Lemon-flavored beverage and method for improving the flavor of lemon-flavored beverage

Abstract

To provide a technology for a lemon-flavored beverage that not only encapsulates essence of lemon fruit but also enhances quality of its sourness.SOLUTION: A lemon-flavored beverage comprises one or two or more of following components (A)-(D), lemon juice, and an insoluble solid content, with a juice content (in terms of straight juice) of 1-15%. (A) DL-2-methylbutyric acid ethyl: 1.25-500 ppb, (B) isoamyl acetate: 5-500 ppb, (C) benzyl alcohol: 15-700 ppb, and (D) N-benzyl-p-toluene sulfonamide: 0.05-500 ppb.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a lemon-flavored beverage and a method for improving the flavor of a lemon-flavored beverage.

Background Art

[0002] Conventionally, fruit juice-containing beverages such as lemon, lime, orange, and grapefruit have a refreshing sourness and sweetness and are widely favored by consumers. On the other hand, research and development to improve the flavor of fruit juice-containing beverages have been underway from various perspectives.

[0003] For example, Patent Document 1 discloses that in a fruit juice-containing beverage, from the point of improving the balance between the rich juice feeling and the refreshing feeling felt when drinking, the content of γ-decalactone is set to 5 ppm or more, the content of ethyl DL-2-methylbutyrate is set to 0.5 ppm or more, and the ratio of these is controlled. Further, Patent Document 2 discloses a beverage having a citrus fruit juice ratio of 1 to 80 w / w% and containing 0.7 to 2.5 ppm of linalool and ethyl 2-methylbutyrate from the point of improving the balance between the refreshing feeling and the deliciousness characteristic of a fruit juice beverage.

[0004] On the other hand, cloudy juice containing solids such as pulp derived from citrus fruits is known to provide a more intense fruit-like flavor. For example, Patent Document 3 discloses a fermented beer-taste beverage containing cloudy juice from the point of achieving a good balance between the juice feeling and the beer feeling.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

[0006] However, none of the beverages described in Patent Documents 1 to 3 focused on lemon-flavored beverages, and there was room for improvement in terms of achieving a good lemon fruitiness. The inventors of this invention conducted research and development on lemon-flavored beverages using cloudy lemon juice and discovered that while using cloudy lemon juice could enhance the lemon fruitiness, it tended to decrease the quality of the acidity. Therefore, after further investigation, they found that by combining specific aroma components, it was possible to improve the quality of the acidity while maintaining the lemon fruitiness, thus completing the present invention. [Means for solving the problem]

[0007] According to the present invention, the following lemon-flavored beverage and a method for improving the flavor of a lemon-flavored beverage are provided.

[0008] [1] A lemon-flavored beverage containing one or more of the following ingredients (A) to (D), lemon juice, and insoluble solids, with a juice content (straight equivalent) of 1 to 15%; (A) Ethyl DL-2-methylbutyrate: 1.25~500 ppb, (B) Isoamyl acetate: 5-500 ppb, (C) Benzyl alcohol: 15-700 ppb, (D) N-benzyl-p-toluenesulfonamide: 0.05~500 ppb. [2] The lemon-flavored beverage described in [1], A lemon-flavored beverage in which the proportion of lemon juice (straight equivalent) among the aforementioned fruit juice percentages is 60-100%. [3] A lemon-flavored beverage as described in [1] or [2], A lemon-flavored beverage wherein the insoluble solids include one or more selected from the group consisting of lemon peel, fruit pulp, and fruit seeds. [4] A lemon-flavored beverage as described in any one of [1] to [3], A lemon-flavored beverage having a turbidity (OD660nm) of 0.010 to 0.5. [5] A lemon-flavored beverage as described in any one of [1] through [4], A lemon-flavored beverage having an insoluble solids content of 0.0001 to 20% by weight. [6] [1] to [5] A lemon-flavored beverage as described in any one of the above, A non-alcoholic, lemon-flavored beverage. [7] [1] to [6] A lemon-flavored beverage as described in any one of the above: A bottled beverage, lemon-flavored. [8] A method for improving the flavor of a lemon-flavored beverage, comprising lemon juice and insoluble solids, wherein the juice content (straight equivalent) is 1 to 15%, A method for improving the flavor of a lemon-flavored beverage, comprising the step of preparing a beverage by mixing one or more of the following ingredients (A) to (D); (A) Ethyl DL-2-methylbutyrate: 1.25~500 ppb, (B) Isoamyl acetate: 5-500 ppb, (C) Benzyl alcohol: 15-700 ppb, (D) N-benzyl-p-toluenesulfonamide: 0.05~500 ppb. [Effects of the Invention]

