Ingredients, raw materials, and beverages.

Abstract

Invention details;

Description

Composition, raw liquor and beverage

[0001] The present invention relates to a composition, a base liquor, a beverage, and the like.

[0002] Various efforts have been made to impart a lemon aroma to beverages such as lemon sour. For example, when drinking lemon sour in a glass, the lemon aroma may be imparted by adding squeezed lemon juice or sliced ​​lemons. However, since squeezing lemon juice or preparing sliced ​​lemons every time a beverage is consumed is time-consuming, it is not practical to impart a lemon aroma by such methods, particularly to packaged beverages such as canned beverages and PET bottled beverages. From this perspective, there is a demand for a composition that can more easily impart a lemon aroma to beverages.

[0003] Lemon aroma components are found in particularly high concentrations in the surface layer (oil glands) of lemon peel, and squeezing lemon peel produces an essential oil that has a fresh and vivid peel aroma (fresh lemon peel aroma). Terpene-less oils, in which hydrocarbon terpenes have been removed or reduced, are used as lemon-flavored fragrances or as raw materials for such fragrances (see, for example, Patent Document 1).

[0004] Japanese Unexamined Patent Publication No. 6-108088

[0005] However, limonene, which is contained in large amounts in lemon essential oil, is easily degraded, and lemon essential oil also contains bitter components such as bergamottin, so adding lemon essential oil directly to a beverage may impair the taste of the beverage. Furthermore, terpene-free oils have a reduced content of limonene, which is easily degraded, but they impair the lemon scent and do not exhibit a fresh lemon aroma. Thus, no composition has yet been provided that has a lemon-like sour aroma, a scent balance close to that of a fresh lemon peel aroma, good aroma release, and little bitterness, and is suitable for imparting a lemon peel aroma to beverages, etc.

[0006] To provide a composition or the like which has a lemon-like sour aroma, a balanced aroma close to that of fresh lemon peel, has a good aroma release, is less bitter, and is suitably used for imparting a lemon peel aroma to beverages or the like.

[0007] Lemon peel is known to contain limonene, citral, and β-caryophyllene. These are all aroma components that belong to the hydrocarbon terpene class. Numerous research and development efforts have been conducted to date with the aim of recreating the lemon peel aroma. However, among these aroma components, limonene contributes little to the lemon peel aroma and is unstable and prone to deterioration, so it has been common technical knowledge to reduce its content. β-caryophyllene, like limonene, also contributes little to the lemon peel aroma and is difficult and expensive to fractionate, so it has been common technical knowledge to reduce its content. Furthermore, although citral is an important aroma component for recreating the lemon peel aroma, it is also responsible for the strong deterioration odor caused by p-cresol, so it has been common technical knowledge to reduce its content by, for example, substituting it with another aroma component.

[0008] As a result of extensive research, the present inventors have discovered that, contrary to conventional common technical knowledge, in a composition containing limonene, citral, and β-caryophyllene, by setting the limonene content within a specific range, setting the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) within specific ranges, and further setting the bergamottin content to a specific amount or less, a composition can be obtained that has a lemon-like sour aroma, a balanced aroma close to the aroma of fresh lemon peel, good aroma release, and little bitterness, and that is suitable for use in imparting a lemon peel aroma to beverages and the like, and have completed the present invention.

[0009] The present invention includes the following compositions, etc.: [1] A composition containing limonene, citral, and β-caryophyllene, wherein the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is 250 to 2500, the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) is 5 to 110, the limonene content is 2.5 to 90 wt %, and the bergamottin content is 0.01 wt % or less. [2] The composition according to [1] above, wherein the β-caryophyllene content is 0.01 to 0.2 wt %. [3] The composition according to [1] or [2] above, further containing at least one selected from the group consisting of linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol. [4] The composition according to any one of [1] to [3] above, obtained by using lemon as a part or all of the raw material. [5] The composition according to any one of [1] to [4] above, which is a flavoring. [6] The composition according to any one of [1] to [5] above, which is used by adding to a beverage. [7] A packaged beverage comprising the composition according to any one of [1] to [6] above and a beverage. [8] A base liquor containing limonene, citral, β-caryophyllene, and ethanol, wherein the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is 250 to 2500, the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) is 5 to 110, the limonene content is 0.05 to 2.5 wt%, and the ethanol content is 10% by volume or more. [9] The base liquor according to [8] above, having a bergamottin content of 0.00005% by weight or less.

[10] The base liquor according to [8] or [9] above, having a β-caryophyllene content of 0.0001 to 0.01% by weight.

[11] The base liquor according to any one of [8] to

[10] above, further containing at least one member selected from the group consisting of linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol.

[12] A method for producing an alcoholic beverage, which comprises blending the base liquor according to any one of [8] to

[11] above.

[13] A beverage containing limonene, citral, and β-caryophyllene, wherein the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is 250 to 2500, the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) is 5 to 110, and the limonene content is 0.01 to 2.5 wt%.

[14] The beverage according to

[13] above, further containing at least one selected from the group consisting of linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol.

[15] The beverage according to

[13] or

[14] above, which is an alcoholic beverage.

[16] The beverage according to

[13] or

[14] above, which is a non-alcoholic beverage.

[17] The beverage according to any one of

[13] to

[16] above, which is a bottled beverage.

[0010] According to the present invention, it is possible to provide a composition that has a lemon-like sour aroma, an aroma balance close to that of a fresh lemon peel aroma, a good aroma release, and little bitterness, and that is suitable for use in imparting a lemon peel aroma to beverages, etc. It is also possible to provide a base liquor and a beverage that exhibit a lemon peel aroma.

[0011] The composition of the present invention is characterized by containing limonene, citral, and β-caryophyllene, wherein the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is 250 to 2500, the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) is 5 to 110, the limonene content is 2.5 to 90 wt %, and the bergamottin content is 0.01 wt % or less.

[0012] The composition of the present invention contains limonene, citral, and β-caryophyllene, and the limonene content is within a specific range, the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) are within specific ranges, and the bergamottin content is equal to or less than a specific amount. Therefore, the composition has a lemon-like sour aroma, a balanced aroma similar to that of a fresh lemon peel, a good aroma release, and little bitterness. In one aspect, the composition of the present invention is suitable for imparting a lemon peel aroma to beverages, etc.

[0013] In this specification, "lemon-like sour aroma" refers to the pungent sour aroma of lemon, which is one of the components of fresh lemon peel aroma; "aroma balance" refers to the balance of aromas that include not only the "lemon-like sour aroma" but also various other aroma qualities (such as the gorgeousness of the aroma, the stimulating or refreshing feeling, the structure / body feeling, and the green feeling); and "aroma release" refers to the speed at which the aroma (not limited to the lemon-like sour aroma) appears.

[0014] In the present specification, the origins and production methods of limonene, citral, and β-caryophyllene are not particularly limited. In the present specification, these components may be those contained in plant-derived materials such as essential oils or purified products thereof, or may be synthetic products. In the case of plant-derived materials or purified products thereof, the plant from which they are derived is preferably citrus fruits. Examples of citrus fruits include oranges, mandarins, grapefruits, pomelo, kumquats, lemons, limes, bergamot, sudachi, and yuzu. Lemon is preferably used as the citrus fruit. Commercially available limonene, citral, and β-caryophyllene can also be used.

[0015] Limonene is a typical monocyclic monoterpene found in citrus fruits. The limonene may be d-limonene, l-limonene, or a mixture thereof, but is preferably d-limonene. The limonene content in the composition of the present invention is not particularly limited as long as it is 2.5 to 90% by weight, but is preferably 15% by weight or more, more preferably 25% by weight or more, and even more preferably 35% by weight or more, and is preferably 88% by weight or less, more preferably 84% by weight or less, and even more preferably 80% by weight or less. The limonene content in the composition of the present invention is preferably 15 to 88% by weight, more preferably 25 to 84% by weight, and even more preferably 35 to 80% by weight.

[0016] Citral is a type of acyclic monoterpene and is a collective term for geranial and neral, which are cis-trans isomers of each other. The citral content of the composition of the present invention is not particularly limited, but is preferably 0.005 wt% or more, more preferably 0.05 wt% or more, even more preferably 0.3 wt% or more, particularly preferably 0.6 wt% or more, and is preferably 39.6 wt% or less, more preferably 22.2 wt% or less, and even more preferably 4.9 wt% or less. The citral content of the composition of the present invention is preferably 0.005 to 39.6 wt%, more preferably 0.05 to 22.2 wt%, even more preferably 0.3 to 4.9 wt%, and particularly preferably 0.6 to 4.9 wt%.

[0017] β-Caryophyllene is a type of sesquiterpene. In the composition of the present invention, the content of β-caryophyllene is not particularly limited, but is preferably 0.001 wt % or more, more preferably 0.01 wt % or more, even more preferably 0.02 wt % or more, particularly preferably 0.03 wt % or more, and is preferably 0.36 wt % or less, more preferably 0.33 wt % or less, even more preferably 0.30 wt % or less, even more preferably 0.27 wt % or less, and particularly preferably 0.2 wt % or less. In the composition of the present invention, the content of β-caryophyllene is preferably 0.001 to 0.36 wt %, more preferably 0.01 to 0.33 wt %, even more preferably 0.02 to 0.30 wt %, even more preferably 0.03 to 0.27 wt %, and particularly preferably 0.03 to 0.2 wt %. In one embodiment, the content of β-caryophyllene in the composition of the present invention is preferably 0.01 to 0.2% by weight.

