JP7640260B2 - Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor of alcoholic beverage - Google Patents

Description

The present invention relates to alcoholic beverages, methods for producing alcoholic beverages, and methods for improving the flavor of alcoholic beverages.

For alcoholic beverages that contain alcohol, various inventions have been created that focus on the flavor of the beverage.

For example, Patent Document 1 discloses an alcoholic beverage that contains phosphoric acid or a salt thereof and one or more selected from the group consisting of citric acid, malic acid, ascorbic acid, tartaric acid, succinic acid, lactic acid, gluconic acid, fumaric acid, acetic acid, and salts thereof as an acidulant, and that is characterized in that 5 to 55 w/w% of the acidulant is phosphoric acid.

JP 2007-117063 A

The invention described in Patent Document 1 is an invention for providing an alcoholic beverage having a good flavor and a refreshing, light taste by blending a specific acidulant into the alcoholic beverage.
As described above, various inventions, including that disclosed in Patent Document 1, have been created to improve the flavor of alcoholic beverages.

On the other hand, the inventors wished to create an alcoholic beverage that would have a "complex taste" (a spicy and pleasantly addictive taste) that had not previously existed on the market by imparting a special taste to the alcoholic beverage.
The inventors then thought that if they could create such an alcoholic beverage, they would be able to meet the diversifying needs of consumers.

Therefore, the objective of the present invention is to provide an alcoholic beverage with enhanced complex flavor, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage.

The above problems can be solved by the following measures.
(1) An alcoholic beverage ( excluding those containing brown sugar aroma fraction ) having a syringol content of 1 to 500 ppb and a 4-vinyl guaiacol content of 1 to 800 ppb .
( 2 ) The alcoholic beverage according to item 1, wherein the guaiacol content is 1 to 50 ppb .
( 3 ) A method for producing an alcoholic beverage ( excluding those containing a brown sugar aroma fraction ), comprising the steps of adjusting the syringol content to 1 to 500 ppb and adjusting the 4-vinyl guaiacol content to 1 to 800 ppb .
( 4 ) A method for improving the flavor of an alcoholic beverage ( excluding those containing a brown sugar aroma fraction ) by enhancing a complex taste, the method comprising the steps of adjusting the syringol content of the alcoholic beverage to 1 to 500 ppb and the 4-vinyl guaiacol content to 1 to 800 ppb .

The alcoholic beverage according to the present invention has an enhanced complex taste.
The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage with enhanced complex flavor.
The method for enhancing the flavor of an alcoholic beverage according to the present invention can enhance the complex flavor of an alcoholic beverage.

Hereinafter, the alcoholic beverage, the method for producing an alcoholic beverage, and the method for improving the flavor of an alcoholic beverage according to the present invention will be described.

[Alcoholic drinks]
The alcoholic beverage according to the present embodiment is an alcoholic beverage having a syringol content within a predetermined range, and may further contain 4-vinylguaiacol and guaiacol.
Here, the alcoholic beverage is a beverage that contains alcohol, and is not limited to a specific type of beverage, but an example is a chuhai-flavored beverage. A chuhai-flavored beverage is a beverage that tastes like chuhai, that is, a beverage that is flavored and designed to have the flavor of chuhai. The flavor of chuhai also includes the flavors of sours and cocktails.
Furthermore, since the alcoholic beverage of this embodiment contains syringol, which enhances its complex flavor (spicy and with a good, addictive taste), an alcoholic beverage with a lager-like aroma and a bitter hop flavor is preferred, and in particular a chuhai-flavored beverage with a rich flavor and lingering aftertaste is even more preferred.
In addition, the alcoholic beverage according to the present embodiment is preferably a beverage other than a highball (whisky mixed with carbonated water) due to its flavor, that is, a form other than a highball.
Below, each element constituting the alcoholic beverage according to this embodiment will be described.

(Syringol)
Syringol is a type of aromatic organic compound represented by the chemical formula C ₈ H ₁₀ O ₃ , and is also known as 1,3-dimethoxy-2-hydroxybenzene.
The present inventors have discovered that by adding syringol to an alcoholic beverage, the "complex flavor" (a spicy and pleasantly addictive flavor) can be enhanced.
Furthermore, the inventors have also confirmed that when syringol is added to an alcoholic beverage, it imparts an "unpleasant, bitter smoky taste."

