AU2016206337B2 - A beverage containing wood components - Google Patents

Abstract

A BEVERAGE CONTAINING WOOD COMPONENTS ABSTRACT The present invention provides a beverage in which the characteristic flavor and profoundness of wood components derived from wooden containers such as barrels or from wooden pieces are maintained and yet the bitter and astringent taste of the wood components is suppressed to thereby ensure that the beverage can be drunk until it produces a refreshing aftertaste. Incorporated in a beverage are (A) 0.4 to 10.0 ppm of galic acid and/or 0.4 to 10.0 ppm of sinapaldehyde, plus (B) 0.2 to 5.0 ppm of limonene and/or 0.1 to 5.0 ppm of 1-terpinen-4-ol.

Description

A BEVERAGE CONTAINING WOOD COMPONENTS

This application claims priority from Japanese Application No. 147266/2015 filed on 24 July 2015, Japanese Application No. 148057/2015 filed on 27 July 2015 and Japanese Application No. 064754/2016 filed on 28 March 2016, the contents of which are to be taken as incorporated herein by this reference.

The present invention relates to packaged beverages that are produced using alcoholic liquors matured in barrels or other wooden containers such as brandy, or solutions containing wood components and in which the characteristics of the wood components in these solutions are retained whereas their characteristic bitter and astringent taste is suppressed to ensure that the packaged beverages can be drunk until they produce a refreshing aftertaste.

It is known that alcoholic liquors that are matured using barrels or other wooden containers such as brandy undergo such transformations during maturation that their taste becomes mellow and sulfur compounds or other components that present unfavorable odors (non-matured odors) are lost whereas fruity and glamorous odors as from esters, fusel alcohols and furfural (matured odors) are produced to give flavors that are characteristic of individual alcoholic liquors. It is also known that components derived from the wooden containers (wood components) are decomposed by alcohol and dissolve out into the alcoholic liquors to provide them with profound tastes, i.e., sweetness and astringency. The thus obtained alcoholic liquors containing wood components may be drunk either straight or on the rocks or diluted with water. For example, there is a known cocktail recipe for "highball" that is prepared by pouring an alcoholic liquor that is matured using wooden containers into an ice-containing tumbler, filling it with chilled soda water, and then lightly stirring the mixture (Non-Patent Document 1). Since highball as a cocktail can be made by as simple a method as diluting with soda water and has a refreshing flavor, it is popular and often served at Japanese style pubs and other drinking and eating establishments. On the other hand, citruses have refreshing fragrance and sweet acidity, so their juice, fruits, or flavoring agents derived from them are very popular as starting materials for foods and beverages. Packaged beverages, unlike beverages that are made by mixing various beverages, fruit juices, etc. immediately before they are drunk at home or Japanese style pubs, are subjected to a sterilization process as well as a long-term distribution and a storage process after passing through a process of filling into containers, so their heat history becomes severe enough to impair their fresh flavor, sometimes leading to degraded flavors.

Non-Patent Document 1: NBA official cocktail book, Nippon Bartenders Association, Shibata Shoten Co., Ltd., published on September 1, 1990.

As described above, beverages that are produced using alcoholic liquors matured in wooden containers such as barrels and beverages that are produced using solutions containing wood components come in various types. In beverages prepared by mixing soda with alcoholic liquors that are matured using wooden containers such as barrels, for example highball, the taste of wood components may affect the aftertaste of the beverages in an unfavorable way, although the content of the alcoholic liquors in the beverages decreases.

Among agents for the bitter and astringent taste of wood components that are derived from wooden containers such as barrels or from wood pieces, the present inventors particularly focused on gallic acid and sinapaldehyde. Gallic acid and sinapaldehyde are products of hydrolysis of tannin and lignin that are contained in wooden containers or wooden pieces and upon dissolving out into a beverage, they serve as ingredients that provide the beverage with a bitter and astringent taste, a deep taste, and profoundness. The present inventors conducted intensive studies and found that when specified amounts of limonene and/or 1-terpinen-4-ol are added to specified amounts of gallic acid and/or sinapaldehyde, the characteristic flavor and profoundness of the wood components derived from wooden containers or wooden pieces is maintained and yet the bitter and astringent taste derived from gallic acid and/or sinapaldehyde is reduced, making it possible to produce a beverage that is easy to drink until it provides a refreshing aftertaste. Thus, the present invention includes but is not limited to the following embodiments: (1) A packaged beverage containing (A) 0.4 to 10.0 ppm of gallic acid and/or 0.4 to 10.0 ppm of sinapaldehyde, and (B) 0.2 to 5.0 ppm of limonene and/or 0.1 to 5.0 ppm of 1-terpinen-4-ol. (2) The packaged beverage according to (1), which satisfies one or more of the following conditions i) to iv): i) when the beverage contains gallic acid and limonene, the ratio of the content of gallic acid to the content of limonene is 10:1 to 1:10, ii) when the beverage contains gallic acid and 1-terpinen-4-ol, the ratio of the content of gallic acid to the content of 1-terpinen-4-ol is 10:1 to 1:10, iii) when the beverage contains sinapaldehyde and limonene, the ratio of the content of sinapaldehyde to the content of limonene is 10:1 to 1:10, and iv) when the beverage contains sinapaldehyde and 1-terpinen-4-ol, the ratio of the content of sinapaldehyde to the content of 1-terpinen-4-ol is 10:1 to 1:10. (3) The packaged beverage according to (1) or (2), wherein the alcohol content is 0 to v/v%. (4) The packaged beverage according to any one of (1)-(3), which contains carbon dioxide gas. (5) The packaged beverage according to (4), wherein the pressure of the carbon dioxide gas is no less than 1.5 kgf/cm 2 .

