JP2023094896A - alcoholic beverage - Google Patents

Abstract

To provide an alcoholic beverage in which stimulus of alcohol is reduced.SOLUTION: An alcoholic beverage contains citronellol as much as 10 μg/L or more.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to alcoholic beverages, methods for producing the same, and the like.

So-called RTD beverages such as canned chu-hi and canned cocktails are one of the alcoholic beverages whose demand has increased in recent years. RTD beverages and the like having various flavors such as fruit are manufactured and sold, and many techniques for improving the flavor are being developed.

For example, in Patent Document 1, the total acidity is adjusted to 0.5 g/100 ml or more by an acidulant and fruit juice, and the acidity derived from the fruit juice accounts for 1% or more of the total acidity, which reduces the irritation caused by the sourness. Also disclosed is a chuhai beverage with high acidity.

JP 2015-204775 A

However, in many alcoholic beverages including RTD beverages, the stimulation of alcohol (irritating odor derived from alcohol, irritation felt on the tongue, etc.) during drinking may be a problem, and this may result in a flavor such as fruit. There is room for improvement because the In particular, RTD beverages and the like have room for further improvement in this regard.

Accordingly, an object of the present invention is to provide an alcoholic beverage with reduced stimulation of alcohol.

In order to solve the above problems, the present inventors conducted extensive studies and found that citronellol, which is an aromatic component, affects the flavor and the like of alcoholic beverages. Based on this finding, the present inventors have found that alcoholic beverages containing 10 μg/L or more of citronellol can reduce the stimulation of alcohol, and have completed the present invention.

That is, the present invention is the following <1> to <9>.
<1> An alcoholic beverage containing 10 μg/L or more of citronellol.
<2> The alcoholic beverage according to <1>, which is an alcoholic beverage containing vodka.
<3> The alcoholic beverage according to <1> or <2>, wherein the citronellol content is 20 μg/L or more and less than 200 μg/L.
<4> The alcoholic beverage according to any one of <1> to <3>, further containing (S)-(+)-carvone.
<5> The alcoholic beverage according to <4>, wherein the (S)-(+)-carvone content is 50 μg/L or more and 1500 μg/L or less.
<6> The alcoholic beverage according to any one of <1> to <5>, which has an alcohol content of 20 v/v% or less.
<7> The alcoholic beverage according to any one of <1> to <6>, containing plum juice.
<8> A method for producing an alcoholic beverage, comprising the step of containing 10 μg/L or more of citronellol.
<9> A method for reducing irritation of alcohol in alcoholic beverages, characterized in that the alcoholic beverage contains 10 μg/L or more of citronellol.

ADVANTAGE OF THE INVENTION According to this invention, the alcoholic beverage with which the irritation|stimulation of alcohol was reduced can be provided.

The present invention will be described.
The present invention provides an alcoholic beverage containing 10 μg/L or more of citronellol (hereinafter sometimes referred to as the “alcoholic beverage of the present invention”), a method for producing the same, and the like.

Here, the "alcoholic beverage" in the present invention means alcoholic beverages defined in the Liquor Tax Law (Law No. 63 of 2019) (for example, liqueurs, spirits, fruit wines, sweet fruit Sake, other fizzy alcoholic beverages, etc.), which means a beverage with an alcohol content of 1 v/v% or more. In addition, this "alcohol content (v / v%)" is a value measured based on the National Tax Agency prescribed analysis method (instruction) 3 sake 3-4 alcohol content (vibration density meter method) (same below is). Moreover, in the present invention, "alcohol" means ethanol.

Hereinafter, the components and the like that constitute the alcoholic beverage of the present invention will be described in detail.

The alcoholic beverage of the present invention contains 10 μg/L or more of citronellol (C ₁₀ H ₂₀ O, CAS registration number 106-22-9). As a result, it becomes an alcoholic beverage with reduced stimulation of alcohol (such as irritating odor derived from alcohol and irritation felt on the tongue) during drinking (when the beverage is brought close to the mouth, held in the mouth, or swallowed). . This citronellol is one of the aroma components, is also called β-citronellol, etc., and is a compound represented by the following formula (1).

