Alcoholic beverage, method for producing alcoholic beverage, and method for improving the flavor of alcoholic beverage

Abstract

To provide an alcoholic drink suppressing reduction of an alcoholic feeling, a production method of an alcoholic drink, and a flavor improving method of an alcoholic drink that suppresses reduction of an alcoholic feeling.SOLUTION: An alcoholic drink relating to the invention contains lemon juice and one or more kinds of fruit juice other than the lemon juice and has a content of linalool of 0.5-4.0 ppm. A flavor improving method of an alcoholic drink relating to the invention suppresses reduction of an alcoholic feeling of an alcoholic drink containing lemon juice and one or more kinds of fruit juice other than the lemon juice and includes a step for preparing the content of linalool in the alcoholic drink to be 0.5-4.0 ppm.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an alcoholic beverage, a method for producing an alcoholic beverage, and a method for enhancing the flavor of an alcoholic beverage. [Background technology]

[0002] Regarding alcoholic beverages containing alcohol, various inventions have been created to date that focus on the flavor of the beverage.

[0003] For example, Patent Document 1 discloses an alcoholic beverage containing 5-hydroxymethylfurfural and an alcohol having 3 to 5 carbon atoms. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2020-080768 Summary of the Invention [Problem to be solved by the invention]

[0005] The invention of Patent Document 1 proposes an alcoholic beverage that is mild and flavorful without the harsh taste of sourness. Patent Document 1 also states that the alcoholic beverage may contain lemon juice.

[0006] Meanwhile, the present inventors have conducted detailed studies on the flavor of alcoholic beverages containing multiple fruit juices including lemon juice, rather than containing lemon juice alone. As a result, the inventors have confirmed that alcoholic beverages containing multiple fruit juices, including lemon juice, have a reduced alcoholic flavor (the alcohol-like aroma unique to alcoholic beverages) compared to those containing lemon juice alone, and are therefore not suited to the tastes of consumers who demand an alcoholic flavor.

[0007] Therefore, an object of the present invention is to provide an alcoholic beverage in which the reduction in alcoholic taste is suppressed, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage in which the reduction in alcoholic taste is suppressed. [Means for solving the problem]

[0008] The above problems can be solved by the following means. (1) An alcoholic beverage containing lemon juice and one or more fruit juices other than the lemon juice, the linalool content of which is 0.5 to 4.0 ppm. and the juice is a juice of a citrus fruit. Alcoholic beverage. (2) The alcoholic beverage described in 1 above, in which the total content of fruit juice is less than 3%. (3) The alcoholic beverage according to 1 or 2 above, having an acidity of 0.03 to 0.20 w / v%. ( 4 ) A method for producing an alcoholic beverage containing lemon juice and one or more fruit juices other than the lemon juice, the method comprising the step of adjusting the linalool content to 0.5 to 4.0 ppm. and the juice is a juice of a citrus fruit. Methods for producing alcoholic beverages. ( 5 ) A flavor improving method for suppressing a decrease in the alcoholic taste of an alcoholic beverage containing lemon juice and one or more fruit juices other than the lemon juice, the method comprising the step of adjusting the linalool content of the alcoholic beverage to 0.5 to 4.0 ppm. and the juice is a juice of a citrus fruit. A method for enhancing the flavor of alcoholic beverages. [Effects of the Invention]

[0009] The alcoholic beverage according to the present invention is inhibited from reducing the alcoholic taste. The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage in which the reduction in the alcoholic taste is suppressed. The method for improving the flavor of an alcoholic beverage according to the present invention can suppress a reduction in the alcoholic taste of an alcoholic beverage containing lemon juice and one or more fruit juices other than lemon juice. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, modes for carrying out the alcoholic beverage, the method for producing an alcoholic beverage, and the method for enhancing the flavor of an alcoholic beverage according to the present invention (the present embodiment) will be described.

[0011] [Alcoholic beverages] The alcoholic beverage according to this embodiment is an alcoholic beverage containing lemon juice and one or more fruit juices other than lemon juice, and has a linalool content within a predetermined range. Here, an alcoholic beverage is a beverage containing alcohol, and is not limited to a specific type of beverage, but examples include chuhai-flavored beverages. A chuhai-flavored beverage is a beverage that tastes like chuhai, that is, a beverage designed to have a chuhai flavor. The chuhai flavor also includes the flavors of sours and cocktails. Furthermore, since the alcoholic beverage of this embodiment contains lemon juice and one or more types of fruit juice other than lemon juice, it is preferably applied to fruit-flavored alcoholic beverages, and also to alcoholic beverages that exhibit a sour taste that makes use of the aroma and flavor of lemon juice, particularly chuhai-flavored beverages. Below, each element constituting the alcoholic beverage according to this embodiment will be explained.

