Citrus-flavored beverage and method for producing citrus-flavored beverage

Abstract

[Problem] To provide: a beverage that, as a result of using p-cymene, which increases in a beverage over time, a new value in flavor is imparted, that is, the intensity of an ink-like aroma is reduced and the complexity of the flavor is enhanced; and a method for producing the beverage. [Solution] A packaged citrus-flavored beverage has a p-cymene concentration of 125 μg / L or more and an α-terpineol concentration of at least 12 times that of the p-cymene concentration.

Description

Citrus-flavored beverage and method for producing the same

[0001] The present invention relates to a citrus-flavored beverage and a method for producing a citrus-flavored beverage.

[0002] It has been known that citral, a major aroma component in citrus-flavored beverages, undergoes cyclization and oxidation reactions due to the influence of acid or heat to produce components that cause deterioration odors, such as p-cresol, p-methylacetophenone, and p-cymene, and there is a need for a method to address this problem.

[0003] For example, Patent Document 1 discloses a method of adding sodium ascorbate to a lemon-flavored beverage to adjust the pH and suppress deterioration of flavor.

[0004] Japanese Patent Application Laid-Open No. 2007-319050

[0005] However, the problems caused by the components that cause the deterioration odor as described above have only been addressed by known methods such as suppressing their production or masking them with other aroma components.

[0006] Therefore, an object of the present invention is to provide a beverage and a method for producing the same that utilize p-cymene, which, unlike conventional techniques, increases in amount in beverages over time, thereby providing new flavor value, i.e., reducing the intensity of ink-like aroma and enhancing the complexity of flavor.

[0007] As a result of intensive research aimed at solving the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by producing a packaged citrus-flavored beverage having a p-cymene concentration of 125 μg / L or more and an α-terpineol concentration that is 12 times or more the p-cymene concentration, and have completed the present invention.

[0008] That is, one embodiment of the present invention is as follows: [1] A packaged citrus-flavored beverage having a p-cymene concentration of 125 μg / L or more and an α-terpineol concentration of 12 times or more the p-cymene concentration. The present invention also includes the following specific embodiments. [2] The packaged citrus-flavored beverage according to [1], wherein the p-cymene concentration is the concentration at or after 28 days at 25°C after filling into the container. [3] The packaged citrus-flavored beverage according to [1] or [2], wherein the increase in the p-cymene concentration is 50.0 μg / L or more and the increase in the α-terpineol concentration is 5.0 mg / L or more after 28 days at 25°C after filling into the container, relative to immediately after filling into the container. [4] The packaged citrus-flavored beverage according to any of [1] to [3], wherein the alcohol concentration is 1.0 v / v% or more and 15 v / v% or less. [5] The packaged citrus-flavored beverage according to any one of [1] to [4], having a limonene concentration of 0.5 mg / L or more. [6] The packaged citrus-flavored beverage according to any one of [1] to [5], which contains a sustained-release flavoring material. [7] The packaged citrus-flavored beverage according to any one of [6], wherein the sustained-release flavoring material contains dried fruit pieces. [8] A method for producing a packaged citrus-flavored beverage, comprising preparing a sustained-release flavoring material containing p-cymene and / or α-terpineol so that the p-cymene concentration after filling into the container is 125 μg / L or more and the α-terpineol concentration is 12 times or more the p-cymene concentration, and then filling the package with the solution in the presence of the sustained-release flavoring material. [9] The packaged citrus-flavored beverage according to [8], wherein the p-cymene concentration is the concentration at 25°C after 28 days have passed since production of the packaged citrus-flavored beverage.

[10] A method for producing a bottled citrus-flavored beverage, comprising preparing a sustained-release flavoring material containing p-cymene and / or α-terpineol, and filling the bottled citrus-flavored beverage into a container in the presence of a solution such that the increase in p-cymene concentration is 50.0 μg / L or more and the increase in α-terpineol concentration is 5.0 mg / L or more at 25°C after 28 days from the time of production, relative to immediately after production of the bottled citrus-flavored beverage.

[11] The method for producing a packaged citrus-flavored beverage according to

[10] , wherein the p-cymene concentration in the packaged citrus-flavored beverage is 125 μg / L or more.

[12] The method for producing a packaged citrus-flavored beverage according to any one of claims [8] to

[11] , further comprising adjusting the alcohol concentration to 1.0 v / v% or more and 15 v / v% or less.

[13] The method for producing a packaged citrus-flavored beverage according to any one of [8] to

[12] , further comprising adjusting the limonene concentration to 0.5 mg / L or more.

[14] The method for producing a packaged citrus-flavored beverage according to any one of [8] to

[13] , wherein the sustained-release flavoring material includes dried fruit pieces.

[15] A method for improving the flavor of a bottled citrus-flavored beverage, the method comprising: gradually releasing p-cymene and / or α-terpineol from a sustained-release flavoring material containing p-cymene and / or α-terpineol in the container filled with the citrus-flavored beverage, thereby achieving a p-cymene concentration of 125 μg / L or more and an α-terpineol concentration 12 times or more the p-cymene concentration.

[0009] According to a preferred embodiment of the packaged citrus-flavored beverage of the present invention, even if the amount of p-cymene increases in the beverage over time, by utilizing this, it is possible to provide a beverage with new flavor value, i.e., a beverage that reduces the intensity of the ink-like aroma and enhances the complexity of the flavor, and a method for producing the same. Furthermore, according to a preferred embodiment of the packaged citrus-flavored beverage of the present invention, it is possible to provide a method for improving the flavor of a citrus-flavored beverage.

[0010] In this specification, the upper and lower limit values ​​described can be appropriately selected from the respective options and arbitrarily combined to define a numerical range from the lower limit value to the upper limit value. In this specification, various requirements described as preferred embodiments can each be used in multiple combinations. In this specification, unless otherwise specified, "X to Y (X and Y are real numbers satisfying X<Y)" means a numerical range of "not less than X and not more than Y."

[0011] In this specification, the term "packaged citrus-flavored beverage" refers to a citrus-flavored beverage filled in a container. The container may be a can, a bottle, a barrel, or any other known container, such as a plastic container such as a PET bottle, or a paper container. It is preferable that the container is sealed during distribution of the citrus-flavored beverage.

