Composition, base liquor, and beverage

Abstract

The objective of the present invention is to provide: a composition which has a lemon-like sour flavor, can be used for imparting a lemon peel flavor to a beverage or the like, and has little bitterness even when added to a beverage or the like, and in which aromatic scent is generated satisfactorily; and others. The present invention relates to a composition containing limonene and β-caryophyllene, wherein the weight ratio of limonene to β-caryophyllene (i.e., limonene / β-caryophyllene) is 250-2500, the content of limonene is 2.5-90 wt%, the content of bergamottin is 0.01 wt% or less, and at least one requirement selected from the group consisting of (a1) to (a7) is satisfied.

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 or sliced ​​lemon. However, since it is time-consuming to squeeze lemon or prepare sliced ​​lemon every time a beverage is consumed, it is not practical to impart a lemon aroma in such a manner, 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 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 Patent Application Publication No. 6-108088

[0005] However, because lemon essential oil contains bitter components such as bergamottin, adding lemon essential oil directly to a beverage can impair the flavor of the beverage. There is also room for improvement in improving the aroma. Terpene-less oils are obtained by removing or reducing hydrocarbon terpenes from the essential oils of citrus fruits such as lemons through vacuum distillation, but the characteristic lemon aroma is lost.

[0006] To provide a composition or the like which has a lemon-like sour flavor, has a good aroma, can be used to impart a lemon peel flavor to a beverage or the like, and has little bitterness when added to the beverage or the like.

[0007] The present inventors have discovered that, in a composition containing limonene and β-caryophyllene, if the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is within a specific range, the limonene content is within a specific range, the bergamottin content is a certain amount or less, and the weight ratio of a specific aroma component to β-caryophyllene is within a specific range, the composition has a lemon-like sour aroma, a balance of aromas close to the aroma of lemon peel, good aroma release, can be used to impart a lemon peel aroma to beverages and the like, and has little bitterness when added to beverages and the like.

[0008] It has been previously believed that hydrocarbon terpenes such as limonene and β-caryophyllene contribute little to the lemon peel aroma. It was an unexpected discovery that, in a composition containing limonene and β-caryophyllene, by setting the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) within a specific range, setting the limonene content within a specific range, setting the bergamottin content to a certain amount or less, and setting the weight ratio of a specific aroma component to β-caryophyllene within a specific range, it is possible to obtain a composition that has a lemon-like sour aroma, a scent balance close to that of lemon peel, and good aroma release, can be used to impart a lemon peel aroma to beverages and the like, and has little bitterness when added to beverages and the like.

[0009] The present invention includes the following compositions, etc.: [1] A composition containing limonene and β-caryophyllene, in which the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is 250 to 2500, the limonene content is 2.5 to 90 wt %, and the bergamottin content is 0.01 wt % or less, and which satisfies at least one selected from the group consisting of the following (a1), (a2), (a3), (a4), (a5), (a6), and (a7): (a1) Contains linalool, and the weight ratio of linalool to β-caryophyllene (linalool / β-caryophyllene) is 0.20 to 6.0. (a2) Contains citronellal, and the weight ratio of citronellal to β-caryophyllene (citronellal / β-caryophyllene) is 0.25 to 1.10. (a3) ​​Contains α-terpineol, and the weight ratio of α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene) is 0.50 to 8.0. (a4) Contains geranyl acetate, and the weight ratio of geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene) is 1.0 to 30. (a5) Contains decanal, and the weight ratio of decanal to β-caryophyllene (decanal / β-caryophyllene) is 0.10 to 1.70. (a6) Contains nerol, and the weight ratio of nerol to β-caryophyllene (nerol / β-caryophyllene) is 0.10 to 1.40. (a7) Contains geraniol, and the weight ratio of geraniol to β-caryophyllene (geraniol / β-caryophyllene) is 0.10 to 2.00. [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] above, wherein lemon is used as a part or all of the raw material. [4] The composition according to any one of [1] to [3] above, wherein in (a1) above, the weight ratio of linalool to β-caryophyllene (linalool / β-caryophyllene) is 0.20 to 5.0. [5] The composition according to any one of [1] to [4] above, wherein in (a2) above, the weight ratio of citronellal to β-caryophyllene (citronellal / β-caryophyllene) is 0.25 to 1.0.[6] The composition according to any one of [1] to [5] above, wherein in (a3), the weight ratio of α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene) is 0.50 to 7.5. [7] The composition according to any one of [1] to [6] above, wherein in (a4), the weight ratio of geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene) is 2.0 to 20. [8] The composition according to any one of [1] to [7] above, wherein in (a5), the weight ratio of decanal to β-caryophyllene (decanal / β-caryophyllene) is 0.10 to 1.5. [9] The composition according to any one of [1] to [8] above, wherein in (a6), the weight ratio of nerol to β-caryophyllene (nerol / β-caryophyllene) is 0.25 to 1.3.

[10] The composition according to any one of [1] to [9] above, wherein in (a7), the weight ratio of geraniol to β-caryophyllene (geraniol / β-caryophyllene) is 0.20 to 1.5.

[11] The composition according to any one of [1] to

[10] above, which is a flavoring.

[12] The composition according to any one of [1] to

[11] above, which is used by adding to a beverage.

[13] A packaged beverage comprising the composition according to any one of [1] to

[12] above and a beverage.

[14] A base liquor containing limonene, β-caryophyllene, and ethanol, wherein the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is 250 to 2500, the limonene content is 0.05 to 2.5 wt %, and the ethanol content is 10% by volume or more, and the base liquor satisfies at least one of the following conditions (a1), (a2), (a3), (a4), (a5), (a6), and (a7):(a1) Contains linalool, and the weight ratio of linalool to β-caryophyllene (linalool / β-caryophyllene) is 0.20 to 6.0. (a2) Contains citronellal, and the weight ratio of citronellal to β-caryophyllene (citronellal / β-caryophyllene) is 0.25 to 1.10. (a3) ​​Contains α-terpineol, and the weight ratio of α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene) is 0.50 to 8.0. (a4) Contains geranyl acetate, and the weight ratio of geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene) is 1.0 to 30. (a5) Contains decanal, and the weight ratio of decanal to β-caryophyllene (decanal / β-caryophyllene) is 0.10 to 1.70. (a6) Contains nerol, and the weight ratio of nerol to β-caryophyllene (nerol / β-caryophyllene) is 0.10 to 1.40. (a7) Contains geraniol, and the weight ratio of geraniol to β-caryophyllene (geraniol / β-caryophyllene) is 0.10 to 2.00.

[15] The base liquor according to

[14] above, having a bergamottin content of 0.00005% by weight or less.

[16] The base liquor according to

[14] or

[15] above, having a β-caryophyllene content of 0.0001 to 0.01% by weight.

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

[14] to

[16] above.

[18] A beverage containing limonene and β-caryophyllene, wherein the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is 250 to 2500, the limonene content is 0.01 to 2.5 wt%, and the beverage satisfies at least one of the following conditions (a1), (a2), (a3), (a4), (a5), (a6), and (a7):(a1) Contains linalool, and the weight ratio of linalool to β-caryophyllene (linalool / β-caryophyllene) is 0.20 to 6.0. (a2) Contains citronellal, and the weight ratio of citronellal to β-caryophyllene (citronellal / β-caryophyllene) is 0.25 to 1.10. (a3) ​​Contains α-terpineol, and the weight ratio of α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene) is 0.50 to 8.0. (a4) Contains geranyl acetate, and the weight ratio of geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene) is 1.0 to 30. (a5) Contains decanal, and the weight ratio of decanal to β-caryophyllene (decanal / β-caryophyllene) is 0.10 to 1.70. (a6) Contains nerol, and the weight ratio of nerol to β-caryophyllene (nerol / β-caryophyllene) is 0.10 to 1.40. (a7) Contains geraniol, and the weight ratio of geraniol to β-caryophyllene (geraniol / β-caryophyllene) is 0.10 to 2.00.

[19] The beverage according to

[18] above, which is a packaged beverage.

[0010] According to the present invention, it is possible to provide a composition that has a lemon-like sour aroma, has a good aroma, can be used to impart a lemon peel aroma to beverages, etc., and has little bitterness when added to beverages, etc. Furthermore, it is possible to provide a base liquor and beverages, etc., that exhibit a lemon peel aroma.

[0011] The composition, base liquor, beverage, etc. of the present invention will be described below. The composition of the present invention contains limonene and β-caryophyllene, has a weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) of 250 to 2500, has a limonene content of 2.5 to 90 wt %, and has a bergamottin content of 0.01 wt % or less, and satisfies at least one selected from the group consisting of the following (a1), (a2), (a3), (a4), (a5), (a6), and (a7): The base liquor of the present invention contains limonene, β-caryophyllene, and ethanol, has a weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) of 250 to 2500, has a limonene content of 0.05 to 2.5 wt %, and an ethanol content of 10% by volume or more, and satisfies at least one of the following conditions (a1), (a2), (a3), (a4), (a5), (a6), and (a7): The beverage of the present invention contains limonene and β-caryophyllene, has a weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) of 250 to 2500, has a limonene content of 0.01 to 2.5 wt %, and satisfies at least one selected from the group consisting of the following (a1), (a2), (a3), (a4), (a5), (a6), and (a7):(a1) Contains linalool, and the weight ratio of linalool to β-caryophyllene (linalool / β-caryophyllene) is 0.20 to 6.0. (a2) Contains citronellal, and the weight ratio of citronellal to β-caryophyllene (citronellal / β-caryophyllene) is 0.25 to 1.10. (a3) ​​Contains α-terpineol, and the weight ratio of α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene) is 0.50 to 8.0. (a4) Contains geranyl acetate, and the weight ratio of geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene) is 1.0 to 30. (a5) Contains decanal, and the weight ratio of decanal to β-caryophyllene (decanal / β-caryophyllene) is 0.10 to 1.70. (a6) Contains nerol, and the weight ratio of nerol to β-caryophyllene (nerol / β-caryophyllene) is 0.10 to 1.40. (a7) Contains geraniol, and the weight ratio of geraniol to β-caryophyllene (geraniol / β-caryophyllene) is 0.10 to 2.00.

[0012] The composition of the present invention has a lemon-like sour aroma and a good aroma. Furthermore, the composition of the present invention has little bitterness when added to beverages and the like. The composition of the present invention has a balance of aromas similar to that of lemon peel. In one embodiment, the composition of the present invention is used, for example, to impart a lemon peel aroma to beverages and the like.

[0013] In this specification, "lemon-like sour aroma" refers to the pungent sour aroma of lemon, which is one of the components of lemon peel aroma, and "aroma development" refers to the speed at which the aroma (not limited to lemon-like sour aroma) appears. "Aroma balance" refers to the balance of the aroma, including 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).

[0014] 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.

[0015] 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.

[0016] 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.

[0017] 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 strong, lingering 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, when added to beverages and the like, the strong, lingering 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.

[0018] 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. 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 and is a compound also known as decyl aldehyde. Geranyl acetate is a type of monoterpene.

[0019] The composition of the present invention preferably contains at least two compounds selected from the group consisting of linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol, more preferably at least three compounds, even more preferably at least four compounds, even more preferably at least five compounds, and particularly preferably at least six compounds, and most preferably contains linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol. This is because the lemon-like sour aroma of the composition becomes stronger and the aroma is more pronounced. Furthermore, the balance of the aroma becomes closer to that of lemon peel.

