JP2023155694A - Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor of alcoholic beverage - Google Patents

Abstract

To provide an alcoholic beverage that has reduced acid taste harshness and an enhanced lingering aftertaste, and to provide a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage.SOLUTION: An alcoholic beverage according to the present invention has an acidity of 0.05 w/v% or more and contains eugenol of 5 to 700 ppb. A method for producing an alcoholic beverage according to the present invention includes a step of adjusting the acidity to 0.05 w/v% or more and adjusting the contained amount of eugenol to 5 to 700 ppb. A method for improving the flavor of an alcoholic beverage according to the present invention reduces the harshness of acid taste of an alcoholic beverage having an acidity of 0.05 w/v% or more and enhances a lingering aftertaste, and includes a step of setting the contained amount of eugenol in the alcoholic beverage to be 5 to 700 ppb.SELECTED DRAWING: None

Description

The present invention relates to an alcoholic beverage, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage.

In order to meet the diverse tastes of consumers, alcoholic beverages with various flavor characteristics have been proposed.

For example, Patent Document 1 discloses that 5 to 150 ppm of limonene and 10 to 200 ppm of limonene selected from the group consisting of isoamyl alcohol, isobutanol, β-phenethyl alcohol, isoamyl acetate, ethyl acetate, ethyl caproate, and ethyl caprylate. An alcoholic beverage containing at least one aroma component is disclosed.

JP 2021-13400 Publication

The invention according to Patent Document 1 is characterized by containing not only limonene but also various components such as isoamyl alcohol and isobutanol in order to make an alcoholic beverage with a complex aroma and richness. .

On the other hand, the present inventor believes that sourness is an extremely important element in the flavor of various alcoholic beverages such as chuhai-flavored beverages, and conducted detailed flavor studies on alcoholic beverages exhibiting sourness.
In addition, the present inventor believes that if it is possible to reduce the "sour edge" in alcoholic beverages whose acidity is higher than a predetermined value, consumers will be able to experience a more positive sourness (mellow sourness). That's what I thought.
In addition, the inventor has discovered that alcoholic beverages with acidity above a predetermined value tend to have a refreshing flavor and are difficult to leave a lingering aftertaste. ” I wanted to make it stronger.

Therefore, an object of the present invention is to provide an alcoholic beverage with reduced sourness and enhanced aftertaste, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage.

The above problem can be solved by the following means.
(1) An alcoholic beverage with an acidity of 0.05 w/v% or more and a eugenol content of 5 to 700 ppb.
(2) The alcoholic beverage according to claim 1, wherein the content of anethole is 0.5 to 70 ppb.
(3) The alcoholic beverage according to 1 or 2 above, which is a citrus-flavored beverage.
(4) A method for producing an alcoholic beverage, comprising the steps of adjusting the acidity to 0.05 w/v% or more and adjusting the eugenol content to 5 to 700 ppb.
(5) A flavor improvement method for reducing the sourness of an alcoholic beverage with an acidity of 0.05 w/v% or more and enhancing the aftertaste, wherein the eugenol content of the alcoholic beverage is adjusted to 5 to 700 ppb. A method for improving the flavor of alcoholic beverages, including the step of:

The alcoholic beverage according to the present invention has a reduced sourness and an enhanced aftertaste.
The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage with reduced acidity and enhanced aftertaste.
The method for improving the flavor of an alcoholic beverage according to the present invention can reduce sourness and enhance the aftertaste.

EMBODIMENT OF THE INVENTION Hereinafter, the form (this embodiment) for implementing the alcoholic beverage, the manufacturing method of an alcoholic beverage, and the method of improving the flavor of an alcoholic beverage which concern on this invention is demonstrated.