[0009] The present invention provides a technology for a lemon-flavored beverage that can achieve a lemon-like taste while also improving the quality of its acidity. [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, "lemon fruitiness" means that when drinking the beverage, one strongly feels the taste of lemon juice, has a satisfying drinking experience, and feels that the taste is strong, which is also referred to as the intensity of the taste. The goodness of the "quality of sourness" means that the sourness is mellow. Also, the "goodness of aftertaste" means that after finishing drinking the beverage, there is no aftertaste and one feels refreshed.

[0012] <Lemon-flavored beverage> The lemon-flavored beverage of this embodiment (hereinafter, also simply referred to as "beverage" for explanation) contains one or more of the following components (A) to (D), lemon juice, and insoluble solids, and the juice ratio is 1 to 15%. (A) Ethyl DL-2-methylbutyrate: 1.25 to 500 ppb, (B) Isoamyl acetate: 5 to 500 ppb, (C) Benzyl alcohol: 15 to 700 ppb, and (D) N-Benzyl-p-toluenesulfonamide: 0.05 to 500 ppb.

[0013] According to the beverage of this embodiment, by using one or more of the above components (A) to (D), the balance between lemon fruitiness (intensity of lemon flavor) and good quality of sourness can be improved. Although the details of such reasons are not clear, it is presumed that while lemon juice and insoluble solids can improve the taste and drinking experience reminiscent of lemon fruit, a specific amount of components (A) to (D) can moderately mask the unfavorable sourness caused by lemon juice and insoluble solids, thereby making the quality of sourness good.

[0014] The beverage of this embodiment is a beverage that gives a lemon flavor when drunk, and can contain the following various components within a range that does not impair such a lemon flavor. Hereinafter, the components contained in the beverage of this embodiment will be described.

[0015] [(A) Ethyl DL-2-methylbutyrate] DL-2-methylbutyrate ethyl is a type of aroma compound also known as methylbutyrate ethyl, with CAS number 53956-13-1. The beverage of this embodiment has a DL-2-methylbutyrate ethyl concentration of 1.25 to 500 ppb. The lower limit of the DL-2-methylbutyrate ethyl concentration is preferably 2.0 ppb or higher. By setting the DL-2-methylbutyrate ethyl concentration to above this lower limit, it is possible to improve the aftertaste, flavor intensity, and quality of the acidity while still obtaining the characteristic taste of lemon fruit (intense flavor). On the other hand, the upper limit of the DL-2-methylbutyrate ethyl concentration is preferably 400 ppb or less, more preferably 300 ppb or less, and even more preferably 200 ppb or less. By keeping the DL-2-methylbutyrate ethyl concentration below the above upper limit, it is possible to maintain the deliciousness and improve the peel flavor while obtaining the characteristic taste of lemon fruit (intensity of flavor).

