Alcoholic beverage, method for manufacturing an alcoholic beverage, and method for improving the flavor of an alcoholic beverage.

Abstract

To provide an alcoholic beverage in which the harsh flavor of alcohol is reduced, a method for producing alcoholic beverage, and a method for improving flavor of alcoholic beverage to reduce the harsh flavor of alcohol.SOLUTION: An alcoholic beverage according to the present invention is an alcoholic beverage having a contained amount of saccharide of 2.5 w / v% or less, and contains carveol and thymol, and in which the contained amount of thymol is 10 to 60 ppb. The method for improving flavor of alcoholic beverage according to the present invention is a method for improving flavor of alcoholic beverage to reduce the harsh flavor of alcohol of an alcoholic beverage having a contained amount of saccharide of 2.5w / v% or less, and comprises a step in which carveol and thymol are contained in the alcoholic beverage, and the contained amount of the thymol is set at 10 to 60 ppb.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an alcoholic beverage, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage. [Background technology]

[0002] In recent years, with the growing health consciousness of consumers, alcoholic beverages and their manufacturing methods that take consumer health into consideration have been proposed.

[0003] For example, Patent Document 1 describes a carbonated beverage that contains at least one type of condensed phosphate and phosphoric acid, wherein the ratio of the total weight of the condensed phosphate to the weight of the phosphoric acid is 1:0.08 to 1:0.20, and is sugar-free. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Patent No. 5860232 [Overview of the project] [Problems that the invention aims to solve]

[0005] The invention described in Patent Document 1 proposes a sugar-free carbonated beverage to benefit consumer health. Furthermore, the invention described in Patent Document 1 aims to improve the unpleasant aftertaste of carbonated beverages and the aftertaste of alcoholic beverages prepared with such carbonated beverages.

[0006] On the other hand, the inventors conducted a detailed study focusing on the flavor of alcoholic beverages with low sugar content and confirmed that the harsh taste of alcohol is not masked by sugars, causing consumers to strongly perceive this harsh taste.

[0007] Therefore, the object of the present invention is to provide an alcoholic beverage in which the harsh taste of alcohol is reduced, a method for producing an alcoholic beverage, and a method for improving the taste of an alcoholic beverage that reduces the harsh taste of alcohol. [Means for solving the problem]

[0008] The aforementioned problem can be solved by the following means. (1) An alcoholic beverage having a sugar content of 2.5 w / v% or less, containing carveol and thymol, wherein the thymol content is 10 to 60 ppb. Furthermore, the content of the carbeol is 5 ppb or more. Alcoholic beverage. (2) The alcoholic beverage according to (1) above, wherein the content of the sugars is 1.3 w / v% or less. (3) The alcoholic beverage according to claim 1 or claim 2, wherein the carveol content is 10 ppb or more. (4) An alcoholic beverage according to any one of the above 1 to 3, wherein the alcohol content is 8 v / v% or higher. (5) A method for producing an alcoholic beverage having a sugar content of 2.5 w / v% or less, wherein the beverage contains carveol and thymol, and the thymol content is 10 to 60 ppb. Furthermore, the content of the carveol is set to 5 ppb or more. A method for producing alcoholic beverages, including the process. (6) A method for improving the flavor of an alcoholic beverage having a sugar content of 2.5 w / v% or less, wherein the alcoholic beverage contains carveol and thymol, and the thymol content is 10 to 60 ppb. Furthermore, the content of the carveol is set to 5 ppb or more. A method for improving the flavor of alcoholic beverages, including the process involved. [Effects of the Invention]

[0009] The alcoholic beverage according to the present invention has a reduced harsh alcoholic flavor. The method for producing alcoholic beverages according to the present invention can produce alcoholic beverages in which the harsh taste of alcohol is reduced. The method for improving the flavor of alcoholic beverages according to the present invention can reduce the harsh, pungent flavor of alcohol in alcoholic beverages with a sugar content below a predetermined value. [Modes for carrying out the invention]

[0010] The following describes an embodiment (this particular example) for implementing the alcoholic beverage, the method for producing the alcoholic beverage, and the method for improving the flavor of the alcoholic beverage according to the present invention.

