JP6180608B1 - Method for inhibiting production of 1-octen-3-one in citrus flavored beverages - Google Patents

Abstract

An object of the present invention is to provide a method for suppressing the production of 1-octen-3-one in a citrus flavored beverage that effectively and easily suppresses the deterioration odor caused by light in the citrus flavored beverage. A method for suppressing the production of 1-octen-3-one in a citrus flavored beverage, comprising mixing a chelating agent having two or more phosphate groups with a beverage containing a citrus flavor. is there. The chelating agent is one or more chelating agents selected from the group consisting of condensed phosphates or organophosphates. By containing a chelating agent having two or more phosphate groups, the citrus fragrance effectively suppresses the production of 1-octen-3-one, which is a deteriorated odor component that is produced when irradiated with light. be able to. [Selection figure] None

Description

The present invention relates to a method for suppressing production of 1-octen-3-one in a citrus flavored beverage containing a citrus flavor.

  A citrus flavor is a component having a unique aroma and flavor contained in citrus fruits such as lemon and lime, and a citrus flavor can be imparted by adding the citrus flavor to a beverage. However, when citrus fragrances are exposed to light, their chemical structure changes due to isomerization, oxidation, decomposition, etc., and deteriorated odor components are generated, citrus fragrances themselves decrease, and citrus flavors are significantly inhibited. It is known. For this reason, products containing citrus fragrance will not only lose their original freshness when exposed to light at each stage of production, distribution, storage, etc., but the quality of the product will be significantly reduced due to the generated degraded odor. To do.

  Recently, beverages in clear glass containers and clear plastic containers are increasing, and moreover, sales forms of these beverages in convenience stores, supermarkets, etc. are displayed for a long time under fluorescent light or sunlight. Yes. In addition, transparent beverages that contain citrus fragrances are more susceptible to light than turbid or turbid beverages, so the substances that cause off-flavors and tastes tend to increase. It is known that nasty odor due to deterioration is conspicuous. As a result, problems such as a decrease in the quality of citrus flavored beverages and the generation of deteriorated odors due to a decrease in citrus flavors and the generation of deteriorated odors frequently occur, and an early solution is desired.

  Therefore, for the deterioration of citrus fragrances due to light, addition of a plant solvent extract as an antioxidant (Patent Document 1), mixing of a plurality of amino acids (Patent Document 2), removal of photo-degrading substances by activated carbon (Patent Measures such as literature 3) are being studied. In addition, measures are taken to add vanillin or the like to make the off-flavor inconspicuous (Patent Document 4).

  Patent Documents 1 and 2 describe photocitral generated from citral as a causative substance of a deteriorated odor generated by light irradiation. Photocitral is a substance produced by photochemical reaction when citral is exposed to light, and there are several types such as rel-2α- (1-methylethenyl) -5β-methylcyclopentane-1α-carbaldehyde. Are known.

  In patent document 1, the reduction | decrease of the fragrance | flavor by light and the production | generation of a photocitral are suppressed by addition of the solvent extract of a plant. Moreover, in patent document 2, the production | generation of a photocitral is suppressed by mixing four types of amino acids.

In addition, Patent Document 3 describes that the causative substance of a deteriorated odor generated by light irradiation is a mold odor generated from a nonvolatile substance or vegetable wax, and is a causative substance that significantly inhibits citrus flavor. Yes. Mold odor generated from non-volatile substances and vegetable wax is generally known to be 1-octen-3-one, but 1-octen-3-one is also called mushroom odor or metal odor. It is perceived as a deteriorated odor even at very low concentrations of 0.03 to 1.12 μg / m ³ .

  Therefore, in Patent Document 3, activated carbon is brought into contact with the fragrance to remove causative substances (β-sitosteryl esters, cholesteryl esters, etc.) contained in the plant wax, and generation of mold odor is suppressed.

  Patent Document 4 discloses a masking method for making the odor of a photodegradable material inconspicuous by adding vanillin, maltol, ethyl octoate, 2-undecanone, ethyl maltol, or the like as an aroma component contained in a milk beverage to a transparent beverage. Have been described.

JP 2002-255778 A JP 2013-70669 A JP 2005-143370 A Japanese Patent Laid-Open No. 2006-154530

  However, the invention described in Patent Document 1 requires labor and time since it is necessary to perform solvent extraction from plants, and is expensive. Furthermore, in order to sufficiently suppress deterioration, it is necessary to use a large amount of extract, which causes a problem that the flavor is impaired.

