Agent for imparting aged flavor and beverage

Abstract

The purpose of the present invention is to provide a novel agent for imparting aged flavor that contains a specific compound. Another purpose of the present invention is to provide a beverage, an alcoholic beverage or alcohol-flavored beverage, and a whiskey or whiskey-flavored beverage containing the agent for imparting aged flavor.　An agent for imparting aged flavor according to the present invention contains at least one selected from the group consisting of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone.

Description

Aging sensation imparting agent and beverage

[0001] The present invention relates to an aging sensation imparting agent and a beverage.

[0002] In order to produce alcoholic beverages, particularly whiskey, aging is necessary, which is costly and burdensome, and it is difficult to increase the production volume due to the necessity of aging. In recent years, whiskey - flavored beverages with low alcohol content or no alcohol have also been desired. Regarding methods for enhancing the aging sensation in alcoholic beverages, studies have been underway. For example, Patent Document 1 discloses a method of imparting an aging aroma to alcoholic beverages and improving quality by adding 1 - (2 - hydroxy - 2,6,6 - trimethylcyclohexylidene) - 1 - buten - 3 - ol. Further, Patent Document 2 discloses a method for producing an aged - flavored shochu with a high content of 4 - vinylguaiacol by using a specific yeast, and Patent Document 3 proposes a method of imparting a natural flavor to whiskey by using a saccharide obtained by hydrolyzing a mixture containing a pulverized vanilla bean and purified starch.

[0003] Japanese Patent Publication No. 49 - 4391 Japanese Unexamined Patent Application Publication No. 2007 - 267679 Japanese Unexamined Patent Application Publication No. 2012 - 210204

[0004] Recently, particularly in the context of the diversification of consumer preferences and the trend towards a more luxurious feel, there has been a strong demand for improvement and quality enhancement of alcohol flavors such as an aging sensation in alcoholic beverages and alcohol - flavored beverages (including non - alcoholic beverages). The present invention aims to provide a novel aging sensation imparting agent containing a specific compound. Furthermore, the present invention aims to provide a beverage, an alcoholic beverage or an alcohol - flavored beverage containing the aging sensation imparting agent, and a whiskey or whiskey - flavored beverage.

[0005] As a result of searching for components that contribute to the imparting of an aging sensation, the present inventors have found that a specific compound is useful as an aging sensation imparting agent. That is, the present invention is as follows.

[0006] <1> A maturation-enhancing agent comprising at least one selected from the group consisting of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone. <2> The maturation-enhancing agent according to <1>, further comprising at least one selected from the group consisting of ethyl vanillate, vanillin, and acetovanilone. <3> The maturation-enhancing agent according to <1> or <2>, comprising acetaldehyde ethyl isoamyl acetal and at least one selected from the group consisting of ε-decalactone and δ-octanolactone. <4> A beverage comprising the maturation-enhancing agent according to any one of <1> to <3>. <5> The beverage according to <4>, satisfying at least one of the following conditions A1 to A3. Condition A1: The amount of acetaldehyde ethyl isoamyl acetal added to the beverage is 2 ppb or more and 15 ppm or less. Condition A2: The amount of ε-decalactone added to the beverage is 0.05 ppm or more and 250 ppm or less. Condition A3: The amount of δ-octanolactone added to the beverage is 3 ppb or more and 15 ppm or less. <6> The beverage described in <4> or <5> satisfies at least one of the following conditions B1 to B3. Condition B1: The amount of ethyl vanillate added to the beverage is 0.001 ppb or more and 50 ppm or less. Condition B2: The amount of vanillin added to the beverage is 0.5 ppm or more and 45 ppm or less. Condition B3: The amount of acetovanylone added to the beverage is 10 ppb or more and 5 ppm or less. <7> The beverage described in any one of <4> to <6> satisfies at least one of the following conditions B1, B2' and B3. Condition B1: The amount of ethyl vanillate added to the beverage is 0.001 ppb or more and 50 ppm or less. Condition B2': The amount of vanillin added to the beverage is 1.5 ppm or more and 45 ppm or less. Condition B3: The amount of acetovanilone added to the beverage is 10 ppb or more and 5 ppm or less. <8> A beverage according to any one of <4> to <7>, wherein the δ-octanolactone content in the beverage is 3 ppb or more and 15 ppm or less. <9> A beverage according to any one of <4> to <8>, which is an alcoholic beverage or an alcohol-flavored beverage. <10> A beverage comprising at least one selected from the group consisting of acetaldehyde ethyl isoamyl acetal and ε-decalactone.<11> Whiskey or whiskey-flavored beverage containing δ-octanolactone. <12> Whiskey or whiskey-flavored beverage according to <11>, wherein the δ-octanolactone content is 3 ppb or more and 15 ppm or less. <13> Use as at least one maturation-imparting agent selected from the group consisting of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone. <14> Use as a maturation-imparting agent in at least one beverage selected from the group consisting of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone.

[0007] According to the present invention, a novel maturation-enhancing agent containing a specific compound is provided. Furthermore, according to the present invention, a beverage, an alcoholic beverage or an alcohol-flavored beverage, and a whiskey or a whiskey-flavored beverage containing the maturation-enhancing agent are provided.

[0008] This figure shows the results of Example 1-1. This figure shows the results of Example 2-1.

[0009] [Aging Agent] The aging agent of this embodiment comprises at least one selected from the group consisting of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone. The aging agent of this embodiment imparts a sense of maturity, particularly the sense of maturity obtained from barrel aging of whiskey, etc. "Sense of maturity" refers to the harmonious and profound aroma and flavor that can be felt when alcoholic beverages have matured over time, and is preferably the aroma and flavor of whiskey, brandy, etc., aged in barrels, and more preferably the aroma and flavor of whiskey aged in oak barrels. The compounds of the present invention can impart a "sense of maturity" to a variety of food and beverages. Aroma and flavor refer to one or more senses that can be altered by aroma, typically including smell and taste. In this specification, the term "imparting aroma and flavor" includes adding or enhancing the aforementioned aroma and flavor, and may, for example, result in an improvement in aroma and flavor. Furthermore, the addition of flavor may enhance, suppress, or improve other senses besides smell and taste, such as coldness, warmth, texture (hardness, viscosity, etc., also known as texture), and stimuli such as carbonation or spiciness. In the context of food and beverages, flavor can be rephrased as aroma.

