Composition, use for composition, beverage, method for producing beverage, and method for improving ethanol-like sensory perception of beverage

Abstract

Provided is a composition that has an ethanol-like sensory perception. One embodiment of the present disclosure provides a composition that has an ethanol-like sensory perception, said composition containing a sweetening component and propanal.

Description

Composition, use of composition, beverage, method for producing beverage, and method for improving ethanol sensation in beverage

[0001] The present disclosure relates to compositions, uses of the compositions, beverages, methods for producing beverages, and methods for enhancing the ethanol perception in beverages.

[0002] Techniques for compensating for the lack of alcoholic flavor in non-alcoholic beverages have been investigated. For example, Patent Document 1 below discloses an alcoholic flavor imparting agent consisting of a specific component such as 6,8,10-undecatrien-2-one.

[0003] JP 2015-050955 A

[0004] The technology for generating an ethanol taste itself by using a substance other than ethanol has not been fully established. The present disclosure includes the following objects. One object of the present disclosure is to provide a composition having an ethanol taste. One object of the present disclosure is to provide a beverage having an ethanol taste. One object of the present disclosure is to provide a method for producing a beverage having an ethanol taste. One object of the present disclosure is to provide the use of a specific ingredient in a method for improving the ethanol taste of a beverage. One object of the present disclosure is to provide a method for improving the ethanol taste of a beverage.

[0005] The present disclosure includes the following embodiments. [1] A composition comprising a sweet component having a sweetness intensity of 0.2 to 0.7 and propanal. [2] The composition according to [1] above, wherein the sweet component is at least one selected from the group consisting of glycerin, sorbitol, and isomaltooligosaccharides. [3] The composition according to [1] or [2] above, further comprising a bitter component and / or a pungent component. [4] The composition according to any one of [1] to [3] above, having an ethanol concentration within the range of 0% to 20% by volume. [5] The composition according to any one of [1] to [4] above, having an ethanol concentration within the range of 0% to 3% by volume. [6] The composition according to any one of [1] to [5] above, which is a beverage. [7] Use of a sweet component having a sweetness intensity of 0.2 to 0.7 and propanal in a method for improving the ethanol sensation in a beverage. [8] The use according to [7] above, wherein the method comprises adjusting the amount of a sweetening component in the beverage to 4 g / L or more based on the volume of the beverage, and adjusting the amount of propanal in the beverage to 1.5 mg / L or more based on the volume of the beverage. [9] The use according to [7] or [8] above, wherein the sweetening component is at least one selected from the group consisting of glycerin, sorbitol, and isomaltooligosaccharides.

[10] The use according to any one of [7] to [9] above, wherein the sweetening component is glycerin and the amount of glycerin in the beverage is adjusted to 4 to 400 g / L based on the volume of the beverage.

[11] The use according to any one of [7] to [9] above, wherein the sweetening component is sorbitol and the amount of sorbitol in the beverage is adjusted to 10 to 300 g / L based on the volume of the beverage.

[12] The use according to any one of [7] to [9] above, wherein the sweetening component is isomaltooligosaccharide and the amount of isomaltooligosaccharide is 5 to 350 g / L based on the volume of the beverage.

[13] The use according to any one of [7] to

[12] above, wherein the amount of propanal in the beverage is adjusted to 1.5 to 300 mg / L based on the volume of the beverage.

[14] The use according to any one of [7] to

[13] above, wherein the beverage has an ethanol concentration within the range of 0% to 20% by volume.

[15] The use according to any one of [7] to

[14] above, wherein the beverage has an ethanol concentration within the range of 0% to 3% by volume.

[16] A beverage comprising a sweetener having a sweetness intensity of 0.2 to 0.7 and propanal, wherein the amount of the sweetener is 4 g / L or more based on the volume of the beverage, and the amount of the propanal is 1.5 mg / L or more based on the volume of the beverage.

[17] The beverage according to

[16] , wherein the sweetener is at least one selected from the group consisting of glycerin, sorbitol, and isomaltooligosaccharides.

[18] The beverage according to

[16] or

[17] , wherein the sweetener is glycerin and the amount of glycerin is 4 to 400 g / L based on the volume of the beverage.

[19] The beverage according to

[16] or

[17] , wherein the sweetener is sorbitol and the amount of sorbitol is 10 to 300 g / L based on the volume of the beverage.

[20] The beverage according to

[16] or

[17] above, wherein the sweet component is isomaltooligosaccharide and the amount of isomaltooligosaccharide is 5 to 350 g / L based on the volume of the beverage.

[21] The beverage according to any one of

[16] to

[20] above, wherein the amount of propanal is 1.5 to 300 mg / L based on the volume of the beverage.

[22] The beverage according to any one of

[16] to

[21] above, further comprising a bitter component and / or a pungent component.

[23] The beverage according to any one of

[16] to

[22] above, wherein the ethanol concentration is within the range of 0% to 20% by volume.

[24] The beverage according to any one of

[16] to

[23] above, wherein the ethanol concentration is within the range of 0% to 3% by volume.

[25] A method for producing a beverage, comprising obtaining a beverage containing a sweetener having a sweetness intensity of 0.2 to 0.7 and propanal, wherein the amount of the sweetener is 4 g / L or more, based on the volume of the beverage, and the amount of the propanal is 1.5 mg / L or more, based on the volume of the beverage.

[26] A method for producing a beverage, comprising obtaining the beverage according to any one of

[16] to

[24] above.

[27] A method for improving the ethanol flavor of a beverage, comprising: adjusting the amount of the sweetener in the beverage to 4 g / L or more, based on the volume of the beverage, and adjusting the amount of propanal in the beverage to 1.5 mg / L or more, based on the volume of the beverage.

[28] The method according to

[27] above, wherein the sweetener is at least one selected from the group consisting of glycerin, sorbitol, and isomaltooligosaccharides.

[29] The method according to

[27] or

[28] above, wherein the sweetening component is glycerin and the amount of glycerin in the beverage is adjusted to 4 to 400 g / L based on the volume of the beverage.

[30] The method according to any one of

[27] to

[29] above, wherein the sweetening component is sorbitol and the amount of sorbitol in the beverage is adjusted to 10 to 300 g / L based on the volume of the beverage.

[31] The method according to any one of

[27] to

[30] above, wherein the sweetening component is isomaltooligosaccharide and the amount of isomaltooligosaccharide is 5 to 350 g / L based on the volume of the beverage.

[32] The use according to any one of

[27] to

[31] above, wherein the amount of propanal in the beverage is adjusted to 1.5 to 300 mg / L based on the volume of the beverage.

[33] The method according to any one of

[27] to

[32] above, further comprising adding a bitter component and / or a pungent component.

[34] The method according to any one of

[27] to

[33] above, wherein the beverage has an ethanol concentration within the range of 0% to 20% by volume.

[35] The method according to any one of

[27] to

[34] above, wherein the beverage has an ethanol concentration within the range of 0% to 3% by volume.

[0006] At least one embodiment of the present disclosure provides a composition having an ethanol taste. At least one embodiment of the present disclosure provides a beverage having an ethanol taste. At least one embodiment of the present disclosure provides a method for producing a beverage having an ethanol taste. At least one embodiment of the present disclosure provides the use of certain ingredients in a method for improving the ethanol taste of a beverage. At least one embodiment of the present disclosure provides a method for improving the ethanol taste of a beverage.

[0007] In the present disclosure, at least one embodiment may be modified without departing from the spirit of the present disclosure. In the present disclosure, at least two embodiments may be combined without departing from the spirit of the present disclosure. In the present disclosure, the upper limit of a certain numerical range may be replaced with the upper limit of another numerical range related to the said numerical range or a numerical value shown in an example. In the present disclosure, the lower limit of a certain numerical range may be replaced with the lower limit of another numerical range related to the said numerical range or a numerical value shown in an example. Hereinafter, embodiments of the present disclosure will be described in detail.

[0008] <Combination of Sweet Component and Propanal> The combination of a sweet component and propanal can provide an ethanol taste. Therefore, the combination of a sweet component and propanal is suitable for various applications requiring an ethanol taste.

[0009] The sweetener and propanal may be used in the presence or absence of ethanol. The combination of the sweetener and propanal, whether or not ethanol is present, can provide or enhance the ethanol sensation. Therefore, in terms of ethanol sensation, the sweetener and propanal can be used as a substitute for ethanol.

[0010] The sweetening ingredient and propanal may be used in a composition. For example, the sweetening ingredient and propanal may be used as an ethanol-like ingredient in the composition. Each ingredient may be used as a raw material for the composition or may be added to the composition. The characteristics of the composition may be selected from the characteristics of the composition described in the section "Composition" below. Specifically, the sweetening ingredient and propanal may be used in a composition characterized by any characteristics other than the characteristics related to the sweetening ingredient and propanal described in the section "Composition" below. For example, the ethanol concentration, form, and type of the composition may be selected based on the description in the section "Composition" below. The sweetening ingredient and propanal may be used to obtain the composition described in the section "Composition" below.

[0011] The sweetener and propanal may be used to provide a subject with an ethanol sensation. In the present disclosure, providing a subject with an ethanol sensation includes providing a subject with an ethanol sensation that does not contain ethanol and enhancing the ethanol sensation that does contain ethanol. Regardless of the ethanol concentration of the subject, the combination of the sweetener and propanal can provide or enhance the ethanol sensation.

[0012] Examples of objects to which the ethanol sensation is imparted include food compositions. The food composition may be a beverage. Specific examples of beverages are described in the "Beverages" section below.

[0013] In an exemplary embodiment, a method for imparting an ethanol sensation to a subject includes adding a sweet component and propanal to a subject. Each component may be added at once or multiple times. The sweet component and propanal may be added in the form of a mixture or separately. If necessary, other components may be added in addition to the sweet component and propanal. After the addition of the sweet component and propanal, these components may be mixed. If necessary, the sweet component and propanal may be mixed with other components. The time for the mixing step may be adjusted taking into account the amount of the components and the uniformity of the mixture.

[0014] In an exemplary embodiment, the method for imparting an ethanol sensation to a target includes using a sweetener and propanal as target ingredients. The sweetener and propanal may be used in the form of a mixture or separately. If necessary, other ingredients may be used in addition to the sweetener and propanal.

