Alcoholic beverages

Abstract

To provide an alcoholic beverage in which stimulus of alcohol is reduced.SOLUTION: An alcoholic beverage contains citronellol as much as 10 μg / L or more.SELECTED DRAWING: None

Description

[[Technical Field]]

[0001] The present invention relates to an alcoholic beverage, a method for producing the same, and the like. [[Background Art]]

[0002] So-called RTD beverages such as canned chuhai and canned cocktails are one type of alcoholic beverage for which demand has been increasing in recent years. Among these RTD beverages and the like, products having various flavors such as fruit flavors have been manufactured and sold, and much development has also been conducted on techniques for improving such flavors.

[0003] For example, Patent Document 1 discloses a high-acidity chuhai beverage in which the total acidity is adjusted to 0.5 g / 100 ml or more by an acidulant and fruit juice, the acidity derived from fruit juice accounts for 1% or more of the total acidity, and the pungent sensation derived from sourness is reduced. [[Prior Art Literature]] [[Patent Document]]

[0004] [[Patent Document 1]] Japanese Unexamined Patent Application Publication No. 2015-204775 [[Summary of the Invention]] [[Problem to be Solved by the Invention]]

[0005] However, in many alcoholic beverages including such RTD beverages, alcohol irritation when drinking (such as pungent odor derived from alcohol and pungent sensation felt on the tongue) may be problematic, and this may also reduce the flavor of fruits and the like, so there is room for improvement. In particular, there is more room for improvement in this respect for RTD beverages and the like.

[0006] Accordingly, an object of the present invention is to provide an alcoholic beverage with reduced alcohol irritation. [[Means for Solving the Problem]]

[0007] To solve the above problems, the inventors diligently conducted research and clarified that citronellol, an aromatic component, affects the flavor of alcoholic beverages. Based on this finding, they discovered that by creating an alcoholic beverage containing 10 μg / L or more of citronellol, the harshness of the alcohol is reduced, thus completing the present invention.

[0008] In other words, the present invention is as follows <1> ~ <9> That is the case. <1> Alcoholic beverages containing 10 μg / L or more of citronellol. <2> It is an alcoholic beverage containing vodka. <1> Alcoholic beverages as listed. <3> The citronellol content is 20 μg / L or more and less than 200 μg / L. <1> or <2> Alcoholic beverages as listed. <4> Furthermore, it contains (S)-(+)-carbone. <1> ~ <3> Alcoholic beverages listed in any one of the following categories. <5> The (S)-(+)-carvone content is 50 μg / L or more and 1500 μg / L or less. <4> Alcoholic beverages as listed. <6> The alcohol content is 20 v / v% or less. <1> ~ <5> Alcoholic beverages listed in any one of the following categories. <7> Contains plum juice <1> ~ <6> Alcoholic beverages listed in any one of the following categories. <8> A method for producing an alcoholic beverage, comprising a step of adding 10 μg / L or more of citronellol. <9> A method for reducing the irritation caused by alcohol in an alcoholic beverage, characterized by containing 10 μg / L or more of citronellol in the alcoholic beverage. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide an alcoholic beverage in which the irritation of alcohol is reduced. [Modes for carrying out the invention]

[0010] The present invention will now be described. The present invention relates to an alcoholic beverage containing 10 μg / L or more of citronellol (hereinafter sometimes referred to as "the alcoholic beverage of the present invention"), a method for producing the same, etc.

[0011] Herein, in this invention, "alcoholic beverage" means a beverage with an alcohol content of 1 v / v% or more, such as alcoholic beverages as defined in the Liquor Tax Act (Act No. 63 of 2019) (for example, liqueurs, spirits, fruit wines, sweet fruit wines, and other sparkling alcoholic beverages as defined in the Liquor Tax Act). This "alcohol content (v / v%)" is a value measured based on the National Tax Agency's prescribed analytical method (Instruction) 3 Sake 3-4 Alcohol content (vibrating density meter method) (the same applies hereinafter). Furthermore, in this invention, "alcohol" means ethanol.

