WO2020203604A1

WO2020203604A1 - Citrus-flavored sugarless carbonated beverage

Info

Publication number: WO2020203604A1
Application number: PCT/JP2020/013525
Authority: WO
Inventors: 洋史久保田
Original assignee: アサヒ飲料株式会社; アサヒグループホールディングス株式会社
Priority date: 2019-04-02
Filing date: 2020-03-26
Publication date: 2020-10-08
Also published as: TW202102128A; JP2020167942A; JP6745375B1; AU2020250467B2; AU2020250467A1; TWI801723B

Abstract

[Problem] To provide a novel citrus-flavored sugarless carbonated beverage that contains decanal and has improved palatability. [Solution] A citrus-flavored sugarless carbonated beverage that includes at least 0.05 ppm of decanal and has a carbonic acid gas volume of at least 3.5 vol.

Description

Citrus-flavored sugar-free sparkling beverage

The present invention relates to a citrus-flavored sparkling beverage, and particularly to a carbonated beverage (sugar-free carbonated beverage) that does not substantially contain sugar.

A carbonated beverage is a beverage in which carbon dioxide (carbon dioxide gas) is dissolved in the beverage, and the dissolved carbon dioxide gas foams during drinking, giving a feeling of irritation and exhilaration. Due to this characteristic, carbonated beverages are widely recognized as highly palatable beverages.

In recent years, sugar-free carbonated beverages that do not contain sugar have been sold due to growing health consciousness. Generally, sugar-free carbonated beverages that do not contain sugar are also referred to as carbonated water.

Among sugar-free carbonated drinks such as carbonated water, there are fruit-flavored sugar-free carbonated drinks with a taste and aroma reminiscent of fruits. ") Tends to be preferred. A citrus-free carbonated beverage is described in, for example, Patent Document 1.

Japanese Unexamined Patent Publication No. 2017-11217

An object of the present invention is to provide a novel technique capable of improving the palatability (deliciousness) of a citrus-flavored sugar-free carbonated beverage containing decanal.

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

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

It is a graph which shows the evaluation result of Test 1. It is a graph which shows the evaluation result of test 2. It is a graph which shows the evaluation result of test 3. It is a graph which shows the evaluation result of the test 4.

First, the background to the completion of the present invention will be explained.

In sugar-free carbonated beverages, it is common to use flavors to impart citrus flavor. However, the conventional sugar-free carbonated beverage in which the citrus flavor is imparted by a flavor has a problem that the flavor peculiar to the peel of the citrus fruit is difficult to be reproduced and the drinker does not feel a peeling feeling. The peeling sensation refers to a sensation that recalls the flavor peculiar to the citrus fruit peel when the beverage is drunk, and when the peeling sensation is enhanced, the flavor peculiar to the citrus fruit peel can be felt more strongly.

The present inventor diligently studied in order to enhance the peeling feeling of a citrus-flavored sugar-free sparkling beverage (hereinafter, also referred to as "citrus sugar-free sparkling beverage"). As a result, it was found that the inclusion of decanal in a sugar-free carbonated beverage can impart a citrus flavor and enhance the peeling feeling. However, when decanal is contained in the sugar-free carbonated beverage, the peeling feeling is enhanced, while the oily aroma and artificial aroma derived from decanal are conspicuous, and sufficient palatability cannot be obtained. In the following description, the feeling of oily scent is called oily, and the feeling of artificial scent is also called artificial feeling.

Therefore, the present inventor paid attention to the components that can be contained in the citrus sugar-free carbonated beverage, and considered that these components suppress the oiliness and artificial feeling derived from decanal. Carbon dioxide gas, which is one of the components that can be contained in citrus sugar-free carbonated beverages, foams during drinking, and is therefore a component that may further enhance the aroma. However, the present inventor has proceeded with the study considering that even carbon dioxide gas having such characteristics can suppress the oiliness and artificial feeling derived from decanal. As a result, it was found that by increasing the carbon dioxide volume in the citrus sugar-free carbonated beverage to a predetermined amount or more, the peeling feeling can be enhanced and the oiliness and artificial feeling derived from decanal can be suppressed, and the present invention is completed. I arrived.

