Beverage, beverage manufacturing method, and beverage flavor improving method

Abstract

To provide a beverage having an enhanced fruit-like juicy taste and a spicy and complex taste, a method for producing the beverage, and a method for improving the flavor of the beverage. [Solution] The beverage of the present invention contains sotolon and p-cresol. The beverage of the present invention also contains ethanol. The beverage of the present invention has a sotolon content of 0.25 to 8.00 ppm. The beverage of the present invention has a p-cresol content of 0.01 to 1.00 ppm. The beverage of the present invention has an acidity of 0.20 g / 100 mL or more.

Description

[Technical Field]

[0001] The present invention relates to beverages, methods for producing beverages, and methods for enhancing the flavor of beverages. [Background technology]

[0002] In order to meet the diverse tastes of consumers, many types of beverages and their manufacturing methods have been proposed.

[0003] For example, Patent Document 1 proposes a beverage that contains 1 to 750 ppm of acetic acid and 5 to 2500 ppm of ethyl maltol. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2018-153123 Summary of the Invention [Problem to be solved by the invention]

[0005] The invention of Patent Document 1 focuses on acetic acid and ethyl maltol and specifies their respective contents in order to improve the top aroma of beverages and achieve an excellent balance of sweetness and sourness.

[0006] On the other hand, the present inventors wanted to differentiate beverages from other beverages by imparting and enhancing a distinctive flavor to the beverage. As flavors to be imparted and enhanced to beverages, the present inventors focused on "juicy fruit-like flavors" and "spicy and complex flavors," and wanted to enhance these flavors.

[0007] Therefore, an object of the present invention is to provide a beverage having an enhanced fruit-like juicy taste and spicy and complex taste, a method for producing the beverage, and a method for improving the flavor of the beverage. [Means for solving the problem]

[0008] The above problems can be solved by the following means. (1) Sotolon and p-cresol Ethanol and Contains The content of sotolon is 0.25 to 8.00 ppm, and the content of p-cresol is 0.01 to 1.00 ppm. Beverages. ( 2 ) The acidity is 0.20 g / 100 mL or more. 1 to The beverage described. ( 3 ) sotolon and p-cresol Ethanol and Contains At the same time, the content of sotolon is set to 0.25 to 8.00 ppm, and the content of p-cresol is set to 0.01 to 1.00 ppm. A method for producing a beverage, comprising the steps of: ( 4 ) A flavor-enhancing method for enhancing the fruity, juicy flavor and spicy, complex flavor of a beverage, comprising: Ethanol and Contains At the same time, the content of sotolon is set to 0.25 to 8.00 ppm, and the content of p-cresol is set to 0.01 to 1.00 ppm. A method for improving the flavor of a beverage, comprising the steps of: [Effects of the Invention]

[0009] The beverage of the present invention has an enhanced fruity, juicy taste and a spicy, complex taste. The method for producing a beverage according to the present invention can produce a beverage that has an enhanced fruity, juicy taste and a spicy, complex taste. The method for enhancing the flavor of a beverage according to the present invention can enhance the fruity, juicy taste and spicy, complex taste of the beverage. DETAILED DESCRIPTION OF THE INVENTION

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

[0011] [Beverage] The beverage according to this embodiment is a beverage containing sotolon and p-cresol, and may further contain ethanol. Beverages according to this embodiment include, in the case of alcoholic beverages (with an alcohol content of 1% or more), for example, chuhai-flavored beverages, wine-flavored beverages, and beer-flavored beverages, and in the case of non-alcoholic beverages (with an alcohol content of less than 1%), for example, carbonated beverages (such as chuhai-flavored non-alcoholic beverages), fruit drinks, sports drinks, tea-based beverages, coffee, and dairy drinks. Here, a chuhai-flavored beverage is a beverage that tastes like chuhai, that is, a beverage designed to have the flavor and aroma of chuhai. Note that the flavor of chuhai also includes the flavors of sours and cocktails. A wine-flavored beverage is a beverage that tastes like wine, that is, a beverage designed to have the flavor and aroma of wine. Each element constituting the beverage according to this embodiment will be described below.

