JP2018023338A - Citrus fruit-like beverage and manufacturing method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a citrus fruit-like beverage for promoting citrus fruit-like flavor.SOLUTION: There is achieved by a citrus fruit-like beverage which contains citral and nonanal and satisfies relationships of 3≤X≤10 and 0.23≤Y≤0.43, where X is content of the citral (mg/L) and Y is content of the nonanal (mg/L).SELECTED DRAWING: None

Description

  The present invention relates to a citrus fruit-like beverage and a method for producing the same.

Citral is well known as a component having a citrus fruit-like flavor, particularly a lemon-like flavor.
Moreover, it is known that the chemical structure of citral changes depending on external factors such as heat, light, oxygen, acidity, or temporal factors. As a result, the beverage containing citral has a citrus fruit-like flavor (especially lemon-like flavor) that decreases with time, so that it has a citrus fruit-like flavor, especially citrus fruits (particularly lemon fruits). The squeezed fruit juice or freshness (freshness) may be lost. For this reason, if there is a citrus fruit-like beverage that can be promoted without reducing the citrus fruit-like flavor caused by citral, it will become more and more in line with consumer preferences.

  Conventionally, as what can give a fruit juice feeling, patent document 1 (Unexamined-Japanese-Patent No. 2006-106537) has proposed the container-packed alcoholic drink containing a citrus-type fragrance | flavor and 2-methyl-3-furanthiol. Yes. Moreover, in patent document 2 (Unexamined-Japanese-Patent No. 2006-116493), in order to improve the character of lemon, it contains the low lemon juice containing (a) nonanal and (b) 1 ppb or more of safrole, methyl eugenol, or myristicin. Beverages have been proposed.

  However, according to the inventors of the present application, it is still used in combination with citral, and sufficiently imparts and promotes a citrus fruit-like flavor feeling by citral, in particular, a fruit juice feeling and freshness when squeezing and squeezing citrus fruit. No citrus fruit-like beverage has been found.

  Therefore, there is still a demand for the development of a citrus fruit-like beverage that is combined with a substance that promotes and enhances the citrus fruit flavor, is combined with citral, and can promote and enhance the citrus fruit-like flavor by citral. Yes.

JP, 2006-106537, A Japanese Patent Laid-Open No. 2006-116493

  Inventors of the present application, as a substance that can be used in combination with citral, can impart and promote a citrus fruit-like flavor feeling by citral, particularly a fruit juice feeling and freshness when citrus fruit is squeezed and squeezed, Was found to be an excellent compound. This invention is made | formed based on the knowledge which concerns.

Therefore, according to this aspect, a citrus fruit-like beverage,
Comprising citral and nonanal,
The content of citral (mg / L) is “X”,
When the content (mg / L) of the nonanal is “Y”, the following formulas 1 and 2:
3 ≦ X ≦ 10 (Formula 1)
0.23 ≦ Y ≦ 0.43 (Formula 2)
It is possible to propose one satisfying the relationship expressed by

[Preferred embodiment]
Preferred embodiments are as follows.
[1] A citrus fruit-like beverage,
Comprising citral and nonanal,
The content of citral (mg / L) is “X”,
When the content (mg / L) of the nonanal is “Y”, the following formulas 1 and 2:
3 ≦ X ≦ 10 (Formula 1)
0.23 ≦ Y ≦ 0.43 (Formula 2)
A citrus fruit-like beverage that satisfies this relationship.
[2] Formula 1 is 4.5 ≦ X ≦ 10, and
The citrus fruit-like beverage according to [1], wherein Formula 2 is 0.23 ≦ Y ≦ 0.43.
[3] The citrus fruit-like beverage according to [1] or [2], further comprising a deteriorated odor production inhibitor or a deteriorated odor deodorant.
[4] The citrus fruit-like beverage according to any one of [1] to [3], wherein the pH of the citrus fruit-like beverage is 2 or more and less than 7.

[5] The citrus fruit-like beverage according to any one of [1] to [4], wherein the citrus fruit-like beverage is an alcoholic beverage or a non-alcoholic beverage.
[6] A method for producing a citrus fruit-like beverage,
A mixture of citral and nonanal,
In the mixing, the content (mg / L) of the citral is “X”,
When the content (mg / L) of the nonanal is “Y”, the following formulas 1 and 2:
3 ≦ X ≦ 10 (Formula 1)
0.23 ≦ Y ≦ 0.43 (Formula 2)
A method for producing a citrus fruit-like beverage, which is carried out so as to satisfy the relationship.

