JP6675213B2 - Juice-containing alcoholic beverages - Google Patents

Description

  The present invention relates to a fruit juice-containing alcoholic beverage. More specifically, the present invention relates to a packaged alcoholic beverage having a citrus juice content of 5 to 35 w / w%.

  Juice-containing alcoholic beverages can enjoy the aroma and sweetness of fruits by including juice in alcoholic beverages, and by increasing the usage rate, improve the sweetness, fruitiness, taste swelling, etc. derived from fruits It is possible to do. However, since the varieties of the fruits differ greatly in the intensity of sweetness and sourness, it is very difficult to provide a fruit juice-containing alcoholic beverage of uniform quality and easy to drink. Also, bottled alcoholic beverages are different from alcoholic beverages, such as cocktails, in which an alcoholic solution such as spirits or liqueur is mixed with fruit juice, etc. immediately before drinking at home or a bar, etc. In addition, it is assumed that the alcoholic beverage will be subjected to a distribution and storage process after shipment from the filling factory, and the heat history of the packaged alcoholic beverage will be severer.

  For example, in Patent Literature 1, by using a composition in which the blending ratio of malic acid and citric acid is 10:90 to 40:60, even if the fruit juice usage rate is high, the feeling of fruit juice is high, but the stickiness of flavor is present. It is disclosed that a fruit juice-containing alcoholic beverage having no fruit juice can be obtained.

  In Patent Literature 2, the sugar acid ratio and the pH in the beverage are used as evaluation indices, and while adjusting these to a predetermined range, the kind of fruit juice and the like are appropriately selected or mixed to contain a juice of a predetermined ratio or more. Even in the case of drinking, at the time of drinking, while being able to fully feel the so-called fruity feeling derived from natural sweetness and sourness, and even in the case of carbonated beverages, bitterness and astringency are suppressed, It is reported that a packaged fruit juice-containing acidic beverage having a suitable taste can be provided.

JP 2013-126393 A JP 2014-60956 A

  However, a citrus juice-containing alcoholic beverage having a juice content of 5 to 35 w / w% has a stimulating feeling derived from sour taste, and is therefore difficult to drink and cannot drink a large amount. In particular, since citrus fruits have a high acidity of fruit, when the fruit juice usage rate is high, the sourness tends to interfere with the taste and become difficult to drink. In a citrus juice-containing alcoholic beverage having a juice content of 5 to 35 w / w%, a means for reducing the irritability due to sour taste has not been known so far. There is also a method of increasing the pH by adding a pH adjuster. However, the original fruit feeling of citrus fruits and the sharpness required for alcoholic beverages of citrus juice are impaired, and further new technologies are eagerly desired.

  It is an object of the present invention to provide a citrus juice-containing alcoholic beverage containing a citrus juice that is easy to drink when the content of the citrus juice is 5 to 35 w / w%.

  As a result of intensive studies by the present inventors, citrus juice, rice shochu, rice spirits, by combining a small amount of sake using rice as a part of the raw material including sake, the resulting alcoholic beverage contains citrus fruit juice It has been found that even if the amount is 5 to 35 w / w%, it is easy to drink, and the present invention has been completed.

That is, the present invention relates to the following [1] and [2].
[1] A liquor using rice as a part of the raw material contains 0.001 to 10 v / v% in terms of an alcohol content of 25 v / v%, and 5-35 w / w% of citrus juice in terms of a juice ratio. , Citrus juice-containing alcoholic beverages packed in containers.
[2] 0.03 to 120 ppb of Ethyl caproate (ethyl caproate) and / or 0.03 to 100 ppb of Ethyl caprylate (ethyl n-octanoate) and 5-35 watts of citrus juice in terms of juice ratio. / W%, a container-packed citrus juice-containing alcoholic beverage.

  The container-packed citrus juice-containing alcoholic beverage of the present invention can reduce the irritation caused by the juice and is easy to drink even if the citrus juice-containing alcoholic beverage has a juice content of 5 to 35 w / w%. It has excellent effects.

