JP2024092287A - Citrus-flavored beverage and method for improving flavor of citrus-flavored beverage - Google Patents

Abstract

[Problem] To provide a technology relating to an alcohol-containing citrus-flavored beverage that can obtain a good citrus flavor while suppressing the strengthening of sourness and unpleasant flavors. [Solution] The alcohol-containing citrus-flavored beverage of the present invention contains limonin and/or nomilin, and neryl acetate. [Selected Figures] None

Description

The present invention relates to a citrus-flavored beverage and a method for improving the flavor of a citrus-flavored beverage.

Citrus-flavored alcoholic beverages are widely enjoyed by consumers as highly palatable beverages due to the combination of the distinctive citrus flavor with the flavor of alcohol.
Typically, such citrus-flavored beverages are produced by using one or more of fruit juices, fruit extracts, or flavoring components that reproduce the flavor of the fruit, and further by blending appropriate amounts of sweeteners, acidulants, etc.

For example, Patent Document 1 discloses that a non-alcoholic fruit juice-containing beverage containing citrus fruit juice has a limonin (ppm)/carotenoid (ppm) ratio (x) of 0.38 to 0.59, an ethyl butyrate concentration (y) of 4.8 ppm or less, and xy satisfying a specific relationship, thereby providing a fresh feeling.

While limonin and nomilin have a citrus-like flavor, they are also known as bitter components specific to citrus fruits. Patent Document 2 discloses a method for adjusting the concentration of a compound selected from the group consisting of limonin, isolimonin, nomilin, and mixtures thereof in fruit juice to a level below their taste threshold.

JP 2019-37166 A International Publication No. 2009/049046

The inventors have found that when limonin and nomilin are used in alcoholic beverages, sourness and unpleasant flavors may be emphasized even if they are below their taste thresholds. In other words, even with the technology disclosed in Patent Documents 1 and 2, when at least one of limonin and nomilin is applied to an alcoholic beverage, even if a citrus-like flavor is obtained, there is still room for improvement in that the sourness and unpleasant flavors become stronger.

The present inventors have conducted extensive research into how to obtain a good citrus flavor while suppressing the strengthening of sourness and unpleasant flavors in alcoholic beverages containing at least one of limonin and nomilin, and have found that combining neryl acetate is effective, thus completing the present invention.

According to the present invention, the following alcohol-containing citrus-flavored beverage and method for enhancing the fruitiness of an alcohol-containing citrus-flavored beverage are provided.

[1] An alcohol-containing citrus-flavored beverage comprising limonin and/or nomilin and neryl acetate.
[2] The citrus-flavored beverage according to [1], wherein the neryl acetate content (ppm)/[the limonin content (ppb)+the nomilin content (ppb)] is 0.000005 to 1.5.
[3] The citrus-flavored beverage according to [1] or [2], wherein the neryl acetate content (ppm)/limonin content (ppb) is 0.00001 to 3.
[4] The citrus-flavored beverage according to any one of [1] to [3], wherein the neryl acetate content (ppm)/nomilin content (ppb) is 0.00001 to 3.
[5] The citrus-flavored beverage according to any one of [1] to [4], wherein the limonin content is 0.1 to 10,000 ppb.
[6] The citrus-flavored beverage described in any one of [1] to [5], wherein the content of the nomilin is 0.1 to 10,000 ppb.
[7] The citrus flavored beverage according to any one of [1] to [6], wherein the content of neryl acetate is 0.01 to 3.0 ppm.
[8] The citrus-flavored beverage according to any one of [1] to [7], wherein the citrus juice content is 0 to 20% by mass.
[9] The citrus-flavored beverage according to any one of [1] to [8], which contains a fruit flavor.
[10] The citrus-flavored beverage according to any one of [1] to [9], which contains carbon dioxide gas.
[11] The citrus-flavored beverage according to any one of [1] to [10], having an alcohol concentration of 0.4 to 10 volume/volume%.
[12] The citrus-flavored beverage according to any one of [1] to [11], wherein the acidity of citric acid is 0.20 to 0.90 g/100 ml.
[13] The citrus-flavored beverage according to any one of [1] to [12], wherein the extract content is 0.5 to 10 mass/volume %.
[14] The citrus-flavored beverage according to any one of [1] to [13], which is a bottled beverage.
[15] The citrus-flavored beverage according to any one of [1] to [14], which is a lemon-flavored beverage.
[16] A method for producing an alcohol-containing citrus-flavored beverage, comprising the step of adding limonin and/or nomilin and neryl acetate to prepare a beverage.
[17] A method for enhancing the flavor of an alcohol-containing citrus-flavored beverage containing limonin and/or nomilin, comprising:
A method for enhancing the flavor of a citrus-flavored beverage, comprising the step of preparing a beverage by adding neryl acetate.

