JP7809477B2 - beverage - Google Patents

Description

The present invention relates to beverages.

In order to improve palatability, beverages such as grain teas are required to have a clean aftertaste, improve thirst quenching properties, and be designed to allow the flavor of the ingredients to be fully appreciated. In addition, by incorporating ingredients other than grains and creating a rich variety of flavor designs, it is possible to improve product appeal and palatability.

However, when beverages contain extracts derived from natural ingredients, it is not uncommon for undesirable components that reduce palatability to be mixed in during the design process. For example, some of the ingredients in grain tea beverages contain isobutyraldehyde, an aroma component that imparts a burnt odor. This aroma component not only detracts from the flavor inherent in the grain tea beverage's ingredients, but also reduces the refreshing aftertaste, thereby impairing the thirst-quenching properties desired for grain tea beverages.

Therefore, preventing the contamination of grain tea drinks and other beverages with isobutyraldehyde is important in improving flavor and, therefore, palatability. However, because isobutyraldehyde is a component found in major grain-based ingredients, preventing contamination is not easy.

As a method for suppressing the burnt odor of beverages, for example, Patent Document 1 proposes adding a coloring agent to malt beverages.

JP 2013-188160 A

The present invention was proposed in light of these circumstances, and aims to provide beverages that are highly palatable by improving the flavor inherent in the ingredients contained in the beverage, even if they contain a certain concentration of isobutyraldehyde.

As a result of extensive research, the inventors discovered that the above-mentioned problems can be solved by adding a specific proportion of linalool or linalool oxide to a grain tea beverage that contains, for example, an extract derived from a grain material and a certain concentration of isobutyraldehyde, and thus completed the present invention.

That is, the present invention is configured as follows (1) to (9).
(1) A beverage containing 15 to 120 ppb of isobutyraldehyde and 0.6 to 50 ppb of linalool.

(2) The beverage of (1), containing linalool at a concentration of 1 to 10 ppb.

(3) A beverage containing 15 to 120 ppb of isobutyraldehyde and 0.6 to 100 ppb of linalool oxide.

(4) The beverage according to (3), containing the linalool oxide at a concentration of 1 to 10 ppb.

(5) Any of the beverages (1) to (4) containing an extract of roasted grains.

(6) A method for improving the flavor of a beverage by adding linalool to a beverage containing 15 to 120 ppb of isobutyraldehyde so that the linalool content is 0.6 to 50 ppb.

(7) A method for improving the flavor of a beverage, comprising adding linalool oxide to a beverage containing 15 to 120 ppb of isobutyraldehyde so that the linalool oxide content is 0.6 to 100 ppb.

(8) A beverage flavor improver that contains linalool and is added to a beverage containing 15 to 120 ppb of isobutyraldehyde so that the linalool content is 0.6 to 50 ppb.

(9) A flavor improver for beverages that contains linalool oxide and is added to a beverage containing 15 to 120 ppb of isobutyraldehyde so that the linalool oxide content is 0.6 to 100 ppb.

According to the present invention, even if a certain concentration of isobutyraldehyde is contained, the flavor inherent in the ingredients contained in the beverage can be improved, and a beverage with excellent palatability can be provided.

Specific embodiments of the present invention are described in detail below. Note that the present invention is not limited to the following embodiments, and modifications can be made as appropriate without departing from the spirit of the present invention. Furthermore, in this specification, the expression "X to Y" (X and Y are arbitrary numerical values) means "greater than or equal to X and less than or equal to Y."

Hereinafter, the present invention characterized by the inclusion of linalool in a beverage containing isobutyraldehyde will also be referred to as the "first invention." Furthermore, the present invention characterized by the inclusion of linalool oxide in a beverage containing isobutyraldehyde will also be referred to as the "second invention."

<First Invention>
≪1. Beverage≫
The beverage according to the first aspect of the present invention contains an extract derived from natural materials such as grains, and contains 15 to 120 ppb of isobutyraldehyde. Specifically, the beverage contains 0.6 to 50 ppb of linalool.

