Carbonated alcoholic beverage and method for improving the flavor and taste of carbonated alcoholic beverage.

Abstract

To provide a carbonated alcoholic beverage with the bitterness, pungency or irritation derived from alcohol suppressed or improved, and with the original flavor and drinking taste of alcoholic beverage (sake) imparted.SOLUTION: A carbonated alcoholic beverage comprises isovaleraldehyde, edible alcohol, and carbonic acid, with a content of isovaleraldehyde of 10 to 2000 ppb. It is preferable that the gas pressure of carbonic acid be 2.8 GV or more, and the content of alcohol be 6 v / v% or more. It is also preferable that the edible alcohol comprises brewing alcohol, with an alcoholic content derived from the brewing alcohol of 50% or more relative to the alcoholic content of the whole carbonated alcoholic beverage.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a carbonated alcoholic beverage, particularly a carbonated alcoholic beverage that suppresses or improves unpleasant bitterness, pungency or irritation derived from drinking alcohol, imparts or enhances the original flavor and taste of an alcoholic beverage (liquor), and a method for improving the flavor and taste of a carbonated alcoholic beverage.

Background Art

[0002] In recent years, bottled carbonated alcoholic beverages such as shochu highballs (chu-hi) and carbonated cocktail beverages have tended to emphasize the refreshing feeling when swallowed and the good compatibility with meals. Along with this, those with a high carbon dioxide content, a high alcohol concentration, and on the other hand, a low sweetness have become mainstream. As the drinking alcohol used in (bottled) carbonated alcoholic beverages, mainly brewed alcohol is used because it has no peculiar smell in flavor and is inexpensive.

[0003] However, in carbonated alcoholic beverages, when the drinking alcohol concentration is increased, unpleasant bitterness, pungency, and a feeling of irritation to the nose and throat derived from drinking alcohol may be easily felt during drinking. This unpleasant bitterness, pungency, and irritation derived from drinking alcohol are felt more strongly when the carbon dioxide gas pressure is high or when the sweetness is low. Also, when brewed alcohol is used as the drinking alcohol, there is a tendency to strongly feel this unpleasant bitterness, pungency, and irritation.

[0004] On the other hand, in order to match the preferences of consumers, carbonated alcoholic beverages are required to achieve the original mellow flavor, rich fragrance (especially rich aftertaste), umami, umami, aging feeling, and other unique fragrances and tastes (flavors, tastes, and scents, etc.) of alcoholic beverages (liquors).

[0005] However, brewing alcohol, which is widely used in carbonated alcoholic beverages, has almost no inherent flavor or aroma of its own, and therefore sometimes fails to adequately impart the original flavor and taste of alcohol to carbonated alcoholic beverages. In particular, carbonated alcoholic beverages with low sweetness, high carbon dioxide pressure, and / or high alcohol concentration have difficulty fully exhibiting the original taste and distinctive flavor of alcoholic beverages.

[0006] In response to this, Japanese Patent Publication No. 2002-253199 (Patent Document 1) proposes a carbonated alcoholic beverage in which the bitterness, irritation, and burning sensation in the throat derived from alcohol are improved by adding a yeast extract to the alcoholic beverage. Furthermore, Japanese Patent Publication No. 2016-036318 (Patent Document 2) proposes an alcoholic beverage in which the bitterness and irritation derived from alcohol are reduced by adding manguline to the alcoholic beverage. Moreover, Japanese Patent Publication No. 2016-123290 (Patent Document 3) proposes an alcoholic beverage in which alcohol irritation is suppressed and flavor is improved by containing hyaluronic acid.

[0007] However, when we tried adding the specific components proposed in Patent Documents 1 to 3 to carbonated alcoholic beverages, we were able to improve the bitterness and irritation derived from alcohol to some extent, but we were unable to fully achieve the original taste and unique flavor of alcoholic beverages (alcohol). [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] Japanese Patent Publication No. 2002-253199 [Patent Document 2] Japanese Patent Publication No. 2016-036318 [Patent Document 3] Japanese Patent Publication No. 2016-123290 [Overview of the Initiative]

[0009] Therefore, there is still a need to develop carbonated alcoholic beverages that suppress or improve the bitterness, spiciness, or irritation derived from drinking alcohol, while achieving the mellow flavor, rich aroma (especially the rich aftertaste), body, umami, and mature flavor and taste characteristic of alcoholic beverages.

