Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering agents

Definitions

• the present invention relates to a non-alcoholic beer-flavored beverage and a method for producing the same.
• non-alcoholic beer-flavored beverages have various flavor balance issues.
• Patent Document 1 discloses that the contents of glutamic acid, succinic acid, alanine, and glycine are adjusted to impart thickness to a non-alcoholic beer-flavored beverage.
• the inventors discovered a problem with non-alcoholic beer-flavored beverages: an unpleasant odor resembling that of steamed sweet potatoes.
• the inventors have investigated the above problem and found that the steamed potato-like odor in non-alcoholic beer-flavored beverages can be reduced by adjusting the concentration of 2,5-dimethylpyrazine.
• the present invention is based on this finding.
• the present invention therefore provides a non-alcoholic beer-flavored beverage with a reduced steamed potato-like odor and a method for producing the same.
• a non-alcoholic beer-flavored beverage having a 2,5-dimethylpyrazine content of 0.1 ppb or more (2) The non-alcoholic beer-taste beverage according to (1) above, wherein the 2,5-dimethylpyrazine content is 0.1 to 3.5 ppb.
• a method for reducing the off-flavor of boiled barley tea in a non-alcoholic beer-taste beverage comprising a step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-taste beverage to 0.1 ppb or more.
• a method for reducing the steamed potato-like off-flavor in a non-alcoholic beer-taste beverage comprising a step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-taste beverage to 0.1 ppb or more.
• a method for reducing the sour aftertaste of a non-alcoholic beer-taste beverage comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-taste beverage to 0.1 ppb or more.
• a method for reducing the irritating aftertaste of a non-alcoholic beer-taste beverage comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-taste beverage to 0.1 ppb or more.
• a method for enhancing the depth of flavor of a non-alcoholic beer-taste beverage comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-taste beverage to 0.1 ppb or more.
• the present invention it is possible to reduce the unpleasant odor resembling steamed potatoes in a non-alcoholic beer-flavored beverage.
• the present invention makes it possible to reduce the unpleasant odor pronounced of steamed potatoes in non-alcoholic beer-flavored beverages, and also makes it possible to reduce the unpleasant odor pronounced of boiled barley tea, reduce the sour aftertaste, reduce the pungent aftertaste, enhance the depth of flavor, and improve the balance of flavors.
• the present invention is particularly advantageous in that it makes it possible to obtain these effects even in a non-alcoholic beer-flavored beverage with an alcohol content of 0.00 v/v% obtained through a wort fermentation process.
• a "beer-taste beverage” refers to a beverage that has a beer-like flavor.
• "Beer-like flavor” means that the beverage exhibits the unique taste and aroma of beer that can be obtained when beer is produced in the usual way, i.e., when beer is produced based on fermentation by yeast, etc.
• a "non-alcoholic beer-flavored beverage” refers to a beer-flavored beverage with an alcohol (ethanol) concentration of less than 1% (v/v).
• the alcohol concentration of the non-alcoholic beer-flavored beverage of the present invention is less than 0.75% (v/v), more preferably less than 0.5% (v/v), even more preferably less than 0.05% (v/v), even more preferably less than 0.01% (v/v), even more preferably less than 0.009% (v/v), even more preferably less than 0.008% (v/v), even more preferably less than 0.007% (v/v), and even more preferably It is preferably less than 0.006% (v/v), more preferably less than 0.005% (v/v), even more preferably less than 0.004% (v/v), even more preferably less than 0.003% (v/v), and even more preferably less than 0.002% (v/v), and is preferably 0.002% (v/v) or more, more preferably less than 0.5% (v/v), even more
• the alcohol concentration in a beverage can be quantified using gas chromatography (GC) with an FID detector.
• GC gas chromatography
• FID detector FID detector
• a calibration curve created based on the measured values of several control samples with known concentrations. It is preferable that the control samples with known concentrations are in the same range as the concentration to be measured. It is also preferable to use an internal standard substance, and 2-propanol can be used as an example of an internal standard substance.
• ppm is synonymous with “mg/L” and the unit “ppb” is synonymous with “ ⁇ g/L”.
• the non-alcoholic beer-taste beverage of the present invention contains 2,5-dimethylpyrazine in a specified concentration range.
• the non-alcoholic beer-taste beverage of the present invention further contains ethyl acetate and/or isoamyl acetate in specified concentrations.
• the non-alcoholic beer-taste beverage of the present invention can be produced by adjusting the content of 2,5-dimethylpyrazine during the production process of the non-alcoholic beer-taste beverage. Furthermore, according to a preferred embodiment of the present invention, the content of ethyl acetate and/or isoamyl acetate is also adjusted during the production process of the non-alcoholic beer-taste beverage of the present invention.
