TWI801723B - Lemon-flavored sugar-free carbonated beverage and method for enhancing palatability - Google Patents

Abstract

The present invention provides a novel technology that can target decanal-containing The citrus-flavored sugar-free carbonated beverage enhances its palatability. As a solution, it is a citrus-flavored sugar-free carbonated drink containing 0.05 ppm or more of decanal, and the sugar-free carbonated drink has a carbon dioxide gas volume of 3.5 vol or more.

Description

Lemon-flavored sugar-free carbonated beverage and method for enhancing palatability

The present invention relates to a citrus-flavored carbonated drink, in particular to a substantially sugar-free carbonated drink (sugar-free carbonated drink).

Carbonated beverages are beverages in which carbon dioxide (carbonic acid gas) is dissolved. When drinking, the carbonic acid gas dissolved in it will foam, which makes people feel stimulating and refreshing. From this point of view, carbonated beverages are widely known as beverages with high palatability.

In recent years, due to increasing health awareness, sugar-free carbonated beverages have been sold. Generally speaking, sugar-free carbonated drinks are also called carbonated water.

Among sugar-free carbonated drinks such as carbonated water, there is a fruit-flavored sugar-free carbonated drink that reminds people of the taste and aroma of fruit. Among such sugar-free carbonated drinks, there is a preference for citrus flavors. Tendency to diet carbonated drinks (hereinafter referred to as "citrus diet carbonated drinks"). A citrus sugar-free carbonated drink is described in Patent Document 1, for example. [Prior Art Literature] (patent documents)

Patent Document 1: Japanese Patent Laid-Open No. 2017-112917

[Problem to be solved by the invention] The object of the present invention is to provide a novel technique capable of improving the palatability (deliciousness) of a citrus-flavored sugar-free carbonated drink containing decanal.

The gist of the present invention is as follows. [1] A citrus-flavored sugar-free carbonated drink containing 0.05 ppm or more of decanal and having a carbon dioxide volume of 3.5 vol or more. [2] The sugar-free carbonated drink according to [1], wherein the citrus flavor is lemon flavor. [3] The sugar-free carbonated drink according to [1] or [2], which contains 0.5 ppm or more of citral. [4] A method for improving palatability, comprising the steps of: adding decanal to a citrus-flavored sugar-free carbonated drink so that the concentration becomes 0.05 ppm or more, and adjusting the volume of carbon dioxide 3.5vol or more. [Effect of the invention]

According to the present invention, it is possible to provide a novel technology capable of improving palatability (deliciousness) of a citrus-flavored sugar-free carbonated drink containing decanal.

First, the process to accomplish the present invention will be described.

Flavoring is generally used when adding citrus flavor to diet carbonated beverages. However, in the conventional sugar-free carbonated beverages imparted with citrus flavor by spices, it is difficult to reproduce the unique flavor of the citrus fruit peel, and there is a problem that it is difficult for the drinker to feel the refreshing fragrance of the peel. Furthermore, the so-called refreshing feeling of the peel means that when drinking a beverage, the unique flavor of the peel of the citrus fruit can be thought of. flavor.

The inventors of the present invention have worked hard to improve the fragrance of the peel of a citrus-flavored sugar-free carbonated drink (hereinafter, also referred to as "citrus sugar-free carbonated drink"). As a result, the present inventors found that adding decanal to sugar-free carbonated beverages can impart a citrus flavor and improve the freshness of fruit peels. However, if decanal is contained in the sugar-free carbonated beverage, although the refreshing feeling of the fruit peel will be improved, the greasy aroma and artificial aroma derived from decanal will become prominent, and sufficient palatability cannot be obtained. In addition, in the following description, the greasy aroma which can be felt is called fatness, and the artificial aroma which can be felt is called artificial feeling.

Therefore, the inventors of the present invention thought that the components that can be contained in citrus sugar-free carbonated beverages should be paid attention to, and the greasyness and artificial feeling derived from decanal could be suppressed by these components. Carbonated gas is one of the ingredients that can be contained in citrus sugar-free carbonated drinks. It is used to generate foam when drinking and is an ingredient that can further enhance the aroma. However, the present inventors thought that carbon dioxide having such characteristics might be able to suppress the oiliness and artificial feeling derived from decanal, and continued research. As a result, they found that by making the volume of carbon dioxide gas in a citrus sugar-free carbonated drink more than a specific amount, the freshness of the peel can be improved, and the oiliness and artificiality derived from decanal can be suppressed, and the present invention was completed.

