Carbonated drinks

Abstract

To provide, in carbonated drinks, a carbonated drink that has improved carbonic acid and refreshing feelings derived from carbonic acid.SOLUTION: Provided are: a carbonated drink that contains α-bisabolol by 0.25 to 2.0 ppm; a carbonated drink that contains sabinene by 0.5 to 4.0 ppm; and a method for improving carbonic acid feeling of carbonated drink comprising, in carbonated drinks, adding one or more flavors selected from the group consisting of α-bisabolol and sabinene and adjusting the concentration of α-bisabolol in the drink to 0.25 to 2.0 ppm, or adjusting the concentration of sabinene in the drink to 0.5 to 4.0 ppm.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a carbonated drink having improved carbonation and refreshing feeling. [Background technology]

[0002] Carbonated drinks are beverages in which carbon dioxide is injected into potable water, or to which sweeteners, acidulants, flavorings, etc. are added. Fruit juice and flavorings are mainly used for flavoring. Many carbonated drinks, such as Ramune, cola, and ginger ale, have a strong sweet and sour taste, but in recent years, there has been an increasing demand for sugar-free carbonated drinks (so-called carbonated water) due to the trend toward health consciousness and low-calorie foods.

[0003] For carbonated drinks, the carbonation and refreshing sensation derived from the carbon dioxide gas are important characteristics. In particular, for carbonated drinks with a weak sweetness or sourness, there is a tendency to prefer drinks with a stronger carbonation sensation. The carbonation sensation can be enhanced by increasing the amount of carbon dioxide gas injected into the drink, but if the volume of carbon dioxide gas increases, it becomes more likely to erupt when filling the container or opening the bottle.

[0004] On the other hand, flavorings are sometimes used not only to impart their own flavor but also to improve various properties of beverages. For example, although β-ionone, methyl salicylate, 1-p-menthen-9-ol, 1-p-menthen-9-yl acetate, sabinene, and p-cymene do not themselves have a mandarin orange flavor, adding appropriate amounts of these to foods, beverages, and cosmetics can improve the fruit juice feel (Patent Document 1). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2015-97513 A Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention aims to provide a carbonated drink that has improved carbonation and refreshing feeling without increasing the carbon dioxide gas volume. [Means for solving the problem]

[0007] The inventors have discovered that by adding α-bisabolol or sabinene to a carbonated beverage, the carbonation and refreshing feeling can be improved without increasing the carbon dioxide gas volume, and have completed the present invention.

[0008] The carbonated beverage, the method for producing a carbonated beverage, the method for enhancing the carbonation sensation of a carbonated beverage, the method for enhancing the refreshing sensation of a carbonated beverage, and the carbonation sensation enhancer according to the present invention are provided by the following [1] to [ 7 ]. [1] A carbonated beverage containing 0.25-2.0 ppm alpha-bisabolol and no Persian lime oil. [2] The carbonated beverage according to [1], further comprising 0.5 to 4.0 ppm of sabinene. [ 3 ] It is a sugar-free beverage, or [ 2 ] of Carbonated drink. [ 4 The above [1] to [ 3 ]Any carbonated beverage. [ 5 ] A method for improving the carbonation of a carbonated beverage, comprising adding one or more flavorings selected from the group consisting of α-bisabolol and sabinene to the beverage and adjusting the α-bisabolol concentration in the beverage to 0.25 to 2.0 ppm, or adjusting the sabinene concentration in the beverage to 0.5 to 4.0 ppm (excluding the case where a flavoring containing lemon oil is added to adjust the sabinene concentration in the beverage to 0.5 to 4.0 ppm, and the case where a flavoring containing Persian lime oil is added to adjust the α-bisabolol concentration in the beverage to 0.25 to 2.0 ppm). [ 6] A method for improving the refreshing feeling of a carbonated beverage, comprising adding one or more flavorings selected from the group consisting of α-bisabolol and sabinene to the carbonated beverage and adjusting the α-bisabolol concentration in the beverage to 0.25 to 2.0 ppm, or adjusting the sabinene concentration in the beverage to 0.5 to 4.0 ppm (excluding the cases where a flavoring containing lemon oil is added to adjust the sabinene concentration in the beverage to 0.5 to 4.0 ppm, and where a flavoring containing Persian lime oil is added to adjust the α-bisabolol concentration in the beverage to 0.25 to 2.0 ppm). [ 7 ] A carbonation enhancer which has one or more active ingredients selected from the group consisting of α-bisabolol and sabinene, contains neither lemon oil nor Persian lime oil, and is added to carbonated beverages. Effect of the Invention

