JP7794568B2 - beverage - Google Patents

Description

The present invention relates to beverages.

When it comes to beverages, there is often a demand for designs that are drinkable, with a refreshing taste and thirst-quenching properties to enhance palatability, as well as designs that are satisfying to drink, enhancing the natural flavor and strength of the ingredients. To meet these quality demands, it is essential to design flavors and aromas through the selection of various ingredients and extraction techniques.

However, when extracts derived from natural ingredients are included, it is not uncommon for undesirable ingredients that reduce palatability to be mixed in during the design process. One such ingredient known to have a negative impact on palatability is 2-acetylpyrazine. Even small amounts of 2-acetylpyrazine in a beverage can give off an unpleasant odor such as a nutty or oily smell, reducing the palatability of the flavor, etc.

Therefore, in beverages, preventing the contamination of 2-acetylpyrazine is important in improving and enhancing palatability, but because 2-acetylpyrazine is found in many ingredients, including grain-based ingredients, it is not easy to prevent contamination.

For example, Patent Document 1 proposes a method for searching for odor suppressants using pyrazine derivatives.

International Publication No. 2013/119312

Currently, there is no known way to efficiently mitigate the adverse effects on flavor of beverages caused by off-flavors such as nutty and oily odors caused by 2-acetylpyrazine.

The present invention was proposed in light of these circumstances, and aims to provide a beverage that contains a certain concentration of 2-acetylpyrazine, yet has a suppressed off-flavor and is highly palatable.

As a result of extensive research, the inventors discovered that the above-mentioned problems could be solved by adding 2-phenylethyl alcohol and acetoin in specific proportions to beverages containing 2-acetylpyrazine in extracts derived from natural materials, for example, and thus completed the present invention.

(1) The first aspect of the present invention is a beverage containing 2-acetylpyrazine at a content of 5 to 50 ppb, 2-phenylethyl alcohol at a content of 1.1 to 2000 ppb, and acetoin at a content of 10 to 2000 ppb.

(2) The second aspect of the present invention is a beverage according to the first aspect, in which the content of 2-phenylethyl alcohol is 2.0 to 300 ppb.

(3) The third aspect of the present invention is a beverage according to the first or second aspect, wherein the acetoin content is 10 to 300 ppb.

(4) A fourth aspect of the present invention is a beverage according to any one of the first to third aspects, which contains an extract of roasted grains.

(5) The fifth aspect of the present invention is a method for suppressing off-flavors in a beverage, which comprises adding 2-phenylethyl alcohol to a beverage containing 5 to 50 ppb of 2-acetylpyrazine so that the alcohol content is 1.1 to 2000 ppb and acetoin to a beverage containing 10 to 2000 ppb of 2-acetylpyrazine.

(6) The sixth aspect of the present invention is an agent for suppressing off-flavors in beverages, which comprises 2-phenylethyl alcohol and acetoin and is added to a beverage containing 5 to 50 ppb of 2-acetylpyrazine so that the 2-phenylethyl alcohol content is 1.1 to 1000 ppb and the acetoin content is 10 to 2000 ppb.

According to the present invention, even when 2-acetylpyrazine is contained at a certain concentration, off-flavors such as nutty and oily odors are suppressed, making it possible to provide a beverage with excellent palatability.

Specific embodiments of the present invention (hereinafter also referred to as "present embodiments") are described in detail below. Note that the present invention is not limited to the following embodiments, and modifications can be made as appropriate without departing from the spirit of the present invention. Furthermore, in this specification, the expression "X to Y" (X and Y are arbitrary numerical values) means "greater than or equal to X and less than or equal to Y."

≪1. Beverage≫
The beverage according to this embodiment is, for example, a beverage containing 5 to 50 ppb of 2-acetylpyrazine in an extract derived from natural materials, 1.1 to 1000 ppb of 2-phenylethyl alcohol, and 10 to 2000 ppb of acetoin.

By designing the beverage to contain 2-phenylethyl alcohol and acetoin in this specific ratio, off-flavors such as the nutty and oily odors caused by 2-acetylpyrazine are suppressed, resulting in a beverage with excellent palatability. Note that, in this specification, "off-flavors" refer to off-flavors such as the nutty and oily odors caused by 2-acetylpyrazine.