• the contents of 2,5-dimethylpyrazine, ethyl acetate and isoamyl acetate may be adjusted, for example, by adding these substances during the production process of the non-alcoholic beer-flavored beverage, by increasing or decreasing the amount of raw materials that provide these substances to the non-alcoholic beer-flavored beverage, or by adjusting various conditions during production (for example, conditions during the brewing process, saccharification process, fermentation process, etc.).
• the lower limit of the 2,5-dimethylpyrazine content in the non-alcoholic beer-flavored beverage of the present invention is 0.1 ppb, preferably 0.11 ppb, more preferably 0.12 ppb, even more preferably 0.13 ppb, even more preferably 0.14 ppb, even more preferably 0.15 ppb, even more preferably 0.16 ppb, even more preferably 0.17 ppb, even more preferably 0.18 ppb, even more preferably 0.2 ppb, more preferably 0.3 ppb, even more preferably 0.4 ppb, even more preferably 0.5 ppb, even more preferably 0.6 ppb, even more preferably 0.7 ppb, even more preferably 0.75 ppb, even more preferably 0.8 ppb, even more preferably 0.85 ppb, even more preferably 0.9 ppb, even more preferably 0.95 ppb, and even more preferably 1.0 ppb.
• the upper limit of the 2,5-dimethylpyrazine content in the non-alcoholic beer-taste beverage of the present invention is not particularly limited, but is, for example, 3.5 ppb, preferably 3.25 ppb, more preferably 3.0 ppb, even more preferably 2.75 ppb, even more preferably 2.5 ppb, even more preferably 2.25 ppb, even more preferably 2.0 ppb, even more preferably 1.75 ppb, even more preferably 1.5 ppb, even more preferably 1.25 ppb, and even more preferably 1.0 ppb.
• the amount of 2,5-dimethylpyrazine in a beverage can be quantified by GC/MS analysis. Specifically, first, the aroma components in the beverage are separated using a C18 solid-phase extraction column, and the resulting analytical sample is subjected to GC/MS. In addition, borneol can be used as an internal standard substance.
• the conditions for GC/MS analysis can be, for example, those shown in the examples. For more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values of several control samples with known concentrations.
• the ethyl acetate content in the non-alcoholic beer-flavored beverage of the present invention is 3.5 ppm or more, preferably 3.6 ppm or more, more preferably 3.7 ppm or more, even more preferably 3.8 ppm or more, even more preferably 3.9 ppm or more, even more preferably 4.0 ppm or more, even more preferably 4.1 ppm or more, even more preferably 4.2 ppm or more, even more preferably 4.3 ppm or more, even more preferably 4.4 ppm or more, even more preferably 4.5 ppm or more, even more preferably 4.6 ppm or more, even more preferably 4.7 ppm or more, and even more preferably 4.8 ppm or more, more preferably 4.9 ppm or more, more preferably 5.0 ppm or more, more preferably 5.1 ppm or more, more preferably 5.2 ppm or more, more preferably 5.3 ppm or more, more preferably
• ppm or less more preferably 52 ppm or less, even more preferably 50 ppm or less, even more preferably 48 ppm or less, even more preferably 45 ppm or less, even more preferably 42 ppm or less, even more preferably 40 ppm or less, even more preferably 38 ppm or less, even more preferably 35 ppm or less, even more preferably 32 ppm or less, even more preferably 30 ppm or less, even more preferably 28 ppm or less, even more preferably 25 ppm or less, even more preferably 22 ppm or less, even more preferably 20 ppm or less, even more preferably 18 ppm or less, even more preferably 15 ppm or less.
• Ethyl acetate in beverages can be quantified using a headspace gas chromatograph with FID in accordance with BCOJ Beer Analysis Method 2013 8.22.
• concentration of ethyl acetate can be determined by introducing the gas phase of a beer sample heated in a vial into a gas chromatograph with an FID detector, reading the area of ethyl acetate from the gas chromatogram, and calculating the amount of each component from the ratio to the area of the internal standard (n-butanol).
• the content of isoamyl acetate in the non-alcoholic beer-taste beverage of the present invention is 1 ppm or more, preferably 1.1 ppm or more, more preferably 1.2 ppm or more, even more preferably 1.3 ppm or more, even more preferably 1.4 ppm or more, even more preferably 1.5 ppm or more, even more preferably 1.6 ppm or more, even more preferably 1.7 ppm or more, even more preferably 1.8 ppm or more, even more preferably 1.9 ppm or more, even more preferably 2.0 ppm or more, even more preferably 2.1 ppm or more, even more preferably 2.2 ppm or more, even more preferably 2.3 ppm or more, even more preferably 2.4 ppm or more, even more preferably 2.5 ppm or more, even more preferably 2.6 ppm or more, even more preferably 2.7 ppm or more, even more preferably 2.8 ppm or more, and is
• the quantitative determination of isoamyl acetate in beverages can be performed using a headspace gas chromatograph with FID in accordance with BCOJ Beer Analysis Method 2013 8.22.