[0012] In this specification, a citrus-flavored beverage is a beverage that exhibits a citrus flavor. To impart a citrus flavor to a beverage, it is common to blend citrus juice or citrus flavorings. Therefore, it is preferable that a citrus-flavored beverage contains, for example, essential aroma components common to citrus fruits (limonene, α-terpineol, linalool, etc.). These aroma components are not limited to aroma components directly obtained from citrus fruits, but may also be synthetic aroma components.

[0013] Citrus fruits are preferably fruits of plants belonging to the Rutaceae family, subfamily Rutaceae, and examples thereof include lemon, grapefruit, Shikuwasa, orange, mandarin orange, lime, yuzu, kabosu, iyokan, etc. In the present invention, lemon is preferred as the citrus fruit. In other words, in the present invention, the citrus-flavored beverage is preferably a lemon-flavored beverage.

[0014] The packaged citrus-flavored beverage of the present invention contains p-cymene. p-Cymene is also known to be a substance that causes the deterioration odor of citral, a major aroma component of citrus fruits. The present invention does not employ a means for reducing the generation of p-cymene or a means for masking it, but rather is characterized in that a predetermined amount of p-cymene is present, and new flavor value is provided by focusing on a synergistic effect with α-terpineol and the like.

[0015] Therefore, the concentration of p-cymene in the bottled citrus-flavored beverage of the present invention is preferably 125 μg / L or more, more preferably 150 μg / L or more, and even more preferably 200 μg / L or more. However, since a concentration exceeding a certain level causes the impact of an ink-like deterioration odor to outweigh the effect of the present invention, the concentration of p-cymene is preferably 1000 μg / L or less, and more preferably 800 μg / L or less.

[0016] The packaged citrus-flavored beverage of the present invention contains α-terpineol. By including a predetermined amount of α-terpineol and further adjusting its concentration relative to the concentration of p-cymene to a predetermined level or higher, the aroma of p-cymene can be made less noticeable, and further complexity and depth can be imparted to the beverage. Furthermore, when the packaged citrus-flavored beverage is an alcoholic beverage, this has the effect of mellowing the alcoholic flavor and making it more mellow.

[0017] That is, in the present invention, the α-terpineol concentration in the packaged citrus-flavored beverage is preferably 12 times or more the p-cymene concentration. More preferably, it is 15 times or more, and even more preferably, it is 20 times or more. The α-terpineol concentration in the packaged citrus-flavored beverage is preferably 1.5 mg / L or more, more preferably 5.0 mg / L or more, and even more preferably 10.0 mg / L or more. However, if the ratio to p-cymene or the α-terpineol concentration exceeds a certain level, the balance will be lost in terms of flavor complexity, so the α-terpineol concentration is preferably 100.0 mg / L or less, and even more preferably 80.0 mg / L or less.

[0018] The packaged citrus-flavored beverage of the present invention contains limonene. Because limonene is one of the characteristic components of citrus flavor, it is preferable to contain a predetermined amount of limonene. The inclusion of a predetermined amount of limonene in addition to the above-mentioned p-cymene and α-terpineol further increases the complexity of the flavor and the intensity of the fruit flavor, making the aroma of p-cymene less prominent. In other words, a synergistic effect between limonene, p-cymene, and α-terpineol is obtained. Additionally, when the packaged citrus-flavored beverage is an alcoholic beverage, this has the effect of mellowing the alcohol's harshness and making it more mellow.

[0019] In the present invention, the limonene concentration of the bottled citrus-flavored beverage is preferably 0.5 mg / L or more, more preferably 1.0 mg / L or more, and even more preferably 5.0 mg / L or more. However, since a limonene concentration above a certain level leads to a loss of balance in terms of flavor complexity, the limonene concentration is preferably 100.0 mg / L or less, and even more preferably 80.0 mg / L or less.

[0020] The bottled citrus-flavored beverage of the present invention contains citral. Since citral is one of the characteristic components of citrus flavor, it is preferable to contain a predetermined amount of citral. Specifically, the citral concentration in the bottled citrus-flavored beverage is preferably 0.3 mg / L or more, more preferably 1.0 mg / L or more. However, if the citral concentration exceeds a certain level, the balance in terms of flavor complexity will be lost, so the citral concentration is preferably 50.0 mg / L or less, and more preferably 30.0 mg / L or less.

[0021] The concentrations of p-cymene, α-terpineol, limonene, and citral in a packaged citrus-flavored beverage may be values ​​immediately after production of the beverage. Furthermore, since p-cymene is a substance generated by the denaturation of citral, the concentrations may be those measured in the presence of citral after a certain period of time has elapsed since the beverage was filled, such as after 14 days or after 28 days, which corresponds to the expected distribution period of the product. In particular, when a sustained-release flavoring material, as described below, is used in the packaged citrus-flavored beverage, these aroma components are gradually released from the sustained-release flavoring material into the liquid over time. Therefore, it is preferable to express the concentrations measured after a certain period of time has elapsed since the beverage is filled, in order to achieve the effects of the present invention upon consumption. Since packaged citrus-flavored beverages are expected to be distributed at room temperature, the term "a certain period of time" refers to, for example, 14 days or 28 days after filling at 25°C, but may also refer to an earlier or later period of time.

[0022] Here, in this specification, "immediately after production," "immediately after filling," and "immediately after sealing" refer to the period from the time when a container filled with a citrus-flavored beverage is sealed until 24 hours have elapsed. "Immediately after production," "immediately after filling," and "immediately after sealing" can also be rephrased as "day 0 of production," "day 0 of filling," and "day 0 of sealing," respectively.

[0023] The p-cymene, α-terpineol, limonene, and citral may be derived from the juice and / or peel of citrus fruits used as raw materials for the bottled citrus-flavored beverage, may be dissolved into the liquid from dried citrus fruits added during the production process of the bottled citrus-flavored beverage, or may be added as natural or artificial flavors during production. When a sustained-release flavoring material, as described below, is used, it is preferable that the sustained-release flavoring material contains a flavor that is sustainedly released into the liquid. Alternatively, a combination of these may be used.