(6) The packaged beverage according to any one of (1)-(5), which contains whiskey and/or brandy. (7) The packaged beverage according to any one of (1)-(6), wherein the sum of the contents of sucrose, glucose, and fructose is no more than 8.0 g/100 ml. (8) The packaged beverage according to (7), wherein the sum of the contents of sucrose, glucose, and fructose is no more than 1.7 g/100 ml.

The present invention can provide a beverage containing wood components that are derived from wooden containers or wooden pieces, wherein the characteristic flavor and profoundness of the wood components is maintained and yet their bitter and astringent taste is suppressed to ensure that the beverage can be drunk until it provides a refreshing aftertaste.

The present invention contemplates a beverage containing specified amounts of gallic acid and/or sinapaldehyde as ingredients that present a bitter and astringent taste characteristic of wood components derived from wooden containers such as barrels or from wooden pieces, and to this beverage, specific amounts oflimonene and/or 1-terpinen-4-ol are added, whereby the characteristic flavor and profoundness of the wood components is maintained and yet their bitter and astringent taste is suppressed to ensure that the beverage can be drunk until it provides a refreshing aftertaste.

The present invention as claimed herein is described in the following items 1 to 8: 1. A packaged beverage containing: (A) 0.4 to 10.0 ppm of sinapaldehyde; and (B) 0.2 to 5.0 ppm oflimonene and/or 0.1 to 5.0 ppm of 1-terpinen-4-ol. 2. The packaged beverage according to item 1, which satisfies one or more of the following conditions iii) to iv):

16559990_1 (GHMatters) P109256.AU

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iii) when the beverage contains sinapaldehyde and limonene, the ratio of the content of sinapaldehyde to the content of limonene is 10:1 to 1:10, and iv) when the beverage contains sinapaldehyde and 1-terpinen-4-ol, the ratio of the content of sinapaldehyde to the content of 1-terpinen-4-ol is 10:1 to 1:10. 3. The packaged beverage according to item 1 or 2, wherein the content of alcohol is 0 to 25 v/v%. 4. The packaged beverage according to any one of items 1-3, which contains carbon dioxide gas. 5. The packaged beverage according to item 4, wherein the pressure of the carbon dioxide gas is no less than 1.5 kgf/cm 2 .

6. The packaged beverage according to any one of items 1-5, which contains whiskey and/or brandy. 7. The packaged beverage according to any one of items 1-6, wherein the sum of the contents of sucrose, glucose, and fructose is no more than 8.0 g/100 ml. 8. The packaged beverage according to item 7, wherein the sum of the contents of sucrose, glucose, and fructose is no more than 1.7 g/100 ml.

(Gallic acid and sinapaldehyde) Gallic acid (C 7H 6 0 5 ) and sinapaldehyde (C1 1H 12 0 4 ) are products of hydrolysis of tannin and lignin that exist in wooden containers such as barrels or in the wood they are made of and upon dissolving out into beverages, they serve as ingredients that provide the beverages with a bitter and astringent taste and profoundness. In the beverage of the present invention, 0.4 to 10.0 ppm of gallic acid and/or 0.4 to 10.0 ppm of sinapaldehyde are contained as wood components. The content of gallic acid is preferably 0.4 to 5.0 ppm, more preferably 0.5 to 2.0 ppm. The content of sinapaldehyde is preferably 0.4 to 5.0 ppm, more preferably 0.5 to 2.0 ppm. If the

16559990_1 (GHMatters) P109256.AU content of gallic acid or sinapaldehyde is less than 0.4 ppm, the profound taste of the wood components is not perceived; if the content of gallic acid or sinapaldehyde is greater than 10.0 ppm, the bitter and astringent taste becomes so prominent that it is difficult to suppress even if limonene and/or 1-terpinen-4-ol are added in the manner described below. It should be noted that in the present specification, ppm as a unit is synonymous with mg/l as a unit. The amounts of gallic acid and sinapaldehyde in the beverage can be measured by methods such as high-performance liquid chromatography (HPLC) and ultra-high performance liquid chromatography (UHPLC). For example, measurements can be made by the following analyzer under the following conditions. Model of analyzer: LC HP 1100 series (Agilent Technologies) Column to be used: phenomenex Luna 5 C18(2) 100A 150*4.60mm (OOF-4252-EO) Column temperature: 40°C Detector: UV-VIS Loading amount: 5.0 iL Considering its flavor balance, gallic acid and/or sinapaldehyde in the beverage are preferably derived from wooden containers such as barrels or from wooden pieces, and may contain those derived from other materials such as extracts from other plants (e.g. tea leaves, herbs, and spices), and may contain flavoring agents, and pigments. (Limonene, 1-terpinen-4-ol) Limonene (d-limonene, CioH 6) is a monocyclic monoterpene contained in the skin or other parts of citrus fruits and is an ingredient that presents a so-called citrus-like flavor; 1-terpinen-4-ol (CioH 18 0) is a monoterpene alcohol contained in the skin or other parts of citrus fruits and is also an ingredient that presents a so-called citrus-like flavor. The beverage of the present invention contains 0.2 to 5.0 ppm of limonene and/or 0.1 to 5.0 ppm of 1-terpinen-4-ol. The content of limonene is preferably 0.3 to 2.5 ppm. The content of 1-terpinen-4-ol is preferably 0.15 to 2.5 ppm. If a beverage containing the above-specified amounts of gallic acid and/or sinapaldehyde further contains the above-noted amounts of limonene and/or 1-terpinen-4-ol, the bitter and astringent taste of gallic acid and/or sinapaldehyde as the wood components is appropriately masked while making it possible to increase the refreshing feel of the beverage. If the content of limonene is less than 0.2 ppm or the content of 1-terpinen-4 ol is less than 0.1 ppm, it is impossible to achieve the bitter and astringent taste suppressing effect; on the other hand if the content of limonene and/or 1-terpinen-4-ol is greater than 5.0 ppm, the citrus-like flavor (especially the lemon-like flavor) that is characteristic of limonene and 1-terpinen-4-ol becomes excessive whereas the profound taste that is derived from gallic acid and sinapaldehyde is reduced, upsetting the flavor balance of the beverage and the balance in profoundness of its taste.

