JP2022025772A - Robust drinking feel enhancing agent composed of dehydrorose oxide - Google Patents

Abstract

To provide, since, as an important factor in evaluating a beverage, there is a "robust drinking feel", a beverage robust drinking feel enhancing agent that is for preparing a beverage having a "robust drinking feel".SOLUTION: By adding dehydrorose oxide to a beverage, especially a carbonated beverage, a beer-taste beverage, a near water beverage, an apple juice beverage, a red tea beverage or a coffee beverage by a certain amount, a robust drinking feel of the beverage is enhanced, and, in addition, the agent has an effect of enhancing a latter half thick taste on the beverage, and a wide variety of beverages that suit consumer tastes are provided.SELECTED DRAWING: None

Description

The present invention relates to a mouthfeel-enhancing agent composed of dehydrorose oxide, a flavoring composition for enhancing the feeling of drinking, or a beverage having an enhanced feeling of drinking.

In recent years, various technological developments have been required to meet the diversifying tastes of consumers, for example, in the food and beverage industry, the taste that suits the tastes of consumers and the needs for foods and drinks that have a natural aroma and flavor. ing.

The number of products that contain less solids such as sugar in beverages is increasing due to health-conscious low sugar content and the popularity of transparent beverages. Many of these beverages sacrifice flavor because they give priority to reducing calories and appearance. Various methods have been developed to solve this problem, but none of them is sufficient.

An important factor in evaluating beverages is "feeling of drinking". This is not the initial flavor of the beverage, but the flavor that remains after drinking the beverage.

Regarding the feeling of drinking of the beverage, by adding (Z) -3-hexen-1-ol, indole and 3-methylnonan-2,4-dione to the tea beverage in an arbitrary ratio, the feeling of drinking of the tea beverage (Patent Document 1), 2,3-diethyl-5-methylpyrazine, 2-methylpyrazine, 3-ethyl-2,5-dimethylpyrazine and 2,5-dimethyl-4-hydroxy-3 ( 2H) -A method of enhancing the drinkability of a tea beverage by adding one or more compounds selected from the group consisting of furanone to the tea beverage at an arbitrary ratio (Patent Document 2), A) Organic acid, B. ) Isoamyl alcohol and C) An alcoholic beverage having a brewed liquor-like texture and containing at least one selected from isobutyric acid, caproic acid and 2-phenethyl alcohol in an arbitrary ratio (Patent Document 3) is disclosed. ing.

However, these inventions merely claim the effect of imparting or enhancing the feeling of drinking in a specific beverage such as a tea beverage or an alcoholic beverage, and do not show the effect on general and various beverages. ..

2- (2-Methyl-1-propenyl) -4-methylenetetrahydropyran (hereinafter referred to as dehydrorose oxide) is disclosed as a synthetic raw material for rose oxide useful as a fragrance compound (Patent Documents 4 and 5). , Patent Document 6). Further, a useful method for synthesizing dehydrorose oxide itself is disclosed (Patent Document 7). Further, it is disclosed that dehydrorose oxide is useful as a fragrance compound (Patent Documents 8 and 9).
However, it is not described that dehydrorose oxide enhances the drinkability of beverages.

Japanese Patent No. 4843474 Japanese Patent No. 4777869 Japanese Unexamined Patent Publication No. 2016-136882 Special Table No. 54-500077 Japanese Patent Publication No. 2011-506552 Japanese Patent Publication No. 2015-504414 Special Table 2016-591141 Gazette JP-A-2019-94310 JP-A-2019-94310 WO2019 / 020691

An object of the present invention is to provide an agent for enhancing the feeling of drinking of a beverage and a method for enhancing the feeling of drinking of a beverage.

As a result of diligent research to solve the above problems, the present inventors have found that dehydrorose oxide is used in beverages, especially carbonated beverages, beer-taste beverages, near water beverages, apple juice beverages, tea beverages or coffee beverages. We have found that it enhances the feeling of drinking, and have completed the present invention.

