JP2023141044A - Container packed beverage and container packed food/drink - Google Patents

Abstract

To provide a technology that can reduce off-flavors derived from acetic acid in food/drink containing acetic acid.SOLUTION: The container packed beverage of the present invention has a contained amount of acetic acid of 100 to 50000 ppm and contains one or more selected from the following (A) to (E). (A) γ-decanolactone 0.1 to 50 ppm; (B) δ-decanolactone 0.1 to 50 ppm; (C) γ-undecanolactone 0.01 to 10 ppm; (D) Furfuryl alcohol 0.05 to 10 ppm; (E) Benzyl Alcohol 0.01 to 10 ppm.SELECTED DRAWING: None

Description

The present invention relates to a packaged beverage and a packaged food or drink. More specifically, the present invention relates to a packaged beverage, a packaged food/beverage product, a method for reducing acetic acid-derived odor in a packaged beverage, and a method for reducing acetic acid-derived odor in a packaged food/beverage product.

Conventionally, acetic acid has been widely used in side dishes such as cooked rice and boiled dishes, seasonings, and processed foods. On the other hand, research and development is underway to reduce the strong odor and pungent acid odor derived from acetic acid.

For example, Patent Document 1 discloses a beverage containing 10 to 1000 ppm of acetic acid and 1 to 6000 ppb of linalool in order to reduce the irritation caused by acetic acid that is felt when drinking a beverage containing acetic acid. There is.

For example, in Patent Document 2, the unsaturated alcohol is 1-octen-3-ol, and acetic acid The acetic acid-containing food or drink, monoterpenes or sesquiterpenes contained in an amount of 1 to 5 parts per part of acetic acid is at least one selected from limonene, terpinene, p-cymene, murollol and kadalene, Acetic acid-containing foods and drinks containing acetic acid in a range of 1 ppm to 10 parts per part are disclosed.

Japanese Patent Application Publication No. 2021-182871 JP2019-129806A

In order to more stably suppress the off-odor derived from acetic acid in foods and beverages containing acetic acid, the present inventors focused on and conducted intensive studies on new combinations of aroma components that are not disclosed in Patent Documents 1 and 2. Ta. As a result, they found that it is effective to use a specific aroma component in a predetermined amount in foods and drinks containing a predetermined amount of acetic acid, and completed the present invention.

According to the present invention, the following packaged beverages, packaged food and drink products, methods for reducing acetic acid-derived odors in packaged beverages, and methods for reducing acetic acid-derived odors in packaged food and drink products are provided.

[1] A packaged beverage having an acetic acid content of 100 to 50,000 ppm and containing one or more selected from the following (A) to (E);
(A) γ-decanolactone 0.1 to 50 ppm;
(B) δ-decanolactone 0.1 to 50 ppm;
(C) γ-undecanolactone 0.01 to 10 ppm;
(D) Furfuryl alcohol 0.05-10ppm;
(E) Benzyl alcohol 0.01 to 10 ppm.
[2] The beverage according to [1], further comprising (F) linalool 0.1 to 50 ppm.
[3] The beverage according to [1] or [2], which is for cold use.
[4] The beverage according to any one of [1] to [3], which has a Brix value of 20 to 70.
[5] The beverage according to any one of [1] to [4], which is a non-alcoholic beverage.
[6] A packaged food/beverage product having an acetic acid content of 100 to 50,000 ppm and containing two or more selected from the following (A) to (F);
(A) γ-decanolactone 0.1 to 50 ppm;
(B) δ-decanolactone 0.1 to 50 ppm;
(C) γ-undecanolactone 0.01 to 10 ppm;
(D) Furfuryl alcohol 0.05-10ppm;
(E) Benzyl alcohol 0.01-10ppm;
(F) Linalool 0.1-50ppm.
[7] A method for reducing acetic acid-derived odor in a packaged beverage having an acetic acid content of 100 to 50,000 ppm,
A method for reducing acetic acid odor in a packaged beverage, the method comprising the step of containing one or more selected from the following (A) to (E);
(A) γ-decanolactone 0.1 to 50 ppm;
(B) δ-decanolactone 0.1 to 50 ppm;
(C) γ-undecanolactone 0.01 to 10 ppm;
(D) Furfuryl alcohol 0.05-10ppm;
(E) Benzyl alcohol 0.01 to 10 ppm.
[8] A method for reducing acetic acid-derived odor in a packaged food or drink having an acetic acid content of 100 to 50,000 ppm,
A method for reducing acetic acid odor in foods and beverages, comprising a step of containing two or more selected from the following (A) to (F);
(A) γ-decanolactone 0.1 to 50 ppm;
(B) δ-decanolactone 0.1 to 50 ppm;
(C) γ-undecanolactone 0.01 to 10 ppm;
(D) Furfuryl alcohol 0.05-10ppm;
(E) Benzyl alcohol 0.01-10ppm;
(F) Linalool 0.1-50ppm.

