AU2020250467A1 - Citrus-flavored sugarless carbonated beverage - Google Patents

Abstract

[Problem] To provide a novel citrus-flavored sugarless carbonated beverage that contains decanal and has improved palatability. [Solution] A citrus-flavored sugarless carbonated beverage that includes at least 0.05 ppm of decanal and has a carbonic acid gas volume of at least 3.5 vol.

Description

Description

Title of Invention: CITRUS-FLAVORED SUGARLESS CARBONATED

BEVERAGE

Technical Field

[0001] The present invention relates to a carbonated

beverage with citrus flavor, and particularly to a

carbonated beverage containing substantially no sugar

(sugarless carbonated beverage).

Background Art

[0002] Carbonated beverages are beverages produced by

dissolving carbon dioxide (carbon dioxide gas) in a

beverage. The dissolved carbon dioxide gas generates

bubbles in drinking, and gives stimulant feeling and

refreshing feeling. From this feature, carbonated

beverages are widely recognized as beverages with high

palatability.

[0003] Recently, sugarless carbonated beverages, which

contain no sugar, are sold because of increased health

consciousness. In general, sugarless carbonated

beverages, which contain no sugar, are referred to as

carbonated waters.

[0004] Some sugarless carbonated beverages such as

carbonated waters are fruit-flavored sugarless carbonated

beverages with taste and fragrance suggestive of those of a fruit, and sugarless carbonated beverages with citrus flavor (hereinafter, referred to as "citrus sugarless carbonated beverages") tend to be preferred among them.

A citrus sugarless carbonated beverage is described, for

example in Patent Literature 1.

Citation List

Patent Literature

[00051

Patent Literature 1: JP2017-112917A

Summary of Invention

Technical Problem

[0006] An object of the present invention is to provide a

novel technique that can achieve enhanced palatability

(tastiness) for sugarless carbonated beverages containing

decanal with citrus flavor.

[0007] The summary of the present invention is as

follows.

[1] A sugarless carbonated beverage with citrus flavor,

comprising 0.05 ppm or more of decanal and having a

carbon dioxide gas volume of 3.5 vol or more.

[2] The sugarless carbonated beverage according to [1],

wherein the citrus flavor is lemon flavor.

[3] The sugarless carbonated beverage according to [1] or

[2], wherein the sugarless carbonated beverage comprises

0.5 ppm or more of citral.

[4] A method for enhancing palatability, comprising

including decanal so that a concentration of the decanal

in a sugarless carbonated beverage with citrus flavor

reaches 0.05 ppm or more and adjusting a carbon dioxide

gas volume of the sugarless carbonated beverage with

citrus flavor to 3.5 vol or more.

Advantageous Effects of Invention

[0008] The present invention can provide a novel

technique that can achieve enhanced palatability

(tastiness) for sugarless carbonated beverages containing

decanal with citrus flavor.

Brief Description of Drawings

[0009]

[Figure 1] Figure 1 shows graphs representing evaluation

results in Test 1.

[Figure 2] Figure 2 shows graphs representing evaluation

results in Test 2.

[Figure 3] Figure 3 shows graphs representing evaluation

results in Test 3.

[Figure 4] Figure 4 shows graphs representing evaluation

results in Test 4.

Description of Embodiments

[0010] First, how the present invention was completed

will be described.

[0011] Use of a flavoring agent is a common practice to

impart citrus flavor to sugarless carbonated beverages.

However, conventional sugarless carbonated beverages to

which citrus flavor has been imparted with a flavoring

agent are poor in reproduction of the flavor unique to

citrus fruit peel, suffering from a problem of poor peel

feeling for beverage drinkers. Here, peel feeling refers

to a feeling suggestive of the flavor unique to citrus

fruit peel in drinking a beverage, and enhanced peel

feeling allows the flavor unique to citrus fruit peel to

be more strongly felt.

[0012] The present inventors diligently examined to

provide sugarless carbonated beverages with citrus flavor

(hereinafter, also referred to as "citrus sugarless

carbonated beverages") with enhanced peel feeling. As a

result, the present inventors found that through

inclusion of decanal in a sugarless carbonated beverage,

citrus flavor can be imparted to the sugarless carbonated

beverage, as well as enhanced peel feeling. Although

inclusion of decanal in a sugarless carbonated beverage

provided enhanced peel feeling, however, oily fragrance

and artificial fragrance derived from decanal stood out,

and enough palatability was not obtained. In the

following description, feeling oily fragrance is

occasionally referred to as oily feeling, and feeling

artificial fragrance is occasionally referred to as

artificial feeling.

[0013] In the face of this problem, the present inventors

focused on components that can be included in citrus

sugarless carbonated beverages, and examined to reduce

decanal-derived oily feeling and artificial feeling with

use of these components. Carbon dioxide gas, one of

components that can be included in citrus sugarless

carbonated beverages, generates bubbles in drinking,

hence being a component that possibly makes the fragrance

more outstanding. Nevertheless, the present inventors

made extended examination with the expectation that even

carbon dioxide gas having such a feature would be capable

of reducing decanal-derived oily feeling and artificial

feeling. As a result, the present inventors found that

by controlling the carbon dioxide gas volume in a citrus

sugarless carbonated beverage to a specific volume or

more, enhanced peel feeling can be obtained and decanal

derived oily feeling and artificial feeling can be

reduced, eventually completing the present invention.

