JP7393866B2 - Beverage containing linalool - Google Patents

Description

The present invention relates to a linalool-containing beverage, and more particularly to a linalool-containing beverage with suppressed photodeterioration that can be filled into a transparent container.

Beverages filled in containers such as transparent plastic bottles and glass bottles have an advantage over cans and paper containers in that the color and amount of the beverage content can be visually recognized from the outside. In addition, the demand for beverages in plastic bottles is increasing because plastic bottles have the convenience of being resealable. It is reported that the packaged beverage with the highest share based on production volume in 2017 was plastic bottled beverage, with a 72.6% share of the total.

By the way, packaged beverages are often sold at convenience stores, large grocery stores, and other stores in showcases that are illuminated with fluorescent lights from the side or directly above the beverages. The illuminance inside the showcase is extremely high, and this irradiation changes the ingredients in the displayed beverages, causing quality deterioration (color change, odor (off-odor), and off-taste formation) called photodeterioration. There is. In particular, beverages filled in transparent containers such as plastic bottles are susceptible to photodeterioration. Therefore, methods have been proposed to easily prevent photodeterioration of beverages. For example, a method for preventing photodeterioration of orange juice by containing propolis (Patent Document 1), a method for preventing photodeterioration of a citral-containing beverage by containing serine, glycine, alanine, and citrulline (Patent Document 2), and a method for preventing photodegradation of a citral-containing beverage by containing caramel. There is a method for preventing photodeterioration of tea beverages (Patent Document 3). Furthermore, a method of suppressing photodeterioration in instant green tea using an antioxidant such as ascorbic acid has also been proposed (Patent Document 4).

On the other hand, as a beverage containing linalool at a high concentration, a colorless transparent beverage containing 100 to 5000 ppb linalool, a Brix of 1 to 10, and an acidity of 0.020 to 0.300 g/100 g (Patent Document 5) ) has been reported. In addition, as tea drinks containing a high concentration of linalool, there are tea drinks containing 4.5 to 200 ppb of linalool and ground tea leaves and having a turbidity of 0.2 to 2.0 (Patent Document 6), and linalool. A ready-to-drink containing at least 50 ppb of linalool obtained by combining an aromatic compound containing a leaf tea product with a leaf tea product and decocting the product with water (Patent Document 7), and a ready-to-drink containing linalool with an improved quality made from low-grade tea as a raw material. There is a tea beverage containing 100 ppb (Patent Document 8), a green tea beverage containing 600 ppb of linalool obtained by blending a tea beverage additive containing linalool (Patent Document 9), and the like.

Japanese Patent Application Publication No. 11-341971 Japanese Patent Application Publication No. 2013-70669 JP 2017-74014 Publication Japanese Patent Application Publication No. 2005-58142 Re-table 2018/016111 publication JP 2018-139582 Publication Special Publication No. 2009-523016 JP2013-252128A Japanese Patent Application Publication No. 2000-342178

Since linalool has the property of being difficult to diffuse into the air as an aroma component, it tends to remain in the mouth, and beverages containing linalool are characterized by a refreshing aroma even after drinking. However, when such a linalool-containing beverage is photodegraded, the refreshing aroma after drinking may turn into a foreign odor, which may be perceived as an unpleasant aroma. Therefore, an object of the present invention is to provide a linalool-containing beverage in which off-flavors caused by photodeterioration are suppressed.

As a result of intensive studies to solve the above problems, the present inventors discovered that caffeine has an excellent effect on suppressing photodeterioration of linalool-containing beverages, and completed the present invention.

The present invention relates to, but is not limited to, the following:
(1) A beverage containing 5 to 1000 ppb of linalool and 10 to 250 ppm of caffeine, and the following conditions (i) to (iv):
(i) turbidity is less than 0.15;
(ii) Brix is 1.0 or less;
(iii) the pH is between 5.0 and 7.0; and (iv) the beverage is packed in a transparent container;
The above-mentioned beverage satisfies the following.
(2) The beverage according to (1), wherein the transparent container is a PET bottle.
(3) The beverage according to (1) or (2), further containing chlorophylls.

According to the present invention, it is possible to provide a linalool-containing beverage whose deterioration due to light is suppressed even though it is packed in a transparent container. Even when the beverage of the present invention is displayed in a store where it is easily affected by sunlight or fluorescent lights, it has the advantage of being less prone to photodeterioration due to exposure to light, so it can be displayed and sold for a long time in a showcase. becomes possible. Further, according to the present invention, since a transparent container is used, the contents can be visually observed from the outside of the container, and a packaged beverage that is visually appealing and has high commercial value can be provided.