Here, 2-phenylethyl alcohol is an aroma component of sake, wine, etc. Acetoin is an aroma component of yogurt, butter, etc. As a result of research by the inventors, they discovered that by adding 2-phenylethyl alcohol and acetoin in specific ratios to a beverage containing 2-acetylpyrazine, these components can mask the off-flavors, such as the nutty and oily odors, that originate from 2-acetylpyrazine, effectively suppressing these off-flavors.

The type of beverage is not particularly limited. Examples include beverages containing roasted grain extract, dairy beverages, coffee beverages, functional beverages, carbonated beverages, etc. Among these, beverages containing extracts of various ingredients are more likely to be contaminated with 2-acetylpyrazine, so beverages containing roasted grain extract are preferred, and tea beverages are even more preferred.

For example, if a beverage contains an extract of roasted grains, it includes not only a liquid containing an extract obtained by extracting a certain type of roasted grain, but also a liquid obtained by mixing that extract with an extract of another plant, or a liquid obtained by adding additives to such a liquid, or a liquid obtained by dispersing dried versions of such a liquid.

Furthermore, when the beverage is a tea beverage, the variety, place of origin, harvesting time, harvesting method, cultivation method, etc. of the plant from which the extract contained in the beverage is derived are not particularly limited. The type of plant is also not particularly limited, and examples that can be used include barley, Job's tears, brown rice, Habu tea, corn, black beans, soybeans, adzuki beans, sweet potatoes, loquat leaves, tea leaves, kelp, Japanese kumazasa, sesame seeds, persimmon leaves, Gynostemma pentaphyllum, mulberry leaves, Reishi mushrooms, wolfberries, mandarin orange peel, yuzu peel, Eucommia ulmoides, perilla leaves, Houttuynia cordata, plantain, gymnema, rooibos, Rahma, dandelion, peppermint, mulukhiyah, dried orange peel, ginkgo, pine needles, lotus, olive, young barley leaves, Cassia capita, saxifraga, Angelica keiskei, mugwort, and evening primrose. Among these, barley, Job's tears, brown rice, Habu tea, corn, adzuki beans, loquat leaves, yuzu peel, dandelion, and Cassia capita can be preferably used. These may be used alone or in combination of two or more.

Of these plants, 2-acetylpyrazine is often found in grain-based ingredients such as barley, Job's tears, brown rice, Habu tea, corn, black beans, soybeans, and adzuki beans, making it particularly effective in beverages containing extracts of these grain components.

[2-acetylpyrazine]
The beverage according to the present embodiment contains 2-acetylpyrazine. 2-acetylpyrazine is an aroma component that is primarily derived from the ingredients that make up the beverage. The content of 2-acetylpyrazine in the beverage is in the range of 5 to 50 ppb.

As mentioned above, 2-acetylpyrazine is a component that imparts unpleasant odors such as nutty and oily odors and reduces the palatability of beverages, so its content is preferably low, more preferably 40 ppb or less. On the other hand, as described in detail below, the beverage according to this embodiment contains 2-phenylethyl alcohol and acetoin in a specific ratio, which effectively suppresses the unpleasant odor caused by these components 2-acetylpyrazine. Specifically, whether the 2-acetylpyrazine content in the beverage is 7 ppb or more, 10 ppb or more, or even 20 ppb or more, the unpleasant odor can be effectively suppressed.

The content of 2-acetylpyrazine in beverages can be measured using a gas chromatograph mass spectrometer (GC-MS). GC-MS measurements can be performed, for example, under the conditions shown in the examples below. Furthermore, if the concentration in each ingredient is known, it can also be calculated.

[2-Phenylethyl alcohol]
The beverage according to the present embodiment contains 2-phenylethyl alcohol, which is an aroma component that, together with acetoin (described below), masks the unpleasant odor of 2-acetylpyrazine that is contained in the beverage as a result of the ingredients.

Although there are no particular limitations on the 2-phenylethyl alcohol, commercially available compounds can be used and blended into beverages. Alternatively, natural products or extracts containing 2-phenylethyl alcohol can be blended into beverages.

