JP6991841B2 - Citrus alcoholic beverage containing limonene - Google Patents

Description

The present invention relates to a citrus alcoholic beverage containing limonene. More specifically, the present invention relates to an alcoholic beverage having a citrus fruit flavor, in which the bitterness caused by limonene and alcohol is masked by containing a specific range of methylheptenone.

Beverages with a citrus fruit flavor are preferred by many because of their moderate sweet and sour taste combined with the refreshing aroma peculiar to citrus fruits to produce a peculiar refreshing sensation. However, on the other hand, some people are not good at the bitterness peculiar to citrus fruits.

A method for reducing the bitterness derived from citrus fruits has been reported in foods and drinks having a citrus fruit flavor. For example, Japanese Patent Application Laid-Open No. 2010-57428 (Patent Document 1) describes a food or drink containing a citrus component consisting of at least one of citrus juice and pulp by containing an extract of a plant belonging to the genus Winged bean in the family Leguminosae. It is described that it suppresses the peculiar bitterness and strong acidity of citrus fruits. Further, Japanese Patent Application Laid-Open No. 2010-11934 (Patent Document 2) describes a method for solubilizing and removing the bitter taste naringin of citrus fruits in a citrus food material.

Japanese Unexamined Patent Publication No. 2010-57428 Japanese Unexamined Patent Publication No. 2010-11934

However, the addition of specific ingredients to foods and drinks and the removal of bitterness ingredients from foods and drinks in these methods for reducing bitterness affect the taste of foods and drinks, so the deliciousness of foods and drinks themselves and the citrus fruitiness are maintained. However, it is difficult to remove the bitterness. Further, among foods and drinks having a citrus fruit flavor, an alcoholic beverage containing alcohol tends to have a stronger bitterness. Even in citrus alcoholic beverages in which the bitterness is felt more strongly, it is required to provide a new method capable of suppressing the bitterness.

An object of the present invention is to provide a new beverage in which the bitterness is masked, particularly in an alcoholic beverage containing alcohol, among foods and drinks having a citrus fruit flavor.

The present inventors have conducted research to find out the cause of the strong bitterness of citrus fruits, especially when alcohol is coexisting. As a result, it was found that when limonene, which is a component often found in the flavor of citrus fruits, coexists with alcohol, a strong bitterness is felt. As a result of further research on a method of masking the bitterness caused by the coexistence of limonene and alcohol, which is considered to be one of the causes of the bitterness of this citrus alcoholic beverage, the citrus alcoholic beverage contains methylheptenone in a certain concentration range. , Found that it is possible to mask the bitterness caused by the coexistence of limonene and alcohol.

That is, the present invention includes, but is not limited to, the following aspects.
(1) A citrus alcoholic beverage having a limonene content of 0.5 mg / L to 30 mg / L and an alcohol content of 1 v / v% to 15 v / v%.
The citrus alcoholic beverage having a sulcatone content of 15 μg / L to 75 μg / L.
(2) The citrus alcoholic beverage according to (1), wherein the content of p-cresol is 55 μg / L or less.
(3) The citrus alcoholic beverage according to (1) or (2), wherein the ratio (mass ratio) of the content of p-cresol to the content of methylheptenone is 2.8 or less.
(4) A method for masking the bitterness of a citrus alcoholic beverage having a limonene content of 0.5 mg / L to 30 mg / L and an alcohol content of 1 v / v% to 15 v / v%. hand,
The above method comprising adjusting the content of sulcatone in a beverage to 15 μg / L to 75 μg / L.
(5) The method according to (4), wherein the content of p-cresol in the beverage is 55 μg / L or less.

INDUSTRIAL APPLICABILITY The present invention provides a citrus alcoholic beverage in which the bitterness caused by the coexistence of limonene and alcohol is masked. The beverage of the present invention retains the deliciousness of the beverage itself to a certain extent or more while the bitterness is masked.

The present invention is a citrus alcoholic beverage having a limonene content of 0.5 mg / L to 30 mg / L and an alcohol content of 1 v / v% to 15 v / v%, wherein the content of methylheptenone is high. It is a citrus alcoholic beverage having a temperature of 15 μg / L to 75 μg / L. In the citrus alcoholic beverage of the present invention, the bitterness caused by the coexistence of alcohol and limonene is masked by sulcatone.