  According to the present invention, by adopting citral and nonanal, a citrus fruit-like beverage with a citrus fruit-like flavor (particularly lemon fruit-like flavor), especially a citrus fruit (particularly lemon fruit) is picked up. It is possible to continuously give and promote the fruit juice feeling, freshness and refreshing feeling when squeezed. As a result, the citrus fruit-like beverage according to the present invention is continuously provided with a fruit juice feeling, a fresh feeling, and a refreshing feeling when the citrus fruit is squeezed and squeezed due to an external factor or a temporal factor.

[Definition]
(Citral)
Citral (C ₁₀ H ₁₆ O) exists as a compound called geranial and neral (stereoisomer), and is generally known as one of aromatic components contained in essential oils. Citral is abundant in plants such as lemongrass, Melissa (lemon balm), and lemon verbena, and also in citrus fruits such as orange, grapefruit, yuzu, lemon, and lime, and vegetables such as yam and ginger. It is.
Citral fragrance (citrus fragrance) has a strong lemon fragrance and has an effect of being excellent in antibacterial action, antispasmodic action and sweating action, and thus has been conventionally used in various foods and drinks and daily necessities.
However, citral has a citrus fruit-like flavor (particularly a strong lemon-like flavor), but is sufficient when it is contained in a citrus fruit-like beverage, for example, at a low concentration (eg, single digit mg / L order). It is difficult to exhibit a citrus fruit-like flavor.
Citral is also cyclized and hydrated due to extrinsic factors such as heating, light, acidic substances, oxygen, etc., and due to temporal factors such as storage, transportation and display of citrus fruit-like beverages. , Isomerization and the like, and as a result, it is changed to a deteriorated chemical substance such as p-cresol, p-cymene, p-methylacetophenone. In addition, these deteriorated compounds give off odors and may impart an unpleasant odor (bad odor) and taste to the citrus fruit-like beverage.

(Nonanar)
Nonanal: (C ₉ H ₁₈ O) is found in the essential oils of many plants and fruits and is generally known as one of the aromatic components contained in the essential oils.
In the present invention, nonanal is used in combination with citral to promote the citrus fruit-like flavor of citral.
Specifically, when nonanal is mixed with a citral-containing citrus fruit-like beverage, the citrus fruit-like beverage is squeezed and squeezed with citrus fruits (for example, lemon, lime, grapefruit, orange) or fresh. A feeling of continuation is given and promoted.

(Content)
In the present invention, the content is basically expressed in mg / L, that is, ppm (mass / volume) unless otherwise specified in the present specification.

[Citrus fruit-like beverage]
The citrus fruit-like beverage is a beverage having a citrus fruit-like flavor, preferably a beverage having a fruit-like flavor such as lemon, grapefruit, orange or lime.

(Citral and Nonanal)
The citrus fruit-like beverage according to the present invention comprises citral and nonanal as main components, the content of citral (mg / L) is “X”, and the content of nonanal (mg / L) is In the case of “Y”, the following formulas 1 and 2:
3 ≦ X ≦ 10 (Formula 1)
0.23 ≦ Y ≦ 0.43 (Formula 2)
It is possible to propose one satisfying the relationship expressed by

According to a preferred embodiment,
Formula 1 is 4.5 ≦ X ≦ 10, and
It is possible to propose a citrus fruit-like beverage in which Equation 2 is 0.23 ≦ Y ≦ 0.43.

(PH value)
According to another preferred embodiment, the pH of the citrus fruit-like beverage is 2 or more and less than 7, and preferably 3 or more and 5 or less.

(Optional component)
In this invention, a citrus fruit-like drink may contain an arbitrary component as needed. As optional ingredients, deterioration odor production inhibitor, deterioration odor deodorant (masking agent), pigment, fruit juice, extract, fragrance, sweetener, acidulant, pH adjuster, antioxidant, preservative, vitamins, umami Ingredients, dietary fiber, stabilizers, emulsifiers and the like. As these optional components, those specified in the guidelines established by the Ministry of Health, Labor and Welfare and the Consumer Affairs Agency and related laws and regulations (Food Sanitation Law, etc.) are used.