• concentration of isoamyl acetate can be determined by introducing the gas phase of a beer sample heated in a vial into a gas chromatograph with an FID detector, reading the area of ethyl acetate from the gas chromatogram, and calculating the amount of each component from the ratio to the area of the internal standard (n-butanol).
• the carbohydrate content in the non-alcoholic beer-flavored beverage of the present invention is 0.5 g/100 mL or more, preferably 1.0 g/100 mL or more, and is less than 7.0 g/100 mL, less than 6.95 g/100 mL, less than 6.9 g/100 mL, less than 6.85 g/100 mL, less than 6.8 g/100 mL, less than 6.75 g/100 mL, These are less than 6.7g/100mL, less than 6.65g/100mL, less than 6.6g/100mL, less than 6.55g/100mL, less than 6.5g/100mL, less than 6.4g/100mL, less than 6.3g/100mL, less than 6.2g/100mL, less than 6.1g/100mL, less than 6.0g/100mL, less than 5.5g/100mL, and less than 5.0g/100mL.
• the carbohydrate concentration can be measured by known methods and can be calculated by subtracting the moisture, protein, fat, ash and dietary fiber amounts from the mass of the sample (see Nutrition Labeling Standards (Partially revised, Consumer Affairs Agency Notification No. 9, December 16, 2009)).
• the true extract concentration can be 0.3 w/w% or more, preferably 0.5 w/w% or more, more preferably 1 w/w% or more, 1.5 w/w% or more, or 2 w/w% or more, and can be less than 10 w/w%, less than 9 w/w%, less than 8 w/w%, less than 7 w/w%, less than 6 w/w%, or less than 5 w/w%.
• the "true extract concentration” can be measured, for example, by the EBC method (BCOJ Beer Analysis Methods, 7.2 (2004), edited by the Beer Brewing Association).
• the non-alcoholic beer-flavored beverage of the present invention may contain other ingredients as long as they do not interfere with the effects of the present invention.
• the non-alcoholic beer-flavored beverage of the present invention may contain ingredients such as colorants (e.g., caramel color), sweeteners (e.g., high-intensity sweeteners), seasoning ingredients (e.g., amino acids), flavorings (e.g., commercially available beer flavors that contain typical beer aroma components), acidulants (e.g., gluconic acid), bittering agents (e.g., hop extract), dietary fiber (e.g., resistant dextrin), fruit juice, herbs, yeast extract, antioxidants, and salts.
• colorants e.g., caramel color
• sweeteners e.g., high-intensity sweeteners
• seasoning ingredients e.g., amino acids
• flavorings e.g., commercially available beer flavors that contain typical beer aroma components
• acidulants e.g., gluconic acid
• the pH (measured at 25°C) of the non-alcoholic beer-taste beverage of the present invention is preferably 3.5 or higher, more preferably 3.7 or higher, even more preferably 3.8 or higher, and is preferably 4.6 or lower, more preferably 4.4 or lower, even more preferably less than 4.4, even more preferably 4.35 or lower, even more preferably 4.3 or lower.
• the pH of the non-alcoholic beer-taste beverage of the present invention can be adjusted by using a pH adjuster, adjusting the process (saccharification/fermentation) conditions, or adjusting the raw material blend.
• the pH of the non-alcoholic beer-taste beverage can be measured using a commercially available pH meter (for example, a tabletop pH meter manufactured by Horiba, Ltd.).
• the EBC color of the non-alcoholic beer-taste beverage of the present invention is preferably 8.5EBC or less, more preferably 8.4EBC or less, even more preferably 8.3EBC or less, even more preferably 8.2EBC or less, even more preferably 8.1EBC or less, even more preferably 8.0EBC or less, even more preferably 7.9EBC or less, even more preferably 7.8EBC or less, even more preferably 7.7EBC or less, even more preferably 7.6EBC or less, even more preferably 7.5EBC or less, even more preferably 7.4EBC or less, even more preferably 7.3EBC or less, even more preferably 7.2EBC or less, even more preferably 7.1EBC or less, even more preferably 7.0EBC or less.