[0018] In the composition of the present invention, the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is not particularly limited as long as it is 250 to 2500, but is preferably 300 or more, more preferably 350 or more, and is preferably 2000 or less, more preferably 1600 or less, and even more preferably 1200 or less. In the composition of the present invention, the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is preferably 300 to 2000, more preferably 350 to 1600, and even more preferably 350 to 1200.

[0019] In the composition of the present invention, the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) is not particularly limited as long as it is 5 to 110, but is preferably 6 or more, more preferably 7 or more, even more preferably 7.5 or more, and is preferably 100 or less, more preferably 90 or less, and even more preferably 75 or less. In the composition of the present invention, the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) is preferably 6 to 100, more preferably 7 to 90, and even more preferably 7.5 to 75.

[0020] Bergamottin is a non-volatile component belonging to the coumarin family. It is found in high concentrations in citrus fruits, primarily grapefruit, and can cause drug interactions. It also exhibits a lingering, strong bitterness. For example, essential oils, fragrances, and the like made from citrus fruits such as grapefruit and lemon may contain bergamottin. The composition of the present invention contains 0.01% by weight or less of bergamottin. A bergamottin content of 0.01% by weight or less improves the aroma of the composition of the present invention. Furthermore, the lingering, strong bitterness caused by bergamottin is suppressed. The content of bergamottin in the composition of the present invention is not particularly limited as long as it is 0.01% by weight or less, but is preferably 0.0075% by weight or less, more preferably 0.005% by weight or less, and even more preferably 0.0025% by weight or less. The lower limit of the bergamottin content is also not particularly limited, but may be, for example, 0% by weight. The content of bergamottin in the composition of the present invention may be 0 to 0.01% by weight, preferably 0 to 0.0075% by weight, more preferably 0 to 0.005% by weight, and even more preferably 0 to 0.0025% by weight.

[0021] In the invention described herein, the contents of limonene, citral, and β-caryophyllene can be measured, for example, by gas chromatography-mass spectrometry. The content of bergamottin can be measured, for example, by liquid chromatography-mass spectrometry. Known measurement conditions can be used.

[0022] The composition of the present invention may contain optional components in addition to limonene, citral, and β-caryophyllene, as long as the effects of the present invention are not impaired. Examples of optional components include components that can be used in beverages, such as volatile aroma components other than limonene, citral, and β-caryophyllene, solvents, emulsifiers, coloring agents, antioxidants, etc.

[0023] As the other volatile aroma components other than limonene, citral, and β-caryophyllene, volatile aroma components contained in lemons are preferred, such as linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol. These components are aroma components contained in citrus fruits such as lemons. Linalool, citronellal, α-terpineol, geraniol, and nerol are monoterpene alcohols. Decanal is a type of aldehyde, a compound also known as decyl aldehyde. Geranyl acetate is a type of monoterpene. The composition of the present invention may contain one of these other volatile aroma components alone, or may contain two or more of them.

[0024] In the present specification, the origin and production method of linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol are not particularly limited. In the present specification, these components may be contained in plant-derived materials such as essential oils or purified products thereof, or may be synthetic products. In the case of plant-derived materials or purified products thereof, the plant from which they are derived is preferably citrus fruits. Examples of citrus fruits include oranges, mandarins, grapefruits, pomelo, kumquats, lemons, limes, bergamot, sudachi, and yuzu. Lemon is preferably used as the citrus fruit. Commercially available products of linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol can also be used.

[0025] The composition of the present invention preferably contains linalool from the viewpoint of improving the "elegance" of the fragrance. In this specification, "elegance" of the fragrance refers to a floral fragrance that adds depth to or broadens the depth of the lemon-like sour fragrance. As the elegance of the fragrance increases, the lemon-like sour fragrance becomes more complex or deep. When the composition of the present invention contains linalool, the weight ratio of linalool to β-caryophyllene (linalool / β-caryophyllene) is not particularly limited, but is preferably 0.20 to 6.00, more preferably 0.20 to 5.00, and even more preferably 0.50 to 4.00. When the weight ratio of linalool to β-caryophyllene (linalool / β-caryophyllene) is 0.20 to 6.00, the effect of adding depth to or broadening the depth of the lemon-like sour fragrance is also achieved. When the composition of the present invention contains linalool, the content thereof is preferably 0.02 to 0.50% by weight, more preferably 0.02 to 0.40% by weight, and even more preferably 0.05 to 0.35% by weight.

[0026] The composition of the present invention preferably contains citronellal from the viewpoint of improving the "stimulating or refreshing" aroma. In this specification, the "stimulating or refreshing" aroma refers to a spicy aroma reminiscent of fresh lemon or fresh lemons. When the composition of the present invention contains citronellal, the weight ratio of citronellal to β-caryophyllene (citronellal / β-caryophyllene) is not particularly limited, but is preferably 0.25 to 2.50, more preferably 0.25 to 1.50, and even more preferably 0.25 to 1.00. When the weight ratio of citronellal to β-caryophyllene (citronellal / β-caryophyllene) is 0.25 to 2.50, an effect of strengthening the spicy aroma reminiscent of fresh lemon or fresh lemons can be obtained. When the composition of the present invention contains citronellal, the content thereof is preferably 0.01 to 0.50% by weight, more preferably 0.01 to 0.30% by weight, and even more preferably 0.02 to 0.30% by weight.

[0027] The composition of the present invention preferably contains α-terpineol from the viewpoint of improving the "structure and body" of the fragrance. In this specification, the "structure and body" of the fragrance refers to a green fragrance that enhances the lemon peel feeling and adds depth to the fragrance. When the structure and body of the fragrance become stronger, the lemon peel feeling is enhanced and the width (volume) of the fragrance peak increases. When the composition of the present invention contains α-terpineol, the weight ratio of α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene) is not particularly limited, but is preferably 0.50 to 8.00, more preferably 0.50 to 7.50, and even more preferably 0.50 to 5.00. When the weight ratio of α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene) is 0.50 to 8.00, the lemon peel feeling is enhanced and the green fragrance that adds depth to the fragrance is strengthened. When the composition of the present invention contains α-terpineol, the content thereof is preferably 0.02 to 0.25% by weight, more preferably 0.02 to 0.20% by weight, and even more preferably 0.05 to 0.20% by weight.

[0028] The composition of the present invention preferably contains geranyl acetate from the viewpoint of improving the "elegance / structure / body" of the fragrance. In this specification, the "elegance / structure / body" of the fragrance refers to a floral fragrance that enhances the depth and complexity of the lemon-like sour aroma. When the composition of the present invention contains geranyl acetate, the weight ratio of geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene) is not particularly limited, but is preferably 1.00 to 30.00, more preferably 2.00 to 20.00, and even more preferably 3.00 to 15.00. When the weight ratio of geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene) is 1.00 to 30.00, the floral fragrance that enhances the depth and complexity of the lemon-like sour aroma is strengthened. When the composition of the present invention contains geranyl acetate, the content thereof is preferably 0.05 to 2.50% by weight, more preferably 0.10 to 2.10% by weight, and even more preferably 0.50 to 2.10% by weight.

[0029] The composition of the present invention preferably contains decanal from the viewpoint of improving the "potency and intensity" of the fragrance. In this specification, the "potency and intensity" of the fragrance refers to a sweet-heavy fragrance that imparts strength to the fragrance. When the composition of the present invention contains decanal, the weight ratio of decanal to β-caryophyllene (decanal / β-caryophyllene) is not particularly limited, but is preferably 0.10 to 2.00, more preferably 0.10 to 1.50, and even more preferably 0.20 to 1.00. When the weight ratio of decanal to β-caryophyllene (decanal / β-caryophyllene) is 0.10 to 2.00, the sweet-heavy fragrance that imparts strength to the fragrance is strengthened. When the composition of the present invention contains decanal, the content thereof is preferably 0.01 to 0.20 wt %, more preferably 0.01 to 0.15 wt %, and even more preferably 0.03 to 0.12 wt %.

[0030] The composition of the present invention preferably contains nerol from the viewpoint of improving the "greenness" of the fragrance. In this specification, the "greenness" of the fragrance refers to a fragrance with a refreshing feel reminiscent of young lemons (green lemons) (the refreshing coolness characteristic of young lemons). When the composition of the present invention contains nerol, the weight ratio of nerol to β-caryophyllene (nerol / β-caryophyllene) is not particularly limited, but is preferably 0.10 to 2.50, more preferably 0.10 to 2.00, and even more preferably 0.25 to 1.50. A weight ratio of nerol to β-caryophyllene (nerol / β-caryophyllene) of 0.10 to 2.50 imparts a fragrance with a refreshing feel reminiscent of young lemons (green lemons) (the refreshing coolness characteristic of young lemons). When the composition of the present invention contains nerol, the content thereof is preferably 0.02 to 0.20% by weight, more preferably 0.02 to 0.15% by weight, and even more preferably 0.05 to 0.15% by weight.

[0031] The composition of the present invention preferably contains geraniol from the viewpoint of improving the "floral structure and body" of the fragrance. In this specification, the "floral structure and body" of the fragrance refers to a floral fragrance that imparts a mellow, sweet scent. A floral fragrance that imparts a mellow, sweet scent can also be considered to be the scent of ripe, mellow lemon fruit. When the composition of the present invention contains geraniol, the weight ratio of geraniol to β-caryophyllene (geraniol / β-caryophyllene) is not particularly limited, but is preferably 0.10 to 3.00, more preferably 0.10 to 2.50, and even more preferably 0.20 to 2.00. When the weight ratio of geraniol to β-caryophyllene (geraniol / β-caryophyllene) is 0.10 to 3.00, the floral fragrance that imparts a mellow, sweet scent is strengthened. When the composition of the present invention contains geraniol, the content thereof is preferably 0.02 to 0.25% by weight, more preferably 0.02 to 0.20% by weight, and even more preferably 0.05 to 0.20% by weight.

