Food and beverage composition

Abstract

The present invention provides a food and beverage composition containing nerol and exhibiting improved flavor. [Solution] A food and beverage composition containing nerol, linalool, and α-terpineol. It may further contain at least one selected from the group consisting of p-menthane-1,8-diol (terpine) and 6,7-dihydro-7-hydroxylinalool. The nerol content may be 0.01 ppm or more and 200 ppm or less.

Description

Technical Field

[0001] The present invention relates to food and beverage compositions.

Background Art

[0002] Neroli essential oil extracted from the flowers of bitter orange, an evergreen tree of the Rutaceae family, is said to calm anxiety, soothe the mind, and provide a deep sense of relaxation. Nerol, a component of neroli essential oil, is a colorless liquid with a sweet fragrance like that of roses and is used as a fragrance. Nerol is also collected from lemongrass, hops, etc. in addition to neroli essential oil. For example, Patent Document 1 describes an activity enhancer containing nerol as an active ingredient.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In food and beverages composed of nerol, further improvement in flavor is required. One aspect of the present invention aims to provide a food and beverage composition containing nerol with improved flavor.

Means for Solving the Problems

[0005] The first embodiment is a food and beverage composition containing nerol, linalool, and α-terpineol. In one embodiment, the food and beverage composition may further contain at least one selected from the group consisting of p-menthane-1,8-diol (terpine) and 6,7-dihydro-7-hydroxylinalool, and the mass ratio of the total content of p-menthane-1,8-diol (terpine) and 6,7-dihydro-7-hydroxylinalool to the content of nerol may be 0.001 or more and 100 or less. In one embodiment, the food and beverage composition may have a nerol content of 0.01 ppm or more and 200 ppm or less, and the nerol intake may be 1 mg or more and 75 mg or less per serving. In one embodiment, the food and beverage composition may have a mass ratio of linalool content to nerol content of 0.001 or more and 100 or less, and a mass ratio of α-terpineol content to nerol content of 0.001 or more and 500 or less. In one embodiment, the food and beverage composition may further contain water and may have a pH of 6 or less. [Effects of the Invention]

[0006] According to one aspect of the present invention, a food and beverage composition containing nerol and having improved flavor can be provided. [Modes for carrying out the invention]

[0007] In this specification, the content of each component in a composition means the total amount of multiple substances present in the composition, unless otherwise specified, if multiple substances corresponding to each component are present in the composition. Furthermore, the upper and lower limits of the numerical ranges described herein can be arbitrarily selected and combined from the numerical values ​​exemplified as numerical ranges. Embodiments of the present invention will now be described in detail. However, the embodiments shown below are illustrative examples of food and beverage compositions for embodying the technical concept of the present invention, and the present invention is not limited to the food and beverage compositions shown below.

[0008] Food and drink composition The food and beverage composition contains nerol, linalool, and α-terpineol. By including linalool and α-terpineol in addition to nerol, the flavor of the food and beverage composition is improved, resulting in a smoother mouthfeel, a better aftertaste and lingering flavor, a stronger refreshing sensation, a more pronounced aroma immediately after consumption, and an overall better flavor.

[0009] Nerol is a monoterpene found in essential oils extracted from lemongrass, hops, and other plants. Its IUPAC name is (Z)-3,7-dimethyl-2,6-octadien-1-ol (CAS number 106-25-2). Nerol is the cis isomer of geraniol. Nerol is said to have a weaker rose scent than geraniol and possesses a fresh, seaside aroma. Nerol is used in combination with geraniol in floral fragrance blends and as a food flavoring.

[0010] In Japan, nerol is treated as a food product, not a pharmaceutical, and is classified as a designated food additive (No. 1923) in the category of aliphatic higher alcohols (Category 7). The lowest no-observed-adverse-effect level (NOAEL) obtained from animal studies of nerol is 191 mg / kg / day, which is the result of repeated toxicity studies in rats. The acceptable daily intake (ADI) of nerol is calculated to be, for example, 1.91 mg / kg / day, which, assuming an adult weighing 50 kg, is calculated to be 95.5 mg / person / day. Furthermore, there is currently no known information regarding health damage to humans. From the above, it can be said that nerol is a compound whose safety as a food additive is guaranteed.

