Beer-flavored fermented alcoholic beverage and its manufacturing method

Abstract

To provide a beer-flavored fermented alcoholic beverage that has an enhanced body feeling and also has improved comfort after drinking.SOLUTION: A beer-flavored fermented alcoholic beverage is provided, containing cis-linalool oxide at a concentration of 1 ppb or more and nerol at a concentration of 1.3 ppb or more.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] With the recent increase in health consciousness, there is a demand for beer-flavored beverages with reduced sugar content. However, beer and beer-like beverages with reduced sugar content have a watery and weak taste, which leads to a weak body and an unpleasant aftertaste.

[0003] Under these circumstances, there is a demand for a method for enhancing or imparting body to reduced-sugar beer and beer-based beverages, and for improving or imparting pleasant after-drinking sensations.

[0004] Conventional methods for increasing flavor intensity include increasing the bitterness value (BU) or adding aroma compounds from hops, but increasing the BU disrupts the overall balance of flavor, while adding aroma compounds from hops results in a monotonous impression. Summary of the Invention

[0005] The present inventors have found that by adjusting the concentrations of cis-linalool oxide and nerol in a beer-flavored fermented alcoholic beverage to a predetermined range, the body sensation can be enhanced and the pleasant aftertaste can be improved. The present invention is based on this finding.

[0006] Therefore, the present invention provides a beer-flavored fermented alcoholic beverage having an enhanced body and an improved pleasant aftertaste, and a method for producing the same.

[0007] The present invention includes the following inventions. (1) A beer-flavored fermented alcoholic beverage having a cis-linalool oxide concentration of 1 ppb or more and a nerol concentration of 1.3 ppb or more. (2) A beer-flavored fermented alcoholic beverage according to (1), in which the carbohydrate concentration in the beverage is 0.5 g / 100 mL or less. (3) A beer-flavored fermented alcoholic beverage according to (1) or (2), in which the malt usage ratio is 50% by mass or more and 100% by mass or less. (4) A beer-flavored fermented alcoholic beverage according to any one of (1) to (3), having an alcohol concentration of more than 3% by volume. (5) A method for producing a beer-flavored fermented alcoholic beverage, in which the concentration of cis-linalool oxide in the beverage is adjusted to 1 ppb or more and the concentration of nerol in the beverage is adjusted to 1.3 ppb or more. (6) The method according to (5), wherein the carbohydrate concentration in the beverage is adjusted to 0.5 g / 100 mL or less. (7) The method according to (5) or (6), wherein the malt usage ratio is 50% by mass or more and 100% by mass or less. (8) The method according to any one of (5) to (7), wherein the alcohol concentration in the beverage is adjusted to more than 3% by volume. (9) A method for enhancing the body and post-drinking comfort of a beer-flavored fermented alcoholic beverage, the method comprising adjusting the concentration of cis-linalool oxide in the beverage to 1 ppb or more and adjusting the concentration of nerol in the beverage to 1.3 ppb or more.

[0008] According to the present invention, it is possible to enhance the body of a beer-flavored fermented alcoholic beverage and improve the pleasant aftertaste of the beverage.

[0009] [Beer-flavored fermented alcoholic beverage] The beer-flavored fermented alcoholic beverage of the present invention has a cis-linalool oxide concentration and a nerol concentration within a predetermined range. Such a beer-flavored fermented alcoholic beverage can be obtained by adjusting the cis-linalool oxide concentration and the nerol concentration during production. Specific means for adjusting these concentrations are not particularly limited, and examples include adding these substances, increasing or decreasing the amount of raw materials containing these substances, increasing or decreasing the amount of raw materials that produce these substances in the final product, and adjusting the concentration of substances converted to these substances by fermentation with yeast.

[0010] As used herein, the compound "cis-linalool oxide" refers to the compound with the IUPAC name "cis-2-(5-ethenyl-5-methyloxolan-2-yl)propan-2-ol."

[0011] As used herein, the compound "nerol" refers to the compound with the IUPAC name "(Z)-3,7-dimethyl-2,6-octadien-1-ol."