[0014] Hereinafter, an embodiment of the present

invention will be described.

[0015] The present embodiment relates to a sugarless

carbonated beverage with citrus flavor, the sugarless

carbonated beverage comprising 0.05 ppm or more of

decanal and having a carbon dioxide gas volume of 3.5 vol

or more.

[0016] Herein, a carbonated beverage refers to a beverage

in which carbon dioxide (carbon dioxide gas) is dissolving in drinking water. The drinking water (raw material water) in which carbon dioxide is dissolving may be any water suitable for drinking, and examples thereof include ion-exchanged water, filtered water, tap water, and well water.

[0017] Herein, a sugarless carbonated beverage refers to

a carbonated beverage containing substantially no sugar.

Generally, the sugarless carbonated beverage is also

referred to as a carbonated water. In the nutrition

label standards of the Japanese Health Promotion Law, the

label "sugarless" is permitted if the amount of sugar is

less than 0.5 g per 100 ml of the beverage. In

accordance with this provision, a carbonated beverage the

sugar content of which is less than 0.5 g per 100 ml is

herein defined as a sugarless carbonated beverage.

Preferred sugarless carbonated beverages have a sugar

content of 0.0 g per 100 mL of the beverage.

[0018] Sugar refers to monosaccharides and disaccharides

such as high-fructose corn syrup and table sugar. It is

preferable that the citrus sugarless carbonated beverage

of the present embodiment be also free of non-sugar

sweeteners such as high-intensity sweeteners including

aspartame, though the present embodiment is not

particularly limited to this.

[0019] Herein, a sugarless carbonated beverage with

citrus flavor refers to a sugarless carbonated beverage

with flavor suggestive of a citrus fruit. It is preferable that the citrus sugarless carbonated beverage of the present embodiment do not have other flavor differing from citrus flavor (hereinafter, also referred to as "other flavor"), though the present embodiment is not particularly limited to this. Examples of other flavor differing from citrus flavor may include spice flavor, milk flavor, and non-citrus fruit flavor

(hereinafter, also referred to as "fruit flavor",

simply).

[0020] The mentioned spice flavor is flavor suggestive of

a spice, and examples thereof may include cinnamon flavor

suggestive of cinnamon, nutmeg flavor suggestive of

nutmeg, ginger flavor suggestive of ginger, coriander

flavor suggestive of coriander, herb flavor suggestive of

an herb, cassia flavor suggestive of cassia, and clove

flavor suggestive of clove. The mentioned milk flavor is

flavor suggestive of milk, and examples thereof may

include raw milk flavor suggestive of raw milk and

fermented milk flavor suggestive of fermented milk. The

mentioned fruit flavor is flavor suggestive of a non

citrus fruit, and examples thereof may include pineapple

flavor suggestive of pineapples and cherry flavor

suggestive of cherries. A beverage having other flavor

in addition to citrus flavor may exhibit flavor of, for

example, cola, yogurt, or energy drink, whereas it is

preferable that the citrus sugarless carbonated beverage

of the present embodiment do not exhibit such flavor.

[0021] The citrus sugarless carbonated beverage of the

present embodiment contains 0.05 ppm or more of decanal.

Decanal is a compound represented by the molecular

formula C10 H2 00, being one of aliphatic aldehydes. Any

decanal concentration of 0.05 ppm or more is acceptable,

and the decanal concentration is preferably 0.05 ppm or

more and 0.6 ppm or less, more preferably 0.05 ppm or

more and 0.5 ppm or less, and particularly preferably

0.05 ppm or more and 0.4 ppm or less for further enhanced

palatability, but is not particularly limited thereto.

[0022] The decanal concentration of the citrus sugarless

carbonated beverage of the present embodiment can be

quantified by a solid-phase microextraction (SPME) method

with using a gas chromatograph mass spectrometer (GC/MS).

Specifically, for example, a 7890B GC/5977A MSD

manufactured by Agilent Technologies can be used as the

apparatus, and quantification can be carried out under

conditions as shown in the following.

[0023] An absolute calibration method can be used for

quantification. For example, three measurement samples

are prepared for each measurement, and the average value

of quantification results therefor can be used as the

measurement result. A 20-mL vial bottle containing a

measurement sample prepared is subjected to heat

treatment at 700C for 10 minutes, and an SPME fiber

(DVB/CAR/PDMS) manufactured by Supelco is then inserted

into the gas phase portion of the vial bottle, and volatile components are collected for 5 minutes. This

SPME fiber is set in a GC/MS, and the volatile components

collected can be desorbed by firing for 300 seconds.

[0024] Analysis conditions for the GC/MS are as follows.