  The citrus juice-containing alcoholic beverage packed in a container according to the present invention has a high citrus juice content of 5 to 35 w / w%, and an alcohol content of 25 v / v% liquor using rice as a part of the raw material. It is characterized by containing 0.001 to 10 v / v% in conversion. Here, the “25 v / v% alcohol content conversion” means calculating an amount corresponding to a 25 v / v% alcohol content liquid based on the volume of alcohol contained in the alcohol content liquid actually used. Means that. For example, when 1 mL of alcohol-containing liquid A having an alcohol content of 1 degree is used, the volume of alcohol contained in A is 1 mL x 1/100 = 0.01 mL, which is equivalent to 25 v / v% alcohol-containing liquid B. The amount to be performed (QmL) satisfies the relationship of 0.25 × Q = 0.01, Q is calculated as 0.04 mL, and the content (v / v%) of the alcohol-containing liquid B in the beverage is calculated. Can be.

  Citrus juice is popular as a raw material for food and drink due to its characteristic of having a refreshing aroma and sweet and sour taste.However, if its use ratio increases, sourness will impair the balance of taste, so citrus juice will be increased. It is difficult to prepare a beverage having excellent flavor peculiar to citrus fruits while containing. However, in the present invention, by mixing one or more types of liquor using rice such as rice shochu, rice spirits, and sake as a part of the raw material, Ethyl caproate which is also a component contained therein is included. (Ethyl caproate) and Ethyl caprylate (n-ethyl octoate) are enhanced, and surprisingly, even if the citrus juice is blended at a high content and the acidity becomes high, the flavor unique to citrus is excellent. The present invention has been completed, and the present invention has been completed. Hereinafter, the container-packed fruit juice-containing alcoholic beverage of the present invention may be simply described as the alcoholic beverage of the present invention.

  Citrus in the present invention is a generic name of plants belonging to the Citrus family Rutaceae, for example, lemon, grapefruit (white variety, ruby variety), lime, oranges (navel orange, Valencia orange), citrus orange, tangor , Natsumikan, sweet summer, hassaku, higatsu, Shikuwasa, Sudachi, Yuzu, Kabosu, Daidai, Iyokan, Pangkan, Kumquat, Sanbokan, Oro Blanco, Bamboo can be preferably used. These can be used alone or in combination of two or more. Among them, it is preferable to use one or more selected from the group consisting of lemon, lime, yuzu, suzuchi, shikuwasa and kabosu from the viewpoint of fruits having a high acid content ratio.

  The method of preparing the citrus juice in the present invention is not particularly limited, and straight fruit juice obtained by squeezing fruits and using concentrated juice obtained according to a known method can be used. As the concentrated juice, a juice obtained by partially or entirely clarifying the juice, that is, a transparent juice or a translucent juice may be used. Further, the sugar content may be adjusted with saccharides and honey, or the acidity may be adjusted. Also, in addition to transparent juice, turbid juice can also be used, whole fruit juice crushing all fruits including the outer skin of the fruit and removing only coarse and solid solids such as seeds, fruit puree with the fruit lining, It is also possible to use juice obtained by extracting the pulp of a dried fruit, or community juice obtained by mixing crushed pericarp or pulp with the juice.

  The content of citrus juice in the alcoholic beverage of the present invention is 5 w / w% or more and 35 w / w% or less, preferably 8 w / w% or more, more preferably 10 w / w% or more, in terms of the juice rate. , Preferably 30 w / w% or less, more preferably 25 w / w% or less. The "juice ratio" as used herein refers to a relative concentration when a straight juice obtained by squeezing a fruit is taken as 100%, and is specific to each fruit indicated in the JAS standard (Japanese agricultural and forestry standard for fruit drinks). It can be converted on the basis of the criterion of the refractive index for sugar (Bx) or the criterion of the acidity (%). In the present application, the concentration of juice contained in the alcoholic beverage is calculated by analysis and calculation into a relative concentration when straight juice is taken as 100%, and is referred to as “straight equivalent value”.

  In the present invention, other types of juice may be blended in addition to the citrus juice. For example, apple juice, grape juice, peach juice, tropical fruit juice (pineapple, guava, banana, mango, acerola, papaya, passion fruit and litchi, etc.), and other fruit juices (ume juice, pear juice, apricot juice, plum juice) Berry juice, kiwi fruit juice, cherry juice and chestnut juice), watermelon juice, tomato juice, carrot juice, strawberry juice, melon juice and the like.

  The present invention is characterized in that liquor using rice as a part of the raw material is used as a raw material to be combined with the citrus juice.

  Examples of the sake using rice as a part of the raw material include rice shochu, rice spirits, and / or sake. In the present invention, rice shochu or rice spirits is preferable from the viewpoint of a refreshing crisp taste like citrus. . Liqueurs and spirits made by adding sugar, fruit juice, spices and the like to these rice shochu or rice spirits are also included.