[0020] In one embodiment, the composition of the present invention preferably satisfies the above-mentioned (a1). When the composition of the present invention satisfies the above-mentioned (a1), the composition contains linalool, and the weight ratio of linalool to β-caryophyllene (linalool / β-caryophyllene) is 0.20 to 6.0. When the composition of the present invention satisfies the above-mentioned (a1), the effect of enhancing the depth of the lemon-like sour aroma or strengthening the floral aroma that broadens the depth is also achieved. In this specification, the floral aroma that enhances the depth of the lemon-like sour aroma or strengthens the depth is sometimes referred to as the "elegance" of the aroma. As the elegance of the aroma increases, the complexity or depth of the lemon-like sour aroma is enhanced. In the composition of the present invention, the weight ratio of linalool to β-caryophyllene (linalool / β-caryophyllene) is preferably 0.20 to 5.0, more preferably 0.50 to 4.0. When the composition of the present invention satisfies the above (a1), it is preferable that the composition further satisfies at least one selected from the group consisting of the above (a2) to (a7).

[0021] When the composition of the present invention contains linalool, its content is preferably 0.02 wt% or more, more preferably 0.06 wt% or more, even more preferably 0.08 wt% or more, also preferably 0.50 wt% or less, more preferably 0.46 wt% or less, even more preferably 0.35 wt% or less, particularly preferably 0.20 wt% or less. When the composition of the present invention contains linalool, its content is preferably 0.02 to 0.50 wt%, more preferably 0.06 to 0.46 wt%, even more preferably 0.06 to 0.35 wt%, particularly preferably 0.08 to 0.20 wt%.

[0022] In one aspect, the composition of the present invention preferably satisfies the above-mentioned (a2). When the composition of the present invention satisfies the above-mentioned (a2), the composition contains citronellal, and the weight ratio of citronellal to β-caryophyllene (citronellal / β-caryophyllene) is 0.25 to 1.10. When the composition of the present invention satisfies the above-mentioned (a2), the effect of enhancing the spicy scent reminiscent of fresh lemon or fresh lemons is also achieved. In this specification, the spicy scent reminiscent of fresh lemon or fresh lemons is sometimes referred to as the "stimulating or refreshing scent" of the scent. In the composition of the present invention, the weight ratio of citronellal to β-caryophyllene (citronellal / β-caryophyllene) is preferably 0.25 to 1.0, more preferably 0.30 to 1.0. When the composition of the present invention satisfies the above (a2), it is preferable that the composition further satisfies at least one selected from the group consisting of the above (a1) and (a3) ​​to (a7).

[0023] When the composition of the present invention contains citronellal, the content thereof is preferably 0.01 wt% or more, more preferably 0.02 wt% or more, even more preferably 0.06 wt% or more, particularly preferably 0.08 wt% or more, and is preferably 0.50 wt% or less, more preferably 0.30 wt% or less, and even more preferably 0.20 wt% or less. In one embodiment, when the composition of the present invention contains citronellal, the content thereof is preferably 0.01 to 0.50 wt%, more preferably 0.02 to 0.30 wt%, even more preferably 0.06 to 0.30 wt%, and particularly preferably 0.08 to 0.20 wt%.

[0024] In one embodiment, the composition of the present invention preferably satisfies the above-mentioned (a3). When the composition of the present invention satisfies the above-mentioned (a3), the composition contains α-terpineol, and the weight ratio of α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene) is 0.50 to 8.0. When the composition of the present invention satisfies the above-mentioned (a3), the effect of enhancing the lemon peel scent and strengthening the green scent that gives the fragrance depth is also achieved. In this specification, the green scent that enhances the lemon peel scent and gives the fragrance depth is sometimes referred to as the "structure / body" of the scent. When the structure / body of the scent is strengthened, the lemon peel scent is enhanced and the width (volume) of the scent peak increases. In the composition of the present invention, the weight ratio of α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene) is preferably 0.50 to 7.5, more preferably 0.70 to 5.0. In one embodiment, when the composition of the present invention satisfies the above (a3), it is more preferable that the composition further satisfies at least one selected from the group consisting of the above (a1), (a2), and (a4) to (a7).

[0025] When the composition of the present invention contains α-terpineol, the content thereof is preferably 0.02 wt % or more, more preferably 0.05 wt % or more, and is preferably 0.25 wt % or less, more preferably 0.20 wt % or less. In one embodiment, when the composition of the present invention contains α-terpineol, the content thereof is preferably 0.02 to 0.25 wt %, more preferably 0.02 to 0.20 wt %, and even more preferably 0.05 to 0.20 wt %.

[0026] In one aspect, the composition of the present invention preferably satisfies the above-mentioned (a4). When the composition of the present invention satisfies the above-mentioned (a4), the composition contains geranyl acetate, and the weight ratio of geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene) is 1.0 to 30. When the composition of the present invention satisfies the above-mentioned (a4), the effect of strengthening the floral scent that enhances the depth and complexity of the lemon-like sour scent is also achieved. In this specification, the floral scent that enhances the depth and complexity of the lemon-like sour scent is sometimes referred to as the "elegance / structure / body" of the scent. In the composition of the present invention, the weight ratio of geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene) is preferably 2.0 to 20, more preferably 3.0 to 15. In one embodiment, when the composition of the present invention satisfies the above (a4), it is more preferable that the composition further satisfies at least one selected from the group consisting of the above (a1) to (a3) ​​and (a5) to (a7).

[0027] When the composition of the present invention contains geranyl acetate, the content thereof is preferably 0.05 wt% or more, more preferably 0.10 wt% or more, even more preferably 0.50 wt% or more, and is preferably 2.50 wt% or less, more preferably 2.10 wt% or less, even more preferably 1.80 wt% or less, particularly preferably 1.10 wt% or less. In one embodiment, when the composition of the present invention contains geranyl acetate, the content thereof is preferably 0.05 to 2.50 wt%, more preferably 0.10 to 2.10 wt%, even more preferably 0.50 to 1.80 wt%, and particularly preferably 0.50 to 1.10 wt%.

[0028] In one aspect, the composition of the present invention preferably satisfies the above-mentioned (a5). When the composition of the present invention satisfies the above-mentioned (a5), the composition contains decanal, and the weight ratio of decanal to β-caryophyllene (decanal / β-caryophyllene) is 0.10 to 1.70. When the composition of the present invention satisfies the above-mentioned (a5), the effect of strengthening the sweet-heavy scent that imparts strength to the scent is also achieved. In this specification, the sweet-heavy scent that imparts strength to the scent is sometimes referred to as the "strength / depth" of the scent. In the composition of the present invention, the weight ratio of decanal to β-caryophyllene (decanal / β-caryophyllene) is preferably 0.10 to 1.5, more preferably 0.20 to 1.0. In one aspect, when the composition of the present invention satisfies the above-mentioned (a5), it is more preferable that the composition further satisfies at least one selected from the group consisting of the above-mentioned (a1) to (a4), (a6), and (a7).

[0029] When the composition of the present invention contains decanal, the content thereof is preferably 0.01% by weight or more, more preferably 0.03% by weight or more, and is preferably 0.20% by weight or less, more preferably 0.12% by weight or less, even more preferably 0.10% by weight or less, and particularly preferably 0.08% by weight or less. In one embodiment, when the composition of the present invention contains decanal, the content thereof is preferably 0.01 to 0.20% by weight, more preferably 0.01 to 0.12% by weight, even more preferably 0.03 to 0.10% by weight, and particularly preferably 0.03 to 0.08% by weight.

[0030] In one aspect, the composition of the present invention preferably satisfies the above-mentioned (a6). When the composition of the present invention satisfies the above-mentioned (a6), the composition contains nerol, and the weight ratio of nerol to β-caryophyllene (nerol / β-caryophyllene) is 0.10 to 1.40. When the composition of the present invention satisfies the above-mentioned (a6), the effect of enhancing the refreshing scent reminiscent of young lemons (green lemons) (the refreshing, cool scent unique to young lemons) is also achieved. In this specification, the refreshing scent reminiscent of young lemons (green lemons) is sometimes referred to as the "greenness" of the scent. In the composition of the present invention, the weight ratio of nerol to β-caryophyllene (nerol / β-caryophyllene) is preferably 0.25 to 1.3, more preferably 0.30 to 1.2. In one embodiment, when the composition of the present invention satisfies the above (a6), it is more preferable that the composition further satisfies at least one selected from the group consisting of the above (a1) to (a5) and (a7).

[0031] When the composition of the present invention contains nerol, the content thereof is preferably 0.02 wt % or more, more preferably 0.05 wt % or more, even more preferably 0.06 wt % or more, and is preferably 0.20 wt % or less, more preferably 0.15 wt % or less. In one embodiment, when the composition of the present invention contains nerol, the content thereof is preferably 0.02 to 0.20 wt %, more preferably 0.05 to 0.15 wt %, and even more preferably 0.06 to 0.15 wt %.

[0032] In one aspect, the composition of the present invention preferably satisfies the above-mentioned (a7). When the composition of the present invention satisfies the above-mentioned (a7), the composition contains geraniol, and the weight ratio of geraniol to β-caryophyllene (geraniol / β-caryophyllene) is 0.10 to 2.00. When the composition of the present invention satisfies the above-mentioned (a7), the effect of enhancing the floral scent that imparts a mellow, sweet scent is also achieved. The floral scent that imparts a mellow, sweet scent can also be considered to be the scent of mellow, ripe lemon fruit. In this specification, the floral scent that imparts a mellow, sweet scent is sometimes referred to as "a floral structure and body." In the composition of the present invention, the weight ratio of geraniol to β-caryophyllene (geraniol / β-caryophyllene) is preferably 0.20 to 1.5, more preferably 0.30 to 1.2. In one embodiment, when the composition of the present invention satisfies the above (a7), it is more preferable that the composition further satisfies at least one selected from the group consisting of the above (a1) to (a6).

[0033] When the composition of the present invention contains geraniol, the content thereof is preferably 0.02 wt % or more, more preferably 0.05 wt % or more, and is preferably 0.25 wt % or less, more preferably 0.20 wt % or less. In one embodiment, when the composition of the present invention contains geraniol, the content thereof is preferably 0.02 to 0.25 wt %, more preferably 0.02 to 0.20 wt %, and even more preferably 0.05 to 0.20 wt %.

[0034] The composition of the present invention preferably satisfies at least two selected from the group consisting of the above (a1) to (a7), more preferably satisfies at least three, even more preferably satisfies at least four, even more preferably satisfies at least five, particularly preferably satisfies at least six, and most preferably satisfies the above (a1) to (a7). This is because the lemon-like sour aroma of the composition becomes stronger and the aroma is more easily released. Also, the balance of the aroma becomes closer to the lemon peel aroma.

[0035] The composition of the present invention preferably contains citral. Citral is a type of acyclic monoterpene and is a collective term for geranial and neral, which are cis-trans isomers of each other. When the composition of the present invention further contains citral, the lemon-like sour aroma and aroma release are improved. In addition, the balance of the aroma becomes closer to the lemon peel aroma. When the composition of the present invention contains citral, its content is not particularly limited, but is, for example, preferably 0.002 to 39.6 wt %, more preferably 0.05 to 25 wt %, even more preferably 0.2 to 11 wt %, even more preferably 0.25 to 5.0 wt %, and particularly preferably 0.6 to 4.9 wt %.