[0024] In the bottled citrus-flavored beverage of the present invention, the increase in the concentration of the p-cymene, relative to the concentration immediately after filling the container, at or after 28 days at 25°C after filling is preferably 50.0 μg / L or more, more preferably 70.0 μg / L or more, and even more preferably 90.0 μg / L or more. Furthermore, the increase in the concentration of the α-terpineol, relative to the concentration immediately after filling the container, at or after 28 days at 25°C after filling is preferably 5.0 mg / L or more, more preferably 7.0 mg / L or more, and even more preferably 9.0 mg / L or more. By achieving such an increase, not only is the ink-like odor that becomes a problem over time reduced, but the complexity of the flavor is also increased.

[0025] Here, the increase is expressed by the following formula: For example, the increase in aroma component A 14 days after production is expressed by the following formula: Increase in A = (concentration of A 14 days after production) - (concentration of A immediately after production).

[0026] In the bottled citrus-flavored beverage of the present invention, the p-cymene concentration preferably increases by 30% or more, more preferably 40% or more, and even more preferably 50% or more at 28 days or thereafter at 25°C relative to the concentration immediately after filling into the bottle. Furthermore, the α-terpineol concentration preferably increases by 50% or more, more preferably 80% or more, and even more preferably 100% or more at 28 days or thereafter at 25°C relative to the concentration immediately after filling into the bottle. Achieving such an increase rate not only reduces the inky odor that becomes a problem over time, but also enhances the complexity of the flavor.

[0027] Here, the increase rate is expressed by the following formula. For example, the increase rate of aroma component A 14 days after production is expressed by the following formula: Increase rate of A (%) = {(concentration of A 14 days after production) - (concentration of A immediately after production)} / (concentration of A immediately after production) x 100.

[0028] When the packaged citrus-flavored beverage of the present invention is an alcoholic beverage, the alcohol concentration is preferably, for example, from 1.0 v / v% to 15 v / v% or from 2.0 v / v% to 10.0 v / v%. By setting the alcohol concentration within such ranges, the effects of the present invention, such as a reduced ink-like aroma, a complex flavor, and an increased fruit flavor intensity, can be achieved. In particular, when a sustained-release flavoring material, as described below, is used in a packaged citrus-flavored beverage, the sustained release of p-cymene, α-terpineol, citral, and limonene into the liquid depends on the alcohol content, and therefore, a concentration of from 3.0 v / v% to 8.0 v / v% is more preferred.

[0029] The packaged citrus-flavored beverage of the present invention may contain a sustained-release flavoring material. The sustained-release flavoring material is not particularly limited as long as it contains one or more flavor components and is added to the container containing the beverage along with the beverage. Preferably, the sustained-release flavoring material is an edible food, more preferably a food made from fruit or the like, and even more preferably dried fruit pieces. Examples of fruits that can be used include citrus fruits such as lemons, limes, and oranges, as well as apples, blueberries, plums (including pickled plums), peaches, strawberries, pineapples, grapes, mangoes, figs, apricots, pears, bananas, and kiwis. One type of fruit may be used, or two or more types may be used. The shape of the fruit is not particularly limited, and may be, for example, whole, sliced, or cut into wedges.

[0030] The aroma components of the sustained-release flavor material may be aroma components originally contained in the raw material of the sustained-release flavor material, aroma components imparted by adding or soaking fruit juice, flavorings, etc., or a combination thereof. A plurality of aroma components may also be contained. By adding the sustained-release flavor material to a container together with a beverage, the aroma components contained in the sustained-release flavor material are gradually released into the liquid.

[0031] When the sustained-release flavor material is applied to the packaged citrus-flavored beverage of the present invention, the sustained-release flavor material contains one or more aroma components selected from the group consisting of p-cymene, α-terpineol, citral, and limonene. By including these aroma components in the sustained-release flavor material, the aroma components are slowly released into the liquid after production of the packaged citrus-flavored beverage, and each aroma component in the packaged citrus-flavored beverage is at the above-mentioned preferred concentration or at a preferred ratio relative to a specific component, such as the α-terpineol concentration relative to the p-cymene concentration.

[0032] Furthermore, the sustained-release flavoring material is preferably added in an amount of 0.1 to 5.0 g, more preferably 0.2 to 2.0 g, per 100 mL of the citrus-flavored beverage. When the sustained-release flavoring material is a dried fruit, it is preferably added in an amount of 0.1 to 5.0 g, more preferably 0.2 to 2.0 g, per 100 mL of the citrus-flavored beverage. Note that the weight of the sustained-release flavoring material here refers to the weight at the time of addition before it is swelled by the beverage.

[0033] The aroma components of the sustained-release flavor material are preferably released in an amount of 50% or more of all aroma components contained in the sustained-release flavor material after coexistence with a liquid. Furthermore, the time until 50% or more of all aroma components are released after coexistence of the sustained-release flavor material with a liquid is preferably after the increase in p-cymene concentration reaches 50.0 μg / L or more (including the increase in p-cymene concentration due to deterioration of citral), which is 3 to 180 days after production when stored at room temperature.

[0034] The packaged citrus-flavored beverage of the present invention may contain one or more other aroma components to the extent that it does not depart from the spirit of the present invention. These other aroma components may be those originally contained in the raw materials (including the raw materials of sustained-release flavoring materials) such as fruits or fruit juices, or may be those contained in other additives such as flavorings.

[0035] In the present invention, the packaged citrus-flavored beverage may contain a sweetener. Examples of sweeteners include natural sweeteners such as fructose, sugar, high-fructose corn syrup, glucose, maltose, sucrose, high-fructose corn syrup, sugar alcohols, oligosaccharides, honey, starch syrup, stevia powder, stevia extract, licorice powder, licorice extract, Thaumatococcus daniellii seed powder, and Thaumatococcus daniellii seed extract, and artificial sweeteners such as acesulfame potassium, sucralose, neotame, aspartame, and saccharin. These sweeteners may be used alone or in combination of two or more.

[0036] In the present invention, the packaged citrus-flavored beverage contains drinking water and may appropriately contain colorings, etc. Furthermore, raw materials and food additives commonly used in the food industry, such as acidulants, pH adjusters (such as baking soda), vitamins, peptides, amino acids, water-soluble dietary fiber, antioxidants, stabilizers, emulsifiers, and flavorings, may be used as needed.

