Evaluation method for beverage containers and beverage containers

Abstract

The objective of the present invention is to provide a beverage container evaluation method capable of evaluating the suitability of a beverage container with respect to an aroma or taste contained in a beverage, and to provide a beverage container identified by the evaluation method.　The evaluation method includes: preparing a reference solution and a sample solution obtained by adding an aroma component or a taste component to the reference solution; and evaluating a beverage container in relation to an aroma or taste contained in a beverage on the basis of the amount of change in the zeta potential of the beverage container, calculated from the zeta potential measured using the reference solution and the zeta potential measured using the sample solution, and a solid-liquid interfacial free energy measured using the beverage container and the sample solution.

Description

[Technical Field]

[0001] The present invention relates to a method for evaluating a beverage container and a beverage container. [Background technology]

[0002] The aroma perceived when drinking a beverage varies greatly depending on how it is enjoyed, including the aroma perceived during drinking (e.g., the aroma upon sipping, the aroma that clears the nose, and the aroma that lingers in the mouth), as well as the aroma perceived before drinking (e.g., when the beverage is poured into a beverage container). It is known that human perception is also significantly affected by the luxurious appearance of the beverage container and the material of the beverage container. While research into changes in human perception has focused primarily on perceptual psychology and cognitive psychology, it has yet to be fully understood through physicochemical analysis. In particular, wine, a typical beverage whose aroma is enjoyed in various situations (e.g., before and during consumption), is a sensory experience, but it is also said that the aroma varies depending on the beverage container (e.g., wine glass) used. If the aroma perceived varies depending on the wine glass used, it would be ideal to select a beverage container that can fully bring out the wine's aroma. However, to date, no evaluation of the suitability of beverage containers for a particular wine has been conducted in relation to the aroma components contained in the wine; rather, evaluations have been limited to objective and sensory evaluations of the wine. The same applies to the taste of beverages. For example, Patent Document 1 proposes a wine information providing system equipped with a wine information database that includes wine producer information, etc. This wine producer information includes information about the aroma of the wine, which is an objective evaluation by the winemaker himself. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2003-331186 Summary of the Invention [Problem to be solved by the invention]

[0004] The main objective of the present invention is to provide a beverage container evaluation method that can evaluate the suitability of a beverage container for the aroma or taste contained in a beverage, and a beverage container that can be identified by this evaluation method. [Means for solving the problem]

[0005] In one embodiment of the method for evaluating beverage containers, a reference solution and a sample solution to which aroma or flavor components have been added are prepared, and the beverage container is evaluated for its aroma or flavor based on the change in zeta potential of the beverage container calculated from the zeta potential measured using the reference solution and the zeta potential measured using the sample solution, and the solid-liquid interfacial free energy measured using the beverage solution and the sample solution.

[0006] The pH of the reference solution and sample solution used in the above evaluation method may be 3 or higher. In the above evaluation method, the beverage container may be a wine glass, the pH of the reference solution is 3 or higher, the zeta potential measured using the reference solution is ζ0, and the zeta potential measured using an aroma component-containing sample solution having a pH of 3 or higher, obtained by adding 0.1 mass% of any one of phenethyl alcohol, β-damascenone, 4-ethylguaiacol, ethyl octanoate, ethyl butanoate, methional, isoamyl alcohol, and ethyl caproate as an aroma component to the reference solution, is ζi. The evaluation may be performed to determine whether the change in zeta potential Δζ of the beverage container calculated by the following formula (1) is less than 10% and the solid-liquid interfacial free energy is 10 mN / m or higher. Δζ(%)=((ζ0-ζi) / ζ0)×100...(Equation 1) In the above evaluation method, when the beverage container is a wine glass, the pH of the reference solution is 3 or higher, the zeta potential measured using the reference solution is ζ0, and the zeta potential measured using a taste component-containing sample solution having a pH of 3 or higher obtained by adding 0.1 mass% of malic acid or glucuronic acid as a taste component to the reference solution is ζi, it may be determined whether the change in zeta potential Δζ of the beverage container calculated by the following formula (1) is 70% or more and the solid-liquid interfacial free energy is 10 mN / m or more. Δζ(%)=((ζ0-ζi) / ζ0)×100...(Equation 1)