[0012] (fruit juice) The alcoholic beverage according to this embodiment contains not only lemon juice but also one or more kinds of fruit juice other than lemon juice. The inventors have confirmed that by incorporating multiple fruit juices, including lemon juice, into an alcoholic beverage rather than just lemon juice alone, various flavor characteristics (refreshing, soft taste, green fruitiness, fullness of flavor) are improved, but have also found that the alcoholic feel is reduced.

[0013] As the fruit juice, in addition to lemon juice, juices of conventionally known fruits can be used, and examples thereof include citrus fruits such as lime, mandarin orange, orange, grapefruit, yuzu, shikuwasa, kabosu, sudachi, and kumquat, and Rosaceae fruits such as plum, apple, strawberry, and peach, as well as grape, plum, pomegranate, blueberry, cassis, cranberry, maqui berry, apple, peach, mango, pineapple, kiwi, and pear, etc. Among these, citrus fruit juice is preferred as the fruit juice to be used from the viewpoint of imparting a refreshing taste to the beverage. As the fruit juice, for example, various types of fruit juice such as concentrated fruit juice, reconstituted fruit juice, and straight fruit juice, fruit puree (a semi-liquid product made by mashing or straining cooked or fresh fruit), and diluted solutions, concentrated solutions, and mixtures thereof can be used.

[0014] The total fruit juice content (converted into fruit juice percentage) of the alcoholic beverage according to this embodiment is as follows. The total content of fruit juice is preferably less than 3.00% in view of giving refreshing feeling to beverage, more preferably 2.00% or less, 1.50% or less, 1.00% or less, 0.78% or less.By making the total content of fruit juice less than a predetermined value (or less than a predetermined value), the effect based on linalool described later can be more firmly exerted. The lower limit of the total fruit juice content is not particularly limited, and is, for example, 0.10% or more, 0.30% or more, or 0.50% or more.

[0015] The lemon juice content is not particularly limited, but is, for example, 0.10% or more, 0.20% or more, 0.26% or more, and 1.50% or less, 1.00% or less, 0.80% or less, or 0.78% or less.

[0016] The fruit juice content can be calculated as follows: "content (converted to fruit juice ratio) % (specifically, w / w%)" = "amount of fruit juice (g) in 100g of beverage" x "concentration ratio" / 100g x 100. Here, the "concentration ratio" (the relative concentration ratio of fruit juice when straight fruit juice is taken as 100%) is calculated in accordance with JAS standards. For example, if lemon juice with an acidity of 9% is used, the standard acidity of lemons is 4.5% according to Appendix 4 of the Japanese Agricultural Standards for Fruit Drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016), so this lemon juice will be double-concentrated lemon juice. Similarly, if lime juice with an acidity of 12% is used, the standard acidity of limes according to Appendix 4 of the standard is 6%, so this lime juice will be double-concentrated lime juice. Similarly, if orange juice with a sugar refractometer reading of 22°Bx is used, the standard sugar refractometer reading for oranges according to Appendix 3 of the standard is 11°Bx, so this orange juice will be double-concentrated orange juice.

[0017] (linalool) Linalool is a compound with the chemical formula C 10 H 18 It is a type of monoterpene alcohol represented by O. The present inventors have found that linalool can suppress the phenomenon of "reduced alcoholic feeling" caused by adding multiple fruit juices, including lemon juice, to an alcoholic beverage. The inventors have also discovered that linalool can further enhance the positive flavor characteristics (refreshing, soft taste, green fruitiness, and fullness of flavor) exhibited by adding multiple fruit juices, including lemon juice, to an alcoholic beverage.

