JP7658739B2 - BEVERAGE, METHOD FOR PRODUCING BEVERAGE, AND METHOD FOR ENHANCING BEVERAGE FLAVOR - Google Patents

Description

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

A variety of inventions have been created to date regarding the flavor of beverages.

For example, Patent Document 1 discloses a packaged citrus juice-containing alcoholic beverage that contains 10 w/w% or more citrus juice in terms of fruit juice content, and 0.05 to 5 v/v% gin in terms of alcohol content of 40 v/v%.

JP 2019-201652 A

The invention described in Patent Document 1 aims to create a good aroma and fresh citrus flavor by incorporating a specified amount of gin.

Various inventions have been created to improve the flavor of beverages, including that disclosed in Patent Document 1, but the present inventor focused on the "lingering flavor" that is likely to remain in the memory of consumers.
The inventor then considered that if the "lingering flavor" felt after swallowing a beverage could be lengthened (if the flavor could be felt for a longer period in the mouth), the impression of the beverage's flavor would remain stronger in the consumer's memory, resulting in a distinctive beverage.

Therefore, the objective of the present invention is to provide a beverage with a long lingering flavor, a method for producing the beverage, and a method for improving the flavor of the beverage to prolong the lingering flavor.

The above problems can be solved by the following measures.
(1) A beverage having a terpinyl acetate content of 1 to 1500 ppb, a linalool content of 100 to 7000 ppb, an alcohol content of 3 to 9 v/v%, an extract content of 3 to 6 w/v%, an acidity of 0.05 to 0.3 w/v%, and being effervescent .
( 2 ) The beverage according to (1) , which contains terpinyl acetate and linalool, and in which Y/X is 5 to 1500, where the content of the terpinyl acetate is X ppb and the content of the linalool is Y ppb.
( 3 ) The beverage described in 1 or 2 , wherein the fruit juice content is 10% or less in terms of fruit juice percentage.
( 4 ) A method for producing a sparkling beverage, comprising the steps of: setting the terpinyl acetate content to 1-1,500 ppb; the linalool content to 100-7,000 ppb; the alcohol content to 3-9 v/v%; the extract content to 3-6 w/v%; and the acidity to 0.05-0.3 w/v% .
( 5 ) A method for improving the flavor of a sparkling beverage that extends the aftertaste of flavor, comprising the steps of: setting the terpinyl acetate content to 1-1500 ppb; the linalool content to 100-7000 ppb; the alcohol content to 3-9 v/v%; the extract content to 3-6 w/v%; and the acidity to 0.05-0.3 w/v% .

The beverage according to the present invention has a long-lasting taste.
The method for producing a beverage according to the present invention can produce a beverage with a long-lasting aftertaste.
The method for enhancing the flavor of a beverage according to the present invention can prolong the lingering flavor of the beverage.

The following describes the beverage, the method for producing the beverage, and the method for improving the flavor of the beverage according to the present invention (the present embodiment).

[Beverages]
The beverage according to this embodiment is a beverage containing terpinyl acetate and may further contain linalool.
One example of the beverage according to this embodiment is an alcoholic beverage containing alcohol, and although this alcoholic beverage is not limited to a specific type of beverage, for example, a chuhai-flavored beverage is one. This chuhai-flavored beverage is a beverage that tastes like chuhai, that is, a beverage that is flavor-designed to have the flavor of chuhai. The flavor of chuhai also includes the flavors of sours and cocktails. The beverage according to this embodiment may also be applied to a fruit wine-flavored beverage (a beverage that is flavor-designed to have the flavor of fruit wine).
The beverage according to the present embodiment may be a non-alcoholic beverage that does not contain alcohol (an ethanol content of less than 1.00% by volume), and although the non-alcoholic beverage is not limited to a specific type of beverage, examples of the non-alcoholic beverage include alcohol-flavored beverages and soft drinks. An alcohol-flavored beverage is a beverage that is designed to have the flavor of an alcoholic beverage such as a chuhai, sour, or cocktail, despite being non-alcoholic.
The beverage of this embodiment is a beverage that can be consumed as is by opening the lid of a can or a plastic bottle, and is called a Ready To Drink (RTD).