According to the present invention, it is possible to provide a technique that can reduce off-flavors derived from acetic acid in foods and drinks containing acetic acid.

Embodiments of the present invention will be described in detail below. In addition, in this specification, the notation "a to b" in the description of numerical ranges represents from a to b, unless otherwise specified.

In the present embodiment, the term "odor derived from acetic acid" refers to the acetic acid odor, pungent odor, and putrid odor that are felt when smelling the aroma of foods and drinks containing acetic acid. In addition, a pungent odor is a pungent odor similar to pain felt in the back of the nose, and a putrid odor is an unpleasant odor similar to sulfur.

<Packaged beverages>
The packaged beverage of this embodiment (hereinafter also simply referred to as "beverage") has an acetic acid content of 100 to 50,000 ppm, and has one or two types selected from the following (A) to (E). Contains the above.
(A) γ-decanolactone 0.1 to 50 ppm;
(B) δ-decanolactone 0.1 to 50 ppm;
(C) γ-undecanolactone 0.01 to 10 ppm;
(D) Furfuryl alcohol 0.05-10ppm;
(E) Benzyl alcohol 0.01 to 10 ppm.

According to the beverage of the present embodiment, by containing one or more aroma components selected from the above (A) to (E), it is possible to reduce the off-flavor derived from acetic acid. That is, one or more aroma components selected from (A) to (E) can mask the off-odor derived from acetic acid, and by controlling the concentration, the aroma possessed by each aroma component is overemphasized. It is presumed that the discomfort that may arise due to this can be suppressed.
Among these, beverages usually have the advantage of being easier to feel the return of flavor (retronasal) when put in the mouth, having a better flavor release than solid or gel-like foods, and having a wide-mouthed container. According to the beverage of this embodiment, the off-flavor derived from acetic acid can be more significantly suppressed for the following reasons: in some cases, it is easier to smell the odor (orthonasal) and the acetic acid odor is more noticeable.

The beverage of the present embodiment preferably further contains (F) linalool 0.1 to 50 ppm. That is, by using one or more selected from (A) to (E) in combination with (F), a synergistic effect can be obtained in that the off-odor derived from acetic acid can be more effectively suppressed.

In the present embodiment, the content of acetic acid is 100 to 50,000 ppm, and is set appropriately depending on the purpose, etc., but from the viewpoint of making a concentrated type drink, it is preferably 200 ppm or more, and more preferably It is 300 ppm or more. On the other hand, from the viewpoint of maintaining ease of ingestion, the acetic acid content is preferably 40,000 ppm or less, more preferably 30,000 ppm or less, and still more preferably 20,000 ppm or less.

Details of (A) to (F) will be explained below.

[(A) γ-decanolactone]
γ-Decanolactone is CAS No. 706-14-9, and is generally known for its sweet aroma.
The beverage of this embodiment has a γ-decanolactone concentration of 0.1 to 50 ppm.
The lower limit of the γ-decanolactone concentration is preferably 0.2 ppm or more. By setting the γ-decanolactone concentration to the above lower limit or more, off-flavors derived from acetic acid can be reduced.
On the other hand, the upper limit of the γ-decanolactone concentration is preferably 30 ppm or less, more preferably 10 ppm or less. By keeping the γ-decanolactone concentration below the above upper limit, the deliciousness of the food or drink can be maintained.
Further, the acetic acid content (ppm) (acetic acid/A) relative to γ-decanolactone (ppm) is preferably 500 to 5000, more preferably 800 to 4000, and even more preferably 1000 to 3000. .

