Plum-flavored drink

Abstract

To provide a fruit-taste beverage having an improved woody feeling, offering an improved flavor, a method for producing the same, and a method for improving the flavor of a fruit-taste beverage.SOLUTION: An fruit-taste beverage contains ethyl cinnamate of 10 μg / L or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a fruit-flavored beverage and a method for producing the same. [Background technology]

[0002] Fruit-flavored beverages are beverages that have a fruit flavor and are popular with consumers for their fruity and fresh flavor. Many fruit-flavored non-alcoholic beverages (soft drinks, fruit drinks, etc.) and fruit-flavored alcoholic beverages (fruit liquor, sweet fruit liquor, liqueur, etc.) have been developed and are on the market.

[0003] For example, Patent Document 1 discloses a fruit liquor-like beverage that contains a specified amount of diacetyl and ethyl lactate, as an "easy-to-drink" fruit liquor-like beverage that has a reduced putrid or pickled aroma and a good fruity or aged aroma. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2017-085936 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, the flavors desired for fruit-flavored beverages are diverse, and the development of new flavors and flavor improvements are always in demand. In particular, there is room for further improvement in the woody flavor, which is a flavor that includes a scent like that of a wooden barrel, in fruit-flavored beverages.

[0006] Therefore, an object of the present invention is to provide a fruit-flavored beverage having an enhanced woody sensation and improved flavor, a method for producing the same, and a method for improving the flavor of a fruit-flavored beverage. [Means for solving the problem]

[0007] In order to solve the above problems, the present inventors conducted extensive research and found that the aroma component ethyl cinnamate affects the flavor of fruit-flavored beverages, particularly the woody feel. Based on this knowledge, they found that a fruit-flavored beverage containing 10 μg / L or more of ethyl cinnamate can provide a fruit-flavored beverage with an enhanced woody feel and improved flavor, thereby completing the present invention.

[0008] That is, the present invention provides the following <1> ~ <8> It is. <1> A fruit-flavored beverage containing 10μg / L or more of ethyl cinnamate. <2> The content of the ethyl cinnamate is 6000 μg / L or less. <1> 2. The fruit-flavored beverage according to claim 1 . <3> In addition, it contains propylene glycol at a concentration of 20 mg / L or more. <1> or <2> 2. The fruit-flavored beverage according to claim 1 . <4> The content of propylene glycol is 6000 mg / L or less. <3> 2. The fruit-flavored beverage according to claim 1 . <5> The fruit-flavored beverage is a plum-flavored beverage. <1> ~ <4> 10. A fruit-flavored beverage according to claim 9, <6> A fruit-flavored alcoholic beverage with an alcohol content of 1% v / v or more. <1> ~ <5> 10. A fruit-flavored beverage according to claim 9, <7> A method for producing a fruit-flavored beverage, comprising a step of adjusting the content of ethyl cinnamate to 10 μg / L or more. <8> A method for improving the flavor of a fruit-flavored beverage, comprising adding 10 μg / L or more of ethyl cinnamate to the fruit-flavored beverage to enhance the woody flavor. Effect of the Invention

[0009] According to the present invention, a fruit-flavored beverage having an enhanced woody flavor and improved aroma can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention will now be described in detail. The present invention relates to a fruit-flavored beverage containing 10 μg / L or more of ethyl cinnamate (hereinafter sometimes referred to as the "fruit-flavored beverage of the present invention"), a production method thereof, etc.

[0011] Here, the "fruit-flavored beverage" of the present invention is a beverage having a fruit flavor, that is, a beverage containing fruit-derived components (fruit pulp, fruit juice, fruit peel, extracts thereof, fermentation liquid, soaking liquid, etc.) and / or fruit-like flavors (flavorings, etc.). This fruit flavor includes not only the flavor of harvested (unprocessed) fruit, but also the flavor of processed fruit products (salted fruit, candied fruit, etc.). In addition, this fruit-flavored beverage includes both fruit-flavored non-alcoholic beverages (soft drinks, etc.) and fruit-flavored alcoholic beverages (fruit wine, sweet fruit wine, liqueur, etc.).

