS number: 28664-35-9) is a compound with the chemical formula C6H8O3, also known as 3-hydroxy-4,5-dimethylfuran-2(5H)-one. Sotolon is known in the beverage industry as an off-flavor due to its curry-like odor. The inventors have discovered that by including sotolon and isoborneol (described later) together in a beverage (in other words, by including two components known as off-flavors), it is possible to surprisingly enhance the "richness accompanied by a sweet aroma" and the "lingering fruity taste." Furthermore, the inventors have also discovered that sotolon and isoborneol exert an effect of reducing the pungent acidity characteristic of citric acid. However, the inventors have also confirmed that in beverages containing isoborneol, an increase in sotolon content enhances the aroma reminiscent of spices.

[0013] The content of sotolon is preferably 0.25 ppm or more, more preferably 0.40 ppm or more, 0.50 ppm or more, 0.80 ppm or more, 0.90 ppm or more, and 1.00 ppm or more. By the content of sotolon being a predetermined value or more, the richness accompanied by a sweet aroma and the lingering juice feeling can be enhanced. Further, by the content of sotolon being a predetermined value or more, the effect of reducing the pungent sour taste peculiar to citric acid is exerted. The content of sotolon is preferably 8.00 ppm or less, more preferably 7.00 ppm or less, 6.00 ppm or less, 5.50 ppm or less, 5.00 ppm or less, 4.00 ppm or less, 3.00 ppm or less, and 2.50 ppm or less. By the content of sotolon being a predetermined value or less, it is possible to avoid a situation where the aroma reminiscent of spices is enhanced and the deliciousness as a beverage is impaired. In this specification, the unit "ppm" is synonymous with "mg / L".

[0014] (Isoborneol) Isoborneol (CAS No.: 124-76-5) is a kind of monoterpene alcohol represented by the chemical formula C 10 H 18 O. And isoborneol is known as an off-flavor in the beverage field because it exhibits an ink-like deterioration odor. Note that isoborneol has isomers (d-form, l-form), and is used in the meaning including these unless otherwise specified. As described above, the inventors of the present invention have found that by containing this isoborneol and sotolon together in a beverage, not only the effect of enhancing the richness accompanied by a sweet aroma and the effect of enhancing the lingering juice feeling are exerted, but also the effect of reducing the pungent sour taste peculiar to citric acid is exerted However, the inventors have also confirmed that in a beverage containing sotolon, when the content of isoborneol increases, the aroma reminiscent of Chinese herbal medicines is enhanced.

[0015] The isoborneol content is preferably 0.50 ppm or higher, and more preferably 0.80 ppm or higher, 1.00 ppm or higher, 10.00 ppm or higher, 15.00 ppm or higher, 18.00 ppm or higher, and 20.00 ppm or higher. A certain level of isoborneol content enhances the rich, sweet aroma and lingering fruity flavor. Furthermore, a certain level of isoborneol content reduces the pungent acidity characteristic of citric acid. The isoborneol content is preferably 120.00 ppm or less, and more preferably 100.00 ppm or less, 80.0 ppm or less, 70.0 ppm or less, 60.0 ppm or less, 50.0 ppm or less, and 40.0 ppm or less. By keeping the isoborneol content below the specified value, it is possible to avoid a situation where the aroma reminiscent of traditional Chinese medicine is enhanced, which would impair the taste of the beverage.

[0016] (Borneol) Borneol (CAS number: 507-70-0) is a compound with the chemical formula C 10 H 18 Borneol is a type of monoterpene alcohol represented by O. Like isoborneol, borneol is known as an off-flavor in the beverage industry due to its ink-like odor. Although borneol exists in isomers (d- and l-forms), the term used here includes both unless otherwise specified. The inventors have found that by further adding borneol to a beverage containing sotolon and isoborneol, the desired effects (enhancing the richness accompanied by a sweet aroma, and enhancing the lingering fruity taste) are strengthened.

[0017] The borneol content is preferably 5.00 ppb or higher, and more preferably 8.00 ppb or higher, 10.00 ppb or higher, 15.00 ppb or higher, 20.00 ppb or higher, and 25.00 ppb or higher. By having a borneol content above a predetermined value, the effect of enhancing the richness accompanied by a sweet aroma and the effect of enhancing the lingering fruity taste can be strengthened. The borneol content is preferably 100.00 ppb or less, and more preferably 70.00 ppb or less, 60.0 ppb or less, 50.0 ppb or less, 40.0 ppb or less, and 30.0 ppb or less. By keeping the borneol content below the specified value, it is possible to avoid situations where the taste of the beverage is impaired by the characteristic flavor of borneol. In this specification, the unit "ppb" is synonymous with "μg / L".