[(B) δ-decanolactone]
δ-Decanolactone is CAS No. It is the aroma component of 705-86-2.
The beverage of this embodiment has a δ-decanolactone concentration of 0.1 to 50 ppm.
The lower limit of the δ-decanolactone concentration is preferably 0.2 ppm or more. By setting the δ-decanolactone concentration to the above lower limit or more, off-flavors derived from acetic acid can be reduced.
On the other hand, the upper limit of the δ-decanolactone concentration is preferably 30 ppm or less, more preferably 10 ppm or less. By keeping the δ-decanolactone concentration below the above upper limit, the deliciousness of the food and drink can be maintained.
Further, the acetic acid content (ppm) (acetic acid/B) relative to δ-decanolactone (ppm) is preferably 500 to 5000, more preferably 800 to 4000, and even more preferably 1000 to 3000. .

[(C) γ-undecanolactone]
γ-Undecanolactone is CAS No. 104-67-6, and is generally known for its sweet aroma.
The beverage of this embodiment has a γ-undecanolactone concentration of 0.01 to 10 ppm.
The lower limit of the γ-undecanolactone concentration is preferably 0.02 ppm or more. By setting the γ-undecanolactone concentration to the above lower limit or higher, off-flavors derived from acetic acid can be reduced.
On the other hand, the upper limit of the γ-undecanolactone concentration is preferably 8 ppm or less, more preferably 5 ppm or less. By keeping the γ-undecanolactone concentration below the above upper limit, the deliciousness of the food and drink can be maintained.
Further, the acetic acid content (ppm) (acetic acid/C) relative to γ-undecanolactone (ppm) is preferably 5,000 to 10,000, more preferably 10,000 to 50,000, and preferably 12,000 to 35,000. More preferred.

[(D) Furfuryl alcohol]
Furfuryl alcohol is CAS No. It is a fragrance component of 98-00-0.
The beverage of this embodiment has a furfuryl alcohol concentration of 0.05 to 10 ppm.
The lower limit of furfuryl alcohol concentration is preferably 0.1 ppm or more. By setting the furfuryl alcohol concentration to the above lower limit or more, off-flavors derived from acetic acid can be reduced.
On the other hand, the upper limit of furfuryl alcohol concentration is preferably 5 ppm or less, more preferably 2 ppm or less. By keeping the furfuryl alcohol concentration below the above upper limit, the deliciousness of the food and drink can be maintained.
Furthermore, the acetic acid content (ppm) (acetic acid/D) relative to furfuryl alcohol (ppm) is preferably from 1,000 to 60,000, more preferably from 2,000 to 50,000, even more preferably from 3,000 to 40,000. .

[(E) Benzyl alcohol]
Benzyl alcohol is CAS No. 100-51-6, and is generally known for exhibiting aromas such as jasmine.
The beverage of this embodiment has a benzyl alcohol concentration of 0.01 to 10 ppm.
The lower limit of the benzyl alcohol concentration is preferably 0.1 ppm or more. By setting the benzyl alcohol concentration to the above lower limit or higher, off-odor derived from acetic acid can be reduced.
On the other hand, the upper limit of the benzyl alcohol concentration is preferably 8 ppm or less, more preferably 5 ppm or less. By keeping the benzyl alcohol concentration below the above upper limit, the deliciousness of food and drink can be maintained.
Further, the acetic acid content (ppm) (acetic acid/E) relative to benzyl alcohol (ppm) is preferably 500 to 10,000, more preferably 800 to 6,000, and even more preferably 1,000 to 4,000.

[(F) Linalool]
Linalool is CAS No. 78-70-6, and is known for its flower-like fragrance.
The beverage of this embodiment has a linalool concentration of 0.1 to 50 ppm ppm.
The lower limit of the linalool concentration is preferably 0.2 ppm or more. By setting the linalool concentration to be equal to or higher than the above lower limit, off-flavors derived from acetic acid can be reduced.
On the other hand, the upper limit of the linalool concentration is preferably 30 ppm or less, more preferably 10 ppm or less. By keeping the linalool concentration below the above upper limit, the deliciousness of the food and drink can be maintained.
Further, the acetic acid content (ppm) (acetic acid/F) relative to linalool (ppm) is preferably 500 to 10,000, more preferably 800 to 6,000, and even more preferably 1,000 to 4,000.

Other components contained in the beverage of this embodiment will be explained below.