[0032] The composition of the present invention preferably further contains at least one selected from the group consisting of linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol, since this brings the balance of the fragrance closer to a fresh lemon peel fragrance. It is more preferable that the composition contains two or more, more preferably three or more, even more preferably four or more, still more preferably five or more, and even more preferably six or more, and it is particularly preferable that the composition contains linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol.

[0033] In the present invention, the contents of linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol can be measured, for example, by gas chromatography-mass spectrometry. Known measurement conditions can be used.

[0034] The solvent is not particularly limited as long as it is an edible solvent. The composition of the present invention may be one in which limonene, citral, and β-caryophyllene, as well as other volatile aroma components other than these, are dissolved, emulsified, or dispersed in a small amount of solvent. Examples of the solvent include water, ethanol, propylene glycol, MCT oil, triacetin, and glycerin. The composition of the present invention may contain one of these solvents alone, or may contain two or more of them. The solvent is preferably ethanol or propylene glycol. When the composition of the present invention contains a solvent, the content thereof is not particularly limited.

[0035] Examples of emulsifiers include glycerin fatty acid esters, saponin, sucrose fatty acid esters, lecithin, etc. The composition of the present invention may contain one or more of these emulsifiers. When the composition of the present invention contains an emulsifier, the content thereof is not particularly limited.

[0036] Lemon essential oil contains non-volatile components such as the aforementioned bergamottin. The composition of the present invention preferably contains 0.01% by weight or less of bergamottin, and in addition, the content of other non-volatile components other than bergamottin is preferably kept below a certain level. Examples of other non-volatile components include coumarins such as citropten and scoparone, limonoids such as limonin, nomilin, and obacunone, carotenoids, chlorophyll, and its degradation products. The composition of the present invention may contain one or more of these other non-volatile components.

[0037] The method for producing the composition of the present invention is not particularly limited. For example, the composition of the present invention can be obtained by blending limonene, β-caryophyllene, and citral so that the limonene content, the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene), the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene), and the bergamottin content in the composition fall within the above-described ranges. In the present invention, at least one compound selected from the group consisting of limonene, β-caryophyllene, and citral can be blended using lemon as a raw material. When the composition of the present invention contains at least one compound selected from the group consisting of linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol, the compound can also be blended using lemon as a raw material.

[0038] The composition of the present invention is preferably liquid at 25°C (liquid composition), and more preferably liquid at 10°C (liquid composition).

[0039] The composition of the present invention is preferably obtained by using lemons as some or all of the raw materials. For example, at least one of limonene, citral, and β-caryophyllene is preferably derived from lemons, and more preferably extracted or purified from lemons or their essential oils. When the composition of the present invention contains bergamottin, the bergamottin may be derived from lemons. When the composition of the present invention contains at least one compound selected from the group consisting of linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol, the compound is preferably derived from lemons, and more preferably extracted or purified from lemons or their essential oils.

[0040] The composition of the present invention may be, for example, a flavor (flavoring composition). The composition of the present invention is preferably a flavoring, more preferably a flavoring to be added to a beverage, and even more preferably a flavoring for imparting a lemon peel flavor to a beverage. The composition of the present invention can also be called a lemon peel flavor imparting agent.

[0041] The composition of the present invention is preferably added to a beverage. The composition of the present invention may be added to a beverage that does not contain lemon juice, or may be added to a beverage that contains lemon juice (such as lemon chuhai) immediately before consumption. Addition of the composition of the present invention can impart a fresh lemon peel aroma to the beverage. When the composition of the present invention is added to a beverage that contains lemon juice, the fresh and vivid peel aroma (fresh lemon peel aroma) imparted by the composition of the present invention, which is the aroma of the lemon peel at the moment of squeezing, is different from the refreshing lemon aroma imparted by lemon juice.

[0042] The beverage is not particularly limited, and examples thereof include alcoholic beverages and non-alcoholic beverages. In this specification, an alcoholic beverage refers to a beverage containing 1.0% or more by volume of ethanol. Examples of alcoholic beverages include beer, happoshu (low-malt beer), other beer-flavored beverages, wine, chuhai, sour drinks, liqueurs, cocktails, shochu, whiskey, and sake. In this specification, a non-alcoholic beverage refers to a beverage containing less than 1.0% by volume of ethanol. Examples of non-alcoholic beverages include tea beverages (green tea, black tea, pu-erh tea, oolong tea, etc.), coffee, coffee beverages, carbonated beverages (carbonated water, carbonated beverages containing fruit juice, carbonated beverages without fruit juice, carbonated beverages containing dairy, energy drinks, etc.), non-alcoholic beer-flavored beverages, and non-alcoholic chuhai.

[0043] Among these, black tea (lemon tea), chuhai (lemon chuhai), non-alcoholic chuhai (non-alcoholic lemon chuhai), sour (e.g., lemon sour), beer (e.g., Radler), etc. In the above indication, the name of the beverage to which the lemon peel aroma is to be imparted is shown, followed in parentheses by the name of the beverage obtained by imparting the lemon peel aroma.

[0044] The method for adding the composition of the present invention to a beverage is not particularly limited, and examples include adding the composition of the present invention directly to a beverage, or adding a sugar cube soaked in the composition of the present invention to a beverage.

[0045] Methods of directly adding the composition of the present invention to a beverage include a method of directly dripping the composition of the present invention into a beverage, and a method of directly spraying the composition of the present invention onto a beverage to form a mist of the composition of the present invention. In the method of directly adding the composition of the present invention to a beverage, the composition of the present invention may separate from the beverage and become oily droplets, or the composition of the present invention may dissolve, emulsify, or disperse in the beverage. In either case, the composition of the present invention can impart a lemon peel aroma to the beverage, and the lemon peel aroma can be obtained by the composition of the present invention before and during consumption.

[0046] In the method of adding sugar cubes soaked in the composition of the present invention to beverages, since the sugar cubes are water-soluble, by mixing and dissolving the composition of the present invention in the beverage, a lemon peel aroma can be obtained before and during drinking, and the sweetness of the sugar cubes can be imparted to the beverage.

[0047] The lemon peel aroma is preferably imparted by the composition of the present invention immediately before drinking the beverage (approximately within 15 minutes before drinking). If the beverage is acidic, adding the composition of the present invention to the beverage may facilitate decomposition of the aroma components. Therefore, it is preferable to add the composition of the present invention to the beverage immediately before drinking the beverage to impart the lemon peel aroma.

[0048] The amount of the composition of the present invention to be added to a beverage is not particularly limited, but can be 0.004 to 0.1 g per 100 mL of beverage.

[0049] A packaged beverage comprising the composition of the present invention and a beverage is also an aspect of the present invention. Packaged beverages are not particularly limited, and examples include canned beverages, PET bottled beverages, and bottled beverages. The packaged beverage of the present invention may be a container in which the composition of the present invention and the beverage are mixed in advance and then filled. However, a packaged beverage comprising the composition of the present invention and a beverage separated from the composition is preferred. For example, a kit-type packaged beverage in which a container filled with a beverage is provided with a portion, spray container, pouch, etc. filled with the composition of the present invention is preferred, since the composition of the present invention can be added to the beverage immediately before consumption. In this case, the container filled with the beverage and the portion, spray container, pouch, etc. filled with the composition of the present invention may be integrated. For example, a canned beverage may have a mechanism in which, upon opening the pull tab of the can, a pouch, etc. filled with the composition of the present invention breaks, allowing the composition of the present invention to be added to the beverage.

[0050] The base liquor of the present invention contains limonene, citral, β-caryophyllene, and ethanol, the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is 250 to 2500, the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) is 5 to 110, the limonene content is 0.05 to 2.5 wt %, and the ethanol content is 10% by volume or more. The base liquor of the present invention is used to produce an alcoholic beverage by adding another beverage such as water (by diluting it with the other beverage).

[0051] The base liquor of the present invention contains limonene, citral, β-caryophyllene, and ethanol, and the limonene content is within a specific range, and the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) are also within specific ranges. As a result, the base liquor has a lemon-like sour aroma, a balanced aroma close to that of fresh lemon peel, and a favorable aroma.

[0052] In the base liquor of the present invention, the limonene content is not particularly limited as long as it is 0.05 to 2.5 wt%, but is preferably 0.075 wt% or more, more preferably 0.1 wt% or more, even more preferably 0.2 wt% or more, and is preferably 2.4 wt% or less, more preferably 2.3 wt% or less, even more preferably 2.0 wt% or less, and particularly preferably 1.5 wt% or less. In the base limonene liquor of the present invention, the limonene content is preferably 0.075 to 2.4 wt%, more preferably 0.075 to 2.3 wt%, even more preferably 0.1 to 2.0 wt%, and particularly preferably 0.2 to 1.5 wt%.

[0053] The citral content of the base liquor of the present invention is not particularly limited, but is preferably 0.0001% by weight or more, more preferably 0.001% by weight or more, even more preferably 0.005% by weight or more, and is preferably 1.1% by weight or less, more preferably 0.2% by weight or less, and even more preferably 0.1% by weight or less. The citral content of the base liquor of the present invention is preferably 0.0001 to 1.1% by weight, more preferably 0.001 to 0.2% by weight, and even more preferably 0.005 to 0.1% by weight.

