Fruit juice-containing non-carbonated beverage and method for producing the same

Abstract

To provide technology on juice-containing non-carbonated beverage which improves balance of strong fruit juice, good orange flavor, strong refreshing feeling and good aftertaste.SOLUTION: Juice-containing non-carbonated beverage contains following flavor components (A) and (B), and orange juice. A fruit juice rate (straight fruit juice conversion) is 10 to 40%. (A) 1.5 to 6.0 ppm of terpinolene, (B) one or more selected from a group consisting of 0.2 to 1.2 ppm of γ-terpinene and 0.7 to 1.8 ppm of 1-hexanol.SELECTED DRAWING: None

Description

Technical Field

[0005] ,

[0001] The present invention relates to a non-carbonated beverage containing fruit juice and a method for producing the same. More specifically, it relates to a non-carbonated beverage containing fruit juice and a method for producing the same, as well as a method for improving the flavor of a non-carbonated beverage containing fruit juice.

Background Art

[0002] Conventionally, while fruit juice-containing beverages containing citrus juice are widely popular among consumers, research and development for improving the flavor of fruit juice-containing beverages has been underway from various perspectives.

[0003] For example, Patent Document 1 discloses a citrus-flavored beverage using limonene, citral, γ-terpinene and / or linalool from the viewpoint of maintaining the citrus flavor while improving the aftertaste. Further, Patent Document 2 discloses a carbonated beverage containing 1-octen-3-ol and containing one or more of limonene, cineole, and γ-terpinene, focusing on the throat-clearing feeling and the refreshing feeling. Further, Patent Document 3 discloses a lemon-flavored beverage containing citral, limonene, γ-terpinene, and α-terpinolene, focusing on suppressing the deterioration of the lemon flavor.

[0004] On the other hand, Patent Document 4 discloses a beverage containing soy milk and adding 1-hexanol to the beverage containing soy milk from the viewpoint of reducing the beany smell in the beverage.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

[0006] The inventors of the present invention have focused on improving the balance of the intensity of the fruit juice, the quality of the orange flavor, the refreshing feeling, and the pleasant aftertaste in non-carbonated beverages containing orange juice with a relatively low fruit juice content. They found that fruit juice beverages disclosed in Patent Documents 1 to 3 have room for improvement in terms of improving these balances. Therefore, the inventors diligently pursued new approaches and discovered that by combining a predetermined amount of terpinolene with a predetermined amount of γ-terpinene or 1-hexanol, it was possible to improve the balance of the intensity of the fruit juice flavor, the quality of the orange flavor, the intensity of the refreshing taste, and the pleasant aftertaste, thus completing the present invention. [Means for solving the problem]

[0007] According to the present invention, the following fruit juice-containing non-carbonated beverage and a method for producing the same are provided.

[0008] [1] A non-carbonated fruit juice beverage containing the following aroma components (A) and (B), orange juice, and having a fruit juice content (straight juice equivalent) of 10-40%. (A) 1.5-6.0 ppm terpinolene (B) One or more selected from the group consisting of 0.2-1.2 ppm of γ-terpinene and 0.7-1.8 ppm of 1-hexanol. [2] A non-carbonated fruit juice beverage as described in [1], wherein the concentration (ppm) ratio ((A) / (B)) of aroma components (A) to (B) is 1.2 or higher. [3] A non-carbonated fruit juice beverage according to [1] or [2], wherein the proportion of orange juice in the aforementioned fruit juice ratio is 60-100%. [4] A non-alcoholic beverage containing fruit juice, as described in any one of [1] to [3]. [5] A non-carbonated fruit juice beverage as described in any one of [1] to [4], which is a packaged beverage. [6] A step of adjusting the concentrations of terpinolene, γ-terpinene, and 1-hexanol so that they contain the following aroma components (A) and (B): The process involves adding orange juice and adjusting the juice content (in terms of straight juice equivalent) to be between 10% and 40%. A method for producing a non-carbonated beverage containing fruit juice. (A) 1.5-6.0 ppm terpinolene (B) One or more selected from the group consisting of 0.2-1.2 ppm of γ-terpinene and 0.7-1.8 ppm of 1-hexanol. [7] A step of adjusting the concentrations of terpinolene, γ-terpinene, and 1-hexanol so that they contain the following aroma components (A) and (B): The process involves adding orange juice and adjusting the juice content (in terms of straight juice equivalent) to be between 10% and 40%. A method for improving the flavor of a non-carbonated beverage containing fruit juice, including [specific ingredient / method]. (A) 1.5-6.0 ppm terpinolene (B) One or more selected from the group consisting of 0.2-1.2 ppm of γ-terpinene and 0.7-1.8 ppm of 1-hexanol. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a technology for a non-carbonated beverage containing fruit juice that improves the balance of the intensity of the fruit juice flavor, the quality of the orange flavor, the intensity of the refreshing taste, and the pleasant aftertaste. [Modes for carrying out the invention]