[0011] For example, as described in International Publication No. 2025 / 023322, nerol has an effect of improving activity, and when included in food and beverage compositions, an improvement in activity can be expected in those who ingest it. Here, an improvement in activity means, for example, that a state of psychological arousal is promoted in the subject. Psychological arousal (hereinafter sometimes simply referred to as arousal) refers to a state of excitement or energy expenditure linked to emotion. Typically, psychological arousal is closely related to a person's evaluation of the importance of an event and the physical intensity of the stimulus. This psychological arousal is also shown by Russell's circumflex model, which posits that emotions are arranged on a two-dimensional plane between the "pleasure-displeasure" axis and the "arousal-sedation" (or "activation-inactivation") axis. It is said that the ascending reticular activating system, which extends from the midbrain reticular formation to the cerebrum, is involved in maintaining a state of psychological arousal. Subjective evaluation results of the promotion of a state of psychological arousal include, for example, the suppression of lethargy and the promotion of mood elevation. By improving the flavor of food and beverage compositions containing nerol, it becomes easier to expand the range of applications of nerol in food and beverage compositions.

[0012] The nerol content in the food and beverage composition may be, for example, 1 mg to 75 mg per serving, preferably 2 mg to 125 mg, 0.2 ppm to 125 ppm, or 0.4 ppm to 100 ppm, preferably 0.5 ppm to 0.8 ppm, preferably 60 ppm to 50 ppm, 50 ppm to 50 ppm, 10 ppm to 50 ppm, or 20 ppm, based on the total amount of the food and beverage composition.

[0013] Linalool is a monoterpene found as an essential oil component in many plants, including rosewood, linaloe, and camphor. Its IUPAC name is 3,7-dimethyloctanol-1,6-dien-3-ol (CAS number 78-70-6 for the racemic mixture), and it exists in both (R) and (S) isomers. Linalool is used as a flavoring ingredient in fragrances and other aromatic products. In Japan, it is classified as a food additive and is listed on the designated food additives list.

[0014] The linalool contained in the food and beverage composition may be the (R) isomer, the (S) isomer, or a mixture thereof. Furthermore, the linalool contained in the food and beverage composition may be derived from plant essential oils or from other components produced from other components contained in the food and beverage composition. For example, the linalool may be derived from nerol.

[0015] The linalool content in the food and beverage composition may be, for example, 0.1 mg to 100 mg or 0.2 mg to 75 mg per serving, preferably 0.5 mg or more, 1 mg or more, 2 mg or more, 5 mg or more, or 10 mg or more, and may be 50 mg or less, 40 mg or less, 30 mg or less, or 20 mg or less. Furthermore, the linalool content in the food and beverage composition may be, for example, 0.1 ppm to 60 ppm relative to the total amount of the food and beverage composition, preferably 0.2 ppm or more, 0.5 ppm or more, or 0.8 ppm or more, and may be 50 ppm or less, 40 ppm or less, 20 ppm or less, 10 ppm or less, 5 ppm or less, or 2 ppm or less. Furthermore, the mass ratio of linalool to nerol in the food and beverage composition may be, for example, 0.001 to 100, 0.01 to 10, or 0.05 to 8, preferably 0.1 or more, 0.2 or more, or 0.5 or more, preferably 5 or less, 2.5 or less, 2 or less, or 1.5 or less.

[0016] α-Terpineol is a monoterpene found as a component of essential oils from plants such as rosemary, anise, marjoram, and plants of the genera Salvia and Juniperus. Its IUPAC name is 2-(4-methylcyclohexa-3-en-1-yl)propan-2-ol (CAS number 98-55-5). α-Terpineol is used as an ingredient in food flavorings, fragrances, and cosmetics. In Japan, it is classified as a food additive and is listed on the designated food additives list.