Thus, the present invention is (1) an agent for enhancing the feeling of drinking of a beverage composed of dehydrorose oxide.
(2) The beverage according to (1) is a drinkability enhancer selected from carbonated beverages, beer-taste beverages, near water beverages, apple juice beverages, tea beverages or coffee beverages.
(3) A flavoring composition for enhancing the feeling of drinking, which contains the agent for enhancing the feeling of drinking selected from (1) or (2) at a concentration of 0.5 ppb to 10% in the flavor composition.
(4) A beverage containing a drinkability enhancer selected from (1) or (2) at a concentration of 0.05 ppt to 10 ppm in the beverage.
(5) A method for enhancing the drinkability by adding a drinkability enhancer selected from (1) or (2) to the beverage at a concentration of 0.05 ppt to 10 ppm.
I will provide a.

The dehydrorose oxide of the present invention enhances the drinkability of beverages by adding a certain amount to beverages, particularly carbonated beverages, beer-taste beverages, near water beverages, apple juice beverages, tea beverages or coffee beverages. It has the effect of enhancing the thick taste of the latter half of the beverage, and makes it possible to provide a wide variety of beverages that meet the tastes of consumers.

Hereinafter, the present invention will be described in more detail.

In the present invention, the values of%, ppm, ppb, and ppt indicate the values of mass vs. mass, respectively, unless otherwise specified.

The dehydrorose oxide represented by the following formula (1) described in the present invention can be prepared by the method described in the above-mentioned Patent Document 7, that is, isoprenol and plenal using any catalyst.

In the present invention, the "drinking feeling of a beverage" is a flavor felt after drinking when a beverage is drunk, and particularly shows a thick taste and a taste, and reminds us of a fulfilling feeling of drinking.

In the present invention, the "thick taste" means that the taste felt in the beverage spreads throughout the beverage.

The dehydrorose oxide of the present invention can be added to a beverage as it is to enhance the drinkability of the beverage. However, a flavor composition is prepared by mixing with other components, and the flavor composition is used. It is also possible to enhance the feeling of drinking of the beverage. Other fragrance components that can be contained together with the dehydrorose oxide of the fragrance composition include various synthetic fragrances, natural fragrances, natural essential oils, animal and plant extracts and the like.

As the above synthetic fragrances, for example, as hydrocarbon compounds, monoterpenes such as α-pinene, β-pinene, myrcene, camphene and limonene, sesquiterpenes such as valencene, cedrene, cariophyllene and longifolene, 1,3,5-undeca Trien and the like can be mentioned.

As alcohol compounds, linear / saturated alkanols such as propanol, butanol, pentanol, hexanol, octanol, 2-butanol, 3-methylbutanol, plenol, (Z) -3-hexene-1-ol, (E) -2- Linear / unsaturated alcohols such as hexen-1-ol and 2,6-nonazienol, terpenal alcohols such as linalool, geraniol, tarpineol, citronellol, tetrahydromilsenol, farnesol, nerolidol and sedrol, benzyl alcohol and phenylethyl alcohol. Aromatic alcohols such as.

As aldehyde compounds, straight chain / saturated aldehydes such as acetaldehyde, butanal, pentanal, hexanal, octanal, and decanal, linear chain such as (Z) -3-hexenal, (E) -2-hexenal, and 2,4-octadienal. Examples include unsaturated aldehydes, terpenaldehydes such as citroneral and citral, aromatic aldehydes such as benzaldehyde, cinnamylaldehyde, vanillin, ethyl vanillin and heliotropin.

Linear / saturated and unsaturated ketones such as 2-heptanone, 2-undecanone, 1-octen-3-one, acetoin, diacetyl, 2,3-pentadione, maltor, ethylmaltor, cycloten, 2,5- as ketone compounds For linear and cyclic diketones such as dimethyl-4-hydroxy-3 (2H) -furanone and terpene ketones such as hydroxyketones, carboxylics, menthone and nutcatons, and terpene decomposition products such as α-ionone, β-ionone and β-damasenone. Examples thereof include aromatic ketones such as derived ketones and raspberry ketones.

Examples of the furan ether compound include cyclic ethers such as furfuryl alcohol, furfural, rose oxide, linalool oxide, mentofran, and theaspirane.