[0012] The components and other details of the alcoholic beverage of the present invention will be described in detail below.

[0013] The alcoholic beverage of the present invention contains citronellol (Citronellol:C 10 H 20 It contains 10 μg / L or more of 10 μg / L of 10 μg (CAS registry number 106-22-9). This results in an alcoholic beverage with reduced alcohol irritation (such as alcohol-derived irritation or irritation on the tongue) when consumed (when the beverage is brought to the mouth, when it is in the mouth, or when it is swallowed). This citronellol is one of the aroma components, also known as β-citronellol, and is a compound represented by the following formula (1).

[0014] [ka]

[0015] In the alcoholic beverage of the present invention, the content of citronellol is set to 10 µg / L or more, preferably 20 µg / L or more, more preferably 25 µg / L or more, still more preferably 30 µg / L or more, still more preferably 35 µg / L or more, still more preferably 40 µg / L or more, still more preferably 45 µg / L or more, and even more preferably 50 µg / L or more. This is because it facilitates sufficient reduction of alcohol irritation in the alcoholic beverage of the present invention. The content of citronellol can be adjusted by using commercially available citronellol (e.g., pure products, purified products, etc.) or citronellol-containing raw materials (such as flavorings), and a plurality of these may be used in combination. Furthermore, fruit juice containing citronellol may also be used as a citronellol-containing raw material.

[0016] Further, in the alcoholic beverage of the present invention, when the content of citronellol is adjusted to preferably less than 200 µg / L, more preferably 150 µg / L or less, still more preferably 120 µg / L or less, still more preferably 100 µg / L or less, still more preferably 90 µg / L or less, still more preferably 80 µg / L or less, and even more preferably 70 µg / L or less, it is preferable because the flavor definition (the clarity and coherence of flavor perceived from the first sip to the finish, regardless of aroma intensity) is less likely to deteriorate while maintaining the alcohol irritation reduction effect. That is, it is possible to reduce alcohol irritation while suppressing blurring or flatness of flavor. For example, the content of citronellol may be 20 µg / L or more and less than 200 µg / L.

[0017] Here, the content of citronellol in the alcoholic beverage of the present invention can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

[0018] Furthermore, the alcoholic beverage of the present invention comprises (S)-(+)-carvone ((S)-(+)-Carvone: C 10 H 14O, CAS Registry Number 2244-16-8) is preferably contained. This is because it can suppress the decrease in taste profile caused by the aforementioned citronellol, and can further improve the taste profile. This (S)-(+)-carvone is also one of the aroma components, which is also referred to as (S)-2-methyl-5-(prop-1-en-2-yl)cyclohex-2-en-1-one, and is a compound represented by the following formula (2).

[0019]

Chemical Formula

[0020] In the alcoholic beverage of the present invention, the content of (S)-(+)-carvone is preferably 25 μg / L or more, more preferably 50 μg / L or more, still more preferably 80 μg / L or more, further preferably 100 μg / L or more, still further preferably 150 μg / L or more, yet further preferably 200 μg / L or more, even more preferably 250 μg / L or more, and most preferably 300 μg / L or more. This is because it is easier to further improve the aforementioned taste profile. In addition, the overall flavor balance of the alcoholic beverage of the present invention can also be further improved. The content of (S)-(+)-carvone can be adjusted by using commercially available (S)-(+)-carvone (such as pure products or purified products) or (S)-(+)-carvone-containing raw materials (such as flavoring agents), and a plurality of these may be used in combination.

[0021] Furthermore, in the alcoholic beverage of the present invention, adjusting the (S)-(+)-carvone content to preferably 1500 μg / L or less, more preferably 1400 μg / L or less, even more preferably 1300 μg / L or less, even more preferably 1200 μg / L or less, even more preferably 1100 μg / L or less, even more preferably 1000 μg / L or less, even more preferably 900 μg / L or less, even more preferably 800 μg / L or less, even more preferably 700 μg / L or less, and even more preferably 600 μg / L or less is preferable because it maintains a high level of flavor contour enhancement and also makes it easier to maintain a high level of the alcohol irritation reduction effect of citronellol. It also makes it easier to maintain a high level of overall flavor balance. For example, the (S)-(+)-carvone content may be 50 μg / L or more and 1500 μg / L or less, and even more preferably 100 μg / L or more and 1000 μg / L or less.