Column: DB-WAX UI 0.25 mm x 30 m x 0.25 pm, manufactured

by Agilent Technologies

Oven temperature: at 400C for 5 minutes, then increasing

to 2400C at 5°C/min

Carrier gas: helium

Injection port temperature: 240°C

Injection method: split-less

[0025] The citrus sugarless carbonated beverage of the

present embodiment has a carbon dioxide gas volume of 3.5

vol or more. The upper limit of the carbon dioxide gas

volume is preferably 5.5 vol or less for achievement of

carbon dioxide gas volume suitable for beverages, but is

not particularly limited thereto.

[0026] Herein, carbon dioxide gas volume [vol] refers to

the ratio of the volume of carbon dioxide gas dissolved

in a carbonated beverage to the volume of the carbonated

beverage at 1 atm and 0°C. Carbon dioxide gas volume can

be measured, for example, by using a commercially

available measurement instrument (the gas volume analyzer

GVA-500A manufactured by Kyoto Electronics Manufacturing

Co., Ltd.). More specifically, carbon dioxide gas volume

can be obtained as follows: after the temperature of a

sample is set to 20°C, a gas internal pressure meter is attached; a degas operation (snifting) is performed by temporarily opening the stopcock and the stopcock is immediately shut and the sample is then vigorously shaken; and the carbon dioxide gas volume is calculated from the value when the pressure has reached a constant value.

[0027] It is preferable that the citrus sugarless

carbonated beverage of the present embodiment comprises

0.5 ppm or more of citral. Citral is a compound

represented by the molecular formula C1 0 H16 0, and is

commonly known as one of aromatic components contained in

essential oils. Citral is present as compounds of

geranial and neral (stereoisomers), and the ratio of them

and so on are not limited.

[0028] The preferred citrus sugarless carbonated beverage

containing 0.5 ppm or more of citral can provide further

enhanced palatability compared with those of citrus

sugarless carbonated beverages containing no citral or

citrus sugarless carbonated beverages having a citral

concentration of less than 0.5 ppm. For the same reason,

more preferred citral concentration is 0.5 ppm or more

and 20 ppm or less, particularly preferred citral

concentration is 3 ppm or more and 15 ppm or less, and

the most preferred citral concentration is 5 ppm or more

and 10 ppm or less.

[0029] As with the case of the decanal concentration of

the citrus sugarless carbonated beverage, the citral concentration of the citrus sugarless carbonated beverage can be quantified by using the solid-phase microextraction method with a gas chromatograph mass spectrometer. Since specific measurement conditions therefor have been described above, detailed description is omitted.

[0030] In addition to carbon dioxide (carbon dioxide gas)

and decanal, the citrus sugarless carbonated beverage of

the present embodiment may comprise an additional

component differing from carbon dioxide (carbon dioxide

gas) and decanal (hereinafter, also referred to as an

"additional component", simply), as long as the object of

the present invention is successfully achieved. Examples

of such additional components may include defoamers,

acidulants, sodium salts such as sodium hydrogen

carbonate, sodium citrate, sodium phosphate, and sodium

chloride, magnesium salts such as magnesium sulfate,

potassium salts such as potassium phosphate, calcium

salts such as calcium chloride, flavoring agents, pH

adjusters, preservatives, antioxidants, sweeteners, amino

acids, and functional materials (e.g., water-soluble

dietary fibers such as indigestible dextrin, and lactic

acid bacteria).

[0031] Examples of flavoring agents that can be included

in the citrus sugarless carbonated beverage of the

present embodiment may include citrus flavors. A citrus

flavor is a flavoring agent that imparts flavor suggestive of a citrus fruit. Stronger citrus flavor can be felt by including the citrus flavor contained in the citrus sugarless carbonated beverage of the present embodiment in addition to decanal. Examples of the citrus flavor may include lime flavors, orange flavors, lemon flavors, grapefruit flavors, sweetie flavors, mandarin flavors, yuzu (Citrus junos) flavors, kabosu

(Citrus sphaerocarpa) flavors, and sudachi (Citrus

sudachi) flavors. It is preferable for achievement of

further enhanced palatability that the citrus sugarless

carbonated beverage of the present embodiment be a lemon

flavored sugarless carbonated beverage comprising a lemon

flavor.

[0032] The appearance of the citrus sugarless carbonated

beverage of the present embodiment can be transparent,

for example, colorless and transparent, but is not

particularly limited to such appearance. Herein, being

transparent refers to the situation that the absorbance

of a beverage at 720 nm is 0.01 or less. Being colorless

and transparent refers to being in see-through appearance

without any particular color, like water. The absorbance

at 720 nm can be measured, for example, by using a

spectrophotometer with setting the optical path length to

1 cm after removal of carbon dioxide gas by degassing

using a conventional method.

[0033] The citrus sugarless carbonated beverage of the

present embodiment can be provided as a packaged beverage packed in a container. Packing of the citrus sugarless carbonated beverage in a container can be carried out, for example, according to a conventional method, but is not particularly limited to this manner. Any known container can be appropriately selected for use as a container to pack the citrus sugarless carbonated beverage, and the material, shape, and so on are not limited. Specific examples of the container include bottles, plastic containers such as PET bottles, and metal cans such as steel cans and aluminum cans. These containers can be transparent or translucent.

[0034] The citrus sugarless carbonated beverage of the

present embodiment can be produced, for example, with a

production method including addition treatment and

dissolution treatment.

