AU2019293570A1

AU2019293570A1 - Beer-taste beverage having enhanced crisp aftertaste

Info

Publication number: AU2019293570A1
Application number: AU2019293570A
Authority: AU
Inventors: Kentaro Iwasaki; Kyosuke KOJIMA; Hiroyuki MORIKI; Reiko OTA; Yuri Tsuchiya
Original assignee: Kirin Holdings Co Ltd
Current assignee: Kirin Holdings Co Ltd
Priority date: 2018-06-28
Filing date: 2019-06-27
Publication date: 2021-01-14
Also published as: JP2023139208A; JP7382931B2; WO2020004515A1; JP2023139209A; JPWO2020004515A1

Abstract

Disclosed is a beer-taste beverage that satisfies at least one condition selected from the group consisting of: (a) the concentration of 1-phenyl-3-buten-1-one is at least 10 ppb; (b) the concentration of trans-2-hexenal is at least 5 ppb; and (c) the concentration of nonanal is at least 1 ppb. This beer-taste beverage provides an enhanced crisp aftertaste.

Description

DESCRIPTION BEER-TASTE BEVERAGE WITH ENHANCED AFTERTASTE SHARPNESS CROSS REFERENCE TO RELATED APPLICATIONS

[0001] The present application claims priority based on Japanese Patent Application No. 2018-123628 (filing date of the application: June 28, 2018) which is a patent application filed earlier in Japan. The whole discloses of this earlier patent application are hereby incorporated by reference as a part of this description.

TECHNICAL FIELD

[0002] The present invention relates to a beer-taste beverage with an enhanced aftertaste sharpness and a method of producing the same.

BACKGROUND ART

[0003] Beer-taste beverages refer to beverages having a beer-like taste and exhibiting a flavor and an aroma unique to beer obtained when normal beer is produced, that is, when beer is produced based on fermentation with yeast, for example. A flavor almost identical to beer is required for beer-taste beverages, and reproducing bitterness and an aftertaste sharpness characteristic of beer in beer-taste beverages is the challenge in developing beer-taste beverages. Beer itself is one of beer-taste beverages, and enhancing an aftertaste sharpness of beer is often desired.

[0004] There are already some reports on the techniques for imparting an aftertaste sharpness to beer-taste beverages. For example, PTL 1 describes the use of cyclodextrin or thaumatin as a masking material to obtain a non-fermented beer-taste beverage with an improved aftertastesharpness.

[0005] However, there is yet room for improvement in the techniques of imparting an aftertaste sharpness to beer-taste beverages.

PRIOR ART DOCUMENT Patent Document

[0006]

[Patent document 1] JP 2017-79801 A

SUMMARY OF THE INVENTION

[0007] An object of the present invention is to provide a beer-taste beverage with an enhanced aftertaste sharpness and a method of producing the same.

[0008] The inventors of the present invention have found that the aftertaste sharpness of a beer-taste beverage is enhanced by adding three kinds of substances either singly or in combination at a predetermined concentration. The present invention is based on these findings.

[0009] Specifically, the present invention embraces the following inventions. (1) A beer-taste beverage that satisfies at least one condition selected from the group consisting of the following (a) to (c): (a) a concentration of 1-phenyl-3-buten-1-one is 10 ppb or more; (b) a concentration of trans-2-hexenal is 5 ppb or more; and (c) a concentration of nonanal is 1 ppb or more. (2) The beer-taste beverage according to (1), wherein the condition (a) is satisfied. (3) The beer-taste beverage according to (1), wherein the conditions (a) and (b) are satisfied. (4) The beer-taste beverage according to (1), wherein the conditions (a) and (c) are satisfied. (5) The beer-taste beverage according to (1), wherein the conditions (a), (b) and (c) are satisfied. (6) The beer-taste beverage according to (1), wherein the condition (b) is satisfied.

