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, packaged beverages and methods for reducing the wateriness of beverages. [Background technology]

[0002] In today's health-conscious world, there is a high demand for low-calorie beverages, and beverages with a low soluble solids content (Bx) are in demand. However, it is known that reducing the Bx content of beverages results in a watery taste. Traditionally, to mask this watery taste, high-intensity sweeteners and other sweeteners have been used to add a certain amount of sweetness. However, in recent years, the use of artificial sweeteners such as high-intensity sweeteners has tended to be avoided due to their taste and perceived artificiality.

[0003] Furthermore, as a technique for improving the palatability of beverages, for example, Patent Document 1 discloses a technique for blending spice flavors into beverages. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2005-13138 Summary of the Invention [Problem to be solved by the invention]

[0005] However, Patent Document 1 merely lists a large number of spice flavors and discloses that adding spice flavors containing a large number of aromatic components to beverages improves palatability, but does not focus on the effects of specific aromatic components.

[0006] Therefore, the present inventors have conducted extensive research with a view to reducing the wateriness of beverages containing sugar or fructose and having a low sugar content, and as a result, have found that by using specific ingredients, it is possible to obtain a beverage that is low in calories but has a reduced wateriness, and have thus completed the present invention. [Means for solving the problem]

[0007] According to the present invention, The sugar content is 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) and (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 2ppb or more

[0008] According to the present invention, The sugar content is 3.0 or less, A beverage is provided which comprises sugar and / or fructose and the following component (d): (d) Caffeine 0.02g / L or more

[0009] According to the present invention, The sugar content is 3.0 or less, A beverage is provided which comprises sugar and / or fructose and the following component (i): (i) Naringin 0.05 mg / L or more

[0010] According to the present invention, The above beverage is filled in a transparent container to provide a bottled beverage.

[0011] According to the present invention, Provided is a method for reducing the wateriness of a beverage, which comprises preparing a beverage having a sugar content of 3.0 or less so that the beverage contains sugar and / or fructose and at least one selected from the following components (a) to (c) and (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 2ppb or more

[0012] According to the present invention, A method for reducing the wateriness of a beverage is provided, which comprises preparing a beverage having a sugar content of 3.0 or less to contain sugar and / or fructose and the following component (d): (d) Caffeine 0.02g / L or more

[0013] According to the present invention, Provided is a method for reducing the wateriness of a beverage having a sugar content of 3.0 or less, by preparing the beverage to contain sugar and / or fructose and 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 technology relating to a beverage that is low in calories yet has a reduced watery taste. DETAILED DESCRIPTION OF THE INVENTION

[0015] Hereinafter, embodiments of the present invention will be described in detail. In this specification, the expression "a to b" in the description of a range of numerical values ​​means not less than a and not more than b, unless otherwise specified.

[0016] [First embodiment] <Beverage> The beverage of this embodiment is The sugar content is 3.0 or less, A beverage is provided which contains sugar and / or fructose and at least one selected from the following components (a) to (c) and (e) to (h). Components (a) to (c) and (e) to (h) may 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-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 2ppb or more The beverage of this embodiment contains sugar and / or fructose and has a sugar content of 3.0 or less, and by blending specific amounts of specific components (a) to (c) and (e) to (h), it is possible to reduce wateriness while still being low in calories. Furthermore, the beverage of this embodiment can more effectively reduce wateriness by blending components (a) to (c) and (e) to (h) in specific ranges, rather than simply blending them. Furthermore, the term "watery" does not refer to the amount of water in a beverage, but rather refers to the state in which the beverage has a weak taste and tastes like water itself when drunk.

[0017] The beverage of this embodiment will be described in detail below.