In particular, 2-phenylethyl alcohol is an aroma component that is found in relatively large amounts in fermented materials. Therefore, the beverage may contain fermented ingredients.

The content of 2-phenylethyl alcohol in the beverage ranges from 1.1 to 2000 ppb. By setting the content of 2-phenylethyl alcohol in the beverage within this range, together with acetoin, which will be described later, it is possible to effectively mask and reduce off-flavors such as nutty and oily odors derived from 2-acetylpyrazine.

The lower limit of the 2-phenylethyl alcohol content is preferably 2.0 ppb or more, and more preferably 5.0 ppb or more. Preferably, a content within this range can further enhance the effect of suppressing off-flavors. On the other hand, because 2-phenylethyl alcohol is an alcohol component, if its content is too high, it can give off an alcoholic taste in the beverage, potentially compromising its palatability. For these reasons, the upper limit of the 2-phenylethyl alcohol content in the beverage is preferably 1,000 ppb or less, more preferably 300 ppb or less, and even more preferably 150 ppb or less.

The beverage according to this embodiment contains acetoin along with 2-phenylethyl alcohol. Therefore, the synergistic effect of these two aroma components more effectively masks the off-odor originating from 2-acetylpyrazine, thereby achieving an off-odor suppression effect. Furthermore, it is possible to effectively suppress off-odors while suppressing the alcoholic feeling that may otherwise be caused by the inclusion of 2-phenylethyl alcohol, for example.

The content of 2-phenylethyl alcohol in beverages can be measured using a gas chromatograph mass spectrometer (GC-MS). GC-MS measurements can be performed, for example, under the conditions shown in the examples below. Furthermore, if the concentration in each ingredient is known, it can also be calculated.

[Acetoin]
The beverage according to the present embodiment contains acetoin, which is an aroma component that, together with the above-mentioned 2-phenylethyl alcohol, masks the unpleasant odor of 2-acetylpyrazine that is contained in the beverage as a result of the ingredients.

Acetoin is not particularly limited, but a commercially available compound can be used and blended into the beverage. Alternatively, natural products or extracts containing acetoin can be blended into the beverage.

In particular, acetoin, like 2-phenylethyl alcohol, is an aroma component that is found in relatively large amounts in fermented materials. Therefore, the beverage may contain fermented ingredients.

The acetoin content in the beverage ranges from 10 to 2000 ppb. By setting the acetoin content in the beverage within this range, it is possible to effectively mask and reduce off-flavors such as the nutty and oily odors derived from 2-acetylpyrazine, along with the 2-phenylethyl alcohol mentioned above.

The lower limit of the acetoin content is preferably 15 ppb or more, and more preferably 20 ppb or more. Preferably, a content within this range can further enhance the effect of suppressing off-flavors. On the other hand, because acetoin is an alcohol component, if the content is too high, the beverage may have an alcoholic taste, which may impair the flavor of the beverage. For these reasons, the upper limit of the acetoin content in a beverage is preferably 1000 ppb or less, more preferably 300 ppb or less, and even more preferably 150 ppb or less.

The beverage according to this embodiment contains 2-phenylethyl alcohol along with acetoin. Therefore, the synergistic effect of these two aroma components more effectively masks the off-odor originating from 2-acetylpyrazine, thereby achieving an off-odor suppression effect. Furthermore, it is possible to effectively suppress off-odors while suppressing the alcoholic feeling that may otherwise be caused by the inclusion of acetoin, for example.

The acetoin content in beverages can be measured using a gas chromatograph mass spectrometer (GC-MS). GC-MS measurements can be performed, for example, under the conditions shown in the examples below. Furthermore, if the concentration in each ingredient is known, it can also be calculated.

[Other ingredients]
The beverage of this embodiment may contain other ingredients and additives commonly used in general beverages, as long as they do not impair the intended effects. The amounts of these ingredients and additives may be adjusted appropriately depending on the desired effects. Specifically, the beverage may contain various additives, such as antioxidants, pH adjusters, flavorings, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, colorants, emulsifiers, preservatives, seasonings, and quality stabilizers.

