Alcoholic beverage with a citrus-like aroma

Abstract

To provide a citrus-like aroma-containing alcoholic beverage and a method for producing the same in which citrus resin-like off-flavor and char-like off-flavor caused by distillation of alcohol are suppressed and reduced, and citrus-like aroma is increased.SOLUTION: In alcoholic beverage, the contained amount of aroma dendren in terms of 20% alcohol is adjusted to 0 to 60 ppb.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an alcoholic beverage having a citrus-like aroma and a method for producing the same. [Background technology]

[0002] As consumer needs become more diverse, a wide variety of beverages have been developed and distributed on the market. The aroma (flavor) of a beverage is not only one of the important characteristics that greatly influences the sales of the beverage, but also an important characteristic that differentiates it from other beverages and makes it unique, so it is one of the items that is considered in the development of the beverage.

[0003] In alcoholic beverages, particularly distilled spirits, the taste and aroma inherent to the raw materials are often noticeable, but in response to the diversification of consumer needs, efforts have been made to impart various tastes and aromas in addition to the taste and aroma inherent to the raw materials, or to mask them. Furthermore, in the case of distilled spirits with a high alcohol content, such efforts are sometimes made to improve the palatability. It is also known to use ingredients such as herbs and fruits, and their components, to impart taste and aroma to alcoholic beverages.

[0004] On the other hand, it is also known that ingredients such as herbs and fruits used for such purposes may produce undesired tastes and aromas. For example, when a citrus-like aroma is imparted to an alcoholic beverage, a citrus resin-like aroma may also be perceived at the same time, which may be perceived as an off-flavor. Furthermore, in an alcoholic beverage obtained by distilling a fermented beverage to which a citrus-like aroma has been imparted, in addition to the citrus resin-like off-flavor, a unique burnt off-flavor resulting from distillation may also be perceived. These off-flavors may interfere with the perception of the desired citrus-like aroma, and the occurrence of these off-flavors may, in some cases, result in the problem that the desired citrus-like aroma is not fully perceived. Summary of the Invention

[0005] The present inventors have found that in alcoholic beverages with a citrus-like aroma, particularly distilled spirits, adjusting the aromadendren content within a specific range can reduce citrus resin-like off-flavors and burnt off-flavors caused by distillation, while enhancing the citrus-like aroma. The present invention is based on this finding.

[0006] Therefore, the present invention provides an alcoholic beverage in which citrus resin-like off-flavors and burnt off-flavors caused by distillation are reduced and the citrus aroma is enhanced, and a method for producing the same.

[0007] According to the present invention, the following inventions are provided. [1] An alcoholic beverage with a citrus-like aroma containing aromadendrene at a concentration of 0 to 60 ppb (equivalent to 20% alcohol). [2] The alcoholic beverage according to claim 1, containing nerol at a concentration of 100 to 800 ppb in terms of 20% alcohol. [3] An alcoholic beverage according to [1] or [2], wherein the ratio of the aromadendrene content (equivalent to 20% alcohol) to the nerol content (equivalent to 20% alcohol) is 2 to 20. [4] An alcoholic beverage according to any one of [1] to [3], which is made from citrus fruits. [5] The alcoholic beverage according to any one of [1] to [4], which is a distilled alcoholic beverage. [6] A method for producing a distilled liquor having a citrus-like aroma, comprising: A process of charging alcohol raw materials into a container; a step of fermenting the alcohol raw material to obtain a fermented product; distilling the fermented product by blowing steam into the vessel to obtain a distillate; and a step of contacting at least one of the alcohol raw material, the fermented product, and the distilled product with a raw material having a citrus-like aroma; Including, The production method as described above, wherein the aromadendren content in the distilled spirit is adjusted to 0 to 60 ppb in terms of 20% alcohol. [7] A method for producing a distilled liquor having a citrus-like aroma, comprising: A step of contacting the raw material alcohol with a raw material having a citrus-like aroma. Including, The production method as described above, wherein the aromadendren content in the distilled spirit is adjusted to 0 to 60 ppb in terms of 20% alcohol. [8] A method for reducing off-flavors in distilled spirits, comprising: A process of charging alcohol raw materials into a container; Fermenting the alcohol raw material to obtain a fermented product; and distilling the fermented product by blowing steam into the vessel to obtain a distillate Including, The method, wherein the aromadendren content in the distilled spirit is adjusted to 0 to 60 ppb equivalent to 20% alcohol. [9] A method for reducing off-flavors in distilled spirits, comprising: A process for adjusting the aromadendron content of the distilled spirit to 0-60 ppb at 20% alcohol; The method comprising:

[10] A method for enhancing citrus-like aroma in distilled spirits, comprising: A process of charging alcohol raw materials into a container; Fermenting the alcohol raw material to obtain a fermented product; and distilling the fermented product by blowing steam into the vessel to obtain a distillate Including, The aromadendron content in the distilled spirit is adjusted to 0 to 60 ppb in terms of 20% alcohol, The method, wherein the nerol content in the distilled liquor is adjusted to 100 to 800 ppb equivalent to 20% alcohol.