[0009] According to the present invention, it is possible to provide a carbonated beverage that has a stronger carbonation and a more refreshing feeling than a carbonated beverage with a comparable carbon dioxide gas volume. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] In the present invention and the present specification, the term "carbonated beverage" refers to a beverage containing carbon dioxide gas. The amount of carbon dioxide gas contained in a beverage is expressed as the carbon dioxide gas volume [vol]. The carbon dioxide gas volume [vol] refers to the ratio of the volume of carbon dioxide gas dissolved in a carbonated beverage to the volume of the carbonated beverage at 1 atmosphere and 20°C. The carbon dioxide gas volume can be measured, for example, using a commercially available measuring device (Kyoto Electronics Manufacturing Co., Ltd. gas volume measuring device GVA-500A). More specifically, after the sample is cooled to 20°C, a gas pressure gauge is attached, the stopcock is opened once to release gas (sniff), the stopcock is immediately closed, the sample is vigorously shaken, and the pressure is calculated from the value when the pressure becomes constant.

[0011] The carbon dioxide gas volume of the carbonated beverage of the present invention is not particularly limited and can be within the general range of carbonated beverages. When the carbonated beverage of the present invention is a sugar-free carbonated beverage, the lower limit of the carbon dioxide gas volume is preferably 3.0 vol, at which it is difficult to increase the carbonation or refreshing feeling by increasing the gas volume, and more preferably 4.0 vol. The upper limit of the carbon dioxide gas volume can be 5.5 vol.

[0012] In the present invention and this specification, the "carbonation sensation" of a carbonated drink refers to the stimulation felt when tiny bubbles of carbon dioxide gas are generated, grow, or burst in the mouth. The higher the carbon dioxide gas volume of a drink, the stronger the carbonation sensation.

[0013] In the present invention and the present specification, the "refreshing sensation" of a carbonated drink means that the drink does not leave an aftertaste in the mouth after drinking. The improved refreshing sensation of a carbonated drink means that the aftertaste is less lingering after drinking and the refreshing sensation is stronger.

[0014] In the present invention and this specification, "sugar-free beverage" means a beverage that does not substantially contain sugar. In the nutrition labeling standards based on the Health Promotion Act, if the sugar content is less than 0.5 g per 100 mL of beverage, it can be labeled as sugar-free. In the present invention and this specification, a beverage with a sugar content of less than 0.5 g per 100 mL of beverage is called a sugar-free beverage, and a beverage with a sugar content of 0.5 g or more per 100 mL of beverage is called a sugar-containing beverage. Note that sugar refers to monosaccharides and disaccharides such as high fructose glucose liquid sugar and sugar.

[0015] The present invention is characterized in that the carbonated beverage is adjusted to an appropriate content of one or more aroma components selected from the group consisting of α-bisabolol (bisabola-3,7(11)-dien-10-ol) and sabinene (1-isopropyl-4-methylenebicyclo[3.1.0]hexane), thereby improving the carbonation and stimulating sensation. Both α-bisabolol and sabinene are aroma components contained in citrus fruits, but they do not correlate well with the strength of citrus flavor, and are only contained in trace amounts (e.g., 0 to 50 ppb for α-bisabolol and 0 to 10 ppb for sabinene) in beverages containing citrus fruit juice or citrus flavorings (citrus beverages). The present inventors were the first to discover that α-bisabolol and sabinene have the effect of improving the carbonation and stimulating sensation of carbonated beverages and can be active ingredients of a carbonation sensation enhancer added to carbonated beverages.

