Alcoholic beverages

Abstract

To provide an alcoholic beverage in which ripe fruit feeling and fruit-like juicy feeling are imparted.SOLUTION: The above problem is solved by providing an alcoholic beverage that contains β-caryophyllene by 25 μg / L or more.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Fruit-flavored alcoholic beverages are one type of alcoholic beverage that have seen increasing demand in recent years. In particular, many so-called RTD beverages, such as canned chuhai and canned cocktails, are manufactured and sold that contain no fruit juice or a low amount of fruit juice (for example, the fruit juice content converted to straight fruit juice is 10 w / w% or less), yet still have a pleasant fruit flavor.

[0003] For example, Patent Document 1 discloses a bottled carbonated alcoholic beverage with no or low fruit juice content, which contains 0.2 to 1.5 g / L of malic acid and 5 to 100 ppm of limonene, with a mass ratio of malic acid to limonene (malic acid / limonene) of 6 to 200, and which has a good citrus aroma and a strong, rich, and complex flavor. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2017-176107 Summary of the Invention [Problem to be solved by the invention]

[0005] However, in alcoholic beverages, the alcohol content can sometimes make the ripe fruit flavor or fruit-like juiciness less noticeable or almost non-existent, and there is room for further improvement in this regard. This problem is particularly likely to occur in alcoholic beverages that contain no fruit juice or low amounts of fruit juice (for example, alcoholic beverages with a fruit juice content of 10 w / w% or less, calculated as straight fruit juice), and there is still room for improvement.

[0006] Therefore, an object of the present invention is to provide an alcoholic beverage that has a ripe fruit flavor and a juicy fruit-like flavor. [Means for solving the problem]

[0007] In order to solve the above problems, the present inventors conducted extensive research and found that the aroma component β-caryophyllene affects the flavor and taste of alcoholic beverages. Based on this finding, they discovered that an alcoholic beverage containing 25 μg / L or more of β-caryophyllene can be imparted with a ripe fruit flavor and a juicy fruit-like flavor, thereby completing the present invention.

[0008] That is, the present invention provides the following: <1> ~ <9> is. <1> Alcoholic beverages containing 25 μg / L or more of β-caryophyllene. <2> The content of β-caryophyllene is 50 μg / L or more and 1000 μg / L or less, <1> 1. An alcoholic beverage according to claim 1. <3> Further containing hexanal, <1> or <2> 1. An alcoholic beverage according to claim 1. <4> The content of hexanal is 5 μg / L or more and 200 μg / L or less, <3> 1. An alcoholic beverage according to claim 1. <5> An alcoholic beverage containing fruit juice, <1> ~ <4> An alcoholic beverage according to any one of the preceding items. <6> The fruit juice is plum juice or grape juice. <5> 1. An alcoholic beverage according to claim 1. <7> The juice content, calculated as straight juice, is 10 w / w% or less. <1> ~ <6> An alcoholic beverage according to any one of the preceding items. <8> A method for producing an alcoholic beverage, comprising a step of adding 25 μg / L or more of β-caryophyllene to the alcoholic beverage. <9> A method for imparting a ripe fruit flavor and a juicy fruit-like flavor to an alcoholic beverage, characterized by including 25 μg / L or more of β-caryophyllene in the alcoholic beverage. [Effects of the Invention]

[0009] According to the present invention, an alcoholic beverage having a ripe fruit flavor and a juicy fruit-like flavor can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will now be described. The present invention relates to an alcoholic beverage containing 25 μg / L or more of β-caryophyllene (hereinafter, also referred to as the "alcoholic beverage of the present invention"), a method for producing the same, and the like.

