Low-alcohol beer-flavored beverage

Abstract

To provide a low-alcohol beer-flavored beverage that offers a good balance of richness and a clean finish, enhancing the beer-like aroma and flavor balance. [Solution] The following components (A) to (C); (A) 2-pentylfuran 5 ppb or more (B) 5-methylfurfural 100 ppb or more, (C) Alcohol 1.5~4.0v / v% Contains A low-alcohol beer-flavored beverage.

Description

Technical Field

[0001] The present invention relates to a low-alcohol beer-taste beverage.

Background Art

[0002] In recent years, due to alcohol-related problems, the demand for low-alcohol beverages has been increasing. For example, a low-alcohol beverage containing at least 1 to 6.9 v / v% alcohol, 0.0075 to 0.75 wt% gluconic acid, and 1.0 to 3.7 wt% saccharides has been proposed (Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] A low-alcohol beer-taste beverage has a lower alcohol content that contributes to the thickness of taste and aroma compared to ordinary beer, and the content and balance of aroma components may change due to differences in manufacturing methods. Therefore, there is a problem that the overall flavor becomes weaker compared to ordinary beer-taste beverages. When the flavor becomes weaker, the beer-like quality is impaired, so enhancing the aroma is considered an important factor in providing a highly palatable low-alcohol beer-taste beverage. However, according to the studies of the present inventors, it has been found that simply enhancing the aroma impairs the balance between the aroma and the taste, and it is difficult to obtain a satisfactory product. Therefore, an object of the present invention is to provide a low-alcohol beer-taste beverage in which richness and good aftertaste are imparted in a good balance, and the beer-like flavor balance is enhanced.

Means for Solving the Problems

[0005] In view of the above-mentioned problems, the inventors of this invention conducted research and found that by combining specific aroma components and setting their respective contents above a certain amount, a low-alcohol beer-flavored beverage can be obtained in which richness and a clean finish are imparted in a good balance, and the beer-like aroma balance is enhanced.

[0006] In other words, the present invention provides the following [1] to [6]. [1] The following components (A) to (C); (A) 2-pentylfuran 5 ppb or more (B) 5-methylfurfural 100 ppb or more, (C) Alcohol 1.5~4.0v / v% Contains A low-alcohol beer-flavored beverage. [2] The low-alcohol beer-flavored beverage described in [1] above, wherein the content of component (A) is 5 to 130 ppb. [3] A low-alcohol beer-flavored beverage according to [1] or [2] above, wherein the content of component (B) is 140 to 700 ppb. [4] A low-alcohol beer-flavored beverage according to any one of [1] to [3] above, wherein the ratio of the total amount of component (A) and component (B) to component (C) [(A)+(B)] / (C) is 30 to 350 (ppb) / (v / v%). [5] A method for producing a low-alcohol beer-flavored beverage, A manufacturing method comprising (A) adjusting the content of 2-pentylfuran to 5 ppb or more, (B) adjusting the content of 5-methylfurfural to 100 ppb or more, and (C) adjusting the content of alcohol to 1.5-4.0 v / v%. [6] A method for improving at least one of the richness, finish and flavor balance of a low-alcohol beer-flavored beverage, A method to adjust the following: (A) the content of 2-pentylfuran to 5 ppb or more, (B) the content of 5-methylfurfural to 100 ppb or more, and (C) the content of alcohol to 1.5-4.0 v / v%. [Effects of the Invention]

[0007] According to the present invention, it is possible to provide a low-alcohol beer-flavored beverage in which richness and a clean finish are imparted in a good balance, and the beer-like flavor balance is enhanced. [Modes for carrying out the invention]

[0008] [Low-alcohol beer-flavored beverage] The low-alcohol beer-flavored beverage of the present invention is characterized by combining specific aroma components, (A) 2-pentylfuran and (B) 5-methylfurfural, and ensuring that the content of each is above a specific amount. This provides a good balance of richness and finish, and as a result, enhances the beer-like flavor balance.

