WO2025121148A1 - 飲料用容器の評価方法、及び飲料用容器 - Google Patents

飲料用容器の評価方法、及び飲料用容器 Download PDF

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Publication number
WO2025121148A1
WO2025121148A1 PCT/JP2024/041240 JP2024041240W WO2025121148A1 WO 2025121148 A1 WO2025121148 A1 WO 2025121148A1 JP 2024041240 W JP2024041240 W JP 2024041240W WO 2025121148 A1 WO2025121148 A1 WO 2025121148A1
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Prior art keywords
beverage container
zeta potential
aroma
beverage
sample solution
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PCT/JP2024/041240
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English (en)
French (fr)
Japanese (ja)
Inventor
貴彦 伴
泰人 川瀬
泰子 阪田
誠 坪井
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University of Osaka NUC
Refine Holdings Co Ltd
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Osaka University NUC
Refine Holdings Co Ltd
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Priority to JP2025561799A priority Critical patent/JP7792668B2/ja
Publication of WO2025121148A1 publication Critical patent/WO2025121148A1/ja
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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G19/00—Table service
    • A47G19/22—Drinking vessels or saucers used for table service
    • 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
    • C12G1/00—Preparation of wine or sparkling wine
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N27/00—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means
    • G01N27/26—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating electrochemical variables; by using electrolysis or electrophoresis
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00

Definitions

  • the present invention relates to a method for evaluating beverage containers and beverage containers.
  • the aroma felt when drinking a beverage varies greatly depending on how it is enjoyed, including the aroma felt when the beverage is put in the mouth, the aroma that comes off the nose, the aroma that lingers in the mouth, and the aroma felt before drinking, such as when the beverage is poured into a beverage container.
  • human perception also changes significantly depending on the luxurious appearance of the beverage container and the material of the beverage container.
  • changes in human perception have been researched mainly in perceptual psychology and cognitive psychology, they have not yet been understood through physical and chemical analysis.
  • wine which is a typical beverage that is enjoyed in various situations such as before and during drinking, is a sensory experience, but it is said that the aroma differs in each situation depending on the beverage container used (e.g., wine glass).
  • Patent Document 1 proposes a wine information system equipped with a wine information database that includes wine producer information, etc. This wine producer information includes information about the aroma of the wine, but the information about the aroma of the wine is an objective evaluation by the wine maker himself.
  • the main objective of the present invention is to provide a beverage container evaluation method that can evaluate the suitability of a beverage container for the aroma or taste contained in a beverage, and a beverage container that can be identified by this evaluation method.
  • a method for evaluating beverage containers involves preparing a reference solution and a sample solution in which aroma or flavor components have been added to the reference solution, and evaluating the beverage container for its aroma or flavor based on the amount of change in the zeta potential of the beverage container calculated from the zeta potential measured using the reference solution and the zeta potential measured using the sample solution, and the solid-liquid interfacial free energy measured using the beverage solution and the sample solution.
  • the pH of the reference solution and the sample solution used in the above evaluation method may be 3 or higher.
  • the pH of the reference solution is 3 or more
  • the zeta potential measured using the reference solution is ⁇ 0
  • the beverage container may be judged to satisfy the following conditions: a change in zeta potential ⁇ of the beverage container calculated by the following formula (1) is less than 10% and the solid-liquid interfacial free energy is 10 mN/m or more.
  • ⁇ (%) (( ⁇ 0- ⁇ i)/ ⁇ 0) ⁇ 100...
  • the pH of the reference solution is 3 or more
  • the zeta potential measured using the reference solution is ⁇ 0
  • the zeta potential measured using a taste component-containing sample solution having a pH of 3 or more obtained by adding 0.1 mass% of malic acid or glucuronic acid as a taste component to the reference solution is ⁇ i
  • it may be determined whether or not the change in zeta potential of the beverage container, ⁇ , calculated by the following formula (1) is 70% or more and the solid-liquid interfacial free energy is 10 mN/m or more.
  • ⁇ (%) (( ⁇ 0- ⁇ i)/ ⁇ 0) ⁇ 100...
  • a beverage container has a zeta potential change ⁇ of less than 10%, as calculated by the following formula (1) where ⁇ 0 is a zeta potential measured using a standard solution adjusted to a pH of 3.8, and ⁇ i is a zeta potential measured using an aroma component-containing sample solution obtained by adding 0.1% by mass of an aroma component to the standard solution, the solid-liquid interfacial free energy measured using the beverage container and the aroma component-containing sample solution is 10 mN/m or more, and the aroma component is any one of phenethyl alcohol, ⁇ -damascenone, 4-ethylguaiacol, ethyl octanoate, ethyl butanoate, methional, isoamyl alcohol, and ethyl caproate.
