Alcoholic beverage with citrus flavor

Abstract

To provide a citrus-flavored alcoholic beverage with enhanced fruitiness without compromising palatability. [Solution] A citrus-flavored alcoholic beverage characterized by containing myrcene and sodium, having a myrcene concentration of 0.05 ppm or more, and a ratio of sodium concentration (ppm) to myrcene concentration (ppm) of 2.0 to 500; and a method for producing a citrus-flavored alcoholic beverage characterized by comprising the steps of: including myrcene as a raw material; adjusting the myrcene concentration to 0.05 ppm or more and adjusting the ratio of sodium concentration (ppm) to myrcene concentration (ppm) to 2.0 to 500.

Description

【Technical Field】 【0001】 The present invention relates to an alcoholic beverage having a citrus flavor, a method for producing an alcoholic beverage having a citrus flavor, and a method for improving the flavor of an alcoholic beverage having a citrus flavor. 【Background Art】 【0002】 Alcoholic beverages flavored by adding fruit juices, flavors, sweeteners, acidulants, etc. to base liquors such as raw material alcohol and distilled liquors such as shochu, gin, and vodka are widely preferred. In recent years, due to their convenience, the market for container-packed alcoholic beverages represented by canned chu-hi and the like, as RTD (Ready To Drink) beverages filled in containers, has been expanding. Among them, low-alcohol beverages with a citrus flavor, which are imparted with the aroma of citrus fruits by adding citrus fruit juices, extracts, and fragrances having a citrus-based aroma, are popular among many people because they have the fresh scent of citrus and the unique taste of citrus with richness and complexity. 【0003】 Conventionally, in order to improve the palatability of citrus-flavored beverages, various components have been added and the flavor has been enhanced. For example, Patent Document 1 discloses that in an alcoholic beverage containing a citrus-based flavor component, by containing paracymene in a specific content in the beverage and containing a specific amount of sodium chloride, while maintaining a refreshing flavor, the juice feeling is enhanced and a mild alcohol feeling is also imparted. Also, myrcene is an aroma component having an unfavorable metallic feeling that is likely to be contained in citrus-flavored beverages. However, by setting the myrcene concentration in the citrus-flavored beverage to a specific concentration or less and further containing 3-carene, the rise of the initial taste and the sharpness of the aftertaste can be enhanced, and the metallic feeling due to myrcene can also be reduced. 【0004】 Furthermore, many citrus-flavored beverages are quite sweet to balance the refreshing acidity characteristic of citrus fruits. In this case, high-intensity sweeteners are often used to reduce calories, but many high-intensity sweeteners have a distinctive and undesirable taste. As a method to suppress the deterioration of taste caused by high-intensity sweeteners, for example, Patent Document 3 discloses that in alcoholic beverages containing high-intensity sweeteners, the unpleasant sweet aftertaste caused by high-intensity sweeteners can be suppressed by adjusting the concentration of sodium chloride within a specific range. [Prior art documents] [Patent Documents] 【0005】 [Patent Document 1] Japanese Patent Publication No. 2021-6063 [Patent Document 2] Japanese Patent Publication No. 2021-16342 [Patent Document 3] Japanese Patent Publication No. 2018-186770 [Overview of the project] [Problems that the invention aims to solve] 【0006】 The present invention aims to provide a citrus-flavored alcoholic beverage with enhanced fruitiness without compromising palatability. [Means for solving the problem] 【0007】 As a result of diligent research to solve the above problems, the inventors of the present invention have found that by including a sufficient amount of myrcene in a citrus-flavored alcoholic beverage and adjusting the ratio of myrcene to sodium within a specific range, the undesirable flavor and aftertaste derived from myrcene are improved, the fruitiness is enhanced, and palatability is improved, thus completing the present invention. 【0008】 In other words, the packaged alcohol-flavored beverage, the method for producing the packaged alcohol-flavored beverage, and the method for improving the flavor of the packaged alcohol-flavored beverage according to the present invention are as follows [1] to