[0010] Acetaldehyde ethyl isoamyl acetal (also known as 1-ethoxy-1-isoamyloxyethane), ε-decalactone, and δ-octanolactone are compounds represented by the following formulas.

[0011]

[0012] Acetaldehyde ethyl isoamyl acetal has an asymmetric carbon, but may contain one of its optical isomers or a mixture of them in any proportion. Similarly, ε-decalactone and δ-octanolactone also have an asymmetric carbon, but may contain one of their optical isomers or a mixture of them in any proportion. Food additive grade acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone are preferred.

[0013] The maturation-imparting agent of this embodiment comprises at least one selected from the group consisting of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone, preferably comprising two or more, and more preferably comprising acetaldehyde ethyl isoamyl acetal and at least one selected from the group consisting of ε-decalactone and δ-octanolactone.

[0014] The maturation-imparting agent of this embodiment preferably comprises at least one selected from the group consisting of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone, and further at least one selected from the group consisting of ethyl vanillate, vanillin, and acetovanylone. Ethyl vanillate, vanillin, and acetovanylone are compounds represented by the following formulas. Food additive grade ethyl vanillate, vanillin, and acetovanylone are preferred.

[0015]

[0016] The maturation-imparting agent of this embodiment preferably comprises at least one selected from the group consisting of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone, in addition to at least one selected from the group consisting of ethyl vanillate, vanillin, and acetovanylone, more preferably containing at least vanillin, and even more preferably containing vanillin in addition to at least one selected from the group consisting of ethyl vanillate and acetovanylone.

[0017] The content of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone in the maturation-imparting agent varies depending on the type and strength of the desired maturation-imparting sensation. However, the total amount of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone in the maturation-imparting agent is preferably 0.001% by mass or more, more preferably 0.01% by mass or more, even more preferably 0.1% by mass or more, and 100% by mass or less, preferably 90% by mass or less, more preferably 70% by mass or less, and even more preferably 50% by mass or less. Furthermore, if the maturation-imparting agent further contains at least one selected from the group consisting of ethyl vanillate, vanillin, and acetovanylone, the total content of acetaldehyde ethyl isoamyl acetal, ε-decalactone, δ-octanolactone, ethyl vanillate, vanillin, and acetovanylone in the maturation-imparting agent is preferably 0.001% by mass or more, more preferably 0.01% by mass or more, even more preferably 0.1% by mass or more, and 100% by mass or less, preferably 90% by mass or less, more preferably 70% by mass or less, and even more preferably 50% by mass or less. The maturation-imparting agent may be a single agent or multiple agents, the above components may be pre-mixed and added to the target object, the above components may be added separately to the target object, or only some of the components may be pre-mixed, and is not particularly limited.

[0018] The maturation-enhancing agent of this embodiment contains at least one selected from the group consisting of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone, and may contain other components. The maturation-enhancing agent may be used alone, or it may be used as a maturation-enhancing agent blended with other blended fragrance materials (hereinafter also referred to as "conventional fragrances") containing ethyl vanillate, vanillin, and acetovanilone, according to the purpose. It may also contain solvents, etc. The maturation-enhancing agent of this embodiment contains at least one selected from the group consisting of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone as an active ingredient. Furthermore, this does not exclude the possibility that the above compounds may contain small amounts of impurities, contaminants, etc., as long as they do not impair the effects of the present invention.

[0019] Conventional fragrances are not particularly limited as long as they are conventionally known fragrance components, and a wide range of fragrances can be used, whether natural or synthetic, and can be used individually or in any combination of two or more in any ratio. Furthermore, the maturation-enhancing agent may also contain surfactants, solvents, antioxidants, colorants, buffers, solubilizers, binders, emulsifiers, flavoring agents (including sweeteners), preservatives, thickeners, viscosity enhancers, pH adjusters, excipients, dispersants, etc., as components other than the blended fragrance material.

[0020] The maturation-enhancing agent of this embodiment is incorporated into various products to impart at least one of a mature fragrance, a mature flavor, or an aroma / taste reminiscent of these (hereinafter also simply referred to as "maturation"). In this embodiment, the object to which the maturation-enhancing effect is imparted is not particularly limited, but food and beverages are preferred. Furthermore, the maturation-enhancing effect may be imparted to fragrances and perfumes, such as perfumes (including aromas, diffusers, and air fresheners). Specifically, examples include: compound seasonings such as dashi, tsuyu, tare, soup, mixed vinegar, mirin-style seasoning, dressing, mayonnaise, and jam; basic seasonings such as miso, soy sauce, mirin, sauce, and vinegar; dairy products such as butter, condensed milk, cream, whipped cream, cheese, and yogurt; beverages and alcoholic drinks such as fruit juice, tea, fermented milk, beer, sake, wine, spirits, liqueurs, shochu, whiskey, and brandy; powdered instant beverages such as coffee, cocoa, and soup; instant foods such as cup noodles; sweets and desserts such as cakes, ice cream, fresh confectionery, sweet bread, chocolate, and biscuits; and dishes using vegetables, seafood, meat, and dairy products.

[0021] Among these, examples of substances to which a sense of maturity is imparted include food and beverages that require maturation or their substitutes (for example, whiskey-flavored beverages for whiskey), specifically including beverages such as beer, sake, wine, spirits, liqueurs, shochu, whiskey, and brandy; basic seasonings such as miso, soy sauce, mirin, sauces, and vinegar; compound seasonings containing ingredients that require maturation, such as dashi, tsuyu, tare, soup, mixed vinegar, mirin-style seasoning, dressings, and mayonnaise; and dairy products such as cheese, yogurt, lactic acid bacteria beverages, and ice cream. Among these, the substance to which a sense of maturity is imparted is preferably a beverage, more preferably an alcoholic beverage or an alcohol-flavored beverage, even more preferably the aforementioned alcoholic beverages, alcohol-flavored beverages, or their substitutes that require maturation, and even more preferably whiskey or a whiskey-flavored beverage. In other words, it is particularly preferable that the maturation-imparting agent be used to impart a sense of maturity to whiskey. In this embodiment, one preferred method is to improve the sense of maturity by incorporating the maturity-enhancing agent of this embodiment into unaged whiskey or whiskey with a short maturation period. Unaged whiskey or whiskey with a short maturation period contains a large amount of dimethyl disulfide and dimethyl trisulfide. The maturity-enhancing agent of the present invention can impart a sense of maturity to whiskey even if it contains immature aroma components that are abundant in unaged whiskey or whiskey with a short maturation period.