[0022] While not limited to these, in the alcoholic beverage of the present invention, it is highly preferable to set the ratio of the (S)-(+)-carvone content to the citronellol content ((S)-(+)-carvone content / citronellol content, mass ratio) to 0.5 or more, further to 1 or more, further to 1.5 or more, further to 2 or more, further to 2.5 or more, further to 3 or more, with an upper limit of 30 or less, further to 25 or less, further to 20 or less, further to 18 or less, and further to 15 or less, as this makes it easier to exhibit the above-mentioned effect (a high degree of compatibility between the effect of reducing alcohol irritation and the effect of improving the flavor profile).

[0023] Here, the (S)-(+)-carvone content in the alcoholic beverage of the present invention can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

[0024] Furthermore, the alcoholic beverage of the present invention is preferable if it contains a sweetener, as this makes it easier to exhibit the effects of the present invention and also makes it easier to achieve a favorable overall balance of flavor. This sweetener includes sugars (glucose, fructose, galactose, sucrose, maltose, lactose, oligosaccharides, fructose-glucose liquid sugar, trehalose, etc.), sugar alcohols (xylitol, erythritol, etc.), and high-intensity sweeteners (acesulfame K, sucralose, aspartame, stevia, etc.). In particular, the above-mentioned effects are more easily exhibited if the alcoholic beverage of the present invention contains sugars.

[0025] Furthermore, the alcoholic beverage of the present invention is preferable if it contains an organic acid (such as citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, or acetic acid) or a salt thereof, as this makes it easier to exhibit the effects of the present invention and also makes it easier to achieve a favorable overall balance of flavor. In particular, an alcoholic beverage containing citric acid or a citrate is highly preferable. For example, the alcoholic beverage of the present invention is preferably, without limitation, to have an acidity of 0.05 g / 100 ml or more, more preferably 0.1 g / 100 ml or more, due to the content of an organic acid or a salt thereof. Furthermore, the upper limit of this acidity may be 1.2 g / 100 ml or less, and even more preferably 1.0 g / 100 ml or less.

[0026] Here, "acidity" refers to citric acidity (the value of acidity converted to the equivalent amount of citric acid), and is a value determined by the method specified in the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016). Specifically, it can be calculated by neutralizing the beverage with a sodium hydroxide solution (0.1 mol / L), and using the "titration volume (ml)" of the sodium hydroxide solution required in the neutralization titration, the "volume (ml)" of the beverage used in the titration, and a constant "0.0064" (the weight (g) of citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide solution).

[0027] Furthermore, the alcoholic beverage of the present invention may also contain one or more selected from fruit pulp, juice, peel, extracts or fermented liquids, or maceration liquids. When fruit juice is included in the alcoholic beverage of the present invention, the fruit juice usage rate may be 1 w / w% or more when converted to straight fruit juice, and the upper limit may be 30 w / w% or less, 20 w / w% or less, 15 w / w% or less, 12 w / w% or less, 10 w / w% or less, 8 w / w% or less, 7 w / w% or less, 6 w / w% or less, 5 w / w% or less, 3 w / w% or less, or 2 w / w% or less. In particular, when the alcoholic beverage of the present invention contains plum juice, the synergistic effect between the above-mentioned components containing citronellol and the plum juice makes it easier to reduce the harshness of the alcohol, and the overall balance of flavor is also more favorable, making it preferable. Here, fruit juice refers to the juice extracted from fruit, or its concentrate, concentrate, or dilution, and may contain pulp, peel, etc. It may also contain citronellol, as mentioned above. The fruit juice usage rate converted to straight fruit juice is the ratio of the mass of fruit juice contained in the beverage, converted to straight fruit juice according to JAS (Japanese Agricultural Standards), to the total mass of the beverage. Furthermore, the aforementioned effects are fully realized even when the alcoholic beverage of the present invention contains substantially no fruit juice, such as an alcoholic beverage with a fruit juice content of less than 1 w / w% or even less than 0.5 w / w% when converted to straight fruit juice (e.g., a fruit juice-free alcoholic beverage).

