WO2018147153A1 - Boisson alcoolisée, et procédé de fabrication de celle-ci - Google Patents

Boisson alcoolisée, et procédé de fabrication de celle-ci Download PDF

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Publication number
WO2018147153A1
WO2018147153A1 PCT/JP2018/003341 JP2018003341W WO2018147153A1 WO 2018147153 A1 WO2018147153 A1 WO 2018147153A1 JP 2018003341 W JP2018003341 W JP 2018003341W WO 2018147153 A1 WO2018147153 A1 WO 2018147153A1
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Prior art keywords
alcoholic beverage
decanal
octanal
alcohol
ppm
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PCT/JP2018/003341
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English (en)
Japanese (ja)
Inventor
善久 田中
明大 井上
たまみ 鈴木
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アサヒビール株式会社
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Publication of WO2018147153A1 publication Critical patent/WO2018147153A1/fr

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Definitions

  • the present invention relates to an alcoholic beverage, in particular, an alcoholic beverage comprising a significant amount of a Japanese citrus (like) aroma component and a flavor component, that is, octanal and / or decanal, and a method for producing the same.
  • Alcoholic beverages are obtained by distilling brewed liquor, among which distilled liquor (spirits) that has been secondarily distilled with herbs (Juniper berries, coriander seeds, orange peel), etc.
  • distilled liquor spirits
  • herbs Japariper berries, coriander seeds, orange peel
  • gin is known.
  • flavor vodka etc. are known as flavor distilled liquors containing herb and fruit components.
  • Patent Document 1 Japanese Patent Laid-Open No. 2002-125653 proposes distilled liquor in which fruits and vegetables are soaked in high alcohol, which can be used as a perfume ingredient
  • Patent Document 2 Japanese Patent Laid-Open No. 2009-213410 proposes a liquor for cooking including a product obtained by soaking and extracting a ground condiment in high alcohol in order to mask unpleasant odor of livestock meat or seafood.
  • distilled liquor generally contains a high concentration of alcohol (content of more than about 20% to less than about 100%), so that some people prefer high alcohol feeling and alcohol stimulation. That is true.
  • alcohol content of more than about 20% to less than about 100%
  • many consumers avoid alcoholic beverages that exhibit a high alcohol feeling because of their high alcohol odor and alcohol irritation.
  • Patent Document 3 Japanese Patent Application Laid-Open No. 2012-249687 improves alcohol irritation by adding an oily component containing a higher fatty acid ester separated and recovered from single-type distilled liquor.
  • Patent Document 4 Japanese Patent Laid-Open No. 2016-119841 proposes adding 2,6-nonadienal or 2,4-decadienal to an alcoholic beverage as an alcohol stimulation masking agent.
  • Patent Document 5 Japanese Patent Application Laid-Open No. 2016-144418
  • Patent Document 5 Japanese Patent Application Laid-Open No. 2016-144418
  • distilled liquor contains high-concentration ethanol, so it can give a variety of flavors and flavors, so it is anxious for alcoholic beverages to be able to enjoy the new flavors and flavors of distilled spirits. It is also true that there are potential consumers.
  • the present inventors have recently focused on octanal and / or decanal as a substance that can achieve a Japanese citrus (like) aroma component and flavor component, and by containing these in significant amounts, the above-mentioned problems in the prior art can be achieved. It has been found that alcoholic beverages can be provided that are resolved in a higher dimension. Therefore, the present invention has been made based on such knowledge.
  • an alcoholic beverage Comprising octanal and / or decanal
  • the octanal content is 0.025 ppm or more in terms of pure alcohol, and / or It is possible to propose an alcoholic beverage characterized in that the content of the decanal is 0.015 ppm or more in terms of pure alcohol.
  • a method for producing an alcoholic beverage comprising: Prepare edible ethanol and octanal and / or decanal, In the edible ethanol, the octanal and / or the decanal is mixed, The octanal content is 0.025 ppm or more in terms of pure alcohol, and / or It is possible to propose a method for producing an alcoholic beverage, comprising that the decanal content is 0.015 ppm or more in terms of pure alcohol.
  • Aspect of the present invention are as follows.