[0009] In this specification, "low-alcohol beer-flavored beverage" refers to a beer-flavored beverage containing 1.5 to 4.0 v / v% alcohol, and "alcohol" means ethanol. Furthermore, "beer-flavored beverage" refers to a beverage designed to have a taste and aroma reminiscent of beer, while "beer" refers to a beverage obtained by fermenting carbon sources, nitrogen sources, water, etc., with yeast. The low-alcohol beer-flavored beverage of the present invention may be fermented or unfermented, but a fermented low-alcohol beer-flavored beverage is preferred because it is easier to enjoy the effects of the present invention. Hereinafter, "fermented low-alcohol beer-flavored beverage" refers to a low-alcohol beer-flavored beverage produced through a fermentation process and is clearly distinguished from an unfermented low-alcohol beer-flavored beverage. Low-alcohol beer-flavored fermented beverages include not only beverages produced through a fermentation process, but also liqueurs obtained by mixing such beverages with an alcohol-containing distillate. The alcohol-containing distillate can be any solution containing alcohol obtained through distillation, generally classified as a distilled spirit. Examples include raw material alcohol, spirits, whiskey, brandy, vodka, rum, tequila, gin, shochu, and other distilled spirits.

[0010] <Ingredient (A)> The low-alcohol beer-flavored beverage of the present invention contains 2-pentylfuran as component (A). 2-Pentylfuran is a compound produced by the auto-oxidation of oils and fats. While it is sometimes described as having a fruity aroma, it is also known to be a cause of rancid odor. 2-Pentylfuran may be derived from the raw materials, generated during the manufacturing process, or newly added. In other words, the source of 2-pentylfuran may be derived from two or more components. If newly added, it may be a synthetic product or extracted and purified from a natural product.

[0011] <Ingredient (B)> The low-alcohol beer-flavored beverage of the present invention contains 5-methylfurfural as component (B). While 5-methylfurfural is known to impart a distinctive almond-like aroma, it is also known to be a source of odors such as burnt smell. However, prior to the filing of this application, the effect of 5-methylfurfural on other aroma components in low-alcohol beer-flavored beverages was unknown. Surprisingly, the inventors discovered that by combining 5-methylfurfural with 2-pentylfuran, which has a rancid odor, a good balance of richness and finish is imparted, resulting in an enhanced beer-like flavor balance. Specifically, by controlling the content of both components to an appropriate level, it is possible to impart a savory aroma and a sense of richness in low-alcohol beer-flavored beverages with 5-methylfurfural, suppress the rancid odor of 2-pentylfuran and bring out an aroma that leads to a finish, while further mitigating the burnt odor caused by 5-methylfurfural with 2-pentylfuran. As a result, an enhanced beer-like flavor balance can be achieved. 5-methylfurfural may be derived from the raw materials, generated during the manufacturing process, or newly added. In other words, the source of 5-methylfurfural may be derived from two or more components. If newly added, it may be a synthetic product or extracted and purified from a natural product.

[0012] <Component (C)> The low-alcohol beer-flavored beverage of the present invention contains alcohol as component (C). Component (C) is not particularly limited as long as it is drinkable alcohol. Examples include alcohols obtained by the alcoholic fermentation of sugars by yeast, as well as distilled spirits such as spirits (e.g., gin, vodka, rum, tequila, etc.), liqueurs, whiskies (e.g., whiskey, brandy, etc.), and shochu (continuously distilled shochu, single-distilled shochu). These can be used individually or in combination of two or more.

[0013] <Content of each ingredient> The content of component (A) in the low-alcohol beer-flavored beverage of the present invention is 5 ppb or more, but from the viewpoint of improving richness and finish, particularly the finish, it is preferably 8 ppb or more, more preferably 20 ppb or more, and even more preferably 40 ppb or more. Furthermore, from the viewpoint of enhancing the balance of beer-like flavor, it is preferably 200 ppb or less, more preferably 130 ppb or less, and even more preferably 100 ppb or less. That is, the content of component (A) in the low-alcohol beer-flavored beverage of the present invention is preferably 5 to 200 ppb, more preferably 5 to 130 ppb, even more preferably 8 to 100 ppb, even more preferably 20 to 100 ppb, and especially preferably 40 to 100 ppb. In this specification, the unit "ppb" means "μg / L". In addition, the quantitative determination of component (A) can be performed by GC / MS analysis, for example, by the method described in the examples below. In this process, for more accurate concentration measurement, it is desirable to use a calibration curve created based on measurement values ​​of several control samples with known concentrations.