[0012] The term "fruit liquor", "sweet fruit liquor" and "liqueur" are exemplified by those defined by the Liquor Tax Act (Act No. 6 of 1953), but are not limited to those defined by the Liquor Tax Act, and also includes alcoholic beverages produced using fermented fruit or fruit and water as raw materials (for example, alcoholic beverages classified as spirits under the definition of the Liquor Tax Act). Thus, the fruit-flavored alcoholic beverage of the present invention includes those classified as fruit liquor, sweet fruit liquor, liqueur, and spirits under the definition of the Liquor Tax Act, and of course also includes alcoholic beverages with fruit flavors classified other than these. Here, the fruit liquor defined by the Liquor Tax Act is an alcoholic beverage with an alcohol content of less than 20 v / v% produced by alcoholic fermentation using fruit or fruit and water as raw materials, an alcoholic beverage with an alcohol content of less than 15 v / v% produced by adding sugar to fruit or fruit and water and fermenting it, or an alcoholic beverage with an alcohol content of less than 15 v / v% produced by adding sugar to these and fermenting them. In addition, sweet fruit wines, as defined by the Liquor Tax Law, are alcoholic beverages produced by adding sugar to fruit or fruit and water and then subjecting them to alcoholic fermentation, or by adding sugar to these and then subjecting them to alcoholic fermentation, or by adding sugar, flavorings such as brandy, or water to these alcoholic beverages, but are not included in the above-mentioned fruit wines. Furthermore, liqueurs, as defined by the Liquor Tax Law, are alcoholic beverages made from alcoholic beverages, sugar, or other items (including alcoholic beverages) and with an extract content of two or more degrees.

[0013] In addition, the fruit-flavored beverage of the present invention is preferably a Rosaceae fruit-flavored beverage having the flavor of Rosaceae fruit, since the effects of the present invention are more easily exhibited in such a beverage. Examples of Rosaceae fruits include plum, peach, apricot, plum, cherry, prune, nectarine, quince, loquat, pear, apple, strawberry, and raspberry. In particular, it is more preferable to have a Rosaceae Prunus fruit (plum, peach, apricot, plum, cherry, prune, or nectarine fruit)-flavored beverage, and even more preferable to have a plum flavor. This plum-flavored beverage also includes beverages having the flavor of processed plums, such as umeboshi-flavored beverages having the flavor of umeboshi, which is salted plums.

[0014] The components constituting the fruit-flavored beverage of the present invention will be described in detail below.

[0015] First, the fruit-flavored beverage of the present invention contains ethyl cinnamate (C 11 H 12 Ethyl cinnamate, also known as 3-phenyl-2-propenoic acid ethyl ester, is an ester compound represented by the following formula (1) and is one of the aroma components.

[0016] [ka]

[0017] In the fruit-flavored beverage of the present invention, the content of ethyl cinnamate is 10 μg / L or more, preferably 20 μg / L or more, more preferably 30 μg / L or more, even more preferably 40 μg / L or more, even more preferably 50 μg / L or more, even more preferably 60 μg / L or more, even more preferably 80 μg / L or more, even more preferably 100 μg / L or more, even more preferably 130 μg / L or more, even more preferably 150 μg / L or more. This is because the woody feeling in the fruit-flavored beverage can be enhanced, that is, a flavor including a scent like a wooden barrel can be imparted or increased, thereby improving the flavor of the fruit-flavored beverage. At the same time, the flavor of the fruit-flavored beverage is imparted with complexity, that is, the fruit-flavored beverage can be made to have a complex mixture of fruit aroma, sweetness, sourness, astringency, etc. without any of them being prominent, and further, the sense of maturity can be improved. In addition, the overall balance of the flavor of the fruit-flavored beverage can be excellent. The content of ethyl cinnamate can be adjusted by using a commercially available ethyl cinnamate preparation or a raw material containing ethyl cinnamate (such as a fragrance), and a plurality of these may be used in combination.