In this way, by designing a beverage to contain a specific proportion of linalool, the burnt odor caused by isobutyraldehyde contained in natural ingredients such as grain materials can be suppressed, improving the flavor of the ingredients and resulting in a beverage with excellent palatability. Note that in this specification, the burnt odor caused by isobutyraldehyde is sometimes referred to as an "off-odor."

Linalool is an aroma component, and as a result of research by the inventors, it was found that by adding a specific ratio of linalool to a beverage containing a certain concentration of isobutyraldehyde, the linalool can mask the off-flavors, such as the burnt odor, that originate from isobutyraldehyde, thereby effectively suppressing the off-flavor. Furthermore, it was found that adding linalool not only suppresses the off-flavor and improves the refreshing aftertaste (refreshing feeling) of the beverage, but also improves the deliciousness and aroma of the beverage.

The type of beverage is not particularly limited, but examples include beverages containing roasted grain extracts. Since isobutyraldehyde is an aroma component particularly found in some grain-based materials, examples include grain tea beverages containing roasted grain extracts. Note that any beverage containing roasted grain extract in part is sufficient, and is not limited to tea beverages such as grain tea. For example, functional beverages containing roasted grain extract in part, dairy beverages, coffee beverages, carbonated beverages, fruit beverages, etc. may also be used.

Furthermore, when a beverage contains an extract of roasted grains, it includes not only liquids containing an extract obtained by extracting a certain type of roasted grain, but also liquids obtained by mixing that extract with an extract of another plant, or liquids obtained by adding additives to these liquids, or liquids obtained by dispersing dried versions of these liquids.

Furthermore, when the beverage is a tea beverage, the variety, place of origin, harvesting time, harvesting method, cultivation method, etc. of the plant from which the extract contained in the beverage is derived are not particularly limited. The type of plant is also not particularly limited, and examples that can be used include barley, Job's tears, brown rice, Habu tea, corn, black beans, soybeans, adzuki beans, sweet potatoes, loquat leaves, tea leaves, kelp, Japanese kumazasa, sesame seeds, persimmon leaves, Gynostemma pentaphyllum, mulberry leaves, Reishi mushrooms, wolfberries, mandarin orange peel, yuzu peel, Eucommia ulmoides, perilla leaves, Houttuynia cordata, plantain, gymnema, rooibos, Rahma, dandelion, peppermint, mulukhiyah, dried orange peel, ginkgo, pine needles, lotus, olive, young barley leaves, Cassia capita, saxifraga, Angelica keiskei, mugwort, and evening primrose. Among these, barley, Job's tears, brown rice, Habu tea, corn, adzuki beans, loquat leaves, yuzu peel, dandelion, and Cassia capita can be preferably used. These may be used alone or in combination of two or more.

As mentioned above, among these plants, grain-based ingredients such as barley, Job's tears, brown rice, Habu tea, corn, black beans, soybeans, and adzuki beans often contain isobutyraldehyde, making it particularly effective in beverages containing extracts of these grain components.

[Isobutyraldehyde]
The beverage according to the first aspect of the present invention contains isobutyraldehyde, an aroma component derived primarily from the ingredients of the beverage, with the isobutyraldehyde content in the beverage ranging from 15 to 120 ppb.

As mentioned above, isobutyraldehyde is a component that imparts unpleasant odors, such as a burnt smell, and reduces the refreshing aftertaste (refreshing feeling) of a beverage, reducing its palatability. For this reason, its content in a beverage is preferably low; however, it is inevitably present due to, for example, the grain-based ingredients that make up the beverage. On the other hand, as will be described in detail below, the beverage of the first invention contains linalool in a specific proportion, and this linalool effectively suppresses the unpleasant odors caused by isobutyraldehyde. Specifically, whether the isobutyraldehyde content in the beverage is 50 ppb or more, or 100 ppb or more, the unpleasant odor can be effectively suppressed.

The isobutyraldehyde content in beverages can be measured using a gas chromatograph tandem mass spectrometer (GC-MS/MS). GC-MS/MS measurements can be performed, for example, under the conditions shown in the examples below. Furthermore, if the concentration in each ingredient is known, it can also be calculated.