Further, the present invention comprises sulcatone in a citrus alcoholic beverage having a limonene content of 0.5 mg / L to 30 mg / L and an alcohol content of 1 v / v% to 15 v / v%. It is a method of masking the bitter taste of a beverage by adjusting the amount to 15 μg / L to 75 μg / L.

<Citrus beverage>
In the present invention, the "citrus" beverage means a beverage having a citrus fruit flavor, and refers to a beverage having an aroma and taste reminiscent of citrus fruits when swallowed. Examples of citrus fruits include oranges such as Valencia orange and nable orange, grapefruits such as grapefruit, citrus fruits such as lemon, lime, shikuwasa, daidai, yuzu, kabosu, sudachi, citron, and bush can, and mandarin oranges. Examples include miscellaneous citrus fruits such as Hassaku, Hyuganatsu, Sweety, and Dekopon, Buntan such as Iyokan and Tankan, Mandarin orange, Satsuma mandarin, Ponkan, Mikan such as Kishu mandarin, and Kinkan such as Kinkan.

Examples of the beverage having the flavor of the citrus fruit include a beverage containing the juice of the citrus fruit and a beverage containing a part of the citrus fruit itself. Further, as long as the flavor of the citrus fruit can be felt, it may be fruit-free, for example, a beverage containing an extract containing an aroma component extracted from the citrus fruit, or an aroma characteristic of the citrus fruit. A beverage containing a fragrance that artificially reproduces the ingredients may be used.

<Limonene>
The beverage of the present invention contains limonene. Here, limonene means d-limonene. Limonene is a monoterpene-based hydrocarbon compound, which has a sweet and sour scent and freshness reminiscent of citrus fruits, and is a component often found in flavors exhibiting citrus-based flavors. The limonen contained in the beverage of the present invention may be derived from citrus fruits or fruit juices of citrus fruits, or other additive components such as fruits other than citrus fruits, food-derived substances, flavors, or artificial ones. It may be synthesized in.

The beverage of the present invention contains limonene in a content of 0.5 mg / L to 30 mg / L. Preferably, the content of limonene is 0.5 mg / L to 15 mg / L, more preferably 1 mg / L to 13 mg / L, and even more preferably 2 mg / L to 10 mg / L. When the content of limonene is less than 0.5 mg / L, the bitterness due to coexistence with alcohol is not felt so much, and the bitterness masking effect of the present invention is not felt so much. On the other hand, when the content of limonene exceeds 30 mg / L, the flavor of limonene itself becomes too strong, and the deliciousness of the beverage is impaired.

In the present invention, the term "limonene content" in a beverage means the content of limonene in a beverage product within the expiration date. Since limonene gradually decreases with time due to the influence of oxidation and the like, it is considered that the content of limonene is significantly reduced in beverages that have been manufactured for a very long time as compared with immediately after production. , A beverage having a content within the range of the present invention when the content of limonene is measured for a beverage product within the expiration date shall be certified as falling within the range of the content of limonene of the present invention. The expiration date is the period during which the beverage manufacturer can guarantee the quality of the flavor, packaging container, etc. depending on the content composition of the beverage, manufacturing conditions at the filling factory, distribution conditions, etc., and is generally printed on the outside of the packaging container of each product. ing. In the present specification, the "best-by date" in the case of "content within the best-by date" means the best-by date stated on the packaging container for the product having the best-by date. For products that do not have a best-by date, the best-by date is 12 months from the time of manufacture, which is often used for general beverage products that are not delivered at a constant temperature.

(Measurement of limonene content)
The content of limonene in the beverage can be measured by using gas chromatography under the following conditions.
Instrument GC 6890N (Agilent Technologies)
Column: HP-ULTRA2 (manufactured by J & W) Inner diameter 0.32 mm, length 50 m, film thickness 0.52 μm
Carrier gas He
Flow 2.2mL / min
Inlet Splitless
Inlet temp. 250 ℃
Oven temp. 45 ℃ (1min) ⇒ 5 ℃ / min ⇒ 230 ℃ (2min)
Detector FID
Det.temp. 260 ℃
Injection volume 2.0 microliters.

<Alcohol>
The beverage of the present invention contains alcohol. In addition, in this specification, alcohol means ethanol. The present inventors have found that in a beverage containing limonene, the coexistence of alcohol causes a strong bitterness to be felt.