[0016] In a first embodiment, the carbonated beverage according to the present invention is a carbonated beverage containing 0.25 to 2.0 ppm of α-bisabolol. By adding 0.25 to 2.0 ppm of α-bisabolol to the carbonated beverage, the carbonation and refreshing feeling can be improved compared to a carbonated beverage that does not contain α-bisabolol or has a lower content of α-bisabolol with the same carbon dioxide gas volume, and a carbonated beverage with a stronger carbonation and refreshing feeling can be produced. The α-bisabolol content in the carbonated beverage is preferably 0.5 to 2.0 ppm, more preferably 1.0 to 2.0 ppm, and even more preferably 1.5 to 2.0 ppm. Note that 0.25 to 2.0 ppm is a concentration range in which the aroma of α-bisabolol itself is not felt.

[0017] In a second embodiment, the carbonated beverage according to the present invention is also a carbonated beverage containing 0.5 to 4.0 ppm of sabinene. By adding 0.5 to 4.0 ppm of sabinene to the carbonated beverage, the carbonated feeling and refreshing feeling can be improved compared to a carbonated beverage that does not contain sabinene or has a lower sabinene content with the same carbon dioxide gas volume, and a carbonated beverage with a stronger carbonated feeling and refreshing feeling can be produced. The sabinene content in the carbonated beverage is preferably 1.0 to 4.0 ppm, and more preferably 2.0 to 4.0 ppm. Note that 0.5 to 4.0 ppm is a concentration range in which the aroma of sabinene itself is not noticeable.

[0018] The carbonated drink according to the present invention may contain both α-bisabolol and sabinene. By using α-bisabolol and sabinene in combination, a higher improvement effect on the carbonation feeling and the refreshing feeling can be obtained. When using both in combination, the ratio is not particularly limited. For example, by containing both in the range of α-bisabolol:sabinene=1:1 to 1:4, an excellent improvement effect on the carbonation feeling and the refreshing feeling can be obtained.

[0019] In the present invention, the α-bisabolol added to the carbonated beverage may be chemically synthesized or may be extracted and purified from a natural product. In addition, a flavoring containing α-bisabolol may be used as a raw material. Similarly, the sabinene added to the carbonated beverage may be chemically synthesized or may be extracted and purified from a natural product. In addition, a flavoring containing sabinene may be used as a raw material.

[0020] α-Bisabolol and sabinene are not found in large amounts in various natural products and flavorings that are generally used as ingredients for beverages. Therefore, the content of α-bisabolol and sabinene in carbonated beverages can be calculated from the amount of α-bisabolol and sabinene blended as ingredients. In addition, α-bisabolol and sabinene in carbonated beverages can be measured, for example, by a dichloromethane extraction method using a gas chromatograph mass spectrometer (GC / MS). For quantification, for example, calculations can be made based on the relationship between the peak area ratio and the concentration ratio of the target component and the internal standard substance using an internal standard method using heptan-3-ol.

[0021] The carbonated beverage in which the carbonation or refreshing sensation is improved by containing α-bisabolol or sabinene may be a sugar-free beverage or a sugar-containing beverage. A sugar-free carbonated beverage refers to a carbonated beverage that is substantially free of sugars (i.e., a carbonated beverage containing less than 0.5 g of sugar per 100 mL), and is generally also called carbonated water. A preferred sugar-free carbonated beverage contains 0.0 g of sugar per 100 mL of beverage. The carbonated beverage according to the present invention is preferably a sugar-free carbonated beverage, since the effect of improving the carbonation and refreshing sensation caused by α-bisabolol or sabinene is more strongly exhibited. More preferred is a sugar-free carbonated beverage that does not contain a sweetener other than sugar, such as a high-intensity sweetener such as aspartame, and even more preferred is a sugar-free carbonated beverage that does not contain any sweeteners, including sugars.