(7) The beer-taste beverage according to (1), wherein the conditions (b) and (c) are satisfied. (8) The beer-taste beverage according to (1), wherein the condition (c) is satisfied. (9) The beer-taste beverage according to any one of (1) to (8), wherein a concentration of myrcene is less than 400 ppb. (10) The beer-taste beverage according to any one of (1) to (9), wherein the concentration of 1-phenyl-3-buten-1-one is 75 ppb or more. (11) The beer-taste beverage according to any one of (1) to (10), wherein the concentration of trans-2-hexenal is 75 ppb or more. (12) The beer-taste beverage according to any one of (1) to (11), wherein the concentration of nonanal is 15 to 20 ppb. (13) The beer-taste beverage according to any one of (1) to (12), wherein a concentration of proline is 100 ppm or more. (14) The beer-taste beverage according to any one of (1) to (13), wherein the beer-taste beverage is an alcoholic beverage. (15) The beer-taste beverage according to any one of (1) to (13), wherein the beer-taste beverage is a non-alcoholic beverage. (16) A method of producing a beer-taste beverage, the method comprising adjusting concentrations of the following substances such that the beer-taste beverage satisfies at least one condition selected from the group consisting of the following (a) to (c): (a) a concentration of 1-phenyl-3-buten-1-one is 10 ppb or more; (b) a concentration of trans-2-hexenal is 5 ppb or more; and (c) a concentration of nonanal is 1 ppb or more. (17) A method of enhancing an aftertaste sharpness in a beer-taste beverage, the method comprising adjusting concentrations of the following substances such that the beer-taste beverage satisfies at least one condition selected from the group consisting of the following (a) to (c): (a) a concentration of 1-phenyl-3-buten-1-one is 10 ppb or more; (b) a concentration of trans-2-hexenal is 5 ppb or more; and (c) a concentration of nonanal is 1 ppb or more.

[0010] According to the present invention, the aftertaste sharpness of a beer-taste beverage can be enhanced. Specifically, the present invention is advantageous in that the aftertaste sharpness can be enhanced while the richness of taste of the beer-taste beverage is kept tosomeextent. The present invention is also advantageous in that the aftertaste sharpness can be kept to some extent when the richness of taste of the beer-taste beverage is enhanced. Such advantageous effects of the present invention are found both in alcoholic beverages and non-alcoholic beverages.

DETAILED DESCRIPTION OF THE INVENTION

[0011] Definition A "beer-taste beverage" in the present invention refers to a beverage having a beer-like taste. The "beer-like taste" means that the beverage exhibits a flavor and an aroma unique to beer obtained when normal beer is produced, that is, when beer is produced based on fermentation with yeast, for example. It is needless to say that the beer-taste beverage of the present invention includes beer itself. According to preferred embodiments of the present invention, the beer-taste beverage of the present invention does not include a beverage using fruit or juice as a raw material.

[0012] The beer-taste beverage of the present invention may or may not contain alcohol. When alcohol is contained, the alcohol concentration in the beer-taste beverage is, but not limited to, preferably 0.01 v/v% or more and 10 v/v% or less, more preferably 1 v/v% or more and 8 v/v% or less, further preferably 2 v/v% or more and 7 v/v% or less. On the other hand, when alcohol is not contained, the beer-taste beverage may be a non-alcoholic beer-taste beverage having an alcohol concentration of 0.00 v/v%.

[0013] In the present description, "ppb" and "ppm" are equivalent to "pg/L" and "mg/L", respectively.

[0014] The beer-taste beverage of the present invention satisfies at least one condition selected from the group consisting of the following

(a) to (c): (a) the concentration of 1-phenyl-3-buten-1-one is 10 ppb or more, preferably 20 ppb or more, more preferably 75 ppb or more; (b) the concentration of trans-2-hexenal is 5 ppb or more, preferably 20 ppb or more, more preferably 75 ppb or more; and (c) the concentration of nonanal is 1 ppb or more, preferably 15 ppb or more.

[0015] The concentration of 1-phenyl-3-buten-1-one can be measured by a known method in the art, for example, by SPME gas chromatography with a mass spectrometer (GC/MS). To determine a low concentration, a sample concentrated beforehand may be used as a measurement sample. Further, for accurate determination, a calibration curve created using reference samples with known concentrations or an internal standard substance can be used. The upper limit of the concentration of 1-phenyl-3-buten-1-one in the beer-taste beverage of the present invention may be, but not limited to, 300 ppb, preferably 150 ppb, in consideration of influence on the taste of the beverage.