  • a method for producing an alcoholic beverage Prepare edible ethanol and octanal and / or decanal, In the edible ethanol, the octanal and / or the decanal is mixed, The octanal content is 0.025 ppm or more in terms of pure alcohol, and / or The manufacturing method of the alcoholic drink which comprises making content of the said decanal into 0.015 ppm or more in alcohol conversion.
  • a method for producing an alcoholic beverage Prepare edible ethanol, octanal, and decanal, In the edible ethanol, the octanal and the decanal are mixed,
  • the manufacturing method of the alcoholic beverage which comprises making the total content of the said octanal and the said decanal into 0.035 ppm or more in conversion of pure alcohol.
  • alcohol in particular distilled liquor or spirits (gin, gin, etc.) can be obtained by containing octanal and / or decanal, which is a kind of citrus component or Japanese citrus (like) aroma component or flavor component, in a specific amount.
  • Vodka, etc. is reduced in bitterness and irritation, imparts sweetness and thickness, suppresses traditional aromas or flavors (eg, “pine odor”), and higher citrus (like) aroma
  • the alcoholic beverage which can provide flavor, and its manufacturing method can be provided.
  • the alcoholic beverage according to the present invention and the method for producing the same can add a Japanese citrus (like) aroma and flavor and can be maintained for a long time by containing octanal and / or decanal in a specific amount. Moreover, it becomes possible to make it easy to drink an alcoholic beverage by exhibiting the masking effect with respect to traditional aroma and flavor. Furthermore, it is possible to provide an alcoholic beverage with an enhanced aroma and flavor of Japanese citrus (like), and it becomes possible to find new alcoholic beverage lovers.
  • Japanese citrus fruits is a generic term for citrus fruits produced in Japan, including Japanese native species or native species, and Japanese species with improved quality.
  • “Wa Citrus” includes Unshu mandarin, Iyokan, Summer mandarin, Yawata, Isogo, Odor (Kabosu), Shikuwasa, Sudachi, Daidai, Hinata Natsu, Iyokan, Ponkan, Dekopon (Shiran), Kiyomi, Tankan, Summer mandarin, sweet summer, Mayer lemon, health, Setoka, Harumi, mandarin (Tangerine), Markot, Encore, Seminole, Banpeiyu, Buntan, Kara (Calamandarin), Amakusa, Sweetspring , Haruka, Natsumi, Harehime, Marihime, Golden Citrus, Kawachi Bankan (Miseikan), Red Manado, Himetsuki, Kanpei, Rei, C
  • Japanese citrus fruits include various components belonging to flavonoids, carotenoids, coumarins, terpenes, limonoids, etc., in the fruit (fruit), pericarp, shoots, stems, leaves or spines.
  • the aroma component and flavor component contained in Japanese citrus include octanal, decanal, nonanal, limonene, ⁇ -terpinene, linalool, ⁇ -terpineol, ⁇ -pinene, myrcene and the like.
  • Japanese citrus extract essential oil
  • the above main components can be obtained by a general extraction method.
  • a raw Japanese citrus fruit can be obtained by pressing, solvent extraction, fat (warm or cold permeation) adsorption method, It can be extracted by a supercritical extraction method or the like.
  • it is necessary to extract it based on the regulations of the Ministry of Health, Labor and Welfare, the Consumer Affairs Agency, etc. and the Food Sanitation Law.
  • Octanal (C 8 H 16 O) is a chain organic compound represented by the following chemical formula (1) and is a kind of aldehyde. It is a colorless or light yellow flammable liquid and has a citrus fruit scent. Obtained by hydroformylation of 1-heptene or oxidation of 1-octanol. It is abundant in essential oils of Japanese citrus fruits, etc., and these essential oils can be obtained through fractionation under reduced pressure and a purification process. In the present invention, it is used as a Japanese citrus (like) aroma component and flavor component.
  • Decanal Decanal: C 10 H 20 O
  • Decanal is an organic compound represented by the following chemical formula (2), a chain organic compound, which is a kind of aldehydes. It is a colorless or light yellow flammable liquid and has a citrus fruit scent. Although it is contained in the essential oil of grapefruit and lemongrass, it is industrially obtained from decanol. It is abundant in essential oils of Japanese citrus fruits, etc., and these essential oils can be obtained through fractionation under reduced pressure and a purification process. In the present invention, it is used as a Japanese citrus (like) aroma component and flavor component.