[0022] Examples of sweeteners contained in carbonated drinks include fructose glucose liquid sugar, sugar (including sucrose and granulated sugar), fructose, high fructose liquid sugar, glucose, oligosaccharides, lactose, honey, starch syrup (maltose), sugar alcohols, high-intensity sweeteners, etc. Examples of sugar alcohols include reduced starch syrup (reduced starch hydrolysate), erythritol, trehalose, sorbitol, xylitol, maltitol, isomalt, mannitol, lactitol, reduced palatinose, glycerin, etc. Examples of high-intensity sweeteners include aspartame, acesulfame potassium, disodium glycyrrhizinate, saccharin, saccharin calcium, saccharin sodium, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, swingle extract, rhamnose, and ribose. When the carbonated drink according to the present invention is a sweetened drink, the sweetener contained therein may be one type alone or two or more types may be used.

[0023] The carbonated beverage in which the carbonation or refreshing feeling is improved by containing α-bisabolol or sabinene may be a flavored carbonated beverage (flavored carbonated beverage) or a flavorless carbonated beverage (non-flavored carbonated beverage). The carbonated beverage according to the present invention may be an alcoholic beverage, or may be a so-called non-alcoholic beverage or low-alcohol beverage with an alcohol content of less than 1% by volume. Examples of flavored carbonated beverages include soft drinks made from fruits or vegetables, soft drinks containing flavorings that impart a flavor of fruits, etc., beverages such as tea, black tea, coffee, cocoa, and herbal tea, and dairy beverages made from milk or fermented milk, which are obtained by mixing carbonated water or injecting carbon dioxide gas into the soft drinks. The carbonated beverage may also be a sparkling alcoholic beverage such as beer, wine, or cider.

[0024] In the present invention, the carbonated beverage in which the carbonation and refreshing sensation are improved by the inclusion of α-bisabolol or sabinene is preferably a flavored carbonated beverage. Depending on the type of beverage, the carbonation and the like may be improved by the addition of α-bisabolol or the like, but the flavor of the beverage itself may be impaired. Since the influence of the addition of α-bisabolol or sabinene on the original flavor of the beverage is less in flavored carbonated beverages than in non-flavored carbonated beverages, the flavor of the beverage is less likely to be impaired even when a sufficient amount of α-bisabolol or sabinene is added to improve the carbonation and stimulating sensation.

[0025] The carbonated beverage according to the present invention is preferably a flavored carbonated beverage having a fruit flavor, more preferably a flavored carbonated beverage having a citrus fruit flavor, because it is well compatible with the aroma components of α-bisabolol and sabinene themselves. Examples of citrus fruits include lemon, grapefruit, yuzu, lime, shiikuwasha, orange, mandarin orange, etc., and lemon is particularly preferred. Examples of fruits other than citrus fruits include apple, peach, grape, melon, strawberry, mango, pineapple, blackcurrant, banana, etc.

[0026] The carbonated beverage according to the present invention may contain, in addition to carbon dioxide gas and α-bisabolol and / or sabinene, sweeteners, acidulants, flavors, fruits, fruit juices, vegetable juices, antioxidants, minerals such as salts, bittering agents, coloring agents, nutritional fortifiers, pH adjusters, antifoaming agents, emulsifiers, etc. that are used in ordinary beverages. As the sweetener, those listed above can be used.

[0027] Examples of the acidulant include citric acid, lactic acid, malic acid, tartaric acid, adipic acid, glucono-delta-lactone, gluconic acid, succinic acid, glacial acetic acid, fumaric acid, phytic acid, phosphoric acid, and salts thereof. These acidulants may be used alone or in combination of two or more.

[0028] The fruits and fruit juices are not particularly limited as long as they are generally used as ingredients for beverages. The fruits or fruit juices are preferably citrus fruits or their juices, and may be non-citrus fruits or their juices. Examples of citrus fruits and non-citrus fruits include those listed above. These fruits or fruit juices may be used alone or in combination.

[0029] The type of vegetables for the vegetable juice is not particularly limited as long as it is one that is generally used as a raw material for vegetable juice. Specifically, vegetable juices such as tomatoes, carrots, spinach, cabbage, brussels sprouts, broccoli, cauliflower, celery, lettuce, parsley, watercress, kale, soybeans, beets, red peppers, pumpkins, and Japanese mustard spinach can be used. These vegetable juices may be used alone or in combination of two or more types.