  Shochu includes continuous distilled shochu and simple distilled shochu. As the rice shochu used in the present invention, at least one obtained by distilling a fermented liquid using rice as a raw material in a single still is preferable.

  The rice spirits used in the present invention refers to liquor having a alcohol content of 36 ° C. or higher, which is distilled from a rice as a raw material by a continuous distillation machine, and alcohol having a alcohol content of higher than 45 ° C., which is distilled by a single distillation machine. However, from the viewpoint of flavor, awamori, which is a distilled liquor from the Ryukyu Islands, which is fermented by black koji, which is a rice koji using black koji mold (awamori koji mold) with indica rice as a raw material and distills moromi, is excluded. Also excludes those containing only rice koji as a raw material.

  The content of liquor using rice as a part of the raw material is 0.001 v / v% or more, preferably 0.01 v, from the viewpoint of flavor in terms of the alcohol content of 25 v / v% in the alcoholic beverage of the present invention. / V% or more, more preferably 0.05 v / v% or more, still more preferably 0.15 v / v% or more, 10 v / v% or less, preferably 5 v / v% or less, more preferably 1.5 v / v% or less. v% or less.

  In addition, the weight ratio of citrus juice and sake using rice as a part of the raw material [citrus juice / sake using rice as a part of the raw material] is preferably 5/10 from the viewpoint of reducing acidity and irritation. 35 / 0.005, more preferably 8/10 to 30 / 0.005, even more preferably 10/10 to 25 / 0.005. Here, the content of the citrus juice means a juice conversion amount. In addition, the content of sake using rice as a part of the raw material is a converted amount of alcohol containing 25 v / v%, and the density is calculated as 1 g / mL.

  The alcohol concentration of the alcoholic beverage of the present invention is not particularly limited, and is preferably 1 to 12 v / v (volume / volume)%, more preferably 1 to 9 v / v%. The ratio (ALC_A / ALC_B × 100) of the total amount (ALC_A) of alcohol derived from sake [(A) component] using the rice as a part of the raw material to the total alcohol amount (ALC_B) in the beverage is Ethyl. From the viewpoint of adjusting the content of caproate or Ethyl caprylate to a desired content, the content is preferably 0.01 v / v% or more, more preferably 0.1 v / v% or more, and still more preferably 0.2 v / v% or more. , Preferably at most 30 v / v%, more preferably at most 20 v / v%, even more preferably at most 5 v / v%. In addition, the alcohol concentration in the present invention can be measured by a vibrating densitometer. Specifically, a sample is prepared by removing a trace amount of carbon dioxide gas (which may or may not be included) from an alcohol-containing liquid or alcoholic beverage by filtration or ultrasonication, and then direct-distills the sample. Then, the density of the obtained distillate was measured at 15 ° C., and the “Table 2 Alcohol Content and Density” in the attached table of the NTA prescribed analysis method (Heisei 19 National Tax Agency Instruction Decree No. 6, revised on June 22, 2007) (15 ° C.) and specific gravity (15/15 ° C.) conversion table ”.

  In the production of the alcoholic beverage of the present invention, in addition to the above-mentioned raw materials, alcohol (ethanol, ethyl alcohol) itself or a beverage containing alcohol can be used as the alcohol raw material. The alcohol raw material refers to a liquid material containing ethyl alcohol used for producing the alcoholic beverage of the present invention.

  The alcohol raw material that can be used in the present invention is not particularly limited as long as it is an alcohol-containing liquid suitable for drinking, and they can be obtained by, for example, alcohol fermentation of sugar by yeast. The raw material for alcoholic fermentation is not particularly limited, and examples thereof include fruits such as grapes, apples, cherries and palms, grains such as rice, wheat and corn, root vegetables such as potatoes and sweet potatoes, and sugarcane.

  Examples of the alcohol raw material include brewed liquor, distilled liquor, and mixed liquor obtained by mixing distilled liquor. Examples of the brew include wine and beer. Examples of the distilled liquor include spirits (e.g., gin, vodka, rum, tequila and other spirits; raw material alcohol, neutral spirits and the like), liqueurs, whiskeys (e.g., whiskey and brandy, etc.), and shochu ( However, shochu using rice as a part of the raw material is excluded), and these can be used alone or in combination of two or more.

