JP7449678B2 - Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor of alcoholic beverage - Google Patents

Description

The present invention relates to an alcoholic beverage, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage.

Regarding alcoholic beverages containing alcohol, various inventions have been created that focus on the flavor of the beverage.
For example, Patent Document 1 discloses that the alcoholic beverage contains a high-intensity sweetener, salt, and edible alcohol, and that the added amount of the salt is 0.0011% by mass or more and 0.0011% by mass or more with respect to the total mass of the alcoholic beverage. 1% by mass or less, the amount of the high-intensity sweetener added is 0.0005% by mass or more and 0.008% by mass or less based on the total mass of the alcoholic beverage, and/or the sweetness degree is 7% by mass. An alcoholic beverage with a molecular weight of 45 or less has been proposed.

Japanese Patent Application Publication No. 2018-186770

The invention according to Patent Document 1 is an invention for suppressing sweet aftertaste aversion, and it is explained in paragraph 0027 of Patent Document 1 that the extract content is preferably 6% or more.

Unlike Patent Document 1, the present inventors conducted a detailed study on the flavor of alcoholic beverages with low extract content.
As a result, it was confirmed that when the extract content of an alcoholic beverage is low, it is not only difficult to perceive the ``thickness'' of the taste, but also the ``sharpness'' that evokes a refreshing sensation.
It was also confirmed that when the extract content of alcoholic beverages is low, the ``astringent and harsh taste'' derived from alcohol becomes noticeable.

Therefore, the present inventors believe that if it is possible to enhance the "thickness of taste" and "sharpness" and reduce the "astringent taste and harsh taste" of alcoholic beverages with a low extract content, this will increase the commercial value of this beverage. I thought that it might be possible to increase the

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide an alcoholic beverage, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage, in which the depth and sharpness of the taste are enhanced and the astringent and harsh tastes are reduced. shall be.

The above problem can be solved by the following means.
(1) An alcoholic beverage with an extract content of less than 3.5 w/v% and an alcohol content of less than 9%, which contains ethyl octoate and 3-methylbutanol , and contains the 3-methylbutanol. Alcoholic beverages with an amount of 15 to 500 ppb .
(2) The alcoholic beverage according to item 1, wherein the content of the ethyl octoate is 10 to 250 ppb.
( 3 ) The extract content is less than 3.5 w/v%, the alcohol content is less than 9%, and ethyl octoate and 3-methylbutanol are contained , and the content of 3-methylbutanol is 15 to 500 ppb. A method for producing an alcoholic beverage, including a process.
( 4 ) A method for improving the flavor of an alcoholic beverage with an extract content of less than 3.5 w/v% and an alcohol content of less than 9%, which enhances the depth and sharpness of the taste and reduces the astringent taste and harsh taste. A method for improving the flavor of an alcoholic beverage, wherein the alcoholic beverage contains ethyl octoate and 3 -methylbutanol, and the content of the 3-methylbutanol is 15 to 500 ppb .

The alcoholic beverage according to the present invention has enhanced taste depth and sharpness, and has reduced rough astringent taste and harsh taste.
The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage with enhanced depth and sharpness of taste and reduced astringency and harshness.
The method for improving the flavor of an alcoholic beverage according to the present invention can enhance the depth and sharpness of the taste of an alcoholic beverage, and reduce the rough astringent taste and harsh taste.

EMBODIMENT OF THE INVENTION Hereinafter, the form (this embodiment) for implementing the alcoholic beverage, the manufacturing method of an alcoholic beverage, and the method of improving the flavor of an alcoholic beverage which concern on this invention is demonstrated.

[Alcoholic drinks]
The alcoholic beverage according to the present embodiment has a low extract content, an alcohol content less than a predetermined value, and contains ethyl octoate and 3-methylbutanol.
Here, the alcoholic beverage is a beverage containing alcohol, and is not limited to a specific type of beverage, but includes, for example, a chu-hi-taste beverage. The Chu-Hi-taste beverage is a beverage that tastes like Chu-Hi, that is, a beverage whose flavor is designed so that the flavor of Chu-Hi can be felt. Note that the flavors of chu-hi include sour and cocktail flavors.
Each element constituting the alcoholic beverage according to this embodiment will be described below.