  • ⁇ (%) (( ⁇ 0- ⁇ i)/ ⁇ 0) ⁇ 100... (Formula 1)
  • the above-mentioned beverage container has a zeta potential change ⁇ of 70% or more, calculated by the formula (1) when the zeta potential measured using a sample solution containing a flavor component in which 0.1 mass% of the flavor component has been added to the reference solution is ⁇ i, the solid-liquid interfacial free energy measured using the beverage container and the sample solution containing the flavor component is 10 mN/m or more, and the flavor component may be malic acid or glucuronic acid.
  • the beverage container may be a wine glass.
  • the beverage container evaluation method of the present invention makes it possible to evaluate the suitability of a beverage container for the aroma or taste contained in a beverage. Furthermore, the beverage container of the present invention makes it possible to fully bring out the aroma of the beverage when the beverage is consumed using the beverage container.
  • FIG. 13 is a diagram showing the relationship between the amount of change in zeta potential and the solid-liquid interfacial free energy in each beverage container when a sample solution containing aroma components is used.
  • FIG. 13 is a graph showing the relationship between the change in zeta potential and the solid-liquid interfacial free energy in each beverage container when a sample solution containing a flavor component is used.
  • FIG. 2 is a schematic diagram showing a state in which a droplet of a sample solution is dropped onto a beverage container.
  • the method for evaluating a beverage container according to an embodiment of the present disclosure includes preparing a reference solution and a sample solution in which aroma components or taste components are added to the reference solution, and evaluating the beverage container with respect to the aroma or taste contained in the beverage based on the change in zeta potential calculated from the zeta potential of the beverage container measured using the reference solution and the zeta potential of the beverage container measured using the sample solution, and the solid-liquid interfacial free energy measured using the beverage container and the sample solution.
  • the adhesion of the aroma components or taste components to the beverage container can be quantified based on the change in zeta potential of the beverage container, and the affinity between the beverage container and the solution containing the aroma components or taste components can be quantified based on the solid-liquid interfacial free energy of the beverage container and the sample solution containing the aroma or taste components.
  • the suitability of the beverage container for the aroma or taste contained in the beverage is evaluated based on the quantified change in zeta potential and the solid-liquid interfacial free energy.
  • the evaluation method evaluates the adhesion (also referred to as adhesion amount, adsorption, or adsorption amount) of aroma components or taste components to a beverage container based on the change in the zeta potential of the beverage container calculated from the zeta potential of the beverage container measured using a reference solution and the zeta potential of the beverage container measured using a sample solution. If the aroma components or taste components contained in the sample solution have a property that they are easily attached to the beverage container, the change in the zeta potential of the beverage container will be large.
  • the beverage container can be evaluated as one to which the aroma components or taste components contained in the sample solution are less likely to adhere or adsorb.
  • the beverage container can be evaluated as having extremely low adhesion of aroma components or taste components.
  • the change in zeta potential can be calculated by the following formula (1).
  • ⁇ (%) (( ⁇ 0- ⁇ i)/ ⁇ 0) ⁇ 100...
  • ⁇ represents the amount of change in zeta potential
  • ⁇ 0 represents the zeta potential of the reference solution
  • ⁇ i represents the zeta potential of the sample solution.
  • the zeta potential of the reference solution and the sample solution can be measured, for example, using a zeta potential measurement system (ELSZ-2000ZS) manufactured by Otsuka Electronics Co., Ltd.
  • ELSZ-2000ZS zeta potential measurement system manufactured by Otsuka Electronics Co., Ltd.
  • the sample solution is a standard solution to which aroma components or taste components have been added.
  • An example of the standard solution is pure water.
  • An example of the standard solution is a sample solution from which aroma components and taste components have been removed.
  • If the pH of the standard solution and the sample solution is less than 3, it is preferable to adjust the pH of these standard solutions and sample solutions to 3 or more.
  • the aroma components or taste components to be added to the sample solution there is no limit to the aroma components or taste components to be added to the sample solution, and the aroma components or taste components to be evaluated for the beverage container may be appropriately selected.
  • the aroma components or taste components contained in the beverage may be analyzed, and the aroma components or taste components identified by the analysis may be appropriately selected and added to the sample solution.
  • aroma components when the beverage is wine include phenethyl alcohol, ⁇ -damascenone, 4-ethylguaiacol, ethyl octanoate, ethyl butanoate, methional, isoamyl alcohol, and ethyl caproate.