[0022] The method of incorporating the maturation-enhancing agent is not particularly limited; it may be added directly to the target food or beverage, added to the raw materials, added during processing, or incorporated at any stage until the food or beverage is completed as a product. Furthermore, the method of incorporation is not particularly limited; it may be incorporated by mixing, dissolving, immersion, spraying, injection, or any other method.

[0023] The amount of the maturation-imparting agent (amount added) is formulated such that the amount of acetaldehyde ethyl isoamyl acetal added is preferably 2 ppb or more and 150 ppm or less. In this specification, unless otherwise specified, ppb and ppm mean volume ppb and volume ppm. The amount of the maturation-imparting agent is formulated such that the amount of acetaldehyde ethyl isoamyl acetal added is more preferably 3 ppb or more, even more preferably 5 ppb or more, and even more preferably 100 ppm or less, even more preferably 15 ppm or less, even more preferably 10 ppm or less, and even more preferably 1 ppm or less. Furthermore, the amount of the maturation-imparting agent is formulated such that the amount of ε-decalactone added is preferably 0.05 ppm to 250 ppm, more preferably 0.1 ppm or more, even more preferably 0.5 ppm or more, and even more preferably 1 ppm or more, and more preferably 200 ppm or less, and even more preferably 150 ppm or less. Furthermore, the amount of the maturation-imparting agent is formulated such that the amount of δ-octanolactone added is preferably 3 ppb to 30 ppm, more preferably 5 ppb or more, even more preferably 10 ppb or more, and even more preferably 15 ppm or less, and even more preferably 10 ppm or less.

[0024] The amount of the maturation-enhancing agent is formulated such that the amount of ethyl vanillate added is preferably 0.001 ppb to 50 ppm, more preferably 0.003 ppb or more, even more preferably 0.005 ppb or more, and even more preferably 0.02 ppb or more, and even more preferably 25 ppm or less, and even more preferably 10 ppm or less. The amount of the maturation-enhancing agent is formulated such that the amount of vanillin added is preferably 1 ppb to 500 ppm, more preferably 3 ppb or more, even more preferably 10 ppb or more, and even more preferably 100 ppm or less, even more preferably 50 ppm or less, and even more preferably 30 ppm or less. Furthermore, the amount of the maturation-enhancing agent is formulated such that the amount of acetovanilone added is preferably 10 ppb or more and 5 ppm or less, more preferably 30 ppb or more, even more preferably 50 ppb or more, and even more preferably 3 ppm or less, and even more preferably 2 ppm or less.

[0025] [Beverage] The first beverage of this embodiment is made by blending the maturation-imparting agent of this embodiment. The beverage is preferably an alcoholic beverage or an alcohol-flavored beverage that is an alcohol substitute therefor, more preferably an alcoholic beverage that requires maturation or an alcohol-flavored beverage that is an alcohol substitute therefor, and even more preferably whiskey or a whiskey-flavored beverage. The alcoholic beverage is a beverage that contains alcohol and may also contain carbon dioxide. The alcoholic beverage may have an alcohol concentration in the range of 1% to 99% by volume. Specifically, the alcoholic beverage may have an alcohol concentration of 1%, 3%, 3.5%, 5%, 6%, 7%, 10%, 15%, 20%, 30%, 35%, 37%, 39%, 40%, 41%, 43%, 45%, 47%, 50%, 51%, 53%, 55%, 57%, 60%, or 70% by volume. These values ​​(volume %) can be appropriately selected and combined as upper and lower limits to determine the concentration range of alcoholic beverages. Quantitative analysis of alcohol in beverages can be performed using the vibrating densimeter method or gas chromatography analysis method described in "3. Sake" and "3-4. Alcohol Content" of the National Tax Agency's prescribed analytical methods (instructions). Examples of alcoholic beverages include distilled spirits, brewed alcoholic beverages, and mixed alcoholic beverages. Examples of distilled spirits 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 spirits or brewed alcoholic beverages with other raw materials. Examples of other raw materials used in mixed alcoholic beverages include fruit juices, vegetable juices, tea, and carbonated beverages. Examples of mixed alcoholic beverages include cocktails, vermouth, liqueurs, plum wine, and chuhai. Alcoholic beverages are beverages containing ethanol. Alcohol-flavored beverages include non-alcoholic beverages, specifically beverages that substantially do not contain alcohol but provide a flavor similar to that of an alcoholic beverage. A beverage that is substantially alcohol-free is a beverage having an alcohol 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.The alcohol-flavored beverage may be a beverage that provides a flavor similar to distilled spirits, brewed alcoholic beverages, mixed alcoholic beverages, or low-alcohol beverages. The alcohol-flavored beverage may be a beverage that provides a flavor similar to distilled spirits, brewed alcoholic beverages, or mixed alcoholic beverages. The alcohol-flavored beverage may be a beverage that provides a flavor similar to whiskey, vodka, shochu, gin, tequila, rum, beer, wine, cocktails, vermouth, liqueurs, plum wine, or chuhai. The alcoholic beverage or alcohol-flavored beverage of this embodiment is preferably a distilled spirit or an alcohol-flavored beverage thereof, more preferably a whiskey or shochu or an alcohol-flavored beverage thereof from the viewpoint of imparting a sense of maturity, and even more preferably a whiskey or a whiskey-flavored beverage.

[0026] When the first beverage of this embodiment contains δ-octanolactone, the δ-octanolactone content in the beverage is preferably 3 ppb to 30 ppm by volume, more preferably 5 ppb or more, even more preferably 10 ppb or more, and even more preferably 15 ppm or less, and even more preferably 10 ppm or less, in the alcoholic beverage or alcohol-flavored beverage. Note that the beverage containing δ-octanolactone is novel.

