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 fruity, juicy flavor and spicy, complex flavor, 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 p-cresol. The beverage according to the present invention also contains ethanol. The sotolon content of the beverage according to the present invention is 0.25 to 8.00 ppm. The p-cresol content of the beverage according to the present invention is 0.01 to 1.00 ppm. The acidity of the beverage according to the present invention is 0.20 g / 100 mL or more.

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 "a fruity, juicy taste" and "a spicy, complex taste" as flavors to add to and enhance the beverage, and aimed to enhance these flavors.

[0007] Therefore, the object of the present invention is to provide a beverage in which the fruity, juicy flavor and spicy, complex flavor are enhanced, 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 p-cresol. (2) The beverage described in 1 above, which contains ethanol. (3) The beverage according to claim 1 or claim 2, wherein the sotolon content is 0.25 to 8.00 ppm. (4) The beverage according to any one of the above 1 to 3, wherein the p-cresol content is 0.01 to 1.00 ppm. (5) A beverage according to any one of the above 1 to 4, wherein the acidity is 0.20 g / 100 mL or more. (6) A method for producing a beverage, comprising the step of adding sotolon and p-cresol. (7) A method for enhancing the flavor of a beverage, which enhances the fruity, juicy taste and spicy, complex taste of the beverage, comprising the step of including sotolon and p-cresol. [Effects of the Invention]

[0009] The beverage according to the present invention has enhanced fruity, juicy flavors and spicy, complex flavors. The method for producing beverages according to the present invention can produce beverages in which the fruity, juicy flavor and the spicy, complex flavor are enhanced. The method for improving the flavor of a beverage according to the present invention can enhance the fruity, juicy taste and spicy, complex flavor of the beverage. [Modes for carrying out the invention]

[0010] The following describes the embodiment of 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 is a beverage containing sotolon and p-cresol, and may further contain ethanol. 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 p-cresol (described later) together in a beverage (in other words, by including two components known as off-flavors), it is possible to surprisingly enhance the "fruit-like juicy taste" and the "spicy, complex taste." Furthermore, the inventors have discovered that sotolon and p-cresol produce effects that enhance a mild, smooth acidity, enhance a caramel-like sweet flavor, and enhance a citrus-like acidity.

[0013] The content of sotolon is preferably 0.25 ppm or more, more preferably 0.30 ppm or more, 0.35 ppm or more, 0.40 ppm or more, 0.45 ppm or more, and 0.50 ppm or more. When the content of sotolon is at or above a predetermined value, it is possible to enhance the fruity and juicy flavor and the spicy and complex flavor. Also, when the content of sotolon is at or above a predetermined value, it will exhibit the effect of enhancing the mild sourness without thorns, the effect of enhancing the caramel-like sweet flavor, and the effect of enhancing the sour taste reminiscent of citrus. 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, 2.00 ppm or less, and 1.00 ppm or less. When the content of sotolon is at or below a predetermined value, each effect can be exerted firmly, and it is possible to avoid the situation where the overall flavor balance deteriorates due to the unique fragrance of sotolon. In addition, in this specification, the unit "ppm" is synonymous with "mg / L".

[0014] (p-Cresol) p-Cresol (p-Cresol, CAS No.: 106-44-5) is a compound represented by the chemical formula C7H8O and is also called 4-methylphenol. And p-cresol is known as an off-flavor in the beverage field because it exhibits a disinfectant smell and a chemical smell. As described above, the inventors of the present invention have found that by containing this p-cresol and sotolon together in a beverage, not only the effect of enhancing the fruity and juicy flavor and the effect of enhancing the spicy and complex flavor are exerted, but also the effect of enhancing the mild sourness without thorns, the effect of enhancing the caramel-like sweet flavor, and the effect of enhancing the sour taste reminiscent of citrus are exerted.