[0016] The concentration of trans-2-hexenal can be measured by a known method in the art, for example, by SPME gas chromatography with a mass spectrometer (GC/MS). To determine a low concentration, a sample concentrated beforehand may be used as a measurement sample. Further, for accurate determination, a calibration curve created using reference samples with known concentrations or an internal standard substance can be used. The upper limit of the concentration of trans-2-hexenal in the beer-taste beverage of the present invention may be, but not limited to, 300 ppb, preferably 150 ppb, in consideration of influence on the taste of the beverage.

[0017] The concentration of nonanal can be measured by a known method in the art, for example, by headspace gas chromatography with a mass spectrometer (GC/MS). To determine a low concentration, a sample concentrated beforehand may be used as a measurement sample. Further, for accurate determination, a calibration curve created using reference samples with known concentrations or an internal standard substance can be used. The upper limit of the concentration of nonanal in the beer-taste beverage of the present invention may be, but not limited to, 100 ppb, preferably 40 ppb, more preferably 20 ppb in consideration of influence on the taste of the beverage. According to a particularly preferred embodiment of the present invention, the concentration of nonanal is 1 to 20 ppb, more preferably 15 to 20 ppb.

[0018] According to an embodiment of the present invention, in the beer-taste beverage of the present invention, the condition (a) is essential. In this embodiment, the beer-taste beverage of the present invention satisfies the condition (a) and may further satisfy either or both of the conditions (b) and (c) in addition to the condition (a).

[0019] According to another embodiment of the present invention, in the beer-taste beverage of the present invention, the condition (b) is essential. In this embodiment, the beer-taste beverage of the present invention satisfies the condition (b) and may further satisfy either or both of the conditions (a) and (c) in addition to the condition (b).

[0020] According to another embodiment of the present invention, in the beer-taste beverage of the present invention, the condition (c) is essential. In this embodiment, the beer-taste beverage of the present invention satisfies the condition (c) and may further satisfy either or both of the conditions (a) and (b) in addition to the condition (c).

[0021] According to a preferred embodiment of the present invention, the concentration of myrcene in the beer-taste beverage of the present invention is less than 400 ppb, more preferably 300 ppb or less, further preferably less than 100 ppb. The concentration (ppb) of myrcene can be measured, for example, by gas chromatography with a mass spectrometer (GC/MS). To determine a low concentration, a sample concentrated beforehand may be used as a measurement sample. Further, for accurate determination, a calibration curve created using reference samples with known concentrations or an internal standard substance can be used.

[0022] According to a preferred embodiment of the present invention, the concentration of proline in the beer-taste beverage of the present invention is 100 ppm or more, more preferably 350 ppm or more, further preferably 600 ppm or more, more preferably 900 ppm or more. The concentration of proline can be determined by, for example, separating amino acid using a cation exchange resin (size: 4.6 mm I.D x 60 mm, resin: Hitachi custom ion exchange resin), thereafter adding a ninhydrin reaction solution to cause a reaction at 1300 C, and using a UV-VIS detector. To determine a low concentration, a sample concentrated beforehand may be used as a measurement sample. Further, for accurate determination, a calibration curve created using reference samples with known concentrations or an internal standard substance can be used. The upper limit of the concentration of proline in the beer-taste beverage of the present invention may be, but not limited to, 1800 ppm, preferably 900 ppm, more preferably 600 ppm, in consideration of influence on the taste of the beverage.

[0023] The beer-like bitterness and aftertaste sharpness can be further enhanced by adjusting the pH of the beer-taste beverage of the present invention to a predetermined range of pH. The range of pH of the beer-taste beverage of the present invention is preferably 3.0 or more and 5.0 or less, more preferably 3.5 or more and 4.5 or less, further preferably 3.5 or more and 4.0 or less. The pH of the beer-taste beverage of the present invention can be adjusted by, for example, acidulants such as lactic acid, citric acid, phosphoric acid, malic acid, succinic acid, gluconic acid, and phytic acid, or a combination thereof.