[Alcoholic drinks]
The alcoholic beverage according to this embodiment is an alcoholic beverage whose acidity is equal to or higher than a predetermined value and whose eugenol content is within a predetermined range. Moreover, the alcoholic beverage according to this embodiment may contain anethole.
Although the alcoholic beverage according to the present embodiment is not particularly limited, examples thereof include a chu-hi-taste drink, a wine-taste drink, and the like. The Chu-Hi-taste beverage is a beverage that tastes like Chu-Hi, that is, a beverage whose flavor is designed so that the flavor of Chu-Hi can be felt. Note that the flavor of chu-hi also includes flavors such as sour and cocktail.
In addition, since the alcoholic beverage according to the present embodiment has an acidity higher than a predetermined value and exhibits a sour taste, the alcoholic beverage according to the present embodiment has a sour taste. It is preferable that the beverage be flavor-designed by containing flavoring agents, fruit juice, etc.
Each element constituting the alcoholic beverage according to this embodiment will be described below.

(acidity)
The alcoholic beverage according to the present embodiment has acidity equal to or higher than a predetermined value.
The acidity is preferably 0.05 w/v% or more, 0.08 w/v% or more, 0.10 w/v% or more, 0.30 w/v% or more, 0.40 w/v% or more, 0.50 w/v % or more, 0.70 w/v% or more, and 0.73 w/v% or more are more preferable. When the acidity is at least a predetermined value, the problem of the present invention (acidity) becomes clearer, and it becomes easier to match the flavor of citrus drinks.
The acidity is preferably 5.00 w/v% or less, 4.00 w/v% or less, 3.00 w/v% or less, 2.00 w/v% or less, 1.50 w/v% or less, 1.00 w/v % or less is more preferable. When the acidity is below a predetermined value, the balance of flavor can be improved.

In addition, the acidity (acidity in terms of citric acid: value of acidity converted as citric acid equivalent) in this specification is based on the Japanese Agricultural Standards for fruit drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 489 of February 24, 2016). It can be obtained using a prescribed method. Specifically, the beverage was 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 the titration. It may be calculated using a constant such as "weight (g)" of "0.0064" (weight (g) of citric acid equivalent to 1 mL of 0.1 mol/L aqueous sodium hydroxide solution).
Further, the acidity can be adjusted using a sour agent, which will be described later.

(eugenol)
Eugenol is a type of phenylpropene represented by the chemical formula C ₁₀ H ₁₂ O ₂ .
The present inventor has discovered that by incorporating this eugenol into an alcoholic beverage, it is possible to reduce the sourness and further enhance the aftertaste.
However, the present inventors have also confirmed that by incorporating eugenol into an alcoholic beverage, the medicinal flavor becomes stronger.

The content of eugenol is preferably 5 ppb or more, more preferably 8 ppb or more, 10 ppb or more, 50 ppb or more, 80 ppb or more, 100 ppb or more, 130 ppb or more, and 150 ppb or more. When the content of eugenol is at least a predetermined value, it is possible to reduce the sourness and enhance the aftertaste.
The content of eugenol is preferably 700 ppb or less, more preferably 600 ppb or less, 550 ppb or less, 500 ppb or less, 400 ppb or less, 350 ppb or less, and 300 ppb or less. By setting the content of eugenol to a predetermined value or less, it is possible to avoid a situation where the medicinal flavor becomes too strong.
In addition, in this specification, the unit "ppb" is synonymous with "μg/L".

(Anethole)
Anethole is a type of aromatic compound represented by the chemical formula C ₁₀ H ₁₂ O. Note that anethole in this specification is strictly trans-anethole.
The present inventors have discovered that by incorporating anethole into an alcoholic beverage containing eugenol, the effects exerted by eugenol (reducing acidity and enhancing the aftertaste) can be enhanced.
The present inventor also found that by controlling the content of anethole within a predetermined range, the medicinal feel caused by eugenol can be reduced.

The content of anethole is preferably 0.5 ppb or more, more preferably 0.8 ppb or more, 1.0 ppb or more, 3.0 ppb or more, 5.0 ppb or more, 7.0 ppb or more, and 7.5 ppb or more. When the content of anethole is at least a predetermined value, the effect of reducing acidity and the effect of enhancing the aftertaste can be firmly enhanced. Furthermore, by having the content of anethole at a predetermined value or more, it is possible to suppress the medicinal feeling caused by eugenol.
The content of anethole is preferably 70.0 ppb or less, 60.0 ppb or less, 55.0 ppb or less, 50.0 ppb or less, 40.0 ppb or less, 30.0 ppb or less, 20.0 ppb or less, 10.0 ppb or less, 5. More preferably, it is 0 ppb or less. By having the content of anethole at a predetermined value or less, it is possible to give a good overall evaluation as a beverage and to avoid a situation where anethole conversely intensifies the medicinal taste.