As ester compounds, acetates of aliphatic alcohols such as ethyl acetate, butyl acetate, amyl acetate, isoamyl acetate, hexyl acetate, octyl acetate, terpene alcohol acetates such as linaryl acetate, geranyl acetate, lavandryl acetate, ethyl formate, isoamyl formate, Acetic acid and lower alcohol esters such as ethyl butyrate, ethyl valerate, amyl valerate, ethyl hexanoate, ethyl octanate, geranyl butyrate, neryl butyrate, geranyl isovalerate, neryl isovalerate, geranyl hexane, linaryl octanate, etc. Examples thereof include aromatic esters such as esters of fatty acids and terpene alcohols, benzyl acetate, phenylethyl acetate, dimethylbenzyl carvinyl acetate, styralyl acetate, phenylethyl isobutyrate, cinnamyl isovalerate, and methyl salicylate.

Saturated lactones such as γ-decalactone, γ-undecalactone, γ-dodecalactone, δ-decalactone, δ-undecalactone, δ-dodecalactone, 7-decene-4-olid, 2-decene-5 as lactone compounds. -Saturated lactones such as oride can be mentioned.

Examples of the acid compound include saturated and unsaturated fatty acids such as acetic acid, butyric acid, 2-methylbutyric acid, hexanoic acid, octanoic acid, decanoic acid, stearic acid, oleic acid, linoleic acid and linolenic acid.

Examples of the nitrogen-containing compound include indole, skatole, pyridine, alkyl-substituted pyrazine, and methyl anthranilate.

Examples of the sulfur-containing compound include methanethiol, dimethyl sulfide, dimethyl disulfide, methionol, methional, allyl isothiocyanate and the like.

Natural essential oils include sweet orange, bitter orange, petitgrain, lemon, bergamot, mandarin, neroli, peppermint, spearmint, lavender, chamomile, rosemary, eucalyptus, sage, basil, rose, geranium, jasmine, Iran Iran, anis, cloves, Ginger, nutmeg, cardamon, cedar, hinoki, vechibar, patchouli, lovedanum, etc. can be mentioned.

Examples of natural fragrances include hyacinth absolute, rose absolute, tuberose absolute, vanilla absolute, galbanum resinoid and the like.

In addition, various extracts include herbs / spice extracts, coffee / green tea / black tea / oolong tea extracts, milk or processed dairy products, and enzymatic decomposition products such as lipases / proteases thereof.

In addition, as other perfume ingredients, "Patent Office, Well-known Conventional Technology Collection (Fragrance) Part II Food Fragrance, Issued January 14, 2000" or "Synthetic Fragrance, Chemistry and Product Knowledge, Augmented New Edition, Chemical Industry" Examples thereof include synthetic fragrances, natural essential oils, natural fragrances, animal and plant extracts described in "Daily Report Issue".

The other fragrance components may be used alone or in combination of two or more.

The other additives are not particularly limited, and known ones can be used, and examples thereof include water, ethanol, ethylene glycol, 1,2-propylene glycol, dipropylene glycol, glycerin, hexyl glycol, and benzyl benzoate. Examples thereof include solvents such as triacetin, triethylcitrate, diethylphthalate, harcholine, medium-chain fatty acid triglyceride, and medium-chain fatty acid diglyceride, or fragrance-retaining agents. The other additives may be used alone or in combination of two or more.

Further, emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin, kiraya saponin, and sodium caseinate may be added. By adding such an emulsifier, the fragrance composition according to one embodiment of the present invention can be used as an emulsified fragrance.

Furthermore, emulsified flavors such as gum arabic and dextrin may be added. By further drying after adding such an emulsified fragrance, the fragrance composition according to one embodiment of the present invention can be used as a powdered fragrance.

The perfume composition containing the dehydrorose oxide of the present invention as an active ingredient may be added to various beverages by itself as described above or by preparing a perfume composition containing the dehydrorose oxide. Therefore, it is possible to enhance the feeling of drinking of the beverage.