[0018] The content of linalool is preferably 0.5ppm or more, more preferably 0.7ppm or more, 0.8ppm or more, 1.0ppm or more.By making the content of linalool be more than predetermined value, it can suppress the reduction of alcoholic feeling, and can enhance the freshness, softness of taste, green fruit feeling and fullness of taste. The content of linalool is preferably 4.0 ppm or less, more preferably 3.5 ppm or less, 3.0 ppm or less, 2.5 ppm or less, 2.0 ppm or less.By making the content of linalool below a predetermined value, it can avoid the situation that the reduction of alcoholic feeling cannot be suppressed. In this specification, the unit "ppm" is synonymous with "mg / L."

[0019] The content of linalool in alcoholic beverages can be measured, for example, by SPME-GC-MS. The specific method for measuring the content of linalool is as follows. Eight mL of sample was added to a 20 mL headspace vial and sealed. The sealed vial was shaken at 50°C for 15 minutes, after which an SPME fiber (Polydimethylsiloxane / Divynylbenzene 65 μm: manufactured by Supelco) was exposed to the headspace in the vial. Volatile components were adsorbed onto the fiber at 50°C for 30 minutes, after which the sample was desorbed at the injection port for 3 minutes and analyzed by GC / MS. The measurement conditions for GC / MS analysis are as follows: ·Analytical equipment: 7890A GC, 5975C MSD (Agilent Technologies) Column: HP-1MS, 30 m (length) x 0.25 mm (inner diameter), 1 μm (film thickness) (Agilent Technologies) Injection mode: Split 10:1 ·Flow rate: 1mL / min (constant flow) ·Inlet temperature: 270℃ Oven temperature: 40°C (3 min) → 5°C / min → 200°C → 10°C / min → 320°C MS detector: SIM m / z 121 and 136 (linalool)

[0020] In the above-mentioned SPME-GC-MS method, it is preferable to measure by standard addition method using a calibration curve prepared by separately adding linalool standard solution to the sample. In addition, when it is affected by impurities, and / or when sensitivity is insufficient, it is preferable to appropriately change one or more conditions selected from the group consisting of split ratio, fiber type, adsorption temperature, adsorption time and column type, and / or use GC / MS / MS or two-dimensional GC-MS.

[0021] (acidity) The acidity of the alcoholic beverage according to this embodiment is as follows. Acidity is preferably 0.03w / v% or more, more preferably 0.04w / v% or more, more preferably 0.05w / v% or more.By making acidity be a predetermined value or more, the effect based on linalool (particularly, the enhancement of freshness, the enhancement of green fruit feeling) can be more fully exerted. Acidity is preferably 0.40 w / v% or less, 0.35 w / v% or less, 0.30 w / v% or less, 0.25 w / v% or less, 0.20 w / v% or less, 0.18 w / v% or less, 0.16 w / v% or less, more preferably 0.15 w / v% or less. By the acidity being below a predetermined value, the above-mentioned linalool-based effect (particularly, the reduction and suppression of alcoholic feeling, the enhancement of the softness of the taste) can be more firmly exerted.

[0022] The acidity (citric acid-equivalent acidity: acidity value converted into citric acid equivalent) in this specification can be determined by the method specified in the Japanese Agricultural Standards for Fruit Drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016). Specifically, the acidity can be calculated by neutralizing titrating the beverage with sodium hydroxide solution (0.1 mol / L) and using the "titration volume (ml)" of the sodium hydroxide solution required in the neutralization titration, the "weight (g)" of the beverage used in the titration, and the constant 0.0064 (the weight (g) of citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide aqueous solution). The acidity of the alcoholic beverage can be adjusted by adding the above-mentioned fruit juice or an acidulant as described below.

[0023] (alcohol) The alcoholic beverage according to this embodiment contains alcohol. The alcohol may be any drinkable alcohol, and is not limited to the type, production method, raw materials, etc., as long as the effects of the present invention are not impaired. Spirits (e.g., spirits such as gin, vodka, rum, and raw material alcohols) and liqueurs can be used, and among these, one or more of vodka, a distilled alcoholic beverage, and raw material alcohols are particularly preferred from the viewpoint of providing a refreshing taste to the beverage. It is more preferable that the alcoholic beverage according to this embodiment does not contain brewed alcohol, from the viewpoint of providing a refreshing taste to the beverage. In this specification, alcohol refers to ethanol unless otherwise specified.