  The alcoholic beverage of the present invention is not particularly limited as long as it contains the above-mentioned components. For example, liquor using citrus juice and rice as a part of the raw material is added to the alcohol raw material, and if necessary, any other components are mixed, and if necessary, a beverage containing no alcohol such as water. It can be manufactured by diluting with As other components, for example, sugars, acids, flavors, vitamins, pigments, antioxidants, acidulants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and the like can be blended. it can. Ethyl caproate and Ethyl caprylate are included in sake that uses rice as a part of the raw material, and therefore, sake that uses rice as a part of the raw material while using their content in the alcoholic beverage of the present invention as an index. The content can be adjusted while considering the amount of alcohol derived from. Therefore, in the present invention, the alcoholic beverage of the present invention can be obtained by defining the content of Ethyl caproate or Ethyl caprylate instead of using sake using rice as a part of the raw material. That is, as one embodiment of the present invention, citrus juice is contained in an amount of 5 to 35 w / w% in terms of juice rate, and Ethyl caproate (ethyl caproate) is contained in an amount of 0.03 to 120 ppb and / or Ethyl caprylate (n- Alcohol drinks containing citrus juice containing containers containing 0.03 to 100 ppb of ethyl octanoate) can be given.

  The content of Ethyl caproate (ethyl caproate) in the alcoholic beverage of the present invention is preferably 0.03 ppb or more, more preferably 0.1 ppb or more, from the viewpoint of achieving both sharpness and sourness, which are important for chuhai. It is more preferably 1 ppb or more, still more preferably 5 ppb or more, further preferably 10 ppb or more, further preferably 20 ppb or more, preferably 120 ppb or less, more preferably 100 ppb or less, and still more preferably 80 ppb or less.

  Further, the content of Ethyl caprylate (n-ethyl octanoate) is preferably 0.03 ppb or more, more preferably 0.1 ppb or more, from the viewpoint of achieving both sharpness and sourness, which are important for chuhai. It is preferably at least 0.5 ppb, more preferably at least 2 ppb, still more preferably at least 5 ppb, further preferably at least 10 ppb, preferably at most 100 ppb, more preferably at most 60 ppb, further preferably at most 40 ppb.

  From the viewpoint of producing an invigorating citrus flavor, the acidity of the alcoholic beverage of the present invention is, in terms of citric acid acidity (g / 100 mL), preferably 0.40 or more, more preferably 0.45 or more, and even more preferably 0.49 or more. It is preferably at least 1.13, more preferably at most 1.04, even more preferably at most 0.90. In addition, the acidity derived from fruit juice is preferably 30% or more, more preferably 50% or more, from the viewpoint of imparting the natural acidity of citrus fruits to the acidity of the entire alcoholic beverage of the present invention. Here, the “acidity” means the degree of acidity based on the acidity of citric acid.

In order to enhance the refreshing sensation of the alcoholic beverage, it is preferable that the alcoholic beverage of the present invention is blended with carbon dioxide and has a foaming property. The gas pressure of carbon dioxide in the alcoholic beverage of the present invention is preferably at least 0.8 kgf / cm ² , more preferably in the range of 0.8 to 3.1 kgf / cm ² , and can be appropriately adjusted. The alcoholic beverage of the present invention containing carbon dioxide includes a so-called Chu-Hi form. The measurement of the carbon dioxide gas pressure can be performed by a method known to those skilled in the art. For example, it can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. More specifically, the temperature of the sample is set to 20 ° C., the gas volume measuring device is used to degas (snift) the air in the container, shake, and then measure the carbon dioxide gas pressure. In this specification, the carbon dioxide gas pressure is measured by the method unless otherwise specified. The carbon dioxide pressure of the alcoholic beverage containing citrus juice of the present invention is not particularly limited, but means the gas pressure after snifting when the liquid temperature at the time of measurement is 20 ° C.

  The alcoholic beverage of the present invention can be filled into a sealed container such as a bottle, a can, a keg, or a plastic bottle to obtain a containered beverage, similarly to a normal beverage.

  Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited to the following Examples.