[0010] Embodiments of the present invention will be described in detail below. In this specification, unless otherwise specified, the notation "a~b" in the description of numerical ranges means a or more and b or less.

[0011] In this embodiment, the "intensity of the juice flavor" means that the orange juice-like taste is strong and clearly felt. The "goodness of the orange flavor" means being closer to the favorable flavor of orange juice. The "intensity of the refreshing feeling" means that a refreshing and crisp feeling felt from orange juice can be felt. The "goodness of the aftertaste" means that there is no feeling left in the mouth after drinking.

[0012] <Non-carbonated beverage containing juice> The non-carbonated beverage containing juice of this embodiment (hereinafter, also simply referred to as "beverage") contains the following aroma components (A) and (B) and orange juice, and the juice content (in terms of straight juice conversion) is 10 to 40%. (A) Terpinolene at 1.5 to 6.0 ppm (B) One or more selected from the group consisting of γ-terpinene at 0.​​​​​​​​​On the one hand, the upper limit value of (A) / (B) is preferably 15 or less. By this, the above balance can be better maintained than in a beverage with a 100% orange juice rate.

[0015] Moreover, the beverage of the present embodiment is a non-carbonated beverage and does not contain carbon dioxide gas. By not containing carbon dioxide gas, the balance of the intensity of the juice feeling, the goodness of the orange flavor, the intensity of the refreshing feeling, and the goodness of the aftertaste can be effectively improved.

[0016] Hereinafter, the components contained in the beverage of the present embodiment will be described.

[0017] [Terpinolene] Terpinolene is an aroma component with CAS 586 - 62 - 9 and is also referred to as α - terpinolene. It is known to be contained in citrus fruits and the like.

[0018] The beverage of the present embodiment has a terpinolene concentration of 1.5 to 6.0 ppm. The lower limit value of the terpinolene concentration is preferably 2.0 ppm or more. On the one hand, the upper limit value of the terpinolene concentration is preferably 5.5 ppm or less, more preferably 5.0 ppm or less, and still more preferably 4.5 ppm or less. By setting the terpinolene concentration to be the above lower limit value or more, while improving the balance of the intensity of the juice feeling, the goodness of the orange flavor, the intensity of the refreshing feeling, and the goodness of the aftertaste, the juice feeling can be made stronger and the deliciousness can be improved. On the one hand, by setting the terpinolene concentration to be the above upper limit value or less, while improving the balance of the intensity of the juice feeling, the goodness of the orange flavor, the intensity of the refreshing feeling, and the goodness of the aftertaste, the orange flavor can be made better and the deliciousness can be improved.

[0019] [γ - Terpinene] γ - Terpinene is an aroma component with CAS 99 - 85 - 4 and is known to be contained in citrus fruits, coriander, etc.

[0020] The beverage of this embodiment has a γ-terpinene concentration of 0.2 to 1.2 ppm. The lower limit of the γ-terpinene concentration is preferably 0.3 ppm or higher, and more preferably 0.5 ppm or higher. On the other hand, the upper limit of the γ-terpinene concentration is preferably 1.0 ppm or lower. By setting the γ-terpinene concentration above the lower limit mentioned above, the balance of strong fruit juice flavor, good orange flavor, refreshing taste, and pleasant aftertaste can be further improved. On the other hand, by keeping the γ-terpinene concentration below the above upper limit, it is possible to maintain a good balance of strong fruit juice flavor, good orange flavor, refreshing taste, and pleasant aftertaste, resulting in a delicious taste.