[0018] Furthermore, in the fruit-flavored beverage of the present invention, the ethyl cinnamate content is preferably adjusted to 6000 μg / L or less, more preferably 5000 μg / L or less, even more preferably 4000 μg / L or less, even more preferably 3500 μg / L or less, even more preferably 3300 μg / L or less, even more preferably 3000 μg / L or less, even more preferably 2800 μg / L or less, even more preferably 2500 μg / L or less, even more preferably 2300 μg / L or less, and even more preferably 2000 μg / L or less, which is suitable because it allows the overall balance of the flavor as a fruit-flavored beverage to be better while maintaining a high level of woody flavor, complexity, and ripeness.

[0019] The fruit-flavored beverage of the present invention preferably further contains propylene glycol (C3H8O2), which is also called propane-1,2-diol and is a diol compound represented by the following formula (2), and is an almost tasteless and odorless component when used alone.

[0020] [ka]

[0021] In the fruit-flavored beverage of the present invention, the content of propylene glycol is preferably 20 mg / L or more, more preferably 30 mg / L or more, even more preferably 50 mg / L or more, even more preferably 80 mg / L or more, even more preferably 100 mg / L or more, even more preferably 150 mg / L or more, even more preferably 200 mg / L or more, even more preferably 300 mg / L or more, even more preferably 400 mg / L or more. This can further improve the above-mentioned aged feeling in the fruit-flavored beverage due to a synergistic effect with ethyl cinnamate. In addition, the overall balance of the flavor as a fruit-flavored beverage can be improved. Furthermore, the earthy flavor, which tends to be a less favorable flavor for a fruit-flavored beverage, can be further reduced. The content of this propylene glycol can also be adjusted by using a commercially available propylene glycol preparation or a propylene glycol-containing raw material, and a plurality of these may be used in combination.

[0022] In the fruit-flavored beverage of the present invention, the propylene glycol content is preferably adjusted to 6000 mg / L or less, more preferably 5000 mg / L or less, even more preferably 4000 mg / L or less, even more preferably 3000 mg / L or less, even more preferably 2500 mg / L or less, even more preferably 2200 mg / L or less, even more preferably 2000 mg / L or less, even more preferably 1800 mg / L or less, even more preferably 1500 mg / L or less, and even more preferably 1200 mg / L or less, because this maintains a high level of ripeness in the fruit-flavored beverage and also makes it easy to maintain a high overall balance of the flavor and aroma of a fruit-flavored beverage.

[0023] In the fruit-flavored beverage of the present invention, the propylene glycol may be contained in a ratio of preferably 3 parts by mass or more, more preferably 10 parts by mass or more, more preferably 50 parts by mass or more, more preferably 100 parts by mass or more, more preferably 400 parts by mass or more, more preferably 1000 parts by mass or more, more preferably 2000 parts by mass or more, relative to 1 part by mass of ethyl cinnamate, within the above-mentioned content range, and may be contained in a ratio of preferably 600000 parts by mass or less, more preferably 300000 parts by mass or less, more preferably 120000 parts by mass or less, more preferably 100000 parts by mass or less, more preferably 50000 parts by mass or less, more preferably 30000 parts by mass or less, more preferably 20000 parts by mass or less, more preferably 10000 parts by mass or less. By adopting such a composition, a fruit-flavored beverage can be obtained that has a better balance of woody feeling, complexity, ripe feeling, and overall flavor as a fruit-flavored beverage.

[0024] Here, the ethyl cinnamate content and propylene glycol content in the fruit-flavored beverage of the present invention can be measured, for example, by appropriately diluting a sample and subjecting it to solvent extraction-gas chromatography-mass spectrometry (solvent extraction-GC-MS method).