It should be noted that when the beverage according to this embodiment is applied to a beer-taste beverage (a beverage designed to have a beer-like flavor, including beer), even if alcohol is contained, it is expected that the bitterness of the alcohol will be masked to some extent by the beer-like flavor. Therefore, from the viewpoint of strongly exerting one of the effects of the present invention described below, "reducing the bitterness of alcohol," it is preferable that the beverage according to this embodiment does not include a beer-taste beverage.
Each element constituting the beverage according to this embodiment will be described below.

(Terpinyl acetate)
Terpinyl acetate is a substance represented by the molecular formula C ₁₂ H ₂₀ O ₂ and is also called terpineol acetate.
The present inventors have discovered that by adding terpinyl acetate to a beverage, the "lingering aftertaste" can be extended.
The inventors have also found that by adding terpinyl acetate to a beverage, the "bitterness of alcohol" can be reduced, the "sharpness of flavor" can be improved, and the "full body" can be enhanced. Since "sharpness of flavor" and "full body" are considered to be contradictory, the effect of the present invention, which allows both to be achieved at the same time, is considered to be an extremely unique effect.

The content of terpinyl acetate is preferably 1 ppb or more, more preferably 2 ppb or more, 4 ppb or more, 5 ppb or more, 10 ppb or more, 15 ppb or more, 18 ppb or more, 20 ppb or more, 50 ppb or more, 80 ppb or more, and more preferably 100 ppb or more. By having a content of terpinyl acetate of a predetermined value or more, it is possible to exert the effects of prolonging the aftertaste of the taste, reducing the bitterness of alcohol, improving the sharpness of the taste, and enhancing the body.
The content of terpinyl acetate is preferably 1500 ppb or less, more preferably 1000 ppb or less, 800 ppb or less, 600 ppb or less, 500 ppb or less, 300 ppb or less, 200 ppb or less, or 120 ppb or less. By keeping the content of terpinyl acetate at a predetermined value or less, it is possible to achieve a good balance as a beverage while exerting each effect.
In this specification, the unit "ppb" is synonymous with "μg/L".

(Linalool)
Linalool is a type of monoterpene alcohol represented by the molecular formula C ₁₀ H ₁₈ O.
The inventors have discovered that the effects of terpinyl acetate (prolonged aftertaste, reduced bitterness of alcohol, improved sharpness of taste, and enhanced full body) can be further enhanced by adding linalool to a beverage containing terpinyl acetate.

The content of linalool is preferably 100ppb or more, more preferably 200ppb or more, 300ppb or more, 400ppb or more, 500ppb or more, 800ppb or more, 1000ppb or more.By the content of linalool being above a certain value, it can exert each effect of prolonging the aftertaste of taste, reducing the bitterness of alcohol, improving the sharpness of taste, and enhancing body feeling more strongly.
The content of linalool is preferably 7000ppb or less, more preferably 6000ppb or less, 5000ppb or less, 4000ppb or less, 3000ppb or less, 2000ppb or less, 1500ppb or less, or 1200ppb or less.By making the content of linalool below a certain value, each effect can be fully exerted and the balance of beverage can be avoided from being destroyed.

(Linalool content / Terpinyl acetate content)
For the beverage according to this embodiment, if the terpinyl acetate content is X ppb and the linalool content is Y ppb, the value of Y/X is, for example, as follows:
Y/X is preferably 5 or more, more preferably 8 or more, 10 or more, 15 or more, 20 or more, 23 or more, or more than 25. By having Y/X be a predetermined value or more, each effect can be more firmly exhibited.
Y/X is preferably 1500 or less, more preferably 1100 or less, 1000 or less, 500 or less, 300 or less, 200 or less, 100 or less, 80 or less, or 50 or less. By keeping Y/X at a predetermined value or less, each effect can be more firmly exhibited.

The terpinyl acetate content and linalool content of the beverage can be measured, for example, by diluting the sample appropriately and using solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) method.

