JP2007020433A - Flavor-enhanced fruit juice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide high-titer flavor-enhanced fruit juice where bad balance of distinctive accented fragrance often found in synthetic perfume obtained by blending synthetic flagrance components is remedied so as to impart harmonized flavor inherent in fruit to beverage or the like. <P>SOLUTION: The flavor-enhanced fruit juice is obtained through the following process: adding 0.001-5 mass% of the synthetic flagrance components chemically synthesized based on analysis of the fragrance components of fruit such as citrus fruit to fruit juice and homogenizing the mixture; and further adding 0.001-5 mass% of limonene to the fruit juice mixture and homogenizing the mixture. The process results in that the flavor of the fruit such as citrus fruit remedies the bad balance of distinctive accented fragrance often found in the synthetic perfume so as to produce flavor-enhanced fruit juice having harmonized flagrance inherent in fruit such as citrus fruit. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a flavor-enhanced fruit juice that can impart an original fruit scent to beverages and the like, and a method for producing the same, and more particularly, to a flavor-enhanced fruit juice that can be suitably used for beverages that require strong aroma such as chuhai and a method for producing the same. .

  In the beverage industry, beverages with a refreshing citrus fruit aroma are preferred. For example, among the chu-hi beverages that have recently expanded the market, those with flavors such as lemon and grapefruit are most often drunk, and those with flavors such as orange and lime are also often drunk. ing. This is because the refreshing flavor of the citrus fruits with sourness and little habit gives a refreshing drinking mouth.

  When a citrus scent is imparted to a beverage, a citrus synthetic fragrance is often used. This is because citrus natural fragrance does not have a sufficiently strong fragrance. In particular, alcoholic carbonated drinks such as Chuhai are generally less fragrant since they have less sweetness than soft drinks. For this reason, strong fragrance is calculated | required and the tendency to use a synthetic fragrance is remarkable.

  Synthetic fragrances can be obtained by analyzing the fragrance components of citrus fruit juice, clarifying the characteristic fragrance components, and synthesizing and blending these fragrance components by chemical means. Therefore, it has the same scent as the target citrus fruit juice, and in recent years, synthetic fragrances having a strong characteristic fragrance that is more genuine than natural have been produced by advances in analysis techniques and synthesis techniques of aroma components.

  However, when a synthetic fragrance containing only a synthetic fragrance component is used in a beverage, it tends to be an artificial fragrance, and the potency of the fragrance becomes too strong to use. For this reason, a synthetic fragrance obtained by adding a synthetic fragrance component to a natural fragrance is generally used.

In addition, synthetic fragrances having flavor and fresh taste have been developed by adding fruit juice to synthetic fragrances containing only synthetic fragrance components. For example, Patent Document 1 discloses a high-quality fragrance having a freshly squeezed flavor and a fresh taste by adding about 1% to 50% of citrus juice to a citrus synthetic fragrance and subjecting it to high pressure treatment. It is stated that it is obtained.
Japanese Patent No. 3487938

  However, the synthetic fragrance obtained by adding the synthetic fragrance component to the natural fragrance does not completely reproduce the original citrus fruit fragrance, and only the characteristic fragrance of the added synthetic fragrance component protrudes. Tends to be tired. Moreover, since natural fragrance | flavor is used as a base, there existed inconveniences that cost was also high.

  Moreover, the fragrance | flavor obtained by adding fruit juice to a synthetic fragrance | flavor has less quantity of fruit juice than the quantity of synthetic | combination fragrance | flavor, and is not based on fruit juice. Furthermore, when manufacturing a fragrance | flavor, since the high pressure of 100 MPa-400 MPa is required, there existed a problem that an installation became large, and the operation | work was complicated and expensive.

  Therefore, flavor-enriched fruit juice that has a unique scent of citrus fruit without any characteristic scents based on fruit juice, and has an added amount of 1/100 or less, has been known so far. Not.

  The present invention has been made in view of the problems as described above, and corrects the unbalanced prominence of the characteristic fragrance, which is often found in synthetic fragrances prepared with a synthetic fragrance ingredient, and has a harmonious fragrance inherent in fruits. It aims at providing the flavor enhancement fruit juice with a high titer which can be provided to etc.