[0014] The content of component (B) in the low-alcohol beer-taste beverage of the present invention is 100 ppb or more. From the viewpoints of improving richness and aftertaste, particularly improving richness, 120 ppb or more is preferable, 140 ppb or more is more preferable, 200 ppb or more is still more preferable, 250 ppb or more is even more preferable. Also, from the viewpoint of enhancing the beer-like flavor balance, 1200 ppb or less is preferable, 850 ppb or less is more preferable, 700 ppb or less is still more preferable, 650 ppb or less is even more preferable. That is, the content of component (B) is preferably 100 to 1200 ppb, more preferably 120 to 850 ppb, still more preferably 140 to 700 ppb, even more preferably 200 to 700 ppb, and particularly preferably 250 to 650 ppb in the low-alcohol beer-taste beverage of the present invention. The quantification of component (B) can be carried out by GC / MS analysis. Specifically, the method described in the examples below can be cited. In that case, for more accurate concentration measurement, it is desirable to use a calibration curve prepared based on the measured values of several control samples having known concentrations.

[0015] The total amount [(A)+(B)] of component (A) and component (B) in the low-alcohol beer-taste beverage of the present invention is preferably 105 ppb or more, more preferably 130 ppb or more, still more preferably 200 ppb or more, even more preferably 230 ppb or more, and particularly preferably 300 ppb or more from the viewpoints of improving richness and aftertaste. Also, from the viewpoint of enhancing the beer-like flavor balance, 1200 ppb or less is preferable, 1000 ppb or less is more preferable, 900 ppb or less is still more preferable, 800 ppb or less is even more preferable. That is, such total amount [(A)+(B)] is preferably 105 to 1200 ppb, more preferably 130 to 1000 ppb, still more preferably 200 to 900 ppb, even more preferably 230 to 800 ppb, and particularly preferably 300 to 800 ppb in the low-alcohol beer-taste beverage of the present invention.

[0016] The content of component (C) in the low-alcohol beer-taste beverage of the present invention is 1.5 to 4.0 v / v%, that is, "low alcohol" in the present invention means containing 1.5 to 4.0 v / v% of alcohol. The content of component (C) may be 2.0 v / v% or more, 2.5 v / v% or more, and may be 3.5 v / v% or less in the low-alcohol beer-taste beverage of the present invention. That is, the content of component (C) may be 2.0 to 4.0 v / v%, 2.5 to 4.0 v / v% in the low-alcohol beer-taste beverage of the present invention, and may also be 1.5 to 3.5 v / v%, 2.0 to 3.5 v / v%, 2.5 to 3.5 v / v%. The quantification of component (C) can be carried out according to the method described in the "National Tax Agency Prescribed Analytical Method".

[0017] <Ratio of amounts between components> In the low-alcohol beer-taste beverage of the present invention, the ratio of the total amount of component (A) and component (B) to component (C), [(A)+(B)] / (C), is preferably 30 or more, more preferably 50 or more, still more preferably 75 or more, even more preferably 100 or more, from the viewpoint of improving richness and aftertaste, and preferably 350 or less, more preferably 300 or less, still more preferably 250 or less from the viewpoint of enhancing a beer-like flavor balance. That is, such a ratio [(A)+(B)] / (C) is preferably 30 to 350, more preferably 50 to 300, still more preferably 75 to 250, and even more preferably 100 to 250. Note that the unit of such a ratio [(A)+(B)] / (C) means "(ppb) / (v / v%)".

[0018] In the low-alcohol beer-flavored beverage of the present invention, the ratio of component (A) to component (B) [(B) / (A)] is preferably 0.1 or higher, more preferably 0.5 or higher, even more preferably 1 or higher, and even more preferably 2 or higher, from the viewpoint of improving richness and finish. Furthermore, from the viewpoint of enhancing the balance of beer-like aroma and flavor, it is preferably 100 or lower, more preferably 80 or lower, even more preferably 50 or lower, and even more preferably 30 or lower. That is, such a ratio [(B) / (A)] is preferably 0.1 to 100, more preferably 0.5 to 80, even more preferably 1 to 50, and even more preferably 2 to 30.

[0019] In the low-alcohol beer-flavored beverage of the present invention, the ratio of component (A) to component (C) [(A) / (C)] is preferably 2 or more, more preferably 3 or more, and even more preferably 10 or more, from the viewpoint of improving richness and finish. From the viewpoint of enhancing the balance of beer-like aroma and flavor, it is preferably 60 or less, more preferably 45 or less, and even more preferably 35 or less. That is, such a ratio [(A) / (C)] is preferably 2 to 60, more preferably 3 to 45, and even more preferably 10 to 35. The unit of such a ratio [(A) / (C)] is "(ppb) / (v / v%)".