[11] A method for enhancing citrus-like aroma in distilled spirits, comprising: adjusting the aromadendren content of the distilled liquor to 0 to 60 ppb in terms of 20% alcohol; adjusting the nerol content in the distilled liquor to 100 to 800 ppb in terms of 20% alcohol; The method comprising:

[0008] According to the present invention, in alcoholic beverages having a citrus-like aroma, particularly distilled spirits, the citrus resin-like off-flavor and the burnt off-flavor produced by alcohol distillation can be reduced, and the citrus-like aroma can be enhanced.

[0009] In this specification, when the term "off-flavor" is used simply in relation to an alcoholic beverage, it refers to either or both of the citrus resin-like off-flavor and the burnt off-flavor that results from the distillation of alcohol.

[0010] As used herein, "ppb" is synonymous with "μg / L."

[0011] As used herein, "20% alcohol equivalent" refers to the concentration (μg / L = ppb) of a specific component (μg) contained in an alcoholic beverage (1 L) divided by the alcohol content (v / v) of the alcoholic beverage, converted to a value per 20% alcohol content (v / v%). For example, if a specific alcoholic beverage (with an alcohol content (v / v%) of 50% (%)) contains aromadendrone at a concentration of 50 ppb, the aromadendrone content, converted to 20% alcohol, is [50 ppb ÷ (50% ÷ 20)] = 20 ppb.

[0012] [Alcoholic beverages] According to the present invention, there is provided an alcoholic beverage having a citrus-like aroma and an aromadendrene content adjusted to a specific range (hereinafter also referred to as the "alcoholic beverage of the present invention"). The alcoholic beverage of the present invention will be described below.

[0013] The alcoholic beverage of the present invention refers to a beverage containing alcohol (ethanol) and may be a fermented product obtained by alcoholic fermentation of sugars contained in raw materials (alcohol raw materials) such as grains or fruits, or a beverage containing such a fermented product as a major ingredient. Specifically, the alcoholic beverage of the present invention is defined as a "beverage with an alcohol content of at least one alcoholic beverage" under the Liquor Tax Act, and is also treated as a food under the Food Sanitation Act and is subject to said law. Examples of alcoholic beverages of the present invention include brewed alcoholic beverages, distilled alcoholic beverages, and blended alcoholic beverages. As defined in the Liquor Tax Act, "alcohol content" refers to the volume of ethyl alcohol contained in a percentage of the original volume at a temperature of 15°C. Furthermore, "alcohol content" refers to the volume concentration of ethanol in the alcoholic beverage expressed as a percentage (%).

[0014] Brewed alcohol is a general term for alcoholic beverages produced solely through the alcoholic fermentation of raw materials using yeast, without going through processes such as distillation. Under the Liquor Tax Act, brewed alcoholic beverages are classified into sake, fruit wine, and other brewed alcoholic beverages. Furthermore, while classified as sparkling alcoholic beverages under the Liquor Tax Act, beer and happoshu are also brewed alcoholic beverages produced by brewing.

[0015] Specific examples of brewed alcoholic beverages include simple-fermented alcoholic beverages (e.g., wine (grape wine), cider (apple wine), kumis, etc.) obtained by fermenting the sugars in the raw materials as they are, and multiple-fermented alcoholic beverages (e.g., beer (simple-multiple-fermented alcoholic beverages), sake (parallel-multiple-fermented alcoholic beverages), etc.) obtained by breaking down (saccharifying) sugars such as starch in the raw materials into glucose and then fermenting the glucose.

[0016] Distilled liquor is a general term for alcoholic beverages produced by distilling brewed alcohol. Under the Liquor Tax Act, distilled liquor is classified into continuous distillation shochu, pot still shochu, whiskey, brandy, raw alcohol, and spirits. Distilled liquor also includes distilled alcohol with added water, or distilled alcohol aged in wooden barrels.