The contents of limonene and 1-terpinen-4-ol in the beverage may be adjusted by, for example, adding to the beverage an essential oil, flavoring agent, etc. which contain limonene and/or 1-terpinen-4-ol, or adding to the beverage a citrus distilled alcoholic liquor or immersion liquor which contains limonene and/or 1-terpinen-4-ol, or adding to the beverage the juice of a citrus fruit which contains limonene and/or 1 terpinen-4-ol. Limonene and/or 1-terpinen-4-ol are ingredients that exist in the skin of a citrus fruit in larger amounts than in other parts, so when the juice of citrus fruit is used, it is preferable to select juice that contains a fruit skin or fruit skin oil, e.g., a comminuted fruit juice. When the juice of a citrus fruit is used, the type of the fruit is not particularly limited, but preferred are citrus fruits that taste rather sourish such as grapefruits, lemons, limes, oranges, Citrusjunos, Citrus sudachi, Citrus sphaerocarpa, Citrus hassaku, Chinese orange, and Citrus depressa which are classified into Citrus, Fortunella, or Poncirus, because they increase the refreshing sensation of the beverage. The content of the fruit juice in the beverage depends on how much limonene and/or 1 terpinen-4-ol it contains and is preferably but in no way limited to about 30.0 w/w% or less, more preferably 0.5 to 10.0 w/w%, as calculated for the fruit juice percentage in the total weight of the beverage. It should be noted that the "fruit juice percentage" refers to a relative concentration, and straight fruit juice obtained by squeezing a fruit is taken as 100%. This percentage can be determined by, for example, carrying out calculation based on the standard for sugar refractometer index or acidity of the straight juice of various fruits, which are described in JAS standards (Japanese Agricultural Standards of fruit beverages). The contents of limonene and 1-terpinen-4-ol in the beverage can be measured by the following method. <Measurements of limonene and 1-terpinen-4-ol> Liquid compositions as samples are subjected to gas chromatography mass spectroscopy analysis (GC-FID) under the following conditions. The analysis conditions are as follows: Pre-analysis treatment; samples are loaded into Extrelut NT-1 columns and extracted with ether. Analyzer; GC6890N (Agilent Technologies) Columns; HP-ULTRA2, inside diameter: 0.32 mm, length: 50 m, thickness: 0.52 [m Carrier gas; Helium Flow rate; 2.2 mL/min Inlet; Splitless Inlet temperature; 250°C Oven temperature; 45°C (1.5 min) -+ 5°C/min -+ 230°C (11.5 min) Detector; FID

Detector temperature; 260°C Loading amount; 1.0 [1 Standard materials; limonene or 1-terpinen-4-ol The beverage of the present invention preferably satisfies one or more of the following conditions i) to iv), to which the present beverage is in no way limited. i) When the beverage contains gallic acid and limonene, the ratio of the content of gallic acid to the content of limonene is 10:1 to 1:10, ii) When the beverage contains gallic acid and 1-terpinen-4-ol, the ratio of the content of gallic acid to the content of 1-terpinen-4-ol is 10:1 to 1:10, iii) When the beverage contains sinapaldehyde and limonene, the ratio of the content of sinapaldehyde to the content of limonene is 10:1 to 1:10, and iv) When the beverage contains sinapaldehyde and 1-terpinen-4-ol, the ratio of the content of sinapaldehyde to the content of 1-terpinen-4-ol is 10:1 to 1:10. Furthermore, i) the ratio of the content of gallic acid to the content of limonene is more preferably 3:1 to 1:3; ii) the ratio of the content of gallic acid to the content of 1 terpinen-4-ol is more preferably 3:1 to 1:3; iii) the ratio of the content of sinapaldehyde to the content of limonene is more preferably 3:1 to 1:3; and iv) the ratio of the content of sinapaldehyde to the content of 1-terpinen-4-ol is more preferably 3:1 to 1:3. If these conditions are satisfied, the effects of limonene and/or 1-terpinen-4-ol for masking the bitter and astringent taste and improving the refreshing sensation of the beverage are more enhanced. (Beverages) The content of alcohol in the beverage of the present invention is preferably 0 to 25 v/v%, more preferably 3 to 25 v/v%, even more preferably 3 to 9 v/v%. In the present invention, "alcohol" refers to ethanol unless otherwise stated. Furthermore, the content of alcohol refers to the content of ethanol (v/v%). The content of alcohol in the beverage can be measured by known methods. For example, measurements can be carried out by the methods that are described in the National Tax Agency's Official Methods of Analysis (Heisei 19 Instructions from National Tax Agency, volume 6, revised on June 22, 2007). As described above, the beverage of the present invention contains gallic acid and/or sinapaldehyde. In the alcoholic liquors that are obtained by maturation using wooden containers such as barrels, gallic acid and sinapaldehyde are among the indicators of the bitter and astringent component derived from such containers, and the beverage of the present invention preferably contains such alcoholic liquors obtained by maturation using these containers. Examples of such alcoholic liquors include, but are not particularly limited to, whiskey, brandy, cognac, calvados, rum, tequila, barrel aged distilled spirits (shouchu), barrel aged plum liquor, wine, vermouth, and cider. In particular, whiskey and brandy are preferred, since they contain a lot of wood components which are derived from wood materials such as barrels. When an aged alcoholic liquor that is obtained using a wooden container is to be contained in the beverage of the present invention, its content depends on how much gallic acid and sinapaldehyde it contains and may, for example, be preferably about 1 to about 50 v/v%, more preferably 3 to 25 v/v%, and even more preferably 5 to 20 v/v%. The beverage of the present invention may contain not only the foregoing aged alcoholic liquors produced in wooden containers but also other alcoholic liquors. Examples of such alcoholic liquors include, but are not particularly limited to, spirits (such as gin, vodka, white rum, triple sec, as well as material alcohol), liqueurs, and distilled spirits (shouchu). Also included are fermented or brewed beverages such as refined sake, sweet fruit liquor, and beer. The beverage of the present invention may contain carbon dioxide gas. Beverages containing carbon dioxide gas are generally of such a nature that due to the popping feel the carbon dioxide gas produces in the mouth, their unique flavor is easily enhanced and their bitter and astringent taste, for example, tends to increase excessively. Therefore, it may well be said that beverages in which carbon dioxide is responsible for the increased likelihood of a bitter and astringent taste to be enhanced can preferably be treated by the present invention to suppress the bitter and astringent taste of the gas to a drinkable level. Carbon dioxide gas also helps increase the refreshing aftertaste of the beverage. Methods for adding carbon dioxide gas to the beverage are not particularly limited and examples include: dissolving carbon dioxide in the beverage under pressure; mixing carbon dioxide with the beverage in piping using a mixer such as a carbonator from GEA Tuchen hagen Gmbh; spraying the beverage into a carbon dioxide filled tank so that the carbon dioxide is absorbed by the beverage; or mixing the beverage with carbonated water. For incorporating carbon dioxide gas in the beverage, a relatively high pressure is preferable because the refreshing sensation of the beverage is improved; for example, it is preferable to incorporate carbon dioxide gas in the beverage at a carbon dioxide gas 22 pressure of at least 1.5 kgf/cm2, more preferably 1.8 to 3.5 kgf/cm2 , and most preferably 2 1.9 to 3.0 kgf/cm2. It should be noted that in the present specification, "gas pressure" refers to the gas pressure for the case where the sample temperature is 20°C unless otherwise stated. The carbon dioxide gas pressure in the beverage can be measured using the gas volume analyzer GVA-500A from Kyoto Electronics Manufacturing Co., Ltd. With the sample temperature kept at 20°C the air in the chamber of the above mentioned gas volume analyzer is degassed (snifted) and after shaking, the carbon dioxide gas pressure is measured.