[0017] The α-terpineol contained in the food and beverage composition may be derived from plant essential oils or from other components produced from other components contained in the food and beverage composition. For example, the α-terpineol may be derived from nerol. In addition to α-terpineol, the food and beverage composition may further contain at least one selected from the group consisting of β-terpineol (CAS number 138-87-4), γ-terpineol (CAS number 586-81-2), and δ-terpineol (CAS number 562-74-3), which are isomers of α-terpineol.

[0018] The α-terpineol content in the food and beverage composition may be, for example, 0.1 mg to 100 mg or 0.2 mg to 75 mg per serving, preferably 0.5 mg or more, 1 mg or more, 2 mg or more, 5 mg or more, or 10 mg or more, and may be 50 mg or less, 40 mg or less, 30 mg or less, or 20 mg or less. Furthermore, the α-terpineol content in the food and beverage composition may be, for example, 0.1 ppm to 60 ppm relative to the total amount of the food and beverage composition, preferably 0.2 ppm or more, 0.5 ppm or more, 1 ppm or more, or 2 ppm or more, and may be 50 ppm or less, 40 ppm or less, 20 ppm or less, 10 ppm or less, or 5 ppm or less. Furthermore, the mass ratio of α-terpineol content to nerol in the food and beverage composition may be, for example, 0.001 to 500, 0.001 to 100, or 0.01 to 50, preferably 0.1 or more, 0.2 or more, or 0.5 or more, preferably 20 or less, 10 or less, or 5 or less.

[0019] The mass ratio of the total content of α-terpineol and linalool to the content of nerol in the food and beverage composition may be, for example, 0.001 to 1000, 0.001 to 500, 0.01 to 100, 0.1 to 100, or 0.2 to 50, preferably 0.5 or more, 1 or more, or 2 or more, preferably 20 or less, 10 or less, or 8 or less.

[0020] In addition to nerol, linalool, and α-terpineol, the food and beverage composition may further contain at least one substance selected from the group consisting of p-menthane-1,8-diol (terpine) and 6,7-dihydro-7-hydroxylinalool. Further inclusion of at least one substance selected from the group consisting of terpine and 6,7-dihydro-7-hydroxylinalool further improves the palatability, refreshing feeling, and aroma immediately after consumption of the food and beverage composition.

[0021] Terpine is p-menthane-1,8-diol (CAS number 80-53-5) and is a type of monoterpene also known as 1,8-terpine. The terpine contained in the food and beverage composition may be derived from plant essential oils or from other components produced from other components contained in the food and beverage composition. For example, the terpine may be derived from nerol or α-terpineol.

[0022] The content of terpin in the food and beverage composition may be, for example, 0.0001 mg or more and 50 mg or less, 0.001 mg or more and 50 mg or less, 0.01 mg or more and 50 mg or less, or 0.05 mg or more and 25 mg or less per intake, preferably 0.1 mg or more, 0.2 mg or more, 0.5 mg or more, or 1 mg or more, and may be 10 mg or less, or 5 mg or less. Also, the content rate of terpin in the food and beverage composition may be, for example, 0.01 ppm or more and 20 ppm or less with respect to the total amount of the food and beverage composition, preferably 0.02 ppm or more, 0.05 ppm or more, 0.1 ppm or more, or 0.2 ppm or more, and preferably 10 ppm or less, 5 ppm or less, or 2 ppm or less. Further, the mass ratio of the content of terpin to nerol in the food and beverage composition may be, for example, 0.001 or more and 50 or less, or 0.01 or more and 10 or less, preferably 0.02 or more, 0.05 or more, 0.1 or more, or 0.2 or more, and preferably 5 or less, or 2 or less.

[0023] 6,7-Dihydro-7-hydroxy linalool (CAS No. 29210-77-3) is a kind of monoterpene also called 2,6-dimethyl-7-octene-2,6-diol. The 6,7-dihydro-7-hydroxy linalool contained in the food and beverage composition may be derived from the essential oil of plants or from other components generated from other components contained in the food and beverage composition. The 6,7-dihydro-7-hydroxy linalool may be, for example, derived from nerol or derived from linalool.