(ethyl octoate)
Ethyl octanoate is a compound whose molecular formula is C ₁₀ H ₂₀ O ₂ and is an ester compound of octanoic acid.
By incorporating ethyl octoate into an alcoholic beverage with a low extract content, it can enhance the depth of taste and reduce the astringent taste and harsh taste. Ethyl octoate can enhance the sharpness of an alcoholic beverage by including it together with 3-methylbutanol, which will be described later. Furthermore, ethyl octoate can make an alcoholic beverage that has a poor taste due to its low extract content and noticeable astringency or harshness to a well-balanced taste.

The content of ethyl octoate is preferably 5 ppb or more, more preferably 6 ppb or more, 8 ppb or more, 10 ppb or more, 13 ppb or more, and 15 ppb or more. By having the content of ethyl octoate at a predetermined value or more, it is possible to enhance the depth and sharpness of the taste, reduce the astringent taste and harsh taste, and also improve the consistency of the taste. .
The content of ethyl octoate is preferably 400 ppb or less, more preferably 350 ppb or less, 300 ppb or less, 250 ppb or less, 200 ppb or less, 160 ppb or less, and 150 ppb or less. When the content of ethyl octoate is equal to or less than a predetermined value, the overall evaluation as a beverage can be made favorable.
In addition, in this specification, the unit "ppb" is synonymous with "μg/L".

(3-methylbutanol)
3-Methylbutanol is a type of alcohol whose molecular formula is C ₅ H ₁₂ O, and is also called 3-methyl-1-butanol or isoamyl alcohol.
3-Methylbutanol is widely known as a component that gives off unpleasant odors such as stuffiness and malt odor. Surprisingly, however, 3-methylbutanol has the effect of enhancing the flavor depth and reducing the astringent and harsh taste in alcoholic beverages by containing it together with the above-mentioned ethyl octoate. Not only can this be further improved, but it can also have the effect of enhancing sharpness. In addition, 3-methylbutanol can further improve the consistency of taste.

The content of 3-methylbutanol is preferably 5 ppb or more, more preferably 8 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 25 ppb or more, and 30 ppb or more. By setting the content of 3-methylbutanol at a predetermined value or higher, each effect (enhancing the thickness of the taste, enhancing the sharpness, reducing the astringent taste and harsh taste) can be significantly improved, and the consistency of the taste can be improved. can also be made even better.
The content of 3-methylbutanol is preferably 500 ppb or less, more preferably 450 ppb or less, 400 ppb or less, 300 ppb or less, 250 ppb or less, or 200 ppb or less. By setting the content of 3-methylbutanol to a predetermined value or less, it is possible to reduce the consistency of taste and make the overall evaluation favorable.

Note that the content of ethyl octoate can be measured, for example, by a solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) method. The content of -methylbutanol can be measured, for example, by a head space-gas chromatography-mass spectrometry (HS-GC-MS) method.

(Extract portion)
The extract content of the alcoholic beverage according to the present embodiment is preferably less than 3.5 w/v%, such as 3.2 w/v% or less, 3.0 w/v% or less, 2.5 w/v% or less, 2.3 w/v% or less. More preferably, it is not more than v%, not more than 2.0w/v%, and not more than 1.5w/v%. When the extract content is less than (or less than) a predetermined value, the problems of the present invention (difficult to perceive the thickness and sharpness of taste, conspicuous rough astringent taste and harsh taste) will become more apparent.
The lower limit of the extract content is not particularly limited, and is, for example, 0.1 w/v% or more, 0.2 w/v% or more, or 0.3 w/v% or more.
Note that the extract content is the number of grams of non-volatile components contained in an original volume of 100 cubic centimeters at a temperature of 15 degrees (Article 3 of the Liquor Tax Law). The extract content of the alcoholic beverage can be calculated, for example, by measuring the specific gravity (sake content) and alcohol content in accordance with the analysis method prescribed by the National Tax Agency of Japan.