[0037] In an embodiment of the present invention, a packaged citrus-flavored beverage can be produced by a conventional method, and includes the inclusion of the aroma components p-cymene, α-terpineol, citral, and limonene. The timing of inclusion of these aroma components is not particularly limited, and can be any timing. For example, if the raw material fruit juice or flavoring contains one or more of these aroma components, the target aroma component(s) may be included when preparing the raw material mix. Furthermore, when a sustained-release flavoring is used, pretreatment such as drying or flavoring addition may be performed as necessary to ensure that the target aroma component(s) are included in the sustained-release flavoring, and the sustained-release flavoring may be added to the container before the sealing process.

[0038] A packaged citrus-flavored beverage can be prepared by mixing various ingredients selected appropriately depending on the type of beverage. In the case of a carbonated beverage, the beverage can be prepared by adding carbon dioxide gas to the resulting mixed solution. Carbon dioxide gas can be dissolved in the mixed solution by adding carbon dioxide gas directly, for example, or carbonated water can be added to the mixed solution. Furthermore, after mixing the ingredients or adding carbon dioxide gas, filtration can be performed to remove insoluble matter. The resulting mixture can then be filled into a container and sealed to produce a packaged citrus-flavored beverage.

[0039] In an embodiment of the present invention, a method for producing a bottled citrus-flavored beverage includes, for example, a step of mixing water (which may be carbonated water) with various ingredients, such as an acidulant, a sweetener, and alcohol, to prepare a mixed solution; a step of adding aroma components, such as p-cymene and α-terpineol, and optionally citral and / or limonene, to the resulting mixed solution; and a step of filling and sealing the resulting mixed solution into a container. The aroma components, such as p-cymene, α-terpineol, citral, and limonene, are contained in the mixed solution at the preferred concentrations described above for the bottled citrus-flavored beverage. For example, the method includes a step of adding aroma components to the mixed solution so that the p-cymene concentration in the bottled citrus-flavored beverage is 125 μg / L or more and the α-terpineol concentration is 12 times or more higher than the p-cymene concentration.

[0040] The bottled citrus-flavored beverage produced by this method can achieve effects such as reduced ink-like aroma and a complex flavor. Furthermore, when limonene is contained in a suitable range, the intensity of the fruit flavor is further enhanced.

[0041] In another embodiment of the present invention, a method for producing a bottled citrus-flavored beverage includes, for example, the steps of preparing a mixed solution of ingredients containing at least water (which may be carbonated water) as the main component of the beverage, and filling and sealing the container with the mixed solution and a sustained-release flavoring material containing p-cymene and / or α-terpineol. The sustained-release flavoring material may further contain citral and / or limonene. The mixed solution may also optionally contain one or more aroma components selected from the group consisting of p-cymene, α-terpineol, citral, and limonene. Considering that the beverage is a citrus-flavored beverage, it is preferable that at least one of the mixed solution and the sustained-release flavoring material contains citral and / or limonene.

[0042] The sustained-release flavor material is preferably prepared so that, after being contained in the mixed solution and filled into a container (immediately after production), the p-cymene concentration in the bottled citrus-flavored beverage is 125 μg / L or more and the α-terpineol concentration is 12 times or more the p-cymene concentration, and then the prepared flavor material is poured into the container. In this case, the p-cymene concentration is preferably the concentration at or after 28 days at 25° C. after production.

[0043] Alternatively, the sustained-release flavor material is preferably prepared and filled into the container (immediately after production) so that the increase in the p-cymene concentration is 50.0 μg / L or more and the increase in the α-terpineol concentration is 5.0 mg / L or more at 25°C after 28 days from production, relative to immediately after production. In this case, the p-cymene concentration in the beverage is more preferably 125 μg / L or more. Even more preferably, the p-cymene concentration in the beverage is 125 μg / L or more, and the α-terpineol concentration is 12 times or more the p-cymene concentration.

[0044] The amount of each aroma component, p-cymene, α-terpineol, citral, or limonene, contained in the mixed solution can be adjusted appropriately depending on the amount of each aroma component contained in the sustained-release flavoring material. This does not mean that aroma components other than these components are not included. Furthermore, various components, such as an acidulant, a sweetener, and alcohol, may be further mixed into the mixed solution as desired, within the scope of the present invention.

[0045] In this way, when a sustained-release flavoring material is contained in a container together with a mixed solution and filled, even if the p-cymene concentration in the beverage increases due to the denaturation of citral during product storage and distribution, if at least α-terpineol is contained in the sustained-release flavoring material, the α-terpineol is slowly released into the liquid, and the p-cymene concentration and the α-terpineol concentration fall within preferred ranges, thereby achieving effects such as reduced ink-like aroma and a more complex flavor. Furthermore, the inclusion of limonene in the sustained-release flavoring material and / or the mixed solution increases the intensity of the fruit flavor.

[0046] Method for Improving the Flavor of a Packaged Citrus-Flavored Beverage According to an embodiment of the present invention, a method for improving the flavor of a packaged citrus-flavored beverage can be provided. Here, "improving the flavor" means imparting complexity and depth to the packaged citrus-flavored beverage and enhancing the intensity of the fruit flavor. This can also be said to enhance the body.

[0047] In citrus-flavored beverages, p-cymene is generally an undesirable odor because, when the concentration of p-cymene exceeds a certain level due to deterioration of beverages containing citral, it gives off an inky aroma. However, by adjusting the concentration of α-terpineol to a predetermined ratio relative to a certain concentration of p-cymene, the full-bodied flavor of the bottled citrus-flavored beverage is actually enhanced. Furthermore, by adjusting the concentration of limonene to a predetermined level, the full-bodied flavor is further enhanced.