[0036] When the composition of the present invention contains citral, the weight ratio of citral to β-caryophyllene (citral / β-caryophyllene) in the composition is preferably 2 to 250, more preferably 2.5 to 110, even more preferably 5 to 100, even more preferably 6 to 90, and particularly preferably 7.5 to 75.

[0037] In the invention described herein, the contents of limonene, β-caryophyllene, linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, geraniol, and citral 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.

[0038] In the present specification, the origins and production methods of limonene, β-caryophyllene, linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, geraniol, and citral are not particularly limited. In the present specification, these aroma 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 aroma components can also be used as the above-mentioned aroma components.

[0039] The composition of the present invention may contain optional components in addition to the above-mentioned components, as long as the effects of the present invention are not impaired. The optional components include components that can be used in beverages, such as solvents, emulsifiers, colorants, antioxidants, etc.

[0040] 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 the above-mentioned aroma components are dissolved, emulsified, or dispersed in a small amount of solvent. Examples of the solvent include water, ethanol, propylene glycol, MCT oil, triacetin, glycerin, etc. The composition of the present invention may contain one of these solvents alone or 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.

[0041] Examples of emulsifiers include glycerin fatty acid esters, saponin, sucrose fatty acid esters, lecithin, etc. The composition of the present invention may contain one emulsifier or two or more emulsifiers. When the composition of the present invention contains an emulsifier, the content thereof is not particularly limited.

[0042] 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.

[0043] The method for producing the composition of the present invention is not particularly limited, and the composition of the present invention can be obtained, for example, by blending the components so that the content of each component in the composition and the weight ratio of components such as limonene to β-caryophyllene are within the above-mentioned ranges. In the composition of the present invention, limonene, β-caryophyllene, linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, geraniol, and citral can also be blended using lemon as a raw material.

[0044] The composition of the present invention is preferably liquid at 25°C (liquid composition), and more preferably liquid at 10°C (liquid composition).

[0045] 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 and β-caryophyllene is preferably derived from lemons, and more preferably extracted or refined from lemons or their essential oils. When the composition of the present invention contains bergamottin, the bergamottin may be derived from lemons. In the composition of the present invention, linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, geraniol, and citral are preferably derived from lemons, and more preferably extracted or refined from lemons or their essential oils.

[0046] 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.

[0047] The composition of the present invention is preferably added to a beverage for use. 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 lemon peel aroma to the beverage. When the composition of the present invention is added to a beverage that contains lemon juice, the peel aroma (lemon peel aroma) felt when squeezing lemon peel imparted by the composition of the present invention and the fresh lemon aroma imparted by lemon juice are different from each other.

[0048] 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.

[0049] 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.

[0050] 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.

[0051] 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.

[0052] 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.

[0053] 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.

[0054] 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.

[0055] 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.

[0056] The present invention also encompasses the following base liquor. The base liquor of the present invention contains limonene, β-caryophyllene, and ethanol, has a weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) of 250 to 2500, a limonene content of 0.05 to 2.5 wt. %, and an ethanol content of 10% by volume or more, and satisfies at least one of the above conditions (a1), (a2), (a3), (a4), (a5), (a6), and (a7). 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).

[0057] The base liquor of the present invention contains limonene, β-caryophyllene, and ethanol, and has a limonene content within a specific range, a weight ratio of limonene to β-caryophyllene within a specific range, and satisfies at least one of the conditions (a1) to (a7) above, thereby having a lemon-like sour aroma and a good aroma.

[0058] 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%.

[0059] 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.

[0060] 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.

[0061] 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.

[0062] The base liquor 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 base liquor of the present invention preferably contains at least two compounds selected from the group consisting of linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol, more preferably at least three compounds, even more preferably at least four compounds, even more preferably at least five compounds, and particularly preferably at least six compounds, and most preferably contains linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol. This is because the lemon-like sour aroma becomes stronger and the aroma becomes more favorable. Furthermore, the balance of the aroma becomes closer to that of lemon peel.

[0063] In one aspect, the base liquor of the present invention preferably satisfies the above-mentioned (a1). When the base liquor of the present invention satisfies the above-mentioned (a1), an effect of enhancing the fragrant aroma is also achieved. In the above-mentioned (a1), the weight ratio of linalool to β-caryophyllene (linalool / β-caryophyllene) is preferably 0.20 to 5.0, more preferably 0.50 to 4.0. When the base liquor of the present invention satisfies the above-mentioned (a1), it is preferable that the base liquor further satisfies at least one selected from the group consisting of the above-mentioned (a2) to (a7).

[0064] 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.

[0065] In one aspect, the base liquor of the present invention preferably satisfies the above-mentioned (a2). When the base liquor of the present invention satisfies the above-mentioned (a2), the effect of enhancing the stimulating or refreshing aroma can also be achieved. In the above-mentioned (a2), the weight ratio of citronellal to β-caryophyllene (citronellal / β-caryophyllene) is preferably 0.25 to 1.0, more preferably 0.30 to 1.0. When the base liquor of the present invention satisfies the above-mentioned (a2), it is preferable that the base liquor further satisfies at least one selected from the group consisting of the above-mentioned (a1) and (a3) ​​to (a7).

[0066] 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.

[0067] In one aspect, the base liquor of the present invention preferably satisfies the above-mentioned (a3). When the base liquor of the present invention satisfies the above-mentioned (a3), the effect of enhancing the structure and full-bodied aroma can also be achieved. In the above-mentioned (a3), the weight ratio of α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene) is preferably 0.50 to 7.5, more preferably 0.70 to 5.0. In one aspect, when the base liquor of the present invention satisfies the above-mentioned (a3), it is more preferable that the base liquor further satisfies at least one selected from the group consisting of the above-mentioned (a1), (a2), and (a4) to (a7).

[0068] 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.

[0069] In one aspect, the base liquor of the present invention preferably satisfies the above-mentioned (a4). When the base liquor of the present invention satisfies the above-mentioned (a4), the effect of enhancing the fragrant aroma and the structure and full body can also be achieved. In the above-mentioned (a4), the weight ratio of geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene) is preferably 2.0 to 20, more preferably 3.0 to 15. In one aspect, when the base liquor of the present invention satisfies the above-mentioned (a4), it is more preferable that the base liquor further satisfies at least one selected from the group consisting of the above-mentioned (a1) to (a3) ​​and (a5) to (a7).

[0070] 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.

[0071] In one aspect, the base liquor of the present invention preferably satisfies the above-mentioned (a5). When the base liquor of the present invention satisfies the above-mentioned (a5), the effect of increasing the potency and intensity of the aroma is also achieved. In the above-mentioned (a5), the weight ratio of decanal to β-caryophyllene (decanal / β-caryophyllene) is preferably 0.10 to 1.5, more preferably 0.20 to 1.0. In one aspect, when the base liquor of the present invention satisfies the above-mentioned (a5), it is more preferable that the base liquor further satisfies at least one selected from the group consisting of the above-mentioned (a1) to (a4), (a6), and (a7).

[0072] 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.

[0073] In one aspect, the base liquor of the present invention preferably satisfies the above-mentioned (a6). When the base liquor of the present invention satisfies the above-mentioned (a6), an effect of a stronger green aroma can be obtained. In the above-mentioned (a6), the weight ratio of nerol to β-caryophyllene (nerol / β-caryophyllene) is preferably 0.25 to 1.3, more preferably 0.30 to 1.2. In one aspect, when the base liquor of the present invention satisfies the above-mentioned (a6), it is more preferable that the base liquor further satisfies at least one selected from the group consisting of the above-mentioned (a1) to (a5) and (a7).

[0074] 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.

[0075] In one aspect, the base liquor of the present invention preferably satisfies the above-mentioned (a7). When the base liquor of the present invention satisfies the above-mentioned (a7), the effect of enhancing the structure and full body due to the floral aroma can also be achieved. In the above-mentioned (a7), the weight ratio of geraniol to β-caryophyllene (geraniol / β-caryophyllene) is preferably 0.20 to 1.5, more preferably 0.30 to 1.2. In one aspect, when the base liquor of the present invention satisfies the above-mentioned (a7), it is more preferable that the base liquor further satisfies at least one selected from the group consisting of the above-mentioned (a1) to (a6).

[0076] 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.

[0077] The base liquor of the present invention preferably satisfies at least two of the above conditions (a1) to (a7), more preferably at least three, even more preferably at least four, even more preferably at least five, and particularly preferably at least six, and most preferably satisfies the above conditions (a1) to (a7). This is because the lemon-like sour aroma will be stronger and the aroma will be more pronounced. Furthermore, the balance of the aroma will be closer to that of lemon peel.

[0078] The base liquor of the present invention preferably contains citral. When the base liquor of the present invention further contains citral, the lemon-like sour aroma and aroma are improved. In addition, the balance of the aroma becomes closer to the lemon peel aroma. When the base liquor of the present invention contains citral, its content is not particularly limited, but is preferably 0.00005 to 1.1 wt %, more preferably 0.0001 to 0.2 wt %, even more preferably 0.001 to 0.1 wt %, and particularly preferably 0.005 to 0.1 wt %.

[0079] When the base liquor of the present invention contains citral, the weight ratio of citral to β-caryophyllene in the base liquor (citral / β-caryophyllene) is preferably 2 to 250, more preferably 2.5 to 110, even more preferably 5 to 100, still more preferably 6 to 90, and particularly preferably 7.5 to 75.

[0080] The base liquor of the present invention may contain optional components in addition to the components described above, provided that the effects of the present invention are not impaired. Optional components include components that can be used in beverages, such as solvents other than ethanol, emulsifiers, colorants, antioxidants, etc.

[0081] 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 volatile aroma components such as limonene and β-caryophyllene 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. Of these, propylene glycol and water are preferred as solvents other than ethanol, and water is more preferred. The base liquor of the present invention may contain one or more solvents other than ethanol. When the base liquor of the present invention contains a solvent other than ethanol, the amount of the solvent is not particularly limited.

[0082] 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 type of emulsifier or two or more types. When the base liquor of the present invention contains an emulsifier, the content thereof is not particularly limited.

[0083] 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.

[0084] The bergamottin content of 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 of 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.

[0085] 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.

[0086] 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.

[0087] 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.

[0088] 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.

[0089] The beverage of the present invention contains limonene and β-caryophyllene, has a weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) of 250 to 2500, has a limonene content of 0.01 to 2.5 wt %, and satisfies at least one selected from the group consisting of (a1), (a2), (a3), (a4), (a5), (a6), and (a7) above.

[0090] The beverage of the present invention contains limonene and β-caryophyllene, and has a limonene content within a specific range, a weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) within a specific range, and satisfies at least one of the conditions (a1) to (a7) above, thereby having a lemon-like sour aroma and a good aroma.

[0091] 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%.

[0092] 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 %.

[0093] 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, even more preferably 400 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 400 to 1200.

[0094] The beverage 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 beverage of the present invention preferably contains at least two compounds selected from the group consisting of linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol, more preferably at least three compounds, even more preferably at least four compounds, even more preferably at least five compounds, and particularly preferably at least six compounds, and most preferably contains linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol. This is because the lemon-like sour aroma becomes stronger and the aroma becomes more pronounced. Furthermore, the balance of the aroma becomes closer to that of lemon peel.