[0017] Specific examples of distilled alcoholic beverages include spirits, gin, vodka, spiritus, awamori, shochu, soju (Korean shochu), baijiu (e.g., baijiu, sorghum, etc.), mezcal (e.g., tequila, etc.), whiskey, brandy (e.g., cognac, armagnac, calvados, grappa, singani, pisco, etc.), cachaça (pinga), rum, arrack (e.g., aquavit, aruhi, raki, etc.), korn, kirschwasser, etc. In a preferred embodiment, the alcoholic beverage of the present invention is a distilled alcoholic beverage, and particularly preferably a spirit.

[0018] The distillation method for obtaining distilled spirits may be either a direct heating method or an indirect heating method, but a direct heating method using steam (steam injection method) is preferred. Furthermore, when imparting a citrus-like aroma during distillation, any of the following may be used: a steeping method in which a fermented product obtained by fermenting an alcoholic raw material is brought into contact (soaked) with a raw material having a citrus-like aroma, as described below, and distilled to impart the aroma to the distilled spirit; a vapor method in which steam from the fermented product, generated during distillation, is brought into contact with a raw material having a citrus-like aroma to impart the aroma to the distilled spirit; or a hybrid method in which both methods are performed.

[0019] When the alcoholic beverage of the present invention is a beverage containing the fermented product as a main component, the content of the fermented product in the alcoholic beverage is not particularly limited as long as it satisfies the aromadendron content described below, and can be set appropriately. Examples of lower limits for the content of the fermented product in the alcoholic beverage of the present invention include 1 v / v%, 5 v / v%, 10 v / v%, 30 v / v%, 50 v / v%, 70 v / v%, 80 v / v%, and 90 v / v%. Examples of upper limits for the content of the fermented product in the alcoholic beverage of the present invention include 100 v / v%, 99.5 v / v%, 99 v / v%, 95 v / v%, 90 v / v%, and 80 v / v%.

[0020] The alcoholic beverage of the present invention has a citrus-like aroma. The citrus-like aroma possessed by the alcoholic beverage of the present invention may be derived from the alcoholic raw material of the alcoholic beverage, or may be derived from other raw materials. In a preferred embodiment, the citrus-like aroma possessed by the alcoholic beverage of the present invention is imparted by a raw material other than the alcoholic raw material, for example, a raw material having a citrus-like aroma.

[0021] Examples of raw materials having a citrus-like aroma include, but are not limited to, citrus plants, cloudy juices obtained by processing citrus plants, citrus juices and essential oils, and flavorings having a citrus-like aroma. In a preferred embodiment, to impart a citrus-like aroma to the alcoholic beverage of the present invention, all or parts of citrus plants (e.g., fruit (pulp), peel, juice, shoots, stems, leaves, thorns, extract, etc.) or components thereof are used as raw materials. Examples of citrus plants include unshu mandarins, banpeiyu, shiranui (e.g., Dekopon (registered trademark), etc.), yuzu, iyokan, summer mandarins, hassaku persimmons, kabosu, shikuwasa, sudachi (coconut citrus), bitter orange, hyuganatsu (summer orange), ponkan (orange), orange, lemon, lime, grapefruit, etc.). These raw materials may be used alone or in combination of two or more. In a preferred embodiment, Japanese citrus fruits are used to impart a citrus-like aroma to an alcoholic beverage, more preferably banpeiyu, shiranui and / or yuzu, and particularly preferably the peel and / or fruit of banpeiyu, shiranui and / or yuzu.

[0022] Methods for imparting a citrus-like aroma to alcoholic beverages include, but are not limited to, fermenting an alcoholic raw material having a citrus-like aroma, contacting an alcoholic beverage raw material, an alcoholic beverage, or an intermediate in the process of producing an alcoholic beverage with a raw material having a citrus-like aroma, etc. Specific examples of methods for contacting an alcoholic beverage raw material, an alcoholic beverage, or an intermediate in the process of producing an alcoholic beverage with a raw material having a citrus-like aroma include immersing the fruit, pulp, peel, etc. of the raw material having a citrus-like aroma in the alcoholic beverage raw material, alcoholic beverage, or intermediate in the process of producing an alcoholic beverage, adding fruit juice, extract, etc. of the raw material having a citrus-like aroma to the alcoholic beverage raw material, alcoholic beverage, or intermediate in the process of producing an alcoholic beverage, and passing (circulating) the raw material having a citrus-like aroma through the alcoholic beverage raw material, alcoholic beverage, or intermediate in the process of producing an alcoholic beverage. Specifically, the steeping method, vapor method, and hybrid method described above in relation to the distillation method can impart a citrus-like aroma to an alcoholic beverage.