[0054] The β-caryophyllene content of the base liquor of the present invention is not particularly limited, but is preferably 0.00002% by weight or more, more preferably 0.0001% by weight or more, even more preferably 0.0005% by weight or more, particularly preferably 0.001% by weight or more, and is preferably 0.01% by weight or less, more preferably 0.008% by weight or less, and even more preferably 0.0075% by weight or less. The β-caryophyllene content of the base liquor of the present invention is preferably 0.00002 to 0.01% by weight, more preferably 0.0001 to 0.01% by weight, even more preferably 0.0005 to 0.008% by weight, and particularly preferably 0.001 to 0.0075% by weight.

[0055] In the base liquor of the present invention, the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is not particularly limited as long as it is 250 to 2500, but is preferably 300 or more, more preferably 350 or more, and is preferably 2000 or less, more preferably 1600 or less, and even more preferably 1200 or less. In the base liquor of the present invention, the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is preferably 300 to 2000, more preferably 350 to 1600, and even more preferably 350 to 1200.

[0056] In the base liquor of the present invention, the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) is not particularly limited as long as it is 5 to 110, but is preferably 6 or more, more preferably 7 or more, even more preferably 7.5 or more, and is preferably 100 or less, more preferably 90 or less, and even more preferably 75 or less. In the base liquor of the present invention, the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) is preferably 6 to 100, more preferably 7 to 90, and even more preferably 7.5 to 75.

[0057] The base liquor of the present invention has an ethanol content of 10% by volume or more. The ethanol content can be measured, for example, using a vibration densitometer. In the base liquor of the present invention, the ethanol content is not particularly limited as long as it is 10% by volume or more, but is preferably 12% by volume or more, and more preferably 14% by volume or more. The upper limit of the ethanol content is also not particularly limited, but may be, for example, 80% by volume or 60% by volume. In the base liquor of the present invention, the ethanol content is preferably 12 to 80% by volume, and more preferably 14 to 60% by volume.

[0058] The base liquor of the present invention may contain optional components in addition to limonene, citral, β-caryophyllene, and ethanol, provided that the effects of the present invention are not impaired. Examples of optional components include components that can be used in beverages, such as volatile aroma components other than limonene, citral, and β-caryophyllene, solvents other than ethanol, emulsifiers, colorants, antioxidants, etc.

[0059] Examples of other volatile aroma components other than limonene, citral, and β-caryophyllene include linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol. The base liquor of the present invention may contain one or more of these other volatile aroma components. In the base liquor of the present invention, preferred embodiments of the above-mentioned other volatile aroma components, preferred ranges of the weight ratios to β-caryophyllene (other volatile aroma components / β-caryophyllene), and the like are the same as those for the composition of the present invention described above. The base liquor of the present invention preferably further contains at least one selected from the group consisting of linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol, since this brings the balance of the aroma closer to a fresh lemon peel aroma. It is more preferable that the base liquor contains two or more, more preferably three or more, even more preferably four or more, still more preferably five or more, and even more preferably six or more, and it is particularly preferable that the base liquor contains linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol.

[0060] When the base liquor of the present invention contains linalool, the content is preferably 0.00001 to 0.1% by weight, more preferably 0.00001 to 0.067% by weight, and even more preferably 0.0001 to 0.0067% by weight.

[0061] When the base liquor of the present invention contains citronellal, the content thereof is preferably 0.00001 to 0.1% by weight, more preferably 0.00001 to 0.067% by weight, and even more preferably 0.0001 to 0.0067% by weight.

[0062] When the base liquor of the present invention contains α-terpineol, the content thereof is preferably 0.00001 to 0.1% by weight, more preferably 0.00001 to 0.067% by weight, and even more preferably 0.0001 to 0.0067% by weight.

[0063] When the base liquor of the present invention contains geranyl acetate, the content thereof is preferably 0.0001 to 1.0% by weight, more preferably 0.0001 to 0.067% by weight, and even more preferably 0.001 to 0.067% by weight.

[0064] When the base liquor of the present invention contains decanal, the content thereof is preferably 0.000005 to 0.1% by weight, more preferably 0.000005 to 0.033% by weight, and even more preferably 0.00005 to 0.033% by weight.

[0065] When the base liquor of the present invention contains nerol, the content thereof is preferably 0.00001 to 0.1% by weight, more preferably 0.00001 to 0.067% by weight, and even more preferably 0.0001 to 0.0067% by weight.

[0066] When the base liquor of the present invention contains geraniol, the content thereof is preferably 0.00001 to 0.1% by weight, more preferably 0.00001 to 0.067% by weight, and even more preferably 0.0001 to 0.0067% by weight.

[0067] The solvent other than ethanol is not particularly limited as long as it is an edible solvent. The base liquor of the present invention may be one in which limonene, citral, and β-caryophyllene, as well as other volatile aroma components, are dissolved, emulsified, or dispersed in a solvent other than ethanol. Examples of solvents other than ethanol include water, propylene glycol, MCT oil, triacetin, and glycerin. Among these, propylene glycol and water are preferred, and water is more preferred. The base liquor of the present invention may contain one or more of these solvents other than ethanol. When the base liquor of the present invention contains a solvent other than ethanol, the amount of the solvent other than ethanol is not particularly limited.

[0068] Examples of emulsifiers include glycerin fatty acid esters, saponin, sucrose fatty acid esters, lecithin, etc. The base liquor of the present invention may contain one or more of these emulsifiers. When the base liquor of the present invention contains an emulsifier, the amount thereof is not particularly limited.

[0069] The base liquor of the present invention preferably has a non-volatile component content that is kept below a certain level. Examples of non-volatile components include coumarins such as bergamottin, citropten, and scoparone, limonoids such as limonin, nomilin, and obacunone, carotenoids, chlorophyll and its degradation products, carbohydrates, sweeteners, acidulants, pH adjusters, antioxidants, and polyphenols. The base liquor of the present invention may contain one or more of these non-volatile components.

[0070] The bergamottin content in the base liquor of the present invention is not particularly limited, but is preferably 0.00005% by weight or less, more preferably 0.000025% by weight or less, and even more preferably 0.00001% by weight or less. The lower limit of the bergamottin content is also not particularly limited, but may be, for example, 0% by weight. The bergamottin content in the base liquor of the present invention is preferably 0 to 0.00005% by weight, more preferably 0 to 0.000025% by weight, and even more preferably 0 to 0.00001% by weight.

[0071] The method for producing the base liquor of the present invention is not particularly limited, and for example, the base liquor of the present invention can be obtained by a method in which the above-mentioned composition of the present invention is diluted with a solvent containing ethanol so that the limonene content is 0.05 to 2.5 wt % and the ethanol content is 10 vol % or more.

[0072] A method for producing an alcoholic beverage that incorporates the base liquor of the present invention is also one aspect of the present invention. In the method for producing an alcoholic beverage of the present invention, an alcoholic beverage exhibiting a lemon peel aroma can be obtained by incorporating the base liquor of the present invention into another beverage (for example, by diluting the base liquor of the present invention with another beverage). The method for incorporating the base liquor of the present invention into another beverage is not particularly limited, and conventionally known methods can be used.

[0073] Examples of other beverages include water, tonic water, white wine, spumante (sparkling wine), milk, gin, vodka, etc. The water may be carbonated water. Of these other beverages, only one may be used alone, or two or more may be used in combination.

[0074] In the method for producing an alcoholic beverage of the present invention, the weight ratio (other beverage / base alcohol of the present invention) when the base alcohol of the present invention is diluted with the other beverage is not particularly limited.

[0075] The beverage of the present invention is characterized by containing limonene, citral, and β-caryophyllene, the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) being 250 to 2500, the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) being 5 to 110, and the limonene content being 0.01 to 2.5 wt %.

[0076] The beverage of the present invention contains limonene, citral, and β-caryophyllene, and the limonene content is within a specific range, and the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) are also within specific ranges. As a result, the beverage has a lemon-like sour aroma, a balanced aroma close to that of fresh lemon peel, and a favorable aroma.

[0077] In the beverage of the present invention, the limonene content is not particularly limited as long as it is 0.01 to 2.5 wt%, but is preferably 1.5 wt% or less, more preferably 1.0 wt% or less, even more preferably 0.5 wt% or less, and particularly preferably 0.25 wt% or less. In the beverage of the present invention, the limonene content is preferably 0.01 to 1.5 wt%, more preferably 0.01 to 1.0 wt%, even more preferably 0.01 to 0.5 wt%, and particularly preferably 0.01 to 0.25 wt%.

[0078] In the beverage of the present invention, the citral content is not particularly limited, but is preferably 0.00002% by weight or more, more preferably 0.0002% by weight or more, even more preferably 0.001% by weight or more, and is preferably 1.1% by weight or less, more preferably 0.2% by weight or less, even more preferably 0.1% by weight or less. In the beverage of the present invention, the citral content is preferably 0.00002 to 1.1% by weight, more preferably 0.0002 to 0.2% by weight, even more preferably 0.001 to 0.1% by weight.

[0079] In the beverage of the present invention, the content of β-caryophyllene is not particularly limited, but is preferably 0.000004 wt % or more, more preferably 0.00002 wt % or more, even more preferably 0.0001 wt % or more, particularly preferably 0.0002 wt % or more, and is preferably 0.01 wt % or less, more preferably 0.008 wt % or less, and even more preferably 0.0075 wt % or less. In the beverage of the present invention, the content of β-caryophyllene is preferably 0.000004 to 0.01 wt %, more preferably 0.00002 to 0.008 wt %, even more preferably 0.0001 to 0.0075 wt %, and particularly preferably 0.0002 to 0.0075 wt %.

[0080] In the beverage of the present invention, the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is not particularly limited as long as it is 250 to 2500, but is preferably 300 or more, more preferably 350 or more, and is preferably 2000 or less, more preferably 1600 or less, and even more preferably 1200 or less. In the beverage of the present invention, the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is preferably 300 to 2000, more preferably 350 to 1600, and even more preferably 350 to 1200.