[0015] The sweetening ingredient and propanal may be used to generate an ethanol taste. In an exemplary embodiment, the method for generating an ethanol taste includes mixing the sweetening ingredient and propanal. The sweetening ingredient and propanal may be used in the form of a mixture or in separate forms. The sweetening ingredient and propanal may be mixed with other ingredients as needed. Mixing the sweetening ingredient and propanal may include mixing the sweetening ingredient and propanal that have been premixed with other ingredients. The conditions for the mixing step are as described above.

[0016] <Composition> The present disclosure provides a composition comprising a sweetener and propanal, the combination of which provides an ethanolic sensation.

[0017] The sweetening component preferably has a sweetness level of 0.2 to 0.7, more preferably 0.4 to 0.6. Examples of sweetening components include glycerin (0.5), sorbitol (0.54), mannitol (0.57), reduced palatinose (isomaltitol) (0.5), trehalose (0.5), palatinose (isomaltulose) (0.5), trehalulose (0.5), and raffinose (0.2). The sweetening component may also be isomaltooligosaccharide (0.5), coupling sugar (0.5 to 0.6), fructooligosaccharide (0.3), reduced starch syrup (0.2 to 0.7), maltooligosaccharide (0.2 to 0.3), galactooligosaccharide (0.25 to 0.35), xylooligosaccharide (0.25 to 0.4), soybean oligosaccharide (0.7), or lactoferrin oligosaccharide (0.5). The numerical values ​​in parentheses represent sweetness intensity. The sweetness intensity represents the intensity of the sweetness of a sweet component relative to the sweetness of sucrose, where the sweetness intensity of sucrose is set to 1. From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the sweet component is at least one selected from the group consisting of glycerin, sorbitol, and isomaltooligosaccharide. From the viewpoint of improving the ethanol sensation, in another preferred embodiment, the sweet component is glycerin. From the viewpoint of improving the ethanol sensation, in another preferred embodiment, the sweet component is sorbitol. From the viewpoint of improving the ethanol sensation, in another preferred embodiment, the sweet component is isomaltooligosaccharide. In the present disclosure, isomaltooligosaccharide is a sugar having an α-1,6 bond (branched structure) with glucose as its constituent sugar, and the main components of isomaltooligosaccharide are isomaltose, isomaltotriose, panose, etc.

[0018] The amount of the sweetening component in the composition is not limited. For example, when the composition is used in a method for improving the ethanol taste of a beverage, the amount of the sweetening component may be adjusted taking into account the target level of ethanol taste and the amount of the composition used in the beverage.

[0019] The amount of propanal in the composition is not limited. For example, when the composition is used in a method for improving the ethanol sensation of a beverage, the amount of propanal may be adjusted taking into account the target level of ethanol sensation and the amount of the composition used in the beverage.

[0020] Propanal can enhance the ethanol perception when combined with a sweet component. Similar to propanal, any aroma component that can enhance the ethanol perception when combined with a sweet component can be used. For example, 1-propanol, 1-pentanol, fenchol, pulegone, methyl myristate, 1-hexanol, γ-octalactone, ethyl butanoate, methyl butanoate, butyl pentanoate, isopropyl acetate, neryl acetate, α-terpinolene, β-citronellol, nootkatone, farnesene, or myrtenal can be used. The amounts of these aroma components are not limited. For example, when the composition is used in a method for enhancing the ethanol perception of a beverage, the amounts of these aroma components may be appropriately adjusted taking into account threshold values.

[0021] The mass ratio of propanal to the sweetening ingredient may be 0.0004% by mass or more. The mass ratio of propanal to the sweetening ingredient may be 7.5% by mass or less. The mass ratio of propanal to the sweetening ingredient may be within the range of 0.0004% by mass to 7.5% by mass. The lower limit of the mass ratio of propanal to the sweetening ingredient may be 0.0005%, 0.001%, 0.003%, 0.005%, 0.007%, 0.009%, or 0.01% by mass. The upper limit of the mass ratio of propanal to the sweetening ingredient may be 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, or 0.2% by mass. When the mass ratio of propanal to the sweet component is within the above range, the ethanol sensation tends to be improved. From the viewpoint of improving the ethanol sensation, the mass ratio of propanal to the sweet component is preferably within the range of 0.001% by mass to 5% by mass, more preferably 0.005% by mass to 1% by mass, and even more preferably 0.01% by mass to 0.2% by mass.

[0022] The composition may further contain a bitter component. The composition may not contain a bitter component. The bitter component is not particularly limited. Examples of bitter components include naringenin glycoside, bitter persimmon extract, quassin, neoquassin, hesperidins, magnesium, potassium, sodium, caffeine, valine, and tea extract. A single component may be used, or multiple components may be used in combination. The bitter component may be an isolated and purified component, an extract of a natural product such as a plant that primarily contains the component, or a flavoring containing such a component. From the viewpoint of improving the ethanol sensation, it is preferable to use multiple bitter components in combination. From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the bitter component is naringenin glycoside. From the viewpoint of improving the ethanol sensation, in another preferred embodiment, the bitter component is quassin. From the viewpoint of improving the ethanol sensation, in another preferred embodiment, the bitter component is magnesium. According to a more preferred aspect, when the bitter component is magnesium, it is preferably used in combination with another bitter component. From the viewpoint of enhancing the ethanol sensation, in another preferred embodiment, the bitter component is caffeine.

[0023] The amount of the bitter component in the composition is not limited. For example, when the composition is used in a method for improving the ethanol taste of a beverage, the amount of the bitter component may be adjusted taking into account the target level of ethanol taste and the amount of the composition used in the beverage.

[0024] The composition may further contain a pungent component. The composition may not contain a pungent component. The pungent component is not particularly limited. Examples of pungent components include piperine, shogaol, gingerol, capsaicins, and ginger extract, and one or more types may be used in combination. The pungent component may be an isolated and purified component, or an extract of a natural product such as a plant containing the component. From the viewpoint of improving the ethanol sensation, it is preferable to use a combination of multiple pungent components. From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the pungent component is piperine. When an extract of a natural product is used, it is preferably a black pepper or yellow pepper extract. From the viewpoint of improving the ethanol sensation, in another preferred embodiment, the pungent component is shogaol. From the viewpoint of improving the ethanol sensation, in another preferred embodiment, the pungent component is ginger extract. In a more preferred embodiment, the pungent component is a combination of piperine and shogaol.

[0025] The amount of the pungent component in the composition is not limited. For example, when the composition is used in a method for increasing the ethanol sensation in a beverage, the amount of the pungent component may be adjusted taking into account the target level of ethanol sensation and the amount of the composition used in the beverage.

[0026] The composition may further contain other ingredients as needed. One or more of the other ingredients may be used. Examples of the other ingredients include fruit juice, flavoring, monosaccharides, disaccharides, high-intensity sweeteners, acidulants, pH adjusters, antioxidants, coloring agents, water, and ethanol.

[0027] The composition may have an ethanol feel or an improved ethanol feel. The composition may contain ethanol or may not contain ethanol. The composition may have an ethanol concentration in the range of 0% to 99% by mass. The composition may have an ethanol concentration in the range of greater than 0% to 99% by mass. The lower limit of the ethanol concentration may be 0.001%, 0.01%, 0.05%, 0.1%, 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, or 85% by mass. The upper limit of the ethanol concentration may be 98% by weight, 97% by weight, 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 5% by weight, 3% by weight, 1.5% by weight, 1% by weight, 0.5% by weight, 0.1% by weight, 0.05% by weight, or 0.01% by weight. Regardless of the ethanol concentration of the composition, the combination of a sweet component and propanal can provide or enhance the ethanol sensation. The ethanol concentration of the composition represents the proportion of ethanol contained in the composition. When the composition is liquid, the unit "% by weight" representing the ethanol concentration may be replaced with "% by volume". In the present disclosure, quantitative analysis of the ethanol contained in the composition can be performed by gas chromatography.

[0028] The form of the composition is not limited. The composition may be in liquid form. The composition may be in solid form. The composition may be in liquid form. When the composition is in liquid form, the unit "mg / kg" used in the above description may be replaced with "mg / L" as needed, the unit "g / kg" used in the above description may be replaced with "g / L" as needed, and the unit "mass%" used in the above description may be replaced with "volume%" as needed.

[0029] The method for producing the composition is not limited as long as the desired composition can be obtained. For example, the composition can be produced by mixing a sweetening component, propanal, and other components as needed.

[0030] Examples of compositions include flavorings, food additives and food compositions.

[0031] The flavoring may be used in food or non-food products. The flavoring may have an ethanol concentration in the range of 0% to 99% by weight. The lower limit of the ethanol concentration may be 0.0005%, 0.004%, 0.04%, 0.1%, or 0.5% by weight. The upper limit of the ethanol concentration may be 98%, 97%, 95%, 90%, 80%, 70%, 60%, or 55% by weight. When the flavoring is liquid, the unit "% by weight" representing the ethanol concentration may be replaced with "% by volume."

[0032] The food additive may be used as a food ingredient or may be added to food. The food additive may have an ethanol concentration in the range of 0% to 99% by mass. The lower limit of the ethanol concentration may be 0.0005%, 0.004%, 0.04%, 0.1%, or 0.5% by mass. The upper limit of the ethanol concentration may be 90%, 80%, 70%, 60%, or 55% by mass. When the food additive is liquid, the unit "% by mass" representing the ethanol concentration may be replaced with "% by volume." The food additive may be a beverage additive. The beverage additive may be an additive for alcohol-flavored beverages.