[0048] In an embodiment of the present invention, a method for improving the flavor of a packaged citrus-flavored beverage includes increasing the p-cymene concentration in the packaged citrus-flavored beverage to 125 μg / L or more and increasing the α-terpineol concentration to 12 times or more the p-cymene concentration. Preferably, the method includes allowing a sustained-release flavoring material containing p-cymene and / or α-terpineol to coexist with a mixed solution of ingredients containing at least water, which is the main component of the beverage (the water may be carbonated water), and slowly releasing the p-cymene and / or α-terpineol from the sustained-release flavoring material in a container filled with the citrus-flavored beverage. The method may further include a step of allowing the sustained-release flavoring material and the mixed solution to coexist, and then filling and sealing the container. In this case, the p-cymene concentration is preferably the concentration at 25°C or more after 28 days have passed since production.

[0049] In another embodiment of the present invention, a method for improving the flavor of a bottled citrus-flavored beverage comprises increasing the p-cymene concentration by 50.0 μg / L or more and the α-terpineol concentration by 5.0 mg / L or more at 25°C after 28 days from the time of production of the bottled citrus-flavored beverage relative to the time immediately after production. Preferably, the method comprises allowing a sustained-release flavoring material containing p-cymene and / or α-terpineol to coexist with a mixed solution of ingredients containing at least water, which is the main component of the beverage (here, the water may be carbonated water), and slowly releasing p-cymene and / or α-terpineol from the sustained-release flavoring material in a container filled with the citrus-flavored beverage. The method may further comprise the step of allowing the sustained-release flavoring material and the mixed solution to coexist, and then filling and sealing the container.

[0050] The sustained-release flavoring material may further contain citral and / or limonene. The mixed solution may optionally contain one or more aroma components selected from the group consisting of p-cymene, α-terpineol, citral, and limonene. Considering that the resulting beverage is a citrus-flavored beverage, it is preferable that at least one of the mixed solution and the sustained-release flavoring material contains citral and / or limonene.

[0051] The amount of each aroma component, p-cymene, α-terpineol, citral, or limonene, contained in the mixed solution can be adjusted appropriately depending on the amount of each aroma component contained in the sustained-release flavoring material. This does not mean that aroma components other than these components are not included. Furthermore, various components, such as an acidulant, a sweetener, and alcohol, may be further mixed into the mixed solution as desired, within the scope of the present invention.

[0052] In this specification, the term "process" includes not only an independent process but also a process that cannot be clearly distinguished from other processes as long as the intended purpose of the process is achieved.

[0053] Hereinafter, embodiments of the present invention will be described in detail, but the present invention is not limited to these embodiments.

[0054] The various volatile components (including citral and α-terpineol) contained in citrus-flavored beverages were quantified by concentrating the volatile components using solid-phase microextraction, followed by separation and detection using GC-MS.

[0055] Solid Phase Microextraction-GC-MS Method (Standard Mixture) The components and concentrations of the standard mixture used to create the calibration curve are as follows: γ-Terpinene 75.0 ppm, Octanal 37.5 ppm, Methylheptenone (6-methyl-5-hepten-2-one) 2.5 ppm, Nonanal 12.5 ppm, Linalool 50.0 ppm, α-Terpineol 375 ppm, Neryl acetate 70.0 ppm, Citral 100.0 ppm, Geranyl acetate 22.5 ppm, Geraniol 25.0 ppm. For citral, the concentration was calculated by adding up the two peak area values ​​(Neral and Geranial).

[0056] (Sample Pretreatment) 0.5 g of a citrus-flavored beverage was placed in a 50 mL test tube, and ultrapure water was added until the total volume reached 50 g. 50 μL of a 20 ppm internal standard (Linalool-d5, CAS Number: 159592-39-9) was then added and mixed to prepare the adjusted sample. For the calibration curve, 0, 12.5, 25, 50, and 75 μL of the standard mixture were added. Next, 4 g of sodium chloride was added to a 20 mL SPME vial, and then 5 mL of the adjusted sample was added to the same vial. The pretreated sample was subjected to GC-MS under the following conditions.

[0057] (GC-MS analysis conditions) Column: DB-WAX (30 m × 0.25 mm × 0.25 μm) Agilent 122-7032 Oven: 40°C (5 min) → 7°C / min → 200°C (0 min) → 15°C / min → 250°C (5 min) Carrier gas: He 1.0 mL / min (constant flow) Inlet mode: splitless 250°C Inlet purge flow rate: 10 mL / min Inlet purge time: 1.5 min Inlet total flow rate: 14.6 mL / min Liner: splitless liner for SPME Detector: MSD solvent waiting time 9 min MS ion source temperature: 230°C, MS quadrupole temperature: 150°C

[0058] (SPME) Fiber: SPELCO (50 / 30 μm DVB / CAR / PDMS Stableflex 24 Ga) 57329-U Injection by MPS (robotic automatic sampler) was carried out under the following conditions. (Sample preparation) Incubation temperature: 40°C Incubation time: 10 minutes Stirring time: 20 seconds Stirring stop time: 2 seconds Stirring speed: 250 rpm (Sample parameters) Vial insertion depth: 25.00 mm Extraction time: 20.00 minutes Injection insertion depth: 47.00 mm Desorption time: 60 seconds (Fiber bakeout) Bakeout location: needle heater Bakeout temperature: 270°C Pre-bakeout time: 15.00 minutes Post-bakeout time: 0.00 minutes Bakeout insertion depth: 47.00 mm (Ion extraction conditions) α-Terpineol: RT (20.52), quantitation ion (136), confirmation ions (121, 93) Citral (neral): RT (20.22), quantitative ion (137), confirmation ions (152, 123, 109) Citral (geranial): RT (21.04), quantitative ion (137), confirmation ions (152, 123, 109) Linalool-d5 (internal standard): RT (17.85), quantitative ion (141), confirmation ions (126, 98, 85)

[0059] p-Cymene was quantified using GC-MS analysis with solid-phase adsorption / solvent extraction. The solid phase (polymer resin) in this solid-phase adsorption / solvent extraction / GC-MS analysis method was preconditioned with 5 mL of dichloromethane, 5 mL of ethanol, and 25 mL of pure water, in that order. 100 μL of 100 ppm 2-octanol was added to 20 mL of ice-cold beverage sample as an internal standard. 100 μL of ethanol was then added to the beverage sample. The sample was then diluted with 20 mL of pure water and stirred for 5–10 minutes. The entire sample was poured onto the preconditioned solid phase to adsorb the target components. Subsequently, 25 mL of pure water was poured through the column to remove any pass-through components, and the column was dehydrated by passing air through the column for at least 30 minutes (approximately 40 kPa). The sample was then eluted with 5 mL of dichloromethane, followed by dehydration with 1 g of sodium sulfate. The volume was concentrated to 400 μL using a nitrogen gas purge and subjected to GC-MS analysis. For the calibration curve, 100 μL of p-cymene standards (625, 1250, 2500, and 5000 ppb) were added instead of the ethanol, and the same procedure was carried out for analysis. The GC-MS conditions were as follows, and the analysis was carried out in SIM mode.