[0028] Furthermore, the alcoholic beverage of the present invention may also be an alcoholic beverage containing a flavoring agent. A flavoring agent is an additive added during the manufacturing or processing of food to impart or enhance a predetermined aroma, and is exemplified by, but not limited to, fruit flavoring agents such as plum fruit flavor. This flavoring agent may also contain the aforementioned citronellol or (S)-(+)-carvone.

[0029] Furthermore, the alcoholic beverage of the present invention is more likely to exhibit the effects of the present invention and to have a more favorable overall balance of flavor, so it is preferable that its extract content be 1.0 w / v% or more, more preferably 2.0 w / v% or more, and even more preferably 3.0 w / v% or more. However, this upper limit may be 15.0 w / v% or less, more preferably 12.0 w / v% or less, more preferably 10.0 w / v% or less, more preferably 8.0 w / v% or less, and more preferably 6.0 w / v% or less.

[0030] Here, "extract content" is the value calculated by the following formula (3). (3) Extract content (w / v%) = (SA) × 260 + 0.21 In equation (3), "S" is the specific gravity (15 / 4°C) of the alcoholic beverage of the present invention, and "A" is the value calculated by converting the alcohol content of the alcoholic beverage of the present invention to specific gravity (15 / 15°C). The conversion of alcohol content to specific gravity (15 / 15°C) is performed based on Table 2, "Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)," of the National Tax Agency's prescribed analytical methods (instructions) in Japan. In addition, the fifth decimal place is rounded during the calculation using this formula, and the second decimal place is truncated for the final extract value. Furthermore, the specific gravity (15 / 4°C) of the alcoholic beverage of the present invention is calculated by measuring the density at 15°C using a vibrating densimeter and dividing the obtained density value by 0.99997.

[0031] In addition to the above, the alcoholic beverage of the present invention may optionally use salts (such as sodium chloride and potassium chloride), phosphoric acid or its salts, alcoholic beverages, carbonated water, water (such as purified water), colorants, seasonings, antioxidants, emulsifiers, etc., as raw materials.

[0032] Furthermore, as mentioned above, the alcoholic beverage of the present invention may be an alcoholic beverage as defined in the Liquor Tax Act, for example, a liqueur, spirits, fruit wine, sweet fruit wine, or other sparkling alcoholic beverage as described above. It may also be a fermented alcoholic beverage produced through an alcoholic fermentation process by yeast (a process in which yeast produces alcohol, a metabolite, from organic substances such as sugars), or a non-fermented alcoholic beverage produced without an alcoholic fermentation process (for example, an alcoholic beverage produced by blending alcoholic beverages such as distilled spirits as raw materials).

[0033] Furthermore, the alcohol content of the alcoholic beverage of the present invention is not particularly limited as long as it is 1 v / v% or higher, but for example, a lower limit of 2 v / v% or higher, moreover 3 v / v% or higher, moreover 4 v / v% or higher, and moreover 5 v / v% or higher is indicated, and an upper limit of 20 v / v% or lower, moreover 15 v / v% or lower, moreover 12 v / v% or lower, moreover 10 v / v% or lower, moreover 9 v / v% or lower, moreover 8 v / v% or lower, moreover 7 v / v% or lower, and moreover 6 v / v% or lower is indicated. In particular, an alcohol content of 1 v / v% or higher and 20 v / v% or lower, and moreover 1 v / v% or higher and 12 v / v% or lower is preferred because the effects of the present invention (especially the effect of reducing alcohol irritation) are more easily exhibited. The alcohol content can be adjusted by the alcohol content of the alcoholic beverages used in the manufacturing process (distilled spirits, brewed alcohol, raw material alcohol, etc.) and their proportions. Furthermore, in the case of fermented alcoholic beverages, the alcohol content can also be adjusted by controlling the fermentation conditions in the alcohol fermentation process.