The beverages of the present invention and related methods are described below. Unless otherwise specified, "ppm" and "ppb" as used herein mean ppm and ppb by weight/volume (w/v).

One aspect of the present invention is a beverage containing 5 to 1000 ppb of linalool and 10 to 250 ppm of caffeine, which has the following conditions (i) to (iv):
(i) turbidity is less than 0.15;
(ii) Brix is 1.0 or less;
(iii) the pH is between 5.0 and 7.0; and (iv) the beverage is packed in a transparent container;
The above-mentioned beverage satisfies the following. By employing such a configuration, even when the transparent container is filled with the beverage, it is possible to suppress photodeterioration of the beverage. Here, in this specification, "photodeterioration" means deterioration in quality caused by exposure of a beverage to light. Examples of deterioration in the quality of beverages include the occurrence of off-odor, off-taste, and change in color tone. In the present invention, in particular, "suppression of photodeterioration" means "suppression of generation of off-flavors."

(linalool)
Photodegradation of beverages does not occur equally in all beverages. Beverages targeted by the present invention are beverages containing linalool, which is susceptible to photodeterioration, and specifically, beverages containing linalool at a concentration of 5 to 1000 ppb. From the viewpoint of significantly obtaining the desired effects of the present invention, the concentration of linalool in the beverage of the present invention is preferably 15 ppb or more, more preferably 20 ppb or more, even more preferably 30 ppb or more, and particularly preferably 40 ppb or more. The upper limit of the linalool concentration that exhibits the effects of the present invention is not particularly limited, but from the viewpoint of palatability as a beverage, the concentration of linalool in the beverage of the present invention is, for example, about 1000 ppb or less, preferably 500 ppb or less. The concentration of linalool in the beverage of the present invention is typically preferably 15 to 1000 ppb, more preferably 20 to 800 ppb, even more preferably 30 to 750 ppb, and particularly preferably 40 to 500 ppb.

Linalool has optical isomers such as l-form and d-form, but in the present invention, it may have either structure, or both structures may exist. If multiple optical isomers are present, the concentration of linalool in the beverages of the invention represents the total amount of those optical isomers, unless otherwise indicated. In addition, the linalool concentration in a drink can be measured using gas chromatography with a mass spectrometer (GC/MS).

The origin of the linalool contained in the beverage of the present invention is not limited, and may be derived from natural raw materials such as plants, or may be a synthetic product. By using a flavoring composition containing linalool, the concentration of linalool in a beverage can be easily adjusted to fall within the above range. Therefore, a beverage containing a flavoring composition containing linalool is an example of a preferred embodiment of the present invention. It is.

Linalool is an aromatic component that is often contained in citrus fruits such as lemons and oranges, and the beverages of the present invention containing linalool include water-like beverages (so-called flavored water) to which flavors such as lemon and orange are added. I can give an example. In addition, examples of the linalool-containing beverage of the present invention include tea-flavored beverages. Among them, a green tea flavored beverage is an example of a preferred embodiment because the effects of the present invention are more prominently expressed. Note that the green tea flavored beverage herein refers to a beverage containing a green tea extract and exhibiting the flavor of green tea, and does not include jasmine tea flavored with jasmine flower aroma.

(caffeine)
The concentration of caffeine in the beverage of the present invention is 10 ppm or more, thereby effectively suppressing photodeterioration of a beverage containing a predetermined amount of linalool. The caffeine concentration (content) in the beverage of the present invention is preferably 15 ppm or more, more preferably 20 ppm or more. If the caffeine concentration is 10 ppm or more, the effects of the present invention can be obtained, but caffeine is a component known as a bitter component, and if it is contained in a beverage at a high concentration, it will leave a bitter aftertaste and the beverage will taste bitter. may reduce palatability. From the viewpoint of such palatability, the concentration of caffeine in the beverage of the present invention is 250 ppm or less, preferably 200 ppm or less, more preferably 150 ppm or less, and even more preferably 100 ppm or less. The concentration of caffeine in the beverage of the present invention is typically preferably 15 to 200 ppm, more preferably 20 to 150 ppm, even more preferably 20 to 100 ppm. The concentration of caffeine in the beverage of the present invention can be measured and quantified by a method using high performance liquid chromatography (HPLC).