[0020] In the low-alcohol beer-flavored beverage of the present invention, the ratio of component (B) to component (C) [(B) / (C)] is preferably 25 or more, more preferably 45 or more, and even more preferably 80 or more, from the viewpoint of improving richness and finish. From the viewpoint of enhancing the balance of beer-like aroma and flavor, it is preferably 350 or less, more preferably 300 or less, and even more preferably 250 or less. That is, such a ratio [(B) / (C)] is preferably 25 to 300, more preferably 45 to 300, and even more preferably 80 to 250. The unit of such a ratio [(B) / (C)] is "(ppb) / (v / v%)".

[0021] The malt usage ratio in the low-alcohol beer-flavored beverage of the present invention is not particularly limited, but may be 30% or more, 40% or more, 50% or more, 67% or more, 70% or more, 80% or more, 90% or more, 100%, or 100% or less, 95% or less, 90% or less, or 80% or less. These upper and lower limits can be set in any combination.

[0022] The low-alcohol beer-flavored beverage of the present invention may contain other ingredients as long as they do not interfere with the effects of the present invention. For example, it may contain colorants, sweeteners, flavorings, flavorings (for example, commercially available beer flavors containing ethyl acetate, isoamyl acetate, isoamyl alcohol, etc., which are typical aroma components of beer), isomerized hop extract, yeast extract, etc.

[0023] The low-alcohol beer-flavored beverage of the present invention preferably has a pH (25°C) of 3.5 or higher, more preferably 3.7 or higher, even more preferably 4.0 or higher, preferably 5.0 or lower, more preferably 4.7 or lower, and even more preferably 4.5 or lower. That is, the pH (25°C) is preferably 3.5 to 5.0, more preferably 3.7 to 4.7, and even more preferably 4.0 to 4.5. A pH adjusting agent can be used to adjust the pH. The pH adjusting agent is not particularly limited as long as it is commonly used in the art.

[0024] [Manufacturing method] The present invention relates to a method for producing a low-alcohol beer-flavored beverage, which involves adjusting the content of (A) 2-pentylfuran, (B) 5-methylfurfural, and (C) alcohol. For example, the content of (A) 2-pentylfuran and (B) 5-methylfurfural can be adjusted at any stage in a general method well known in the art. The specific embodiments of the content of (A) 2-pentylfuran and (B) 5-methylfurfural are as described above, and the ratio of the components can also be adjusted within the range described above.

[0025] A common method involves preparing wort from brewing ingredients such as malt, hops, adjuncts, and brewing water, then adding brewer's yeast to the wort to ferment, followed by storing the fermented wort at a low temperature to stop fermentation, and finally filtering it. During the fermentation process, the fermentation conditions (time, temperature, aeration rate, etc.) can be controlled to stop fermentation midway or to ferment a dilute pre-fermentation liquid to adjust the alcohol concentration to the desired level. The alcohol concentration is as described above. Alternatively, these components can be added to low-alcohol beer-flavored beverages by increasing or decreasing the amount of raw materials used.

[0026] Furthermore, the alcohol concentration of beverages produced by conventional methods may be reduced by de-alcoholization treatment. Examples of de-alcoholization treatments include (i) distillation under reduced pressure or atmospheric pressure to remove alcohol and low-boiling point components, (ii) reverse osmosis (RO) membrane to remove alcohol and low-molecular-weight components, and (iii) removal of volatile components by adsorption to vapor using centrifugal force.

[0027] Wort can be prepared according to conventional methods. For example, a mixture of brewing ingredients and brewing water can be saccharified, filtered to obtain wort, hops can be added to this wort, it can be boiled, and the boiled wort can be cooled to prepare the wort.

[0028] The wort ferment can be either top-fermented or bottom-fermented. Top-fermented wort refers to wort inoculated with top-fermenting yeast and fermented under normal fermentation conditions, for example, at 15-25°C for several days. Bottom-fermented wort refers to wort inoculated with bottom-fermenting yeast and fermented under normal fermentation conditions, for example, at around 10°C for about a week.

[0029] In the production of the low-alcohol beer-flavored beverage of the present invention, in addition to malt, the following can be used as brewing ingredients: unsprouted grains (for example, unsprouted barley (including extracts), unsprouted wheat (including extracts)); auxiliary ingredients specified by the Liquor Tax Law, such as rice, corn, sorghum, potatoes, starch, and sugars (for example, liquid sugar); nitrogen sources such as protein hydrolysates and yeast extracts; and additives such as flavorings, colorings, foaming and foam retention enhancers, water conditioners, and fermentation aids.