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

The present embodiment relates to a citrus-flavored sugar-free carbonated beverage containing 0.05 ppm or more of decanal and having a carbon dioxide gas volume of 3.5 vol or more.

In the present specification, the carbonated beverage refers to a beverage in which carbon dioxide (carbon dioxide gas) is dissolved in drinking water. The drinking water (raw material water) in which carbon dioxide is dissolved may be any water suitable for drinking, and examples thereof include ion-exchanged water, filtered water, tap water, and well water.

Further, in the present specification, the sugar-free carbonated beverage refers to a carbonated beverage that is substantially free of sugar, and is also generally referred to as carbonated water. According to the nutrition labeling standard based on the Japanese Health Promotion Law, if it is less than 0.5 g per 100 ml of beverage, it can be labeled as sugar-free. In the present specification as well, a sugar-free carbonated beverage having a sugar content of less than 0.5 g per 100 ml is referred to as a sugar-free carbonated beverage. A preferred sugar-free carbonated beverage has a sugar content of 0.0 g per 100 mL of beverage.

Note that sugar refers to monosaccharides and disaccharides such as fructose-glucose liquid sugar and sugar. Although not particularly limited, it is preferable that the citrus-free carbonated beverage of the present embodiment does not contain a sweetener other than sugar, for example, a high-sweetness sweetener such as aspartame.

Further, in the present specification, the citrus-flavored sugar-free carbonated beverage refers to a sugar-free carbonated beverage having a flavor reminiscent of citrus fruits. Although not particularly limited, it is preferable that the citrus-free carbonated beverage of the present embodiment does not have another flavor (hereinafter, also referred to as “other flavor”) different from the citrus flavor. Examples of other flavors different from the citrus flavor include spice flavor, milk flavor, fruit flavor other than citrus fruit (hereinafter, also simply referred to as “fruit flavor”) and the like.

The spice flavor described above is a flavor reminiscent of spices, for example, cinnamon flavor reminiscent of cinnamon, nutmeg flavor reminiscent of nutmeg, ginger flavor reminiscent of ginger, coriander flavor reminiscent of coriander, and herbs. Herbal flavors reminiscent of herbs, clove flavors reminiscent of cloves, and clove flavors reminiscent of cloves can be mentioned. Further, the above-mentioned milk flavor is a flavor reminiscent of milk, and examples thereof include a raw milk flavor reminiscent of raw milk and a fermented milk flavor reminiscent of fermented milk. Further, the above-mentioned fruit flavor is a flavor reminiscent of fruits other than citrus fruits, and examples thereof include a pineapple flavor reminiscent of pineapple and a cherry flavor reminiscent of cherry. Beverages having other flavors in addition to the citrus flavor may exhibit flavors such as cola flavor, yogurt flavor, energy drink flavor, etc., and the citrus sugar-free carbonated beverage of the present embodiment has such a flavor. It is preferable not to show it.

The citrus-free carbonated beverage of the present embodiment contains 0.05 ppm or more of decanal. Decanal is a compound represented by the molecular formula C ₁₀ H ₂₀ O and is a kind of aliphatic aldehyde. The concentration of decanal may be 0.05 ppm or more, and is not particularly limited, but is preferably 0.05 ppm or more and 0.6 ppm or less, preferably 0.05 ppm or more, from the viewpoint of further improving palatability. It is more preferably 0.5 ppm or less, and particularly preferably 0.05 ppm or more and 0.4 ppm or less.

In the citrus sugar-free carbonated beverage of the present embodiment, the concentration of decanal can be quantified by the solid phase microextraction method (SPME) method using a gas chromatograph mass spectrometer (GC / MS). Specifically, for example, 7890B GC / 5977A MSD manufactured by Agilent Technologies, Inc. can be used, and the operation can be performed under the following conditions.