[0027] The first beverage of this embodiment preferably satisfies at least one of the following conditions A1 to A3. Condition A1: The amount of acetaldehyde ethyl isoamyl acetal added to the beverage is 2 ppb or more and 15 ppm or less. Condition A2: The amount of ε-decalactone added to the beverage is 0.05 ppm or more and 250 ppm or less. Condition A3: The amount of δ-octanolactone added to the beverage is 3 ppb or more and 15 ppm or less. With respect to condition A1, the amount of acetaldehyde ethyl isoamyl acetal added to the beverage is preferably 2 ppb or more and 15 ppm or less, more preferably 3 ppb or more, even more preferably 5 ppb or more, and even more preferably 10 ppm or less, and even more preferably 3 ppm or less. Regarding condition A2, the amount of ε-decalactone added to the beverage is preferably 0.05 ppm to 250 ppm, more preferably 0.1 ppm or more, even more preferably 0.5 ppm or more, even more preferably 1 ppm or more, and more preferably 200 ppm or less, and even more preferably 150 ppm or less. Regarding condition A3, the amount of δ-octanolactone added to the beverage is preferably 3 ppb to 15 ppm, more preferably 5 ppb or more, even more preferably 10 ppb or more, and even more preferably 10 ppm or less, and even more preferably 5 ppm or less. When acetaldehyde ethyl isoamyl acetal is added to the beverage, it is preferable to satisfy condition A1 above; when ε-decalactone is added to the beverage, it is preferable to satisfy condition A2 above; and when δ-octanolactone is added to the beverage, it is preferable to satisfy condition A3 above. Therefore, for example, when adding acetaldehyde ethyl isoamyl acetal and ε-decalactone to a beverage, it is preferable to satisfy both conditions A1 and A2 above. Furthermore, with respect to conditions A1 to A3 above, the case where the beverage itself already contains at least one selected from the group consisting of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone is not excluded.

[0028] The first beverage of this embodiment preferably satisfies at least one of the following conditions B1 to B3. Condition B1: The amount of ethyl vanillate added to the beverage is 0.001 ppb or more and 50 ppm or less. Condition B2: The amount of vanillin added to the beverage is 0.5 ppm or more and 45 ppm or less. Condition B3: The amount of acetovanylone added to the beverage is 10 ppb or more and 5 ppm or less. With respect to condition B1, the amount of ethyl vanillate added to the beverage is preferably 0.001 ppb or more and 50 ppm or less, more preferably 0.003 ppb or more, even more preferably 0.005 ppb or more, and even more preferably 10 ppm or less, and even more preferably 1 ppm or less. Regarding condition B2, the amount of vanillin added to the beverage is preferably 0.5 ppm to 45 ppm, more preferably 1.5 ppm or more, even more preferably 3 ppm or more, even more preferably 5 ppm or more, and more preferably 30 ppm or less, and even more preferably 20 ppm or less. Regarding condition B3, the amount of acetovanylone added to the beverage is preferably 10 ppb to 5 ppm, more preferably 30 ppb or more, even more preferably 50 ppb or more, and even more preferably 3 ppm or less, and even more preferably 1 ppm or less. When ethyl vanillate is added to the beverage, it is preferable to satisfy condition B1 above; when vanillin is added to the beverage, it is preferable to satisfy condition B2 above; and when acetovanylone is added to the beverage, it is preferable to satisfy condition B3 above. Therefore, for example, when ethyl vanillate and vanillin are added to the beverage, it is preferable to satisfy both conditions B1 and B2 above. Furthermore, with respect to the above conditions B1 to B3, this does not exclude cases where the beverage itself already contains at least one selected from the group consisting of ethyl vanillate, vanillin, and acetovanylone.

[0029] The first beverage of this embodiment also preferably satisfies at least one of the following conditions B1, B2', and B3. Condition B1: The amount of ethyl vanillate added to the beverage is 0.001 ppb or more and 50 ppm or less. Condition B2': The amount of vanillin added to the beverage is 1.5 ppm or more and 45 ppm or less. Condition B3: The amount of acetovanilone added to the beverage is 10 ppb or more and 5 ppm or less. Conditions B1 and B3 are as described above. Furthermore, regarding condition B2', the amount of vanillin added to the beverage is preferably 1.5 ppm or more and 45 ppm or less, more preferably 3 ppm or more, even more preferably 5 ppm or more, and even more preferably 30 ppm or less, and even more preferably 20 ppm or less.

[0030] The first beverage of this embodiment is prepared by adding (combining) a maturation-imparting agent containing at least one selected from the group consisting of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone, wherein the maturation-imparting agent preferably contains acetaldehyde ethyl isoamyl acetal and at least one selected from the group consisting of ε-decalactone and δ-octanolactone, and more preferably contains acetaldehyde ethyl isoamyl acetal and ε-decalactone or δ-octanolactone. Furthermore, in the first beverage of this embodiment, the maturation-imparting agent preferably further comprises at least one selected from the group consisting of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone, in addition to at least one selected from the group consisting of ethyl vanillate, vanillin, and acetovanylone; more preferably at least vanillin; even more preferably vanillin and at least one selected from the group consisting of ethyl vanillate and acetovanylone; and even more preferably vanillin and ethyl vanillate or acetovanylone.

[0031] The second beverage of this embodiment is formulated with at least one selected from the group consisting of acetaldehyde ethyl isoamyl acetal and ε-decalactone. The preferred amounts of acetaldehyde ethyl isoamyl acetal and ε-decalactone are as described above. However, the second beverage of this embodiment is not limited to one formulated with at least one selected from the group consisting of acetaldehyde ethyl isoamyl acetal and ε-decalactone for the purpose of imparting a sense of maturity. Therefore, the second beverage of this embodiment is not limited to alcoholic beverages or alcohol-flavored beverages that require a sense of maturity, but can also include tea-based beverages (e.g., green tea, black tea, oolong tea, rooibos tea, pu-erh tea, barley tea, etc.), coffee beverages, cocoa beverages, chocolate-based beverages, fruit juice beverages (such as citrus fruit juices (orange juice, mandarin orange juice, grapefruit juice, lemon juice, lime juice, yuzu juice, shikwasa juice, kabosu juice, etc.), grape juice, peach juice, tropical fruit juices (pineapple juice, guava juice, banana juice, mango juice, acerola juice, lychee juice, papaya juice, passion fruit juice, etc.), and other fruit juices (apple juice, plum juice, pear juice, apricot juice, Japanese apricot juice, berry juice, kiwi fruit juice, etc.), (Vegetables used include carrots, onions, broccoli, turnips, cabbage, Brussels sprouts, Brussels sprout leaves, celery, spinach, bell peppers, asparagus, barley grass, garland chrysanthemum, Chinese cabbage, mustard greens, lettuce, komatsuna, bok choy, angelica tree leaves, sweet potato, potato, tomato, molokhia, paprika, watercress, parsley, celery, and three This may include herbs such as sesame leaves, lettuce, radishes, kale, shiso, eggplant, daikon radish, green beans, pumpkin, burdock, green onions, ginger, garlic, chives, mustard greens, cauliflower, corn, snow peas, okra, turnips, cucumbers, kohlrabi, melons, zucchini, loofah, bean sprouts, various sprouts, etc., as well as soft drinks, carbonated drinks, dairy drinks, fermented drinks, sports drinks, nutritional supplements, jelly drinks, etc.