[0035] The addition treatment is a treatment to add

(include) components comprised in the citrus sugarless

carbonated beverage (except carbon dioxide gas). In the

addition treatment, specifically, decanal in an amount

that gives a decanal concentration of 0.05 ppm or more to

the citrus sugarless carbonated beverage is added to

drinking water. If an additional component is included

in the citrus sugarless carbonated beverage of the

present embodiment, the additional component can be added

together with decanal to drinking water.

[0036] In the case that an additional component is added,

the order of adding the additional component and decanal to drinking water is not limited to particular order, and decanal may be added after addition of the additional component, and the additional component may be added after addition of decanal. In addition, these components may be simultaneously added. In the case that an additional component and decanal are simultaneously added, a mixture prepared in advance by mixing the additional component and decanal may be added to drinking water.

[0037] The dissolution treatment is a treatment to

include dissolved carbon dioxide gas so that the carbon

dioxide gas volume reaches 3.5 vol or more. In the

dissolution treatment, specifically, dissolved carbon

dioxide gas is included in the drinking water subjected

to the addition treatment (drinking water to which

components comprised in the citrus sugarless carbonated

beverage have been added) so that the carbon dioxide gas

volume reaches 3.5 vol or more.

[0038] Examples of methods of the dissolution treatment

include following methods, but are not particularly

limited to: a method that drinking water in which carbon

dioxide has been dissolved in advance is mixed with

drinking water subjected to the addition treatment to

control the carbon dioxide gas volume in the mixed

drinking water to 3.5 vol or more (post-mix method): and

a method that drinking water subjected to the addition

treatment is blown through with carbon dioxide to dissolve it therein to control the carbon dioxide gas volume in the drinking water to 3.5 vol or more (pre-mix method).

[0039] The above-described citrus sugarless carbonated

beverage of the present embodiment can achieve reduced

decanal-derived oily feeling and artificial feeling,

resulting in enhanced palatability.

[0040] The present invention can provide, as one aspect

of the present invention, a method for enhancing

palatability, the method comprising including decanal so

that the concentration of a sugarless carbonated beverage

with citrus flavor reaches 0.05 ppm or more and adjusting

the a carbon dioxide gas volume of the sugarless

carbonated beverage with citrus flavor to 3.5 vol or

more.

Examples

[0041] The present invention will be more specifically

described with reference to Examples below; however, the

present invention is not limited thereto.

[0042] [Test 1 (Influence of Carbon dioxide gas Volume)]

Dissolved carbon dioxide gas was included in

drinking water by using the post-mix method to obtain a

sugarless carbonated beverage of Reference Example 1.

Further, dissolved carbon dioxide gas was included in

drinking water containing decanal in a concentration of

0.2 ppm by using the post-mix method to obtain four sugarless carbonated beverages with different carbon dioxide gas volumes (sugarless carbonated beverages of

Comparative Example 1 and Examples 1 to 3). The decanal

concentrations and carbon dioxide gas volumes of these

sugarless carbonated beverages are listed in Table 1

shown in bellow.

[0043] Five panelists tested the sugarless carbonated

beverages of Reference Example 1, Comparative Example 1,

and Examples 1 to 3, and evaluated on "tastiness", "oily

feeling", "artificial feeling", "strength of aftertaste",

and "bitterness/harshness". The evaluations were made by

comparing with the sugarless carbonated beverage of

Reference Example 1, which contained no decanal, in

accordance with the evaluation criteria below. In the

following evaluation criteria, "the reference beverage"

refers to the sugarless carbonated beverage of Reference

Example 1.

[0044] <Evaluation Criteria for Tastiness>

In the evaluation of "tastiness", seven-grade

evaluation criteria, from 1-point to 7-point, was used.

In this evaluation, 4-point was regarded as tastiness

comparable to that of the reference beverage. It was

defined that as approaching from 4-point to 7-point, the

score indicates having better taste than the reference

beverage to higher degree, and that as approaching from

4-point to 1-point, the score indicates having worse

taste than the reference beverage to higher degree.

[0045] <Evaluation Criteria for Artificial Feeling>

In the evaluation of "artificial feeling", seven

grade evaluation criteria, from 1-point to 7-point, was

used. In this evaluation, 1-point was regarded as

artificial feeling comparable to that of the reference

beverage. It was defined that as approaching from 1

point to 7-point, the score indicates giving fragrance

with more artificial feeling than the reference beverage

to higher degree.

[0046] <Evaluation Criteria for Oily feeling>

In the evaluation of "oily feeling", seven-grade

evaluation criteria, from 1-point to 7-point, was used.

In this evaluation, 1-point was regarded as oily feeling

comparable to that of the reference beverage. It was

defined that as approaching from 1-point to 7-point, the

score indicates giving oily fragrance more than the

reference beverage to higher degree.

[0047] <Evaluation Criteria for strength Aftertaste>

In the evaluation of "strength of aftertaste",

seven-grade evaluation criteria, from 1-point to 7-point,

was used. In this evaluation criteria, 1-point was

regarded as strength of aftertaste comparable to that of

the reference beverage. It was defined that as

approaching from 1-point to 7-point, the score indicates

having stronger aftertaste than the reference beverage to

higher degree.