[0033] The food composition may be a beverage. The beverage may have an ethanol concentration in the range of 0% to 99% by volume. From the viewpoint of significantly improving the ethanol flavor, the beverage may have an ethanol concentration in the range of preferably 0% to 40% by volume, more preferably 0% to 30% by volume, and even more preferably 0% to 30% by volume. The lower limit of the ethanol concentration may be 0.001%, 0.004%, 0.01%, 0.04%, 0.05%, 0.1%, 0.4%, 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, or 9% by volume. The upper limit of the ethanol concentration may be 98% by volume, 97% by volume, 95% by volume, 90% by volume, 80% by volume, 70% by volume, 60% by volume, 55% by volume, 50% by volume, 40% by volume, 30% by volume, 20% by volume, 10% by volume, 9% by volume, 8% by volume, 7% by volume, 6% by volume, 5% by volume, 4% by volume, 3% by volume, 2% by volume, 1% by volume, 0.5% by volume, 0.1% by volume, 0.05% by volume, 0.01% by volume, 0.004% by volume, or 0.001% by volume. As described above, the combination of the sweetening component and propanal contributes to an improved ethanol sensation, regardless of the presence or absence of ethanol. Therefore, the composition is suitable for various applications requiring an ethanol sensation. For example, the composition may be a composition for improving the ethanol sensation of a target. Examples of targets for which ethanol sensation is improved include food compositions. The food composition may be a beverage. The composition may be used in a method for improving ethanol sensation of a target. The composition may be used as an ingredient in a target or added to a target to enhance the ethanol sensation in the target. Specific examples of methods for enhancing the ethanol sensation in a beverage are as described above. The characteristics of a beverage targeted for enhancing the ethanol sensation are not limited. The characteristics of a beverage may be selected from the characteristics of beverages described in the "Beverages" section below, excluding characteristics related to sweetening components and propanal. The composition may also be used in a method for enhancing the ethanol sensation in food compositions other than beverages.

[0034] The composition may be enclosed in a container, examples of which include glass containers, metal containers, paper containers, and plastic containers.

[0035] <Beverage> The present disclosure provides a beverage containing a sweetening component and propanal. As described above, the combination of the sweetening component and propanal contributes to improving the ethanol flavor of the beverage. Specific examples of the sweetening component are as described above.

[0036] The amount of sweetening component in the beverage may be adjusted taking into account the target level of ethanol flavor. From the viewpoint of improving the ethanol flavor, in a preferred embodiment, the amount of sweetening component is 4 g / L or more, based on the volume of the beverage. The amount of sweetening component may be 400 g / L or less, based on the volume of the beverage. The amount of sweetening component may be within a range of 4 g / L to 400 g / L, based on the volume of the beverage. The lower limit of the amount of sweetening component may be 5 g / L, 7 g / L, 10 g / L, 20 g / L, 30 g / L, 50 g / L, or 100 g / L, based on the volume of the beverage. The upper limit of the amount of sweetening component may be 350 g / L, 300 g / L, 250 g / L, 200 g / L, 150 g / L, or 100 g / L, based on the volume of the beverage. As the amount of sweetening component increases, the ethanol flavor tends to improve. From the viewpoint of improving the ethanol sensation, the amount of the sweet component is preferably within a range of 4 g / L to 400 g / L, more preferably 4 g / L to 350 g / L, based on the volume of the beverage.

[0037] From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the sweetening component is glycerin, and the amount of glycerin in the beverage may be adjusted taking into account the target level of ethanol sensation. From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the amount of glycerin is 4 g / L or more, based on the volume of the beverage. The amount of glycerin may be 400 g / L or less, based on the volume of the beverage. The amount of glycerin may be within a range of 4 g / L to 400 g / L, based on the volume of the beverage. The lower limit of the amount of glycerin may be 5 g / L, 7 g / L, 10 g / L, 20 g / L, 30 g / L, 50 g / L, or 100 g / L, based on the volume of the beverage. The upper limit of the amount of glycerin may be 350 g / L, 300 g / L, 250 g / L, 200 g / L, 150 g / L, or 100 g / L, based on the volume of the beverage. Increasing the amount of glycerin tends to enhance the ethanol flavor. From the viewpoint of enhancing the ethanol flavor, the amount of glycerin is preferably within a range of 5 g / L to 300 g / L, more preferably 7 g / L to 250 g / L, and even more preferably 10 g / L to 250 g / L, based on the volume of the beverage.

[0038] From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the sweetening component is sorbitol, and the sorbitol is preferably D-sorbitol. The amount of sorbitol in the beverage may be adjusted taking into account the target level of ethanol sensation. From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the amount of sorbitol is 10 g / L or more, based on the volume of the beverage. The amount of sorbitol may be 300 g / L or less, based on the volume of the beverage. The amount of sorbitol may be within a range of 10 g / L to 300 g / L, based on the volume of the beverage. The lower limit of the amount of sorbitol may be 10 g / L, 11 g / L, 12 g / L, 14 g / L, 15 g / L, 20 g / L, 50 g / L, 100 g / L, or 150 g / L, based on the volume of the beverage. The upper limit of the amount of sorbitol may be 280 g / L, 250 g / L, 230 g / L, or 200 g / L, based on the volume of the beverage. As the amount of sorbitol increases, the ethanol flavor tends to be enhanced. From the viewpoint of enhancing the ethanol flavor, the amount of sorbitol is preferably within a range of 10 g / L to 280 g / L, more preferably 11 g / L to 260 g / L, and even more preferably 12 g / L to 250 g / L, based on the volume of the beverage.

[0039] From the viewpoint of improving the ethanol taste, in a preferred embodiment, the sweet component is isomaltooligosaccharide, and the amount of isomaltooligosaccharide in the beverage may be adjusted taking into account the target level of ethanol taste. From the viewpoint of improving the ethanol taste, in a preferred embodiment, the amount of isomaltooligosaccharide may be 5 g / L or more based on the volume of the beverage. The amount of isomaltooligosaccharide may be 350 g / L or less based on the volume of the beverage. The amount of isomaltooligosaccharide may be within a range of 5 g / L to 350 g / L based on the volume of the beverage. The lower limit of the amount of isomaltooligosaccharide may be 6 g / L, 8 g / L, 10 g / L, 15 g / L, 20 g / L, 30 g / L, 50 g / L, or 100 g / L based on the volume of the beverage. The upper limit of the amount of isomaltooligosaccharide may be 320 g / L, 300 g / L, 250 g / L, 230 g / L, or 200 g / L, based on the volume of the beverage. As the amount of isomaltooligosaccharide increases, the ethanol flavor tends to be improved. From the viewpoint of improving the ethanol flavor, the amount of isomaltooligosaccharide is preferably within the range of 9 g / L to 320 g / L, more preferably 10 g / L to 300 g / L, and even more preferably 20 g / L to 280 g / L, based on the volume of the beverage.

[0040] The amount of propanal in the beverage may be adjusted taking into account the target level of ethanol flavor. From the viewpoint of improving ethanol flavor, in a preferred embodiment, the amount of propanal is 1.5 mg / L or more, based on the volume of the beverage. The amount of propanal may be 300 mg / L or less, based on the volume of the beverage. The amount of propanal may be within a range of 1.5 mg / L to 300 mg / L, based on the volume of the beverage. The lower limit of the amount of propanal may be 2 mg / L, 3 mg / L, 4 mg / L, 5 mg / L, 7 mg / L, 10 mg / L, 20 mg / L, 30 mg / L, 35 mg / L, or 40 mg / L, based on the volume of the beverage. The upper limit of the amount of propanal may be 299 mg / L, 295 mg / L, 250 mg / L, 170 mg / L, 150 mg / L, or 100 mg / L, based on the volume of the beverage. Increasing the amount of propanal tends to enhance the ethanol sensation, particularly the ethanol (alcoholic) flavor that lingers in the oral and nasal cavities, as well as irritation such as bitterness and solvent sensation. From the viewpoint of enhancing the ethanol sensation, the amount of propanal is preferably within a range of 2 mg / L to 300 mg / L, more preferably 3 mg / L to 299 mg / L, and even more preferably 4 mg / L to 170 mg / L, based on the volume of the beverage.

[0041] The mass ratio of propanal to the sweetening ingredient may be 0.0004% by mass or more. The mass ratio of propanal to the sweetening ingredient may be 7.5% by mass or less. The mass ratio of propanal to the sweetening ingredient may be within the range of 0.0004% by mass to 7.5% by mass. The lower limit of the mass ratio of propanal to the sweetening ingredient may be 0.0005%, 0.001%, 0.003%, 0.005%, 0.007%, 0.009%, or 0.01% by mass. The upper limit of the mass ratio of propanal to the sweetening ingredient may be 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, or 0.2% by mass. When the mass ratio of propanal to the sweet component is within the above range, the ethanol sensation tends to be improved. From the viewpoint of improving the ethanol sensation, the mass ratio of propanal to the sweet component is preferably within the range of 0.001% by mass to 5% by mass, more preferably 0.005% by mass to 1% by mass, and even more preferably 0.01% by mass to 0.2% by mass.

[0042] The beverage may be an ethanol-containing beverage, a beverage that is substantially free of ethanol, or a beverage that does not contain ethanol. In the present disclosure, a beverage that is substantially free of ethanol is a beverage having an ethanol concentration of less than 1% by volume, preferably less than 0.5% by volume, preferably less than 0.1% by volume, preferably less than 0.05% by volume, or preferably less than 0.005% by volume, including a non-alcoholic beverage. Regardless of the ethanol concentration of the beverage, the combination of the sweetening component and propanal contributes to an improved ethanol sensation in the beverage.

[0043] The beverage may have an ethanol concentration in the range of 0% to 99% by volume, with the lower limit of the ethanol concentration being 0.001%, 0.004%, 0.01%, 0.04%, 0.05%, 0.1%, 0.4%, 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, or 9% by volume. The upper limit of the ethanol concentration may be 98% by volume, 97% by volume, 95% by volume, 90% by volume, 80% by volume, 70% by volume, 60% by volume, 55% by volume, 50% by volume, 40% by volume, 30% by volume, 20% by volume, 10% by volume, 9% by volume, 8% by volume, 7% by volume, 6% by volume, 5% by volume, 4% by volume, 3% by volume, 2% by volume, 1% by volume, 0.5% by volume, 0.1% by volume, 0.05% by volume, 0.01% by volume, 0.004% by volume, or 0.001% by volume. In the present disclosure, quantitative analysis of ethanol contained in beverages can be performed by the oscillating density meter method or the gas chromatographic analysis method described in "3-4 Alcohol Content" of "3 Sake" in the National Tax Agency's Prescribed Analysis Methods (Instructions).