The beverage of this embodiment may contain various components other than those mentioned above, as long as the effects of the present invention can be obtained. For example, it may contain sweeteners, acidulants, fruit juices, flavors, pH adjusters, various nutritional components, colorants, diluents, antioxidants, thickening stabilizers, and the like.

The above-mentioned sweeteners include, for example, sugars such as fructose, sucrose, glucose, granulated sugar, lactose, and maltose, low-intensity sweeteners such as xylitol and D-sorbitol, thaumatin, stevia extract, glycyrrhizic acid di- Examples include high-intensity sweeteners such as sodium, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin. These may be used alone or in combination of two or more.

Examples of the above-mentioned sour agents include citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, ascorbic acid, phosphoric acid, and salts thereof.

Examples of the above fruit juices include orange juice, tangerine juice, mandarin juice, grapefruit juice, lemon juice, lime juice, grape juice, apple juice, peach juice, strawberry juice, banana juice, and mango juice. These may be used alone or in combination of two or more.
Note that fruit juice refers to a liquid component obtained by crushing and squeezing fruit or berries, or by pureeing. In addition, fruit juice may contain concentrated liquid components or diluted and reduced products thereof, and fruit juice may include pulp content, or fruit juice from which pulp content has been removed through processing such as filtration or centrifugation. It's okay.
Further, the fruit juice may be any of straight fruit juice, concentrated fruit juice, concentrated fruit juice, etc.

Hereinafter, various physical properties of the beverage of this embodiment will be explained.

[acidity]
The beverage of this embodiment preferably has a citric acid acidity of 0.8 to 3.0 g/100 ml, more preferably 1.0 to 2.5 g/100 ml or less.
By setting the acidity within the above numerical range, it is possible to suppress excessive sourness and suppress the off-odor derived from acetic acid, while maintaining the ease of drinking as a beverage and the deliciousness as a food or drink.

The citric acid acidity can be expressed in grams (anhydrous citric acid g/100 ml) when the amount of acid contained in 100 ml is converted into citric acid. Acidity can also be measured by a method defined by the JAS standard acidity measurement method, specifically, a neutralization titration method (quantitative method) using a 0.1 mol/L sodium hydroxide standard solution as an alkaline solution.

[Brix value]
The Brix value (Bx) of the beverage of the present embodiment is preferably 20 to 70, more preferably 33 to 65, and even more preferably 50 to 60 from the viewpoint of good taste.
In particular, in the case of concentrated type beverages with a relatively high Brix value, the amount of acetic acid contained in the beverage tends to be large. It can improve the ease of drinking as a food and the taste as a food or drink.

The Brix value can be determined by measuring the reading of a sugar refractometer at 20° C. using, for example, a digital refractometer Rx-5000α (manufactured by Atago Corporation).
The Brix value can be adjusted, for example, by adjusting the amount of sweetener, the amount of other various ingredients, etc., which will be described later.

[pH]
The pH of the beverage of this embodiment at 20° C. is 2.5 to 4.2, preferably 2.8 to 4.0, and more preferably 3.0 to 3.6.
By controlling the pH within the above numerical range, ease of drinking as a beverage and deliciousness as a food or drink can be improved.

Note that the pH can be measured using a commercially available pH meter. The pH can be adjusted, for example, by changing the amount of specific acid or using a pH adjuster such as trisodium citrate.

[Type of beverage]
The beverage of this embodiment is preferably a cold drink that is drunk at room temperature or in a state cooled to below room temperature. That is, it is preferable to drink it without heating or warming it. Thereby, the off-flavor derived from acetic acid can be more effectively reduced.

Further, the beverage of this embodiment may be either a concentrated type or a straight type, but it is preferably a concentrated type that can be diluted depending on palatability, use, etc.

Moreover, it is preferable that the drink of this embodiment is a non-alcoholic drink. A non-alcoholic beverage refers to a beverage that does not substantially contain alcohol, and specifically refers to a beverage in which the content of alcohol such as ethanol is less than 1.0% by volume/volume.

The beverage of this embodiment may be a carbonated beverage containing carbon dioxide gas.
The pressure of carbon dioxide gas in a carbonated beverage can be adjusted appropriately according to taste, but for example, it is preferably 1.0 to 5.0 gas volume, and preferably 1.5 to 3.5 gas volume. More preferred.