[0016] [(B) Isoamyl acetate] Isoamyl acetate is a type of aroma compound with CAS number 123-92-22. The beverage in this embodiment has an isoamyl acetate concentration of 5 to 500 ppb. The lower limit of the isoamyl acetate concentration is preferably 10 ppb or higher, and more preferably 15 ppb or higher. By setting the isoamyl acetate concentration to above the above lower limit, it is possible to improve the quality of the acidity and the intensity of the peel while still obtaining the characteristic taste (richness) of lemon fruit. On the other hand, the upper limit of the isoamyl acetate concentration is preferably 400 ppb or less, more preferably 300 ppb or less, and even more preferably 200 ppb or less. By keeping the isoamyl acetate concentration below the above upper limit, it is possible to improve the aftertaste and overall deliciousness while maintaining the characteristic lemon fruitiness (intensity of flavor) and good quality of acidity.

[0017] [(C) Benzyl alcohol] Benzyl alcohol is a type of aroma compound with CAS number 100-51-6. The beverage in this embodiment has a benzyl alcohol concentration of 15 to 700 ppb. The lower limit of the benzyl alcohol concentration is preferably 18 ppb or higher, and more preferably 20 ppb or higher. By setting the benzyl alcohol concentration to above the above lower limit, it is possible to improve the quality of the acidity and the intensity of the peel while still obtaining the characteristic taste of lemon fruit (richness of flavor). On the other hand, the upper limit of the benzyl alcohol concentration is preferably 600 ppb or less, more preferably 500 ppb or less, and even more preferably 450 ppb or less. By keeping the benzyl alcohol concentration below the above upper limit, it is possible to improve the aftertaste and overall deliciousness while still obtaining the characteristic lemon fruitiness (intensity of flavor) and good quality of acidity.

[0018] [(D)N-benzyl-p-toluenesulfonamide] N-benzyl-p-toluenesulfonamide is a type of aroma compound with CAS number 1576-37-0. The beverage of this embodiment has an N-benzyl-p-toluenesulfonamide concentration of 0.05 to 500 pppb. The lower limit of the N-benzyl-p-toluenesulfonamide concentration is preferably 0.2 ppb or higher. By setting the N-benzyl-p-toluenesulfonamide concentration to above this lower limit, it is possible to improve the quality of the acidity and the intensity of the peel while still obtaining the characteristic taste of lemon fruit (richness of flavor). On the other hand, the upper limit of the N-benzyl-p-toluenesulfonamide concentration is preferably 400 ppb or less, more preferably 350 ppb or less, and even more preferably 300 ppb or less. By keeping the N-benzyl-p-toluenesulfonamide concentration below the above upper limit, it is possible to improve the aftertaste and overall deliciousness while maintaining the characteristic lemon fruitiness (intensity of flavor) and good quality of acidity.

[0019] Furthermore, the beverage of this embodiment may be made by mixing two or more of the above-mentioned components (A) to (D), and the combination is not particularly limited.

[0020] [Insoluble solid content] Insoluble solids refer to components derived from fruit other than fruit juice, such as fruit peel, fruit pulp, and fruit seeds, that are insoluble in water. The fruit pulp content mentioned above specifically refers to, for example, the insoluble solids contained in the juice obtained by crushing the fruit and separating the liquid components such as juice by sieving and / or centrifugation, or the insoluble solids obtained by finely crushing the juice residue obtained after squeezing the juice from the fruit. The thin membranes such as the segment membranes contained in the fruit are also included in the fruit pulp content mentioned above. In this embodiment, the insoluble solids preferably consist of one or more selected from the group consisting of lemon peel, fruit pulp, and fruit seeds. This effectively enhances the flavor intensity of the lemon beverage.

[0021] The insoluble solids content is preferably 0.0001 to 20% by weight, and more preferably 0.01 to 1% by weight, relative to the total amount of the beverage. By keeping the insoluble solids content above the lower limit, it becomes easier to impart a lemon-like flavor (intensity of taste) to the beverage. On the other hand, by keeping the insoluble solids content below the upper limit, it becomes easier to maintain a pleasant aftertaste and overall deliciousness.