The content of syringol is preferably 1 ppb or more, more preferably 3 ppb or more, 5 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 25 ppb or more, 28 ppb or more, or 30 ppb or more. By having the content of syringol be a predetermined value or more, the complex taste of the alcoholic beverage can be enhanced.
The syringol content is preferably 500 ppb or less, more preferably 400 ppb or less, 350 ppb or less, 300 ppb or less, 200 ppb or less, 120 ppb or less, or 100 ppb or less. By keeping the syringol content at a predetermined value or less, it is possible to ensure a balanced taste as a beverage while suppressing smokiness.
In this specification, the unit "ppb" is synonymous with "μg/L".

(4-vinyl guaiacol)
4-Vinylguaiacol is represented by the chemical formula C ₉ H ₁₀ O ₂ , is a type of phenol, and is also called 2-methoxy-4-vinylphenol.
The present inventors have discovered that by adding 4-vinyl guaiacol (hereinafter, also referred to as "4-VG") to an alcoholic beverage containing syringol, not only can the predetermined effect based on syringol (enhanced complex flavor) be further enhanced, but also the ripe, sweet aroma of the top spice can be enhanced.

The 4-VG content is preferably 1 ppb or more, more preferably 3 ppb or more, 5 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 25 ppb or more, 28 ppb or more, or 30 ppb or more. By having a 4-VG content of a predetermined value or more, the complex taste of the alcoholic beverage can be further enhanced and the ripe, sweet aroma of the top can be enhanced.
The 4-VG content is preferably 1000 ppb or less, more preferably 800 ppb or less, 500 ppb or less, 300 ppb or less, 200 ppb or less, 170 ppb or less, 150 ppb or less, or 100 ppb or less. By keeping the 4-VG content at a predetermined value or less, the balance of the taste as a beverage can be ensured.

(4-vinyl guaiacol content/syringol content)
The present inventors have also found that when an alcoholic beverage contains a large amount of syringol, the "unpleasant astringent smoky taste" caused by syringol can be suppressed by 4-VG.

Then, when the content of syringol in an alcoholic beverage is X ppb and the content of 4-vinyl guaiacol is Y ppb, for example, the value of Y/X is as follows:
The value of Y/X is preferably 0.05 or more, more preferably 0.08 or more, and even more preferably 0.1 or more. When the value of Y/X is a predetermined value or more, the "smokiness" due to syringol can be suppressed by 4-VG.
The value of Y/X is preferably 5.0 or less, more preferably 4.0 or less, 3.3 or less, 2.0 or less, 1.0 or less, 0.8 or less, or 0.5 or less, which can ensure a balanced taste as a beverage while exerting the effect of suppressing smokiness due to 4-VG.

When suppressing smokiness by specifying Y/X, the syringol content is preferably 100 ppb or more, more preferably 200 ppb or more, 250 ppb or more, or 300 ppb or more.

(Guaiacol)
Guaiacol is a type of phenol represented by the chemical formula C ₇ H ₈ O ₂ and is also known as 2-methoxyphenol.
The inventors have found that by adding guaiacol to an alcoholic beverage containing syringol and 4-VG, it is possible to not only further enhance the predetermined effect based on syringol and 4-VG (enhanced complex flavor), but also to further enhance the effect based on 4-VG (the ripe, sweet aroma of the top).

The content of guaiacol is preferably 1 ppb or more, more preferably 3 ppb or more, 5 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 25 ppb or more, 28 ppb or more, or 30 ppb or more. By having a guaiacol content of a predetermined value or more, the complex taste of the alcoholic beverage can be further enhanced, and the ripe sweet aroma of the top can be further enhanced.
The content of guaiacol is preferably 50 ppb or less, more preferably 45 ppb or less, 40 ppb or less, or 35 ppb or less. By keeping the content of guaiacol at a predetermined value or less, the balance of the taste as a beverage can be ensured.

The content of syringol, 4-VG, and guaiacol in an alcoholic beverage can be measured, for example, by SPME-GC-MS after appropriately diluting the alcoholic beverage.