[0007] In one embodiment of the present invention, a beverage container has a change in zeta potential Δζ of less than 10%, as calculated by the following formula (1): where ζ0 is the zeta potential measured using a reference solution adjusted to a pH of 3.8, and ζi is the zeta potential measured using an aroma component-containing sample solution prepared by adding 0.1% by mass of an aroma component to the reference solution; the solid-liquid interfacial free energy measured using the beverage container and the aroma component-containing sample solution is 10 mN / m or more; and the aroma component is any one of phenethyl alcohol, β-damascenone, 4-ethylguaiacol, ethyl octanoate, ethyl butanoate, methional, isoamyl alcohol, and ethyl caproate. Δζ(%)=((ζ0-ζi) / ζ0)×100...(Equation 1)

[0008] The above-mentioned beverage container has a change in zeta potential Δζ of 70% or more as calculated by the formula (1) when the zeta potential measured using a sample solution containing a taste component in which 0.1 mass% of the taste component has been added to the reference solution is ζi, the solid-liquid interfacial free energy measured using the beverage container and the sample solution containing the taste component is 10 mN / m or more, and the taste component may be malic acid or glucuronic acid. The beverage container may be a wine glass. [Effects of the Invention]

[0009] The beverage container evaluation method of the present invention allows the suitability of a beverage container for the aroma or taste of a beverage to be evaluated. Furthermore, the beverage container of the present invention allows the aroma of the beverage to be fully brought out when the beverage is consumed using the beverage container. [Brief explanation of the drawings]

[0010] [Figure 1] FIG. 10 is a graph showing the relationship between the change in zeta potential and the solid-liquid interfacial free energy in each beverage container when a sample solution containing aroma components is used. [Figure 2] FIG. 10 is a diagram showing the relationship between the change in zeta potential and the solid-liquid interfacial free energy in each beverage container when a sample solution containing a flavoring component is used. [Figure 3] FIG. 1 is a schematic diagram showing a state in which a droplet of a sample solution is dropped onto a beverage container. DETAILED DESCRIPTION OF THE INVENTION

[0011] The method for evaluating a beverage container according to one embodiment of the present invention will be specifically described below. Note that the present invention is not to be construed as being limited to the description of the following exemplary embodiment.

[0012] <<Evaluation methods for beverage containers>> A beverage container evaluation method according to an embodiment of the present disclosure (hereinafter referred to as an evaluation method of one embodiment) includes preparing a reference solution and a sample solution in which aroma or flavor components have been added to the reference solution, and evaluating the beverage container for its aroma or flavor based on the zeta potential of the beverage container measured using the reference solution and the zeta potential of the beverage container measured using the sample solution, calculated from the change in zeta potential, and the solid-liquid interfacial free energy measured using the beverage container and the sample solution. According to the evaluation method of one embodiment, the adhesion of aroma or flavor components to the beverage container can be quantified based on the change in zeta potential of the beverage container, and the affinity between the beverage container and the solution containing aroma or flavor components can be quantified based on the solid-liquid interfacial free energy between the beverage container and the sample solution containing aroma or flavor components. In the evaluation method of one embodiment, the suitability of the beverage container for the aroma or flavor components contained in the beverage is evaluated based on the quantified change in zeta potential and the solid-liquid interfacial free energy.

[0013] (change in zeta potential) In one embodiment, the evaluation method evaluates the adhesion (also referred to as adhesion amount, adsorption, or adsorption amount) of aroma or flavor components to a beverage container based on a change in the zeta potential of the beverage container calculated from the zeta potential of the beverage container measured using a reference solution and the zeta potential of the beverage container measured using a sample solution. Note that if the aroma or flavor components contained in the sample solution have a tendency to easily adhere to the beverage container, the change in the zeta potential of the beverage container will be large. On the other hand, if the aroma or flavor components contained in the sample solution have a tendency to resist adhesion to the beverage container, the change in the zeta potential of the beverage container will be small. Therefore, the smaller the change in zeta potential, the lower the beverage container's adhesion to the aroma or flavor components contained in the sample solution. In other words, the beverage container can be evaluated as having low adhesion or adsorption of the aroma or flavor components contained in the sample solution. In particular, when the amount of change in zeta potential is less than 10%, the beverage container can be evaluated as one that is extremely resistant to adhesion of aroma components or flavor components.