[0015] The content of p-cresol is preferably 0.01 ppm or more, more preferably 0.03 ppm or more, 0.04 ppm or more, 0.05 ppm or more, 0.07 ppm or more, 0.08 ppm or more, 0.09 ppm or more, 0.10 ppm or more. When the content of p-cresol is at or above a predetermined value, an effect of enhancing a fruity and juicy flavor, an effect of enhancing a spicy and complex flavor, an effect of enhancing a mild and non-tart sourness, an effect of enhancing a caramel-like sweet flavor, and an effect of enhancing a sourness reminiscent of citrus are exerted. The content of p-cresol is preferably 1.00 ppm or less, more preferably 0.80 ppm or less, 0.70 ppm or less, 0.60 ppm or less, 0.50 ppm or less, 0.40 ppm or less, 0.30 ppm or less, 0.25 ppm or less. When the content of p-cresol is at or below a predetermined value, each effect can be firmly exerted, and a situation where the overall flavor balance deteriorates due to the characteristic flavor of p-cresol can be avoided.

[0016] The contents of sotolon and p-cresol in the beverage can be measured, for example, by liquid-liquid extraction-gas chromatography-mass spectrometry (LLE-GC-MS).

[0017] (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 more, more preferably 0.30 g / 100 mL or more, 0.40 g / 100 mL or more, 0.50 g / 100 mL or more, 0.60 g / 100 mL or more, 0.70 g / 100 mL or more. When the acidity is at or above a predetermined value, a certain sourness is imparted to the beverage, and the "effect of enhancing a mild and non-tart sourness" and the "sourness reminiscent of citrus" based on the above two components are more clearly exerted. The acidity is preferably 2.00 g / 100 mL or less, more preferably 1.50 g / 100 mL or less, 1.20 g / 100 mL or less, 1.00 g / 100 mL or less, 0.80 g / 100 mL or less. When the acidity is at or below a predetermined value, the flavor balance of the beverage can be made better.

[0018] 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.

[0019] (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.

[0020] 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, 1.42 w / v% or more, 1.50 w / v% or more, 2.00 w / v% or more, 2.50 w / v% or more, and 2.52 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 of the two components mentioned above can be fully realized while providing a sweetness suitable for the beverage.

[0021] 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).

[0022] 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).

[0023] (ethanol) The beverage according to this embodiment may or may not contain ethanol. Ethanol (so-called alcohol) can be any drinkable one, and as long as the effects of the present invention are not inhibited, it is not limited by the type, production method, raw materials, etc. However, whiskey, brandy, spirits (such as spirits like gin, vodka, rum, and raw material alcohol, etc.), liqueurs, shochu, etc., and furthermore, brewed liquors such as sake, fruit wine, beer, etc. can be used.

[0024] (Alcohol content) Although the alcohol content (alcohol percentage) of the beverage according to the present embodiment is not particularly limited, for example, it may be 0% (v / v%), less than 1% (more than 0% and less than 1%), 1% or more, 2% or more, 3% or more, or may be 15% or less, 10% or less, 9% or less, 8% or less, 7% or less. Incidentally, the alcohol content of the beverage according to the present embodiment can be measured, for example, based on the National Tax Agency's specified analysis method (ordinance) 3 sake 3-4 alcohol content (vibrating densitometer method).

[0025] (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. Incidentally, the gas pressure of the beverage according to the present embodiment can be measured, for example, based on the National Tax Agency's specified analysis method (ordinance) 8-3 gas pressure.

[0026] (Extract content) The extract content of the beverage according to this embodiment is not particularly limited, but 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, 1.30 w / v% or more, and 5.00 w / v% or less, 4.00 w / v% or less, 3.00 w / v% or less, and 2.00 w / v% or less.

[0027] Furthermore, "extract" refers to the non-volatile components contained in a beverage, and "extract content" is the number of grams of non-volatile components contained in 100 cubic centimeters of the original volume at a temperature of 15 degrees Celsius (Article 3 of the Liquor Tax Law). The extract content of a beverage can be calculated, for example, by measuring the specific gravity (sake meter value) and alcohol content in accordance with the analytical methods prescribed by the National Tax Agency of Japan.

[0028] (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 and p-cresol may be used as individual components (each pure substance), or extracts or mixtures containing each component may be used.

[0029] 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.

[0030] 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.

[0031] (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.