[0012] In the present invention, the term "beer-flavored fermented alcoholic beverage" refers to beer (an alcoholic beverage obtained by fermenting malt and hops as ingredients with brewer's yeast) or a fermented alcoholic beverage having a flavor similar to that of beer. In the present invention, the term "fermented alcoholic beverage" refers to an alcohol (ethanol)-containing beverage obtained by fermenting ingredients such as a carbon source, a nitrogen source, and water with yeast. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented beverage to which hop aroma is imparted by using hops as an ingredient. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented malt beverage, i.e., a beverage using at least malt as an ingredient. Examples of such fermented malt beverages include beer, happoshu, and liqueur (e.g., beverages classified as "liqueur (sparkling) (1)" under the Liquor Tax Act), with beer being preferred. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented malt beverage with a malt content of 50% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 95% by mass or less.

[0013] In the present invention, the unit "ppb" is synonymous with "μg / L."

[0014] The cis-linalool oxide concentration in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 0.1 ppb or more, preferably 1 ppb or more, and more preferably 2 ppb or more. The cis-linalool oxide concentration in the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 100 ppb or less. According to one embodiment of the present invention, the cis-linalool oxide concentration in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 1 to 50 ppb, preferably 2 to 50 ppb, more preferably 2 to 30 ppb, even more preferably 2 to 25 ppb, even more preferably 2 to 15 ppb, and even more preferably 2 to 10 ppb. By setting the concentration within the above range, it is also possible to impart complexity.

[0015] The nerol concentration in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 1.3 ppb or more, preferably 1.5 ppb or more, and more preferably 10 ppb or more. The nerol concentration in the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 100 ppb or less. According to one embodiment of the present invention, the nerol concentration in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 1.3 to 100 ppb, preferably 1.5 to 80 ppb, more preferably 1.5 to 60 ppb, even more preferably 1.5 to 30 ppb, and even more preferably 1.5 to 15 ppb.

[0016] Quantitation of cis-linalool oxide and nerol in beer-flavored fermented alcoholic beverages can be performed by GC / MS analysis. For more accurate concentration measurements, it is desirable to use a calibration curve based on measurements of several control samples with known concentrations. This GC / MS analysis can be performed, for example, as follows: First, the components in the beverage are extracted using a C18 solid-phase column, and the dichloromethane eluted fraction is used as the analytical sample. Quantitation is performed using the internal standard method, with borneol added to the analytical sample at a concentration of 25 ppb. The GC / MS analysis conditions can be as shown in Table 1 below.

[0017] [Table 1]

[0018] According to a preferred embodiment of the present invention, in the beer-flavored fermented alcoholic beverage of the present invention, the cis-linalool oxide concentration is 1 ppb or more, more preferably 2 to 25 ppb, and even more preferably 2 to 10 ppb, and the nerol concentration is 1.3 ppb or more, more preferably 1.5 to 60 ppb, and even more preferably 1.5 to 15 ppb. By setting the concentrations within the above ranges, it is possible to impart complexity.

[0019] According to another aspect of the present invention, in the beer-flavored fermented alcoholic beverage of the present invention, the cis-linalool oxide concentration is 0.1 ppb or more, preferably 0.1 to 25 ppb, more preferably 0.1 to 10 ppb, and the nerol concentration is 10 ppb or more, preferably 10 to 60 ppb, more preferably 40 to 60 ppb. By setting the concentrations within the above ranges, it is possible to impart complexity.

[0020] The alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention is not particularly limited, but is preferably greater than 3% by volume (v / v%), more preferably 3.5% by volume or more, and even more preferably 4% by volume or more. The alcohol concentration of the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 20% by volume or less. According to one embodiment of the present invention, the alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention is preferably greater than 3% by volume and less than 10% by volume, more preferably greater than 3% by volume and less than 7% by volume, even more preferably greater than 3% by volume and less than 6% by volume, or preferably 3.5 to 10% by volume, more preferably 3.5 to 7% by volume, even more preferably 3.5 to 6% by volume, or preferably 4 to 10% by volume, more preferably 4 to 7% by volume, and even more preferably 4 to 6% by volume. The alcohol concentration in the beer-flavored fermented alcoholic beverage can be measured by known methods, specifically, based on the "BCOJ Beer Analysis Method 8.3.6 Alcolyzer Method" established by the National Tax Agency of Japan.