[0018] The content of sotolon, isoborneol, and borneol in beverages can be measured, for example, by solvent extraction-gas chromatography-mass spectrometry (LLE-GC-MS).

[0019] (acidity) The acidity (acidity in terms of citric acid) of the beverage according to this embodiment is as follows: The acidity is preferably 0.20 g / 100 mL or higher, and more preferably 0.30 g / 100 mL or higher, 0.40 g / 100 mL or higher, 0.50 g / 100 mL or higher, 0.60 g / 100 mL or higher, and 0.70 g / 100 mL or higher. By having an acidity above a predetermined value, a certain level of sourness is imparted to the beverage, and the aforementioned "effect of enhancing the lingering fruit juice sensation" and "effect of reducing the pungent sourness characteristic of citric acid" are exhibited more clearly. The acidity is preferably 2.00 g / 100 mL or less, and more preferably 1.50 g / 100 mL or less, 1.20 g / 100 mL or less, 1.00 g / 100 mL or less, and 0.80 g / 100 mL or less. By keeping the acidity below the specified value, the balance of flavor as a beverage can be improved.

[0020] The acidity (citric acid equivalent) in this specification can be calculated using the method specified in JAS 1075:2023 for "fruit beverages". The acidity can be adjusted using the acidulants described below.

[0021] (sweetener) Sweeteners are substances used to impart sweetness. Examples of sweeteners include high-intensity sweeteners such as acesulfame potassium, neotame, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame; isomerized sugars such as high-fructose corn syrup and glucose-fructose syrup; monosaccharides such as fructose, glucose, and galactose; disaccharides such as sucrose, maltose, and lactose; and also oligosaccharides and sugar alcohols. However, the beverage according to this embodiment preferably contains a high-intensity sweetener among sweeteners.

[0022] The beverage according to this embodiment may have the following sweetener content (in sucrose equivalent): The sweetener content is preferably 1.00 w / v% or more in terms of sucrose, and more preferably 1.20 w / v% or more, 1.40 w / v% or more, 1.50 w / v% or more, 2.00 w / v% or more, 2.50 w / v% or more, and 2.82 w / v% or more. The sweetener content is preferably 6.00 w / v% or less in terms of sucrose, and more preferably 5.00 w / v% or less, 4.00 w / v% or less, 3.50 w / v% or less, and 3.00 w / v% or less. By keeping the sweetener content within a predetermined range, the effects based on the two (or three) components described above can be fully realized while providing a sweetness suitable for the beverage.

[0023] The sucrose equivalent content of sweeteners in a beverage refers to the amount of sweetener in the beverage converted to its sucrose equivalent. Specifically, the sucrose equivalent content of a sweetener can be calculated by multiplying the "sweetener content" by the "sweetness level of the sweetener / sweetness level of sucrose (1)". For example, in the case of a beverage containing 1 w / v% acesulfame potassium, the sucrose equivalent content of the sweetener is "200 w / v%", which is obtained by multiplying the acesulfame potassium content of "1 w / v%" by "200 / 1" (= sweetness level of acesulfame potassium / sweetness level of sucrose).

[0024] For the sweetness level of each sweetener, you can use values ​​such as: fructose-glucose liquid sugar: 1, glucose-fructose liquid sugar: 0.80, fructose: 1.50, glucose: 0.75, galactose: 0.32, sucrose: 1, maltose: 0.33, lactose: 0.16, acesulfame potassium: 200, neotame: 10000, sucralose: 600, sodium saccharin: 500, and stevia: 250. Furthermore, for the sweetness of oligosaccharides, the following values ​​can be used: fructooligosaccharide: 0.45, galactooligosaccharide: 0.20, xylooligosaccharide: 0.45, lactulose oligosaccharide: 0.60, raffinose: 0.20, isomaltoligosaccharide: 0.30, and soybean oligosaccharide: 0.70. For the sweetness of sugar alcohols, the following values ​​can be used: sorbitol: 0.65, mannitol: 0.60, maltitol: 0.85, xylitol: 0.60, reduced palatinose: 0.45, and erythritol: 0.75. In addition, the sweetener content in beverages can be measured using high-performance liquid chromatography (HPLC).