[0024] The beer-taste beverage of the present invention can be produced by adjusting the concentrations of the ingredients above during or after a process of a normal production method for beer-taste beverages. Such concentration adjustment can be performed by adding a refined product of each ingredient or can be performed by adding a raw material containing each ingredient or increasing/decreasing the amount of use of the raw material.

[0025] A production method for beer-taste beverages that undergo a fermentation process is well known in the art and is not limited. The beer-taste beverage can be obtained as a finished product, for example, through a fermentation process of adding beer yeast for fermentation to a mixed solution prepared from brewing raw materials such as carbon source, nitrogen source, hops, and water and fermenting the mixed solution, a storage process of storing at low temperatures a fermentation liquor obtained by the fermentation process, a filtration process of filtering an aged liquor obtained by the storage process to remove the yeast, insoluble components, and the like, and a packaging process of packaging a filtered liquor obtained by the filtration process into containers such as cans, bottles, and barrels.

[0026] A production method for beer-taste beverages that do not undergo a fermentation process is also well known in the art and is not limited. The beer-taste beverage can be obtained as a finished product, for example, through a blending process of blending raw materials, additives, and the like, a filtration process of filtering a blended liquid obtained by the blending process, and a packaging process of packaging a filtered liquid obtained by the filtration process into containers such as cans, bottles, and barrels.

[0027] Another aspect of the present invention provides a method of enhancing an aftertaste sharpness in a beer-taste beverage. The method includes adjusting the concentrations of the ingredients above to the ranges described above.

EXAMPLES

[0028] Although the present invention will be described based on the following examples, the present invention is not limited to these examples.

[0029]

[Example 1] Study on Concentrations of Three Ingredients (Substances) Excellent in

Aftertaste Sharpness-Enhancinq Effect (1) Preparation of Low-Malt Beer Samples Low-malt beer (a malt ratio of less than 2 5%, using Hersbrucker hops) was used as a control sample, and proline was added to a concentration of 500 ppm to the low-malt beer to obtain a sample with enhanced body. To this sample with enhanced body, 1-phenyl-3-buten-1-one (PBO), trans-2-hexenal (t2H) or nonanal (NN) was added in various concentrations for sensory evaluation. Here, the control sample contains none of PBO, t2H and NN, and thus their additive amounts correspond to their contents in the samples.

[0030] (2) Sensory Evaluation The sensory evaluation was conducted in a panel of four members, and the intensity of aftertaste and the richness of taste were evaluated. As used herein, "richness of taste" was evaluated as the total of bitterness, sourness, umami, and sweetness immediately after drinking. As for the evaluation standard, each of the aftertaste intensity and the richness of taste was evaluated with nine-level scores from 1 (weak) to 9 (strong), in which the richness of taste and the aftertaste intensity of the control sample were scored as 4 points, and the richness of taste and the aftertaste intensity of the sample with enhanced body were scored as 7 points.

[0031] (3) Evaluation Results The results are shown in Table 1.

[Table 1]

Table 1: Study on Concentration Ranges of Three Ingredients (Low-Malt Beer)

Control +Pro +Pro +Pro +Pro +Pro +Pro +Pro +Pro (Undiluted +Pro 500 ppm, 500 ppm, 500 ppm, 500 ppm, 500 ppm, 500 ppm, 500 ppm, 500 ppm, low-malt 500 ppm t2H t2H t2H t2H t2H t2H t2H t2H beer) 1 ppb 5 ppb 10 ppb 15 ppb 20 ppb 30 ppb 50 ppb 75 ppb Richness of taste 3 7 5.5 5.5 5.5 5 4.75 4.75 4.75 4.75 Aftertaste intensity 3 7 5.5 4.75 4.5 4 3.5 3.5 3.25 2.75

Control +Pro +Pro +Pro +Pro (Undiluted +Pro 500 ppm, 500 ppm, 500 ppm, 500 ppm, low-malt 500 ppm NN NN NN NN beer) 1 ppb 5 ppb 10 ppb 15 ppb Richness of taste 3 7 5.5 4.5 4.25 4 Aftertaste intensity 3 7 5 3.75 3.5 2.75

