JP7525265B2 - Beverage and method for suppressing milky odor of beverage - Google Patents

Description

The present invention relates to beverages and methods for suppressing the milky odor of beverages.

Traditionally, beverages that contain milk ingredients in tea beverages such as coffee or black tea have been widely popular due to the rich, umami, and smooth flavors that are unique to milk.

However, it is known that beverages containing milk components develop a milky odor derived from the milk components when left at room temperature for a long period of time. Therefore, for example, Patent Document 1 discloses that the polyphenol content and pH of beverages containing milk proteins are set within specific ranges in order to suppress the development of a milky odor over time.

Meanwhile, coffee beverages with various flavors and aromas have been developed based on consumer preferences and trends, and attempts have been made to add aroma components to coffee beverages. For example, Patent Document 2 discloses that in order to obtain a coffee beverage with reduced bitterness and a good aftertaste regardless of the temperature of the beverage, it contains guaiacol and furfuryl methyl sulfide, and further contains at least one of p-ethylphenol, p-cresol, phenol, and 2-acetylpyrrole.

JP 2014-113113 A JP 2018-148875 A

Meanwhile, with the increasing health consciousness in recent years, there is a demand for low-calorie, low-sugar beverages.
In order to meet such demands, the present inventors embarked on the development of a low-sweetness beverage containing a dairy component, and discovered that lowering the sweetness makes the milky odor derived from the dairy component more noticeable. As a result of further investigation, the inventors discovered that in a low-sweetness beverage containing a dairy component, by combining 4-ethylphenol with at least one of guaiacol, 4-ethylguaiacol, furfuryl methyl sulfide, and furfuryl methyl disulfide and controlling the contents of these, it is possible to effectively suppress the milky odor while still achieving a milky feel, and thus completed the present invention.

According to the present invention,
A milk-containing beverage,
(a) the beverage has a milk solids content of 2 to 5% by mass;
(b) the beverage has a sweetness index of 1 or less;
(c) the beverage has a 4-ethylphenol content of 1 to 100 ppb;
(d) A beverage is provided that satisfies at least one of the following (i) to (iv):
(i) The guaiacol content in the beverage is 40 to 550 ppb.
(ii) The content of 4-ethylguaiacol in the beverage is 10 to 550 ppb.
(iii) The furfuryl methyl sulfide content in the beverage is 1 to 30 ppb.
(iv) The furfuryl methyl disulfide content in the beverage is 1 to 100 ppb.

According to the present invention, there is also provided a method for suppressing the milky odor of a milk-containing beverage, comprising the steps of:
(a) the beverage has a milk solids content of 2 to 5% by mass;
(b) the beverage has a sweetness index of 1 or less;
(c) the beverage has a 4-ethylphenol content of 1 to 100 ppb;
(d) A method for suppressing the milky smell of a beverage is provided, comprising preparing the beverage so as to satisfy at least one of the following (i) to (iv):
(i) The guaiacol content in the beverage is 40 to 550 ppb.
(ii) The content of 4-ethylguaiacol in the beverage is 10 to 550 ppb.
(iii) The furfuryl methyl sulfide content in the beverage is 1 to 30 ppb.
(iv) The furfuryl methyl disulfide content in the beverage is 1 to 100 ppb.

The present invention provides a beverage that has a milky taste while suppressing the milky smell, even with a low sweetness.

The following is a detailed description of an embodiment of the present invention. In this specification, the notation "a to b" in the description of a numerical range means a to b, unless otherwise specified. In addition, "ppm" is synonymous with "mg/L", "ppb" is synonymous with "μg/L", and "ppt" is synonymous with "ng/L".