  • taste components include organic acids that can be contained in wine, such as malic acid and glucuronic acid.
  • the zeta potential of the reference solution and sample solution is measured using particles from beverage containers. Therefore, the reference solution and sample solution are doped with particles from the beverage containers to be evaluated. For example, beverage containers crushed to 1 ⁇ m or less may be used as the added beverage container particles. The beverage containers may be crushed, for example, using a ball mill. As an example, the amount of beverage container particles added is 0.1% by mass for both the reference solution and the sample solution.
  • the suitability of a beverage container for the aroma or taste contained in a beverage cannot be determined solely by the amount of change in zeta potential, i.e., the adhesion of the aroma or taste components to the beverage container. Even if the adhesion of the aroma components to the beverage container is low or the adhesion of the taste components to the beverage container is high, the aroma and deliciousness of the beverage containing the aroma components may not be fully brought out. For example, if the adhesion of the aroma components to the beverage container is low, it is thought that the aroma is less likely to be damaged and the aroma can be fully brought out. However, even if a beverage container with low adhesion to the aroma components is used, the aroma felt before and after drinking may not be sufficient.
  • the deliciousness of the beverage when it is drunk is sensed by the mouth and tongue, which are in direct contact with the beverage container. Therefore, it is desirable to leave a certain amount of the taste components attached to the beverage container, and it is thought that the deliciousness can be fully felt by using a beverage container with high adhesion to the taste components. However, even when a beverage container with high adhesion to flavor components is used, the flavor felt when drinking may not be sufficient.
  • the aroma of the beverage felt before and after drinking, and the flavor felt when drinking vary not only depending on the adhesion of the aroma components or flavor components to the beverage container, but also on the affinity (compatibility) of the beverage container with a solution containing the aroma components or flavor components, and that there is a certain correlation between the adhesion and affinity.
  • the evaluation method evaluates the affinity between a beverage container and a sample solution based on the solid-liquid interfacial free energy measured using the beverage container and the sample solution. Specifically, the greater the solid-liquid interfacial free energy, the lower the affinity between the beverage container and the beverage can be evaluated. In other words, the greater the solid-liquid interfacial free energy, the lower the compatibility of the beverage with the beverage container can be evaluated. In particular, when the solid-liquid interfacial free energy is 10 mN/m or more, the beverage container can be evaluated as having an extremely low affinity with the beverage.
  • 10 mN/m or more may be read as 10 mN/m or more and 100 mN/m or less, 10 mN/m or more and 300 mN/m or less, or 10 mN/m or more and 500 mN/m or less.
  • the solid-liquid interfacial free energy can be calculated based on the following formulas (2) and (3).
  • the following formula (2) is the Fowkes formula.
  • ⁇ 12 is the solid-liquid interfacial free energy
  • ⁇ 1 is the surface tension of the beverage container
  • ⁇ 2 is the surface tension of the droplet of the sample solution.
  • Figure 3 shows the state in which a droplet of the sample solution has been dropped onto a beverage container.
  • the contact angle of the droplet of the sample solution can be measured, for example, using an automatic contact angle measuring meter (OCA15EC) manufactured by DataPhysics Instruments.
  • OCA15EC automatic contact angle measuring meter
  • a flat plate made from a beverage container is used.
  • the flat plate of the beverage container is processed to 1 cm x 1 cm.
  • the amount of the droplet of the sample solution dropped is 10 ⁇ L to 20 ⁇ L.
  • beverage container (1) was used as a beverage container and a sample solution containing aroma and taste components contained in wine was used.
  • beverage containers (1) to (3) were used as beverage containers.
  • Table 1 shows the constituent elements and their mass ratios of beverage containers (1) and (2).
  • Beverage container (1) Crystal glass Beverage container (2)
  • Regular glass Beverage container (3) ...
  • Standard solution 1 for zeta potential measurement contains particles of beverage container (1)
  • standard solution 2 for zeta potential measurement contains particles of beverage container (2)
  • standard solution 3 for zeta potential measurement contains particles of beverage container (3).
  • the zeta potentials of standard solutions 1 to 3 for zeta potential measurement were then measured.
  • a zeta potential measurement system (ELSZ-2000ZS) manufactured by Otsuka Electronics Co., Ltd. was used to measure the zeta potential of the sample solution.
  • the same procedure was used to measure the zeta potential of the sample solution.
  • the zeta potential of standard solution 1 for zeta potential measurement was -48.3 ⁇ 0.4 mV
  • the zeta potential of standard solution 2 for zeta potential measurement was -27.0 ⁇ 0.5 mV
  • the zeta potential of standard solution 3 for zeta potential measurement was -32.7 ⁇ 0.2 mV.