[0044] The beverage may contain a bitter component. The beverage may not contain a bitter component. Specific examples of bitter components are as described above. The amount of bitter component in the beverage may be adjusted taking into account the target level of ethanol sensation. From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the amount of bitter component may be 0.5 μg / L or more, based on the volume of the beverage. The amount of bitter component may be 100,000 mg / L or less, based on the volume of the beverage. The amount of bitter component may be within a range of 0.5 μg / L to 100,000 mg / L, based on the volume of the beverage. The lower limit of the amount of bitter component may be 0.6 μg / L, 0.7 μg / L, 0.8 μg / L, 0.9 μg / L, or 1 μg / L, based on the volume of the beverage. The upper limit of the amount of bitter components may be 50,000 mg / L, 10,000 mg / L, 4,000 mg / L, 3,500 mg / L, 3,000 mg / L, 2,500 mg / L, 2,000 mg / L, 1,500 mg / L, or 1,200 mg / L, based on the volume of the beverage. As the amount of bitter components increases, the ethanol flavor tends to be enhanced. From the viewpoint of enhancing the ethanol flavor, the amount of bitter components is preferably within a range of 0.6 μg / L to 50,000 mg / L, more preferably 0.7 μg / L to 4,000 mg / L, based on the volume of the beverage.

[0045] From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the bitter component is naringenin glycoside, and the amount of naringenin glycoside in the beverage may be adjusted taking into account the target level of ethanol sensation. From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the amount of naringenin glycoside may be 30 mg / L or more, based on the volume of the beverage. The amount of naringenin glycoside may be 4000 mg / L or less, based on the volume of the beverage. The amount of naringenin glycoside may be within a range of 30 mg / L to 4000 mg / L, based on the volume of the beverage. The lower limit of the amount of naringenin glycoside may be 40 mg / L, 50 mg / L, 60 mg / L, 70 mg / L, 80 mg / L, or 90 mg / L, based on the volume of the beverage. The upper limit of the amount of naringenin glycoside may be 3500 mg / L, 3000 mg / L, 2500 mg / L, 2000 mg / L, 1500 mg / L, or 1200 mg / L, based on the volume of the beverage. As the amount of naringenin glycoside increases, the ethanol flavor tends to be enhanced. From the viewpoint of enhancing the ethanol flavor, the amount of naringenin glycoside is preferably within the range of 50 mg / L to 3500 mg / L, more preferably 70 mg / L to 3000 mg / L, and even more preferably 90 mg / L to 1500 mg / L, based on the volume of the beverage.

[0046] From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the bitter component is quassin, and the amount of quassin in the beverage may be adjusted taking into account the target level of ethanol sensation. From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the amount of quassin may be 0.5 μg / L or more, based on the volume of the beverage. The amount of quassin may be 100 μg / L or less, based on the volume of the beverage. The amount of quassin may be within a range of 0.5 μg / L to 100 μg / L, based on the volume of the beverage. The lower limit of the amount of quassin may be 0.6 μg / L, 0.7 μg / L, 0.8 μg / L, 0.9 μg / L, 1 μg / L, 1.5 μg / L, or 2 μg / L, based on the volume of the beverage. The upper limit of the amount of quassin may be 90 μg / L, 80 μg / L, 70 μg / L, 60 μg / L, 50 μg / L, 40 μg / L, or 30 μg / L, based on the volume of the beverage. Increasing the amount of quassin tends to enhance the ethanol flavor. From the perspective of enhancing the ethanol flavor, the amount of quassin, based on the volume of the beverage, is preferably within the range of 0.6 μg / L to 90 μg / L, more preferably 1.0 μg / L to 80 μg / L, even more preferably 1.5 μg / L to 50 μg / L, and even more preferably 2 μg / L to 40 μg / L.

[0047] From the viewpoint of improving the ethanol flavor, in a preferred embodiment, the bitter component is magnesium, and the amount of magnesium in the beverage may be adjusted taking into account the target level of ethanol flavor. From the viewpoint of improving the ethanol flavor, in a preferred embodiment, the amount of magnesium may be 0.1 g / L or more, based on the volume of the beverage. The amount of magnesium may be 10 g / L or less, based on the volume of the beverage. The amount of magnesium may be within a range of 0.1 g / L to 10 g / L, based on the volume of the beverage. The lower limit of the amount of magnesium may be 0.13 g / L, 0.15 g / L, 0.2 g / L, 0.5 g / L, 0.9 g / L, or 1 g / L, based on the volume of the beverage. The upper limit of the amount of magnesium may be 9 g / L, 8 g / L, 7 g / L, 6 g / L, 5 g / L, 4 g / L, or 3 g / L, based on the volume of the beverage. Increasing the amount of magnesium tends to improve the ethanol flavor. From the viewpoint of improving the ethanol sensation, the amount of magnesium is preferably within the range of 0.13 g / L to 9 g / L, more preferably 0.13 g / L to 5 g / L, based on the volume of the beverage.

[0048] From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the bitter component is caffeine, and the amount of caffeine in the beverage may be adjusted taking into account the target level of ethanol sensation. From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the amount of caffeine may be 0.001 mg / L or more, based on the volume of the beverage. The amount of caffeine may be 10 g / L or less, based on the volume of the beverage. The amount of caffeine may be in the range of 0.001 mg / L to 10 g / L, based on the volume of the beverage. The lower limit of the amount of caffeine may be 0.005 mg / L, 0.01 mg / L, 0.05 mg / L, 0.1 mg / L, or 0.5 mg / L, based on the volume of the beverage. The upper limit of the amount of caffeine may be 5 g / L, 1 g / L, 500 mg / L, 100 mg / L, 50 mg / L, 40 mg / L, 35 mg / L, 30 mg / L, 25 mg / L, 20 mg / L, 15 mg / L, or 10 mg / L, based on the volume of the beverage. As the amount of caffeine increases, the ethanol flavor tends to be enhanced. From the viewpoint of enhancing the ethanol flavor, the amount of caffeine is preferably within the range of 0.005 mg / L to 5 g / L, more preferably 0.01 mg / L to 1 g / L, even more preferably 0.05 mg / L to 500 mg / L, and even more preferably 0.1 mg / L to 100 mg / L, based on the volume of the beverage.

[0049] The beverage may contain a pungent component. The beverage may not contain a pungent component. Specific examples of pungent components are as described above. The amount of the pungent component in the beverage may be adjusted taking into account the target level of ethanol sensation. From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the amount of the pungent component may be 0.5 mg / L or more, based on the volume of the beverage. The amount of the pungent component may be 700 mg / L or less, based on the volume of the beverage. The amount of the pungent component may be in the range of 0.5 mg / L to 700 mg / L, based on the volume of the beverage. The lower limit of the amount of the pungent component may be 1 mg / L, 4 mg / L, 5 mg / L, 6 mg / L, 7 mg / L, 8 mg / L, or 9 mg / L, based on the volume of the beverage. The upper limit of the amount of the pungent component may be 600 mg / L, 500 mg / L, 400 mg / L, 300 mg / L, or 250 mg / L, based on the volume of the beverage. Increasing the amount of the pungent component tends to enhance the ethanol sensation. From the viewpoint of enhancing the ethanol sensation, the amount of the pungent component is preferably within a range of 1 mg / L to 600 mg / L, more preferably 5 mg / L to 500 mg / L, based on the volume of the beverage.

[0050] From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the pungent component is piperine, and the amount of piperine in the beverage may be adjusted taking into account the target level of ethanol sensation. From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the amount of piperine may be 0.5 mg / L or more, based on the volume of the beverage. The amount of piperine may be 700 mg / L or less, based on the volume of the beverage. The amount of piperine may be within a range of 0.5 mg / L to 700 mg / L, based on the volume of the beverage. The lower limit of the amount of piperine may be 1 mg / L, 4 mg / L, 5 mg / L, 6 mg / L, 7 mg / L, 8 mg / L, 9 mg / L, or 10 mg / L, based on the volume of the beverage. The upper limit of the amount of piperine may be 600 mg / L, 500 mg / L, 400 mg / L, 300 mg / L, or 250 mg / L, based on the volume of the beverage. Increasing the amount of piperine tends to improve the ethanol sensation. From the viewpoint of improving the ethanol sensation, the amount of piperine is preferably within the range of 1 mg / L to 600 mg / L, more preferably 5 mg / L to 500 mg / L, and even more preferably 10 mg / L to 250 mg / L, based on the volume of the beverage.

[0051] From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the pungent component is shogaol, and the amount of shogaol in the beverage may be adjusted taking into account the target level of ethanol sensation. From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the amount of shogaol may be 0.5 mg / L or more, based on the volume of the beverage. The amount of shogaol may be 500 mg / L or less, based on the volume of the beverage. The amount of shogaol may be within a range of 0.5 mg / L to 500 mg / L, based on the volume of the beverage. The lower limit of the amount of shogaol may be 1 mg / L, 4 mg / L, 5 mg / L, 6 mg / L, 7 mg / L, 8 mg / L, or 9 mg / L, based on the volume of the beverage. The upper limit of the amount of shogaol may be 400 mg / L, 350 mg / L, 300 mg / L, 250 mg / L, or 200 mg / L, based on the volume of the beverage. As the amount of shogaol increases, the ethanol sensation tends to improve. From the viewpoint of improving the ethanol sensation, the amount of shogaol is preferably 1 mg / L to 400 mg / L, more preferably 5 mg / L to 350 mg / L, and even more preferably 9 mg / L to 200 mg / L, based on the volume of the beverage.

[0052] A beverage (e.g., an alcohol-flavored beverage) may be a carbonated or non-carbonated beverage. A beverage (e.g., an alcohol-flavored beverage) may contain carbon dioxide in an amount ranging from 0.5 GV to 5.0 GV. The lower limit of the amount of carbon dioxide may be 0.5 GV, 1.0 GV, 1.5 GV, or 2.0 GV. The upper limit of the amount of carbon dioxide may be 5.0 GV, 4.5 GV, 4.0 GV, or 3.5 GV. The unit "GV", which represents the amount of carbon dioxide in a beverage, represents the volume ratio of carbon dioxide to the beverage at 1 atmosphere and 20°C.

[0053] The beverage may further contain other ingredients as necessary. One or more other ingredients may be used. Examples of other ingredients include hops, stabilizers, dietary fiber, fruit juice, fruit, fruit peel, flavoring, sweetener (e.g., high-intensity sweetener), acidulant, pH adjuster, antioxidant, preservative, emulsifier, colorant, foaming agent, protein, protein hydrolysate, yeast extract, and water. The other ingredients may be selected from known beverage ingredients depending on the purpose.