[0095] In one aspect, the beverage of the present invention preferably satisfies the above-mentioned (a1). When the beverage of the present invention satisfies the above-mentioned (a1), the effect of enhancing the fragrant aroma is also achieved. In the above-mentioned (a1), the weight ratio of linalool to β-caryophyllene (linalool / β-caryophyllene) is preferably 0.20 to 5.0, more preferably 0.50 to 4.0. When the beverage of the present invention satisfies the above-mentioned (a1), it is preferable that the beverage further satisfies at least one selected from the group consisting of the above-mentioned (a2) to (a7).

[0096] 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.

[0097] In one aspect, the beverage of the present invention preferably satisfies the above-mentioned (a2). When the beverage of the present invention satisfies the above-mentioned (a2), the effect of enhancing the stimulating or refreshing aroma can also be obtained. In the above-mentioned (a2), the weight ratio of citronellal to β-caryophyllene (citronellal / β-caryophyllene) is preferably 0.25 to 1.0, more preferably 0.30 to 1.0. When the beverage of the present invention satisfies the above-mentioned (a2), it is preferable that the beverage further satisfies at least one selected from the group consisting of the above-mentioned (a1) and (a3) ​​to (a7).

[0098] 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 %.

[0099] In one aspect, the beverage of the present invention preferably satisfies the above-mentioned (a3). When the beverage of the present invention satisfies the above-mentioned (a3), the effect of enhancing the structure and full body of the aroma is also achieved. In the above-mentioned (a3), the weight ratio of α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene) is preferably 0.50 to 7.5, more preferably 0.70 to 5.0. In one aspect, when the beverage of the present invention satisfies the above-mentioned (a3), it is more preferable that the beverage further satisfies at least one selected from the group consisting of the above-mentioned (a1), (a2), and (a4) to (a7).

[0100] 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 %.

[0101] In one aspect, the beverage of the present invention preferably satisfies the above-mentioned (a4). When the beverage of the present invention satisfies the above-mentioned (a4), the effect of enhancing the brilliance of the aroma and the structure and full body can also be obtained. In the above-mentioned (a4), the weight ratio of geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene) is preferably 2.0 to 20, more preferably 3.0 to 15. In one aspect, when the beverage of the present invention satisfies the above-mentioned (a4), it is more preferable that the beverage further satisfies at least one selected from the group consisting of the above-mentioned (a1) to (a3) ​​and (a5) to (a7).

[0102] 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.

[0103] In one aspect, the beverage of the present invention preferably satisfies the above-mentioned (a5). When the beverage of the present invention satisfies the above-mentioned (a5), the effect of increasing the potency and intensity of the aroma is also achieved. In the above-mentioned (a5), the weight ratio of decanal to β-caryophyllene (decanal / β-caryophyllene) is preferably 0.10 to 1.5, more preferably 0.20 to 1.0. In one aspect, when the beverage of the present invention satisfies the above-mentioned (a5), it is more preferable that the beverage further satisfies at least one selected from the group consisting of the above-mentioned (a1) to (a4), (a6), and (a7).

[0104] 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 %.

[0105] In one aspect, the beverage of the present invention preferably satisfies the above-mentioned (a6). When the beverage of the present invention satisfies the above-mentioned (a6), an effect of enhancing the green aroma is also achieved. In the above-mentioned (a6), the weight ratio of nerol to β-caryophyllene (nerol / β-caryophyllene) is preferably 0.25 to 1.3, more preferably 0.30 to 1.2. In one aspect, when the beverage of the present invention satisfies the above-mentioned (a6), it is more preferable that the beverage further satisfies at least one selected from the group consisting of the above-mentioned (a1) to (a5) and (a7).

[0106] 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 %.

[0107] In one aspect, the beverage of the present invention preferably satisfies the above-mentioned (a7). When the beverage of the present invention satisfies the above-mentioned (a7), the effect of enhancing the structure and full body of the floral aroma is also achieved. In the above-mentioned (a7), the weight ratio of geraniol to β-caryophyllene (geraniol / β-caryophyllene) is preferably 0.20 to 1.5, more preferably 0.30 to 1.2. In one aspect, when the beverage of the present invention satisfies the above-mentioned (a7), it is more preferable that the beverage further satisfies at least one selected from the group consisting of the above-mentioned (a1) to (a6).

[0108] 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.

[0109] The beverage of the present invention preferably satisfies at least two selected from the group consisting of the above (a1) to (a7), more preferably at least three, even more preferably at least four, even more preferably at least five, particularly preferably at least six, and most preferably at least six, of which (a1) to (a7) are satisfied. This is because the lemon-like sour aroma becomes stronger and the aroma is more pronounced. Also, the aroma balance becomes closer to that of lemon peel.

[0110] The beverage of the present invention preferably contains citral. When the beverage of the present invention further contains citral, the lemon-like sour aroma and aroma are improved. In addition, the balance of the aroma becomes closer to the lemon peel aroma. When the beverage of the present invention contains citral, the content thereof is not particularly limited, but is preferably 0.00002 to 1.1 wt %, more preferably 0.0002 to 0.2 wt %, and even more preferably 0.001 to 0.1 wt %.

[0111] When the beverage of the present invention contains citral, the weight ratio of citral to β-caryophyllene in the beverage (citral / β-caryophyllene) is preferably 2 to 250, more preferably 2.5 to 110, even more preferably 5 to 100, still more preferably 6 to 90, and particularly preferably 7.5 to 75.

[0112] 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.

[0113] The beverage of the present invention may contain optional ingredients in addition to the above-mentioned ingredients, provided that the effects of the present invention are not impaired. Optional ingredients include ingredients that can be used in beverages, such as solvents, emulsifiers, colorants, carotenoids, chlorophyll and its decomposition products, carbohydrates, proteins, amino acids, sweeteners, acidulants, pH adjusters, antioxidants, polyphenols, and carbon dioxide.

[0114] 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 a volatile aroma component such as limonene or β-caryophyllene is 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 type of solvent, or two or more types of solvent. When the beverage of the present invention contains a solvent, the content thereof is not particularly limited.

[0115] Examples of emulsifiers include glycerin fatty acid esters, saponin, sucrose fatty acid esters, lecithin, etc. The beverage of the present invention may contain one emulsifier or two or more emulsifiers. When the beverage of the present invention contains an emulsifier, the content thereof is not particularly limited.

[0116] 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 %.

[0117] 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.

[0118] 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.

[0119] 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.

[0120] 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.

[0121] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to these examples.

[0122] Unless otherwise specified in the examples, limonene, β-caryophyllene, linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, geraniol, and citral were incorporated into the compositions using commercially available reagents (all manufactured by Sigma-Aldrich). The limonene used in the examples was (R)-(+)-limonene (d-limonene). In the examples, a highly purified bergamottin product extracted and purified from lemon was used.

[0123] Example 1 Compositions (Samples 1-1 to 1-3 and Control Sample 1) were obtained by mixing the above reagents with ethanol so that the contents (wt %) of limonene, β-caryophyllene, linalool, and bergamottin were as shown in Table 1 below. Furthermore, the above reagents were mixed with ethanol so that the contents of limonene and β-caryophyllene were as shown in Table 1, to obtain a composition of Control 1. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratio of linalool to β-caryophyllene (linalool / β-caryophyllene) in the compositions are shown in Table 1. A sensory evaluation of the obtained compositions was performed.

[0124] <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 composition to be evaluated was added on top of this ethanol aqueous solution to evaluate "aroma release." "Aroma release" refers to the speed at which the aroma (not limited to a lemon-like sour aroma) develops. For aroma release, the faster the aroma develops, the higher the evaluation. Evaluation was performed using the following criteria in increments of 0.5 points (9-point scale), with Sample 1-1 given a score of 5 points and the 5% by volume aqueous ethanol solution given a score of 1 point. The sensory panel then held approximately 10 mL of the composition in the sensory evaluation glass (the aqueous ethanol solution to which the composition to be evaluated had been added) in their mouths to evaluate "bitterness." Using the score for "bitterness" of Control 1 given a score of 5 points as the standard, evaluation was performed using the following criteria in increments of 0.5 points (9-point scale).

[0125] Evaluation criteria for "fragrance release" 5 points: "fragrance release is very good" 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"

[0126] Evaluation criteria for "bitterness" 5 points: no bitterness 4 points: slight bitterness 3 points: bitterness 2 points: slightly strong bitterness 1 point: strong bitterness

[0127] The above evaluation criteria for "aroma release" were also used in the sensory evaluation of Examples 2 to 16. The above evaluation criteria for "bitterness" were also used in the sensory evaluation of Examples 2 to 16 and 26 to 34. 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 1. Here, the aroma release of Control 1 was not evaluated.

[0128]

[0129] Example 2 The above reagents were mixed with ethanol to obtain compositions (Samples 2-1 to 2-3 and Control Sample 2) so that the contents (wt %) of limonene, β-caryophyllene, citronellal, and bergamottin were as shown in Table 2 below. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratios of citronellal to β-caryophyllene (citronellal / β-caryophyllene) in the compositions are shown in Table 2. Sensory evaluation was conducted in the same manner as in Example 1, except that Sample 2-1 was given a score of 5 as the reference point for "aroma development." The evaluation results (average scores of four sensory panels) are shown in Table 2.

[0130]

[0131] Example 3 The above reagents were mixed with ethanol to obtain compositions (Samples 3-1 to 3-3 and Control Sample 3) so that the contents (wt %) of limonene, β-caryophyllene, α-terpineol, and bergamottin were as shown in Table 3 below. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratios of α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene) in the compositions are shown in Table 3. Sensory evaluation was conducted in the same manner as in Example 1, except that Sample 3-1 was given a score of 5 as the reference point for "aroma development." The evaluation results (average scores of four sensory panels) are shown in Table 3.

[0132]

[0133] Example 4 The above reagents were mixed with ethanol to obtain compositions (Samples 4-1 to 4-3 and Control Sample 4) so ​​that the contents (wt %) of limonene, β-caryophyllene, geranyl acetate, and bergamottin were as shown in Table 4 below. The weight ratios of limonene to β-caryophyllene in the compositions (limonene / β-caryophyllene) and the weight ratios of geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene) are shown in Table 4. Sensory evaluation was conducted in the same manner as in Example 1, except that Sample 4-1 was given a score of 5 as the reference point for "aroma development." The evaluation results (average scores of four sensory panels) are shown in Table 4.

[0134]

[0135] Example 5 The above reagents were mixed with ethanol to obtain compositions (Samples 5-1 to 5-3 and Control Sample 5) so that the contents (wt %) of limonene, β-caryophyllene, decanal, and bergamottin were as shown in Table 5 below. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratios of decanal to β-caryophyllene (decanal / β-caryophyllene) in the compositions are shown in Table 5. Sensory evaluation was conducted in the same manner as in Example 1, except that Sample 5-1 was given a score of 5 as the reference point for "aroma development." The evaluation results (average scores of four sensory panels) are shown in Table 5.