[0024] (Alcohol content) The alcohol content of the alcoholic beverage according to this embodiment is preferably 1% v / v or more, more preferably 3% v / v or more, 4% v / v or more, or 5% v / v or more. By having an alcohol content of a predetermined value or more, the alcoholic taste can be more clearly felt by the consumer. The upper limit of the alcohol content of the alcoholic beverage according to this embodiment is not particularly limited, but may be, for example, 15 v / v% or less, 13 v / v% or less, 12.5 v / v% or less, 10 v / v% or less, or 8 v / v% or less. The alcohol content of the alcoholic beverage according to this embodiment can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 alcohol content (vibration type density meter / gas chromatograph analysis method).

[0025] (extract) The extract content of the alcoholic beverage according to this embodiment is not particularly limited, but may be, for example, 0.1 w / v% or more, 1 w / v% or more, 3 w / v% or more, 4 w / v% or more, and 8 w / v% or less, 7 w / v% or less, 6 w / v% or less, or 5 w / v% or less. The extract content is the number of grams of non-volatile components contained in 100 cubic centimeters of original volume at a temperature of 15°C (Article 3 of the Liquor Tax Act). The extract content of an alcoholic beverage can be calculated, for example, by measuring the specific gravity (sake meter value) and alcohol content in accordance with the analytical method prescribed by the National Tax Agency of Japan. The extract content of the alcoholic beverage can be adjusted by adding the above-mentioned fruit juice or a sweetener as described below.

[0026] (foaming) The alcoholic beverage according to this embodiment is preferably a sparkling beverage containing carbon dioxide, that is, a carbonated beverage. Here, in the present embodiment, the term "foamable" refers to a foam having a gas pressure (total pressure) of 0.5 kg / cm at 20°C. 2 This means that the temperature is 1.0 kg / cm or more. 2 More than 1.5kg / cm is preferable. 2 More than 2.0kg / cm 2 More than 2.5kg / cm 2 More preferably, 5.0 kg / cm 2 Less than 4.0 kg / cm is preferable. 2 Below 3.5kg / cm 2 Below, 3.0kg / cm 2 The following is more preferred:

[0027] (others) The alcoholic beverage according to this embodiment may contain, or of course may not contain, sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, and the like (hereinafter referred to as "additives") typically used in beverages, provided that the desired effects of the present invention are not impaired. Examples of sweeteners that can be used include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, and maltose. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of acidulants that can be used include citric acid, adipic acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid. Examples of salts that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fibers that can be used include indigestible dextrin, pectin, polydextrose, and guar gum hydrolysates.

[0028] Furthermore, the alcoholic beverage according to this embodiment may contain fruit flavor (a flavor that imparts a fruit-like aroma) or fruit extract (an extract obtained by extracting the active ingredients of a fruit from fruit or fruit juice using water, alcohol, etc.), but of course, it does not have to contain these. The fruit species of the fruit flavors and fruit extracts are the same as those of the fruit juices described above.

[0029] (Packaged alcoholic beverages) The alcoholic beverage according to this embodiment can be provided in various containers. By packaging the alcoholic beverage in various containers, deterioration of the quality due to long-term storage can be suitably prevented. The container may be any container that can be sealed, such as a metal (aluminum, steel, etc.) can or barrel. Glass containers, PET bottles, paper containers, pouches, etc. may also be used. There are no particular limitations on the container capacity, and any container currently in circulation may be used. Metal containers are preferred because they completely block gas, moisture, and light, and can maintain stable quality at room temperature for long periods of time.

[0030] As described above, the alcoholic beverage according to this embodiment is inhibited from reducing the alcoholic taste. Furthermore, the alcoholic beverage according to this embodiment has enhanced freshness, a soft taste, a green fruity flavor, and a full-bodied taste, and has a good overall rating.

[0031] [Alcoholic beverage manufacturing method] Next, a method for producing an alcoholic beverage according to this embodiment will be described. The method for producing an alcoholic beverage according to this embodiment includes a mixing step and a post-treatment step.

[0032] In the mixing step, water, lemon juice, one or more fruit juices other than lemon juice, linalool, alcohol, additives, etc. are appropriately added to a mixing tank to produce a mixed liquid. In this mixing step, the raw materials are mixed and adjusted so that the linalool content falls within the above-mentioned predetermined range.