[0034] Furthermore, the alcoholic beverage of the present invention may be a carbonated alcoholic beverage containing carbon dioxide. A characteristic of the alcoholic beverage of the present invention is that even if it is a carbonated alcoholic beverage, the aforementioned effect of reducing the irritation of alcohol is fully exhibited. Here, "carbonated" means that the carbon dioxide pressure (with snifting) at 20°C is 0.05 MPa or higher, and this carbon dioxide pressure may be 0.1 MPa or higher, or even 0.2 MPa or higher. Furthermore, the upper limit of this carbon dioxide pressure may be 5.0 MPa or lower, or even 4.5 MPa or lower, or even 4.0 MPa or lower, or even 3.5 MPa or lower, or even 3.0 MPa or lower. In addition, this carbon dioxide may be derived from carbonated water used as a raw material, or it may be added to the alcoholic beverage by a carbonation (carbon dioxide injection) process. Furthermore, this carbonation process may be carried out in a batch manner, or it may be carried out continuously in an in-line system in which a carbon dioxide injection system (carbonator) is incorporated into the piping. Furthermore, in order to avoid the occurrence of foaming (bubbling) and other issues, this carbonation process is preferably carried out at a liquid temperature of 10°C or lower (preferably 4°C or lower). However, the alcoholic beverage of the present invention may also be a non-carbonated alcoholic beverage having a carbon dioxide pressure (with snifting) of less than 0.05 MPa at 20°C.

[0035] Furthermore, if the alcoholic beverage of the present invention is a plum-flavored alcoholic beverage, the effects of the present invention are more easily exhibited, and the overall balance of flavor is more favorable, making it preferable. This "plum-flavored alcoholic beverage" is an alcoholic beverage having the flavor of plum fruit, that is, an alcoholic beverage containing plum fruit-derived components (pulp, juice, peel, extracts or fermented liquids, maceration liquids, etc.) and / or plum fruit-like flavors (flavorings, etc.), and having the flavor of plum fruit. This plum fruit flavor includes not only the flavor of harvested (unprocessed) plum fruit, but also the flavor of processed plum fruit products (for example, pickled plums, which are salted plums). Therefore, pickled plum-flavored alcoholic beverages having the flavor of pickled plums are also included in this plum-flavored alcoholic beverage. However, the alcoholic beverage of the present invention may be a fruit-flavored alcoholic beverage containing fruit-derived components other than plum and / or fruit-like flavors other than plum. Furthermore, it may be an alcoholic beverage that substantially contains neither fruit-derived components nor fruit-like flavors. Moreover, since the effects of the present invention are more easily exhibited and the overall balance of flavor is more favorable, it is preferable that the alcoholic beverage of the present invention is composed of a composition that does not contain malt-derived components and / or hop-derived components (for example, a non-fermented alcoholic beverage other than a beer-flavored alcoholic beverage that exhibits a beer-like taste and aroma).

[0036] In particular, it is highly preferable that the alcoholic beverage of the present invention is an alcoholic beverage containing vodka (such as a non-fermented alcoholic beverage with vodka as the base liquor), as this makes it easier to exhibit the effects of reducing alcohol irritation and improving the flavor profile, and also makes it easier to achieve a more favorable overall balance of flavor. For example, it is preferable that the alcoholic beverage of the present invention is a chuhai-flavored alcoholic beverage that has the taste and aroma of a chuhai made by adding fruit juice or sweetener to vodka as the base liquor and diluting it with carbonated water, or a chuhai-flavored alcoholic beverage with vodka as the base liquor, giving the drinker the sensation of drinking a chuhai when drinking it (for example, a plum chuhai-flavored alcoholic beverage with the aroma of plum fruit). Here, "base liquor" refers to the raw alcoholic beverages that account for 80% or more of the alcohol content in the alcoholic beverage.