[0048] <Evaluation Criteria for Bitterness/Harshness>

In the evaluation of "bitterness/harshness", seven

grade evaluation criteria, from 1-point to 7-point, was

used. In this evaluation criteria, 4-point was regarded

as bitterness/harshness comparable to that of the

reference beverage. It was defined that as approaching

from 4-point to 7-point, the score indicates giving

bitterness/harshness more than the reference beverage to

higher degree, and that as approaching from 4-point to 1

point, the score indicates giving less

bitterness/harshness than the reference beverage to

higher degree.

[0049] Table 1 and Figure 1 show the results. In Tables

1 to 4, each numerical value for evaluation results is an

average value of rating results given by the panelists.

[0050]

[Table 1]

Reference Comparative Example Sugarless carbonated beverage Example Example

1 1 1 2 3

Decanal concentration [ppm] - 0.2

Carbon dioxide gas volume [vol] 3.0 3.0 3.5 4.0 4.5 Tastiness 4 1.8 2.4 3.0 3.6 Artificial feeling 1 6.0 5.2 4.0 3.2

Evaluation Oily feeling 1 6.4 5.4 3.8 2.8

strength of aftertaste 1 5.2 4.8 3.4 2.6

Bitterness/harshness 4 4.0 4.0 4.0 4.0

[0051] As demonstrated in Table 1 and Figure 1, the

sugarless carbonated beverage of Example 1, which had a

carbon dioxide gas volume of 3.5 vol, exhibited reduced

oily feeling and artificial feeling and enhanced tastiness, where tastiness is an indicator of palatability, as compared with the sugarless carbonated beverage of Comparative Example 1, which had a carbon dioxide gas volume of 3.0 vol. As can be understood from the evaluation results for the sugarless carbonated beverages of Examples 1 to 3, oily feeling and artificial feeling were reduced and tastiness, which is an indicator of palatability, was enhanced with the increase of carbon dioxide gas volume. In addition, it was confirmed that strength of aftertaste was improved with the increase of carbon dioxide gas volume. Besides, from the sugarless carbonated beverages of Examples 1 to 3, each of which contained decanal, peel feeling was felt as well as citrus flavor.

[0052] [Test 2 (Influence of Decanal)]

Dissolved carbon dioxide gas was included in

drinking water so that the carbon dioxide gas volume

reached 4.0 vol by using the post-mix method to obtain a

sugarless carbonated beverage of Reference Example 3.

Dissolved carbon dioxide gas was included in five

drinking waters with different decanal concentrations so

that each carbon dioxide gas volume reached 4.0 vol by

using the post-mix method to obtain five sugarless

carbonated beverages with different decanal

concentrations (Examples 4 to 8). The decanal

concentrations and carbon dioxide gas volumes of these sugarless carbonated beverages are listed in Table 2 shown in bellow.

[0053] As comparison with Reference Example 3, a

sugarless carbonated beverage of Reference Example 2 was

obtained. The sugarless carbonated beverage of Reference

Example 2 was produced with the same method as for the

sugarless carbonated beverage of Reference Example 3,

except that the carbon dioxide gas volume was set to 3.0

vol. As comparison with the sugarless carbonated

beverages of Examples 4 to 8, sugarless carbonated

beverages of Comparative Examples 2 to 6 were obtained.

Each of the sugarless carbonated beverages of Comparative

Examples 2 to 6 was produced with the same method as for

the corresponding sugarless carbonated beverage of those

of Examples 4 to 8, except that the carbon dioxide gas

volume was set to 3.0 vol. The decanal concentrations

and carbon dioxide gas volumes of these sugarless

carbonated beverages are listed in Table 2 shown in

bellow.

[0054] Five panelists tested the sugarless carbonated

beverages of Reference Example 3 and Examples 4 to 8, and

evaluated on "tastiness", "oily feeling", "artificial

feeling", "strength of aftertaste", and

"bitterness/harshness". The evaluations were made by

comparing each with the corresponding sugarless

carbonated beverage having the same configuration except

that the carbon dioxide gas volume was 3.0 vol (Reference

Example 2, Comparative Examples 2 to 6) in accordance

with the evaluation criteria below. In the following

evaluation criteria, "the reference beverage" refers to

the corresponding sugarless carbonated beverage having

the same configuration except that the carbon dioxide gas

volume was 3.0 vol, and is one of the sugarless

carbonated beverages of Reference Example 2 and

Comparative Examples 2 to 6.

[0055] <Evaluation Criteria for Tastiness>

In the evaluation of "tastiness", seven-grade

evaluation criteria, from 1-point to 7-point, was used.

In this evaluation, 4-point was regarded as tastiness

comparable to that of the reference beverage. It was

defined that as approaching from 4-point to 7-point, the

score indicates having better taste than the reference

beverage to higher degree, and that as approaching from

4-point to 1-point, the score indicates having worse

taste than the reference beverage to higher degree.