Control +Pro +Pro +Pro +Pro +Pro +Pro +Pro +Pro (Undiluted +Pro 500 ppm, 500 ppm, 500 ppm, 500 ppm, 500 ppm, 500 ppm, 500 ppm, 500 ppm, low-malt 500 ppm PBO PBO PBO PBO PBO PBO PBO PBO beer) 1 ppb 5 ppb 10 ppb 15 ppb 20 ppb 30 ppb 50 ppb 75 ppb Richness of taste 3 7 5.5 5.5 5.5 5.25 4.75 4.5 4.5 4 Aftertaste intensity 3 7 5.25 5.25 4.75 4.75 4 3.75 3.5 3

Pro: proline, t2H: trans-2-hexenal, NN: nonanal, PBO: 1-phenyl-3-buten-1-one.

[0032] The scores shown in Table 1 are the average values of scores of four panel members, and the standard error of any numerical value is 1.0 or less. In Table 1, the test groups with the aftertaste intensity of 5 points or less were determined to be effective. As a result, it has been found that the concentration of 1-phenyl-3-buten-1-one is preferably 10 ppb or more, further preferably 20 ppb or more, further preferably 75 ppb or more. It has also been found that the concentration of trans-2-hexenal is preferably 5 ppb or more, further preferably 20 ppb or more, further preferably 75 ppb or more. Further, it has been found that the concentration of nonanal is preferably 1 ppb or more, further preferably 15 ppb or more, and preferably 20 ppb or less. In addition, it has been found that although the aftertaste intensity is reduced, the richness of taste is relatively maintained in all of the test groups.

[0033] (4) Confirmation of the Effect in Beer In order to confirm whether the effect observed in the low-malt beer is also observed in beer, similar sensory evaluation was conducted using beer samples. As for the beer samples, beer (a malt ratio of 100%, using Saaz hops) was diluted two-fold by water and then used as a control sample. To this control sample, proline was added to a concentration of 400 ppm to obtain a sample with enhanced body. To this sample with enhanced body, 1-phenyl-3-buten-1-one (PBO), trans-2-hexenal (t2H), or nonanal (NN) was added at various concentrations, and sensory evaluation was conducted in accordance with (2). Here, the control sample contains none of PBO, t2H and NN, and thus their addition amounts correspond to their contents in the samples. The results are shown in Table 2.

[0034]

[Table 2]

Table 2: Study on Concentration Ranges of Three Ingredients (Beer)

+Pro +Pro +Pro +Pro +Pro +Pro +Pro +Pro Control +Pro 400 ppm, 400 ppm, 400 ppm, 400 ppm, 400 ppm, 400 ppm, 400 ppm, 400 ppm, (ltw-d 400 ppm t2H t2H t2H t2H t2H NN NN NN 5 ppb 10 ppb 15 ppb 20 ppb 30 ppb 1 ppb 5 ppb 10 ppb

Richness 3 7 6.5 6.25 6.25 6 5.5 6.25 6.25 6 of taste Aftertaste 3 7 5 4.25 3.75 3.25 3.25 5 3.75 3 intensity

+Pro +Pro +Pro +Pro Control +Pro 400 ppm, 400 ppm, 400 ppm, 400 ppm, Undiluted Undiluted (ltwd 400 ppm PBO PBO PBO PBO beer beer+t2H+NN+PBO 10ppb 15ppb 20ppb 30ppb

Richness 3 7 6.75 6.75 6.25 6.25 5 5 of taste Aftertaste 3 7 5.25 4.75 3.75 3.25 5 3.25 intensity

Pro: proline, t2H: trans-2-hexenal, NN: nonanal, PBO: 1-phenyl-3-buten-1-one.

[0035] The scores shown in Table 2 are the average values of scores of four panel members, and the standard error of any numerical value is 1.0 or less. As is clear from Table 2, the same effect as in low-malt beer was confirmed also in beer.

