Beverages, packaged beverages, and methods for reducing the wateriness of beverages

Abstract

To provide a beverage that is low in calories but is reduced in watery taste.SOLUTION: The beverage has a sugar-content of 3.0 or less, and contains sugar and / or fructose and at least one or more selected from the following components (a) to (c) and (e) to (h). (a) 2-isobutyl-3-methoxypyrazine by 2.0 ppb or more and 480 ppb or less. (b) β-damasenone by 0.1 ppb or more. (c) δ-decanolactone by 15 ppb or more. (e) geraniol by 0.1 ppb or more. (f) isovaleric acid by 0.1 ppb or more. (g) pentadione by 1 ppb or more. (h) valeric acid by 2 ppb or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to beverages, bottled beverages, and a method for reducing the watery taste of beverages.

Background Art

[0002] In modern health-consciousness, the demand for low-calorie beverages is high, and beverages with low soluble solids (Bx) are required. On the other hand, it is known that when the Bx of a beverage is reduced, it has a watery taste. Conventionally, in order to hide the watery taste caused by reducing the Bx, sweetness has been imparted to some extent with high-sweetness sweeteners. However, in recent years, the use of artificial sweeteners such as high-sweetness sweeteners has tended to be shunned due to their taste and artificial image.

[0003] Also, as a technique for improving the palatability of beverages, for example, Patent Document 1 discloses a technique of blending a spice flavor into a beverage.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, Patent Document 1 only lists a large number of spice flavors and discloses that adding a spice flavor containing a large number of aroma components to a beverage improves the palatability, and does not focus on the action of specific aroma components.

[0006] Therefore, the present inventor conducted intensive studies from the viewpoint of reducing the watery taste in beverages containing sugar or fructose and having a low sugar content. As a result, it has been found that by using specific components, a beverage that can reduce the watery taste while being low in calories can be obtained, and the present invention has been completed.

Means for Solving the Problem

[0007] According to the present invention, it has a sugar content of 3.0 or less, and there is provided a beverage containing at least one selected from the following components (a) to (c), (e) to (h) and sucrose and / or fructose. (a) 2-Isobutyl-3-methoxypyrazine: 2.0 ppb or more and 480 ppb or less (b) β-Damascenone: 0.1 ppb or more (c) δ-Decalactone: 15 ppb or more (e) Geraniol: 0.1 ppb or more (f) Isovaleric acid: 0.1 ppb or more (g) Pentadione: 1 ppb or more (h) Valeric acid: 2 ppb or more

[0008] According to the present invention, it has a sugar content of 3.0 or less, and there is provided a beverage containing sucrose and / or fructose and the following component (d). (d) Caffeine: 0.02 g / L or more

[0009] According to the present invention, it has a sugar content of 3.0 or less, and there is provided a beverage containing sucrose and / or fructose and the following component (i). (i) Naringin: 0.05 mg / L or more

[0010] According to the present invention, there is provided a container-packed beverage in which the above beverage is filled in a transparent container.

[0011] According to the present invention, there is provided a method for reducing the watery taste of a beverage having a sugar content of 3.0 or less, which is prepared to contain sucrose and / or fructose and at least one selected from the following components (a) to (c), (e) to (h). (a) 2-Isobutyl-3-methoxypyrazine 2.0 ppb or more and 480 ppb or less (b) β-Damascenone 0.1 ppb or more (c) δ-Decalactone 15 ppb or more (e) Geraniol 0.1 ppb or more (f) Isovaleric acid 0.1 ppb or more (g) Pentadione 1 ppb or more (h) Valeric acid 2 ppb or more

[0012] According to the present invention, In a beverage having a sugar content of 3.0 or less, a method for reducing the watery taste of the beverage is provided, which is prepared by using sucrose and / or fructose and containing the following component (d). (d) Caffeine 0.02 g / L or more

[0013] According to the present invention, In a beverage having a sugar content of 3.0 or less, a method for reducing the watery taste of the beverage is provided, which is prepared by using sucrose and / or fructose and containing the following component (i). (i) Naringin 0.05 mg / L or more

Effects of the Invention

[0014] According to the present invention, it is possible to provide a technique related to a beverage that has a low calorie content while having a reduced watery taste.