The present invention provides a technology for an alcohol-containing citrus-flavored beverage that can achieve a good citrus flavor while suppressing the strengthening of sourness and unpleasant flavors.

The following describes in detail an embodiment of the present invention. In this specification, the notation "a to b" in the description of a numerical range means a or more and b or less, unless otherwise specified.

<Alcohol-containing citrus-flavored beverage>
The alcohol-containing citrus-flavored beverage of this embodiment (hereinafter, simply referred to as "beverage") is a beverage containing limonin and/or nomilin and neryl acetate. This allows a citrus-like flavor to be obtained while suppressing the strengthening of sourness and unpleasant flavors. That is, in the beverage of this embodiment, limonin and/or nomilin provide a citrus flavor, and by further containing neryl acetate, even if the limonin and/or nomilin content is low, the strengthening of sourness and unpleasant flavors due to combination with alcohol can be suppressed. Although the details of this mechanism are unknown, it is presumed that neryl acetate appropriately masks the sourness and unpleasant flavors caused by limonin and/or nomilin.

In this embodiment, a good citrus flavor is intended to mean that when the beverage is consumed, a refreshing citrus flavor and a full-bodied fruit flavor are perceived in a well-balanced manner. The sourness and unpleasant flavors caused by limonin and/or nomilin are intended to mean that when the beverage is consumed, a sharp sourness, a lingering bitterness, and unpleasant flavors are perceived.

In this embodiment, citrus refers to the fruit of a plant belonging to the Rutaceae family, subfamily Rutaceae. Specific examples include oranges such as navel oranges, Valencia oranges, and blood oranges; mandarin oranges such as Unshu mandarins, mandarin oranges, ponkan oranges, Kishu mandarins, Encore, Danzelin, koji, shekwasha, Tachibana, and Shiranui; miscellaneous citrus fruits such as Natsudaidai, Hassaku, Hyuganatsu, Sanboukan, Kawachibankan, Kinukawa, and Naruto; tangor and tanzero fruits such as Tankan, Iyokan, Marcott, Kiyomi, Orlando, Mineola, and Seminole; limes such as Mexican lime and Tahiti lime; lemons such as Lisbon lemon, Eureka lemon, Diamante, and Etlogue; pomelo fruits such as Banpeiyu and Tosa pomelo; grapefruits such as Duncan, Marsh, Thompson, and Ruby Red; yuzu fruits such as yuzu, kabosu, sudachi, hanayu, and Kizu; kumquats and trifoliate oranges.
In particular, the beverage of the present embodiment is suitable as a beverage having a flavor of oranges and/or lemons, and is more suitable as a lemon-flavored beverage.

The citrus flavor of the beverage of this embodiment is obtained by using aroma components such as limonin and nomilin, as well as by using citrus flavors and citrus juices, which will be described later.

The ingredients contained in the beverage of this embodiment are described below.

[Limonin]
Limonin is known as one of the bitter components (limonoids) contained in citrus fruits, and is also an aroma component that has a citrus-like aroma depending on the concentration.