In the alcoholic beverage of the present invention, the content of citronellol is 10 μg/L or more, preferably 20 μg/L or more, more preferably 25 μg/L or more, and 30 μg/L or more. L or more is more preferable, 35 μg/L or more is more preferable, 40 μg/L or more is further preferable, 45 μg/L or more is further preferable, and 50 μg/L or more is preferable. More preferred. This is because it becomes easy to sufficiently reduce the stimulation of alcohol in the alcoholic beverage of the present invention. The content of citronellol can be adjusted by using commercially available citronellol (for example, pure products and refined products) and citronellol-containing raw materials (such as fragrances), and a plurality of these may be used in combination. As the citronellol-containing raw material, fruit juice containing citronellol can also be used.

In addition, in the alcoholic beverage of the present invention, the content of citronellol is preferably less than 200 μg/L, more preferably 150 μg/L or less, still more preferably 120 μg/L or less, still more preferably 100 μg/L or less, further preferably When adjusted to be 90 μg/L or less, more preferably 80 μg/L or less, more preferably 70 μg/L or less, the contour of taste (irrespective of the intensity of aroma) can be maintained while maintaining the effect of reducing the stimulation of alcohol. It is suitable because the sharpness of the taste and the consistency of the taste that can be felt from the time of drinking to the end of drinking) are less likely to decrease. That is, it is possible to reduce the irritation of alcohol while suppressing the dullness and flatness of the taste. For example, the citronellol content may be 20 μg/L or more and less than 200 μg/L.

Here, the content of citronellol in the alcoholic beverage of the present invention can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

Furthermore, the alcoholic beverage of the present invention preferably contains (S)-(+)-Carvone ((S)-(+)-Carvone: C ₁₀ H ₁₄ O, CAS Registry Number 2244-16-8). . This is because it is possible to suppress the deterioration of the contour of taste due to the influence of citronellol as described above, and to further improve the contour of taste. This (S)-(+)-carvone is also one of the aroma components, and (S)-2-methyl-5-(prop-1-en-2-yl)cyclohex-2-en-1-one etc., and is a compound represented by the following formula (2).

In the alcoholic beverage of the present invention, the content of (S)-(+)-carvone is preferably 25 μg/L or more, more preferably 50 μg/L or more, and more preferably 80 μg/L or more. more preferably 100 μg/L or more, more preferably 150 μg/L or more, still more preferably 200 μg/L or more, even more preferably 250 μg/L or more, and 300 μg /L or more is more preferable. It is because it is easy to improve the contour of the taste mentioned above. In addition, the overall flavor balance in the alcoholic beverage of the present invention can be further improved. The content of (S)-(+)-carvone is commercially available (S)-(+)-carvone (for example, pure product or purified product) or (S)-(+)-carvone-containing It can be adjusted by using raw materials (perfume, etc.), and a plurality of these may be used in combination.

In addition, in the alcoholic beverage of the present invention, the (S)-(+)-carvone content is preferably 1500 μg/L or less, more preferably 1400 μg/L or less, still more preferably 1300 μg/L or less, still more preferably 1200 μg/L or less, more preferably 1100 μg/L or less, more preferably 1000 μg/L or less, still more preferably 900 μg/L or less, still more preferably 800 μg/L or less, still more preferably 700 μg/L or less, still more preferably 600 μg/L or less When adjusted to be L or less, the effect of improving the profile of taste is maintained at a high level, and the effect of citronellol in reducing irritation caused by alcohol is easily maintained at a high level, which is preferable. In addition, it is easy to maintain a high overall flavor balance. For example, the content of (S)-(+)-carvone may be 50 μg/L or more and 1500 μg/L or less, or more preferably 100 μg/L or more and 1000 μg/L or less.

Although not limited, in the alcoholic beverage of the present invention, the ratio of the content of (S)-(+)-carvone to the content of citronellol described above ((S)-(+)-carvone content / citronellol content, mass ratio) is 0.5 or more, further 1 or more, further 1.5 or more, further 2 or more, further 2.5 or more, further 3 or more, and the upper limit is 30 or less, Furthermore, if it is 25 or less, further 20 or less, further 18 or less, and further 15 or less, the above effect (advanced coexistence of the effect of reducing the irritation of alcohol and the effect of improving the outline of the taste) will be more likely to be exhibited. is suitable for

Here, the content of (S)-(+)-carvone in the alcoholic beverage of the present invention can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method). .