<Beverages>
The beverage of the present embodiment is a beverage containing milk,
(a) the beverage has a milk solids content of 2 to 5% by mass;
(b) the beverage has a sweetness index of 1 or less;
(c) the beverage has a 4-ethylphenol content of 1 to 100 ppb;
(d) At least one of the following (i) to (iv) is satisfied:
(i) The guaiacol content in the beverage is 40 to 550 ppb.
(ii) The content of 4-ethylguaiacol in the beverage is 10 to 550 ppb.
(iii) The furfuryl methyl sulfide content in the beverage is 1 to 30 ppb.
(iv) The furfuryl methyl disulfide content in the beverage is 1 to 100 ppb.
This allows the milky smell to be suppressed even with a low sweetness. The details of the reason are not clear, but it is speculated as follows. Generally, aromas are considered to be divided into a top note that is felt immediately after smelling, a middle note that is felt next, and a base note that remains at the end. Each of the aroma components (c) and (i) to (iv) contained in the beverage of this embodiment plays the role of a base note. In addition, the milky smell of a beverage containing milk is also likely to be felt as an aftertaste after drinking. Therefore, it is considered that by containing specific amounts of each of the aroma components (c) and (i) to (iv) in the beverage, the synergistic effect of (c) and (i) to (iv) can be achieved to enhance the milky feeling while masking the unpleasant aftertaste derived from the milk components, thereby suppressing the milky smell after drinking.
Each component contained in the beverage of this embodiment will be described in detail below.

[(a) Milk solids]
The beverage of this embodiment contains milk and contains milk components. The milk components are components added to impart a milk flavor or milky feel to the beverage, and examples of milk include raw milk, cow's milk, processed milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, partially skimmed milk, condensed milk, milk powder, and fermented milk. These may be used alone or in combination of two or more.
In this embodiment, the milk solids content in the beverage is 2 to 5% by mass, and preferably 2.5 to 4.5% by mass.
The milk solids content refers to the combined total of milk fat content and non-fat milk solids content, and is preferably 2 to 5% by mass, more preferably 2.5 to 4.5% by mass, calculated as non-fat milk solids content.
The method for measuring the amount of milk solids is calculated according to the test method for the negligible milk solids content of drinking milk in "Testing Methods for Drinking Milk" (revised in May 2016) compiled by the Secretariat of the National Drinking Milk Fair Trade Council. Specifically,
It can be calculated using the formula: Milk solids (mass %) = [Total solids (g)] - [Solids other than milk (g)] - [Fat other than milk (g)].

[(b) Sweetness]
Sweetness is an index that represents the degree of sweetness of a beverage when the sweetness of a beverage containing 1 g of sucrose per 100 g of beverage is taken as 1. The sweetness of the beverage is calculated by converting the content of each sweet component into an equivalent amount of sucrose based on the relative ratio of the sweetness of that sweet component to the sweetness of sucrose, which is 1, and then totaling the sucrose sweetness equivalent amounts of all sweet components contained in the beverage (including sweet components derived from fruit juice, extracts, etc.).
The beverage of this embodiment has a sweetness level of 1 or less, preferably 0.8 or less.
The sweetness level includes sweet components derived from milk (lactose), and can also be adjusted by using sweeteners or fruit juice containing sweet components.

Examples of the sweeteners include sugars such as fructose, sucrose, glucose, granulated sugar, lactose, and maltose; low-intensity sweeteners such as xylitol and D-sorbitol; and high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin. These may be used alone or in combination of two or more. In addition, the beverage of this embodiment preferably does not contain high-intensity sweeteners, and more preferably does not substantially contain sweeteners. The term "substantially" is intended to exclude sweet components derived from the raw materials (milk, fruit juice, etc.) and trace components that may be contained during the manufacturing process.

[(c) 4-Ethylphenol]
4-Ethylphenol is also called p-ethylphenol and is generally known for its fragrant aroma.
In this embodiment, the content of 4-ethylphenol in the beverage is 1 to 100 ppb, preferably 3 to 60 ppb, and more preferably 6 to 50 ppb.
By setting the 4-ethylphenol content in the beverage within the above numerical range, a synergistic effect is obtained by combining with (i) to (iv), making it possible to achieve a high level of both suppression of the milky smell and a milky flavor, and also making it easier to obtain a good milky flavor.