[0081] In the beverage of the present invention, the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) is not particularly limited as long as it is 5 to 110, but is preferably 6 or more, more preferably 7 or more, even more preferably 7.5 or more, and is preferably 100 or less, more preferably 90 or less, and even more preferably 75 or less. In the beverage of the present invention, the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) is preferably 6 to 100, more preferably 7 to 90, and even more preferably 7.5 to 75.

[0082] The beverage of the present invention may or may not contain bergamottin. In the beverage of the present invention, the bergamottin content is preferably 0.0008% by weight or less, more preferably 0.0001% by weight or less, and even more preferably 0.00005% by weight or less. The lower limit of the bergamottin content is not particularly limited, and may be, for example, 0% by weight. The bergamottin content in the beverage of the present invention is preferably 0 to 0.0008% by weight, more preferably 0 to 0.0001% by weight, and even more preferably 0 to 0.00005% by weight.

[0083] The beverage of the present invention may contain optional components in addition to limonene, citral, and β-caryophyllene, provided that the effects of the present invention are not impaired. Examples of optional components include components that can be used in beverages, such as volatile aroma components other than limonene, citral, and β-caryophyllene, solvents, emulsifiers, carotenoids, chlorophyll and its decomposition products, carbohydrates, proteins, amino acids, sweeteners, acidulants, pH adjusters, antioxidants, polyphenols, and carbon dioxide.

[0084] Examples of other volatile aroma components other than limonene, citral, and β-caryophyllene include linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol. The beverage of the present invention may contain one or more of these other volatile aroma components. In the beverage of the present invention, preferred embodiments of the other volatile aroma components, the preferred range of the weight ratio to β-caryophyllene (other volatile aroma components / β-caryophyllene), and the like are the same as those for the composition of the present invention described above. The beverage of the present invention preferably further contains at least one selected from the group consisting of linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol, since this brings the balance of the aroma closer to a fresh lemon peel aroma. It is more preferable that the beverage contains two or more, more preferably three or more, even more preferably four or more, still more preferably five or more, and even more preferably six or more, and it is particularly preferable that the beverage contains linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol.

[0085] When the beverage of the present invention contains linalool, the content thereof is preferably 0.000002 to 0.10% by weight, more preferably 0.00002 to 0.05% by weight, and even more preferably 0.00002 to 0.01% by weight.

[0086] When the beverage of the present invention contains citronellal, the content thereof is preferably 0.000001 to 0.04 wt %, more preferably 0.00001 to 0.02 wt %, and even more preferably 0.00001 to 0.01 wt %.

[0087] When the beverage of the present invention contains α-terpineol, the content thereof is preferably 0.000002 to 0.12 wt %, more preferably 0.00002 to 0.05 wt %, and even more preferably 0.00002 to 0.03 wt %.

[0088] When the beverage of the present invention contains geranyl acetate, the content thereof is preferably 0.000005 to 0.50% by weight, more preferably 0.00005 to 0.20% by weight, and even more preferably 0.00005 to 0.10% by weight.

[0089] When the beverage of the present invention contains decanal, the content thereof is preferably 0.000001 to 0.03 wt %, more preferably 0.00001 to 0.02 wt %, and even more preferably 0.00001 to 0.01 wt %.

[0090] When the beverage of the present invention contains nerol, the content thereof is preferably 0.000002 to 0.06 wt %, more preferably 0.00002 to 0.03 wt %, and even more preferably 0.00002 to 0.01 wt %.

[0091] When the beverage of the present invention contains geraniol, the content thereof is preferably 0.000002 to 0.06% by weight, more preferably 0.00002 to 0.03% by weight, and even more preferably 0.00002 to 0.01% by weight.

[0092] The solvent is not particularly limited as long as it is an edible solvent. The beverage of the present invention may be one in which limonene, citral, and β-caryophyllene, as well as other volatile aroma components other than these, are dissolved, emulsified, or dispersed in a solvent. Examples of the solvent include water, ethanol, propylene glycol, MCT oil, triacetin, and glycerin. Water or ethanol is preferred. The beverage of the present invention may contain one of these solvents alone, or two or more of them. When the beverage of the present invention contains a solvent, the content thereof is not particularly limited.

[0093] Examples of emulsifiers include glycerin fatty acid esters, saponin, sucrose fatty acid esters, lecithin, etc. The beverage of the present invention may contain one or more of these emulsifiers. When the beverage of the present invention contains an emulsifier, the content thereof is not particularly limited.

[0094] The method for producing the beverage of the present invention is not particularly limited, and the beverage of the present invention can be obtained, for example, by a method in which the composition or base liquor of the present invention described above is diluted with a solvent so that the limonene content is 0.01 to 2.5 wt %.

[0095] The beverage of the present invention may be either an alcoholic beverage or a non-alcoholic beverage, but is preferably an alcoholic beverage. In this specification, an alcoholic beverage refers to a beverage having an ethanol content of 1.0% by volume or more. A non-alcoholic beverage refers to a beverage having an ethanol content of less than 1.0% by volume. Examples of the beverage of the present invention include lemon tea, lemon chuhai, non-alcoholic lemon chuhai, lemon sour, and radler.

[0096] When the beverage of the present invention is an alcoholic beverage, the ethanol content is not particularly limited as long as it is 1.0% by volume or more, but is preferably 2.5% by volume or more, and is preferably less than 10.0% by volume, more preferably 9.0% by volume or less, and even more preferably 7.5% by volume or less. When the beverage of the present invention is an alcoholic beverage, the ethanol content is preferably 1.0% by volume or more but less than 10.0% by volume, more preferably 1.0 to 9.0% by volume, and even more preferably 2.5 to 7.5% by volume.

[0097] The beverage of the present invention is preferably a packaged beverage. The packaged beverage is not particularly limited, and examples thereof include canned beverages, PET bottled beverages, and bottled beverages.

[0098] In this specification, a numerical range expressed by a lower limit and an upper limit, i.e., "lower limit to upper limit," includes the lower limit and the upper limit. For example, a range expressed by "1 to 2" means 1 or more and 2 or less, including 1 and 2. In this specification, the upper limit and the lower limit may be any combination of ranges.

[0099] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to these examples.

[0100] (Examples 1 to 8, Comparative Examples 1 to 5) <Reagents Used> The following reagents were used in Examples 1 to 8 and Comparative Examples 1 to 5: Limonene, citral, β-caryophyllene (all manufactured by Sigma-Aldrich). The limonene used in the examples was (R)-(+)-limonene (d-limonene).

[0101] The above reagents were mixed with ethanol to obtain compositions so that the contents (wt %) of limonene, citral, and β-caryophyllene were as shown in Tables 1 to 3. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratios of citral to β-caryophyllene (citral / β-caryophyllene) in the compositions are shown in Tables 1 to 3.

[0102] <Sensory Evaluation> A sensory evaluation was performed by three trained sensory panels on three criteria: "lemon-like sour aroma," "fragrance release," and "overall balance." 20 mL of a 5% by volume aqueous ethanol solution was placed in a glass sensory evaluation glass, and 25 μL of each of the compositions obtained in Examples 1 to 8 and Comparative Examples 1 to 5 was added on top of this ethanol aqueous solution. The aroma was evaluated on three criteria: "lemon-like sour aroma," "fragrance release," and "overall balance." The "lemon-like sour aroma," "fragrance release," and "overall balance" were evaluated in 1-point increments (5-point scale) according to the following criteria, with the evaluation of the composition of Example 2 being given a score of 5 and the evaluation of the 5% by volume aqueous ethanol solution being given a score of 1.

[0103] "Lemon-like sour aroma" refers to the pungent sour aroma of lemon, which is one of the components of fresh lemon peel aroma, "aroma release" refers to the speed at which the aroma (not limited to lemon-like sour aroma) appears, and "overall balance" refers to the balance of the aroma as a fresh lemon peel aroma, including the aforementioned "lemon-like sour aroma" and "aroma release." Regarding "aroma release," the faster the aroma release, the better the aroma was evaluated.

[0104] Evaluation criteria for "lemon-like sour aroma" 5 points: "very strong lemon-like sour aroma" (equivalent to the composition of Example 2) 4 points: "strong lemon-like sour aroma" 3 points: "lemon-like sour aroma" is noticeable 2 points: "lemon-like sour aroma" is slightly noticeable 1 point: "no lemon-like sour aroma" is noticeable (equivalent to a 5% by volume aqueous ethanol solution)

[0105] Evaluation criteria for "fragrance release" 5 points: "very good fragrance release" (equivalent to the composition of Example 2) 4 points: "good fragrance release" 3 points: "fairly good fragrance release" 2 points: "poor fragrance release" 1 point: "very poor fragrance release" (equivalent to a 5% by volume aqueous ethanol solution)

[0106] Evaluation criteria for "overall balance" 5 points: "overall balance" is very good (equivalent to the composition of Example 2) 4 points: "overall balance" is good 3 points: "overall balance" is somewhat good 2 points: "overall balance" is poor 1 point: "overall balance" is very poor (equivalent to a 5% by volume aqueous ethanol solution)

[0107] For each evaluation axis, the higher the score, the better the evaluation. Evaluation was performed using the average score of the three sensory panelists. The evaluation results (average score of the three sensory panelists) are shown in Tables 1 to 3.

[0108]

[0109]

[0110]

[0111] (Examples 9 to 10, Comparative Example 6) <Reagents Used> In Examples 9 to 10 and Comparative Example 6, the same reagents as in Example 1 etc. were used for limonene, citral, and β-caryophyllene. A highly purified product extracted and refined from lemon was used as bergamottin.