[0021] According to a preferred embodiment of the present invention, in the beer-flavored fermented alcoholic beverage of the present invention, the cis-linalool oxide concentration is 1 ppb or more, more preferably 2 ppb or more, and 100 ppb or less, the nerol concentration is 1.3 ppb or more, more preferably 1.5 ppb or more, or 100 ppb or less, and the alcohol concentration is more than 3.5 vol.%, more preferably 3.5 vol.% or more, even more preferably 4 vol.% or more, and 20 vol.% or less. More specifically, the cis-linalool oxide concentration in the beer-flavored fermented alcoholic beverage is preferably 1 to 50 ppb, more preferably 2 to 50 ppb, even more preferably 2 to 30 ppb, even more preferably 2 to 25 ppb, even more preferably 2 to 15 ppb, and even more preferably 2 to 10 ppb; the nerol concentration is preferably 1.3 to 100 ppb, more preferably 1.5 to 80 ppb, even more preferably 1.5 to 60 ppb, even more preferably 1.5 to 30 ppb, and even more preferably 1.5 to 15 ppb; and the alcohol concentration is preferably more than 3% by volume and not more than 10% by volume, more preferably more than 3% by volume and not more than 7% by volume, and even more preferably more than 3% by volume and not more than 6% by volume, or preferably 3.5 to 10% by volume, more preferably 3.5 to 7% by volume, and even more preferably 3.5 to 6% by volume; or preferably 4 to 10% by volume, more preferably 4 to 7% by volume, and even more preferably 4 to 6% by volume. According to a particularly preferred embodiment of the present invention, the beer-flavored fermented alcoholic beverage has a cis-linalool oxide concentration of 2 to 25 ppb, a nerol concentration of 1.5 to 60 ppb, and an alcohol concentration of 4 to 6% by volume. When the cis-linalool oxide, nerol, and alcohol concentrations in the beer-flavored fermented alcoholic beverage are within the above ranges, the alcoholic beverage can have an enhanced body, a more pleasant aftertaste, and a balanced aroma and taste. In particular, a better balance between aroma and taste can be achieved by adjusting the cis-linalool oxide concentration to 2 to 10 ppb, the nerol concentration to 1.5 to 15 ppb, and the alcohol concentration to 4 to 6% by volume in the beer-flavored fermented alcoholic beverage.

[0022] According to a preferred embodiment of the present invention, the beer-flavored fermented alcoholic beverage of the present invention has a lower sugar content than usual. This "lower sugar than usual" means that the beer-flavored fermented alcoholic beverage has been produced with measures to reduce the sugar content. The specific sugar concentration of such a low-sugar beer-flavored fermented alcoholic beverage is not particularly limited, but can be, for example, 1.5 g / 100 mL or less, preferably less than 1.5 g / 100 mL, more preferably 1.1 g / 100 mL or less, even more preferably 1.0 g / 100 mL or less, even more preferably less than 1.0 g / 100 mL, even more preferably 0.5 g / 100 mL or less, and even more preferably less than 0.5 g / 100 mL. In one embodiment, the sugar concentration in the low-sugar beer-flavored fermented alcoholic beverage is 0.4 g / mL or less.

[0023] The carbohydrate concentration in a beer-flavored fermented alcoholic beverage can be measured by a known method, specifically, based on the "Food Labeling Standards (March 30, 2015, Food Labeling Table No. 139) Annex: Analytical Methods for Nutritional Components, etc." established by the Consumer Affairs Agency of Japan. More specifically, the carbohydrate concentration can be measured by subtracting the mass of water, protein, lipid, ash, and dietary fiber from the mass of the sample to be measured.

[0024] The beer-flavored fermented alcoholic beverage of the present invention can be a carbonated beverage. The carbon dioxide pressure can be adjusted appropriately according to preference, for example, within the range of 0.05 to 0.4 MPa (gas pressure at 20°C).

[0025] The pH of the beer-flavored fermented alcoholic beverage of the present invention can be adjusted to, for example, 2.0 to 5.0, preferably 2.3 to 4.8, and more preferably 2.9 to 4.5. The pH of the beverage can be easily measured using a commercially available pH meter (e.g., HORIBA Scientific benchtop pH meter, manufactured by HORIBA Advanced Techno Co., Ltd.).