[container]
The beverage according to the present embodiment can be filled into a container to produce a packaged beverage. The container may be any sealed container known in the beverage industry, and may be appropriately selected and used depending on the distribution format and consumer needs. Specific examples include sealed containers made of glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper, aluminum, steel, etc., or composite or laminated materials thereof. Transparent (including translucent) containers are particularly preferred. The transparent container may be entirely transparent or partially transparent.

≪2. Beverage manufacturing method≫
The beverage according to this embodiment can be produced using any conditions and methods commonly used in beverage production. For example, to a beverage containing 5 to 50 ppb of 2-acetylpyrazine, 2-phenylethyl alcohol is added to bring the 2-acetylpyrazine content to 1.1 to 2000 ppb, and acetoin is added to bring the 2-acetylpyrazine content to 10 to 2000 ppb. Other optional ingredients may also be added to prepare the beverage.

The content of 2-acetylpyrazine in the beverage can be adjusted using any appropriate method. Furthermore, 2-phenylethyl alcohol and acetoin can be added using standard methods.

In producing beverages, for example, a prepared extract containing a predetermined amount of each ingredient and specific amounts of 2-phenylethyl alcohol and acetoin are added sequentially or simultaneously, and mixed by stirring or other methods. The order in which the ingredients are mixed is not particularly limited. In the case of tea beverages, for example, a method is also available in which multiple plants are mixed in advance, extracted to obtain an extract, and then 2-phenylethyl alcohol and acetoin are added to the resulting extract to achieve the predetermined concentrations.

2-phenylethyl alcohol and acetoin can be added as flavorings (chemically synthesized compounds, etc.) or by adding an extract of a food ingredient containing 2-phenylethyl alcohol or acetoin.

The produced beverage can be filled into containers to produce a packaged beverage, and may be sterilized as appropriate before or after filling into containers. The sterilization method is not particularly limited, and examples include conventional plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization.

≪3. Methods for suppressing unpleasant odors in beverages≫
As described above, according to the beverage of this embodiment, even when it contains 2-acetylpyrazine, the beverage is formulated with 2-phenylethyl alcohol at a content of 1.1 to 2000 ppb and acetoin at a content of 10 to 2000 ppb, thereby effectively suppressing unpleasant odors such as nutty or oily odors caused by 2-acetylpyrazine.

Based on this, adding the two aroma components described above to a beverage containing 5 to 50 ppb of 2-acetylpyrazine can be defined as a method for suppressing off-flavors in beverages. In other words, a method for suppressing off-flavors in beverages can be defined as adding 2-phenylethyl alcohol to a beverage containing 5 to 50 ppb of 2-acetylpyrazine so that its content is 1.1 to 2000 ppb and acetoin to a beverage containing 5 to 50 ppb of 2-acetylpyrazine so that its content is 10 to 2000 ppb.

≪4. Agent for suppressing unpleasant odors in beverages≫
It can also be defined as an inhibitor for suppressing off-flavors such as nutty odors or oily odors caused by 2-acetylpyrazine when added to a beverage containing 5 to 50 ppb of 2-acetylpyrazine.

Specifically, the beverage off-flavor suppressant contains 2-phenylethyl alcohol and acetoin, and is added to a beverage containing 5 to 50 ppb of 2-acetylpyrazine so that the 2-phenylethyl alcohol content is 1.1 to 2,000 ppb and the acetoin content is 10 to 2,000 ppb.

The beverage off-flavor suppressant can be manufactured by any method employed in this field or by a method with appropriate modifications. Furthermore, if the suppressant contains ingredients other than 2-phenylethyl alcohol and acetoin, the type and content of those ingredients can be designed appropriately depending on the desired effect.

The present invention will be explained in more detail below using examples, but the present invention is not limited to these examples in any way.

<Test 1: Verification by adding 2-acetylpyrazine>
[Preparation of reference and test samples]
An extract was obtained by extracting 10 g of roasted barley (L*=41) with 30 volumes of water at 90°C. The L* value was obtained by grinding the sample at room temperature for 20 seconds using a mill (IFM-300, manufactured by Iwatani Corporation), and then measuring the ground sample by a reflection method using a spectrophotometer (SE7700, manufactured by Nippon Denshoku Industries Co., Ltd.).