[0023] The alcoholic beverage of the present invention is characterized by having an aromadendren content adjusted to a specific range. The aromadendren content in the alcoholic beverage of the present invention is 0 to 60 ppb, preferably 0 to 50 ppb, more preferably 0 to 45 ppb, and even more preferably 0 to 40 ppb, calculated based on 20% alcohol in the alcoholic beverage. Aromadendren is a substance that exhibits a spicy or woody aroma, and the present inventors have discovered that aromadendren exhibits a burnt aroma (off-flavor) in alcoholic beverages. Therefore, by adjusting the aromadendren content in an alcoholic beverage having a citrus-like aroma within the above range, the burnt off-flavor of the alcoholic beverage can be suppressed. In particular, in the case of distilled spirits, the production process includes heating and distillation steps, which makes the burnt off-flavor more likely to become apparent. Therefore, adjusting the aromadendren content in distilled spirits within the above range is particularly effective in suppressing the burnt off-flavor.

[0024] Since aromadendren imparts a burnt off-flavor to alcoholic beverages, the lower the aromadendren content in the alcoholic beverage of the present invention, the more preferable it is.

[0025] The aromadendren content in alcoholic beverages can be measured by gas chromatography-mass spectrometry (GC / MS). Specifically, the measurement can be performed according to the following procedure. First, the aromadendren in the alcoholic beverage is extracted using a C18 solid-phase column, and the dichloromethane eluted fraction is prepared as an analytical sample. The obtained analytical sample is subjected to GC / MS, and quantification is performed using the internal standard method. 4-nonanol is used as the internal standard substance, and is added to the analytical sample so that it is 1 ppm. Specifically, aromadendren analysis is performed by GC / MS according to the analytical conditions shown below.

[0026] GC / MS analysis conditions Equipment: Agilent 5977 GC / MSD System Column: Agilent DB-5MS (Length 60m, inner diameter 0.320mm, film thickness 0.25μm) Carrier gas: He (G1 grade) Column flow: 2 ml / min Injection volume: 1 μl syringe injection Inlet temperature: 300℃ Split ratio: 10:1 Oven temperature: 80°C (3 minutes) → Increase by 10°C / minute → 300°C (10 minutes) Ionization method: EI MSD transfer line temperature: 280℃ Ion source temperature: 280℃ Measurement Type: Scan Extracted ion chromatogram mass range: 50.00-550.00 m / z

[0027] Under the above conditions, the peaks at the following retention times are quantified. 4-nonanol: 8.465 min Aroma Dendren: 13.969 minutes

[0028] In a preferred embodiment, the alcoholic beverage of the present invention has a nerol content adjusted to a specific range. The nerol content in the alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved. For example, the nerol content is 100 to 800 ppb, preferably 120 to 700 ppb, more preferably 150 to 600 ppb, and even more preferably 160 to 500 ppb, calculated as a 20% alcohol content in the alcoholic beverage. The nerol content in an alcoholic beverage can be measured using a method similar to that used to measure the aromadendren content in an alcoholic beverage. Nerol is a substance that exhibits a citrus-like aroma, such as citrus orange. The present inventors have discovered that nerol not only exhibits a citrus-like aroma in an alcoholic beverage, but also exhibits a resinous aroma (off-flavor) characteristic of citrus fruits. Therefore, by adjusting the nerol content in an alcoholic beverage with a citrus-like aroma to the above range, the citrus-like aroma exhibited by the alcoholic beverage can be enhanced while suppressing the citrus-resinous off-flavor.

[0029] The nerol content in alcoholic beverages can be measured by GC / MS, specifically by quantifying the peak at a retention time of 10.695 minutes using the same conditions and method as described above for measuring the aromadendrene content.

[0030] The nerol content in the alcoholic beverage of the present invention may be adjusted by adding nerol itself to the alcoholic beverage, or by increasing or decreasing the content using a raw material containing nerol. Raw materials containing nerol are not particularly limited, and examples thereof include the above-mentioned citrus plants, cloudy fruit juices obtained by processing citrus plants, citrus fruit juices and essential oils, and flavorings having a citrus fruit aroma.