[0024] The content of 6,7-dihydro-7-hydroxy linalool in the food and beverage composition may be, for example, 0.0001 mg or more and 50 mg or less, 0.001 mg or more and 50 mg or less, 0.01 mg or more and 50 mg or less, or 0.05 mg or more and 25 mg or less per intake, preferably 0.1 mg or more, 0.2 mg or more, 0.5 mg or more, or 1 mg or more, and may be 10 mg or less, or 5 mg or less. Also, the content rate of 6,7-dihydro-7-hydroxy linalool in the food and beverage composition may be, for example, 0.01 ppm or more and 20 ppm or less based on the total amount of the food and beverage composition, preferably 0.02 ppm or more, 0.05 ppm or more, 0.1 ppm or more, or 0.2 ppm or more, and preferably 10 ppm or less, 5 ppm or less, or 2 ppm or less. Further, the mass ratio of the content of 6,7-dihydro-7-hydroxy linalool to nerol in the food and beverage composition may be, for example, 0.001 or more and 50 or less, or 0.01 or more and 10 or less, preferably 0.02 or more, 0.05 or more, 0.1 or more, or 0.2 or more, and preferably 5 or less, or 2 or less.

[0025] The mass ratio of the total content of terpene and 6,7-dihydro-7-hydroxy linalool to the content of nerol in the food and beverage composition may be, for example, 0.001 or more and 100 or less, or 0.01 or more and 20 or less, preferably 0.02 or more, 0.05 or more, 0.1 or more, 0.2 or more, or 0.5 or more, and preferably 10 or less, or 5 or less. Also, the mass ratio of the total content of α-terpineol, linalool, terpene, and 6,7-dihydro-7-hydroxy linalool to the content of nerol in the food and beverage composition may be, for example, 0.001 or more and 1000 or less, 0.001 or more and 500 or less, 0.01 or more and 200 or less, or 0.1 or more and 100 or less, preferably 0.2 or more, 0.5 or more, or 1 or more, and preferably 50 or less, 20 or less, or 10 or less.

[0026] The food and beverage composition may contain water in addition to nerol, linalool, and α-terpineol, and may be a water-containing beverage. The pH of the food and beverage composition may be, for example, 6 or less, preferably 3 to 6, 3.5 to 5.5, or 3.8 to 5.

[0027] The food and beverage composition may contain cyclic dextrins (e.g., α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, etc.) in addition to nerol, linalool, and α-terpineol, and preferably contains at least β-cyclodextrin. The inclusion of cyclic dextrins (preferably β-cyclodextrin) in the food and beverage composition improves the stability of nerol in the food and beverage composition, and further improves the storage stability of the food and beverage composition. This can be attributed, for example, to the formation of inclusion complexes between nerol and cyclic dextrins (preferably β-cyclodextrin).

[0028] When a food and beverage composition contains β-cyclodextrin, the amount of β-cyclodextrin in the food and beverage composition may be such that the molar ratio of β-cyclodextrin to nerol is, for example, 1 to 20, preferably 2 or more, or 3 or more, and preferably 15 or less, or 10 or less. Furthermore, the β-cyclodextrin content in the food and beverage composition may be, for example, 0.005% by mass or more and 1% by mass or less, preferably 0.01% by mass or more, 0.04% by mass or more, 0.06% by mass or more, or 0.08% by mass or more, preferably 0.8% by mass or less, 0.6% by mass or less, 0.4% by mass or less, 0.3% by mass or less, 0.2% by mass or less, 0.15% by mass or less, or 0.1% by mass or less, based on the total amount of the food and beverage composition.

[0029] A food and beverage composition containing nerol, linalool, and α-terpineol may preferably be a functional food or beverage. "Functional food or beverage" means food or beverage that has a certain function on the living body, and includes, for example, health functional foods including Foods for Specified Health Uses (including conditionally designated FOSHU [Foods for Specified Health Uses]) and Foods for Nutrient Function, special-purpose foods and beverages, nutritional supplements and beverages, health supplements and beverages, supplements (in various dosage forms such as tablets, coated tablets, sugar-coated tablets, capsules and liquids), and beauty foods and beverages (e.g., diet foods and beverages), and all so-called health foods and beverages. Functional foods and beverages also include health foods to which a health claim based on the Codex Alimentarius (FAO / WHO Joint Food Standards Committee) food standards applies.