[0054] The beverage may be an alcoholic beverage. The beverage (e.g., an alcoholic beverage) may be used as an ingredient in mixed drinks, such as cocktails.

[0055] An alcohol-flavored beverage is a beverage that is substantially free of ethanol and aims to provide the taste and aroma of an alcoholic beverage. In the present disclosure, a beverage that is substantially free of ethanol is a beverage having an ethanol concentration of less than 1% by volume. The ethanol concentration of an alcohol-flavored beverage may be less than 0.5% by volume, less than 0.3% by volume, less than 0.1% by volume, less than 0.05% by volume, or less than 0.01% by volume. An alcoholic beverage is a beverage that contains ethanol. Examples of alcoholic beverages include distilled alcoholic beverages, brewed alcoholic beverages, and mixed alcoholic beverages. Examples of distilled alcoholic beverages include whiskey, vodka, shochu, gin, tequila, and rum. Examples of brewed alcoholic beverages include beer and wine. For example, mixed alcoholic beverages are obtained by blending distilled or brewed alcoholic beverages with other ingredients. Examples of other ingredients used in mixed alcoholic beverages include fruit juice, vegetable juice, tea, and carbonated beverages. Examples of mixed alcoholic beverages include cocktails, vermouth, liqueurs, plum wine, and chuhai. The alcohol-tasting beverage may be a beverage that provides a flavor similar to that of a distilled alcoholic beverage, a brewed alcoholic beverage, a blended alcoholic beverage, or a low-alcoholic beverage. The alcohol-tasting beverage may be a beverage that provides a flavor similar to that of a distilled alcoholic beverage, a brewed alcoholic beverage, or a blended alcoholic beverage. The alcohol-tasting beverage may be a beverage that provides a flavor similar to that of whiskey, vodka, shochu, gin, tequila, rum, beer, wine, a cocktail, vermouth, liqueur, plum wine, or chuhai.

[0056] A beverage (e.g., an alcohol-tasting beverage) may be a beverage produced through a fermentation process or a beverage produced without a fermentation process. That is, a beverage may be a fermented beverage or a non-fermented beverage. A beverage may be a beer-taste beverage. A beer-taste beverage may be a beer-taste beverage produced through a fermentation process or a beer-taste beverage produced without a fermentation process. That is, a beer-taste beverage may be a fermented beer-taste beverage or a non-fermented beer-taste beverage. A beer-taste beverage may be a beer-taste beverage that uses malt as an ingredient or a beer-taste beverage that does not use malt as an ingredient.

[0057] The beverage may be beer, happoshu, spirits or liqueur.

[0058] The beverage may be in the form of a Ready To Drink (RTD).

[0059] The beverage may be enclosed in a container. Examples of the type of container include glass containers, metal containers, paper containers, and plastic containers. The container may be selected from known containers used to enclose known beverages.

[0060] The method for producing a beverage includes obtaining a beverage containing a sweetening component and propanal. Except for the fact that the target beverage contains a sweetening component and propanal, the beverage can be produced by utilizing a known beverage production method. For example, the beverage may be produced by adding the sweetening component and propanal at any step in a known beverage production method. For example, the beverage may be produced by adding the sweetening component and propanal to a previously prepared beverage. For example, a fermented beer-flavored beverage is produced through various steps, such as preparation of a fermentation raw material liquid, fermentation, storage, and filtration. For example, general methods for producing fermented beer-flavored beverages are described in Japanese Patent Application Laid-Open Nos. 2022-067627 and 2024-001889. For example, a non-fermented beer-flavored beverage is produced by introducing carbon dioxide gas into a mixed liquid containing a target component. For example, general methods for producing non-fermented beer-flavored beverages are described in JP 2022-067627 A and JP 2019-107023 A.

[0061] In an exemplary embodiment, obtaining a beverage may include using a sweetening component and propanal as ingredients of the beverage. The sweetening component and propanal may be added simultaneously or separately at any step in the beverage production process. The sweetening component and propanal may be added all at once or multiple times at any step in the beverage production process.

[0062] In an exemplary embodiment, obtaining a beverage may include using a composition comprising a sweetener and propanal as an ingredient of the beverage. Specific examples of compositions comprising a sweetener and propanal are described above. The composition may be added at any step in the beverage production process, either once or multiple times.

[0063] In an exemplary embodiment, obtaining a beverage may include adding at least one selected from the group consisting of a sweetener and propanal to a drinkable liquid. Each of the sweetener and propanal may be added at once or multiple times. Specific examples of sweeteners are as described above. The drinkable liquid may be a pre-prepared beverage, for example, an alcoholic beverage. If the drinkable liquid contains a sufficient amount of sweetener, propanal and, if necessary, the sweetener may be added to the drinkable liquid. If the drinkable liquid contains a sufficient amount of propanal, the sweetener and, if necessary, propanal may be added to the drinkable liquid.

[0064] In an exemplary embodiment, obtaining a beverage may include adding a composition comprising a sweetener and propanal to a drinkable liquid. The composition may be added all at once or in multiple portions.

[0065] The method for producing a beverage may further include other steps as necessary. The method for producing a beverage may include sterilizing the beverage. The method for producing a beverage may include sealing the beverage in a container.

[0066] <Method for Improving Ethanol Sensation> The present disclosure provides a method for improving ethanol sensation. In the present disclosure, the ethanol sensation is a comprehensive sensation based on the ethanol (alcohol)-like body sensation, ethanol (alcohol)-like aftertaste, and ethanol (alcohol)-like impact felt when drinking a beverage. In the present disclosure, improving the ethanol sensation of a beverage includes not only improving the ethanol sensation of a beverage containing ethanol, but also imparting an ethanol sensation to a beverage that does not contain ethanol.

[0067] In an exemplary embodiment, the method includes using a sweetener and propanal as ingredients. For example, the method may include adjusting the amount of sweetener and propanal in the beverage so that the sweetener and propanal are present in the beverage in amounts effective to enhance ethanol perception. Specifically, the method may include adjusting the amount of sweetener in the beverage to 4 g / L or more, based on the volume of the beverage, and adjusting the amount of propanal in the beverage to 1.5 mg / L or more, based on the volume of the beverage.

[0068] The combination of sweeteners and propanal contributes to an improved ethanolic flavor in beverages, regardless of whether ethanol is present or not. This effect is presumably due to the ethanol-like texture, flavor, and stimulation provided by the combination of sweeteners and propanal.

[0069] Specific examples of sweeteners are as described above. The method for adjusting the amount of sweetener in a beverage is not limited. The amount of sweetener in a beverage may be adjusted by using a sweetener or a composition containing a sweetener as an ingredient of the beverage. The amount of sweetener in a beverage may be adjusted by adding a sweetener or a composition containing a sweetener to the beverage. The composition containing a sweetener may further contain propanal. Specific examples of compositions containing a sweetener and propanal are described in the section "Compositions" below.

[0070] From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the method includes adjusting the amount of sweetener in the beverage to 4 g / L or more, based on the volume of the beverage. The amount of sweetener may be 400 g / L or less, based on the volume of the beverage. The amount of sweetener may be in the range of 4 g / L to 400 g / L, based on the volume of the beverage. The lower limit of the amount of sweetener may be 5 g / L, 7 g / L, 10 g / L, 20 g / L, 30 g / L, 50 g / L, or 100 g / L, based on the volume of the beverage. The upper limit of the amount of sweetener may be 350 g / L, 300 g / L, 250 g / L, 200 g / L, 150 g / L, or 100 g / L, based on the volume of the beverage. Increasing the amount of sweetener tends to improve the ethanol sensation. From the viewpoint of improving the ethanol sensation, the amount of the sweet component is preferably within a range of 4 g / L to 400 g / L, more preferably 4 g / L to 350 g / L, based on the volume of the beverage.

[0071] In a preferred embodiment, from the viewpoint of enhancing the ethanol sensation, the sweetening component is glycerin, and the method includes adjusting the amount of glycerin in the beverage to 4 g / L or more, based on the volume of the beverage. The amount of glycerin may be 400 g / L or less, based on the volume of the beverage. The amount of glycerin may be within a range of 4 g / L to 400 g / L, based on the volume of the beverage. The lower limit of the amount of glycerin may be 5 g / L, 7 g / L, 10 g / L, 20 g / L, 30 g / L, 50 g / L, or 100 g / L, based on the volume of the beverage. The upper limit of the amount of glycerin may be 350 g / L, 300 g / L, 250 g / L, 200 g / L, 150 g / L, or 100 g / L, based on the volume of the beverage. Increasing the amount of glycerin tends to enhance the ethanol sensation. From the viewpoint of improving the ethanol sensation, the amount of glycerin is preferably within a range of 5 g / L to 300 g / L, more preferably 7 g / L to 250 g / L, and even more preferably 10 g / L to 250 g / L, based on the volume of the beverage.

[0072] From the viewpoint of enhancing the ethanol sensation, in a preferred embodiment, the sweetening component is sorbitol, and the sorbitol is preferably D-sorbitol. The method includes adjusting the amount of sorbitol in the beverage to 10 g / L or more, based on the volume of the beverage. The amount of sorbitol may be 300 g / L or less, based on the volume of the beverage. The amount of sorbitol may be within a range of 10 g / L to 300 g / L, based on the volume of the beverage. The lower limit of the amount of sorbitol may be 10 g / L, 11 g / L, 12 g / L, 14 g / L, 15 g / L, 20 g / L, 50 g / L, 100 g / L, or 150 g / L, based on the volume of the beverage. The upper limit of the amount of sorbitol may be 280 g / L, 250 g / L, 230 g / L, or 200 g / L, based on the volume of the beverage. Increasing the amount of sorbitol tends to enhance the ethanol sensation. From the viewpoint of improving the ethanol sensation, the amount of sorbitol is preferably within the range of 10 g / L to 280 g / L, more preferably 11 g / L to 260 g / L, and even more preferably 12 g / L to 250 g / L, based on the volume of the beverage.