(alcohol)
The alcoholic beverage according to this embodiment contains alcohol.
The alcohol may be any drinkable alcohol, and is not limited to the type, manufacturing method, raw material, etc., as long as the effects of the present invention are not hindered, but whiskey, brandy, spirits (e.g., spirits such as gin, vodka, rum, and raw material alcohol, etc.), liqueurs, shochu, and brewed alcohol such as sake, fruit wine, and beer can be used, and among these, one or more of vodka, which is a distilled alcohol, and raw material alcohol are particularly preferred. By using one or more of vodka, which is a distilled alcohol, and raw material alcohol as the alcohol, the problem of the present invention (bitterness derived from alcohol) becomes more clear.
In this specification, alcohol refers to ethanol unless otherwise specified.

(Alcohol content)
The alcohol content of the alcoholic beverage according to the present embodiment is preferably 1 v/v% or more, more preferably 3 v/v% or more, 4 v/v% or more, 5 v/v% or more, 7 v/v% or more, or 9 v/v% or more. By having an alcohol content of a predetermined value or more, the beverage can be made satisfying to drink.
The upper limit of the alcohol content of the alcoholic beverage according to this embodiment is not particularly limited, but is, for example, 20 v/v% or less, 15 v/v% or less, 13 v/v% or less, 12.5 v/v% or less, or 10 v/v% or less.
The alcohol content of the alcoholic beverage according to this embodiment can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake: 3-4 alcohol content (vibration density meter/gas chromatograph analysis method).

(Foaming)
The alcoholic beverage according to the present embodiment is preferably a carbonated beverage that contains carbon dioxide gas and has a bubbly nature. Here, the term "bubbly" in the present embodiment means that the gas pressure (total pressure) at 20°C is 0.5 kg/ ^cm2 or more, preferably 1.0 kg/ ^cm2 or more, more preferably 1.5 kg/cm2 or more, 2.0 ^kg /cm2 or ^more , and more preferably 2.5 kg/cm2 or ^more , and more preferably 5.0 kg/ ^cm2 or less, more preferably 4.0 kg/cm2 or ^less , 3.5 kg/ ^cm2 or less, and more preferably 3.0 kg/cm2 or ^less .
The gas pressure of the alcoholic beverage according to this embodiment can be measured, for example, based on the National Tax Agency's Specified Analysis Method (Instruction) 8 Beer 8-3 Gas Pressure.

(others)
The alcoholic beverage according to the present embodiment may contain sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, etc. (hereinafter, appropriately referred to as "additives") that are usually blended into beverages within a range that does not inhibit the desired effects of the present invention, but of course it does not have to contain them. As sweeteners, for example, high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, etc. can be used. As high-intensity sweeteners, for example, neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame, etc. can be used. As antioxidants, for example, vitamin C, vitamin E, polyphenols, etc. can be used. Examples of the acidulant that can be used include citric acid, adipic acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, etc. Examples of the salt that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate, etc. Examples of the dietary fiber that can be used include indigestible dextrin, pectin, polydextrose, and decomposed guar gum.
The above-mentioned raw materials can be generally commercially available.

If the alcoholic beverage according to this embodiment is a chuhai-flavor beverage, it may contain, or of course may not contain, fruit flavors (flavors that impart a fruit-like aroma), fruit juice (juice squeezed from fruit), or fruit extracts (extracts of active ingredients of the fruit extracted from fruit or fruit juice using water, alcohol, or the like). However, in terms of flavor, it is preferable for the alcoholic beverage according to this embodiment to be low in fruit juice (less than 5% fruit juice) or no fruit juice (no fruit juice).
Examples of fruit juice that can be used include various types of fruit juice, such as concentrated fruit juice, reconstituted fruit juice, and straight fruit juice; fruit puree (a semi-liquid product made by mashing or straining cooked or raw fruit); and diluted solutions, concentrated solutions, and mixtures of these.
Fruits from which fruit juice is derived (and fruit species from which fruit flavors and fruit extracts are derived) include citrus fruits such as lemon, lime, mandarin orange, orange, grapefruit, yuzu, and shikuwasa, and fruits of the Rosaceae family such as plum, apple, strawberry, and peach, as well as other conventionally known fruits such as grapes, plums, pomegranates, blueberries, black currants, cranberries, maqui berries, strawberries, apples, peaches, mangoes, pineapples, kiwis, and pears.
In addition, since it is believed that the effects of the present invention will not be lost depending on the flavor type or strength of the flavor of the flavor, fruit juice, or fruit extract, the flavor type of the flavor, etc. may be diverse as described above, and there is no particular limitation on the content.