(Contents of Ethyl caproate and Ethyl caprylate)
・ Analyzer gas chromatography (GC-MSD manufactured by Agilent)
・ GC oven temperature condition 40 ℃ (5min) -6 ℃ / min-240 ℃
・ MS condition Quadrupole setting: 150 Ion source setting: 230
Area value calculation conditions Total ion mode Mass (LOW): 35 Mass (HIGH): 550
・ Column DB-WAXETR 60m Inner diameter 320μm Film thickness: 0.25μm
-Sample pretreatment conditions 80 µl of sample and internal standard substance (decanoic acid methyl ester 20 ppm alcohol aqueous solution)
Mix 20 μl in a 20 ml screw cap vial. Dynamic Headspace Condition Apparatus: Gestel MPS
Adsorbent: TENAX
Sample vaporization temperature: 80 ° C
Supply amount of gas for sample vaporization: 3000 ml
Gas supply rate for sample vaporization 100ml / min
Sample vaporization gas type Nitrogen / peak retention time The components and concentrations were identified by MS analysis.

Test example 1
An alcoholic beverage containing citrus juice was prepared as follows. Specifically, according to the composition shown in Table 1, after mixing each component, the juice content is 12 w / w% in terms of the juice rate, the acidity of the whole beverage is 0.54, and the pH is 3.0. Carbon dioxide gas was added so as to be 1.8 kgf / cm ² , filled in cans, and then sterilized with hot water to prepare citrus Chuhai (Examples and Comparative Examples) packed in containers.

  The flavor of the obtained chu-hi was evaluated by a sensory test by a scoring method. Five well-trained sensory evaluators rated "acid irritancy", "citrus flavor" and "crispness" on a scale of 1 to 5, respectively. The average of the evaluation scores was calculated with 5 points for “very much felt”, 4 points for “feel”, 3 points for “slightly felt”, 2 points for “slightly felt”, and 1 point for “not felt”. In addition, it is better that the score of "acid stimulus" is small, and that the score of "citrus flavor" and "sharpness" is high. In addition, a comprehensive evaluation was also performed in a relative evaluation with respect to the control (Comparative Example 1-1) in consideration of each evaluation item. “Very good” is “◎”, “Good” is “○”, “Slightly good” is “△”, “No change or inferior” is “×”, and “Control” is “---”. An evaluation point was given. If the comprehensive evaluation is from “◎” to “。”, it can be determined that the present invention has the effect. Table 1 shows the results.

  From the results shown in Table 1, the citrus juice-containing alcoholic beverage containing rice shochu and lemon juice has a reduced "acid irritability" due to the content of rice shochu, and the strength of "citrus flavor" and "sharpness" remains. (Examples 1-1 to 1-7). In Comparative Example 1-1 in which rice shochu was not used, the “acid stimulus” was strong, and a strong acid stimulus was felt in the tongue and throat. It is hard to drink. On the other hand, in Example 1-1, the irritating feeling was softened and drinking became easier, but the sourness of the crispness and the fruit was not different from that of Comparative Example 1-1. The same applies to Examples 1-2 to 1-5, and the sharpness and the fruit-derived flavor are not different from those of Comparative Example 1-1, but as the amount of rice shochu increases, the acid stimulation felt by the tongue and throat gradually softens. Very easy to drink. In Example 1-6, although the acid stimulation was small, a sweet flavor other than fruit was slightly felt, and the sharpness of the aftertaste was slightly reduced as compared with Comparative Example 1-1. In Example 1-7, although the sweet flavor and the odor of liquor are felt, the stimulating feeling is alleviated, the flavor as citrus is still standing, and the sharpness as Chuhi remains. In Comparative Examples 1-2 and 1-3 in which the amount of rice shochu was too large, the above-mentioned odor and sake-like aroma hindered the taste of citrus, making it difficult to understand the taste, and the sweetness of sake remained in the aftertaste, There is stickiness and bad sharpness, which is not desirable.

Test example 2
Ethyl caproate (ethyl caproate) was added to Comparative Example 1-1 in Test Example 1 so as to have a concentration shown in Table 2, carbon dioxide was added, the mixture was filled in a can, and then sterilized with hot water. A packed citrus chuhai was prepared. Sensory evaluation was performed in the same manner as in Test Example 1. Table 2 shows the results.