[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 this range, wateriness 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 even more preferably 0.8 ppb or more. On the other hand, the upper limit of the concentration of component (f) is preferably 10,000 ppb or less, more preferably 8,000 ppb or less, and even more preferably 700 ppb or less, from the viewpoint of achieving a good balance between wateriness and aftertaste. By setting the concentration of component (f) within this range, wateriness 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 even more preferably 8 ppb or more. On the other hand, the upper limit of the concentration of component (g) is preferably 50,000 ppb or less, more preferably 20,000 ppb or less, and even more preferably 8,000 ppb or less, from the viewpoint of achieving a good balance between wateriness and aftertaste. By setting the concentration of component (g) within this range, wateriness 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 even more preferably 50 ppb or more. On the other hand, the upper limit of the concentration of component (h) is preferably 50,000 ppb or less, more preferably 20,000 ppb or less, and even more preferably 8,000 ppb or less, from the viewpoint of achieving a good balance between wateriness and aftertaste. By setting the concentration of component (h) within this range, wateriness can be reduced.

[0025] The beverage of this embodiment may be substantially free of caffeine and naringin. "Substantially free of caffeine and naringin" means that caffeine and naringin are not detected within a practically 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 this embodiment may contain at least one of sugar and fructose, but from the perspective of diversifying preferences, it is preferable that the beverage contain both sugar and fructose.

[0030] [Other ingredients] The beverage of this embodiment may contain various ingredients other than those described above, as long as the effects of the present invention are obtained, such as flavor components other than those described above, sweeteners other than the above-mentioned fructose and sucrose, acidulants, pH adjusters, fruit juice, various nutritional components, colorants, diluents, antioxidants, thickening stabilizers, etc. However, from the viewpoint of transparency, it is preferable that the beverage contains substantially no coloring agent, or if it does contain coloring agent, it contains only a small amount.

[0031] For example, sweeteners other than the above-mentioned fructose and sucrose include sugars such as glucose, granulated sugar, lactose, and maltose, and low-intensity sweeteners such as xylitol and D-sorbitol. Only one type of sweetener may be used, or two or more types may be used in combination. However, it is preferable not to include high-intensity sweeteners from the viewpoint of health consciousness and consumer preferences.

[0032] Examples of the acidulant 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, and salts thereof.

[0033] [Sugar content (Brix value)] The sugar content of the beverage of this embodiment is 3.0 or less. From the viewpoint of making the beverage lower in calories, the sugar content may be lowered, for example, to 2.5 or less, 2 or less, or 1.5 or less.

[0034] [pH] The pH of the beverage of this 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, which can reduce wateriness while maintaining a good aftertaste. 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 heat-sterilized and packed into a container to be a packaged beverage. Examples of the container include sealed containers made of glass, paper, plastic (e.g., polyethylene terephthalate), aluminum, steel, or other materials, or composite or laminated materials thereof. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, and bottles. Furthermore, from the viewpoint of being able to observe the appearance of the beverage and check its transparency, color, etc., the container is preferably transparent, and specifically, a PET bottle or an uncolored bottle is preferred. Furthermore, from the viewpoints of ease of handling, distribution, portability, etc., the container is preferably a PET bottle.

[0038] <How to reduce the wateriness of beverages> The method of this embodiment for reducing the wateriness of a beverage involves preparing a beverage having a sugar content of 3.0 or less to contain sugar and / or fructose and at least one selected from the following components (a) to (c) and (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 2ppb or more This reduces the wateriness of the drink while still providing a low calorie beverage.

[0039] Second Embodiment In the first embodiment described above, a beverage containing components (a) to (c) and (e) to (h) was described, but in this embodiment, a beverage containing component (d) will be described. The beverage of the second embodiment also provides the same effects as the beverage of the first embodiment. Below, a description of the parts common to the first embodiment will be omitted, and only the differences 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 wateriness of a beverage of this embodiment involves preparing a beverage having a sugar content of 3.0 or less so that it contains sugar and / or fructose and the following component (d): (d) Caffeine 0.02g / L or more This reduces the wateriness of the drink while still providing a low calorie beverage.

[0044] Third Embodiment In the first embodiment described above, a beverage containing components (a) to (c) and (e) to (h) was described, but in this embodiment, a beverage containing component (i) will be described. The beverage of the third embodiment also provides the same effects as the beverage of the first embodiment. Below, a description of the parts common to the first embodiment will be omitted, and only the differences will be described.