[0025] In addition, the fruit-flavored beverage of the present invention uses, as raw materials, raw materials containing the above-mentioned components (including preparations), raw materials containing fruit-derived components (fruit juice, alcoholic beverages using fruit as a raw material, fruit processed products, etc.), and / or raw materials having a fruit flavor (fruit flavoring, etc.), but other raw materials that can be used include sugars (glucose, fructose, sucrose, maltose, oligosaccharides, etc.), salts (sodium chloride, potassium chloride, etc.), organic acids (citric acid, malic acid, lactic acid, succinic acid, tartaric acid, etc.) or salts thereof, phosphoric acid or salts thereof, alcoholic beverages not containing fruit-derived components, vinegar, dietary fiber, carbonated water, coloring agents, sweeteners, high-intensity sweeteners, seasonings, antioxidants, pH adjusters, emulsifiers, etc. Furthermore, as long as it becomes a fruit-flavored beverage, that is, within the scope of a beverage having a fruit flavor, raw materials containing vegetable-derived components and flavors having flavors other than fruit can also be used.

[0026] In addition, when fruit juice is contained in the fruit-flavored beverage of the present invention, the content of fruit juice is preferably 1 w / w% or more as a fruit juice usage rate converted into straight fruit juice. The upper limit is not limited, but may be 10 w / w% or less. Here, the fruit juice refers to the juice obtained by squeezing fruit, or its concentrated solution, concentrated reconstituted solution, or diluted solution, and may contain fruit pulp, skin, seeds, etc. In addition, the fruit juice usage rate converted into straight fruit juice is the ratio of the mass of the fruit juice contained in the beverage converted into straight fruit juice according to JAS (Japanese Agricultural Standards) to the total mass of the fruit-flavored beverage. In detail, the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016) specifies the standard value of each fruit, and this is converted into the standard value of straight fruit juice. In particular, it is more preferable to include the juice of the fruit that constitutes the flavor of the fruit-flavored beverage of the present invention (for example, plum juice in the case of a plum-flavored beverage). However, the fruit-flavored beverage of the present invention is characterized in that the above-mentioned effects can be fully obtained even in a fruit-flavored beverage that does not contain fruit juice (for example, a fruit-flavored beverage to which a fruit flavor has been imparted by a flavoring or the like).

[0027] As described above, the fruit-flavored beverage of the present invention is preferably a Rosaceae fruit-flavored beverage containing a Rosaceae fruit-derived component and / or a Rosaceae fruit-like flavor (flavoring, etc.) since the effect of the present invention is more effectively exhibited. A Rosaceae Prunus fruit-flavored beverage is more preferable, and a plum-flavored beverage is even more preferable. However, even in beverages having such a fruit flavor, there is no restriction on the inclusion of fruit-derived components other than the fruit that constitutes the flavor or flavorings having a flavor other than the fruit, and the type and amount of the raw materials used may be appropriately selected and adjusted so that the resulting beverage has a predetermined fruit flavor.

[0028] The fruit-flavored beverage of the present invention may be an alcoholic beverage with an alcohol content of 1 v / v% or more (for example, alcoholic beverages defined in the Liquor Tax Act (Act No. 57 of June 3, 1953)), or may be a non-alcoholic beverage with an alcohol content of less than 1 v / v%, more preferably less than 0.5 v / v%, even more preferably less than 0.1 v / v%, and even more preferably less than 0.005 v / v%. When the fruit-flavored beverage of the present invention is an alcoholic beverage, it may be either a fermented alcoholic beverage or a non-fermented alcoholic beverage, for example, the above-mentioned fruit wine, sweet fruit wine, liqueur, etc. When the fruit-flavored beverage of the present invention is a non-alcoholic beverage, it may be a soft drink (carbonated beverage, fruit drink, etc.).

[0029] When the fruit-flavored beverage of the present invention is the above-mentioned alcoholic beverage, that is, a fruit-flavored alcoholic beverage, its alcohol content is not particularly limited, but the range in which the effects of the present invention are more easily exhibited is, for example, 1 v / v% or more, further 2 v / v% or more, further 3 v / v% or more, and further 5 v / v% or more as the lower limit, and 20 v / v% or less, further 15 v / v% or less, further 10 v / v% or less, and further 7 v / v% or less as the upper limit. Here, the "alcohol content (v / v%)" of the present invention is measured based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 alcohol content (vibration density meter method). In the present invention, "alcohol" means ethanol. The alcohol content can be adjusted by the alcohol content of the alcoholic beverage (distilled alcohol, brewed alcohol, raw material alcohol, etc.) used in the production process, the blending ratio, etc. Furthermore, when an alcohol fermentation process using yeast (a process in which yeast produces alcohol as a metabolic product from organic substances such as sugars) is performed, the alcohol content can also be adjusted by controlling the fermentation conditions.