(i) Guaiacol
Guaiacol, also known as 2-methoxyphenol, is an aroma component used in the artificial synthesis of vanillin and the like.
In this embodiment, the guaiacol content in the beverage is 40 to 550 ppb, preferably 50 to 500 ppb, and more preferably 55 to 350 ppb.
By setting the guaiacol content in the beverage within the above numerical range, a synergistic effect can be obtained in combination with (c) 4-ethylphenol, making it possible to simultaneously suppress the milky odor and provide a milky feeling at a high level, and also making it easier to obtain a good milky feeling.

[(ii) 4-Ethylguaiacol]
4-Ethylguaiacol is an aroma component also known as 2-methoxy-4-ethylphenol.
In this embodiment, the content of 4-ethylguaiacol in the beverage is 10 to 550 ppb, preferably 20 to 450 ppb.
By setting the guaiacol content in the beverage within the above numerical range, a synergistic effect can be obtained in combination with (c) 4-ethylphenol, making it possible to simultaneously suppress the milky odor and provide a milky feeling at a high level, and also making it easier to obtain a good milky feeling.

[(iii) Furfuryl methyl sulfide]
Furfuryl methyl sulfide, when diluted, is known to produce an aroma similar to that of freshly brewed coffee.
In this embodiment, the furfuryl methyl sulfide content in the beverage is 1 to 30 ppb, preferably 5 to 25 ppb.
By keeping the furfuryl methyl sulfide content in the beverage within the above numerical range, a synergistic effect is obtained in combination with (c) 4-ethylphenol, making it possible to achieve a high level of both suppression of the milky odor and a milky feel, while also maintaining a good balance with the milky feel.

[(iv) Furfuryl methyl disulfide]
Furfuryl methyl disulfide, when diluted, is known to produce an aroma similar to that of freshly brewed coffee.
In this embodiment, the furfurylmethyl disulfide content in the beverage is 1 to 100 ppb, preferably 1 to 60 ppb.
By setting the furfuryl methyl disulfide content in the beverage within the above numerical range, a synergistic effect is obtained in combination with (c) 4-ethylphenol, making it possible to achieve a high level of both suppression of the milky odor and a milky feel, while also maintaining a good balance with the milky feel.

The content of each of the aroma components (c), (i) to (iv) can be quantified by solid-phase microextraction (SPME) using a gas chromatograph mass spectrometer (GC/MS).

[pH]
The pH of the beverage of this embodiment at 20° C. is preferably 4.0 or more and 8.0 or less, and more preferably 5.0 or more and 7.0 or less.
By setting the pH to equal to or higher than the lower limit, the sourness can be suppressed and good palatability can be obtained, whereas by setting the pH to equal to or lower than the upper limit, a good milk flavor can be obtained while the milky smell can be easily suppressed.

The pH can be measured using a commercially available pH meter. The pH can be adjusted, for example, by using a pH adjuster.

[Brix value]
The Brix value (Bx) of the beverage of this embodiment is preferably 0.3° or more and 10° or less, more preferably 0.5° or more and 7° or less, and even more preferably 1.0° or more and 6° or less, from the viewpoint of improving drinkability while achieving a good balance of aroma, acidity, bitterness, and aftertaste.
The Brix value indicates the total content of soluble solids relative to the total amount of the beverage. The Brix value can be measured, for example, by using a digital refractometer Rx-5000α (manufactured by Atago Co., Ltd.) to measure the sugar refractometer reading at 20° C.

The beverage of this embodiment may contain flavor components other than those mentioned above, acidulants, emulsifiers (such as sodium caseinate), pH adjusters (sodium bicarbonate (baking soda), potassium carbonate, etc.), fruit juice, various nutritional components, colorants, diluents, antioxidants, thickening stabilizers, etc., so long as the effects of the present invention are obtained.

[container]
Examples of containers used for the beverage of this embodiment include sealed containers made of glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, steel, etc., or composite or laminated materials thereof. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, bottles, etc. From the viewpoint of maintaining the flavor of the beverage, steel cans are preferred, and from the viewpoints of being lightweight and resealable, PET bottles, steel cans, and aluminum cans with lids are preferred.
The volume of the beverage is not particularly limited, but is preferably 100 to 2000 g, and more preferably 100 to 500 g from the viewpoint of ease of drinking.