Modes for Carrying Out the Invention

[0015] Hereinafter, embodiments of the present invention will be described in detail. In this specification, the notation "a~b" in the description of a numerical range represents a or more and b or less, unless otherwise specified.

[0016] 〔First Embodiment〕 <Beverage> The beverage of this embodiment is having a sugar content of 3.0 or less, A beverage is provided that contains sugar and / or fructose and at least one selected from the following components (a) to (c), (e) to (h). Components (a) to (c), (e) to (h) may each be used alone or in combination of two or more. (a) 2-Isobutyl-3-methoxypyrazine 2.0 ppb or more and 480 ppb or less (b) β-Damascenone 0.1 ppb or more (c) δ-Decalactone 15 ppb or more (e) Geraniol 0.1 ppb or more (f) Isovaleric acid 0.1 ppb or more (g) Pentadione 1 ppb or more (h) Valeric acid 2 ppb or more The beverage of this embodiment contains sugar and / or fructose, and on the premise that the sugar content is 3.0 or less, by blending specific components (a) to (c), (e) to (h) in specific amounts, it can be low in calories while reducing the watery taste. Also, the beverage of this embodiment can more effectively reduce the watery taste by setting the blending amounts within a specific range, rather than simply blending components (a) to (c), (e) to (h). Also, "watery taste" does not refer to the water content of the beverage, but is intended to mean a state where the taste is weak and the taste of water itself can be felt when drinking the beverage.

[0017] Hereinafter, the details of the beverage of this embodiment will be described.

[0018] [(a) 2-Isobutyl-3-methoxypyrazine] The lower limit of the concentration of component (a) is 2.0 ppb or more, preferably 4.0 ppb or more, more preferably 6.0 ppb or more, and even more preferably 8.0 ppb or more. On the other hand, the upper limit of the concentration of component (a) is 480 ppb or less, preferably 400 ppb or less, more preferably 350 ppb or less, and even more preferably 300 ppb or less. By setting the concentration of component (a) within such a numerical range, the watery taste can be reduced.

[0019] [(b) β-damascenone] The lower limit of the concentration of component (b) is 0.1 ppb or more, preferably 1 ppb or more, more preferably 100 ppb or more, and even more preferably 500 ppb or more. On the other hand, the upper limit of the concentration of component (b) is preferably 10,000 ppb or less, and from the viewpoint of achieving a good balance between wateriness and aftertaste, it is preferably 7,000 ppb or less, more preferably 5,000 ppb or less, and even more preferably 2,000 ppb or less. By setting the concentration of component (b) within this range, the wateriness can be reduced.

[0020] [(c) δ-Decanolactone] The lower limit of the concentration of component (c) is 15 ppb or more, preferably 30 ppb or more, more preferably 40 ppb or more, and even more preferably 50 ppb or more. On the other hand, the upper limit of the concentration of component (c) is preferably 7000 ppb or less, more preferably 1000 ppb or less, and even more preferably 500 ppb or less, from the viewpoint of achieving a good balance between wateriness and aftertaste. By setting the concentration of component (c) within this range, wateriness can be reduced.

[0021] [(e) Geraniol] The lower limit of the concentration of component (e) is 0.1 ppb or more, preferably 0.2 ppb or more, more preferably 0.5 ppb or more, and even more preferably 0.8 ppb or more. On the other hand, the upper limit of the concentration of component (e) is preferably 1000 ppb or less, more preferably 800 ppb or less, and even more preferably 70 ppb or less, from the viewpoints of suppressing the rose-like scent caused by geraniol and achieving a good balance between wateriness and aftertaste. By setting the concentration of component (e) within this range, wateriness can be reduced.

[0022] [(f) Isovaleric acid (3-methylbutanoic acid)] The lower limit of the concentration of component (f) is 0.1 ppb or more, preferably 0.2 ppb or more, more preferably 0.5 ppb or more, and still more preferably 0.8 ppb or more. On the other hand, from the viewpoint of achieving a good balance between watery taste and aftertaste, the upper limit of the concentration of component (f) is preferably 10,000 ppb or less, more preferably 8,000 ppb or less, and still more preferably 700 ppb or less. By setting the concentration of component (f) within such a numerical range, the watery taste can be reduced.