Hereinafter, an embodiment of the present invention will be described.

This embodiment relates to a citrus-flavored sugar-free carbonated drink, which contains 0.05 ppm or more of decanal, and the carbon dioxide gas volume of the sugar-free carbonated drink is 3.5 vol or more.

In this specification, the so-called carbonated beverage means a beverage in which carbon dioxide (carbonic acid gas) is dissolved in drinking water. Drinking water (raw water) in which carbon dioxide is to be dissolved may be any water suitable for drinking, and examples thereof include ion-exchanged water, filtered water, tap water, and well water.

In addition, in this specification, the sugar-free carbonated drink means a carbonated drink substantially not containing sugar, and is generally called carbonated water. Based on the nutritional labeling standards of the Japanese Health Promotion Law, as long as the sugar content per 100ml of the beverage is less than 0.5g, it can be labeled as sugar-free. Also in this specification, similarly to this regulation, what contains sugar per 100 ml of drinks is less than 0.5 g is called a sugar-free carbonated drink. For a preferred sugar-free carbonated beverage, the sugar content per 100ml of the beverage is 0.0g.

In addition, the term "sugars" means monosaccharides and disaccharides such as high fructose syrup and granulated sugar. Although not particularly limited, the citrus sugar-free carbonated beverage of this embodiment preferably does not contain sweeteners other than sugars, such as high-intensity sweeteners such as aspartame.

In addition, in this specification, the so-called citrus-flavored sugar-free carbonated drink means a sugar-free carbonated drink reminiscent of a citrus fruit flavor. Although not particularly limited, the citrus sugar-free beverage of the present embodiment preferably does not have flavors other than citrus flavors (hereinafter also referred to as "other flavors"). Examples of other flavors other than citrus flavors include spice flavors, milk flavors, and fruit flavors other than citrus fruit (hereinafter also simply referred to as "fruit flavor").

The spice flavor mentioned above is a flavor reminiscent of spices, for example: cinnamon flavor reminiscent of cinnamon, nutmeg reminiscent of nutmeg, ginger ale reminiscent of ginger, coriander reminiscent. Coriander, vanilla reminiscent of vanilla, cinnamon reminiscent of cinnamon, clove reminiscent of cloves. In addition, the milk flavor mentioned above includes, for example, a flavor reminiscent of milk, for example, a fresh milk flavor reminiscent of fresh milk, and a fermented milk flavor reminiscent of fermented milk. In addition, the above-mentioned fruit flavor is a flavor reminiscent of fruits other than citrus fruits, for example, a pineapple flavor reminiscent of a pineapple, and a cherry flavor reminiscent of a cherry. Beverages with flavors other than citrus flavors may exhibit flavors such as cola, yogurt, and energy drinks, but the citrus sugar-free carbonated beverage of this embodiment preferably does not express such flavors.

The citrus sugar-free carbonated drink of this embodiment contains 0.05 ppm or more of decanal. Decyl aldehyde is a compound represented by the molecular formula C ₁₀ H ₂₀ O, and is a type of aliphatic aldehyde. The concentration of decanal is not particularly limited as long as it is 0.05 ppm or more, but from the viewpoint of further improving palatability, it is preferably 0.05 ppm or more and 0.6 ppm or less, more preferably 0.05 ppm or more and 0.5 ppm or less, Most preferably, it is not less than 0.05 ppm and not more than 0.4 ppm.

In the citrus sugar-free carbonated drink of the present embodiment, the concentration of decanal can be quantified by solid phase microextraction (SPME, solid phase microextraction) using gas chromatography mass spectrometry (GC/MS). Specifically, 7890B GC/5977A MSD manufactured by Agilent Technologies can be used as a device, and it can be implemented under the conditions shown below.