Further, if the alcoholic beverage of the present invention is an alcoholic beverage containing a sweetener, the effects of the present invention are more likely to be exhibited, and the overall flavor balance is more likely to be favorable, which is preferable. These sweeteners include sugars (glucose, fructose, galactose, sucrose, maltose, lactose, oligosaccharides, fructose-glucose liquid sugar, trehalose, etc.), sugar alcohols (xylitol, erythritol, etc.), high-intensity sweeteners (acesulfame K , sucralose, aspartame, stevia, etc.). In particular, when the alcoholic beverage of the present invention is an alcoholic beverage containing saccharides, the above effects are more likely to be exhibited.

Furthermore, if the alcoholic beverage of the present invention is an alcoholic beverage containing an organic acid (citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, acetic acid, etc.) or a salt thereof, the effects of the present invention can also be obtained. It is suitable because it is more likely to be exhibited and the overall flavor balance is likely to be favorable. In particular, alcoholic beverages containing citric acid or citrates are highly preferred.
For example, although not limited, the alcoholic beverage of the present invention contains an organic acid or a salt thereof so that its acidity is 0.05 g/100 ml or more, more preferably 0.1 g/100 ml or more. preferred. The upper limit of this acidity may be 1.2 g/100 ml or less, and may be 1.0 g/100 ml or less.

Here, this "acidity" is citric acid acidity (acidity value converted as citric acid equivalent), Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016) It is a value obtained by the method specified in Specifically, the beverage is neutralized and titrated with a sodium hydroxide solution (0.1 mol / L), and the "titration amount (ml)" of the sodium hydroxide solution required in the neutralization titration, the beverage used for titration "Volume (ml)" of "0.0064" (weight (g) of citric acid equivalent to 1 mL of 0.1 mol/L sodium hydroxide aqueous solution).

Also, the alcoholic beverage of the present invention may be an alcoholic beverage containing one or more selected from fruit pulp, fruit juice, fruit peel, extracts, fermented liquids, and immersion liquids thereof. In addition, when the alcoholic beverage of the present invention contains fruit juice, the usage rate of fruit juice may be 1 w / w% or more as a fruit juice usage rate converted to straight fruit juice, and the upper limit is 30 w / w% or less. 20 w/w% or less, further 15 w/w% or less, further 12 w/w% or less, further 10 w/w% or less, further 8 w/w% or less, further 7 w/w% or less, further 6 w/w% or less w % or less, further 5 w/w % or less, further 3 w/w % or less, furthermore 2 w/w % or less. In particular, when the alcoholic beverage of the present invention contains plum juice, the synergistic effect of the above-mentioned component containing citronellol and this plum juice makes it easy to reduce the stimulation of alcohol, and the overall flavor balance tends to be favorable. Here, the fruit juice is the juice obtained by squeezing the fruit, or its concentrated solution, concentrated reconstituted solution, or diluted solution, and may contain pulp, peel, and the like. Moreover, the citronellol mentioned above may be included. And the fruit juice usage rate converted into straight fruit juice is the ratio of the mass of fruit juice contained in this beverage converted into straight fruit juice according to JAS (Japanese Agricultural Standards) with respect to the total mass of the beverage.
In addition, the alcoholic beverage of the present invention is an alcoholic beverage that does not substantially contain fruit juice such as a fruit juice usage rate of less than 1 w / w%, or even less than 0.5 w / w% in terms of straight fruit juice (no fruit juice alcoholic beverage, etc. ), the above-described effects can be sufficiently exhibited.

Furthermore, the alcoholic beverage of the present invention may be an alcoholic beverage containing flavorings. A flavoring agent is an additive added to impart or enhance a predetermined flavor in the process of manufacturing or processing food, and is exemplified by, but not limited to, fruit flavorings such as plum fruit-like flavor. isn't it. This perfume may contain the aforementioned citronellol or (S)-(+)-carvone.

In addition, the alcoholic beverage of the present invention is more likely to exhibit the effects of the present invention, and the overall flavor balance is likely to be favorable. 0 w/v % or more is more preferable, and 3.0 w/v % or more is even more preferable. In addition, this upper limit is 15.0 w/v% or less, further 12.0 w/v% or less, further 10.0 w/v% or less, further 8.0 w/v% or less, further 6.0 w/v% or less It may be v% or less.