(Fruit juice)
The beverage according to this embodiment is preferably a so-called low-fruit juice beverage or a fruit juice-free beverage.
Here, fruit juice refers to juice squeezed from fruit, and includes various kinds of fruit juice such as concentrated fruit juice, reconstituted fruit juice, and straight fruit juice, as well as fruit puree (a semi-liquid product obtained by mashing or straining cooked or raw fruit), diluted solutions, concentrated solutions, mixtures, etc. Furthermore, the fruit juice may be made from one type of fruit or two or more types of fruit.

The fruit juice content is preferably 10% or less, more preferably 5% or less, 3% or less, 1% or less, or 0%, calculated as the fruit juice percentage. When the fruit juice content is below a certain value (or there is no fruit juice), the taste impression is poor, making the problem of the present invention (weak aftertaste) more clear, and when alcohol is contained, the problem of the bitterness of the alcohol is also made clear.

The content of fruit juice in the beverage according to this embodiment (converted into fruit juice percentage) is calculated by "content (converted into fruit juice percentage) % (specifically, w/v %)" = "amount of fruit juice blended in 100 mL of beverage (g)" x "concentration ratio" / 100 mL x 100. Here, the "concentration ratio" (relative concentration ratio of fruit juice when straight fruit juice is taken as 100%) is calculated according to the JAS standard. In detail, it can be calculated based on the standard sugar refractometer reading (°Bx) or acidity standard (%) of the JAS standard. For example, when lemon juice with an acidity of 9% is used, the standard acidity of lemon is 4.5% according to Appendix 4 of the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016), so this lemon juice is 2 times concentrated lemon juice.

The fruit from which the juice is derived is not particularly limited, and any edible fruit can be used as long as the desired effect of the present invention is not inhibited. For example, fruits from which the juice is derived include citrus fruits such as lemons, limes, mandarins, oranges, grapefruits, yuzu, and shikuwasa, and fruits of the Rosaceae family such as plums, apples, strawberries, and peaches. In addition to these, conventionally known fruits such as grapes, plums, pomegranates, blueberries, blackcurrants, cranberries, maqui berries, strawberries, apples, peaches, mangoes, pineapples, kiwis, and pears can also be mentioned.

(alcohol)
The beverage according to this embodiment preferably contains alcohol.
The alcohol may be any drinkable alcohol, and is not limited to the type, production method, raw materials, 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 alcohols), liqueurs, shochu, and brewed alcohol such as sake, fruit wine, and beer can be used, and among these, one or more of vodka, a distilled alcohol, and raw material alcohol are particularly preferred. By using one or more of vodka, a distilled alcohol, and raw material alcohol as the alcohol, the problem of the bitterness of alcohol becomes more clear.
In this specification, alcohol refers to ethanol unless otherwise specified.

(Alcohol content)
The alcohol content of the beverage according to this embodiment is preferably 1 v/v % or more, more preferably 2 v/v % or more, 2.5 v/v % or more, or 3 v/v % or more. By having an alcohol content of a predetermined value or more, the problem of the bitterness of alcohol becomes clear.
The alcohol content of the beverage according to this embodiment is preferably 20 v/v % or less, more preferably 15 v/v % or less, 13 v/v % or less, 12.5 v/v % or less, 10 v/v % or less, or 9 v/v % or less. By keeping the alcohol content at a predetermined value or less, the effect of reducing the bitterness of alcohol can be fully exerted.
The alcohol content of a beverage 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).

(Acidulant)
The beverage according to this embodiment may contain an acidulant.
An acidulant is a substance for imparting a sour taste. 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, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, and acetic acid.

The acidity (acidity converted into citric acid) of the beverage according to this embodiment is not particularly limited, but is, for example, as follows.
The acidity is preferably 0.03 w/v % or more, more preferably 0.05 w/v % or more, 0.08 w/v % or more, and even more preferably 0.1 w/v % or more.
The acidity is preferably 1.0 w/v % or less, more preferably 0.8 w/v % or less, 0.5 w/v % or less, 0.4 w/v % or less, 0.3 w/v % or less, or 0.2 w/v % or less.