[0031] The lower limit of the ratio of the nerol content to the aromadendren content (nerol content / aromadendren content) in the alcoholic beverage of the present invention, calculated as a 20% alcohol content in the alcoholic beverage, is preferably 2, more preferably 3, and even more preferably 4. The upper limit, calculated as a 20% alcohol content in the alcoholic beverage, is preferably 20, more preferably 15, and even more preferably 12.5. By adjusting the ratio of the nerol content to the aromadendren content in the alcoholic beverage within the above range, it is possible to more effectively suppress the burnt off-flavor and / or citrus resin-like off-flavor in the alcoholic beverage and enhance the citrus aroma.

[0032] [Alcoholic beverage manufacturing method] According to another aspect of the present invention, there is provided a method for producing an alcoholic beverage of the present invention having a citrus-like aroma and an aromadendren content adjusted to a specific range (hereinafter also referred to as the "production method of the present invention"). The production method of the present invention is described below.

[0033] In one embodiment, the production method of the present invention includes the steps of charging an alcohol raw material into a vessel, fermenting the alcohol raw material to obtain a fermented product, distilling the fermented product by blowing steam into the vessel to obtain a distilled product, and contacting at least one of the alcohol raw material, the fermented product, and the distilled product with a raw material having a citrus-like aroma. In the production method of the present invention, the method of contacting at least one of the alcohol raw material, the fermented product, and the distilled product with the raw material having a citrus-like aroma can be the same as that described above for the alcoholic beverage of the present invention. Furthermore, the vessel used in the production method of the present invention is not particularly limited as long as the effects of the present invention are achieved, and a still (e.g., a still pot, a distillation tank, etc.) used in the production of distilled spirits can be used.

[0034] In another embodiment, the production method of the present invention includes a step of contacting a raw material alcohol (raw material alcohol) with a raw material having a citrus aroma. The raw material alcohol is not particularly limited, but examples include brewed alcohol, distilled alcohol, and blended alcohol, as described above for the alcoholic beverage of the present invention. Among these, distilled alcohol is preferably used as the raw material alcohol, and raw material alcohol as defined by the Liquor Tax Act is particularly preferred. Under the Liquor Tax Act, raw material alcohol is defined as alcohol with an alcohol content of more than 45%. In the present invention, the raw material alcohol may be used at its original concentration (e.g., 95% alcohol content) or diluted appropriately with water or the like. The dilution concentration of the raw material alcohol can be appropriately set depending on the alcohol content of the alcoholic beverage to be produced, and can be, for example, 40-80%, 50-70%, 55-65%, 60%, etc. Furthermore, the method of contacting the raw material alcohol with a raw material having a citrus aroma can be the same as that described above for the alcoholic beverage of the present invention.

[0035] The aromadendren content in alcoholic beverages produced by the production method of the present invention is adjusted to 0 to 60 ppb, preferably 0 to 50 ppb, more preferably 0 to 45 ppb, and even more preferably 0 to 40 ppb, calculated as 20% alcohol in the alcoholic beverage.

[0036] In a preferred embodiment, the production method of the present invention adjusts the nerol content of an alcoholic beverage to a specific range. The nerol content of an alcoholic beverage produced by the production method of the present invention is not particularly limited as long as the effects of the present invention are achieved, but is adjusted to, for example, 100 to 800 ppb, preferably 120 to 700 ppb, more preferably 150 to 600 ppb, and even more preferably 160 to 500 ppb, calculated as 20% alcohol in the alcoholic beverage.

[0037] In a preferred embodiment, in the production method of the present invention, the ratio of the nerol content to the aromadendrene content in an alcoholic beverage (nerol content / aromadendrene content) is adjusted to a specific range. The lower limit of this ratio, calculated as a 20% alcohol content in the alcoholic beverage, is preferably adjusted to 2, more preferably 3, and even more preferably 4. The upper limit of this ratio, calculated as a 20% alcohol content in the alcoholic beverage, is preferably adjusted to 20, more preferably 15, and even more preferably 12.5.

[0038] The alcohol raw materials, raw materials having a citrus-like aroma, methods for imparting a citrus-like aroma, methods for adjusting the aromadendrene and nerol content, etc. used in the manufacturing method of the present invention may be the same as those described above for the alcoholic beverage of the present invention.

[0039] The alcoholic beverage produced by the production method of the present invention is a distilled alcoholic beverage, and particularly preferably a spirit.

[0040] [Method for reducing off-flavors in alcoholic beverages] According to another aspect of the present invention, there is provided a method for reducing off-flavors in an alcoholic beverage having a citrus-like aroma, which comprises adjusting the aromadendren content to a specific range (hereinafter also referred to as the "off-flavor reduction method of the present invention"). The off-flavor reduction method of the present invention will be described below.