[0011] Here, in the present invention, "alcoholic beverage" refers to a beverage with an alcohol content of 1 v / v% or more, such as alcoholic beverages defined in the Liquor Tax Act (Act No. 63 of 2019) (for example, liqueurs, spirits, fruit wines, sweet fruit wines, and other sparkling alcoholic beverages defined by the Liquor Tax Act). This "alcohol content (v / v%)" is a value measured based on the National Tax Agency's prescribed analytical method (instruction) 3-4 alcohol content for sake (vibration density meter method) (the same applies hereinafter). Furthermore, in the present invention, "alcohol" refers to ethanol.

[0012] The components constituting the alcoholic beverage of the present invention will be described in detail below.

[0013] The alcoholic beverage of the present invention contains β-caryophyllene (β-Caryophyllene: C 15 H 24 β-caryophyllene is one of the aroma components and is also known as (E)-(1R,9S)-4,11,11-trimethyl-8-methylidenebicyclo[7.2.0]undec-4-ene, a compound represented by the following formula (1):

[0014] [ka]

[0015] The alcoholic beverage of the present invention contains 25 μg / L or more of β-caryophyllene, preferably 30 μg / L or more, more preferably 40 μg / L or more, even more preferably 50 μg / L or more, even more preferably 60 μg / L or more, even more preferably 70 μg / L or more, and even more preferably 80 μg / L or more. This is because it facilitates imparting a ripe fruit flavor and a juicy fruit-like flavor to the alcoholic beverage of the present invention. Furthermore, it also imparts a refreshing lingering flavor reminiscent of unripe plums (a green plum flavor). The β-caryophyllene content can be adjusted by using commercially available β-caryophyllene (e.g., pure or refined products) or β-caryophyllene-containing raw materials (flavorings, etc.), and a combination of these may also be used.

[0016] Furthermore, in the alcoholic beverage of the present invention, the β-caryophyllene content is preferably adjusted to 1000 μg / L or less, more preferably 800 μg / L or less, even more preferably 6000 μg / L or less, even more preferably 500 μg / L or less, even more preferably 400 μg / L or less, even more preferably 300 μg / L or less, even more preferably 250 μg / L or less, and even more preferably 200 μg / L or less, which is suitable because it maintains a high level of ripe fruitiness and juicy fruitiness while achieving a more favorable overall flavor and aroma balance. For example, the β-caryophyllene content may be 50 μg / L or more and 1000 μg / L or less.

[0017] The content of β-caryophyllene in the alcoholic beverage of the present invention can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0018] Furthermore, the alcoholic beverage of the present invention contains hexanal (Hexanal: CH 12It is preferable to contain hexanal. This is because the synergistic effect with the aforementioned β-caryophyllene can further enhance the ripe fruit feeling and fruit-like juiciness, and can also further enhance the aforementioned green plum feeling. In particular, the fruit-like juiciness can be easily improved by this synergistic effect, making it easy to achieve a very desirable state. This hexanal is also one of the aroma components, and is also known as capronaldehyde, and is a compound represented by the following formula (2).

[0019] [ka]

[0020] In the alcoholic beverage of the present invention, the hexanal content is preferably 5 μg / L or more, more preferably 10 μg / L or more, even more preferably 20 μg / L or more, even more preferably 30 μg / L or more, even more preferably 40 μg / L or more, and even more preferably 50 μg / L or more. This is because the synergistic effect with β-caryophyllene easily enhances the ripe fruit flavor and fruit-like juiciness, and also easily enhances the aforementioned green plum flavor. In particular, the fruit-like juiciness is easily made very desirable. The hexanal content can be adjusted by using commercially available hexanal (e.g., pure or refined products) or hexanal-containing raw materials (flavorings, etc.), and multiple such materials may be used in combination.

[0021] In addition, in the alcoholic beverage of the present invention, the hexanal content is preferably adjusted to 200 μg / L or less, more preferably 150 μg / L or less, even more preferably 120 μg / L or less, even more preferably 100 μg / L or less, and even more preferably 80 μg / L or less, which is preferable because it maintains a high level of ripe fruitiness and fruit-like juiciness while providing a more favorable overall flavor balance. For example, this hexanal content may be 5 μg / L or more and 200 μg / L or less.