  From the results shown in Table 2, the content of Ethyl caproate (ethyl caproate) in the container-packed citrus chuhai reduced the "irritating sensation of acid", and the strength of "citrus flavor" and "sharpness" remained. It can be seen (Examples 2-1 to 2-9). More specifically, in Examples 2-1 and 2-2, the feeling of acid stimulation is slightly reduced. Examples 2-3 to 2-5 can clearly recognize that the acid stimulation has eased, and are excellent in citrus flavor and sharpness. In Examples 2-6 and 2-7, although the acid stimulation was reduced, a sweet flavor other than fruit was slightly felt, and the sharpness of the aftertaste was slightly reduced as compared with Comparative Example 1-1. In Examples 2-8 and 2-9, the sweet aroma is mixed with the taste of citrus as in the case of rice shochu, but there is still sharpness. In addition, when the content of Ethyl caproate (ethyl caproate) is 10 ppb or more and 100 ppb or less (Examples 2-2 to 2-8), “irritability of acid”, “citrus flavor”, “sharp”, and “overall evaluation” Is good, and when it is 20 ppb or more and 80 ppb or less (Examples 2-3 to 2-7), it is understood that those evaluations are even better. On the other hand, in Comparative Examples 2-1 and 2-2, the sweet scent interferes with the citrus fruits, and the aftertaste is also sticky, which is not preferable.

Test example 3
To Comparative Example 1-1 in Test Example 1, Ethyl caprylate (n-ethyl octoate) was added so as to have a concentration shown in Table 3, and carbon dioxide was added so as to be 1.8 kgf / cm ^2. And then sterilized with hot water to prepare container-packed citrus Chuhai. Sensory evaluation was performed in the same manner as in Test Example 1. Table 3 shows the results.

  According to the results in Table 3, the "acid irritating feeling" is reduced by the Ethyl caprylate (n-ethyl octoate) content in the container-packed citrus chuhai, and the strength of "citrus flavor" and "sharpness" remains. (Examples 3-1 to 3-10). More specifically, in Examples 3-1 to 3-3, the feeling of acid stimulation is slightly reduced. Examples 3-4 and 3-5 can clearly recognize that the acid stimulation has eased, but are also excellent in citrus flavor and sharpness. In Examples 3-6 and 3-7, although the acid stimulation was reduced, flavors other than fruits and bitterness became slightly felt, and the sharpness of the aftertaste was slightly reduced as compared with Comparative Example 1-1. ing. In Examples 3-8 to 3-10, the sweetness and bitterness gradually increased, but the citrus taste and sharpness were reduced, but at an acceptable level. When the content of Ethyl caprylate (ethyl n-octanoate) is 5 ppb or more and 60 ppb or less (Examples 2-2 to 3-8), "irritating sensation of acid", "citrus flavor", "cut" and " When the evaluation of “overall evaluation” is good, and when it is 15 ppb or more and 40 ppb or less (Examples 3-4 to 3-7), it is understood that those evaluations are even better. On the other hand, in Comparative Examples 3-1 and 3-2, bitterness particularly hinders sharpness, which is not preferable.

  The citrus juice-containing alcoholic beverage packed in the container of the present invention is easy to drink even if the citrus juice content is 5 to 35 w / w%, and can provide a new taste as a luxury item.

Claims (7)

Rice 0.001~10v / v% with a content amount of alcohol in terms of 25v / v% liquor used as part of the raw materials, and Ri Na contain 5~35w / w% of citrus juice with juice rate conversion, the An alcoholic beverage containing a citrus juice packed in a container , wherein the sake using rice as a part of the raw material is rice shochu or rice spirits .   A citrus juice-containing alcoholic beverage containing liquor (A) containing rice as a part of a raw material, wherein the alcoholic beverage derived from the component (A) is added to the total alcohol content (ALC_B) in the beverage. The container-packed citrus-juice-containing alcoholic beverage according to claim 1, wherein the ratio (ALC_A / ALC_B x 100) of the amount (ALC_A) is 0.01 to 30 v / v%. The container-containing citrus juice according to claim 1 or 2 , comprising 0.03 to 120 ppb of Ethyl caproate (ethyl caproate) and / or 0.03 to 100 ppb of Ethyl caprylate (ethyl n-octanoate). Alcoholic beverages. The citrus juice-containing alcoholic beverage in a container according to any one of claims 1 to 3, wherein the citrus is one or more selected from the group consisting of lemon, lime, kabosu, yuzu, sudachi, and shikuwasa. The container-packed citrus juice-containing alcoholic beverage according to any one of claims 1 to 4 , wherein the acidity is 0.4 g / 100 mL or more. The container-packed citrus juice-containing alcoholic beverage according to any one of claims 1 to 5, wherein the alcoholic beverage has an alcohol concentration of 1 to 12 v / v%. The container-packed citrus juice-containing alcoholic beverage according to any one of claims 1 to 6 , which is effervescent.