[0026] The beer-flavored fermented alcoholic beverage of the present invention is preferably provided as a packaged beverage. The container used for the beer-flavored fermented alcoholic beverage of the present invention may be any container commonly used for filling beverages, such as a metal can, a barrel, a plastic bottle (e.g., a PET bottle, a cup), a paper container, a bottle, or a pouch container, with a metal can, a barrel, a plastic bottle (e.g., a PET bottle), or a bottle being preferred.

[0027] According to one embodiment of the present invention, the beer-flavored fermented alcoholic beverage of the present invention can be produced according to a conventional method for producing a beer-flavored fermented alcoholic beverage, except for adjusting the concentrations of cis-linalool oxide and nerol in the beverage. Conventional production methods include, for example, a method of fermenting a pre-fermentation solution containing at least water and malt, i.e., a method of adding fermenting beer yeast to a wort (pre-fermentation solution) prepared from brewing raw materials such as malt, fermenting the wort, and optionally storing the fermented solution at low temperature, followed by removing the yeast by a filtration process.

[0028] In the present invention, hops (including processed hop products) can be added in any step. The amount of hops added can be adjusted appropriately depending on the type, taste, aroma, etc. of the desired beer-flavored fermented alcoholic beverage. The amount of hops added is typically adjusted to 0.1 to 5 g / L, preferably 0.1 to 2 g / L, and more preferably 0.2 to 1.5 g / L, relative to the amount of pre-fermentation liquid in the fermentation step.

[0029] In the present invention, in addition to malt, hops, and water, other brewing ingredients can be used, such as rice, corn, koryang (sorghum), potato, starch, sugars (e.g., liquid sugar), fruit, and coriander, which are designated by the Liquor Tax Act, as well as other additives such as protein hydrolysates, nitrogen sources such as yeast extract, colorants, foaming and foam retention improvers, water quality conditioners, and fermentation aids. Ungerminated barley (e.g., ungerminated barley (including extracts) and ungerminated wheat (including extracts)) can also be used as brewing ingredients.

[0030] [Method of producing a beer-flavored fermented alcoholic beverage] Another aspect of the present invention provides a method for producing a beer-flavored fermented alcoholic beverage (hereinafter also referred to as the "production method of the present invention"). The production method of the present invention includes a step of adjusting the concentrations of cis-linalool oxide and nerol in a beer-flavored fermented alcoholic beverage to within a predetermined range. Specific means for adjusting the concentrations of cis-linalool oxide and nerol in a beer-flavored fermented alcoholic beverage are not particularly limited, and examples include adding cis-linalool oxide and / or nerol to the raw materials and / or intermediates of the beer-flavored fermented alcoholic beverage, increasing or decreasing the amount of raw materials containing cis-linalool oxide and / or nerol used, increasing or decreasing the amount of raw materials that produce cis-linalool oxide and / or nerol in the final product, and adjusting the concentration of substances that are converted to cis-linalool oxide and / or nerol by fermentation with yeast.

[0031] In the manufacturing method of the present invention, the concentration of cis-linalool oxide and / or nerol, alcohol concentration, carbohydrate concentration, malt ratio, carbon dioxide pressure, pH, and methods for adjusting and measuring these in the beer-flavored fermented alcoholic beverage can all be the same as those in the beer-flavored fermented alcoholic beverage of the present invention described above.

[0032] The form of the beer-flavored fermented alcoholic beverage obtained by the production method of the present invention can be the same as the above-mentioned beer-flavored fermented alcoholic beverage of the present invention.

[0033] The beer-flavored fermented alcoholic beverage obtained by the manufacturing method of the present invention can use hops (including processed hop products), other additives, ungerminated barley, etc. as raw materials, as described above for the beer-flavored fermented alcoholic beverage of the present invention.

[0034] [Method for enhancing body sensation and improving pleasant aftertaste in a beer-flavored fermented alcoholic beverage] Another aspect of the present invention provides a method for enhancing the body and improving the aftertaste of a beer-flavored fermented alcoholic beverage (hereinafter also referred to as the "method of the present invention"). The method of the present invention includes a step of adjusting the concentrations of cis-linalool oxide and nerol in the beer-flavored fermented alcoholic beverage to within a predetermined range. Specific means for adjusting the concentrations of cis-linalool oxide and nerol in the beer-flavored fermented alcoholic beverage are not particularly limited, and examples include adding cis-linalool oxide and / or nerol to the raw materials and / or intermediates of the beer-flavored fermented alcoholic beverage, increasing or decreasing the amount of raw materials containing cis-linalool oxide and / or nerol used, increasing or decreasing the amount of raw materials that produce cis-linalool oxide and / or nerol in the final product, and adjusting the concentration of substances that are converted to cis-linalool oxide and / or nerol by fermentation with yeast.