[Linalool]
The beverage according to the first aspect of the present invention contains linalool, an aroma component that acts to mask the unpleasant odor caused by isobutyraldehyde that is derived from the ingredients and is contained in the beverage.

Although there is no particular limitation on linalool, commercially available compounds can be used and blended into beverages. Alternatively, natural materials containing linalool or their extracts can be blended into beverages to add linalool.

The linalool content in beverages is in the range of 0.6 to 50 ppb. Setting the linalool content in beverages within this range effectively masks and reduces unpleasant odors, such as the burnt smell caused by isobutyraldehyde. Furthermore, including linalool within this range also has the effect of improving the refreshing feeling, flavor, and pleasant aroma of the beverage, further enhancing the beverage's palatability.

The lower limit of the linalool content is 0.6 ppb or more, preferably 0.8 ppb or more, more preferably 1 ppb or more, and even more preferably 3 ppb or more. Preferably, a content within this range can further enhance the masking effect of the off-flavors derived from isobutyraldehyde. On the other hand, if the linalool content is too high, although the off-flavor masking effect is further enhanced, it may impair the flavor and aroma of the beverage. For these reasons, the upper limit of the linalool content in a beverage is 50 ppb or less, preferably 20 ppb or less, and more preferably 10 ppb or less.

The linalool content in beverages can be measured using a gas chromatograph mass spectrometer (GC-MS). GC-MS measurements can be performed, for example, under the conditions shown in the examples below. Furthermore, if the concentration in each ingredient is known, it can also be calculated.

[Linalool oxide]
The beverage according to the first invention may contain linalool oxide, which will be described later in the second invention. The content of linalool oxide in the beverage is not particularly limited, but from the viewpoint of not impairing the taste and aroma of the beverage, it is preferably 100 ppb or less, more preferably 50 ppb or less, even more preferably 20 ppb or less, and particularly preferably 10 ppb or less. The content of linalool oxide may be 0 ppb. The content of linalool oxide in the beverage can be measured in the same manner as the content of linalool.

The total content of linalool and linalool oxide in the beverage is preferably 0.6 ppb or more, more preferably 0.8 ppb or more, even more preferably 1 ppb or more, and particularly preferably 3 ppb or more. Furthermore, the total content is preferably 100 ppb or less, more preferably 50 ppb or less, even more preferably 20 ppb or less, and particularly preferably 10 ppb or less.

[Caffeine]
The beverage according to the first invention is preferably caffeine-free.
The caffeine content in the beverage may be, for example, 10 mg/L or less, or 1 mg/L or less.
The caffeine content in the beverage is measured by high performance liquid chromatography (HPLC).

[Other ingredients]
The beverage according to the first aspect of the present invention may contain other ingredients and additives commonly used in general beverages, as long as they do not impair the intended effects. The amounts of these ingredients and additives may be adjusted appropriately depending on the desired effects. Specifically, the beverage may contain various additives, such as antioxidants, pH adjusters, flavorings, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, colorants, emulsifiers, preservatives, seasonings, and quality stabilizers.

[container]
The beverage according to the first invention can be filled into a container to produce a packaged beverage. The container may be any sealed container known in the beverage industry, and may be appropriately selected and used depending on the distribution format and consumer needs. Specific examples include sealed containers made of glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper, aluminum, steel, etc., or composite or laminated materials thereof. Transparent (including translucent) containers are particularly preferred. The transparent container may be entirely transparent or partially transparent.

≪2. Beverage manufacturing method≫
The beverage according to the first aspect of the present invention can be produced using any conditions or methods commonly used in beverage production. For example, linalool is added to a beverage containing 15 to 120 ppb of isobutyraldehyde so that the content is 0.6 to 50 ppb. Other optional ingredients can also be added to prepare the beverage.

The content of isobutyraldehyde in the beverage can be adjusted by any appropriate method. Linalool can also be added in the usual way.

In beverage production, for example, a method is used in which prepared extracts containing predetermined amounts of each ingredient and a specific amount of linalool are added sequentially or simultaneously and mixed by stirring, etc. The order in which the ingredients are mixed is not particularly limited. In the case of tea beverages such as grain tea beverages, for example, a method is also used in which multiple plants are mixed in advance, extracted to obtain an extract, and then linalool is added to the obtained extract to achieve a predetermined concentration.