  • Alcoholic beverages are defined as “beverages with alcohol once or more” by the Liquor Tax Law, and are treated as food by the Food Sanitation Law and are subject to the law.
  • Alcoholic beverage includes brewed liquor, distilled liquor, other alcoholic beverages, or one or a mixture of two or more of these.
  • the “alcohol content” means the volume of ethyl alcohol contained in the original capacity at a temperature of fifteen degrees.
  • Alcohol content is a ratio of the volume concentration of ethanol to an alcoholic beverage expressed as a percentage (%).
  • the “extract” means the number of grams of non-volatile components contained in the original capacity of 100 cubic centimeters at a temperature of fifteen degrees.
  • ⁇ Brewed sake> Brewed sake is a generic name for alcoholic beverages that are made from yeast only by alcoholic fermentation and produced without distillation.
  • brewed liquors are defined as a) sake, b) fruit liquor, c) other brewed liquors.
  • liquor tax law classifies as sparkling liquors
  • beer and sparkling wine are also brewed sakes made by brewing.
  • simple fermented liquors such as wine (vinegar), cider (apple wine), horse liquor, etc.
  • ferment sugars as they are to obtain alcoholic beverages
  • saccharify starch and ferment the sugars saccharify starch and ferment the sugars.
  • double fermented liquors for obtaining liquors [for example, beer (single double fermented liquor), sake (parallel double fermented liquor)]. Since brewed liquor is only from alcoholic fermentation by yeast, the alcohol content is at most about 22%.
  • Distilled liquor is liquor made by distilling brewed liquor, and is basically an alcoholic beverage with a high alcohol content. Under the Liquor Tax Law, the following alcoholic beverages (excluding other sparkling alcoholic beverages): b) whiskey, d) brandy, e) It is defined as alcohol for raw materials, f) spirits. Distilled liquor includes those obtained by adding water to distilled alcohol or aging in a wooden barrel or the like.
  • gin raw materials: barley, rye, potatoes, herbs, etc.
  • vodka raw materials: rye, grains, sugar beet, fruits, potatoes, etc.
  • spiritus raw materials: cereals, potatoes, herbs, etc.
  • awamori raw materials: Indica rice, grains, etc.
  • shochu raw materials: rice, wheat, sweet potato, brown sugar, buckwheat, chestnut, sake lees, molasses, etc.
  • Soju "Korean shochu” raw materials: rice, potato, wheat, barley, sweet potato, tapioca, etc.
  • White liquor paichu made from cereals, and daidai dairy made from high grapes, etc.
  • mescal or tequila raw materials: dragon tongue orchid
  • whiskey raw materials: barley, rye, corn, etc.
  • brandy fruit wine is the raw material.
  • “Spirit” is liquor tax law b) liquor other than raw alcohol, b) whiskey, d) brandy, or e) liquor other than raw alcohol. belongs to.
  • “Gin” is made from cereals (barley, rye, potatoes, etc.), and is made from malt and enzyme, saccharified, fermented and distilled, with spirits such as juniper berries. A colorless and transparent liquor that has been scented by dipping grass root bark, etc., and distilled again, and has a flavor and flavor unique to the aroma component of grass root bark.
  • “Vodka” is made from cereals (rye, grains, sugar beet, fruit, potatoes, corn, wheat, barley, etc.) as raw materials, and saccharified, fermented and distilled.
  • “Rum” is a spirit made from the molasses after simmering sugarcane juice and crystallizing the sugar, followed by fermentation, distillation, and aging.
  • the content is basically expressed in ppm, that is, mg / L (mass / volume) unless otherwise specified in the present specification.
  • the alcoholic beverage comprises octanal and / or decanal.
  • the content of octanal is 0.025 ppm or more in terms of pure alcohol, preferably 0.03 ppm or more, and more preferably 0.035 ppm or more.
  • the upper limit value of the octanal content in the alcoholic beverage is the maximum value that can be contained in the alcoholic beverage in terms of pure alcohol, preferably 50 ppm or less, more preferably 2.5 ppm. It is as follows.