Here, the "extract content" is a value calculated by the following formula (3).
(3) Extract content (w/v%) = (SA) x 260 + 0.21
In this formula (3), "S" is the specific gravity (15/4°C) of the alcoholic beverage of the present invention, and "A" is the alcohol content of the alcoholic beverage of the present invention converted to specific gravity (15/15°C). is a value calculated by The conversion of alcohol content to specific gravity (15/15°C) is based on Table 2 "Alcohol content and density (15°C) and specific gravity (15/15°C) conversion table" of the Japanese National Tax Agency prescribed analysis method (instruction). based on In the middle of the calculation using this formula, the fifth decimal place is rounded off, and the finally obtained extract value is rounded down to the second decimal place. In addition, the specific gravity (15/4 ° C.) of the alcoholic beverage of the present invention is calculated by measuring the density at 15 ° C. using a vibrating density meter and dividing the obtained density value by 0.99997. .

In addition to the above, the alcoholic beverage of the present invention may include salts (sodium chloride, potassium chloride, etc.), phosphoric acid or salts thereof, alcoholic beverages, carbonated water, water (pure water, etc.), coloring agents, seasonings, antioxidants. Agents, emulsifiers and the like can be optionally used as raw materials.

As described above, the alcoholic beverage of the present invention may be an alcoholic beverage defined in the Liquor Tax Law, such as liqueurs, spirits, fruit wines, sweet fruit wines, other sparkling alcoholic beverages, etc. can be In addition, fermented alcoholic beverages produced through the alcohol fermentation process by yeast (the process in which yeast produces alcohol, which is a metabolite from organic substances such as sugars), or non-fermented alcoholic beverages produced without the alcoholic fermentation process ( For example, it may be an alcoholic beverage produced by mixing alcoholic beverages such as distilled liquor as a raw material).

In addition, the alcohol content of the alcoholic beverage of the present invention is not particularly limited as long as it is 1 v/v% or more. For example, the lower limit is 2 v/v% or more, further 3 v/v% or more, further 4 v/v% or more. , Furthermore, the range of 5 v / v% or more is shown, and the upper limit is 20 v / v% or less, further 15 v / v% or less, further 12 v / v% or less, further 10 v / v% or less, further 9 v / A range of v% or less, further 8 v/v% or less, further 7 v/v% or less, further 6 v/v% or less is indicated. In particular, when the alcohol content is 1 v/v% or more and 20 v/v% or less, and further 1 v/v% or more and 12 v/v% or less, the effect of the present invention (especially the effect of reducing the irritation of alcohol) is more likely to be exhibited. Therefore, it is preferable.
This alcohol content can be adjusted by adjusting the alcohol content of alcoholic beverages (distilled liquor, brewed liquor, raw material alcohol, etc.) used in the production process, the mixing ratio thereof, and the like. Furthermore, in the case of fermented alcoholic beverages, the alcohol content can be adjusted by controlling the fermentation conditions in the alcoholic fermentation process.

The alcoholic beverage of the present invention may be a sparkling alcoholic beverage containing carbon dioxide gas. The alcoholic beverage of the present invention is characterized in that even if it is a effervescent alcoholic beverage, the above-described effect of reducing the stimulation of alcohol can be sufficiently exhibited. Here, “foamability” means that the carbon dioxide pressure (with snift) at 20° C. is 0.05 MPa or more, and the carbon dioxide pressure is 0.1 MPa or more, further 0.2 MPa or more. can be The upper limit of the carbon dioxide pressure may be 5.0 MPa or less, further 4.5 MPa or less, further 4.0 MPa or less, further 3.5 MPa or less, furthermore 3.0 MPa or less. The carbon dioxide gas may be derived from the carbonated water used as a raw material, or may be added to the alcoholic beverage by a carbonation (carbon dioxide injection) process. This carbonation step may be performed batchwise or continuously by an in-line method in which a carbon dioxide injection system (carbonator) is installed in the pipeline. In order to avoid foaming (foaming), etc., this carbonation step is preferably carried out at a liquid temperature of 10° C. or less (preferably 4° C. or less).
However, the alcoholic beverage of the present invention may be a non-foaming alcoholic beverage having a carbon dioxide pressure (with snift) of less than 0.05 MPa at 20°C.