Linalool can be added as a flavoring (a chemically synthesized compound, etc.) or by adding an extract of a food ingredient containing linalool.

The produced beverage can be filled into containers to produce a packaged beverage, and may be sterilized as appropriate before or after filling into containers. The sterilization method is not particularly limited, and examples include conventional plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization.

3. Method for improving the flavor of beverages
As described above, according to the beverage of the first invention, even when it contains isobutyraldehyde, by blending linalool at a content of 0.6 to 50 ppb, it is possible to effectively suppress unpleasant odors such as the burnt smell caused by isobutyraldehyde, and improve the flavor derived from the ingredients that make up the beverage, resulting in a beverage with excellent palatability.

This means that this method can be defined as a method for improving the flavor of beverages containing 15 to 120 ppb of isobutyraldehyde by adding linalool. In other words, this method can be defined as a method for improving the flavor of beverages containing 15 to 120 ppb of isobutyraldehyde by adding linalool to a beverage containing 15 to 120 ppb of isobutyraldehyde so that the linalool content is 0.6 to 50 ppb.

≪4. Beverage flavor improver≫
Linalool can also be defined as a flavor improver that suppresses unpleasant odors such as the burnt smell caused by isobutyraldehyde and improves the flavor of the beverage by adding it to a beverage containing 15 to 120 ppb of isobutyraldehyde.

Specifically, the beverage flavor improver contains linalool and is added to beverages with an isobutyraldehyde content of 15 to 120 ppb so that the linalool content is 0.6 to 50 ppb.

Beverage flavor improvers can be produced by any method employed in this field or by a method with appropriate modifications. Furthermore, if the flavor improver contains components other than linalool, the type and content of those components can be designed appropriately depending on the desired effect.

<Second Invention>
≪1. Beverage≫
The beverage according to the second aspect of the present invention contains an extract derived from natural materials such as grains, and contains 15 to 120 ppb of isobutyraldehyde. Specifically, the beverage contains 0.6 to 100 ppb of linalool oxide.

In this way, by designing the beverage to contain a specific proportion of linalool oxide, the burnt odor caused by isobutyraldehyde contained in natural ingredients such as grains can be suppressed, improving the flavor of the ingredients and creating a beverage with excellent palatability.

Here, linalool oxide is an aroma component, and as a result of research by the inventors, it was found that by adding a specific ratio of linalool oxide to a beverage containing a certain concentration of isobutyraldehyde, the linalool oxide can mask the unpleasant odor, such as the burnt smell, that originates from isobutyraldehyde, thereby effectively suppressing the unpleasant odor. It was also found that adding linalool oxide not only suppresses the unpleasant odor and improves the refreshing aftertaste (refreshing feeling) of the beverage, but also improves the deliciousness and aroma of the beverage.

The type of beverage, isobutyraldehyde, caffeine, other ingredients, and container are the same as those of the beverage according to the first invention.

[Linalool oxide]
The beverage according to the second invention contains linalool oxide, which is an aroma component and has the effect of masking the unpleasant odor caused by isobutyraldehyde that is derived from the ingredients and is contained in the beverage.

There are no particular limitations on the linalool oxide, but commercially available compounds can be used and blended into beverages. Alternatively, natural materials or extracts containing linalool oxide can be blended into beverages to add it to the beverage.

The linalool oxide content in beverages is in the range of 0.6 to 100 ppb. By setting the linalool oxide content in beverages within this range, it is possible to effectively mask and reduce unpleasant odors such as the burnt smell caused by isobutyraldehyde. Furthermore, by including linalool oxide within this range, it is possible to improve the refreshing feeling, flavor, and pleasant aroma of the beverage, further enhancing the beverage's palatability.