  In addition, the invention described in Patent Document 2 requires a lot of time for preparation because four kinds of amino acids are mixed, and also requires a large amount of amino acids to sufficiently suppress deterioration, resulting in loss of flavor and high cost. It becomes.

  Furthermore, since all of the photocitrals have a weak deterioration odor and the citrus flavor is not significantly inhibited, the method for suppressing the generation of photocitral effectively suppresses the light deterioration odor of the citrus flavored beverage. Can not.

  On the other hand, although the invention described in Patent Document 3 aims to suppress the production of 1-octen-3-one which is a photodegradation odor, the causative substance of 1-octen-3-one is completely removed with activated carbon. Has a considerable amount of man-hours for adsorption treatment and filtration, resulting in increased time and cost, and waste of used activated carbon.

  The invention described in Patent Document 4 does not suppress the generation of a photodegraded odor, but is for masking and mitigating a strange odor. When the generated photodegraded odor is strong, it cannot be completely masked and the photodegraded odor There is a problem that cannot be suppressed.

This invention was made | formed in order to eliminate the said malfunction, Comprising : 1-octene-3 in the citrus flavor drink which suppresses deterioration by the light of a citrus flavor drink simply and effectively at low cost -It aims at providing the method of suppressing production | generation of ON .

The method for suppressing the production of 1-octen-3-one in the citrus flavored beverage according to the present invention is a citrus flavored beverage containing a citrus flavor containing a non-volatile substance obtained from a natural essential oil of citrus fruits. One or more chelating agents selected from the group consisting of phytic acid, hexametaphosphate, metaphosphate, polyphosphate and pyrophosphate are mixed, and the concentration of the chelating agent in the aqueous solution is 0.2 to The absorbance at a wavelength of 660 nm of the citrus beverage is 0.06 or less, and the chelating agent suppresses production of 1-octen-3-one .

In the method for suppressing the production of 1-octen-3-one in the citrus flavored beverage , the citrus flavor is made from lemon.

In the citrus flavor beverage, the citrus beverage, characterized in that it is filled in transparency or semi-transparent container.

In citrus method oct-1-en-3- one product inhibition flavor beverage of the present invention, a chelating agent having a phosphoric acid group two or more, by mixing the drink containing citrus flavors, citrus flavors beverage Deterioration due to light can be effectively suppressed at low cost and easily.

  Moreover, it can suppress effectively that a citrus flavor drink produces | generates 1-octen-3-one by light irradiation. Furthermore, the amount of the chelating agent to be added is low because it is highly effective, and the chelating agent can be simply produced by simply mixing the chelating agent into the citrus flavored beverage by an ordinary method.

The production | generation suppression method of 1-octen-3-one in the citrus flavor drink which concerns on embodiment of this invention contains the chelating agent which has two or more phosphate groups, and a citrus flavor. The citrus flavored beverage may be prepared by adding a predetermined amount of sugar, acid, and fragrance, and then adding a chelating agent that is an undiluted solution or 5 to 50% aqueous solution, or adding a chelating agent as a mixed preparation with the fragrance. Although it may be adjusted, it is not limited to this.

  Citrus fragrances are citrus natural essential oils or essence fragrances obtained from natural essential oils as raw materials. Citrus which is a raw material belongs to the citrus family Citrus subfamily and is not particularly limited, and examples thereof include plant fruits or fruit-derived residues, flowers, leaves, stems, roots, xylem and the like. Also included are mixtures of citrus and non-citrus fruits and those used as raw materials for synthetic fragrances as well as natural ones.

  There is no limitation in particular in the density | concentration of the citrus-type fragrance | flavor in a drink, Although the density | concentration according to each drink can be set suitably, Usually, about 100-5000 ppm is used.

  Examples of citrus fragrances include the following. For example, mandarin oranges include mandarin orange, Satsuma mandarin, Ponkan, Tachibana, and Karamanshi. Examples of oranges include Valencia orange, Navel orange, Blood orange and Bergamot. Examples of grapefruits include grapefruit and orangelo. Examples of perfume citrus include yuzu, daidai, kabosu, sudachi, lemon, shikwasa, lime, citron, bushcan, and sanpokan.

  Examples of miscellaneous citrus fruits include nutmican, hassaku, hyuganatsu, bellows, and sweeties. Examples of tongues include Iyokan, Kiyomi, Tankan, Markot, Shiranuhi, and Setoko. Examples of tan zeros include seminole, summer fresh, sweet spring, and tangelo. Examples of Buntans include Buntan, Banpaku, and Kawachi Bankan. Other examples include Karachi and kumquats. In addition, a citrus fragrance | flavor is not limited to these.