  This inventor repeated earnest research in order to solve the said subject. As a result, by adding a synthetic fragrance prepared by blending a synthetic aroma component into fruit juice, homogenizing it and dispersing it uniformly in the fruit juice, it has a harmonious scent of citrus fruits, and the addition amount It was found that a flavor-enriched fruit juice having a high titer of 1/100 or less was obtained, and the present invention was completed.

  More specifically, the present invention provides the following.

  (1) A flavor-enriched fruit juice obtained by homogenizing a fruit juice by mixing a synthetic aroma component in an amount equal to or higher than the solubility of the aroma component in water.

  (2) The flavor-enriched fruit juice according to (1), wherein the mixing amount of the aroma component is 0.001% by mass to 5% by mass with respect to the fruit juice.

  (3) The said synthetic aroma component contains synthetic limonene, The said fruit juice is a flavor enriched fruit juice as described in (1) or (2) containing a pulp.

  (4) The flavor enhanced fruit juice according to (3), wherein the synthetic limonene is mixed in an amount equal to or higher than the solubility in water.

  (5) The flavor-enriched fruit juice according to (3) or (4), wherein the amount of the synthetic limonene mixed is 0.001% by mass to 5% by mass with respect to the fruit juice.

(6) the homogenization, high pressure homogenizer under the conditions of 150~250kg / cm ² or microfilters homogenizer is an ultra high pressure homogenizer 250~1000kg / cm ² shall be made, or a high speed mixer at a rotational speed of 1000~6000rpm The flavor-enriched fruit juice according to any one of (1) to (5), which is performed using a colloid mill.

  (7) The flavor-enriched fruit juice according to any one of (1) to (6), wherein the fruit juice is a citrus fruit juice.

  (8) A flavor-enhanced beverage obtained by adding the flavor-enriched fruit juice according to any one of (1) to (7) to a beverage.

  (9) The flavor enhanced beverage according to (8), wherein the beverage is at least one selected from the group consisting of carbonated beverages, alcoholic beverages, and alcoholic carbonated beverages.

  (10) A method for producing a flavor-enhanced fruit juice that obtains fruit juice with enhanced flavor by mixing 0.001% by mass or more and 1% by mass or less of a synthetic aroma component with fruit juice.

  (11) The method for producing a flavor-enriched fruit juice according to (10), wherein the synthetic aroma component includes limonene and the fruit juice includes pulp.

  (12) A juice flavor enhancing method for enhancing the flavor of a certain fruit juice by adding pulp to a certain fruit juice to obtain a pulp-containing fruit juice, and mixing and homogenizing the synthetic aroma component with the pulp-containing fruit juice.

  (13) The fruit juice flavor enhancing method according to (12), wherein a mixing amount of the synthetic aroma component is 0.01% by mass or more and 0.5% by mass or less.

  (14) The fruit juice flavor enhancing method according to (12) or (13), wherein the certain fruit juice is citrus fruit juice and the synthetic aroma component contains synthetic limonene.

  According to the present invention, since the synthetic aroma component is mixed and homogenized with the base juice, the unbalanced characteristic of the characteristic fragrance often found in synthetic fragrances is corrected, and the harmonious scent of the original citrus fruit is corrected. A flavor-enriched fruit juice having the following is obtained. Moreover, since it has a titer comparable to a fragrance, it can be used at an addition amount of 1/100 or less like a natural fragrance, and the operation is simple and advantageous in terms of cost. Specifically, without using a natural fragrance as a base, it can be used at a high titer about 50 times that of a synthetic fragrance prepared by adding a synthetic fragrance component to a natural fragrance, so the cost is also 1 / It can be reduced to 5 or less.

  Further, when limonene is used as a synthetic aroma component and fruit juice containing pulp is used, limonene is adsorbed to the pulp by mixing and homogenizing, and is uniformly dispersed and stabilized in the fruit juice. Thus, limonene is not separated and liberated, and the presence of limonene further corrects the protrusion of each aroma component of the synthetic fragrance contained in the fruit juice, thereby reproducing the original fragrance of the fruit. In addition, since limonene is highly volatile, it has the effect of improving the top flavor when opening the container and also increasing the volatility of other scent components. Will increase.

  In addition, by giving harmony to the type and amount of the synthetic aroma component to be added, it is possible to produce a fragrance that is difficult to obtain in nature, and to produce a beverage with high palatability freely and in large quantities.

  Hereinafter, the present invention will be specifically described.