[0010] Therefore, the inventors have come to the realization that a carbonated alcoholic beverage should be developed that suppresses or improves the bitterness, spiciness, and irritation derived from alcohol, while simultaneously enhancing the original aroma and taste of alcoholic beverages (alcohol) in a synergistic way that achieves both of these characteristics at a high level. The present invention was made based on this realization.

[0011] [One aspect of the present invention] The present invention can solve the problems of the present invention by one embodiment illustrated below. [1] A carbonated alcoholic beverage, Isovaleraldehyde and, Food-grade alcohol and It contains carbon dioxide, A carbonated alcoholic beverage characterized in that the isovaleraldehyde content is 10 ppb or more and 2000 ppb or less in terms of pure alcohol. [2] The carbonated alcoholic beverage according to [1], wherein the gas pressure of the carbon dioxide is 2.8 GV or higher. [3] A carbonated alcoholic beverage as described in [1] or [2], having an alcohol content of 6 v / v% or more. [4] The edible alcohol contains brewing alcohol, A carbonated alcohol beverage according to any one of items [1] to [3], wherein the alcohol content derived from the brewing alcohol is 50% or more of the total alcohol content of the carbonated alcohol beverage. [5] A carbonated alcoholic beverage described in any one of items [1] to [4], having a sweetness level of 5.0 or less. [6] A bottled carbonated alcoholic beverage, A carbonated alcoholic beverage as described in any one of items [1] to [5], A bottled carbonated alcoholic beverage comprising a container. [7] A method for producing a carbonated alcoholic beverage, Prepare isovaleraldehyde, food-grade alcohol, and carbon dioxide. The isovaleraldehyde, the edible alcohol, and the carbonic acid are mixed together. A manufacturing method comprising setting the isovaleraldehyde content to 10 ppb or more and 2000 ppb or less in terms of pure alcohol. [8] A method for improving the taste and flavor of carbonated alcoholic beverages, Prepare isovaleraldehyde, food-grade alcohol, and carbon dioxide. The isovaleraldehyde, the edible alcohol, and the carbonic acid are mixed together. A method for improving the taste and flavor of a carbonated alcoholic beverage, comprising setting the isovaleraldehyde content to 10 ppb or more and 2000 ppb or less in terms of pure alcohol.

[11] A taste and flavor enhancer for carbonated alcoholic beverages, It contains isovaleraldehyde, A flavor and taste enhancer for carbonated alcoholic beverages, wherein the isovaleraldehyde content is 10 ppb or more and 2000 ppb or less in terms of pure alcohol.

[0012] According to the present invention, by including a specific amount of isovaleraldehyde, it is possible to suppress or improve the bitterness, spiciness, and irritation derived from alcohol in carbonated alcoholic beverages, particularly (high) carbonated (high) alcoholic beverages, and to synergistically achieve both the unique flavor and taste characteristic of alcoholic beverages (alcohol), such as a mellow flavor, a rich aroma (especially a rich aftertaste), body, umami, and a sense of maturity. The present invention can provide a carbonated alcoholic beverage that exhibits the above-mentioned unique effects, a method for producing the same, and a method for improving the flavor and aroma of a carbonated alcoholic beverage. [Modes for carrying out the invention]

[0013] [Definition] (Isovaleraldehyde) "Isovaleraldehyde" has the structural formula [(CH3)2CHCH2CHO] and a molecular weight of 86.13. "Isovaleraldehyde" is a structural isomer of valeraldehyde and is a chain organic compound represented by the following chemical formula (1). It has aliases such as isovaleric aldehyde, 3-methylbutanal, and 3-methylbutyl aldehyde. "Isovaleraldehyde" is a colorless and transparent liquid and is also known as the main component of the unpleasant odor that occurs in sake stored for a long time. [Chemical formula]

[0014] (Edible alcohol, brewing alcohol) Edible alcohol refers to alcohol (ethanol) for drinking as defined by the Food Hygiene Law and other relevant laws. Brewing alcohol belongs to edible alcohol and refers to alcohol fermented from starch substances such as rice, sweet potatoes, and corn, or sugar-containing substances such as molasses, and distilled using a continuous distillation machine.