[0023] [(g) Pentadione] The lower limit of the concentration of component (g) is 1 ppb or more, preferably 2 ppb or more, more preferably 5 ppb or more, and still more preferably 8 ppb or more. On the other hand, from the viewpoint of achieving a good balance between watery taste and aftertaste, the upper limit of the concentration of component (g) is preferably 50,000 ppb or less, more preferably 20,000 ppb or less, and still more preferably 8,000 ppb or less. By setting the concentration of component (g) within such a numerical range, the watery taste can be reduced.

[0024] [(h) Valeric acid (pentanoic acid)] The lower limit of the concentration of component (h) is 2 ppb or more, preferably 8 ppb or more, more preferably 15 ppb or more, and still more preferably 50 ppb or more. On the other hand, from the viewpoint of achieving a good balance between watery taste and aftertaste, the upper limit of the concentration of component (h) is preferably 50,000 ppb or less, more preferably 20,000 ppb or less, and still more preferably 8,000 ppb or less. By setting the concentration of component (h) within such a numerical range, the watery taste can be reduced.

[0025] The beverage of the present embodiment preferably contains substantially no caffeine and naringin. "Contains substantially no caffeine and naringin" means that caffeine and naringin are not detected within a realistically detectable range.

[0026] In this embodiment, the contents of components (a) to (c) and (e) to (h) can be quantified by solid-phase microextraction (SPME) using a gas chromatograph mass spectrometer (GC / MS, Agilent Technologies, 7890GC / 5975MSD). The standard addition method can be used for quantification, but the absolute calibration curve method can also be used if necessary. Three samples can be prepared for each measurement, and the average of the quantification results can be used as the measurement result. A 20 mL vial containing the prepared measurement sample was heated at 50°C for 10 minutes, after which a Sigma-Aldrich SPME fiber (DVB / CAR / PDMS) was inserted into the gas phase of the vial and volatile components were collected for 5 minutes. The SPME fiber was placed in a GC / MS and baked for 300 seconds to desorb the collected volatile components.

[0027] [Sugar (sucrose)] Sugar is a disaccharide, a component of so-called sweeteners. The form in which sugar is contained is not particularly limited, and sugar may be contained in natural products such as fruit juice. The lower limit of the sugar concentration is not particularly limited, but is preferably 0.01 g / L or more, more preferably 0.5 g / L or more, relative to the total sugar concentration of the beverage. On the other hand, the upper limit of the sugar concentration is preferably 20 g / L or less, more preferably 15 g / L or less, in order to achieve a low calorie beverage.

[0028] [fructose] Fructose is a monosaccharide and is a component of so-called sweeteners. Fructose may be contained in isomerized sugars such as high-fructose corn syrup and high-fructose corn syrup, or in natural products such as fruit juice, as long as it does not affect the effects of the present invention. The lower limit of the fructose concentration is not particularly limited, but is preferably 0.01 g / L or more, more preferably 0.5 g / L or more, relative to the total amount of the beverage. On the other hand, the upper limit of the fructose concentration is preferably 20 g / L or less, more preferably 15 g / L or less, in order to achieve a low calorie beverage.

[0029] The beverage of the present embodiment may contain at least one of sugar and fructose, but from the perspective of diversifying palatability, it is preferable to contain both sugar and fructose.

[0030] [Other components] The beverage of the present embodiment may contain various components other than the above as long as the effects of the present invention can be obtained. For example, it may contain aroma components other than the above, sweeteners other than the above fructose and sucrose, acidulants, pH adjusters, fruit juices, various nutritional components, colorants, diluents, antioxidants, thickening stabilizers, and the like. However, from the perspective of transparency, it is preferable that the beverage substantially does not contain a colorant or, if it contains, the amount is small.

[0031] For example, examples of the sweeteners other than the above fructose and sucrose include sugars such as glucose, granulated sugar, lactose, and maltose, and low-sweetness sweeteners such as xylitol and D-sorbitol. Only one kind of sweetener may be used, or two or more kinds may be used in combination. However, from the perspectives of health consciousness and the palatability of consumers, it is preferable not to contain high-sweetness sweeteners.

[0032] For example, examples of the above acidulants include citrates such as trisodium citrate, anhydrous citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, ascorbic acid, or their salts.