Carbon dioxide pressure (gas volume) represents the ratio of the volume of dissolved carbon dioxide to the volume of the entire beverage under standard conditions (1 atm, 20° C.).
A known method can be used for press-injecting carbon dioxide gas.

In addition, when the beverage of this embodiment contains carbon dioxide gas, various physical properties such as pH, citric acid acidity, Brix, etc. represent the physical properties of the beverage in a state in which carbon dioxide gas has been removed.

[container]
The beverage of this embodiment is a packaged beverage that is heat sterilized, packed in a container, and sealed. As a result, after the beverage is manufactured, it is distributed and widely consumed.
The material, shape, etc. of the container are not particularly limited as long as it can seal the beverage, but for example, the following can be used.
Examples of materials constituting the container include glass, ceramics, paper, plastics (polyethylene terephthalate (PET), etc.), aluminum, steel, and the like, or composite materials or laminated materials thereof. Further, examples of the shape of the container include a bottle, jar, cup, bag, potion, and the like. Further, the container may have a lid, may be removable or a single-use type, may be of a screw type or a seal type, and may have a cap shape or a stopper shape.
Specific examples include so-called plastic bottles, aluminum cans, steel cans, paper packs, and chilled cups.
Among these, it is preferable that the container is transparent, from the viewpoint that the beverage can be observed from the outside and its transparency, color, etc., and specifically, a plastic bottle or an uncolored bottle is preferable. Further, from the viewpoint of ease of handling, distribution, portability, etc., the container is preferably a plastic bottle.

The volume of the beverage is not particularly limited, but is preferably 20 mL to 2000 mL, more preferably 100 mL to 1500 mL, and still more preferably 200 mL to 1000 mL. Further, when drinking without diluting, 20 mL to 500 mL is more preferable from the viewpoint of easy drinking.

The method for heat sterilization of packaged beverages is not particularly limited, but in Japan, heat sterilization is performed in accordance with the provisions of the Food Sanitation Law. Heat sterilization can be performed, for example, by heat sterilization at 65° C. for 10 minutes, which has a sterilization value equivalent to or higher than that. The heat sterilization method is not particularly limited, and methods such as ordinary plate sterilization, tubular sterilization, and retort sterilization can be employed. Specifically, the above-mentioned retort sterilization method consists of two methods: sterilizing at high temperature for a short period of time and then filling it into a sterilized storage container under aseptic conditions (UHT sterilization method); This method involves retorting after filling.

<Method for reducing acetic acid-derived odor in packaged beverages>
The method for reducing acetic acid-derived odor in a packaged beverage according to the present embodiment is to reduce odor derived from acetic acid in a packaged beverage containing 100 to 50,000 ppm of acetic acid by reducing one or more of the following (A) to (E). It includes a step of containing.
(A) γ-decanolactone 0.1 to 50 ppm;
(B) δ-decanolactone 0.1 to 50 ppm;
(C) γ-undecanolactone 0.01 to 10 ppm;
(D) Furfuryl alcohol 0.05-10ppm;
(E) Benzyl alcohol 0.01 to 10 ppm.
Thereby, it is possible to effectively suppress the off-flavor derived from acetic acid in a packaged beverage containing 100 to 50,000 ppm of acetic acid.
The mixing method is not particularly limited, and any known method can be used. In addition, each component contained in the drink, its content, etc. are the same as the above-mentioned drink.

<Containerized food and drinks>
The packaged food/beverage product of the present embodiment has an acetic acid content of 100 to 50,000 ppm, and contains two or more types selected from the following (A) to (F).
(A) γ-decanolactone 0.1 to 50 ppm;
(B) δ-decanolactone 0.1 to 50 ppm;
(C) γ-undecanolactone 0.01 to 10 ppm;
(D) Furfuryl alcohol 0.05-10ppm;
(E) Benzyl alcohol 0.01-10ppm;
(F) Linalool 0.1-50ppm.

According to the food/beverage product of this embodiment, by containing two or more aroma components selected from the above (A) to (F), it is possible to reduce the off-flavor derived from acetic acid. In other words, by combining two or more aroma components selected from (A) to (F), it is possible to mask the off-odor derived from acetic acid contained in foods and drinks, and by controlling the concentration of each aroma component, It is presumed that it is possible to suppress the sense of discomfort that may occur due to the scent being too emphasized.