[0022] Although not limited thereto, in the alcoholic beverage of the present invention, it is highly preferred that the ratio of the hexanal content to the aforementioned β-caryophyllene content (hexanal content / β-caryophyllene content, mass ratio) be 0.01 or more, further 0.05 or more, further 0.1 or more, further 0.15 or more, further 0.2 or more, or even 0.25 or more, with the upper limit being 5 or less, further 3 or less, further 2 or less, further 1.5 or less, further 1 or less, or even 0.8 or less, because this makes it easier to exhibit the above-mentioned effects (especially the effect of imparting a fruit-like juicy feeling).

[0023] Here, the hexanal content in the alcoholic beverage of the present invention can be measured, for example, by gas chromatography mass spectrometry (GC-MS).

[0024] Furthermore, the alcoholic beverage of the present invention is preferably an alcoholic beverage containing a sweetener, since the effects of the present invention (particularly the effect of imparting a ripe fruit flavor and a juicy fruit-like flavor) are more easily exhibited. Such sweeteners include sugars (glucose, fructose, galactose, sucrose, maltose, lactose, oligosaccharides, high-fructose corn syrup, trehalose, etc.), sugar alcohols (xylitol, erythritol, etc.), and high-intensity sweeteners (acesulfame K, sucralose, aspartame, stevia, etc.). In particular, the above-mentioned effects are more easily exhibited when the alcoholic beverage of the present invention contains a sugar.

[0025] Furthermore, the alcoholic beverage of the present invention is preferably an alcoholic beverage containing an organic acid (such as citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, or acetic acid) or a salt thereof, since this makes it easier to achieve the effects of the present invention and tends to provide a favorable overall balance of flavor and aroma. In particular, an alcoholic beverage containing citric acid or a citrate salt is highly preferred. For example, the alcoholic beverage of the present invention preferably contains, but is not limited to, an organic acid or its salt, which results in an acidity of 0.05 g / 100 ml or more, more preferably 0.1 g / 100 ml or more, and the upper limit of this acidity may be 1.2 g / 100 ml or less, or even 1.0 g / 100 ml or less.

[0026] Here, this "acidity" refers to citric acid acidity (acidity value converted into citric acid equivalent), a value determined by the method specified in the Japanese Agricultural Standards for Fruit Drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016). Specifically, the beverage is neutralized by titration with sodium hydroxide solution (0.1 mol / L), and the acidity can be calculated using the "titration amount (ml)" of the sodium hydroxide solution required for the neutralization titration, the "volume (ml)" of the beverage used in the titration, and the constant 0.0064 (the weight (g) of citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide solution).

[0027] Furthermore, when the alcoholic beverage of the present invention contains one or more components selected from fruit pulp, fruit juice, fruit peel, extracts thereof, fermentation liquid, soaking liquid, etc., it is likely to have a more desirable ripe fruit flavor and fruit-like juiciness. In other words, the combined use of the above-mentioned components containing β-caryophyllene with fruit juice, etc., tends to make the ripe fruit flavor and fruit-like juiciness more desirable. When fruit juice is added to the alcoholic beverage of the present invention, the fruit juice content, calculated as a pure fruit juice, may be 1 w / w% or more, and the upper limit may be 12 w / w% or less. Furthermore, the alcoholic beverage of the present invention can fully exhibit the above-mentioned effects even when the fruit juice content is 10 w / w% or less, further 8 w / w% or less, further 7 w / w% or less, further 6 w / w% or less, further 5 w / w% or less, further 3 w / w% or less, or even 2 w / w% or less. In particular, alcoholic beverages of the present invention containing plum juice or grape juice are highly suitable, as the ripe fruitiness and juiciness of these fruits are likely to be particularly favorable. Here, fruit juice refers to squeezed fruit juice, or a concentrate, reconstituted concentrate, or diluted solution thereof, and may contain fruit pulp or peel. Furthermore, the fruit juice content, calculated as straight fruit juice, is the ratio of the mass of the fruit juice contained in the beverage, calculated as straight fruit juice in accordance with JAS (Japanese Agricultural Standards), to the total mass of the beverage. Furthermore, the alcoholic beverage of the present invention can also be an alcoholic beverage that does not substantially contain fruit juice (such as a fruit juice-free alcoholic beverage) with a fruit juice content of less than 1 w / w% or even less than 0.5 w / w% calculated as straight fruit juice, and still achieve the above-mentioned effects.