The acidity in this specification (acidity converted into citric acid equivalent: acidity value converted into citric acid equivalent) can be determined by the method specified in the Japanese Agricultural Standards for Fruit Drinks (Notification No. 489 of the Ministry of Agriculture, Forestry and Fisheries, February 24, 2016). Specifically, the beverage is neutralized by titration with sodium hydroxide solution (0.1 mol/L), and the acidity can be calculated using the "titration amount (ml)" of the sodium hydroxide solution required in the neutralization titration, the "weight (g)" of the beverage used in the titration, and the constant "0.0064" (weight (g) of citric acid equivalent to 1 mL of 0.1 mol/L sodium hydroxide solution).

(extract)
The extract component (extract content) of the beverage according to this embodiment is, but is not particularly limited to, is as follows.
The extract content is, for example, 1 w/v% or more, 2 w/v% or more, 3 w/v% or more, 4 w/v% or more, 4.5 w/v% or more, and 10 w/v% or less, 8 w/v% or less, 6 w/v% or less, 5 w/v% or less.

The term "extract" refers to the non-volatile components contained in a beverage, and the extract content is the number of grams of non-volatile components contained in 100 cubic centimeters of original volume at a temperature of 15 degrees (Article 3 of the Liquor Tax Law). The extract content of a beverage can be calculated, for example, by measuring the specific gravity (sake meter value) and alcohol content in accordance with the analytical method prescribed by the National Tax Agency of Japan.

(Foaming)
The beverage according to the present embodiment is preferably a carbonated beverage that contains carbon dioxide gas and has a sparkling quality. In this embodiment, the sparkling quality refers to a gas pressure (total pressure) at 20° C. of 0.5 kg/cm ² or more, preferably 1.0 kg/cm 2 or more, more preferably 1.5 kg/cm ² or more, 2.0 kg/cm ² or ^more , and even more preferably 2.1 kg/cm ² or more.
The gas pressure (total pressure) at 20° C. is preferably 5.0 kg/cm ² or less, more preferably 4.0 kg/cm ² or less, 3.5 kg/cm ² or less, and more preferably 3.0 kg/cm ² or less.

(others)
The beverage according to the present embodiment may contain sweeteners, high-intensity sweeteners, antioxidants, flavorings, salts, dietary fiber, and the like (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. Examples of sweeteners that can be used include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, and maltose. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of salts that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, and ammonium sulfate. Examples of 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 beverage according to this embodiment is to be a chuhai-flavor beverage, it may contain, in addition to the above-mentioned fruit juice, fruit flavors (flavors that impart a fruit-like aroma) and fruit extracts (extracts obtained by extracting the active ingredients of the fruit from the fruit or fruit juice using water, alcohol, or the like).The fruit species of the fruit flavors and fruit extracts are the same as those of the above-mentioned fruit juice.
Furthermore, since it is believed that the effects of the present invention (particularly, the prolongation of the aftertaste and the reduction of the bitterness of alcohol) will not be completely lost depending on the flavor type and strength of the flavor/fruit extract, the flavor type of the flavor etc. may be diverse, and there is no particular limitation on the content.
Furthermore, if the amount of fruit juice in the beverage of this embodiment is reduced to create a beverage with a refreshing flavor, it goes well with herbal flavors, so it can also be made into a herb-flavored beverage by adding herbs (herbs, herb extracts, herb flavors).

(Packaged beverages)
The beverage according to the present embodiment can be provided in various containers. By filling the beverage in various containers, deterioration of the quality of the beverage 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. Glass containers, PET bottle containers, paper containers, pouch containers, etc. may also be used. 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 beverage according to this embodiment has a long-lasting aftertaste.
Furthermore, the beverage according to this embodiment has a reduced bitterness of alcohol, an improved sharpness of flavor, and a stronger full-bodied taste, making it a well-balanced beverage.

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

In the mixing step, water, terpinyl acetate, linalool, fruit juice, 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 content of terpinyl acetate and the content of linalool are within the above-mentioned specified ranges.

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 processes carried out in the mixing and post-processing steps can be carried out using equipment commonly used to manufacture RTDs, etc.

As described above, the method for producing a beverage according to this embodiment can produce a beverage with a long-lasting aftertaste.
Furthermore, according to the beverage manufacturing method of this embodiment, it is possible to produce a beverage that has reduced alcohol bitterness, improved sharpness of flavor, enhanced body, and a well-balanced beverage.