The lower limit of the linalool oxide content is 0.6 ppb or more, preferably 0.8 ppb or more, more preferably 1 ppb or more, and even more preferably 3 ppb or more. Preferably, a content within this range can further enhance the masking effect of the off-flavor derived from isobutyraldehyde. On the other hand, if the linalool oxide content is too high, although the off-flavor masking effect is further enhanced, it may impair the flavor and aroma of the beverage. For these reasons, the upper limit of the linalool oxide content in the beverage is 100 ppb or less, preferably 50 ppb or less, more preferably 20 ppb or less, and particularly preferably 10 ppb or less.

The content of linalool oxide in a beverage can be measured in the same manner as the content of linalool in a beverage according to the first invention.

[Linalool]
The beverage according to the second invention may contain the linalool described above in the first invention. The content of linalool in the beverage is not particularly limited, but from the viewpoint of not impairing the taste and aroma of the beverage, it is preferably 50 ppb or less, more preferably 20 ppb or less, particularly preferably 10 ppb or less. The content of linalool may be 0 ppb. The content of linalool in the beverage can be measured in the same manner as the content of linalool in the beverage according to the first invention.

The total content of linalool oxide and linalool in the beverage is preferably 0.6 ppb or more, more preferably 0.8 ppb or more, even more preferably 1 ppb or more, and particularly preferably 3 ppb or more. Furthermore, the total content is preferably 100 ppb or less, more preferably 50 ppb or less, even more preferably 20 ppb or less, and particularly preferably 10 ppb or less.

≪2. Beverage manufacturing method≫
The beverage according to the second invention can be produced using any conditions and methods commonly used in beverage production. For example, linalool oxide is added to a beverage containing 15 to 120 ppb of isobutyraldehyde so that the isobutyraldehyde content is 0.6 to 100 ppb. Other optional ingredients can also be added to prepare the beverage.

The content of isobutyraldehyde in the beverage can be adjusted by any appropriate method. Linalool oxide can also be added in the usual way.

In producing beverages, for example, a method is used in which a prepared extract containing a predetermined amount of each ingredient and a specific amount of linalool oxide are added sequentially or simultaneously and mixed by stirring, etc. The order in which the ingredients are mixed is not particularly limited. In the case of tea beverages such as grain tea beverages, for example, a method is also available in which multiple plants are mixed in advance and subjected to an extraction process to obtain an extract, and then linalool oxide is added to the obtained extract to achieve a predetermined concentration.

Linalool oxide can be added as a flavoring (e.g., a chemically synthesized compound) or by adding an extract of a food ingredient containing linalool oxide.

The produced beverage can be filled into containers to produce a packaged beverage, and may be sterilized as appropriate before or after filling into containers. The sterilization method is not particularly limited, and examples include conventional plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization.

3. Method for improving the flavor of beverages
As described above, according to the beverage of the second invention, even when it contains isobutyraldehyde, by blending linalool oxide at a content of 0.6 to 100 ppb, it is possible to effectively suppress unpleasant odors such as the burnt smell caused by isobutyraldehyde, and improve the flavor derived from the ingredients that make up the beverage, resulting in a beverage with excellent palatability.

Based on this, this method can be defined as a method for improving the flavor of beverages containing 15 to 120 ppb of isobutyraldehyde by adding linalool oxide. In other words, this method can be defined as a method for improving the flavor of beverages containing 15 to 120 ppb of isobutyraldehyde by adding linalool oxide to a beverage containing 15 to 120 ppb of isobutyraldehyde so that the content is 0.6 to 100 ppb.

≪4. Beverage flavor improver≫
Linalool oxide can also be defined as a flavor improver for improving the flavor of a beverage by adding it to a beverage containing 15 to 120 ppb of isobutyraldehyde, thereby suppressing unpleasant odors such as the burnt odor caused by isobutyraldehyde.

Specifically, the beverage flavor improver contains linalool oxide and is added to beverages with an isobutyraldehyde content of 15 to 120 ppb so that the linalool oxide content is 0.6 to 100 ppb.

Beverage flavor improvers can be produced by any method employed in this field or by a method with appropriate modifications. Furthermore, if the flavor improver contains components other than linalool oxide, the type and content of those components can be appropriately designed depending on the desired effect.

The present invention will be explained in more detail below using examples, but the present invention is not limited to these examples in any way.