[0025] (ethanol) The beverage according to this embodiment may or may not contain ethanol. Any alcohol that is potable can be used, and there are no limitations on the type, manufacturing method, or raw materials as long as the effects of the present invention are not hindered. Whiskey, brandy, spirits (such as gin, vodka, rum, and other spirits, as well as raw material alcohols), liqueurs, shochu, and even brewed alcoholic beverages such as sake, fruit wine, and beer can be used.

[0026] (Alcohol content) The alcohol content of the beverage according to this embodiment is not particularly limited, but may be, for example, 0% (v / v%), less than 1% (greater than 0% but less than 1%), 1% or more, 2% or more, 3% or more, 15% or less, 10% or less, 9% or less, 8% or less, or 7% or less. Note that the alcohol content of the beverage according to the present embodiment can be measured, for example, based on the National Tax Agency's Prescribed Analytical Method (Cabinet Order) 3 Sake 3-4 Alcohol Content (Vibrating Type Densimeter Method).

[0027] (Foaming property) The beverage according to the present embodiment may or may not be foaming and contain carbon dioxide gas. Here, the foaming property in the present embodiment means that the gas pressure (total pressure) at 20°C is 0.5 kg / cm 2 or more, for example, 1.0 kg / cm 2 or more, 1.5 kg / cm 2 or more, 2.0 kg / cm 2 or more, 2.2 kg / cm 2 or more, and also 5.0 kg / cm 2 or less, 4.0 kg / cm 2 or less, 3.5 kg / cm 2 or less, 3.0 kg / cm 2 or less. Note that the gas pressure of the beverage according to the present embodiment can be measured, for example, based on the National Tax Agency's Prescribed Analytical Method (Cabinet Order) 8-3 Gas Pressure.

[0028] (Extract content) Although the extract content of the beverage according to the present embodiment is not particularly limited, it is as follows. The extract content is, for example, 0.50 w / v% or more, 0.80 w / v% or more, 1.00 w / v% or more, 1.10 w / v% or more, and 5.00 w / v% or less, 4.00 w / v% or less, 3.00 w / v% or less, 2.00 w / v% or less.

[0029] Note that the extract is a non-volatile component contained in the beverage, and the extract content is the number of grams of the non-volatile component contained in 100 cubic centimeters of the original volume at a temperature of 15 degrees (Article 3 of the Liquor Tax Law). And the extract content of the beverage can be calculated by measuring the specific gravity (sake degree) and alcohol content in accordance with, for example, the National Tax Agency's Prescribed Analytical Method of Japan.

[0030] (Others) The beverage according to this embodiment may contain antioxidants, flavorings, acidulants, salts, dietary fiber, etc. (hereinafter referred to as "additives" as appropriate), which are normally added to beverages, as long as the desired effects of the present invention are not inhibited, or it may not contain them. As antioxidants, for example, vitamin C, vitamin E, polyphenols, etc. can be used. As acidulants, for example, citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, etc. can be used. Examples of salts that can be used include table salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fiber that can be used include indigestible dextrin, pectin, polydextrose, and guar gum hydrolysate. Furthermore, the aforementioned raw materials can be those that are generally available on the market. In addition, sotolon, isoborneol, and borneol may be used as individual components (each pure substance), or extracts or mixtures containing each component may be used.

[0031] In this embodiment, if the beverage is to be a chuhai-flavored beverage, it may also contain fruit flavor (flavor that imparts a fruit-like aroma), fruit juice, fruit extract (an extract obtained by extracting the active ingredients of fruit using water or alcohol, etc. from fruit or fruit juice), and fruit puree (a semi-liquid substance obtained by grinding or straining cooked fruit or raw fruit). As for the fruit juice, for example, various types of fruit juice such as concentrated fruit juice, reconstituted fruit juice, straight fruit juice, semi-clear fruit juice, transparent fruit juice, and cloudy fruit juice, as well as diluted solutions, concentrated solutions, and mixtures thereof, can be used. Furthermore, the fruit from which the fruit juice, fruit extract, and fruit puree are derived may include the fruit peel. Furthermore, the types of fruits (fruit species) include citrus fruits such as lemons, limes, mandarins, oranges, grapefruits, yuzu, and shikwasa, as well as fruits of the Rosaceae family such as plums, apples, strawberries, peaches, cherries, and pears. In addition to these, other conventionally known fruits such as grapes, pomegranates, blueberries, blackcurrants, cranberries, maqui berries, mangoes, pineapples, and kiwis can also be listed.