[0030] Furthermore, the low-alcohol beer-flavored beverage according to the present invention can be manufactured without a fermentation process by blending various raw materials or by utilizing a distillate obtained by a de-alcoholization process, so that the content of (A) 2-pentylfuran and (B) 5-methylfurfural is within a predetermined range.

[0031] [How to improve] The present invention provides an improvement method that adjusts the content of (A) 2-pentylfuran, (B) 5-methylfurfural, and (C) alcohol, and is used exclusively to improve one or more of the richness, finish, and flavor balance of low-alcohol beer-flavored beverages. The adjustment of the content of (A) 2-pentylfuran, (B) 5-methylfurfural, and (C) alcohol can be carried out using the same method as the manufacturing method described above. The specific embodiments of the content of (A) 2-pentylfuran, (B) 5-methylfurfural, and (C) alcohol are as described above, and the ratio of the components can also be adjusted within the range described above. [Examples]

[0032] The embodiments of the present invention will be described in more detail below with reference to examples. However, the present invention is not limited to the following embodiments.

[0033] 1.2- Analysis of Pentylfurans The quantitative determination of 2-pentylfuran (CAS No. 3777-69-3) was performed by separating the aroma components in a low-alcohol beer-flavored beverage using a C18 solid-phase extraction column, followed by GC / MS analysis of the resulting analytical sample. The quantification was carried out using an internal standard method, with borneol used as the internal standard, added to the analytical sample at a concentration of 50 ppb. The GC / MS analysis conditions were as follows:

[0034] Analysis of 2,5-methylfurfural The quantitative determination of 5-methylfurfural (CAS No. 620-02-0, English name 5-Methyl-2-furaldehyde) was performed by fractionating the aroma components of a low-alcohol beer-flavored beverage using a C18 solid-phase extraction column, followed by solvent-liquid extraction. The resulting analytical sample was then subjected to GC / MS analysis. The quantitative determination was performed using an internal standard method, with borneol used as the internal standard, added to the analytical sample at a concentration of 500 ppb. The GC / MS analysis conditions were as follows:

[0035] GC / MS analysis conditions ·Device name: Agilent Technologies 5977B MSD • Capillary column: HP-INNOWAX (length 60cm, inner diameter 0.25mm, film thickness 0.25μm) Oven temperature: 40℃ / 0.3 min - (3℃ / min) - 240℃ / 20 min • Carrier gas: Helium, 10 psi constant pressure supply Transfer line temperature: 240℃ MS ion source temperature: 230℃ MSQ pole temperature: 150℃ Front inlet temperature: 200℃ ·Injection volume: 1μL • Split ratio: None • Monitoring ion: 2-pentylfuran m / z 81 5-Methylfurfural m / z 110

[0036] 3. Analysis of alcohol The alcohol concentration (ethanol concentration) was analyzed using the method specified in the "National Tax Agency's prescribed analytical method."

[0037] 4. Sensory evaluation The sensory evaluation was conducted by five trained panelists who agreed to evaluate each item on three criteria: "richness," "finish," and "flavor balance," using a score range of 1.0 to 5.0 in increments of 0.5, according to the evaluation criteria shown in Table 1. For each evaluation item, the scores for test sections 1-1, 2-1, and 3-1 shown in Tables 2-4 were set to "1.0," and each sample was evaluated based on this. The average of the scores from the five panelists was then calculated. "Richness" was evaluated based on the intensity of aromas and flavors perceived in the mouth, such as the sweet aroma and savory notes felt at the top. "Finish" was evaluated based on the refreshing bitterness after drinking and the intensity of the lingering sensation in the mouth. "Flavor balance" was evaluated based on whether the richness was sustained, the finish was good, and the flavor balance was excellent, resembling that of a beer. Samples with a score of 2.0 or higher were judged to have an improvement in that evaluation item, samples with a score of 2.5 or higher had a favorable effect in that evaluation item, samples with a score of 3.0 or higher had a more favorable effect in that evaluation item, and samples with a score of 3.5 or higher were judged to have a particularly favorable effect in that evaluation item.

[0038] [Table 1]

[0039] Manufacturing Example 1 Barley malt and dark malt were used as the main ingredients (malt usage ratio 100%). The malt was saccharified using enzymes and filtered to obtain wort. Hops were added to the obtained wort and boiled at 100°C. Next, the wort was allowed to stand to separate the coagulated protein (treve), and then cooled to obtain the pre-fermentation liquid. Bottom-fermenting yeast was added to the obtained pre-fermentation liquid, and primary and secondary fermentation were carried out to obtain the fermented liquid. The obtained fermented liquid was stored at a low temperature to stop fermentation and filtered to produce a low-alcohol beer-flavored fermented beverage.

