JP7808438B2 - Alcoholic beverages and methods for producing alcoholic beverages - Google Patents

Description

The present invention relates to alcoholic beverages, methods for producing the same, etc.

In alcoholic beverages, aroma components are one of the important components that characterize the product and have a significant influence on consumer preferences. In particular, aroma components are extremely important in so-called RTD (Ready-to-Drink) beverages, such as canned chuhai and canned cocktails, from the perspective of how they are consumed, and technological developments using aroma components have been carried out to date.

For example, Patent Document 1 discloses a bottled alcoholic beverage with a complex aroma and rich flavor, which contains limonene and at least one aroma component selected from the group consisting of isoamyl alcohol, isobutanol, β-phenethyl alcohol, isoamyl acetate, ethyl acetate, ethyl caproate, and ethyl caprylate.

Japanese Patent Application Laid-Open No. 2021-013400

However, in alcoholic beverages, the bitterness or spiciness derived from alcohol can sometimes reduce the flavor and drinkability, and improvements in this area are needed. Furthermore, in order to further improve the satisfying taste of alcoholic beverages (particularly RTD beverages), further improvements are needed in terms of smoothness, fruit-like juiciness, and the taste of ripe fruit.

The present invention therefore aims to provide an alcoholic beverage that has reduced alcohol-derived bitterness or irritation and is endowed with one or more of the following characteristics: a mellow body, a fruit-like juiciness, and a ripe fruit flavor.

In order to solve the above problems, the inventors conducted extensive research and found that the aroma component coumarin affects the alcoholic feel and flavor depth of alcoholic beverages. Based on this finding, they discovered that alcoholic beverages containing 10 μg/L or more and 8000 μg/L or less of coumarin have reduced alcohol-derived bitterness or irritation, and are endowed with one or more of the following: a mellow flavor, a fruit-like juiciness, and a ripe fruit flavor, thereby completing the present invention.

That is, the present invention includes the following <1> to <11>.
<1> An alcoholic beverage containing coumarin in an amount of 10 μg/L or more and 8000 μg/L or less.
<2> The alcoholic beverage described in <1>, wherein the coumarin content is 50 μg/L or more and 3000 μg/L or less.
<3> The alcoholic beverage according to <1> or <2>, further containing anisaldehyde.
<4> The alcoholic beverage according to <3>, wherein the content of anisaldehyde is 1 μg/L or more and 100 μg/L or less.
<5> The alcoholic beverage according to <3> or <4>, wherein the anisaldehyde contains at least p-anisaldehyde.
<6> The alcoholic beverage according to any one of <1> to <5>, which is a fruit-flavored alcoholic beverage containing a fruit flavoring and/or a fruit-derived component.
<7> An alcoholic beverage according to any one of <1> to <6>, in which the extract content is 12.0 w/v% or less and/or the fruit juice usage rate, calculated as straight fruit juice, is less than 5 w/w%.
<8> The alcoholic beverage according to any one of <1> to <7>, further comprising a sweetener and an organic acid.
<9> The alcoholic beverage according to any one of <1> to <8>, having an alcohol content of 1 v/v% or more and 20 v/v% or less.
<10> A method for producing an alcoholic beverage, comprising a step of adding coumarin to the alcoholic beverage at a concentration of 10 μg/L or more and 8000 μg/L or less.
<11> A method for reducing the alcohol-derived bitterness or irritation of an alcoholic beverage and imparting one or more of a mellow richness, a fruit-like juiciness, and a ripe fruitiness, characterized by including 10 μg/L or more and 8000 μg/L or less of coumarin to the alcoholic beverage.

The present invention makes it possible to provide an alcoholic beverage that has reduced alcohol-derived bitterness or irritation and is endowed with one or more of the following characteristics: a mellow richness, a fruit-like juiciness, and a ripe fruit flavor.

The present invention will now be described.
The present invention relates to an alcoholic beverage containing 10 μg/L or more and 8000 μg/L or less of coumarin (hereinafter, also referred to as "the alcoholic beverage of the present invention"), a method for producing the same, etc.