[0032] The beverage according to this embodiment does not have to contain fruit juice, but if it does contain fruit juice, the fruit juice content is, for example, 0.50% or more, 0.80% or more, 1.00% or more, 8.00% or less, 6.00% or less, 5.00% or less, 4.00% or less, and 3.00% or less. The fruit juice content can be calculated using the following formula: "Fruit juice content (converted to fruit juice percentage) % (specifically, w / w%)" = "Amount of fruit juice added to 100g of beverage (g)" × "Concentration ratio" / 100g × 100. Here, when calculating the "concentration ratio" (the relative concentration ratio of the fruit juice when straight fruit juice is considered 100%), the JAS standard shall be followed, and the refractometer readings for sugars such as sugars and honey added to the fruit juice shall be excluded.

[0033] (Packaged beverages) The beverage according to this embodiment can be provided in various containers. By filling the beverage into various containers, deterioration of quality due to long-term storage can be effectively prevented. Any airtight container is acceptable, and metal containers (such as aluminum or steel cans or barrels) can be used. Glass containers, PET bottles, paper containers, and pouch containers can also be used. There are no particular limitations on the container's capacity; any currently available containers can be used. However, metal containers are preferred because they completely block gas, moisture, and light, and maintain stable quality at room temperature for extended periods.

[0034] As described above, the beverage according to this embodiment has an enhanced richness accompanied by a sweet aroma and a lingering fruity taste. Furthermore, the beverage according to this embodiment has a reduced pungent acidity characteristic of citric acid.

[0035] [Beverage manufacturing method] Next, the method for producing the beverage according to this embodiment will be described. The method for producing a beverage according to this embodiment includes a mixing step and a post-processing step.

[0036] In the mixing process, water, sotolon, isoborneol, borneol, ethanol, additives, etc., are added to the mixing tank as appropriate to produce the mixed liquid. In this mixing process, the raw materials should be mixed and adjusted so that the content of sotolon, isoborneol, and borneol falls within the predetermined ranges mentioned above.

[0037] Then, in the post-processing stage, treatments such as filtration, sterilization, carbon dioxide addition, and filling into containers are selectively performed as needed. The filtration process in the post-processing stage can be carried out using a general filter or strainer. While plate sterilization is preferred for the sterilization process in the post-processing stage from the viewpoint of processing speed, other methods that can perform a similar process are acceptable and are not limited to this. Furthermore, the filling process in the post-processing stage is preferably carried out in a cleanroom maintaining a level of cleanliness typically used in beverage manufacturing. The order of each process in the post-processing stage is not particularly limited.

[0038] Furthermore, each process carried out in the mixing and post-processing stages can be performed using equipment commonly used for manufacturing RTD (ready-to-drink) beverages.

[0039] As described above, the beverage manufacturing method according to this embodiment makes it possible to produce a beverage in which the richness accompanied by a sweet aroma and the lingering fruity taste are enhanced. Furthermore, according to the beverage manufacturing method of this embodiment, it is possible to produce a beverage in which the pungent sourness characteristic of citric acid is reduced.

[0040] [Methods for improving the flavor of beverages] Next, a method for improving the flavor of a beverage according to this embodiment will be described. The method for improving the flavor of a beverage according to this embodiment is a method for enhancing the richness accompanied by a sweet aroma and the lingering fruity taste of the beverage, and involves including sotolon and isoborneol. The content of each component is the same as the values ​​explained in the "Beverages" section above.

[0041] As described above, the method for improving the flavor of a beverage according to this embodiment can enhance the richness accompanied by a sweet aroma and the lingering fruity taste. Furthermore, according to the method for improving the flavor of beverages according to this embodiment, the pungent sourness characteristic of citric acid can be reduced. [Examples]

[0042] Next, the present invention will be described by illustrating examples of embodiments that satisfy the requirements of the present invention and comparative examples that do not.

[0043] [Preparing the sample] For each sample in Tables 1 and 2, samples were prepared by appropriately mixing vodka, isoborneol, borneol (not included in the samples in Table 1), sotolon, high-intensity sweetener (a mixture of acesulfame potassium and sucralose in a fixed ratio), citric acid, fruit juice (lemon juice), carbonated water, and purified water in the amounts shown in the table. Note that, unlike the other samples, sample 7-1 in Table 2 was prepared by adding a fragrance (without sotolon, isoborneol, or borneol). The gas pressure (total pressure) of each sample in Tables 1 and 2 at 20°C is 2.2 kg / cm². 2 That's what I decided.