[0033] [Brix value] The sugar content of the beverage of the present embodiment is 3.0 or less. From the perspective of making the beverage lower in calories, the sugar content may be reduced, for example, it may be 2.5 or less, 2 or less, or 1.5 or less.

[0034] [pH] The pH of the beverage of the present embodiment at 20°C is preferably 3.2 to 4.6, more preferably 3.3 to 4.2, and even more preferably 3.5 to 4.0. Thereby, while reducing the watery taste, the aftertaste can be kept good. The pH can be measured using a commercially available pH meter, etc. The pH can be adjusted, for example, by changing the amount of a specific acid or by using a pH adjuster.

[0035] [Acidity (citric acid acidity)] The acidity of the beverage of this embodiment is not particularly limited, but by adjusting the acidity to an appropriate level, it is possible to reduce wateriness while maintaining a good aftertaste. Specifically, the upper limit of the value converted into the equivalent amount of citric acid (citric acidity) is preferably 0.15% or less, more preferably 0.1% or less, and even more preferably 0.8% or less. There is no particular lower limit for the citric acidity, and it is a value greater than 0%.

[0036] [Transparency] The absorbance of the beverage of this embodiment at a wavelength of 420 nm is preferably 0.5 or less, more preferably 0.3 or less, and even more preferably 0.1 or less. Conventional coffee beverages that do not use special ingredients or manufacturing methods have a brown color derived from roasted coffee beans. In contrast, the beverage of this embodiment differs from conventional coffee beverages in that it is transparent at a wavelength of 420 nm. Furthermore, the beverage of this embodiment has an absorbance at a wavelength of 650 nm of preferably 0.06 or less, more preferably 0.04 or less, and even more preferably 0.01 or less. That is, the beverage of this embodiment is a highly transparent beverage and can be used as a near-water to be consumed for the purpose of thirst quenching.

[0037] [Manufacturing method, container, etc.] The beverage of this embodiment can be obtained by uniformly mixing fructose and / or sugar, and other ingredients that are added as needed, into water according to a standard method. The beverage of this embodiment may be a container-packed beverage that has been heat-sterilized and packed in a container. Examples of the container at this time include sealed containers made of a single material such as glass, paper, plastic (such as polyethylene terephthalate), aluminum, and steel, or composite materials or laminated materials thereof. Also, the type of the container is not particularly limited, and examples include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, and bottles. Furthermore, from the viewpoint of being able to observe the beverage from the outside and confirm transparency, color, etc., the container is preferably transparent, and specifically, a PET bottle or a colorless bottle is preferable. Also, from the viewpoints of handleability, distribution, portability, etc., the container is preferably a PET bottle.

[0038] <Method for reducing the watery taste of a beverage> The method for reducing the watery taste of the beverage of this embodiment is to prepare a beverage having a sugar content of 3.0 or less to contain at least one selected from sugar and / or fructose and the following components (a) to (c), (e) to (h). (a) 2-Isobutyl-3-methoxypyrazine 2.0 ppb or more and 480 ppb or less (b) β-Damascenone 0.1 ppb or more (c) δ-Decalactone 15 ppb or more (e) Geraniol 0.1 ppb or more (f) Isovaleric acid 0.1 ppb or more (g) Pentadione 1 ppb or more (h) Valeric acid 2 ppb or more Thereby, while having a low calorie, the watery taste of the beverage can be reduced.

[0039] 〔Second Embodiment〕 In the above first embodiment, the beverage containing components (a) to (c), (e) to (h) was described, but in this embodiment, the beverage containing component (d) will be described. Also in the beverage of the second embodiment, the same effects as those of the beverage of the first embodiment can be obtained. Hereinafter, the description of the parts common to the first embodiment will be omitted, and only the different parts will be described.

[0040] <Beverage> The beverage of this embodiment is It has a sugar content of 3.0 or less and contains sugar and / or fructose and the following component (d): (d) Caffeine 0.02g / L or more The beverage of this embodiment contains sugar and / or fructose and has a sugar content of 3.0 or less, and by incorporating specific component (d), it is possible to reduce wateriness while still being low in calories.