(Packaged alcoholic beverages)
The alcoholic beverage according to the present embodiment can be provided in various containers. By filling the alcoholic beverage in various containers, deterioration of the quality due to long-term storage can be suitably prevented.
The container may be any container that can be sealed, and so-called can containers and barrel containers made of metal (such as aluminum or steel) may be used. The container may also be a glass container, a plastic bottle container, a paper container, a pouch container, or the like. The capacity of the container is not particularly limited, and any container currently in circulation may be used. It is preferable to use a metal container, since it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time.

As described above, the alcoholic beverage according to this embodiment has an enhanced complex flavor.
Furthermore, the alcoholic beverage according to this embodiment has a reduced smokiness, an enhanced ripe, sweet aroma at the top, and a well-balanced flavor as a beverage.

(Additional Information)
As a supplementary point, the alcoholic beverage according to this embodiment has the following favorable flavors in addition to the flavors related to the effects described above.
The alcoholic beverage according to the present embodiment has a deep and profound taste. The alcoholic beverage according to the present embodiment also has a complex and pleasant aftertaste and a rich, lingering aftertaste. The alcoholic beverage according to the present embodiment also has a profound aroma.

[Method of producing alcoholic beverages]
Next, a method for producing an alcoholic beverage according to this embodiment will be described.
The method for producing an alcoholic beverage according to this embodiment includes a mixing step and a post-treatment step.

In the mixing step, water, syringol, 4-VG, guaiacol, alcohol, additives, etc. are appropriately charged into a mixing tank to produce a mixed liquid.
In this mixing step, the raw materials are mixed and adjusted so that the contents of syringol, 4-VG, and guaiacol, the value of Y/X, and the like are within the above-mentioned predetermined ranges.
The origin of syringol, 4-VG, and guaiacol used in the mixing step is not particularly limited, and pure products may be used, or infused liquor in which oak chips have been infused, flavorings, etc. may be used.

In the post-treatment process, for example, filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively performed as necessary.
The filtration process in the post-processing step can be performed using a general filter or strainer. The sterilization process in the post-processing step is preferably performed by plate sterilization from the viewpoint of processing speed, etc., but is not limited to this and can be applied as long as a similar process can be performed. The filling process in the post-processing step is preferably performed in a clean room that is kept as clean as is usually done in the manufacture of beverages. The order of each process in the post-processing step is not particularly limited.

The mixing and post-processing steps can be carried out using equipment commonly used to manufacture ready-to-drink (RTD) products.

As described above, the method for producing an alcoholic beverage according to this embodiment makes it possible to produce an alcoholic beverage with enhanced complex flavor.
Furthermore, according to the method for producing an alcoholic beverage according to this embodiment, it is possible to produce an alcoholic beverage that has a reduced smokiness, an enhanced ripe, sweet aroma at the top, and a well-balanced flavor as a beverage.

[Method for improving the flavor of alcoholic beverages]
Next, the method for enhancing the flavor of an alcoholic beverage according to this embodiment will be described.
The method for enhancing the flavor of an alcoholic beverage according to this embodiment is a method for enhancing the flavor of an alcoholic beverage by enhancing the complex flavor of the alcoholic beverage, in which the content of syringol is set within a predetermined range, and the contents of 4-VG and guaiacol may also be set within predetermined ranges.
The contents of each component are the same as those described above in the "alcoholic beverages" section.

As described above, according to the method for enhancing the flavor of an alcoholic beverage according to this embodiment, the complex flavor of the alcoholic beverage can be enhanced.
Furthermore, according to the method for enhancing the flavor of an alcoholic beverage according to this embodiment, it is possible to reduce the smokiness of the alcoholic beverage, enhance the ripe, sweet aroma at the top, and improve the balance of the flavor of the beverage.