[0012] (Sothoron) Sotolon (CAS number: 28664-35-9) is a compound with the chemical formula CHO, also known as 3-hydroxy-4,5-dimethylfuran-2(5H)-one. Sotolon is known as an off-flavor in the beverage industry due to its curry-like odor. The present inventors have surprisingly found that by adding sotolon and p-cresol (described below) together to a beverage (in other words, by adding two components known as off-flavors), the "juicy fruity flavor" and "spicy, complex flavor" can be enhanced. The present inventors also found that sotolon and p-cresol have the effect of enhancing a mild, non-harsh sourness, a caramel-like sweet flavor, and a citrus-like sourness.

[0013] The sotolon content is preferably 0.25 ppm or more, more preferably 0.30 ppm or more, 0.35 ppm or more, 0.40 ppm or more, 0.45 ppm or more, or 0.50 ppm or more. By ensuring that the sotolon content is equal to or greater than the specified value, it is possible to enhance the fruity, juicy taste and spicy, complex taste. Furthermore, by ensuring that the sotolon content is equal to or greater than the specified value, it is possible to achieve an enhanced effect of a mild, non-harsh acidity, an enhanced effect of a caramel-like sweet flavor, and an enhanced effect of an acidity reminiscent of citrus fruits. The content of sotolon is preferably 8.00 ppm or less, more preferably 7.00 ppm or less, 6.00 ppm or less, 5.50 ppm or less, 5.00 ppm or less, 4.00 ppm or less, 3.00 ppm or less, 2.00 ppm or less, or 1.00 ppm or less. By keeping the content of sotolon at a predetermined value or less, each effect can be fully exerted and it is possible to avoid a situation where the unique flavor of sotolon spoils the overall flavor balance. In this specification, the unit "ppm" is synonymous with "mg / L."

[0014] (p-cresol) p-Cresol (CAS number: 106-44-5) is a compound with the chemical formula CHO, also known as 4-methylphenol. p-Cresol is known as an off-flavor in beverages due to its disinfectant and chemical odor. As described above, the present inventors have found that by incorporating p-cresol and sotolon together into a beverage, not only is an effect of enhancing a juicy fruit-like taste and an enhanced spicy and complex taste, but also an effect of enhancing a mild, non-harsh acidity, an enhanced caramel-like sweet flavor, and an enhanced acidity reminiscent of citrus fruits.

[0015] The p-cresol content is preferably 0.01 ppm or more, more preferably 0.03 ppm or more, 0.04 ppm or more, 0.05 ppm or more, 0.07 ppm or more, 0.08 ppm or more, 0.09 ppm or more, or 0.10 ppm or more. When the p-cresol content is equal to or greater than a predetermined value, an effect of enhancing a juicy fruity taste, an effect of enhancing a spicy and complex taste, an effect of enhancing a mild, non-tart sourness, an effect of enhancing a sweet caramel-like flavor, and an effect of enhancing a sourness reminiscent of citrus fruits is exhibited. The p-cresol content is preferably 1.00 ppm or less, more preferably 0.80 ppm or less, 0.70 ppm or less, 0.60 ppm or less, 0.50 ppm or less, 0.40 ppm or less, 0.30 ppm or less, or 0.25 ppm or less. By keeping the p-cresol content at a predetermined value or less, each effect can be fully exerted, and a situation in which the unique flavor of p-cresol impairs the overall flavor balance can be avoided.

[0016] The content of sotolon and p-cresol in beverages can be measured, for example, by solvent extraction-gas chromatography-mass spectrometry (LLE-GC-MS method).

[0017] (acidity) The acidity (citric acid equivalent) of the beverage according to this embodiment is as follows. The acidity is preferably 0.20 g / 100 mL or more, more preferably 0.30 g / 100 mL or more, 0.40 g / 100 mL or more, 0.50 g / 100 mL or more, 0.60 g / 100 mL or more, or 0.70 g / 100 mL or more. By having an acidity equal to or greater than a predetermined value, a certain level of sourness is imparted to the beverage, and the "enhanced effect of mild, non-tart sourness" and "citrus-like sourness" based on the two components described above are more clearly exhibited. The acidity is preferably 2.00 g / 100 mL or less, more preferably 1.50 g / 100 mL or less, 1.20 g / 100 mL or less, 1.00 g / 100 mL or less, or 0.80 g / 100 mL or less. By keeping the acidity at a specified value or less, the balance of flavor and aroma as a beverage can be improved.