[0041] [(d) Caffeine] The lower limit of the concentration of component (d) is 0.02 g / L or more, preferably 0.03 g / L or more, and more preferably 0.04 g / L or more. On the other hand, the upper limit of the concentration of component (d) is preferably 1.0 g / L or less, more preferably 0.8 g / L or less, and even more preferably 0.7 g / L or less. By setting the concentration of component (d) within this range, wateriness can be reduced.

[0042] The content of component (d) can be measured by a commonly used method such as high performance liquid chromatography (HPLC). For example, the beverage to be measured can be filtered through a 0.45 μm syringe filter to prepare a measurement sample, and the measurement can be performed under the following conditions. Equipment: Waters UPLC equipment set (detector: PDA gradient method) Mobile phase: 0.5% formic acid (solution A), 0.5% formic acid / methanol (solution B) Column: Waters Acquity UPLC BEH C18 1.7μm 2.1×100mm Flow rate: 0.3ml / min Gradient: A / B = 90 / 10 for 2 minutes, then 65 / 35 for 11 minutes

[0043] <How to reduce the wateriness of beverages> The method for reducing the watery taste of a beverage according to this embodiment is to prepare a beverage with a sugar content of 3.0 or less to contain sugar and / or fructose and the following component (d). (d) Caffeine: 0.02 g / L or more This enables the reduction of the watery taste of the beverage while keeping the calorie content low.

[0044] [Third Embodiment] In the above First Embodiment, beverages containing components (a) to (c), (e) to (h) were described. In this embodiment, beverages containing component (i) will be described. The beverages of the Third Embodiment also exhibit the same effects as those of the beverages of the First Embodiment. Hereinafter, the description of the parts common to the First Embodiment will be omitted, and only the different parts will be described.

[0045] [Beverage] The beverage of this embodiment has a sugar content of 3.0 or less and contains sugar and / or fructose and the following component (i). (i) Naringin: 0.05 mg / L or more The beverage of this embodiment contains sugar and / or fructose and, on the premise that the sugar content is 3.0 or less, by blending a specific component (i), it can reduce the watery taste while keeping the calorie content low.

[0046] [(i) Naringin] The lower limit of the concentration of component (i) is 0.05 mg / L or more, preferably 0.1 mg / L or more, and more preferably 0.5 mg / L or more. On the other hand, the upper limit of the concentration of component (i) is preferably 60 mg / L or less, more preferably 40 mg / L or less, and even more preferably 25 mg / L or less. By setting the concentration of component (i) within such a numerical range, the watery taste can be reduced.

[0047] The content of component (i) can be measured by a commonly used method such as high-performance liquid chromatography (HPLC). For example, an HPLC (Shimadzu Corporation LC-VP series) is used as the analytical instrument, and an ULTRON VX-ODS (5 μm, 4.6 mm × 250 mm) column is used. The mobile phase is a mixture of distilled water, acetonitrile, and acetic acid (80:20:0.01) that has been degassed. The analytical conditions are a column temperature of 40°C, a flow rate of 1.0 ml / min, an injection volume of 10 μl, and a detection wavelength of 280 nm.

[0048] Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various other configurations can also be adopted. Examples of reference forms are appended below. 1. A beverage having a sugar content of 3.0 or less and containing at least one selected from sugar and / or fructose and the following components (a) to (c), (e) to (h). (a) 2-isobutyl-3-methoxypyrazine: 2.0 ppb or more and 480 ppb or less (b) β-damascenone: 0.1 ppb or more (c) δ-decanolactone: 15 ppb or more (e) Geraniol: 0.1 ppb or more (f) Isovaleric acid: 0.1 ppb or more (g) Pentadione: 1 ppb or more (h) Valeric acid: 2 ppb or more 2. The beverage according to 1, substantially free of caffeine and naringin. 3. A beverage having a sugar content of 3.0 or less and containing sugar and / or fructose and the following component (d). (d) Caffeine: 0.02 g / L or more 4. A beverage having a sugar content of 3.0 or less and containing sugar and / or fructose and the following component (i). (i) Naringin: 0.05 mg / L or more 5. The beverage according to any one of 1 to 4, having an absorbance at a wavelength of 420 nm of 0.5 or less. 6. The beverage according to any one of 1 to 5, having an absorbance at a wavelength of 650 nm of 0.01 or less. 7. The beverage according to any one of 1 to 6, substantially free of high-intensity sweeteners. 8. A container-packed beverage in which the beverage according to any one of 1 to 7 is filled in a transparent container. 9. A method for reducing the watery taste of a beverage having a sugar content of 3.0 or less, which is prepared to contain sugar and / or fructose and at least one selected from the following components (a) to (c), (e) to (h). (a) 2-isobutyl-3-methoxypyrazine: 2.0 ppb or more and 480 ppb or less (b) β-damascenone: 0.1 ppb or more (c) δ-decanolactone: 15 ppb or more (e) Geraniol: 0.1 ppb or more (f) Isovaleric acid: 0.1 ppb or more (g) Pentadione: 1 ppb or more (h) Valeric acid: 2 ppb or more 10. A method for reducing the watery taste of a beverage having a sugar content of 3.0 or less, which is prepared to contain sugar and / or fructose and the following component (d). (d) Caffeine: 0.02 g / L or more 11. A method for reducing the watery taste of a beverage having a sugar content of 3.0 or less, which is prepared to contain sugar and / or fructose and the following component (i). (i) Naringin: 0.05 mg / L or more ​ ​ ​ [Example]