[0041] In one embodiment, the off-flavor reduction method of the present invention includes the steps of charging an alcohol raw material into a vessel, fermenting the alcohol raw material to obtain a fermented product, and distilling the fermented product by blowing steam into the vessel to obtain a distillate. In the off-flavor reduction method of the present invention, the aromadendren content in an alcoholic beverage is adjusted to 0 to 60 ppb, preferably 0 to 50 ppb, more preferably 0 to 45 ppb, and even more preferably 0 to 40 ppb, calculated as 20% alcohol.

[0042] In another embodiment, the off-flavor reduction method of the present invention includes a step of adjusting the aromadendren content in an alcoholic beverage to 0 to 60 ppb, preferably 0 to 50 ppb, more preferably 0 to 45 ppb, and even more preferably 0 to 40 ppb, calculated as 20% alcohol.

[0043] In a preferred embodiment, the off-flavor reduction method of the present invention adjusts the nerol content in an alcoholic beverage to fall within a specific range. In the off-flavor reduction method of the present invention, the nerol content in an alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is adjusted to, for example, 100 to 800 ppb, preferably 120 to 700 ppb, more preferably 150 to 600 ppb, and even more preferably 160 to 500 ppb, calculated as 20% alcohol in the alcoholic beverage.

[0044] In a preferred embodiment, in the off-flavor reduction method of the present invention, the ratio of the nerol content to the aromadendrene content in an alcoholic beverage (nerol content / aromadendrene content) is adjusted to a specific range. The lower limit of this ratio, calculated as a value equivalent to 20% alcohol in the alcoholic beverage, is preferably adjusted to 2, more preferably 3, and even more preferably 4. The upper limit of this ratio, calculated as a value equivalent to 20% alcohol in the alcoholic beverage, is preferably adjusted to 20, more preferably 15, and even more preferably 12.5.

[0045] Examples of alcoholic beverages that can be subjected to the off-flavor reduction method of the present invention include brewed alcoholic beverages, distilled alcoholic beverages, mixed alcoholic beverages, etc., as classified under the Liquor Tax Act. Among these, distilled alcoholic beverages are preferred, spirits are more preferred, and spirits produced by a distillation method using direct heating with steam are particularly preferred.

[0046] The alcohol raw material, aromadendrene and nerol content adjustment method used in the off-flavor reduction method of the present invention can be the same as those described above for the alcoholic beverage of the present invention.

[0047] [Method for enhancing citrus-like aroma in alcoholic beverages] According to another aspect of the present invention, there is provided a method for enhancing the citrus-like aroma of an alcoholic beverage having a citrus-like aroma (hereinafter also referred to as the "aroma-enhancing method of the present invention"), which comprises adjusting the contents of aromadendren and nerol to fall within specific ranges. The aroma-enhancing method of the present invention will be described below.

[0048] The aroma-enhancing method of the present invention comprises the steps of charging an alcoholic raw material into a vessel, fermenting the alcoholic raw material to obtain a fermented product, and distilling the fermented product by blowing steam into the vessel to obtain a distillate. In the aroma-enhancing method of the present invention, the aromadendrene content in an alcoholic beverage is adjusted to 0 to 60 ppb, preferably 0 to 50 ppb, more preferably 0 to 45 ppb, and even more preferably 0 to 40 ppb, calculated as 20% alcohol.

[0049] Furthermore, in the aroma enhancing method of the present invention, the nerol content in an alcoholic beverage is adjusted to 100 to 800 ppb, preferably 120 to 700 ppb, more preferably 150 to 600 ppb, and even more preferably 160 to 500 ppb, calculated as 20% alcohol.

[0050] In another embodiment, the aroma enhancing method of the present invention comprises the steps of adjusting the aromadendren content in an alcoholic beverage to 0 to 60 ppb, preferably 0 to 50 ppb, more preferably 0 to 45 ppb, and even more preferably 0 to 40 ppb, calculated as 20% alcohol, and adjusting the nerol content in an alcoholic beverage to 100 to 800 ppb, preferably 120 to 700 ppb, more preferably 150 to 600 ppb, and even more preferably 160 to 500 ppb, calculated as 20% alcohol. Since aromadendren imparts a burnt-like off-flavor in alcoholic beverages and interferes with the citrus-like aroma, the lower the aromadendren content in alcoholic beverages, the more preferable.