[10] . [1] Contains myrcene and sodium, Myrcene concentration is 0.05 ppm or higher, A citrus-flavored alcoholic beverage characterized by a sodium concentration (ppm) ratio of 2.0 to 500 parts per minute (ppm) to myrcene concentration (ppm). [2] The citrus-flavored alcoholic beverage according to [1], wherein the sodium is derived from one or more selected from the group consisting of sodium chloride and sodium citrate. [3] A citrus-flavored alcoholic beverage according to [1] or [2], further containing citrus fruit juice. [4] The citrus-flavored alcoholic beverage according to [3], wherein the citrus juice content is 10.0 w / v% or less. [5] A citrus-flavored alcoholic beverage according to any of the above [1] to [4], having an alcohol concentration of 1.0 to 9.0 v / v%. [6] A citrus-flavored alcoholic beverage according to any of the above [1] to [5], having an acidity of 0.15 g / 100 mL or more when converted to citric acid. [7] A citrus-flavored alcoholic beverage in a container, as described in any of [1] to [6] above. [8] A citrus-flavored alcoholic beverage according to any of the above [1] to [7], having a carbon dioxide pressure of 1.5 to 3.5 gas volumes. [9] A process of incorporating myrcene as a raw material, A process to adjust the myrcene concentration to 0.05 ppm or higher, and to adjust the ratio of sodium concentration (ppm) to myrcene concentration (ppm) to 2.0-500, A method for producing a citrus-flavored alcoholic beverage, characterized by having [a certain characteristic].

[10] A method for improving the flavor of a citrus-flavored alcoholic beverage, characterized by adjusting the myrcene concentration to 0.05 ppm or higher and adjusting the ratio of sodium concentration (ppm) to myrcene concentration (ppm) to 2.0 to 500. [Effects of the Invention] 【0009】 The citrus-flavored alcoholic beverage according to the present invention suppresses undesirable flavors and poor aftertaste derived from myrcene, while enhancing the vibrant citrus flavor reminiscent of tropical fruits, resulting in high palatability. Furthermore, the method for producing a citrus-flavored alcoholic beverage and the method for improving the flavor of a citrus-flavored alcoholic beverage according to the present invention make it possible to produce a highly palatable citrus-flavored alcoholic beverage with an enhanced, vibrant citrus flavor reminiscent of tropical fruits. [Modes for carrying out the invention] 【0010】 In the present invention and this specification, "alcoholic beverage" means any beverage containing ethanol, and may be a sparkling beverage or a non-sparkling beverage. It may also be a beverage produced through a fermentation process or a beverage produced without a fermentation process. Specifically, the alcoholic beverages in the present invention include non-sparkling alcoholic beverages such as distilled spirits and liqueurs such as vodka, whiskey, brandy, shochu, rum, spirits, and gin; sparkling alcoholic beverages such as beer-flavored alcoholic beverages (alcoholic beverages having the same or similar flavor, taste, and texture as beer), sparkling wine, and cider; and cocktails such as chuhai, which are made by mixing non-sparkling alcoholic beverages such as distilled spirits and liqueurs with non-alcoholic beverages such as juice, soft drinks, cider, ramune, and carbonated water. 【0011】 In the present invention and this specification, "alcohol-flavored beverage" means an alcoholic beverage, or a beverage that does not contain ethanol but has a flavor that is reminiscent of any alcoholic beverage. 【0012】 In the present invention and this specification, "citrus-flavored alcoholic beverage" means an alcoholic beverage that possesses the flavor of citrus fruits. The citrus-flavored alcoholic beverage in the present invention is not particularly limited as long as it is an alcoholic beverage that has a flavor that evokes any citrus fruit in the drinker, and examples include alcoholic beverages that contain citrus juice or extract, and alcoholic beverages that contain characteristic aroma components of citrus fruits. 