[Method for improving the flavor of beverages]
Next, the beverage flavor enhancing method according to this embodiment will be described.
The method for enhancing the flavor of a beverage according to this embodiment is a method for enhancing the flavor of a beverage by increasing the lingering aftertaste of the flavor, and is a method for causing the beverage to contain terpinyl acetate.
The contents of each component are the same as those explained in the "beverage" section above.

As described above, according to the method for enhancing beverage flavor of this embodiment, it is possible to prolong the lingering flavor of the beverage.
Furthermore, according to the method for enhancing the flavor of a beverage according to this embodiment, it is possible to reduce the bitterness of alcohol, improve the sharpness of the taste, and enhance the body of the beverage, resulting in a well-balanced 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]
Each sample in Tables 1 to 3 was prepared by appropriately mixing vodka, terpinyl acetate, linalool, citric acid (anhydrous), trisodium citrate, sweetener (fructose glucose syrup), carbonated water, and pure water in the amounts shown in the table (chuhai-flavored beverage).
The gas pressure (total pressure) at 20°C for each sample in Tables 1 to 3 was 2.1 kg/ ^cm2 . The contents of components not listed in the tables were approximately the same between samples. Each sample in Tables 1 to 3 did not contain fruit juice and was therefore juice-free.

[Test Contents]
For each sample produced by the above-mentioned method, six trained panelists with discriminating abilities independently scored "alcohol bitterness,""sharpness of taste,""bodyfeel,""aftertaste," and "overall evaluation" on a five-point scale from 1 to 5 in accordance with the following evaluation criteria, and the average value was calculated.
All evaluations were performed by drinking the samples.

For each evaluation (except for the evaluation of beverage balance), samples other than samples 4-1, 4-2, and 4-3 were evaluated using sample 0-1 as the target sample and the points shown in the table for sample 0-1 as the reference point.
On the other hand, the evaluations of Samples 4-2 and 4-3 (except for the evaluation of beverage balance) were carried out using Sample 4-1 as the control sample and the scores shown in the table for Sample 4-1 as the reference points.

(Alcohol bitterness: evaluation criteria)
The bitterness of alcohol was evaluated by giving a score of 1 for "no bitterness at all" and a score of 5 for "strong bitterness of alcohol." The lower the score, the more reduced the bitterness of alcohol is, and the more preferable it is.
Here, the "bitterness of alcohol" refers to the bitterness that is unique to alcohol and is caused by alcohol.

(Sharpness of taste: Evaluation criteria)
The sharpness of the taste was evaluated as follows: "no sharpness of the taste at all" was given a score of 1, and "strong sharpness of the taste" was given a score of 5. The higher the score, the more improved the sharpness of the taste, and the more preferable it was.
Here, "sharpness of flavor" refers to the feeling that the flavor is tight and not spreading out while drinking the sample (imagine it as a tight, horizontal flavor that does not spread out, rather than a vertical flavor that indicates the thickness of the flavor), and the higher the score, the better the sharpness (sense of tightness).

(Body feel: Evaluation criteria)
The body feel was evaluated by giving a score of 1 for "no body feel at all" and a score of 5 for "a strong body feel." The higher the score, the more enhanced the body feel is, and the more preferable it is.
Here, "body" refers to the thickness of the taste felt on the tongue. Compared to the sharpness of the taste, "body" is a quantitative sensation in the vertical direction (direction of thickness) rather than the horizontal direction (direction of spreading in the mouth).

(Aftertaste: Evaluation criteria)
The aftertaste was evaluated by giving a score of 1 for "no aftertaste at all" and a score of 5 for "a long aftertaste." The higher the score, the longer the aftertaste is, and the more preferable it is.
Here, "aftertaste" refers to the length of time that the taste lingers in the mouth (oral cavity) after the sample is swallowed; the higher the score, the longer the taste lingers in the mouth.