[0021] [1-Hexanol] 1-Hexanol is an aromatic compound with CAS 111-27-3, exhibiting a slightly oily, leafy, fruity aroma. It is found in citrus fruits, etc.

[0022] The beverage of this embodiment has a 1-hexanol concentration of 0.7 to 1.8 ppm. The lower limit of the 1-hexanol concentration is preferably 1.0 ppm or higher, and more preferably 1.2 ppm or higher. On the other hand, the upper limit of the 1-hexanol concentration is preferably 1.5 ppm or lower. By setting the 1-hexanol concentration above the lower limit mentioned above, the balance between the intensity of the fruit juice flavor, the quality of the orange flavor, the intensity of the refreshing taste, and the pleasant aftertaste can be improved, resulting in an even stronger refreshing taste. On the other hand, by keeping the 1-hexanol concentration below the above upper limit, it is possible to improve the taste while maintaining a good balance of strong fruit juice flavor, good orange flavor, refreshing taste, and pleasant aftertaste.

[0023] [Juice percentage] In the beverage of this embodiment, the fruit juice content (in terms of straight juice equivalent) is 10 to 40%. The lower limit of the fruit juice content (in terms of straight juice equivalent) is preferably 12% or more, more preferably 18% or more, and even more preferably 20% or more. On the other hand, the upper limit of the fruit juice content (in terms of straight juice equivalent) is preferably 35% or less. By setting the fruit juice content above the lower limit mentioned above, it becomes easier to improve the balance of the intensity of the fruit juice, the quality of the orange flavor, the refreshing feeling, and the pleasant aftertaste. On the other hand, by setting the fruit juice content below the upper limit mentioned above, it becomes easier to achieve a refreshing feeling.

[0024] The juice content refers to the relative concentration when the Brix value or acidity of unprocessed juice (straight juice), obtained by squeezing juice from fruit without any concentration or other treatments, is set to 100%. Whether the juice content is calculated based on the Brix value or acidity is determined for each type of juice according to the JAS standards. Furthermore, when converting the juice content of fruit juice based on the Brix value of the JAS standards, the Brix values ​​of sugars, honey, etc. added to the juice are excluded from the calculation.

[0025] Fruit juice refers to the liquid component obtained by crushing and squeezing fruit, or by straining it. Fruit juice may also include concentrated fruit components or diluted versions thereof, and may contain pulp, or have had the pulp removed through processes such as filtration or centrifugation. Furthermore, as for the fruit juice, straight juice, concentrated juice, or reconstituted concentrated juice may be used.

[0026] [Orange juice] The non-carbonated fruit juice beverage of this embodiment preferably contains orange juice. Including orange juice makes it easier to improve the balance of the intensity of the fruit juice, the quality of the orange flavor, the refreshing feeling, and the pleasant aftertaste. The types of oranges are not particularly limited, but examples include common oranges (Valencia, Hamlin, Pera, Natal, etc.), navel oranges, and blood oranges.

[0027] The oranges that can be used to prepare orange juice according to this embodiment are not particularly limited in terms of variety, origin, ripeness, size, etc., and can be set as appropriate.

[0028] Furthermore, commercially available orange juice, concentrated juice, or paste may be used as the orange juice to prepare the citrus fruit juice-containing non-carbonated beverage of this embodiment. Specifically, examples include juices and concentrated juices specified in the JAS standard (Japanese Agricultural Standards for Fruit Beverages), and for example, one or more of these may be used to prepare the beverage of this embodiment.

[0029] The beverage of this embodiment may contain fruit juices other than orange juice, as described later, but the proportion of orange juice in the total fruit juice content is preferably 60-100%, more preferably 80-100%, and even more preferably 100%. This further improves the balance of good orange flavor, refreshing taste, and pleasant aftertaste, resulting in a more delicious beverage.

[0030] [Other ingredients] The beverage of this embodiment may contain various other ingredients as long as the effects of the present invention are obtained. For example, it may contain fruit juice other than those mentioned above, sweeteners, acidulants, flavorings other than those mentioned above, pH adjusters, various nutritional components, colorants, diluents, antioxidants, and thickening stabilizers.

[0031] Other fruit juices besides orange juice include, for example, mandarin orange juice, tangor / tanzero juice, mixed citrus juice, grapefruit juice, lemon juice, lime juice, yuzu juice, grape juice, apple juice, peach juice, strawberry juice, banana juice, and mango juice. You may use one of these or two or more in combination.