<Test 1: Verification by adding isobutyraldehyde>
[Preparation of reference and test samples]
An extract was obtained by extracting 10 g of roasted barley (L*=41) with 30 volumes of water at 90°C. The L* value (roasting level) was obtained by grinding a room temperature sample for 20 seconds using a blender (IFM-300, manufactured by Iwatani Corporation), and then measuring the ground sample by a reflection method using a spectrophotometer (SE7700, manufactured by Nippon Denshoku Industries Co., Ltd.).

0.3 g of sodium L-ascorbate, 0.1 g of L-ascorbic acid, and 0.2 g of sodium bicarbonate were added to the resulting extract, and the mixture was adjusted to 1,000 g with purified water to obtain a formulation. The resulting formulation was UHT sterilized, aseptically filled into a PET bottle, and then diluted 10 times to obtain a sample (Reference Product 1). The isobutyraldehyde concentration in the resulting Reference Product 1 (barley extract) was 2.6 ppb.

Isobutyraldehyde was then added to the resulting reference product 1 at concentrations ranging from 5 to 50 ppb to prepare test samples for evaluation.

[Analysis of isobutyraldehyde content]
The isobutyraldehyde content in the Reference Sample 1 and the test samples was measured using gas chromatography tandem mass spectrometry (GC-MS/MS) under the following conditions. Specifically, 100 μL of the test sample to be analyzed was placed in a vial (volume 10 mL) and introduced into a GC-MS/MS (Agilent Technologies) by MVM (Multi Volatile Method) using a Gestell MPS. A calibration curve was prepared using the standard addition method, with cyclohexanol used as the internal standard.
(GC-MS/MS analysis conditions)
・Equipment GC: Agilent 7890B GC System (Agilent Technologies)
MS: Agilent 7000D GC/MS Triple Quad (Agilent Technologies)
Fully automated volatile component extraction and introduction device: MPS Robotic Pro/DHS/TDU2/CIS4 (Gestell)
Collection tube (adsorbent): Tenax TA, Carbopack-B & Carbopack-X
Column: DB-WAX UI (20 m x 0.18 mm, film thickness 0.30 μm) (Agilent Technologies)
Injection method: Splitless Carrier gas: He (1.0 mL/min)
・Transfer line: 250℃
Temperature rise program: 40°C (held for 3 minutes) → 5°C/min → 240°C (held for 7 minutes)
・Precursor ion > product ion (CE (collision energy))
:Isobutyraldehyde 72>43(5V)
:cyclohexanol 82>67 (5V)
Ionization method: EI
・Quadrupole temperature: 150℃
Ion source temperature: 230°C

[Sensory evaluation]
A sensory evaluation was conducted by five expert panelists on the prepared reference product 1 and each test sample. Specifically, the sensory evaluation was conducted by comparatively evaluating "taste,""goodaroma," and "burnt flavor" against reference product 1. Each evaluation score was calculated as the average of the evaluation scores given by each panelist according to the following evaluation criteria. In this evaluation, the score for reference product 1 was used as the standard value (4 points). "Taste" was evaluated as "high preference based on flavor," and "good aroma" was evaluated as "the overall impression of the aroma of the grain tea." Furthermore, "burnt flavor" was evaluated as "bitterness, astringency, and burnt-like aroma."

The "taste" and "aroma" were evaluated on a 7-point scale based on the following evaluation criteria.
(Evaluation criteria) 7 points: very good, 6 points: good, 5 points: somewhat good, 4 points: equivalent to the standard product, 3 points: somewhat poor, 2 points: poor, 1 point: very poor

The "burnt feeling" was evaluated on a 7-point scale based on the following evaluation criteria.
(Evaluation criteria) 7 points: very strong, 6 points: strong, 5 points: somewhat strong, 4 points: equivalent to the standard product, 3 points: somewhat weak, 2 points: weak, 1 point: very weak

[result]
Table 1 below shows the isobutyraldehyde concentrations in the reference product 1 and the test samples, as well as the results of the sensory evaluation. Regarding the "taste" and "aroma" evaluations, the higher the score, the higher the evaluation, as per the above-mentioned evaluation criteria. Regarding the "burnt flavor," the lower the score, the less noticeable it was, and the higher the evaluation, as per the above-mentioned evaluation criteria.