[0033] In the post-treatment step, for example, filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively carried out as needed. The filtration process in the post-processing step can be carried out using a general filter or strainer. Furthermore, the sterilization process in the post-processing step is preferably carried out by plate sterilization from the viewpoint of processing speed, etc., but is not limited to this and can be applied as long as a similar process can be performed. Furthermore, the filling process in the post-processing step is preferably carried out in a clean room maintained at a level of cleanliness that is normally achieved in the production of beverages. The order of each process in the post-processing step is not particularly limited.

[0034] The processes carried out in the mixing step and post-processing step can be carried out using equipment that is generally used to produce RTD (Ready To Drink) beverages and the like.

[0035] As described above, the method for producing an alcoholic beverage according to this embodiment can produce an alcoholic beverage in which the reduction in alcoholic flavor is suppressed. Furthermore, the method for producing an alcoholic beverage according to this embodiment can produce an alcoholic beverage that has enhanced freshness, a soft taste, a green fruity flavor, and a full-bodied taste, and also has a good overall rating.

[0036] [Method for improving the flavor of alcoholic beverages] Next, the method for enhancing the flavor of an alcoholic beverage according to this embodiment will be described. The method for improving the flavor of an alcoholic beverage according to this embodiment is a method for improving the flavor of an alcoholic beverage containing lemon juice and one or more fruit juices other than lemon juice, which suppresses a reduction in the alcoholic feeling, and is a method for keeping the linalool content within a predetermined range. The contents of each component are the same as those described above for "alcoholic beverages."

[0037] As described above, the method for enhancing the flavor of an alcoholic beverage according to this embodiment can suppress a reduction in the alcoholic flavor of an alcoholic beverage containing lemon juice and one or more fruit juices other than lemon juice. Furthermore, according to the method for improving the flavor of an alcoholic beverage of this embodiment, it is possible to enhance the freshness, softness of the taste, the green fruitiness, and the fullness of the taste of an alcoholic beverage containing lemon juice and one or more fruit juices other than lemon juice, and to give the beverage a good overall evaluation. [Example]

[0038] Next, the present invention will be described by way of examples that satisfy the requirements of the present invention and comparative examples that do not.

[0039] [Sample preparation] Each sample was prepared by appropriately mixing vodka, lemon juice, orange juice, lime juice, linalool, acidulant (anhydrous citric acid), sweetener (high fructose corn syrup), carbonated water, and pure water in the amounts shown in the table. The linalool derived from the juice was less than 0.01 ppm, so it did not affect the flavor. The gas pressure (total pressure) of each sample in Table 1 at 20°C was approximately 2.1 kg / cm. 2 It was.

[0040] The acidity of Sample 11 was adjusted by adjusting the content of the acidulant, but the content of the acidulant in Samples 1 to 10 was kept approximately constant among the samples. Also, the content of the sweetener in Samples 1 to 11 was kept approximately constant among the samples.

[0041] [Exam Contents] For each sample produced by the above method, five trained panelists with discriminatory abilities rated each sample on a five-point scale from 1 to 5 in accordance with the following evaluation criteria for "alcohol taste," "refreshing taste," "softness of taste," "green fruit taste," "fullness of taste," and "overall evaluation," and calculated the average score. All evaluations were made by drinking the samples.

[0042] (Alcohol taste: Evaluation criteria) The alcohol taste was evaluated based on a standard score of 3 for Sample 1, with a score of 1 for "weak alcohol taste" and a score of 5 for "strong alcohol taste." The higher the score, the more the reduction in alcohol taste is suppressed, and the more preferable it is.

[0043] Here, the "alcoholic taste" refers to an alcohol-like flavor that is specific to alcoholic beverages and that evokes the feeling of drinking an alcoholic beverage.

[0044] (Freshness: Evaluation criteria) The freshness was evaluated based on a standard score of 1 for Sample 1, with "not refreshing" being rated 1 point and "refreshing" being rated 5 points. The higher the score, the more enhanced the freshness, and the more preferable it can be judged to be.

[0045] Here, "refreshing" refers to the fresh flavor and aroma of citrus fruits. Enhanced freshness means that the flavor and aroma are more refreshing.

[0046] (Softness of taste: Evaluation criteria) The evaluation of the mildness of the taste was based on a standard of 1 point for sample 1, with "not mild" being rated 1 point and "mild" being rated 5 points. The higher the score, the more the mildness of the taste is enhanced, and it can be judged to be preferable.