[0028] Furthermore, the alcoholic beverage of the present invention may be an alcoholic beverage containing a flavoring. A flavoring is an additive added to impart or enhance a specific aroma during the manufacturing or processing of food, and examples thereof include, but are not limited to, fruit flavorings such as plum-like flavor and grape-like flavor. The flavoring may also contain the aforementioned β-caryophyllene or hexanal.

[0029] The alcoholic beverage of the present invention preferably has an extract content of 1.0 w / v% or more, more preferably 2.0 w / v% or more, and even more preferably 3.0 w / v% or more, so that the alcoholic beverage of the present invention is more likely to have a ripe fruit flavor and a juicy fruit-like flavor. The upper limit may be 15.0 w / v% or less, further 12.0 w / v% or less, further 10.0 w / v% or less, further 8.0 w / v% or less, or even 6.0 w / v% or less.

[0030] Here, the "extract content" is a value calculated by the following formula (3). (3) Extract content (w / v%) = (SA) × 260 + 0.21 In this formula (3), "S" is the specific gravity (15 / 4°C) of the alcoholic beverage of the present invention, and "A" is the value calculated by converting the alcohol content of the alcoholic beverage of the present invention to specific gravity (15 / 15°C). The conversion of alcohol content to specific gravity (15 / 15°C) is performed based on Table 2 of the National Tax Agency's Prescribed Methods of Analysis (Instructions) of Japan, "Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)." Furthermore, calculations using this formula are rounded to the fifth decimal place during the calculation, and the final extract content value is truncated to two decimal places. Furthermore, the specific gravity (15 / 4°C) of the alcoholic beverage of the present invention is calculated by measuring the density at 15°C using a vibration-type density meter and dividing the obtained density value by 0.99997.

[0031] In addition to the above, the alcoholic beverage of the present invention may optionally contain salts (sodium chloride, potassium chloride, etc.), phosphoric acid or its salts, alcoholic beverages, carbonated water, water (pure water, etc.), coloring agents, seasonings, antioxidants, emulsifiers, etc. as ingredients.

[0032] As mentioned above, the alcoholic beverage of the present invention may be any alcoholic beverage defined in the Liquor Tax Act, such as the aforementioned liqueurs, spirits, fruit wines, sweet fruit wines, and other sparkling alcoholic beverages. It may also be either a fermented alcoholic beverage produced through an alcoholic fermentation process using yeast (a process in which yeast produces alcohol as a metabolic product from organic substances such as sugars), or a non-fermented alcoholic beverage produced without an alcoholic fermentation process (for example, an alcoholic beverage produced by blending alcoholic beverages such as distilled spirits as raw materials).

[0033] The alcohol content of the alcoholic beverage of the present invention is not particularly limited as long as it is 1% or more (v / v), but may be, for example, 2% or more, 3% or more, 4% or more, or even 5% or more (v / v), with an upper limit of 20% or less, 15% or less, 12% or less, 10% or less, 9% or less, 8% or less, 7% or less, or even 6% or less (v / v). An alcohol content of 1% or more and 12% or less is particularly preferred, as this more easily exhibits the effects of the present invention. This alcohol content can be adjusted by the alcohol content of the alcoholic beverage (distilled alcohol, brewed alcohol, raw material alcohol, etc.) used in the production process, the blending ratio, etc. Furthermore, in the case of fermented alcoholic beverages, the alcohol content can also be adjusted by controlling the fermentation conditions in the alcoholic fermentation process.