[0022] The content of insoluble solids can be measured, for example, as follows: The amount of insoluble solids in a beverage can be measured by aspirating a sample beverage with an aspirator equipped with a membrane filter and weighing the captured material remaining on the membrane filter after aspiration. The basis weight of the membrane filter can be set appropriately according to the particle size of insoluble solids, etc.

[0023] [Lemon juice] Lemon juice is used to impart lemon flavor to the beverage of this embodiment. It refers to the liquid component obtained by crushing and squeezing lemon fruit, or by straining it, and also includes concentrated liquid components and diluted and reduced products thereof. In this embodiment, the lemon juice may be used in a form referred to as (i) juice containing insoluble solids, and / or (ii) clear juice. (i) Juice containing insoluble solids as described above is juice that has not been clarified of the peel, fruit pulp, and fruit seeds contained in the juice extracted from the fruit, and is generally called cloudy juice, committed juice, or puree. Specifically, "cloudy juice" refers to juice that is cloudy due to colloidal pectin and pulp components derived from the fruit, obtained without the pectin-degrading enzyme treatment carried out to obtain clear juice. "Committed juice" is a type of cloudy juice that also contains crushed fruit peel and oil. "Puree" refers to juice of fruits or vegetables that has been strained. The above (ii) clear juice refers to clear juice obtained by removing insoluble solids such as fruit peel, fruit pulp, and fruit seeds from the juice extracted from the fruit through clarification processes such as filtration or centrifugation.

[0024] The lemon juice in this embodiment may be clear lemon juice, cloudy lemon juice, committed lemon juice, or juice containing insoluble solids such as lemon puree. However, from the viewpoint of obtaining a lemon-like flavor, it is more preferable to use one or more selected from cloudy lemon juice, committed lemon juice, and lemon puree. Furthermore, from the viewpoint of storage stability, it is even more preferable to use one or two selected from cloudy lemon juice and committed lemon juice.

[0025] Furthermore, the lemons used in lemon juice are not limited in terms of variety, origin, ripeness, or size, and can be set as appropriate.

[0026] [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.

[0027] (fruit juice) Furthermore, the beverage of this embodiment may contain fruit juices other than lemon juice. In this case, the proportion of lemon juice in the total fruit juice content of the beverage is preferably 20% or more, more preferably 40% or more, 60% or more, 80% or more, and 90% or more, in that order, and most preferably 100%.

[0028] Other fruit juices besides lemon juice include, for example, orange juice, mandarin orange juice, grapefruit 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.

[0029] (sweetener) 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-intensity sweeteners in order to improve the balance between the strong fruit juice flavor, the good lemon flavor, and the 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.

[0030] (Acidulant) 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 a lemon-like flavor.

[0031] The following describes the various characteristics of the beverage according to this embodiment.

[0032] [Juice percentage] In the beverage of this embodiment, the fruit juice content (in terms of straight juice equivalent) is 1 to 15%. The lower limit of the fruit juice content (in terms of straight juice equivalent) is preferably 2.0% or more, and more preferably 2.5% or more. On the other hand, the upper limit of the fruit juice content (in terms of straight juice equivalent) is preferably 12% or less, more preferably 10% or less, and even more preferably 8% or less. By setting the juice content above the lower limit mentioned above, it becomes easier to improve the richness of the flavor, the juiciness, and the peeliness. On the other hand, by setting the juice content below the upper limit mentioned above, it is possible to improve the quality of the acidity and the aftertaste.

[0033] The juice content refers to the relative concentration of acidity when the acidity of straight juice (juice extracted from fruit without any concentration or other processing) is set to 100%.

[0034] [acidity] The beverage of this embodiment preferably has a citric acid content of 0.1 to 2.0 g / 100 ml, and more preferably 0.2 to 1.5 g / 100 ml. By keeping the acidity within the above numerical range, a good balance of deliciousness and lemon fruitiness can be achieved.

[0035] 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.