  • Octanal presents a Japanese citrus (like) fragrance component and a flavor component, and by adding it to an alcoholic beverage, it reduces the bitterness and pungent taste derived from alcohol, imparts sweetness and thickness, And flavor (e.g., "pine odor") can be suppressed, or Japanese citrus (like) aroma and flavor can be added in higher dimensions.
  • the effect of the present invention can be further enhanced by containing octanal in the above content.
  • the content of decanal is 0.015 ppm or more, preferably 0.02 ppm or more, more preferably 0.025 ppm or more in terms of pure alcohol.
  • the upper limit of the content of decanal in the alcoholic beverage is the maximum value that can be contained in the alcoholic beverage in terms of pure alcohol, preferably 50 ppm or less, more preferably 2.5 ppm. It is as follows.
  • Decanal presents Japanese citrus (like) fragrance and flavor components, and by adding it to alcoholic beverages, it reduces the bitterness and pungent taste derived from alcohol, imparts sweetness and thickness, And flavor (e.g., "pine odor") can be suppressed, or Japanese citrus (like) aroma and flavor can be added in higher dimensions.
  • the effect of the present invention can be further enhanced by containing octanal in the above content.
  • the alcoholic beverage comprises octanal and decanal.
  • the total content of octanal and decanal is 0.035 ppm or more, preferably 0.04 ppm or more, more preferably 0.045 ppm or more in terms of pure alcohol.
  • the upper limit of the total content of octanal and decanal in the alcoholic beverage is the maximum value that can be contained in the alcoholic beverage in terms of pure alcohol, preferably 50 ppm or less, more preferably 5 ppm or less.
  • the effects of the present invention can be synergized.
  • other aroma and flavor components unique to Japanese citrus it achieves a synergistic effect that is more than the addition of excellent Japanese citrus (like) aroma and flavor components.
  • Like) Aroma or flavor can be added.
  • the fragrance component and flavor component (Japanese flavor and flavor) derived from Japanese citrus of the Japanese native species (conventional species) As a contained alcoholic beverage, it can be proposed to the domestic and foreign markets in Japan.
  • octanal and / or decanal those extracted from a natural product or an artificial product by a method acceptable as a food additive can be used.
  • octanal and / or decanal may be synthesized by a food chemistry-acceptable technique, but only those having established food safety are preferably used.
  • the octanal and / or decanal is a substance present as a main component of an extract (for example, an edible ethanol soak) or an essential oil (extract) from a Japanese citrus, preferably a Japanese native citrus. It's okay.
  • Japanese citrus Various kinds of Japanese citrus can be used, but they are native to Japan or native species, such as Unshu mandarin, Iyokan, Summer mandarin, Yahata, Isogo, Smell orange (Kavos), Shikuwasa, Sudachi, Daidai, Hyuga summer, Iyokan, Ponkan, Deconpon, Kiyomi, Tankan, Summer orange, Sweet summer, Mayer lemon, Health, Setoka, Harumi, Tankan (Tangerine), Marcot, Encore, Seminole, Banpakuyu, Banpeiyu, Buntan, Kara (Karamandarin), Amakusa, Sweet Spring, Haruka, Nantsukai (Natsumi), Harehime, Marihime, Golden Tangerine, Kawachi Bankan (Miseikan), Red Miso, Himetsuki One or a mixture of two or more selected from the group consisting of Kanpei, Rei, Clementine, Cocktail Fruit, and Mineola
  • sweet summer and / or kabos are preferably used.
  • the skin, fruit (fruit juice), shoots, leaves, stems or spines can be used, and preferably the fruit skin and fruit (fruit juice) can be used.
  • Japanese citrus fruits are available from various producers and agricultural cooperatives in Japan.
  • the alcoholic beverage according to the present invention preferably has an alcohol content of 10 degrees (%) or more, more preferably a lower limit value of 30 degrees (%) or more and an upper limit value of about 100 degrees (%) or less.
  • the alcohol content is within the above range, the effect of adding a specific content of octanal and / or decanal can be more exhibited.
  • Alcoholic beverages can contain pigments, flavorings, sweeteners, acidulants, pH adjusters, antioxidants, preservatives, vitamins, umami ingredients, dietary fiber, stabilizers, and emulsifiers as optional ingredients. is there. These are the ones stipulated in the guidelines established by the Ministry of Health, Labor and Welfare, the Consumer Affairs Agency, and related laws and regulations (Food Sanitation Law, etc.).