[0035] In the method of the present invention, the concentration of cis-linalool oxide in a beer-flavored fermented alcoholic beverage is adjusted to 1 ppb or more, preferably 2 ppb or more, and the concentration of nerol in a beer-flavored fermented alcoholic beverage is adjusted to 1.3 ppb or more, preferably 1.5 ppb or more. [Example]

[0036] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0037] Example 1: Relationship between cis-linalool oxide and nerol concentrations and body sensation and pleasant aftertaste in beer-flavored fermented alcoholic beverages In this example, cis-linalool oxide and nerol were added to test-brewed beer to prepare tasting samples containing these at various concentrations, and sensory evaluation was performed to investigate the relationship between the concentrations of cis-linalool oxide and nerol in beer-flavored fermented alcoholic beverages and the body sensation, pleasant aftertaste, and balance of aroma and taste.

[0038] (1) Preparation of tasting samples Tasting samples of beer-flavored fermented alcoholic beverages were prepared according to the following procedure.

[0039] In the production of the beer-flavored fermented alcoholic beverage of this example, barley malt was used as the main raw material (malt usage ratio 60%). An enzyme preparation mainly containing glucoamylase was used for saccharification, and the saccharification temperature and time were adjusted, followed by filtration to obtain wort. Hops and liquid sugar mainly containing assimilable sugars were added to the obtained wort, and the mixture was boiled at 100°C. The wort was then allowed to stand to separate the coagulated protein (trube), and then cooled to obtain a pre-fermentation liquid. Bottom-fermenting yeast was added to the obtained pre-fermentation liquid, and main fermentation and post-fermentation were carried out to obtain a fermented liquid. The obtained fermented liquid was stored at low temperature to stop fermentation, and then filtered to obtain a clear beer-flavored fermented alcoholic beverage.

[0040] The beer-flavored fermented alcoholic beverage was diluted with water to obtain a base beverage with a sugar concentration of 0.4 g / 100 mL. Next, alcoholic beverage raw material (manufactured by Daiichi Alcohol Co., Ltd., 95% alcohol concentration) was added to the resulting base beverage so that the alcohol concentrations were 3 vol%, 4 vol%, and 6 vol%, respectively. Furthermore, cis-linalool oxide was added to obtain cis-linalool oxide concentrations of 0.1 ppb, 2 ppb, 10 ppb, and 25 ppb, respectively, and nerol was added to obtain nerol concentrations of 1 ppb, 1.5 ppb, 15 ppb, and 60 ppb, respectively, to prepare the tasting samples of Test Groups 1 to 19. The alcohol, sugar, cis-linalool oxide, and nerol concentrations in each beverage in the examples were measured according to the following methods.

[0041] The alcohol concentration in each beverage in the examples was measured in accordance with the "BCOJ Beer Analysis Method 8.3.6 Alcolyzer Method" established by the National Tax Agency of Japan.

[0042] The carbohydrate concentration in each beverage in the examples was measured by subtracting the mass of water, protein, fat, ash, and dietary fiber from the mass of the beverage being measured, based on the "Food Labeling Standards (March 30, 2015, Food Labeling Table No. 139) Annex: Analytical Methods for Nutritional Components, etc." established by the Consumer Affairs Agency of Japan.

[0043] The concentrations of cis-linalool oxide and nerol in each beverage in the examples were measured by GC / MS analysis under the following conditions. Specifically, the components in the beverages were extracted using a C18 solid-phase column, and the dichloromethane eluted fraction was used as the analytical sample. Quantitation was performed using the internal standard method, with borneol added as the internal standard to the analytical sample at 25 ppb.