[0011] [Alcoholic beverages] The alcoholic beverage according to this embodiment is an alcoholic beverage in which the sugar content is below a predetermined value, and which contains carveol and thymol, with the thymol content being within a predetermined range. Here, "alcoholic beverage" refers to any beverage containing alcohol, and is not limited to a specific type of beverage, but an example would be a chuhai-flavored beverage. A chuhai-flavored beverage is a beverage that tastes like chuhai, that is, a beverage whose flavor is designed to evoke the aroma and taste of chuhai. Note that the flavor of chuhai also includes flavors such as sours and cocktails. The following describes each element that constitutes the alcoholic beverage according to this embodiment.

[0012] (Sugars) Sugars are monosaccharides or disaccharides that are not sugar alcohols. The alcoholic beverage according to this embodiment can be made into a beverage that contributes to the health of consumers by setting a low sugar content, and can also be made into a beverage that provides a refreshing feeling when consumed. However, in alcoholic beverages with a low sugar content, the harshness of the alcohol is not masked by the sugar, making consumers more likely to perceive this harsh flavor.

[0013] The sugar content is preferably 2.5 w / v% or less, more preferably 2.0 w / v% or less, 1.5 w / v% or less, 1.3 w / v% or less, 1.0 w / v% or less, 0.8 w / v% or less, 0.5 w / v% or less, less than 0.5 w / v%, or 0.0 w / v% or less. When the sugar content is below a predetermined value (or less than a predetermined value), it contributes to the health of consumers, provides an excellent refreshing feeling when consumed, and clarifies the problem of the present invention (the pungent aroma of alcohol). In the present specification, "less than 0.5 w / v%" of the sugar content can be rephrased as "sugar-free", and "2.5 w / v% or less" can be rephrased as "low sugar".

[0014] The sugar content of the alcoholic beverage can be measured, for example, by high-performance liquid chromatography.

[0015] (Carveol) Carveol is a type of monoterpene alcohol represented by the chemical formula C 10 H 16 O. The inventors of the present invention have found that by containing this carveol and thymol described below together in an alcoholic beverage, not only can the pungent aroma of alcohol be reduced, but also the refreshing feeling when consumed can be enhanced. The inventors of the present invention have also found that carveol exhibits an inhibitory effect particularly on the "pungent aroma of alcohol from the top to the middle" (that is, among the pungent aromas of alcohol, the pungent aroma of alcohol felt in the first half when drinking the beverage, which is felt when the beverage is put into the mouth and until it is swallowed).

[0016] The carveol content is preferably 3 ppb or more, more preferably 5 ppb or more, 8 ppb or more, 10 ppb or more, 13 ppb or more, 15 ppb or more, 18 ppb or more, or 20 ppb or more. When the carveol content is above a predetermined value, the pungent aroma of alcohol can be effectively reduced, and the refreshing feeling when consumed can be effectively enhanced. The carveol content is preferably 120 ppb or less, and more preferably 100 ppb or less, 70 ppb or less, 50 ppb or less, 30 ppb or less, 25 ppb or less, and 22 ppb or less. By keeping the carveol content below a predetermined value, it is possible to avoid situations where the refreshing feeling when drinking or the overall evaluation is reduced. In this specification, the unit "ppb" is synonymous with "μg / L". Furthermore, the carveol content is, in detail, the sum of the cis-carveol content and the trans-carveol content.

[0017] (Timor) Thymol is a chemical compound with the chemical formula C 10 H 14 It is a type of phenol represented by O. The inventors have discovered that by including thymol and carveol together in an alcoholic beverage, it is possible not only to reduce the harsh taste of alcohol, but also to enhance the refreshing feeling when drinking and the body towards the finish. Furthermore, the inventors have discovered that thymol has an inhibitory effect on the harsh taste of alcohol, particularly the "harsh taste of alcohol from the middle to the end" (that is, the harsh taste of alcohol felt in the latter half of the taste perceived when taking a sip of a beverage, from the moment the beverage enters the mouth until it is swallowed).