For quantification, an absolute calibration curve method can be used. For example, three sets of samples can be prepared for each measurement sample, and the average value of the quantification results can be used as the measurement result. A 20 mL vial containing a measurement sample was heat-treated at 70°C for 10 minutes, and SPME fiber (DVB/CAR/PDMS) manufactured by SUPELCO was inserted into the gas phase of the vial. In the section, the volatile components were collected for 5 minutes. The SPME fiber was set in GC/MS, and the collected volatile components could be desorbed by heating for 300 seconds.

The analysis conditions of GC/MS are as follows. Column: manufactured by Agilent Technologies, DB-WAX UI 0.25mm×30m×0.25μm. Heater temperature: 5 minutes at 40°C, then ramp up to 240°C at a rate of 5°C/minute. Carrier gas: Helium. Injection port temperature: 240°C. Injection method: splitless.

The citrus sugar-free carbonated drink of this embodiment has a carbonation volume of 3.5 vol or more. The upper limit of the volume of carbon dioxide is not particularly limited, but it is preferably 5.5 vol or less from the viewpoint of making the volume of carbon dioxide suitable for making a drink.

In this specification, the carbon dioxide gas volume [vol] means the ratio of the volume of carbon dioxide gas dissolved in a carbonated beverage to the volume of a carbonated beverage under the conditions of 1 atmosphere and 0°C. The carbon dioxide gas volume can be measured, for example, using a commercially available measuring instrument (gas volume measuring device GVA-500A, manufactured by Kyoto Denshi Kogyo Co., Ltd.). More specifically, the volume of carbon dioxide gas can be obtained by the following method. After the sample is fixed at 20°C, install a gas internal pressure gauge and open the gas valve once to perform exhaust (snift) operation, and close the gas valve Vibrate violently immediately afterwards, and calculate it from the value when the pressure reaches a constant value.

The citrus sugar-free carbonated drink of this embodiment preferably contains 0.5 ppm or more of citral. Citral is a compound represented by the molecular formula C ₁₀ H ₁₆ O, and is generally recognized as an aromatic component contained in essential oils. Citral exists as compounds (stereoisomers) such as geranial and neral, and their ratios are not particularly limited.

According to the citrus sugar-free carbonated drinks containing more than 0.5ppm of citral, compared with citrus-free sugar-free carbonated drinks without citral or citrus sugar-free carbonated drinks with a citral concentration lower than 0.5ppm, palatability can be further improved . For the same reason, a more preferable citral concentration is 0.5 ppm to 20 ppm, an especially preferable citral concentration is 3 ppm to 15 ppm, and an optimal citral concentration is 5 ppm to 10 ppm.

Furthermore, the concentration of citral in the citrus diet carbonated drink is the same as the concentration of decanal in the citrus diet carbonated drink, and can be quantified by solid-phase microextraction using a gas chromatography mass analyzer. The specific measurement conditions are the same as those described above, and thus detailed description thereof will be omitted.

The citrus sugar-free carbonated drink of this embodiment may contain other components other than carbon dioxide (carbon dioxide) and decanal (hereinafter, Also referred to simply as "other ingredients"). Examples of such other components include: antifoaming agents; sour agents; sodium salts such as sodium bicarbonate, sodium citrate, sodium phosphate, and sodium chloride; magnesium salts such as magnesium sulfate; potassium salts such as potassium phosphate; calcium chloride, etc. Calcium salts; fragrances; pH regulators; preservatives; antioxidants; sweeteners; amino acids; functional materials (indigestible dextrin and other water-soluble dietary fibers, lactic acid bacteria, etc.), etc.

The citrus flavor component can be mentioned as a flavor which can be contained in the citrus sugar-free carbonated drink of this embodiment. The citrus flavor component is a spice that imparts a flavor reminiscent of citrus fruit. By adding decanal to the citrus sugar-free carbonated drink of this embodiment to contain citrus flavor components, the citrus flavor can be felt more strongly. Examples of citrus flavor components include lime flavor components, citrus flavor components, lemon flavor components, grapefruit flavor components, kumquat flavor components, mandarin flavor components, yuzu flavor components, kuzu flavor components, and citrus flavor components. Element. The citrus sugar-free carbonated drink of this embodiment is preferably a lemon-flavored sugar-free carbonated drink containing a lemon-flavored component from the viewpoint of making palatability easier to further improve.