[0032] As described above, the beverage according to this embodiment has enhanced fruity, juicy flavors and spicy, complex flavors. Furthermore, the beverage according to this embodiment has enhanced mild, smooth acidity, caramel-like sweet flavors, and citrus-like acidity.

[0033] [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.

[0034] In the mixing process, water, sotolon, p-cresol, 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, p-cresol, etc., falls within the predetermined ranges mentioned above.

[0035] 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.

[0036] 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.

[0037] As described above, the beverage manufacturing method according to this embodiment makes it possible to produce a beverage in which the fruity, juicy flavor and the spicy, complex flavor are enhanced. Furthermore, according to the beverage manufacturing method of this embodiment, it is possible to produce a beverage in which a mild, smooth acidity, a caramel-like sweet flavor, and a citrusy acidity are enhanced.

[0038] [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 fruity, juicy taste and spicy, complex taste of a beverage, and involves including sotolon and p-cresol in the beverage. The content of each component is the same as the values ​​explained in the "Beverages" section above.

[0039] As described above, the method for improving the flavor of a beverage according to this embodiment can enhance both the fruity, juicy taste and the spicy, complex flavor. Furthermore, according to the method for improving the flavor of beverages as described in this embodiment, it is possible to enhance a mild, smooth acidity, a caramel-like sweet flavor, and a citrusy acidity. [Examples]

[0040] 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.

[0041] [Preparing the sample] For each sample in Tables 1 and 2, samples were prepared by appropriately mixing vodka, p-cresol, 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 p-cresol or sotolon). 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.

[0042] [Exam Content] For each sample produced using the method described above, five trained panelists with discriminatory abilities scored each sample on a 5-point scale from 1 to 5 according to the following evaluation criteria: "mild acidity without harshness," "juicy, fruity flavor," "sweet, caramel-like aroma," "citrus-like acidity," and "spicy, complex flavor." The average score was then calculated. All evaluations were based on tasting the samples.

[0043] (A mild, smooth acidity: Evaluation criterion) The evaluation of mild, smooth acidity was based on a baseline of 1 point for Sample 1-1. A score of 1 indicated "no mild, smooth acidity," 2 points indicated "a slight mild, smooth acidity," 3 points indicated "a mild, smooth acidity," 4 points indicated "a slightly strong mild, smooth acidity," and 5 points indicated "a strong mild, smooth acidity." A higher score indicates a greater degree of mild, smooth acidity, which is considered desirable.

[0044] Here, "mild acidity without harshness" refers to the quality of the acidity perceived when drinking the sample. A lower score indicates a sharp, non-mild acidity, while a higher score indicates a smooth, mild acidity.

[0045] (Fruity, juicy flavor: Evaluation criteria) The evaluation of the fruity, juicy flavor was based on a baseline of 1 point for Sample 1-1. A score of 1 indicated "no fruity, juicy flavor," 2 points indicated "slightly fruity, juicy flavor," 3 points indicated "fruity, juicy flavor," 4 points indicated "somewhat strong fruity, juicy flavor," and 5 points indicated "strong fruity, juicy flavor." A higher score indicates a greater enhancement of the fruity, juicy flavor, which is considered desirable.

[0046] Here, regarding the "juicy, fruity flavor," a higher score is given if the juiciness felt is strongly compared to eating fruit, and a lower score is given if it is not felt.

[0047] (Caramel-like sweet flavor: Evaluation criteria) The evaluation of the caramel-like sweet flavor was based on a baseline of 1 point for Sample 1-1. A score of 1 indicated "no caramel-like sweet flavor," 2 points for "slightly noticeable caramel-like sweet flavor," 3 points for "noticeable caramel-like sweet flavor," 4 points for "somewhat strong caramel-like sweet flavor," and 5 points for "strong caramel-like sweet flavor." A higher score indicates a stronger and more desirable caramel-like sweet flavor.

[0048] Here, "caramel-like sweet flavor" means exactly what it says: a caramel-like aroma that is perceived positively even when added to a beverage.