[0060] (GC-MS conditions) Column: DB-WAX UI (60 m x 0.25 mm I.D. x 0.25 μm) Oven temperature: 40°C (1 min) - 5°C / min - 210°C (5 min) Carrier gas: Helium (1.2 mL / min) Injection temperature: 250°C Injection volume: 1.0 μL (split ratio 30:1) Detection: MS SIM Interface temperature: 280°C (Ion extraction conditions) p-Cymene: RT (15.8), quantitation ion (134), confirmation ion (119) 2-Octanol (internal standard): RT (19.6), quantitation ion (70), confirmation ion (97)

[0061] Limonene was quantified using headspace GC-MS analysis. Five grams of the beverage sample was diluted 10-fold with ultrapure water, and 10 mL of the diluted sample was added to a 20 mL headspace GC vial. 100 μL of 200 ppm limonene-d5 was added to the vial as an internal standard, and 100 μL of ethanol was added to the beverage sample for GC-MS analysis. Additionally, vials containing 100 μL of limonene standards (25, 50, 100, and 200 ppm) instead of the ethanol were also analyzed simultaneously to create a calibration curve. The GC-MS analysis was performed in SIM mode under the following conditions:

[0062] (GC-MS conditions) Column: DB-WAX (60 m x 0.25 mm I.D. x 0.25 μm) Oven temperature: 40°C (3 min) - 10°C / min - 230°C (1 min) Carrier gas: Helium (1.2 mL / min) Injection temperature: 250°C Injection volume: 1.0 mL (split ratio 50:1) Detection: MS SIM Interface temperature: 280°C (Headspace analysis conditions) Syringe temperature: 100°C Incubation temperature: 35°C Incubation time: 10 min (Ion extraction conditions) Limonene: RT (11.99), quantitation ion (136), confirmation ion (121) Limonene-d5 (internal standard): RT (11.92), quantitation ion (141), confirmation ion (126)

[0063] A syrup was prepared by mixing 55.2 g of raw material alcohol (alc. 95.3 vol%), 50 g of 55% fructose glucose syrup, 8.5 g of 6-fold concentrated lemon juice, 2.1 g of anhydrous citric acid, 1.6 g of sodium citrate, 0.2 g of vitamin C, and 1.3 g of lemon flavoring (alc. 66.3%), and carbonated water was added to prepare 500 mL of a citrus-flavored beverage. The citral, p-cymene, α-terpineol, and limonene concentrations of this citrus-flavored beverage were the concentrations shown in Comparative Example 1 in Table 1. In the table, "α-terpineol / p-cymene" represents the ratio of the α-terpineol concentration to the p-cymene concentration.

[0064] Citral, p-cymene, α-terpineol, and limonene were added to the sample of Comparative Example 1 to prepare samples of Comparative Examples 2 to 4 and Examples 1 to 6 in Tables 1 and 4.

[0065]

[0066] In this specification, the sensory evaluation test was performed based on "Revised 2nd Edition BCOJ Sensory Evaluation Method (Published by the Brewery Association of Japan, edited by the International Technical Committee [Analysis Committee] of the Brewers Association of Japan, 2018) 11. Ranking Method".

[0067] [Sensory Evaluation Test 1] A sensory evaluation test using a ranking method was conducted to compare the ink-like aroma intensity and flavor complexity of the citrus-flavored beverages of Comparative Examples 1 to 4 and Examples 1 to 3. The test was conducted by eight trained panelists. The panelists conducted a preliminary discussion and a preliminary test to confirm the definitions of ink-like aroma intensity and flavor complexity. The samples were poured into odorless colored glasses (250 mL) at 70 mL each and presented at 4°C. The six samples were presented simultaneously in random order, and the panelists swallowed and evaluated the samples.

[0068] The panelists ranked the sample with the lowest ink-like aroma intensity as 1, the sample with the next lowest ink-like aroma intensity as 2, and so on for third place and below. Note that ties were prohibited. Similarly, the panelists ranked the sample for which they perceived the most complex flavor as 1, the sample for which they perceived the next most complex flavor as 2, and so on for third place and below. Note that ties were prohibited. The sum of the ranks for each sample was calculated from the panelists' responses, and the results were analyzed using the Friedman test and multiple comparison method (Friedman).

[0069] As a result, for both the intensity of the ink-like aroma and the complexity of the flavor, Friedman's statistic F exceeded the upper limit of the α boundary value of the χ2 distribution with k-1 degrees of freedom, suggesting that there was a difference between the samples at a significance level of 1% (k: number of samples = 7). Furthermore, the least significant difference (LSD) between the rank sum sets was calculated and compared with the difference between the two rank sums to confirm the presence or absence of a significant difference.

[0070] As a result of the evaluation test, the products were ranked from left to right in order of decreasing intensity of ink-like odor as follows. The results of confirming significant differences are shown in Table 2. Comparative Example 4 Comparative Example 1 Example 3 Example 2 Example 1 Comparative Example 3 Comparative Example 2

[0071] **: There is a difference at the 1% significance level. *: There is a difference at the 5% significance level.

[0072] At a significance level of 1%, the difference between the citrus-flavored beverages of Examples 2 and 3 and the citrus-flavored beverage of Comparative Example 2 was significant. Furthermore, the difference between the citrus-flavored beverage of Example 1 and the citrus-flavored beverage of Comparative Example 2 was not significant, but it was confirmed that the citrus-flavored beverage of Example 1 tended to have a weaker ink-like aroma.