Furthermore, when the alcoholic beverage of the present invention is a plum-taste alcoholic beverage, the effects of the present invention are likely to be exhibited, and the overall flavor balance is likely to be favorable, which is preferable. This "plum-taste alcoholic beverage" is an alcoholic beverage having the flavor of plum fruit. It is an alcoholic beverage containing a similar flavor (perfume, etc.) and having a plum fruit flavor. The flavor of the plum fruit includes not only the flavor of the harvested (unprocessed) plum fruit, but also the flavor of processed products of the plum fruit (for example, umeboshi, which is pickled plum fruit in salt). be. Therefore, umeboshi-taste alcoholic beverages having the flavor of umeboshi are also included in this umeboshi-taste alcoholic beverage.
However, the alcoholic beverage of the present invention may be a fruit-taste alcoholic beverage containing a fruit-derived component other than plum and/or a fruit-like flavor other than plum. Also, alcoholic beverages substantially free of fruit-derived components and fruit-like flavors may be used. Furthermore, since the effects of the present invention are likely to be exhibited and the overall flavor balance is likely to be favorable, the alcoholic beverage of the present invention does not contain malt-derived components and / or hop-derived components (for example, tastes like beer and non-fermented alcoholic beverages excluding beer-taste alcoholic beverages exhibiting aroma).

In particular, when the alcoholic beverage of the present invention is an alcoholic beverage containing vodka (such as a non-fermented alcoholic beverage using vodka as a base liquor), the effect of reducing alcohol stimulation and the effect of improving the contour of taste are more likely to be exhibited, and the flavor It is very preferable because it is easy to bring the overall balance into a more favorable state. For example, the alcoholic beverage of the present invention exhibits a taste and aroma similar to chuhai made by adding fruit juice or a sweetener to vodka as a base liquor and adding carbonated water, or chuhai using vodka as a base liquor, and is suitable for drinking. A chuhai-taste alcoholic beverage (for example, a plum chu-hi-taste alcoholic beverage having the flavor of plum fruit, etc.) that gives the drinker the sensation of actually drinking chuhai is preferable. Here, the “base liquor” is a raw liquor from which 80% or more of the alcohol contained in the alcoholic beverage is derived.

The alcoholic beverage production method of the present invention is not particularly limited as long as it includes the step of adding 10 μg/L or more of citronellol, and other than that, the usual method for alcoholic beverage production may be followed. In the production thereof, a fermented alcoholic beverage may be produced through an alcoholic fermentation process using yeast, or a non-fermented alcoholic beverage may be produced through a preparation process using alcoholic beverages such as distilled liquor as a raw material (without an alcoholic fermentation process). Beverages may be produced, but it is more preferred to produce non-fermented alcoholic beverages. For example, as described above, vodka is used as a base liquor, sweetener, organic acid or its salt, citronellol, carbonated water, etc. are mixed, and if necessary, filtration, sterilization, etc. are performed to obtain a product.

Furthermore, this production method not only includes the step of containing vodka as described above (such as a step of containing vodka as a base liquor), but if necessary, (S)-(+) - A step of containing carvone, a step of containing plum juice, etc. may be included. Moreover, these may further include a step of adjusting so as to be included in each of the more preferable ranges described above.

The alcoholic beverage of the present invention is obtained by filling a metal container (aluminum container, steel container, etc.), a PET bottle container, a glass container, a paper container, a barrel container, etc. with the product obtained as described above. It is preferable to use a packaged alcoholic beverage. By making such a packaged alcoholic beverage, not only is it easy to suppress deterioration of flavor and the like over time, but convenience in distribution, sales, etc. is further enhanced. For example, the alcoholic beverage of the present invention may be an RTD beverage (Ready to drink beverage) that can be drunk as it is after opening the stopper (drinking as it is without being diluted), or an RTS beverage that can be diluted with ice or carbonated water ( Ready to serve beverage).

The alcoholic beverage of the present invention configured as described above has reduced stimulation of alcohol. In addition to this, it is also possible to improve the profile of the taste.