The beverage according to the present embodiment is not particularly limited, but is preferably a beverage that is required to enhance the feeling of drinking, and for example, carbonic acid such as a carbonated beverage, a cola beverage, a carbonated beverage containing fruit juice, and a carbonated beverage containing milk. Beverages: Orange fruit juice drinks, grapefruit juice drinks, lemon juice drinks, apple juice drinks, grape juice drinks, peach juice drinks, pineapple juice drinks, mango juice drinks and other fruit juice drinks; tomato juice, mixed vegetable drinks, carrot juice, Vegetable beverages such as green juice; sports drinks, near water beverages, honey beverages, soy milk, vitamin supplement beverages, mineral supplement beverages, nutritional drinks, nourishing drinks, lactic acid bacteria beverages, milk beverages, beer-taste beverages and other soft beverages; green tea Beverages, tea beverages, oolong tea beverages, herbal teas, milk teas, coffee beverages and other favorite beverages; can.

The content of dehydrorose oxide in the fragrance composition of the present invention varies depending on the other fragrance components to be mixed and cannot be unequivocally determined, but the lower limit with respect to the total mass of the fragrance composition is 0.5 ppb, 1 ppb. , 5ppb, 10ppb, 20ppb, 50ppb, 100ppb, 200ppb can be exemplified, and the upper limit values are 10%, 5%, 2%, 1%, 0.5%, 0.2%, 0.1% and 500ppb. By way of example, any combination of these lower and upper limits can be mentioned. In particular, 0.5 ppb to 10% (in the present specification, "-" means a range including an upper limit value and a lower limit value), preferably 1 ppb to 5%, more preferably 5 ppb to 1%, and particularly preferably. It can be in the range of 10 ppb to 0.5%, more particularly preferably 50 ppb to 0.1%.

The content of dehydrorose oxide in the beverage of the present invention varies depending on the type and form of the beverage and cannot be unequivocally determined. Examples thereof are 0.05 ppt, 0.1 ppt, 0.2 ppt, 0.5 ppt, 1 ppt, 5 ppt, 10 ppt, and 20 ppt, and the upper limit values are 10 ppm, 5 ppm, 2 ppm, 1 ppm, 0.5 ppm, 0.2 ppm, 0. Examples include 1 ppm and 50 ppb, and any combination of these lower and upper limits can be mentioned. In particular, the concentration range may be 0.05 ppt to 10 ppm, preferably 0.1 ppt to 5 ppm, more preferably 0.5 ppt to 1 ppm, particularly preferably 1 ppt to 0.5 ppm, and more particularly preferably 5 ppt to 0.1 ppm. can.

Hereinafter, the present invention will be described in more detail with reference to Examples. The present invention is not limited to these.

The dehydrorose oxides shown in the following examples were prepared according to a known method, for example, the method of Patent Document 7.

Reference Example 1: Production of black tea extract 1000 g of black tea leaves were crushed with a mixer, 15 kg of water (90 ° C) and 1.5 g of sodium ascorbate were added, and the mixture was cooled to 40 ° C. To this, 1.5 g of tannase was added, and the mixture was allowed to stand at 40 ° C. for 8 hours, heated at 90 ° C. for 10 minutes to inactivate the enzyme, and then the tea leaves and the extract were separated by suction filtration to obtain 13 kg of black tea extract. .. This extract was concentrated under reduced pressure using a rotary evaporator to obtain 620 g of black tea extract. This black tea extract was subjected to Example 1.

Example 1: Addition of Dehydrorose Oxide to Black Tea Flavor A flavor composition was prepared based on the black tea flavor formulation shown in Table 1. That is, the product containing the dehydrorose oxide diluted solution (diluted with ethanol so that the dehydrorose oxide is 1%: 10 ppm of the dehydrorose oxide in the fragrance composition) is added to the product 1 of the present invention and the dehydrorose oxide diluted solution. The one that was not used was designated as Comparative Product 1.

For each black tea flavor, 0.1% of the aroma was added to water, and 13 well-trained panelists performed a sensory evaluation of the feeling of drinking. As a result, 12 out of 13 panelists of the present invention 1 It was evaluated that the water to which was added was more responsive to drinking.