[0030] The flavoring may be a natural flavoring or a synthetic flavoring. Specific examples include fruit flavors, plant flavors, milk flavors, yogurt flavors, and mixtures thereof. Examples of the "fruit" in fruit flavors and the "fruit" from which fruit juice is derived include the fruits mentioned above. These flavorings may be used alone or in combination of two or more.

[0031] The nutritional enhancer is not particularly limited as long as it is a component that is expected to improve any physiological function by ingestion by animals including humans. Examples of such components include water-soluble dietary fiber, polyphenols, catechins, microbial cells, etc. These nutritional enhancers may be used alone or in combination of two or more.

[0032] Water-soluble dietary fiber means carbohydrates that dissolve in water and are not or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soybean dietary fiber (soluble soybean polysaccharides), polydextrose, indigestible dextrin, galactomannan, inulin, guar gum hydrolyzate, pectin, gum arabic, etc.

[0033] The antifoaming agent may, for example, be a silicone-based antifoaming agent such as dimethylpolysiloxane. Examples of emulsifiers include polyglycerin fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, polypropylene glycol fatty acid esters, sorbitan fatty acid esters, and polysorbates.

[0034] When the carbonated beverage according to the present invention is a packaged beverage, the container in which the carbonated beverage according to the present invention is filled is not particularly limited. Specific examples include glass bottles, cans, and flexible containers. Flexible containers include containers made by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate). Flexible containers may be made of a single-layer resin or a multi-layer resin.

[0035] The carbonated drink according to the present invention can generally be produced by a method of mixing the respective ingredients (mixing method). For example, specifically, it can be produced by a mixing step of preparing a mixed liquid by mixing the respective ingredients, and a gas introduction step of adding carbon dioxide gas to the obtained mixed liquid.

[0036] First, in the preparation step, the raw materials are mixed to prepare a preparation liquid. In the preparation step, it is preferable to prepare a preparation liquid in which all raw materials except carbon dioxide gas are mixed. The order in which the raw materials are mixed is not particularly limited. All raw materials may be added to the raw material water at the same time, or the raw materials may be added sequentially, such as by adding the raw materials remaining after dissolving the raw materials added earlier. In addition, for example, solid raw materials (e.g., powder or granular) may be mixed with the raw material water, or the solid raw materials may be prepared as aqueous solutions in advance, and the aqueous solutions may be mixed with raw material water as necessary. Furthermore, heated raw materials may be added to the raw material water, or the prepared preparation liquid may be heated.

[0037] When insoluble matter is generated in the preparation liquid prepared in the preparation step, it is preferable to subject the preparation liquid to a treatment for removing the insoluble matter, such as filtration, before the gas introduction step. The insoluble matter removal treatment is not particularly limited, and can be performed by a method commonly used in the technical field, such as a filtration method or a centrifugation method. In the present invention, it is preferable to remove the insoluble matter by filtration, and it is more preferable to remove the insoluble matter by a filtration method.

[0038] Next, in the gas introduction step, carbon dioxide gas is added to the preparation obtained in the blending step. This produces a carbonated beverage. The addition of carbon dioxide gas can be carried out by a conventional method. For example, the preparation obtained in the blending step and carbonated water may be mixed, or carbon dioxide gas may be directly added to and dissolved in the preparation obtained in the blending step. EXAMPLES

[0039] The present invention will now be described in more detail with reference to examples and reference examples, but the present invention is not limited to the following examples.

[0040] <Sensory evaluation of carbonated drinks> The carbonation, refreshing feeling, intensity of stimulation, and deliciousness (overall evaluation) of carbonated drinks were evaluated by a panel of 6 to 10 experts on an 11-point scale (0 being the least noticeable, 10 being the most noticeable). The evaluation was conducted by preparing a base liquid (gas volume 0.0) before carbon dioxide gas was injected, and a liquid in which carbon dioxide gas was injected into the base liquid so that the gas volume (GV) was 3.5, 4.0, or 4.5, and these were used as the evaluation reference liquids. Specifically, as shown in Table 1, a base liquid with a carbonation pressure of 0 GV was scored as 0 points, a base liquid with a carbonation pressure of 3.5 GV was scored as 1 point, a base liquid with a carbonation pressure of 4 GV was scored as 5 points, and a base liquid with a carbonation pressure of 4.5 GV was scored as 10 points, with the higher the score, the stronger the sensation.

