Beverage, method for manufacturing the beverage, and method for masking dimethyl sulfide odor

Abstract

To provide a technique which can mask a DMS smell.SOLUTION: A method for producing a beverage containing a dimethyl sulfide comprises a step of adjusting a concentration of 2-ethyl-3-methylpyrazine to 0.1 ppb or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to beverages, a method for producing beverages, and a method for masking dimethyl sulfide odor, and particularly to beer-like foaming beverages.

Background Art

[0002] Dimethyl sulfide (hereinafter referred to as DMS) is a compound that may be contained in beer-like foaming beverages and the like. For example, Patent Document 1 (Japanese Unexamined Patent Application Publication No. 2018-18716) discloses a fermented malt beverage characterized in that the DMS content is 15 ppb or more and the 3-methyl-2-buten-1-thiol content is 5 ppt or more. Patent Document 1 also describes that S-methylmethionine derived mainly from malt is decomposed by boiling treatment of wort to produce DMS. Further, Patent Document 2 (Japanese Unexamined Patent Application Publication No. 2015-154748) discloses a fermented malt beverage having a predetermined malt ratio and containing butyric acid, 3-methylbutanoic acid, 4-vinylguaiacol, DMS, furaneol, and linalool in predetermined amounts, respectively.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0004] DMS has a specific odor (hereinafter referred to as DMS odor). There are also consumers who feel that the DMS odor is unpleasant. Therefore, a technique for masking the DMS odor is desired. That is, an object of the present invention is to provide a technique capable of masking the DMS odor contained in beverages. [Means for solving the problem]

[0005] The inventors have found that 2-ethyl-3-methylpyrazine, and 2-ethyl-3,6-dimethylpyrazine and / or 2-ethyl-3,5-dimethylpyrazine have a masking effect on DMS odor. That is, the present invention includes the following: [1] A method for producing a beverage containing dimethyl sulfide, comprising the step of adjusting the concentration of 2-ethyl-3-methylpyrazine to 0.1 ppb or more. [2] The manufacturing method according to [1], wherein the concentration of 2-ethyl-3-methylpyrazine is adjusted to 0.1 to 10.0 ppb. [3] The manufacturing method according to [1] or [2], wherein the beverage is a beer-like sparkling beverage. [4] The manufacturing method according to any one of [1] to [3], wherein the beverage is a malt beverage. [5] The manufacturing method according to any one of [1] to [4], wherein the beverage is a fermented beverage. [6] The manufacturing method according to any one of [1] to [5], further comprising the step of adjusting the concentration of dimethylpyrazines, which are at least one selected from 2-ethyl-3,6-dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine, to 0.1 ppb or more. [7] The manufacturing method according to [6], wherein the concentration of the dimethylpyrazines is adjusted to 0.1 to 5.0 ppb. [8] The manufacturing method according to any one of [1] to [7], wherein the concentration of dimethyl sulfide in the beverage is 5 ppb or more. [9] A method for producing a beverage containing dimethyl sulfide, comprising the step of adjusting the concentration of dimethylpyrazines, which are at least one selected from 2-ethyl-3,6,-dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine, to 0.2 ppb or more.

[10] The manufacturing method according to any one of [1] to [9], further comprising the step of adjusting the color of the beverage to 20°EBC or less.

[11] A beverage containing dimethyl sulfide and 0.1 ppb or more of 2-ethyl-3-methylpyrazine.

[12] A beverage containing dimethyl sulfide and at least 0.2 ppb of at least one dimethylpyrazine selected from 2-ethyl-3,6-dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine.

[13] A method for masking dimethyl sulfide odor in a beverage containing dimethyl sulfide, comprising the step of adjusting the concentration of 2-ethyl-3-methylpyrazine to 0.1 ppb or more.

[14] A method for masking dimethyl sulfide odor in a beverage containing dimethyl sulfide, comprising the step of adjusting the concentration of dimethylpyrazines, which are at least one selected from 2-ethyl-3,6,-dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine, to 0.2 ppb or more.

[15] A dimethyl sulfide odor masking agent containing 2-ethyl-3-methylpyrazine.