Example 2: Comparison by Addition Concentration of Dehydrorose Oxide Regarding the tea flavor in Table 1, the concentration of dehydrorose oxide with respect to the diluted solution was 0.1 ppm (0. In the flavor composition) instead of the dehydrorose oxide diluted solution in Table 1. 1 ppb), 1 ppm (1 ppb in fragrance composition), 10 ppm (10 ppb in fragrance composition), 100 ppm (100 ppb in fragrance composition), 0.1% (1 ppm in fragrance composition), 1% (fragrance) 10 ppm in the composition: product 1 of the present invention), 10% (100 ppm in the fragrance composition) and 100% (undiluted: 0.1% in the fragrance composition) were prepared.

A beverage containing 0.1% of Comparative Product 1 in water was used as a control, and a black tea flavor containing dehydrorose oxide was added in 0.1% of water, and a sensory evaluation was performed on the feeling of drinking with the control as a control. The sensory evaluation was performed by 13 well-trained panelists according to the following evaluation criteria. Table 2 shows the sensory evaluation results including the average evaluation points of 13 panelists.

(Evaluation criteria)
1: Very weak to drink compared to control;
2: The feeling of drinking is weak compared to the control;
3: There is no change in the feeling of drinking compared to the control;
4: The feeling of drinking is stronger than that of the control;
5: The feeling of drinking is very strong compared to the control.

When the concentration of dehydrorose oxide in the black tea flavor is 0.1 ppb, it is not much different from the control, but when the black tea flavor contains 1 ppb, the feeling of drinking becomes stronger. Further, when the concentration in the black tea flavor was increased, the feeling of drinking became stronger.

Example 3: Addition of Dehydrorose Oxide to Beer Flavor A beer flavor was prepared using the components shown in Table 3. That is, the concentration of dehydrorose oxide with respect to the dehydrorose oxide diluent in Table 3 was 0.1 ppm (0.1 ppb in the fragrance composition), 1 ppm (1 ppb in the fragrance composition), and 10 ppm (10 ppb in the fragrance composition). , 100 ppm (100 ppb in perfume composition), 0.1% (1 ppm in perfume composition), 1% (10 ppm in perfume composition), 10% (100 ppm in perfume composition), 100% (none) Dilution: 0.1%) was prepared in the perfume composition. Further, the product to which the dehydrorose oxide diluted solution was not added was designated as Comparative Product 2.

A beverage in which 0.1% of each beer flavor was added to water and Comparative Product 2 was added to water at 0.1% was used as a control, and a sensory evaluation was performed on the feeling of drinking with the control as a control. The sensory evaluation was performed by 13 well-trained panelists according to the same evaluation criteria as in Example 2. Table 4 shows the sensory evaluation results including the average evaluation points of 13 panelists.

When the concentration of dehydrorose oxide in the beer flavor is 0.1 ppb, it is not much different from the control, but when the beer flavor contains 1 ppb, the feeling of drinking becomes stronger. Further, when the concentration in the beer flavor was increased, the feeling of drinking became stronger.

Example 4: Addition of Dehydrorose Oxide to Apple Flavor A perfume composition was prepared based on the apple flavor formulation shown in Table 5. That is, the product containing the dehydrorose oxide diluted solution (diluted with ethanol so that the dehydrorose oxide is 1%: 10 ppm of the dehydrorose oxide in the fragrance composition) is added to the product 17 of the present invention and the dehydrorose oxide diluted solution. The one that was not used was designated as Comparative Product 3.

For each apple flavor, 0.1% was aromatized in water, and 13 well-trained panelists performed a sensory evaluation of the feeling of drinking. As a result, all 13 panelists added the product 17 of the present invention. It was evaluated that the water that had been drained was more satisfying to drink.

Example 5: Addition of dehydrorose oxide to a carbonated drink 90 g of fructose-glucose liquid sugar (Bx = 75 °) and 3.3 g of citric acid are dissolved in 1000 mL of water, and pH 3.5 is used with trisodium citrate. Add 1 g of lemon flavor (manufactured by Hasegawa Fragrance Co., Ltd.) and dehydrorose oxide to carbonated drinks to a concentration of 0.01 ppt to 10 ppm shown in Table 6 and 65 ° C x 10 minutes after carbonation. The carbonated drink of the present invention was prepared by sterilization.