[0073] From the viewpoint of improving the ethanol sensation, in a preferred embodiment, the sweetening component is isomaltooligosaccharide, and the method includes adjusting the amount of isomaltooligosaccharide in the beverage to 5 g / L or more based on the volume of the beverage. In the present disclosure, isomaltooligosaccharide is a sugar having an α-1,6 bond (branched structure) with glucose as its constituent sugar. The amount of isomaltooligosaccharide may be 350 g / L or less based on the volume of the beverage. The amount of isomaltooligosaccharide may be within a range of 5 g / L to 350 g / L based on the volume of the beverage. The lower limit of the amount of isomaltooligosaccharide may be 6 g / L, 8 g / L, 10 g / L, 15 g / L, 20 g / L, 30 g / L, 50 g / L, or 100 g / L based on the volume of the beverage. The upper limit of the amount of isomaltooligosaccharide may be 320 g / L, 300 g / L, 250 g / L, 230 g / L, or 200 g / L, based on the volume of the beverage. As the amount of isomaltooligosaccharide increases, the ethanol flavor tends to be improved. From the viewpoint of improving the ethanol flavor, the amount of isomaltooligosaccharide is preferably within the range of 9 g / L to 320 g / L, more preferably 10 g / L to 300 g / L, and even more preferably 20 g / L to 280 g / L, based on the volume of the beverage.

[0074] In the present disclosure, quantitative analysis of glycerin can be performed using a liquid chromatography-mass spectrometer (i.e., LC-MS) or the like. Specific analytical procedures are described below. Pretreatment: The sample is diluted with water as appropriate to fall within the range of the calibration curve. To prepare the calibration curve, glycerin standard reagent is measured together with added samples at four concentrations of 50, 100, 500, and 1000 mg / kg. Apparatus: VanquishFlex-OrbitrapExploris 240 (Thermo Fisher Scientific) Column: Acquity UPLC BEH Amide (2.1 x 150 mm, 1.7 μm: Waters) Column temperature: 30°C, injection volume: 5 μL, flow rate: 0.2 mL / min Mobile phase A: acetonitrile, B: 15 mM ammonium acetate aqueous solution Gradient conditions: 0% B (0-2 min) - 60% B (25-26 min) - 0% B (26-30 min) Ion source type: H-ESI Positive ion (V): 3500 Negative ion (V): 2500 Ion introduction tube temperature (°C): 325 Vaporizer temperature (°C): 350 Orbitrap resolution: 120,000 Scan range (m / z): 80-1200 Polarity: Both m / z 91.0398 ([M-H] - The concentration is calculated from the peak area value of the extraction chromatogram at

[0075] In the present disclosure, quantitative analysis of D-sorbitol can be performed using a liquid chromatography-mass spectrometer (i.e., LC-MS) or the like. Specific analytical procedures are described below. Pretreatment: The sample is diluted with water as needed to fall within the range of the calibration curve. To prepare the calibration curve, samples containing added D-sorbitol standard reagent are also measured at four concentrations: 1, 10, 100, and 1000 mg / kg. Apparatus: VanquishFlex-OrbitrapExploris 240 (Thermo Fisher Scientific) Column: Acquity UPLC BEH Amide (2.1 x 150 mm, 1.7 μm: Waters) Column temperature: 30°C, injection volume: 5 μL, flow rate: 0.2 mL / min Mobile phase A: acetonitrile, B: 15 mM ammonium acetate aqueous solution Gradient conditions: 0% B (0-2 min) - 60% B (25-26 min) - 0% B (26-30 min) Ion source type: H-ESI Positive ion (V): 3500 Negative ion (V): 2500 Ion introduction tube temperature (°C): 325 Vaporizer temperature (°C): 350 Orbitrap resolution: 120,000 Scan range (m / z): 80-1200 Polarity: Both m / z 181.0715 ([M-H] - The concentration is calculated from the peak area value of the extraction chromatogram at

[0076] In the present disclosure, quantitative analysis of isomaltooligosaccharides can be performed using a liquid chromatography-mass spectrometer (i.e., LC-MS) or the like. Specific analytical procedures are described below. Pretreatment: The sample is diluted with water as appropriate to fall within the range of the calibration curve. To prepare the calibration curve, isomaltose standard reagent, isomaltotriose standard reagent, and panose standard reagent are measured together with added samples at four concentrations of 1, 10, 100, and 1000 mg / kg. Apparatus: VanquishFlex-OrbitrapExploris 240 (Thermo Fisher Scientific) Column: Acquity UPLC BEH Amide (2.1 x 150 mm, 1.7 μm: Waters) Column temperature: 30°C, injection volume: 5 μL, flow rate: 0.2 mL / min Mobile phase A: acetonitrile, B: 15 mM ammonium acetate aqueous solution Gradient conditions: 0% B (0-2 min) - 60% B (25-26 min) - 0% B (26-30 min) Ion source type: H-ESI Positive ion (V): 3500 Negative ion (V): 2500 Ion introduction tube temperature (°C): 325 Vaporizer temperature (°C): 350 Orbitrap resolution: 120,000 Scan range (m / z): 80-1200 Polarity: Both Isomaltose has m / z 360.1490 ([M+NH4] + ), isomaltotriose and panose have m / z 522.2014 ([M+NH] + The concentration is calculated from the peak area value of the extraction chromatogram at

[0077] The method for adjusting the amount of propanal in a beverage is not limited. The amount of propanal in a beverage may be adjusted by using propanal or a composition containing propanal as an ingredient of the beverage. The amount of propanal in a beverage may be adjusted by adding propanal or a composition containing propanal to the beverage. The propanal-containing composition may further contain a sweetening component. Specific examples of compositions containing a sweetening component and propanal are described in the section "Compositions" above.

[0078] In a preferred embodiment, from the viewpoint of improving the ethanol sensation, the method includes adjusting the amount of propanal in the beverage to 1.5 mg / L or more based on the volume of the beverage. The amount of propanal may be 300 mg / L or less based on the volume of the beverage. The amount of propanal may be within a range of 1.5 mg / L to 300 mg / L based on the volume of the beverage. The lower limit of the amount of propanal may be 2 mg / L, 3 mg / L, 4 mg / L, 5 mg / L, 7 mg / L, 10 mg / L, 20 mg / L, 30 mg / L, 35 mg / L, or 40 mg / L based on the volume of the beverage. The upper limit of the amount of propanal may be 299 mg / L, 295 mg / L, 250 mg / L, 170 mg / L, 150 mg / L, or 100 mg / L based on the volume of the beverage. Increasing the amount of propanal tends to enhance the ethanol sensation, particularly the ethanol (alcoholic) flavor that lingers in the oral and nasal cavities, as well as irritation such as bitterness and solvent sensation. From the viewpoint of enhancing the ethanol sensation, the amount of propanal is preferably within a range of 2 mg / L to 300 mg / L, more preferably 3 mg / L to 299 mg / L, and even more preferably 4 mg / L to 170 mg / L, based on the volume of the beverage.

[0079] In this disclosure, quantitative analysis of propanal can be performed using a gas chromatography-mass spectrometer (i.e., GC-MS) or the like. Specific analytical procedures are described below. Pretreatment: 10 mL of a sample appropriately diluted with water and 4 g of sodium chloride are placed in an HS screw vial and measured. To prepare a calibration curve, samples containing a propanal standard reagent are also measured at four concentrations: 1, 10, 100, and 1000 mg / kg. Apparatus: GC-2010Plus-GCMSTQ8040 (Shimadzu Corporation) Column: InertCap Pure-WAX (0.25 mm x 30 m, 0.25 μm: GL Sciences) Column oven temperature: 40°C (5 min hold) -7.5°C / min -250°C (20 min hold) Vaporizer temperature: 250°C Injection method: headspace splitless injection Heating: 40°C, 30 min, 500 rpm Injection volume: 1 mL Injection time: 1 min Cryofocus: -150°C (1 min hold) -50°C / sec -250°C Control mode: pressure (83.5 kPa) Total flow rate: 18.0 mL / min Column flow rate: 1.50 mL / min Ionization method: EI Ion source temperature: 200°C Interface temperature: 250°C SCAN: m / z 19-500 m / z 58 (M +・ The concentration is calculated from the peak area value of the extraction chromatogram at

[0080] The mass ratio of propanal to the sweetening ingredient may be 0.0004% by mass or more. The mass ratio of propanal to the sweetening ingredient may be 7.5% by mass or less. The mass ratio of propanal to the sweetening ingredient may be within the range of 0.0004% by mass to 7.5% by mass. The lower limit of the mass ratio of propanal to the sweetening ingredient may be 0.0005%, 0.001%, 0.003%, 0.005%, 0.007%, 0.009%, or 0.01% by mass. The upper limit of the mass ratio of propanal to the sweetening ingredient may be 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, or 0.2% by mass. When the mass ratio of propanal to the sweet component is within the above range, the ethanol sensation tends to be improved. From the viewpoint of improving the ethanol sensation, the mass ratio of propanal to the sweet component is preferably within the range of 0.001% by mass to 5% by mass, more preferably 0.005% by mass to 1% by mass, and even more preferably 0.01% by mass to 0.2% by mass.

[0081] In a preferred embodiment, from the viewpoint of improving the ethanol sensation, the method further includes using a bitter component as a beverage component. For example, the method may include adjusting the amount of the bitter component in the beverage so that the bitter component is present in the beverage in an amount effective to improve the ethanol sensation of the beverage. The bitter component is not particularly limited as long as it is used in beverages. Specific examples of bitter components are as described above. The amount of the bitter component may be 0.5 μg / L or more, based on the volume of the beverage. The amount of the bitter component may be 100,000 mg / L or less, based on the volume of the beverage. The amount of the bitter component may be within a range of 0.5 μg / L to 100,000 mg / L, based on the volume of the beverage. The lower limit of the amount of the bitter component may be 0.6 μg / L, 0.7 μg / L, 0.8 μg / L, 0.9 μg / L, or 1 μg / L, based on the volume of the beverage. The upper limit of the amount of bitter components may be 50,000 mg / L, 10,000 mg / L, 4,000 mg / L, 3,500 mg / L, 3,000 mg / L, 2,500 mg / L, 2,000 mg / L, 1,500 mg / L, or 1,200 mg / L, based on the volume of the beverage. As the amount of bitter components increases, the ethanol flavor tends to be enhanced. From the viewpoint of enhancing the ethanol flavor, the amount of bitter components is preferably within a range of 0.6 μg / L to 50,000 mg / L, more preferably 0.7 μg / L to 4,000 mg / L, based on the volume of the beverage.