[0037] The method for producing an alcoholic beverage of the present invention is not particularly limited, as long as it includes a step of adding 10 μg / L or more of citronellol, the rest can follow conventional methods for producing alcoholic beverages. In the production process, a fermented alcoholic beverage may be produced through an alcohol fermentation process using yeast, or a non-fermented alcoholic beverage may be produced through a blending process using alcoholic beverages such as distilled spirits as raw materials (without going through an alcohol fermentation process), but it is more preferable to produce a non-fermented alcoholic beverage. For example, as mentioned above, an example method is to use vodka as a base liquor, mix it with a sweetener, an organic acid or its salt, citronellol, carbonated water, etc., and then filter and sterilize as necessary to produce the product.

[0038] Furthermore, this manufacturing method may include, if necessary, a step of incorporating vodka as described above (such as a step of incorporating vodka as a base liquor), and may also include, if necessary, a step of incorporating (S)-(+)-carvone, a step of incorporating plum juice, etc. In addition, these may further include a step of adjusting them so that they fall within the more preferable ranges described above.

[0039] Furthermore, the alcoholic beverage of the present invention is preferably a packaged alcoholic beverage in which the product obtained as described above is filled into a metal container (aluminum container, steel container, etc.), a PET bottle, a glass container, a paper container, a barrel container, etc. By providing the alcoholic beverage in such a package, it is not only easier to suppress deterioration of flavor and other properties over time, but convenience in distribution and sales is also increased. For example, the alcoholic beverage of the present invention may be an RTD (Ready to Drink) beverage that can be drunk as is after opening (drinked without dilution), or it may be an RTS (Ready to Serve) beverage that is diluted with ice or carbonated water.

[0040] The alcoholic beverage of the present invention, having the above configuration, has a reduced alcoholic bite. In addition, it is also possible to improve the flavor profile.

[0041] Furthermore, the present invention can also be described as providing a method for reducing the irritation of alcohol in an alcoholic beverage, characterized by containing 10 μg / L or more of citronellol in the alcoholic beverage. Moreover, it can also be described as providing a method for reducing the irritation of alcohol and improving the flavor profile in an alcoholic beverage, characterized by containing 10 μg / L or more of citronellol and (S)-(+)-carvone in the alcoholic beverage.

[0042] The following describes embodiments of the present invention, but the present invention is not limited to the following embodiments, and various modifications are possible within the technical concept of the present invention. [Examples]

[0043] <Preparation and Sensory Evaluation of Alcoholic Beverages I> Non-fruit juice alcoholic beverage samples (Samples 1-6) were prepared by adding liquid sugar (fructose-glucose liquid sugar) and acidulants (citric acid, trisodium citrate) to vodka, which is the base liquor, mixing it, adding citronellol as needed, and then adding carbonated water and purified water to mix it, resulting in an alcohol content of 5 v / v%, an acidity (citric acid acidity) of 0.5 g / 100 ml, an extract content of 4.6 w / v%, a carbon dioxide pressure (with snifting) of 2.3 MPa at 20°C, and a citronellol content as shown in the upper row of Table 1 below.

[0044] Then, for each sample obtained, four trained panelists with sensory discrimination abilities performed a sensory evaluation of each sample using the evaluation criteria shown below, focusing on the alcohol's irritation (pungent odor, irritation on the tongue, etc.), the flavor profile (clarity and coherence of the flavor perceived from the start to the end of drinking, regardless of the intensity of the aroma), and the overall evaluation as an alcoholic beverage (the overall balance of flavors as an alcoholic beverage).

[0045] [Evaluation criteria for alcohol-induced irritation] The alcohol sensation in Sample 1 was assigned a rating of 4 (perceived), and in comparison to Sample 1, each sample was evaluated on a 7-point scale from 1 (not felt at all) to 7 (feeled very strongly). A lower score indicates a higher evaluation.