The method of heat sterilization when the beverage of this embodiment is packed in a container is not particularly limited, but in Japan, heat sterilization is performed in accordance with the provisions of the Food Sanitation Act. Specifically, there is a method in which the beverage is sterilized at high temperature for a short time and then filled into a storage container that has been sterilized under aseptic conditions (UHT sterilization method), and a retort sterilization method in which the prepared liquid is filled into a storage container such as a can and then retorted.

[Coffee drinks]
The beverage of this embodiment may be a coffee beverage. A coffee beverage refers to a beverage made from a component (coffee content) extracted or dissolved from coffee beans and a beverage to which other components have been added, and which has a coffee flavor when drunk. As described in the "Fair Competition Code for Labeling of Coffee-Containing Beverages, etc." established in 1977, the term refers to a beverage made from coffee beans and a beverage to which sugars, dairy products, emulsified edible oils and fats, and other edible substances have been added and sealed in a container. In this embodiment, even if the amount of coffee beans used is less than 1% by weight in terms of raw beans, the beverage is treated as a coffee beverage if it has a coffee flavor when drunk.

The above-mentioned coffee beans are not particularly limited, and examples of cultivated tree species include Arabica, Robusta, and Liberica. In addition, the varieties of coffee beans are not particularly limited, and examples of coffee beans include Mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandheling, and Kilimanjaro. The coffee beans may be one type or a blend of two or more types.
The conditions of roasting temperature and roasting environment of the coffee beans are not particularly limited, and a usual method can be adopted. In addition, the extraction method using roasted coffee beans is not particularly limited, and examples thereof include a drip type, a siphon type, a boiling type, a jet type, and a continuous type.

The roasting degree of the roasted coffee beans, as expressed by the L value, is preferably 20 or less, more preferably 19 or less, even more preferably 18 or less, and particularly preferably 17 or less. The lower limit of the L value is not particularly limited, but from the viewpoint of obtaining a good coffee flavor, it is, for example, preferably 10 or more, more preferably 14 or more.
The L value represents the degree of roasting of coffee beans by color, with an L value of 100 being white and an L value of 0 being black. In other words, the more roasted the coffee beans are, the smaller the L value will be.

Here, the method of adding coffee to the coffee beverage of this embodiment is not particularly limited and can be determined appropriately by a person skilled in the art. For example, a solution (coffee extract) obtained by extracting ground roasted beans with water or hot water, a coffee extract obtained by concentrating a coffee extract, instant coffee obtained by drying a coffee extract, etc., can be used, and one or more of these can be added to the beverage.
The ground roasted beans include, but are not limited to, coarsely ground, medium ground, fine ground, and the like.
On the other hand, according to the "Fair Competition Code for the Labeling of Drinking Milk," as of 2017, any product containing 3.0% or more milk solids by weight is treated as a milk beverage.
As the coffee beverage according to this embodiment is made from coffee beans, it will be treated as a coffee beverage even if it contains 3.0% or more milk solids by weight.

The lower limit of the coffee soluble solids content in a coffee beverage is preferably 0.5% by mass or more, more preferably 0.9% by mass or more, and even more preferably 1% by mass or more, in order to obtain an authentic coffee flavor, easy drinkability, and deliciousness.
On the other hand, the upper limit of the content of coffee soluble solids in a coffee beverage is preferably 2.5% by mass or less, more preferably 2.3% by mass or less, and even more preferably 2.0% by mass or less, in order to achieve a good balance between aroma, acidity, bitterness and aftertaste while also improving the mouthfeel.

Furthermore, in order to obtain a good and sufficient milky taste, the L ^* value of the coffee beverage is preferably at least 30, more preferably at least 35. On the other hand, in order to obtain a genuine coffee taste, the L* value is preferably at most 70, more preferably at most 60, and even more preferably at most 50. Furthermore, an L ^* value of 50 or less is more preferable since it is possible to suppress deterioration in flavor and changes in appearance during storage of the coffee beverage.
The L ^* value of a coffee beverage can be adjusted by adjusting the content of coffee extract and milk, etc.
The L ^* value of a coffee beverage can be measured, for example, using a spectrophotometer SE7700 (manufactured by Nippon Denshoku Industries Co., Ltd.).