[0036] [Brix value] The Brix value (sugar content: Bx) of the beverage in this embodiment is preferably 5 to 20, more preferably 7 to 15, and even more preferably 9 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 achieve a lemon-like flavor (intensity of taste) while also improving the quality of the acidity and the aftertaste.

[0037] 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.

[0038] [pH] The pH of the beverage in this embodiment at 20°C is preferably 2.0 to 4.0, preferably 2.2 to 3.8, more preferably 2.4 to 3.7, and most preferably 3.0 to 3.7. By keeping the pH within the above numerical range, it is possible to achieve a lemon-like flavor (intense taste) while also improving the quality of the acidity and the aftertaste.

[0039] 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.

[0040] [Types of beverages] The beverage in this embodiment is preferably one that is consumed as is without dilution. The beverage may be for cold or hot consumption, but it is preferable to use it for cold consumption as it allows for a better perception of the lemon flavor, and it is preferable to use it for hot consumption as it allows for an improved balance between the lemon fruitiness (intensity of flavor), the quality of the acidity, and the aftertaste.

[0041] 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%.

[0042] The beverage in this embodiment may be a carbonated beverage containing carbon dioxide. For example, the carbon dioxide pressure is preferably 2.5 gas volume or higher. On the other hand, from the viewpoint of maintaining the palatability of the beverage and suppressing gas leakage, the carbon dioxide pressure is preferably 4.5 gas volume or lower. In this embodiment, the gas volume (carbon dioxide pressure) represents the volume of carbon dioxide dissolved in the carbonated beverage relative to the total volume of the carbonated beverage, at 1 atmosphere and 20°C.

[0043] [Turbidity] The beverage of this embodiment preferably has a turbidity (OD660nm) of 0.010 to 0.5, more preferably 0.020 to 0.3, and even more preferably 0.030 to 0.1. By keeping the turbidity above the lower limit, the lemon flavor can be further enhanced. On the other hand, by keeping the turbidity below the upper limit, the appearance of the beverage can be more easily stabilized. The turbidity of beverages can be controlled by adjusting the amount of insoluble solids, etc. For example, the turbidity (OD660nm) of clear lemon juice is 0.00 to 0.005.

[0044] Turbidity can be determined using a spectrophotometer, specifically from the absorbance at a wavelength of 660 nm with a path length of 1 cm.

[0045] [container] The beverage in this embodiment may be a packaged beverage that has been heat-sterilized and filled into a container. Examples of containers include airtight containers made from a single material or a composite or laminate of materials 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. PET bottles are preferred from the standpoint of allowing visibility of the beverage inside and from the standpoint of portability.

[0046] The capacity of the bottled beverage is not particularly limited, but 100 to 2000g is preferred, and 100 to 700g is even more preferred for ease of consumption.

[0047] There are no particular limitations on the method of heat sterilization of packaged beverages, but in Japan, heat sterilization is carried out in accordance with the provisions of the Food Sanitation Act. Specifically, this includes methods such as heat sterilization at high temperature for a short time followed by filling into storage containers that have been sterilized under sterile conditions (UHT sterilization method), and retort sterilization, in which the prepared liquid is filled into storage containers such as cans and then subjected to retort treatment.

[0048] <Method for manufacturing lemon-flavored beverages> The method for producing the lemon-flavored beverage of this embodiment includes a step of preparing a beverage by mixing one or more of the following components (A) to (D) in a lemon-flavored beverage containing lemon juice and insoluble solids, with a juice content (straight equivalent) of 1 to 15%. (A) Ethyl DL-2-methylbutyrate: 1.25~500 ppb, (B) Isoamyl acetate: 5-500 ppb, (C) Benzyl alcohol: 15-700 ppb, (D) N-benzyl-p-toluenesulfonamide: 0.05~500 ppb. This allows for achieving a lemon-like flavor (intense taste) while maintaining a good quality of acidity. The details of the lemon-flavored beverage in this embodiment are the same as those of the beverage described above. Furthermore, the beverage of this embodiment may be homogenized, for example, by a homogenizer, in order to stably disperse the insoluble solids.