[0046] [Criteria for evaluating flavor profile] The flavor profile of Sample 1 was assigned a rating of 4 (average), and comparative sensory evaluations were performed on a 7-point scale from 1 (blurred) to 7 (clear) in comparison to Sample 1.

[0047] [Evaluation Criteria for Overall Assessment of Alcoholic Beverages] The overall evaluation of the alcoholic beverage (the balance of flavors) was given on an absolute scale of 7, from 1 (very bad) to 7 (very good).

[0048] The results of this sensory evaluation (average evaluation of the four panelists) are shown in the lower part of Table 1 below. From these results, it became clear that samples 2-6, which contained 10 μg / L or more of citronellol, showed a slight tendency for the flavor profile to deteriorate with increasing citronellol content, but all showed a reduction in alcoholic bite. In particular, samples 3-4 were preferable, showing a sufficient reduction in alcoholic bite with almost no deterioration in flavor profile and an improved overall balance of flavor.

[0049] [Table 1]

[0050] <Preparation and Sensory Evaluation of Alcoholic Beverages II> Non-fruit juice alcoholic beverage samples (Samples 7-11) were prepared by adding liquid sugar (fructose-glucose liquid sugar), acidulants (citric acid, trisodium citrate), citronellol, and (S)-(+)-carvone to vodka, which was used as the base liquor, and mixing it with carbonated water and purified water. The resulting samples had an alcohol content of 5 v / v%, an acidity (citric acid acidity) of 0.5 g / 100 ml, an extract content of 4.6 w / v%, a carbon dioxide pressure (with snifting) of 2.3 MPa at 20°C, and citronellol and (S)-(+)-carvone content as listed in the upper section of Table 2 below.

[0051] Then, sensory evaluation was performed on each obtained sample for its alcoholic irritation, flavor profile, and overall evaluation as an alcoholic beverage, using the same methods and evaluation criteria as described in I above.

[0052] The sensory evaluation results (average evaluation values ​​from four panelists) are shown in the lower section of Table 2 below. From these results, samples 7-11, which contained 50 μg / L of citronellol and 100 μg / L or more of (S)-(+)-carvone, showed a sufficient reduction in alcohol irritation, and the flavor profile was improved compared to samples 4 and above in Category I, which did not contain (S)-(+)-carvone. In other words, the flavor was clearer and more cohesive than sample 4, and the wateriness and flatness were also improved. Therefore, it became clear that by using citronellol and (S)-(+)-carvone in combination, it is possible to maintain the effect of reducing alcohol irritation in alcoholic beverages while suppressing the deterioration of flavor profile due to the influence of citronellol, and that this flavor profile can be further improved. In particular, samples 8-9 were very preferable, with a superior overall balance of flavor.

[0053] [Table 2]

[0054] <Preparation and Sensory Evaluation of Alcoholic Beverages III> A non-fruit juice alcoholic beverage sample (Samples 12-13) was prepared by adding liquid sugar (fructose-glucose liquid sugar) and acidulants (citric acid, trisodium citrate) to vodka, which was the base liquor, and mixing it. Citronellol and (S)-(+)-carvone were added and mixed as needed, and then carbonated water and purified water were added and mixed to prepare a non-fruit juice alcoholic beverage sample (Samples 12-13) with an alcohol content of 9 v / v%, an acidity (citric acid acidity) of 0.5 g / 100 ml, an extract content of 4.6 w / v%, a carbon dioxide pressure at 20°C (with snifting) of 2.3 MPa, and citronellol and (S)-(+)-carvone content as listed in the upper part of Table 3 below.

[0055] Then, sensory evaluation was performed on each obtained sample for its alcoholic irritation, flavor profile, and overall evaluation as an alcoholic beverage, using the same methods and evaluation criteria as described in I above.