[0014] The change in zeta potential can be calculated using the following formula (1). Δζ(%)=((ζ0-ζi) / ζ0)×100...(Equation 1) (In Equation 1, Δζ represents the change in zeta potential, ζ0 represents the zeta potential of the reference solution, and ζi represents the zeta potential of the sample solution.)

[0015] The zeta potentials of the reference solution and the sample solution can be measured using, for example, a zeta potential measurement system (ELSZ-2000ZS) manufactured by Otsuka Electronics Co., Ltd.

[0016] The sample solution is a reference solution to which aroma or taste components have been added. An example of the reference solution is pure water. An example of the reference solution is a sample solution from which aroma and taste components have been removed. If the pH of the reference solution and sample solution is less than 3, it is preferable to adjust the pH of these reference solutions and sample solutions to 3 or higher. There is no upper limit to the preferred pH of the reference solution and sample solution, and an example upper limit is 14. By adjusting the pH of the reference solution and sample solution to the preferred pH, changes in the zeta potential, which depend on the material of the container being measured, can be more effectively detected. There is no limitation on the aroma or taste components added to the sample solution; aroma or taste components desired to be evaluated for a beverage container can be appropriately selected. For example, the aroma or taste components contained in a beverage can be analyzed, and the aroma or taste components identified by the analysis can be appropriately selected and added to the sample solution.

[0017] There is no limitation on the aroma components and flavor components, and when the beverage is wine, examples of aroma components include phenethyl alcohol, β-damascenone, 4-ethylguaiacol, ethyl octanoate, ethyl butanoate, methional, isoamyl alcohol, and ethyl caproate. Examples of flavor components include organic acids that can be contained in wine, such as malic acid and glucuronic acid.

[0018] The zeta potential of the reference solution and the sample solution is measured using particles from a beverage container. Therefore, particles from the beverage container to be evaluated are added to the reference solution and the sample solution. For example, the beverage container particles to be added may be crushed to 1 μm or less. The beverage container may be crushed using, for example, a ball mill. As an example, the amount of beverage container particles added to both the reference solution and the sample solution is 0.1% by mass.

[0019] However, the suitability of a beverage container for the aroma or taste contained in a beverage cannot be determined solely by the change in zeta potential, i.e., the adhesion of aroma or taste components to the beverage container. Even when the adhesion of aroma components to the beverage container is low or when the adhesion of taste components to the beverage container is high, the aroma and flavor of the beverage containing the aroma components may not be fully brought out. For example, when the adhesion of aroma components to the beverage container is low, it is thought that the aroma is less likely to be lost and the aroma can be fully brought out. However, even when a beverage container with low adhesion to aroma components is used, the aroma perceived before and after drinking may be insufficient. Furthermore, the flavor of a beverage is perceived through the mouth or tongue, which directly contact the beverage container. Therefore, it is desirable to maintain a certain amount of flavor components attached to the beverage container, and it is thought that using a beverage container with high adhesion to flavor components allows for a more sufficient taste experience. However, even when a beverage container with high adhesiveness to flavor components is used, the deliciousness perceived during drinking may not be sufficient. Investigating this point, we found that the aroma of a beverage perceived before and after drinking, and the deliciousness of a beverage perceived during drinking, vary not only depending on the adhesiveness of the flavor components or flavor components to the beverage container, but also on the affinity (compatibility) of the beverage container with a solution containing the flavor components or flavor components, and that there is a certain correlation between the adhesiveness and the affinity.

[0020] (solid-liquid interfacial free energy) Therefore, in one embodiment, the evaluation method evaluates the affinity between a beverage container and a sample solution based on the solid-liquid interfacial free energy measured using the beverage container and the sample solution. Specifically, the greater the solid-liquid interfacial free energy, the lower the affinity between the beverage container and the beverage. In other words, the greater the solid-liquid interfacial free energy, the lower the affinity of the beverage to the beverage container. In particular, a solid-liquid interfacial free energy of 10 mN / m or more can be evaluated as a beverage container with extremely low affinity for the beverage. In this specification, the term "10 mN / m or more" may be interpreted as 10 mN / m or more to 100 mN / m or less, 10 mN / m or more to 300 mN / m or less, or 10 mN / m or more to 500 mN / m or less.