[0018] The acidity (citric acid equivalent value) in this specification can be calculated by the method specified in JAS1075:2023 "Fruit drinks." The acidity can be adjusted by adding an acidulant as described below.

[0019] (sweetener) Sweeteners are substances that impart sweetness. Examples of sweeteners include high-intensity sweeteners such as acesulfame potassium, neotame, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame, isomerized liquid sugars such as high-fructose corn syrup and high-fructose corn syrup, monosaccharides such as fructose, glucose, and galactose, disaccharides such as sucrose, maltose, and lactose, oligosaccharides, and sugar alcohols. However, it is preferable that the beverage according to this embodiment contains a high-intensity sweetener among sweeteners.

[0020] The beverage according to this embodiment may have the following sweetener content (converted to sucrose): The sweetener content, in terms of sucrose, is preferably 1.00 w / v% or more, more preferably 1.20 w / v% or more, 1.42 w / v% or more, 1.50 w / v% or more, 2.00 w / v% or more, 2.50 w / v% or more, or 2.52 w / v% or more. The sweetener content, calculated as sucrose, is preferably 6.00 w / v% or less, more preferably 5.00 w / v% or less, 4.00 w / v% or less, 3.50 w / v% or less, or 3.00 w / v% or less. By ensuring that the sweetener content is within the specified range, the effects of the two components described above can be fully exerted, while providing the beverage with a sweetness that is suitable for the beverage.

[0021] The sucrose-equivalent sweetener content in a beverage is the sweetener content in the beverage converted to sucrose content. Specifically, the sucrose-equivalent sweetener content can be calculated by multiplying the sweetener content by the sweetness of the sweetener divided by the sweetness of sucrose (1). For example, in the case of a beverage containing 1 w / v% acesulfame potassium, the sucrose-equivalent sweetener content is calculated by multiplying the acesulfame potassium content (1 w / v%) by 200 / 1 (= sweetness of acesulfame potassium divided by the sweetness of sucrose), or 200 w / v%.

[0022] The sweetness of each sweetener can be determined using values ​​such as: high fructose corn syrup: 1, high fructose corn syrup: 0.80, fructose: 1.50, glucose: 0.75, galactose: 0.32, sucrose: 1, maltose: 0.33, lactose: 0.16, acesulfame potassium: 200, neotame: 10,000, sucralose: 600, saccharin sodium: 500, and stevia: 250. The sweetness of oligosaccharides can be measured using the following values: fructooligosaccharide: 0.45, galactooligosaccharide: 0.20, xylooligosaccharide: 0.45, lactoferrin: 0.60, raffinose: 0.20, isomaltooligosaccharide: 0.30, and soybean oligosaccharide: 0.70. The sweetness of sugar alcohols can be measured using the following values: sorbitol: 0.65, mannitol: 0.60, maltitol: 0.85, xylitol: 0.60, reduced palatinose: 0.45, and erythritol: 0.75. The content of sweeteners in beverages can be measured using high-performance liquid chromatography (HPLC).

[0023] (ethanol) The beverage according to this embodiment may or may not contain ethanol. Ethanol (so-called alcohol) may be any drinkable type, and is not limited by its type, production method, raw materials, etc., as long as the effects of the present invention are not impaired. Examples of ethanol that can be used include whiskey, brandy, spirits (e.g., spirits such as gin, vodka, and rum, and raw material alcohols), liqueurs, shochu, and even brewed alcoholic beverages such as sake, fruit wine, and beer.

[0024] (Alcohol content) The alcohol content (alcohol content) of the beverage according to this embodiment is not particularly limited, but may be, for example, 0% (v / v%), less than 1% (greater than 0% but less than 1%), 1% or more, 2% or more, 3% or more, 15% or less, 10% or less, 9% or less, 8% or less, or 7% or less. The alcohol content of the 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 Density Meter Method).

[0025] (foaming) The beverage according to this embodiment may be a sparkling beverage containing carbon dioxide, or may not be a sparkling 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 For example, 1.0 kg / cm 2 More than 1.5kg / cm 2 More than 2.0kg / cm 2 More than 2.2kg / cm 2 and above, and 5.0 kg / cm 2 Below, 4.0kg / cm 2 Below 3.5kg / cm 2 Below, 3.0kg / cm 2 The following is the result. The gas pressure of the beverage according to this embodiment can be measured based on, for example, National Tax Agency Specified Analysis Method (Instruction) 8-3 Gas Pressure.