[0034] Furthermore, the alcoholic beverage of the present invention is preferably a sparkling alcoholic beverage containing carbon dioxide, as this more easily exhibits the effects of the present invention. Here, "sparkling" means that the carbon dioxide pressure (with sniff) at 20°C is 0.05 MPa or higher, and this carbon dioxide pressure may be 0.1 MPa or higher, or even 0.15 MPa or higher. The upper limit of this carbon dioxide pressure may be 0.5 MPa or lower, or even 0.45 MPa or lower, or even 0.4 MPa or lower. The carbon dioxide may be derived from carbonated water used as a raw material, or may be added to the alcoholic beverage in a carbonation (carbon dioxide injection) process. This carbonation process may be carried out batchwise, or continuously in-line using a carbon dioxide injection system (carbonator) incorporated into the piping. This carbonation process is preferably carried out at a liquid temperature of 10°C or lower (preferably 4°C or lower) to avoid foaming (bubbling). However, the alcoholic beverage of the present invention may also be a non-sparkling alcoholic beverage having a carbon dioxide pressure (with snifting) at 20°C of less than 0.05 MPa.

[0035] Furthermore, although not limited to, the alcoholic beverage of the present invention is preferably a plum-flavored alcoholic beverage or a grape-flavored alcoholic beverage, since these easily impart a ripe fruit flavor and juicy taste. This "plum-flavored alcoholic beverage" is an alcoholic beverage with a plum flavor; that is, an alcoholic beverage containing plum-derived components (pulp, juice, peel, extracts thereof, fermented liquid, infusion liquid, etc.) and / or plum-like flavors (flavorings, etc.) and having a plum flavor. This plum flavor encompasses not only the flavor of freshly harvested (unprocessed) plums, but also the flavor of processed plum products (e.g., umeboshi, which are salted plums). Therefore, umeboshi-flavored alcoholic beverages and the like are also included in this plum-flavored alcoholic beverage. Similarly, a "grape-flavored alcoholic beverage" is an alcoholic beverage with a grape-flavor containing grape-derived components and / or grape-like flavors and having a grape flavor. However, the alcoholic beverage of the present invention may be a fruit-flavored alcoholic beverage containing other fruit-derived components and / or other fruit-like flavors. Alternatively, the alcoholic beverage may be substantially free of both fruit-derived components and fruit-like flavors. Furthermore, it is preferable that the alcoholic beverage of the present invention does not contain malt-derived components and / or hop-derived components, as this will more favorably enhance the ripe fruit flavor and fruit-like juiciness. The alcoholic beverage of the present invention may be a chuhai made by adding fruit juice or a sweetener to a vodka base alcoholic beverage and diluting it with carbonated water, or a chuhai-flavored alcoholic beverage that has a taste and aroma similar to a vodka-based chuhai and gives the drinker the sensation of drinking a chuhai (for example, a plum chuhai-flavored alcoholic beverage with a plum flavor or a grape chuhai-flavored alcoholic beverage with a grape flavor). Here, the "base alcoholic beverage" refers to the raw alcoholic beverage from which 80% or more of the alcohol content in the alcoholic beverage is derived.

[0036] The method for producing an alcoholic beverage of the present invention is not particularly limited, and may be any conventional method for producing alcoholic beverages, so long as it includes a step of adding 25 μg / L or more of β-caryophyllene. In the production, a fermented alcoholic beverage may be produced through an alcoholic fermentation step using yeast, or a non-fermented alcoholic beverage may be produced through a blending step (without an alcoholic fermentation step) using alcoholic beverages such as distilled spirits as a raw material. For example, a method is exemplified in which vodka is used as a base alcoholic beverage, and a sweetener, an organic acid or its salt, β-caryophyllene, carbonated water, etc. are mixed therewith, and filtration, sterilization, etc. are performed as necessary to obtain a finished product.