The absolute calibration curve method can be used for quantification. For example, three samples can be prepared for each measurement sample, and the average value of the quantitative results can be used as the measurement result. A 20 mL vial containing the prepared measurement sample is heat-treated at 70 ° C. for 10 minutes, and then SPME fiber (DVB / CAR / PDMS) manufactured by SUPELCO is inserted into the gas phase portion of the vial, and 5 Collect volatile components for minutes. By installing this SPME fiber on GC / MS and firing it for 300 seconds, the collected volatile components can be desorbed.

The analysis conditions for GC / MS are as follows.
Column: Made by Agilent Technologies, DB-WAX UI 0.25 mm x 30 m x 0.25 μm
Oven temperature: 40 ° C for 5 minutes, then 5 ° C / min to 240 ° C.
Carrier gas: Helium inlet temperature: 240 ° C
Injection method: splitless

The citrus sugar-free carbonated beverage of the present embodiment has a carbon dioxide gas volume of 3.5 vol or more. The upper limit of the carbon dioxide gas volume is not particularly limited, but is preferably 5.5 vol or less from the viewpoint of obtaining a carbon dioxide gas volume suitable for a beverage.

In the present specification, the carbon dioxide volume [vol] refers to the ratio of the volume of carbon dioxide dissolved in the carbonated beverage to the volume of the carbonated beverage at 1 atm and 0 ° C. The carbon dioxide gas volume can be measured using, for example, a commercially available measuring instrument (gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd.). More specifically, after the sample is set to 20 ° C, an in-gas pressure gauge is attached, the stopcock is opened once to perform a degassing (snift) operation, the stopcock is closed immediately, and then violently shaken to keep the pressure constant. It can be obtained by calculating from the value at the time of becoming.

The citrus-free carbonated beverage of the present 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 known as one of the aromatic components contained in essential oils. Citral exists as a compound of geranial and neral (stereoisomer), and the ratio of these is not particularly limited.

According to a preferred citral-free carbonated beverage containing 0.5 ppm or more of citral, the preference is compared to a citral-free citral-free carbonated beverage or a citral-free carbonated beverage having a citral concentration of less than 0.5 ppm. The sex can be further improved. For the same reason, the more preferable concentration of citral is 0.5 ppm or more and 20 ppm or less, the particularly preferable concentration of citral is 3 ppm or more and 15 ppm or less, and the most preferable concentration of citral is 5 ppm or more and 10 ppm or less.

The concentration of citral in a citrus-free carbonated beverage can be quantified by a solid-phase microextraction method using a gas chromatograph mass spectrometer, similar to the concentration of decanal in a citrus-free carbonated beverage. Since the specific measurement conditions are described above, detailed description thereof will be omitted.

In addition to carbon dioxide (carbon dioxide) and decanal, the citrus-free carbonated beverage of the present embodiment is different from carbon dioxide (carbon dioxide) and decanal to the extent that the object of the present invention can be achieved. Ingredients (hereinafter, also simply referred to as “other ingredients”) may be included. Other such components include antifoaming agents, acidulants, sodium salts such as sodium hydrogen carbonate, sodium citrate, sodium phosphate and sodium chloride, magnesium salts such as magnesium sulfate, and potassium salts such as potassium phosphate. Examples thereof include calcium salts such as calcium chloride, fragrances, pH adjusters, preservatives, antioxidants, sweeteners, amino acids, functional materials (water-soluble dietary fibers such as indigestible dextrin, lactic acid bacteria, etc.).

Examples of the flavoring that can be contained in the citrus sugar-free carbonated beverage of the present embodiment include the citrus flavor. Citrus flavor is a flavor that imparts a flavor reminiscent of citrus fruits. When the citrus-free carbonated beverage of the present embodiment contains a citrus flavor in addition to decanal, the citrus flavor can be felt more strongly. Examples of the citrus flavor include lime flavor, orange flavor, lemon flavor, grapefruit flavor, sweetie flavor, mandarin orange flavor, yuzu flavor, kabosu flavor, and sudachi flavor. From the viewpoint of further improving the palatability, the citrus-free carbonated beverage of the present embodiment is preferably a lemon-flavored sugar-free carbonated beverage containing a lemon flavor.