[0026] (extract) The extract components of the beverage according to this embodiment are not particularly limited, but are as follows. The extract content is, for example, 0.50 w / v% or more, 0.80 w / v% or more, 1.00 w / v% or more, 1.30 w / v% or more, and 5.00 w / v% or less, 4.00 w / v% or less, 3.00 w / v% or less, 2.00 w / v% or less.

[0027] The term "extract" refers to the non-volatile components contained in a beverage, and 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 a 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.

[0028] (others) The beverage according to this embodiment may contain, or of course may not contain, 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 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, gluconodeltalactone, 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, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate, etc. Examples of dietary fibers that can be used include indigestible dextrin, pectin, polydextrose, and guar gum hydrolyzate. The above-mentioned raw materials can be generally commercially available products. As for sotolon and p-cresol, the individual components (pure substances) may be used, or extracts or mixtures containing the individual components may be used.

[0029] If the beverage according to this embodiment is to be a chuhai-flavored beverage, it may contain fruit flavors (flavors that impart a fruit-like aroma), fruit juice, fruit extracts (extracts obtained by extracting the active ingredients of fruit from fruit or fruit juice using water, alcohol, etc.), or fruit puree (semi-liquid products obtained by mashing or straining cooked or fresh fruit). Examples of fruit juice that can be used include concentrated fruit juice, reconstituted fruit juice, straight fruit juice, semi-clear fruit juice, clear fruit juice, and cloudy fruit juice, as well as diluted solutions, concentrated solutions, and mixtures thereof. The fruit from which the fruit juice, fruit extract, or fruit puree is derived may contain the peel. In addition, examples of the types of fruit (fruit species) include citrus fruits such as lemon, lime, mandarin orange, orange, grapefruit, yuzu, and Shikuwasa, and Rosaceae fruits such as plum, apple, strawberry, peach, cherry, plum, and pear, as well as conventionally known fruits such as grape, pomegranate, blueberry, black currant, cranberry, maqui berry, mango, pineapple, and kiwi.

[0030] The beverage according to this embodiment does not have to contain fruit juice, but if it does contain fruit juice, the content of the fruit juice is, for example, 0.50% or more, 0.80% or more, 1.00% or more, and 8.00% or less, 6.00% or less, 5.00% or less, 4.00% or less, or 3.00% or less. 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" (relative concentration ratio of fruit juice when straight fruit juice is taken as 100%) is calculated in accordance with JAS standards, excluding sugar refractometer readings for sugars, honey, etc. added to fruit juice.

[0031] (Packaged beverages) The beverage according to the present embodiment can be provided in various containers. By filling the beverage in various containers, deterioration of the quality of the beverage due to long-term storage can be suitably prevented. The container may be any container that can be sealed, and so-called cans and barrels made of metal (such as aluminum or steel) can be used. Also, glass containers, PET bottles, paper containers, pouch containers, etc. can be used. The capacity of the container is not particularly limited, and any container currently in circulation can be used. It is preferable to use a metal container, as it completely blocks gas, moisture, and light and can maintain stable quality at room temperature for a long period of time.

[0032] As described above, the beverage according to this embodiment has an enhanced fruit-like juicy taste and a spicy and complex taste. In addition, the beverage according to this embodiment has an enhanced non-harsh mild acidity, a caramel-like sweet flavor, and a citrus-like acidity.

[0033] [Beverage manufacturing method] Next, a method for producing a beverage according to this embodiment will be described. The beverage manufacturing method according to this embodiment includes a mixing step and a post-processing step.

[0034] In the mixing step, water, sotolon, p-cresol, ethanol, additives, etc. are appropriately charged into a mixing tank to produce a mixed liquid. In this mixing step, the raw materials are mixed and adjusted so that the sotolon content, p-cresol content, etc. fall within the above-mentioned predetermined ranges.

[0035] 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.

[0036] 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.

[0037] As described above, the method for producing a beverage according to this embodiment can produce a beverage that has an enhanced fruity, juicy taste and a spicy, complex taste. Furthermore, the beverage manufacturing method according to this embodiment can produce a beverage that has a mild, non-harsh acidity, a sweet caramel-like flavor, and an enhanced acidity reminiscent of citrus fruits.