【0013】 The citrus-flavored alcoholic beverage according to the present invention contains myrcene and sodium, has a myrcene concentration of 0.05 ppm or higher, and is characterized in that the ratio of sodium concentration (ppm) to myrcene concentration (ppm) ([sodium concentration (ppm)] / [myrcene concentration (ppm)]) (hereinafter sometimes referred to as the "N / M ratio") is 2.0 to 500. By setting the myrcene concentration of the citrus-flavored alcoholic beverage to 0.05 ppm or higher, the beverage can be given or enhanced a desirable citrus flavor characteristic of myrcene, specifically a bright citrus flavor reminiscent of tropical fruits. On the other hand, beverages with a high myrcene concentration have the problem that the grassy flavor of myrcene lingers in the mouth, resulting in a poor aftertaste and reduced palatability. In contrast, the citrus-flavored alcoholic beverage according to the present invention can improve the undesirable flavor and aftertaste derived from myrcene by adjusting the N / M ratio within the range of 2.0 to 500. Thus, in citrus-flavored alcoholic beverages, by adjusting the myrcene concentration to 0.05 ppm or higher and the ratio of sodium concentration (ppm) to myrcene concentration (ppm) to 2.0-500, it is possible to suppress the decrease in palatability caused by myrcene while imparting or enhancing the bright citrus flavor reminiscent of tropical fruits, which is characteristic of myrcene, thereby improving the aroma and taste. 【0014】 Myrcene is a chemical compound with the chemical formula C 10 H 16It is one of the monoterpenes shown by [[ID=]], and is also called β-myrcene. The IUPAC systematic name of myrcene is 7-methyl-3-methyleneocta-1,6-diene. The myrcene concentration in the citrus-flavored alcoholic beverage according to the present invention is not particularly limited as long as it is 0.05 ppm or more. As the myrcene concentration in the citrus-flavored alcoholic beverage according to the present invention, from the viewpoint of obtaining a higher citrus flavor improvement effect, it is preferably 0.1 ppm or more, and more preferably 0.5 ppm or more. Also, from the viewpoint that the unpleasant odor caused by myrcene can be more sufficiently suppressed, the myrcene concentration in the citrus-flavored alcoholic beverage according to the present invention is preferably 10.0 ppm or less, and more preferably 5.0 ppm or less. 【0015】 The means for containing myrcene in the citrus-flavored alcoholic beverage according to the present invention is not particularly limited. For example, by using myrcene as a raw material, a citrus-flavored alcoholic beverage containing myrcene can be produced. The raw material to be used may be myrcene derived from a synthetic or natural product, or may be a fragrance containing myrcene. 【0016】 Incidentally, the concentration of myrcene in the citrus-flavored alcoholic beverage according to the present invention can be quantified, for example, by GC-MS (gas chromatography-mass spectrometry). 【0017】 The sodium concentration of the citrus-flavored alcoholic beverage according to the present invention is not particularly limited as long as the N / M ratio is within the range of 2.0 to 500. As the sodium concentration of the citrus-flavored alcoholic beverage according to the present invention, it is preferable that the N / M ratio is within the range of 4.0 to 500, more preferably within the range of 20 to 500, still more preferably within the range of 50 to 500, and even more preferably within the range of 100 to 500. The sodium concentration of the citrus-flavored alcoholic beverage according to the present invention is preferably 1000 ppm or less, more preferably 750 ppm or less, and still more preferably 500 ppm or less, from the viewpoint of suppressing the influence of the saltiness by sodium on the taste of the beverage. 【0018】 The means for containing the necessary amount of sodium in the citrus-flavored alcoholic beverage according to the present invention is not particularly limited. For example, by using a substance containing sodium ions as a raw material, a citrus-flavored alcoholic beverage containing sodium in an amount such that the N / M ratio is within a predetermined range can be produced. Examples of the substance containing sodium ions used as a raw material include various sodium salts such as sodium chloride, trisodium citrate, sodium carbonate, disodium hydrogen phosphate, tetrasodium pyrophosphate, sodium polyphosphate, sodium metaphosphate, sodium benzoate, sodium chlorite, sodium sulfite, sodium L-ascorbate, sodium saccharin, sodium glutamate, sodium inosinate, and sodium carboxymethylcellulose. As the citrus-flavored alcoholic beverage according to the present invention, it is preferable to contain sodium derived from one or more selected from the group consisting of sodium chloride and sodium citrate. 【0019】 Incidentally, the sodium concentration of the citrus-flavored alcoholic beverage according to the present invention can be measured, for example, by inductively coupled plasma mass spectrometry (ICP-MS method). 