A carbonated drink to which dehydrorose oxide was not added, which was prepared in the same manner as in the above method, was designated as Comparative Product 4, and a sensory evaluation was performed on the feeling of drinking using this as a control. The sensory evaluation was performed by 13 well-trained panelists according to the following evaluation criteria. Table 6 shows the sensory evaluation results including the average evaluation points of 13 panelists.

(Evaluation criteria)
1: Very weak to drink compared to control;
2: The feeling of drinking is weak compared to the control;
3: There is no change in the feeling of drinking compared to the control;
4: The feeling of drinking is stronger than that of the control;
5: The feeling of drinking is very strong compared to the control.

When the concentration of dehydrorose oxide in the carbonated drink is 0.01 ppt, it is not much different from the control, but when 0.1 ppt is contained in the carbonated drink, the feeling of drinking becomes stronger. Further, when the concentration in the carbonated drink was increased, the feeling of drinking became stronger.

Example 6: Addition of dehydrorose oxide to beer-taste beverage For 1000 mL of water, 8 g of indigestible dextrin, 2 g of maltose, 0.15 g of lactic acid, 0.085 g of phosphoric acid, caramel (manufactured by Ikeda Saccharification Industry Co., Ltd.) 0. 3 g, L-ascorbic acid 0.1 g, Kirayanin preparation (manufactured by Maruzen Pharmaceutical Co., Ltd.) 0.1 g, and isoalphaic acid 0.0015 g were dissolved, adjusted to pH 3.85 with trisodium citrate, and then compared with Comparative Product 2. The beer-taste beverage of the present invention is prepared by adding 1 g of beer flavor and dehydrorose oxide to a beer-taste beverage at a concentration of 0.01 ppt to 10 ppm shown in Table 7 and sterilizing at 65 ° C. for 10 minutes after carbonation. Prepared.

A beer-taste beverage to which dehydrorose oxide was not added, which was prepared in the same manner as in the above method, was designated as Comparative Product 5, and a sensory evaluation was performed on the feeling of drinking using this as a control. The sensory evaluation was performed by 13 well-trained panelists according to the same evaluation criteria as in Example 5. Table 7 shows the sensory evaluation results including the average evaluation points of 13 panelists.

When the concentration of dehydrorose oxide in the beer-taste beverage is 0.01 ppt, it is not much different from the control, but when the beer-taste beverage contains 0.1 ppt, the feeling of drinking becomes stronger. Further, when the concentration in the beer-taste beverage was increased, the feeling of drinking became stronger.

Example 7: Addition of Dehydrorose Oxide to Near Water Beverage After dissolving 25 g of fructose, 20 g of granulated sugar and 1.4 g of citric acid in 1000 mL of water and adjusting the pH to 3.65 with trisodium citrate. The near water beverage of the present invention (product 37 of the present invention) was prepared by adding 1 g of peach flavor (manufactured by Hasegawa Fragrance Co., Ltd.) and dehydrorose oxide to a concentration of 10 ppb in the beverage and sterilizing at 115 ° C. for 30 seconds. did.

A near water beverage to which dehydrorose oxide was not added, which was prepared in the same manner as described above, was designated as Comparative Product 6, and a sensory evaluation was performed on the feeling of drinking of Product 37 of the present invention using Comparative Product 6 as a control. The sensory evaluation was performed by 13 well-trained panelists according to the same evaluation criteria as in Example 5. Table 8 shows the sensory evaluation results including the average evaluation points of 13 panelists.

From the above results, the near water beverage to which dehydrorose oxide was added showed the effect of improving the feeling of drinking.