(alcohol)
The alcoholic beverage according to this embodiment contains alcohol.
The alcohol may be any drinkable alcohol, and there are no limitations on the type, manufacturing method, raw materials, etc., as long as the effects of the present invention are not impaired, but distilled alcohol or brewed alcohol is preferable. . Examples of distilled spirits include various spirits such as shochu, brandy, vodka, and whisky, and raw material alcohols, and one or more of these may be used in combination. As the brewed liquor, for example, beer, low-malt beer, fruit liquor, sweet fruit liquor, etc. can be used alone or in combination of two or more kinds.
Note that in this specification, alcohol refers to ethanol unless otherwise specified.

(Alcohol degree)
The alcohol content of the alcoholic beverage according to the present embodiment is preferably less than 9v/v%, 8v/v% or less, 7v/v% or less, 6v/v% or less, 6.5v/v% or less, 5v/v% or less /v% or less is more preferable. When the alcohol content is below a predetermined value, the effects based on the aforementioned ethyl octoate and 3-methylbutanol can be fully exhibited.
The lower limit of the alcohol content is not particularly limited, and is, for example, 1 v/v% or more, 2 v/v% or more, 3 v/v% or more, or 4 v/v% or more.
The alcohol content of the alcoholic beverage according to the present embodiment can be measured, for example, based on the National Tax Agency prescribed analysis method (instruction) 3 sake 3-4 alcohol content (vibrating density meter/gas chromatography analysis method).

(foaming)
The alcoholic beverage according to this embodiment is preferably a sparkling beverage, that is, a carbonated beverage. Here, the foaming property in this embodiment means that the gas pressure (total pressure) at 20°C is 0.5 kg/cm ² or more, preferably 1.0 kg/cm ² or more, and 1.5 kg/cm 2 or more. ² or more, more preferably 2.0 kg/cm ² or more.

(others)
The alcoholic beverage according to the present embodiment includes sweeteners, high-intensity sweeteners, antioxidants, fragrances, acidulants, salts, dietary fibers, etc. that are normally incorporated in beverages within a range that does not inhibit the desired effects of the present invention. (hereinafter referred to as "additives" as appropriate) may be included. As the sweetener, for example, fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, etc. can be used. As the high-intensity sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dultin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame, etc. can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol, etc. can be used. Examples of acidulants include citric acid, lactic acid, adipic acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, and acetic acid. Sodium, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, etc. can be used. . As the salts, for example, common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate, etc. can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product, etc. can be used.

When the alcoholic beverage according to the present embodiment is made into a chuhai-taste beverage, it can also contain fruit flavor (flavor that imparts a fruit-like aroma), fruit juice (juice squeezed from fruit), and fruit extract. Fruit juices include, for example, various fruit juices such as concentrated fruit juice, reduced fruit juice, and straight fruit juice, fruit purees (semi-liquid products obtained by grinding or straining cooked fruit or raw fruit), and diluted liquids thereof. , concentrated liquid, mixed liquid, etc. can be used. Moreover, a fruit extract is an extract obtained by extracting the effective components of a fruit (or fruit juice) using water, alcohol, or the like.
Fruits from which fruit juice is derived (and fruit species for fruit flavors and fruit extracts) include citrus fruits such as lemons, limes, tangerines, oranges, grapefruit, yuzu, and shikwasa, and rose family fruits such as plums and apples. , strawberries, peaches, etc. In addition to these, conventionally known fruits such as grapes, plums, pomegranates, blueberries, cassis, cranberries, maqui berries, strawberries, apples, peaches, mangos, pineapples, kiwis, pears, etc. can also be mentioned.
The effects of the present invention (increasing the thickness and sharpness of the taste, reducing the astringent taste and harsh taste) are not greatly affected by the flavor type or strength of the flavor of the flavor, fruit juice, or fruit extract, and the effects are Since it is considered that the flavor will not disappear, the flavor types may be varied as described above, and the content is not particularly limited.

(Packaged alcoholic beverages)
The alcoholic beverage according to this embodiment can be provided in various containers. By packing alcoholic beverages into various containers, deterioration in quality due to long-term storage can be suitably prevented.
Note that the container may be anything that can be airtight, and so-called can containers or barrel containers made of metal (such as aluminum or steel) can be used. Further, the container may be a glass container, a plastic bottle container, a paper container, a pouch container, or the like. The capacity of the container is not particularly limited, and any currently available container can be used. Note that it is preferable to use a metal container because it can completely block gas, moisture, and light rays and maintain stable quality at room temperature for a long period of time.