As shown in Table 1, as the concentration of isobutyraldehyde increased, the "burnt taste" increased and the "taste" and "aroma" were poor. Therefore, it can be seen that when isobutyraldehyde is contained in a beverage, especially at a concentration of 15 ppb or more, an unpleasant odor such as a burnt smell is perceived, the flavor of the ingredients is impaired, and the beverage's palatability is reduced.

<Test 2: Verification by adding linalool>
[Preparation of reference and test samples]
10 g of roasted brown rice (L*=58) was extracted with 30 volumes of water at 90°C to obtain an extract. The L* value (roasting degree) was obtained in the same manner as in Test 1.

0.3 g of sodium L-ascorbate, 0.1 g of L-ascorbic acid, and 0.2 g of sodium bicarbonate were added to the resulting extract, and the volume was adjusted to 1,000 g with purified water to obtain a preparation. The resulting preparation was UHT sterilized, aseptically filled into a PET bottle, and then diluted 10 times to obtain a diluted extract. The isobutyraldehyde concentration in the resulting diluted extract was 0.7 ppb.

Isobutyraldehyde was added to the diluted extract obtained above to a concentration of 120 ppb to prepare Reference Product 2. The linalool concentration in all Reference Product 2 samples was 0 ppb. Linalool was also added to the resulting Reference Product 2 samples to the concentrations shown in Table 2 below to prepare the test samples (Comparative Examples 1 and 2, and Examples 1 to 4).

The content of linalool in the reference product 2 and each test sample was measured using gas chromatography mass spectrometry (GC-MS) under the following conditions. Specifically, 10 mL of the test sample to be analyzed and 3.5 g of sodium chloride were placed in a vial (volume 20 mL), sealed with a septum-equipped cap, and introduced into a GC-MS (Agilent Technologies) using the SPME (Solid Phase Micro Extraction) method. A calibration curve was created using the standard addition method, and cyclohexanol was used as the internal standard.
(GC-MS analysis conditions)
・Equipment GC: Agilent 7890A GC System (Agilent Technologies)
MS: Agilent 5975C inert XL MSD (Agilent Technologies)
Fully automated volatile component extraction and introduction device: MultiPurpose Sampler MPS2 (Gestell)
・SPME fiber: DVB/CAR/PDMS (manufactured by Sperco)
Pretreatment conditions: Incubation at 50°C for 10 minutes
Extraction: 50℃, 30 minutes
Desorption: 5 minutes. Column: HP-INNOWax (60 m x 0.25 mm, film thickness 0.25 μm) (Agilent Technologies)
Injection method: Splitless Injection port temperature: 240°C
Carrier gas: He (1.0 mL/min)
Temperature program: 35°C (held for 2 minutes) → 6°C/min → 240°C (held for 10 minutes)
MS transfer line: 240°C
Ionization method: EI
Ion source temperature: 230°C
・Quadrupole temperature: 150℃
Quantitative ion (Linalool): 71
Quantitative ion (Linalool oxide): 59
Quantitative ion (cyclohexanol): 57

[Sensory evaluation]
A sensory evaluation was performed by five expert panelists on the prepared Reference Product 2 and each test sample. Specifically, the sensory evaluation was performed by comparatively evaluating the "taste,""goodaroma," and "burnt flavor" with respect to Reference Product 2. Each evaluation score was calculated as the average of the evaluation scores given by each panelist according to the same evaluation criteria as in Test 1. In this evaluation, Comparative Examples 1 and 2 and Examples 1 to 4 were evaluated using the score of Reference Product 2 as the reference value (4 points).

[result]
Table 2 below shows the isobutyraldehyde concentration, linalool concentration, and sensory evaluation results for the reference product 2 and each test sample. Regarding the "taste" and "fragrance" in the evaluation, as per the above evaluation criteria, the higher the score, the higher the evaluation. Regarding the "burnt feeling," as per the above evaluation criteria, the lower the score, the less it is perceived, and the higher the evaluation.