[0056] <Evaluation Criteria for Artificial Feeling>

In the evaluation of "artificial feeling", seven

grade evaluation criteria, from 1-point to 7-point, was

used. In this evaluation, 4-point was regarded as

artificial feeling comparable to that of the reference

beverage. It was defined that as approaching from 4

point to 7-point, the score indicates giving fragrance

with more artificial feeling than the reference beverage

to higher degree, and that as approaching from 4-point to

1-point, the score indicates giving fragrance with less

artificial feeling than the reference beverage to higher

degree.

[0057] <Evaluation Criteria for Oily feeling>

In the evaluation of "oily feeling", seven-grade

evaluation criteria, from 1-point to 7-point, was used.

In this evaluation, 4-point was regarded as oily feeling

comparable to that of the reference beverage. It was

defined that as approaching from 4-point to 7-point, the

score indicates giving oily fragrance more than the

reference beverage to higher degree, and that as

approaching from 4-point to 1-point, the score indicates

giving less oily fragrance than the reference beverage to

higher degree.

[0058] <Evaluation Criteria for strength of Aftertaste>

In the evaluation of "strength of aftertaste",

seven-grade evaluation criteria, from 1-point to 7-point,

was used. In this evaluation, 4-point was regarded as

strength of aftertaste comparable to that of the

reference beverage. It was defined that as approaching

from 4-point to 7-point, the score indicates having

stronger aftertaste than the reference beverage to higher

degree, and that as approaching from 4-point to 1-point,

the score indicates having weaker aftertaste than the

reference beverage to higher degree.

[0059] <Evaluation Criteria for Bitterness/Harshness>

In the evaluation of "bitterness/harshness", seven

grade evaluation criteria, from 1-point to 7-point, was

used. In this evaluation, 4-point was regarded as

bitterness/harshness comparable to that of the reference

beverage. It was defined that as approaching from 4

point to 7-point, the score indicates giving more

bitterness/harshness than the reference beverage to

higher degree, and that as approaching from 4-point to 1

point, the score indicates giving less

bitterness/harshness than the reference beverage to

higher degree.

[0060] Table 2 and Figure 2 show the results.

[0061]

[Table 2]

Reference Comparative Example Comparative Example Example Example Example Sugarless carbonated beverage 2 3 2 3 5 (control) (control) (control) Decanal concentration [ppm] 0 0.05 0.1 Carbon dioxide gas volume [vol] 3.0 4.0 3.0 4.0 3.0 4.0 Tastiness 4 4.4 4 5.6 4 5.8 Artificial feeling 4 4.0 4 2.8 4 3.0 Evaluation Oily feeling 4 4.0 4 3.0 4 3.0 strength of aftertaste 4 4.0 4 3.0 4 3.0 Bitterness/harshness 4 4.2 4 3.4 4 3.4

Comparative Example Comparative Example Comparative Example Exam ple Example Example Carbonated beverage 4 6 5 6 8 (control) (control) (control) Decanal concentration [ppm] 0.2 0.4 0.6 Carbon dioxide gas volume [vol] 3.0 4.0 3.0 4.0 3.0 4.0 Tastiness 4 5.6 4 5.2 4 4.4 Artificial feeling 4 3.0 4 3.0 4 3.4 Evaluation Oily feeling 4 2.6 4 2.8 4 3.4 strength of aftertaste 4 2.8 4 3.0 4 3.8 Bitterness/harshness 4 3.2 4 3.6 4 4.0

[0062] As demonstrated in Table 2 and Figure 2, at all of

the decanal concentrations from 0.05 ppm to 0.6 ppm, the

sugarless carbonated beverages of Examples 4 to 8, each

of which had a carbon dioxide gas volume of 4.0 vol,

exhibited reduced oily feeling and artificial feeling and

enhanced tastiness, where tastiness is an indicator of

palatability, as compared with the corresponding

sugarless carbonated beverages of Comparative Examples 2

to 6, each of which had a carbon dioxide gas volume of

3.0 vol. Besides, from the sugarless carbonated

beverages of Examples 4 to 8, peel feeling was felt as

well as citrus flavor.

[0063] [Test 3 (Influence of Citral)]

Decanal in an amount to give a concentration of 0.4

ppm was included in drinking water, and dissolved carbon

dioxide gas was included in the drinking water so that

the carbon dioxide gas volume reached 4.0 vol by using

the post-mix method to obtain a sugarless carbonated

beverage of Example 9. Decanal in an amount to give a

concentration of 0.4 ppm was included in seven drinking

waters with different citral concentrations, and dissolved carbon dioxide gas was included in the seven drinking waters so that each carbon dioxide gas volume reached 4.0 vol by using the post-mix method to obtain seven sugarless carbonated beverages with different citral concentrations (Examples 10 to 16). The decanal concentrations, citral concentrations, and carbon dioxide gas volumes of these sugarless carbonated beverages are listed in Table 3 shown in bellow.

[0064] Five panelists tested the sugarless carbonated

beverages of Examples 9 to 16, and evaluated on

"tastiness", "oily feeling", "artificial feeling",

"strength of aftertaste", and "bitterness/harshness".

The evaluations were made by comparing with the sugarless

carbonated beverage of Example 9, which contained no

citral, in accordance with the same evaluation criteria

as in Test 2. Tn the present test, "the reference

beverage" in the evaluation criteria refers to the

sugarless carbonated beverage of Example 9.