[16] A dimethyl sulfide odor masking agent containing dimethylpyrazines, which are at least one selected from 2-ethyl-3,6,-dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine. [Effects of the Invention]

[0006] The present invention provides a technology that can mask the odor of DMS in beverages. [Modes for carrying out the invention]

[0007] 1: First Embodiment The beverage according to this embodiment contains DMS and 2-ethyl-3-methylpyrazine. According to the beverage according to this embodiment, the DMS odor is masked by 2-ethyl-3-methylpyrazine.

[0008] The type of beverage is not particularly limited, but it is preferably a beer-like sparkling beverage. In this embodiment, "beer-like sparkling beverage" means a sparkling beverage that has a flavor, taste, and texture equivalent to or similar to beer. Beer-like sparkling beverages also include beer itself.

[0009] The beer-like sparkling beverage may be a malt beverage or a non-malt beverage. Preferably, it is a malt beverage. Malt beverages contain various components derived from malt, which may include DMS. According to this embodiment, 2-ethyl-3-methylpyrazine can mask the DMS odor in the malt beverage, resulting in a malt beverage with a new aroma.

[0010] The beer-like sparkling beverage may be a fermented beverage or a non-fermented beverage. Preferably, it is a fermented beverage.

[0011] Beer-like sparkling beverages may be alcoholic beverages (beverages with an ethanol concentration of 1% by volume or more) or non-alcoholic beverages (beverages with an ethanol concentration of less than 1% by volume).

[0012] The concentration of DMS in the beverage according to this embodiment is not particularly limited, but is, for example, 5 ppb or more, preferably 10 ppb or more, and more preferably 15 ppb or more. When DMS is present at such a concentration, the DMS odor is usually easily noticeable. Therefore, the value of the effect of masking the DMS odor with 2-ethyl-3-methylpyrazine is increased. Furthermore, the concentration of DMS is, for example, 2000 ppb or less, preferably 500 ppb or less, more preferably 150 ppb or less, and even more preferably 100 ppb or less. Within this range, the masking effect of the DMS odor by 2-ethyl-3-methylpyrazine is sufficiently obtained.

[0013] The beverage according to this embodiment preferably has a colority of 20 °EBC or less. The colority of the beverage is more preferably 6 to 12 °EBC. The colority of the beverage can be adjusted by appropriately selecting, for example, the type of malt used as a raw material. The colority of the beverage can be measured by the Analytica-EBC standard method of the European Brewery Convention (EBC) or a method analogous thereto.

[0014] The concentration of DMS in the beverage can be measured, for example, by gas chromatography with a flame photometric detector (Gas Chromatography-Flame Photometric Detector; GC-FPD) analysis. Specifically, first, the sample is placed in a vial containing a stir bar. Next, a predetermined amount of sodium chloride is added to the vial. Further, a predetermined amount of an internal standard solution (ethyl methyl sulfide 10 μg / mL) is added and sealed with an aluminum cap. In the sealed state, the stir bar is rotated at room temperature for 30 minutes to stir the liquid and dissolve the sodium chloride. The sample in which the sodium chloride is dissolved is brought to a gas-liquid equilibrium under the condition of 40 °C and subjected to headspace GC-FPD. Then, the DMS concentration of the sample is quantified from the internal standard ratio.

[0015] The concentration of 2-ethyl-3-methylpyrazine in the beverage according to this embodiment is preferably 0.1 ppb or more. If 2-ethyl-3-methylpyrazine is contained at a concentration of 0.1 ppb or more, a masking effect on the DMS odor can be obtained. In the case of a beer-like foaming beverage, the concentration of 2-ethyl-3-methylpyrazine is, for example, 10.0 ppb or less, preferably 1.0 ppb or less. Within such a range, a beer-like foaming beverage having a beer-like flavor can be easily obtained.

[0016] The beverage according to this embodiment preferably further contains at least one compound selected from 2-ethyl-3,6-dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine (hereinafter referred to as dimethylpyrazines). According to the findings of the present inventors, dimethylpyrazines also have a masking effect on the DMS odor. By including dimethylpyrazines in the beverage, the DMS odor can be more effectively masked.