[0073] As a result of the evaluation test, the flavors were ranked from left to right in order of complexity as follows: The results of confirming significant differences are shown in Table 3. Example 3 Example 2 Example 1 Comparative Example 3 Comparative Example 4 Comparative Example 2 Comparative Example 1

[0074] **: There is a difference at the 1% significance level. *: There is a difference at the 5% significance level.

[0075] At a significance level of 1%, the difference between the citrus-flavored beverages of Examples 1 to 3 and the citrus-flavored beverage of Comparative Example 1 was significant. Furthermore, at a significance level of 5%, the difference between the citrus-flavored beverages of Examples 1 to 3 and the citrus-flavored beverage of Comparative Example 2, and the difference between the citrus-flavored beverages of Examples 1 to 3 and the citrus-flavored beverage of Comparative Example 4 were significant, which shows that the complexity of flavor can be enhanced by increasing the p-cymene concentration and α-terpineol concentration.

[0076] Furthermore, the difference between Comparative Example 3 and Examples 2 and 3 was significant at the 5% significance level, which indicates that α-terpineol is significantly more effective at enhancing the complexity of flavor than another aroma component (limonene) contained in citrus fruits. Because limonene itself has a strong aroma presence, it is thought that the flavor became more monotonous than when the α-terpineol concentration was increased. On the other hand, it was also confirmed that increasing the limonene concentration tended to enhance the fruity flavor of citrus fruits.

[0077] Therefore, next, limonene was added to the citrus-flavored beverage of Example 2 as shown in Table 4, and the effect of enhancing the fruit flavor in addition to the complexity of the flavor was confirmed.

[0078]

[0079] [Sensory Evaluation Test 2] A sensory evaluation test using a ranking method was conducted to compare the flavor complexity and fruit flavor intensity of the citrus-flavored beverages of Comparative Example 3 and Examples 2, 4 to 6. The test was conducted by eight trained panelists. The panelists conducted a preliminary discussion and a preliminary test to confirm the definitions of flavor complexity and fruit flavor intensity. The samples were poured into odorless colored glasses (250 mL) at 70 mL each and presented at 4°C. The six samples were presented simultaneously in random order, and the panelists swallowed and evaluated the samples.

[0080] The panelists ranked the sample for which they perceived the most complexity of flavor as 1, the sample for which they perceived the next most complexity of flavor as 2, and similar rankings were given for third place and below. Ties were prohibited. Similarly, the panelists ranked the sample for which they perceived the strongest fruit flavor as 1, the sample for which they perceived the next strongest fruit flavor as 2, and similar rankings were given for third place and below. Ties were prohibited. The sum of the ranks for each sample was calculated from the panelists' responses, and the results were analyzed using the Friedman test and multiple comparison method (Friedman).

[0081] As a result, for both flavor complexity and fruit flavor intensity, Friedman's statistic F exceeded the upper limit of the α boundary value of the χ2 distribution with k-1 degrees of freedom, suggesting that there was a difference between the samples at a significance level of 1% (k: number of samples = 5). Furthermore, the least significant difference (LSD) between the rank sum sets was calculated and compared with the difference between the two rank sums to confirm the presence or absence of a significant difference.

[0082] As a result of the evaluation test, the flavors were ranked from left to right in order of perceived complexity of flavor as follows. The results of confirming significant differences are shown in Table 5. Example 6 Example 5 Example 4 Example 2 Comparative Example 3

[0083] **: There is a difference at the 1% significance level. *: There is a difference at the 5% significance level.

[0084] It was found that the citrus-flavored beverages of Examples 4 to 6, in which the α-terpineol concentration and the limonene concentration were increased, tended to have an enhanced complexity of flavor compared to the citrus-flavored beverage of Example 2, in which only the α-terpineol concentration was increased.

[0085] As a result of the evaluation test, the fruits were ranked from left to right in order of fruit flavor intensity as follows. The results of the confirmation of significant differences are shown in Table 6. Example 6 Example 5 Example 4 Comparative Example 3 Example 2

[0086] **: There is a difference at the 1% significance level. *: There is a difference at the 5% significance level.

[0087] It was found that the citrus-flavored beverages of Examples 4 to 6, in which the α-terpineol concentration and the limonene concentration were increased, tended to have an enhanced fruit flavor intensity, compared to the citrus-flavored beverage of Comparative Example 3, in which only the limonene concentration was increased. Therefore, by increasing both the α-terpineol concentration and the limonene concentration in a citrus-flavored beverage in which the p-cymene concentration was increased, the complexity of the flavor and the intensity of the fruit flavor could be more significantly enhanced.

[0088] <Sustained-Release Flavoring Material> A sustained-release flavoring material was prepared to increase the concentration of specific aroma components in a beverage over time. Specifically, sliced ​​lemon fruit was dried to obtain dried fruit pieces, which were then immersed in an ethanol solution containing specific aroma components (α-terpineol and limonene) to produce a sustained-release flavoring material. The release amount was controlled by adjusting the aroma component concentration in the ethanol solution and the immersion time.

[0089] The prepared sustained-release flavoring material and the citrus-flavored beverage of Comparative Example 1 were placed in containers and sealed to obtain the citrus-flavored beverages of Examples 7 to 9 shown in Table 11. The concentrations of each component in the table are the concentrations after 14 and 28 days at 25°C. In the table, "Δα-terpineol" represents the change (mg / L) in α-terpineol concentration at 14 or 28 days relative to the value at day 0, and "Δp-cymene" represents the change (μg / L) in p-cymene concentration at 14 or 28 days relative to the value at day 0. Furthermore, "%Δα-terpineol" and "%Δp-cymene" represent the increase (%) in the concentration of each component relative to day 0, respectively.

[0090]

[0091] [Sensory Evaluation Test 3] A sensory evaluation test using a ranking system was conducted on each sample after 28 days to compare the intensity of ink-like aroma, flavor complexity, and fruit flavor intensity. The test was conducted by eight trained panelists. The panelists conducted a preliminary discussion and preliminary test to confirm the definitions of ink-like aroma intensity and flavor complexity. The samples were poured into odorless colored glasses (250 mL) in 70 mL portions and presented at 4°C. The six samples were presented simultaneously in random order, and the panelists swallowed and evaluated the samples.