[Tea drinks]
The beverage of the present embodiment may be a tea beverage. A tea beverage is a beverage extracted and processed using raw materials derived from plants, such as tea leaves processed from the leaves and stems of plants, or seeds or flowers of plants that have been subjected to a specific processing.
Examples of the leaves and stems of the above plants include tea leaves of the genus Camellia, loquat leaves, mulberry leaves, Houttuynia cordata leaves, and Eucommia leaves, and the stems and leaves of the species Camellia sinensis are preferred. Depending on the difference in fermentation conditions, teas can be divided into fermented teas (black tea), semi-fermented teas (oolong tea, etc.), non-fermented teas (green tea, etc.), and post-fermented teas (pu-erh tea, etc.). As the plant seeds, so-called grain seeds are preferred, and those usually used as raw materials for tea beverages can be used. Examples of grain seeds include pearl barley, barley, brown rice, corn, soybeans, red beans, black beans, millet, millet, and buckwheat. The raw grains can be in any form, and for example, each may or may not be independently processed by crushing or roasting. Furthermore, examples of raw materials derived from other plants include carrots, sweet potatoes, burdock, dandelion roots, citrus peel, and jasmine flowers.
In particular, in this embodiment, the beverage is preferably used in black tea, green tea (such as sencha and matcha), and roasted green tea, which are known as beverages containing milk.

<Method for suppressing the milky smell of milk-containing beverages>
The method for suppressing the milky odor of a milk-containing beverage according to the present embodiment includes the steps of:
(a) the beverage has a milk solids content of 2 to 5% by mass;
(b) the beverage has a sweetness index of 1 or less;
(c) the beverage has a 4-ethylphenol content of 1 to 100 ppb;
(d) It is prepared so as to satisfy at least one of the following (i) to (iv):
(i) The guaiacol content in the beverage is 40 to 550 ppb.
(ii) The content of 4-ethylguaiacol in the beverage is 10 to 550 ppb.
(iii) The furfuryl methyl sulfide content in the beverage is 1 to 30 ppb.
(iv) The furfuryl methyl disulfide content in the beverage is 1 to 100 ppb.
This makes it possible to suppress the milky smell even if the beverage has a low sweetness. The beverage may be the same as the beverages described above.

Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various configurations other than those described above can also be adopted.
Below, examples of reference forms are given.
1. A milk-containing beverage,
(a) the beverage has a milk solids content of 2 to 5% by mass;
(b) the beverage has a sweetness index of 1 or less;
(c) the beverage has a 4-ethylphenol content of 1 to 100 ppb;
(d) A beverage that satisfies at least one of the following (i) to (iv):
(i) The guaiacol content in the beverage is 40 to 550 ppb.
(ii) The content of 4-ethylguaiacol in the beverage is 10 to 550 ppb.
(iii) The furfuryl methyl sulfide content in the beverage is 1 to 30 ppb.
(iv) The furfuryl methyl disulfide content in the beverage is 1 to 100 ppb.
2. The beverage according to 1., wherein the beverage is at least one of a tea beverage and a coffee beverage.
3. The beverage according to 1. or 2., wherein the Brix value of the beverage is 0.3° or more and 10° or less.
4. The beverage according to any one of 1 to 3, which does not contain a high-intensity sweetener.
5. The beverage according to any one of 1. to 4., wherein the beverage is a coffee beverage and the L ^* value of the coffee beverage is 30 to 60.
6. The beverage according to any one of 1. to 5., which is packaged in a container.
7. A method for suppressing the milky odor of a milk-containing beverage, comprising:
(a) the beverage has a milk solids content of 2 to 5% by mass;
(b) the beverage has a sweetness index of 1 or less;
(c) the beverage has a 4-ethylphenol content of 1 to 100 ppb;
(d) A method for suppressing the milky smell of a beverage, comprising preparing the beverage so as to satisfy at least one of the following (i) to (iv):
(i) The guaiacol content in the beverage is 40 to 550 ppb.
(ii) The content of 4-ethylguaiacol in the beverage is 10 to 550 ppb.
(iii) The furfuryl methyl sulfide content in the beverage is 1 to 30 ppb.
(iv) The furfuryl methyl disulfide content in the beverage is 1 to 100 ppb.