In addition, the appearance of the citrus sugar-free carbonated drink of this embodiment is not particularly limited, and it can be in a transparent state such as colorless and transparent. In the present specification, "transparent" means a beverage having an absorbance value at 720 nm of 0.01 or less. Also, the term "colorless and transparent" means a state in which it looks clear and does not have a specific color, but has the same appearance as water. Absorbance at 720 nm can be measured after degassing carbon dioxide gas by a common method, for example, using a spectrophotometer with an optical path length of 1 cm.

The citrus sugar-free carbonated drink of this embodiment can be made into a bottled drink sealed in a container. The method of sealing the citrus sugar-free carbonated drink in the container is not particularly limited, and can be performed, for example, according to a common method. The container for sealing the citrus sugar-free carbonated drink can be used by appropriately selecting a conventional container, and the material, shape, etc. are not limited. Specific examples of the container include glass bottles; plastic containers such as PET bottles; metal cans such as stainless steel cans and aluminum cans, and the like. These containers can be made transparent or translucent.

The citrus sugar-free carbonated drink of the present embodiment can be produced, for example, by a production method including addition treatment and dissolution treatment.

The addition process is a process of adding (containing) each component (except carbon dioxide gas) that can be contained in the citrus sugar-free carbonated drink. Specifically, in the addition process, decanal can be added to drinking water so that the concentration of decanal in the citrus sugar-free carbonated beverage becomes 0.05 ppm or more. Furthermore, when other components are contained in the citrus sugar-free carbonated drink of this embodiment, the other components can be added to drinking water together with decanal.

When adding other components, the order of adding the other components and decanal to the drinking water is not particularly limited, and decanal can be added after adding other components, or other components can be added after adding decanal. Moreover, these components can also be added simultaneously. When adding other ingredients and decanal at the same time, the other ingredients and decanal can be mixed in advance, and then the mixture can be added to drinking water.

The dissolution treatment is a treatment of including dissolved carbon dioxide gas in drinking water so that the volume of carbon dioxide gas becomes 3.5 vol or more. Concretely, in the dissolution treatment, the volume of carbon dioxide gas contained in the added drinking water (drinking water to which each component contained in the citrus sugar-free carbonated beverage is added) becomes 3.5 vol. of carbon dioxide gas.

The method of the dissolution treatment is not particularly limited, and examples thereof include mixing drinking water in which carbon dioxide has been dissolved in advance with drinking water that has undergone an addition treatment, and setting the carbon dioxide gas volume of the mixed drinking water to 3.5 vol or more Method (post-mix method); method in which carbon dioxide is poured into and dissolved in drinking water that has undergone additive treatment, and then the volume of carbon dioxide gas in the drinking water is made 3.5 vol or more (prepared mix method ).

According to the citrus sugar-free carbonated drink of the present embodiment described above, it is possible to suppress oiliness and artificiality derived from decanal, and to improve palatability.

In addition, as an aspect of the present invention, a method for improving palatability can be provided, which includes the step of adding citrus-flavored sugar-free carbonated drinks to a concentration of 0.05 ppm or more. decanal, and adjust the volume of carbon dioxide gas to be above 3.5vol. [Example]

The present invention is further specifically described by the following examples, but the present invention is not limited to these examples.

[Test 1 (influence of carbon dioxide gas volume)] The sugar-free carbonated beverage of Reference Example 1 was obtained by dissolving carbon dioxide gas in drinking water by a post-mixing method. Again, carbonic acid gas is dissolved in drinking water containing decanal with a concentration of 0.2 ppm by the post-mixing method to obtain 4 kinds of sugar-free carbonated beverages with different carbonic acid gas volumes (comparative example 1 and the non-sugar carbonated beverages of Examples 1-3). sugar carbonated drinks). The decanal concentration and carbon dioxide gas volume of these sugar-free carbonated beverages are shown in Table 1 below.

Five test subjects drank the sugar-free carbonated beverages of Reference Example 1, Comparative Example 1, and Examples 1-3, and evaluated the "deliciousness", "greasyness", "artificial feeling", "aftertaste intensity", " Bitterness and astringency" were evaluated. The evaluation was carried out in accordance with the following evaluation criteria by comparing with the sugar-free carbonated drink of Reference Example 1 that does not contain decanal. In the evaluation criteria shown below, the reference drink means the sugar-free carbonated drink of Reference Example 1.