As explained above, the alcoholic beverage according to the present embodiment has enhanced taste depth and sharpness, and has reduced rough astringent taste and harsh taste.
Further, the alcoholic beverage according to the present embodiment has a good taste and has a favorable overall evaluation as a beverage.

[Method for producing alcoholic beverages]
Next, a method for producing an alcoholic beverage according to this embodiment will be explained.
The method for producing an alcoholic beverage according to the present embodiment includes a mixing step and a post-treatment step.

In the mixing step, water, ethyl octoate, 3-methylbutanol, potable alcohol, additives, and the like are appropriately added to a mixing tank to produce a mixed solution.
In this mixing step, the raw materials may be mixed and adjusted so that the contents of ethyl octoate, 3-methylbutanol, etc. are within the predetermined ranges described above.

In the post-processing step, for example, treatments such as filtration, sterilization, addition of carbon dioxide gas, and filling into containers are selectively performed as necessary.
Note that the filtration treatment in the post-treatment step can be performed using a general filter or strainer. Further, the sterilization treatment in the post-treatment step is preferably carried out by plate sterilization from the viewpoint of processing speed, etc., but it is not limited to this and can be applied as long as the same treatment can be performed. Further, the filling process in the post-processing step is preferably performed in a clean room maintained at a level of cleanliness that is normally performed in the manufacture of beverages. The order of each treatment in the post-treatment step is not particularly limited.

Note that each treatment performed in the mixing step and the post-treatment step can be performed using equipment commonly used for manufacturing RTD beverages and the like.

As explained above, the method for producing an alcoholic beverage according to the present embodiment includes the steps of reducing the extract content to less than a predetermined value, reducing the alcohol content to less than a predetermined value, and containing ethyl octoate and 3-methylbutanol. From this, it is possible to produce an alcoholic beverage with enhanced depth and sharpness of taste and reduced astringency and harshness.

[Method for improving the flavor of alcoholic beverages]
Next, a method for improving the flavor of an alcoholic beverage according to the present embodiment will be described.
The method for improving the flavor of an alcoholic beverage according to the present embodiment enhances the depth and sharpness of the taste of an alcoholic beverage whose extract content is less than a predetermined value and whose alcohol content is less than a predetermined value, thereby reducing the astringent taste and harsh taste. This is a flavor improvement method for reducing alcoholic beverages, which involves adding ethyl octoate and 3-methylbutanol to an alcoholic beverage.
Note that the content of each component is the same as the value explained in the above-mentioned "alcoholic beverage".

As explained above, the method for improving the flavor of an alcoholic beverage according to the present embodiment includes adding ethyl octoate and 3-methylbutanol to a predetermined alcoholic beverage, thereby improving the thickness and sharpness of the taste of the alcoholic beverage. , and can reduce the astringent taste and harsh taste.

Next, the present invention will be described by illustrating examples that meet the requirements of the present invention and comparative examples that do not.

[Sample preparation]
Add vodka, ethyl octoate, 3-methylbutanol, high-fructose corn syrup, citric acid, trisodium citrate, carbonated water, lemon flavor (sample 5-2 only), apple flavor (sample 5-2 only) to the amounts shown in the table. 5-3 only), and pure water was appropriately mixed to prepare a sample.
In addition, each sample in Table 1 has the same content of components other than ethyl octoate among the samples, and each sample in Table 2 has the same content of components other than 3-methylbutanol among the samples. For each sample in Table 3, the content of components other than fructose-glucose liquid sugar was unified among the samples, and for each sample in Table 4, the content of components other than vodka was unified among the samples. Moreover, each sample in Table 5 differed only in whether or not it contained the predetermined flavor listed in the table.
The gas pressure (total pressure) at 20° C. of each sample in the table was 2.3 kg/cm ² .