[0036]

[Example 2] Influence by Myrcene Concentration on Aftertaste Sharpness-Enhancinq Effect In order to determine a range in which the aftertaste sharpness-enhancing effect is not significantly inhibited in a beer-taste beverage containing a large amount of myrcene (Myrc), low-malt beer samples with various myrcene concentrations were prepared. Specifically, a control sample and a sample with enhanced body were prepared in accordance with Example 1 (1). To the sample with enhanced body, 1-phenyl-3-buten-1-one (PBO) (50 ppb), trans-2-hexenal (t2H) (50 ppb), and nonanal (NN) (10 ppb) were added and myrcene was further added at a concentration of 50 ppb, 100 ppb, 300 ppb, 400 ppb, 500 ppb, or 700 ppb to prepare samples. Here, since the control sample contains none of myrcene, PBO, t2H, and NN, their additive amounts correspond to their contents in the samples. Sensory evaluation was conducted for each sample in accordance with Example 1 (2). The results are shown in Table 3.

[0037]

[Table 3]

Table 3: Effect of Myrcene Concentration on Aftertaste Sharpness-Enhancing Effect by Three Ingredients

+Pro +Pro +Pro +Pro +Pro +Pro Control +Pro 500 ppm, 500 ppm, 500 ppm, 500 ppm, 500 ppm, 500 ppm, (Undiluted +Pro 500 ppm, t2H+NN+PBO, t2H+NN+PBO, t2H+NN+PBO, t2H+NN+PBO, t2H+NN+PBO, t2H+NN+PBO, lo-ml 5t2H+NN+PBO Myrc Myrc Myrc Myrc Myrc Myrc 50 ppb 100 ppb 300 ppb 400 ppb 500 ppb 700 ppb

Richness 3 7 5 6.75 6.5 6.75 6.5 6.5 6.5 of taste Aftertaste 3 7 2 3.25 4.5 4.5 5.5 6.25 6.5 intensity

Pro: proline, t2H: trans-2-hexenal, NN: nonanal, PBO: 1-phenyl-3-buten-1-one, Myrc: myrcene.

[0038] The scores shown in Table 3 are the average values of scores of four panel members, and the standard error of any numerical value is 1.0 or less. In Table 3, the test groups with the aftertaste intensity of 5 or less were determined to be effective. As a result, it has been found that the concentration of myrcene in the beer-taste beverage of the present invention is preferably less than 400 ppb, more preferably 300 ppb or less, further preferably less than 100 ppb.

[0039]

[Example 3] Influence by Proline Concentration on Aftertaste Sharpness-Enhancinq Effect In order to examine the effect of the proline concentration on the aftertaste sharpness-enhancing effect by three ingredients, low-malt beer samples with various proline concentrations were prepared. Specifically, an undiluted low-malt beer (a malt ratio of less than 2 5%, using Hersbrucker hops) sample (a proline concentration of 100 ppm) and a two-fold diluted sample (a proline concentration of 50 ppm) were prepared, and, in addition, proline was added to the undiluted low-malt beer to prepare samples with a proline concentration of 350 ppm or 900 ppm. To these samples, 1-phenyl-3-buten-1-one (PBO) (100 ppb), trans-2-hexenal (t2H) (100 ppb), or nonanal (NN) (20 ppb) was added to prepare samples. Here, the control sample contains none of PBO, t2H and NN, and thus their addition amounts correspond to their contents in the samples. Sensory evaluation was conducted for each sample in accordance with Example 1 (2). In this evaluation, in the samples with different proline concentrations, the richness of taste and the aftertaste intensity of the sample containing none of PBO, t2H and NN were scored as 5 points. The results are shown in Table 4.

[0040]

[Table 4]

Table 4: Effect of Proline Concentration on Aftertaste Sharpness-Enhancing Effect by Three Ingredients

Two-fold diluted low-malt beer Undiluted low-malt beer (Pro concentration 50 ppm) (Pro concentration 100 ppm) Pro concentration 350 ppm Pro concentration 900 ppm

Control t2H NN PBO Control t2H NN PBO Control t2H NN PBO Control t2H NN PBO Richness of taste 5 4.75 5 5 5 4.75 4.75 4.75 5 4.75 4.5 4.5 5 4.25 4.25 4.25 Aftertaste intensity 5 4.75 4.5 4.75 5 4 3.5 4 5 3.5 3.25 3.25 5 3.75 3 3.5

Pro: proline, t2H: trans-2-hexenal, NN: nonanal, PBO: 1-phenyl-3-buten-1-one.