[0037] Furthermore, this production method may include, if necessary, a step of incorporating a predetermined amount of hexanal, a step of incorporating fruit juice or a fruit-like flavor, etc. Furthermore, these may further include a step of adjusting each of these so that it falls within the above-mentioned more preferable ranges.

[0038] The alcoholic beverage of the present invention is preferably a packaged alcoholic beverage in which the product obtained as described above is filled into a metal container (such as an aluminum container or a steel container), a PET bottle, a glass container, a paper container, or a barrel. Such a packaged alcoholic beverage not only makes it easier to suppress deterioration of flavor and other properties over time, but also increases convenience in distribution and sales. For example, the alcoholic beverage of the present invention may be an RTD (Ready to Drink) beverage that can be opened and consumed as is (without dilution), or an RTS (Ready to Serve) beverage that can be diluted with ice, carbonated water, or the like.

[0039] The alcoholic beverage of the present invention having the above-described structure is imparted with a ripe fruit flavor and a juicy fruit-like flavor. It is also possible to impart a green plum flavor to the beverage.

[0040] The present invention can also be said to provide a method for imparting a ripe fruit flavor and a juicy fruit-like flavor to an alcoholic beverage, which is characterized by adding 25 μg / L or more of β-caryophyllene to the alcoholic beverage. In other words, the present invention can be said to provide a method for improving the flavor of an alcoholic beverage.

[0041] Hereinafter, examples of the present invention will be described, but the present invention is not limited to the following examples, and various modifications are possible within the technical concept of the present invention. [Example]

[0042] <Preparation of Alcoholic Beverages and Sensory Evaluation I> Liquid sugar (high-fructose corn syrup) and acidulants (citric acid, trisodium citrate) were added and mixed to vodka as a base alcoholic beverage, and β-caryophyllene was added and mixed as needed. Carbonated water and pure water were then added and mixed to prepare fruit juice-free alcoholic beverage samples (Samples 1 to 5) having an alcohol content of 5 v / v%, an acidity (citric acid acidity) of 0.5 g / 100 ml, an extract content of 4.6 w / v%, a carbon dioxide pressure at 20°C (with snifting) of 0.2 MPa, and the β-caryophyllene content shown in the upper row of Table 1 below.

[0043] Each sample was then subjected to a sensory evaluation by five trained panelists with the ability to discern sensory perception, using the following evaluation criteria, for ripe fruit flavor, juicy fruit flavor, green plum flavor (a refreshing green plum-like aroma that lingers), and overall evaluation as an alcoholic beverage (overall balance of flavor as an alcoholic beverage).

[0044] [Evaluation criteria for ripe fruit, juicy fruit, and green plum] The ripe fruit feel, fruit-like juiciness, and green plum feel of Sample 1 were all rated as 1 (not felt at all), and a comparative sensory evaluation was conducted on a 5-point scale from 1 (not felt at all: same as Sample 1) to 5 (felt very strongly) in comparison with Sample 1.

[0045] [Evaluation criteria for overall evaluation of alcoholic beverages] The overall evaluation of the alcoholic beverage (overall balance of flavor and aroma) was made on an absolute scale from 1 (very bad) to 5 (very good).

[0046] The results of this sensory evaluation (average evaluations by five panelists) are shown in the lower part of Table 1 below. These results reveal that Samples 2 to 5, each containing 50 μg / L or more of β-caryophyllene, were all imparted with a ripe fruit flavor and a juicy fruit-like flavor, and also with a green plum flavor. In particular, Samples 3 and 4 were sufficiently ripe fruit-like and juicy, with a good balance between these, and also had almost no herbal, grassy flavor that can sometimes be perceived due to β-caryophyllene.