[0041] [Table 1]

[0042] Unless otherwise specified, the base liquid used had one of the compositions shown in Table 2 below.

[0043] [Table 2]

[0044] [Example 1] A comprehensive screening of aroma compounds closely related to the sensation of stimulating carbonation selected α-bisabolol, sabinene, geranyl acetate, and γ-terpinene. The effects of these compounds on the sensation of carbonation, refreshing sensation, and intensity of stimulation when added to carbonated beverages were investigated. Specifically, water containing lemon flavoring (0.5 g / L) (lemon-flavored water) was used as the base liquid, and a liquid obtained by pressurizing the base liquid to a carbon dioxide volume of 4.0 GV was used as the control sample. The control sample was added with α-bisabolol (1.0 ppm), sabinene (2.0 ppm), geranyl acetate (2.0 ppm), or γ-terpinene (1.0 ppm) to obtain samples, and each sample was subjected to sensory evaluation as described above. The results are shown in Table 3. The amounts of these aroma components added were significantly higher than the concentrations contained in commercially available beverages, and the addition was at a concentration that would not affect the original flavor of the control sample.

[0045] [Table 3]

[0046] As a result, the sample containing α-bisabolol and sabinene had improved carbonation, refreshing sensation, and stimulating intensity. In other words, it was revealed that α-bisabolol and sabinene have the effect of improving carbonation, refreshing sensation, and stimulating intensity. On the other hand, these improving effects were not confirmed in the sample containing geranyl acetate and γ-terpinene.

[0047] [Example 2] The effects of α-bisabolol and sabinene on sugar-free, non-flavored carbonated beverages were investigated. Specifically, base liquid 1 in Table 1 was used as the base liquid, and a liquid in which carbon dioxide gas volume was pressurized to 4.0 GV was used as a control sample. A liquid in which α-bisabolol was added to the control sample at 0.25 to 2.0 ppm or sabinene was added at 0.5 to 4.0 ppm was used as a sample, and each sample was subjected to sensory evaluation as described above. The results are shown in Tables 4 and 5.

[0048] [Table 4]

[0049] [Table 5]

[0050] In the sugar-free, non-flavored carbonated beverage, the samples containing 0.25 to 2.0 ppm of α-bisabolol and the samples containing 0.5 to 4.0 ppm of sabinene all had improved carbonation, refreshing sensation, and stimulating sensation. The effects of α-bisabolol and sabinene on improving carbonation and other properties were more pronounced than in the sugar-containing, non-flavored carbonated beverage of Example 4 described below.

[0051] [Example 3] The effects of α-bisabolol and sabinene on sugar-free lemon-flavored carbonated beverages were investigated. Specifically, base liquid 2 in Table 1 was used as the base liquid, and a liquid in which carbon dioxide gas volume was pressurized to 4.0 GV was used as a control sample. A liquid in which α-bisabolol was added to the control sample at 0.25 to 2.0 ppm or sabinene was added at 0.5 to 4.0 ppm was used as a sample, and each sample was subjected to sensory evaluation as described above. The results are shown in Tables 6 and 7.

[0052] [Table 6]

[0053] [Table 7]

[0054] In the sugar-free lemon-flavored carbonated beverage, the samples with 0.25 to 2.0 ppm of α-bisabolol added showed improved carbonation, refreshing sensation, and stimulating intensity, and the samples with 0.5 to 2.0 ppm added showed particularly high improvement effects. On the other hand, in the samples with sabinene added, the carbonation, refreshing sensation, and stimulating intensity were improved when the amount added was 2.0 to 4.0 ppm. In addition, the improvement effect of α-bisabolol and sabinene on the carbonation sensation, etc. was more strongly exhibited than in the sugar-containing lemon-flavored carbonated beverage of Example 5 described later. In addition, the aroma of α-bisabolol and sabinene itself was not felt in any of the samples.