  Natural essential oil, which is a raw material for citrus fragrances, is obtained by pressing, solvent extraction, etc. from fruit raw materials, which include volatile aromatic components such as terpene hydrocarbons, alcohols, aldehydes, and coumarins, furocoumarins. Non-volatile components such as flavonoids, flavonoids, glycosides and vegetable waxes are included.

  As the chelating agent having two or more phosphate groups, condensed phosphates or organic phosphates are used.

  Examples of condensed phosphates having two or more phosphate groups include sodium hexametaphosphate, acidic sodium metaphosphate, potassium metaphosphate, sodium polyphosphate, potassium polyphosphate, tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, pyrophosphoric acid Examples include, but are not limited to, tetrapotassium, calcium dihydrogen pyrophosphate, and ferric pyrophosphate.

  An organic phosphate having two or more phosphate groups is phytic acid. Phytic acid is a kind of biological material and is also called myo-inositol hexaphosphate, myo-inositol-1,2,3,4,5,6-hexaphosphate. It is a major phosphorus storage form present in many plant tissues such as seeds, has a strong chelating action, and has a feature of strongly binding many metal ions.

  Further, as the chelating agent, one type of chelating agent is used from the group consisting of condensed phosphates or organic phosphates, but two or more types of chelating agents may be used in combination.

  Content in the citrus flavor drink of the chelating agent which has 2 or more of phosphoric acid groups is 0.2-1000 ppm, Preferably it is 1-100 ppm. When the amount of the chelating agent is less than 0.2 ppm, the effect of suppressing photodegradation is not observed, and when it is more than 1000 ppm, the citrus flavor is impaired due to the taste of the chelating agent.

  The chelating agent may be added as it is in the beverage, or may be added in a form contained in a citrus flavor (lemon flavor, orange flavor, lime flavor, grapefruit flavor, etc.), non-citrus flavor and You may add in the form contained in those mixtures, and what is used not only as a natural thing but as a synthetic | combination fragrance | flavor raw material.

  The citrus flavored beverage according to the embodiment of the present invention is not particularly limited as long as it contains a citrus flavor and is acidic, and includes both non-alcoholic beverages and alcoholic beverages. Non-alcoholic beverages include, for example, carbonated beverages, mineral water (hard water / soft water), sports drinks, near water, tea beverages (green tea beverages / tea beverages / oolong tea beverages / barley tea beverages), coffee beverages, milk beverages, fruit juice beverages (In particular, citrus fruit juice and / or citrus fruit-containing beverages), vegetable juice-containing beverages, fruit juices and vegetable juice beverages. Examples of alcoholic beverages include beer, sparkling liquor, strawberry high, whiskey, bourbon, spirits, liqueur, wine, fruit liquor, Japanese sake, Chinese liquor, and shochu.

  The beverage of the present invention may be transparent, and the “transparent beverage” is one having an absorbance at a wavelength of 660 nm of 0.06 or less measured using an ultraviolet-visible spectrophotometer (such as GENESYS 10S UV-Vis manufactured by Thermo SCIENTIFIC). Can be called “transparent”. In addition, the color of a drink is not specifically limited, As long as the transparency mentioned above is hold | maintained, it may be colored.

  The citrus flavored beverage according to the embodiment of the present invention is produced by using a raw material corresponding to the type of the beverage, except for containing an appropriate amount of the citrus flavor and the amount of the chelating agent in the predetermined range. It can be produced in accordance with commonly used methods and conditions. Examples of the method of containing the chelating agent include a method of directly adding the chelating agent to a beverage, but are not limited thereto.

  The pH of the citrus flavored beverage may be any pH as long as it is acidic at a pH of less than 7, but pH 2.5 to 4 that strongly feel the acidity is usually used.

  The citrus flavored beverage according to the embodiment of the present invention is an acidic beverage having a basic prescription of sucrose, glucose, fructose, fructose glucose liquid sugar, saccharides such as oligosaccharides, and sour agents such as citric acid, malic acid and tartaric acid The above-mentioned chelating agent is contained, but it is acceptable in beverages and is commonly used in plant extracts and additives such as fruit juice, tea, and coffee, for example, sweeteners such as aspartame, sucralose, stevia, vitamins , Colorants, stabilizers, antioxidants, pH adjusters, emulsifiers, preservatives, preservatives, fungicides, color formers and the like.