[0030] In addition, when the fruit-flavored beverage of the present invention is a fruit-flavored alcoholic beverage, it is more preferable that the fruit-flavored beverage is a fruit-flavored alcoholic beverage containing fruit liquor. And, it is even more preferable that the fruit liquor is a fruit liquor (wine, etc.) defined by the Liquor Tax Act. In addition, the fruit liquor may be a fruit liquor made from a fruit other than the fruit that constitutes the flavor of the fruit-flavored beverage of the present invention. In addition, when the contained fruit liquor is wine (an alcoholic beverage produced by alcoholic fermentation using fruits such as grapes as a raw material), it may be white wine, red wine, rose wine, or a wine with physical properties intermediate between white wine and red wine, but white wine is preferable because it is easier to improve the flavor. And, the content of the fruit liquor in the fruit-flavored alcoholic beverage of the present invention may be appropriately set in consideration of the alcohol content and extract content of the final beverage, and is, for example, about 10 v / v% to 90 v / v%, further 20 v / v% to 80 v / v%, and further 30 v / v% to 70 v / v%. Furthermore, the fruit-flavored beverage of the present invention may be a fruit-flavored alcoholic beverage including a sweet fruit liquor (for example, a sweet fruit liquor as defined by the Liquor Tax Act mentioned above).

[0031] Furthermore, when the fruit-flavored beverage of the present invention is a fruit-flavored alcoholic beverage, the extract content may be, but is not limited to, 0.2 w / v% or more, 1.0 w / v% or more, 3.0 w / v% or more, 4.0 w / v% or more, or 5.0 w / v% or more. The upper limit is also, but is not limited to, 25.0 w / v% or less, 20.0 w / v% or less, 18.0 w / v% or less, or 15.0 w / v% or less. The extract content in this alcoholic beverage is calculated according to the following formula (3). (3) Extract content (w / v%) = (SA) x 260 + 0.21

[0032] In this formula (3), "S" is the specific gravity (15 / 4°C) of the fruit-flavored alcoholic beverage of the present invention, and "A" is a value calculated by converting the alcohol content of the fruit-flavored alcoholic beverage of the present invention to specific gravity (15 / 15°C). The conversion of the alcohol content to specific gravity (15 / 15°C) is performed based on Table 2 of the National Tax Agency's Prescribed Analysis Method (Instruction) of Japan, "Alcohol Content, Density (15°C) and Specific Gravity (15 / 15°C) Conversion Table." In addition, during the calculation using this formula, the value is rounded off to the fifth decimal place, and the final value of the extract content is truncated to two decimal places. In addition, the specific gravity (15 / 4°C) of the fruit-flavored alcoholic beverage of the present invention is calculated by measuring the density at 15°C using a vibration density meter and dividing the obtained density value by 0.99997.

[0033] The fruit-flavored beverage of the present invention may be a carbonated beverage (carbonated beverage, carbonated alcoholic beverage, etc.) containing carbon dioxide gas. Here, "carbonated" means that the carbon dioxide gas pressure at 20°C is 0.05 MPa or more, and may be 0.10 MPa or more, further 0.15 MPa or more, or further 0.20 MPa or more. The carbon dioxide gas pressure may be 1.00 MPa or less, further 0.50 MPa or less, or further 0.30 MPa or less. The carbon dioxide gas may be derived from carbonated water used as a raw material, or may be added to the beverage by a carbonation (carbon dioxide gas injection) process. The carbonation process may be performed in a batch manner, or may be performed continuously by an in-line method in which a carbon dioxide gas injection system (carbonator) is incorporated in the piping. In addition, the carbonation process is preferably performed at a liquid temperature of 10°C or less (preferably 4°C or less) to avoid the occurrence of foaming (bubbling). The fruit-flavored beverage of the present invention may be a non-sparkling beverage having a carbon dioxide pressure at 20°C of less than 0.05 MPa.