[0021] The solid-liquid interfacial free energy can be calculated based on the following equations (2) and (3). Equation (2) is the Fowkes equation. In the equation, γ12 represents the solid-liquid interfacial free energy, γ1 represents the surface tension of the beverage container, and γ2 represents the surface tension of the sample solution droplet. Figure 3 shows a state in which a droplet of the sample solution has been dropped onto a beverage container. The contact angle of the sample solution droplet can be measured using, for example, an automatic contact angle meter (OCA15EC) manufactured by DataPhysics Instruments. When measuring the contact angle, a flat plate made from a beverage container is used. As an example, the beverage container flat plate is cut to 1 cm x 1 cm. As an example, the amount of the sample solution droplet dropped is 10 μL to 20 μL.

[0022]

number

[0023] Next, the present invention will be explained in more detail using an example in which a glass container is used as a beverage container and a sample solution containing aroma and flavor components contained in wine is used. In this evaluation, the following beverage containers (1) to (3) were used as beverage containers. Table 1 shows the constituent elements and their mass proportions of the beverage containers (1) and (2). Beverage container (1) ··· Crystal glass Beverage containers (2)...ordinary glass Beverage Containers (3) ···Wine Bottle (Stonehedge Meritage Napa Valley 2017)

[0024] [Table 1]

[0025] A standard solution with a pH adjusted to 3.8 was used, and 0.1 mass% of particles obtained by crushing beverage containers (1) to (3) to 0.1 μm or less was added to this standard solution. These were designated as standard solutions 1 to 3 for zeta potential measurement. Standard solution 1 for zeta potential measurement contained particles from beverage container (1), standard solution 2 for zeta potential measurement contained particles from beverage container (2), and standard solution 3 for zeta potential measurement contained particles from beverage container (3). The zeta potentials of standard solutions 1 to 3 for zeta potential measurement were then measured. A zeta potential measurement system (ELSZ-2000ZS) manufactured by Otsuka Electronics Co., Ltd. was used to measure the zeta potential of the sample solution. The same method was used to measure the zeta potential of the sample solution. The zeta potential of standard solution 1 for zeta potential measurement was -48.3±0.4 mV, the zeta potential of standard solution 2 for zeta potential measurement was -27.0±0.5 mV, and the zeta potential of standard solution 3 for zeta potential measurement was -32.7±0.2 mV. These measurement results show that of the standard solutions for zeta potential measurement, standard solution 1 (crystal glass) was the most negatively charged.

[0026] Each sample solution shown in Table 2 below was prepared by adding 0.1 mass % of the aroma or flavor components shown in Table 2 below to the above-mentioned standard solutions 1 to 3 for zeta potential measurement.

[0027] [Table 2]

[0028] The zeta potential of each sample solution shown in Table 2 was measured. The measurement results are shown in Table 3. The amount of change in zeta potential was calculated based on the above formula (1). The calculation results are also shown in Table 3.

[0029] Beverage containers (1) to (3) were prepared by processing into 1 cm x 1 cm flat plates. A 10 μL droplet of each sample solution containing the aroma or flavor components listed in Table 2 was dropped onto the surface of each of the flat beverage containers (1) to (3), and the contact angle was measured. An automatic contact angle meter (OCA15EC) manufactured by DataPhysics Instruments was used to measure the contact angle. The solid-liquid interfacial free energy of each beverage container and each sample solution was calculated based on the measured contact angle and the above equations (2) and (3). The calculation results are also shown in Table 3. The sample solutions used to calculate the solid-liquid interfacial free energy were prepared separately from the sample solutions used to measure the zeta potential. Each sample solution was prepared by adding 0.1 mass% of the aroma or flavor components listed in Table 2 to a reference solution for calculating the solid-liquid interfacial free energy, adjusted to a pH of 3.8. The reference solution and sample solution used for measuring the zeta potential differ from the reference solution and sample solution used for calculating the solid-liquid interfacial free energy in that they each contain particles from a beverage container.