[0049] <Methods to improve the flavor of lemon-flavored beverages> The method for improving the flavor of a lemon-flavored beverage according to this embodiment includes the step of preparing a lemon-flavored beverage containing lemon juice and insoluble solids, with a juice content (straight equivalent) of 1 to 15%, by mixing one or more of the following components (A) to (D). (A) Ethyl DL-2-methylbutyrate: 1.25~500 ppb, (B) Isoamyl acetate: 5-500 ppb, (C) Benzyl alcohol: 15-700 ppb, (D) N-benzyl-p-toluenesulfonamide: 0.05~500 ppb. This allows for achieving a lemon-like flavor (intense taste) while maintaining a good quality of acidity. The details of the lemon-flavored beverage in this embodiment are the same as those of the beverage described above. Furthermore, the beverage of this embodiment may be homogenized, for example, by a homogenizer, in order to stably disperse the insoluble solids.

[0050] The embodiments of the present invention have been described above, but these are merely examples, and various other configurations can also be adopted. [Examples]

[0051] The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited thereto.

[0052] (1) Determination of aroma components in beverages The concentrations (ppb) of DL-2-methylbutyrate ethyl, isoamyl acetate, benzyl alcohol, and N-benzyl-p-toluenesulfonamide in beverages were measured by GC / MS using the Multi-Volatile Method (MVM) with a Gester MPS under the conditions shown below. The results are shown in the respective tables. Equipment: GC: Agilent Technologies 7890B MS: Agilent Technologies 5977B MSD HS: Gerstel MPS, TUBE:Tenax TA, Carbopack B / X Column: DB-WAX UI 0.25mm x 30m x 0.25μm Quantitative ion: DL-2-methylbutyrate ethyl m / z=102 Isoamyl acetate m / z=43 benzyl alcohol m / z=79 N-benzyl-p-toluenesulfonamide m / z=106 Internal standard: Cyclohexanol m / z=57 Temperature conditions: 40℃ (2 minutes) ~ 8℃ / min → 240℃ (10 minutes) Carrier gas flow rate: He 1 ml / min Injection method: Splitless Ion source temperature: 230℃

[0053] (2) Physical properties of beverages The physical properties of the beverages were measured as follows, and the results are shown in each table. • Brix (sugar content): 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). Turbidity: The turbidity (OD660nm) of the beverage was measured using a ratio beam spectrophotometer U-5100 (manufactured by Hitachi High-Techno Science Co., Ltd.).

[0054] (3) Sensory evaluation Sensory evaluations were conducted for each beverage by trained technicians. Specifically, five technicians each tasted the beverage (at 20°C) and evaluated each of the following aspects—"deliciousness," "intensity of flavor," "quality of acidity (smoothness of acidity)," "peel sensation (good bitterness)," "pleasant aftertaste," and "good fruit juice flavor"—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: Quite 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: Quite weak (inferior)

[0055] (4) Raw materials The following ingredients were used for the beverage: • Cloudy lemon juice: Citric acid content 39% by weight, Brix 58, insoluble solids 8% by weight Granulated sugar Trisodium citrate Anhydrous citric acid

[0056] (5) Examples and Comparative Examples [Experiment 1] Verification of the effects of components (A) to (D) Each ingredient was mixed to achieve the concentrations (g / L) shown in Table 1, and the mixtures were heat-sterilized using conventional methods to obtain base liquids. Each base liquid was then mixed with each component (A) to (D) to achieve the concentrations (ppm) shown in Tables 1 to 4 to obtain beverages. The obtained beverages were evaluated according to the sensory evaluation described above for "deliciousness," "pleasant aftertaste," "flavor intensity," "quality of acidity (mildness of acidity)," and "strength of peel (good bitterness)." All beverages had a lemon flavor. The results are shown in Tables 1-4.