[0112] The above reagents were mixed with ethanol to obtain compositions such that the contents (wt %) of limonene, citral, β-caryophyllene, and bergamottin were as shown in Table 4. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratios of citral to β-caryophyllene (citral / β-caryophyllene) in the compositions are shown in Table 4.

[0113] <Sensory Evaluation> A sensory evaluation was performed by four trained sensory panelists on "aroma release" and "bitterness." 20 mL of a 5% by volume aqueous ethanol solution was placed in a glass sensory evaluation glass, and 25 μL of the compositions obtained in Examples 2, 9 to 10, and Comparative Example 6 were added on top of this ethanol aqueous solution. The "aroma release" was evaluated using the same criteria as in Example 1. The sensory panel then held approximately 10 mL of the composition in the sensory evaluation glass in their mouths to evaluate "bitterness." For "bitterness," the evaluation was performed using the composition of Example 2 as the reference score, with 5 points, and the evaluation was performed in 1-point increments (5-point scale) using the following criteria.

[0114] Evaluation criteria for "bitterness" 5 points: no bitterness 4 points: slight bitterness 3 points: bitterness 2 points: slightly strong bitterness 1 point: strong bitterness

[0115] For each evaluation axis, the higher the score, the better the evaluation. Evaluation was performed using the average score of the four sensory panelists. The evaluation results (average score of the four sensory panelists) are shown in Table 4.

[0116]

[0117] (Examples 11 to 17, Comparative Examples 7 to 10) <Reagents Used> In Examples 11 to 17 and Comparative Examples 7 to 10, the same reagents as in Example 1 were used for citral and β-caryophyllene. As limonene, a commercially available fragrance with a high limonene content derived from lemon (a fragrance with a high limonene content obtained as a distillate when producing lemon terpene-less oil; limonene content: 47.6% by weight) was used. Note that this commercially available fragrance does not contain citral, β-caryophyllene, linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, geraniol, or bergamottin.

[0118] The above reagents were mixed with ethanol to obtain compositions so that the contents (wt %) of limonene, citral, and β-caryophyllene were as shown in Tables 5 to 7. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratios of citral to β-caryophyllene (citral / β-caryophyllene) in the compositions are shown in Tables 5 to 7.

[0119] <Sensory Evaluation> A sensory evaluation was performed by four trained sensory panelists on three criteria: "lemon-like sour aroma," "fragrance release," and "overall balance." 20 mL of a 5% by volume aqueous ethanol solution was placed in a glass sensory evaluation glass, and 25 μL of the compositions obtained in Examples 11 to 17 and Comparative Examples 7 to 10 were added on top of this ethanol aqueous solution. The three criteria, "lemon-like sour aroma," "fragrance release," and "overall balance," were evaluated using the same evaluation criteria as in Example 1.

[0120] For each evaluation axis, the higher the score, the better the evaluation. Evaluation was performed using the average score of the four sensory panelists. The evaluation results (average score of the four sensory panelists) are shown in Tables 5 to 7.

[0121]

[0122]

[0123]

[0124] (Examples 18 to 21, Comparative Example 11) The composition obtained in Example 12 was diluted with a diluent at the dilution ratio (dilution ratio based on weight) shown in Table 8 below to prepare base liquor. The diluent was prepared using Neutral Spirits 95 (ethanol content: 95% by volume) and water so that the ethanol content in the base liquor would be the content (volume %) shown in Table 8 below. In Example 21, the same reagent as in Example 9, etc. was used as bergamottin, and this reagent was mixed so that the bergamottin content would be the content (weight %) shown in Table 8. In this way, the base liquor of Examples 18 to 21 and Comparative Example 11 was obtained.

[0125] <Sensory Evaluation> A sensory evaluation was conducted by four trained sensory panelists on three criteria: "lemon-like sour aroma," "fragrance," and "overall balance." 25 mL of the base liquor from Examples 18 to 21 and Comparative Example 11 was placed in a glass sensory evaluation glass, and the three criteria, "lemon-like sour aroma," "fragrance," and "overall balance," were evaluated using the same evaluation criteria as in Example 1. Subsequently, a sensory evaluation was conducted by four trained sensory panelists on the "bitterness" of the base liquor obtained in Example 21. The sensory panelists put a portion of the base liquor (approximately 10 mL) in their mouths and evaluated the "bitterness" using the same evaluation criteria as in Example 9.

[0126] For each evaluation axis, the higher the score, the better the evaluation. Evaluation was based on the average of the scores of the four sensory panelists. The evaluation results (average of the scores of the four sensory panelists) for "lemon-like sour aroma," "fragrance," and "overall balance" are shown in Table 8. The evaluation result for "bitterness" (average of the scores of the four sensory panelists) for the base liquor obtained in Example 21 was 3.5.

[0127]

[0128] (Examples 22 to 45, Comparative Examples 12 to 19) <Reagents Used> In Examples 22 to 45 and Comparative Examples 12 to 19, the same reagents as in Example 9 etc. were used for limonene, citral, β-caryophyllene, and bergamottin. In addition, the following reagents were used for linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol: linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol (all manufactured by Sigma-Aldrich).

[0129] The above reagents were mixed with ethanol so that the contents (wt%) of limonene, citral, β-caryophyllene, bergamottin, linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol in the compositions were as shown in Tables 9 to 16. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene), citral to β-caryophyllene (citral / β-caryophyllene), linalool to β-caryophyllene (linalool / β-caryophyllene), citronellal to β-caryophyllene (citronellal / β-caryophyllene), and α-terpineol to β-caryophyllene (α-terpineol) were as shown in Tables 9 to 16. The weight ratios of geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene), decanal to β-caryophyllene (decanal / β-caryophyllene), nerol to β-caryophyllene (nerol / β-caryophyllene), and geraniol to β-caryophyllene (geraniol / β-caryophyllene) are shown in Tables 9 to 16.

[0130] <Sensory Evaluation> A sensory evaluation was performed on "aroma release" and "bitterness" by four trained sensory panelists. 20 mL of a 5% by volume aqueous ethanol solution was placed in a glass sensory evaluation glass, and 25 μL of the compositions obtained in Examples 22 to 45 and Comparative Examples 12 to 19 was added on top of this ethanol aqueous solution to evaluate "aroma release." Regarding "aroma release," the faster the aroma release, the better the aroma was evaluated. Then, the sensory panelists put about 10 mL of the composition in the sensory evaluation glass into their mouths and evaluated "bitterness."

[0131] The "aroma release" was evaluated using the following criteria in 0.5-point increments (9-point scale). In Table 9 (Examples 22 to 24 and Comparative Example 12), the composition of Example 22 was evaluated as a reference score of 5 points, and the 5% by volume aqueous ethanol solution was evaluated as a reference score of 1 point. In Table 10 (Examples 25 to 27 and Comparative Example 13), the composition of Example 25 was evaluated as a reference score of 5 points, and the 5% by volume aqueous ethanol solution was evaluated as a reference score of 1 point. In Table 11 (Examples 28 to 30 and Comparative Example 14), the composition of Example 28 was evaluated as a reference score of 5 points, and the 5% by volume aqueous ethanol solution was evaluated as a reference score of 1 point. In Table 12 (Examples 31 to 33 and Comparative Example 15), the composition of Example 31 was evaluated as a reference score of 5 points, and the 5% by volume aqueous ethanol solution was evaluated as a reference score of 1 point. In Table 13 (Examples 34 to 36 and Comparative Example 16), the composition of Example 34 was evaluated as a reference score of 5 points, and the 5% by volume aqueous ethanol solution was evaluated as a reference score of 1 point. In Table 14 (Examples 37 to 39 and Comparative Example 17), the composition of Example 37 was evaluated as a reference score of 5 points, and the 5% by volume aqueous ethanol solution was evaluated as a reference score of 1 point. In Table 15 (Examples 40 to 42 and Comparative Example 18), the composition of Example 40 was evaluated as a reference score of 5 points, and the 5% by volume aqueous ethanol solution was evaluated as a reference score of 1 point. In Table 16 (Examples 43 to 45 and Comparative Example 19), the composition of Example 43 was evaluated as a reference score of 5 points, and the 5% by volume aqueous ethanol solution was evaluated as a reference score of 1 point.

[0132] Evaluation criteria for "fragrance release" 5 points: "very good fragrance release" (equivalent to the compositions of Examples 22, 25, 28, 31, 34, 37, 40, and 43 in Tables 9 to 16, respectively) 4 points: "good fragrance release" 3 points: "fairly good fragrance release" 2 points: "poor fragrance release" 1 point: "very poor fragrance release" (equivalent to 5% by volume aqueous ethanol solution in Tables 9 to 16)

[0133] Regarding "bitterness," in all of the Examples and Comparative Examples listed in Tables 9 to 16, the evaluation of the composition of Example 22 was set at 5 points as the reference point, and evaluation was carried out in 0.5 point increments (9 levels) according to the following criteria.

[0134] Evaluation criteria for "bitterness" 5 points: no bitterness 4 points: slight bitterness 3 points: bitterness 2 points: slightly strong bitterness 1 point: strong bitterness

[0135] For each evaluation axis, the higher the score, the better the evaluation. Evaluation was performed using the average score of the four sensory panelists. The evaluation results (average score of the four sensory panelists) are shown in Tables 9 to 16.

[0136]

[0137]

[0138]

[0139]

[0140]

[0141]

[0142]

[0143]

[0144] (Examples 46 to 52, Comparative Examples 20 to 22) <Reagents Used> In Examples 46 to 52 and Comparative Examples 20 to 22, the same reagents as in Example 43 etc. were used as limonene, citral, β-caryophyllene, linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol.