  The citrus flavored beverage according to the embodiment of the present invention is preferably provided in a form filled in a transparent or translucent container having light transmittance such as a PET bottle or a glass bottle, and the capacity to be filled is not particularly limited.

  Hereinafter, although the light irradiation test was done by the Example and the degree of photodegradation was evaluated by sensory evaluation and the measurement of the production amount of 1-octen-3-one, these Examples do not limit the present invention.

  The experiment on photodegradation is to prepare a beverage using citrus fragrance, add a chelating agent that is a photodegradation inhibitor, and then irradiate light using an artificial meteor, and determine the degree of photodegradation as a sensory test. The amount of 1-octen-3-one produced was measured and compared with a beverage to which no photodegradation inhibitor was added. Comparison of the production amount of 1-octen-3-one shows that the production amount of 1-octen-3-one in the case where no chelating agent is added is 100 in order to suppress experimental error, and each chelating agent is added. The amount of 1-octen-3-one produced was measured, and the relative value was calculated.

[Beverage preparation]
The mixture was mixed at a ratio of 5 g of granulated sugar, 0.1 g of citric acid, and 0.1 g of fragrance, and water was added to make a total of 100 g, followed by heat sterilization.

(Light irradiation test)
After sealing the container, 7 days at 6000 lux (3-wavelength daylight white: 40W × 8) using an artificial meteorological device (Nippon Medical Instruments Co., Ltd. NC-220 / 350S <C>) for 10 days A light deterioration test was conducted by irradiating with light at ℃.

〔sensory evaluation〕
After the light deterioration test, sensory evaluation was performed by 10 skilled panelists. The sensory evaluation score is 5 points for "I feel a very strong taste and smell", 4 points for "I feel a strong taste and smell", 3 points for "I feel a strange taste and a bad smell but within an acceptable range", and "A taste and strange smell""Slightlyfeel" was given 2 points and "I don't feel a strange taste / odour" was given 1 point. The score shows the average score of the panelists as a result, and evaluated how much the citrus flavored beverage was photo-degraded.

[Measurement and evaluation of off-flavor substances]
After the light deterioration test, a stirrer coated with polydimethylsiloxane was immersed in a 5 g sample of the beverage, and the target component was extracted while stirring for 1 hour. Thereafter, the amount of 1-octen-3-one, which is an off-flavor substance, is measured by a direct introduction method using a heat desorption apparatus in which the extracted components are connected to gas chromatography (Agilent 7890A (GC), Agilent 5975C (MS)). did.

[Measurement with UV-visible spectrophotometer]
The beverage before the light degradation test was measured for absorbance at a wavelength of 660 nm using an ultraviolet-visible spectrophotometer (GENESYS 10S UV-Vis manufactured by Thermo SCIENTIFIC). As a result, all the beverages of Examples 1 to 21 and Comparative Examples 1 to 8 had an absorbance of 0.06 or less and were transparent.

<Photodegradation test when using one lemon-flavored flavor and chelating agent>
Below, after making a drink using a lemon flavoring fragrance | flavor, adding the chelating agent which is a photodegradation inhibitory substance, the result of the photodegradation test which performed light irradiation using the artificial weather device is shown.

Example 1
A lemon-flavored flavor was prepared in the test beverage. In addition, sodium hexametaphosphate was adjusted to 250 ppm as a chelating agent in the beverage, and then a photo-degradation test was performed, and a sensory test and a measurement of 1-octen-3-one were performed.

(Example 2)
The test was conducted in the same manner as in Example 1 except that disodium dihydrogen pyrophosphate was adjusted to 250 ppm as a chelating agent.

(Example 3)
The test was conducted in the same manner as in Example 1 except that tetrasodium pyrophosphate was adjusted to 350 ppm as a chelating agent.

Example 4
The test was conducted in the same manner as in Example 1 except that sodium tripolyphosphate was adjusted to 400 ppm as a chelating agent.

(Example 5)
The test was conducted in the same manner as in Example 1 except that tetrapotassium pyrophosphate was adjusted to 450 ppm as a chelating agent.

(Example 6)
The test was conducted in the same manner as in Example 1 except that phytic acid was adjusted to 67 ppm as a chelating agent.

(Comparative Example 1)
As a comparative example, a test was conducted in the same manner as in Example 1 without adding a chelating agent to the beverage.