Caffeine used in the present invention is not particularly limited, but may include commercially available reagents, pure products (purified products with a caffeine content of 98% or more), crude products (with a caffeine content of 50 to 98%), and caffeine. It can also be used in the form of extracts or concentrates of plants containing them (coffee beans, tea leaves, kola nuts, etc.). When caffeine is used in the form of a plant extract or concentrate, the raw materials for extraction include tea leaves belonging to the Camellia sinensis family, such as green tea, black tea, oolong tea, and Pu'er tea; It is possible to use coffee beans belonging to the following. Among them, green tea extract is preferably used because of its remarkable effects of the present invention.

The present invention is characterized by suppressing photodeterioration of a linalool-containing beverage using a specific amount of caffeine. Here, "suppressing photodegradation" specifically means that compared to a control substance (for example, a beverage with a linalool concentration of 5 to 1000 ppb and a caffeine concentration of less than 10 ppm), This refers to a decrease in the intensity of the off-flavor (sometimes referred to herein as photodegradation odor) produced by The intensity of the photodegradation odor can be determined, for example, by sensory evaluation by a specialized panel.

(turbidity)
The beverage of the present invention has a turbidity of less than 0.15. In the present invention, the turbidity of the beverage can be quantified by measuring the absorbance at a wavelength of 680 nm using a known method for measuring the turbidity of a liquid. Specifically, 500 mL of the beverage is filled into a 500 mL PET bottle, heated to 20°C, stirred up and down 10 times, and left to stand for 10 seconds. The turbidity of the beverage can be determined by measuring the absorbance of the beverage at a wavelength of 680 nm. For example, an ultraviolet-visible spectrophotometer (UV-1600 (manufactured by Shimadzu Corporation), etc.) can be used to measure the absorbance. If the beverage is opaque, ie, has high turbidity, it will be more susceptible to light exposure and may not be as effective as the present invention.

(Brix)
Further, the beverage of the present invention has a Brix of 1.0 or less. Brix of the beverage of the present invention is preferably 0.8 or less, more preferably 0.6 or less. When a beverage contains a large amount of soluble solids such as sugars, these soluble solids may mask the odor of photodeterioration. On the other hand, since a beverage with a Brix of 1.0 or less has a small amount of soluble solid content that acts as a masking component, an off-flavor caused by photodeterioration of the linalool-containing beverage can be significantly perceived. In the present invention, Brix can be evaluated by a Brix value obtained using a saccharimeter, a refractometer, or the like. The Brix value is a value obtained by converting the refractive index measured at 20° C. into mass/mass percent of the sucrose solution based on the conversion table of ICUMSA (International Unified Committee for Sugar Analysis). The unit is displayed in "°Bx", "%" or "degree".

(pH)
Furthermore, the beverage of the present invention is a neutral beverage with a pH (20° C.) of 5.0 to 7.0, preferably 5.5 to 6.5. If the beverage is acidic (pH less than 5), photodegradation may be masked by sour components in the beverage. However, since neutral drinks have less sour components that act as masking components, off-flavors due to photodeterioration of linalool-containing drinks can be significantly perceived. The pH of the beverage can be adjusted as appropriate using a pH adjuster such as sodium hydrogen carbonate or sodium hydroxide. The pH of a beverage can be easily measured using a commercially available pH meter.

(transparent container)
The beverage of the present invention is a beverage filled in a transparent container (herein also referred to as a beverage in a transparent container). The beverage packaged in a transparent container of the present invention can provide consumers with a sense of security because the contents can be visually checked and photodeterioration is suppressed. Here, in this specification, the term "transparent container" means a container that allows the beverage filled in the container to be visually recognized from the outside. The concept of a transparent container also includes a portion of the container in which the contents are visible from the outside. Examples of the transparent container include containers with a transmittance of 40% or more, preferably 50% or more in visible light at 700 nm. Specifically, transparent plastic bottles and transparent glass bottles can be exemplified, and transparent PET bottles are particularly preferably used in the present invention.

Moreover, a part or all of the transparent container may be covered with a film or the like. For example, containers with opaque or semi-transparent labels and printed parts for displaying contents and transparent parts, containers with transparent and opaque parts with different design elements combined in multiple places, and The transparent area is not limited as long as there is a transparent area through which the contents can be visually recognized, such as an opaque container having only a transparent area as large as a window.