<Deteriorated odor production inhibitor or deteriorated odor deodorant>
In a preferred embodiment, a deterioration odor production inhibitor or a deterioration odor deodorant (masking agent) can be added as a countermeasure against the deterioration odor caused by the citral deterioration compound.

Deteriorated odor production inhibitors include Karin extract, Mango extract, Mangosteen extract, Myrobalan extract, Pomegranate extract, Cacao extract, Ashitaba extract, Avocado extract, Psyllium extract, Rubus extract, Olive fruit And leaf extract, pericarp extract of genus Vanleci, licorice leaf extract, enamel extract, hibiscus extract, beet extract, litchi seed extract, evening primrose seed extract, tahitibo extract, guava leaf extract, mary Gold extract, Black cumin extract, Maria thistle extract, Artichoke extract, Ibright extract, Echinacea purpurea extract, Echinacea anastifolia extract, Echinacea parida extract; Epigallocatechin, Epicatechin, Epicatechin Galate, epigallocatechin gallate; enzyme-treated ruch , Quercetin, ferulic acid, caffeic acid, rosmarinic acid, syringic acid, gallic acid, eriocitrin, eriocitrin-containing compound, dicarboxylic acid having a conjugated double bond in the molecule or a metal salt thereof (for example, fumaric acid, itaconic acid and One or a mixture of two or more selected from these metal salts) can be used.

  Content of a deterioration odor production | generation inhibitor is 0.001 mg / L or more and 1000 mg / L or less with respect to the citrus fruit-like drink total mass, More preferably, it is 0.01 mg / L or more and 100 mg / L or less.

  Deteriorating odor deodorants include indigestible dextrin, vanillin, maltol, ethyl maltol, ethyl octoate, 2-undecanone, ethyl pyruvate, methyl jasmonate, methyl dihydrojasmonate, diethyl malonate, methyl beta naphthyl One or a mixture of two or more selected from ketones, maltol isobutyrate, menthol, lauric acid, acetoin, cinnamyl acetate, benzyl acetate, α-terpineol, cubebole, δ-casinene and the like can be used.

  The content of the deteriorated deodorant is 0.0001 mg / L or more and 100 mg / L or less, and more preferably 0.001 mg / L or more and 10 mg / L or less with respect to the total mass of the citrus fruit-like beverage.

<Acidulant>
Specific examples of acidulants include adipic acid, citric acid, sodium citrate (tri) sodium, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, Sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate , Phosphoric acid and salts thereof (potassium salt, sodium salt). The sour agent can also be used as a pH adjuster.

<sweetener>
Sweeteners include, for example, fructose, sugar, fructose glucose liquid sugar, glucose, maltose, sucrose, high fructose liquid sugar, sugar alcohol, oligosaccharide, honey, sugar cane juice (brown molasses), starch syrup, stevia powder, stevia Natural sweeteners such as extracts, Rahan fruit powder, Rahan fruit extract, licorice powder, licorice extract, Somatococcus danieri seed powder, Somatococcus danieri seed extract, and acesulfame potassium, sucralose, neotame, aspartame, saccharin, etc. Examples include artificial sweeteners.

  Also included are high intensity sweeteners, sugars and sugar alcohols. Specific examples of high-intensity sweeteners include aspartame, acesulfame potassium (K), xylitol, disodium glycyrrhizinate, saccharin, calcium saccharin, saccharin sodium, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, lacanca Extracts, rhamnose and ribose are mentioned. Specific examples of the saccharide include isomerized sugar, glucose, fructose, sugar, maltose and lactose. Specific examples of sugar alcohols include reduced maltose starch syrup, erythritol, xylitol, and maltitol.

<Dye>
Specific examples of the dye include caramel, anthocyanin dye, flavonoid dye, carotenoid dye, quinone dye, porphyrin, diketone dye, betacyanine dye, azaphyrone dye, gardenia dye and the like.

(Beverage)
Citrus fruit-like beverages are juice drinks, vegetable drinks, sports drinks, honey drinks, soy milk, vitamin supplement drinks, mineral supplement drinks, nutrition drinks, nourishing drinks, lactic acid bacteria drinks, milk drinks, and other soft drinks; carbonated drinks with fruit juice, milk Carbonated beverages such as carbonated beverages containing beverages and beverages containing extracts; taste beverages such as green tea, black tea, oolong tea, herbal tea, milk tea, coffee beverages, alcoholic beverages; or non-alcoholic beverages.