[0065] Table 3 and Figure 3 show the results.

[0066]

[Table 3] Example Sugarless carbonated beverage 9 0 1 2 9 10 11 12 1 133 144 155 16 Decanal concentration [ppm] 0.4 Citral concentration [ppm] 0 0.5 1 3 5 10 15 20 Carbon dioxide gas volume [vol] 4.0 4.0 4.0 4.0 4.0 4.0 4.0 4.0 Tastiness 4 4.8 4.8 5.6 6.2 6.6 5.8 4.8 Artificial feeling 4 2.8 2.8 2.4 1.8 1.8 2.6 3.4 Evaluation Oily feeling 4 3.0 3.0 2.6 2.0 2.0 2.2 2.2 strength of aftertaste 4 3.0 3.0 2.4 2.0 2.0 2.8 3.4 Bitterness/harshness 4 3.2 3.2 2.8 2.4 2.4 3.2 3.8

[0067] As demonstrated in Table 3 and Figure 3, addition

of citral resulted in further reduced oily feeling and

artificial feeling and further enhanced tastiness, where

tastiness is an indicator of palatability. In

particular, it was found that oily feeling and artificial

feeling were the least felt when the citral concentration

was 5 ppm or more and 10 ppm or less. Besides, from the

sugarless carbonated beverages of Examples 9 to 16, peel

feeling was felt as well as citrus flavor.

[0068] [Test 4 (Influence of Sugar)]

Two drinking waters, one containing no decanal and

the other having a decanal concentration of 0.2 ppm, were

prepared. Dissolved carbon dioxide gas was included in

these drinking waters so that each carbon dioxide gas

volume reached 4.0 vol by using the post-mix method to

obtain a sugarless carbonated beverage of Reference

Example 4 and a sugarless carbonated beverage of Example

17.

[0069] In addition, two drinking waters each having a

decanal concentration of 0.4 ppm were prepared. In one

of these drinking waters, a sugar (specifically, high

fructose corn syrup (55% isoglucose)) was included to set

the sugar concentration (Brix value) to 10. Further, an

acidulant (specifically, citric acid anhydride) was

included to set the acidity to 0.15 (g/100 ml).

Dissolved carbon dioxide gas was included in both of the

drinking water containing sugar and the drinking water containing no sugar so that each carbon dioxide gas volume reached 4.0 vol by using the post-mix method to obtain a sugarless carbonated beverage of Example 18 and a sugar-containing carbonated beverage of Reference

Example 5.

[0070] The above-mentioned sugar concentration refers to

a reading of a refractometer for sugar at 200C, and the

above-mentioned acidity refers to an organic acid content

in terms of citric acid in number of grams per 100 g

(citric acid anhydride g/100 g).

[0071] The decanal concentrations, carbon dioxide gas

volumes, sugar concentrations, and acidities of the

carbonated beverages obtained are listed in Table 4 shown

in bellow.

[0072] Five panelists tested the carbonated beverages of

Reference Examples 4 and 5 and Examples 17 and 18, and

evaluated on "tastiness", "oily feeling", "artificial

feeling", "strength of aftertaste", and

"bitterness/harshness". The evaluations were made by

comparing with the sugarless carbonated beverage of

Reference Example 4, which contained no decanal, in

accordance with the same evaluation criteria as in Test

1. In the present test, "the reference beverage" in the

evaluation criteria refers to the sugarless carbonated

beverage of Reference Example 4.

[0073] Table 4 and Figure 4 show the results.

[0074]

[Table 4]

Reference Example Reference Sugarless (sugar-containing) carbonated beverage Example Example 4 17 18 5 Sugar concentration (Bx) 0 0 0 10 Acidity [g/100 ml] 0 0 0 0.15 Decanal concentration [ppm] 0 0.2 0.4 0.4 Carbon dioxide gas volume [vol] 4.0 4.0 4.0 4.0 Tastiness 4 3.0 2.2 4.2 Artificial feeling 1 4.0 4.8 1.6 Evaluation Oily feeling 1 3.8 4.2 1.6 strength of aftertaste 1 3.4 4.2 2.2 Bitterness/harshness 4 4.0 4.2 3.6

[0075] As demonstrated in Table 4 and Figure 4, in spite

of decanal contained, oily feeling and artificial feeling

were less felt from the sugar-containing carbonated

beverage of Reference Example 5, which contained sugar,

than from the sugarless carbonated beverages of Examples

17 and 18, each of which contained no sugar. In

particular, for tastiness, the sugar-containing

carbonated beverage of Reference Example 5, which

contained sugar, gave an evaluation result comparable to

or higher than that for the sugarless carbonated beverage

of Reference Example 4, and had a palatability almost

comparable to or higher than that of carbonated water.

It was understood from the result that the sugar

containing carbonated beverage of Reference Example 5,

which contains sugar, does not cause any palatability

related problem that arises from inclusion of decanal.

Besides, from the sugarless carbonated beverages of

Examples 17 and 18, peel feeling was felt as well as

citrus flavor.