(Chlorophylls)
Incidentally, in recent years, LED lighting has become popular, and since LEDs emit less ultraviolet rays than fluorescent lamps, it is said that they are less susceptible to photodeterioration. However, since chlorophylls act as photosensitizers, beverages containing chlorophylls may cause significant photodeterioration in a short period of time even under LED lighting. Since the photosensitized oxidation reaction of chlorophylls is different from the photooxidation of linalool, it is thought that drinks containing chlorophylls are more likely to cause photodeterioration.

The beverage of the present invention exhibits remarkable effects even when it contains such linalool and chlorophylls. Chlorophylls, also called chlorophyll, are chemical substances that have the role of absorbing light energy in the light reaction of photosynthesis. Chlorophylls have a basic structure in which a long-chain alcohol called phytol is ester-bonded to tetrapyrrole, which is a ring structure consisting of four pyrroles. Naturally occurring chlorophylls generally have a structure in which a metal such as magnesium is coordinated at the center of a tetrapyrrole ring. The substance from which this metal is eliminated and replaced with two hydrogen atoms is called pheophytin. In this specification, chlorophyll and pheophytin are collectively referred to as chlorophylls. Chlorophylls are distinguished by the type of tetrapyrrole ring and the attached _substituent , and alphabets are assigned _in the order in which they are discovered.In the present invention, chlorophyll a ( _{C55H72O5N4M )} b(C ₅₅ H ₇₀ O ₆ N ₄ M) (M means the central metal). Furthermore, when referring to the concentration of chlorophylls, it refers to the total amount of chlorophyll a and chlorophyll b. These chlorophylls may be used alone or in a mixture of two or more. Note that the central metal (M) is not particularly limited, but is preferably Zn, Cu, or Fe from the standpoint of enjoying the effects of the present invention.

As the chlorophylls, commercially available chlorophyll preparations can be used, and specifically, chlorophyll a manufactured by Wako Pure Chemical Industries, Ltd. and the like can be used. There are no particular restrictions on the production method or origin of chlorophylls, but since chlorophylls are the chlorophylls of plants, the extract obtained by extracting tea leaves, leafy green vegetables, and other plants into an appropriate solvent is used as a chlorophyll extract. It can be added to beverages as

The concentration of chlorophylls in the beverage of the present invention is preferably 10 to 2500 ppb. More preferably 20 to 2000 ppb, still more preferably 50 to 1500 ppb. The concentration of chlorophylls in a beverage can be measured by spectrophotometry using a spectrophotometer (eg, U-3210, manufactured by Hitachi).

(other ingredients)
The beverage of the present invention may contain various additives, such as flavorings, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, and extracts, as well as other additives, as long as they do not interfere with the effects of the present invention. , a pH adjuster, a quality stabilizer, etc. may be added.

One of the preferred embodiments of the beverage of the present invention is a tea beverage. Here, "tea beverages" are beverages containing tea leaf extracts or grain extracts as main ingredients, and specifically include green tea, hojicha, blended tea, barley tea, yerba mate tea, jasmine tea, black tea, Examples include oolong tea and Duzhong tea. A particularly preferred tea beverage in the present invention is a green tea beverage.

(heat sterilized beverage)
The beverage of the present invention can be a beverage packaged in a closed container, preferably obtained through heat sterilization treatment. For heat sterilization conditions, for example, a method that achieves the same effect as the conditions stipulated in the Food Sanitation Act can be selected, and specifically, it may be 60 to 150°C for 1 second to 60 minutes. can. If a heat-resistant container (glass etc.) is used as the container, retort sterilization (110 to 140° C., 1 to several tens of minutes) can also be performed. In addition, when using a non-heat resistant container (PET bottle, etc.) as a container, for example, the prepared liquid should be sterilized at high temperature for a short time using a plate heat exchanger etc. (UHT sterilization: 110 to 150°C for 1 to several tens of seconds. ) and after cooling to a certain temperature, it can be filled into containers.

(Method)
In another aspect, the present invention is a method for producing a beverage, and specifically, a method for producing a beverage containing linalool and caffeine. The method includes the following steps:
A step of adjusting the content of linalool in the beverage to 5 to 1000 ppb,
A step of adjusting the caffeine content in the beverage to 10 to 250 ppm,
adjusting the turbidity of the beverage to less than 0.15;
A process of adjusting the Brix of the beverage to 1.0 or less,
A step of adjusting the pH of the beverage to 5.0 to 7.0, and a step of filling the obtained beverage into a transparent container,
including.