In the present embodiment, the lower limit of the limonin content is preferably 0.1 ppb or more, more preferably 0.5 ppb or more, even more preferably 1 ppb or more, particularly preferably 10 ppb or more, and even more preferably 20 ppb or more. By making the limonin content equal to or more than the above lower limit, it becomes easier to obtain a fruity feel with an enhanced citrus flavor and a full body.
On the other hand, the upper limit of the limonin content is preferably 10,000 ppb or less, more preferably 6,000 ppb or less, and even more preferably 5,000 ppb or less. By keeping the limonin content below the upper limit, it is possible to suppress the sharp sourness and lingering bitterness from becoming stronger.
In particular, in order to obtain a synergistic effect by the combination of limonin and neryl acetate, the upper limit of the limonin content is preferably 1000 ppb or less, more preferably 100 ppb or less, and even more preferably 80 ppb or less.

[Nomilin]
Like limonin, nomilin is known as one of the bitter components (limonoids) contained in citrus fruits, but depending on the concentration, it is also an aroma component that has a citrus-like fragrance.

In this embodiment, the lower limit of the content of nomilin is preferably 0.1 ppb or more, more preferably 0.5 ppb or more, even more preferably 1 ppb or more, particularly preferably 10 ppb or more, and even more preferably 20 ppb or more. By making the content of nomilin equal to or more than the above lower limit, it is easy to enhance the citrus flavor and obtain a fruity feeling with a sense of body.
On the other hand, the upper limit of the content of nomilin is preferably 10,000 ppb or less, more preferably 6,000 ppb or less, and even more preferably 5,000 ppb or less. By keeping the content of nomilin below the upper limit, it is possible to suppress the sharp sourness and lingering bitterness from becoming stronger.
In particular, in order to obtain a synergistic effect by combining Nomilin with neryl acetate, the upper limit of the Nomilin content is preferably 1000 ppb or less, and more preferably 400 ppb or less.

In this embodiment, limonin and nomilin may be those contained in citrus juice, etc., and limonin and nomilin may be used alone or in a mixture containing these as flavoring components.

[Neryl acetate]
Neryl acetate is a type of acetate ester and is known as an aroma component having a floral fragrance, etc. When neryl acetate is added to an alcoholic beverage containing limonin and/or nomilin, it is possible to impart a citrus flavor while suppressing the sharp sourness and lingering bitterness from becoming too strong.

In the present embodiment, the lower limit of the neryl acetate content is preferably 0.01 ppm or more, more preferably 0.02 ppm or more, and even more preferably 0.05 ppm or more. By making the neryl acetate content equal to or more than the above lower limit, it is possible to obtain a citrus flavor while suppressing the sharp sourness and lingering bitterness from becoming stronger.
On the other hand, the upper limit of the neryl acetate content is preferably 3.0 ppm or less, more preferably 2.5 ppm or less, and even more preferably 2.0 ppm or less. By keeping the neryl acetate content below the upper limit, it is possible to improve the refreshing citrus and fruity taste while suppressing sharp sourness and lingering bitterness.

In particular, by setting the content ratio of limonin, nomilin, and neryl acetate in this embodiment to a different balance from that of natural citrus juice, it is possible to obtain a good citrus flavor while suppressing the strengthening of sourness and unpleasant flavors. Specifically, it is preferable to set the ratio as follows.
The neryl acetate content (ppm)/[the limonin content (ppb)+the nomilin content (ppb)] is preferably 0.000005 to 1.5, more preferably 0.00001 to 0.5, and even more preferably 0.0001 to 0.1.

The neryl acetate content (ppm)/limonin content (ppb) is preferably 0.00001 to 3, more preferably 0.0001 to 1, and even more preferably 0.001 to 0.1.
The ratio of the neryl acetate content (ppm) to the nomilin content (ppb) is preferably 0.00001 to 3, more preferably 0.0001 to 1, and even more preferably 0.001 to 0.1.