[0049] Hereinafter, the present invention will be described with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

[0050] [Experiment 1] Verification of the effect of salinity reduction by salt on the sugar content [Control Example 1, Reference Example 1, Comparative Examples 1 to 4] Each component was uniformly mixed in water to prepare a beverage so as to have the blending ratio shown in Table 1, and the obtained beverage was sterilized by instantaneous sterilization at 95 ° C and packed in a container. Thus, a canned beverage was obtained. The following measurements and evaluations were performed on the obtained beverage, and the results are shown in Table 1. In Table 1, "-" indicates that it is not blended.

[0051] [Measurement (Physical Properties)] · Sugar content (Bx): The Brix value was measured using a saccharimeter "RX-5000α" manufactured by Atago Co., Ltd. The liquid temperature of the beverage was 20 ° C. · pH: The value measured with GST-5741C manufactured by Toa DKK Corporation (20 ° C). · Absorbance (D420: wavelength 420 nm, D650: wavelength 650 nm): The beverage was placed in a cell with an optical path length of 1 cm, and the value measured with a commercially available spectrophotometer was used. The absorbance measurement was carried out using a quartz cell under the temperature condition of 20 ° C.

[0052] [Evaluation] Sensory evaluation: Five experienced panelists tasted each of the beverages (20°C) from the Examples and Comparative Examples, and evaluated them on a 7-point scale (1 to 7 points) for "good flavor strength," "good aftertaste," "strength of saltiness," and "wateriness" according to the following evaluation criteria, and the average scores were calculated. The evaluation was also conducted using the beverage from Control Example 1 as the control (standard value: 4 points). For "wateriness," a beverage was considered to have reduced wateriness if its score was 0.6 points or more lower than that of each Comparative Example. The higher the score, the stronger the flavor.

[0053] Evaluation criteria "Good strength of flavor," "Good aftertaste," "Strong saltiness," "Watery" 7 points: Much stronger than the target product 6 points: Stronger than the target product 5 points: Slightly stronger than the target product 4 points: Equivalent strength to the target product 3 points: Slightly weaker than the target product 2 points: Weaker than the target product 1 point: Much weaker than the target product or not felt at all

[0054] [Table 1]

[0055] Comparing Control Example 1 and Reference Example 1 in Table 1 reveals that when Bx is 4 or more, the addition of salt reduces wateriness, intensifies the salty taste, and improves the aftertaste. On the other hand, when Bx is 3 or less as in Comparative Examples 1 to 4, comparing Comparative Examples 1 and 2, and Comparative Examples 3 and 4, it is revealed that the addition of salt actually increases wateriness.

[0056] [Experiment 2] Verification of the difference in the types of aroma components without salt <Control Example 1, Examples 1 to 4, Comparative Examples 3, 5, and 6> The components were mixed uniformly in water to prepare a beverage in the proportions shown in Table 2, and the resulting beverage was sterilized by flash sterilization at 95°C and packed into containers to obtain a bottled beverage. The resulting beverage was measured and evaluated in the same manner as in Experiment 1 above, and the results are shown in Table 2. In Table 2, "-" indicates that no ingredient was added.