[0032] The sweeteners mentioned above can be any known ones, such as sugars like sucrose (sugar), glucose, granulated sugar, fructose, lactose, maltose, and fructose-glucose syrup, sugar alcohols, and high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, sodium saccharin, and stevia. Only one sweetener may be used, or two or more may be used in combination. On the other hand, it is preferable to substantially omit high-sweetness sweeteners in order to improve the balance of strong fruit juice flavor, good orange flavor, refreshing taste, and pleasant aftertaste. Furthermore, "effectively not included" means excluding any trace components or impurities that may be present during the manufacturing process or in the raw materials.

[0033] Examples of the above-mentioned acidulants include anhydrous citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, acetic acid, phosphoric acid, or salts thereof. Among these, anhydrous citric acid and its salts are preferred from the viewpoint of obtaining an orange-like flavor.

[0034] The above-mentioned fragrances include natural and synthetic fragrances, and include fragrances that exhibit citrus fruit flavors and other fruit flavors. The citrus fruits are not particularly limited as long as they evoke the citrus fruits mentioned above.

[0035] The following describes the various characteristics of the beverage according to this embodiment.

[0036] [acidity] The beverage of this embodiment preferably has a citric acid content of 0.25 g / 100 ml or more and 0.50 g / 100 ml or less, and more preferably 0.35 g / 100 ml or more and 0.45 g / 100 ml or less. By setting the acidity above the lower limit mentioned above, deliciousness and a juicy flavor can be achieved. On the other hand, by setting the acidity below the upper limit mentioned above, excessive acidity can be suppressed and the juicy flavor can be maintained.

[0037] The acidity of citrate can be expressed as the amount of acid contained in 100 ml converted to citric acid in grams (anhydrous citric acid g / 100 ml). Acidity can also be measured using the method specified in the JAS standard for acidity measurement, specifically the neutralization titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as the alkaline solution.

[0038] [Brix value] The Brix value (Bx) of the beverage in this embodiment is preferably 5 to 15, more preferably 7 to 13, and even more preferably 8 to 12, from the viewpoint of obtaining deliciousness and a fruity taste. By keeping the Brix value within the above numerical range, it is possible to improve the balance of the beverage's fruit juice intensity, orange flavor, refreshing taste, and pleasant aftertaste.

[0039] The Brix value can be measured, for example, by using a digital refractometer Rx-5000α (manufactured by Atago Corporation) to determine the reading of a sugar refractometer at 20°C. The Brix value can be adjusted, for example, by the amount of sweeteners and other various ingredients described later.

[0040] [pH] The pH of the beverage in this embodiment at 20°C is preferably 2.8 to 4.6, preferably 3.1 to 4.2, and more preferably 3.3 to 4.0. By setting the pH within the above numerical range, it is possible to improve the balance of the beverage's fruit juice flavor, orange flavor, refreshing taste, and pleasant aftertaste.

[0041] pH can be measured using a commercially available pH meter. pH can be adjusted, for example, by changing the amount of a specific acid or by using a pH adjusting agent such as trisodium citrate.

[0042] [Types of beverages] The beverage in this embodiment is preferably one that is consumed as is without dilution.

[0043] Furthermore, the beverage in this embodiment is preferably a non-alcoholic beverage. A non-alcoholic beverage is a beverage that substantially does not contain alcohol, and specifically means a beverage in which the alcohol content, such as ethanol, is less than 1.0 volume / vol%.

[0044] [container] The beverage of this embodiment may be a packaged beverage that has been heat-sterilized and filled into a container. Examples of such containers include airtight containers made of a single material or a composite or laminated material thereof, such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, and steel. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, and glass bottles. Furthermore, from the viewpoint of being able to observe the beverage from its appearance and confirm its transparency and color, the container is preferably transparent, specifically a PET bottle or an uncolored glass bottle. Also, from the viewpoint of handling, distribution, and portability, a PET bottle is preferred as the container.