[0030] [Table 3]

[0031] Regarding the zeta potential of the reference solution, there is a magnitude relationship between the zeta potentials of the beverage containers (1) to (3). However, as is clear from the zeta potential of the sample solution containing aroma components (hereinafter referred to as the aroma component-containing sample solution) and the amount of change in zeta potential (see Table 3), there is no correlation between the amount of change in zeta potential and the zeta potential of the reference solution. In other words, it is clear that the adhesion of aroma components to beverage containers is not simply due to electrostatic interaction. The same is true for the adhesion of flavor components to beverage containers.

[0032] Compared to other beverage containers, beverage container (1) exhibits a smaller change in zeta potential when a sample solution containing aroma components is used, but a larger change in zeta potential when a sample solution containing taste components (hereinafter referred to as a taste component-containing sample solution) is used. From these results, beverage container (1) can be evaluated as a beverage container that tends to have low adhesion of aroma components and high adhesion of taste components. Furthermore, beverage container (3) exhibits a larger change in zeta potential when a sample solution containing aroma components is used, but a smaller change in zeta potential when a sample solution containing taste components is used, compared to other beverage containers. From these results, beverage container (3) can be evaluated as a beverage container that tends to have high adhesion of aroma components and low adhesion of taste components.

[0033] Next, when the solid-liquid interfacial free energy of each beverage container and each sample solution was examined, it was confirmed that the beverage container (1) tended to have a higher solid-liquid interfacial free energy compared to other beverage containers. From these results, the beverage container (1) can be evaluated as a beverage container with a low affinity for each sample solution. In other words, the beverage container (1) can be evaluated as a beverage container with a low affinity for beverages containing the aroma components or taste components contained in each sample. In other words, the beverage container (1) can be evaluated as a beverage container with a low affinity for beverages containing the aroma components or taste components contained in each sample.

[0034] FIG. 1 shows the relationship between the change in zeta potential and the solid-liquid interfacial free energy for each beverage container when a sample solution containing aroma components is used, and FIG. 2 shows the relationship between the change in zeta potential and the solid-liquid interfacial free energy for each beverage container when a sample solution containing flavor components is used. As is clear from FIG. 1, for aroma components, regardless of the material of the beverage container, the change in zeta potential tends to decrease as the solid-liquid interfacial free energy increases. This indicates that there is a negative correlation between the solid-liquid interfacial free energy and the change in zeta potential. Therefore, in one embodiment, based on this negative correlation, an evaluation method uses a sample solution containing aroma components for a beverage containing aroma components, and checks the change in zeta potential of the beverage container to be evaluated and the solid-liquid interfacial free energy between the beverage container and the sample solution, thereby making it possible to evaluate whether the beverage container to be evaluated is suitable for a beverage containing the aroma components contained in the sample solution. In addition, in one embodiment of the evaluation method, for beverages containing flavor components, a sample solution containing the flavor components is used, and by checking the change in zeta potential of the beverage container being evaluated and the solid-liquid interfacial free energy between the beverage container and the sample solution, it is possible to evaluate whether the beverage container being evaluated is suitable for beverages containing the flavor components contained in the sample solution.

[0035] In fact, when drinking wine containing each aroma component, the beverage container (1) enhanced the aroma of the aroma components contained in the wine and also strongly perceived the taste, which is the deliciousness of the wine. Therefore, with regard to aroma components, a beverage container with a small change in zeta potential and a high solid-liquid interfacial free energy can be evaluated as a beverage container suitable for sensing the aroma. On the other hand, with regard to taste components, a beverage container with a large change in zeta potential and a high solid-liquid interfacial free energy can be evaluated as a beverage container suitable for sensing the deliciousness.