[0136]

[0137] Example 6 The above reagents were mixed with ethanol to obtain compositions (Samples 6-1 to 6-3 and Control Sample 6) so that the contents (wt %) of limonene, β-caryophyllene, nerol, and bergamottin were as shown in Table 6 below. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratios of nerol to β-caryophyllene (nerol / β-caryophyllene) in the compositions are shown in Table 6. Sensory evaluation was conducted in the same manner as in Example 1, except that Sample 6-1 was given a score of 5 as the reference point for "aroma development." The evaluation results (average scores of four sensory panels) are shown in Table 6.

[0138]

[0139] Example 7 The above reagents were mixed with ethanol to obtain compositions (Samples 7-1 to 7-3 and Control Sample 7) so that the contents (wt %) of limonene, β-caryophyllene, geraniol, and bergamottin were as shown in Table 7 below. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratios of geraniol to β-caryophyllene (geraniol / β-caryophyllene) in the compositions are shown in Table 7. Sensory evaluation was conducted in the same manner as in Example 1, except that Sample 7-1 was given a score of 5 as the reference point for "aroma development." The evaluation results (average scores of four sensory panels) are shown in Table 7.

[0140]

[0141] Example 8 The above reagents were mixed with ethanol so that the contents (wt %) of limonene, β-caryophyllene, linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, geraniol, and bergamottin were as shown in Table 8 below, to obtain compositions (Samples 8-1 to 8-3 and Control Sample 8). Table 8 shows the weight ratio of each component relative to β-caryophyllene in the compositions. Sensory evaluation was conducted in the same manner as in Example 1, except that Sample 8-1 was given a score of 5 as the reference point for "aroma development." The evaluation results (average scores of four sensory panelists) are shown in Table 8.

[0142]

[0143] Example 9 The above reagents were mixed with ethanol to obtain compositions (Samples 9-1 to 9-3 and Control Sample 9) containing limonene, β-caryophyllene, citral, linalool, and bergamottin at the weight percent values ​​shown in Table 9 below. The weight ratios of limonene, linalool, and citral to β-caryophyllene in the compositions are shown in Table 9. Furthermore, the above reagents were mixed with ethanol to obtain compositions containing limonene, β-caryophyllene, and citral at the weight percent values ​​shown in Table 9, thereby obtaining a Control 2 composition. Sensory evaluation was performed in the same manner as in Example 1, except that Sample 9-1 was given a score of 5 as the reference point for "aroma release." The evaluation results (average scores of four sensory panels) are shown in Table 9. Control 1 is not shown in Tables 9 to 16. The "aroma release" of Control 2 was not evaluated.

[0144]

[0145] Example 10 The above reagents were mixed with ethanol so that the contents (wt %) of limonene, β-caryophyllene, citral, citronellal, and bergamottin were as shown in Table 10 below, to obtain compositions (Samples 10-1 to 10-3 and Control Sample 10). The weight ratios of limonene, citral, and citronellal to β-caryophyllene in the compositions are shown in Table 10. Sensory evaluation was performed in the same manner as in Example 1, except that Sample 10-1 was given a score of 5 points as the reference point for "aroma development." The evaluation results (average scores of four sensory panels) are shown in Table 10.

[0146]

[0147] Example 11 The above reagents were mixed with ethanol to obtain compositions (Samples 11-1 to 11-3 and Control Sample 11) so that the contents (wt %) of limonene, β-caryophyllene, citral, α-terpineol, and bergamottin were as shown in Table 11 below. Table 11 shows the weight ratios of limonene, citral, and α-terpineol to β-caryophyllene in the compositions. Sensory evaluation was conducted in the same manner as in Example 1, except that Sample 11-1 was given a score of 5 as the reference point for "aroma development." The evaluation results (average scores of four sensory panels) are shown in Table 11.

[0148]

[0149] Example 12 The above reagents were mixed with ethanol to obtain compositions (Samples 12-1 to 12-3 and Control Sample 12) so that the contents (wt %) of limonene, β-caryophyllene, citral, geranyl acetate, and bergamottin were as shown in Table 12 below. Table 12 shows the weight ratios of limonene, citral, and geranyl acetate to β-caryophyllene in the compositions. Sensory evaluation was performed in the same manner as in Example 1, except that Sample 12-1 was given a score of 5 as the reference point for "aroma development." The evaluation results (average scores of four sensory panels) are shown in Table 12.

[0150]

[0151] Example 13 The above reagents were mixed with ethanol to obtain compositions (Samples 13-1 to 13-3 and Control Sample 13) so that the contents (wt %) of limonene, β-caryophyllene, citral, decanal, and bergamottin were as shown in Table 13 below. The weight ratios of limonene, citral, and decanal to β-caryophyllene in the compositions are shown in Table 13. Sensory evaluation was conducted in the same manner as in Example 1, except that Sample 13-1 was given a score of 5 as the reference point for "aroma development." The evaluation results (average scores of four sensory panels) are shown in Table 13.

[0152]

[0153] Example 14 Limonene, β-caryophyllene, citral, nerol, and bergamottin were mixed with ethanol to give the contents (wt %) shown in Table 14 below, to obtain compositions of Samples 14-1 to 14-3 and Control Sample 14. Table 14 shows the weight ratios of limonene, citral, and nerol to β-caryophyllene in the compositions. Sensory evaluation was conducted in the same manner as in Example 1, except that Sample 14-1 was given a score of 5 as the reference point for "aroma development." The evaluation results (average scores of four sensory panels) are shown in Table 14.

[0154]

[0155] Example 15 The above reagents were mixed with ethanol to obtain compositions (Samples 15-1 to 15-3 and Control Sample 15) so that the contents (wt %) of limonene, β-caryophyllene, citral, geraniol, and bergamottin were as shown in Table 15 below. Table 15 shows the weight ratios of limonene, citral, and geraniol to β-caryophyllene in the compositions. Sensory evaluation was conducted in the same manner as in Example 1, except that Sample 15-1 was given a score of 5 as the reference point for "aroma development." The evaluation results (average scores of four sensory panels) are shown in Table 15.

[0156]

[0157] Example 16 The above reagents were mixed with ethanol to obtain compositions (Samples 16-1 to 16-3 and Control Sample 16) so that the contents (by weight) of limonene, β-caryophyllene, citral, linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, geraniol, and bergamottin were as shown in Table 16 below. Table 16 shows the weight ratio of each component relative to β-caryophyllene in the compositions. Sensory evaluation was conducted in the same manner as in Example 1, except that Sample 16-1 was given a score of 5 as the reference point for "aroma development." The evaluation results (average scores of four sensory panels) are shown in Table 16.

[0158]

[0159] Example 17 The above reagent was mixed with ethanol to obtain compositions (Samples 17-1 to 17-5 and Control Sample 17-1) so that the limonene, β-caryophyllene, and linalool contents (wt %) were as shown in Table 17 below. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratios of linalool to β-caryophyllene (linalool / β-caryophyllene) in the compositions are shown in Table 17. Furthermore, the above reagent was mixed with ethanol to obtain a composition of Control 1 so that the limonene and β-caryophyllene contents were as shown in Table 17. The compositions of Example 17 and Examples 18 to 25 described below do not contain bergamottin. Sensory evaluation was performed on the obtained compositions.

[0160] <Sensory Evaluation> The sensory evaluation was carried out by four trained sensory panelists. 20 mL of a 5% by volume ethanol aqueous solution was placed in a glass sensory evaluation glass, and 25 μL of the composition to be evaluated was added on top of this ethanol aqueous solution, and the aroma was evaluated. In Examples 17 to 34, the aroma was evaluated based on the following criteria: "lemon-like sour aroma," "fragrance release," and "overall balance." In Example 17, the "elegance" of the aroma was also evaluated.

[0161] "Lemon-like sour aroma" refers to the pungent sour aroma of lemon, which is one of the components of lemon peel aroma, "aroma development" 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 lemon peel aroma, including the aforementioned "lemon-like sour aroma" and "aroma development." "Elegance" of the aroma refers to a floral aroma that adds depth or broadens the depth of the lemon-like sour aroma. As the "elegance" of the aroma increases, the lemon-like sour aroma becomes more complex and deep.

[0162] In the evaluations of "lemon-like sour aroma," "fragrance," and "overall balance," Control 1 was designated as "reference sample A" and given a score of 3. As a reference score, Sample 25-2 of Example 25 was given a score of 10, and the evaluation of a 5% by volume aqueous ethanol solution was given a score of 1.

[0163] Evaluation criteria for "lemon-like sour aroma" The "lemon-like sour aroma" was evaluated in increments of 0.1 points on a scale of 1 to 10 based on the strength of the pungent sour lemon aroma, using the following criteria: 10 points: "lemon-like sour aroma" is extremely stronger than Reference Sample A 7 points: "lemon-like sour aroma" is significantly stronger than Reference Sample A 5 points: "lemon-like sour aroma" is clearly stronger than Reference Sample A 3 points: "lemon-like sour aroma" can be detected (same as Reference Sample A) 2 points: "lemon-like sour aroma" is slightly detected 1 point: "lemon-like sour aroma" cannot be detected

[0164] Evaluation criteria for "aroma release" "aroma release" was evaluated in increments of 0.1 points on a scale of 1 to 10 based on the following criteria, from the perspective of how quickly the aroma (not limited to the sour aroma typical of lemon) develops. The faster the aroma release, the higher the evaluation. 10 points: "aroma release" is much better than standard sample A 7 points: "aroma release" is considerably better than standard sample A 5 points: "aroma release" is clearly better than standard sample A 3 points: "aroma release" is good (same as standard sample A) 2 points: "aroma release" is poor 1 point: "aroma release" is very poor

[0165] Evaluation criteria for "overall balance" "Overall balance" was evaluated from the viewpoint of the balance of the fragrances mentioned above, using the following criteria on a scale of 1 to 10, in increments of 0.1: 10 points: "Overall balance" is significantly improved compared to Reference Sample A 7 points: "Overall balance" is significantly improved compared to Reference Sample A 5 points: "Overall balance" is clearly improved compared to Reference Sample A 3 points: "Overall balance" is good (same as Reference Sample A) 2 points: "Overall balance" is poor 1 point: "Overall balance" is very poor

[0166] Evaluation criteria for "elegance" of aroma From the viewpoint of the strength of the floral aroma ("elegance" of the aroma) that brings out or broadens the depth of the lemon-like sour aroma, the samples were evaluated on a scale of 1 to 10 in increments of 0.1 according to the following criteria. Control 1 was designated "reference sample A" and given a score of 3 points. Furthermore, as a reference score, sample 25-2 of Example 25 was given a score of 10 points, and the score of a 5% by volume aqueous ethanol solution was given a score of 1 point. 10 points: The "elegance" of the aroma is extremely enhanced compared to reference sample A. 7 points: The "elegance" of the aroma is significantly enhanced compared to reference sample A. 5 points: The "elegance" of the aroma is clearly enhanced compared to reference sample A. 3 points: The "elegance" of the aroma is perceived (same as reference sample A). 1 point: The "elegance" of the aroma is not perceived.

[0167] 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 above evaluation criteria of (1) "lemon-like sour aroma," (2) "fragrance," and (3) "overall balance" were also used in the sensory evaluation of the compositions in Examples 18 to 34. The evaluation results (average scores of the four sensory panelists) are shown in Table 17.