<Evaluation criteria for deliciousness> For the evaluation of "deliciousness", a seven-stage evaluation standard ranging from 1 point to 7 points was used. In this evaluation, the thing with the same deliciousness as a reference drink was made into 4 points. Also, as the evaluation gets closer to 7 points from 4 points, it shows that it is more delicious than the reference drink, and as the evaluation gets closer to 1 point from 4 points, it shows that it becomes less delicious than the reference drink.

<Evaluation Criteria for Artificial Feel> For the evaluation of "artificial feeling", seven levels of evaluation criteria from 1 point to 7 points are used. In this evaluation, one point was made into the thing whose artificiality was the same as a reference drink. In addition, as the evaluation is closer to 7 points from 1 point, it shows that the aroma of artificial feeling can be sensed more than the reference drink.

<Evaluation criteria for oiliness> For the evaluation of "greasyness", a seven-stage evaluation standard ranging from 1 to 7 was used. In this evaluation, the one whose fatness level was the same as the reference drink was set as 1 point. Moreover, as the evaluation becomes closer to 7 points from 1 point, it shows that it can feel a greasy aroma more than a standard drink.

<Evaluation Criteria for Aftertaste Strength> For the evaluation of "aftertaste strength", seven-step evaluation criteria from 1 point to 7 points were used. In this evaluation, the aftertaste intensity was set as 1 point for what was the same as a reference drink. Moreover, as evaluation approaches 7 points from 1 point, it shows that aftertaste becomes heavier than a reference drink.

<Evaluation Criteria for Bitterness and Astringency> For the evaluation of "bitterness and astringency", a seven-stage evaluation standard ranging from 1 to 7 was used. In this evaluation, the bitterness and astringency were set as 4 points for those which were the same as the reference drink. Also, as the evaluation is closer to 7 points from 4 points, it means that it can feel bitterness and astringency more than the reference drink, and as the evaluation is closer to 1 point from 4 points, it means that it can feel less bitterness and astringency than the reference drink. astringency.

The results are shown in Table 1 and Fig. 1 . In addition, in Table 1 - Table 4, the numerical value of an evaluation result is the numerical value which summed up and averaged the score result of the test subject.

[Table 1] sugar-free carbonated drinks Reference example comparative example Example 1 1 1 2 3 Decanal concentration [ppm] - 0.2 Carbon dioxide gas volume [vol] 3.0 3.0 3.5 4.0 4.5 evaluate Deliciousness 4 1.8 2.4 3.0 3.6 Artificial sense 1 6.0 5.2 4.0 3.2 greasy 1 6.4 5.4 3.8 2.8 aftertaste intensity 1 5.2 4.8 3.4 2.6 bitterness and astringency 4 4.0 4.0 4.0 4.0

As shown in Table 1 and Figure 1, the sugar-free carbonated beverage of Example 1 with a carbon dioxide volume of 3.5 vol can suppress greasy and artificial Sensation, and enhance the delicacy that shows palatability. Also, from the evaluation results of the sugar-free carbonated beverages of Examples 1 to 3, it can be understood that the increase in the volume of carbonic acid gas suppresses greasyness and artificial feeling, and improves the deliciousness indicating palatability. In addition, it was also confirmed that the intensity of aftertaste was improved with the increase in the volume of carbon dioxide gas. Furthermore, in the sugar-free carbonated beverages of Examples 1 to 3 containing decanal, both the citrus flavor and the refreshing fragrance of fruit peel can be felt.

[Test 2 (influence of decanal)] The sugar-free carbonated beverage of Reference Example 3 was obtained by dissolving carbon dioxide gas in drinking water by a post-mixing method so that the volume of carbon dioxide gas was 4.0 vol. In addition, carbon dioxide gas was dissolved in 5 kinds of drinking water with different concentrations of decanal by the post-mixing method so that the volume of carbon dioxide gas was 4.0 vol, so that five kinds of sugar-free carbonated beverages with different concentrations of decanal were obtained (Example 1). 4~8). The decanal concentration and carbon dioxide gas volume of these sugar-free carbonated beverages are shown in Table 2 below.