[0017] The concentration of dimethylpyrazines in the beverage (total concentration when including both 2-ethyl-3,6-dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine) is, for example, 0.1 ppb or more. If it is 0.1 ppb or more, the masking effect of the DMS odor is easily obtained. Also, the concentration of dimethylpyrazines is preferably 0.2 ppb or more. Also, in the case of a beer-like foaming beverage, the concentration of dimethylpyrazines is, for example, 5.0 ppb or less, preferably 2.0 ppb or less. Within such a range, a beer-like foaming beverage having a beer-like flavor is easily obtained.

[0018] The concentrations of 2-ethyl-3-methylpyrazine and dimethylpyrazines can be measured by a method called gas chromatography-mass spectrometry (GC-MS) involving sample pretreatment. Specifically, it can be measured using the following conditions. (Pretreatment) Solid-phase extraction is performed using a sample added with an internal standard solution (2-methyl-3-propylpyrazine) and an InertSep SAX solid-phase column (manufactured by GL Sciences Inc.). The flow-through fraction is collected and adjusted to pH 4.5 - 5.0 using a sodium citrate buffer solution. (Extraction) Add 5 g of NaCl and 5 ml of dichloromethane to the pretreatment solution, shake, and perform liquid-liquid extraction. After centrifugation, collect the dichloromethane layer, add 5 ml of dichloromethane to the aqueous layer portion, perform liquid-liquid extraction by shaking, and collect the dichloromethane layer. This series of operations is performed 2 times in total. Anhydrous sodium sulfate is added to the recovered dichloromethane layer, and after dehydration, it is concentrated by nitrogen purging. (GC / MS conditions) • Gas chromatography: GC-6890 (manufactured by Agilent Technologies) • Detector: MS-5973 (manufactured by Agilent Technologies) • Column: DB-17 (Length: 30m, Inner diameter: 0.25mm, Film thickness: 0.5μm) (Manufactured by Agilent Technologies) Oven heating conditions: 40°C (5 minutes) → 5°C / min → 220°C (0 minutes) → 10°C / min → 280°C (5 minutes) ·Inlet temperature: 230℃ • Injection conditions: Injection volume: 1 μl, pulsed splitless mode • Flow rate: 1.0 ml / min (Carrier gas: He) Ionization conditions: 70 eV • Measurement mode: Single ion-monitoring (SIM) mode • Quantitative analysis: The analysis is performed according to the standard addition method, using the peak area area of ​​the target ion (TI) and qualifier ion (QI) of the relevant aroma component and internal standard as described in Table 1. [Table 1]

[0019] (Beverage manufacturing method) Next, a method for producing the beverage according to this embodiment will be described. The method for producing the beverage according to this embodiment only needs to include a step of adjusting the concentration of 2-ethyl-3-methylpyrazine to 0.1 ppb or higher, and is not particularly limited in other respects. The concentration of 2-ethyl-3-methylpyrazine can be adjusted, for example, by adding 2-ethyl-3-methylpyrazine as an additive to the raw material solution from an external source. Alternatively, the concentration of 2-ethyl-3-methylpyrazine can be adjusted by adjusting the manufacturing conditions.

[0020] Below, we will explain the manufacturing method in more detail, using an example where the beverage is a beer-like sparkling beverage.

[0021] (A) Preparation of raw material liquid First, prepare a raw material liquid containing grain-derived components. For example, to obtain a malt beverage, crushed malt and, if necessary, a secondary ingredient such as rice or cornstarch are prepared, and these are mixed and heated with hot water. This causes the saccharification reaction of the grain raw materials to proceed mainly by the enzymes in the malt, and a saccharified liquid is obtained. The raw material liquid is obtained by filtering the obtained saccharified liquid. Alternatively, it is also possible to obtain the raw material liquid by saccharifying a suspension of crushed malt, separating the grain husks, and then adding secondary ingredients such as sucrose. On the other hand, to obtain a non-malted beverage, for example, liquid sugar containing a carbon source and nitrogen-containing materials other than malt (for example, decomposition products of protein raw materials such as soybeans, peas, and corn) are mixed with hot water. This yields a raw material liquid. Furthermore, hops, dietary fiber, fruit juice, bittering agents, coloring agents, herbs, and flavorings may be added to the raw material liquid as needed.