The concentration of aroma components in a beverage can be measured by solid-phase microextraction (SPME) using a gas chromatograph mass spectrometer. Specifically, the concentrations of limonin, nomilin, and neryl acetate can be measured under the following conditions.

(Quantitative determination of neryl acetate)
Weigh out 5.0 g of a sample containing neryl acetate, add 200 μl of 10 ppm linalool-d5 as an internal standard solution, dilute 10 times with 45 ml of Milli-Q water, perform an adsorption reaction on Twister at 40°C for 2 hours, and analyze using GC-MS under the following conditions (SBSE method). Adjust two points of each sample in parallel, and use the average value as the analytical value. The component concentration in the sample is calculated from the area ratio of the peak of each component to the peak of the internal standard, using the slope of the calibration curve obtained by the internal standard addition method.

<GC conditions>
Apparatus: Temperature programmed vaporization inlet (CIS4, Gerstel), thermal desorption unit (TDU, Gerstel), GC system (7890B, Agilent Technologies), Mass Selective Detector (5977, Agilent Technologies)
TDU: 20°C (1 min) - (720°C/min) - 250°C (3 min)
CIS: -50°C (1.5 min) - (12°C/sec) - 240°C (45 min)
Split ratio: 30:1
Injection port pressure: 508.28 kPa
Vent pressure: 314.11 kPa
LTM column (1st: DB-WAX, 20m x 0.18mm; 0.3μm, 2nd: DB-5, 10m x 0.18mm; 0.4μm,
(manufactured by Agilent Technologies)
1st column temperature: 40°C (3 min) - (5°C/min - 180°C (0 min)
2nd column temperature: 40°C (31 min) - (5°C/min) - 180°C (0 min)
MSD: Scanmode, m/z 29-230, 20 Hz, EI
Quantitative ions: linalool-d5 (IS) (m/z 98), limonene (m/z 136), γ-terpinene (m/z 136), p-cymene
(m / z 134), α-terpineol (m / z 136)

(Quantitative determination of limonin and nomilin)
The standard reagents used for quantification are limonin (Tokyo Chemical Industry Co., Ltd., L0258) and nomilin (Enzo Life Sciences, Inc., ALX 350 2288 M025).
The sample to be quantified is diluted 5 to 50 times with a dilution solution of 0.1% formic acid water (formic acid: Fujifilm Wako Pure Chemical Industries, Ltd., 06704531) and 0.1% formic acid acetonitrile (acetonitrile: Fujifilm Wako Pure Chemical Industries, Ltd., 042780) mixed at a ratio of 1:1. The sample is then filtered through a 0.2 μm solvent-resistant PTFE filter (Advantec Corporation, 12020001) and analyzed using LC/MS/MS under the following analytical conditions.
<LC/MS/MS analysis conditions>
Apparatus: ABsiex API4000
Column: ACQUITY UPLC BEH C18 1.7 μm (waters) + VanGuard Pre Column
Mobile phase A: 0.1% formic acid in water Mobile phase B: 0.1% formic acid in acetonitrile Gradient conditions:
5 min (10% B) → 10 min (40% B) → 15 min (60% B) → 15.01 min (90% B) → 20 min (90% B) → 20.01 min (90% B) → 23 min (10% B)
Tray temperature: 15°C
Injection volume: 5 μL
Flow rate: 0.2 mL/min
Oven temperature: 40°C
MS ionization conditions: as shown in Table A below

[Other ingredients]
The beverage of the present embodiment may contain various ingredients other than those described above, so long as the citrus flavor and the effects of the present invention can be obtained, such as fruit juice, flavorings other than those described above, sweeteners, acidulants, pH adjusters, various nutritional components, colorants, diluents, antioxidants, and thickening stabilizers.