[0045] <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 (i): (i) Naringin 0.05 mg / 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 (i), it is possible to reduce wateriness while still being low in calories.

[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 this range, wateriness 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. Below, examples of reference forms are given. 1. The sugar content is 3.0 or less, A beverage comprising sugar and / or fructose and at least one selected from the following components (a) to (c) and (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 2ppb or more 2. A beverage according to 1., which is substantially free of caffeine and naringin. 3. The sugar content is 3.0 or less, A beverage comprising sugar and / or fructose and the following ingredient (d): (d) Caffeine 0.02g / L or more 4. The sugar content is 3.0 or less, A beverage comprising sugar and / or fructose and the following ingredient (i): (i) Naringin 0.05 mg / L or more 5. A beverage described in any one of 1. to 4., having an absorbance of 0.5 or less at a wavelength of 420 nm. 6. A beverage described in any one of 1. to 5., having an absorbance of 0.01 or less at a wavelength of 650 nm. 7. A beverage according to any one of 1. to 6., which is substantially free of high-intensity sweeteners. 8. A bottled beverage in which the beverage described in any one of 1. to 7. is filled in a transparent container. 9. A method for reducing the wateriness of a beverage having a sugar content of 3.0 or less, by preparing the beverage to contain sugar and / or fructose and at least one selected from the following components (a) to (c) and (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 2ppb or more 10. A method for reducing the wateriness of a beverage having a sugar content of 3.0 or less, by preparing the beverage to contain sugar and / or fructose and the following component (d): (d) Caffeine 0.02g / L or more 11. A method for reducing the wateriness of a beverage having a sugar content of 3.0 or less, by preparing the beverage to contain sugar and / or fructose and the following component (i): (i) Naringin 0.05 mg / L or more [Example]

[0049] EXAMPLES The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited to these.

[0050] [Experiment 1] Verification of the influence of sugar content on the wateriness-reducing effect of salt <Control Example 1, Reference Example 1, Comparative Examples 1 to 4> The components were mixed uniformly in water to prepare a beverage in the proportions shown in Table 1, 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 subjected to the following measurements and evaluations, and the results are shown in Table 1. In Table 1, "-" indicates that the ingredient was not blended.

[0051] <Measurement (physical properties)> Sugar content (Bx): Brix values ​​were measured using a sugar refractometer reading "RX-5000α" manufactured by Atago Co., Ltd. The liquid temperature of the beverage was 20°C. pH: The value (20°C) was measured using a GST-5741C manufactured by DKK-TOA Corporation. Absorbance (D420: wavelength 420 nm, D650: wavelength 650 nm): The beverage was placed in a cell with a light path length of 1 cm and measured using a commercially available spectrophotometer. The absorbance measurement was performed using a quartz cell at a temperature 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] (c) Verification of differences depending on the concentration of δ-decanolactone <Control Example 1, Examples 3, 11, and 12, Comparative Examples 3, 10, and 11> The components were mixed uniformly in water to prepare a beverage in the proportions shown in Table 5, 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 5. In Table 5, "-" indicates that no ingredient was added.

[0063] [Table 5]

[0064] [Experiment 6] (d) Verification of differences due to caffeine concentration <Control Example 1, Examples 4, 13, and 14, Comparative Examples 3, 12, and 13> The components were mixed uniformly in water to prepare a beverage in the proportions shown in Table 6, 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, and the results are shown in Table 6. In Table 6, "-" indicates that no ingredient was added.

[0065] [Table 6]

[0066] [Experiment 7] Verification of sugar content 3 <Control Example 1, Example 15, Comparative Example 1> The components were mixed uniformly in water to prepare a beverage in the proportions shown in Table 7, 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 above, and the results are shown in Table 7. In Table 7, "-" indicates that no ingredient was added.