[0015] (Alcoholic beverages) "Alcoholic beverages" are defined as "beverages with an alcohol content of 1% or more" in the Liquor Tax Law. They are also treated as foods under the Food Hygiene Law and are subject to the application of this law. "Alcoholic beverages" include fermented liquors, distilled liquors, other alcoholic beverages, or mixed liquors of one or more of these. As defined in the Liquor Tax Law, "alcohol content" refers to the volume of ethyl alcohol contained in the original volume percentage at a temperature of 15 degrees Celsius. "Alcohol degree" is the ratio of the volume concentration of ethanol in an alcoholic beverage expressed as a percentage (%).

[0016] (Conversion to pure alcohol) "Pure alcohol equivalent" refers to the value obtained by dividing the concentration (mg / l = ppm) of a specific component (mg) contained in an alcoholic beverage (1 liter) by the alcohol content (v / v%) of that beverage, thereby converting it to a value per unit of alcohol content (v / v%). For example, if a specific alcoholic beverage [with an alcohol content of 10 (v / v%)] contains a specific aroma component at 50 ppm, the amount of that specific aroma component, in pure alcohol equivalent, would be [50 ppm ÷ (10 ÷ 100)] = 500 ppm.

[0017] (Gas volume) "Gas volume" refers to the ratio of the volume of dissolved carbon dioxide in a bottled carbonated alcoholic beverage to the volume of the beverage under standard conditions (the unit used is GV). In practice, 1 GV gas volume is defined as the amount of dissolved carbon dioxide in 1 liter of liquid under standard conditions (1 atmosphere, 25°C). "Gas volume" can be obtained by stabilizing a carbonated alcoholic beverage sample under standard conditions (1 atmosphere, 25°C), attaching a gas pressure gauge, opening a stopcock to release the gas (snifting), immediately closing the stopcock, shaking vigorously, and recording the value when the pressure becomes constant.

[0018] (Sweetness level) "Sweetness level" is a numerical value determined by using sucrose as a standard substance and calculating the ratio of a concentration of sucrose that exhibits equivalent sweetness intensity to a specific concentration of sucrose, or the ratio to a threshold value of sucrose obtained under other identical conditions. Specifically, when the sweetness level of sucrose at a specific concentration is set to "1", it can be expressed as the sweetness level value of the substance being measured under the same measurement conditions. For example, if the sweetness is the same, the sweetness level of the substance being measured can be expressed as "1". Specifically, if substance A has a sweetness level of "10", it means that the sweetness level of substance A at 1 / 10th the concentration of sucrose at a specific concentration is equivalent. The values ​​for "sweetness level" used are those listed in "Comprehensive Guide to Sweeteners" (published May 1990) by the Japan Sugar Refiners Association and "All About High-Sweetness Sweetener Sucralose" (published May 2003) by Korin Co., Ltd.

[0019] [Carbonated alcoholic beverages] As one aspect of the present invention, we propose a carbonated alcoholic beverage that contains a specific amount of isovaleraldehyde, edible alcohol, and carbon dioxide as essential components.

[0020] (Isovaleraldehyde) The carbonated alcoholic beverage contains a specific amount of isovaleraldehyde. By including a specific amount of isovaleraldehyde, it is possible to suppress, improve, or reduce the bitterness, spiciness, and irritation derived from alcohol, and to synergistically achieve at a high level both the mellow flavor, rich aroma (especially the rich aftertaste), body, umami, and mature flavor characteristic of alcoholic beverages (alcohol), and the unique aroma and taste. Furthermore, by suppressing, improving, or reducing the bitterness, spiciness, and irritation derived from alcohol, it becomes possible to impart sweetness, body, and richness to the carbonated alcoholic beverage. As a result, it becomes possible to provide a carbonated alcoholic beverage that suppresses, improves, or reduces the unpleasant bitterness, spiciness, and irritation derived from alcohol at a high level, while achieving the original aroma and taste of alcohol (alcoholic beverage).

[0021] <Content> In carbonated alcoholic beverages, the isovaleraldehyde content is preferably 10 ppb or more, based on pure alcohol, as a lower limit, and preferably 20 ppb or more, and preferably 2000 ppb or less, based on pure alcohol, as an upper limit.

[0022] By keeping the isovaleraldehyde content within the above range, it is possible to suppress and improve the bitterness, spiciness, and irritation derived from alcohol, and to synergistically achieve at a high level both the mellow flavor, rich aroma (especially the rich aftertaste), body, umami, and sense of maturity that are characteristic of alcoholic beverages.