[0040] Example 1 Water was added to the beverage obtained in Production Example 1 to prepare a base beverage (Test Group 1-1) with an alcohol content of 3.0 v / v% (C). Next, 2-pentylfuran and / or 5-methylfurfural were added to achieve the (A) 2-pentylfuran concentration and (B) 5-methylfurfural concentration shown in Table 2 to prepare test sample beverages (Test Groups 1-2 to 1-15). Sensory evaluation was then performed on the beverages from each test group.

[0041] [Table 2]

[0042] Example 2 Water was added to the beverage obtained in Production Example 1 to prepare a base beverage (Test Group 2-1) with an alcohol content of 2.0 v / v% (C). Next, 2-pentylfuran and 5-methylfurfural were added to achieve the (A) 2-pentylfuran concentration and (B) 5-methylfurfural concentration shown in Table 3 to prepare test sample beverages (Test Groups 2-2 to 2-6). Sensory evaluation was then performed on the beverages from each test group.

[0043] [Table 3]

[0044] Example 3 Water was added to the beverage obtained in Production Example 1 to prepare a base beverage (Test Group 3-1) with an alcohol content of 4.0 v / v% (C). Next, 2-pentylfuran and 5-methylfurfural were added to achieve the (A) 2-pentylfuran concentration and (B) 5-methylfurfural concentration shown in Table 4 to prepare test sample beverages (Test Groups 3-2 to 3-6). Sensory evaluation was then performed on the beverages from each test group.

[0045] [Table 4]

[0046] As shown in Table 2, in test group 1-2, which had a low content of (B) 5-methylfurfural at 10 ppb, and in test group 1-3, which had a low content of (A) 2-pentylfuran at 3 ppb, richness and a clean finish were imparted compared to test group 1-1, and the beer-like flavor balance was enhanced, but the enhancement effect was insufficient. In contrast, by increasing the content of (A) 2-pentylfuran to 5 ppb or more and the content of (B) 5-methylfurfural to 100 ppb or more, as shown in test groups 1-4 to 1-15, richness and a clean finish were sufficiently imparted in a good balance compared to the tasting samples of test groups 1-1 to 1-3, and it was confirmed that the beer-like flavor balance could be further enhanced. It can be seen that this enhancement effect can be significantly increased by setting the content of (A) 2-pentylfuran to 5 to 130 ppb and the content of (B) 5-methylfurfural to 140 to 700 ppb. Furthermore, the results in Tables 3 and 4 confirm that by (A) setting the 2-pentylfuran content to 5 ppb or more and (B) setting the 5-methylfurfural content to 100 ppb or more, (C) even if the alcohol content differs, richness and a clean finish can be imparted in a good balance, enhancing the characteristic flavor balance of beer.

Claims

1. The following components (A) to (C): (A) 2-pentylfuran 5 ppb or more (B) 5-methylfurfural 100 ppb or more and (C) Alcohol 1.5-4.0 v / v% A low-alcohol beer-flavored beverage containing [ingredient name].

2. A low-alcohol beer-flavored beverage according to claim 1, wherein the content of component (A) is 5 to 130 ppb.

3. The low-alcohol beer-flavored beverage according to claim 2, wherein the content of component (B) is 140 to 700 ppb.

4. A low-alcohol beer-flavored beverage according to any one of claims 1 to 3, wherein the ratio of the total amount of component (A) and component (B) to component (C) [(A) + (B)] / (C) is 30 to 350 (ppb) / (v / v%).

5. A method for producing a low-alcohol beer-flavored beverage, A manufacturing method comprising: (A) adjusting the content of 2-pentylfuran to 5 ppb or more, (B) adjusting the content of 5-methylfurfural to 100 ppb or more, and (C) adjusting the content of alcohol to 1.5 to 4.0 v / v%.

6. A method for improving at least one of the richness, finish, and flavor balance of a low-alcohol beer-flavored beverage, A method for adjusting the following: (A) the content of 2-pentylfuran to 5 ppb or more, (B) the content of 5-methylfurfural to 100 ppb or more, and (C) the content of alcohol to 1.5 to 4.0 v / v%.

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