[0057] [Table 1]

[0058] [Table 2]

[0059] [Table 3]

[0060] [Table 4]

[0061] [Experiment 2] Variation in fruit juice content Each ingredient was mixed to achieve the concentrations (g / L) shown in Tables 5-8, and the mixture was heat-sterilized using conventional methods to obtain a base liquid. Specifically, the amounts of granulated sugar and anhydrous citric acid were adjusted so that the sugar content, acidity, and pH of the base liquid were equivalent, while varying the fruit juice content. Next, each component (A) to (D) was mixed into the base liquid to achieve the concentrations (ppm) shown in Tables 5-8 to obtain a beverage. The obtained beverages were evaluated according to the sensory evaluation described above for "deliciousness," "flavor intensity," "quality of acidity (mildness of acidity)," and "strength of peel (good bitterness)." Lemon flavor was obtained in all beverages. The results are shown in Tables 5-8.

[0062] [Table 5]

[0063] [Table 6]

[0064] [Table 7]

[0065] [Table 8]

[0066] [Experiment 3] Verification of the combined effect of components (A) to (D) Each ingredient was mixed to achieve the concentrations (g / L) shown in Tables 9-14, and the mixtures were heat-sterilized using conventional methods to obtain base liquids. Each base liquid was then mixed with components (A)-(D) to achieve the concentrations (ppm) shown in Tables 9-14 to obtain beverages. The obtained beverages were evaluated according to the sensory evaluation described above for "deliciousness," "flavor intensity," "quality of acidity (mildness of acidity)," and "strength of peel (good bitterness)." All beverages had a lemon flavor. The results are shown in Tables 9-14, respectively.

[0067] Table 9

[0068] Table 10

[0069] Table 11

[0070] Table 12

[0071] Table 13

[0072] Table 14

Claims

1. A lemon-flavored beverage containing one or more of the following ingredients (A) to (D), lemon juice, and insoluble solids, with a juice content (straight equivalent) of 1 to 15%; (A) DL-2-methylbutyrate ethyl: 1.25 to 500 ppb, (B) Isoamyl acetate: 5-500 ppb, (C) Benzyl alcohol: 15-700 ppb, (D) N-benzyl-p-toluenesulfonamide: 0.05 to 500 ppb.

2. A lemon-flavored beverage according to claim 1, A lemon-flavored beverage in which the proportion of lemon juice (straight equivalent) among the aforementioned fruit juices is 60-100%.

3. A lemon-flavored beverage according to claim 1 or 2, A lemon-flavored beverage wherein the insoluble solids include one or more selected from the group consisting of lemon peel, fruit pulp, and fruit seeds.

4. A lemon-flavored beverage according to claim 1 or 2, A lemon-flavored beverage having a turbidity (O.D. 660 nm) of 0.010 to 0.

5.

5. A lemon-flavored beverage according to claim 1 or 2, A lemon-flavored beverage having an insoluble solids content of 0.0001 to 20% by weight.

6. A lemon-flavored beverage according to claim 1 or 2, A non-alcoholic, lemon-flavored beverage.

7. A lemon-flavored beverage according to claim 1 or 2, A bottled beverage, lemon-flavored.

8. A method for improving the flavor of a lemon-flavored beverage, which contains lemon juice and insoluble solids, and has a juice content (straight equivalent) of 1 to 15%. A method for improving the flavor of a lemon-flavored beverage, comprising the step of preparing a beverage by mixing one or more of the following ingredients (A) to (D); (A) DL-2-methylbutyrate ethyl: 1.25 to 500 ppb, (B) Isoamyl acetate: 5-500 ppb, (C) Benzyl alcohol: 15-700 ppb, (D) N-benzyl-p-toluenesulfonamide: 0.05 to 500 ppb.

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