[0038] [Method for improving the flavor of beverages] Next, the beverage flavor enhancing method according to this embodiment will be described. The method for improving the flavor of a beverage according to this embodiment is a method for improving the flavor of a beverage by enhancing the juicy fruit-like flavor and spicy, complex flavor of the beverage, and is a method for incorporating sotolon and p-cresol. The contents of each component are the same as those described above for "drinks."

[0039] As described above, the beverage flavor enhancing method according to this embodiment can enhance the juicy fruity flavor and spicy, complex flavor. Furthermore, according to the method for improving the flavor of a beverage according to this embodiment, it is possible to enhance a mild, non-harsh acidity, a sweet caramel-like flavor, and a citrus-like acidity sensation. [Example]

[0040] 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.

[0041] [Sample preparation] Each sample in Tables 1 and 2 was prepared by appropriately mixing vodka, p-cresol, sotolon, high-intensity sweetener (a mixture of acesulfame potassium and sucralose in a certain ratio), citric acid, fruit juice (lemon juice), carbonated water, and pure water in the amounts shown in the table. Sample 7-1 in Table 2 differs from the other samples in that it was prepared by further blending a fragrance (not containing p-cresol or sotolon). The gas pressure (total pressure) at 20°C for each sample in Tables 1 and 2 is 2.2 kg / cm 2 It was decided.

[0042] [Exam Contents] For each sample produced by the above method, five trained panelists with discriminatory abilities rated each sample on a 5-point scale from 1 to 5 according to the following evaluation criteria: "mild, non-spicy acidity," "juicy fruit-like flavor," "sweet caramel-like flavor," "citrus-like acidity," and "spicy, complex flavor," and then calculated the average score. All evaluations were made by drinking the samples.

[0043] (A mild, non-stinging acidity: Evaluation criteria) The evaluation of the mild sourness was based on a standard of 1 point for Sample 1-1, with 1 point for "no mild sourness", 2 points for "a slight mild sourness", 3 points for "a mild sourness", 4 points for "a slightly strong mild sourness", and 5 points for "a strong mild sourness". The higher the score, the more enhanced the mild sourness is, and the more preferable it is.

[0044] Here, "mild, non-spicy sourness" refers to the quality of the sourness felt when drinking the sample, and if the sourness is sharp and not perceived as mild, the score will be low, and if the sourness is mild and not perceived as sharp, the score will be high.

[0045] (Fruit-like juicy taste: Evaluation criteria) The evaluation of the fruit-like juicy taste was based on a standard of 1 point for Sample 1-1, with 1 point for "no fruit-like juicy taste", 2 points for "a slight fruit-like juicy taste", 3 points for "a fruit-like juicy taste", 4 points for "a slightly strong fruit-like juicy taste", and 5 points for "a strong fruit-like juicy taste". The higher the score, the more enhanced the fruit-like juicy taste is, and it can be judged as being preferable.

[0046] Regarding the "juicy fruit-like taste," if the juiciness felt when eating fruit is strong, the score is high, and if not, the score is low.

[0047] (Caramel-like sweet flavor: Evaluation criteria) The caramel-like sweet flavor was evaluated based on a standard score of 1 for Sample 1-1, with 1 point for "no caramel-like sweet flavor", 2 points for "a slight caramel-like sweet flavor", 3 points for "a caramel-like sweet flavor", 4 points for "a slightly strong caramel-like sweet flavor", and 5 points for "a strong caramel-like sweet flavor". The higher the score, the more enhanced the caramel-like sweet flavor is, and the more preferable it is judged to be.

[0048] Here, "sweet caramel-like flavor" is exactly what it sounds like, a caramel-like flavor that is perceived positively even when added to a beverage.

[0049] (Sourness reminiscent of citrus fruits: Evaluation criteria) The evaluation of the sourness reminiscent of citrus fruits was based on a standard score of 1 for Sample 1-1, with 1 point for "no sourness reminiscent of citrus fruits", 2 points for "a slight sourness reminiscent of citrus fruits", 3 points for "a sourness reminiscent of citrus fruits", 4 points for "a slightly strong sourness reminiscent of citrus fruits", and 5 points for "a strong sourness reminiscent of citrus fruits". The higher the score, the stronger the sourness reminiscent of citrus fruits, and the more preferable it can be judged to be.