  The flavor-enriched fruit juice of the present invention is obtained by adding a synthetic aroma component or limonene to the fruit juice, homogenizing it, and uniformly dispersing the synthetic aroma component and limonene in the juice.

  Various fruit juices such as citrus fruits, apples, pears, grapes, and pineapples are appropriately used as the fruit juice juices of the flavor-enriched fruit juice of the present invention, and citrus juices are more preferred. Examples of citrus fruits include grapefruit, navel orange, Iyokan, Yawata, summer citrus, sweet summer citrus, unshu mandarin, lemon, sudachi, kumquat, pomelo, orange and the like. This fruit juice is a method of compressing and separating whole fruit (whole fruit including skin etc.) into a fruit juice content and a residue containing fruit peel using an in-line juicer etc., and concentrating, sterilizing and cooling the fruit juice separated by pressing. Or, the whole fruit is separated into the skin part and the fruit part, or the fruit part is squeezed, and then the fruit part is squeezed and concentrated, sterilized and cooled. Manufactured by the method. And the turbid concentrated fruit juice in which the density | concentration of fruit juice was concentrated to 40-70 degrees Brix including a suitable pulp (insoluble matter, such as the skin in the ground material of a fruit), is used preferably.

  In the present invention, as the synthetic fragrance component, by analyzing the fragrance component of fruits such as citrus fruits, the characteristic fragrance component is clarified, and these fragrance components are isoprene, benzene, styrene, acetylene, catechol, terrapin oil, etc. Hydrocarbons, alcohols, aldehydes, ketones, esters, phenol ethers, lactones synthesized by scientific means using basic chemical products that can be obtained in large quantities at low prices from the petrochemical and pulp industries. Quinones, various organic acids and the like. Also, natural essential oil, which is a complex mixture of many components, separated by methods such as distillation, freezing separation, and chemical treatment (for example, d-limonene obtained from citrus oil (orange oil, tangerine oil), thin cargo oil 1-menthol obtained from Citronella oil obtained from Citronella oil, etc.) and commercially available flavoring agents can be used as appropriate. This synthetic aroma component is used alone or in combination, and is prepared so as to exhibit the same scent as that of fruits such as citrus fruits. For example, as a citrus grapefruit-like synthetic fragrance, blended with a predetermined proportion of synthetic fragrance components such as α terpineol, grapefruit mercaptan, styrylyl isobutyrate, linalool nerol, graniol, geranial, nonanal, neryl acetate, geranyl acetate, etc. Prepared. In addition, as a synthetic fragrance component, a compound that is chemically synthesized from the same compound as the fragrance component of a natural fragrance or a compound that is not found in a component of a natural fragrance but has a very similar fragrance And a completely new scented product with a unique aroma.

  Synthetic aroma components may be obtained by adsorbing and stabilizing the pure products of the synthetic aroma components directly to the pulp in the fruit juice, but one or two or more are mixed to adjust the fruit-like aroma such as citrus fruits May be dissolved in a 55-95% alcohol solution and used in the form of an alcohol synthetic fragrance. By making it into the alcohol synthetic | combination fragrance | flavor melt | dissolved in alcohol, the operation | work added to fruit juice will become easy, and it will become easy to melt | dissolve in fruit juice.

In the present invention, vegetable oils such as orange oil, lemon oil, mandarin oil, lime oil, bergamot oil, caraway oil and fennel oil can be used as limonene. The d-limonene stock solution only needs to contain about 50% by mass or more of d-limonene represented by the following chemical formula 1 as a main component. Furthermore, d-limonene stock solution can be used alone or in combination of two or more. A preferred d-limonene stock solution is citrus oil. Citrus oil is usually obtained by extracting and purifying juice obtained by pressing the peel of citrus fruits. Although it is not always indispensable to perform extraction processing and purification processing of the squeezed juice, it is desirable to perform the processing. Major component of citrus oil is contained in a proportion limonene d- is 70 to 90 volume%, other components, other terpenes, compounds having an isoprenoid structure is C ₅ materials, camphor type to C ₁₀ material C ₁₀ H ₆ which is an oxidized derivative.