【0020】 The citrus-flavored alcoholic beverage according to the present invention has a citrus flavor. Examples of citrus fruits include mandarin oranges, oranges, summer oranges, lemons, yuzu, sudachi, kabosu, grapefruit, shikwasa, hassaku, and lime. The citrus flavor of the citrus-flavored alcoholic beverage according to the present invention may be the flavor of one type of citrus fruit, or it may be a combination of the flavors of two or more types of citrus fruits. 【0021】 The citrus-flavored alcoholic beverage according to the present invention can be manufactured, for example, by incorporating citrus fruit juice, citrus peel essential oil, or citrus flavoring as raw materials. The fruit juice or peel essential oil can be prepared by conventional methods. In addition to or in lieu of citrus juice, etc., the citrus-flavored alcoholic beverage according to the present invention may also contain citrus fruit or peel. Only one type of fruit juice, etc. may be used, or two or more types may be used in combination. 【0022】 Citrus fragrances include those possessing the characteristic aroma components of citrus fruits. For example, characteristic aroma components of lemon include citral, limonene, nerol, geraniol, neryl acetate, and geranyl acetate, with citral accounting for more than half of the oxygen-containing compounds in lemon-derived essential oil. Characteristic aroma components of grapefruit include octanal, decanal, and nootkatone. Characteristic aroma components of yuzu include linalool, yuzunon (registered trademark), and methyl N-methylanthranilate. Characteristic aroma components of orange include octanal, decanal, linalool, geranyl acetate, and sinensal. 【0023】 As citrus flavorings, for example, those obtained by extracting aromatic components from the peel of citrus fruits with a solvent such as alcohol, or by concentrating them by vacuum distillation or atmospheric distillation, can be used. In addition, various commercially available citrus flavorings added to beverages can be used as appropriate. These citrus flavorings may be used individually or in combination of two or more types. 【0024】 Generally, beverages with a higher citrus juice content have a stronger citrus flavor, while beverages with a lower citrus juice content have a weaker citrus flavor. In the citrus-flavored alcoholic beverage according to the present invention, the citrus flavor-improving effect of myrcene is more fully exhibited, so the citrus juice content relative to the total amount of beverage is preferably 10.0 w / v% or less, and more preferably 5.0 w / v% or less. 【0025】 The citrus-flavored alcoholic beverage according to the present invention may contain an acidulant. As the acidulant, phosphoric acid, organic acids, or salts thereof can be used. Examples of organic acids include citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, lactic acid, acetic acid, adipic acid, and fumaric acid. Examples of phosphoric acid and organic acid salts include sodium salts and potassium salts. These acidulants may be used individually or in combination of two or more. 【0026】 The citric acid content of the citrus-flavored alcoholic beverage according to the present invention is not particularly limited and can be adjusted as appropriate considering the type of beverage and the desired product quality. The citric acid content of the citrus-flavored alcoholic beverage according to the present invention is preferably 0.01 g / 100 mL or more, and more preferably 0.15 g / 100 mL or more. The citric acid content of the citrus-flavored alcoholic beverage according to the present invention is preferably 1.0 g / 100 mL or less, more preferably 0.5 g / 100 mL or less, and even more preferably 0.35 g / 100 mL or less. 【0027】 The acidity of beverages, converted to citric acid, is calculated based on the acidity measurement method specified on page 8 of the National Tax Agency's prescribed analytical method (National Tax Agency Instruction No. 6 of 2007), under "Total Acid (Free Acid)." In detail, acidity can be measured by the following method. First, accurately measure 1 to 50 mL of the sample and dilute it with water as needed. Titrate this with a 0.1 mol / L sodium hydroxide solution, using a pH meter to reach a endpoint of 8.2, and calculate the result using the following formula. In the formula, "A" is the titration volume (mL) of the 0.1 mol / L sodium hydroxide solution, "f" is the titer of the 0.1 mol / L sodium hydroxide solution, and W is the weight of the sample (g). Also, "0.0064" is the weight (g) of anhydrous citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide solution. 