The alcohol content in the beverage of the present invention is 1v / v% to 15v / v%, preferably 1v / v% to 10v / v%, and more preferably 3v / v% to 10v / v%. Yes, more preferably 3v / v% to 9v / v%, still more preferably 4v / v% to 9v / v%. When the alcohol content is less than 1 v / v%, bitterness is less likely to be felt even in the presence of limonene. Further, when the alcohol content exceeds 15 v / v%, the bitterness becomes strong, so that a large amount of methylheptenone is required for masking the bitterness, and it becomes difficult to mask the bitterness while maintaining the deliciousness of the beverage.

The raw material for alcohol used in the beverage of the present invention is not particularly limited as long as it is a drinkable alcohol-containing liquid, and can be obtained, for example, by alcoholic fermentation of sugar with yeast. The raw materials for alcoholic fermentation are not particularly limited, and fruits such as grapes, apples, cherry and palm, grains such as rice, wheat and corn, root vegetables such as potatoes and sweet potatoes, and sugar cane can be raised.

Examples of the alcohol raw material include brewed liquor, distilled liquor, and mixed liquor made by mixing distilled liquor. Examples of brewed liquor include sake, wine, beer and the like. Examples of the distilled liquor include spirits (for example, spirits such as gin, vodka, and tequila, raw material alcohol, neutral alcohol, etc.) and liqueurs, which may be used alone or in combination of two or more. Can be used.

(Measurement of alcohol content)
The alcohol content in the beverage of the present invention can be measured by a vibrating densitometer. Specifically, a sample from which carbon dioxide gas has been removed by filtration or ultrasonic waves from an alcoholic beverage is prepared, then the sample is directly distilled, and the density of the obtained distillate at 15 ° C. is measured, and the analysis method prescribed by the National Tax Agency ( Converted using "Table 2 Alcohol content and density (15 ° C) and specific gravity (15/15 ° C) conversion table" which is an appendix of Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007. Ask.

<Sulcatone>
The beverage of the present invention contains methylheptenone in a specific range to mask the bitterness of limonene and alcohol. Here, methylheptenone refers to 6-methyl-5-heptene-2-one. Sulcatone is a kind of aliphatic ketone having a chemical formula of _C8H14O , is known to be contained _in tomatoes and the like, and is a component exhibiting an herb-like, green-like or fruit-like scent. The sulcatone contained in the beverage of the present invention may be derived from foods such as fruits, or may be other additive components such as flavors and artificially synthesized ones.

The beverage of the present invention contains sulcatone in a content of 15 μg / L to 75 μg / L. The content of sulcatone is preferably 15 μg / L to 70 μg / L, more preferably 20 μg / L to 70 μg / L, and even more preferably 20 μg / L to 35 μg / L. When the content of sulcatone is in the range of 15 μg / L to 75 μg / L, the bitterness due to the coexistence of limonene and alcohol can be masked, and the influence of the flavor on the sulcatone beverage is small and the original taste of the beverage is obtained. Is maintained to a certain extent. On the other hand, when the content of sulcatone is lower than 15 μg / L, the bitterness masking effect is not felt so much, and when it exceeds 75 μg / L, the sulcatone itself becomes stronger and affects the citrus flavor of the beverage. become.

In addition, in this specification, the content of sulcatone in a beverage means the content of sulcatone in a beverage product within the best-by date.
(Measurement of sulcatone content)
The content of sulcatone in a beverage can be measured under the following conditions using a headspace-gas chromatograph-mass spectrometry (HS-GC-MS method).
Gas chromatograph: GC789AA (manufactured by Agilent)
Mass spectrometer: MSD5975C (manufactured by Agilent)
Column: DB-WAX (manufactured by Agilent) Inner diameter 0.25 mm, length 60 m, film thickness 0.5 μm
Mobile phase: He (flow velocity: 1.0 mL / fractional flow rate)
Injection method: Split Injection Split ratio: 15: 1
Injection port temperature: 220 ° C
Oven temperature: 40 ° C (3 minutes) → 4 ° C / min → 230 ° C (1 minute)
Transfer line temperature: 220 ° C
Ion source temperature: 230 ° C
Quadrupole temperature: 150 ° C
Ions used for quantification: m / z = 108.