[0092] The panelists ranked the sample with the lowest ink-like aroma intensity as 1, the sample with the next lowest ink-like aroma intensity as 2, and similar rankings for third place and below. Note that ties were prohibited. Similarly, the panelists ranked the sample for which they perceived the most complex flavor as 1, the sample for which they perceived the next most complex flavor as 2, and similar rankings for third place and below. Note that ties were prohibited. Similarly, the panelists ranked the sample with the strongest fruit flavor intensity as 1, the sample with the next strongest fruit flavor intensity as 2, and similar rankings for third place and below. Note that ties were prohibited. The sum of the ranks for each sample was calculated from the panelists' responses, and the results were analyzed using the Friedman test and multiple comparison method (Friedman).

[0093] As a result, for the intensity of ink-like aroma, complexity of flavor, and intensity of fruity flavor, Friedman's statistic F exceeded the upper limit of the α boundary value of the χ2 distribution with k-1 degrees of freedom, suggesting that there was a difference between the samples at a significance level of 1% (k: number of samples = 4). Furthermore, the least significant difference (LSD) between the rank sum sets was calculated and compared with the difference between the two rank sums to confirm the presence or absence of a significant difference.

[0094] As a result of the evaluation test, the ink-like odor intensity was ranked from lowest to highest as follows, from left to right. The results of the confirmation of significant differences are shown in Table 8. Example 9 Example 8 Example 7 Comparative Example 1

[0095] **: There is a difference at the 1% significance level. *: There is a difference at the 5% significance level.

[0096] Furthermore, as a result of the evaluation test, the flavors were ranked from left to right in order of increasing complexity as follows. The results of confirming significant differences are shown in Table 9. Example 9 Example 8 Example 7 Comparative Example 1

[0097] **: There is a difference at the 1% significance level. *: There is a difference at the 5% significance level.

[0098] As a result of the evaluation test, the fruits were ranked from left to right in order of fruit flavor intensity as follows. The results of the confirmation of significant differences are shown in Table 10. Example 9 Example 8 Example 7 Comparative Example 1

[0099] **: There is a difference at the 1% significance level. *: There is a difference at the 5% significance level.

[0100] The difference in ink-like aroma intensity between the citrus-flavored beverages of Examples 7 to 9 and the citrus-flavored beverage of Comparative Example 1 was significant at a 5% significance level (Table 8). Furthermore, the difference in flavor complexity between the citrus-flavored beverages of Examples 7 to 9 and the citrus-flavored beverage of Comparative Example 1 was significant at a 5% significance level (Table 9). The difference in fruit flavor intensity between the citrus-flavored beverages of Examples 7 to 9 and the citrus-flavored beverage of Comparative Example 1 was significant at a 5% significance level (Table 10). Furthermore, the difference between the citrus-flavored beverages of Example 9 and the citrus-flavored beverages of Examples 7 and 8 was also significant at a 5% significance level (Table 10).

[0101] These results demonstrate that increasing the amount of α-terpineol in a citrus-flavored beverage over time, along with p-cymene, can impart a new flavor value that differs from the freshness immediately after production. Furthermore, it was confirmed that the effect is even greater when the beverage contains a higher amount of limonene.

Claims

1. A bottled citrus-flavored beverage having a p-cymene concentration of 125 μg / L or more and an α-terpineol concentration 12 times or more the p-cymene concentration.

2. The bottled citrus-flavored beverage according to claim 1, wherein the p-cymene concentration is the concentration measured at 28 days or more after packaging at 25°C.

3. The bottled citrus-flavored beverage according to claim 1 or 2, wherein the increase in the p-cymene concentration is 50.0 μg / L or more and the increase in the α-terpineol concentration is 5.0 mg / L or more after 28 days at 25°C from immediately after filling into the container.

4. A bottled citrus-flavored beverage according to claim 1 or 2, having an alcohol concentration of 1.0 v / v% or more and 15 v / v% or less.

5. A bottled citrus-flavored beverage according to claim 1 or 2, having a limonene concentration of 0.5 mg / L or more.

6. The packaged citrus-flavored beverage according to claim 1 or 2, which contains a sustained-release flavoring material.

7. The packaged citrus-flavored beverage of claim 6, wherein the sustained-release flavoring material comprises dried fruit pieces.

8. A method for producing a bottled citrus-flavored beverage, comprising preparing a sustained-release flavoring material containing p-cymene and / or α-terpineol so that the p-cymene concentration after filling into the container is 125 μg / L or more and the α-terpineol concentration is 12 times or more the p-cymene concentration, and filling the container with the sustained-release flavoring material and a solution thereof.

9. The method for producing a bottled citrus-flavored beverage according to claim 8, wherein the p-cymene concentration is a concentration measured at 25°C for 28 days or more after production of the bottled citrus-flavored beverage.

10. A method for producing a bottled citrus-flavored beverage, comprising preparing a sustained-release flavoring material containing p-cymene and / or α-terpineol, and filling the bottled citrus-flavored beverage in the presence of a solution such that the increase in p-cymene concentration is 50.0 μg / L or more and the increase in α-terpineol concentration is 5.0 mg / L or more at 25°C after 28 days from the time of production, relative to immediately after production of the bottled citrus-flavored beverage.

11. The method for producing a bottled citrus-flavored beverage according to claim 10, wherein the p-cymene concentration in the bottled citrus-flavored beverage is 125 μg / L or more.

12. The method for producing the bottled citrus-flavored beverage according to any one of claims 8 to 11, further comprising adjusting the alcohol concentration to 1.0 v / v % or more and 15 v / v % or less.

13. A method for producing a bottled citrus-flavored beverage according to any one of claims 8 to 11, further comprising adjusting the limonene concentration to 0.5 mg / L or more.

14. The method for producing a packaged citrus-flavored beverage according to any one of claims 8 to 11, wherein the sustained-release flavoring material comprises dried fruit pieces.

15. A method for improving the flavor of a bottled citrus-flavored beverage, the method comprising: in the container filled with the citrus-flavored beverage, gradually releasing p-cymene and / or α-terpineol from a sustained-release flavoring material containing p-cymene and / or α-terpineol, thereby achieving a p-cymene concentration of 125 μg / L or more and an α-terpineol concentration 12 times or more the p-cymene concentration.

Images