Next, the present invention will be explained by illustrating examples that satisfy the requirements of the present invention and comparative examples that do not.

[Sample preparation]
For each of the samples in Tables 1 to 4, vodka, syringol, 4-vinyl guaiacol, guaiacol (only for the samples in Table 4), fructose glucose liquid sugar, citric acid (anhydrous), trisodium citrate, and carbonated water were appropriately mixed in the amounts shown in the tables to prepare a sample (chuhai-flavored beverage).
The gas pressure (total pressure) at 20° C. for each sample in Tables 1 to 4 was 2.5 kg/cm ^2. The contents of components not listed in Tables 1 to 4 were approximately constant among the samples.

[Test Contents]
For each sample produced by the above-mentioned method, a trained panel with discerning abilities rated each of the following criteria on a 5-point scale from 1 to 5 for "complexity,""smoke,bitterness,""ripe, sweet aroma at the top," and "balance of flavor as a beverage," and calculated the average score.
The samples in Table 1 were evaluated by a panel of five people, and the samples in Tables 2 to 4 were evaluated by a panel of six people.
All evaluations were done by drinking the samples.

For each evaluation (except for "overall balance as a beverage"), the sample with a sample number ending in 1 was used as the target sample, and the score shown in the table for that target sample was used as the reference score. Each evaluation was made by comparing it with the target sample with the same sample number beginning with the sample number. Specifically, the target samples were samples 1-1, 2-1, 3-1, and 4-1, and for example, the complexity of sample 3-3 was evaluated by comparing it with sample 3-1 (target sample) with the same sample number beginning with 1, which was set at 2 points (reference score).

(Complexity: Evaluation criteria)
The evaluation of the complex flavor was carried out by considering the standard score of the target sample, and giving a score of 1 for "very weak complex flavor" and a score of 5 for "very strong complex flavor." The higher the score, the more enhanced the complex flavor is, and the more preferable it is.

Here, "complexity" is an index for judging spiciness and uniqueness; the stronger the spiciness (a spicy, piquant taste) and the more unique the taste (a smoky, bacon-like taste), the higher the score for this item.

(Smoke, bitterness: evaluation criteria)
The evaluation of smokiness and astringency was carried out while taking into consideration the benchmark score of the target sample, with 1 point being given to a case where "the unpleasant smokiness with astringent taste is felt very weakly" and 5 points being given to a case where "the unpleasant smokiness with astringent taste is felt very strongly." The lower the score, the more suppressed the smokiness and astringency are, and the more preferable it can be judged to be.

Here, "smoky, astringent" refers to an unpleasant smoky taste with a bitter feel, in other words, a smoky taste with an unpleasant astringent taste.

(Top: Ripe, sweet aroma: Evaluation criteria)
The evaluation of the ripe, sweet aroma of the top was carried out taking into consideration the standard score of the target sample, with a score of 1 for "very weak ripe, sweet aroma of the top" and a score of 5 for "very strong ripe, sweet aroma of the top." The higher the score, the stronger the ripe, sweet aroma of the top is, and the more preferable it can be judged to be.

Here, "the sweet aroma of ripe fruit at the top" refers to the sweet aroma of ripe fruit that is felt at the beginning of drinking.

(Balance of flavor as a beverage: Evaluation criteria)
Regarding the balance of flavor as a beverage, no benchmark score was set, with a score of 1 for "very poor balance of flavor as a beverage" and a score of 5 for "very good balance of flavor as a beverage."

Here, "the balance of flavor as a beverage" refers to the balance of flavor as an alcoholic beverage; for example, if the flavor balance is disrupted by a strong aroma based on a specific component, the beverage will be rated as poor.

The table shows the content of each sample and the results of each evaluation. The numerical values and indices for each component shown in the table are the content and indices in the final product.