Claims (5)

1. Claims

   [Claim 1]

   A sugarless carbonated beverage with citrus flavor,

   comprising 0.05 ppm or more of decanal and having a

   carbon dioxide gas volume of 3.5 vol or more.
2. [Claim 2]

   The sugarless carbonated beverage according to claim

   1, wherein the citrus flavor is lemon flavor.
3. [Claim 3]

   The sugarless carbonated beverage according to claim

   1 or 2, wherein the sugarless carbonated beverage

   comprises 0.5 ppm or more of citral.
4. [Claim 4]

   A method for enhancing palatability, comprising

   including decanal so that a concentration of the decanal

   in a sugarless carbonated beverage with citrus flavor

   reaches 0.05 ppm or more and adjusting a carbon dioxide

   gas volume of the sugarless carbonated beverage with

   citrus flavor to 3.5 vol or more.

   [FIG. 1]

   TASTINESS

   REFERENCE COMPARATIVE EXAMPLE 1 EXAMPLE 2 EXAMPLE 3 EXAMPLE 1 EXAMPLE 1 GV3.5 GV4.0 GV4.
5. 5 GV3.0 GV3.0

   ARTIFICIAL FEELING

   REFERENCE COMPARATIVE EXAMPLE 1 EXAMPLE 2 EXAMPLE 3 EXAMPLE 1 EXAMPLE 1 GV3.5 GV4.0 GV4.5 GV3.0 GV3.0

   OILY FEELING

   REFERENCE COMPARATIVE EXAMPLE 1 EXAMPLE 2 EXAMPLE 3 EXAMPLE 1 EXAMPLE 1 GV3.5 GV4.0 GV4.5 GV3.0 GV3.0

   STRENGTH OF AFTERTASTE

   REFERENCE COMPARATIVE EXAMPLE 1 EXAMPLE 2 EXAMPLE 3 EXAMPLE 1 EXAMPLE 1 GV3.5 GV4.0 GV4.5 GV3.0 GV3.0

   [FIG. 2]

   TASTINESS

   ARTIFICIAL FEELING

   OILY FEELING

   STRENGTH OF AFTERTASTE

   BITTERNESS/HARSHNESS

   [FIG. 3]

   TASTINESS

   EXAMPL E EXAMPL E EXAMPL E EXAMPL E EXAMPL E EXAMPL E EXAMPL E EXAMPL E 9 10 11 12 13 14 15 16 0ppm 0.5ppm 1ppm 3ppm 5ppm 10ppm 15ppm 20ppm

   ARTIFICIAL FEELING

   EXAMPL E EXAMPL E EXAMPL E EXAMPL E EXAMPL E EXAMPL E EXAMPL E EXAMPL E 9 10 11 12 13 14 15 16 0ppm 0.5ppm 1ppm 3ppm 5ppm 10ppm 15ppm 20ppm

   OILY FEELING

   EXAMPL E EXAMPL E EXAMPL E EXAMPL E EXAMPL E EXAMPL E EXAMPL E EXAMPL E 9 10 11 12 13 14 15 16 0ppm 0.5ppm 1ppm 3ppm 5ppm 10ppm 15ppm 20ppm

   STRENGTH OF AFTERTASTE

   EXAMPL E EXAMPL E EXAMPL E EXAMPL E EXAMPL E EXAMPL E EXAMPL E EXAMPL E 9 10 11 12 13 14 15 16 0ppm 0.5ppm 1ppm 3ppm 5ppm 10ppm 15ppm 20ppm

   BITTERNESS/HARSHNESS

   EXAMPL E EXAMPL E EXAMPL E EXAMPL E EXAMPL E EXAMPL E EXAMPL E EXAMPL E 9 10 11 12 13 14 15 16 0ppm 0.5ppm 1ppm 3ppm 5ppm 10ppm 15ppm 20ppm

   [FIG. 4]

   TASTINESS

   REFERENCE EXAMPLE EXAMPLE REFERENCE EXAMPLE 5 EXAMPLE 4 17 18 0.4ｐｐｍ Bｘ10 0ppm 0.2ppm 0.4ppm Ac0.15

   ARTIFICIAL FEELING

   REFERENCE EXAMPLE EXAMPLE REFERENCE EXAMPLE 5 EXAMPLE 4 17 18 0.4ｐｐｍ Bｘ10 0ppm 0.2ppm 0.4ppm Ac0.15

   OILY FEELING

   REFERENCE EXAMPLE EXAMPLE REFERENCE EXAMPLE 5 EXAMPLE 4 17 18 0.4ｐｐｍ Bｘ10 0ppm 0.2ppm 0.4ppm Ac0.15

   STRENGTH OF AFTERTASTE

   REFERENCE EXAMPLE EXAMPLE REFERENCE EXAMPLE 5 EXAMPLE 4 17 18 0.4ｐｐｍ Bｘ10 0ppm 0.2ppm 0.4ppm Ac0.15

   BITTERNESS/HARSHNESS

   REFERENCE EXAMPLE EXAMPLE REFERENCE EXAMPLE 5 EXAMPLE 4 17 18 0.4ｐｐｍ Bｘ10 0ppm 0.2ppm 0.4ppm Ac0.15