[0045] <Method for producing non-carbonated beverages containing fruit juice> The method for producing a non-carbonated beverage containing fruit juice according to this embodiment includes the steps of adjusting the concentrations of terpinolene, γ-terpinene, and 1-hexanol so as to contain the following aroma components (A) and (B), and the steps of blending orange juice and adjusting the juice content (in terms of straight juice) to be 10-40%. (A) 1.5-6.0 ppm terpinolene (B) One or more selected from the group consisting of 0.2-1.2 ppm of γ-terpinene and 0.7-1.8 ppm of 1-hexanol. This improves the balance of the intensity of the fruit juice flavor, the quality of the orange flavor, the refreshing taste, and the pleasant aftertaste. The details of the fruit juice-containing non-carbonated beverage in this embodiment are the same as those of the beverage described above.

[0046] <Method for improving the flavor of non-carbonated beverages containing fruit juice> The method for improving the flavor of a non-carbonated beverage containing fruit juice according to this embodiment includes the steps of adjusting the concentrations of terpinolene, γ-terpinene, and 1-hexanol so as to contain the following flavor components (A) and (B), and the steps of blending orange juice and adjusting the fruit juice content (in terms of straight juice) to be 10-40%. (A) 1.5-6.0 ppm terpinolene (B) One or more selected from the group consisting of 0.2-1.2 ppm of γ-terpinene and 0.7-1.8 ppm of 1-hexanol. This improves the balance of the intensity of the fruit juice flavor, the quality of the orange flavor, the refreshing taste, and the pleasant aftertaste. The details of the fruit juice-containing non-carbonated beverage in this embodiment are the same as those of the beverage described above.

[0047] The embodiments of the present invention have been described above, but these are merely examples, and various other configurations can also be adopted. [Examples]

[0048] The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited thereto.

[0049] (1) Determination of aroma components in beverages The concentrations (ppm) of each aroma component in beverages and flavorings were measured using the Multi-Volatile Method (MVM) with a Gester MPS under the following conditions via GC / MS. Equipment: GC: Agilent Technologies 7890B MS: Agilent Technologies 5975C MSD HS: Gerstel MPS TUBE:Tenax TA, Carbopack B / X Column: DB-WAX UI 0.25mm x 30m x 0.25μm Injection method: Splitless Carrier gas flow rate: He 1 ml / min Temperature conditions: 40℃ (2 minutes) ~ 8℃ / min → 240℃ (10 minutes) Ion source temperature: 230℃ MS Conditions: Scan Mode Quantitative ion: Terpinolene m / z = 93 γ-terpinene m / z = 93 1-Hexanol m / z=56 Fragrance dilution: Dilute with ultrapure water to a concentration equivalent to that in the final product.

[0050] (2) Physical properties of beverages • Brix: Measured for beverages (20°C) using a sugar refractometer (ATAGO RX-5000α). • Acidity: The amount of acid contained in 100 ml of beverage was calculated by converting it to citric acid in grams (anhydrous citric acid g / 100 ml) based on the method specified in the JAS standard for acidity measurement. • pH: For beverages (20°C), pH was measured using a pH meter (HM-30R).

[0051] (3) Sensory evaluation Sensory evaluations were conducted for each beverage by trained technicians. Specifically, five or six technicians each tasted the beverage (at 20°C) and evaluated each of the following aspects—"intensity of fruit juice flavor," "quality of orange flavor," "refreshingness," "pleasant aftertaste," and "deliciousness"—on a 7-point scale, with each control (reference) scored at 4 points, according to the following evaluation criteria. The average score was then calculated. • Evaluation criteria Rating 7: Very strong (good) Rating 6: Strong (Good) Rating 5: Slightly strong (good) Rating 4: Same level Rating 3: Slightly weak (inferior) Rating 2: Weak (Inferior) Rating 1: Very weak (inferior)

[0052] (4) Raw materials The following ingredients were used for the beverage: • Orange concentrate (Valencia orange variety): Brix value 64 Lemon juice: Acidity 31 • Fructose-glucose liquid sugar (55% isomerized sugar): Sugar content 75.5, acidity 0 Trisodium citrate Anhydrous citric acid

[0053] (5) Examples, comparative examples and reference examples [Experiment 1] Verification of the combined effect of aroma components (A) and (B) Each raw material was mixed by conventional methods to achieve the concentrations (g / L) shown in Table 1, and the mixture was sterilized by flash sterilization at 95°C to obtain a base liquid. Each base liquid was then mixed with each aroma component to achieve the concentrations (ppm) shown in Table 1 to obtain a beverage. The obtained beverages were subjected to the measurements (1) to (3) above and sensory evaluation. All obtained beverages had a Brix of 10, an acidity of 0.43 g / 100 ml, and a pH of 3.5. The results are shown in Table 1.