[0030] Examples of food and beverage compositions are not particularly limited, but include health foods and beverages in the form of tablets, chewable tablets, powders, capsules, granules, and drinks (supplements, nutritional supplements, health foods, nutritional adjustment foods, etc.), soft drinks, tea drinks, jelly drinks, sports drinks, coffee drinks, carbonated drinks, vegetable drinks, fruit juice drinks, fermented vegetable drinks, fermented fruit juice drinks, fermented milk drinks (yogurt, etc.), lactic acid bacteria drinks, milk drinks, powdered drinks, cocoa drinks, confectionery (e.g., biscuits and cookies, chocolate, candy, chewing gum, gummies, tablets), and jelly.

[0031] The food and beverage composition may be a fluid beverage or a soft drink. If the food and beverage composition is a beverage, the nerol concentration in the beverage may be, for example, 1 ppm to 125 ppm or 5 ppm to 60 ppm, preferably 10 ppm or more, 15 ppm or more, or 20 ppm or more, preferably 100 ppm or less, 50 ppm or less, 40 ppm or less, 35 ppm or less, or 25 ppm or less.

[0032] The beverage is composed of, for example, nerol and a liquid medium such as water or fruit juice. The beverage may be, for example, tea beverages such as green tea, oolong tea and black tea, soft drinks, jelly drinks, sports drinks, milk drinks, carbonated drinks, vegetable drinks, fruit juice drinks, fermented vegetable drinks, fermented fruit juice drinks, fermented milk drinks (such as yogurt), lactic acid bacteria drinks, milk drinks (such as coffee milk and fruit milk), powdered drinks, cocoa drinks, alcoholic beverages, non-alcoholic beverages (for example, non-alcoholic beer and non-alcoholic sours), and may be a beverage containing the composition and using milk, purified water, etc. as the liquid medium.

[0033] Food and beverage compositions may contain sweeteners. The inclusion of sweeteners allows for easy adjustment to the desired level of sweetness. The sweetener may be sugar, and is not particularly limited to commonly used sugars, such as sucrose, glucose, fructose, fructooligosaccharides, and galactooligosaccharides. Alternatively, commonly used synthetic sweeteners such as aspartame and saccharin may be added instead of sugar. These may be used individually or in combination of two or more.

[0034] Food and beverage compositions may contain acidulants. The acidulants are not particularly limited as long as they are commonly used, and examples include citric acid, malic acid, acetic acid, tartaric acid, glucono delta-lactone, gluconic acid, phosphoric acid, succinic acid, ascorbic acid, phytic acid, lactic acid, carbonic acid, or their salts (sodium salt, calcium salt, or magnesium salt, etc.). These may be used individually or in combination of two or more.

[0035] When a food and beverage composition contains an acidulant, the amount of acidulant in the food and beverage composition may be, for example, 0.01% by mass or more and 1% by mass or less, preferably 0.02% by mass or more, 0.04% by mass or more, 0.06% by mass or more, or 0.08% by mass or more, preferably 0.8% by mass or less, 0.6% by mass or less, 0.4% by mass or less, 0.2% by mass or less, or 0.15% by mass or less, based on the total amount of the food and beverage composition.

[0036] Food and beverage compositions may contain flavorings. The flavorings are not particularly limited as long as they are commonly used, and examples include citrus oils such as lemon, lime, and orange, orange oil, and herbal extracts. The flavorings may be natural or synthetic. Natural flavorings are not particularly limited as long as they are commonly used, and examples include anise oil, angelica oil, allspice oil, orange oil, cassia oil, capsicum oil, guarana extract, cardamom oil, caraway oil, cumin oil, clary sage oil, grapefruit oil, clove oil, coriander oil, coffee oil, cognac oil, cola nut extract, cinnamon oil, ginger oil, thyme oil, nutmeg oil, peppermint oil, vanilla extract, bitter almond oil, fenugreek oil, fennel oil, pepper oil, peppermint oil, perilla oil, bergamot oil, mandarin oil, eucalyptus oil, lemon oil, and rosemary oil. You may use only one of these, or you may use two or more in combination.