[0036] Furthermore, the evaluation method of one embodiment can also evaluate the preservation (or storage stability) of a beverage container (which may be referred to as a beverage preservation container, beverage storage container, etc.) for beverages containing aroma components or flavor components. For example, if the change in zeta potential measured using a sample solution containing aroma components and a sample solution containing flavor components is small, and the solid-liquid interfacial free energy measured using the beverage container and these sample solutions is high, the beverage container can be evaluated as being suitable for preservation (storage), as it is less likely to have the components adhere to it and has low affinity (difficulty in mixing) with solutions containing these components.

[0037] The present invention uses a solution containing aroma components or flavor components to evaluate the suitability of a beverage container for beverages containing aroma components or flavor components based on both the adhesion of the aroma components or flavor components to the beverage container and the affinity of the beverage container with the solution containing the aroma components or flavor components.

[0038] In one embodiment, when the beverage container is a wine glass, a reference solution having a pH of 3 or higher is used, and the zeta potential measured using the reference solution is defined as ζ0. The zeta potential measured using an aroma component-containing sample solution having a pH of 3 or higher, obtained by adding 0.1 mass % of any of phenethyl alcohol, β-damascenone, 4-ethylguaiacol, ethyl octanoate, ethyl butanoate, methional, isoamyl alcohol, and ethyl caproate as an aroma component to the reference solution, is defined as ζi. The evaluation method may determine whether the change in zeta potential Δζ of the beverage container calculated by the above formula (1) is less than 10% and the solid-liquid interfacial free energy is 10 mN / m or higher.

[0039] For example, if it is determined that the change in zeta potential Δζ of the beverage container is less than 10% and the solid-liquid interfacial free energy is 10 mN / m or more, the beverage container being evaluated can be evaluated as a beverage container suitable for sensing aromas.

[0040] In one embodiment of the evaluation method, when the beverage container is a wine glass, the pH of the reference solution is set to 3 or higher, the zeta potential measured using the reference solution is set to ζ0, and the zeta potential measured using a taste component-containing sample solution having a pH of 3 or higher, to which 0.1 mass% of malic acid or glucuronic acid as a taste component has been added, is set to ζi.The method may determine whether the change in zeta potential Δζ of the beverage container calculated using the above formula (1) is 70% or more, particularly 80% or more, and the solid-liquid interfacial free energy is 10 mN / m or more.

[0041] For example, if it is determined that the above conditions are met, namely, that the change in zeta potential Δζ of the beverage container is 70% or more and that the solid-liquid interfacial free energy is 10 mN / m or more, the beverage container being evaluated can be evaluated as a beverage container suitable for experiencing deliciousness.

[0042] The evaluation method of one embodiment has been described above mainly in relation to a case where the beverage container is a glass container and the aroma components and taste components are components contained in wine. However, the present invention is not intended to be limited to beverage containers made of these materials, aroma components, and taste components, and is also applicable to beverage containers other than these and aroma components and taste components contained in beverages other than wine.

[0043] <<Beverage containers>> A beverage container according to an embodiment of the present disclosure (hereinafter referred to as a beverage container of one embodiment) has a change in zeta potential of the beverage container, Δζ, calculated by the following formula (1), where ζ0 is the zeta potential measured using a reference solution adjusted to a pH of 3.8, and ζi is the zeta potential measured using an aroma component-containing sample solution prepared by adding 0.1% by mass of an aroma component to the reference solution. The change in zeta potential of the beverage container, Δζ, is less than 10%; the solid-liquid interfacial free energy measured using the beverage container and the aroma component-containing sample solution is 10 mN / m or more; and the aroma component is any one of phenethyl alcohol, β-damascenone, 4-ethylguaiacol, ethyl octanoate, ethyl butanoate, methional, isoamyl alcohol, and ethyl caproate. Δζ(%)=((ζ0-ζi) / ζ0)×100...(Equation 1)

[0044] According to one embodiment of the beverage container, when a beverage containing any of the above-mentioned aromatic components is consumed using the beverage container, the aroma can be perceived more strongly.

[0045] In one embodiment of the beverage container, it is further preferable that the above-mentioned zeta potential change and solid-liquid interfacial free energy are satisfied for all of the above-mentioned aroma components.

[0046] An example drinking vessel is a wine glass.