[0047] Here, "softness of taste" refers to a sensation of the taste being smooth and not harsh overall. Note that "enhanced softness of taste" means that the taste has become softer.

[0048] (Fruitful fruitiness: Evaluation criteria) The evaluation of the green fruit flavor was based on a standard of 1 point for Sample 1, with a score of 1 point for "weak green fruit flavor" and a score of 5 points for "strong green fruit flavor." The higher the score, the more enhanced the green fruit flavor is, and the more preferable it can be judged to be.

[0049] Here, the term "green fruit flavor" refers to the green flavor of citrus fruits. The term "enhanced green fruit flavor" means that this fruit flavor is stronger.

[0050] (Flavor: Evaluation criteria) The evaluation of fullness of flavor was based on a standard score of 1 for Sample 1, with 1 point for "no fullness of flavor felt" and 5 points for "fullness of flavor felt." The higher the score, the more enhanced the fullness of flavor, and the more preferable it can be judged to be.

[0051] Here, "fullness of flavor" refers to the sensation of flavor spreading throughout the mouth. Note that enhanced fullness of flavor means that the flavor is fuller.

[0052] (Overall rating: rating criteria) For the overall evaluation, no benchmark score was set, and a score of 1 was given for a flavor that was "unsuitable for alcoholic beverages," and a score of 5 for a flavor that was "suitable for alcoholic beverages."

[0053] Here, the "overall evaluation" refers to the balance of flavor as an alcoholic beverage, and for example, if the flavor balance is disrupted due to a strong flavor based on a specific component, the beverage will be rated as poor.

[0054] The table shows the content of each sample and the results of each evaluation. The numerical values ​​and indexes for each component shown in the table are the content and index in the final product. Also, the values ​​for each fruit juice in the table are the "content (converted to fruit juice percentage)" values.

[0055] [Table 1]

[0056] (Review of results) Samples 1 to 4 show the results of varying the type of fruit juice while keeping the total fruit juice content constant. The results of Samples 1 to 4 confirmed that compared to Sample 1, which contained only lemon juice, Samples 2 to 4, which contained multiple fruit juices including lemon juice, had enhanced freshness, softness, a green fruity flavor, and a fuller flavor, but a reduced alcoholic flavor. Furthermore, it was also confirmed that the above-mentioned trends (enhanced positive flavor characteristics and reduced alcoholic sensation) were more pronounced in Sample 4, which contained three types of fruit juice, than in Samples 2 and 3, which contained two types of fruit juice.

[0057] Samples 5 to 9 show the results of varying the linalool content in samples containing multiple fruit juices, including lemon juice. The results of samples 5 to 9 confirmed that adding a certain amount of linalool suppressed the decrease in alcoholic flavor. It was also confirmed that adding a certain amount of linalool further enhanced the positive flavor characteristics (refreshing, soft taste, green fruitiness, fullness of flavor) that come from adding multiple fruit juices. Taking all the evaluations into consideration, among samples 5 to 9, samples 6 to 8 (especially samples 6 to 7) gave very favorable results.

[0058] Samples 10 and 11 show the results of varying the acidity. The results of samples 10 and 11 confirmed that the effects based on linalool (enhancing positive flavor characteristics and suppressing the decrease in alcohol sensation) are fully exerted as long as the acidity is within the specified range.

Claims

1. An alcoholic beverage containing lemon juice and one or more fruit juices other than the lemon juice, The linalool content is 0.5 to 4.0 ppm, The alcoholic beverage is a citrus fruit juice.

2. 2. The alcoholic beverage according to claim 1, wherein the total content of fruit juice is less than 3%.

3. The alcoholic beverage according to claim 1 or 2, having an acidity of 0.03 to 0.40 w / v %.

4. A method for producing an alcoholic beverage containing lemon juice and one or more fruit juices other than the lemon juice, The method includes a step of adjusting the linalool content to 0.5 to 4.0 ppm, A method for producing an alcoholic beverage, wherein the fruit juice is citrus fruit juice.

5. A flavor improving method for suppressing a reduction in alcoholic taste of an alcoholic beverage containing lemon juice and one or more fruit juices other than the lemon juice, comprising: The method comprises the step of adjusting the linalool content of the alcoholic beverage to 0.5 to 4.0 ppm, The method for improving the flavor of an alcoholic beverage, wherein the fruit juice is citrus fruit juice.

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