The sugar-free carbonated beverage of Reference Example 2 was obtained as a control group of Reference Example 3. The sugar-free carbonated drink of Reference Example 2 was produced by the same method as the sugar-free carbonated drink of Reference Example 3, except that the volume of carbon dioxide was 3.0 vol. Moreover, the sugar-free carbonated drinks of Comparative Examples 2-6 were obtained as the control group of the sugar-free carbonated drinks of Examples 4-8. The sugar-free carbonated drinks of Comparative Examples 2-6 were produced by the same method as the sugar-free carbonated drinks of Examples 4-8 except that the volume of carbon dioxide gas was 3.0 vol. The decanal concentration and carbon dioxide gas volume of these sugar-free carbonated beverages are shown in Table 2 below.

5 test subjects drank the sugar-free carbonated beverages of Reference Example 3 and Examples 4-8. " to rate. The evaluation was performed by comparing with sugar-free carbonated drinks (reference example 2, comparative examples 2-6) having the same structure except that the carbon dioxide gas volume was 3.0 vol, and it was carried out according to the following evaluation criteria. In the evaluation criteria shown below, the reference drink is a sugar-free carbonated drink having the same structure except that the carbon dioxide gas volume is 3.0 vol, that is, refers to any one of Reference Example 2 and Comparative Examples 2-6.

<Evaluation criteria for deliciousness> For the evaluation of "deliciousness", a seven-stage evaluation standard ranging from 1 point to 7 points was used. In this evaluation, the thing with the same deliciousness as a reference drink was made into 4 points. Also, as the evaluation gets closer to 7 points from 4 points, it shows that it is more delicious than the reference drink, and as the evaluation gets closer to 1 point from 4 points, it shows that it becomes less delicious than the reference drink.

<Evaluation Criteria for Artificial Feel> For the evaluation of "artificial feeling", seven levels of evaluation criteria from 1 point to 7 points are used. In this evaluation, the artificial feeling was made into 4 points for the thing which was the same as the reference drink. In addition, as the evaluation is closer to 7 points from 4 points, it means that it can feel the artificial aroma more than the reference drink, and as the evaluation gets closer to 1 point from 4 points, it means that it can feel less artificial aroma than the reference drink. Artificial aroma.

<Evaluation criteria for oiliness> For the evaluation of "greasyness", a seven-stage evaluation standard ranging from 1 to 7 was used. In this evaluation, the one whose fatness level was the same as the reference drink was made into 4 points. Also, as the evaluation gets closer to 7 points from 4 points, it means that it can feel a greasy aroma more than the reference drink, and as the evaluation gets closer to 1 point from 4 points, it means that it can feel less greasy than the reference drink aroma.

<Evaluation Criteria for Aftertaste Strength> For the evaluation of "aftertaste strength", seven-step evaluation criteria from 1 point to 7 points were used. In this evaluation, the aftertaste strength was set to 4 points for the same drink as the reference drink. Also, as the evaluation from 4 points to 7 points, the aftertaste intensity is heavier than the reference drink, and as the evaluation is from 4 points to 1 point, the aftertaste intensity is lighter than the reference drink.

<Evaluation Criteria for Bitterness and Astringency> For the evaluation of "bitterness and astringency", a seven-stage evaluation standard ranging from 1 to 7 was used. In this evaluation, the bitterness and astringency were set as 4 points for those which were the same as the reference drink. Also, as the evaluation is closer to 7 points from 4 points, it means that it can feel bitterness and astringency more than the reference drink, and as the evaluation is closer to 1 point from 4 points, it means that it can feel less bitterness and astringency than the reference drink. astringency.

The results are shown in Table 2 and Figure 2.