[0023] Isovaleraldehyde is preferably obtained from plants containing a significant amount of it, or from extracts or chemically synthesized products derived from such plants. Alternatively, isovaleraldehyde may be chemically synthesized using methods acceptable under food chemistry regulations. Extraction or chemical synthesis should be carried out in a manner permitted by the Food Sanitation Act.

[0024] (Food alcohol) The type of edible alcohol used in carbonated alcoholic beverages is not limited, but it is preferable that part or all of it be brewing alcohol. The alcohol content derived from brewing alcohol is preferably 50% or more, and more preferably 70% or more, of the total alcohol content in the carbonated alcoholic beverage.

[0025] <Alcohol content> The carbonated alcoholic beverage preferably has an alcohol content of 4 v / v% or more (lower limit), preferably 6 v / v% or more, and 20 v / v% or less (upper limit), preferably 10 v / v% or less, relative to the total amount of the carbonated alcoholic beverage. By having the alcohol content within the above range, it becomes possible to better exhibit the effects of adding a specific amount of isovaleraldehyde.

[0026] (Carbonated water) Carbonated water can be the type commonly produced in the beverage industry. Carbonated water can generally be produced by a method called carbonation saturation, which involves cooling a carbonated alcoholic beverage to below room temperature as needed and pressurizing it with carbon dioxide. In the present invention, an alcoholic beverage may be prepared and then converted into a carbonated alcoholic beverage using the carbonation saturation method. Alternatively, carbonated water may be prepared by dissolving a carbonate (e.g., sodium carbonate, potassium carbonate, calcium carbonate, magnesium carbonate) in drinking water and using that as carbonated water. This prepared carbonated water may also be subjected to the carbonation saturation method described above.

[0027] <Gas volume: GV> The gas volume in carbonated alcoholic beverages can be defined as appropriate, but the lower limit is 2.8 GV or more, preferably 3.0 GV or more, more preferably 3.2 GV or more, and the upper limit is 4.5 GV or less, preferably 4.0 GV or less. By keeping the gas volume within the above range, it becomes possible to better exhibit the effects of adding a specific amount of isovaleraldehyde.

[0028] (optional ingredient) Carbonated alcoholic beverages may contain optional ingredients as needed. These optional ingredients may include colorants, vegetable juices, fruit juices, extracts, flavorings, sweeteners, acidulants, pH adjusters, antioxidants, preservatives, vitamins, flavor enhancers, dietary fiber, stabilizers, and emulsifiers. These must be those specified in the guidelines established by the Ministry of Health, Labour and Welfare, the Consumer Affairs Agency, and other relevant laws and regulations (such as the Food Sanitation Act).

[0029] <Sweetness level> The sweetness level of the carbonated alcoholic beverage is 5.0 or less, preferably 3.0 or less, and more preferably 1.0 or less. Having the sweetness level within this range allows for a greater expression of the effects of adding a specific amount of isovaleraldehyde.

[0030] <Vegetable juice or fruit juice: Not included> The carbonated alcoholic beverage of the present invention may contain vegetable juice or fruit juice, but preferably does not contain vegetable juice or fruit juice.

[0031] <Acidulant> Specific examples of acidulants include adipic acid, citric acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid, and their salts (potassium salts, sodium salts). Acidulants can also be used as pH adjusters.

[0032] (Physical properties of carbonated alcoholic beverages) <pH> The pH of the carbonated alcoholic beverage is 2.0 or higher, preferably 2.5 or higher, and 5.0 or lower, preferably 4.0 or lower. By keeping the pH of the clear beverage within the above range, it is possible to impart drinkability and sweetness to the carbonated alcoholic beverage, as well as to impart long-term storage stability, antifungal properties, or antibacterial properties to the carbonated alcoholic beverage. The pH value can be measured, for example, in accordance with JIS Z 8802:2011, and the pH value may also be measured using a pH meter (for example, TTT-510 manufactured by Toa DKK Co., Ltd.).

[0033] [Bottled carbonated alcoholic beverages] In one aspect of the present invention, a packaged carbonated alcoholic beverage, The carbonated alcoholic beverage according to the present invention, It is possible to propose a packaged carbonated alcoholic beverage consisting of a container and other components. By packaging the product, the effects of the present invention described above can be realized to a higher degree, and it becomes possible to improve the convenience of providing carbonated alcoholic beverages, the convenience of distribution, the shelf life, and the prevention of quality deterioration.