[0044] [Exam Content] For each sample produced using the method described above, six trained panelists with discriminatory abilities scored each of the following aspects on a 5-point scale from 1 to 5, according to the evaluation criteria below: "the pungent acidity characteristic of citric acid," "a rich flavor accompanied by a sweet aroma," "a lingering fruity taste," "an aroma reminiscent of traditional Chinese medicine," and "an aroma reminiscent of spices." The average score was then calculated. All evaluations were based on tasting the samples.

[0045] (The pungent sourness characteristic of citric acid: evaluation criterion) The evaluation of the pungent sourness characteristic of citric acid was based on a baseline of 5 points for Sample 1-1. A score of 1 indicated "no pungent sourness characteristic of citric acid," 2 points indicated "slightly pungent sourness characteristic of citric acid," 3 points indicated "pungent sourness characteristic of citric acid," 4 points indicated "somewhat strongly pungent sourness characteristic of citric acid," and 5 points indicated "strongly pungent sourness characteristic of citric acid." A lower score indicates a reduced and preferable level of pungent sourness characteristic of citric acid.

[0046] Here, "the pungent sourness characteristic of citric acid" means exactly what it says; the stronger the pungent sourness characteristic of citric acid you feel, the higher your score will be.

[0047] (Rich flavor accompanied by a sweet aroma: Evaluation criteria) The evaluation of richness accompanied by a sweet aroma was based on a baseline of 1 point for Sample 1-1. A score of 1 indicated "no richness accompanied by a sweet aroma," 2 points indicated "slight richness accompanied by a sweet aroma," 3 points indicated "richness accompanied by a sweet aroma," 4 points indicated "somewhat strong richness accompanied by a sweet aroma," and 5 points indicated "strong richness accompanied by a sweet aroma." A higher score indicates a greater enhancement of the richness accompanied by a sweet aroma, which is considered preferable.

[0048] Here, "richness accompanied by a sweet aroma" refers to a richness (a complex flavor profile) that is enhanced by the addition of a positive sweet aroma to the beverage.

[0049] (Lingering fruity taste: Evaluation criteria) The evaluation of the lingering juiciness (indicated in the table as "the juicy, lingering sensation felt in citrus fruits") was based on a score of 1 for Sample 1-1, with 1 point being the baseline. A score of 1 was given for "not feeling the juicy, lingering sensation felt in citrus fruits," 2 points for "feeling a slight juicy, lingering sensation felt in citrus fruits," 3 points for "feeling the juicy, lingering sensation felt in citrus fruits," 4 points for "feeling the juicy, lingering sensation felt in citrus fruits somewhat strongly," and 5 points for "feeling the juicy, lingering sensation felt in citrus fruits strongly." A higher score indicates a stronger lingering juiciness, which is considered desirable.

[0050] Here, "lingering juiciness" refers to the aftertaste of juiciness that is felt when eating citrus fruits, as described in the table.

[0051] (A scent reminiscent of traditional Chinese medicine: Evaluation criterion) The evaluation of scents reminiscent of traditional Chinese medicine was based on a baseline of 1 point for Sample 1-1. A score of 1 indicated "no scent reminiscent of traditional Chinese medicine," 2 points indicated "slightly scent reminiscent of traditional Chinese medicine," 3 points indicated "smell reminiscent of traditional Chinese medicine," 4 points indicated "somewhat strongly scent reminiscent of traditional Chinese medicine," and 5 points indicated "strongly scent reminiscent of traditional Chinese medicine." A lower score indicates a more suppressed and preferable scent reminiscent of traditional Chinese medicine.

[0052] Here, "a scent reminiscent of traditional Chinese medicine" refers to the scent perceived while drinking the sample, and is, as the wording suggests, a scent that evokes traditional Chinese medicine.

[0053] (Aroma reminiscent of spices: Evaluation criterion) The evaluation of aromas reminiscent of spices was based on a baseline of 1 point for Sample 1-1. A score of 1 was given for "no aroma reminiscent of spices," 2 points for "slightly noticeable aroma reminiscent of spices," 3 points for "noticing an aroma reminiscent of spices," 4 points for "somewhat strongly noticeable aroma reminiscent of spices," and 5 points for "strongly noticeable aroma reminiscent of spices." A lower score indicates a more suppressed and preferable aroma reminiscent of spices.