Note that the content of anethole and eugenol in an alcoholic beverage can be determined by a standard addition method using, for example, the SPME-GC-MS method.

(alcohol)
The alcoholic beverage according to this embodiment contains alcohol.
The alcohol may be any drinkable alcohol, and is not limited to the type, manufacturing method, raw materials, etc., as long as the effects of the present invention are not impaired, but alcohol may include whiskey, brandy, spirits (for example, gin, Spirits such as vodka and rum, raw alcohol, etc.), liqueurs, shochu, etc., and brewed liquors such as sake, fruit liquor, beer, etc. can be used, and among these, distilled liquors are particularly suitable. One or more of vodka and raw material alcohol is preferred.
Note that in this specification, alcohol refers to ethanol unless otherwise specified.

(Alcohol degree)
The alcohol content of the alcoholic beverage according to the present embodiment is, for example, 1v/v% or more, 3v/v% or more, 4v/v% or more, 5v/v% or more, 6v/v% or more, 7v/v% or more. Yes, 15v/v% or less, 10v/v% or less, 9v/v% or less, 8v/v% or less.
Note that the alcohol content of the alcoholic beverage according to the present embodiment can be measured, for example, based on the National Tax Agency prescribed analysis method (instruction) 3 sake 3-4 alcohol content (vibrating density meter method).

(foaming)
The alcoholic beverage according to this embodiment is preferably an effervescent beverage containing carbon dioxide gas, that is, a carbonated beverage. Here, the foaming property in this embodiment means that the gas pressure (total pressure) at 20°C is 0.5 kg/cm ² or more, preferably 1.0 kg/cm ² or more, and 1.5 kg/cm 2 or more. ² or more, 1.9 kg/cm ² or more, 2.1 kg/cm ² or more, 2.2 kg/cm ² or more, more preferably 5.0 kg/cm ² or less, 4.0 kg/cm ² or less, 3.5 kg/cm ² or less, more preferably 3.0 kg/cm ² or less.
Note that the gas pressure of the alcoholic beverage according to the present embodiment can be measured based on, for example, National Tax Agency prescribed analysis method (instruction) 8-3 gas pressure.

(others)
The alcoholic beverage according to the present embodiment includes sweeteners, high-intensity sweeteners, antioxidants, fragrances, acidulants, pigments, salts, and dietary fibers that are normally added to drinks as long as the desired effects of the present invention are not inhibited. (hereinafter referred to as "additives" as appropriate) may or may not necessarily be included. As the sweetener, for example, fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, etc. can be used. As the high-intensity sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dultin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame, etc. can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol, etc. can be used. Examples of the acidulant include citric acid, adipic acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, Using DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, etc. be able to. Examples of the pigment include anthocyanin pigments, but any food pigment can be used. As the salts, for example, common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate, etc. can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product, etc. can be used.
As each of the above-mentioned raw materials, commonly available commercially available materials can be used.

In addition, when the alcoholic beverage according to the present embodiment has a fruit taste, fruit flavor (a flavor that imparts a fruit-like aroma), fruit juice (juice squeezed from fruit), fruit extract (such as water or alcohol from fruit or fruit juice), It is also possible to contain an extract obtained by extracting the active ingredients of the fruit using the following method. Fruit juices include, for example, various fruit juices such as concentrated fruit juice, reduced fruit juice, and straight fruit juice, fruit purees (semi-liquid products obtained by grinding or straining cooked fruit or raw fruit), and diluted liquids thereof. , concentrated liquid, mixed liquid, etc. can be used.
Fruits from which fruit juice is derived (and fruit species for fruit flavors and fruit extracts) include citrus fruits such as lemons, limes, tangerines, oranges, grapefruit, yuzu, and shikwasa, and rose family fruits such as plums and apples. , strawberries, peaches, cherries (yellow peaches), etc. In addition to these, conventionally known fruits such as grapes, plums, pomegranates, blueberries, cassis, cranberries, maqui berries, apples, mangoes, pineapples, kiwis, pears, etc. can.
The effect of the present invention (the effect of reducing acidity) is not directly affected by the flavor type or strength of flavor of the flavor, fruit juice, or fruit extract, and at least the effect will not disappear. Since it is considered that there is no such thing, the types of flavors may be varied as described above, and the content is not particularly limited.