[0032] The methods for producing the first and second beverages of this embodiment are not particularly limited, but each method includes the step of adding to the base liquid the maturation-imparting agent of this embodiment described above or at least one selected from the group consisting of acetaldehyde ethyl isoamyl acetal and ε-decalactone. In the first beverage, the base liquid may be a base alcoholic beverage (e.g., vodka, whiskey, brewed alcohol, shochu, etc.) or water. In the second beverage, in addition to these, examples may include tea-based beverages, coffee-based beverages, cocoa-based beverages, chocolate-based beverages, fruit juices, vegetable-based beverages, soft drinks, carbonated beverages, milk-based beverages, fermented beverages, sports drinks, nutritional supplements, jelly drinks, etc.

[0033] The beverage in this embodiment is preferably an alcoholic beverage or an alcohol-flavored beverage, and more preferably a whiskey or a whiskey-flavored beverage. Whiskey is defined in the legal systems of each country. A whiskey-flavored beverage is a whiskey-like beverage that does not qualify as whiskey, and examples include highballs and whiskey-like beverages that contain alcohol but do not qualify as whiskey under the legal system, or non-alcoholic whiskey-like beverages. A whiskey-flavored beverage may be a whiskey-like alcoholic beverage with added flavorings, called a compound whiskey, or it may be a carbonated alcoholic beverage containing carbon dioxide. An alcoholic beverage is a beverage containing ethanol, and under Japanese liquor tax law, it is a beverage with an alcohol content of 1% or more. A whiskey-flavored beverage is a beverage that does not contain alcohol or has an alcohol content of less than 1%, and may be a non-alcoholic (including those with an alcohol content of less than 1%) whiskey-like beverage, or it may be a carbonated non-alcoholic (including those with an alcohol content of less than 1%) beverage with carbonation added. In other words, it may be a beverage that substantially contains no alcohol and provides a whiskey-like flavor.

[0034] The first whiskey or whiskey-flavored beverage of this embodiment is to which a maturation-imparting agent is added, which comprises at least one selected from the group consisting of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone. Preferably, the maturation-imparting agent further comprises at least one selected from the group consisting of ethyl vanillate, vanillin, and acetovanylone, and other components may be added in addition.

[0035] Furthermore, the second whiskey or whiskey-flavored beverage of this embodiment contains δ-octanolactone. The δ-octanolactone content is preferably 3 ppb to 15 ppm, more preferably 5 ppb or more, even more preferably 10 ppb or more, and even more preferably 10 ppm or less, and even more preferably 5 ppm or less.

[0036] Furthermore, the beverage of this embodiment (preferably an alcoholic beverage or an alcohol-flavored beverage, more preferably whiskey or a whiskey-flavored beverage) may contain other flavorings (blended flavoring materials) in addition to the above-mentioned maturation-imparting agents or compounds. In addition, components other than the blended flavoring materials may include alcohol (ethanol), sugars, salts (including sodium chloride), surfactants, solvents, antioxidants, colorants, buffers, solubilizers, binders, emulsifiers, flavoring agents (including sweeteners), preservatives, thickeners, viscosity modifiers, pH adjusters, excipients, dispersants, acidulants, dietary fiber, etc.

[0037] [Use] The present invention also includes the following embodiments: - Use as an aging agent selected from the group consisting of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone. - Use as an aging agent in beverages of at least one selected from the group consisting of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone. In the above uses, at least one selected from the group consisting of ethyl vanillate, vanillin, and acetvanylone may be used in addition. The methods and embodiments of use are the same as the methods and embodiments of use of each component in the aging agent described above, and the preferred ranges are also the same.

[0038] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0039] The components used in the examples and comparative examples are as follows: Acetaldehyde ethyl isoamyl acetal: manufactured by Chemspace; ε-decalactone: manufactured by Sigma-Aldrich; δ-octanolactone: manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.; ethyl vanillate: manufactured by Tokyo Chemical Industry Co., Ltd.; vanillin: manufactured by Tokyo Chemical Industry Co., Ltd.; acetovanillone: ​​manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.

[0040] [Preparation Method of Evaluation Samples] Standard ethanol solutions of each component (hereinafter referred to as "standard solutions," 2000 ppm or 10 ppm, diluted with ethanol as necessary) were prepared. The ethanol used was "Spirytus" (manufactured in Polmoswarsaw, 96% alcohol content). In a tasting glass (product name: S / Tasting Glass, 140 mL, manufactured by Suntory Marketing & Commerce Co., Ltd.), 5 mL of base whiskey (Black Nikka (hereinafter "BLC", manufactured by Nikka Whisky Co., Ltd.) or Taketsuru Pure Malt (hereinafter "Taketsuru", manufactured by Nikka Whisky Co., Ltd.)), non-alcoholic whiskey-flavored beverage (Arkay Alcohol Free Whisky Flavoured Drink, manufactured by Arkay), highball (Black Nikka Clear Highball (manufactured by Nikka Whisky Co., Ltd.)), and non-alcoholic highball (Asahi Style Balance Diet Support Highball Non-Alcoholic (manufactured by Asahi Breweries, Ltd.)) were added, along with an appropriate amount of the standard solution of each component to achieve the desired concentration. The mixture was then diluted with 5 mL of water and prepared as a sensory evaluation sample. Sensory evaluation was performed within two days of mixing. The concentration of the standard solution was also adjusted so that the amount of added standard solution was 500 μL or less.

[0041] <Example 1-1: Investigation of Optimal Addition Concentration> Taketsuru was used as the base whisky, and each component was added at various concentrations and scored by sensory evaluation. The evaluation was performed by 3 to 6 people trained in the aroma and flavor of whisky. For the maturity of the evaluation samples, sensory evaluation was performed based on aroma alone. Evaluation samples obtained from BLC were assigned 20 points, evaluation samples obtained from Taketsuru were assigned 40 points, and evaluation samples obtained from Taketsuru 21 Year Old (manufactured by Nikka Whisky Co., Ltd.) were assigned 80 points, with the highest score being 100 points, and the average score was calculated. Acetaldehyde ethyl isoamyl acetal was added in amounts of 1 ppb, 5 ppb, 10 ppb, 100 ppb, 1,000 ppb, 10,000 ppb, and 20,000 ppb relative to the base whisky. In this example, ppb and ppm refer to volume ppb and volume ppm, respectively. The evaluation results are shown in Figure 1(a). ε-decalactone was added to the base whiskey at concentrations of 0.1 ppm, 1 ppm, 10 ppm, 150 ppm, and 1000 ppm. The evaluation results are shown in Figure 1(b). Furthermore, δ-octanolactone was added to the base whiskey at concentrations of 5 ppb, 10 ppb, 100 ppb, 1000 ppb, 10,000 ppb, and 20,000 ppb. The evaluation results are shown in Figure 1(c).