  • the zeta potential of each sample solution shown in Table 2 was measured. The measurement results are shown in Table 3. In addition, the amount of change in zeta potential was calculated based on the above formula (1). The calculation results are also shown in Table 3.
  • Beverage containers (1) to (3) were prepared by processing into flat plates measuring 1 cm x 1 cm. A 10 ⁇ L droplet of each sample solution containing the aroma or taste components shown in Table 2 was dropped onto the surface of the flat beverage containers (1) to (3), and the contact angle was measured. An automatic contact angle meter (OCA15EC) manufactured by DataPhysics Instruments was used to measure the contact angle. The solid-liquid interfacial free energy of each beverage container and each sample solution was calculated based on the measured contact angle and the above formulas (2) and (3). The calculation results are also shown in Table 3.
  • each sample solution used to calculate the solid-liquid interfacial free energy was prepared separately from the sample solution used to measure the zeta potential, and was prepared by adding 0.1 mass % of the aroma or taste components shown in Table 2 to the standard solution for calculating the solid-liquid interfacial free energy, with the pH adjusted to 3.8.
  • the reference solution and sample solution used to measure the zeta potential differ from the reference solution and sample solution used to calculate the solid-liquid interfacial free energy in that they each contain particles from a beverage container.
  • beverage container (1) Compared to other beverage containers, beverage container (1) exhibits a smaller change in zeta potential when a sample solution containing aroma components is used, but on the other hand, a larger change in zeta potential when a sample solution containing taste components (hereinafter referred to as a taste component-containing sample solution) is used. From these results, beverage container (1) can be evaluated as a beverage container that tends to have low adhesion of aroma components and high adhesion of taste components. Also, beverage container (3) exhibits a larger change in zeta potential when a sample solution containing aroma components is used, but on the other hand, a smaller change in zeta potential when a sample solution containing taste components is used. From these results, beverage container (3) can be evaluated as a beverage container that tends to have high adhesion of aroma components and low adhesion of taste components.
  • beverage container (1) tends to have a higher solid-liquid interfacial free energy compared to other beverage containers. From this result, beverage container (1) can be evaluated as a beverage container with low affinity for each sample solution. In other words, beverage container (1) can be evaluated as a beverage container with low affinity for beverages containing the aroma components or taste components contained in each sample. In other words, beverage container (1) can be evaluated as a beverage container with low affinity for beverages containing the aroma components or taste components contained in each sample.
  • FIG. 1 shows the relationship between the amount of change in zeta potential and the solid-liquid interfacial free energy in each beverage container when a sample solution containing aroma components is used
  • FIG. 2 shows the relationship between the amount of change in zeta potential and the solid-liquid interfacial free energy in each beverage container when a sample solution containing flavor components is used.
  • the amount of change in zeta potential tends to decrease as the solid-liquid interfacial free energy increases for aroma components. This shows that there is a negative correlation between the solid-liquid interfacial free energy and the amount of change in zeta potential.
  • a sample solution containing aroma components is used for a beverage containing aroma components, and the amount of change in zeta potential of the beverage container to be evaluated and the solid-liquid interfacial free energy between the beverage container and the sample solution are confirmed, thereby making it possible to evaluate whether the beverage container to be evaluated is suitable for a beverage containing aroma components contained in the sample solution.
  • a sample solution containing the flavor components is used, and by checking the amount of change in the zeta potential of the beverage container being evaluated and the solid-liquid interfacial free energy between the beverage container and the sample solution, it is possible to evaluate whether the beverage container being evaluated is suitable for beverages that contain the flavor components contained in the sample solution.
  • the beverage container (1) allowed the aroma of the aroma components contained in the wine to be felt more strongly, and the taste, which is the deliciousness of the wine, to be felt more strongly. Therefore, with regard to aroma components, a beverage container with a small change in zeta potential and high solid-liquid interfacial free energy can be evaluated as a beverage container suitable for sensing the aroma. On the other hand, with regard to taste components, a beverage container with a large change in zeta potential and high solid-liquid interfacial free energy can be evaluated as a beverage container suitable for sensing the deliciousness.
  • the preservation (or storage) properties of a beverage container (which may be referred to as a beverage preservation container, beverage storage container, etc.) for beverages containing aroma components or taste components can also be evaluated.
  • a beverage preservation container which may be referred to as a beverage preservation container, beverage storage container, etc.
  • the beverage container can be evaluated as being suitable for preservation (storage) because the components are less likely to adhere to it and it has low affinity (difficulty in mixing) with solutions containing these components.