[0054] [Table 1]

[0055] [Experiment 2-1] (B) Fluctuation of γ-terpinene concentration (fixation of terpinolene concentration) Each raw material was mixed by conventional methods to achieve the concentrations (g / L) shown in Table 2, and the mixture was sterilized by flash sterilization at 95°C to obtain a base liquid. Each base liquid was then mixed with each aroma component to achieve the concentrations (ppm) shown in Table 2 to obtain a beverage. The obtained beverages were subjected to the measurements (1) to (3) above and sensory evaluation. All obtained beverages had a Brix of 10, an acidity of 0.43 g / 100 ml, and a pH of 3.5. The results are shown in Table 2.

[0056] [Table 2]

[0057] [Experiment 2-2] (B) Fluctuation of 1-hexanol concentration (fixation of terpinolene concentration) Each raw material was mixed by conventional methods to achieve the concentrations (g / L) shown in Table 3, and the mixture was sterilized by flash sterilization at 95°C to obtain a base liquid. Each base liquid was then mixed with each aroma component to achieve the concentrations (ppm) shown in Table 3 to obtain a beverage. The obtained beverages were subjected to the measurements (1) to (3) above and sensory evaluation. All obtained beverages had a Brix of 10, an acidity of 0.43 g / 100 ml, and a pH of 3.5. The results are shown in Table 3.

[0058] [Table 3]

[0059] [Experiment 3-1] (A) Fluctuation of terpinolene concentration (fixation of γ-terpinene concentration) Each raw material was mixed by conventional methods to achieve the concentrations (g / L) shown in Table 4, and the mixture was sterilized by flash sterilization at 95°C to obtain a base liquid. Each base liquid was then mixed with each aroma component to achieve the concentrations (ppm) shown in Table 4 to obtain a beverage. The obtained beverages were subjected to the measurements (1) to (3) above and sensory evaluation. All obtained beverages had a Brix of 10, an acidity of 0.43 g / 100 ml, and a pH of 3.5. The results are shown in Table 4.

[0060] [Table 4]

[0061] [Experiment 3-2] (A) Variation in terpinolene concentration (fixation of 1-hexanol concentration) Each raw material was mixed by conventional methods to achieve the concentrations (g / L) shown in Table 5, and the mixture was sterilized by flash sterilization at 95°C to obtain a base liquid. Each base liquid was then mixed with each aroma component to achieve the concentrations (ppm) shown in Table 5 to obtain a beverage. The obtained beverages were subjected to the measurements (1) to (3) above and sensory evaluation. All obtained beverages had a Brix of 10, an acidity of 0.43 g / 100 ml, and a pH of 3.5. The results are shown in Table 5.

[0062] [Table 5]

[0063] [Experiment 4-1] Variation in fruit juice content ((A) Terpinolene and (B) γ-terpinene used in combination) Each raw material was mixed by conventional methods to achieve the concentrations (g / L) shown in Table 6, and the mixture was sterilized by flash sterilization at 95°C to obtain a base liquid. Each base liquid was then mixed with each aroma component to achieve the concentrations (ppm) shown in Table 6 to obtain a beverage. The obtained beverages were subjected to the measurements (1) to (3) above and sensory evaluation. All obtained beverages had a Brix of 10, an acidity of 0.43 g / 100 ml, and a pH of 3.5. The results are shown in Table 6.

[0064] [Table 6]

[0065] [Experiment 4-2] Variation in fruit juice content ((A) Terpinolene and (B) 1-hexanol in combination) Each raw material was mixed by conventional methods to achieve the concentrations (g / L) shown in Table 7, and the mixture was sterilized by flash sterilization at 95°C to obtain a base liquid. Each base liquid was then mixed with each aroma component to achieve the concentrations (ppm) shown in Table 7 to obtain a beverage. The obtained beverages were subjected to the measurements (1) to (3) above and sensory evaluation. All obtained beverages had a Brix of 10, an acidity of 0.43 g / 100 ml, and a pH of 3.5. The results are shown in Table 7.