[0034] The container can be made of any material that prevents leakage of the contents, such as vinyl, plastic, glass, metal, paper, wood, or leather, and can be formed into various shapes. In a more preferred embodiment, the container may be equipped with materials (for example, colored or functional films, metal foil) on the inside and outside to block light, heat, oxygen, ultraviolet rays, etc. In the present invention, it can be realized by filling a PET bottle or steel can with the carbonated alcohol beverage according to the present invention.

[0035] [Method of manufacturing carbonated alcoholic beverages] One aspect of the present invention is a method for producing a carbonated alcoholic beverage according to the present invention, Prepare isovaleraldehyde, food-grade alcohol, and carbon dioxide. The isovaleraldehyde, the edible alcohol, and the carbonic acid are mixed together. We propose a method for producing a carbonated alcoholic beverage, which includes ensuring that the isovaleraldehyde content is between 10 ppb and 2000 ppb in terms of pure alcohol.

[0036] [Methods for improving the taste and flavor of carbonated alcoholic beverages] One aspect of the present invention is a method for improving the taste and flavor of carbonated alcoholic beverages, Prepare isovaleraldehyde, food-grade alcohol, and carbon dioxide. The isovaleraldehyde, the edible alcohol, and the carbonic acid are mixed together. We propose a method for improving the taste and flavor of carbonated alcoholic beverages, comprising setting the isovaleraldehyde content to 10 ppb or more and 2000 ppb or less in terms of pure alcohol.

[0037] [Flavor enhancer for carbonated alcoholic beverages] One aspect of the present invention relates to the taste and flavor of a carbonated alcoholic beverage, It contains isovaleraldehyde, We propose a flavor and taste enhancer for carbonated alcoholic beverages, wherein the isovaleraldehyde content is between 10 ppb and 2000 ppb in terms of pure alcohol.

[0038] In the method for producing carbonated alcoholic beverages, the method for improving taste and flavor, and the taste and flavor improving agent according to the present invention, the raw materials [isovaleraldehyde, drinking alcohol (ethanol), carbon dioxide (water)] etc. may be the same as those described in the section on [carbonated alcoholic beverages] of the present invention. Furthermore, these embodiments of the present invention can also achieve the effects of the present invention at a high level. [Examples]

[0039] The following examples will further illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. Furthermore, although the following examples show examples of embodiments of the present invention, those skilled in the art will naturally understand that the entire scope of the present invention can be easily implemented by these examples.

[0040] [Adjustment and Evaluation Test 1] (Sensory evaluation test of a highly carbonated alcoholic beverage with added isovaleraldehyde) Alcoholic beverage base liquid 1 [control example (comparative example 1)] with the formulation shown in (Table 1) was prepared by adding isovaleraldehyde at a concentration of 0 to 500 ppb and gasifying the carbon dioxide gas pressure to a gas volume of 2.8. These beverage samples were then sensory evaluated by four trained panelists using the method described below. The results are shown in [Table 2].

[0041] [Table 1]

[0042] 1. Evaluation Test Contents (Test 1) Evaluate the bitterness derived from alcohol on a scale of 1 to 5. (Test 2) Evaluate the alcohol-derived irritation on a scale of 1 to 5. (Test 3) Evaluate the smooth, mellow taste characteristic of alcohol on a scale of 1 to 5. (Test 4) Evaluate the richness of the lingering aroma characteristic of alcohol on a scale of 1 to 5. (Test 5) Evaluate the overall taste quality of the carbonated alcoholic beverage on a scale of 1 to 5. 2. Evaluation Criteria (1) The control case (Comparative Example 1) was given a score of 3, and (Test 1) to (Test 4) were evaluated on the following 5-point scale, with the average score of the four people being used as the evaluation score. 5 points: Stronger than the target 4 points: Slightly stronger than the target 3 points: On par with the target 2 points: Slightly weaker than the target. 1 point: Weaker than the target (2) For (Test 5), the following five-point scale was used for evaluation, and the average of the four people's scores was used as the evaluation score. 5 points: Better than the target 4 points: Slightly better than average. 3 points: On par with the target 2 points: Slightly worse than the target. 1 point: Worse than the target

[0043] [Table 2]

[0044] (Evaluation Result 1) As shown in Table 2 above, Examples 1 to 5 according to the present invention were superior to the control example in all evaluations from Test 1 to Test 4 (i.e., alcohol-derived bitterness and irritation were reduced, and the alcoholic taste and aroma were enhanced). Comparative Example 2 was judged to be unsuitable as a carbonated alcoholic beverage due to its strong pungent odor, musty smell, and astringent taste.