[0034] The method for producing the fruit-flavored beverage of the present invention is not particularly limited, and may be any method commonly used in soft drink and alcoholic beverage production, so long as it includes a step of making the ethyl cinnamate content of the obtained fruit-flavored beverage 10 μg / L or more. When producing an alcoholic beverage, a fermented alcoholic beverage may be produced through an alcohol fermentation step using yeast, or a non-fermented alcoholic beverage may be produced through a blending step using alcoholic beverages such as distilled alcohol as a raw material (without an alcohol fermentation step). The above-mentioned effects can be achieved by adjusting the final product to have an ethyl cinnamate content of 10 μg / L or more and a fruit flavor. For example, one example of a method for producing a fruit-flavored alcoholic beverage is a method in which pure water is used as a base, and raw material alcohol, sugars, organic acids, fruit juice, flavorings, ethyl cinnamate preparations, etc. are mixed with this pure water, and the ethyl cinnamate content in the product is adjusted to be within a predetermined range, and the product is produced by filtering, sterilizing, etc., if necessary. Furthermore, the method may include a step of adjusting the propylene glycol content in the resulting fruit-flavored beverage to 20 mg / L or more.

[0035] The fruit-flavored beverage of the present invention may also be a packaged beverage obtained by filling the product obtained as described above into a glass container, a metal container (aluminum container, steel container, etc.), a PET bottle container, a paper container, a barrel container, etc. By preparing such a packaged beverage, not only is it easy to inhibit deterioration of the fruit flavor and the like over time, but it also provides greater convenience in distribution, sales, etc.

[0036] The fruit-flavored beverage of the present invention having the above-described composition has an enhanced woody feel and improved aroma, and is also imparted with complexity and an improved sense of maturity, improving the overall balance of the aroma as a fruit-flavored beverage.

[0037] It can also be said that the present invention provides a method for improving the flavor of a fruit-flavored beverage, which enhances the woody feel by adding 10 μg / L or more of ethyl cinnamate to the fruit-flavored beverage. In other words, it can also be said that the present invention provides a method for enhancing the woody feel of a fruit-flavored beverage. Furthermore, it also provides a method for imparting complexity to a fruit-flavored beverage, a method for improving the aged feel of a fruit-flavored beverage, a method for improving the overall balance of the flavor of a fruit-flavored beverage, and the like. This method can also provide a method for improving the flavor of a fruit-flavored beverage (such as a method for reducing an earthy flavor) by increasing the propylene glycol content to 20 mg / L or more.

[0038] Hereinafter, examples of the present invention will be described, however, the present invention is not limited to the following examples, and various modifications are possible within the technical concept of the present invention. EXAMPLES

[0039] The raw material alcohol, plum juice (5 times concentrated juice), sugars, and citric acid were added to and mixed with pure water, and then each formulation was added and mixed so that the content of ethyl cinnamate or propylene glycol was the amount shown in the upper part of Table 1 below, to produce plum-flavored alcoholic beverages (liqueurs with plum flavor) Samples 1-1 to 1-9, which have an alcohol content of 6 v / v%, a plum juice content (plum juice usage rate) of 1 w / w% in terms of straight juice, and an extract content of 13 w / v%, and differing amounts of ethyl cinnamate or propylene glycol. As a control, a similar sample was also produced except that neither ethyl cinnamate nor propylene glycol was blended, that is, a plum-flavored alcoholic beverage (Sample 0-1) that did not contain either of these.

[0040] Each sample was then sensorily evaluated by four panelists with trained sensory discrimination abilities for complexity (a complex blend of plum fruit aroma, sweetness, sourness, astringency, etc., none of which is prominent), woodiness (a flavor that includes a wooden barrel-like aroma), earthy flavor, aged flavor, and overall balance as a beverage (overall balance of flavor as a plum-flavored alcoholic beverage), using the evaluation criteria shown below.