When the alcoholic beverage according to the present embodiment contains fruit juice, the content of fruit juice (in terms of fruit juice percentage) is not particularly limited, but may be, for example, 1w/w% or more, 1.13w/w% or more, 2w/w % or more, 2.8 w/w% or more, 3 w/w% or more, and 10 w/w% or less, 5 w/w or less, 4 w/w% or less, and 3.5 w/w% or less.
In addition, the content of fruit juice is "content (juice percentage conversion)% (in detail, w/w%)" = "amount of fruit juice blended in 100g of beverage (g)" x "concentration ratio" / 100g x 100. Here, in calculating the "concentration ratio" (relative concentration ratio of fruit juice when straight fruit juice is taken as 100%), it is based on the JAS standard. For example, when using lemon juice with an acidity of 9%, According to Attachment 4 of the Japanese Agricultural Standards for fruit drinks (Notification No. 489 of the Ministry of Agriculture, Forestry and Fisheries, February 24, 2016), the standard acidity of lemon is 4.5%, so this lemon juice is twice concentrated. becomes lemon juice.

(Packaged alcoholic beverages)
The alcoholic beverage according to this embodiment can be provided in various containers. By packing alcoholic beverages into various containers, deterioration in quality due to long-term storage can be suitably prevented.
Note that the container may be anything that can be airtight, and so-called can containers or barrel containers made of metal (such as aluminum or steel) can be used. Further, the container may be a glass container, a plastic bottle container, a paper container, a pouch container, or the like. The capacity of the container is not particularly limited, and any currently available container can be used. Note that it is preferable to use a metal container because it can completely block gas, moisture, and light rays and maintain stable quality at room temperature for a long period of time.

As explained above, the alcoholic beverage according to the present embodiment has a reduced sourness and an enhanced aftertaste.
Further, the alcoholic beverage according to the present embodiment can avoid a situation where the herbal taste becomes very strong.

[Method for producing alcoholic beverages]
Next, a method for producing an alcoholic beverage according to this embodiment will be explained.
The method for producing an alcoholic beverage according to the present embodiment includes a mixing step and a post-treatment step.

In the mixing step, water, eugenol, anethole, alcohol, additives, and the like are appropriately added to a mixing tank to produce a mixed solution.
In this mixing step, each raw material may be mixed and adjusted so that the content of eugenol, the content of anethole, etc. are within the predetermined ranges described above.

In the post-processing step, for example, treatments such as filtration, sterilization, addition of carbon dioxide gas, and filling into containers are selectively performed as necessary.
Note that the filtration treatment in the post-treatment step can be performed using a general filter or strainer. Further, the sterilization treatment in the post-treatment step is preferably carried out by plate sterilization from the viewpoint of processing speed, etc., but it is not limited to this and can be applied as long as the same treatment can be performed. Further, the filling process in the post-processing step is preferably performed in a clean room maintained at a level of cleanliness that is normally performed in the manufacture of beverages. The order of each treatment in the post-treatment step is not particularly limited.

In addition, each process performed in a mixing process and a post-processing process can be performed by the equipment generally used for manufacturing RTD (Ready to Drink) drinks etc.

As explained above, according to the method for producing an alcoholic beverage according to the present embodiment, it is possible to produce an alcoholic beverage with reduced sourness and enhanced aftertaste.
Further, according to the method for producing an alcoholic beverage according to the present embodiment, it is possible to avoid a situation where the herbal taste becomes extremely strong.