[0168]

[0169] Example 18 Compositions (Samples 18-1 to 18-4 and Control Sample 18-1) were obtained by mixing the above reagents with ethanol so that the contents (wt %) of limonene, β-caryophyllene, and citronellal were as shown in Table 18. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratios of citronellal to β-caryophyllene (citronellal / β-caryophyllene) in the compositions are shown in Table 18.

[0170] The resulting compositions were subjected to a sensory evaluation of the scent in the same manner as in Example 17. In addition to the "lemon-like sour scent," "fragrance intensity," and "overall balance," the scent was evaluated for its "stimulating or refreshing feeling." The evaluation results (average scores of four sensory panelists) are shown in Table 18. The scent's "stimulating or refreshing feeling" was evaluated according to the following criteria.

[0171] Evaluation criteria for "stimulating or refreshing" aroma In terms of the strength of the spicy aroma ("stimulating or refreshing" aroma) reminiscent of fresh lemon or fresh lemon fruit, the aroma was evaluated on a scale of 1 to 10 in increments of 0.1 according to the following criteria. Control 1 was designated "Reference Sample A" and given a score of 3. As a reference score, Sample 25-2 of Example 25 was given a score of 10, and the score of a 5% by volume aqueous ethanol solution was given a score of 1. 10 points: The "stimulating or refreshing" aroma is extremely enhanced compared to Reference Sample A 7 points: The "stimulating or refreshing" aroma is significantly enhanced compared to Reference Sample A 5 points: The "stimulating or refreshing" aroma is clearly enhanced compared to Reference Sample A 3 points: The "stimulating or refreshing" aroma is felt (same as Reference Sample A) 1 point: The "stimulating or refreshing" aroma is not felt

[0172]

[0173] Example 19 Compositions (Samples 19-1 to 19-5 and Control Samples 19-1 to 19-3) were obtained by mixing the above reagents with ethanol so that the contents (wt %) of limonene, β-caryophyllene, and α-terpineol were as shown in Table 19. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratios of α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene) in the compositions are shown in Table 19.

[0174] The resulting compositions were subjected to a sensory evaluation of the aroma in the same manner as in Example 17. In addition to the "lemon-like sour aroma," "fragrance intensity," and "overall balance," the "structure and body" of the aroma was evaluated. The evaluation results (average scores of four sensory panelists) are shown in Table 19. The "structure and body" of the aroma was evaluated according to the following criteria.

[0175] Evaluation criteria for fragrance "structure / body" From the perspective of the strength of the green fragrance (fragrance "structure / body") that enhances the lemon peel feeling and adds depth to the fragrance, evaluation was performed using the following criteria on a scale of 1 to 10 in increments of 0.1. Control 1 was designated "reference sample A" and given a score of 3. As a reference score, sample 25-2 of Example 25 was given a score of 10, and a 5% by volume aqueous ethanol solution was given a score of 1. 10 points: The fragrance "structure / body" is extremely enhanced compared to reference sample A. 7 points: The fragrance "structure / body" is significantly enhanced compared to reference sample A. 5 points: The fragrance "structure / body" is clearly enhanced compared to reference sample A. 3 points: The fragrance "structure / body" is perceived (same as reference sample A). 1 point: The fragrance "structure / body" is not perceived.

[0176]

[0177] Example 20 Compositions (Samples 20-1 to 20-4 and Control Samples 20-1 to 20-2) were obtained by mixing the above reagents with ethanol so that the contents (wt %) of limonene, β-caryophyllene, and geranyl acetate were as shown in Table 20. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratios of geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene) in the compositions are shown in Table 20.

[0178] The resulting compositions were subjected to a sensory evaluation of the fragrance in the same manner as in Example 17. In addition to the "lemon-like sour fragrance," "fragrance intensity," and "overall balance," the fragrance was evaluated for its "elegance / structure / body." The evaluation results (average scores of four sensory panelists) are shown in Table 20. The fragrance's "elegance / structure / body" was evaluated according to the following criteria.

[0179] Evaluation criteria for fragrance "elegance / structure / body" From the perspective of the strength of the floral fragrance (the "elegance / structure / body" of the fragrance) that enhances the depth and complexity of the lemon-like sour fragrance, evaluation was performed using the following criteria on a scale of 1 to 10 in increments of 0.1. Control 1 was designated "Reference Sample A" and given a score of 3. As a reference score, Sample 25-2 of Example 25 was given a score of 10, and the score of a 5% by volume aqueous ethanol solution was given a score of 1. 10 points: The "elegance / structure / body" of the fragrance is extremely enhanced compared to Reference Sample A. 7 points: The "elegance / structure / body" of the fragrance is significantly enhanced compared to Reference Sample A. 5 points: The "elegance / structure / body" of the fragrance is clearly enhanced compared to Reference Sample A. 3 points: The "elegance / structure / body" of the fragrance is perceived (same as Reference Sample A). 1 point: The "elegance / structure / body" of the fragrance is not perceived.

[0180]

[0181] Example 21 Compositions (Samples 21-1 to 21-4 and Control Samples 21-1 to 21-3) were obtained by mixing the above reagents with ethanol so that the contents (wt %) of limonene, β-caryophyllene, and decanal were as shown in Table 21. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratios of decanal to β-caryophyllene (decanal / β-caryophyllene) in the compositions are shown in Table 21.

[0182] The resulting compositions were subjected to a sensory evaluation of the scent in the same manner as in Example 17. In addition to the "lemon-like sour scent," "fragrance intensity," and "overall balance," the scent "strength and intensity" were evaluated. The evaluation results (average scores of four sensory panelists) are shown in Table 21. The scent "strength and intensity" was evaluated according to the following evaluation criteria.

[0183] Evaluation criteria for fragrance "potency / depth" From the perspective of the strength of the sweet, heavy fragrance that gives strength to the fragrance (fragrance "potency / depth"), evaluation was performed using the following criteria on a scale of 1 to 10 in increments of 0.1. Control 1 was designated "reference sample A" and given a score of 3. As reference points, sample 25-2 of Example 25 was given a score of 10, and the score of a 5% by volume aqueous ethanol solution was given a score of 1. 10 points: fragrance "potency / depth" is extremely enhanced compared to reference sample A 7 points: fragrance "potency / depth" is significantly enhanced compared to reference sample A 5 points: fragrance "potency / depth" is clearly enhanced compared to reference sample A 3 points: fragrance "potency / depth" is perceived (same as reference sample A) 1 point: fragrance "potency / depth" is not perceived

[0184]

[0185] Example 22 Compositions (Samples 22-1 to 22-4 and Control Samples 22-1 to 22-3) were obtained by mixing the above reagents with ethanol so that the contents (wt %) of limonene, β-caryophyllene, and nerol were as shown in Table 22. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratios of nerol to β-caryophyllene (nerol / β-caryophyllene) in the compositions are shown in Table 22.

[0186] The resulting compositions were subjected to a sensory evaluation of the scent in the same manner as in Example 17. In addition to the "lemon-like sour scent," "fragrance intensity," and "overall balance," the "greenness" of the scent was evaluated. The evaluation results (average scores of four sensory panelists) are shown in Table 22. The "greenness" of the scent was evaluated according to the following evaluation criteria.

[0187] Evaluation criteria for "greenness" of fragrance From the viewpoint of the strength of the fragrance ("greenness" of the fragrance) with a refreshing feeling reminiscent of young lemons (green lemons) (the refreshing refreshing feeling specific to young lemons), evaluation was carried out on a scale of 1 to 10 using the following criteria in increments of 0.1. Control 1 was designated "reference sample A" and given a score of 3. Furthermore, as a reference score, sample 25-2 of Example 25 was given a score of 10, and the score of a 5% by volume aqueous ethanol solution was given a score of 1. 10 points: The "greenness" of the fragrance is extremely enhanced compared to reference sample A. 7 points: The "greenness" of the fragrance is significantly enhanced compared to reference sample A. 5 points: The "greenness" of the fragrance is clearly enhanced compared to reference sample A. 3 points: The "greenness" of the fragrance is perceived (same as reference sample A). 1 point: The "greenness" of the fragrance is not perceived.

[0188]

[0189] Example 23 Compositions (Samples 23-1 to 23-4 and Control Samples 23-1 to 23-3) were obtained by mixing the above reagents with ethanol so that the contents (wt %) of limonene, β-caryophyllene, and geraniol were as shown in Table 23. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratios of geraniol to β-caryophyllene (geraniol / β-caryophyllene) in the compositions are shown in Table 23.

[0190] The resulting compositions were subjected to a sensory evaluation of the fragrance in the same manner as in Example 17. In addition to the "lemon-like sour fragrance," "fragrance intensity," and "overall balance," the fragrance was evaluated for its "floral structure and full body." The evaluation results (average scores of four sensory panelists) are shown in Table 23. The fragrance's "floral structure and full body" was evaluated according to the following criteria.

[0191] Evaluation criteria for "floral structure and body" of fragrance From the perspective of the strength of the floral fragrance ("floral structure and body" of the fragrance) that imparts a mellow and sweet fragrance, the fragrances were evaluated on a scale of 1 to 10 in increments of 0.1, according to the following criteria. Control 1 was designated "reference sample A" and given a score of 3. As a reference score, sample 25-2 of Example 25 was given a score of 10, and a 5% by volume aqueous ethanol solution was given a score of 1. 10 points: The "floral structure and body" of the fragrance is extremely enhanced compared to reference sample A. 7 points: The "floral structure and body" of the fragrance is significantly enhanced compared to reference sample A. 5 points: The "floral structure and body" of the fragrance is clearly enhanced compared to reference sample A. 3 points: The "floral structure and body" of the fragrance is perceived (same as reference sample A). 1 point: The "floral structure and body" of the fragrance is not perceived.

[0192]

[0193] Example 24 Compositions (Samples 24-1 to 24-4 and Control Samples 24-1 to 24-2) were obtained by mixing the above reagents with ethanol so that the contents (wt %) of limonene, β-caryophyllene, linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol were as shown in Table 24. Table 24 shows the weight ratio of each component to β-caryophyllene in the composition.

[0194] The resulting composition was subjected to a sensory evaluation of the scent in the same manner as in Example 17. In addition to the "lemon-like sour scent," "fragrance release," and "overall balance," the scent was evaluated for "gaiety," "stimulating or refreshing feeling," "structure / body," "gaiety / structure / body," "potency / thickness," "greenness," and "structure / body due to floral scent." The evaluation criteria were the same as in Examples 17 to 23. The evaluation results (average scores of four sensory panels) are shown in Table 24.

[0195]

[0196] Example 25 The above reagents were mixed with ethanol so that the contents (wt %) of limonene, β-caryophyllene, citral, linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol were as shown in Table 25 below, to obtain compositions (Samples 25-1 to 25-8 and Control Sample 25). The weight ratio of each component to β-caryophyllene in the composition is shown in Table 25. Sample 25-2 had a strong lemon-like sour aroma, excellent fragrance release, and a balanced aroma very similar to that of lemon peel.

[0197] The resulting compositions were subjected to a sensory evaluation of the scent in the same manner as in Example 17. In addition to the "lemon-like sour scent," "fragrance release," and "overall balance," the scent was evaluated for "splendor," "irritation or refreshing feeling," "structure / body," "splendor / structure / body," "potency / thickness," "greenness," and "structure / body due to floral scent." The evaluation criteria were the same as in Examples 17 to 23. Sample 25-2 was the same as Sample 16-1 in Example 16. The evaluation results (average scores of four sensory panelists) are shown in Table 25. Control 1 is not shown in Table 25.