  The juice obtained by pressing the citrus fruit peel, and in some cases the entire peeled fruit, contains some suspended suspended solids, dust and the like. Preferably, the suspended suspended solids, dust and the like are removed by filtration. And d-limonene, which is the target product in the juice, is an oily substance that is inherently very small in water solubility, but it has an emulsifying effect due to amino acids and sugar derivatives slightly contaminated in the juice. As a result, 1 part of the O / W type emulsion liquid is easily generated. It is desirable to exclude the amino acids and sugar derivatives, and since these amino acids and sugar derivatives are present in a large amount in the aqueous phase, it is preferable to wash the extracted oil phase with water.

  In this invention, a synthetic | combination aromatic component is added 0.001-5 mass% with respect to fruit juices, such as citrus, More preferably, 0.005-1 mass% is added. When it is less than 0.001% by mass, the potency as a fragrance is low. On the other hand, if it is more than 5% by mass, it is not preferable because it may become an artificial fragrance and the titer becomes too high to be used. In addition, as a synthetic fragrance component added to fruit juice, it is usually the same kind as grapefruit-like synthetic fragrance for grapefruit juice, but the combination may be changed, or In addition to the grapefruit-like synthetic fragrance, a flower-like synthetic fragrance and other various synthetic fragrances may be used, and a flavor-enriched fruit juice with variety can be produced. Here, the grapefruit-like synthetic fragrance means a fragrance made by blending a synthetic fragrance component into a grapefruit-like scent.

  Moreover, limonene is added 0.001-5 mass% with respect to fruit juices, such as citrus, More preferably, 0.005-1 mass% is added. When the amount is less than 0.001% by mass, the sense of limonene is not felt. On the other hand, when the content is more than 5% by mass, the limonene feeling is too strong, which is not preferable.

  By adding this limonene, the characteristic scent of each scent component due to the addition of the citrus synthetic scent component is further suppressed, and the harmonious real fruit scent is reproduced. In addition, limonene is highly volatile, so the top flavor is better when the container is opened, and it also has the effect of increasing the volatility of other fragrance components. It will be.

  Next, the method for producing the flavor-enriched fruit juice of the present invention will be described.

  The flavor-enriched fruit juice of the present invention is produced by adding a synthetic fragrance prepared by synthesizing a synthetic aroma component to fruit juice such as citrus fruits and homogenizing it.

  First, the aromatic components of fruits such as citrus fruits are analyzed, and the chemically synthesized synthetic aromatic components are dissolved in 55-95% ethanol solution to give a fruit-like scent having a high titer of about 1 / 100,000. Create synthetic fragrances. This synthetic aroma component is prepared by blending one or more kinds at a predetermined ratio so as to exhibit a scent similar to that of fruits such as citrus fruits.

Next, 0.001 to 5% by mass, more preferably 0.05 to 1% by mass, of this alcohol synthetic fragrance is added to fruit juices such as citrus fruits, and this is homogenized to uniformly disperse the synthetic aroma components in the fruit juice. . Thereby, the synthetic flavor component is homogeneously dispersed in the fruit juice, and it is possible to obtain a stabilized flavor-enriched fruit juice in which the synthetic flavor component is not released. Here, homogenization means to disperse homogeneously in the liquid by mechanically crushing and refining the emulsion and particulate matter present in the liquid dispersion medium to suppress liquid separation (separation flotation, precipitation, etc.). It is performed by a homogenizer. This homogenizer is generally a high-pressure high-speed type such as a high-pressure homogenizer or a microfluidizer, a high-speed rotary type such as a homomixer or a colloid mill, a cavitation type such as an ultrasonic homogenizer or a continuous emulsion disperser, agitation such as propeller stirring or turbine stirring. Although a dispersion type etc. are mentioned, after stirring and homogenizing well with a high-speed homomixer, it is preferable to further finely pulverize with a high-pressure homogenizer. This homogenization depends on the type of homogenizer to be used. For example, after homogenizing with a high-speed homomixer at 3000 rpm for 15 minutes, the homogenizer is finer and homogenized with a high-pressure homogenizer under a pressure of 250 kg / cm ^2. It can be carried out.

  Since the flavor-enriched fruit juice obtained in this way has a titer of about 1/1000 that of a normal fragrance, this flavor-enriched fruit juice is added to a beverage such as Chu-Hi about 0.1 to 0.5%. By doing so, the drink can obtain a sufficient scent of fruits such as citrus fruits. Moreover, since it is possible to use a high-titer synthetic aroma component that is difficult to use normally by producing by this method, the production work of fruit drinks and the like is simple. Moreover, since fruit juice and a synthetic fragrance | flavor component are low cost compared with a natural fragrance | flavor, it is advantageous also in cost.