Further, the appearance of the citrus-free carbonated beverage of the present embodiment is not particularly limited, but can be transparent such as colorless and transparent. As used herein, transparent refers to a beverage having an absorbance at 720 nm of 0.01 or less. Further, colorless and transparent means a state in which it can be seen through, has no specific color, and has an appearance similar to that of water. The absorbance at 720 nm can be measured with an optical path length of 1 cm using, for example, a spectrophotometer after degassing carbon dioxide gas by a conventional method.

The citrus sugar-free carbonated beverage of the present embodiment can be a packaged beverage enclosed in a container. The method of enclosing the citrus sugar-free carbonated beverage in the container is not particularly limited, and can be carried out, for example, according to a conventional method. As the container for enclosing the citrus sugar-free carbonated beverage, a known container can be appropriately selected and used, and the material and shape are not limited. Specific examples of the container include plastic containers such as bottles and PET bottles, metal cans such as steel cans and aluminum cans, and the like. These containers can be transparent or translucent.

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

The addition process is a process of adding (containing) each component (excluding carbon dioxide gas) contained in a citrus sugar-free carbonated beverage. Specifically, in the addition treatment, an amount of decanal having a concentration of decanal in the citrus sugar-free carbonated beverage of 0.05 ppm or more is added to the drinking water. When the citrus sugar-free carbonated beverage of the present embodiment contains other components, the other components can be added to the drinking water together with decanal.

When other ingredients are added, the order in which the other ingredients and decanal are added to the drinking water is not particularly limited, and decanal may be added after the other ingredients are added, and decanal is added. After that, other components may be added. Moreover, you may add these components at the same time. When the other component and decanal are added at the same time, the other component and decanal may be mixed in advance and the mixture may be added to the drinking water.

Dissolved treatment is a treatment in which dissolved carbon dioxide gas is included so that the carbon dioxide gas volume becomes 3.5 vol or more. Specifically, in the dissolved treatment, the added-treated drinking water (drinking water to which each component contained in the citrus sugar-free carbonated beverage was added) was dissolved so that the carbon dioxide gas volume was 3.5 vol or more. Soak in carbon dioxide.

The method of the dissolution treatment is not particularly limited. For example, drinking water in which carbon dioxide is previously dissolved is mixed with the drinking water to which the addition treatment has been performed, and the carbon dioxide gas of the mixed drinking water is mixed. A method of increasing the volume to 3.5 vol or more (post-mix method) or a method of injecting carbon dioxide into the added drinking water to dissolve it and increasing the carbon dioxide gas volume of the drinking water to 3.5 vol or more ( Premix method) can be mentioned.

According to the citrus-free carbonated beverage of the present embodiment described above, the oiliness and artificial feeling derived from decanal can be suppressed, and the palatability can be improved.

Further, as one aspect of the present invention, in a citrus-flavored sugar-free carbonated beverage, decanal is contained so as to have a concentration of 0.05 ppm or more, and the carbon dioxide gas volume is adjusted to 3.5 vol or more. It is possible to provide a method for improving the palatability including.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

[Test 1 (Effect of carbon dioxide volume)]
Carbon dioxide gas was dissolved in drinking water by the post-mix method to obtain a sugar-free carbonated beverage of Reference Example 1. Further, carbon dioxide gas is dissolved in drinking water containing decanal at a concentration of 0.2 ppm by a post-mix method, and four types of sugar-free carbonated beverages having different carbon dioxide gas volumes (Comparative Example 1 and Examples 1 to 3 none). Sugar carbonated drink) was obtained. The decanal concentration and carbon dioxide gas volume of these sugar-free carbonated beverages are shown in Table 1 described later.

Five panelists tasted the sugar-free carbonated beverages of Reference Example 1, Comparative Example 1 and Examples 1 to 3, and they were "delicious", "greasy", "artificial", and "weight of aftertaste". , "Bitterness / Egg taste" was evaluated. The evaluation was carried out by comparing with the sugar-free carbonated beverage of Reference Example 1 containing no decanal, and was carried out according to the following evaluation criteria. In the evaluation criteria shown below, the reference beverage refers to the sugar-free carbonated beverage of Reference Example 1.