In this specification, "alcoholic beverage" refers to beverages with an alcohol content of 1% v/v or more, such as alcoholic beverages (e.g., liqueurs, spirits, fruit wines, sweet fruit wines, and other sparkling alcoholic beverages) as defined in the Liquor Tax Act (Act No. 57 of June 3, 1953). This "alcohol content (v/v%)" is a value measured in accordance with the National Tax Agency's prescribed analytical method (instruction) 3-4 alcohol content for sake (vibration density meter method) (the same applies hereinafter). In this specification, "alcohol" refers to ethanol.

The ingredients that make up the alcoholic beverage of the present invention are described in detail below.

First, the alcoholic beverage of the present invention contains coumarin (C ₉ H ₆ O ₂ ). Coumarin, also known as 1,2-benzopyrone, is an aromatic compound having a lactone skeleton represented by the following formula (1), and is one of the aroma components.

In the alcoholic beverage of the present invention, the coumarin content is 10 μg/L or more, preferably 30 μg/L or more, more preferably 50 μg/L or more, even more preferably 70 μg/L or more, even more preferably 80 μg/L or more, even more preferably 90 μg/L or more, even more preferably 100 μg/L or more, even more preferably 150 μg/L or more, even more preferably 200 μg/L or more, even more preferably 250 μg/L or more, even more preferably 300 μg/L or more, even more preferably 350 μg/L or more, even more preferably 400 μg/L or more, and even more preferably 450 μg/L or more. This is because the irritation and bitterness derived from alcohol (hereinafter also referred to as "alcohol taste") can be reduced in the alcoholic beverage, thereby improving drinkability, etc. At the same time, it is possible to impart one or more of a mellow thickness, a fruit-like juiciness (a juicy feeling like fruit or fruit juice), and a ripe fruit feeling, resulting in an alcoholic beverage that is satisfying to drink. Furthermore, the overall balance of the flavor and aroma of the alcoholic beverage can be excellent. The coumarin content can be adjusted by using commercially available coumarin preparations or coumarin-containing raw materials (flavorings, etc.), and multiple of these may be used in combination. Note that when a coumarin preparation is used in combination with a coumarin-containing raw material, or when multiple coumarin-containing raw materials are used in combination, the total amount of coumarin derived from them is adjusted so that it falls within the above-mentioned range. The same applies hereinafter.

Furthermore, in the alcoholic beverage of the present invention, adjusting the coumarin content to 8000 μg/L or less, preferably 6000 μg/L or less, more preferably 5000 μg/L or less, even more preferably 4000 μg/L or less, even more preferably 3000 μg/L or less, even more preferably 2500 μg/L or less, even more preferably 2000 μg/L or less, even more preferably 1500 μg/L or less, even more preferably 1300 μg/L or less, and even more preferably 1000 μg/L or less is preferable because it can achieve a better overall balance of flavor and aroma as an alcoholic beverage while maintaining the effect of reducing the alcoholic taste and imparting one or more effects selected from a mellow richness, a fruity juiciness, and a ripe fruit taste. This is also a preferable configuration for alcoholic beverages with a variety of flavors.

Furthermore, the alcoholic beverage of the present invention preferably further contains anisaldehyde (C _{8 H 8} O 2 ), as this makes it easier for the effects of the present invention to be exhibited and also makes the alcoholic beverage more likely to have a clean aftertaste (a _lighter aftertaste). _Anisaldehyde is also an aroma component and is a generic term that encompasses p-anisaldehyde (4-methoxybenzaldehyde) represented by the following formula (2), m-anisaldehyde (3-methoxybenzaldehyde) represented by the following formula (3), and o-anisaldehyde (2-methoxybenzaldehyde) represented by the following formula (4). In other words, the alcoholic beverage of the present invention preferably further contains one or more compounds selected from the group consisting of p-anisaldehyde, m-anisaldehyde, and o-anisaldehyde.

In the alcoholic beverage of the present invention, the anisaldehyde content (total content of p-anisaldehyde, m-anisaldehyde, and o-anisaldehyde) is preferably 1 μg/L or more, more preferably 3 μg/L or more, even more preferably 5 μg/L or more, even more preferably 8 μg/L or more, even more preferably 10 μg/L or more, even more preferably 13 μg/L or more, even more preferably 15 μg/L or more, and even more preferably 18 μg/L or more. This is because, in an alcoholic beverage, the synergistic effect with coumarin can further reduce the alcoholic feel and further enhance the mellow richness, fruit-like juiciness, and ripe fruit flavor. The anisaldehyde content can also be adjusted by using commercially available anisaldehyde preparations or anisaldehyde-containing ingredients (such as flavorings), and multiple ingredients may be used in combination. When using an anisaldehyde preparation in combination with an anisaldehyde-containing raw material, or when using multiple anisaldehyde-containing raw materials in combination, the total amount of anisaldehyde from these raw materials should be adjusted so that it falls within the above range. The same applies below.