[0145] The above reagents were mixed with ethanol so that the contents (wt%) of limonene, citral, β-caryophyllene, linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol in the compositions were as shown in Tables 17 to 19. The weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene), the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene), the weight ratio of linalool to β-caryophyllene (linalool / β-caryophyllene), the weight ratio of citronellal to β-caryophyllene (citronellal / β-caryophyllene), and the weight ratio of α-terpineol to β-caryophyllene (α-terpineol) were calculated. The weight ratios of geranyl acetate to β-caryophyllene (pineol / β-caryophyllene), geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene), decanal to β-caryophyllene (decanal / β-caryophyllene), nerol to β-caryophyllene (nerol / β-caryophyllene), and geraniol to β-caryophyllene (geraniol / β-caryophyllene) are shown in Tables 17 to 19.

[0146] <Sensory Evaluation> A sensory evaluation was conducted by four trained sensory panels on a total of 10 evaluation items: "lemon-like sour aroma," "fragrance release," "overall balance," "fragrance "sparkle," "stimulating or refreshing feeling," "structure / body," "sparkle / structure / body," "potency / thickness," "greenness," and "structure / body due to floral aroma." 20 mL of a 5% by volume aqueous ethanol solution was placed in a glass sensory evaluation glass, and 25 μL of the compositions obtained in Examples 46 to 52 and Comparative Examples 20 to 22 were added on top of this ethanol aqueous solution. The 10 evaluation items described above were evaluated, with the composition of Example 43 receiving a rating of 10 points, the composition of Example 2 receiving a rating of 5 points, and the 5% by volume aqueous ethanol solution receiving a rating of 1 point. Evaluation was conducted on the following scale in 0.1-point increments, with the composition of Example 43 receiving a rating of 10 points, the composition of Example 2 receiving a rating of 5 points, and the 5% by volume aqueous ethanol solution receiving a rating of 1 point. For "fragrance release," the faster the fragrance release, the better the fragrance release was evaluated. In the evaluation criteria of 6 to 10 points for the following "lemon-like sour aroma," "flavorfulness," "stimulating or refreshing feeling," "structure and body," "flavorfulness / structure and body," "potency and thickness," "greenness," and "floral structure and body," "enhanced" means that the aroma to be evaluated, such as "lemon-like sour aroma," is enhanced compared to the composition of Example 2 (exceeding the rating of 5 points for the composition of Example 2). Furthermore, in the evaluation criteria of 6 to 10 points for the following "overall balance" and "fragrance release," "improved" means that the "overall balance" or "fragrance release" is improved compared to the composition of Example 2 (exceeding the rating of 5 points for the composition of Example 2).

[0147] Evaluation criteria for "lemon-like sour aroma" 10 points: "lemon-like sour aroma" is extremely strongly enhanced (equivalent to the composition of Example 43) 9 points: "lemon-like sour aroma" is strongly enhanced 8 points: "lemon-like sour aroma" is enhanced 7 points: "lemon-like sour aroma" is slightly enhanced 6 points: "lemon-like sour aroma" is very slightly enhanced 5 points: "lemon-like sour aroma" is very strongly felt (equivalent to the composition of Example 2) 4 points: "lemon-like sour aroma" is strongly felt 3 points: "lemon-like sour aroma" is felt 2 points: "lemon-like sour aroma" is slightly felt 1 point: "lemon-like sour aroma" is not felt (equivalent to 5% by volume aqueous ethanol solution)

[0148] Evaluation criteria for "fragrance release" 10 points: "fragrance release is extremely improved" (equivalent to the composition of Example 43) 9 points: "fragrance release is strongly improved" 8 points: "fragrance release is improved" 7 points: "fragrance release is slightly improved" 6 points: "fragrance release is very slightly improved" 5 points: "fragrance release is very good" (equivalent to the composition of Example 2) 4 points: "fragrance release is good" 3 points: "fragrance release is somewhat good" 2 points: "fragrance release is poor" 1 point: "fragrance release is very poor" (equivalent to 5% by volume aqueous ethanol solution)

[0149] Evaluation criteria for "overall balance" 10 points: "overall balance" is significantly improved (equivalent to the composition of Example 43) 9 points: "overall balance" is significantly improved 8 points: "overall balance" is improved 7 points: "overall balance" is slightly improved 6 points: "overall balance" is slightly improved 5 points: "overall balance" is very good (equivalent to the composition of Example 2) 4 points: "overall balance" is good 3 points: "overall balance" is somewhat good 2 points: "overall balance" is poor 1 point: "overall balance" is very poor (equivalent to a 5% by volume aqueous ethanol solution)

[0150] Evaluation criteria for "elegance" of fragrance 10 points: The "elegance" of the fragrance is extremely enhanced (equivalent to the composition of Example 43) 9 points: The "elegance" of the fragrance is strongly enhanced 8 points: The "elegance" of the fragrance is enhanced 7 points: The "elegance" of the fragrance is slightly enhanced 6 points: The "elegance" of the fragrance is very slightly enhanced 5 points: The "elegance" of the fragrance is very strongly felt (equivalent to the composition of Example 2) 4 points: The "elegance" of the fragrance is strongly felt 3 points: The "elegance" of the fragrance is felt 2 points: The "elegance" of the fragrance is felt slightly 1 point: The "elegance" of the fragrance is not felt (equivalent to a 5% by volume aqueous ethanol solution)

[0151] Evaluation criteria for "stimulating or refreshing" scent 10 points: The "stimulating or refreshing" scent is extremely enhanced (equivalent to the composition of Example 43) 9 points: The "stimulating or refreshing" scent is strongly enhanced 8 points: The "stimulating or refreshing" scent is enhanced 7 points: The "stimulating or refreshing" scent is slightly enhanced 6 points: The "stimulating or refreshing" scent is very slightly enhanced 5 points: The "stimulating or refreshing" scent is very strongly felt (equivalent to the composition of Example 2) 4 points: The "stimulating or refreshing" scent is strongly felt 3 points: The "stimulating or refreshing" scent is felt 2 points: The "stimulating or refreshing" scent is slightly felt 1 point: The "stimulating or refreshing" scent is not felt (equivalent to a 5% by volume aqueous ethanol solution)

[0152] Evaluation criteria for fragrance "structure / body feel" 10 points: The fragrance "structure / body feel" is extremely strongly enhanced (equivalent to the composition of Example 43) 9 points: The fragrance "structure / body feel" is strongly enhanced 8 points: The fragrance "structure / body feel" is enhanced 7 points: The fragrance "structure / body feel" is slightly enhanced 6 points: The fragrance "structure / body feel" is very slightly enhanced 5 points: The fragrance "structure / body feel" is very strongly felt (equivalent to the composition of Example 2) 4 points: The fragrance "structure / body feel" is strongly felt 3 points: The fragrance "structure / body feel" is felt 2 points: The fragrance "structure / body feel" is slightly felt 1 point: The fragrance "structure / body feel" is not felt (equivalent to a 5% by volume aqueous ethanol solution)

[0153]

[0046] Evaluation criteria for fragrance "elegance / structure / body" 10 points: The "elegance / structure / body" of the fragrance is extremely strongly enhanced (equivalent to the composition of Example 43) 9 points: The "elegance / structure / body" of the fragrance is strongly enhanced 8 points: The "elegance / structure / body" of the fragrance is enhanced 7 points: The "elegance / structure / body" of the fragrance is slightly enhanced 6 points: The "elegance / structure / body" of the fragrance is very slightly enhanced 5 points: The "elegance / structure / body" of the fragrance is very strongly felt (equivalent to the composition of Example 2) 4 points: The "elegance / structure / body" of the fragrance is strongly felt 3 points: The "elegance / structure / body" of the fragrance is felt 2 points: The "elegance / structure / body" of the fragrance is slightly felt 1 point: The "elegance / structure / body" of the fragrance is not felt (equivalent to a 5% by volume aqueous ethanol solution)

[0154] Evaluation criteria for scent "strength / depth" 10 points: scent "strength / depth" is extremely enhanced (equivalent to the composition of Example 43) 9 points: scent "strength / depth" is strongly enhanced 8 points: scent "strength / depth" is enhanced 7 points: scent "strength / depth" is slightly enhanced 6 points: scent "strength / depth" is very slightly enhanced 5 points: scent "strength / depth" is very strongly felt (equivalent to the composition of Example 2) 4 points: scent "strength / depth" is strongly felt 3 points: scent "strength / depth" is felt 2 points: scent "strength / depth" is slightly felt 1 point: scent "strength / depth" is not felt (equivalent to 5% by volume ethanol aqueous solution)

[0155] Evaluation criteria for "greenness" of scent 10 points: The "greenness" of the scent is extremely enhanced (equivalent to the composition of Example 43) 9 points: The "greenness" of the scent is strongly enhanced 8 points: The "greenness" of the scent is enhanced 7 points: The "greenness" of the scent is slightly enhanced 6 points: The "greenness" of the scent is very slightly enhanced 5 points: The "greenness" of the scent is very strongly felt (equivalent to the composition of Example 2) 4 points: The "greenness" of the scent is strongly felt 3 points: The "greenness" of the scent is felt 2 points: The "greenness" of the scent is felt slightly 1 point: The "greenness" of the scent is not felt (equivalent to a 5% by volume aqueous ethanol solution)

[0156]

[0111] Evaluation criteria for "floral structure and body" of fragrance 10 points: The "floral structure and body" of fragrance is extremely strongly enhanced (equivalent to the composition of Example 43) 9 points: The "floral structure and body" of fragrance is strongly enhanced 8 points: The "floral structure and body" of fragrance is enhanced 7 points: The "floral structure and body" of fragrance is slightly enhanced 6 points: The "floral structure and body" of fragrance is very slightly enhanced 5 points: The "floral structure and body" of fragrance is very strongly felt (equivalent to the composition of Example 2) 4 points: The "floral structure and body" of fragrance is strongly felt 3 points: The "floral structure and body" of fragrance is felt 2 points: The "floral structure and body" of fragrance is slightly felt 1 point: The "floral structure and body" of fragrance is not felt (equivalent to a 5% by volume aqueous ethanol solution)

[0157] For each evaluation axis, the higher the score, the better the evaluation. Evaluation was performed using the average scores of the four sensory panelists. The evaluation results (average scores of the four sensory panelists) are shown in Tables 17 to 19. Tables 17 to 19 also show the composition obtained in Example 43, and Table 17 also shows the composition obtained in Example 2.