[0198]

[0199] In Examples 26 to 34, a commercially available fragrance containing a high amount of limonene derived from lemon (a fragrance containing a high amount of limonene, obtained as a distillate when producing terpene-less lemon oil; limonene content: 47.6% by weight) was used as the limonene. This commercially available fragrance does not contain any of β-caryophyllene, citral, linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, geraniol, or bergamottin.

[0200] Example 26 The fragrance and reagents described above were mixed with ethanol to obtain a composition (Sample 26-1) so that the contents (by weight) of limonene, β-caryophyllene, and linalool were as shown in Table 26 below. Sample 26-1 did not contain bergamottin. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene) and linalool to β-caryophyllene (linalool / β-caryophyllene) in the composition are shown in Table 26.

[0201] (Sensory Evaluation 1) The resulting compositions were subjected to a sensory evaluation by four trained sensory panelists for "lemon-like sour aroma," "fragrance," and "overall balance" in the same manner as in Example 17. The evaluation results (average scores of the four sensory panelists) are shown in Table 26.

[0202] (Preparation of Base Liquor) Next, Sample 26-1 was diluted with Neutral Spirits 95% (ethanol content: 95% by volume) and water to prepare a base liquor with an ethanol content of 15% by volume. Specifically, Sample 26-1 was diluted with Neutral Spirits 95% and water at the dilution ratio (dilution ratio based on weight) shown in Table 26 so that the ethanol content was 15% by volume to prepare the base liquors (Samples 26-2 to 26-5 and Control Sample 26). Bergamottin was added to Sample 26-5 so that the content (wt%) was shown in Table 26. A sensory evaluation of the aroma of the obtained base liquor was conducted.

[0203] (Sensory Evaluation 2) A sensory evaluation was conducted by four trained sensory panelists on the "lemon-like sour aroma," "fragrance," and "overall balance" of the base liquor. 25 mL of the base liquor to be evaluated was placed in a glass sensory evaluation glass, and the "lemon-like sour aroma," "fragrance," and "overall balance" were evaluated according to the criteria below. Subsequently, a sensory evaluation was conducted by four trained sensory panelists on the "bitterness" of Samples 26-3 and 26-5. The sensory panelists held a portion of the base liquor (approximately 10 mL) in their mouths and evaluated the "bitterness" according to the same evaluation criteria as in Example 1.

[0204] In the evaluation of the "lemon-like sour aroma," "aroma release," and "overall balance" of the base liquors of Examples 26 to 34, Control 1 of Example 17 was designated "reference sample A," and the sensory evaluation using the method of Example 17 was given a score of 3 points. As a reference score, Sample 34-3 (base liquor) of Example 34 was given a score of 10 points, and the evaluation of a 5% by volume aqueous ethanol solution was given a score of 1 point. Evaluation was carried out on a scale of 1 to 10 in increments of 0.1 points according to the following criteria. For "aroma release," the earlier the aroma was developed, the better the aroma was evaluated as being released.

[0205] Evaluation criteria for "lemon-like sour aroma" 10 points: "lemon-like sour aroma" is extremely stronger than standard sample A 7 points: "lemon-like sour aroma" is significantly stronger than standard sample A 5 points: "lemon-like sour aroma" is clearly stronger than standard sample A 3 points: "lemon-like sour aroma" can be detected (same as standard sample A) 2 points: "lemon-like sour aroma" can be detected slightly 1 point: "lemon-like sour aroma" cannot be detected

[0206] Evaluation criteria for "fragrance release" 10 points: "fragrance release is much better than standard sample A" 7 points: "fragrance release is considerably better than standard sample A" 5 points: "fragrance release is clearly better than standard sample A" 3 points: "fragrance release is good (same as standard sample A)" 2 points: "fragrance release is poor" 1 point: "fragrance release is very poor"

[0207] Evaluation criteria for "overall balance" 10 points: "Overall balance" is significantly improved compared to standard sample A 7 points: "Overall balance" is significantly improved compared to standard sample A 5 points: "Overall balance" is clearly improved compared to standard sample A 3 points: "Overall balance" is good (same as standard sample A) 2 points: "Overall balance" is poor 1 point: "Overall balance" is very poor

[0208] 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) for "lemon-like sour aroma," "fragrance," and "overall balance" are shown in Table 26. Control 1 is not shown in Tables 26 to 34. The evaluation results for "bitterness" (average scores of the four sensory panelists) were 5.0 for sample 26-3 and 3.0 for sample 26-5.

[0209]

[0210] Example 27 The fragrances and reagents described above were mixed with ethanol to obtain a composition (Sample 27-1) with the limonene, β-caryophyllene, and citronellal contents (wt %) shown in Table 27 below. Sample 27-1 does not contain bergamottin. The weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratio of citronellal to β-caryophyllene (citronellal / β-caryophyllene) in the composition are shown in Table 27. The resulting composition was subjected to a sensory evaluation by four trained sensory panelists for "lemon-like sour aroma," "fragrance," and "overall balance" using the same method as in "Sensory Evaluation 1" of Example 26. The evaluation results (average scores of the four sensory panelists) are shown in Table 27.

[0211] (Preparation of Base Liquor) Next, Sample 27-1 was diluted with Neutral Spirits 95% (ethanol content: 95% by volume) and water to prepare a base liquor with an ethanol content of 15% by volume. Specifically, Sample 27-1 was diluted with Neutral Spirits 95% and water at the dilution ratio (dilution ratio based on weight) shown in Table 27 so that the ethanol content was 15% by volume, to prepare the base liquor (Samples 27-2 to 27-5 and Control Sample 27). Bergamottin was added to Sample 27-5 so that the content (wt%) was as shown in Table 27. The aroma and bitterness of the resulting base liquor were evaluated using the same method as in "Sensory Evaluation 2" of Example 26. The aroma evaluation results (average scores from four sensory panels) are shown in Table 27. The "bitterness" evaluation results (average scores from four sensory panels) were 5.0 for Sample 27-3 and 2.8 for Sample 27-5.

[0212]

[0213] Example 28 The fragrance and reagents described above were mixed with ethanol to obtain a composition (Sample 28-1) so that the contents (wt%) of limonene, β-caryophyllene, and α-terpineol were as shown in Table 28 below. Sample 28-1 did not contain bergamottin. The weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratio of α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene) in the composition are shown in Table 28. The resulting composition was subjected to a sensory evaluation by four trained sensory panelists for "lemon-like sour aroma," "fragrance," and "overall balance" using the same method as in "Sensory Evaluation 1" of Example 26. The evaluation results (average scores of the four sensory panelists) are shown in Table 28.

[0214] (Preparation of Base Liquor) Next, Sample 28-1 was diluted with Neutral Spirits 95% (ethanol content: 95% by volume) and water to prepare a base liquor with an ethanol content of 15% by volume. Specifically, Sample 28-1 was diluted with Neutral Spirits 95% and water at the dilution ratio (dilution ratio based on weight) shown in Table 28 so that the ethanol content was 15% by volume, to prepare the base liquor (Samples 28-2 to 28-5 and Control Sample 28). Bergamottin was added to Sample 28-5 so that the content (wt%) was as shown in Table 28. The aroma and bitterness of the resulting base liquor were evaluated using the same method as in "Sensory Evaluation 2" of Example 26. The aroma evaluation results (average scores from four sensory panelists) are shown in Table 28. The "bitterness" evaluation results (average scores from four sensory panelists) were 5.0 for Sample 28-3 and 3.5 for Sample 28-5.

[0215]

[0216] Example 29 The fragrance and reagents described above were mixed with ethanol so that the contents (wt %) of limonene, β-caryophyllene, and geranyl acetate were as shown in Table 29 below, to obtain a composition (Sample 29-1). Sample 29-1 does not contain bergamottin. The weight ratio of limonene to β-caryophyllene in the composition (limonene / β-caryophyllene) and the weight ratio of geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene) are shown in Table 29. The resulting composition was subjected to a sensory evaluation by four trained sensory panelists for "lemon-like sour aroma," "fragrance," and "overall balance" using the same method as in "Sensory Evaluation 1" of Example 26. The evaluation results (average scores of the four sensory panelists) are shown in Table 29.

[0217] (Preparation of Base Liquor) Next, Sample 29-1 was diluted with Neutral Spirits 95% (ethanol content: 95% by volume) and water to prepare a base liquor with an ethanol content of 15% by volume. Specifically, Sample 29-1 was diluted with Neutral Spirits 95% and water at the dilution ratio (dilution ratio based on weight) shown in Table 29 so that the ethanol content was 15% by volume, to prepare the base liquor (Samples 29-2 to 29-5 and Control Sample 29). Bergamottin was added to Sample 29-5 so that the content (wt%) was as shown in Table 29. The aroma and bitterness of the resulting base liquor were evaluated using the same method as in "Sensory Evaluation 2" of Example 26. The aroma evaluation results (average scores from four sensory panels) are shown in Table 29. The "bitterness" evaluation results (average scores from four sensory panels) were 5.0 for Sample 29-3 and 3.1 for Sample 29-5.

[0218]

[0219] Example 30 The fragrance and reagents described above were mixed with ethanol to obtain a composition (Sample 30-1) with the limonene, β-caryophyllene, and decanal contents (wt %) shown in Table 30 below. Sample 30-1 does not contain bergamottin. The weight ratio of limonene to β-caryophyllene in the composition (limonene / β-caryophyllene) and the weight ratio of decanal to β-caryophyllene (decanal / β-caryophyllene) are shown in Table 30. The resulting composition was subjected to a sensory evaluation by four trained sensory panelists for "lemon-like sour aroma," "fragrance," and "overall balance" using the same method as in "Sensory Evaluation 1" of Example 26. The evaluation results (average scores of the four sensory panelists) are shown in Table 30.

[0220] (Preparation of Base Liquor) Next, Sample 30-1 was diluted with Neutral Spirits 95% (ethanol content: 95% by volume) and water to prepare a base liquor with an ethanol content of 15% by volume. Specifically, Sample 30-1 was diluted with Neutral Spirits 95% and water at the dilution ratio (dilution ratio based on weight) shown in Table 30 so that the ethanol content was 15% by volume, to prepare the base liquor (Samples 30-2 to 30-5 and Control Sample 30). Bergamottin was added to Sample 30-5 so that the content (wt%) was as shown in Table 30. The aroma and bitterness of the resulting base liquor were evaluated using the same method as in "Sensory Evaluation 2" of Example 26. The aroma evaluation results (average scores from four sensory panels) are shown in Table 30. The "bitterness" evaluation results (average scores from four sensory panels) were 5.0 for Sample 30-3 and 3.0 for Sample 30-5.

[0221]

[0222] Example 31 The fragrance and reagents described above were mixed with ethanol to obtain a composition (Sample 31-1) with the limonene, β-caryophyllene, and nerol contents (wt %) shown in Table 31 below. Sample 31-1 does not contain bergamottin. The weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratio of nerol to β-caryophyllene (nerol / β-caryophyllene) in the composition are shown in Table 31. The resulting composition was subjected to a sensory evaluation by four trained sensory panelists for "lemon-like sour aroma," "fragrance," and "overall balance" using the same method as in "Sensory Evaluation 1" of Example 26. The evaluation results (average scores of the four sensory panelists) are shown in Table 31.