Example 8: Addition of dehydrorose oxide to apple juice beverage 125 g of fructose-glucose liquid sugar and 2.3 g of citric acid are dissolved in 1000 mL of water to make apple concentrated transparent fruit juice (manufactured by Kaoru Co., Ltd.) 20% of fruit juice. After adjusting the pH to 3.45 with trisodium citrate, add dehydrorose oxide to a concentration of 10 ppb in the beverage and sterilize at 115 ° C for 30 seconds to make the apple juice of the present invention. A beverage (product 38 of the present invention) was prepared.

An apple juice beverage to which dehydrorose oxide was not added, which was prepared in the same manner as in the above method, was designated as Comparative Product 7, and a sensory evaluation was performed on the feeling of drinking of Product 38 of the present invention using Comparative Product 7 as a control. The sensory evaluation was performed by 13 well-trained panelists according to the same evaluation criteria as in Example 5. Table 9 shows the sensory evaluation results including the average evaluation points of 13 panelists.

From the above results, the apple juice beverage to which dehydrorose oxide was added showed an effect of improving the feeling of drinking.

Example 9: Addition of dehydrorose oxide to black tea beverage 5.7 g of black tea leaves (manufactured by Mitsui Norin Co., Ltd.) was added to 285 mL of hot water at 80 ° C., and extraction was performed for 5 minutes. After extraction, solid-liquid separation is performed, to which 20 g of fructose-glucose liquid sugar, 20 g of granulated sugar, and 0.3 g of sodium L-ascorbate are added, water is added to make 1000 mL, and sodium hydrogen carbonate is used to adjust the pH to 6.0. The black tea beverage of the present invention (product 39 of the present invention) was prepared by adding dehydrorose oxide to a concentration of 10 ppb in the beverage and sterilizing at 135 ° C. for 30 seconds.

A black tea beverage to which dehydrorose oxide was not added, which was prepared in the same manner as described above, was designated as Comparative Product 8, and a sensory evaluation was performed on the feeling of drinking of Product 39 of the present invention using Comparative Product 8 as a control. The sensory evaluation was performed by 13 well-trained panelists according to the same evaluation criteria as in Example 5. Table 10 shows the sensory evaluation results including the average evaluation points of 13 panelists.

From the above results, the black tea beverage to which dehydrorose oxide was added showed the effect of improving the feeling of drinking.

Example 10: Addition of Dehydrorose Oxide to Coffee Beverage Coffee beans (Brazilian No. 4/5 L value 20 and Colombian EX L value 20 used at 7: 3) were crushed and obtained. Paper drip was performed on 45 g of the coffee beans with boiling water to obtain 360 g of coffee extract, and then water was added to make 1000 mL (Brix 1.2%). After adjusting the pH to 6.5 with sodium hydrogen carbonate, dehydrorose oxide is added to a concentration of 10 ppb in the beverage, and the beverage is sterilized at 121 ° C. for 10 minutes to obtain the coffee beverage of the present invention (the product of the present invention). 40) was prepared.

A coffee beverage to which dehydrorose oxide was not added, which was prepared in the same manner as described above, was designated as Comparative Product 9, and a sensory evaluation was performed on the feeling of drinking of Product 40 of the present invention using Comparative Product 9 as a control. The sensory evaluation was performed by 13 well-trained panelists according to the same evaluation criteria as in Example 5. Table 11 shows the sensory evaluation results including the average evaluation points of the 13 panelists.

From the above results, the coffee beverage to which dehydrorose oxide was added showed the effect of improving the feeling of drinking.

Claims (5)

A drink-feeling enhancer consisting of dehydrorose oxide. The beverage according to claim 1 is a drinkability enhancer selected from carbonated beverages, beer-taste beverages, near water beverages, apple juice beverages, tea beverages and coffee beverages. A flavor composition for enhancing the feeling of drinking, which contains the agent for enhancing the feeling of drinking selected from claim 1 or 2 at a concentration of 0.5 ppb to 10% in the flavor composition. A beverage containing the drinkability enhancer selected from claim 1 or 2 at a concentration of 0.05 ppt to 10 ppm in the beverage. A method for enhancing the drinkability of a beverage, wherein the agent for enhancing the drinkability selected from claim 1 or 2 is added to the beverage at a concentration of 0.05 ppt to 10 ppm.