<P-Cresol>
As described above, the bitterness due to the coexistence of limonene and alcohol can be masked by containing methylheptenone in a specific range, but as a result of further research by the present inventors, p-cresol is contained in the beverage. It has been found that this bitterness masking effect is reduced when it is contained in a relatively large amount. Therefore, in the beverage of the present invention, the content of p-cresol is preferably 55 μg / L or less. When the content of p-cresol is 55 μg / L or less, the bitterness masking effect of sulcatone can be confirmed. The content of p-cresol is more preferably 40 μg / L or less, further preferably 30 μg / L or less, still more preferably 5 μg / L or less. If the content of p-cresol is 30 μg / L or less, the odor of p-cresol itself (cresol odor) is less likely to be perceived, and if it is 5 μg / L or less, it is equivalent to that containing no p-cresol. The bitterness masking effect of Further, from the viewpoint of the mass ratio of p-cresol and sulcatone, the p-cresol / sulcatone (mass ratio) is preferably 2.8 or less. When the content of p-cresol is 2.8 or less with respect to the content of sulcatone, the bitterness masking effect of sulcatone can be confirmed. The p-cresol / sulcatone (mass ratio) is more preferably 1.6 or less, more preferably 0.3 or less, and even more preferably 0.1 or less. When the p-cresol / sulcatone (mass ratio) is 0.1 or less, the same bitterness masking effect as that without p-cresol can be obtained.

In the present invention, the term "p-cresol content" in a beverage means the content of p-cresol in a beverage product within the expiration date. The content of p-cresol may gradually increase over time due to the effects of alteration of the ingredients in the beverage, and the content of p-cresol in beverages that have been manufactured for a very long time is higher than that immediately after production. However, in the present invention, the beverage having the content within the range of the present invention when the content of p-cresol is measured for the beverage product within the expiration date is the p- of the present invention. It shall be certified as being within the range of cresol content. The definition of the best-by date is as described above.

In addition, in the case of "mass ratio of p-cresol and sulcatone" or "p-cresol / sulcatone (mass ratio)", it is based on the respective masses of p-cresol and sulcatone measured on the same day within the expiration date. It shall mean the calculated ratio. In the present invention, a beverage in which p-cresol / sulcatone (mass ratio) has a value within the range of the present invention on a certain day within the expiration date falls within the range of p-cresol / sulcatone (mass ratio) of the present invention. It shall be certified. The definition of the best-by date is as described above.

(Measurement of p-cresol content)
The content of p-cresol in the beverage can be measured by using a high performance liquid chromatograph method (HPLC method) under the following conditions.
・ HPLC equipment: Shimadzu Prominence
Pump: LC-20AD
Detector: RF-20A
Column oven: CTO-20A
Autosampler: SIL-20AHT
-Column: TSKgel ODS-80TsQA (4.6 mm x 150 mm)
-Column temperature: 40 ° C
Mobile phase A: water-acetonitrile-trifluoroacetic acid (950: 50: 0.5)
Mobile phase B: water-acetonitrile-trifluoroacetic acid (50: 950: 0.5)
-Detection: Ex280nm, Em310nm
・ Injection amount: 10 μL
・ Flow velocity: 1.0 mL / min
・ Radiant program:
Hours (minutes)% A% B
0 100 0
19 55 45
19.5 0 100
24. 0 100
25 100 0.

<pH>
As described above, in the citrus alcoholic beverage of the present invention, by containing methylheptenone in a specific range, the effect of masking the bitterness due to the coexistence of limonene and alcohol can be obtained, but the beverage is delicious. As a result of further research by the present inventors from the viewpoint, when the pH of the beverage containing limonene, alcohol and methylheptenone is in the range of 2.3 to 4.5, the deliciousness of the beverage above a certain level is obtained. I found that I could get it. Therefore, in the beverage of the present invention, the pH is preferably in the range of 2.3 to 4.5. When the pH is less than 2.3, the herbal aroma peculiar to sulcatone is conspicuous and may affect the taste of the beverage. In addition, when the pH exceeds 4.5, the beverage may have a slight harshness. The pH is more preferably in the range of 2.8 to 4.1, still more preferably in the range of 3.3 to 4.1. The pH is 3.3. Within the range of ~ 4.1, the taste as a beverage can be felt most best while having a bitter taste masking effect.