[0223] (Preparation of Base Liquor) Next, Sample 31-1 was diluted with Neutral Spirits 95% (ethanol content: 95% by volume) and water to prepare a base liquor with an ethanol content of 15% by volume. Specifically, Sample 31-1 was diluted with Neutral Spirits 95% and water at the dilution ratio (dilution ratio based on weight) shown in Table 31 so that the ethanol content was 15% by volume, to prepare the base liquor (Samples 31-2 to 31-5 and Control Sample 31). Bergamottin was added to Sample 31-5 so that the content (wt%) was as shown in Table 31. The aroma and bitterness of the resulting base liquor were evaluated using the same method as in "Sensory Evaluation 2" of Example 26. The aroma evaluation results (average scores from four sensory panels) are shown in Table 31. The "bitterness" evaluation results (average scores from four sensory panels) were 5.0 for Sample 31-3 and 3.1 for Sample 31-5.

[0224]

[0225] Example 32 The fragrance and reagents described above were mixed with ethanol to obtain a composition (Sample 32-1) so that the contents (wt %) of limonene, β-caryophyllene, and geraniol were as shown in Table 32 below. Sample 32-1 did not contain bergamottin. The weight ratios of limonene to β-caryophyllene (limonene / β-caryophyllene) and the weight ratios of geraniol to β-caryophyllene (geraniol / β-caryophyllene) in the composition are shown in Table 32. The resulting composition was subjected to a sensory evaluation by four trained sensory panelists for "lemon-like sour aroma," "fragrance," and "overall balance" using the same method as in "Sensory Evaluation 1" of Example 26. The evaluation results (average scores of the four sensory panelists) are shown in Table 32.

[0226] (Preparation of Base Liquor) Next, Sample 32-1 was diluted with Neutral Spirits 95% (ethanol content: 95% by volume) and water to prepare a base liquor with an ethanol content of 15% by volume. Specifically, Sample 32-1 was diluted with Neutral Spirits 95% and water at the dilution ratio (dilution ratio based on weight) shown in Table 32 so that the ethanol content was 15% by volume, to prepare the base liquor (Samples 32-2 to 32-5 and Control Sample 32). Bergamottin was added to Sample 32-5 so that its content (wt%) was as shown in Table 32. The aroma and bitterness of the resulting base liquor were evaluated using the same method as in "Sensory Evaluation 2" of Example 26. The aroma evaluation results (average scores from four sensory panels) are shown in Table 32. The "bitterness" evaluation results (average scores from four sensory panels) were 5.0 for Sample 32-3 and 3.0 for Sample 32-5.

[0227]

[0228] Example 33 The fragrances and reagents described above were mixed with ethanol so that the contents (wt %) of limonene, β-caryophyllene, linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol were as shown in Table 33 below, to obtain a composition (Sample 33-1). Sample 33-1 does not contain bergamottin. The weight ratio of each component to β-caryophyllene in the composition is shown in Table 33. The resulting composition was subjected to a sensory evaluation by four trained sensory panelists for "lemon-like sour aroma," "fragrance," and "overall balance" using the same method as in "Sensory Evaluation 1" of Example 26. The evaluation results (average scores of the four sensory panelists) are shown in Table 33.

[0229] (Preparation of Base Liquor) Next, Sample 33-1 was diluted with Neutral Spirits 95% (ethanol content: 95% by volume) and water to prepare a base liquor with an ethanol content of 15% by volume. Specifically, Sample 33-1 was diluted with Neutral Spirits 95% and water at the dilution ratio (dilution ratio based on weight) shown in Table 33 so that the ethanol content was 15% by volume, to prepare the base liquor (Samples 33-2 to 33-5 and Control Sample 33). Bergamottin was added to Sample 33-5 so that its content (wt%) was as shown in Table 33. The aroma and bitterness of the resulting base liquor were evaluated using the same method as in "Sensory Evaluation 2" of Example 26. The aroma evaluation results (average scores from four sensory panelists) are shown in Table 33. The "bitterness" evaluation results (average scores from four sensory panelists) were 5.0 for Sample 33-3 and 2.4 for Sample 33-5.

[0230]

[0231] Example 34 The fragrances and reagents described above were mixed with ethanol so that the contents (wt %) of limonene, β-caryophyllene, citral, linalool, citronellal, α-terpineol, geranyl acetate, decanal, nerol, and geraniol were as shown in Table 34 below, to obtain a composition (Sample 34-1). The weight ratio of each component relative to β-caryophyllene in the composition is shown in Table 34. The resulting composition was subjected to a sensory evaluation by four trained sensory panelists for "lemon-like sour aroma," "fragrance," and "overall balance" using the same method as in "Sensory Evaluation 1" of Example 26. The evaluation results (average scores of the four sensory panelists) are shown in Table 34.

[0232] (Preparation of Base Liquor) Next, Sample 34-1 was diluted with Neutral Spirits 95% (ethanol content: 95% by volume) and water to prepare a base liquor with an ethanol content of 15% by volume. Specifically, Sample 34-1 was diluted with Neutral Spirits 95% and water at the dilution ratio (dilution ratio based on weight) shown in Table 34 so that the ethanol content was 15% by volume, to prepare the base liquor (Samples 34-2 to 34-5 and Control Sample 34). Bergamottin was added to Sample 34-5 so that the content (wt%) was as shown in Table 34. The aroma and bitterness of the resulting base liquor were evaluated using the same method as in "Sensory Evaluation 2" of Example 26. The aroma evaluation results (average scores from four sensory panels) are shown in Table 34. The "bitterness" evaluation results (average scores from four sensory panels) were 5.0 for Sample 34-3 and 2.9 for Sample 34-5.

[0233]

Claims

Contains limonene and β-caryophyllene, the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is 250 to 2500; The limonene content is 2.5 to 90% by weight, The bergamottin content is 0.01% by weight or less, A composition satisfying at least one selected from the group consisting of the following (a1), (a2), (a3), (a4), (a5), (a6), and (a7): (a1) Contains linalool, and the weight ratio of linalool to β-caryophyllene (linalool / β-caryophyllene) is 0.20 to 6.

0. (a2) Contains citronellal, and the weight ratio of citronellal to β-caryophyllene (citronellal / β-caryophyllene) is 0.25 to 1.

10. (a3) Contains α-terpineol, and the weight ratio of α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene) is 0.50 to 8.

0. (a4) Contains geranyl acetate, and the weight ratio of geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene) is 1.0 to 30. (a5) Contains decanal, and the weight ratio of decanal to β-caryophyllene (decanal / β-caryophyllene) is 0.10 to 1.

70. (a6) Contains nerol, and the weight ratio of nerol to β-caryophyllene (nerol / β-caryophyllene) is 0.10 to 1.

40. (a7) Contains geraniol, and the weight ratio of geraniol to β-caryophyllene (geraniol / β-caryophyllene) is 0.10 to 2.

00.

2. The composition according to claim 1, wherein the content of β-caryophyllene is 0.01 to 0.2% by weight.

3. The composition according to claim 1 or 2, obtained by using lemon as a part or all of the raw material. The composition according to claim 1 or 2, wherein in (a1), the weight ratio of linalool to β-caryophyllene (linalool / β-caryophyllene) is 0.20 to 5.

0.

3. The composition according to claim 1, wherein in (a2), the weight ratio of citronellal to β-caryophyllene (citronellal / β-caryophyllene) is 0.25 to 1.

0.

3. The composition according to claim 1, wherein in (a3), the weight ratio of α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene) is 0.50 to 7.

5.

3. The composition according to claim 1, wherein in (a4), the weight ratio of geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene) is 2.0 to 20.

3. The composition according to claim 1, wherein in (a5), the weight ratio of decanal to β-caryophyllene (decanal / β-caryophyllene) is 0.10 to 1.

5. The composition according to claim 1 or 2, wherein in (a6), the weight ratio of nerol to β-caryophyllene (nerol / β-caryophyllene) is 0.25 to 1.

3.

3. The composition according to claim 1, wherein in (a7), the weight ratio of geraniol to β-caryophyllene (geraniol / β-caryophyllene) is 0.20 to 1.

5. The composition according to claim 1 or 2, which is a fragrance. The composition according to claim 1 or 2, which is added to a beverage. A packaged beverage comprising the composition according to claim 1 or 2 and a beverage. Contains limonene, β-caryophyllene, and ethanol, the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is 250 to 2500; The limonene content is 0.05 to 2.5% by weight, The ethanol content is 10% by volume or more, A base liquor that satisfies at least one selected from the group consisting of the following (a1), (a2), (a3), (a4), (a5), (a6), and (a7): (a1) Contains linalool, and the weight ratio of linalool to β-caryophyllene (linalool / β-caryophyllene) is 0.20 to 6.

0. (a2) Contains citronellal, and the weight ratio of citronellal to β-caryophyllene (citronellal / β-caryophyllene) is 0.25 to 1.

10. (a3) Contains α-terpineol, and the weight ratio of α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene) is 0.50 to 8.

0. (a4) Contains geranyl acetate, and the weight ratio of geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene) is 1.0 to 30. (a5) Contains decanal, and the weight ratio of decanal to β-caryophyllene (decanal / β-caryophyllene) is 0.10 to 1.

70. (a6) Contains nerol, and the weight ratio of nerol to β-caryophyllene (nerol / β-caryophyllene) is 0.10 to 1.

40. (a7) Contains geraniol, and the weight ratio of geraniol to β-caryophyllene (geraniol / β-caryophyllene) is 0.10 to 2.

00. The base liquor according to claim 14, wherein the bergamottin content is 0.00005% by weight or less. The base liquor according to claim 14 or 15, wherein the β-caryophyllene content is 0.0001 to 0.01% by weight. A method for producing an alcoholic beverage, comprising blending the base liquor according to claim 14 or 15. Contains limonene and β-caryophyllene, the weight ratio of limonene to β-caryophyllene (limonene / β-caryophyllene) is 250 to 2500; The limonene content is 0.01 to 2.5% by weight, A beverage satisfying at least one of the following conditions (a1), (a2), (a3), (a4), (a5), (a6), and (a7): (a1) Contains linalool, and the weight ratio of linalool to β-caryophyllene (linalool / β-caryophyllene) is 0.20 to 6.

0. (a2) Contains citronellal, and the weight ratio of citronellal to β-caryophyllene (citronellal / β-caryophyllene) is 0.25 to 1.

10. (a3) Contains α-terpineol, and the weight ratio of α-terpineol to β-caryophyllene (α-terpineol / β-caryophyllene) is 0.50 to 8.

0. (a4) Contains geranyl acetate, and the weight ratio of geranyl acetate to β-caryophyllene (geranyl acetate / β-caryophyllene) is 1.0 to 30. (a5) Contains decanal, and the weight ratio of decanal to β-caryophyllene (decanal / β-caryophyllene) is 0.10 to 1.

70. (a6) Contains nerol, and the weight ratio of nerol to β-caryophyllene (nerol / β-caryophyllene) is 0.10 to 1.

40. (a7) Contains geraniol, and the weight ratio of geraniol to β-caryophyllene (geraniol / β-caryophyllene) is 0.10 to 2.

00.

19. The beverage of claim 18, which is a packaged beverage.

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