[0158]

[0159]

[0160]

[0161] (Examples 53 to 57, Comparative Example 23) <Reagents Used> In Examples 53 to 57 and Comparative Example 23, the same reagents as in Example 43 etc. were used as citral, β-caryophyllene, linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol. As limonene, the same commercially available fragrance with a high limonene content as in Example 11 etc. was used.

[0162] The above reagents and flavorings were mixed with ethanol so that the contents of limonene, citral, β-caryophyllene, linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol were the contents (wt%) shown in Table 20 below, to obtain the composition of Example 53. The composition obtained in Example 53 was diluted with a diluent at the dilution ratio (dilution ratio based on weight) shown in Table 20 below to prepare a base liquor. The diluent was prepared using Neutral Spirits 95 (ethanol content: 95% by volume) and water so that the ethanol content in the base liquor was the content (volume %) shown in Table 20 below. Furthermore, in Example 57, the same reagent as in Example 9, etc., was used as bergamottin, and this reagent was mixed so that the bergamottin content was the content (wt %) shown in Table 20. In this manner, the base liquors of Examples 54 to 57 and Comparative Example 23 were obtained.

[0163] The weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene), the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene), the weight ratio of linalool to β-caryophyllene (linalool / β-caryophyllene), the weight ratio of citronellal to β-caryophyllene (citronellal / β-caryophyllene), and the weight ratio of α-terpineol to β-caryophyllene in the composition or raw liquor The weight ratios of geranyl acetate to β-caryophyllene (α-terpineol / β-caryophyllene), geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene), decanal to β-caryophyllene (decanal / β-caryophyllene), nerol to β-caryophyllene (nerol / β-caryophyllene), and geraniol to β-caryophyllene (geraniol / β-caryophyllene) are shown in Table 20.

[0164] <Sensory Evaluation> A sensory evaluation was conducted by four trained sensory panels on three criteria: "lemon-like sour aroma," "aroma release," and "overall balance." 20 mL of a 5% by volume aqueous ethanol solution was placed in a glass sensory evaluation glass, and 25 μL of the composition obtained in Example 53 was added on top of the ethanol solution to evaluate the aroma. The aroma of the composition was evaluated using the same criteria as in Example 46, with the aroma being evaluated based on three criteria: "lemon-like sour aroma," "aroma release," and "overall balance." Furthermore, the base liquor was evaluated using 25 mL of the base liquor obtained in Examples 54 to 57 and Comparative Example 23 placed in a glass sensory evaluation glass, and the aroma was evaluated based on the three criteria: "lemon-like sour aroma," "aroma release," and "overall balance." The base liquor of Example 55 was evaluated on a 10-point scale, the composition of Example 2 was evaluated on a 5-point scale, and the 5% by volume aqueous ethanol solution was evaluated on a 1-point scale. Regarding "aroma release," the faster the aroma release, the better the aroma was evaluated. In the following evaluation criteria for "lemon-like sour aroma" and "aroma release" on a scale of 6 to 10, "enhanced" means that the "lemon-like sour aroma" or "aroma release" exceeds the rating (5 points) of the composition of Example 2. Furthermore, in the following evaluation criteria for "overall balance" on a scale of 6 to 10, "improved" means that the "overall balance" exceeds the rating (5 points) of the composition of Example 2.

[0165] Evaluation criteria for "lemon-like sour aroma" 10 points: "lemon-like sour aroma" is extremely strongly enhanced (equivalent to the base liquor of Example 55) 9 points: "lemon-like sour aroma" is strongly enhanced 8 points: "lemon-like sour aroma" is enhanced 7 points: "lemon-like sour aroma" is slightly enhanced 6 points: "lemon-like sour aroma" is very slightly enhanced 5 points: "lemon-like sour aroma" is very strongly felt (equivalent to the composition of Example 2) 4 points: "lemon-like sour aroma" is strongly felt 3 points: "lemon-like sour aroma" is felt 2 points: "lemon-like sour aroma" is slightly felt 1 point: "lemon-like sour aroma" is not felt (equivalent to 5% by volume aqueous ethanol solution)

[0166] Evaluation criteria for "aroma release" 10 points: "aroma release" is significantly improved (equivalent to the base liquor of Example 55) 9 points: "aroma release" is significantly improved 8 points: "aroma release" is improved 7 points: "aroma release" is slightly improved 6 points: "aroma release" is very slightly improved 5 points: "aroma release" is very good (equivalent to the composition of Example 2) 4 points: "aroma release" is good 3 points: "aroma release" is somewhat good 2 points: "aroma release" is poor 1 point: "aroma release" is very poor (equivalent to 5% by volume ethanol aqueous solution)

[0167] Evaluation criteria for "overall balance" 10 points: "overall balance" is significantly improved (equivalent to the base liquor of Example 55) 9 points: "overall balance" is significantly improved 8 points: "overall balance" is improved 7 points: "overall balance" is slightly improved 6 points: "overall balance" is slightly improved 5 points: "overall balance" is very good (equivalent to the composition of Example 2) 4 points: "overall balance" is good 3 points: "overall balance" is somewhat good 2 points: "overall balance" is poor 1 point: "overall balance" is very poor (equivalent to 5% by volume ethanol aqueous solution)

[0168] Thereafter, a sensory evaluation was conducted by four trained sensory panelists on the "bitterness" of the base liquors obtained in Examples 55 and 57. The sensory panelists held portions of the base liquor (approximately 10 mL) in their mouths and evaluated the "bitterness" using the same evaluation criteria as in Example 9.

[0169] For each evaluation axis, the higher the score, the better the evaluation. Evaluation was based on the average scores of the four sensory panelists. The evaluation results (average scores of the four sensory panelists) for "lemon-like sour aroma," "fragrance," and "overall balance" are shown in Table 20. The evaluation results for "bitterness" (average scores of the four sensory panelists) for the raw liquors obtained in Examples 55 and 57 were 5.0 for Example 55 and 2.9 for Example 57. Table 20 also shows the composition obtained in Example 43.

[0170]

[0171] (Production Example 1) 350 kg of fresh lemon peel and 800 L of water were mixed with 1000 L of raw alcohol and steeped overnight at room temperature. The steeped liquid was then distilled under atmospheric pressure to obtain a base liquor. 1.0 wt % of the flavoring agent of Example 2 was added to the base liquor.

Claims

DEPCT6905 / 02 / 25691. Compositions consisting of limonene, citral, and beta-karyophylline, in which the composition has a limonene-to-beta-karyophylline weight ratio (limonene / beta-karyophylline) of 250 to 2500, a citral-to-beta-karyophylline weight ratio (citral / beta-karyophylline) of 5 to 110, limonene content of 2.5 to 90% by weight, and bergamottin content of 0.01% by weight or less.

2. Compositions according to claim 1, in which the composition contains beta-karyophylline of 0.01 to 0.2% by weight.

3. Compositions According to claim 1 or 2, the composition includes at least one of the following selected components: linalool, citronellal, alpha-terpeneol, geranyl acetate, decanal, nerol, and geranyl:

4. The composition according to claim 1 or 2 where the component can be obtained by using lemon as one of the raw materials or as a single raw material; 5. The composition according to claim 1 or 2 where the component is a flavoring agent; 6. The composition according to claim 1 or 2 where the component is added to a beverage for use; 7.Packaged beverages containing the components of claims 1 or 2 and beverages 8. Raw spirits containing limonene, citral, beta-caryophylline, and ethanol in which the raw spirits have a limonene-to-beta-caryophylline weight ratio (limonene / beta-caryophylline) of 250 to 2500, a citral-to-beta-caryophylline weight ratio (citral / beta-caryophylline) of 5 to 110, a limonene content of 0.05 to 2.5% by weight, and an ethanol content of 10% by volume or more.

9. Raw spirits according to claim 8 in which 10. Raw spirits under claim 8 or 9 containing 0.00005% by weight or less of bergamottin.

11. Raw spirits under claim 8 or 9 containing 0.0001 to 0.01% by weight of beta-karyophyllene.

12. Raw spirits under claim 8 or 9 incorporated with at least one of the selected group of linaluol, citronellal, alpha-terpeneol, geranyl acetate, decanal, nerol, and geranyl.

13. Methods for the production of alcoholic beverages incorporating the addition of raw spirits under claim 8 or 9.

14. Beverages under claim 13 that contain at least one of the selected ingredients from the group consisting of linaluol, citral, and beta-caryophylline; 15. Beverages under claim 13 or 14 that are alcoholic beverages; 16. Beverages under claim 13 or 14 that are non-alcoholic beverages; 17. Beverages under claim 13 or 14 that are packaged beverages.