0.3 g of sodium L-ascorbate, 0.1 g of L-ascorbic acid, and 0.2 g of sodium bicarbonate were added to the resulting extract, and the mixture was adjusted to 1,000 g with purified water to obtain a preparation. The resulting preparation was UHT sterilized, diluted 10-fold, and aseptically filled into PET bottles to obtain a sample (Reference Product 1).

2-acetylpyrazine was then added to the resulting reference product 1 at concentrations ranging from 3 to 25 ppb to prepare test samples for evaluation.

[Analysis of 2-acetylpyrazine content]
The content of 2-acetylpyrazine in the reference product 1 and the test samples was measured using gas chromatography-mass spectrometry (GC-MS) under the following conditions. Specifically, 100 μL of the beverage to be analyzed was placed in a vial (10 mL capacity) and introduced into a GC-MS/MS (Agilent Technologies) using the Multi Volatile Method (MVM) method with a Gestell MPS. A calibration curve was prepared using the standard addition method, with cyclohexanol used as the internal standard.
(GC-MS analysis conditions)
・Equipment GC: Agilent 7890B GC System (Agilent Technologies)
MS: Agilent 7000D GC/MS Triple Quad (Agilent Technologies)
Collection tube (adsorbent): Tenax TA, Carbopack-B & Carbopack-X
Column: DB-WAX UI (20 m x 0.18 mm, film thickness 0.30 μm) (Agilent Technologies)
Injection method: Splitless Carrier gas: He (1.0 ml/min)
・Transfer line: 250℃
Temperature rise program: 40°C (held for 3 minutes) → 5°C/min → 240°C (held for 7 minutes)
・Precursor ion > product ion (CE (collision energy))
:2-acetylpyrazine 122>94 (5V)
Ionization method: EI
・Quadrupole temperature: 150℃
Ion source temperature: 230°C

[Sensory evaluation]
A sensory evaluation was conducted by five expert panelists on the prepared reference product 1 and the test samples. Specifically, the sensory evaluation was conducted by comparatively evaluating "tastiness,""goodaroma,""strength of nutty aroma," and "strength of oily odor" against the reference product. Each evaluation score was calculated as the average of the evaluation scores given by each panel according to the following evaluation criteria. In this evaluation, the score of reference product 1 was used as the reference value (4 points). "Taste" was evaluated as "high palatability,""goodaroma" as "impression of the overall aroma of the grain tea,""strength of nutty aroma" as "strength of almond-like, nutty aroma," and "strength of oily odor" as "strength of bean-like, oily aroma."

The "taste" and "aroma" were evaluated on a 7-point scale based on the following evaluation criteria.
(Evaluation criteria) 7 points: very good, 6 points: good, 5 points: somewhat good, 4 points: equivalent to the standard product, 3 points: somewhat poor, 2 points: poor, 1 point: very poor

The "strength of nutty aroma" and "strength of oily odor" were evaluated on a 7-point scale based on the following evaluation criteria.
(Evaluation criteria) 7 points: very strong, 6 points: strong, 5 points: somewhat strong, 4 points: equivalent to the standard product, 3 points: somewhat weak, 2 points: weak, 1 point: very weak

[result]
Table 1 below shows the 2-acetylpyrazine concentrations in the reference product 1 and the test samples, as well as the results of the sensory evaluation. Regarding the "taste" and "good aroma" in the evaluation, the higher the score, as per the above-mentioned evaluation criteria, the higher the evaluation. Regarding the "strength of the nutty aroma" and "strength of the oily odor," the lower the score, as per the above-mentioned evaluation criteria, the lower the score, and the higher the evaluation.

As shown in Table 1, as the concentration of 2-acetylpyrazine increased, the "stronger nutty aroma" and "stronger oily odor" were perceived, and the "taste" and "pleasant aroma" were poor. Therefore, it can be seen that when 2-acetylpyrazine is contained in a beverage, especially at a concentration of 5 ppb or more, unpleasant odors such as nuts or oils are perceived, reducing the palatability of the beverage.