  Further, limonene is added in an amount of 0.1 to 0.5% by mass, more preferably 0.05 to 1% by mass using pulp containing fruit juice, and the above-mentioned alcohol synthetic fragrance is added to 0.001 to 5%. Mass%, more preferably 0.05 to 1 mass% is added, and further homogenized to uniformly disperse the synthetic flavor in the fruit juice. As described above, the homogenization after the addition of limonene and the synthetic fragrance can be performed with a high-speed stirring homomixer and a high-pressure homogenizer. When pulp is contained in the fruit juice, limonene is refined by this homogenization, adsorbed to the pulp in the fruit juice, and homogeneously dispersed in the fruit juice to obtain a stable flavor-enriched fruit juice that does not cause limonene to float. be able to.

  The limonene and the synthetic fragrance component may be added simultaneously and homogenized. The homogenization in this case can be performed in the same manner as described above. Also by this, limonene can be refined, adsorbed by the pulp in the fruit juice, and homogeneously dispersed in the fruit juice, and a stable flavor-enriched fruit juice that does not cause limonene to float can be obtained.

  This limonene has a scent peculiar to citrus fruits, but since it hardly dissolves in 55% ethanol solution, it has not been used in synthetic fragrances of alcohol essence type. It is homogeneously dispersed and stabilized, so that it is not separated and separated from the pulp and can be used.

  The flavor-enriched fruit juice of the present invention is based on fruit juice, corrects the outstanding balance of characteristic incense that is often found in synthetic fragrances, and has a harmonious fragrance inherent to fruits such as citrus fruits. Moreover, since it has the same titer as a natural fragrance | flavor that it can be used with the addition amount 1/100 or less, it can be used like a natural fragrance | flavor. Moreover, by including limonene, the protrusion of each fragrance component of the synthetic fragrance contained in the fruit juice is further corrected, and the scent of the real fruit is reproduced. In addition, the top flavor is better standing, and the scent of the fruit becomes stronger as a whole, increasing the freshness.

  For this reason, the fruit drink which has the fragrance with the original harmony of fruits, such as citrus fruits, can be manufactured effectively and industrially by adding predetermined amount of the flavor enhancement fruit juice of this invention to various drinks. For example, by adding about 0.1 to 0.5% by mass of a citrus flavor-enriched fruit juice to a beverage such as an alcoholic beverage, it has a refreshing flavor that has a citrus flavor and does not have a peculiar sour taste. It can be used to produce brewed chuhai, sparkling liquor, non-alcoholic beverages, carbonated beverages, and the like.

  Moreover, when manufacturing flavor enriched fruit juice, the remarkable effect that the various hybrid fruit drinks which have the new unknown flavor conventionally can be manufactured suitably is also show | played by changing the kind of fruit juice and a synthetic aroma component.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, this invention is not limited to these Examples.

<Example 1>
First, alpha terpineol, group fruit mercaptan, styrylyl isobutyrate, linalool nerol, geraniol, geranial, nonanal, neryl acetate, geranyl acetate as a synthetic aroma component are added and dissolved in a 55% ethanol solution in a total amount of 2% by mass. Then, an alcohol synthetic fragrance A having a grapefruit-like scent having a titer of 1 / 100,000 is prepared.

  Next, 1% by mass of the above-mentioned alcohol synthetic flavor A is added to grapefruit 6-fold concentrated turbid juice, and the mixture is stirred and homogenized at 3000 rpm for 15 minutes using a high-speed homomixer, and then at a pressure of 250 kg / cm 2 with a high-pressure homogenizer. Thus, a further refined, homogenized synthetic aroma component was uniformly dispersed in the fruit juice to obtain a stabilized grapefruit-flavored fruit juice.

  The obtained grapefruit flavor-enriched fruit juice had a titer of about 1/1000 that of natural flavor extracted from grapefruit. The titer was added to a sugar acid solution and diluted, and measured by a sensory test.

  Then, by adding 1% by mass of the obtained flavor-enriched fruit juice to Chuhi, a grapefruit-flavored Chuhi with a fresh fragrance could be obtained.

<Example 2>
First, in the same manner as in Example 1, a grapefruit-like alcohol synthetic fragrance A having a titer of 1 / 100,000 is prepared.