In addition, in the food/beverage product of this embodiment, acetic acid, each aroma component (A) to (F), their content, etc. are the same as in the above-mentioned drink. The drink may also contain ingredients and food additives other than those listed in the above drinks.

Further, the acetic acid content of the food and drink products of this embodiment is 100 to 50,000 ppm. The content of acetic acid in the food and drink products of this embodiment is adjusted as appropriate depending on the type and purpose of the food and drink, but if the content of acetic acid is in the range of 100 to 50,000 ppm, it is effective in reducing off-odor derived from acetic acid. is obtained.

Among these, the food/beverage products of the present embodiment preferably contain at least (B) from the viewpoint of effectively masking off-flavors derived from acetic acid, and three or more aromas selected from (A) to (F). It is more preferred to use four or more aroma components, even more preferred to use five or more aroma components, and even more preferred to use all six aroma components.
In addition, when (A) γ-decanolactone is included, the concentration of (A) γ-decanolactone is preferably 50% or more, more preferably 60% or more, and 70% or more of the total concentration of (A) to (F). % or more is more preferable.

Foods and drinks include, in addition to the above-mentioned beverages, processed grain products such as cooked rice and noodles containing acetic acid, processed foods such as various side dishes using fish, meat, and vegetables, confectionery and desserts, and various seasonings.

Containers for filling the food and drink are the same as those listed for the beverages above.

<Method for reducing acetic acid-derived odor in packaged foods and drinks>
The method for reducing acetic acid-derived odor in a packaged food/beverage product according to the present embodiment is applicable to a food/beverage product with an acetic acid content of 100 to 50,000 ppm.
It includes a step of containing two or more types selected from the following (A) to (F).
(A) γ-decanolactone 0.1 to 50 ppm;
(B) δ-decanolactone 0.1 to 50 ppm;
(C) γ-undecanolactone 0.01 to 10 ppm;
(D) Furfuryl alcohol 0.05-10ppm;
(E) Benzyl alcohol 0.01-10ppm;
(F) Linalool 0.1-50ppm.
Thereby, it is possible to effectively suppress the off-odor derived from acetic acid in foods and drinks containing 100 to 50,000 ppm of acetic acid.
The mixing method is not particularly limited, and any known method can be used. In addition, each component contained in the food and drink and its content are the same as the above-mentioned food and drink.

Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various configurations other than those described above may also be adopted.

EXAMPLES The present invention will be explained below with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

(1) Quantification of aroma components in beverages The concentration (ppm) of each aroma component in beverages and flavors was subjected to GC/MS measurement using the MVM (Multi Volatile Method) method using Gestel's MPS, and the following Measurements were carried out under the conditions shown.
Equipment: GC: 7890B manufactured by Agilent Technologies
MS: 5977B MSD manufactured by Agilent Technologies
HS: MPS manufactured by Gerstel
TUBE: Tenax TA, Carbopack B/X
Column: DB-WAX UI 0.25mm x 30m x 0.25μm
Quantitative ion: γ-decanolactone m/z=85
δ-decanolactone m/z=99
γ-undecanolactone m/z=85
Furfuryl alcohol m/z=98
Benzyl alcohol m/z=108
Linalool m/z=93
Temperature conditions: 40℃ (2 minutes) → 8℃/min → 240℃ (10 minutes)
Carrier gas flow rate: He 1ml/min
Implantation method: Splitless Ion source temperature: 230℃

(2) Beverage physical properties/Brix: Measured for beverages (20°C) using a sugar refractometer (ATAGO RX-5000α).
- Acidity: Calculated by measuring the number of grams (anhydrous citric acid g/100ml) when converting the amount of acid contained in 100ml of beverage into citric acid based on the method specified by the JAS standard acidity measurement method.
- pH: Measured for beverages (20°C) using a pH meter (HM-30R).