[0051] In a preferred embodiment, in the aroma enhancement method of the present invention, the ratio of the nerol content to the aromadendrene content in an alcoholic beverage (nerol content / aromadendrene content) is adjusted to a specific range. The lower limit of this ratio, calculated as a value equivalent to 20% alcohol in the alcoholic beverage, is preferably adjusted to 2, more preferably 3, and even more preferably 4. The upper limit of this ratio, calculated as a value equivalent to 20% alcohol in the alcoholic beverage, is preferably adjusted to 20, more preferably 15, and even more preferably 12.5.

[0052] Examples of alcoholic beverages that can be subjected to the aroma enhancing method of the present invention include brewed alcoholic beverages, distilled alcoholic beverages, and mixed alcoholic beverages as classified under the Liquor Tax Law. Among these, distilled alcoholic beverages are preferred, spirits are more preferred, and spirits produced by a distillation method using direct heating with steam are particularly preferred.

[0053] The alcohol raw material used in the aroma enhancing method of the present invention, the method for adjusting the nerol content, etc. can be the same as those explained above for the alcoholic beverage of the present invention. [Example]

[0054] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0055] Example 1: Test of adding aromadendrone to raw alcohol Aromadendrone was added to the base alcohol (raw alcohol diluted to 20% alcohol by volume) at various concentrations to prepare aromadendrone-added samples containing aromadendrone at concentrations ranging from 0 to 120 ppb. Each aromadendrone-added sample was subjected to a sensory evaluation test. In the sensory evaluation test, each sample was evaluated on a 5-point scale for the following two evaluation items by five well-trained panelists experienced in evaluating alcoholic beverages. Each evaluation item and its score are explained below.

[0056] Evaluation item 1: Burnt-like off-flavor, citrus resin-like off-flavor Score 5: Very strong feeling Score 4: Strongly felt Score 3: Feel Score 2: Not very noticeable Score 1: Not felt

[0057] Evaluation item 2: Citrus-like aroma without resinous off-flavors Score 5: Very strong feeling Score 4: Strongly felt Score 3: Feel Score 2: A little bit Score 1: Not felt

[0058] The aromadendrene concentration of each sample and the results of the sensory evaluation are shown in Table 1.

[0059] [Table 1]

[0060] The results in Table 1 show that when the aromadendren content, calculated as 20% alcohol, is in the range of 0 to 80 ppb, the burnt off-flavor and citrus resin-like off-flavor are sufficiently suppressed.

[0061] Example 2: Test of adding nerol to raw alcohol Nerol was added at various concentrations to the same raw alcohol as used in Example 1 to prepare nerol-added samples containing nerol at concentrations of 0 to 500 ppb. Each nerol-added sample was subjected to a sensory evaluation test. The sensory evaluation test was carried out in the same manner as in Example 1. The nerol concentration of each sample and the results of the sensory evaluation are shown in Table 2.

[0062] [Table 2]

[0063] The results in Table 2 show that when the nerol content, calculated as 20% alcohol, is 160 ppb or higher, a citrus-like aroma can be perceived without the burnt off-flavor or citrus resin-like off-flavor.

[0064] Example 3: Test of adding aromadendren to alcoholic beverages In this example, raw materials with a citrus-like aroma, Shiranui, Banpeiyu, and Yuzu (green yuzu), were soaked in raw alcohol (95% alcohol by volume diluted to 60% alcohol by volume with water) at concentrations of 1 to 10 g / L, respectively, and then distilled using a shochu still with a direct steam heating method (steam injection method). The resulting alcoholic beverage (base alcoholic beverage) was used as the base (20% alcohol by volume). The soaking and distillation of the raw materials with a citrus-like aroma were performed using the steeping method, in which the citrus fruits were soaked in the raw alcohol and then distilled. The base alcoholic beverage was diluted to 20% alcohol by volume, and the aromadendrene and nerol contents were measured. The aromadendrene content was 160 ppb, and the nerol content was 40 ppb.

[0065] Aromadendrene was added to the base alcoholic beverage at various concentrations to prepare alcoholic beverage samples containing aromadendrene at concentrations of 40 to 280 ppb. Each alcoholic beverage sample was subjected to a sensory evaluation test. The sensory evaluation test was conducted in the same manner as in Example 1. The nerol and aromadendrene concentrations of each sample, as well as the results of the sensory evaluation, are shown in Table 3.

[0066] [Table 3]

[0067] The results in Table 3 show that when the aromadendrene content, calculated as 20% alcohol, is in the range of 0 to 80 ppb, a citrus-like aroma without any resin-like off-flavors is fully perceived, and burnt off-flavors and citrus resin-like off-flavors are fully suppressed.