Methods for adjusting the linalool and caffeine content in the beverage, as well as the turbidity, Brix, and pH of the beverage, are as described above with respect to the beverage of the invention, or are obvious therefrom. The timing is also not limited. For example, the above steps may be performed simultaneously, separately, or the order of the steps may be changed. It is sufficient that the finally obtained beverage satisfies the above conditions. Further, the preferred ranges for the contents of linalool and caffeine, and the turbidity, Brix, and pH of the beverage are as described above for the beverage.

The production method of the present invention can suppress photodeterioration in beverages. Therefore, in another aspect, the manufacturing method is a method for suppressing photodeterioration.

Hereinafter, the details of the present invention will be specifically explained with reference to experimental examples, but the present invention is not limited thereto. Further, in this specification, unless otherwise specified, numerical ranges are described as including the end points thereof.

In this example, the amount of each component in the drink was measured by the following method.
(Method for quantifying linalool)
After weighing 5g of the sample solution into a vial (capacity 20ml) and adding 1.5g of NaCl, linalool in the gas phase was extracted using solid-phase microextraction using SPME (DVB/CAR/PDMS) manufactured by Superco. was extracted at 40°C for 20 minutes. After extraction, it was subjected to GC/MS measurement. Quantitative values were calculated using the standard addition method. The GC/MS measurement conditions are as follows.
Equipment: GC: GC7890B manufactured by Agilent Technologies
MS: 5977A manufactured by Agilent Technologies
Column: Inert cap pure WAX 30m x 0.25mm i. d. df=0.25μm
Quantitative ion: Linalool m/z=93
Temperature conditions: 40℃ (5 minutes) ~ 10℃/min ~ 260℃
Carrier gas flow rate: He 1.2ml/min Inlet temperature: 250°C
Interface temperature: 250℃
Ion source temperature: 230℃

(Method for quantifying caffeine)
HPLC was used to measure caffeine. The specific measurement method was as follows.
・HPLC device: TOSOH HPLC system LC8020 model II
・Column: TSKgel ODS80T sQA (4.6mm x 150mm)
・Column temperature: 40℃
・Mobile phase A: water-acetonitrile-trifluoroacetic acid (90:10:0.05)
・Mobile phase B: water-acetonitrile-trifluoroacetic acid (20:80:0.05)
・Detection: UV275nm
・Injection volume: 20μL
・Flow rate: 1 mL/min.
・Gradient program:
Time (minutes) %A %B
0 100 0
5 92 8
11 90 10
21 90 10
22 0 100
29 0 100
30 100 0
・Standard substance: Caffeine (Wako Pure Chemicals reagent)

Experiment 1: Evaluation of linalool-containing drinks (1)
Linalool (purity: >99%) manufactured by Fuji Film Wako Pure Chemical Industries, Ltd. was used as linalool. Linalool was dissolved in water (pure water with a pH of 7) so that the final concentration of linalool in the aqueous solution was as shown in Table 1. After heating and sterilizing solutions containing linalool at various concentrations (pH≈7, Brix: 0), 500 mg each was filled into transparent PET bottles to produce drinks packaged in transparent containers. In addition, cans were filled with heat-sterilized linalool-containing solutions of various concentrations to serve as control beverages. In addition, the turbidity (OD680nm) of all heat-sterilized linalool-containing solutions was less than 0.15.

A transparent PET bottle beverage was irradiated with light (10,000 lux, 25° C., 1 week), and the flavor of the beverage after irradiation was evaluated. The evaluation is based on canned drinks that have not been exposed to light, and is evaluated in 3 stages as a relative evaluation based on the strength of the odor caused by photodeterioration (photodegradation odor) compared to the standard (◎: light deterioration odor is weak, ○: The odor of photodegradation was slightly weak; ×: the odor of photodegradation was strong). The evaluation was determined by a panel of five experts who evaluated the strength and weakness of the photodegradation odor, and then discussed with the entire panel.

The results are shown in Table 1. In solutions containing linalool at a concentration of 5 ppb or more, photodegradation occurred and a photodegradation odor was perceived.

Experiment 2: Evaluation of linalool-containing drinks (2)
Samples 1-5 of Experiment 1 were adjusted to various pH values using citric acid and sodium citrate. All samples had a Brix of 0.6 or less and a turbidity (OD680nm) of less than 0.15. In the same manner as in Experiment 1, the intensity of the photodegradation odor was evaluated. The results are shown in Table 2. In beverages with a pH of 5.0 or higher, the odor of photodeterioration of linalool was felt strongly, whereas in beverages with a pH of 4.5 or less, the photodegradation odor in the beverage was masked by the sour component.