When adjusting the pH of a beverage, the adjustment method is not particularly limited, and the pH can be adjusted by using an agent usually used for adjusting the pH of a beverage, such as citric acid or trisodium citrate, and other methods. The pH may be adjusted by adjusting the content of the component (for example, fruit juice). The pH of the beverage can be measured using a normal pH meter. When measuring the pH of a beverage, if the beverage contains carbonic acid, degas before the measurement. The degassing method is not particularly limited, and carbonic acid is completely degassed by a general method such as ultrasonic treatment, aeration treatment, and vacuum degassing treatment, and then the pH is measured.

<Other ingredients, etc.>
In addition to the above, the beverage of the present invention has various components usually blended in the beverage, such as sugars, acids, flavors, vitamins, pigments, antioxidants, sweeteners, and acidulants, as long as the properties of the present invention are not impaired. Agents, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and the like can be blended.

The beverage of the present invention may contain carbon dioxide gas. By blending carbon dioxide gas, the refreshing feeling of the beverage can be enhanced. Carbon dioxide can be applied to the beverage using methods commonly known to those of skill in the art, for example, but not limited to, carbon dioxide may be dissolved in the beverage under pressure or from Zuchenhagen. Carbon dioxide and the beverage may be mixed in the pipe using a mixer such as a carbonator, or the beverage may be absorbed by the beverage by spraying the beverage into a tank filled with carbon dioxide. , Beverages and carbonated water may be mixed. The carbon dioxide pressure is adjusted by appropriately using these means.

The gas pressure when carbon dioxide gas is added to the beverage of the present invention is not particularly limited, but is, for example, 0.8 kgf / cm ² or more, preferably 0.8 to 3. The range is 1 kgf / cm ² . The beverage of the present invention containing carbon dioxide gas includes a so-called chu-hi form. The carbon dioxide pressure can be measured 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 Co., Ltd. More specifically, the liquid temperature of the beverage is set to 20 ° C., the air in the container is degassed (snift) in the gas volume measuring device, the container is re-plugged and then shaken, and then the carbon dioxide gas pressure of the beverage is measured. In the present specification, unless otherwise specified, the carbon dioxide gas pressure means the carbon dioxide gas pressure when the drinking liquid temperature is 20 ° C.

The beverage of the present invention can be packed in a container. The form of the container is not limited in any way, and can be provided in a usual form such as a glass bottle, a molded container containing plastic as a main component, a metal can, and a laminated paper container laminated with a metal foil or a plastic film.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

(Reference example) Confirmation of bitterness due to coexistence of limonene and alcohol Pure water was added to neutral alcohol to adjust the alcohol content to the content shown in Table 1 below. Here, limonene (Nacalai Tesque Co., Ltd. D-limonene) was dissolved so as to have the content shown in Table 1 below, and each sample was prepared. The intensity of bitterness of each of the obtained samples was evaluated by a sensory test based on the following criteria by 6 trained panelists. Before conducting the sensory test, prepare pure water (without limonene added) and a solution of limonene in 15 v / v% alcoholic water at 30 mg / L, and score 6 points for the former and 1 point for the latter. This was confirmed among 6 trained panelists, and the bitterness was scored based on them.

<Sensory test evaluation criteria>
Very bitter 1 point Feeling bitterness 2 points Feeling bitterness 3 points Not feeling bitterness 4 points Little bitterness 5 points Not bitter at all 6 points Average score is calculated from the evaluation points of 6 panelists and average score According to the above, the "strength of bitterness" was evaluated on the following five grades.

Average score 1 or more and less than 2 "+++"
Average score 2 or more and less than 3 "++"
Average score 3 or more and less than 4 "+"
Average score 4 or more and less than 5 "±"
Average score 5 or higher "-"

From the results in Table 1, it can be seen that in the beverage containing alcohol, when limonene coexists, a bitter taste is felt. The bitterness tended to increase as the alcohol content increased and as the limonene content increased. Citrus alcoholic beverages often contain limonene, but from the results in Table 1, one of the causes of the bitterness of citrus alcoholic beverages is the manifestation of bitterness due to the coexistence of limonene and alcohol. It was suggested.