[0055] [Example 4] The effects of α-bisabolol and sabinene on sugar-containing non-flavored carbonated beverages were investigated. Specifically, base solution 3 in Table 1 was used as the base solution, and a liquid in which carbon dioxide gas volume was pressurized to 4.0 GV was used as a control sample. A liquid in which 0.25 to 2.0 ppm of α-bisabolol or 0.5 to 4.0 ppm of sabinene was added to the control sample was used as a sample, and each sample was subjected to sensory evaluation as described above. The results are shown in Tables 8 and 9.

[0056] [Table 8]

[0057] [Table 9]

[0058] In sugar-containing non-flavored carbonated beverages, samples containing 0.5 to 2.0 ppm of α-bisabolol showed improved carbonation, refreshing sensation, and stimulating sensation. On the other hand, samples containing 2.0 to 4.0 ppm of sabinene showed improved carbonation, refreshing sensation, and stimulating sensation. In addition, the aroma of α-bisabolol and sabinene themselves was not detectable in any of the samples.

[0059] [Example 5] The effects of α-bisabolol and sabinene on a sweetened lemon-flavored carbonated beverage were investigated. Specifically, base solution 4 in Table 1 was used as the base solution, and a liquid obtained by pressurizing this base solution to a carbon dioxide volume of 4.0 GV was used as a control sample. A liquid obtained by adding 0.25 to 2.0 ppm of α-bisabolol or 0.5 to 4.0 ppm of sabinene to this control sample was used as a sample, and each sample was subjected to a sensory evaluation as described above. The results are shown in Tables 10 and 11.

[0060] [Table 10]

[0061] [Table 11]

[0062] In the case of sweetened lemon-flavored carbonated beverage, samples containing 0.5 to 2.0 ppm of α-bisabolol showed improved carbonation, refreshing sensation, and stimulating sensation. On the other hand, samples containing 2.0 to 4.0 ppm of sabinene showed improved carbonation, refreshing sensation, and stimulating sensation. In addition, the aroma of α-bisabolol and sabinene themselves was not detectable in any of the samples.

[0063] [Example 6] The effects of α-bisabolol and sabinene on sugar-free, non-flavored carbonated beverages were investigated. Specifically, base liquid 1 in Table 1 was used as the base liquid, and a liquid in which carbon dioxide gas volume was pressurized to 4.0 GV was used as a control sample. A liquid in which α-bisabolol was added to the control sample at 0 to 1.5 ppm and sabinene was added at 0 to 3.0 ppm was used as a sample, and each sample was subjected to sensory evaluation as described above. The results are shown in Table 12.

[0064] [Table 12]

[0065] Comparing with the results of Example 2, it was found that the samples containing α-bisabolol and sabinene in combination had better carbonation and refreshing sensation than the samples containing either of them alone, and that a higher improvement effect was obtained by using both in combination. In particular, Samples 3 to 5, which contained both in the range of α-bisabolol:sabinene = 1:1 to 1:4, were excellent in carbonation and refreshing sensation. In addition, the improvement effect of carbonation and the like by α-bisabolol and sabinene was more strongly exhibited than in the case of the sugar-containing non-flavored carbonated drink of Example 8 described later. In addition, the aroma of α-bisabolol and sabinene itself was not felt in any of the samples.

[0066] [Example 7] The effects of α-bisabolol and sabinene on sugar-free lemon-flavored carbonated beverages were investigated. Specifically, base liquid 2 in Table 1 was used as the base liquid, and a liquid in which carbon dioxide gas was pressurized into this base liquid so that the volume was 4.0 GV was used as a control sample. A liquid in which α-bisabolol was added to this control sample at 0 to 1.5 ppm and sabinene was added to 0 to 3.0 ppm was used as a sample, and each sample was subjected to a sensory evaluation as described above. The results are shown in Table 13.