As shown in Table 2, Examples 1 to 4 received higher ratings for "burnt feeling" compared to Reference Product 2 and Comparative Example 1, indicating that off-flavors were suppressed. In addition to the effect of suppressing off-flavors, improvements in "taste" and "pleasant aroma" were also observed, demonstrating superior palatability.

<Test 3: Verification by adding linalool oxide>
[Preparation of test samples]
Linalool oxide was added to the reference product 2 obtained in Test 2 to the concentration shown in Table 3 below to prepare each test sample (Comparative Example 3 and Comparative Example 4, Examples 5 to 8). The linalool oxide concentration of Reference Product 2 was 0 ppb in all cases.

The content of linalool oxide in Reference Product 2 and each test sample was measured using the same method and conditions as used to measure the linalool content in Test 2.

[Sensory evaluation]
A sensory evaluation was performed by five expert panelists on the prepared Reference Product 2 and each test sample. Specifically, the sensory evaluation was performed by comparatively evaluating the "taste,""goodaroma," and "burnt flavor" with respect to Reference Product 2. Each evaluation score was calculated as the average of the evaluation scores given by each panelist according to the same evaluation criteria as in Test 1. In this evaluation, Comparative Examples 3 and 4 and Examples 5 to 8 were evaluated using the score of Reference Product 2 as the reference value (4 points).

[result]
Table 3 below shows the isobutyraldehyde concentration, linalool oxide concentration, and sensory evaluation results for the reference product 2 and each test sample. Regarding the "taste" and "good aroma" in the evaluation, as per the above-mentioned evaluation criteria, the higher the score, the higher the evaluation. Regarding the "burnt feeling", as per the above-mentioned evaluation criteria, the lower the score, the less it is perceived, and the higher the evaluation.

As shown in Table 3, Examples 5 to 8 received higher ratings for "burnt feeling" compared to Reference Product 2 and Comparative Example 3, indicating that off-flavors were suppressed. In addition to the effect of suppressing off-flavors, improvements in "taste" and "pleasant aroma" were also observed, demonstrating superior palatability.

Claims (5)

Contains roasted grain extract,
A beverage containing 15 to 120 ppb of isobutyraldehyde,
Contains at least one of linalool and linalool oxide in the following proportions:
Beverages.
Note
When containing either linalool or linalool oxide,
Linalool content: 0.6-50ppb,
Linalool oxide content: 0.6 to 100 ppb,
When both linalool and linalool oxide are contained,
Linalool content: 0.6 to 50 ppb, linalool oxide content: 0.6 to 100 ppb, and total content of linalool and linalool oxide: 0.6 to 100 ppb Contains the linalool at a ratio of 1 to 10 ppb.
The beverage of claim 1. The linalool oxide is contained in an amount of 1 to 10 ppb.
The beverage of claim 1 . Contains roasted grain extract,
In beverages containing 15 to 120 ppb of isobutyraldehyde,
At least one of linalool and linalool oxide is added in the following proportions :
A method for improving the flavor of a beverage.
Note
When containing either linalool or linalool oxide,
Linalool content: 0.6-50ppb,
Linalool oxide content: 0.6 to 100 ppb,
When both linalool and linalool oxide are contained,
Linalool content: 0.6 to 50 ppb, linalool oxide content: 0.6 to 100 ppb, and total content of linalool and linalool oxide: 0.6 to 100 ppb Contains roasted grain extract,
A flavor improving agent for a beverage, which is added to a beverage containing 15 to 120 ppb of isobutyraldehyde,
the flavor improving agent contains at least one of linalool and linalool oxide;
The linalool and the linalool oxide are added to the beverage in the following proportions:
A flavor improver for beverages.
Note
When containing either linalool or linalool oxide,
Linalool content: 0.6-50ppb,
Linalool oxide content: 0.6 to 100 ppb,
When both linalool and linalool oxide are contained,
Linalool content: 0.6 to 50 ppb, linalool oxide content: 0.6 to 100 ppb, and total content of linalool and linalool oxide: 0.6 to 100 ppb