(Review of results)
Table 1 shows the results of varying the content of syringol.
From the results of Samples 1-1 to 1-5 in Table 1, it was confirmed that the inclusion of syringol increased the score for "complex flavor."
In addition, from the results of Samples 1-1 to 1-5 in Table 1, it was confirmed that the score for "balance of flavor as a beverage" increased as the syringol content increased, but decreased slightly when the syringol content was too high.
Furthermore, when the two evaluation criteria of "complex flavor" and "balance of flavor as a beverage" were taken into consideration, among Samples 1-1 to 1-5, Samples 1-2 to 1-5 (especially Samples 1-3 to 1-4) gave very favorable results.
Furthermore, from the results of Samples 1-1 to 1-5 in Table 1, it was confirmed that as the syringol content increases, the scores for "smoky and bitter" also increase.

Table 2 shows the results when the content of 4-VG was changed in the presence of syringol.
From the results of samples 2-1 to 2-4 in Table 2, it was confirmed that as the 4-VG content increased, not only did the score for "complex flavor" increase, but also the score for "ripe, sweet aroma at the top" increased.
Furthermore, from the results of Samples 2-1 to 2-4 in Table 2, it was also confirmed that, although the score for "balance of flavor as a beverage" increased as the 4-VG content increased, the score decreased slightly when the 4-VG content was too high.
Furthermore, when considering the three evaluation criteria of "complex flavor,""ripe, sweet aroma at the top," and "balance of flavor as a beverage," among samples 2-1 to 2-4, samples 2-2 to 2-4 (especially samples 2-2 to 2-3) gave very favorable results.
Furthermore, from the results of samples 2-1 to 2-4 in Table 2, it was confirmed that increasing the 4-VG content enhances the smoky flavor due to syringol, resulting in an increase in the score for "smoky, bitterness."

Table 3 shows the results of varying Y/X by changing the content of 4-VG while containing a relatively large amount of syringol.
From the results of Samples 3-1 to 3-3 in Table 3, it was confirmed that when the syringol content is a specified value or more, by adding 4-VG, the smoky flavor due to syringol can be suppressed by 4-VG, provided that the value of 4-VG content (Y)/syringol content (X) is within a specified range.
Furthermore, from the results of Samples 3-1 to 3-3 in Table 3, it was confirmed that, similar to the results in Table 2, as the 4-VG content increased, the scores for "complex flavor" and "ripe, sweet aroma at the top" increased.
Furthermore, from the results of Samples 3-1 to 3-3 in Table 3, similar to the results in Table 2, it was confirmed that as the 4-VG content increased, the score for "balance of flavor as a beverage" increased, but if the 4-VG content increased too much, the score decreased slightly.
Taking all the evaluations into consideration, among Samples 3-1 to 3-3, Samples 3-2 to 3-3 (particularly Sample 3-2) gave very favorable results.

Table 4 shows the results when guaiacol was further added in addition to syringol and 4-VG.
From the results of Samples 4-1 to 4-3 in Table 4, it was confirmed that the inclusion of guaiacol further increased the scores for "complex flavor" and "ripe, sweet aroma at the top."
Furthermore, from the results of Samples 4-1 to 4-3 in Table 4, it was confirmed that the inclusion of guaiacol increased the score for "balance of flavor as a beverage."
Furthermore, when considering the three evaluation criteria of "complex flavor,""ripe, sweet aroma at the top," and "balance of flavor as a beverage," among samples 4-1 to 4-3, samples 4-2 to 4-3 (especially sample 4-3) gave very favorable results.

Claims (4)

An alcoholic beverage ( excluding those containing brown sugar aroma fraction ) having a syringol content of 1 to 500 ppb and a 4-vinylguaiacol content of 1 to 800 ppb . 2. The alcoholic beverage according to claim 1, wherein the guaiacol content is 1 to 50 ppb . A method for producing an alcoholic beverage ( excluding those containing a brown sugar aroma fraction ), comprising the steps of adjusting the syringol content to 1 to 500 ppb and adjusting the 4-vinyl guaiacol content to 1 to 800 ppb . A method for improving the flavor of an alcoholic beverage ( excluding those containing a brown sugar aroma fraction ) by enhancing a complex flavor, comprising:
A method for improving the flavor of an alcoholic beverage, comprising the steps of adjusting the syringol content of the alcoholic beverage to 1 to 500 ppb and adjusting the 4-vinylguaiacol content of the alcoholic beverage to 1 to 800 ppb .