• the EBC color of the non-alcoholic beer-taste beverage of the present invention can be measured using "Revised BCOJ Beer Analysis Method 4.3.8, compiled by the International Technical Committee (Analysis Committee) of the Brewery Association of Japan, Brewery Society of Japan”.
• the bitterness value of the non-alcoholic beer-flavored beverage of the present invention is preferably 20 or less, more preferably 19.9 or less, even more preferably 19.8 or less, even more preferably 19.7 or less, even more preferably 19.6 or less, even more preferably 19.5 or less, even more preferably 19.4 or less, even more preferably 19.3 or less, even more preferably 19.6 or less, even more preferably 19.5 or less, even more preferably 19.4 or less, even more preferably 19.3 or less, even more preferably 19.2 or less, even more preferably 19.1 or less, even more preferably 19 or less, even more preferably 18.9 or less, even more preferably 18.8 or less, even more preferably 18.7 or less, even more preferably 18.6 or less, even more preferably 18.5 or less, even more preferably 18.4 or less, even more preferably 18.3 or less, even more preferably 18.2 or less, even more preferably 18.1 or less, and even more preferably 18 or less.
• the total nitrogen concentration of the non-alcoholic beer-tasting beverage of the present invention is preferably 400 mg/L or more, more preferably 405 mg/L or more, even more preferably 410 mg/L or more, even more preferably 415 mg/L or more, even more preferably 420 mg/L or more, even more preferably 425 mg/L or more, even more preferably 430 mg/L or more, even more preferably 435 mg/L or more, even more preferably 440 mg/L or more, even more preferably 445 mg/L or more, even more preferably 450 mg/L or more, even more preferably 500 mg/L or more, even more preferably 550 mg/L or more, and even more preferably 600 mg/L or more.
• the total nitrogen concentration of the non-alcoholic beer-tasting beverage of the present invention can be determined using an analytical method registered as a combustion method by the European Breweries Committee (EBC). Specifically, the "combustion method” involves burning a sample at high temperature, reducing the resulting nitrogen oxides to nitrogen, and separating the resulting nitrogen gas in a column and detecting it with a thermal conductivity detector (Analytica-EBC, 9.9.2 Dumas Combustion Method (1997)).
• EBC European Breweries Committee
• the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage made from malt, more preferably a non-alcoholic beer-tasted beverage made from barley malt.
• the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage made from ungerminated barley.
• the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage made from wort.
• the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage made from hops.
• the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage that does not use malt extract as a raw material.
• the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage that does not use starch as a raw material.
• the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage that does not use corn as a raw material.
• the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage that is not made from rice.
• the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage that is not made from flavorings.
• the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage that is substantially free of propylene glycol.
• substantially free of propylene glycol means that the beverage may contain a small amount of propylene glycol that may be contained in a non-alcoholic beer-tasted beverage produced through a fermentation process using malt, hops, various enzymes, and yeast, but does not contain propylene glycol in an amount exceeding this amount.
• the non-alcoholic beer-tasted beverage of the present invention may have a propylene glycol content below the detection limit or below 20 ppm.
• the non-alcoholic beer-tasted beverage of the present invention is a beverage in which carbon dioxide gas is dissolved, that is, a non-alcoholic beer-tasted carbonated beverage.
• the non-alcoholic beer-taste beverage of the present invention is a non-alcoholic beer-taste beverage obtained through a wort fermentation process.
• the proportion of barley malt in the raw malt can be, for example, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, or 100%.
• the non-alcoholic beer-taste beverage of the present invention can be a carbonated beverage.
• the carbon dioxide gas pressure gas pressure at 20°C
• the carbon dioxide gas pressure can be, for example, 0.05 MPa or more, 0.06 MPa or more, 0.07 MPa or more, 0.08 MPa or more, 0.09 MPa or more, or 0.1 MPa or more, and can be 0.4 MPa or less, 0.39 MPa or less, 0.38 MPa or less, 0.37 MPa or less, 0.36 MPa or less, or 0.35 MPa or less.
• the non-alcoholic beer-taste beverage of the present invention can be produced by adjusting the content of 2,5-dimethylpyrazine at any stage in a general method well known in the art.
• a general method includes, for example, a method including a wort preparation step and a filtration step, and this method can be carried out, for example, by sequentially carrying out the steps of (a) saccharifying a mixture of malt powder and water, filtering the mixture to obtain wort, (b) adding hops to the obtained wort, followed by boiling, (c) cooling the boiled wort, and (d) filtering the cooled wort.
• Such a general method includes a method of producing a fermented malt beverage such as beer, and then removing alcohol from the obtained fermented malt beverage.