[0042] As shown in Figure 1(a), an improvement in the sense of maturity was observed in the evaluation samples to which acetaldehyde ethyl isoamyl acetal was added at a concentration of 5 ppb to 10,000 ppb. Furthermore, as shown in Figure 1(b), an improvement in the sense of maturity was observed in the evaluation samples to which ε-decalactone was added at a concentration of 1 to 150 ppm. In addition, as shown in Figure 1(c), an improvement in the sense of maturity was observed in the evaluation samples to which δ-octanolactone was added at a concentration of 10 to 10,000 ppb.

[0043] <Example 1-2: Examination of Optimal Addition Concentration> Except that the addition target was a non-alcohol whisky-flavored drink (Arkay Alcohol Free Whisky Flavoured Drink, manufactured by Arkay), in the same manner as in Example 1-1, acetaldehyde ethyl isoamyl acetal was added to the non-alcohol whisky-flavored drink based on the addition amounts of 1 ppb, 5 ppb, 1 ppm, and 10 ppm, and sensory evaluation was performed for scoring. The evaluation was conducted by four people trained for the aroma of whisky. Regarding the aged feeling of the evaluation samples, sensory evaluation was performed only on the aroma. The evaluation sample obtained from the non-added product was scored 30 points, the evaluation sample obtained from Takek鹤 was scored 40 points, and the evaluation sample obtained from Takek鹤 21 years (manufactured by Nikka Whisky Co., Ltd.) was scored 80 points. The highest score was 100 points for evaluation, and the average score was calculated.

[0044]

[0045] As a result, in the non-alcohol whisky-flavored drink as well, the same evaluation as in Example 1-1 was obtained, and an improvement in the aged feeling was recognized in the evaluation samples added with 5 ppb to 10 ppm (10,000 ppb) of acetaldehyde ethyl isoamyl acetal.

[0046] <Example 1-3: Examination of Optimal Addition Concentration> The addition targets were highballs (cocktails diluted with carbonated water) and non-alcohol highballs, and the effect of improving the aged feeling was evaluated. As the highball, Black Nikka Clear Highball (manufactured by Nikka Whisky Co., Ltd.) was used, and as the non-alcohol highball, Asahi Style Balance Dietary Support Highball Non-Alcohol (manufactured by Asahi Breweries, Ltd.) was used. Acetaldehyde ethyl isoamyl acetal, ε-decalactone, and γ-octalactone were added to the base highball or non-alcohol highball so as to have the addition amounts described in Table 2, and sensory evaluation was performed only on the aroma for scoring. The evaluation was conducted twice by three people trained for the aroma of whisky. The highballs and non-alcohol highballs were sensory-evaluated at room temperature. Although the aroma is weaker than that of whisky, it was evaluable by trained evaluators. The evaluation results are shown in Table 2.

[0047] <Evaluation of aging flavor>As whisky ages, the following five elements that change were used as indicators, and scoring was performed according to the evaluation criteria described below to obtain the average score. (Elements that change with aging) (1) The sweet flavor (such as sweet and soft, vanilla-like, caramel-like, maple-like scents) increases. (2) The woody flavor (such as cask-derived scent, dry wood scent, etc.) increases. (3) The spicy flavor (such as stimulating and soft, glove-like, cinnamon-like, nutmeg-like scents) increases. (4) The fruity flavor (such as raisin-like, rum raisin-like, dried fruit-like, green apple-like, pear-like scents) increases. (5) The alcohol flavor (such as ethanol odor, solvent odor, etc.) weakens.

[0048] (Evaluation criteria) 5: Three or more of the above elements are applicable, and the aging flavor significantly intensifies. 4: Two of the above elements are applicable, and the aging flavor intensifies. 3: One of the above elements is applicable, and the aging flavor slightly intensifies. 2: None of the above elements are applicable, and the aging flavor remains unchanged. 1: None of the above elements are applicable, and the aging flavor weakens.

[0049]

[0050] <Example 2-1: Investigation of Optimal Addition Concentration> Using Taketsuru as the base whisky, the optimal concentrations of ethyl vanillate, vanillin, and acetvanylone were investigated when used in combination with acetaldehyde ethyl isoamyl acetal. Acetaldehyde ethyl isoamyl acetal was added to the base whisky at an amount of 10 ppb, and then ethyl vanillate, vanillin, or acetvanylone was added, and the sense of maturity was evaluated. The evaluation criteria were the same as in Example 1-1. As shown in Figure 1(a) of Example 1-1, the sensory evaluation score for the evaluation sample with 10 ppb of acetaldehyde ethyl isoamyl acetal added was 45 points. Therefore, it was determined that there was an effect of improving the sense of maturity when the sensory evaluation score was 45 points or higher. Ethyl vanillate was added to the base whiskey at concentrations of 0.01 ppb, 0.1 ppb, 1 ppb, 10 ppb, 150 ppb, 1000 ppb, 10,000 ppb, and 100,000 ppb. The evaluation results are shown in Figure 2(a). Vanillin was added to the base whiskey at concentrations of 1 ppm, 10 ppm, and 50 ppm. The evaluation results are shown in Figure 2(b). Furthermore, acetovanylone was added to the base whiskey at concentrations of 1 ppb, 100 ppb, and 10,000 ppb. The evaluation results are shown in Figure 2(c).

[0051] As shown in Figure 2(a), when acetaldehyde ethyl isoamyl acetal was added at a rate of 10 ppb, and then ethyl vanillate was added at a rate of 0.01 ppb to 10,000 ppb, an improvement in the sense of maturity was observed. Furthermore, as shown in Figure 2(b), when acetaldehyde ethyl isoamyl acetal was added at a rate of 10 ppb, and then vanillin was added at a rate of 10 ppm, an improvement in the sense of maturity was observed. Furthermore, as shown in Figure 2(c), when acetaldehyde ethyl isoamyl acetal was added at a rate of 10 ppb, and then acetovanylone was added at a rate of 100 ppb, an improvement in the sense of maturity was observed.