  • the alcoholic beverage may be any one as long as it contains a specific content of octanal and / or decanal as an essential component, for example, edible ethanol added with a specific content of octanal and / or decanal. It may be. Preferably, it may be brewed liquor, distilled liquor and one of these mixed liquors, or a mixture of two or more of these. More preferably, it is a mixed liquor of one or two or more kinds of brewed liquor and one or more kinds of distilled liquors, and the most preferable one is one or two or more kinds of distilled liquors. In the present invention, the alcoholic beverage is distilled liquor, particularly preferably spirits or shochu.
  • “Brewed sake” is refined sake, fruit wine, or other brewed sake, and examples thereof include wine (grape), cider (apple liquor), horse milk, beer, and sake, preferably high concentrations. Wine, cider and sake are used.
  • Disistilled liquor includes, for the sake of liquor tax law, those that are included in continuous distillation, single distillation, whiskey, brandy, alcohol for raw materials, spirits, preferably continuous distillation, It is a simple distillation scent, brandy, or spirits.
  • distilled liquor generally, gin, vodka, spiritus, shochu, soju, white liquor, mescal, tequila, whiskey, brandy (armagnac, calvados, grappa, cognac, singani, pisco, etc.), cachasassa, pinga, rum, Arrack, Korn, Kirschwasser and the like can be mentioned, preferably gin, vodka, spiritus, shochu, soju, white liquor, mescal, tequila, brandy, alac, and more preferably gin, vodka, spiritus and shochu. Most preferably, gin or shochu is used.
  • One aspect of the present invention is a method of producing an alcoholic beverage, Prepare edible ethanol and octanal and / or decanal, The edible ethanol is mixed with the octanal and / or the decanal (preferably at room temperature and atmospheric pressure), The octanal content is 0.025 ppm or more in terms of pure alcohol, and / or The manufacturing method of the alcoholic beverage which comprises making content of the said decanal into 0.015 ppm or more in conversion of alcohol is proposed.
  • Another aspect of the present invention is a method of producing an alcoholic beverage, Prepare edible ethanol, octanal, and decanal, In the edible ethanol, the octanal and the decanal are mixed,
  • the manufacturing method of the alcoholic beverage which comprises making the total content of the said octanal and the said decanal into 0.035 ppm or more in conversion of pure alcohol is proposed.
  • the method for producing an alcoholic beverage according to the present invention is produced by containing edible alcohol (ethanol) with a specific content of octanal and / or decanal as an essential component.
  • edible alcohol ethanol
  • the distilled alcohol containing octanal and / or decanal as an essential component is included in the edible alcohol (ethanol). It is. Distillation may be carried out at normal pressure or reduced pressure, but is preferably reduced pressure.
  • brewed liquor, distilled liquor and one of these mixed liquors, or a mixture of two or more of these may contain a specific content of octanal and / or decanal, or a significant amount of Japanese citrus is soaked Then, it is distilled, and the resulting Japanese citrus distilled liquor may be added to adjust the octanal and / or decanal to a specific content.
  • a specific content of octanal and / or decanal By containing a specific content of octanal and / or decanal, the original flavor and flavor of the brewed liquor and distilled liquor can be improved, and the aroma component can be reduced / suppressed.
  • the raw materials eg, octanal, decanal, edible alcohol (ethanol), Japanese citrus], content, adjustment, and the like may be the same as described in the above section [Alcoholic beverage]. .
  • a container-packed alcoholic beverage in which an alcoholic beverage is packed in a container can be proposed.
  • a container-packed alcoholic beverage maintaining the reduction of bitterness and pungent taste derived from alcohol, and maintaining sweetness and thickness, and maintaining traditional fragrance and flavor suppression, and higher citrus (like) fragrance or While maintaining the flavor, it becomes possible to provide convenience, distribution convenience, storage stability, and quality deterioration prevention of alcoholic beverages.
  • the container can be packed into containers formed in various shapes with vinyl, plastic, glass, metal, paper, wood or leather, etc., as long as the contents do not leak.
  • the container may be provided with a material (for example, a colored or functional film, a metal foil) for blocking light, heat, oxygen, ultraviolet rays, etc. inside and outside the container.