(Fruit juice)
The beverage of this embodiment preferably contains citrus juice. The content of citrus juice (in terms of straight juice) relative to the total amount of the beverage of this embodiment is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass or less, and more preferably 8.0% by mass or less, 5.0% by mass or less, 4.0% by mass or less, 3.0% by mass or less, 2.0% by mass or less, and 1.0% by mass or less in this order. This allows for a good citrus flavor despite the low fruit juice content, while suppressing unpleasant aftertaste and sourness.
The beverage of the present embodiment may contain no fruit juice (0.0% fruit juice content). If the beverage contains citrus juice, it is preferable that the beverage contains lemon juice.

Furthermore, the beverage of this embodiment may contain fruit juice other than citrus juice, so long as the citrus flavor is not impaired. Examples of fruit juice other than citrus juice include tropical fruit juice, grape juice, apple juice, peach juice, and strawberry juice. These may be used alone or in combination of two or more types.

The fruit juice content is the relative concentration when the Brix value or acidity of the juice obtained by squeezing fruit juice and not processing it such as by concentration (straight fruit juice) is taken as 100%. Whether the fruit juice content is calculated based on the Brix value or acidity is determined for each type of fruit juice according to the JAS standard. In addition, when converting the fruit juice content based on the Brix value of the JAS standard, the Brix value of sugars, honey, etc. added to the fruit juice is excluded from the calculation.

Fruit juice refers to a liquid component obtained by crushing and squeezing fruit or straining it, etc. Fruit juice may also include a concentrated version of the liquid component or a diluted reconstituted version of these, and may contain pulp or may have the pulp removed by processing such as filtration or centrifugation.
As the fruit juice, straight fruit juice, concentrated fruit juice, reconstituted fruit juice, etc. may be used.

The fruit that can be used to prepare the fruit juice according to this embodiment is not particularly limited in terms of variety, place of origin, ripeness, size, etc., and can be set as appropriate.

In addition, the beverage of this embodiment may be prepared using commercially available juice, concentrated juice, paste, etc. as the fruit juice. Specifically, juice and concentrated juice specified by the JAS standard (Japanese Agricultural Standard for Fruit Drinks) can be mentioned, and for example, one or more of these can be used to prepare the beverage of this embodiment.

(Fragrance)
The flavoring agent may be a natural flavoring agent or a synthetic flavoring agent. Specifically, it is preferable to include a fruit flavor, more preferably a citrus flavor, and even more preferably a lemon flavor.

(sweetener)
As the sweetener, known sweeteners can be used, for example, sugars such as sucrose (sugar), glucose, granulated sugar, fructose, lactose, maltose, fructose glucose liquid sugar, sugar alcohols, and high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, sodium saccharin, and stevia, etc. Only one type of sweetener may be used, or two or more types may be used in combination.

(Acidulant)
Examples of the acidulant include citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, acetic acid, phosphoric acid, and salts thereof. Among them, anhydrous citric acid and its salts are preferred from the viewpoint of obtaining a fruity feel.

The various characteristics of the beverage of this embodiment are described below.

[Sweetness]
The beverage of the present embodiment preferably has a sweetness level of 5.0 or less, and more preferably 4.0 or less. Alternatively, the sweetness level may be 0.
This makes it easier to obtain a good citrus flavor.

The sweetness can be adjusted by, for example, adding the sweeteners mentioned above, fruit juice, or various other ingredients.

Sweetness is a parameter that indicates the sweetness of each sweetener compared to sucrose, and can be found in, for example, "Sweeteners Overview" (published by the Sugar Refining Industry Association in May 1990), "All about the High-Intensity Sweetener Sucralose" (published by Korin Co., Ltd. in May 2003), and "Dictionary of Beverage Terms" (published by Beverage Japan Co., Ltd. on June 25, 1999). If there is a range of sweetness values listed, the median value is used. For example, the sweetness of typical sweeteners is sucrose 1, glucose 0.65, fructose 1.5, sucralose 600, acesulfame potassium 200, and aspartame 200.