【0028】 [Citric acid equivalent acidity (%)] = A × f × 100 / W × 0.0064 【0029】 The sweetness value of the citrus-flavored alcoholic beverage according to the present invention is not particularly limited. In a beverage having a citrus flavor, sweetness is a taste that can mellow the acidity derived from citrus and improve the palatability of the beverage. However, if the sweetness is too strong, the citrus flavor may be somewhat weakened. The sweetness value of the citrus-flavored alcoholic beverage according to the present invention is preferably 15.0 g / 100 mL or less, more preferably 10.0 g / 100 mL or less, and even more preferably 0.5 to 8.0 g / 100 mL. 【0030】 In the present invention and this specification, "sweetness value" is a parameter indicating the intensity of sweetness of a beverage, and is a parameter determined by converting the amount of sweeteners contained in the beverage to sucrose from the perspective of sweetness. Specifically, for each sweetener contained in the beverage, the amount of each sweetener converted to sucrose (g / 100mL) is determined by multiplying its concentration (g / 100mL) by the "sweetness level" of that sweetener. The sum of the sucrose-converted amounts of all sweeteners contained in the beverage (g / 100mL) is then determined as the "sweetness value" of the beverage. 【0031】 "Sweetness level" is a parameter that indicates the strength of the sweetness of each sweetener compared to sucrose. In this invention, the values ​​from "Beverage Terminology Dictionary, published June 25, 1999, Beverage Japan Co., Ltd., Reference 11" are used as the "sweetness level." If there is a range in the sweetness level values, the median value is used. For example, the sweetness levels of typical sweeteners are, for example, glucose 0.65, fructose 1.5, sucralose 600, acesulfame potassium 200, and aspartame 200. 【0032】 The carbohydrate content of the citrus-flavored alcoholic beverage according to the present invention is not particularly limited. Preferably, the carbohydrate content of the citrus-flavored alcoholic beverage according to the present invention is 10.0 g / 100 mL or less, and more preferably 7.0 g / 100 mL or less. 【0033】 Note that carbohydrates refer to carbohydrates other than dietary fiber. Carbohydrates can be calculated according to the method described in Appendix 2 of the Nutrition Labeling Standards (partially amended by Consumer Affairs Agency Notification No. 9 of 2009) (calculated by deducting the amounts of protein, fat, dietary fiber, ash, and water from the weight of the food). 【0034】 The alcohol concentration of the citrus-flavored alcoholic beverage according to the present invention is not particularly limited. For example, the alcohol concentration of the citrus-flavored alcoholic beverage according to the present invention can be in the range of 1.0 to 9.0 v / v%, or in the range of 3.0 to 8.0 v / v%. Furthermore, the citrus-flavored alcoholic beverage according to the present invention may have an alcohol concentration of less than 0.5 v / v%, and may not contain ethanol, i.e., may have an alcohol concentration of 0 v / v%. 【0035】 The citrus-flavored alcoholic beverage according to the present invention can also be manufactured using various alcohols as a base. The alcohol used as the base may be raw material alcohol or alcoholic beverages manufactured by conventional methods. The alcoholic beverage may be a distilled spirit or a brewed alcoholic beverage. Examples of distilled spirits include vodka, whiskey, brandy, spirits, shochu, rum, gin, etc., and may also be liqueurs. Examples of brewed alcoholic beverages include beer, wine, cider, etc. 【0036】 Preferably, the alcohol used as a raw material is one that has been fermented from molasses and refined to a high degree (for example, an alcohol concentration of 95 v / v% or higher). Since raw material alcohol is inexpensive, it can reduce manufacturing costs. In addition, because raw material alcohol has a low content of aromatic components compared to other base alcohols, it is easier to obtain a beverage with a clean taste. 【0037】 The citrus-flavored alcoholic beverage according to the present invention may be a non-carbonated beverage that does not contain carbon dioxide, or a carbonated beverage that contains carbon dioxide. If the citrus-flavored alcoholic beverage according to the present invention is a carbonated beverage, the carbon dioxide pressure is preferably 0.5 to 5.0 gas volume (GV), more preferably 1.0 to 4.0 GV, and even more preferably 1.5 to 3.5 GV. 【0038】 The citrus-flavored alcoholic beverage according to the present invention may contain other ingredients in addition to myrcene and sodium, provided that the citrus flavor-improving effect of myrcene and the unpleasant odor-suppressing effect of sodium are not impaired. Examples of such other ingredients include limonene, fruit juice, fruit, fruit peel, acidulants, carbon dioxide, carbonated water, sweeteners, soft drinks, water-soluble dietary fiber, colorants, foaming agents, proteins or their hydrolysates, yeast extract, raw water, antioxidants, emulsifiers, and the like. 