[0041] The scores shown in Table 4 are the average values of scores of four panel members, and the standard error of any numerical value is 1.0 or less. In Table 4, the test groups with the aftertaste intensity of 4 points or less were determined to be effective. As a result, it has been found that the concentration of proline in the beer-taste beverage of the present invention is preferably 100 ppm or more, more preferably 350 ppm or more, further preferably 600 ppm or more, further preferably 900 ppm or more.

[0042]

[Example 4] Influence by Combination of Three Ingredients on Aftertaste Sharpness-Enhancinq Effect In order to examine the aftertaste sharpness-enhancing effect by a combination of three ingredients, low-malt beer samples containing various combinations of three ingredients were prepared. Specifically, undiluted low-malt beer (a malt ratio of less than 2 5%,

using Hersbrucker hops) was used as a control sample, and proline was added to a concentration of 500 ppm to this low-malt beer to obtain a sample with enhanced body. To this sample with enhanced body, 1-phenyl-3-buten-1-one (PBO) (50 ppb), trans-2-hexenal (t2H) (50 ppb), or nonanal (NN) (10 ppb) were added in various concentrations to prepare samples. Further, a sample containing all of these three ingredients at one tenth of the above concentrations was also prepared. Here, the control sample contains none of PBO, t2H and NN, and thus their addition amounts correspond to their contents in the samples. These samples were used in sensory evaluation.

[0043] The sensory evaluation was conducted in accordance with Example 1 (2). In this example, however, both the richness of taste and the aftertaste intensity of the control sample were scored as 3 points, and both the richness of taste and the aftertaste intensity of the sample with enhanced body were scored as 7 points. Theresults are shown in Table 5.

[0044]

[Table 5]

Table 5: Confirmation of Aftertaste Sharpness-Enhancing Effect by Combinations of Three Ingredients

Control +Pro, (Undiluted +Pro +Pro, +Pro, +Pro, +Pro, +t2HxNNxPBO low-malt +t2HxNN +t2HxPBO +PBOxNN +t2HxNNxPBO (Low beer) concentration) Richness 3 7 6 6 6.25 5.25 6 of taste Aftertaste 3 7 3.5 4.25 3.75 2.75 3.75 intensity

Pro: proline, t2H: trans-2-hexenal, NN: nonanal, PBO: 1-phenyl-3-buten-1-one, Low concentration: the concentrations of t2H, NN and PBO each are 1/10 of the concentrations in other test groups.

[0045] The scores shown in Table 5 are the average values of scores of four panel members, and the standard error of any numerical value is 1.0 or less. Table 5 demonstrates that a combination of two ingredients or three ingredients among the three ingredients improves the aftertaste sharpness-enhancing effect. It is also demonstrated that when the three ingredients are used in combination, a combination with higher concentration shows higher improvement on the aftertaste sharpness-enhancing effect.

[0046]

[Example 5] Confirmation of Aftertaste Sharpness-Enhancing Effect in Non-Alcoholic Beer-Taste Beverage The following experiment was conducted in order to confirm whether the aftertaste sharpness-enhancing effect confirmed in low-malt beer and beer was observed also in a non-alcoholic beer-taste beverage. A non-alcoholic beer-taste beverage was used as a control sample, and a sample with enhanced body was prepared by adding proline to a concentration of 500 ppm to this non-alcoholic beer-taste beverage. To this sample with enhanced body, 1-phenyl-3-buten-1-one (PBO), trans-2-hexenal (t2H) or nonanal (NN) was added at various concentrations, and sensory evaluation was conducted in accordance with Example 1 (2). Here, the control sample contains none of PBO, t2H and NN, and thus their addition amounts correspond to their contents in the samples. The results are shown in Table 6.