[0044] [Table 2]

[0045] (2) Sensory evaluation of tasting samples The tasting samples obtained in (1) above were subjected to a sensory evaluation by a panel of five trained members. The evaluation criteria for the sensory evaluation were three items: "body," "pleasant feeling after drinking," and "balance of aroma and flavor." The specific evaluation criteria for each are shown below. Body sensation: Evaluated on a 5-point scale from 1 (weak sensation) to 3 (medium sensation) to 5 (strong sensation). b. Pleasure after drinking. Evaluate on a 5-point scale from 1 (unpleasant) to 3 (pleasant) to 5 (very pleasant). c. Aroma and taste balance. Evaluated on a 5-point scale from 1 (unbalanced) to 3 (well-balanced) to 5 (very well-balanced).

[0046] The concentrations of cis-linalool oxide and nerol in the samples and the results of the sensory evaluation are summarized in Table 3. The scores of the sensory evaluation results are shown as the mean value ± standard deviation.

[0047] [Table 3]

[0048] In the evaluation of body, pleasant aftertaste, and balance of aroma and taste, Test Plot 1 was given a score of 3.0.

[0049] As shown in Table 2, the sensory evaluation results were good for test plots 2, 5-8, 10-13, and 15-19. These test plots had an enhanced body and a pleasant aftertaste. Furthermore, test plots 6-8, 10-13, and 15-19 had a good balance of aroma and taste.

[0050] Comparison of the component concentrations in Test Groups 2, 5-8, 10-13, and 15-19 with those in other test groups reveals that the cis-linalool oxide concentration in the beer-flavored fermented alcoholic beverage should be 0.1 ppb by mass or more, preferably 2 ppb, more preferably 2-25 ppb, and even more preferably 2-10 ppb. It also reveals that the nerol concentration in the beer-flavored fermented alcoholic beverage of the present invention should be 1.5 ppb by mass or more, preferably 1.5-60 ppb, and even more preferably 1.5-15 ppb. It also reveals that the alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention should be greater than 3% by volume, preferably 3-6% by volume, and even more preferably 4-6% by volume.

Claims

1. A beer-flavored fermented alcoholic beverage having a malt usage ratio of 50% by mass or more and 100% by mass or less, a carbohydrate concentration of 1.5 g / 100 mL or less, an alcohol concentration of 4 to 7% by volume, a cis-linalool oxide concentration of 2 to 25 ppb, and a nerol concentration of 1.3 to 60 ppb.

2. The beer-flavored fermented alcoholic beverage according to claim 1, wherein the carbohydrate concentration is 1.0 g / 100 mL or less.

3. The beer-flavored fermented alcoholic beverage according to claim 1, wherein the carbohydrate concentration is 0.5 g / 100 mL or less.

4. The beer-flavored fermented alcoholic beverage according to any one of claims 1 to 3, wherein the concentration of cis-linalool oxide is 2 to 10 ppb.

5. The beer-flavored fermented alcoholic beverage according to any one of claims 1 to 4, wherein the nerol concentration is 1.5 to 15 ppb.

6. A method for producing a beer-flavored fermented alcoholic beverage, comprising: The malt usage ratio is adjusted to 50% by mass or more and 100% by mass or less, The carbohydrate concentration is adjusted to 1.5 g / 100 mL or less, The alcohol concentration is adjusted to 4 to 7% by volume. The method comprises adjusting the concentration of cis-linalool oxide to 2 to 25 ppb and adjusting the concentration of nerol to 1.3 to 60 ppb.

7. The method according to claim 6, wherein the concentration of the carbohydrate is adjusted to 1.0 g / 100 mL or less.

8. The method according to claim 6, wherein the concentration of the carbohydrate is adjusted to 0.5 g / 100 mL or less.

9. The method according to any one of claims 6 to 8, wherein the concentration of cis-linalool oxide is adjusted to 2 to 10 ppb.

10. The method according to any one of claims 6 to 9, wherein the concentration of nerol is adjusted to 1.5 to 15 ppb.

11. A method for enhancing the body feeling and improving the pleasant feeling after drinking in a beer-flavored fermented alcoholic beverage having a malt usage ratio of 50% by mass or more and 100% by mass or less, a carbohydrate concentration of 1.5 g / 100 mL or less, and an alcohol concentration of 4 to 7% by volume, wherein the concentration of cis-linalool oxide in the beer-flavored fermented alcoholic beverage is adjusted to 2 to 25 ppb, and the concentration of nerol is adjusted to 1.3 to 60 ppb.

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