The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited to these.

<Analysis of aroma components>
The contents of aroma components in the beverages used in the following experiments were measured as follows.
10 mL of the beverage to be analyzed was placed in a solid-phase microextraction (SPME) vial containing 3 g of NaCl and sealed.
Each vial was shaken at 40° C. for 5 minutes, and then a fiber for SPME (DVB/CAR/PDMS, Stableflex 23Ga (Gray) 50/30 μm: manufactured by SIGMA-ALDRICH) was exposed to the head space in the vial.
The volatile components were adsorbed on the fiber for 30 minutes at 40° C., then desorbed for 3 minutes at the injection port, and analyzed by GC/MS. A calibration curve was prepared by the standard addition method, and cyclohexanol was used as the internal standard.

[GC/MS analysis conditions]
GC: Agilent Technologies 7890A.
MS: 5975C manufactured by Agilent Technologies.
Column: Agilent Technologies DB-WAX UI 30 m×0.25 mm, film thickness 0.25 μm.
Constant pressure mode: 122 kPa. Injection method: splitless. Carrier gas: He.
Inlet temperature: 240° C. Transfer line: 240° C.
Oven temperature: 40°C (5 min) → 5°C/min → 240°C (0 min).
MS conditions: scan mode Quantitative ions: guaiacol m/z 81, 2-furfuryl methyl sulfide m/z 129, 4-ethylphenol m/z 107, 4-ethylguaiacol m/z 152, furfuryl methyl disulfide m/z 160, cyclohexanol (internal standard) m/z 82.

[Experiment 1: Verification of the effect of sweetness on milky odor]
<Prototypes 1 to 3: Preparation of coffee beverages>
Instant coffee, skim milk powder, sodium caseinate, emulsifier, and sweetener were dissolved in hot water (80°C) so as to obtain the contents shown in Table 1, and water was added to a final amount of 1000 g, mixed and homogenized, and sodium bicarbonate was added to adjust the pH to 7.0 to obtain prototype coffee beverages with different levels of sweetness.
The milk solids content of each of the resulting coffee beverages was 3.3% by mass (non-fat milk solids content: 3.3% by mass, milk fat content: 0% by mass). The Brix value of the coffee beverage of Sample 1 was 5.1, and the L* value was 41.28.

<Sensory evaluation>
Next, five experienced panelists tasted each of the resulting coffee beverages (20°C) and rated them on a five-point scale (1 to 5 points) for "taste,""milkyflavor,""strength of milky flavor," and "milky odor" according to the evaluation criteria shown in Table 2 below, and the average scores were calculated. In addition, when evaluating, the beverage of Prototype 1 was used as a control (standard value 3 points). The results are shown in Table 1.

<Aroma analysis of prototype 1>
When the contents of the aroma components (c) and (d) in the coffee beverage of Prototype 1 were analyzed, the following results were obtained.
(c) 4-ethylphenol content: 4 ppb
(d) (i) Guaiacol content: 34 ppb
(ii) 4-ethylguaiacol content: 3 ppb
(iii) Furfuryl methyl sulfide content: 3 ppb
(iv) Furfuryl methyl disulfide content: 0 ppb

[Experiment 2: Verification when aroma components are used alone]
<Prototypes 4 to 12: Preparation of coffee beverages>
(c) Adjustment of 4-ethylphenol content (Prototypes 4 to 8)
A coffee beverage similar to Prototype 1 above was prepared, and each aroma component was added thereto in the amounts shown in Table 3 to prepare a coffee beverage.
(d) Use of each of the aroma components (i) to (iv) alone (Prototypes 9 to 12)
A coffee beverage similar to Prototype 1 above was prepared, and each aroma component was added thereto in the amounts shown in Table 4 to prepare a coffee beverage.

<Sensory evaluation>
A sensory evaluation was carried out in the same manner as in Experiment 1. The results are shown in Tables 3 and 4.