As with ordinary beverages, various additives and the like may be incorporated in the beverage of the present invention to an extent that will not interfere with the effect of the present invention. Examples of such various additives include sweeteners such as sugars, acidulants, flavoring agents, vitamins, pigments, antioxidants, emulsifiers, preservatives, extracts, dietary fibers, pH adjusters, and quality stabilizers. The sum of the contents of sucrose, glucose, and fructose in the beverage of the present invention is preferably no more than 8.0 g/100 ml. If the sum of the contents of these sugars is greater than 8.0 g/100 ml, the sweetness becomes so prominent that the beverage sometimes fails to be drunk with a refreshing aftertaste. The content of each sugar can be measured by the biosensor method using a flow-injection apparatus (BF-7, Oji Scientific Instruments). The sum of the contents of sucrose, glucose, and fructose is preferably no more than 1.7 g/100 ml. Within this range, the beverage is not only satisfactory in masking the bitter and astringent taste but it also features a not too strong sweetness and can be drunk with a refreshing aftertaste. The above-noted sum of the contents of the sugars is more preferably 0.1 to 1.7 g/100 ml, and even more preferably 0.2 to 1.5 g/100 ml. The sum of the contents of the above-mentioned sugars is such that when only one of these three sugars is present in the beverage, the term refers to the content of that sugar, when two of these three sugars are present in the beverage, the term refers to the sum of the contents of the two sugars, and when all of these sugars are present in the beverage, the term refers to the sum of the contents of the three sugars. The beverage of the present invention is then packed after it is optionally sterilized and otherwise processed. The sterilized packed beverage can be produced by various methods such as, for example, a method wherein heat sterilization as with a hot water shower is performed after the beverage is filled into a container, or a method wherein the beverage is first sterilized and then filled into a container. The present invention can provide a beverage that contains wood components and in which the bitter and astringent taste derived from the wood components is suppressed while assuring that the characteristic flavor and profoundness of the beverage are fully maintained. Furthermore, the present invention can provide a packaged beverage that is not syrupy and can be drunk until it produces a refreshing aftertaste and which also has the fresh flavor of a citrus fruit. The novel flavor offered by the present invention can never be realized by simply removing wood-derived components such as those causing the bitter and astringent taste, or by simply imparting flavors through the addition of a citrus juice, fruit, or flavoring agent, or by simply adding sweetness with sugar or gum syrup.

The present invention is explained below based on working examples, to which the present invention is in no way limited.