The present invention can also be said to provide a method for reducing irritation of alcohol in alcoholic beverages, characterized in that the alcoholic beverage contains 10 μg/L or more of citronellol. Furthermore, it is also possible to provide a method for reducing irritation of alcohol and improving the profile of taste in alcoholic beverages, characterized by containing 10 μg/L or more of citronellol and containing (S)-(+)-carvone in alcoholic beverages. can.

Examples of the present invention will be described below, but the present invention is not limited to the following examples, and various modifications are possible within the technical concept of the present invention.

<Preparation of alcoholic beverage and sensory evaluation I>
Add and mix liquid sugar (fructose-glucose liquid sugar) and acidulant (citric acid, trisodium citrate) to the base liquor vodka, add and mix citronellol if necessary, and then add carbonated water and pure water. After mixing, the alcohol content is 5 v/v%, the acidity (citric acid acidity) is 0.5 g/100 ml, the extract content is 4.6 w/v%, and the carbon dioxide gas pressure at 20°C (with snift) is 2.3 MPa. Fruit juice-free alcoholic beverage samples (Samples 1 to 6) having a citronellol content shown in the upper part of Table 1 below were prepared.

Then, in each sample obtained, alcohol irritation (irritating odor, irritation felt on the tongue, etc.), outline of taste (regardless of the intensity of aroma), clearness of taste felt from the start of drinking until the end of drinking, etc. Coherence), and overall evaluation as an alcoholic beverage (balance of overall flavor as an alcoholic beverage), each sample was sensory evaluated using the evaluation criteria shown below by four panelists who were trained and equipped with sensory discrimination ability. bottom.

[Evaluation Criteria for Alcohol Irritation]
The stimulation of alcohol in sample 1 was set to 4 (felt), and compared with sample 1, a comparative sensory evaluation was performed on a 7-point scale from 1 (not felt at all) to 7 (very strongly felt). The lower the score, the higher the evaluation for this item.

[Evaluation Criteria for Taste Contour]
The contour of taste in sample 1 was set to 4 (normal), and compared with sample 1, a comparative sensory evaluation was performed on a 7-point scale from 1 (blurred) to 7 (clear).

[Evaluation criteria for comprehensive evaluation as an alcoholic beverage]
A comprehensive evaluation (balance of overall flavor) as an alcoholic beverage was evaluated in absolute terms from 1 (very bad) to 7 (very good).

The sensory evaluation results (evaluation average values of four panelists) are shown in the lower part of Table 1 below. From this result, it became clear that samples 2 to 6 containing 10 μg/L or more of citronellol tended to slightly lower the outline of the taste due to the increase in citronellol content, but that the stimulus of alcohol was reduced in all cases. rice field. In particular, Samples 3 and 4 were preferable because the stimulus of alcohol was sufficiently reduced, there was almost no deterioration in the outline of the taste, and the overall balance of flavor was improved.

<Preparation of alcoholic beverage and sensory evaluation II>
Liquid sugar (fructose-glucose liquid sugar), acidulant (citric acid, trisodium citrate), citronellol, and (S)-(+)-carvone are added and mixed to vodka, which is the base liquor, and carbonated water and pure water are added and mixed. was added and mixed, and the alcohol content was 5 v / v%, the acidity (citric acid acidity) was 0.5 g / 100 ml, the extract content was 4.6 w / v%, and the carbon dioxide gas pressure at 20 ° C. (with snift) was 2. Fruit juice-free alcoholic beverage samples (Samples 7 to 11) having a pressure of 3 MPa and citronellol and (S)-(+)-carvone contents shown in the upper part of Table 2 below were prepared.

Then, sensory evaluation was performed using the same method and evaluation criteria as in I above for the stimulation of alcohol, the profile of taste, and the overall evaluation as an alcoholic beverage in each sample obtained.