(3) Sensory evaluation A sensory test was conducted for each beverage by trained technicians.
Specifically, six engineers sniffed the aroma of each beverage (at 20℃) and evaluated each beverage based on the following evaluation criteria for off-flavors derived from acetic acid, from the viewpoints of "acetic acid odor,""irritantodor," and "putrid odor." A 5-level evaluation was performed, with the control being 4 points, and the average value was calculated.
・Evaluation Criteria Score 0: I don't feel a strange odor Score 1: I feel a little bit of a strange odor Score 2: I feel a strange odor Score 3: I feel a slightly strong foul odor Score 4: I feel a very strong foul odor

(4) Preparation of base liquid A base liquid was prepared using the following raw materials.
・Sugar 30% by mass
・Fructose glucose liquid sugar 25% by mass
・Citric acid 1% by mass
・Trisodium citrate (adjusted to the pH listed in each table)
・Acetic acid (as listed in each table)

(5) Examples and Comparative Examples [Experiment 1] Acetic acid concentration 500 ppm
Beverages were prepared using the base liquid of (4) above and each aroma component (A) to (F) so that the acetic acid content was 500 ppm, and the composition and physical properties shown in Table 1. The obtained beverages were subjected to the above measurements (1) to (3) and sensory evaluations. The results are shown in Table 1.

[Experiment 2] Acetic acid concentration 5000 ppm
Beverages were prepared using the base liquid of (4) above and each aroma component (A) to (F) so that the acetic acid content was 5000 ppm and the composition and physical properties shown in Table 2. The obtained beverages were subjected to the above measurements (1) to (3) and sensory evaluations. The results are shown in Table 2.

[Experiment 3] Acetic acid concentration 10,000 ppm
Beverages were prepared using the base liquid of (4) above and each aroma component (A) to (F) so that the acetic acid content was 10,000 ppm and the composition and physical properties shown in Table 3. The obtained beverages were subjected to the above measurements (1) to (3) and sensory evaluations. The results are shown in Table 3.

[Experiment 4] Examination of the synergistic effect of aroma components Using the base liquid of (4) above and each aroma component (A) to (F) so that the acetic acid concentration was 10,000 ppm, the composition and physical properties shown in Table 4 were prepared. A drink was prepared. The obtained beverages were subjected to the above measurements (1) to (3) and sensory evaluations. The results are shown in Table 4.

Claims (8)

A packaged beverage having an acetic acid content of 100 to 50,000 ppm and containing one or more selected from the following (A) to (E);
(A) γ-decanolactone 0.1 to 50 ppm;
(B) δ-decanolactone 0.1 to 50 ppm;
(C) γ-undecanolactone 0.01 to 10 ppm;
(D) Furfuryl alcohol 0.05-10ppm;
(E) Benzyl alcohol 0.01 to 10 ppm. The beverage according to claim 1, further comprising (F) linalool 0.1 to 50 ppm. The beverage according to claim 1 or 2, which is for cold use. The beverage according to any one of claims 1 to 3, having a Brix value of 20 to 70. The beverage according to any one of claims 1 to 4, which is a non-alcoholic beverage. A packaged food/beverage product having an acetic acid content of 100 to 50,000 ppm and containing two or more selected from the following (A) to (F);
(A) γ-decanolactone 0.1 to 50 ppm;
(B) δ-decanolactone 0.1 to 50 ppm;
(C) γ-undecanolactone 0.01 to 10 ppm;
(D) Furfuryl alcohol 0.05-10ppm;
(E) Benzyl alcohol 0.01-10ppm;
(F) Linalool 0.1-50ppm. A method for reducing acetic acid-derived odor in a packaged beverage having an acetic acid content of 100 to 50,000 ppm,
A method for reducing acetic acid odor in a packaged beverage, the method comprising the step of containing one or more selected from the following (A) to (E);
(A) γ-decanolactone 0.1 to 50 ppm;
(B) δ-decanolactone 0.1 to 50 ppm;
(C) γ-undecanolactone 0.01 to 10 ppm;
(D) Furfuryl alcohol 0.05-10ppm;
(E) Benzyl alcohol 0.01 to 10 ppm. A method for reducing acetic acid-derived odor in a packaged food or drink having an acetic acid content of 100 to 50,000 ppm,
A method for reducing acetic acid odor in foods and beverages, comprising a step of containing two or more selected from the following (A) to (F);
(A) γ-decanolactone 0.1 to 50 ppm;
(B) δ-decanolactone 0.1 to 50 ppm;
(C) γ-undecanolactone 0.01 to 10 ppm;
(D) Furfuryl alcohol 0.05-10ppm;
(E) Benzyl alcohol 0.01-10ppm;
(F) Linalool 0.1-50ppm.