(Example 1) Beverage containing gallic acid and limonene Samples were prepared as follows: water and material alcohol were used to make solutions with their alcohol content adjusted to 0 to 25 v/v%, and to the resulting solutions, gallic acid and limonene were added in the amounts listed in Table 1 below. For each sample, the bitter and astringent taste masking effect, the intensity of lemon flavor, and the overall rating were assessed by a panel of three trained experts according to the following criteria. The results are shown in Table 1. The bitter and astringent taste masking effect: The degree by which the bitter and astringent taste could be masked by limonene until the aftertaste was perceived was evaluated for each sample on a 5-point scale, with the case of containing gallic acid but not containing limonene being used as a control: 4, a strong masking effect is perceived; 3, a rather strong masking effect is perceived; 2, a masking effect is perceived; 1, a masking effect is scarcely perceived; 0, no masking effect is perceived. The intensity of lemon flavor: Each sample was evaluated for the intensity of lemon-like flavor on a 5-point scale: 4, no lemon flavor is perceived; 3, a lemon flavor is scarcely perceived; 2, a lemon flavor is perceived but not strong enough to upset the flavor balance of the beverage; 1, a rather strong lemon flavor is perceived to affect the flavor balance of the beverage; 0, a strong lemon flavor is perceived to upset the flavor balance of the beverage. Overall rating: Each sample was subjected to overall rating for the flavor balance of the beverage between the masking effect and the intensity of lemon flavor on a 5-point scale: 4, the balance was extremely favorable; 3, the balance was favorable; 2, the sample was acceptable; 1, the sample was not acceptable; 0, the balance was poor. It should be noted that in the following table, "Alc." refers to the alcohol content, "GAL" refers to gallic acid, and "LIM" refers to limonene.

[Table 1] Alc. GAL LIM GAL/LIM Bitterand Intensity Overall Comments astringent of lemon rating taste flavor masking effect v/v% ppm ppm Comparative 3 0.1 0.1 1.00 1 4 1 The bitter and astringent taste was sample 1 slight and the masking effect was difficult to perceive. Comparative 3 0.4 0.1 4.00 1 4 1 The bitter and astringent taste sample 2 masking effect was difficult to perceive. Invention 3 0.4 0.2 2.00 4 4 4 A strong masking effect was sample 1 perceived and the sample was easy to drink until it produced an aftertaste. Invention 3 0.4 4.0 0.10 4 3-4 3-4 A masking effect was perceived, sample 2 with a refreshing taste. Invention 3 0.5 1.5 0.33 4 4 4 A strong masking effect was sample 3 perceived and the sample was easy to drink until it produced an aftertaste. Invention 3 2.0 5.0 0.40 4 3-4 3-4 A strong masking effect was sample 4 perceived and the sample was easy to drink until it produced an aftertaste. Comparative 3 2.0 6.0 0.33 4 1 1 A rather strong lemon flavor was sample 3 perceived, leading to an impaired balance. Invention 3 5.0 0.5 10.00 2 4 2 A masking effect was perceived but sample 5 the aftertaste was slightly bitter. Invention 3 10.0 1.0 10.00 3 4 3 A masking effect was perceived but sample 6 the aftertaste was slightly bitter. Invention 3 10.0 3.0 3.33 4 4 4 A strong masking effect was sample 7 perceived and the sample was easy to drink until it produced an aftertaste. Comparative 3 15.0 3.0 5.00 1 4 1 In the presence of a strong bitter sample 4 and astringent taste, no masking effect was perceived. Invention 0 0.7 0.7 1.00 3 4 3 Due to the absence of alcohol, the sample 8 bitter and astringent taste was rather weak and the taste was refreshing. Invention 3 0.7 0.7 1.00 4 4 4 The alcohol enhanced bitter and sample 9 astringent taste was positively masked. Invention 9 0.7 0.7 1.00 4 4 4 The alcohol enhanced bitter and sample 10 astringent taste was positively masked. Invention 25 0.7 0.7 1.00 3 4 3 The bitter and astringent taste was sample 11 positively masked but the aftertaste was slightly bitter. As understood from Example 1, given a gallic acid content 0.4 to 10.0 ppm, a beverage that maintained the characteristic taste and profoundness of the wood component but in which the bitter and astringent taste of the wood component was suppressed to ensure that it could be drunk until it provided a refreshing aftertaste could be produced only when the content of limonene was 0.2 to 5.0 ppm. In particular, it is understood that the overall rating tended to be high when the ratio of the gallic acid content to the limonene content was 3:1 to 1:3. (Example 2) Beverage containing gallic acid and 1-terpinen-4-ol Samples were prepared as follows: material alcohol was added to water to make solutions with their alcohol content adjusted to 3 v/v%, and gallic acid and 1-terpinen-4 ol were then added in the amounts listed in Table 1 below. For each sample, the bitter and astringent taste masking effect, the intensity of lemon flavor, and the overall rating were assessed by a panel of three trained experts according to the following criteria. The results are shown in Table 2. The bitter and astringent taste masking effect: The degree by which the bitter and astringent taste could be masked by 1-terpinein-4-ol until the aftertaste was perceived was evaluated for each sample on a 5-point scale, with the case of containing gallic acid but not containing 1-terpinen-4-ol being used as a control: 4, a strong masking effect is perceived; 3, a rather strong masking effect is perceived; 2, a masking effect is perceived; 1, a masking effect is scarcely perceived; 0, no masking effect is perceived. The intensity of lemon flavor and overall rating: Each sample was evaluated as in Example 1. In the following table, "TEP" refers to 1-terpinen-4-ol.