[0052] <Example 2-2: Investigation of Optimal Addition Concentration> Black Nikka Clear (BLC) was used as the base whiskey, and the optimal concentrations of vanillin when used in combination with acetaldehyde ethyl isoamyl acetal were investigated. Acetaldehyde ethyl isoamyl acetal was added to the base whiskey at a concentration of 1 ppm, and then vanillin was added, and the maturation effect was evaluated. The evaluation criteria were the same as in Example 1-1 (N=4). Vanillin was added to the base whiskey at concentrations of 0 ppb, 10 ppb, 100 ppb, 1 ppm, 10 ppm, and 50 ppm. The evaluation results are shown in Table 3.

[0053]

[0054] <Example 3: Effect of combining ingredients to improve maturity> Using Taketsuru as the base whisky, the effect of combining acetaldehyde ethyl isoamyl acetal, vanillin, ethyl vanillate, and ε-decalactone from the above-mentioned ingredients to improve maturity was investigated. In Examples 3-1 to 3-4, the change in maturity when acetaldehyde ethyl isoamyl acetal, vanillin, ethyl vanillate, and ε-decalactone were added in that order was evaluated. The method for preparing the evaluation samples was the same as in Example 1, and each ingredient was added so that the amount added to the base whisky was as shown in Table 4-1. In Examples 3-5 to 3-8, the change in maturity when ε-decalactone, vanillin, ethyl vanillate, and acetaldehyde ethyl isoamyl acetal were added in that order was evaluated. The method for preparing the evaluation samples was the same as in Example 1-1, and each ingredient was added so that the amount added to the base whisky was as shown in Table 4-2. The results are shown in Tables 4-1 and 4-2 below.

[0055]

[0056]

[0057] As shown in Table 4-1, in Examples 3-1 to 3-4, it was shown that adding acetaldehyde ethyl isoamyl acetal, vanillin, ethyl vanillate, and ε-decalactone in this order improved the sense of maturity. In particular, when all four components were added, the score for the sense of maturity increased to 57.5 points compared to 40 points when no components were added, demonstrating that the sense of maturity improved with the combined use of the components. As shown in Table 4-2, in Examples 3-5 to 3-8, it was shown that adding ε-decalactone, vanillin, ethyl vanillate, and acetaldehyde ethyl isoamyl acetal in this order improved the sense of maturity. In particular, when all four components were added, the score for the sense of maturity increased to 57.5 points compared to 40 points when no components were added, demonstrating that the sense of maturity improved with the combined use of the components.

[0058] <Example 4: Effect of combining ingredients to improve maturity> Using BLC as the base whiskey, we investigated the effect of combining acetaldehyde ethyl isoamyl acetal, vanillin, ethyl vanillate, and ε-decalactone from the above-mentioned components to improve maturity, and the effect of combining δ-octanolactone, acetovanilone, acetaldehyde ethyl isoamyl acetal, and vanillin to improve maturity. In Examples 4-1 to 4-5, we evaluated the change in maturity when acetaldehyde ethyl isoamyl acetal, vanillin, ethyl vanillate, and ε-decalactone were added in that order. The method for preparing the evaluation samples was the same as in Example 1-1, and each component was added so that the amount added to the base whiskey was as shown in Table 5-1. In Examples 4-6 to 4-9, we evaluated the change in maturity when ε-decalactone, vanillin, ethyl vanillate, and acetaldehyde ethyl isoamyl acetal were added in that order. The preparation method for the evaluation samples was the same as in Example 1-1, with each component added to the base whisky in the amounts listed in Table 5-2. Furthermore, in Examples 4-10 to 4-13, the change in maturity was evaluated when δ-octanolactone, acetovanilone, acetaldehyde ethyl isoamyl acetal, and vanillin were added in that order. The preparation method for the evaluation samples was the same as in Example 1-1, with each component added to the base whisky in the amounts listed in Table 5-3. The results are shown in Tables 5-1 to 5-3 below.

[0059]

[0060]

[0061]

[0062] As shown in Table 5-1, Examples 4-1 to 4-4 demonstrated that adding acetaldehyde ethyl isoamyl acetal, vanillin, ethyl vanillate, and ε-decalactone in that order to BLC improved the sense of maturity. In particular, when all four components were added, the score for the sense of maturity increased to 44.0 points compared to 20 points when no components were added, demonstrating that the combined use of components improved the sense of maturity. However, when BLC was used as the base, it was suggested that the effect of adding ethyl vanillate on improving the sense of maturity may be lower compared to Taketsuru. Furthermore, in Example 4-5, compared to the score (34.3 points) when 1 ppm vanillin was added to 1 ppm acetaldehyde ethyl isoamyl acetal in Example 2-2, the score increased to 35.5 points when an additional 25 ppb of ethyl vanillate was added, indicating an improvement in the sense of maturity. As shown in Table 5-2, in Examples 4-6 to 4-9, it was shown that adding ε-decalactone, vanillin, ethyl vanillate, and acetaldehyde ethyl isoamyl acetal in this order improved the sense of maturity. In particular, when all four components were added, the score for the sense of maturity increased to 44.0 points compared to 20 points when no components were added, demonstrating that the sense of maturity is improved by the combined use of the components. However, when BLC was used as the base, it was shown that the effect of adding ethyl vanillate on improving the sense of maturity may be lower compared to Taketsuru. As shown in Table 5-3, in Examples 4-10 to 4-13, it was shown that adding δ-octanolactone, acetovanilone, acetaldehyde isoamyl acetal, and vanillin in this order improved the sense of maturity. In particular, when all four components were added, the score for the sense of maturity increased to 30.0 points compared to 20 points when no components were added, demonstrating that the sense of maturity is improved by the combined use of the components.

[0063] <Example 5: Effect of combining to improve maturity> Using BLC as the base whiskey, the effect of combining acetaldehyde ethyl isoamyl acetal, vanillin, and ε-decalactone from the above-mentioned components to improve maturity was investigated by varying the addition concentrations. The method for preparing the evaluation samples was the same as in Example 1-1, and each component was added so that the amount added to the base whiskey was as shown in Table 6. The results are shown in Table 6 below.