[0050] Here, "citrus-like sourness" refers to the sourness that includes both taste and aroma, and the stronger the sourness that is reminiscent of citrus fruits is perceived, the higher the score.

[0051] (Spicy and complex flavor: Evaluation criteria) The spicy and complex taste was evaluated based on a standard of 1 point for Sample 1-1, with 1 point for "no spicy and complex taste", 2 points for "a slight spicy and complex taste", 3 points for "a spicy and complex taste", 4 points for "a slightly strong spicy and complex taste", and 5 points for "a strong spicy and complex taste". The higher the score, the more enhanced the spicy and complex taste, and the more preferable it can be judged to be.

[0052] Here, "spicy and complex flavor" is exactly what it sounds like: a flavor that is complicated by the spiciness that is perceived as a positive even when added to a beverage.

[0053] The table below shows the content of each component in the samples 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.

[0054] [Table 1]

[0055] [Table 2]

[0056] (Review of results) Samples 1-1 to 1-4 in Table 1 show the results when the sotolon content was changed. From the results of Samples 1-1 to 1-4, it was confirmed that as the content of sotolon increases, all of the following effects are exerted: an enhanced mild acidity without any harshness, an enhanced fruity juicy taste, an enhanced caramel-like sweet flavor, an enhanced citrus-like acidity, and an enhanced spicy and complex taste.

[0057] Samples 2-1 to 2-6 in Table 1 show the results when the content of p-cresol was varied while containing a fixed amount of sotolon. The results for Samples 2-1 to 2-6 confirmed that the inclusion of p-cresol in the presence of sotolon ensured the full manifestation of each of the five effects. Taking all the evaluations into consideration, among samples 2-1 to 2-6, samples 2-2 to 2-6 (especially samples 2-2 to 2-5) gave favorable results.

[0058] Samples 3-1 and 3-2 in Table 2 show the results when the alcohol content was changed. The results of Samples 3-1 and 3-2 show that although the strength of each effect varies slightly depending on the alcohol content, as is clear when compared with the results of Samples 1-1 and 2-1, it was confirmed that each of the five effects is exerted regardless of the alcohol content.

[0059] Samples 4-1 and 4-2 in Table 2 show the results when the sweetener content was changed. The results of Samples 4-1 and 4-2 show that the strength of each effect varies slightly depending on the sweetener content, but as is clear from a comparison with the results of Samples 1-1 and 2-1, it was confirmed that each of the five effects is exerted regardless of the sweetener content.

[0060] Samples 5-1 and 5-2 in Table 2 show the results when the acidity was changed. The results for Samples 5-1 and 5-2 show that the strength of each effect varies slightly depending on the acidity, but as is clear from a comparison with the results for Samples 1-1 and 2-1, it was confirmed that each of the five effects was exerted regardless of the change in acidity.

[0061] Samples 6-1 to 6-3 in Table 2 show the results when the fruit juice content was changed. The results for Samples 6-1 to 6-3 show that the strength of each effect varies slightly depending on the fruit juice content, but as is clear when compared with the results for Samples 1-1 and 2-1, it was confirmed that each of the five effects is exerted regardless of the change in fruit juice content.

[0062] Sample 7-1 in Table 2 shows the results of a sample that is intended for the product. Comparing the results of Sample 7-1 with those of Samples 1-1 and 2-1, it was confirmed that each of the five effects was achieved even when considering a product.

Claims

1. Contains sotolon, p-cresol, and ethanol, the sotolon content is 0.25 to 8.00 ppm, The beverage has a p-cresol content of 0.01 to 1.00 ppm.

2. 2. The beverage according to claim 1, having an acidity of 0.20 g / 100 mL or more.

3. A method for producing a beverage, comprising the steps of: incorporating sotolon, p-cresol, and ethanol; and adjusting the sotolon content to 0.25 to 8.00 ppm; and adjusting the p-cresol content to 0.01 to 1.00 ppm.

4. A flavor enhancing method for enhancing the fruity, juicy flavor and spicy, complex flavor of a beverage, comprising: A method for enhancing the flavor of a beverage, comprising the steps of: incorporating sotolon, p-cresol, and ethanol; and adjusting the sotolon content to 0.25 to 8.00 ppm and the p-cresol content to 0.01 to 1.00 ppm.

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