<Evaluation criteria for deliciousness>
In the evaluation of "deliciousness", a 7-grade evaluation standard of 1 to 7 points was used. In this evaluation, 4 points were considered to be as delicious as the standard beverage. In addition, it was said that the taste became more delicious than the standard beverage as it approached from 4 points to 7 points, and it became less delicious than the standard beverage as it approached from 4 points to 1 point.

<Evaluation criteria for artificial feeling>
In the evaluation of "artificial feeling", a 7-point evaluation standard of 1 to 7 points was used. In the evaluation, one point was given an artificial feeling equivalent to that of the standard beverage. In addition, as the score approaches from 1 to 7, the artificial aroma is felt more than the standard beverage.

<Evaluation criteria for oiliness>
In the evaluation of "greasiness", a 7-point evaluation standard of 1 to 7 points was used. In the evaluation, one point was regarded as oily as the standard beverage. In addition, as the score approaches from 1 to 7, the oily aroma is felt more than the standard beverage.

<Evaluation criteria for the weight of aftertaste>
In the evaluation of "weight of aftertaste", a 7-grade evaluation standard of 1 to 7 points was used. In the evaluation standard, one point was defined as the weight of the aftertaste equivalent to that of the standard beverage. In addition, the aftertaste became heavier than the standard beverage as the score approached from 1 to 7.

<Evaluation criteria for bitterness and harsh taste>
In the evaluation of "bitterness / harsh taste", a 7-grade evaluation standard of 1 to 7 points was used. In the evaluation criteria, 4 points were given as bitterness and harsh taste equivalent to the standard beverage. In addition, as it approached from 4 points to 7 points, it felt more bitter and harsh than the standard beverage, and as it approached from 4 to 1, it felt less bitter and harsh than the standard beverage.

The results are shown in Table 1 and FIG. In Tables 1 to 4, the numerical values of the evaluation results are the values obtained by adding and averaging the scoring results of the panelists.

As shown in Table 1 and FIG. 1, the sugar-free carbonated beverage of Example 1 having a carbon dioxide gas volume of 3.5 vol was compared with the sugar-free carbonated beverage of Comparative Example 1 having a carbon dioxide gas volume of 3.0 vol. , Oiliness and artificial feeling were suppressed, and the taste showing palatability was improved. Further, as can be understood from the evaluation results of the sugar-free carbonated beverages of Examples 1 to 3, the oiliness and artificial feeling were suppressed as the carbon dioxide gas volume increased, and the taste indicating palatability was improved. In addition, it was confirmed that the weight of the aftertaste also improved as the carbon dioxide gas volume increased. Regarding the sugar-free carbonated beverages of Examples 1 to 3 containing decanal, a citrus flavor and a peeling feeling could be felt.

[Test 2 (Effect of Decanal)]
A sugar-free carbonated beverage of Reference Example 3 was obtained by dissolving carbon dioxide gas in drinking water by a post-mix method so that the carbon dioxide gas content was 4.0 vol. By the post-mix method, carbon dioxide gas is dissolved in 5 types of drinking water having different decanal concentrations so that the carbon dioxide gas content becomes 4.0 vol, and 5 types of sugar-free carbonated beverages having different decanal concentrations (Examples 4 to 4). 8) was obtained. The decanal concentration and carbon dioxide gas rum of these sugar-free carbonated beverages are shown in Table 2 described later.

As a comparative symmetry of Reference Example 3, a sugar-free carbonated beverage of Reference Example 2 was obtained. The sugar-free carbonated beverage of Reference Example 2 was produced by the same method as the sugar-free carbonated beverage of Reference Example 3 except that the carbon dioxide gas volume was 3.0 vol. Further, as a comparative symmetry of the sugar-free carbonated beverages of Examples 4 to 8, the sugar-free carbonated beverages of Comparative Examples 2 to 6 were obtained. The sugar-free carbonated beverages of Comparative Examples 2 to 6 were produced by the same method as those of the sugar-free carbonated beverages of Examples 4 to 8 except that the carbon dioxide gas volume was 3.0 vol. The decanal concentration and carbon dioxide gas rum of these sugar-free carbonated beverages are shown in Table 2 described later.