[Method for improving the flavor of alcoholic beverages]
Next, a method for improving the flavor of an alcoholic beverage according to the present embodiment will be described.
The method for improving the flavor of an alcoholic beverage according to the present embodiment is a method for improving the flavor of an alcoholic beverage whose acidity is higher than a predetermined value by reducing the sourness and enhancing the aftertaste, and in which the content of eugenol is reduced within a predetermined range. This is a method to keep it within.
Note that the content of each component is the same as the value explained in the above-mentioned "alcoholic beverage".

As explained above, according to the method for improving the flavor of an alcoholic beverage according to the present embodiment, it is possible to reduce the sourness of the alcoholic beverage and to enhance the aftertaste.
Further, according to the method for improving the flavor of an alcoholic beverage according to the present embodiment, it is possible to avoid a situation where the herbal taste becomes extremely strong.

Next, the present invention will be described by illustrating examples that meet the requirements of the present invention and comparative examples that do not.

[Sample preparation]
Each sample in Tables 1 to 4 (excluding sample 4-3) contains eugenol, anethole, citric acid (anhydrous), trisodium citrate, and a high-intensity sweetener (sucralose (Sanei) in the amounts shown in the table. A sample (citrus chu-hi-taste drink) was prepared by appropriately blending Sanet (manufactured by Mitsubishi Corporation Life Sciences), fragrance, vodka, carbonated water, and water.
For these samples, the contents of trisodium citrate, high-intensity sweetener, vodka, and flavor were the same among the samples. Note that the acidity was adjusted by the content of citric acid (anhydrous). Further, as described in the table, sample 4-1 used grapefruit flavor, sample 4-2 used orange flavor, and the other samples used lemon flavor.

Sample 4-3 basically had almost the same composition as Sample 3-3, but in order to adjust the flavor, various flavorings (Ange flavor, lemon flavor, etc.), lemon juice, and L-ascorbic acid were added separately. This sample differed from Sample 3-3 in that a processed glucose product was added in small amounts. Further, the lemon juice content of Sample 4-3 was 1.13 w/w% in terms of fruit juice percentage.

Note that the gas pressure (total pressure) at 20° C. for all samples in Tables 1 to 4 was 2.2 kg/cm ² .

[contents of the test]
For each sample produced by the above method, seven trained panelists with discernment ability ranked it as "sour taste", "sour edge", "lingering finish", "herbal taste", " Regarding the "overall evaluation as a beverage," each product was scored on a five-point scale from 1 to 5, and the average value was calculated.
All evaluations were made by drinking samples.

(Acidity: evaluation criteria)
The sour taste was evaluated based on the sour taste of Sample 1-0 (3 points), and ``strong sour taste'' was evaluated as 5 points, and ``weak sour taste'' was evaluated as 1 point.

(Sour taste: evaluation criteria)
The evaluation of sourness was based on the sourness of sample 1-0 (5 points), and ``strong sourness'' was evaluated as 5 points, and ``weak sourness'' was evaluated as 1 point. Regarding the evaluation of sourness, the lower the score, the more reduced it is, and it can be judged that it is preferable.

Here, "sour taste" refers to a sour, sharp flavor that makes the beverage difficult to swallow.

(Lingering finish: Evaluation criteria)
The evaluation of the aftertaste is based on the aftertaste of sample 1-0 (1 point), and 5 points are given when "the aftertaste is strong" and 1 point is when "the aftertaste is weak". It was evaluated as follows. Regarding the evaluation of the aftertaste, the higher the score, the more enhanced it is, and it can be judged that it is preferable.

Here, regarding the "lingering aftertaste", if the flavor (all flavors) that remains in the oral cavity after swallowing is strong and felt for a long time, the lingering aftertaste is evaluated as strong. If it feels weak and short, it is evaluated as having a weak aftertaste.

(Herbal taste: evaluation criteria)
The herbal feeling was evaluated based on the medicinal feeling of sample 1-0 (1 point), and ``strong herbal feeling'' was evaluated as 5 points, and ``weak herbal feeling'' was evaluated as 1 point. Regarding the evaluation of the medicinal feel, the lower the score, the more suppressed it is, and it can be judged that it is preferable.