[0049] (Sourness reminiscent of citrus fruits: Evaluation criteria) The evaluation of citrus-like acidity was based on a baseline of 1 point for Sample 1-1. A score of 1 indicated "no citrus-like acidity," 2 points indicated "slight citrus-like acidity," 3 points indicated "citrus-like acidity," 4 points indicated "somewhat strong citrus-like acidity," and 5 points indicated "strong citrus-like acidity." A higher score indicates a stronger citrus-like acidity, which is considered more desirable.

[0050] Here, "a citrusy acidity" refers to the acidity encompassing both taste and aroma, and the stronger the citrusy acidity perceived, the higher the score.

[0051] (Spicy and complex flavor: Evaluation criteria) The evaluation of the spicy and complex flavor was based on a baseline of 1 point for Sample 1-1. A score of 1 indicated "no spicy or complex flavor," 2 points for "slightly spicy or complex flavor," 3 points for "spicy and complex flavor," 4 points for "somewhat strong spicy and complex flavor," and 5 points for "strong spicy and complex flavor." A higher score indicates a greater enhancement of the spicy and complex flavor, which is considered more desirable.

[0052] Here, "spicy and complex flavor" means exactly what it says: a complex flavor created by a spiciness that is perceived positively, even when added to the beverage.

[0053] 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.

[0054] [Table 1]

[0055] [Table 2]

[0056] (Review of results) Samples 1-1 to 1-4 in Table 1 show the results of varying the sotolon content. The results from samples 1-1 to 1-4 confirmed that as the sotolon content increased, all of the following effects were exhibited: an enhancement of mild, smooth acidity, an enhancement of fruity, juicy flavor, an enhancement of caramel-like sweetness, an enhancement of citrus-like acidity, and an enhancement of spicy, complex flavor.

[0057] Table 1 shows the results of varying the p-cresol content while a constant amount of sotolon was included in the samples 2-1 to 2-6. The results from samples 2-1 to 2-6 confirmed that the five effects were effectively achieved by including p-cresol in addition to sotolon. Considering all evaluations, among samples 2-1 to 2-6, samples 2-2 to 2-6 (especially samples 2-2 to 2-5) yielded favorable results.

[0058] Samples 3-1 to 3-2 in Table 2 show the results when the alcohol content is varied. The results from samples 3-1 to 3-2 show that although the strength of each effect varies slightly depending on the alcohol content, as is clear when compared with the results from samples 1-1 and 2-1, all five effects are exhibited regardless of the alcohol content.

[0059] Samples 4-1 to 4-2 in Table 2 show the results when the sweetener content is varied. The results from samples 4-1 to 4-2 show that although the strength of each effect varies slightly depending on the sweetener content, as is clear when compared with the results from samples 1-1 and 2-1, it was confirmed that all five effects are exhibited regardless of the sweetener content.

[0060] Samples 5-1 to 5-2 in Table 2 show the results when the acidity is varied. The results for samples 5-1 to 5-2 show that although the strength of each effect varies slightly depending on the acidity, it was confirmed that all five effects are exerted regardless of the acidity, as is clear when compared with the results for samples 1-1 and 2-1.

[0061] Samples 6-1 to 6-3 in Table 2 show the results when the fruit juice content is varied. The results from samples 6-1 to 6-3 show that although the strength of each effect varies slightly depending on the fruit juice content, it was confirmed that all five effects are exhibited regardless of the fruit juice content, as is clear when compared with the results from samples 1-1 and 2-1.

[0062] Sample 7-1 in Table 2 shows the results for a sample that simulates the actual product. Comparing the results of Sample 7-1 with those of Samples 1-1 and 2-1, it was confirmed that each of the five effects was exhibited, even when considering the product as a whole.

Claims

1. A beverage containing sotolon and p-cresol.

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

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

4. The beverage according to claim 1 or claim 2, wherein the p-cresol content is 0.01 to 1.00 ppm.

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

6. A method for producing a beverage, comprising a step of adding sotolon and p-cresol.

7. A method for enhancing the flavor of a beverage, which enhances the fruity, juicy taste and the spicy, complex flavor. A method for improving the flavor of a beverage, comprising the step of incorporating sotolon and p-cresol.

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