[Table 2] Alc. GAL TEP GAL/TEP Bitter and Intensity Overall Comments astringent of lemon rating taste flavor masking effect v/v% ppm ppm Comparative 3 0.1 0.1 1.00 1 4 1 The bitter and astringent taste sample 5 was slight and the masking effect was difficult to perceive. Invention 3 0.4 0.1 4.00 2 4 2 The bitter and astringent taste sample 12 masking effect was difficult to perceive. Comparative 3 0.4 6.0 0.07 3 1 0 A slightly perceived lemon flavor sample 6 upset the balance. Invention 3 0.4 4.0 0.10 3 3 2 A masking effect was perceived sample 13 but a slight lemon flavor was also perceived. Invention 3 0.4 0.2 2.00 3 4 3 A masking effect was perceived, sample 14 with a refreshing taste. Invention 3 0.5 0.15 3.33 3-4 4 3-4 A masking effect was perceived sample 15 and the sample was easy to drink. Invention 3 0.5 0.5 1.00 4 4 4 A strong masking effect was sample 16 perceived and the sample was easy to drink. Invention 3 2.0 1.0 2.00 4 4 4 A strong masking effect was sample 17 perceived and the sample was easy to drink. Invention 3 2.0 2.5 0.80 4 4 4 A strong masking effect was sample 18 perceived and the sample was easy to drink. Invention 3 5.0 0.5 10.00 2 4 2 A masking effect was perceived. sample 19 Invention 3 10.0 5.0 2.00 3 3 2 A masking effect was perceived sample 20 but a slight lemon flavor was also perceived. Comparative 3 10.0 6.0 1.67 3 1 0 A masking effect was perceived sample 7 but a slightly perceived lemon flavor upset the balance. Comparative 3 15.0 1.0 15.00 1 4 1 In the presence of a strong bitter sample 8 and astringent taste, no masking effect was perceived. As understood from Example 2, given a gallic acid content 0.4 to 10.0 ppm, a beverage that maintained the characteristic taste and profoundness of the wood component but in which the bitter and astringent taste of the wood component was suppressed to ensure that it could be drunk until it provided a refreshing aftertaste could be produced only when the content of 1-terpinen-4-ol was 0.1 to 5.0 ppm. In particular, it is understood that the overall rating tended to be high when the ratio of the gallic acid content to the 1-terpinen-4-ol content was 3:1 to 1:3. (Example 3) Beverage containing sinapaldehyde and limonene

Samples were prepared as follows: material alcohol was added to water to make solutions with their alcohol content adjusted to 3 v/v%, and to the resulting solutions sinapaldehyde and limonene were then added in the amounts listed in Table 3 below. For each sample, the bitter and astringent taste masking effect, the intensity of lemon flavor, and the overall rating were assessed by a panel of three trained experts according to the following criteria. The results are shown in Table 3. The bitter and astringent taste masking effect: The degree by which the bitter and astringent taste could be masked by limonene until the aftertaste was perceived was evaluated for each sample on a 5-point scale, with the case of containing sinapaldehyde but not containing limonene being used as a control: 4, a strong masking effect is perceived; 3, a rather strong masking effect is perceived; 2, a masking effect is perceived; 1, a masking effect is scarcely perceived; 0, no masking effect is perceived. The intensity of lemon flavor and overall rating: Each sample was evaluated as in Example 1. In the following table, "SINAP" refers to sinapaldehyde.

[Table 3] Alc. SINAP LIM SINAP/LIM Bitter and Intensity Overall Comments astringent of rating taste lemon masking flavor effect v/v% ppm ppm Comparative 3 0.1 0.1 1.00 1 4 1 The bitter and astringent taste was sample 9 slight and the masking effect was difficult to perceive. Comparative 3 0.4 0.1 4.00 1 4 1 The bitter and astringent taste sample 10 masking effect was difficult to perceive. Invention 3 0.4 0.2 2.00 4 4 4 A strong masking effect was sample 21 perceived and the sample was easy to drink until it produced an aftertaste. Invention 3 0.4 4.0 0.10 4 3-4 3-4 A masking effect was perceived, sample 22 with a refreshing taste. Invention 3 0.5 1.5 0.33 4 4 4 A strong masking effect was sample 23 perceived and the sample was easy to drink until it produced an aftertaste. Invention 3 2.0 5.0 0.40 4 3-4 3-4 A strong masking effect was sample 24 perceived and the sample was easy to drink until it produced an aftertaste. Comparative 3 2.0 6.0 0.33 4 1 1 A rather strong lemon flavor was sample 11 perceived, leading to an impaired balance. Invention 3 5.0 0.5 10.00 2 4 2 A masking effect was perceived but sample 25 the aftertaste was slightly bitter. Invention 3 10.0 1.0 10.00 3 4 3 A masking effect was perceived but sample 26 the aftertaste was slightly bitter. Invention 3 10.0 3.0 3.33 4 4 4 A strong masking effect was sample 27 perceived and the sample was easy to drink until it produced an aftertaste. Comparative 3 15.0 3.0 5.00 1 4 1 In the presence of a strong bitter sample 12 and astringent taste, no masking effect was perceived. Invention 0 0.7 0.7 1.00 3 4 3 Due to the absence of alcohol, the sample 28 bitter and astringent taste was rather weak and the taste was refreshing. Invention 3 0.7 0.7 1.00 4 4 4 The alcohol enhanced bitter and sample 29 astringent taste was positively masked. Invention 9 0.7 0.7 1.00 4 4 4 The alcohol enhanced bitter and sample 30 astringent taste was positively masked. Invention 25 0.7 0.7 1.00 3 4 3 The bitter and astringent taste was sample 31 positively masked but the aftertaste was slightly bitter. As understood from Example 3, given a sinapaldehyde content 0.4 to 10.0 ppm, a beverage that maintained the characteristic flavor and profoundness of the wood component but in which the bitter and astringent taste of the wood component was suppressed to ensure that it could be drunk until it provided a refreshing aftertaste could be produced only when the content of limonene was 0.2 to 5.0 ppm. In particular, it is understood that the overall rating tended to be high when the ratio of the sinapaldehyde content to the limonene content was 3:1 to 1:3. (Example 4) Beverage containing sinapaldehyde and 1-terpinen-4-ol Samples were prepared as follows: material alcohol was added to water to make solutions with their alcohol content adjusted to 3 v/v%, and to the resulting solutions, sinapaldehyde and 1-terpinen-4-ol were added in the amounts cited in Table 1 below. For each sample, the bitter and astringent taste masking effect, the intensity of lemon flavor, and the overall rating were assessed by a panel of three trained experts according to the following criteria. The results are shown in Table 4. The bitter and astringent taste masking effect: The degree by which the bitter and astringent taste could be masked until the aftertaste was perceived was evaluated for each sample on a 5-point scale, with the case of containing sinapaldehyde but not containing 1-terpinein-4-ol being used as a control: 4, a strong masking effect is perceived; 3, a rather strong masking effect is perceived; 2, a masking effect is perceived: 1,a masking effect is scarcely perceived; 0, no masking effect is perceived. The intensity of lemon flavor and overall rating: Each sample was evaluated as in Example 1.