• Methods for removing alcohol from beverages include (i) a method of removing alcohol and low-boiling point components by distillation at reduced pressure or normal pressure, (ii) a method of removing alcohol and low-molecular components using a reverse osmosis (RO) membrane, and (iii) a method of removing volatile components by adsorbing them to steam using centrifugal force.
• the non-alcoholic beer-flavored beverage of the present invention can be produced by using an enzyme agent at any stage.
• enzyme agents include saccharifying enzymes such as ⁇ -amylase, glucoamylase, and pullulanase, and proteases.
• a method for reducing the off-flavor of boiled barley tea in a non-alcoholic beer-flavored beverage comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-flavored beverage to 0.1 ppb or more.
• a method for reducing the steamed potato-like off-flavor in a non-alcoholic beer-taste beverage comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-taste beverage to 0.1 ppb or more.
• a method for reducing the sour aftertaste of a non-alcoholic beer-flavored beverage comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-flavored beverage to 0.1 ppb or more.
• a method for reducing the harsh aftertaste of a non-alcoholic beer-flavored beverage comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-flavored beverage to 0.1 ppb or more.
• a method for enhancing the depth of flavor in a non-alcoholic beer-flavored beverage comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-flavored beverage to 0.1 ppb or more.
• Example 1 Effect of Adjusting the Concentrations of 2,5-Dimethylpyrazine, Ethyl Acetate, and Isoamyl Acetate on Flavor in Non-Alcoholic Beer-Taste Beverage
• Sample Preparation After producing a fermented malt beverage using malt and hops, this beverage was subjected to an alcohol removal process, and the resulting liquid was used as a base beverage sample. Specifically, crushed malt, an enzyme agent, a water treatment agent, and hot water were charged into a brewing tank, and saccharification was performed at a temperature of 60°C to 78°C. This saccharified liquid was filtered, transferred to a boiling kettle, hops were added, and boiled for 70 minutes.
• the evaporated hot water was added to the resulting mixture, and the heat trub was removed in a whirlpool tank, and then cooled to 10°C to obtain cold wort.
• Beer yeast was added to this wort, and fermented at around 10°C for 7 days, after which the beer yeast was removed.
• the resulting mixture was transferred to another tank and aged for 7 days, and then cooled to around -1°C and stabilized for 14 days.
• the resulting mixture was then diluted with degassed water and filtered to obtain a wort fermentation liquid (fermented malt beverage).
• the mixture was sprayed into a degassing tank to remove carbon dioxide, and then heated to about 50° C. Then, the mixture was contacted with steam heated to about 50° C.
• dealcoholized wort fermentation liquid (dealcoholized wort fermentation liquid) with an alcohol concentration of 0.001 v/v%, a sugar concentration of less than 5.0 g/100 ml, and a true extract concentration of 4.7 w/w%.
• This dealcoholized wort fermentation liquid was used as a base beverage sample.
• the concentration of 2,5-dimethylpyrazine in each beverage sample in the examples was measured by GC/MS analysis under the following conditions. Specifically, the aroma components in the beverage sample were separated using a C18 solid phase column, and the resulting analytical sample was subjected to GC/MS. Quantitation was performed using the internal standard method, with borneol used as the internal standard, added to the analytical sample at 50 ppb. The GC/MS analysis conditions were as shown in the table below.
• concentrations of ethyl acetate and isoamyl acetate in each beverage sample in the examples were measured using a headspace gas chromatograph with FID in accordance with BCOJ Beer Analysis Method-2013 8.22.
• Results The results of the sensory evaluation are shown in the table below. The results of the sensory evaluation are shown as the average scores of all the panelists. The standard deviation was less than 0.5.
• Test 1 in Table 2 reveal that 2,5-dimethylpyrazine has the effect of reducing the unpleasant odor of boiled barley tea, the unpleasant odor of steamed sweet potato, the effect of reducing the sour aftertaste, the effect of reducing the pungent aftertaste, the effect of enhancing the depth of flavor, and the effect of improving the balance of flavors, and it was found that the effect is particularly pronounced at a concentration of 0.1 ppb or more (for example, 0.1 to 3.5 ppb).
• the results of Test 2 reveal that the above effect becomes more pronounced when the concentration of ethyl acetate is adjusted to 3.5 to 60 ppm in addition to 2,5-dimethylpyrazine.
• the results of Test 3 reveal that the above effect becomes more pronounced when the concentration of isoamyl acetate is adjusted to 1 to 10 ppm in addition to 2,5-dimethylpyrazine. Furthermore, the results of Test 4 reveal that the above effect becomes more pronounced by adjusting the concentration of the combination of 2,5-dimethylpyrazine, ethyl acetate, and isoamyl acetate.

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