[0047] [Table 1]

[0048] <Preparation and Sensory Evaluation of Alcoholic Beverages II> Liquid sugar (high-fructose glucose liquid sugar), acidulants (citric acid, trisodium citrate), β-caryophyllene, and hexanal were added to and mixed with vodka as a base alcoholic beverage, and then carbonated water and pure water were added and mixed to prepare fruit juice-free alcoholic beverage samples (Samples 6 to 9) with an alcohol content of 5 v / v%, an acidity (citric acid acidity) of 0.5 g / 100 ml, an extract content of 4.6 w / v%, a carbon dioxide pressure at 20°C (with snifting) of 0.2 MPa, and the β-caryophyllene content and hexanal content shown in the upper row of Table 2 below.

[0049] Then, each of the obtained samples was subjected to a sensory evaluation for ripe fruit flavor, juicy fruit flavor, unripe plum flavor, and overall evaluation as an alcoholic beverage using the same method and evaluation criteria as in I above.

[0050] The results of this sensory evaluation (average evaluations by five panelists) are shown in the lower part of Table 2 below. From these results, Samples 6 to 9, which contained 100 μg / L of β-caryophyllene and 10 μg / L or more of hexanal, had improved fruit-like juiciness and a green plum-like flavor compared to Sample 3 in Section I above, which did not contain hexanal, and the fruit-like juiciness was particularly improved. Furthermore, Samples 7 and 8 also had improved ripe fruitiness and an overall evaluation compared to Sample 3 in Section I above, making them alcoholic beverages with a very pleasant flavor. Sample 9 also had a slight herb-like, grassy flavor due to β-caryophyllene and hexanal, but was an alcoholic beverage with significantly improved fruit-like juiciness and a green plum-like flavor compared to Sample 3.

[0051] [Table 2]

[0052] <Preparation and Sensory Evaluation of Alcoholic Beverages III> Liquid sugar (high-fructose glucose liquid sugar), acidulants (citric acid, trisodium citrate), and hexanal were added and mixed to vodka as a base alcoholic beverage, and β-caryophyllene was added and mixed as needed. Carbonated water and pure water were then added and mixed to prepare fruit juice-free alcoholic beverage samples (Samples 10 to 12) with an alcohol content of 5 v / v%, an acidity (citric acid acidity) of 0.5 g / 100 ml, an extract content of 4.6 w / v%, a carbon dioxide pressure at 20°C (with snifting) of 0.2 MPa, and the β-caryophyllene content and hexanal content shown in the upper row of Table 3 below.

[0053] Then, each of the obtained samples was subjected to a sensory evaluation for ripe fruit flavor, juicy fruit flavor, unripe plum flavor, and overall evaluation as an alcoholic beverage using the same method and evaluation criteria as in I above.

[0054] The results of this sensory evaluation (average evaluations by five panelists) are shown in the lower part of Table 3 below. These results reveal that Samples 11 and 12, each containing 50 μg / L or more of β-caryophyllene and 50 μg / L of hexanal, are sufficiently endowed with a ripe fruit flavor and a juicy fruit-like flavor due to the synergistic effect of β-caryophyllene and hexanal, similar to Sample 8 in II above, when compared with Sample 10, which does not contain β-caryophyllene but does contain hexanal. In other words, it was shown that hexanal alone is unlikely to produce these effects.

[0055] [Table 3]

[0056] <Preparation of Alcoholic Beverages and Sensory Evaluation IV> Liquid sugar (high-fructose corn syrup), acidulants (citric acid, trisodium citrate), and concentrated plum juice were added to and mixed with vodka as a base alcoholic beverage, and β-caryophyllene was added as needed. Carbonated water and purified water were then added and mixed to prepare plum-flavored alcoholic beverage samples (Samples 13 and 14) with a plum juice content of 5 w / w%, an alcohol content of 5 v / v%, an acidity (citric acid acidity, including that derived from the fruit juice) of 0.5 g / 100 ml, an extract content of 4.6 w / v%, a carbon dioxide pressure at 20°C (with sniffing) of 0.2 MPa, and the β-caryophyllene content shown in the upper section of Table 4 below. The "Plum Juice Content (%)" in Table 4 below represents the plum juice content converted to pure juice relative to the total mass of the alcoholic beverage sample.