[acidity]
The beverage of this embodiment preferably has a citric acid acidity of 0.20 to 0.90 g/100 ml, and more preferably 0.30 to 0.85 g/100 ml.
By setting the acidity within the above numerical range, a suitable acidity can be obtained, and the citrus flavor can be easily enhanced.

The acidity of citric acid can be adjusted, for example, by adjusting the amount of the acidulant, fruit juice, and other various ingredients mentioned above.

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

[pH]
The pH of the beverage of this embodiment at 20° C. is preferably 2.8 to 4.6, more preferably 3.1 to 4.2, and even more preferably 3.2 to 3.8.
By adjusting the pH to fall within the above range, it becomes easier to obtain a fruity flavor.

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

[Extract]
In order to obtain a good balance between texture and sweetness, the beverage of this embodiment preferably has an extract content of 0.5 to 10 mass/volume %, and more preferably 2 to 8 mass/volume %.
Extract refers to the number of grams of non-volatile components contained in 100 cubic centimeters of original volume at a temperature of 15 degrees.
The extract content of an alcoholic beverage can be calculated, for example, by measuring the specific gravity (sake meter value) and alcohol content in accordance with the analytical method prescribed by the National Tax Agency of Japan.

[carbon dioxide gas]
The beverage of this embodiment may contain carbon dioxide gas. The carbon dioxide pressure of the beverage is preferably 1.5 to 3.5 gas volumes, and more preferably 2.0 to 3.0 gas volumes. The carbonation sensation can improve the palatability of the beverage.
The method for incorporating carbon dioxide gas into a beverage is not particularly limited, and can be appropriately determined by a person skilled in the art.

[alcohol]
In this embodiment, alcohol refers to ethyl alcohol (ethanol) unless otherwise specified.
The alcohol is not particularly limited, and any alcohol that is normally used in alcoholic beverages can be used, including, for example, one or more types selected from brewer's alcohol; spirits such as vodka, rum, tequila, gin, aquavit, and Korn; liqueurs, whiskey, brandy, shochu, and the like.

In this embodiment, the alcohol concentration is preferably 0.4 volume/volume% or more, more preferably 0.5 to 10 volume/volume%, and even more preferably 1.0 to 9 volume/volume%. By setting the alcohol concentration in the above numerical range, the beverage of this embodiment can more effectively prevent the sourness and unpleasant flavors from becoming strong while still providing a good citrus flavor.
The alcohol content can be measured, for example, by the method described in the National Tax Agency's Specified Analytical Method (National Tax Agency Instruction No. 6 of 2007, revised on June 22, 2007).

[container]
The container used for the beverage of this embodiment may be a sealed container made of a single material such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, steel, etc., or a composite or laminated material thereof. The type of container is not particularly limited, but may be, for example, a plastic bottle, an aluminum can, a steel can, a paper carton, a chilled cup, a bottle, etc.

The volume of the beverage is not particularly limited, but 100 to 2000 ml is preferable, and 100 to 500 ml is even more preferable in terms of ease of drinking.

[How to drink]
The beverage of the present embodiment is preferably a beverage that is consumed as is without being diluted.

<Production method of beverage>
The method for producing an alcohol-containing citrus-flavored beverage of this embodiment includes a step of preparing a beverage by adding limonin and/or nomilin and neryl acetate. This enhances the fruitiness of a beverage having a fruit juice content of 10% by mass or less. Limonin and/or nomilin and neryl acetate may be added alone or as a mixture containing the same, or may be added as one of the aroma components contained in citrus juice. The details of the beverage are the same as those of the beverage described above. Furthermore, known methods can be used for the addition method, etc.

There are no particular limitations on the method of heat sterilization of bottled beverages, but in Japan, heat sterilization is carried out in accordance with the provisions of the Food Sanitation Act. Specific examples include a method in which the beverage is sterilized at high temperature for a short period of time and then filled into a storage container that has been sterilized under aseptic conditions (UHT sterilization method), and a retort sterilization method in which the prepared liquid is filled into a storage container such as a can and then retorted.