[0018] The thymol content is preferably 10 ppb or more, and more preferably 12 ppb or more, 14 ppb or more, 15 ppb or more, 17 ppb or more, 19 ppb or more, and 20 ppb or more. By having a thymol content above a predetermined value, the harsh taste of alcohol can be reduced, and the refreshing feeling when drinking and the body towards the finish can be enhanced. The thymol content is preferably 60 ppb or less, and more preferably 55 ppb or less, 52 ppb or less, 50 ppb or less, 40 ppb or less, 30 ppb or less, and 25 ppb or less. By keeping the thymol content below a predetermined value, it is possible to avoid situations where the refreshing feeling when drinking or the overall evaluation is reduced.

[0019] The carveol and thymol content of alcoholic beverages can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0020] (alcohol) The alcoholic beverage according to this embodiment contains alcohol. Any alcohol that is drinkable is acceptable, and there are no limitations on the type, manufacturing method, or raw materials as long as the effects of the present invention are not hindered. Whiskey, brandy, spirits (e.g., gin, vodka, rum, and other spirits, as well as raw material alcohols), liqueurs, shochu, and even brewed alcoholic beverages such as sake, sweet fruit wine, and beer can be used. Among these, one or more of the distilled spirits vodka and raw material alcohols are particularly preferred. By using one or more of the distilled spirits vodka and raw material alcohols as the alcohol, the objective of the present invention (the sharp aroma and taste of alcohol) becomes clearer. In this specification, unless otherwise specified, "alcohol" refers to ethanol.

[0021] (Alcohol content) The alcohol content of the alcoholic beverage according to this embodiment is preferably 6v / v% or higher, and more preferably 7v / v% or higher, 8v / v% or higher, or 9v / v% or higher. When the alcohol content is above a predetermined value, the aforementioned problem (the harsh taste of alcohol) becomes more pronounced. The upper limit of the alcohol content of the alcoholic beverage according to this embodiment is not particularly limited. For example, it is 20 v / v% or less, 15 v / v% or less, 13 v / v% or less, 12.5 v / v% or less, 10 v / v% or less. The alcohol content of the alcoholic beverage according to this embodiment can be measured, for example, based on the National Tax Agency's specified analysis method (ordinance) 3 sake 3-4 alcohol content (vibrating densitometer · gas chromatograph analysis method).

[0022] (Foaming property) The alcoholic beverage according to this embodiment is preferably a foaming one containing carbon dioxide gas, that is, a carbonated beverage. Here, the foaming property in this embodiment means that the gas pressure (total pressure) at 20°C is 0.5 kg / cm 2 or more, preferably 1.0 kg / cm 2 or more, more preferably 1.5 kg / cm 2 or more, 2.0 kg / cm 2 or more, 2.3 kg / cm 2 or more is even more preferable. Also, it is preferably 5.0 kg / cm 2 or less, more preferably 4.0 kg / cm 2 or less, 3.5 kg / cm 2 or less, 3.0 kg / cm 2 or less is even more preferable.

[0023] (Others) The alcoholic beverage according to this embodiment may contain sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, etc. (hereinafter referred to as "additives" as appropriate), which are commonly used in beverages, to the extent that the desired effects of the present invention are not inhibited. Examples of sweeteners include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, and maltose. Examples of high-intensity sweeteners include neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of acidulants that can be used include citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, and phosphoric acid. Examples of salts that can be used include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, and ammonium sulfate.