[contents of the test]
For each sample produced by the above method, a trained panel with discernment ability evaluated the following evaluation criteria: ``thickness of taste,''``bitterness,''``astringency/aggressiveness,''``cohesiveness,'' and ``beverage quality.'' Regarding the "overall evaluation," an independent score was given on a five-point scale of -2, -1, 0, 1, and 2 points, and the average value was calculated.
All evaluations were made by drinking samples.
In addition, the number of panelists was determined based on the "thickness of taste", "astringency/aggressive taste", "cohesiveness", and "as a beverage" for Samples 1-1 to 1-5 in Table 1 and Sample 2-1 in Table 2. Only 6 people conducted the "comprehensive evaluation", and 7 people conducted the other samples and evaluations.

(Thickness of taste: evaluation criteria)
The evaluation of taste depth was based on the -2 points of sample 1-1, 2 points for "very strong taste," 1 point for "strong taste," and 1 point for "very strong taste," and 1 point for "very strong taste." 0 points for "not strong or weak", -1 point for "weak taste", -2 points for "very weak taste (same as sample 1-1)" It was evaluated as follows. Regarding the depth of taste, it can be determined that the higher the score, the more preferable it is.

(Sharpness: Evaluation criteria)
The evaluation of sharpness is based on the 0 point of sample 1-1, 2 points for "very strong sharpness", 1 point for "strong sharpness", and 1 point for "hard sharpness" (sample 1). -1 point), ``weak sharpness'' was evaluated as -1 point, and ``very weak sharpness'' was evaluated as -2 points. Regarding sharpness, it can be determined that the higher the score, the better.
Here, "sharpness" refers to the feeling of refreshing after drinking, without leaving a lingering flavor.

(Astringent/harsh taste: evaluation criteria)
The evaluation of astringent taste and harsh taste is based on the 2 points of sample 1-1, and 2 points are given if "the astringent taste and harsh taste are very strong (same level as sample 1-1)", 1 point if "Astringency and harsh taste are strong", 0 point if "Astringent taste and harsh taste are neither strong nor weak", 0 point if "Astringent taste and harsh taste are weak" A score of -1 point was given, and a score of -2 points was given when the "astringent taste and harsh taste were very weak." Regarding astringent and harsh tastes, it can be determined that the lower the score, the better.
Note that "astringent taste" and "aggressive taste" are derived from alcohol and acidulants, and are particularly noticeable in drinks with low extract content. In detail, "miscellaneous astringency" refers to flavors such as miscellaneous taste and astringency that remain on the tongue and are felt negatively.

(Summary: evaluation criteria)
The evaluation of consistency was 2 points for ``Very good taste consistency'', 1 point for ``Good taste consistency'', 0 point for ``Flavor consistency is neither good nor bad'', and 0 points for ``Taste consistency is neither good nor bad''. The score was rated -1 point if the taste was "poorly cohesive," and -2 points if the flavor was "very poorly cohesive." Regarding cohesion, it can be determined that the higher the score, the better.

(Comprehensive evaluation as a beverage: evaluation criteria)
The overall evaluation as a beverage was 2 points for ``I feel that it is a very good flavor for alcoholic beverages,'' 1 point for ``I feel that it is a good flavor for alcoholic beverages,'' and 1 point for ``I feel that it is a good flavor for alcoholic beverages.'' The score was 0 if there was no flavor, -1 point if the flavor was bad for alcoholic beverages, and -2 points if the flavor was very bad for alcoholic beverages.

The table shows the content of each component in the sample, as well as the results of each evaluation. The numerical values of each component shown in the table are the content and index in the final product.

(Consideration of results)
From the results in Table 1, it was confirmed that as the content of ethyl octoate increased, the "thickness of taste" increased and the "astringent and harsh taste" decreased. Furthermore, from the results in Table 1, as the content of ethyl octoate increased, the "cohesion" became better and the "overall evaluation as a beverage" also improved. However, ethyl octoate alone did not sufficiently enhance the sharpness.
Specifically, when judging the "thickness of taste" based on the -2 point of sample 1-1, samples 1-2 to 1-5 containing ethyl octoate (especially samples 1-3 to 1) -5) resulted in a significant increase in the score.
In addition, regarding the "astringent taste/aggressive taste", when judged based on the two points of sample 1-1, samples 1-2 to 1-5 containing ethyl octoate (especially samples 1-3 to 1- 5) resulted in a significant drop in score.
In addition, regarding "cohesiveness" and "overall evaluation as a beverage", when judging based on 0 points, samples 1-3 to 1-5 containing more than a specified amount of ethyl octoate (especially samples 1-3, 1 -4) gave favorable results.
However, regarding "sharpness", according to the results of Samples 1-5, no enhancement effect could be confirmed when the content of ethyl octoate was high.