【0039】 Examples of sweeteners include sucrose, liquid sugar, oligosaccharides, dextrin, starch, sweet-tasting amino acids, and high-intensity sweeteners. Examples of high-intensity sweeteners include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, and sucralose. These sweeteners may be used individually or in combination of two or more. 【0040】 Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not digested or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soy fiber, polydextrose, indigestible dextrin, galactomannan, inulin, guar gum hydrolysate, pectin, and acacia gum. These water-soluble dietary fibers may be used individually or in combination of two or more types. 【0041】 Examples of foaming agents include soy peptides, soy saponins, alginate esters, and quillaja saponins. These foaming agents may be used individually or in combination of two or more. Examples of protein hydrolysates include soy protein hydrolysates. These protein hydrolysates may be used individually or in combination of two or more. Examples of colorants include caramel coloring and other colorants commonly used in food and beverages. These colorants may be used individually or in combination of two or more. 【0042】 Examples of antioxidants include sulfurous acid and vitamin C. These antioxidants may be used individually or in combination of two or more. Examples of emulsifiers include lecithin, saponin, sucrose fatty acid esters, and glycerin fatty acid esters. These emulsifiers may be used individually or in combination of two or more. 【0043】 The bottled alcohol-flavored beverage according to the present invention can be manufactured by, for example, a method (formulation) of mixing various raw materials, including myrcene and sodium. The order in which the raw materials are mixed is not particularly limited. All raw materials may be added to the raw water at the same time, or the raw materials may be added sequentially, such as by dissolving the raw materials added first and then adding the remaining raw materials. Alternatively, for example, solid raw materials (e.g., in powder or granular form) and alcohol may be mixed with the raw water, or the solid raw materials may be prepared as an aqueous solution beforehand, and these aqueous solutions, alcohol, and raw water as needed may be mixed. Furthermore, heated raw materials may be added to the raw water, or the prepared formulation may be heated. 【0044】 If insoluble matter is present in the prepared solution, it is preferable to remove the insoluble matter from the solution, such as by filtration. The insoluble matter removal treatment is not particularly limited and can be carried out by methods commonly used in the art, such as filtration or centrifugation. In the present invention, it is preferable to remove the insoluble matter by filtration, and more preferably by diatomaceous earth filtration. 【0045】 If the citrus-flavored alcoholic beverage according to the present invention is a sparkling alcoholic beverage, it can be manufactured, for example, by using carbonated water or sparkling soft drinks such as cider or ramune as raw materials. Alternatively, a sparkling alcoholic beverage can be manufactured by preparing a mixture of all raw materials except carbon dioxide, and then introducing carbon dioxide into this mixture. The introduction of carbon dioxide can be carried out by conventional methods. 【0046】 Bottled alcohol-flavored beverages can be manufactured by filling and sealing the manufactured alcohol-flavored beverage into a container. Filling and sealing the container can be done by conventional methods. In addition, the empty space in the bottled alcohol-flavored beverage may be filled with an inert gas such as nitrogen or carbon dioxide. These inert gases can reduce the amount of oxygen present in the container. 【0047】 The containers used to fill the citrus-flavored alcoholic beverage according to the present invention are not particularly limited, and can include two-piece beverage cans, three-piece beverage cans, bottle cans, flexible containers, glass bottles, etc. Flexible containers include those made by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate) into a bottle shape or the like. Flexible containers may be made of a single layer of resin or a multi-layer resin. 