[0024] In this embodiment, if the alcoholic beverage is to be a chuhai-flavored beverage, it may contain fruit flavor (flavor that imparts a fruit-like aroma), fruit juice (juice squeezed from fruit), or fruit extract (an extract obtained by extracting the active ingredients of fruit from fruit or fruit juice using water or alcohol). As for the fruit juice, for example, various types of fruit juice such as concentrated fruit juice, reconstituted fruit juice, and straight fruit juice, as well as fruit puree (a semi-liquid substance obtained by grinding or straining cooked or raw fruit), diluted solutions, concentrated solutions, and mixtures thereof can be used. The fruits from which the juice is derived (and the fruit species of the fruit flavors and fruit extracts) include citrus fruits such as lemons, limes, mandarins, oranges, grapefruits, yuzu, and shikwasa, as well as fruits of the Rosaceae family such as plums, apples, strawberries, and peaches. In addition to these, other conventionally known fruits such as grapes, plums, pomegranates, blueberries, blackcurrants, cranberries, maqui berries, strawberries, apples, peaches, mangoes, pineapples, kiwis, and pears can also be mentioned. Furthermore, the effects of the present invention (in particular, the reduction of the harsh taste of alcohol) are not directly affected by the flavor type or intensity of the flavor, fruit juice, or fruit extract, and it is believed that the effect will not disappear. Therefore, the flavor types provided by the flavors, etc., may be diverse as described above, and the content is not particularly limited.

[0025] (Bottled alcoholic beverages) The alcoholic beverage according to this embodiment can be provided in various containers. By filling the alcoholic beverage into various containers, deterioration of quality due to long-term storage can be effectively prevented. Any airtight container is acceptable, and metal containers (such as aluminum or steel cans or barrels) can be used. Glass containers, PET bottles, paper containers, and pouch containers can also be used. There are no particular limitations on the container's capacity; any currently available containers can be used. However, metal containers are preferred because they completely block gas, moisture, and light, and maintain stable quality at room temperature for extended periods.

[0026] As described above, the alcoholic beverage according to this embodiment has reduced harsh alcoholic flavor (specifically, both the harsh alcoholic flavor from the top to the middle, and the harsh alcoholic flavor from the middle to the base). Furthermore, the alcoholic beverage according to this embodiment has an enhanced refreshing feeling upon drinking and a fuller body towards the finish, and also receives a good overall evaluation as a beverage.

[0027] [Method of manufacturing alcoholic beverages] Next, the method for producing an alcoholic beverage according to this embodiment will be described. The method for producing an alcoholic beverage according to this embodiment includes a mixing step and a post-treatment step.

[0028] In the mixing process, water, carbeol, thymol, drinking alcohol, additives, etc., are added to a mixing tank as needed to produce the mixed liquid. In this mixing process, the raw materials should be mixed and adjusted so that the carveol content, thymol content, etc., fall within the predetermined ranges mentioned above.

[0029] Then, in the post-processing stage, treatments such as filtration, sterilization, carbon dioxide addition, and filling into containers are selectively performed as needed. The filtration process in the post-processing stage can be carried out using a general filter or strainer. While plate sterilization is preferred for the sterilization process in the post-processing stage from the viewpoint of processing speed, other methods that can perform a similar process are acceptable and are not limited to this. Furthermore, the filling process in the post-processing stage is preferably carried out in a cleanroom maintaining a level of cleanliness typically used in beverage manufacturing. The order of each process in the post-processing stage is not particularly limited.

[0030] Furthermore, each process carried out in the mixing and post-processing stages can be performed using equipment commonly used for manufacturing RTD beverages and the like.

[0031] As described above, the method for producing alcoholic beverages according to this embodiment makes it possible to produce alcoholic beverages in which the harsh taste of alcohol (specifically, both the harsh taste of alcohol from the top to the middle, and the harsh taste of alcohol from the middle to the base) is reduced. Furthermore, according to the method for producing alcoholic beverages of this embodiment, it is possible to produce alcoholic beverages that have enhanced refreshing sensations upon drinking and a fuller body towards the finish, as well as an overall good evaluation as a beverage.

[0032] [Methods for improving the flavor of alcoholic beverages] Next, a method for improving the flavor of an alcoholic beverage according to this embodiment will be described. The method for improving the flavor of an alcoholic beverage according to this embodiment is a method for improving the flavor of an alcoholic beverage in which the sugar content is below a predetermined value, by suppressing the harsh flavor of alcohol, and involves adding carveol and thymol to the alcoholic beverage, and setting the thymol content within a predetermined range. The content of each component is the same as the values ​​explained above in the section on "Alcoholic Beverages."