(Comparative Example 2)
The test was conducted in the same manner as in Example 1 except that trisodium phosphate was adjusted to 250 ppm as a chelating agent. Trisodium phosphate is a chelating agent with only one phosphate group.

(Comparative Example 3)
A test was conducted in the same manner as in Example 1 except that disodium hydrogen phosphate was adjusted to 300 ppm as a chelating agent. In the evaluation of the test, only the production amount (relative value) of 1-octen-3-one was measured. Disodium hydrogen phosphate is a chelating agent having only one phosphate group.

The results of the sensory test are shown in Table 1.

  As shown in Table 1, Examples 1 to 6 had a lower score than Comparative Example 1 in which no chelating agent was added, and were able to effectively suppress off-flavors and odors even after light irradiation. On the other hand, in Comparative Example 2, the score after light irradiation was about the same as in Comparative Example 1, and the result was a strong sense of taste and odor.

The measurement results for 1-octen-3-one are shown in Table 2. The numbers in the table are relative values when Comparative Example 1 with no chelating agent added is taken as 100.

  As shown in Table 2, the relative values of Examples 1 to 6 were smaller than those of Comparative Example 1, and the production of 1-octen-3-one could be effectively suppressed. On the other hand, the relative values of Comparative Example 2 and Comparative Example 3 are larger than those of Comparative Example 1, and it can be seen that a large amount of 1-octen-3-one is generated.

  From the results of Tables 1 and 2, it was found that a chelating agent having two or more phosphate groups effectively suppressed the production of 1-octen-3-one, and as a result, the deterioration odor could be suppressed. However, from Comparative Examples 2 and 3, a chelating agent having only one phosphate group (trisodium phosphate, disodium hydrogen phosphate) has the ability to chelate, but produces 1-octen-3-one. This was a result of promoting the deterioration odor. From this, it can be seen that the deterioration odor is not suppressed only by the strength of the chelating ability.

<Photodegradation test using lemon-flavored flavor and two chelating agents>
The results of a photodegradation test using two types of chelating agents are shown below.

(Example 7)
Lemon-flavored flavor was used for the beverage. Further, sodium hexametaphosphate was added to the beverage as a chelating agent at 250 ppm and phytic acid was added at 67 ppm. Thereafter, a photo-degradation test was performed, and 1-octen-3-one was measured.

(Example 8)
The test was conducted in the same manner as in Example 7 except that sodium hexametaphosphate was adjusted to 125 ppm and phytic acid was adjusted to 33 ppm as the chelating agent.

Example 9
The test was conducted in the same manner as in Example 7 except that sodium hexametaphosphate was adjusted to 60 ppm and phytic acid was adjusted to 15 ppm as the chelating agent.

(Example 10)
The test was conducted in the same manner as in Example 7 except that sodium hexametaphosphate was adjusted to 30 ppm and phytic acid was adjusted to 7 ppm as the chelating agent.

(Example 11)
The test was conducted in the same manner as in Example 7 except that sodium hexametaphosphate was adjusted to 15 ppm and phytic acid was adjusted to 3 ppm as the chelating agent.

(Comparative Example 4)
As a comparative example, a test was conducted in the same manner as in Example 7 without adding a chelating agent to the beverage.

Table 3 shows the measurement results of the amount of 1-octen-3-one produced (relative value).

  As shown in Table 3, the relative values of Examples 7 to 11 were smaller than those of Comparative Example 4, and production of 1-octen-3-one could be effectively suppressed.

<Light degradation test when the concentration is changed using one type of lemon flavoring and chelating agent>
The result of the photodegradation test when the chelating agent concentration in the beverage is changed from 0.1 to 1000 ppm is shown below.

(Example 12)
Lemon-flavored flavor was used for the beverage. Moreover, sodium hexametaphosphate was adjusted to 1000 ppm as a chelating agent in the beverage. Thereafter, a photo-degradation test was performed, and 1-octen-3-one was measured.

(Example 13)
The test was conducted in the same manner as in Example 12 except that sodium hexametaphosphate was adjusted to 100 ppm as a chelating agent.

(Example 14)
The test was conducted in the same manner as in Example 12 except that sodium hexametaphosphate was adjusted to 10 ppm as a chelating agent.

(Example 15)
A test was conducted in the same manner as in Example 12 except that sodium hexametaphosphate was adjusted to 1 ppm as a chelating agent.

(Example 16)
The test was conducted in the same manner as in Example 12 except that sodium hexametaphosphate was adjusted to 0.5 ppm as a chelating agent.