[0045] [Adjustment and Evaluation Test 2] (Sensory evaluation results when sweetness levels differ) Beverage samples were prepared by adding isovaleraldehyde at a concentration of 10 ppb and fructose-glucose syrup at varying concentrations to beverage base liquid 2 (Table 3) (the base liquid from Table 1 with fructose-glucose syrup removed), and then adding gas to achieve a carbon dioxide pressure of 2.8 gas volume. Sensory tests were conducted on the above samples using the same method as in Test 1, with control example 1 (no isovaleraldehyde, containing 10 g / 1000 ml of fructose-glucose syrup) prepared in Test 1 as a control (sensory test score of 3.0). The results are shown in Table 4. [Table 3]

[0046] [Table 4]

[0047] (Evaluation result 2) As shown in Table 4 above, when the sweetness level was 5.0 or less and isovaleraldehyde was added (10 ppb), the unpleasant bitterness and irritation derived from alcohol were reduced compared to when it was not added, and the mellow taste characteristic of alcohol and the rich aftertaste were enhanced, resulting in an improved overall evaluation as a beverage. Comparative Example 4, in which the sweetness level was adjusted to 10.0 with high-fructose corn syrup, still exhibited an overly sweet taste and poor balance as a beverage even after the addition of isovaleraldehyde (10 ppb).

[0048] 〔comprehensive evaluation〕 Based on the above test results, it was understood that by including a specific amount of isovaleraldehyde in carbonated alcoholic beverages, it is possible to suppress the bitterness, spiciness, and irritation derived from alcohol, while simultaneously achieving a synergistically high level of both a mellow flavor, a rich aroma (especially a rich aftertaste), body, umami, and a sense of maturity—all essential characteristics of alcoholic beverages. Furthermore, the effect of adding isovaleraldehyde was particularly noticeable in low-sweetness carbonated alcoholic beverages, which conventionally had difficulty adequately imparting the original aroma and taste of alcohol.

Claims

1. A method for producing carbonated alcoholic beverages (excluding tea-based alcoholic beverages), Prepare isovaleraldehyde, edible alcohol (excluding barley shochu), and carbonated water. The isovaleraldehyde, the edible alcohol (excluding barley shochu), and the carbon dioxide are mixed together. A method for producing the isovaleraldehyde, comprising setting the content of isovaleraldehyde to be 10 ppb or more and 2000 ppb or less in terms of pure alcohol.

2. A method for producing a carbonated alcoholic beverage (excluding tea-based alcoholic beverages) according to claim 1, wherein the gas pressure of the carbon dioxide is 2.8 GV or more.

3. A method for producing a carbonated alcoholic beverage (excluding tea-based alcoholic beverages) according to claim 1 or 2, wherein the content of the edible alcohol is 6 v / v% or more.

4. The aforementioned edible alcohol (excluding barley shochu) contains brewing alcohol, A method for producing a carbonated alcohol beverage (excluding tea-based alcohol beverages) according to any one of claims 1 to 3, wherein the alcohol content derived from the brewing alcohol is 50% or more of the total alcohol content of the carbonated alcohol beverage.

5. A method for producing a carbonated alcoholic beverage (excluding tea-based alcoholic beverages) according to any one of claims 1 to 4, wherein the sweetness level is 5.0 or less.

6. A method for improving the taste and flavor of carbonated alcoholic beverages (excluding tea-based alcoholic beverages), Prepare isovaleraldehyde, edible alcohol (excluding barley shochu), and carbonated water. The isovaleraldehyde, the edible alcohol (excluding barley shochu), and the carbon dioxide are mixed together. A method for improving the taste and aroma of carbonated alcoholic beverages (excluding tea-based alcoholic beverages), comprising setting the isovaleraldehyde content to 10 ppb or more and 2000 ppb or less in terms of pure alcohol.

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