  A non-alcoholic beverage is a beverage with an alcoholic taste substantially free of alcohol. Non-alcoholic beverages include non-alcoholic beer (beer-taste beverages), non-alcoholic wines, non-alcoholic cocktails, non-alcoholic 酎 high (酎 high-taste beverages), non-alcoholic sake and non-alcoholic shochu (shochu-taste beverages), etc. . The alcohol concentration of a non-alcoholic beverage is defined as that the volume of ethyl alcohol contained in the original volume is less than 1% at a temperature of 15 degrees according to the liquor tax law.

  Examples of alcoholic beverages include beer, strawberry high, cocktail, and sparkling liquor. The base alcohol may be an alcohol permitted as a beverage, and the base alcohol may be brewed liquor or distilled liquor (preferably). The distilled liquor may preferably be shochu, vodka, gin, rum and the like. The alcohol content of the alcoholic beverage is not particularly limited, but can be appropriately adjusted in consideration of the characteristics of the citrus fruit-like beverage, the liquor tax law, and the like. The alcohol content is 30% by volume or less, more preferably 9% by volume or less, more preferably 3% by volume or more and 9% by volume or less, and further preferably 7% by volume or more and 9% by volume or less.

[Method for producing citrus fruit-like beverage]
The method for producing a citrus fruit-like beverage is a mixture of citral and nonanal,
In the mixing, the content (mg / L) of the citral is “X”,
When the content (mg / L) of the nonanal is “Y”, the following formulas 1 and 2:
3 ≦ X ≦ 10 (Formula 1)
0.23 ≦ Y ≦ 0.43 (Formula 2)
It is performed so as to satisfy the relationship expressed by

  A more specific production mode of the citrus fruit-like beverage is outlined as follows. Citral and nonanal, optional ingredients, drinking water (carbonated water), and base alcohol as required are prepared in predetermined amounts, and these are mixed. Next, the mixed solution is cooled, and carbonation is performed as necessary. Then, a desired citrus fruit-like beverage can be obtained by filling and sealing the container. You may filter using a membrane filtration filter before filling a container. Moreover, after creating an intermediate solution in a rich state, carbonated water may be added to prepare a beverage.

[Contained beverage]
According to another preferred embodiment, a container-packed beverage in which a citrus fruit-like beverage is packed in a container can be proposed. Offering and promoting citrus fruit-like beverages by adding and promoting the citrus fruit-like flavor, especially the fruit juice and freshness when squeezed and squeezed citrus fruits Convenience, storage, and quality degradation can be prevented.
The container can be packed in various shapes made of vinyl, plastic, glass, metal, paper, wood, leather, or the like as long as the contents do not leak. According to a more preferred aspect, the container may be provided with a material (for example, a metal foil) for blocking light, heat, oxygen, ultraviolet rays and the like inside and outside the container.

  The contents of the present invention will be described more specifically with reference to the following examples, but the scope of the present invention should not be construed as being limited to the following examples. In addition, the following examples show examples of embodiments of the present invention. However, it should be understood that those skilled in the art can easily implement the entire scope of the present invention by using these examples. .

〔analysis〕
Each component contained in the beverages of Examples and Comparative Examples was quantified using gas chromatograph mass spectrometry (GC / MS). The procedure of GC / MS analysis was as follows.

(Citral analysis method)
<Sample preparation for analysis>
5.0 g of the sample was weighed, 200 μl of linalool-d5 was added as an internal standard, and diluted with 45 mL of water. Next, Twister (PDMS, 0.5 mm × 20 mm) that had been conditioned by acetonitrile immersion and heating was added to a diluted sample, and a mixture subjected to a stirring adsorption reaction at 40 ° C. for 2 hours was prepared as an analytical sample. Sample preparation was performed in parallel at two points.

<Quantitative method>
The amount of citral in the analytical sample was calculated from the peak area ratio with the internal standard (linalool-d5). Moreover, it quantified by making the average value of the analysis value performed in parallel about 2 points | pieces about the same sample into what is the amount of components in a sample.