The result of this sensory evaluation (average evaluation value of four panelists) is shown in the lower part of Table 2 below. From this result, samples 7 to 11 containing 50 μg/L of citronellol and 100 μg/L or more of (S)-(+)-carvone had sufficiently reduced stimulation of alcohol and taste The profile of was improved over sample 4 of I above, which did not contain (S)-(+)-carvone. That is, the taste was more pronounced and consolidated than Sample 4, and the wateriness and flatness were also improved. Therefore, by using citronellol and (S)-(+)-carvone in combination, it is possible to suppress the deterioration of the taste contour due to the influence of citronellol while maintaining the effect of reducing alcohol irritation in alcoholic beverages. It became clear that it could be further improved. In particular, Samples 8 and 9 were very favorable with better overall flavor balance.

<Preparation of alcoholic beverage and sensory evaluation III>
Add and mix liquid sugar (fructose-glucose liquid sugar) and acidulant (citric acid, trisodium citrate) to vodka, which is the base liquor, and add and mix citronellol and (S)-(+)-carvone if necessary. Then, carbonated water and pure water are added and mixed, and the alcohol content is 9 v / v%, the acidity (citric acid acidity) is 0.5 g / 100 ml, the extract content is 4.6 w / v%, and carbon dioxide gas at 20 ° C. A juice-free alcoholic beverage sample (Samples 12-13) having a pressure (with snift) of 2.3 MPa and having the citronellol content and the (S)-(+)-carvone content shown in the upper row of Table 3 below. prepared.

Then, sensory evaluation was performed using the same method and evaluation criteria as in I above for the stimulation of alcohol, the profile of taste, and the overall evaluation as an alcoholic beverage in each sample obtained.

The result of this sensory evaluation (average evaluation value of four panelists) is shown in the lower part of Table 3 below. As a result, compared with sample 12 containing neither citronellol nor (S)-(+)-carvone, even in alcoholic beverages with an alcohol content of 9 v/v%, citronellol and (S)-(+ )-carvone similarly reduced the alcohol irritation and improved the taste profile.

<Preparation of alcoholic beverage and sensory evaluation IV>
Liquid sugar (fructose-glucose liquid sugar), acidulant (citric acid, trisodium citrate), concentrated plum juice, citronellol, and (S)-(+)-carvone are added to vodka, which is the base liquor, and then carbonated. Water and pure water are added and mixed, and the plum juice usage rate is 5 w/w%, the alcohol content is 5 v/v%, the acidity (citric acid acidity) is 0.5 g/100 ml, and the extract content is 4.6 w/v%. , The carbon dioxide pressure (with snift) at 20 ° C. is 2.3 MPa, and the citronellol content and (S)-(+)-carvone content are the amounts described in the upper row of Table 4 below. A beverage sample (Sample 14) was prepared. In Table 4 below, "plum juice usage rate (%)" is the usage rate of plum juice converted into straight juice with respect to the total mass of the alcoholic beverage sample. The concentrated plum juice used here contained neither citronellol nor (S)-(+)-carvone.

Then, sensory evaluation was performed using the same method and evaluation criteria as in I above for the stimulation of alcohol, the profile of taste, and the overall evaluation as an alcoholic beverage in the obtained sample.

The sensory evaluation results (evaluation average values of four panelists) are shown in the lower part of Table 4 below. From this result, it is clear that the combined use of citronellol and (S)-(+)-carvone similarly reduces the stimulation of alcohol and improves the profile of the taste even for plum-flavored alcoholic beverages containing plum juice. became. In particular, alcohol irritation was shown to be greatly reduced. In addition, it was shown that the overall flavor balance was also excellent.

Claims (9)

An alcoholic beverage containing 10 μg/L or more of citronellol. The alcoholic beverage according to claim 1, which is an alcoholic beverage containing vodka. The alcoholic beverage according to claim 1 or 2, wherein the citronellol content is 20 µg/L or more and less than 200 µg/L. The alcoholic beverage according to any one of claims 1 to 3, further comprising (S)-(+)-carvone. The alcoholic beverage according to claim 4, wherein the (S)-(+)-carvone content is 50 μg/L or more and 1500 μg/L or less. The alcoholic beverage according to any one of claims 1 to 5, which has an alcohol content of 20 v/v% or less. The alcoholic beverage according to any one of claims 1 to 6, which contains plum juice. A method for producing an alcoholic beverage, comprising a step of containing 10 μg/L or more of citronellol. A method for reducing irritation of alcohol in an alcoholic beverage, characterized in that the alcoholic beverage contains 10 µg/L or more of citronellol.