[0082] In a preferred embodiment, from the viewpoint of improving the ethanol sensation, the bitter component is naringenin glycoside, and the method includes adjusting the amount of naringenin glycoside in the beverage to 30 mg or more based on the volume of the beverage. The amount of naringenin glycoside may be 4000 mg / L or less based on the volume of the beverage. The amount of naringenin glycoside may be within a range of 30 mg / L to 4000 mg / L based on the volume of the beverage. The lower limit of the amount of naringenin glycoside may be 40 mg / L, 50 mg / L, 60 mg / L, 70 mg / L, 80 mg / L, or 90 mg / L based on the volume of the beverage. The upper limit of the amount of naringenin glycoside may be 3500 mg / L, 3000 mg / L, 2500 mg / L, 2000 mg / L, 1500 mg / L, or 1200 mg / L based on the volume of the beverage. Increasing the amount of naringenin glycoside tends to improve the ethanol flavor. From the viewpoint of improving the ethanol flavor, the amount of naringenin glycoside is preferably within a range of 50 mg / L to 3500 mg / L, more preferably 70 mg / L to 3000 mg / L, and even more preferably 90 mg / L to 1500 mg / L, based on the volume of the beverage.

[0083] In a preferred embodiment, from the viewpoint of enhancing the ethanol sensation, the bitter component is quassin, and the method includes adjusting the amount of quassin in the beverage to 0.5 μg / L or more, based on the volume of the beverage. The amount of quassin may be 100 μg / L or less, based on the volume of the beverage. The amount of quassin may be within a range of 0.5 μg / L to 100 μg / L, based on the volume of the beverage. The lower limit of the amount of quassin, based on the volume of the beverage, may be 0.6 μg / L, 0.7 μg / L, 0.8 μg / L, 0.9 μg / L, 1 μg / L, 1.5 μg / L, or 2 μg / L. The upper limit of the amount of quassin, based on the volume of the beverage, may be 90 μg / L, 80 μg / L, 70 μg / L, 60 μg / L, 50 μg / L, 40 μg / L, or 30 μg / L. Increasing the amount of quassin tends to improve the ethanol sensation. From the viewpoint of improving the ethanol sensation, the amount of quassin, based on the volume of the beverage, is preferably within the range of 0.6 μg / L to 90 μg / L, more preferably 1.0 μg / L to 80 μg / L, even more preferably 1.5 μg / L to 50 μg / L, and still more preferably 2 μg / L to 40 μg / L.

[0084] In a preferred embodiment, from the viewpoint of enhancing the ethanol sensation, the bitter component is magnesium, and the method includes adjusting the amount of magnesium in the beverage to 0.1 g / L or more, based on the volume of the beverage. The amount of magnesium may be 10 g / L or less, based on the volume of the beverage. The amount of magnesium may be within a range of 0.1 g / L to 10 g / L, based on the volume of the beverage. The lower limit of the amount of magnesium may be 0.13 g / L, 0.15 g / L, 0.2 g / L, 0.5 g / L, 0.9 g / L, or 1 g / L, based on the volume of the beverage. The upper limit of the amount of magnesium may be 9 g / L, 8 g / L, 7 g / L, 6 g / L, 5 g / L, 4 g / L, or 3 g / L, based on the volume of the beverage. Increasing the amount of magnesium tends to enhance the ethanol sensation. From the viewpoint of improving the ethanol sensation, the amount of magnesium is preferably within the range of 0.13 g / L to 9 g / L, more preferably 0.13 g / L to 5 g / L, based on the volume of the beverage.

[0085] In a preferred embodiment, from the viewpoint of enhancing the ethanol sensation, the bitter component is caffeine, and the method includes adjusting the amount of caffeine in the beverage to 0.001 mg / L or more, based on the volume of the beverage. The amount of caffeine may be 10 g / L or less, based on the volume of the beverage. The amount of caffeine may be within a range of 0.001 mg / L to 10 g / L, based on the volume of the beverage. The lower limit of the amount of caffeine may be 0.005 mg / L, 0.01 mg / L, 0.05 mg / L, 0.1 mg / L, or 0.5 mg / L, based on the volume of the beverage. The upper limit of the amount of caffeine may be 5 g / L, 1 g / L, 500 mg / L, 100 mg / L, 50 mg / L, 40 mg / L, 35 mg / L, 30 mg / L, 25 mg / L, 20 mg / L, 15 mg / L, or 10 mg / L, based on the volume of the beverage. Increasing the amount of caffeine tends to enhance the ethanol flavor. From the viewpoint of enhancing the ethanol flavor, the amount of caffeine is preferably within a range of 0.005 mg / L to 5 g / L, more preferably 0.01 mg / L to 1 g / L, even more preferably 0.05 mg / L to 500 mg / L, and even more preferably 0.1 mg / L to 100 mg / L, based on the volume of the beverage.

[0086] In a preferred embodiment, the method further includes using a pungent component as a beverage component in terms of enhancing the ethanol sensation. For example, the method may include adjusting the amount of the pungent component in the beverage so that the pungent component is present in the beverage in an amount effective to enhance the ethanol sensation of the beverage. The pungent component is not particularly limited as long as it is used in beverages. Specific examples of the pungent component are as described above. The amount of the pungent component may be 0.5 mg / L or more, based on the volume of the beverage. The amount of the pungent component may be 700 mg / L or less, based on the volume of the beverage. The amount of the pungent component may be within a range of 0.5 mg / L to 700 mg / L, based on the volume of the beverage. The lower limit of the amount of the pungent component may be 1 mg / L, 4 mg / L, 5 mg / L, 6 mg / L, 7 mg / L, 8 mg / L, or 9 mg / L, based on the volume of the beverage. The upper limit of the amount of the pungent component may be 600 mg / L, 500 mg / L, 400 mg / L, 300 mg / L, or 250 mg / L, based on the volume of the beverage. As the amount of the pungent component increases, the ethanol flavor tends to be enhanced. From the viewpoint of enhancing the ethanol flavor, the amount of the pungent component is preferably within a range of 1 mg / L to 600 mg / L, more preferably 5 mg / L to 500 mg / L, based on the volume of the beverage.

[0087] In a preferred embodiment, from the viewpoint of enhancing the ethanol sensation, the pungent component is piperine, and the method includes adjusting the amount of piperine in the beverage to 0.5 mg / L or more, based on the volume of the beverage. The amount of piperine may be 700 mg / L or less, based on the volume of the beverage. The amount of piperine may be within a range of 0.5 mg / L to 700 mg / L, based on the volume of the beverage. The lower limit of the amount of piperine may be 1 mg / L, 4 mg / L, 5 mg / L, 6 mg / L, 7 mg / L, 8 mg / L, 9 mg / L, or 10 mg / L, based on the volume of the beverage. The upper limit of the amount of piperine may be 600 mg / L, 500 mg / L, 400 mg / L, 300 mg / L, or 250 mg / L, based on the volume of the beverage. Increasing the amount of piperine tends to enhance the ethanol sensation. From the viewpoint of improving the ethanol sensation, the amount of piperine is preferably within the range of 1 mg / L to 600 mg / L, more preferably 5 mg / L to 500 mg / L, and even more preferably 10 mg / L to 250 mg / L, based on the volume of the beverage.

[0088] In a preferred embodiment, from the viewpoint of improving the ethanol sensation, the pungent component is shogaol, and the method includes adjusting the amount of shogaol in the beverage to 0.5 mg / L or more, based on the volume of the beverage. The amount of shogaol may be 500 mg / L or less, based on the volume of the beverage. The amount of shogaol may be within a range of 0.5 mg / L to 500 mg / L, based on the volume of the beverage. The lower limit of the amount of shogaol may be 1 mg / L, 4 mg / L, 5 mg / L, 6 mg / L, 7 mg / L, 8 mg / L, or 9 mg / L, based on the volume of the beverage. The upper limit of the amount of shogaol may be 400 mg / L, 350 mg / L, 300 mg / L, 250 mg / L, or 200 mg / L, based on the volume of the beverage. Increasing the amount of shogaol tends to improve the ethanol sensation. From the viewpoint of improving the ethanol sensation, the amount of shogaol is preferably 1 mg / L to 400 mg / L, more preferably 5 mg / L to 350 mg / L, and even more preferably 9 mg / L to 200 mg / L, based on the volume of the beverage.

[0089] The beverage characteristics targeted for ethanol perception enhancement are not limited and may be selected from the beverage characteristics described in the "Beverages" section above, excluding characteristics related to sweeteners and propanal.

[0090] The method described above may be applied to a method for improving the ethanol flavor of food compositions other than beverages. In this case, the unit "mg / L" used in the above description may be replaced with "mg / kg" as needed, and the unit "g / L" used in the above description may be replaced with "g / kg" as needed.

[0091] The present disclosure will be described below based on examples. However, the present disclosure is not limited to the following examples. The following examples may be modified as appropriate within the scope of the present disclosure. In the following description, "%" represents "volume %."

[0092] Experimental Example 1 Each component was added to water to obtain the concentration shown in Table 1, to obtain 1 L of a composition. The following components were added: Glycerin (Sakamoto Pharmaceutical Co., Ltd.: food additive glycerin) Sorbitol (Butsusan Food Science Co., Ltd.: sorbitol F, D-sorbitol 60%) Isomaltooligosaccharide (Showa Sangyo Co., Ltd.: isomalt 500, isomaltooligosaccharide 50%) Propanal (Inoue Fragrance Manufacturing Co., Ltd.: propanal, 99.2%) The compositions were evaluated at room temperature of 22°C for the following items according to the following criteria. The scores of five trained evaluators (each evaluator performed the evaluation twice) were averaged, and the average was rounded to the nearest whole number. The evaluation results are shown in Table 1.

[0093] (Evaluation items) Ethanol (alcohol)-like body: Refers to the thickness or satisfying feeling of ethanol (alcohol) felt in the throat. Ethanol (alcohol)-like aftertaste: Refers to the flavor of ethanol (alcohol) that remains in the oral cavity and nasal cavity. Ethanol (alcohol)-like impact: Refers to the stimulation of ethanol (alcohol)-like bitterness or solvent feeling felt on the tongue.

[0094] (Evaluation criteria) 0: equivalent to 0% ethanol 1: equivalent to 1% ethanol 2: equivalent to 5% ethanol 3: equivalent to 10% ethanol 4: equivalent to 20% ethanol 5: equivalent to 40% ethanol Here, ethanol of each concentration was obtained by diluting Spirytus (ethanol concentration: 96% by volume) manufactured by Polmos Warsaw with water.