Experiment 3: Effect of caffeine on photodegradation inhibition (1)
Caffeine manufactured by Maruzen Pharmaceutical Sangyo Co., Ltd. (purity :>99%) was added and dissolved. After heat sterilizing the various solutions, 500 mg each was filled into transparent PET bottles to produce beverages packaged in transparent containers. In addition, various heat-sterilized solutions were filled into cans to serve as control drinks, and the intensity of the photodegradation odor was evaluated in the same manner as in Experiment 1. In addition, the various heat-sterilized solutions had a Brix of 0.6 or less and a turbidity (OD680 nm) of less than 0.15.

The results are shown in Table 3. Although a photodegradation odor was perceived in a beverage containing linalool at a concentration of 60 ppb, it was found that the photodeterioration odor in the beverage could be suppressed by containing caffeine at a concentration of 10 ppm or more. Some panels evaluated that the bitterness of caffeine reduces the palatability of beverages when a large amount of caffeine is added, suggesting that the upper limit for the amount of caffeine used is 250 ppm.

Experiment 4: Effect of caffeine on photodegradation inhibition (2)
For Samples 1-3, 1-6, and 1-7 of Experiment 1, beverages in transparent PET bottles were manufactured and evaluated in the same manner as in Experiment 3, except that caffeine was added so that the final concentration was 10 ppm. did. All samples had a Brix of 0.6 or less and a turbidity (OD680nm) of less than 0.15.

The results are shown in Table 4. For drinks with a linalool content of 5 ppb or more, the photodeterioration odor could be suppressed by containing caffeine at a concentration of 10 ppm.

Experiment 5: Effect of caffeine on photodegradation inhibition (3)
A green tea flavored beverage in a transparent PET bottle was produced in the same manner as in Experiment 3, except that pure water was replaced with tea extract. Specifically, the tea extract was extracted using commercially available tea leaves, ``Ochanomaruyuki Low Caffeine Green Tea Tea Bags,'' in hot water at 80°C that is 500 times the mass of the tea leaves for 30 seconds, and then centrifuged to clarify the liquid. After the reaction, sodium hydrogen carbonate and L-ascorbic acid were added to adjust the pH to 6.1 (caffeine content: 5 ppm, chlorophyll content: 50 ppb). Linalool used in Experiment 1 was added to this drink so that the linalool content was 60 ppb. The caffeine used in Experiment 3 was added and dissolved in this sample solution containing chlorophylls and linalool (Sample 5-1) so that the caffeine concentration in the solution was as shown in Table 5. . In addition, all of the various heat-sterilized beverages had a turbidity (OD680nm) of less than 0.15 and a Brix of 0.6 or less.

Regarding the obtained various drinks, the intensity of photodeterioration odor was evaluated in the same manner as in Experiment 1. As a result, as shown in Table 5, even when tea extract was used as part of the caffeine, a photodegradation inhibiting effect was obtained. In addition, some panels evaluated that the bitterness of caffeine reduces the palatability of beverages when a large amount of caffeine is added, suggesting that the upper limit for the amount of caffeine used is 250 ppm. .

Experiment 6: Effect of caffeine on photodegradation inhibition (4)
Regarding the beverage of Sample 5-4 of Experiment 5, a green tea flavored beverage (pH 6.1, caffeine content: 50 ppm, chlorophyll content: 250 ppb). The resulting beverage had a Brix of 0.6 or less and a turbidity (OD680nm) of less than 0.15. When tea extract was used as the caffeine, the photodegradation inhibiting effect was also obtained (evaluation score: ◎).

Claims (4)

Beverages containing 60 to 1000 ppb of linalool and 10 to 250 ppm of caffeine (excluding jasmine tea drinks, black tea drinks, and oolong tea drinks), with the following conditions (i) to (iv):
(i) Turbidity measured as absorbance at a wavelength of 680 nm is less than 0.15;
(ii) Brix is 1.0 or less;
(iii) the pH is between 5.0 and 7.0; and (iv) the beverage is packed in a transparent container;
The above-mentioned beverage satisfies the following. The beverage according to claim 1, wherein the transparent container is a PET bottle. The beverage according to claim 1 or 2, further containing chlorophylls. The beverage according to claim 3, wherein the concentration of chlorophylls is 10 to 2500 ppb.