[0022] (B) Boiling of raw material liquid Next, the raw material liquid is boiled. For example, if malt is used as a raw material, S-methylmethionine derived from the malt is broken down during the boiling of the raw material liquid, and DMS is produced. The produced DMS volatilizes during boiling. In other words, the concentration of DMS depends on the boiling conditions (such as the amount of evaporation of the raw material liquid). Therefore, it is possible to adjust the DMS concentration by adjusting the boiling conditions.

[0023] Furthermore, when malt is used as a raw material, the raw material liquid before boiling usually contains 2-ethyl-3-methylpyrazine and dimethylpyrazine compounds. The content of these 2-ethyl-3-methylpyrazine and dimethylpyrazine compounds tends to decrease as boiling progresses. Therefore, reducing the amount of evaporation of the raw material liquid during the boiling process makes it easier for 2-ethyl-3-methylpyrazine and dimethylpyrazine compounds to remain. In other words, the concentration of 2-ethyl-3-methylpyrazine and dimethylpyrazine compounds can be adjusted by adjusting the boiling conditions during the boiling process.

[0024] For example, if the raw material liquid contains malt (i.e., wort), the concentration of each of the above components can be controlled by controlling the evaporation rate during the boiling process. The boiling process referred to here means the process in which the wort is heated to 98°C or higher "in the boiling kettle" and then further heated. In other words, even if the wort is heated to 98°C or higher "in the boiling kettle," if no heat is applied to the wort, this does not constitute a "boiling process" in this invention. For example, when obtaining a beverage with a malt usage ratio (the proportion of malt to all ingredients excluding water and hops (mass%)) of 50% or less, it is preferable to control the evaporation rate in the boiling process to 2.7% or less. The evaporation rate of the wort is preferably 2.5% or less, more preferably 0.8-2.4%, and even more preferably 0.8-2.0%. Furthermore, in the boiling process, the energy added to the wort is preferably 1 to 100 kJ / kg wort, and more preferably 20 to 70 kJ / kg wort. The boiling time is preferably 15 minutes or less, more preferably 10 minutes or less, and even more preferably 2 to 10 minutes.

[0025] As described above, controlling the boiling conditions makes it easier for DMS to remain even after the boiling process, but it also makes it easier for 2-ethyl-3-methylpyrazine and dimethylpyrazine compounds, which have a masking effect on the DMS odor, to remain in effective amounts, thus masking the DMS odor.

[0026] The apparatus used for boiling is not particularly limited, but preferably, an internal boiling type boiling kettle is used. More preferably, a boiling kettle is used that generates convection in the raw material liquid when heated. An example of such a boiling kettle is an apparatus configured to have a heating tube inside to which heated steam is supplied. When such a boiling kettle is used, the raw material liquid is heated through the heating tube by supplying steam to the heating tube. Convection occurs in the raw material liquid when it is heated through the heating tube.

[0027] (C) Removal of sediment Next, precipitates such as proteins produced by boiling are removed. For example, after boiling, the raw material is transferred to a solid-liquid separation tank called a whirlpool, where the precipitate is separated into solid and liquid components. In the whirlpool, solid-liquid separation is performed at a temperature of, for example, 50-100°C.

[0028] (D) Cooling, fermentation After removing the precipitate, the raw material liquid is cooled to a temperature suitable for fermentation using a heat exchanger (plate cooler) or the like. Next, yeast is inoculated into the cooled raw material liquid and fermentation is carried out. The cooled fermentation raw material liquid may be used directly in the fermentation process, or it may be adjusted to the desired extract concentration before being used in the fermentation process. The yeast used for fermentation is not particularly limited and can be appropriately selected from yeasts commonly used in the production of alcoholic beverages.

[0029] (E) Maturation Furthermore, the resulting fermented liquid is aged in a storage tank and stabilized under low-temperature conditions of approximately 0°C. After aging, the fermented liquid is filtered to remove yeast and proteins insoluble at that temperature range. This allows for the production of the desired beer-like sparkling beverage.

[0030] Furthermore, by omitting the fermentation and maturation processes and adding carbon dioxide to the boiled (or sediment-removed) solution, a non-fermented beer-like sparkling beverage can also be obtained.