<GC condition>
Apparatus: For measurement, temperature rising vaporization type inlet (CIS4, manufactured by Gerstel), heat desorption unit (TDU, manufactured by Gerstel) and LTM column (1st: DB-WAX, 20 m × 0.18 mm; 0.3 μm, 2nd) : DB-5, 10 m × 0.18 mm; 0.4 μm, 7890B GC System (manufactured by Agilent Technologies) equipped with Agilent Technologies), 5977A MSD (manufactured by Agilent Technologies) was used.
TDU: 20 ° C. (1 min) − (720 ° C./min)−250° C. (3 min)
CIS: -50 ° C (1.5 min)-(12 ° C / min)-240 ° C (60 min)
Split ratio: 30: 1
Inlet pressure: 508.28 kPa
Vent pressure: 314.11 kPa
1st column temperature: 40 ° C. (3 min) − (5 ° C./min)−180° C. (0 min)
2nd column temperature: 40 ° C. (31 min) − (5 ° C./min)−200° C. (0 min)
MSD: Scan mode, m / z 29-230, 20 Hz, EI

(Nonanar analysis method)
“Nonal” is described in non-patent literature (Vesery, P. et al .; Analysis of aldehydes in beer using solid-phase m ssr. Et. 6941-6944) was analyzed.

  That is, pentanal was used as an internal standard substance, and a sample was measured by solid phase microextraction (SPME fiber) GC / MS method. Specifically, a commercially available SPME fiber (manufactured by SPELCO, PDMS / DVB, 65 μm × 10 mm) having a solid phase bonded to a needle is prepared, and this is used as a derivatization reagent PFBOA (o- (2,3 , 4,5,6-pentafluorobenzyl) -hydroxylamine) was passed through a septum of a 20 ml vial collected to expose the fibers in the headspace, eg 60 ppm PFBOA at 50 ° C. for 10 minutes. Was immobilized on SPME fiber.

  Next, the SPME fiber in which PFBOA is immobilized is passed through a septum of a 20 ml vial in which 0.2 g of a sample solution and 9.8 g of water (preferably high-purity hexane washing water or the like) is collected, so that the headspace can be obtained. The SPME fiber was exposed and reacted, for example, at 50 ° C. for about 60 minutes, and an oxime reaction was allowed to proceed between immobilized PFBOA and nonanal to form a derivative. In this way, the derivative of nonanal, which is the target component, was extracted.

  The SPME fiber to which the obtained derivatized product was fixed was injected into GC / MS, and nonanal was measured. The GC conditions were DB-5ms (30 m, 0.25 mm ID, 0.50 μm FT) (manufactured by J & W), injected by the splitless method, held at 40 ° C. for 2 minutes, and then at 10 ° C./minute. The temperature was raised to 140 ° C., raised to 250 ° C. at 7 ° C./min, held for 3 minutes, then raised to 300 ° C. at 12 ° C./min, and held at 300 ° C. for 5 minutes. The amount of nonanal in the analytical sample was calculated from the area ratio with the internal standard pentanal. Here, the calculation was performed using the nonanal target ion m / z 239 and the area ratio to the peak using the pentanal target ion m / z 239.

[Beverage preparation]
According to the following prescription, the citrus fruit-like alcoholic beverage by an Example and a comparative example was prepared.

(Reference Example 0: Control)
As shown in the following composition table, a lemon-flavored carbonated alcoholic beverage was prepared as Reference Example 0 (control example). The pH of the beverage was 3.4. The gas pressure was adjusted to 2.4 to 2.7 vol. The pH was measured using a pH meter HM-30R manufactured by Toa DKK Corporation.

<Composition table>
95.3% alcohol 96.5 ml / L (9.20% overall)
Lemon flavor 0.05g / L
(Citral 0.3 mg / L; Nonanal 0.13 mg / L)
Citric acid 4g / L
Sodium citrate 1.7 g / L
Acesulfame K 0.1g / L
Sucralose 0.012 g / L

(Examples and Comparative Examples)
In Examples and Comparative Examples, lemon-flavored alcoholic beverages were prepared in the same manner as in Reference Example 0, except that the addition amounts of citral and nonanal were prescribed according to the composition tables of [Table 1] and [Table 2] below. Prepared.

[Evaluation Test 1: Contrast with Content]
Citral content and nonanal content in Examples and Comparative Examples are shown in Table 1 below.

[Evaluation Test 2: Sensory Evaluation Test]
The alcohol beverages of Examples and Comparative Examples were evaluated according to the following criteria by a panel of 13 men and women with food sensory evaluation ability, and the average values thereof were obtained. The results are shown in Table 2 below.