[0041] [Evaluation criteria for complexity, woodiness, and ripeness] The complexity, woodiness, and ripeness of sample 0-1 were all rated 1 (not at all noticeable), and a comparative sensory evaluation was conducted in comparison with sample 0-1 on a 5-point scale from 1 (not at all noticeable (same as sample 0-1)) to 5 (strong noticeable).

[0042] [Evaluation criteria for earthy flavor] The earthy flavor of sample 0-1 was rated as 1 (not detectable at all), and a comparative sensory evaluation was conducted in comparison with sample 0-1 on a 5-point scale from 1 (not detectable at all (same as sample 0-1)) to 5 (strongly detectable). Note that the lower the score for the earthy flavor, the more preferable the beverage is.

[0043] [Evaluation criteria for overall balance of beverage] The overall balance of flavor as a plum-flavored alcoholic beverage was evaluated using a 5-point scale, with 5 points being "very well balanced" and 1 point being "very poorly balanced."

[0044] The results of the sensory evaluation (average evaluations by four panelists) are also shown in the lower part of Table 1 below. From these results, it was revealed that the liqueurs of Samples 1-1 to 1-5, which have an ethyl cinnamate content of 50 μg / L or more, have a stronger woody feel than the liqueur of Sample 0-1, as well as improved complexity and aged feel, and also have an improved overall balance of the flavor as a plum-flavored alcoholic beverage. It was also revealed that the liqueurs of Samples 1-6 to 1-9, which have an ethyl cinnamate content of 500 μg / L and a propylene glycol content of 100 mg / L or more, have an improved aged feel, a reduced earthy flavor, and also have an improved overall balance of the flavor as a plum-flavored alcoholic beverage.

[0045] From the above, it was shown that plum-flavored beverages containing a certain amount or more of ethyl cinnamate have an enhanced woody feel, complexity, and ripeness, and are also rated higher for the overall balance of the flavor of the plum-flavored beverage, resulting in beverages with improved flavor.Furthermore, it was also shown that plum-flavored beverages containing a certain amount or more of propylene glycol have an even more improved ripeness and are also rated higher for the overall balance of the flavor of the plum-flavored beverage.

[0046] [Table 1]

[0047] Furthermore, in fruit-flavored beverages having the flavor of fruits other than plums, particularly in Rosaceae fruit-flavored beverages having the flavor of the same Rosaceae fruit as plums (such as fruits of the genus Prunus of the Rosaceae family), the same effects as described above can be achieved by containing a certain amount or more of ethyl cinnamate, or a certain amount or more of ethyl cinnamate and propylene glycol.

Claims

1. This plum-flavored beverage contains ethyl cinnamate at 150 μg / L or more and 3,500 μg / L or less, and further contains propylene glycol at 20 mg / L or more, with the amount of propylene glycol being 100 parts by mass or more per part by mass of the ethyl cinnamate.

2. 2. The plum-flavored beverage according to claim 1, wherein the propylene glycol content is from 100 mg / L to 6000 mg / L.

3. 3. The plum-flavored beverage according to claim 1 or 2, which is a plum-flavored alcoholic beverage having an alcohol content of 1 v / v % or more.

4. A method for producing a plum-flavored beverage, comprising the steps of: adjusting the content of ethyl cinnamate to 150 μg / L or more and 3,500 μg / L or less; and adding propylene glycol to the beverage at 20 mg / L or more and adjusting the amount of propylene glycol to 100 parts by mass or more per part by mass of the ethyl cinnamate.

5. A method for enhancing the flavor of a plum-flavored beverage, comprising: adding ethyl cinnamate in an amount of 150 μg / L or more and 3,500 μg / L or less; and further adding propylene glycol in an amount of 20 mg / L or more; and adjusting the amount of propylene glycol to 100 parts by mass or more per 1 part by mass of the ethyl cinnamate, thereby enhancing or improving the woody and ripe sensations.

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