<Test 2: Verification by adding 2-phenylethyl alcohol and acetoin>
<Test 2-1: Preparing samples by changing the concentration of acetoin>
[Preparation of reference and test samples]
2-Acetylpyrazine was added to the above obtained Reference Product 1 to a concentration of 50 ppb to prepare Reference Product 2. The 2-phenylethyl alcohol concentration of Reference Product 2 was 0.09 ppb, and the acetoin concentration was 9 ppb. 2-Phenylethyl alcohol and acetoin were also added to the obtained Reference Product 2 to the concentrations shown in Table 2 below to prepare the test samples (Comparative Example 1, Examples 1 to 4, Reference Example 4).

The contents of 2-phenylethyl alcohol and acetoin in the reference sample 2 and each test sample were measured using gas chromatography mass spectrometry (GC-MS) under the following conditions. Specifically, the samples were introduced into a GC-MS (Agilent Technologies) using the MVM (Multi Volatile Method) method with a Gestell MPS. A calibration curve was prepared using the standard addition method, with cyclohexanol used as the internal standard.
(GC-MS analysis conditions)
・Equipment GC: 7890B (Agilent Technologies)
MS: 5977B MSD (Agilent Technologies)
HS: MPS (manufactured by Gestell)
TUBE: Tenax TA, Carbopack B/X
Column: DB-WAX UI (30 m x 0.25 mm, film thickness 0.25 μm)
Quantitative ion: 2-phenylethylalcohol m/z=91
acetoin m/z=88
・Temperature conditions: 40℃ (2 minutes) ~ 8℃/min → 240℃ (10 minutes)
Carrier gas flow rate: He 1 ml/min Injection method: Splitless Ion source temperature: 230°C

[Sensory evaluation]
A sensory evaluation was conducted by four expert panelists on the prepared reference product 2 and each test sample. Specifically, the sensory evaluation was conducted by comparatively evaluating the "taste,""goodaroma,""goodaftertaste,""strength of nutty aroma,""strength of oily odor," and "strength of alcoholic taste" against reference product 2. Each evaluation score was calculated as the average of the evaluation scores given by each panelist according to the same evaluation criteria as in Test 1. In this evaluation, the score of reference product 2 was evaluated as the reference value (4 points).

The "good aftertaste" was rated on a 7-point scale based on the same criteria as for "taste" and "good aroma." The "strength of alcoholic flavor" was also rated on a 7-point scale based on the same criteria as for "strength of nutty aroma" and "strength of oily odor."

[result]
Table 2 below shows the 2-acetylpyrazine concentration, 2-phenylethyl alcohol concentration, and acetoin concentration in the reference product 2 and each test sample, as well as the sensory evaluation results. For the evaluation of "taste" and "good aroma," the higher the score, the higher the evaluation. Furthermore, for "strength of nutty aroma,""strength of oily odor," and "strength of alcoholic taste," as per the above evaluation criteria, the lower the score, the harder it is to sense, and the higher the evaluation. Note that "-" in the evaluation column in the table indicates that the evaluation was not performed.

As shown in Table 2, Examples 1 to 4 received a higher rating for "nutty aroma strength" compared to Comparative Example 1, indicating that off-flavors were suppressed. Furthermore, in addition to the effect of suppressing off-flavors, Examples 1 to 4 also showed improvements in "taste," "pleasant aroma," and "pleasant aftertaste," demonstrating excellent palatability.

Here, Reference Example 4, a test sample in which Reference Product 2 was mixed with 2-phenylethyl alcohol at a concentration of 10 ppb, also suppressed off-flavors and exhibited excellent palatability, similar to Examples 1 to 4. Although Examples 1 to 4 contained less 2-phenylethyl alcohol than the sample in Reference Example 4, by adding acetoin at a rate of 10 ppb or more in addition to the 2-phenylethyl alcohol, it was found that the same effect as Reference Example 4 was achieved. This is thought to be due to the synergistic effect of 2-phenylethyl alcohol and acetoin, which more effectively suppressed off-flavors and produced a beverage with excellent palatability.

<Test 2-2: Preparing samples by varying the concentration of 2-phenylethyl alcohol>
[Preparation of reference and test samples]
2-Phenylethyl alcohol and acetoin were added to the reference product 2 obtained above to the concentrations shown in Table 3 below to prepare each test sample (Examples 5 to 9, Reference Example 5).