[0068] Example 4: Test of adding nerol to alcoholic beverages

[0069] Nerol was added at various concentrations to the same base alcoholic beverage as used in Example 3 to prepare alcoholic beverage samples containing nerol at concentrations of 160 to 4000 ppb. Each alcoholic beverage sample was subjected to a sensory evaluation test. The sensory evaluation test was conducted in the same manner as in Example 1. The nerol and aromadendren concentrations of each sample, as well as the results of the sensory evaluation, are shown in Table 4.

[0070] [Table 4]

[0071] The results in Table 4 show that when the nerol content, calculated as 20% alcohol, is in the range of less than 1000 ppb, a citrus-like aroma without any resinous off-flavors is fully perceived, and burnt off-flavors and citrus resinous off-flavors are fully suppressed. [Industrial Applicability]

[0072] According to the present invention, in alcoholic beverages having a citrus-like aroma, particularly distilled spirits, the citrus resin-like off-flavor and the burnt off-flavor produced by alcohol distillation can be reduced, and the citrus-like aroma can be enhanced.

Claims

1. The alcoholic beverage has a citrus-like aroma and contains aromadendren at a concentration of 0 to 60 ppb, calculated as 20% alcohol, and nerol at a concentration of 100 to 800 ppb, calculated as 20% alcohol.

2. The alcoholic beverage according to claim 1, wherein the ratio of the nerol content (equivalent to 20% alcohol) to the aromadendrene content (equivalent to 20% alcohol) is 2 to 20.

3. The alcoholic beverage according to claim 1 or 2, which is made from citrus fruits.

4. The alcoholic beverage according to claim 3, wherein the citrus fruit comprises any one selected from the group consisting of Banpeiyu, Shiranui, and Yuzu.

5. The alcoholic beverage according to any one of claims 1 to 4, which is a distilled alcoholic beverage.

6. The alcoholic beverage according to claim 5, wherein the distilled spirit is gin.

7. A method for producing a distilled liquor having a citrus-like aroma, comprising: A process of charging alcohol raw materials into a container; a step of fermenting the alcohol raw material to obtain a fermented product; distilling the fermented product by blowing steam into the vessel to obtain a distillate; and a step of contacting at least one of the alcohol raw material, the fermented product, and the distilled product with a raw material having a citrus-like aroma; Including, The aromadendren content in the distilled liquor is adjusted to 0 to 60 ppb in terms of 20% alcohol, The production method as described above, wherein the nerol content in the distilled liquor is adjusted to 100 to 800 ppb in terms of 20% alcohol.

8. A method for producing a distilled liquor having a citrus-like aroma, comprising: A step of contacting the raw material alcohol with a raw material having a citrus-like aroma. Including, The aromadendren content in the distilled liquor is adjusted to 0 to 60 ppb in terms of 20% alcohol, The production method as described above, wherein the nerol content in the distilled liquor is adjusted to 100 to 800 ppb in terms of 20% alcohol.

9. A method for reducing off-flavors in a distilled spirit having a citrus-like aroma, comprising: A process of charging alcohol raw materials into a container; Fermenting the alcohol raw material to obtain a fermented product; and distilling the fermented product by blowing steam into the vessel to obtain a distillate Including, The aromadendren content in the distilled liquor is adjusted to 0 to 60 ppb in terms of 20% alcohol, The method, wherein the nerol content in the distilled liquor is adjusted to 100 to 800 ppb equivalent to 20% alcohol.

10. A method for reducing off-flavors in a distilled spirit having a citrus-like aroma, comprising: adjusting the aromadendren content in the distilled liquor to 0 to 60 ppb in terms of 20% alcohol; adjusting the nerol content in the distilled liquor to 100 to 800 ppb in terms of 20% alcohol; The method comprising:

11. 1. A method for enhancing citrus aroma in a distilled spirit, comprising: A process of charging alcohol raw materials into a container; Fermenting the alcohol raw material to obtain a fermented product; and distilling the fermented product by blowing steam into the vessel to obtain a distillate Including, The aromadendren content in the distilled liquor is adjusted to 0 to 60 ppb in terms of 20% alcohol, The method, wherein the nerol content in the distilled liquor is adjusted to 100 to 800 ppb equivalent to 20% alcohol.

12. 1. A method for enhancing citrus aroma in a distilled spirit, comprising: adjusting the aromadendren content of the distilled liquor to 0 to 60 ppb in terms of 20% alcohol; adjusting the nerol content in the distilled liquor to 100 to 800 ppb in terms of 20% alcohol; The method comprising:

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