[0037] The synthetic fragrances are not particularly limited to those commonly used, and examples include allyl caproate, γ-undecalactone, ethyl vanillin, ethyl butyrate, ethylphenylglycidate, eugenol, geraniol, diacetyl, cyclotene, cinnamic aldehyde, δ-decalactone, decanal, nonanal, γ-nonalactone, furaneol, furfuryl mercaptan, 2-hexenal, 3-hexenol, heliotropin, perillaldehyde, benzaldehyde, maltol, methyl anthranilate, methyl salicylate, menthol, α-ionone, etc.

[0038] The food and beverage composition may further contain esters, higher alcohols, etc., as aroma components. Specifically, the aroma components may include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ-undecalactone, ethyl hexanoate, 2-methyl methyl Ethyl acid, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethylmaltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-buten-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, 3-phenylpropionic acid Tyl, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentan-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, Examples include furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol, β-damascenone, menthone, menthyldimethyl trisulfide acetate, 2-ethyl-3,5-dimethylpyrazine, cis-3-hexenol, γ-terpinene, cis-linalool oxide, etc. These may be present individually or in combination of two or more.

[0039] The food and beverage composition may further contain polyphenols. Specific examples of polyphenols include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanins. These may be present individually or in combination of two or more.

[0040] The food and beverage composition may further contain at least one selected from bittering agents and bittering granulators. Examples of bittering agents or bittering granulators include rosemary, reishi mushroom, dwarf fennel, juniper berries, sage, Ganoderma lucidum, bay leaf, kwasin, caffeine, absinthin, naringin, Phellodendron amurense, citrus extract, bitter jasmine extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe vera extract, rosemary extract, reishi mushroom extract, laurel extract, sage extract, caraway extract, wormwood extract, absinthin, alginic acid, etc. These may be present individually or in combination of two or more.

[0041] Food and beverage compositions may contain coloring agents. The coloring agents are not particularly limited to those commonly used, such as caramel coloring. One type of coloring agent may be used, or two or more may be used in combination.

[0042] Food and beverage compositions may contain antioxidants. The antioxidants used are not particularly limited to commonly used antioxidants, and examples include L-ascorbic acid and tocopherol. These may be used individually or in combination of two or more.

[0043] Food and beverage compositions may contain pH adjusters. The pH adjuster is not particularly limited to any commonly used pH adjuster, such as phosphoric acid or lactic acid. These may be used individually or in combination of two or more.

[0044] The invention relating to this disclosure may encompass, for example, the following embodiments: [1] A food and beverage composition comprising nerol, linalool, and α-terpineol. [2] The food and beverage composition according to [1], further comprising at least one selected from the group consisting of p-menthane-1,8-diol (terpine) and 6,7-dihydro-7-hydroxylinalool. [3] The food and beverage composition according to [2], wherein the mass ratio of the total content of p-menthane-1,8-diol (terpine) and 6,7-dihydro-7-hydroxylinalool to the content of nerol is 0.001 or more and 100 or less. [4] A food and beverage composition according to any one of [1] to [3], wherein the nerol content is 0.01 ppm or more and 200 ppm or less. [5] A food or beverage composition according to any one of [1] to [4], wherein the intake of nerol is 1 mg or more and 75 mg or less per serving. [6] A food and beverage composition according to any one of [1] to [5], wherein the mass ratio of the linalool content to the nerol content is 0.001 or more and 100 or less. [7] A food and beverage composition according to any one of [1] to [6], wherein the mass ratio of the α-terpineol content to the nerol content is 0.001 or more and 500 or less. [8] A food and beverage composition according to any one of [1] to [7], further comprising water. [9] A food or beverage composition according to any one of [1] to [8], wherein the pH is 6 or less. [Examples]

[0045] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[0046] Example 1 The test beverage of Example 1 was prepared by dissolving nerol (final concentration 1 ppm), α-terpineol (final concentration 4 ppm), and linalool (final concentration 1 ppm) in 200 mL of water.