[0047]

[Table 6]

Table 6: Confirmation of Aftertaste Sharpness-Enhancing Effect in Non-Alcoholic Beer-Taste Beverage

Control +Pro +Pro +Pro +Pro +Pro +Pro +Pro (non-alcoholic +Pro 500 ppm, 500 ppm, 500 ppm, 500 ppm, 500 ppm, 500 ppm, 500 ppm, beer-taste 500 ppm t2H t2H t2H t2H NN NN NN beverage) 5 ppb 10 ppb 15 ppb 20 ppb 1 ppb 5 ppb 10 ppb

Richness 3 7 6.8 6.3 6.0 5.3 6.5 6.0 6.0 of taste Aftertaste 3 7 5.5 4.0 3.3 3.0 4.3 3.5 3.5 intensity

Control +Pro +Pro +Pro (non-alcoholic +Pro 500 ppm, 500 ppm, 500 ppm, beer-taste 500 ppm PBO PBO PBO beverage) 10 ppb 15 ppb 20 ppb

Richness 3 7 6.5 6.3 5.8 of taste Aftertaste 3 7 5.5 4.3 3.5 intensity

Pro: proline, t2H: trans-2-hexenal, NN: nonanal, PBO: 1-phenyl-3-buten-1-one,

[0048] The scores shown in Table 6 are the average values of scores of four panel members, and the standard error of any numerical value is 1.0 or less. In Table 6, the test groups with the aftertaste intensity of 6 points or less were determined to be effective. The same effect as in beer and low-malt beer was confirmed also in the non-alcoholic beer-taste beverage.

Claims

1. A beer-taste beverage that satisfies at least one condition selected from the group consisting of the following (a) to (c): (a) a concentration of 1-phenyl-3-buten-1-one is 10 ppb or more; (b) a concentration of trans-2-hexenal is 5 ppb or more; and (c) a concentration of nonanal is 1 ppb or more.

2. The beer-taste beverage according to claim 1, wherein the condition (a) is satisfied.

3. The beer-taste beverage according to claim 1, wherein the conditions (a) and (b) are satisfied.

4. The beer-taste beverage according to claim 1, wherein the conditions (a) and (c) are satisfied.

5. The beer-taste beverage according to claim 1, wherein the conditions (a), (b) and (c) are satisfied.

6. The beer-taste beverage according to claim 1, wherein the condition (b) is satisfied.

7. The beer-taste beverage according to claim 1, wherein the conditions (b) and (c) are satisfied.

8. The beer-taste beverage according to claim 1, wherein the condition (c) is satisfied.

9. The beer-taste beverage according to any one of claims 1 to 8, wherein a concentration of myrcene is less than 400 ppb.

10. The beer-taste beverage according to any one of claims 1 to 9, wherein the concentration of 1-phenyl-3-buten-1-one is 75 ppb or more.

11. The beer-taste beverage according to any one of claims 1 to , wherein the concentration of trans-2-hexenal is 75 ppb or more.

12. The beer-taste beverage according to any one of claims 1 to 11, wherein the concentration of nonanal is 15 to 20 ppb.

13. The beer-taste beverage according to any one of claims 1 to 12, wherein a concentration of proline is 100 ppm or more.

14. The beer-taste beverage according to any one of claims 1 to 13, wherein the beer-taste beverage is an alcoholic beverage.

15. The beer-taste beverage according to any one of claims 1 to 13, wherein the beer-taste beverage is a non-alcoholic beverage.

16. A method of producing a beer-taste beverage, the method comprising adjusting concentrations of the following substances such that the beer-taste beverage satisfies at least one condition selected from the group consisting of the following (a) to (c): (a) a concentration of 1-phenyl-3-buten-1-one is 10 ppb or more; (b) a concentration of trans-2-hexenal is 5 ppb or more; and (c) a concentration of nonanal is 1 ppb or more.

17. A method of enhancing an aftertaste sharpness in a beer-taste beverage, the method comprising adjusting concentrations of the following substances such that the beer-taste beverage satisfies at least one condition selected from the group consisting of the following (a) to (c): (a) a concentration of 1-phenyl-3-buten-1-one is 10 ppb or more; (b) a concentration of trans-2-hexenal is 5 ppb or more; and (c) a concentration of nonanal is 1 ppb or more.