[0067] [Table 13]

[0068] Comparing with the results of Example 3, the samples containing α-bisabolol and sabinene in combination had better carbonation and refreshing sensation than the samples containing either of them added alone, and it was found that a higher improvement effect could be obtained by using both in combination. In particular, Samples 3 to 5 were excellent in carbonation and refreshing sensation. Furthermore, the improvement effect of carbonation and the like by α-bisabolol and sabinene was more strongly exhibited than in the sugared lemon-flavored carbonated drink of Example 9 described later. Furthermore, the aroma of α-bisabolol and sabinene itself was not felt in any of the samples.

[0069] [Example 8] The effects of α-bisabolol and sabinene on a sweetened lemon-flavored carbonated beverage were investigated. Specifically, base solution 3 in Table 1 was used as the base solution, and a liquid in which carbon dioxide gas was pressurized into this base solution to a volume of 4.0 GV was used as a control sample. A liquid in which α-bisabolol was added to this control sample at 0 to 1.5 ppm and sabinene was added to 0 to 3.0 ppm was used as a sample, and each sample was subjected to a sensory evaluation as described above. The results are shown in Table 14.

[0070] [Table 14]

[0071] Comparing with the results of Example 4, the samples using α-bisabolol and sabinene in combination had better carbonation and refreshing sensation than the samples using either of them alone, and it was found that a higher improvement effect could be obtained by using both of them in combination. In particular, samples 3 to 5 were excellent in carbonation and refreshing sensation. In addition, the aroma of α-bisabolol and sabinene itself was not felt in any of the samples.

[0072] [Example 9] The effects of α-bisabolol and sabinene on a sweetened lemon-flavored carbonated beverage were investigated. Specifically, base solution 4 in Table 1 was used as the base solution, and a liquid in which carbon dioxide gas was pressurized into this base solution to a volume of 4.0 GV was used as a control sample. A liquid in which α-bisabolol was added to this control sample at 0 to 1.5 ppm and sabinene was added to 0 to 3.0 ppm was used as a sample, and each sample was subjected to a sensory evaluation as described above. The results are shown in Table 15.

[0073] [Table 15]

[0074] Comparing with the results of Example 5, the sample containing α-bisabolol and sabinene in combination had better carbonation and refreshing sensation than the sample containing each of them alone, and it was found that a higher improvement effect can be obtained by using both in combination. In particular, samples 3 to 5 were excellent in carbonation and refreshing sensation. In addition, the aroma of α-bisabolol and sabinene itself was not felt in any of the samples.

Claims

1. A carbonated drink containing 0.25 to 2.0 ppm of α-bisabolol and containing no Persian lime oil.

2. The carbonated beverage according to claim 1, further comprising 0.5 to 4.0 ppm of sabinene.

3. The carbonated beverage according to claim 1 or 2, which is a sugar-free beverage.

4. The carbonated drink according to any one of claims 1 to 3, which has a citrus fruit flavor.

5. A method for improving the carbonation of a carbonated beverage, comprising adding one or more flavorings selected from the group consisting of α-bisabolol and sabinene to the beverage and adjusting the α-bisabolol concentration in the beverage to 0.25 to 2.0 ppm, or adjusting the sabinene concentration in the beverage to 0.5 to 4.0 ppm (excluding the case where a flavoring containing lemon oil is added to adjust the sabinene concentration in the beverage to 0.5 to 4.0 ppm, and the case where a flavoring containing Persian lime oil is added to adjust the α-bisabolol concentration in the beverage to 0.25 to 2.0 ppm).

6. A method for improving the refreshing feeling of a carbonated beverage, comprising adding one or more flavorings selected from the group consisting of α-bisabolol and sabinene to the carbonated beverage and adjusting the α-bisabolol concentration in the beverage to 0.25 to 2.0 ppm, or adjusting the sabinene concentration in the beverage to 0.5 to 4.0 ppm (excluding the case where a flavoring containing lemon oil is added to adjust the sabinene concentration in the beverage to 0.5 to 4.0 ppm, and the case where a flavoring containing Persian lime oil is added to adjust the α-bisabolol concentration in the beverage to 0.25 to 2.0 ppm).

7. The carbonation enhancer contains one or more active ingredients selected from the group consisting of α-bisabolol and sabinene, does not contain either lemon oil or Persian lime oil, and is added to carbonated beverages.

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