Five panelists tasted the sugar-free carbonated beverages of Reference Example 3 and Examples 4 to 8, and they tasted "deliciousness", "greasyness", "artificial feeling", "weight of aftertaste", and "bitterness".・ We evaluated "egu taste". The evaluation was performed by comparing with sugar-free carbonated beverages (Reference Examples 2 and Comparative Examples 2 to 6) having the same composition except that the carbon dioxide gas volume was 3.0 vol, and the evaluation was performed according to the following evaluation criteria. In the evaluation criteria shown below, the reference beverage is a sugar-free carbonated beverage having the same composition except that the carbon dioxide gas volume is 3.0 vol, and is sugar-free according to any one of Reference Example 2 and Comparative Examples 2 to 6. Refers to carbonated beverages.

<Evaluation criteria for artificial feeling>
In the evaluation of "artificial feeling", a 7-point evaluation standard of 1 to 7 points was used. In this evaluation, 4 points were given an artificial feeling equivalent to that of the standard beverage. Further, as the score approached from 4 to 7, the artificial aroma was felt more than the standard beverage, and as the score approached from 4 to 1, the artificial aroma was less felt than the standard beverage.

<Evaluation criteria for oiliness>
In the evaluation of "greasiness", a 7-point evaluation standard of 1 to 7 points was used. In this evaluation, 4 points were considered as oily as the standard beverage. Further, as the score approached from 4 to 7, the oily aroma was felt more than the standard beverage, and as the score approached from 4 to 1, the oily aroma was less felt than the standard beverage.

<Evaluation criteria for the weight of aftertaste>
In the evaluation of "weight of aftertaste", a 7-grade evaluation standard of 1 to 7 points was used. In this evaluation, 4 points were taken as the weight of the aftertaste equivalent to that of the standard beverage. Further, it was stated that the aftertaste became heavier than the standard beverage as it approached from 4 points to 7 points, and that the aftertaste became lighter than that of the standard beverage as it approached from 4 points to 1 point.

<Evaluation criteria for bitterness and harsh taste>
In the evaluation of "bitterness / harsh taste", a 7-grade evaluation standard of 1 to 7 points was used. In this evaluation, 4 points were given as bitterness and harsh taste equivalent to the standard beverage. In addition, as it approached from 4 points to 7 points, it felt more bitter and harsh than the standard beverage, and as it approached from 4 to 1, it felt less bitter and harsh than the standard beverage.

The results are shown in Table 2 and FIG.

As shown in Table 2 and FIG. 2, the sugar-free carbonated beverages of Examples 4 to 8 having a carbon dioxide volume of 4.0 vol at all levels of decanal concentration of 0.05 ppm to 0.6 ppm are carbon dioxide volume. Compared with each of the sugar-free carbonated beverages of Comparative Examples 2 to 6 having a value of 3.0 vol, the oiliness and artificial feeling were suppressed, and the taste indicating palatability was improved. The sugar-free carbonated beverages of Examples 4 to 8 had a citrus flavor and a peeling sensation.

[Test 3 (effect of citral)]
The drinking water contained decanal in an amount of 0.4 ppm, and carbon dioxide gas was dissolved so that the carbon dioxide gas content was 4.0 vol by the post-mix method to obtain a sugar-free carbonated beverage of Example 9. Seven kinds of drinking water with different citral concentrations contain decanal in an amount of 0.4 ppm, and carbon dioxide gas is dissolved so that the carbon dioxide gas content becomes 4.0 vol by the post-mix method, and the concentration of citral is increased. Seven different sugar-free carbonated beverages (Examples 10-16) were obtained. The decanal concentration, citral concentration and carbon dioxide gas rum of these carbonated beverages are shown in Table 3 described later.