From the results in Table 2, as the content of 3-methylbutanol increases in the state in which ethyl octoate is contained, the ``thickness of taste'' further increases, and the ``astringent and harsh taste'' further increases. It was confirmed that the amount was reduced. From the results in Tables 1 and 2, it was clearly confirmed that the addition of 3-methylbutanol in addition to ethyl octoate had a sharpening effect. In addition, from the results in Table 2, as the content of 3-methylbutanol increased, the "cohesion" became better and the "overall evaluation as a beverage" also improved.
Specifically, in terms of "thickness of taste" and "sharpness", when judging based on the scores of sample 2-1, samples 2-2 to 2-5 containing 3-methylbutanol (especially sample 2- 3 to 2-5) resulted in a significant increase in scores.
In addition, regarding "astringent taste/aggressive taste", when judging based on the score of sample 2-1, samples 2-3 to 2-5 containing 3-methylbutanol had a significantly lower score. .
In addition, regarding "cohesiveness" and "overall evaluation as a beverage," all samples 2-1 to 2-5 had favorable results when judged based on 0 points, but when focusing on "cohesiveness", these Among them, samples 2-3 to 2-5 (particularly samples 2-3 to 2-4) gave very favorable results.

From the results in Table 3, if the extract content is below the specified value, the effects based on ethyl octoate and 3-methylbutanol (enhancement of "thickness of taste" and "sharpness", reduction of "astringent taste/aggressive taste") It was confirmed that the results showed improvement in "cohesion,""improvement in overall evaluation as a beverage," and improvement in "overall evaluation as a beverage."
Although sample 3-5 in Table 3 showed a slightly low score for "sharpness", this was because it contained a large amount of extract. Considering the results in Table 2, it is expected that if Sample 3-5 did not contain ethyl octoate and 3-methylbutanol, the sharpness score would have been even lower. It is assumed that the effect is being exerted. However, we believe that the effect of enhancing "sharpness" is more pronounced when the extract content is lower.

From the results in Table 4, if the alcohol content is less than the specified value, the effects based on ethyl octoate and 3-methylbutanol (increasing the "thickness of taste" and "sharpness", reducing the "astringent taste/aggressive taste") It was confirmed that the results showed improvement in "cohesion,""improvement in overall evaluation as a beverage," and improvement in "overall evaluation as a beverage."
Among the samples in Table 4, samples 4-1 to 4-3 (especially samples 4-1 to 4-2) with low alcohol content gave very favorable results in all evaluation items.

According to the results in Table 5, sample 5-1 containing no flavor, sample 5-2 containing lemon flavor, and sample 5-3 containing apple flavor have a richer taste depending on the presence or absence of flavor. Although there was a slight change in the score, similar scores were obtained for other evaluation items.
From these results, it was confirmed that the effects of the present invention based on ethyl octoate and 3-methylbutanol are exerted without being significantly influenced by flavor, and it was found that it can be applied to alcoholic beverages with various flavor types. .

Claims (4)

An alcoholic beverage having an extract content of less than 3.5 w/v% and an alcohol content of less than 9%,
Contains ethyl octoate and 3-methylbutanol,
An alcoholic beverage having a 3-methylbutanol content of 15 to 500 ppb . The alcoholic beverage according to claim 1, wherein the content of the ethyl octoate is 10 to 250 ppb. The extract content is less than 3.5 w/v%, the alcohol content is less than 9%, and ethyl octoate and 3-methylbutanol are contained , and the content of the 3-methylbutanol is 15 to 500 ppb. Method for producing alcoholic beverages. A method for improving the flavor of an alcoholic beverage having an extract content of less than 3.5 w/v% and an alcohol content of less than 9%, which enhances the depth and sharpness of the taste, and reduces the astringent taste and harsh taste. ,
A method for improving the flavor of an alcoholic beverage, wherein the alcoholic beverage contains ethyl octoate and 3 -methylbutanol, and the content of the 3-methylbutanol is 15 to 500 ppb .