The 2-phenylethyl alcohol and acetoin contents in Reference Sample 2 and each test sample were measured using gas chromatography-mass spectrometry (GC-MS) under the following conditions, as in Test 2-1. Specifically, the samples were introduced into a GC-MS (Agilent Technologies) using the MVM (Multi Volatile Method) method with a Gestell MPS. A calibration curve was created using the standard addition method, with cyclohexanol used as the internal standard.

[Sensory evaluation]
A sensory evaluation was conducted by a panel of five experts on the prepared Reference Product 2 and each test sample. Specifically, the sensory evaluation was conducted by comparatively evaluating the "taste,""goodaroma,""goodaftertaste,""strength of nutty aroma,""strength of oily odor," and "strength of alcoholic taste" against Reference Product 2. Each evaluation score was calculated as the average of the evaluation scores given by each panelist according to the same evaluation criteria as in Test 1. In this evaluation, the score of Reference Product 2 was evaluated as the standard value (4 points).

The "good aftertaste" was rated on a 7-point scale based on the same criteria as for "taste" and "good aroma." The "strength of alcoholic flavor" was also rated on a 7-point scale based on the same criteria as for "strength of nutty aroma" and "strength of oily odor."

[result]
Table 3 below shows the 2-acetylpyrazine concentration, 2-phenylethyl alcohol concentration, and acetoin concentration in the reference product 2 and each test sample, as well as the sensory evaluation results. For the evaluation of "taste" and "good aroma," the higher the score, the higher the evaluation. Furthermore, for "strength of nutty aroma,""strength of oily odor," and "strength of alcoholic taste," as per the above evaluation criteria, the lower the score, the harder it is to sense, and the higher the evaluation. Note that "-" in the evaluation column in the table indicates that the evaluation was not performed.

As shown in Table 3, in Examples 5 to 9, the ratings for "strength of nutty aroma" and "strength of oily odor" were high, indicating that off-odors were suppressed. Furthermore, in addition to the effect of suppressing off-odors, Examples 5 to 9 also showed improvements in "taste," "pleasant aroma," and "pleasant aftertaste," demonstrating excellent palatability.

Here, in Reference Example 5, a test sample in which acetoin was added to Reference Product 2 at a concentration of 115 ppb, the off-flavor was suppressed and the taste was excellent, similar to Examples 5 to 9. In particular, Examples 5 to 8 contain the same amount of acetoin as the sample of Reference Example 5, but by adding 2-phenylethyl alcohol at a rate of 1.1 ppb or more in addition to the acetoin, the ratings of "nutty aroma strength" and "oil odor strength" are higher than those of Reference Example 5, and it can be seen that the effect of suppressing off-flavors is improved. This is thought to be because the synergistic effect of acetoin and 2-phenylethyl alcohol more effectively suppresses off-flavors and makes it possible to create a beverage with excellent taste.

Claims (5)

1. A beverage comprising an extract of roasted grains and containing 5 to 50 ppb of 2-acetylpyrazine,
1. Contains 1 to 300 ppb of 2-phenylethyl alcohol and 10 to 2000 ppb of acetoin;
Beverage. The content of the 2-phenylethyl alcohol is 2.0 to 300 ppb.
The beverage of claim 1. The acetoin content is 10 to 300 ppb.
The beverage according to claim 1 or 2. In a beverage containing an extract of roasted grains and containing 5 to 50 ppb of 2-acetylpyrazine,
1. Adding 1 to 300 ppb of 2-phenylethyl alcohol and 10 to 2000 ppb of acetoin;
A method for suppressing off-flavors in beverages. 1. An agent for suppressing off-flavors in beverages , the agent comprising an extract of roasted grains and added to a beverage containing 5 to 50 ppb of 2-acetylpyrazine,
The suppressant includes 2-phenylethyl alcohol and acetoin, and is added to the beverage so that the content of 2-phenylethyl alcohol in the beverage is 1.1 to 300 ppb and the content of acetoin in the beverage is 10 to 2000 ppb.
An agent for suppressing unpleasant odors in beverages.