[0047] Example 2 The test beverage of Example 2 was prepared by dissolving nerol (final concentration 1 ppm), α-terpineol (final concentration 4 ppm), linalool (final concentration 1 ppm), terpine (final concentration 0.5 ppm), and 6,7-dihydro-7-hydroxylinalool (final concentration 0.5 ppm) in 200 mL of water.

[0048] Example 3 The test beverage of Example 3 was prepared by dissolving nerol (final concentration 7 ppm), α-terpineol (final concentration 1 ppm), and linalool (final concentration 0.3 ppm) in 200 mL of water.

[0049] Comparative Example 1 Nerol (final concentration 1 ppm) was dissolved in 200 mL of water to prepare the test beverage for Comparative Example 1.

[0050] evaluation The sensory evaluation of the test beverages manufactured as described above was conducted by four professional evaluators with more than three years of experience in sensory evaluation. Prior testing was conducted with the professional evaluators to ensure there were no significant discrepancies in their scores. The evaluation items, based on JIS Z8144:2004, included flavor, mouthfeel, body, acidity, bitterness, saltiness, sweetness, astringency, aftertaste, freshness, aroma (before drinking), and aroma (immediately after drinking). A comprehensive evaluation was also conducted. The professional evaluators tasted each test beverage and scored each beverage based on the following evaluation criteria, with the score for each evaluation item in Comparative Example 1 (also called the standard product) being set to 3. Next, the arithmetic mean of the scores was calculated for each evaluation item. Furthermore, a paired t-test was conducted between the standard product and each of the other test beverages. The evaluation results for the test beverages of Examples 1 and 2 and Comparative Example 1 are shown in Table 1. In Table 1, "-" indicates no additives were added. In the overall evaluation, the balance of taste and aroma was compared to a standard product and assigned a score. For "pleasant mouthfeel" and "pleasant aftertaste / lingering flavor," a higher score indicated that the product was better than the standard product.

[0051] Evaluation Criteria 1: Much weaker than the standard product. 2: Slightly weaker than the standard product. 3: Equivalent to standard products. 4: Slightly stronger than the standard product. 5: Much stronger than the standard product.

[0052] [Table 1]

[0053] As shown in Table 1, food and beverage compositions containing nerol, α-terpineol, and linalool showed improved mouthfeel, aftertaste, refreshing sensation, and aroma (immediately after consumption) in sensory evaluation, and demonstrated superior flavor balance in the overall evaluation. It was also confirmed that the food and beverage composition of Example 3 produced the same effects as the food and beverage composition of Example 1.

Claims

1. It contains nerol, linalool, and α-terpineol. The nerol content is between 0.5 ppm and 60 ppm. The mass ratio of linalool content to nerol content is 0.01 or more and 1.5 or less. A beverage composition in which the mass ratio of α-terpineol content to nerol content is 0.1 or more and 5 or less.

2. The beverage composition according to claim 1, further comprising at least one selected from the group consisting of p-menthane-1,8-diol (terpine) and 6,7-dihydro-7-hydroxylinalool.

3. The beverage composition according to claim 2, wherein the mass ratio of the total content of p-menthane-1,8-diol (terpine) and 6,7-dihydro-7-hydroxylinalool to the content of nerol is 0.5 or more and 10 or less.

4. The beverage composition according to claim 1, wherein the nerol content is 0.8 ppm or more and 60 ppm or less.

5. The beverage composition according to claim 1, wherein the amount of nerol ingested per serving is 1 mg or more and 75 mg or less.

6. The beverage composition according to claim 2, wherein the mass ratio of the content of p-menthane-1,8-diol (terpine) to the content of nerol is 0.1 or more and 5 or less.

7. The beverage composition according to claim 2, wherein the mass ratio of the content of 6,7-dihydro-7-hydroxylinalool to the content of nerol is 0.1 or more and 5 or less.

8. The beverage composition according to claim 1, further comprising water.

9. The beverage composition according to claim 1, wherein the pH is 6 or less.

10. The beverage composition according to claim 1, wherein the nerol content is 0.8 ppm or more and 20 ppm or less.

11. The beverage composition according to claim 1, which is a non-alcoholic beverage.

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