[Experiment 3: Verification of the effect of combining aroma components (c) and (d) and the effect of the content of (d)]
<Prototypes 13-32: Preparation of coffee beverages>
A coffee beverage similar to Prototype 1 above was prepared, and (c) the 4-ethylphenol content was adjusted to 24 ppb, and each of the aroma components (d) was added to this so as to have the contents shown in 5 to 8, thereby preparing a coffee beverage.

<Sensory evaluation>
A sensory evaluation was carried out in the same manner as in Experiment 1. The results are shown in Table 5.

Claims (11)

A milk-containing beverage,
(a) the beverage has a milk solids content of 2 to 5% by mass;
(b) the beverage has a sweetness index of 1 or less;
(c) the beverage has a 4-ethylphenol content of 1 to 100 ppb;
(d) Beverages (excluding beverages containing milk fat derived from cow's milk) that satisfy at least one of the following (i) to (iv):
(i) The guaiacol content in the beverage is 40 to 550 ppb.
(ii) The content of 4-ethylguaiacol in the beverage is 10 to 550 ppb.
(iii) The furfuryl methyl sulfide content in the beverage is 1 to 30 ppb.
(iv) The furfuryl methyl disulfide content in the beverage is 1 to 100 ppb. A milk-containing beverage,
(a) the beverage has a milk solids content of 2 to 5% by mass;
(b) the beverage has a sweetness index of 1 or less;
(c) the beverage has a 4-ethylphenol content of 1 to 100 ppb;
(iv) A beverage having a furfuryl methyl disulfide content of 1 to 100 ppb. The beverage according to claim 2, further satisfying at least one of the following (i) to (iii).
(i) The guaiacol content in the beverage is 40 to 550 ppb.
(ii) The content of 4-ethylguaiacol in the beverage is 10 to 550 ppb.
(iii) The furfuryl methyl sulfide content in the beverage is 1 to 30 ppb. 4. A beverage according to any one of claims 1 to 3 , wherein the beverage is at least one of a tea beverage and a coffee beverage. 5. The beverage according to claim 1, wherein the Brix value of the beverage is between 0.3° and 10°. 6. The beverage according to claim 1, which is free of high-intensity sweeteners. 7. The beverage according to any one of claims 1 to 6 , wherein the beverage is a coffee beverage, and the L ^* value of the coffee beverage is from 30 to 60. 8. The beverage according to any one of claims 1 to 7 , which is packaged. A method for suppressing a milky odor in a milk-containing beverage, comprising:
(a) the beverage has a milk solids content of 2 to 5% by mass;
(b) the beverage has a sweetness index of 1 or less;
(c) the beverage has a 4-ethylphenol content of 1 to 100 ppb;
(d) A method for suppressing the milky smell of a beverage, which is prepared so as to satisfy at least one of the following (i) to (iv) (excluding a method for suppressing the milky smell of a beverage containing milk fat derived from milk):
(i) The guaiacol content in the beverage is 40 to 550 ppb.
(ii) The content of 4-ethylguaiacol in the beverage is 10 to 550 ppb.
(iii) The furfuryl methyl sulfide content in the beverage is 1 to 30 ppb.
(iv) The furfuryl methyl disulfide content in the beverage is 1 to 100 ppb. A method for suppressing a milky odor in a milk-containing beverage, comprising:
(a) the beverage has a milk solids content of 2 to 5% by mass;
(b) the beverage has a sweetness index of 1 or less;
(c) the beverage has a 4-ethylphenol content of 1 to 100 ppb;
(iv) A method for suppressing the milky odor of a beverage, comprising preparing the beverage so that the furfuryl methyl disulfide content in the beverage is 1 to 100 ppb. The method for suppressing a milky odor in a beverage according to claim 10, further comprising preparing the beverage so as to satisfy at least one of the following (i) to (iii):
(i) The guaiacol content in the beverage is 40 to 550 ppb.
(ii) The content of 4-ethylguaiacol in the beverage is 10 to 550 ppb.
(iii) The furfuryl methyl sulfide content in the beverage is 1 to 30 ppb.