[0047] In one preferred embodiment of a beverage container, when the zeta potential measured using a sample solution containing a taste component in which 0.1% by mass of the taste component has been added to a reference solution is defined as ζi, the change in zeta potential of the beverage container, Δζ, calculated using the above formula (1) is 70% or more, particularly 80% or more, and the taste component is malic acid or glucuronic acid.

[0048] According to this type of beverage container, when using the beverage container to drink a beverage containing any of the above-mentioned aroma components and any of the above-mentioned taste components, the aroma can be felt strongly and the taste can be felt delicious.

[0049] In the beverage container of this preferred embodiment, it is further preferable that the above-mentioned change in zeta potential and solid-liquid interfacial free energy are satisfied for all of the above-mentioned taste components.

[0050] The calculation and measurement methods for the amount of change in zeta potential and the solid-liquid interfacial free energy are as described in the evaluation method for beverage containers of the above embodiment, and detailed description thereof will be omitted here.

Claims

1. A method for evaluating beverage containers, comprising: A reference solution and a sample solution obtained by adding an aroma component or a taste component to the reference solution are prepared; a change in the zeta potential of the beverage container calculated from the zeta potential measured using the reference solution and the zeta potential measured using the sample solution; and Based on the solid-liquid interfacial free energy measured using the beverage container and the sample solution, Evaluating beverage containers in terms of the aroma or taste of the beverage. Methods for evaluating beverage containers.

2. The pH of the reference solution and the sample solution is 3 or higher; The method for evaluating a beverage container according to claim 1.

3. the beverage container is a wine glass; The pH of the reference solution is set to 3 or higher, the zeta potential measured using the reference solution is set to ζ0, and the zeta potential measured using an aroma component-containing sample solution having a pH of 3 or higher, obtained by adding 0.1 mass % of any of phenethyl alcohol, β-damascenone, 4-ethylguaiacol, ethyl octanoate, ethyl butanoate, methional, isoamyl alcohol, and ethyl caproate to the reference solution, is set to ζi. A determination is made as to whether the following conditions are satisfied: the change in zeta potential Δζ of the beverage container calculated by the following formula (1) is less than 10% and the solid-liquid interfacial free energy is 10 mN / m or higher: The method for evaluating a beverage container according to claim 1. Δζ (%) = ((ζ0-ζi) / ζ0)×100... (Formula 1)

4. the beverage container is a wine glass; The pH of the reference solution is set to 3 or more, the zeta potential measured using the reference solution is set to ζ0, and the zeta potential measured using a taste component-containing sample solution having a pH of 3 or more obtained by adding 0.1 mass % of malic acid or glucuronic acid as a taste component to the reference solution is set to ζi. A determination is made as to whether the change in zeta potential Δζ of the beverage container calculated by the following formula (1) is 70% or more, and the solid-liquid interfacial free energy is 10 mN / m or more. The method for evaluating a beverage container according to claim 1 or 3. Δζ (%) = ((ζ0-ζi) / ζ0)×100... (Formula 1)

5. A beverage container, comprising: where ζ0 is the zeta potential measured using a reference solution adjusted to a pH of 3.8, and ζi is the zeta potential measured using an aroma component-containing sample solution prepared by adding 0.1% by mass of aroma components to the reference solution, the change in Δζ of the zeta potential of the beverage container calculated by the following formula (1) is less than 10%, the solid-liquid interfacial free energy measured using the beverage container and the aroma component-containing sample solution is 10 mN / m or more; The fragrance component is any one of phenethyl alcohol, β-damascenone, 4-ethylguaiacol, ethyl octanoate, ethyl butanoate, methional, isoamyl alcohol, and ethyl caproate. Beverage container. Δζ (%) = ((ζ0-ζi) / ζ0)×100... (Formula 1)

6. When the zeta potential measured using a taste component-containing sample solution obtained by adding 0.1% by mass of a taste component to the reference solution is defined as ζi, the change in zeta potential of the beverage container, Δζ, calculated by the formula (1) is 70% or more; the solid-liquid interfacial free energy measured using the beverage container and the taste component-containing sample solution is 10 mN / m or more; The taste component is malic acid or glucuronic acid.

6. The beverage container of claim 5.

7. The beverage container is a wine glass.

7. A beverage container according to claim 5 or 6.

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