[Table 2] sugar-free carbonated drinks Reference example comparative example Example comparative example Example 2 (control) 3 2 (control) 4 3 (control) 5 Decanal concentration [ppm] 0 0.05 0.1 Carbon dioxide gas volume [vol] 3.0 4.0 3.0 4.0 3.0 4.0 evaluate Deliciousness 4 4.4 4 5.6 4 5.8 Artificial sense 4 4.0 4 2.8 4 3.0 greasy 4 4.0 4 3.0 4 3.0 aftertaste intensity 4 4.0 4 3.0 4 3.0 bitterness and astringency 4 4.2 4 3.4 4 3.4 Carbonated drinks comparative example Example comparative example Example comparative example Example 4 (control) 6 5 (control) 7 6 (control) 8 Decanal concentration [ppm] 0.2 0.4 0.6 Carbon dioxide gas volume [vol] 3.0 4.0 3.0 4.0 3.0 4.0 evaluate Deliciousness 4 5.6 4 5.2 4 4.4 Artificial sense 4 3.0 4 3.0 4 3.4 greasy 4 2.6 4 2.8 4 3.4 aftertaste intensity 4 2.8 4 3.0 4 3.8 bitterness and astringency 4 3.2 4 3.6 4 4.0

As shown in Table 2 and Figure 2, in the range of decanal concentration of 0.05 ppm to 0.6 ppm, the sugar-free carbonated beverages of Examples 4 to 8 with a carbon dioxide gas volume of 4.0 vol each have a relative carbon dioxide gas volume of 3.0 The sugar-free carbonated beverages of Comparative Examples 2 to 6 of vol suppressed greasyness and artificiality, and improved deliciousness indicating palatability. Furthermore, in the sugar-free carbonated beverages of Examples 4 to 8, both the citrus flavor and the refreshing fragrance of the fruit peel could be felt.

[Test 3 (influence of citral)] Decyl aldehyde was contained in an amount of 0.4 ppm, and carbon dioxide gas was dissolved in drinking water by a post-mixing method so that the volume of carbon dioxide gas was 4.0 vol, and the sugar-free carbonated beverage of Example 9 was obtained. In addition, decanal was contained in an amount of 0.4 ppm, and the volume of carbon dioxide gas was 4.0 vol, and carbon dioxide gas was dissolved in 7 kinds of drinking water with different citral concentrations by a post-mixing method to obtain 7 kinds of drinking water. Sugar-free carbonated beverages with different citral concentrations (Examples 10-16). The decanal concentration, citral concentration and carbon dioxide gas volume of these sugar-free carbonated beverages are shown in Table 3 described later.

The sugar-free carbonated drinks of Examples 9 to 16 were tasted by 5 test subjects, and evaluated for "deliciousness", "greasyness", "artificial feeling", "aftertaste strength", and "bitterness and astringency". The evaluation was carried out by comparing with the sugar-free carbonated drink of Example 9 that does not contain citral, and was carried out based on the same evaluation criteria as in Test 2. In addition, in this test, the reference drink in the evaluation standard means the sugar-free carbonated drink of Example 9.

The results are shown in Table 3 and Figure 3.

[table 3] sugar-free carbonated drinks Example 9 10 11 12 13 14 15 16 Decanal concentration [ppm] 0.4 Citral concentration [ppm] 0 0.5 1 3 5 10 15 20 Carbon dioxide gas volume [vol] 4.0 4.0 4.0 4.0 4.0 4.0 4.0 4.0 evaluate Deliciousness 4 4.8 4.8 5.6 6.2 6.6 5.8 4.8 Artificial sense 4 2.8 2.8 2.4 1.8 1.8 2.6 3.4 greasy 4 3.0 3.0 2.6 2.0 2.0 2.2 2.2 aftertaste intensity 4 3.0 3.0 2.4 2.0 2.0 2.8 3.4 bitterness and astringency 4 3.2 3.2 2.8 2.4 2.4 3.2 3.8

As shown in Table 3 and Fig. 3, the addition of citral suppressed the greasyness and artificiality, and further improved the deliciousness showing palatability. From the results, it can be seen that especially when the concentration of citral is more than 5 ppm and less than 10 ppm, the artificial feeling will not be felt the least. Furthermore, in the sugar-free carbonated beverages of Examples 9 to 16, the citrus flavor and the refreshing fragrance of the fruit peel could be felt together.

[Experiment 4 (Influence of Sugars)] Two kinds of drinking water, decanal-free drinking water and decanal concentration 0.2ppm, were prepared. The sugar-free carbonated drink of Reference Example 4 and the sugar-free carbonated drink of Example 17 were obtained by dissolving carbon dioxide gas in the drinking water by a post-mixing method so that the volume of carbon dioxide gas became 4.0 vol.