(Evaluation criteria 1: Lemon juice feeling)
The feeling of lemon juice was evaluated according to the following evaluation criteria as the lemon flavor when squeezing lemon, and the average value was described in the following [Table 2].
Evaluation point 1: The feeling of lemon juice was extremely weak.
Evaluation point 2: Lemon juice feeling was weak.
Evaluation point 3: It was the same as the lemon juice feeling of Reference Example 0.
Evaluation point 4: The original lemon juice feeling was strong.
Evaluation point 5: The original lemon juice feeling was extremely strong.

(Evaluation criteria 2: Lemon freshness (freshness))
The freshness of lemon was evaluated according to the following evaluation criteria as a fresh lemon flavor with freshly squeezed lemon, and the average value is shown in Table 2 below.
Evaluation point 1: Refreshing lemon flavor was extremely weak.
Evaluation point 2: Refreshing lemon flavor was weak.
Evaluation point 3: It was the same as the refreshing lemon flavor of Reference Example 0.
Evaluation point 4: The original refreshing lemon flavor was strong.
Evaluation point 5: The original refreshing lemon flavor was extremely strong.

〔Comprehensive evaluation〕
In Example 1, a fruit juice feeling was felt as compared with Reference Example 0.
In Example 2, as compared with Reference Example 0, a fruit juice feeling, a lemon candy feeling, and a body feeling were felt.
In Example 3, compared to Reference Example 0, a feeling of lemon peel, a feeling of body, and a feeling of fruit juice were felt.
In Example 4, as compared with Reference Example 0, a fruit juice feeling, a fresh feeling, and a lemon squash-like feeling were felt.
In Example 5, compared with Reference Example 0, a fruit juice feeling and a fresh feeling were felt.
In Example 6, compared to Reference Example 0, the top lemon feeling, lemon peel feeling, freshness, and green feeling were felt.

Compared with Reference Example 0, Comparative Example 1 had a solvent odor, bitterness, and a stink bug smell.
In Comparative Example 2, bitterness was observed compared to Reference Example 0.
In Comparative Example 3, a fatty and oily fragrance was strongly recognized as compared with Reference Example 0.
In Comparative Example 4, compared to Reference Example 0, a green and oily feeling was strongly felt.
In Comparative Example 5, ethanol odor and bitterness were felt as compared with Reference Example 0.
In Comparative Example 6, the lemon flavor was felt weaker than that of Reference Example 0.
Compared with Reference Example 0, Comparative Example 7 had an artificial flavor and felt a heated odor and a vitamin odor.

〔result〕
According to the citrus fruit-like beverage containing citral, nonanal, and a content satisfying the relationship represented by the above formulas 1 and 2, the fruit juice when squeezing and squeezing the citrus fruit, in particular, the citrus fruit It was understood that it gives and promotes a feeling and a refreshing freshness.

Claims (6)

A citrus fruit-like beverage,
Comprising citral and nonanal,
The content of citral (mg / L) is “X”,
When the content (mg / L) of the nonanal is “Y”, the following formulas 1 and 2:
3 ≦ X ≦ 10 (Formula 1)
0.23 ≦ Y ≦ 0.43 (Formula 2)
A citrus fruit-like beverage that satisfies this relationship. Formula 1 is 4.5 ≦ X ≦ 10, and
The citrus fruit-like beverage according to claim 1, wherein Formula 2 is 0.23 ≦ Y ≦ 0.43.   The citrus fruit-like beverage according to claim 1 or 2, further comprising a deteriorated odor production inhibitor or a deteriorated odor deodorant.   The citrus fruit-like beverage according to any one of claims 1 to 3, wherein the pH of the citrus fruit-like beverage is 2 or more and 7 or less.   The citrus fruit-like beverage according to any one of claims 1 to 4, wherein the citrus fruit-like beverage is an alcoholic beverage or a non-alcoholic beverage. A method for producing a citrus fruit-like beverage,
A mixture of citral and nonanal,
In the mixing, the content (mg / L) of the citral is “X”,
When the content (mg / L) of the nonanal is “Y”, the following formulas 1 and 2:
3 ≦ X ≦ 10 (Formula 1)
0.23 ≦ Y ≦ 0.43 (Formula 2)
A method for producing a citrus fruit-like beverage, which is carried out so as to satisfy the relationship.