[0031] In the manufacturing method described above, the concentration of 2-ethyl-3-methylpyrazine may be adjusted by adding 2-ethyl-3-methylpyrazine as an additive, as previously stated, or by controlling the manufacturing conditions (for example, the boiling conditions in the boiling process). When 2-ethyl-3-methylpyrazine is added as an additive, it functions as a masking agent for the DMS odor. Similarly, the concentration of dimethylpyrazines can be adjusted by adding dimethylpyrazines as additives, or by controlling the manufacturing conditions (for example, the boiling conditions in the boiling process). When dimethylpyrazines are added as additives, they function as a masking agent for the DMS odor.

[0032] 2: Second Embodiment Next, a second embodiment will be described. In the first embodiment, the case in which the beverage contains 2-ethyl-3-methylpyrazine was described. In contrast, in this embodiment, dimethylpyrazines are contained in the beverage. 2-ethyl-3-methylpyrazine may or may not be included. Other aspects are the same as in the first embodiment. As described in the first embodiment, dimethylpyrazines also have a masking effect on the DMS odor. Therefore, the masking effect on the DMS odor can be obtained by using dimethylpyrazines, regardless of whether 2-ethyl-3-methylpyrazine is present or not. When the beverage is a beer-like sparkling beverage, the concentration of dimethylpyrazines is preferably 0.2 to 5.0 ppb, more preferably 0.2 to 2.0 ppb. Within this range, a beer-like sparkling beverage with a beer-like flavor is easily obtained. [Examples]

[0033] Examples will be described below to explain the present invention in more detail. However, the present invention should not be construed as being limited to the following examples.

[0034] (Experimental Example 1) A commercially available beer-like beverage (product name: Asahi Super Dry, manufactured by Asahi Breweries, Ltd., malt ratio 67% or higher, alcohol content 5% by volume, DMS concentration: 7.2 ppb, color 7.4° EBC) was prepared as a control. The 2-ethyl-3,5-dimethylpyrazine concentration in the control beverage was measured to be 0.06 ppb. In addition, the total concentration of 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine was measured to be 0.09 ppb.

[0035] To the control beverage, DMS, 2-ethyl-3,5-dimethylpyrazine, and a mixture of 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine (dimethylpyrazines) were added in predetermined amounts to obtain the beverages described in Examples 1 to 31. Tables 2 to 8 show the content of each component in the beverages for the control group and each example.

[0036] For each of the obtained beverages, the DMS odor and beer-like flavor were evaluated by sensory assessment. The sensory assessment was conducted by six panelists according to the following criteria, and the average value was used as the result. For the sensory assessment of the DMS odor, a sample (Example 32 described below) was prepared by adding DMS to brewing water to a concentration of 20 ppb, and this sample was used as the standard for evaluation. (DMS smell) 5: I feel it very strongly. 4: I feel it strongly. 3: Feel (Reference sample (similar to Example 32)) 2: I hardly feel anything. 1: I don't feel anything at all. (A beer-like flavor) 5: I feel it very strongly. 4: I feel it strongly. 3: To feel (to the same extent as the comparison) 2: I hardly feel anything. 1: I don't feel anything at all.

[0037] Tables 2 to 8 show the results of the sensory evaluation, along with the comments received.

[0038] The results in Tables 2 to 5 show that the DMS odor decreases with increasing 2-ethyl-3-methylpyrazine concentration. In other words, it can be understood that 2-ethyl-3-methylpyrazine provides a masking effect on the DMS odor in beer-like sparkling beverages. Furthermore, if the 2-ethyl-3-methylpyrazine concentration was 1.0 ppb or less, the beer-like flavor was not compromised.

[0039] The results in Tables 6-8 show that the DMS odor decreases with increasing concentration of dimethylpyrazines. This indicates that dimethylpyrazines can mask the DMS odor in beer-like sparkling beverages. Furthermore, in beverages containing dimethylpyrazines at 2.0 ppb or less, the beer-like flavor was not compromised.

[0040] (Experimental Example 2) A predetermined amount of DMS was added to brewing water to obtain the beverage according to Example 32. In the beverage according to Example 32, 2-ethyl-3-methylpyrazine and a mixture of 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine (dimethylpyrazines) were added in predetermined amounts to obtain the beverages according to Examples 33 to 65. For the beverages obtained in Examples 32-65, sensory evaluation of the DMS odor was performed using the same method and criteria as in Experimental Example 1.