[0033] As described above, the method for improving the flavor of alcoholic beverages according to this embodiment can reduce the harsh flavor of alcohol (specifically, both the harsh flavor of alcohol from the top to the middle, and the harsh flavor of alcohol from the middle to the base). Furthermore, according to the method for improving the flavor of alcoholic beverages as described in this embodiment, it is possible to enhance the refreshing feeling when drinking and the body towards the finish, as well as to improve the overall evaluation of the beverage. [Examples]

[0034] Next, the present invention will be described by illustrating examples of embodiments that satisfy the requirements of the present invention and comparative examples that do not.

[0035] [Preparing the sample] For each sample in Tables 1-3, the following ingredients were prepared by appropriately mixing vodka, carveol, thymol, high-fructose corn syrup, acidulant, carbonated water, and purified water in the quantities shown in the table. The gas pressure (total pressure) of each sample in Tables 1-3 at 20°C is 2.3 kg / cm². 2The acidulant content was kept approximately constant across all samples in the table.

[0036] [Exam Content] For each sample produced using the method described above, four trained panelists with discriminatory abilities independently assigned scores to the following evaluation criteria: "refreshingness upon drinking," "body towards the finish," "sharp alcoholic aroma from top to middle," "sharp alcoholic aroma from middle to finish," and "overall evaluation as a beverage," using a five-point scale of -2, -1, 0, 1, and 2 points. The average score was then calculated. All evaluations were based on tasting the samples.

[0037] (Refreshing feeling after drinking: Evaluation criteria) The refreshing feeling after drinking was evaluated using Sample 1-1 as the baseline, with a score of 0. A score of -2 indicated that the refreshing feeling was very weak, a score of 0 indicated that the refreshing feeling was neither weak nor strong (similar to Sample 1-1), and a score of 2 indicated that the refreshing feeling was very strong. A higher score indicates a greater refreshing feeling, which is considered desirable.

[0038] Here, "refreshing feeling when drinking" refers to the clean, refreshing sensation (a feeling of being free of off-flavors) felt when the sample is placed in the mouth.

[0039] (Body feel towards the end: Evaluation criteria) The evaluation of the body towards the end was based on Sample 2-1's score of -2, with -2 points awarded for "very weak body towards the end (similar to Sample 2-1)," 0 points for "neither weak nor strong body towards the end," and 2 points for "very strong body towards the end." A higher score indicates a stronger body towards the end, which is considered more desirable.

[0040] Here, "body towards the end" refers to the richness of flavor felt as you swallow the sample (at the end of drinking).

[0041] (A sharp, alcoholic aroma from the top to the middle notes: Evaluation criteria) The evaluation of the harsh alcoholic aroma from the top to the middle was based on a baseline of 2 points for Sample 1-1. A score of -2 points was assigned to cases where the harsh alcoholic aroma from the top to the middle was very weak, a score of 0 points was assigned to cases where the harsh alcoholic aroma from the top to the middle was neither weak nor strong, and a score of 2 points was assigned to cases where the harsh alcoholic aroma from the top to the middle was very strong (similar to Sample 1-1). A lower score indicates a reduction in the harsh alcoholic aroma from the top to the middle, which is considered desirable.

[0042] Here, "the sharp, pungent alcoholic flavor from the top to the middle" refers to the sharp, pungent alcoholic flavor perceived in the first half of the flavor profile, from the moment the sample enters the mouth until it is swallowed.

[0043] (A sharp, alcoholic aroma from the middle to the finish: Evaluation criteria) The evaluation of the harsh alcoholic aroma from the middle to the finish was based on a baseline of 2 points for Sample 2-1. A score of -2 points was assigned to cases where the harsh alcoholic aroma from the middle to the finish was very weak, a score of 0 points was assigned to cases where the harsh alcoholic aroma from the middle to the finish was neither weak nor strong, and a score of 2 points was assigned to cases where the harsh alcoholic aroma from the middle to the finish was very strong (similar to Sample 2-1). A lower score indicates a reduction in the harsh alcoholic aroma from the middle to the finish, which is considered desirable.