[0067] [Table 7]

[0068] [Experiment 8] Verification of the difference in the types of aroma components without salt 2 <Control Example 1, Examples 16 to 19, Comparative Examples 3, 14, and 15> The components were mixed uniformly in water to prepare a beverage in the proportions shown in Table 8, 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 above, and the results are shown in Table 8. In Table 8, "-" indicates that no ingredient was added.

[0069] [Table 8]

[0070] [Experiment 9] (e) Verification of the difference depending on the concentration of geraniol <Control Example 1, Examples 16, 20 to 24, Comparative Example 3> The components were mixed uniformly in water to prepare a beverage in the proportions shown in Table 9, 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, and the results are shown in Table 9. In Table 9, "-" indicates that no ingredient was added.

[0071] [Table 9]

[0072] [Experiment 10] (h) Verification of the difference depending on the concentration of valeric acid <Control Example 1, Examples 19, 25 to 28, Comparative Examples 3 and 16> The components were mixed uniformly in water to prepare a beverage in the proportions shown in Table 10, 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 above, and the results are shown in Table 10. In Table 10, "-" indicates that no ingredient was added.

[0073] [Table 10]

[0074] [Experiment 11] (i) Verification of differences depending on naringin concentration <Control Example 1, Examples 29 to 33, Comparative Example 3> The components were mixed uniformly in water to prepare a beverage in the proportions shown in Table 11, 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 11. In Table 11, "-" indicates that no ingredient was added.

[0075] [Table 11]

Claims

1. The sugar content is 3.0 or less, A near-water beverage comprising sugar and / or fructose and at least one selected from the following components (a) to (c) and (f) 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 (f) Isovaleric acid 0.1 ppb or more (g) Pentadione 1 ppb or more (h) Valeric acid 2 ppb or more

2. The sugar content is 3.0 or less, A near-water beverage comprising sugar and / or fructose and at least one selected from the following components (b) to (c) and (f) to (h): (b) β-damascenone 0.1 ppb or more (c) δ-decanolactone 15 ppb or more (f) Isovaleric acid 0.1 ppb or more (g) Pentadione 1 ppb or more (h) Valeric acid 2 ppb or more

3. 3. The beverage according to claim 1 or 2, which is substantially free of caffeine and naringin.

4. The sugar content is 3.0 or less, and the acidity is 0.04% or more and 0.15% or less, A near-water beverage comprising sugar and / or fructose and the following component (d): (d) Caffeine 0.2 g / L or more

5. The sugar content is 3.0 or less, A near-water beverage comprising sugar and / or fructose and the following component (i): (i) Naringin: 0.05 mg / L or more and 60 mg / L or less

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

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

8. 8. The beverage of claim 1, which is substantially free of high-intensity sweeteners.

9. A bottled beverage comprising the beverage according to any one of claims 1 to 8 filled in a transparent container.

10. A method for reducing the wateriness of a near-water beverage having a sugar content of 3.0 or less, comprising preparing the beverage to contain sugar and / or fructose and at least one selected from the following components (a) to (c) and (f) 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 (f) Isovaleric acid 0.1 ppb or more (g) Pentadione 1 ppb or more (h) Valeric acid 2 ppb or more

11. A method for reducing the wateriness of a near-water beverage having a sugar content of 3.0 or less, comprising preparing the beverage to contain sugar and / or fructose and at least one selected from the following components (b) to (c) and (f) to (h): (b) β-damascenone 0.1 ppb or more (c) δ-decanolactone 15 ppb or more (f) Isovaleric acid 0.1 ppb or more (g) Pentadione 1 ppb or more (h) Valeric acid 2 ppb or more

12. A method for reducing the wateriness of a near-water beverage having a sugar content of 3.0 or less and an acidity of 0.04% or more and 0.15% or less, comprising preparing the beverage to contain sugar and / or fructose and the following component (d): (d) Caffeine 0.2 g / L or more

13. A method for reducing the wateriness of a near-water beverage having a sugar content of 3.0 or less, comprising preparing the beverage to contain sugar and / or fructose and the following component (i): (i) Naringin: 0.05 mg / L or more and 60 mg / L or less

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