  • the present invention uses a solution containing aroma or flavor components to evaluate the suitability of a beverage container for beverages containing aroma or flavor components from both the adhesion of the aroma or flavor components to the beverage container and the affinity of the beverage container with the solution containing the aroma or flavor components.
  • the pH of the reference solution is set to 3 or more
  • the zeta potential measured using the reference solution is set to ⁇ 0
  • the zeta potential measured using an aroma component-containing sample solution having a pH of 3 or more obtained by adding 0.1 mass% of any of phenethyl alcohol, ⁇ -damascenone, 4-ethylguaiacol, ethyl octanoate, ethyl butanoate, methional, isoamyl alcohol, and ethyl caproate as aroma components to the reference solution is set to ⁇ i. It may be determined whether the change in the zeta potential of the beverage container calculated by the above formula (1) ⁇ is less than 10% and the solid-liquid interfacial free energy is 10 mN/m or more.
  • the beverage container being evaluated can be evaluated as a beverage container suitable for sensing aromas.
  • a reference solution has a pH of 3 or more
  • the zeta potential measured using the reference solution is ⁇ 0
  • the zeta potential measured using a taste component-containing sample solution having a pH of 3 or more obtained by adding 0.1 mass % of malic acid or glucuronic acid as a taste component to the reference solution is ⁇ i.
  • a determination may be made as to whether the change in the zeta potential of the beverage container calculated by the above formula (1) ⁇ is 70% or more, particularly 80% or more, and the solid-liquid interfacial free energy is 10 mN/m or more.
  • the beverage container being evaluated can be evaluated as a beverage container suitable for experiencing deliciousness.
  • the beverage container is a glass container and the aroma and taste components are components contained in wine.
  • the present invention is not limited to beverage containers made of these materials, aroma components, and taste components, and can be applied to beverage containers other than these, and aroma and taste components contained in beverages other than wine.
  • ⁇ Beverage containers>> In a beverage container according to an embodiment of the present disclosure (hereinafter referred to as a beverage container of one embodiment), the change in zeta potential of the beverage container, ⁇ , calculated by the following formula (1) where ⁇ 0 is the zeta potential measured using a standard solution adjusted to a pH of 3.8, and ⁇ i is the zeta potential measured using an aroma component-containing sample solution in which 0.1 mass % of an aroma component has been added to the standard solution, is less than 10%, the solid-liquid interfacial free energy measured using the beverage container and the aroma component-containing sample solution is 10 mN/m or more, and the aroma component is any one of phenethyl alcohol, ⁇ -damascenone, 4-ethylguaiacol, ethyl octanoate, ethyl butanoate, methional, isoamyl alcohol, and ethyl caproate.
  • ⁇ (%) (( ⁇ 0- ⁇
  • the aroma of a beverage containing any of the above-mentioned aromatic components can be felt more strongly when the beverage container is used.
  • the above-mentioned zeta potential change and solid-liquid interfacial free energy are satisfied for all of the above-mentioned aroma components.
  • An example of a drinking vessel is a wine glass.
  • the change in the zeta potential of the beverage container, ⁇ , calculated using the above formula (1) is 70% or more, particularly 80% or more, and the flavor component is malic acid or glucuronic acid.
  • beverage container of this other embodiment it is further preferable that the above-mentioned zeta potential change amount and solid-liquid interfacial free energy are satisfied for all of the above-mentioned flavor components.

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002360237A (ja) * 2001-06-08 2002-12-17 Mitsubishi Chemicals Corp 試料収容容器
JP2012141167A (ja) * 2010-12-28 2012-07-26 Kirin Holdings Co Ltd 飲料の飲用感覚の評価方法
WO2022210132A1 (ja) * 2021-03-30 2022-10-06 日本ゼオン株式会社 容器

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002360237A (ja) * 2001-06-08 2002-12-17 Mitsubishi Chemicals Corp 試料収容容器
JP2012141167A (ja) * 2010-12-28 2012-07-26 Kirin Holdings Co Ltd 飲料の飲用感覚の評価方法
WO2022210132A1 (ja) * 2021-03-30 2022-10-06 日本ゼオン株式会社 容器

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
SENEE, J. ; ROBILLARD, B. ; VIGNES-ADLER, M.: "The @z-potential of the endogenous particles of a wine of Champagne in relation to the foaming behaviour", COLLOIDS AND SURFACES B: BIOINTERFACES, ELSEVIER AMSTERDAM, NL, vol. 21, no. 1-3, 1 July 2001 (2001-07-01), NL , pages 59 - 67, XP027377924, ISSN: 0927-7765 *

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