[0044] Here, "the sharp, pungent alcoholic flavor from the middle to the finish" refers to the sharp, pungent alcoholic flavor perceived in the latter half of the tasting experience (the moment of swallowing) when taking a sip of the sample.

[0045] (Overall evaluation as a beverage: evaluation criteria) For the overall evaluation as a beverage, no baseline score was set. Instead, a score of -2 was assigned for "very poor overall evaluation as a beverage," 0 for "neither good nor bad overall evaluation as a beverage," and 5 for "very good overall evaluation as a beverage."

[0046] Here, "overall evaluation as a beverage" refers to the balance of flavors as an alcoholic beverage. For example, if the flavor balance is disrupted due to a strong flavor based on a specific ingredient, it will receive a poor rating.

[0047] The table shows the content and other details of each sample, as well as the results of each evaluation. Note that the numerical values ​​and indicators for each component shown in the table represent the content and indicators in the final product.

[0048] [Table 1]

[0049] [Table 2]

[0050] [Table 3]

[0051] (Review of results) Table 1 shows the results when the carveol content is varied. The results for samples 1-1 to 1-5 in Table 1 confirm that including carveol reduces the "harsh alcoholic flavor from the top to the middle notes." Furthermore, from the results of samples 1-1 to 1-5 in Table 1, it was confirmed that while the scores for "refreshing feeling when drinking" and "overall evaluation as a beverage" increased as the carveol content increased, the scores for these two items also decreased slightly when the carveol content became too high.

[0052] Table 2 shows the results of varying the thymol content while carveol was included. The results for samples 2-1 to 2-6 in Table 2 confirm that as the thymol content increases, not only the "harsh alcoholic flavor from the top to the middle" but also the "harsh alcoholic flavor from the middle to the base" can be reduced. Furthermore, the results for samples 2-1 to 2-6 in Table 2 confirmed that the "body towards the end" was enhanced as the thymol content increased. Furthermore, from the results of samples 2-1 to 2-6 in Table 2, it was confirmed that while the scores for "refreshing feeling when drinking" and "overall evaluation as a beverage" increased as the thymol content increased, the scores for these two items also decreased slightly when the carveol content increased too much. Considering all evaluations, among samples 2-1 to 2-6, samples 2-3 to 2-5 (especially samples 2-4 to 2-5) yielded very favorable results.

[0053] Table 3 shows the results when the sugar content is varied. The results for samples 3-1 to 3-3 in Table 3 confirm that even with a low sugar content (and even without the masking effect of sugars on the harsh alcoholic flavor), the "harsh alcoholic flavor from the top to the middle" and the "harsh alcoholic flavor from the middle to the base" can be sufficiently reduced. Furthermore, regarding sample 3-3, it was confirmed that not only did it not meet the criteria of the present invention, which is "a beverage with a low sugar content that contributes to consumer health," but also that, compared to samples 3-1 and 3-2, it had a weaker "refreshing feeling when drunk" and its "overall evaluation as a beverage" was not very favorable.

Claims

1. Alcoholic beverages with a sugar content of 2.5 w / v% or less, It contains carbeol and thymol, The thymol content is 10 to 60 ppb, An alcoholic beverage having a carveol content of 5 ppb or more.

2. The alcoholic beverage according to claim 1, wherein the content of the aforementioned sugars is 1.3 w / v% or less.

3. The alcoholic beverage according to claim 1 or claim 2, wherein the content of the carveol is 10 ppb or more.

4. An alcoholic beverage according to any one of claims 1 to 3, wherein the alcohol content is 8 v / v% or more.

5. A method for producing an alcoholic beverage having a sugar content of 2.5 w / v% or less, A method for producing an alcoholic beverage, comprising the step of including carveol and thymol, wherein the thymol content is 10 to 60 ppb and the carveol content is 5 ppb or more.

6. A method for improving the flavor of alcoholic beverages with a sugar content of 2.5 w / v% or less, which suppresses the harsh taste of alcohol. A method for improving the flavor of an alcoholic beverage, comprising the step of adding carveol and thymol to the aforementioned alcoholic beverage, wherein the thymol content is 10 to 60 ppb and the carveol content is 5 ppb or more.

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