[0057] [Table 2]

[0058] [Experiment 3] (a) Verification of differences depending on the concentration of 2-isobutyl-3-methoxypyrazine <Control Example 1, Examples 1 and 5, Comparative Examples 3, 7 to 9> The components were mixed uniformly in water to prepare a beverage in the proportions shown in Table 3, and the resulting beverage was sterilized by flash sterilization at 95°C and packed into containers. This gave a bottled beverage. The resulting beverage was measured and evaluated in the same manner as in Experiment 1, and the results are shown in Table 3. In Table 3, "-" indicates that no ingredient was added.

[0059] [Table 3]

[0060] [Experiment 4] (b) Verification of differences depending on the concentration of β-damascenone <Control Example 1, Examples 6 to 10, Comparative Example 3> The components were mixed uniformly in water to prepare a beverage in the proportions shown in Table 4, and the resulting beverage was sterilized by flash sterilization at 95°C and packed into containers to obtain a bottled beverage. The resulting beverage was measured and evaluated in the same manner as in Experiment 1 above, and the results are shown in Table 4. In Table 4, "-" indicates that no ingredient was added.

[0061] [Table 4]

[0062] [Experiment 5] Verification of the Difference due to the Concentration of δ-Decalactone <Control Example 1, Examples 3, 11, 12, Comparative Examples 3, 10, 11> Each component was uniformly mixed in water to prepare a beverage so as to obtain the blending ratio shown in Table 5, and the obtained beverage was sterilized by instant sterilization at 95°C and packed in a container. Thus, a container-packed beverage was obtained. For the obtained beverage, measurement and evaluation were carried out in the same manner as in Experiment 1 above, and the results are shown in Table 5. Note that "-" in Table 5 indicates that it is not blended.

[0063]

Table 5

[0064] [Experiment 6] Verification of the Difference due to the Concentration of Caffeine <Control Example 1, Examples 4, 13, 14, Comparative Examples 3, 12, 13> Each component was uniformly mixed in water to prepare a beverage so as to obtain the blending ratio shown in Table 6, and the obtained beverage was sterilized by instant sterilization at 95°C and packed in a container. Thus, a container-packed beverage was obtained. For the obtained beverage, measurement and evaluation were carried out in the same manner as in Experiment 1 above, and the results are shown in Table 6. Note that "-" in Table 6 indicates that it is not blended.

[0065]

Table 6

[0066] [Experiment 7] Verification in the Case of a Sugar Content of 3 <Control Example 1, Example 15, Comparative Example 1> Each component was uniformly mixed in water to prepare a beverage so as to obtain the blending ratio shown in Table 7, and the obtained beverage was sterilized by instant sterilization at 95°C and packed in a container. Thus, a container-packed beverage was obtained. For the obtained beverage, measurement and evaluation were carried out in the same manner as in Experiment 1 above, and the results are shown in Table 7. Note that "-" in Table 7 indicates that it is not formulated.

[0067]

Table 7

[0068] [Experiment 8] Verification 2 of differences in types of aroma components without sodium chloride <Control Example 1, Examples 16 to 19, Comparative Examples 3, 14, 15> Each component was uniformly mixed in water to prepare a beverage so as to have the blending ratios shown in Table 8, and the obtained beverage was sterilized by instantaneous sterilization at 95°C and packed in a container. Thereby, a container-packed beverage was obtained. For the obtained beverage, measurement and evaluation were carried out in the same manner as in Experiment 1 above, and the results are shown in Table 8. Note that "-" in Table 8 indicates that it is not formulated.

[0069]

Table 8

[0070] [Experiment 9] (e) Verification of differences due to geraniol concentration <Control Example 1, Examples 16, 20 to 24, Comparative Example 3> Each component was uniformly mixed in water to prepare a beverage so as to have the blending ratios shown in Table 9, and the obtained beverage was sterilized by instantaneous sterilization at 95°C and packed in a container. Thereby, a container-packed beverage was obtained. For the obtained beverage, measurement and evaluation were carried out in the same manner as in Experiment 1 above, and the results are shown in Table 9. Note that "-" in Table 9 indicates that it is not formulated.