【0048】 When the citrus-flavored alcoholic beverage according to the present invention is a carbonated beverage, a container with high pressure resistance is used. Currently, the manufacturer-guaranteed pressure resistance of aluminum (alloy) two-piece beverage cans and aluminum (alloy) bottle cans on the market is around 686 kPa at the highest. Considering the actual pressure resistance, it is approximately 3.2 GV or less when heat sterilization is required, and approximately 3.8 GV or less when heat sterilization is not required. 【0049】 Furthermore, the citrus-flavored alcoholic beverage according to the present invention undergoes heat sterilization treatment as necessary during its manufacturing process. Heat sterilization treatment may be performed before or after filling the containers. Sterilization can be carried out by conventional methods such as UHT (ultra-high temperature) sterilization, pasteurization, or retort sterilization. [Examples] 【0050】 The present invention will now be described in more detail with reference to examples, but the present invention is not limited to the following examples. 【0051】 [Reference example 1] We manufactured citrus-flavored alcoholic beverages containing myrcene at various concentrations and investigated the effects of myrcene on citrus-like aroma, unpleasant odor, and aftertaste. 【0052】 Using 53.0 mL of raw material alcohol (alcohol concentration 95% by volume), 50.0 g of fructose-glucose liquid sugar (55% concentration), 2.0 g of citric acid (anhydrous), citrus flavor (myrcene-free), and carbonated water as raw materials, a citrus-flavored alcoholic beverage with an alcohol concentration of 5.1 v / v% and a citric acid equivalent acidity of 0.2 g / 100 mL was manufactured and used as the base liquid. The gas pressure of the base liquid was adjusted to 2.3 GV (gas volume). 【0053】 Myrcene was added to this base liquid to the concentrations shown in Table 1 to produce an alcoholic beverage with a citrus flavor. 【0054】 For each alcohol-flavored beverage produced, a sensory evaluation was conducted by three trained panelists with discriminative abilities, assessing citrus aroma (citrus flavor), unpleasant odor derived from myrcene, clean finish, and overall taste (taste evaluation). The sensory evaluation was conducted using a 7-point scale (-3 to +3) relative to a sample without added myrcene, which was used as a control (score 0). The average of the scores from all panels was used as the score for the evaluated product. The sensory evaluations for samples 1-1 to 1-6 listed in Table 1 were conducted using sample 1-0 (base liquid) as a control. 【0055】 Specifically, for citrus aroma, unpleasant odor, and aftertaste, points were awarded as follows: +3 points if significantly stronger than the control, +2 points if stronger than the control, +1 point if slightly stronger than the control, 0 points if about the same as the control, -1 point if slightly weaker than the control, -2 points if weaker than the control, and -3 points if significantly weaker than the control. For the overall taste evaluation, points were awarded as follows: +3 points if very tasty, +2 points if tasty, +1 point if somewhat tasty, 0 points if neither good nor bad, -1 point if somewhat unpleasant, -2 points if unpleasant, and -3 points if very unpleasant. The evaluation results are shown in Table 1. 【0056】 [Table 1] 【0057】 As shown in Table 1, in an alcohol-flavored beverage with an alcohol concentration of 5.1 v / v% and a citrus flavor, when myrcene was added at a concentration of 0.05 to 5.0 ppm, the citrus flavor was enhanced in proportion to the amount of myrcene added. On the other hand, the unpleasant odor derived from myrcene also increased in proportion to the amount added, and the lingering unpleasant odor of myrcene reduced the clean finish. Therefore, it was found that while adding myrcene to an alcohol-flavored beverage with a citrus flavor enhances the citrus flavor, it impairs the overall palatability of the beverage. 【0058】 [Example 1] We investigated the effects of myrcene on the citrus flavor and unpleasant odors of citrus-flavored alcoholic beverages containing myrcene, by adding sodium at various concentrations. 【0059】 Alcoholic beverages with a citrus flavor were prepared by adding myrcene and sodium chloride to the base liquid used in Reference Example 1 so that the concentrations in the beverage matched those shown in Table 2. For each alcoholic beverage prepared, sensory evaluation was conducted in the same manner as in Reference Example 1, assessing citrus aroma (citrus flavor), unpleasant odor derived from myrcene, clean finish, and overall taste (overall taste evaluation). The evaluation results are shown in Table 2. The sensory evaluation of samples 2-1 to 2-7 in Table 2 was performed using sample 2-0 as a control. 