[0041] The composition and sensory evaluation results of each beverage are shown in Tables 9 to 15. Tables 9 to 13 show that the DMS odor decreases as the concentration of 2-ethyl-3-methylpyrazine increases. In other words, even when using brewing water, the masking effect of 2-ethyl-3-methylpyrazine on the DMS odor is confirmed. Therefore, it can be understood that the masking effect of 2-ethyl-3-methylpyrazine on the DMS odor can be obtained not only in beer-like sparkling beverages but also in other beverages that contain DMS.

[0042] Tables 14 and 15 show that the DMS odor decreased as the concentration of dimethylpyrazines increased. In other words, the masking effect of dimethylpyrazines on the DMS odor was confirmed even when brewing water was used. Therefore, it can be understood that the masking effect of dimethylpyrazines on the DMS odor can be obtained not only in beer-like sparkling beverages but also in other beverages that contain DMS.

[0043] (Experimental Example 3) 290 kg of pale malt (color 4.3° EBC), 20 kg of crystal malt, and 340 kg of ungerminated barley were saccharified, and enzyme inactivation was performed at 76°C. The resulting liquid (wort) was filtered. After filtering, the wort was placed in a boiling kettle, and water was added to make a total volume of 3100 L. The wort was then boiled to obtain 3070 L of wort. After that, hot water was added to readjust the volume to 3100 L, and the sediment was removed. After filtering the sediment, the wort was cooled using a heat exchanger. After cooling, yeast was added to the wort and fermented for 7 days. After fermentation, the wort was aged at 11.5°C for 7 days. After aging, the wort was filtered, bottled, and used as the beverage according to Example 66. The boiling process was carried out using a boiling kettle equipped with a heating tube. Specifically, the wort was boiled by supplying heated steam to the heating tube. Convection occurred in the wort during boiling. The boiling temperature was 100°C. The evaporation rate was 1.0%. The wort was maintained at 98°C or above for 80 minutes, of which 7 minutes was the steam injection time (i.e., the boiling process time). The energy added to the wort during the boiling process was 22.7 kJ / kg wort. The resulting beverage had a color of 10°EBC. For the beverages related to Example 66 obtained, a sensory evaluation of the DMS odor was performed using the same method and criteria as in Experimental Example 1.

[0044] The results and manufacturing conditions are shown in Table 16. As shown in Table 16, the beverage in Example 66 contained DMS at a concentration of 35 ppb, which is a higher amount of DMS than the control (Example 32). Nevertheless, the DMS odor score was 1.7, indicating that the DMS odor was suppressed compared to the control. The beverage in Example 66 contained 2-ethyl-3-methylpyrazine and dimethylpyrazines at amounts of 0.24 and 0.57 ppb, respectively.

[0045] [Table 2] [Table 3] [Table 4] [Table 5] [Table 6] [Table 7] [Table 8] [Table 9] [Table 10] [Table 11] [Table 12] [Table 13] [Table 14] [Table 15] Table 16

Claims

1. A method for producing a beer-like sparkling beverage containing dimethyl sulfide, comprising the step of adjusting the concentration of 2-ethyl-3-methylpyrazine to 0.1 to 10.0 ppb.

2. The manufacturing method according to claim 1, wherein the concentration of 2-ethyl-3-methylpyrazine is adjusted to 0.1 to 1.0 ppb.

3. The manufacturing method according to claim 1 or 2, wherein the beverage is a malt beverage.

4. The manufacturing method according to any one of claims 1 to 3, wherein the beverage is a fermented beverage.

5. Furthermore, the manufacturing method according to any one of claims 1 to 4, further comprising the step of adjusting the concentration of dimethylpyrazines, which are at least one selected from 2-ethyl-3,6-dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine, to 0.1 ppb or more.

6. The manufacturing method according to claim 5, wherein the concentration of the dimethylpyrazines is adjusted to 0.1 to 5.0 ppb.

7. The manufacturing method according to any one of claims 1 to 6, wherein the concentration of dimethyl sulfide in the beverage is 5 ppb or more.

8. Dimethyl sulfide and, 0.1 to 10.0 ppb of 2-ethyl-3-methylpyrazine, A beer-like sparkling beverage containing [ingredient].

Images