[Table 4] Alc. SINAP TEP SINAP/TEP Bitterand Intensity Overall Comments astringent of rating taste lemon masking flavor effect v/v% ppm ppm Comparative 3 0.1 0.1 1.00 1 4 1 The bitter and astringent taste sample 13 was slight and the masking effect was difficult to perceive. Invention 3 0.4 0.1 4.00 2 4 2 The bitter and astringent taste sample 32 masking effect was difficult to perceive. Comparative 3 0.4 6.0 0.07 3 1 0 A slight lemon flavor was sample 14 perceived, upsetting the balance. Invention 3 0.4 4.0 0.10 3 3 2 A masking effect was perceived sample 33 but a slight lemon flavor was also perceived. Invention 3 0.4 0.2 2.00 3 4 3 A masking effect was perceived, sample 34 with a refreshing taste. Invention 3 0.5 0.15 3.33 3-4 4 3-4 A masking effect was perceived sample 35 and the sample was easy to drink. Invention 3 0.5 0.5 1.00 4 4 4 A strong masking effect was sample 36 perceived and the sample was easy to drink. Invention 3 2.0 1.0 2.00 4 4 4 A strong masking effect was sample 37 perceived and the sample was easy to drink. Invention 3 2.0 2.5 0.80 4 4 4 A strong masking effect was sample 38 perceived and the sample was easy to drink. Invention 3 5.0 0.5 10.00 2 4 2 A masking effect was perceived. sample 39 Invention 3 10.0 5.0 2.00 3 3 2 A masking effect was perceived sample 40 but a slight lemon flavor was also perceived. Comparative 3 10.0 6.0 1.67 3 1 0 A masking effect was perceived sample 15 but a slightly perceived lemon flavor upset the balance. Comparative 3 15.0 1.0 15.00 1 4 1 In the presence of a bitter and sample 16 astringent taste, no masking effect was perceived. As understood from Example 4, given a sinapaldehyde content 0.4 to 10.0 ppm, a beverage that maintained the characteristic flavor and profoundness of the wood component but in which the bitter and astringent taste of the wood component was suppressed to ensure that it could be drunk until it provided a refreshing aftertaste could be produced only when the content of 1-terpinen-4-ol was 0.1 to 5.0 ppm. In particular, it is understood that the overall rating tended to be high when the ratio of the sinapaldehyde content to the 1-terpinen-4-ol content was 3:1 to 1:3. Invention samples 8 and 28 were a non-alcoholic beverage with an alcohol content of 0 v/v% and showed the same effect. (Example 5) The effects of carbon dioxide gas Samples were prepared as follows: water, material alcohol, and carbonated water were mixed to prepare solutions in which the alcohol content and carbon dioxide gas pressure were adjusted as cited in Table 5 below, and to the resulting solutions gallic acid and limonene were added in the amounts also cited in Table 5 below. As in Example 1, the bitter and astringent taste masking effect, the intensity of lemon flavor, and the overall rating were assessed for each samples. The results are shown in Table 5.

[Table 5] Gas GAL LIM GAL/LIM Effect of Intensity Overall Comments pressure masking of rating bitter and lemon astringent flavor taste kgf/cm 2 ppm ppm Invention 0.0 0.5 0.3 1.67 3-4 4 3-4 A masking effect was perceived, sample 41 with a refreshing taste. Invention 1.5 0.5 0.3 1.67 4 4 4 A masking effect was perceived, sample 42 with a refreshing taste. Invention 2.0 0.5 0.3 1.67 4 4 4 A masking effect was perceived, sample 43 with a refreshing taste. Invention 2.5 0.5 0.3 1.67 4 4 4 A masking effect was perceived, sample 44 with a refreshing taste. Invention 3.0 0.5 0.3 1.67 3-4 4 3-4 A masking effect was perceived, sample 45 with a refreshing taste. As understood from Example 5, the masking effect of the present invention and a refreshing taste were obtained to give better results when carbon dioxide gas pressure 2 was 1.5 to 2.5 kgf/cm. (Example 6) Beverage containing gallic acid, sinapaldehyde, limonene, and 1 terpinen-4-ol Samples were prepared as follows: material alcohol was added to water to make solutions with their alcohol content adjusted to 3 v/v%, and to the resulting solutions, gallic acid, sinapaldehyde, limonene, and 1-terpinen-4-ol were added in the amounts cited in Table 6 below. For each sample, the bitter and astringent taste masking effect, the intensity of lemon flavor, and overall rating were assessed by a panel of three trained experts according to the following criteria. The results are shown in Table 6. The bitter and astringent taste masking effect: The degree by which the bitter and astringent taste could be masked by limonene and 1-terpinen-4-ol until the aftertaste was perceived was evaluated for each sample on a 5-point scale, with the case of containing gallic acid and sinapaldehyde but not containing limonene or 1-terpinein-4-ol being used as a control: 4, a strong masking effect is perceived; 3, a rather strong masking effect is perceived; 2, a masking effect is perceived; 1, a masking effect is scarcely perceived; 0, no masking effect is perceived.