[0056] The results of this sensory evaluation (average evaluation of the four panelists) are shown in the lower part of Table 3 below. These results, compared with Sample 12 which contained neither citronellol nor (S)-(+)-carvone, clearly showed that even in alcoholic beverages with an alcohol content of 9v / v%, the combined use of citronellol and (S)-(+)-carvone similarly reduced the harshness of the alcohol and improved the flavor profile.

[0057] [Table 3]

[0058] <Preparation and Sensory Evaluation of Alcoholic Beverages IV> A plum-flavored alcoholic beverage sample (Sample 14) containing plum juice was prepared by adding liquid sugar (fructose-glucose liquid sugar), acidulants (citric acid, trisodium citrate), concentrated plum juice, citronellol, and (S)-(+)-carvone to vodka, which was used as the base liquor, and mixing it with carbonated water and purified water. The result was a plum juice content of 5 w / w%, an alcohol content of 5 v / v%, an acidity (citric acid acidity) of 0.5 g / 100 ml, an extract content of 4.6 w / v%, a carbon dioxide pressure at 20°C (with snifting) of 2.3 MPa, and citronellol and (S)-(+)-carvone content as listed in the upper section of Table 4 below. In Table 4 below, "Plum Juice Content (%)" is the percentage of plum juice used, converted to straight juice relative to the total mass of the alcoholic beverage sample. Furthermore, the concentrated plum juice used here does not contain citronellol or (S)-(+)-carvone.

[0059] Then, sensory evaluation was performed on the obtained samples to assess the alcohol's stimulating effect, flavor profile, and overall evaluation as an alcoholic beverage, using the same methods and evaluation criteria as described in I above.

[0060] The sensory evaluation results (average evaluations of the four panelists) are shown in the lower section of Table 4 below. These results reveal that, even in plum-flavored alcoholic beverages containing plum juice, the combined use of citronellol and (S)-(+)-carvone similarly reduces the alcoholic bite and improves the flavor profile. In particular, the alcoholic bite was significantly reduced. Furthermore, the overall balance of flavor was also improved.

[0061] [Table 4]

Claims

1. An alcoholic beverage that does not contain malt-derived components, has an extract content of 3.0 w / v% to 10.0 w / v%, has an alcohol content of 4 v / v% or higher, and further contains citronellol at a concentration of 10 μg / L to 80 μg / L.

2. A non-fermented alcoholic beverage that does not contain malt-derived components, An alcoholic beverage containing vodka, with an alcohol content of 4 v / v% to 6 v / v%, and containing 10 μg / L or more of citronellol.

3. The alcoholic beverage according to claim 2, wherein the citronellol content is 20 μg / L or more and less than 200 μg / L.

4. The alcoholic beverage according to any one of claims 1 to 3, further containing (S)-(+)-carvone.

5. The alcoholic beverage according to claim 4, wherein the content of (S)-(+)-carvone is 80 μg / L or more and 1500 μg / L or less.

6. An alcoholic beverage according to any one of claims 1 to 5, which contains plum juice.

7. A method for producing an alcoholic beverage that does not contain malt-derived components and has an alcohol content of 4 v / v% or more, comprising the steps of: adding citronellol at a concentration of 10 μg / L or more and 80 μg / L or less; and adjusting the extract content to 3.0 w / v% or more and 10.0 w / v% or less.

8. A method for reducing the irritation of alcohol in an alcoholic beverage, characterized by containing 10 μg / L to 80 μg / L of citronellol in an alcoholic beverage that does not contain malt-derived components, and having an extract content of 3.0 w / v% to 10.0 w / v%.

9. A method for producing a non-fermented alcoholic beverage that does not contain malt-derived components, comprising the steps of: adding 10 μg / L or more of citronellol; and adding vodka and having an alcohol content of 4 v / v% or more and 6 v / v% or less.

10. A method for reducing the irritation caused by alcohol in an alcoholic beverage, characterized by adding 10 μg / L or more of citronellol to an alcoholic beverage that contains vodka and has an alcohol content of 6 v / v% or less.

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