  • Example 1 Sweet summer, from which fruit juice was removed by squeezing, was soaked in 65% alcohol for two days and distilled under reduced pressure to obtain a sweet summer distilled liquor.
  • Example 2 Cabos from which juice was removed by squeezing was soaked in 65% alcohol for two days and nights, and distilled under reduced pressure to obtain Kavos distilled liquor.
  • Comparative Examples 1 to 3 Commercial distilled liquor>
  • “Seasonal Beauty” (alcohol 45%, gin, manufactured by Kyoto Distillery) was used.
  • Comparative Example 2 “WILKINSON GIN 47.5 °” (alcohol 47%, gin, manufactured by Asahi Breweries) was used.
  • Comparative Example 3 “WILKINSON GIN 37 °” (alcohol 37%, gin, manufactured by Asahi Breweries) was used.
  • Examples 1 and 2 were samples diluted 15 times with ultrapure water, and Comparative Examples 1 to 3 were samples diluted 5 times with ultrapure water. After adding 200 ⁇ L of an internal standard (10 ppm linalool-d5) to a 1 mL sample, the sample was diluted 50 times with ultrapure water. The aroma component of the diluted sample was adsorbed on Twister (40 ° C., 2 hours), subjected to GC-MS analysis, and quantified by an internal standard method.
  • an internal standard 10 ppm linalool-d5
  • ⁇ GC condition> ⁇ Equipment: Temperature rising vaporization inlet (CIS4, manufactured by Gerstel), thermal desorption unit (TDU, manufactured by Gerstel), GC System (7890B, manufactured by Agilent Technologies), Mass Selective Detector (5977, manufactured by Agilent Technologies) LTM column (1st: DB-WAX, 20 m ⁇ 0.18 mm; 0.3 ⁇ m, 2nd: DB-5, 10 m ⁇ 0.18 mm; 0.4 ⁇ m, manufactured by Agilent Technologies) TDU: 20 ° C. (1 min) ⁇ (720 ° C./min) ⁇ 250° C.
  • Table 1 shows the octanal content and decanal content in Examples and Comparative Examples.
  • Example 1 and Example 2 were high alcoholic beverages containing octanal and decanal in high significant amounts. It was understood that the distilled liquor (Comparative Example 1) did not contain any octanal or decanal.
  • Comparative Example 2 evaluation criteria
  • Ease of drinking was set to “2 points”.
  • the average score of the six panelists was calculated, and compared with Comparative Example 2, it was judged that there was an effect when there was a difference of 0.5 points or more in the average score.
  • the examples contained a specific amount of octanal and / or a specific amount of decanal in the alcoholic beverage, thereby giving the alcoholic beverage a high level of Japanese citrus (like) aroma and flavor. It was revealed that sweetness and thickness were imparted, pine odor, bitterness and irritation were reduced, and the ease of drinking was improved.

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Abstract

L'invention fournit une boisson alcoolisée dans laquelle l'amertume et le goût irritant provenant de l'alcool sont atténués, qui confère un goût sucré et une épaisseur, dont l'arôme ou la saveur conventionnels sont inhibés, et dans laquelle sont ajoutés un nouvel arôme et une nouvelle saveur. Plus précisément, l'invention concerne une boisson alcoolisée dont la teneur en octanal est supérieure ou égale à 0,025ppm en termes d'alcool absolu, et/ou dont la teneur en decanal est supérieure ou égale à 0,015ppm en termes d'alcool absolu.
PCT/JP2018/003341 2017-02-10 2018-02-01 Boisson alcoolisée, et procédé de fabrication de celle-ci WO2018147153A1 (fr)

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JP2005124567A (ja) * 2003-10-01 2005-05-19 Asahi Breweries Ltd アルコール炭酸飲料の製造方法、及び、風味強化果汁の製造方法
JP2007289091A (ja) * 2006-04-26 2007-11-08 Renaissance Project:Kk 柑橘系リキュールとその製造法
JP2010279293A (ja) * 2009-06-04 2010-12-16 Asahi Breweries Ltd オイル香料を含有するアルコール飲料の製造方法
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JP2016135110A (ja) * 2015-01-23 2016-07-28 サントリーホールディングス株式会社 柑橘類の蒸溜酒を含有するアルコール飲料

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