(Example 1) Masking effect of bitterness by sulcatone Pure water was added to neutral alcohol to adjust the alcohol content to 5 v / v% or 10 v / v%. Limonene (Nacalai Tesque Co., Ltd. D-limonene) is dissolved therein so that the content is 15 μg / L, and further, sulcatone (Tokyo Chemical Industry Co., Ltd.) is dissolved so that the content is as shown in Table 2 below. 6-Methyl-5-hepten-2-one) was dissolved to prepare each sample. The bitterness masking effect of each of the obtained samples and the deliciousness as a beverage were evaluated by a sensory test according to the following criteria by 6 trained panelists. Regarding the masking effect of bitterness, 6 points were given for each sample obtained when no bitterness was felt (when the bitterness was equivalent to that of pure water), which was the same as that in which sulcatone was not added to each sample. Six trained panelists confirmed in advance that one point should be one that feels a bitter taste and that three points should be the pass line as a product, and the points were scored based on them. In addition, the deliciousness of the beverage should be evaluated from the viewpoint of whether it has a citrus-like flavor and whether there is an unnatural flavor or a strange odor. It was confirmed in advance that points should be given and that 3 points should be the pass line as a product, and the points were given.

<Sensory test evaluation criteria>
I don't feel 1 point I feel a little 2 points I feel a little 3 points I feel 4 points I feel well 5 points I feel very well 6 points The average score is calculated from the evaluation points of 6 panelists, and the following 5 grades are evaluated according to the average score. And said.

Average score 1 or more and less than 2 "-"
Average score 2 or more and less than 3 "±"
Average score 3 or more and less than 4 "+"
Average score 4 or more and less than 5 "++"
Average score 5 or higher "+++".

In the evaluation of the bitterness masking effect and the deliciousness of the beverage, if the average score is "+" or higher, it can be said that the product is acceptable. If the average score is "++" or higher, it can be said that the product is excellent.

From the results in Table 2, by adding 15 μg / L to 75 μg / L of sulcatone to a beverage containing alcohol and limonene, the effect of masking the bitterness of alcohol and limonene and the deliciousness of the beverage are acceptable. It turns out that it reaches. Under the above conditions, when limonene is 15 mg / L or less, the bitterness due to alcohol and limonene is originally less than that of the above, but even in that case, it is the same with the addition of 15 μg / L to 75 μg / L of sulcatone. The bitterness masking effect of Limonene was obtained, and the deliciousness as a beverage reached the passing score.

(Example 2) Effect of p-cresol Pure water was added to neutral alcohol to adjust the alcohol content to 10 v / v%. Here, limonene (Nacalai Tesque Co., Ltd. D-limonene) and methylheptenone (Tokyo Chemical Industry Co., Ltd. 6-Methyl-5-hepten-2-one) are dissolved so as to have the contents shown in Table 3 below. rice field. Further, p-cresol (p-cresol, Nacalai Tesque, Inc.) was dissolved so as to have the content shown in Table 3 below to prepare each sample. The bitterness masking effect of each of the obtained samples and the deliciousness as a beverage were evaluated in the same manner as in Example 1.

From the results in Table 3, when the alcohol content is 10 v / v% and the limonene content is 15 mg / L and the methyl heptenone content is 15 μg / L to 75 μg / L, the presence of p-cresol masks the bitterness with methyl heptenone. The effect is reduced, but when the p-cresol concentration is 55 μg / L or less, or when the mass ratio of p-cresol / sulcatone is 2.8 or less, the bitterness masking effect and the taste as a beverage are good. It turns out that the passing score is reached.

Claims (5)

A citrus alcoholic beverage having a d- limonene content of 0.5 mg / L to 30 mg / L and an alcohol content of 1 v / v% to 15 v / v%, wherein the content of sulcatone is 15 μg. The above-mentioned citrus alcoholic beverage having a volume of / L to 75 μg / L. The citrus alcoholic beverage according to claim 1, wherein the content of p-cresol is 55 μg / L or less. The citrus alcoholic beverage according to claim 1 or 2, wherein the ratio (mass ratio) of the content of p-cresol to the content of methylheptenone is 2.8 or less. A method for masking bitterness in citrus alcoholic beverages having a d- limonene content of 0.5 mg / L to 30 mg / L and an alcohol content of 1 v / v% to 15 v / v%. ,
The above method comprising adjusting the content of sulcatone in a beverage to 15 μg / L to 75 μg / L. The method according to claim 4, wherein the content of p-cresol in the beverage is 55 μg / L or less.