[0071]

Table 9

[0072] [Experiment 10] (h) Verification of differences due to valeric acid concentration <Control Example 1, Examples 19, 25 to 28, Comparative Examples 3 and 16> Each component was uniformly mixed in water to prepare a beverage so as to have the compounding ratios shown in Table 10, and the obtained beverage was sterilized by instant sterilization at 95°C and packed in a container. Thus, a container-packed beverage was obtained. For the obtained beverage, measurement and evaluation were carried out in the same manner as in Experiment 1 above, and the results are shown in Table 10. Note that "-" in Table 10 indicates that it is not compounded.

[0073] [Table 10]

[0074] [Experiment 11] (i) Verification of differences due to naringin concentration <Control Example 1, Examples 29 to 33, Comparative Example 3> Each component was uniformly mixed in water to prepare a beverage so as to have the compounding ratios shown in Table 11, and the obtained beverage was sterilized by instant sterilization at 95°C and packed in a container. Thus, a container-packed beverage was obtained. For the obtained beverage, measurement and evaluation were carried out in the same manner as in Experiment 1 above, and the results are shown in Table 11. Note that "-" in Table 11 indicates that it is not compounded.

[0075] [Table 11]

Claims

1. A beverage having a sugar content of 3.0 or less, containing at least one selected from the following components (a) to (c), (e) to (h) and sugar and / or fructose (however, excluding beverages containing fruit juice, beverages containing apple vinegar, beverages containing pumpkin juice, beverages containing salt, and beverages containing coconut water). (a) 2-isobutyl-3-methoxypyrazine: 2.0 ppb or more and 480 ppb or less (b) β-damascenone: 0.1 ppb or more (c) δ-decanolactone: 15 ppb or more (e) Geraniol: 0.1 ppb or more (f) Isovaleric acid: 0.1 ppb or more (g) Pentadione: 1 ppb or more (h) Valeric acid: 2 ppb or more

2. The beverage according to claim 1, substantially free of caffeine and naringin.

3. A beverage having a sugar content of 3.0 or less, having an acidity of 0.04% or more and 0.15% or less, containing sugar and / or fructose and the following component (d) (however, excluding beverages containing salt and beverages containing coconut water). (d) Caffeine: 0.2 g / L or more

4. A beverage having a sugar content of 3.0 or less, containing sugar and the following component (i) (however, excluding beverages containing fruit juice, beverages containing salt, and beverages containing coconut water). (i) Naringin: 0.05 mg / L or more and 60 mg / L or less

5. The beverage according to any one of claims 1 to 4, having an absorbance at a wavelength of 420 nm of 0.5 or less.

6. The beverage according to any one of claims 1 to 5, having an absorbance at a wavelength of 650 nm of 0.01 or less.

7. The beverage according to any one of claims 1 to 6, substantially free of high-intensity sweeteners.

8. A bottled beverage in which the beverage according to any one of claims 1 to 7 is filled in a transparent container.

9. In a beverage having a sugar content of 3.0 or less, a method for reducing the watery taste of the beverage, which is prepared to contain at least one selected from the following components (a) to (c), (e) to (h) and sugar and / or fructose (however, excluding beverages containing salt and beverages containing coconut water). (a) 2-isobutyl-3-methoxypyrazine: 2.0 ppb or more and 480 ppb or less (b) β-damascenone: 0.1 ppb or more (c) δ-decanolactone: 15 ppb or more (e) Geraniol: 0.1 ppb or more (f) Isovaleric acid: 0.1 ppb or more (g) Pentadione: 1 ppb or more (h) Valeric acid: 2 ppb or more

10. In a beverage with a sugar content of 3.0 or less, a method for reducing the watery taste of the beverage, wherein the acidity is adjusted to 0.04% or more and 0.15% or less, and the beverage is prepared to contain sugar and / or fructose and the following component (d) (however, beverages containing salt and beverages containing coconut water are excluded). (d) Caffeine: 0.2 g / L or more

11. In a beverage with a sugar content of 3.0 or less, a method for reducing the watery taste of the beverage, wherein the beverage is prepared to contain sugar and / or fructose and the following component (i) (however, beverages containing salt and beverages containing coconut water are excluded). (i) Naringin: 0.05 mg / L or more and 60 mg / L or less

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