[0066] [Table 7]

[0067] [Experiment 5] Lemon juice-containing beverage Each raw material was mixed by conventional methods to achieve the concentrations (g / L) shown in Table 8, and the mixture was sterilized by flash pasteurization at 95°C to obtain a base liquid. Each base liquid was then mixed with each aroma component to achieve the concentrations (ppm) shown in Table 8 to obtain a beverage. The obtained beverages were subjected to the measurements (1) and (3) above, as well as sensory evaluation. The results are shown in Table 8.

[0068] [Table 8]

[0069] [Experiment 6] Carbonated beverages Each raw material and carbon dioxide were mixed by conventional methods to achieve the concentrations (g / L) shown in Table 9, and the mixtures were sterilized by flash pasteurization at 95°C to obtain base liquids. Each base liquid was then mixed with each aroma component to achieve the concentrations (ppm) shown in Table 9 to obtain beverages. The obtained beverages were subjected to the measurements (1) to (3) above and sensory evaluation. All obtained beverages had a Brix of 10, an acidity of 0.43 g / 100 ml, and a pH of 3.5. The results are shown in Table 9. The carbon dioxide pressure was measured at room temperature of 20°C using a "GVA-700" manufactured by Kyoto Electronics Manufacturing Co., Ltd.

[0070] [Table 9]

[0071] [Experiment 7] Analysis of commercially available 100% orange juice As Reference Example 4, a commercially available packaged fruit juice beverage labeled "Name: Calamondin Juice (Straight), Ingredients: Calamondin (Wakayama Prefecture)" and "No food additives added" was used, and the above measurement (2) was performed to measure the concentrations of (A) terpinolene, (B) γ-terpinene, and 1-hexanol. The results are shown in Table 10.

[0072] [Table 10]

[0073] Table 10 shows that while calamondin juice contains terpinolene, γ-terpinene, and 1-hexanol, their concentrations and proportions are different from those of the aroma components (A) and (B) contained in the fruit juice-containing non-carbonated beverage of the present invention, namely, one or more selected from the group consisting of (A) 1.5 to 6.0 ppm of terpinolene and (B) 0.2 to 1.2 ppm of γ-terpinene and 0.7 to 1.8 ppm of 1-hexanol.

Claims

1. An orange-flavored non-carbonated beverage containing orange juice, wherein the juice content (in terms of straight juice) is 10 to 40%, A non-carbonated fruit juice beverage containing aroma components (A) and (B) such that the beverage satisfies the following conditions. (A) Terpinolene 1.5-6.0 ppm (B) γ-terpinene 0.2–1.2 ppm, or 1-hexanol 0.7–1.8 ppm

2. The fruit juice-containing non-carbonated beverage according to claim 1, wherein the concentration (ppm) ratio ((A) / (B)) of aroma components (A) to (B) is 1.2 or more.

3. The fruit juice-containing non-carbonated beverage according to claim 1 or 2, wherein the proportion of orange juice in the aforementioned fruit juice content is 60 to 100%.

4. A non-alcoholic beverage containing fruit juice, as described in any one of claims 1 to 3.

5. A non-carbonated beverage containing fruit juice according to any one of claims 1 to 4, which is a packaged beverage.

6. The process involves adding orange juice and adjusting the juice content (in terms of straight juice) to be between 10% and 40%. A step of adjusting the concentrations of aroma components (A) and (B) in the beverage so as to satisfy the following conditions, A method for producing an orange-flavored non-carbonated beverage containing fruit juice. (A) Terpinolene 1.5-6.0 ppm (B) γ-terpinene 0.2–1.2 ppm, or 1-hexanol 0.7–1.8 ppm

7. A method for improving the flavor of an orange-flavored non-carbonated beverage containing orange juice, wherein the juice content (in terms of straight juice) is 10-40%. A method for improving the flavor of a fruit juice-containing non-carbonated beverage, comprising the step of adjusting the concentrations of aroma components (A) and (B) in the beverage so as to satisfy the following conditions. (A) Terpinolene 1.5-6.0 ppm (B) γ-terpinene 0.2–1.2 ppm, or 1-hexanol 0.7–1.8 ppm

Images