Also, two types of drinking water having a decanal concentration of 0.4 ppm were prepared. Among these drinking waters, saccharides (specifically, high fructose syrup (55% invert sugar)) were added to one of the drinking waters, and the sugar content (Brix value) was made 10. Moreover, a sour agent (specifically, citric anhydride) was added, and the acidity was adjusted to 0.15 (g/100ml). Furthermore, the sugar-free carbonated beverage of Example 18 was obtained by dissolving carbon dioxide gas in both the sugar-containing drinking water and the sugar-free drinking water by the post-mixing method so that the volume of carbon dioxide gas became 4.0 vol. With the sugary carbonated beverage of reference example 5.

In addition, the above-mentioned sugar content means the display scale of the sugar content tortometer at 20°C, and the above-mentioned acidity means the number of grams when the amount of organic acid contained in 100 g is converted into citric acid (citric anhydride g/100 g) .

Table 4 shows the decanal concentration, carbon dioxide volume, sugar content, and acidity of the obtained carbonated beverage.

5 test subjects drank the carbonated beverages of Reference Examples 4-5 and Examples 17-18, and evaluated "deliciousness", "greasyness", "artificial feeling", "aftertaste intensity", "bitterness and astringency". " to rate. The evaluation was performed by comparing with the sugar-free carbonated drink of Reference Example 4 that does not contain decanal, and was performed based on the same evaluation criteria as in Test 1. In this test, the reference drink in the evaluation criteria means the sugar-free carbonated drink of Reference Example 4.

The results are shown in Table 4 and Fig. 4 .

[Table 4] Sugar-free (sweetened) carbonated drinks Reference example Example Reference example 4 17 18 5 Brix (Bx) 0 0 0 10 Brix [g/100ml] 0 0 0 0.15 Decanal concentration [ppm] 0 0.2 0.4 0.4 Carbon dioxide gas volume [vol] 4.0 4.0 4.0 4.0 evaluate Deliciousness 4 3.0 2.2 4.2 Artificial sense 1 4.0 4.8 1.6 greasy 1 3.8 4.2 1.6 aftertaste intensity 1 3.4 4.2 2.2 bitterness and astringency 4 4.0 4.2 3.6

As shown in Table 4 and Figure 4, the sugar-sweetened carbonated beverage of Reference Example 5 containing sugar, even if it contains decanal, is still less likely to feel greasy and artificial than Examples 17-18 without sugar. In particular, the sugar-containing carbonated drink of Reference Example 5, which contains sugar, had the palatability of carbonated water equal to or higher than that of the sugar-free carbonated drink of Reference Example 4. From these results, it can be understood that the sugar-containing carbonated beverage of Reference Example 5 containing sugar does not cause the problem of palatability due to the presence of decanal. Furthermore, in the sugar-free carbonated beverages of Examples 17-18, the citrus flavor and the refreshing fragrance of fruit peel could be felt together.

none

FIG. 1 is a graph showing the evaluation results of Test 1. FIG. FIG. 2 is a graph showing the evaluation results of Test 2. FIG. FIG. 3 is a graph showing the evaluation results of Test 3. FIG. Figure 4 is a graph showing the evaluation results of Test 4

Domestic deposit information (please note in order of depositor, date, and number) none Overseas storage information (please note in order of storage country, institution, date, and number) none

Claims (3)

A lemon-flavored sugar-free carbonated drink excludes cola-flavored sugar-free carbonated drinks, the sugar-free carbonated drink contains more than 0.05 ppm of decanal, and the sugar-free carbonated drink has a carbon dioxide gas volume of more than 3.5 vol. The sugar-free carbonated beverage according to claim 1, wherein citral is contained above 0.5ppm. A method for improving palatability, comprising the steps of: adding decanal to a lemon-flavored sugar-free carbonated drink so that the concentration becomes 0.05 ppm or more, and adjusting the volume of carbon dioxide to 3.5 vol Above, this sugar-free carbonated beverage excludes the sugar-free carbonated beverage of cola flavor.

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