(Example 17)
The test was conducted in the same manner as in Example 12 except that sodium hexametaphosphate was adjusted to 0.3 ppm as a chelating agent.

(Example 18)
A test was conducted in the same manner as in Example 12 except that sodium hexametaphosphate was adjusted to 0.2 ppm as a chelating agent.

(Comparative Example 5)
A test was conducted in the same manner as in Example 12 except that sodium hexametaphosphate was adjusted to 0.1 ppm as a chelating agent.

(Comparative Example 6)
As a comparative example, a test was conducted in the same manner as in Example 12 without adding a chelating agent to the beverage.

Table 4 shows the measurement results of 1-octen-3-one production (relative value) after the photodegradation test.

  As shown in Table 4, when the sodium hexametaphosphate concentration is 0.2 ppm or more (Examples 12 to 18), the relative value is smaller than that of Comparative Example 6 and effectively suppresses the production of 1-octen-3-one. I understand that However, when the concentration of sodium hexametaphosphate was 0.1 ppm (Comparative Example 5), 1-octen-3-one was produced in the same degree as when no chelating agent was added. It turns out that there is no suppression effect

<Light degradation test in the case of using one kind of citrus flavor and chelating agent other than lemon flavor flavor>
Below, create a beverage using orange flavor, grapefruit flavor, tangerine flavor, yuzu flavor as flavors other than lemon flavor, and add a chelating agent that is a photodegradation-inhibiting substance. The result of the light deterioration test which performed light irradiation using is shown.

(Example 19)
Four types of beverages were prepared using orange flavor, grapefruit flavor, tangerine flavor, and yuzu flavor as the flavor.

  Tetrasodium pyrophosphate as a chelating agent was added to the above four types of beverages so as to be 350 ppm. Thereafter, a photo-degradation test was performed, and a sensory test and a measurement of 1-octen-3-one were performed.

(Example 20)
The test was conducted in the same manner as in Example 19 except that sodium hexametaphosphate was adjusted to 250 ppm as a chelating agent.

(Example 21)
A test was conducted in the same manner as in Example 19 except that phytic acid was adjusted to 67 ppm as a chelating agent.

(Comparative Example 7)
As a comparative example, a test was conducted in the same manner as in Example 19 without adding a chelating agent to the beverage.

(Comparative Example 8)
The test was conducted in the same manner as in Example 19 except that trisodium phosphate was adjusted to 250 ppm as a chelating agent. The measurement was carried out only for the amount of 1-octen-3-one produced (relative value).

The results of the sensory test are shown in Table 5.

  As shown in Table 5, in any citrus fragrance, Examples 19 to 21 had a lower score than Comparative Example 7, and it was possible to suppress off-flavors and odors after light irradiation.

Table 6 shows the measurement results of the amount of 1-octen-3-one produced (relative value).

  As shown in Table 6, the relative values of Examples 19 to 21 were smaller than those of Comparative Example 7 for any citrus fragrance, and the production of 1-octen-3-one could be effectively suppressed. . On the other hand, the relative value of Comparative Example 8 is larger than that of Comparative Example 7, indicating that trisodium phosphate can not only suppress the production of 1-octen-3-one, but rather promotes the production.

  INDUSTRIAL APPLICATION This invention can be utilized in the field | area which suppresses photodegradation when using a transparent packaging container in the drink containing a citrus type fragrance | flavor, and preserve | saves for a long time in the place where light hits.

Claims (3)

Citrus flavored beverages containing citrus flavors containing non-volatile substances obtained from citrus natural essential oils are selected from the group consisting of phytic acid, hexametaphosphate, metaphosphate, polyphosphate, pyrophosphate Mix one or more chelating agents,
The concentration of the chelating agent in the aqueous solution is 0.2 to 100 ppm,
The absorbance at a wavelength of 660 nm of the citrus beverage is 0.06 or less,
The method suppressing the formation of 1-octene-3-one citrus flavor beverage characterized that you suppress the formation of 1-octen-3-one by the chelating agent. Oite the generation suppression method 1-octen-3-one in claim 1 citrus flavor beverage according,
The method for suppressing the production of 1-octen-3-one in a citrus flavored drink, wherein the citrus flavor is made from lemon. Oite the generation suppression method 1-octen-3-one in citrus flavored beverages according to claim 1 or 2,
The said citrus flavor drink is filled in the transparent or translucent container, The production | generation suppression method of 1-octen-3-one in the citrus flavor drink characterized by the above-mentioned .