[0095] (Overall Evaluation) The scores of all the evaluation items were multiplied to give an overall evaluation.

[0096]

[0097] Experimental Example 2 As in Experimental Example 1, each component was added to water to obtain the concentration shown in Table 2, to obtain 1 L of a composition. The composition was similarly evaluated for the same items as in Experimental Example 1, according to the same criteria. The scores of 10 trained evaluators (each evaluator performed the evaluation once) were averaged, and the decimal points of the average value were rounded off. The evaluation results are shown in Table 2.

[0098]

[0099] Experimental Example 3 As in Experimental Example 1, each component was added to water to obtain the concentrations shown in Tables 3 to 5, to obtain 1 L of a composition. The following additional components were used: Piperine (VIDYA HERBS, BLACK PEPPER EXTRACT) Shogaol (BLD Pharmatech Ltd., shogaol) Naringenin glycoside (Nagase & Co., Ltd., narinbit) Quassin (International Flavors & Fragrances, bitter flavor) Magnesium (Fujifilm Wako Pure Chemical Industries, Ltd., magnesium chloride hexahydrate) Caffeine (CAS NO 58-08-2) (Kanto Chemical Co., Inc.) The composition was evaluated in the same manner as in Experimental Example 1 for the same items and according to the same criteria. The scores of five trained raters (each rater performed the test twice) were averaged and rounded to the nearest whole number. The evaluation results are shown in Tables 3 to 5.

[0100]

[0101]

[0102]

[0103] Experimental Example 4 As in Experimental Example 3, each component was added to water to obtain the concentrations shown in Tables 6 to 8, to obtain 1 L of a composition. The composition was similarly evaluated for the same items as in Experimental Example 1, according to the same criteria. The scores of 10 trained evaluators (each evaluator performed the evaluation once) were averaged, and the decimal points of the average were rounded off. The evaluation results are shown in Tables 6 to 8.

[0104]

[0105]

[0106]

[0107] Experimental Example 5 As in Experimental Example 3, each component was added to water to obtain the concentrations shown in Tables 9 and 10, to obtain 1 L of a composition. The composition was similarly evaluated for the same items as in Experimental Example 1, according to the same criteria. The scores of 10 trained evaluators (each evaluator performed the evaluation once) were averaged, and the decimal points of the average were rounded off. The evaluation results are shown in Tables 9 and 10.

[0108]

[0109]

[0110] Experimental Example 6 As in Experimental Example 3, each component was added to water to obtain the concentrations shown in Tables 11 and 12 to obtain 1 L of a composition. The composition was similarly evaluated for the same items as in Experimental Example 1, according to the same criteria. The scores of 10 trained evaluators (each evaluator performed the evaluation once) were averaged, and the decimal points of the average were rounded off. The evaluation results are shown in Tables 11 and 12.

[0111]

[0112]

[0113] Experimental Example 7 As in Experimental Example 3, each component was added to water to obtain the concentrations shown in Tables 13 and 14, to obtain 1 L of a composition. The composition was similarly evaluated for the same items as in Experimental Example 1, according to the same criteria. The scores of 10 trained evaluators (each evaluator performed the evaluation once) were averaged, and the decimal points of the average were rounded off. The evaluation results are shown in Tables 13 and 14.

[0114]

[0115]

[0116] Experimental Example 8 In the same manner as in Experimental Example 3, each component was added to water so as to achieve the concentration shown in Table 15, to obtain 1 L of a composition.

[0117]

[0118] It was confirmed that adding two or more types of pungent or bitter components improves the ethanol sensation compared to adding only one type, due to the complexity of the ethanol.

[0119] Comparative Experimental Example 1 As in Experimental Example 1, each component was added to water to obtain the concentration shown in Table 16, to obtain 1 L of a composition. The composition was similarly evaluated for the same items as in Experimental Example 1, according to the same criteria. The scores of 10 trained evaluators (each evaluator performed the evaluation once) were averaged, and the decimal points of the average value were rounded off. The evaluation results are shown in Table 16.

[0120]

[0121] As is clear from Table 16, when a beverage contains a sweet component or propanal but does not contain a combination of a sweet component and propanal, it is not possible to obtain an ethanol sensation of 1% or more ethanol as a comprehensive sensation. On the other hand, the results of Tables 1 to 15 show that when a beverage contains a combination of a sweet component and propanal as a comprehensive sensation, it is possible to obtain an ethanol sensation of 1% or more ethanol as a comprehensive sensation.

[0122] Experimental Example 9 As in Experimental Example 3, each component was added to 3.5% ethanol (Spirytus (ethanol concentration: 96% by volume) manufactured by Polmos Warsaw diluted with water) to the concentrations shown in Tables 17 and 18 to obtain 1 L of a composition. The compositions were evaluated at room temperature of 22°C for the following items according to the following criteria. The scores of 10 trained evaluators (each evaluator performed the evaluation once) were averaged, and the average was rounded to the nearest whole number. The evaluation results are shown in Tables 17 and 18.

[0123] (Evaluation items) Ethanol (alcohol)-like body: Refers to the thickness or satisfying feeling of ethanol (alcohol) felt in the throat. Ethanol (alcohol)-like aftertaste: Refers to the flavor of ethanol (alcohol) that remains in the oral cavity and nasal cavity. Ethanol (alcohol)-like impact: Refers to the stimulation of ethanol (alcohol)-like bitterness or solvent feeling felt on the tongue.

[0124] (Evaluation criteria) 0: Equivalent to 0% ethanol 1: Equivalent to 1% ethanol 2: Equivalent to 5% ethanol 3: Equivalent to 10% ethanol 4: Equivalent to 20% ethanol 5: Equivalent to 40% ethanol

[0125] (Overall evaluation) The total score of the evaluation items was used as the overall evaluation. Note that if the value obtained by dividing 1.7 for 3.5% ethanol, 3 for 10% ethanol, or 4 for 20% ethanol in at least one of the items was 0 or less, the overall evaluation was set to 0.

[0126]

[0127]

[0128] Experimental Example 10: As in Experimental Example 9, each component was added to 10% ethanol to obtain the concentrations shown in Tables 19 and 20, to obtain 1 L of a composition. The composition was similarly evaluated for the same items as in Experimental Example 9, according to the same criteria. The scores of 10 trained evaluators (each evaluator performed the evaluation once) were averaged, and the decimal points of the average were rounded off. The evaluation results are shown in Tables 19 and 20.

[0129]

[0130]

[0131] Experimental Example 11: As in Experimental Example 9, each component was added to 20% ethanol to obtain the concentrations shown in Tables 21 and 22, to obtain 1 L of a composition. The composition was similarly evaluated for the same items as in Experimental Example 9, according to the same criteria. The scores of 10 trained evaluators (each evaluator performed the evaluation once) were averaged, and the average was rounded to the nearest whole number. The evaluation results are shown in Tables 19 and 20.

[0132]

[0133]

[0134] Comparative Experimental Example 2 As in Experimental Example 1, each component was added to 3.5% ethanol (Table 23), 10% ethanol (Table 24), and 20% ethanol (Table 25) to obtain the concentrations shown in Tables 23 to 25, to obtain 1 L of composition. The compositions were similarly evaluated for the same items as in Experimental Example 9, according to the same criteria. The scores of 10 trained evaluators (each evaluator performed the evaluation once) were averaged, and the decimal points of the average were rounded off. The evaluation results are shown in Tables 23 to 25.

[0135]

[0136]

[0137]

Claims

1. A composition comprising a sweetener having a sweetness intensity of 0.2 to 0.7 and propanal.

2. The composition according to claim 1, wherein the sweetening component is at least one selected from the group consisting of glycerin, sorbitol, and isomaltooligosaccharides.

3. The composition according to claim 1 or 2, further comprising a bitter component and / or a pungent component.

4. The composition according to any one of claims 1 to 3, having an ethanol concentration in the range of 0% to 20% by volume.

5. A composition according to any one of claims 1 to 4, having an ethanol concentration in the range of 0% to 3% by volume.

6. The composition according to any one of claims 1 to 5, which is a beverage.

7. Use of a sweetener having a sweetness of 0.2 to 0.7 and propanal in a method for improving the ethanol perception of a beverage.

8. A beverage comprising a sweetener having a sweetness of 0.2 to 0.7 and propanal, wherein the amount of the sweetener is 4 g / L or more based on the volume of the beverage, and the amount of the propanal is 1.5 mg / L or more based on the volume of the beverage.

9. The beverage according to claim 8, wherein the sweetening component is at least one selected from the group consisting of glycerin, sorbitol, and isomaltooligosaccharides.

10. The beverage according to claim 8, wherein the sweetening component is glycerin and the amount of glycerin is 4 to 400 g / L based on the volume of the beverage.

11. The beverage according to claim 8, wherein the sweetening component is sorbitol and the amount of sorbitol is 10 to 300 g / L based on the volume of the beverage.

12. The beverage according to claim 8, wherein the sweetening component is isomaltooligosaccharide and the amount of isomaltooligosaccharide is 5 to 350 g / L based on the volume of the beverage.

13. The beverage according to any one of claims 8 to 12, wherein the amount of propanal is 1.5 to 300 mg / L based on the volume of the beverage.

14. The beverage according to any one of claims 8 to 13, further comprising a bitter component and / or a pungent component.

15. A beverage according to any one of claims 8 to 14, having an ethanol concentration in the range of 0% to 20% by volume.

16. A beverage according to any one of claims 8 to 15, having an ethanol concentration in the range of 0% to 3% by volume.

17. A method for producing a beverage, comprising obtaining a beverage containing a sweetener having a sweetness of 0.2 to 0.7 and propanal, wherein the amount of the sweetener is 4 g / L or more based on the volume of the beverage, and the amount of the propanal is 1.5 mg / L or more based on the volume of the beverage.

18. A method for producing a beverage, comprising obtaining a beverage according to any one of claims 8 to 16.

19. A method for improving the ethanol flavor of a beverage, comprising: adjusting the amount of sweetening components in the beverage to 4 g / L or more based on the volume of the beverage; and adjusting the amount of propanal in the beverage to 1.5 mg / L or more based on the volume of the beverage.

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