<Method for enhancing the fruit flavor of beverages>
The method for improving the flavor of an alcohol-containing citrus-flavored beverage containing limonin and/or nomilin of this embodiment includes a step of adding neryl acetate to prepare a beverage. This improves the flavor of the alcohol-containing citrus-flavored beverage containing limonin and/or nomilin. That is, even when limonin and/or nomilin are used in an alcoholic beverage, it is possible to obtain a good citrus flavor while suppressing the increase in sourness and unpleasant flavor, thereby improving the flavor of the beverage. The details of the beverage are the same as those of the beverage described above. In addition, known methods can be used for the addition method, etc.

The above describes embodiments of the present invention, but these are merely examples of the present invention, and various configurations other than those described above can also be adopted.

The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited to these.

(1) Physical properties and acidity of beverage: The amount of acid contained in 100 ml of the beverage was converted into grams of citric acid (g anhydrous citric acid/100 ml) and calculated based on the method specified in the acidity measurement method of the JAS standard.

(2) Sensory Evaluation A sensory test was conducted for each beverage by trained technicians. Specifically, five experienced technicians tasted the beverages (20°C) and rated the beverages on a 5-point scale, with "Comparative Example 1-0" being 1 point, for the "refreshing citrus flavor,""sharpacidity,""lingering bitterness/unpleasant flavor," and "full-bodied fruit flavor" that they perceived when tasting the beverages, and calculated the average score.

Evaluation criteria: 5: Strong 4: Slightly strong 3: Neither strong nor weak 2: Slightly weak 1: Weak

(3) Examples and Comparative Examples As ingredients for the beverages, brewer's alcohol, high fructose glucose liquid sugar, citric acid (anhydrous), trisodium citrate, clear concentrated lemon juice, limonin, nomilin, and neryl acetate were prepared. In addition, 1000 ppm of lemon flavor (not including limonin, nomilin, and neryl acetate) was used for each beverage.
In addition, the extract content of each beverage was adjusted using high fructose glucose liquid sugar, and the acidity of each beverage was adjusted using citric acid (anhydrous) and clear lemon juice concentrate.
In the table, acidity "%" indicates citric acid acidity (g/100 ml), extract "%" indicates extract content (mass/volume %), and alcohol "%" indicates alcohol concentration (volume/volume %).

[Experiment 1] Limonin only The ingredients were mixed in a conventional manner to obtain a beverage with the composition (concentration) and carbon dioxide pressure (gas volume) shown in Table 1. The obtained beverage was subjected to the above measurements (1) and (2) and a sensory evaluation. The results are shown in Table 1.

[Experiment 2] Combination of limonin and neryl acetate (varying ratio and concentration)
Beverages were obtained by mixing the ingredients in the usual manner so as to obtain the compositions (concentrations) and carbon dioxide pressures (gas volumes) shown in Tables 2 to 5. The obtained beverages were subjected to the measurements (1) and (2) above and sensory evaluations. The results are shown in Tables 2 to 5.

[Experiment 3] Combination of limonin and neryl acetate (variation of alcohol concentration)
Beverages were obtained by mixing the ingredients in the usual manner so as to obtain the compositions (concentrations) and carbon dioxide pressures (gas volumes) shown in Tables 6 to 7. The obtained beverages were subjected to the measurements (1) and (2) above and sensory evaluations. The results are shown in Tables 6 to 7.

[Experiment 4] Combination of limonin and neryl acetate (variation of fruit juice concentration)
The ingredients were mixed in a conventional manner to obtain a beverage with the composition (concentration) and carbon dioxide pressure (gas volume) shown in Table 8. The obtained beverage was subjected to the measurements (1) and (2) above and a sensory evaluation. The results are shown in Table 8.