[0064]

[0065] As shown in Table 6, when the three components acetaldehyde ethyl isoamyl acetal, vanillin, and ε-decalactone were added to BLC at varying concentrations, the sense of maturity improved in all examples, and in particular, a high improvement in the sense of maturity was observed in Example 5-2. In Example 5-2, the evaluation score for the sense of maturity increased to 41.0 points compared to 20 points in the case without additives.

[0066] <Example 6: Effect of combining to improve maturity> Using Taketsuru as the base whisky, the effect of combining acetaldehyde ethyl isoamyl acetal, vanillin, acetovanilone, and δ-octanolactone from the above-mentioned components was investigated by varying the addition concentrations. The method for preparing the evaluation samples was the same as in Example 1-1, and each component was added to the base whisky in the amounts shown in Table 7. The results are shown in Table 7 below.

[0067]

[0068] As shown in Table 7, it was demonstrated that adding four components to Taketsuru sake at varying concentrations—acetaldehyde ethyl isoamyl acetal, vanillin, acetovanilone, and δ-octanolactone—improved the sense of maturity.

[0069] <Example 7: Effect of combining to improve maturity> The effect of combining the additives to improve maturity was evaluated for highballs (cocktails made by mixing whiskey with carbonated water) and non-alcoholic highballs. Black Nikka Clear Highball (manufactured by Nikka Whisky Co., Ltd.) was used as the highball, and Asahi Style Balance Diet Support Highball Non-Alcoholic (manufactured by Asahi Breweries, Ltd.) was used as the non-alcoholic highball. The combined use of the three components acetaldehyde ethyl isoamyl acetal, ethyl vanillin, and vanillin, and the combined use of the three components δ-octanolactone, vanillin, and acetvanilone were evaluated in the same manner as in Examples 1-3. Each component was added to the highball or non-alcoholic highball in the amounts shown in Table 8, and a sensory evaluation of the aroma alone was performed to assign a score. The evaluation was performed by six people trained in the aroma and flavor of whiskey. The results are shown in Table 8.

[0070]

[0071] Regarding the addition of a mixture of multiple components that impart a sense of maturity, an effect of enhancing the sense of maturity was confirmed even when added to highballs and non-alcoholic highballs.

[0072] <Example 8: Effect on improving the sense of maturity in perfume> Acetaldehyde ethyl isoamyl acetal (manufactured by ANILLO, Eau de Parfum, Fig Whiskey), diluted 10 times with ethanol, was mixed with 1 ppm each of 1 ppm of ethyl isoamyl acetal, 150 ppm of ε-decalactone, and 10 ppm of δ-octanolactone, and compared with the unadded product. The sense of maturity was evaluated on a 5-point scale (N=1), with the unadded product receiving a score of 2. [Evaluation of sense of maturity] The increase in the sense of maturity was scored using five elements as indicators and according to the evaluation criteria described below. (Elements that change with aging) (1) Sweetness increases (sweet and soft aromas such as vanilla, caramel, and maple) (2) Woody notes increase (oak-derived aromas, dry wood aromas, etc.) (3) Spicy notes increase (stimulating and soft aromas such as clove, cinnamon, and nutmeg) (4) Fruity notes increase (raisin, rum raisin, dried fruit, green apple, pear, etc.) (5) Alcoholic notes decrease (ethanol smell, solvent smell, etc.)

[0073] (Evaluation Criteria) 5: Three or more of the above elements apply, resulting in a significantly stronger sense of maturity. 4: Two of the above elements apply, resulting in a stronger sense of maturity. 3: One of the above elements applies, resulting in a slightly stronger sense of maturity. 2: None of the above elements apply, resulting in the same sense of maturity as without additives. 1: None of the above elements apply, resulting in a weaker sense of maturity.

[0074]

[0075] As shown in Table 9, each of the three components—acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone—was confirmed to enhance the sense of maturity even when added to perfume.

[0076] The maturation-enhancing agent of the present invention has been shown to have an excellent maturation-enhancing effect when it contains a specific compound, and in particular, an even better maturation-enhancing effect can be obtained when it is used in combination with a specific compound.

Claims

1. A maturity-imparting agent comprising at least one selected from the group consisting of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone.

2. The maturation-imparting agent according to claim 1, further comprising at least one selected from the group consisting of ethyl vanillate, vanillin, and acetovanylone.

3. The maturation-imparting agent according to claim 1, comprising acetaldehyde ethyl isoamyl acetal and at least one selected from the group consisting of ε-decalactone and δ-octanolactone.

4. A beverage comprising the maturation-imparting agent described in any one of claims 1 to 3.

5. The beverage according to claim 4, satisfying at least one of the following conditions A1 to A3: Condition A1: The amount of acetaldehyde ethyl isoamyl acetal added to the beverage is 2 ppb or more and 15 ppm or less. Condition A2: The amount of ε-decalactone added to the beverage is 0.05 ppm or more and 250 ppm or less. Condition A3: The amount of δ-octanolactone added to the beverage is 3 ppb or more and 15 ppm or less.

6. The beverage according to claim 4, satisfying at least one of the following conditions B1 to B3: Condition B1: The amount of ethyl vanillate added to the beverage is 0.001 ppb or more and 50 ppm or less. Condition B2: The amount of vanillin added to the beverage is 0.5 ppm or more and 45 ppm or less. Condition B3: The amount of acetovanylone added to the beverage is 10 ppb or more and 5 ppm or less.

7. The beverage according to claim 4, satisfying at least one of the following conditions B1, B2', and B3. Condition B1: The amount of ethyl vanillate added to the beverage is 0.001 ppb or more and 50 ppm or less. Condition B2': The amount of vanillin added to the beverage is 1.5 ppm or more and 45 ppm or less. Condition B3: The amount of acetovanylone added to the beverage is 10 ppb or more and 5 ppm or less.

8. The beverage according to claim 4, wherein the δ-octanolactone content in the beverage is 3 ppb or more and 15 ppm or less.

9. The beverage according to claim 4, which is an alcoholic beverage or an alcohol-flavored beverage.

10. A beverage comprising at least one selected from the group consisting of acetaldehyde ethyl isoamyl acetal and ε-decalactone.

11. Whiskey or whiskey-flavored beverage containing δ-octanolactone.

12. The whiskey or whiskey-flavored beverage according to claim 11, wherein the δ-octanolactone content is 3 ppb or more and 15 ppm or less.

13. Use as a mature-feeling agent selected from the group consisting of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone.

14. Use as a matured-feeling agent in beverages, selected from the group consisting of acetaldehyde ethyl isoamyl acetal, ε-decalactone, and δ-octanolactone.

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