Five panelists tasted the sugar-free carbonated beverages of Examples 9 to 16, and "deliciousness", "oiliness", "artificial feeling", "weight of aftertaste", "bitterness / harsh taste" Was evaluated. The evaluation was performed by comparing with the sugar-free carbonated beverage of Example 9 containing no citral, and was performed according to the same evaluation criteria as in Test 2. In this test, the reference beverage in the evaluation criteria refers to the sugar-free carbonated beverage of Example 9.

The results are shown in Table 3 and FIG.

As shown in Table 3 and FIG. 3, by adding citral, the oiliness and artificial feeling were further suppressed, and the taste indicating palatability was further improved. In particular, it was found that the oiliness and artificial feeling were most difficult to feel when the concentration of citral was 5 ppm or more and 10 ppm or less. The sugar-free carbonated beverages of Examples 9 to 16 had a citrus flavor and a peeling sensation.

[Test 4 (effect of sugar)]
Two types of drinking water were prepared, one containing no decanal and the other having a decanal concentration of 0.2 ppm. Carbon dioxide gas was dissolved in these drinking waters by a post-mix method so that the carbon dioxide content was 4.0 vol, to obtain a sugar-free carbonated drink of Reference Example 4 and a sugar-free carbonated drink of Example 17.

In addition, two drinking waters with a decanal concentration of 0.4 ppm were prepared. One of these drinking waters contained a sugar (specifically, fructose-glucose liquid sugar (55% isomerized sugar)), and the sugar content (Brix value) was set to 10. Further, an acidulant (specifically, anhydrous citric acid) was added to adjust the acidity to 0.15 (g / 100 ml). The sugar-free carbonated beverage of Example 18 was prepared by dissolving carbon dioxide in both the sugar-containing drinking water and the sugar-free drinking water so that the carbon dioxide gas content was 4.0 vol. The sugar-carbonated beverage of Reference Example 5 was obtained.

The above-mentioned sugar content refers to the reading of a refractometer for sugar at 20 ° C., and the above-mentioned acidity is the number of grams when the amount of organic acid contained in 100 g is converted into citric acid (citric acid anhydride g / 100 g). ).

Table 4 below shows the decanal concentration, carbon dioxide gas content, sugar content and acidity of the acquired carbonated beverage.

Five panelists tasted the carbonated beverages of Reference Examples 4 to 5 and Examples 17 to 18, and they tasted "deliciousness", "greasyness", "artificial feeling", "weight of aftertaste", and "bitterness".・ We evaluated "egu taste". The evaluation was performed by comparing with the sugar-free carbonated beverage of Reference Example 4 containing no decanal, and was performed according to the same evaluation criteria as in Test 1. In this test, the reference beverage in the evaluation criteria refers to the sugar-free carbonated beverage of Reference Example 4.

The results are shown in Table 4 and FIG.

As shown in Table 4 and FIG. 4, the sugar-containing carbonated beverage of Reference Example 5 containing sugar is oilier than the sugar-free carbonated beverage of Examples 17 to 18 containing no sugar, even if it contains decanal. It was hard to feel the feeling of artificiality. In particular, the sugar-containing carbonated beverage of Reference Example 5 containing sugar had a deliciousness evaluation result equal to or higher than that of the sugar-free carbonated beverage of Reference Example 4, and had a palatability equal to or higher than that of carbonated water. .. From this result, it was understood that the sugar-containing carbonated beverage of Reference Example 5 containing sugar does not cause a problem related to palatability caused by containing decanal. The sugar-free carbonated beverages of Examples 17 to 18 had a citrus flavor and a peeling sensation.

Claims

A citrus-flavored sugar-free carbonated beverage containing 0.05 ppm or more of decanal and having a carbon dioxide gas volume of 3.5 vol or more.
The sugar-free carbonated beverage according to claim 1, wherein the citrus flavor is a lemon flavor.
The sugar-free carbonated beverage according to claim 1 or 2, which contains 0.5 ppm or more of citral.
A method for improving palatability, which comprises containing decanal in a citrus-flavored sugar-free carbonated beverage so that its concentration is 0.05 ppm or more, and adjusting the carbon dioxide gas volume to 3.5 vol or more.