[Experiment 5] Nomilin only The ingredients were mixed in a conventional manner to obtain a beverage with the composition (concentration) and carbon dioxide pressure (gas volume) shown in Table 9. The obtained beverage was subjected to the measurements (1) and (2) above and a sensory evaluation. The results are shown in Table 9.

[Experiment 6] Combination of Nomilin and Neryl Acetate (Variation of Ratio and Concentration)
Beverages were obtained by mixing the ingredients in the usual manner so as to obtain the compositions (concentrations) and carbon dioxide pressures (gas volumes) shown in Tables 10 to 13. The obtained beverages were subjected to the measurements (1) and (2) above and sensory evaluations. The results are shown in Tables 10 to 13.

[Experiment 7] Combination of Nomilin and Neryl Acetate (Variation of Alcohol Concentration)
Beverages were obtained by mixing the ingredients in the usual manner so as to obtain the compositions (concentrations) and carbon dioxide pressures (gas volumes) shown in Tables 14 and 15. The obtained beverages were subjected to the measurements (1) and (2) above and sensory evaluations. The results are shown in Tables 14 and 15.

[Experiment 8] Combination of Nomilin and Neryl Acetate (Variation of Fruit Juice Concentration)
The ingredients were mixed in a conventional manner to obtain a beverage with the composition (concentration) and carbon dioxide pressure (gas volume) shown in Table 16. The obtained beverage was subjected to the measurements (1) and (2) above and a sensory evaluation. The results are shown in Table 16.

[Experiment 9] Concomitant Use of Limonin, Nomilin, and Neryl Acetate The ingredients were mixed in a conventional manner to obtain a beverage with the composition (concentration) and carbon dioxide pressure (gas volume) shown in Table 17. The obtained beverage was subjected to the measurements (1) and (2) above and a sensory evaluation. The results are shown in Table 17.

Claims (17)

An alcoholic citrus-flavored beverage containing limonin and/or nomilin and neryl acetate. The citrus-flavored beverage according to claim 1, in which the neryl acetate content (ppm)/[the limonin content (ppb)+the nomilin content (ppb)] is 0.000005 to 1.5. The citrus-flavored beverage according to claim 1 or 2, in which the neryl acetate content (ppm)/limonin content (ppb) is 0.00001 to 3. The citrus-flavored beverage according to claim 1 or 2, in which the neryl acetate content (ppm)/nomilin content (ppb) is 0.00001 to 3. The citrus-flavored beverage according to claim 1 or 2, wherein the limonin content is 0.1 to 10,000 ppb. The citrus-flavored beverage according to claim 1 or 2, in which the nomilin content is 0.1 to 10,000 ppb. The citrus-flavored beverage according to claim 1 or 2, wherein the neryl acetate content is 0.01 to 3.0 ppm. The citrus-flavored beverage according to claim 1 or 2, wherein the citrus juice content is 0 to 20% by mass. The citrus-flavored beverage according to claim 1 or 2, which contains a fruit flavor. The citrus-flavored beverage according to claim 1 or 2, which contains carbon dioxide gas. The citrus-flavored beverage according to claim 1 or 2, having an alcohol concentration of 0.4 to 10 volume/volume %. The citrus-flavored beverage according to claim 1 or 2, in which the acidity of citric acid is 0.20 to 0.90 g/100 ml. The citrus-flavored beverage according to claim 1 or 2, in which the extract content is 0.5 to 10 mass/volume %. The citrus-flavored beverage according to claim 1 or 2, which is a bottled beverage. The citrus-flavored beverage according to claim 1 or 2, which is a lemon-flavored beverage. A method for producing an alcohol-containing citrus-flavored beverage, comprising the step of adding limonin and/or nomilin and neryl acetate to prepare a beverage. A method for improving the flavor of an alcohol-containing citrus-flavored beverage containing limonin and/or nomilin, comprising:
A method for enhancing the flavor of a citrus-flavored beverage, comprising the step of preparing a beverage by adding neryl acetate.