[0054] Here, "a scent reminiscent of spices" refers to the aroma perceived while drinking the sample, and as the wording suggests, it is a spicy and stimulating scent that evokes the image of spices.

[0055] The table shows the content of each component in the sample, along with the results of each evaluation. The numerical values ​​and indicators for each component shown in the table represent the content and indicators in the final product.

[0056] [Table 1]

[0057] [Table 2]

[0058] (Review of results) Samples 1-1 to 1-6 in Table 1 show the results of varying the isoborneol content while a constant amount of sotolon was included. First, comparing samples 1-1 to 1-2 with samples 1-3 to 1-6, it was confirmed that including both sotolon and isoborneol produced three effects: a reduction in the pungent acidity characteristic of citric acid, an enhancement of richness accompanied by a sweet aroma, and an enhancement of a lingering fruity taste. Furthermore, the results from samples 1-3 to 1-6 confirmed that the three effects were strengthened as the isoborneol content increased. However, it was also confirmed that the three effects were slightly weakened when the isoborneol content became too high. In addition, it was confirmed that when the isoborneol content became too high, the aroma reminiscent of traditional Chinese medicine became stronger, and the taste evaluation worsened. Considering all evaluations, among samples 1-1 to 1-6, samples 1-3 to 1-6 (especially samples 1-4 to 1-5) yielded favorable results.

[0059] Samples 2-1 to 2-5 in Table 1 show the results when the sotolon content was varied while a constant amount of isoborneol was included. First, comparing samples 2-1 to 2-2 with samples 2-3 to 2-5, it was confirmed that including both sotolon and isoborneol produced three effects: a reduction in the pungent acidity characteristic of citric acid, an enhancement of richness accompanied by a sweet aroma, and an enhancement of the lingering fruity taste. Furthermore, the results from samples 2-3 to 2-5 confirmed that the three effects were strengthened as the sotolon content increased. However, it was also confirmed that the three effects were slightly weakened when the sotolon content became too high. In addition, it was confirmed that the aroma reminiscent of spices became stronger when the sotolon content became too high. Considering all evaluations, among samples 2-1 to 2-5, samples 2-3 to 2-5 (especially samples 2-3 to 2-4) yielded favorable results.

[0060] Samples 3-1 to 3-4 in Table 2 show the results when the borneol content was varied while both sotolon and isoborneol were present in constant amounts. The results from samples 3-1 to 3-4 confirmed that as the borneol content increased, two effects were strengthened: an enhancement of richness accompanied by a sweet aroma, and an enhancement of the lingering fruity taste. However, it was also confirmed that when the borneol content increased too much, the enhancement of the lingering fruity taste weakened slightly. In addition, it was confirmed that when the borneol content increased too much, the aroma reminiscent of traditional Chinese medicine became stronger.

[0061] Samples 4-1 to 4-3 in Table 2 show the results when the fruit juice content is varied. The results from samples 4-1 to 4-3 show that although the strength of each effect varies slightly depending on the presence or absence of fruit juice, it was confirmed that all three effects are exhibited whether or not fruit juice is included, as is clear when compared with the results of sample 4-1 (1-1).

[0062] Sample 5-1 in Table 2 shows the results for a sample that simulates the actual product. Comparing the results of Sample 5-1 with those of Samples 1-1, 1-2, and 2-2, it was confirmed that all three effects were exhibited, even when considering a hypothetical product.

Claims

1. A beverage containing sotolon and isoborneol.

2. The beverage according to claim 1, which contains ethanol.

3. A beverage according to claim 1 or claim 2, containing borneol.

4. The beverage according to claim 1 or claim 2, wherein the sotolon content is 0.25 to 8.00 ppm.

5. The beverage according to claim 1 or claim 2, wherein the isoborneol content is 0.50 to 120.00 ppm.

6. The beverage according to claim 3, wherein the borneol content is 5.00 to 100.00 ppb.

7. The beverage according to claim 1 or claim 2, wherein the acidity is 0.20 g / 100 mL or more.

8. A method for producing a beverage, comprising a step of adding sotolon and isoborneol.

9. A method for enhancing the flavor of a beverage, which increases the richness accompanied by a sweet aroma and the lingering fruity taste. A method for improving the flavor of a beverage, comprising a step of incorporating sotolon and isoborneol.

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