(Overall evaluation: Evaluation criteria)
For the overall evaluation, no standard score was set, and a score of 1 was given for a "badly balanced beverage" and a score of 5 for a "goodly balanced beverage."
Here, "beverage balance" refers to the balance of flavor as a beverage. For example, if the flavor balance is disrupted by a strong flavor based on a specific component, the beverage is rated as "bad."

The table below shows the content of each sample and the results of each evaluation. The numerical values and indices of each component shown in the table are the content and indices of the final product.
The acidity in the table is a value calculated by multiplying the content of citric acid (anhydrous) in each sample by 1. Note that trisodium citrate has almost no effect on the acidity (acidity converted into citric acid), so it was excluded from the calculation formula for calculating the acidity in the table.

(Review of results)
From the results of Samples 0-1, 1-1 to 1-5 in Table 1, it was confirmed that the inclusion of terpinyl acetate in a beverage prolongs the aftertaste of the flavor. It was also confirmed that the inclusion of terpinyl acetate in a beverage reduces the bitterness of alcohol, improves the sharpness of the flavor, and enhances the full-bodied feeling.
Furthermore, when examining samples 1-4 and 1-5, it was found that there was no change in the aftertaste even when a large amount of terpinyl acetate was added to the beverage, confirming that the effect of prolonging the aftertaste of the taste (the overall taste of the sample) is not a simple effect proportional to the amount of terpinyl acetate contained.
Incidentally, when all the evaluations were taken into consideration, among samples 0-1, and 1-1 to 1-5, good results were obtained for samples 1-1 to 1-5, more preferable results were obtained for samples 1-2 to 1-4, and particularly preferable results were obtained for samples 1-2 and 1-3.

From the results of samples 2-1 to 2-5 in Table 2, it was found that when linalool is added to a beverage in addition to terpinyl acetate, each effect (reduction of the bitterness of alcohol, prolongation of the aftertaste, improvement of the sharpness of the taste, and enhancement of the body feeling) is enhanced.
In addition, from the results of samples 2-1 to 2-5 in Table 2, it was confirmed that if the ratio (Y/X) of the content of terpinyl acetate and linalool contained in the beverage is within a predetermined range, the above-mentioned effects can be fully enhanced.

From the results of samples 3-1 to 3-3 and 4-1 to 4-3 in Table 3, it was confirmed that each evaluation (especially the prolonged aftertaste and the effect of reducing the bitterness of alcohol) improved dramatically or stepwise from "sample group not containing both terpinyl acetate and linalool (samples 3-1, 4-1)" to "sample group containing terpinyl acetate (samples 3-2, 4-2)" to "sample group containing both terpinyl acetate and linalool (samples 3-3, 4-3)".
Furthermore, from the results of Samples 3-1 to 3-3 and 4-1 to 4-3 in Table 3, it was also confirmed that each effect is sufficiently exhibited as long as the alcohol content is within a predetermined range.

Claims (5)

The content of terpinyl acetate is 1 to 1500 ppb,
The linalool content is 100 to 7000 ppb.
The alcohol content is 3 to 9 v/v%,
The extract content is 3 to 6 w/v %,
A beverage having an acidity of 0.05 to 0.3 w/v % and being effervescent . Contains terpinyl acetate and linalool,
The beverage according to claim 1 , wherein Y/X is 5 to 1500, where the content of terpinyl acetate is X ppb and the content of linalool is Y ppb. 3. The beverage according to claim 1 or 2 , wherein the fruit juice content is 10% or less in terms of fruit juice percentage. 1. A method for producing a sparkling beverage, comprising :
The method for producing a beverage includes a step of setting the terpinyl acetate content at 1 to 1500 ppb, the linalool content at 100 to 7000 ppb, the alcohol content at 3 to 9 v/v%, the extract content at 3 to 6 w/v%, and the acidity at 0.05 to 0.3 w/v% . A method for enhancing the flavor of a fizzy beverage that extends the aftertaste of the flavor, comprising:
The method for improving the flavor of a beverage includes the steps of setting the terpinyl acetate content at 1 to 1500 ppb, the linalool content at 100 to 7000 ppb, the alcohol content at 3 to 9 v/v%, the extract content at 3 to 6 w/v%, and the acidity at 0.05 to 0.3 w/v% .