Next, 1% by mass of the above-mentioned alcohol synthetic flavor A and 0.5% by mass of d-limonene are added to grapefruit 6-fold concentrated turbid juice, and the mixture is stirred for 15 minutes at 3000 rpm using a high-speed homomixer. After homogenization, the mixture was further refined and homogenized with a high-pressure homogenizer at a pressure of 250 kg / cm ² , and the synthetic aroma components were homogeneously dispersed in the fruit juice to obtain a stabilized grapefruit-flavored fruit juice.

  The obtained grapefruit flavor-enriched fruit juice had a titer of about 1/1000 that of natural flavor extracted from grapefruit. The titer was measured by the same method as in Example 1. Further, the limonene separated from the fruit juice during storage and the oil did not float.

  And like Example 1, the harmonious fresh grapefruit-flavored chu-hi was able to be obtained by adding 1 mass% of the obtained flavor enriched fruit juice to chu-hi.

<Comparative Example 1>
A 7% alcohol, 3% sugar, 0.25% citric acid and 5% grapefruit juice chu-hi are made with a standard grapefruit alcohol essence fragrance (55% alcohol) containing natural and synthetic fragrance ingredients. After adding 0.1% and stirring well, carbon dioxide gas was added to make 2.3 vol.

  The evaluation test was implemented about the intensity | strength of the fragrance derived from the natural fruit of each chu-hi to which the flavor enhancement fruit juice obtained in Example 1 and Example 2 was added. Evaluation was performed by a sensory test by eight panelists, and the results are shown in Table 1. The test was performed by comparing the intensity of the scent of each chuhai filled in the can.

  As a result of the sensory test, the chu-hi of Example 1 and Example 2 not only has a sufficient scent strength compared to Comparative Example 1, but also has a strong top scent when the container is opened, and has a very grapefruit feeling. there were.

Claims (14)

  A flavor-enriched fruit juice obtained by mixing and homogenizing a synthetic fragrance component in a fruit juice in an amount equal to or higher than the solubility of the fragrance component in water.   The flavor-enriched fruit juice according to claim 1, wherein a mixing amount of the aroma component is 0.001% by mass to 5% by mass with respect to the fruit juice.   The flavor-enhanced fruit juice according to claim 1 or 2, wherein the synthetic aroma component contains synthetic limonene, and the fruit juice contains pulp.   The flavor-enriched fruit juice according to claim 3, wherein the synthetic limonene is mixed in an amount equal to or higher than the solubility in water.   The flavor-enriched fruit juice according to claim 3 or 4, wherein a mixing amount of the synthetic limonene is 0.001% by mass to 5% by mass with respect to the fruit juice. The homogenization is, 150~250kg / cm ² of pressure homogenizer under or, shall be made 250~1000kg / cm ² microfilters homogenizer is an ultra high pressure homogenizer, or performs in revolutions 1000~6000rpm a high speed mixer, The flavor-enhanced fruit juice according to any one of claims 1 to 5, which is performed in a colloid mill.   The flavor-enriched fruit juice according to any one of claims 1 to 6, wherein the fruit juice is a citrus fruit juice.   A flavor-enhanced beverage obtained by adding the flavor-enhanced fruit juice according to claim 1 to a beverage.   The flavor-enhancing beverage according to claim 8, wherein the beverage is at least one selected from the group consisting of carbonated beverages, alcoholic beverages, and alcoholic carbonated beverages.   A method for producing a flavor-enhanced fruit juice, which obtains fruit juice with enhanced flavor by mixing 0.001% by mass or more and 1% by mass or less of a synthetic aroma component with fruit juice.   The method for producing a flavor-enriched fruit juice according to claim 10, wherein the synthetic aroma component includes limonene, and the fruit juice includes pulp.   A method for enhancing the flavor of a fruit juice, comprising adding a pulp to a certain fruit juice to obtain a pulp-containing fruit juice, and mixing and homogenizing the synthetic aroma component with the pulp-containing fruit juice.   The method for enhancing the flavor of fruit juice according to claim 12, wherein a mixing amount of the synthetic aroma component is 0.01% by mass or more and 0.5% by mass or less.   The fruit juice flavor enhancing method according to claim 12 or 13, wherein the certain fruit juice is citrus fruit juice, and the synthetic aroma component contains synthetic limonene.