The intensity of lemon flavor and the overall rating: Each sample was evaluated as in Example 1.

[Table 6] GAL SINAP LIM TEP Bitterand Intensity Overall Comments astringent of rating taste lemon masking flavor effect ppm ppm ppm ppm Invention 46 0.5 0.5 0.3 0.3 3-4 4 3-4 The bitter and astringent taste was masked and a refreshing taste was perceived. Invention 47 2.0 2.0 1.0 1.0 4 4 4 The bitter and astringent taste was masked and a refreshing taste was perceived. Invention 48 10.0 10.0 5.0 5.0 3 3 2 A slight lemon flavor was perceived but the bitter and astringent taste was masked. As understood from Example 6, even in a beverage containing both gallic acid and sinapaldehyde, the masking effect of the present invention and a refreshing taste were obtained when the contents of gallic acid, sinapaldehyde, limonene, and 1-terpinen 4-ol were within the ranges specified by the present invention. (Example 7) The influence of the contents of sugars Samples were prepared as follows: material alcohol and water were used to make solutions with their alcohol content adjusted to 3 v/v%, and to the resulting solutions, gallic acid and limonene were added in the amounts cited in Table 7 below, followed by further addition of high-fructose corn syrup. The "Total sugar" cited in the following table refers to the total amount of sucrose, glucose, and fructose. Each sample was evaluated for the bitter and astringent taste and the intensity of lemon flavor by a panel consisting of three trained experts who also performed an overall rating assessment. Criteria for evaluating the bitter and astringent taste masking effect and the intensity of lemon flavor were the same as those in Example 1. Criteria for sweetness evaluation and overall rating assessment are described below. The results are shown in Table 7. <Sweetness> 4: not sweet, with a strong, fine and refreshing flavor perceived. 3: not sweet, can be drunk with a refreshing sensation that persists until it becomes an aftertaste. 2: feels slightly sweet but can be drunk with a refreshing sensation that persists until it becomes an aftertaste. 1: feels slightly syrupy and does not provide a refreshing sensation. 0: quite syrupy, with an unpleasant aftertaste.

<Overall rating> 5: extremely favorable 4: more favorable 3: favorable 2: acceptable 1: not acceptable 0: poor

[Table 7] Total GAL LIM GAL/LIM Bitter and Intensity Sweetness Overall Comments sugar astringent of rating taste lemon masking flavor effect g/100ml ppm ppm Invention 0 5 0.5 10.00 2 4 3 2 A perceivable masking sample 5 effect was accompanied by a slightly bitter aftertaste. Invention 0.1 0.5 0.3 1.67 3 4 3 4 With a more perceivable sample 49 masking effect, the sample was less bitter and had a refreshing taste. Invention 0.2 0.5 0.3 1.67 4 4 4 5 An even stronger masking sample 50 effect was perceived, with the result that a strong fine, refreshing flavor was perceived. Invention 1.5 0.5 0.3 1.67 4 4 4 5 An even stronger masking sample 51 effect was perceived, with the result that a strong fine, refreshing flavor was perceived. Invention 1.7 0.5 0.3 1.67 4 4 3 4 With a strongly sample 52 perceivable masking effect, the sample was not sweet and could be drunk with a refreshing sensation that persisted until it became an aftertaste. Invention 2.0 0.5 0.3 1.67 4 4 2 2 A perceivable masking sample 53 effect was accompanied by a slightly perceived sweetness. Invention 8.0 0.5 0.3 1.67 4 4 2 2 A perceivable masking sample 54 effect was accompanied by a slightly perceived sweetness. When the sugars were incorporated as additional ingredients in the specified amounts, particularly marked effects were obtained in terms of the bitter and astringent taste masking effect, lemon flavor, and sweetness.

20a

In the claims which follow and in the preceding description of the invention, except where the context requires otherwise due to express language or necessary implication, the word "comprise" or variations such as "comprises" or "comprising" is used in an inclusive sense, i.e. to specify the presence of the stated features but not to preclude the presence or addition of further features in various embodiments of the invention. It is to be understood that, if any prior art publication is referred to herein, such reference does not constitute an admission that the publication forms a part of the common general knowledge in the art, in Australia or any other country.

16559990_1 (GHMatters) P109256.AU

Claims (8)

Claims

1. A packaged beverage containing: (A) 0.4 to 10.0 ppm of sinapaldehyde; and (B) 0.2 to 5.0 ppm oflimonene and/or 0.1 to 5.0 ppm of 1-terpinen-4-ol.

2. The packaged beverage according to claim 1, which satisfies one or more of the following conditions iii) to iv): iii) when the beverage contains sinapaldehyde and limonene, the ratio of the content of sinapaldehyde to the content of limonene is 10:1 to 1:10, and iv) when the beverage contains sinapaldehyde and 1-terpinen-4-ol, the ratio of the content of sinapaldehyde to the content of 1-terpinen-4-ol is 10:1 to 1:10.

3. The packaged beverage according to claim 1 or 2, wherein the content of alcohol is 0 to 25 v/v%.

4. The packaged beverage according to any one of claims 1-3, which contains carbon dioxide gas.

5. The packaged beverage according to claim 4, wherein the pressure of the carbon dioxide gas is no less than 1.5 kgf/cm 2 .

6. The packaged beverage according to any one of claims 1-5, which contains whiskey and/or brandy.

7. The packaged beverage according to any one of claims 1-6, wherein the sum of the contents of sucrose, glucose, and fructose is no more than 8.0 g/100 ml.

8. The packaged beverage according to claim 7, wherein the sum of the contents of sucrose, glucose, and fructose is no more than 1.7 g/100 ml.

16559990_1 (GHMatters) P109256.AU