Here, the "herbal taste" refers to a grassy, negative flavor, and when this flavor becomes strong in a beverage, it becomes more medicinal and difficult to drink.

(Comprehensive evaluation as a beverage: evaluation criteria)
Regarding the overall evaluation as a beverage, no reference points were set, and a score of 5 was given for "good flavor as an alcoholic beverage" and 1 point was given for "poor flavor as an alcoholic beverage."

Here, "the flavor is good for an alcoholic beverage" refers to a state in which the flavor is well-balanced. The evaluation is as follows.

The table shows the content of each sample and the results of each evaluation. Note that the numerical values and indicators for each component shown in the table are the content and indicators in the final product.

(Consideration of results)
Table 1 shows the results of varying the content of eugenol.
From the results of samples 1-0 to 1-5 in Table 1, it can be confirmed that as the content of eugenol increases, the score for sourness decreases and the score for lingering finish increases. Ta. It was confirmed that Samples 1-1 to 1-5 were able to exhibit the desired effects (effect of reducing acidity and enhancing the aftertaste).
However, it was also confirmed that as the content of eugenol increased, the sourness score slightly decreased and the herbal taste score increased.
Considering all the evaluations, very favorable results were obtained for samples 1-2 to 1-5 (particularly samples 1-3 to 1-4) among samples 1-0 to 1-5.

Table 2 shows the results of varying the anethole content while keeping the eugenol content fixed.
From the results of Samples 2-1 to 2-4 in Table 2, it is possible to strengthen the effect of reducing sourness and enhancing the aftertaste by adding anethole to a drink containing eugenol in a predetermined amount or more. was confirmed.
It was also confirmed that the herbal feel, which is thought to be caused by eugenol, was reduced by containing anethole (Samples 2-2 and 2-3).
Considering all the evaluations, very favorable results were obtained for samples 2-2 to 2-4 (particularly samples 2-3 to 2-4) among samples 2-1 to 2-4.

Table 3 shows the results of varying acidity.
From the results of Samples 3-1 to 3-4 in Table 3, it was confirmed that when the acidity is low, it is difficult to recognize the sour edge, which is the problem. In other words, it has been found that in order to clearly exhibit the effect of reducing acidity, the acidity needs to be equal to or higher than a predetermined value.
However, if the alcoholic beverage has even a slight sour taste, it is considered that the effect of reducing the sour taste can be exhibited.

Table 4 shows the results of changing the type of fragrance.
Sample 4-1 in Table 4 is a "grapefruit-flavored beverage" containing grapefruit flavoring, sample 4-2 is an "orange-tasting beverage" containing orange flavoring, and sample 4-3 is containing lemon flavoring and various flavorings. However, when compared with Sample 1-0, it was confirmed that each of the effects of the present invention (reducing sourness, enhancing aftertaste) was achieved. did it.
Also, when comparing Samples 4-1 to 4-3 and Sample 3-3, although Sample 4-3 had a slightly stronger effect of reducing acidity, there were no large differences in scores for other items. Could not confirm.
From this result, it was found that according to the present invention, each effect of the present invention can be exerted in the same way as long as the drink has a citrus taste, even if the taste differs in detail.

Claims (5)

An alcoholic beverage with an acidity of 0.05 w/v% or more,
An alcoholic beverage with a eugenol content of 5 to 700 ppb. The alcoholic beverage according to claim 1, wherein the content of anethole is 0.5 to 70 ppb. The alcoholic beverage according to claim 1 or 2, which is a citrus-flavored beverage. A method for producing an alcoholic beverage, comprising the steps of adjusting the acidity to 0.05 w/v% or more and adjusting the eugenol content to 5 to 700 ppb. A method for improving the flavor of an alcoholic beverage with an acidity of 0.05 w/v% or more, which reduces the sour taste and enhances the aftertaste, the method comprising:
A method for improving the flavor of an alcoholic beverage, comprising the step of adjusting the eugenol content of the alcoholic beverage to 5 to 700 ppb.