【0060】 [Table 2] 【0061】 A comparison of samples 2-0 to 2-5 showed that in citrus-flavored alcoholic beverages containing 0.5 ppm myrcene, adding sodium in an amount that resulted in an N / M ratio of 4 or higher suppressed the unpleasant odor and taste derived from myrcene in a sodium concentration-dependent manner, improved the aftertaste, and further enhanced the citrus flavor. However, in sample 2-5, where the sodium concentration was 800 ppm, the salty taste derived from sodium was strong, and no improvement in aftertaste was obtained. As shown in samples 2-6 and 2-7, it was found that if the myrcene concentration in the beverage is within the range of 0.05 to 5 ppm, adding an amount of sodium that results in an appropriate N / M ratio suppresses the unpleasant odor and taste derived from myrcene without impairing the citrus flavor-enhancing effect of myrcene, and also improves the aftertaste. 【0062】 [Example 2] We investigated the effects of myrcene on the citrus flavor and unpleasant odors of citrus-flavored alcoholic beverages containing myrcene, by adding sodium at various concentrations. 【0063】 Specifically, myrcene and trisodium citrate (crystalline) (molecular formula: C6H5Na3O7·2H2O) were added to the base liquid used in Reference Example 1 to produce alcoholic beverages with a citrus flavor, at concentrations as shown in Table 3. Sensory evaluations were conducted on each of the produced alcoholic beverages in the same manner as in Reference Example 1, focusing on citrus aroma (citrus flavor), unpleasant odor derived from myrcene, clean finish, and overall taste (overall evaluation of the beverage). The evaluation results are shown in Table 3. The sensory evaluations of samples 3-1 to 3-5 in Table 3 were conducted using sample 3-0 as a control. 【0064】 [Table 3] 【0065】 A comparison of samples 3-0 to 3-5 showed that in citrus-flavored alcoholic beverages containing 0.5 ppm myrcene, adding sodium in an amount that resulted in an N / M ratio of 2.4 or higher suppressed the unpleasant odor and taste derived from myrcene in a sodium concentration-dependent manner, improved the aftertaste, and further enhanced the citrus flavor. These results indicate that in citrus-flavored alcoholic beverages containing a sufficient amount of myrcene, even when the sodium concentration is adjusted using trisodium citrate, adding an amount of sodium that results in an appropriate N / M ratio suppresses the unpleasant odor and taste derived from myrcene without impairing the citrus flavor-enhancing effect of myrcene, and also improves the aftertaste.

Claims

[Claim 1] It contains myrcene and sodium, The myrcene concentration is 0.05 ppm or higher. A citrus-flavored alcoholic beverage characterized by a ratio of sodium concentration (ppm) to myrcene concentration (ppm) of 2.0 to 500. [Claim 2] The citrus-flavored alcoholic beverage according to claim 1, wherein the sodium is derived from one or more selected from the group consisting of sodium chloride and sodium citrate. [Claim 3] Furthermore, the citrus-flavored alcoholic beverage according to claim 1 or 2, further containing citrus fruit juice. [Claim 4] The citrus-flavored alcoholic beverage according to claim 3, wherein the citrus juice content is 10.0 w / v% or less. [Claim 5] A citrus-flavored alcoholic beverage according to any one of claims 1 to 4, wherein the alcohol concentration is 1.0 to 9.0 v / v%. [Claim 6] A citrus-flavored alcoholic beverage according to any one of claims 1 to 5, wherein the acidity, converted to citric acid, is 0.15 g / 100 mL or more. [Claim 7] A citrus-flavored alcoholic beverage according to any one of claims 1 to 6, which is a packaged beverage. [Claim 8] A citrus-flavored alcoholic beverage according to any one of claims 1 to 7, wherein the carbon dioxide pressure is 1.5 to 3.5 gas volumes. [Claim 9] The process of incorporating myrcene as a raw material, A step of adjusting the myrcene concentration to 0.05 ppm or higher, and adjusting the ratio of sodium concentration (ppm) to myrcene concentration (ppm) to 2.0 to 500, A method for producing a citrus-flavored alcoholic beverage, characterized by having [a certain characteristic]. [Claim 10] A method for improving the flavor of a citrus-flavored alcoholic beverage, characterized by adjusting the myrcene concentration to 0.05 ppm or higher and adjusting the ratio of sodium concentration (ppm) to myrcene concentration (ppm) to 2.0 to 500.

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