[0057] Then, each of the obtained samples was subjected to a sensory evaluation for ripe fruit flavor, juicy fruit flavor, green plum flavor, and overall evaluation as an alcoholic beverage using the same method and evaluation criteria as in I above.

[0058] The results of this sensory evaluation (average evaluations by five panelists) are shown in the lower part of Table 4 below. These results reveal that Sample 14, which contained 5 wt% plum juice and 100 μg / L of β-caryophyllene, adequately imparted the ripe fruitiness and juiciness of plum fruit, and also achieved a significantly higher overall rating. In particular, Sample 14 had a flavor reminiscent of fully ripe or aged plum fruit, i.e., the ripe fruitiness of plum fruit was very pleasant to taste.

[0059] [Table 4]

[0060] <Preparation of Alcoholic Beverages and Sensory Evaluation V> Liquid sugar (high-fructose corn syrup), acidulants (citric acid, trisodium citrate), and concentrated grape juice were added to and mixed with vodka as a base alcoholic beverage, and β-caryophyllene was added as needed. Carbonated water and purified water were then added and mixed to prepare grape-flavored alcoholic beverage samples (Samples 15 and 16) with a grape juice content of 5 w / w%, an alcohol content of 5 v / v%, an acidity (citric acid acidity, including that derived from the juice) of 0.5 g / 100 ml, an extract content of 4.6 w / v%, a carbon dioxide pressure at 20°C (with snifting) of 0.2 MPa, and the β-caryophyllene content shown in the upper row of Table 5 below. Note that the "grape juice content (%)" in Table 5 below represents the percentage of grape juice converted to pure juice relative to the total mass of the alcoholic beverage sample.

[0061] Then, each of the obtained samples was subjected to a sensory evaluation for ripe fruit flavor, fruit-like juiciness, and overall evaluation as an alcoholic beverage using the same method and evaluation criteria as in I above.

[0062] The results of this sensory evaluation (average evaluations by five panelists) are shown in the lower part of Table 5 below. These results reveal that Sample 16, which contained 5 w / w% grape juice and 100 μg / L of β-caryophyllene, adequately imparted the ripe fruitiness and juiciness of grapes, and also achieved a significantly higher overall rating. Sample 16 also had the aroma and flavor of ripe grape skins.

[0063] [Table 5]

Claims

1. An alcoholic beverage based on vodka or raw alcohol, Contains β-caryophyllene at 25 μg / L or more and 1000 μg / L or less; Alcoholic beverage.

2. The alcoholic beverage according to claim 1, wherein the β-caryophyllene content is 50 μg / L or more and 1000 μg / L or less.

3. The alcoholic beverage according to claim 1 or 2, further comprising hexanal.

4. The alcoholic beverage according to claim 3, wherein the hexanal content is 5 μg / L or more and 200 μg / L or less.

5. The alcoholic beverage according to any one of claims 1 to 4, which is an alcoholic beverage containing fruit juice.

6. The alcoholic beverage according to claim 5, wherein the fruit juice is plum juice or grape juice.

7. The alcoholic beverage according to any one of claims 1 to 6, wherein the fruit juice usage rate, calculated as straight fruit juice, is 10 wt% or less.

8. A method for producing an alcoholic beverage using vodka or raw material alcohol as a base alcohol, comprising a step of adding 25 μg / L or more and 1000 μg / L or less of β-caryophyllene.

9. A method for imparting a ripe fruity and juicy fruit-like flavor to an alcoholic beverage based on vodka or raw material alcohol, characterized by including 25 μg / L or more and 1000 μg / L or less of β-caryophyllene in the alcoholic beverage.

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