Furthermore, in the alcoholic beverage of the present invention, adjusting the anisaldehyde content to preferably 100 μg/L or less, more preferably 80 μg/L or less, even more preferably 70 μg/L or less, even more preferably 60 μg/L or less, even more preferably 55 μg/L or less, and even more preferably 50 μg/L or less is preferable because it reduces the alcoholic taste and maintains the effects of improving the mellow richness, fruit-like juiciness, and ripe fruit flavor, while improving the overall balance of the flavor and aroma of the alcoholic beverage. This is also a preferable configuration for alcoholic beverages with a variety of flavors.

In the alcoholic beverage of the present invention, it is preferable to contain this anisaldehyde in a ratio of preferably 0.01 part by mass or more, more preferably 0.02 part by mass or more, even more preferably 0.03 part by mass or more, and even more preferably 0.04 part by mass or more per part by mass of coumarin, within the aforementioned content range, and also preferably 1 part by mass or less, more preferably 0.8 part by mass or less, even more preferably 0.5 part by mass or less, even more preferably 0.3 part by mass or less, and even more preferably 0.1 part by mass or less. This configuration allows for the synergistic effect of coumarin and anisaldehyde to be fully realized, resulting in an alcoholic beverage with an excellent flavor.

Furthermore, in the alcoholic beverage of the present invention, since the effects of the present invention are more easily achieved, it is more preferable that the anisaldehyde contained together with coumarin contains at least p-anisaldehyde, and it is even more preferable that the anisaldehyde contained in the alcoholic beverage of the present invention consists of p-anisaldehyde, that is, that it contains p-anisaldehyde and does not contain m-anisaldehyde or o-anisaldehyde. In this case, the content of p-anisaldehyde is not particularly limited, but it is more preferable that the content of p-anisaldehyde be within the numerical range described above.

The coumarin content and anisaldehyde content (p-anisaldehyde content, m-anisaldehyde content, and o-anisaldehyde content) in the alcoholic beverage of the present invention can be measured, for example, by appropriately diluting the sample and using solvent extraction-gas chromatography-mass spectrometry (solvent extraction-GC-MS method) or solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

Furthermore, if the alcoholic beverage of the present invention is a fruit-like alcoholic beverage containing fruit flavorings and/or fruit-derived components, the synergistic effect of coumarin and the fruit flavorings and/or fruit-derived components is more likely to provide a mellow richness, a fruit-like juiciness, and a ripe fruit flavor, which is preferable.
Here, "fruit-like alcoholic beverage" refers to an alcoholic beverage having a fruit-like aroma or flavor. In other words, the alcoholic beverage of the present invention is preferably an alcoholic beverage containing a fruit flavoring and/or a fruit-derived component and having the fruit-like aroma or flavor. In particular, when the alcoholic beverage of the present invention is a fruit-like alcoholic beverage containing a fruit flavoring, the synergistic effect with coumarin can make the aroma of the fruit flavoring seem ripe, resulting in a very desirable ripe fruit flavor. At the same time, the overall balance of the flavor of the alcoholic beverage can be made very excellent.

Fruit flavors are additives and preparations thereof added during food manufacturing or processing to impart or enhance fruit aroma. Specific examples of fruit flavors include, but are not limited to, rose fruit flavors (apple flavor, plum flavor, peach flavor, strawberry flavor, cherry flavor, raspberry flavor, etc.), citrus fruit flavors (lemon flavor, orange flavor, grapefruit flavor, etc.), grape flavor, mango flavor, melon flavor, kiwi fruit flavor, etc. Preferred examples of fruit flavors include, but are not limited to, rose fruit flavors (apple flavor, orange flavor, grapefruit flavor, etc.), grape flavor, mango flavor, melon flavor, and kiwi fruit flavor. The alcoholic beverage of the present invention, particularly a rose fruit-like alcoholic beverage containing a rose fruit flavor, more preferably an apple-like alcoholic beverage containing apple flavor, exhibits a highly desirable ripe fruit flavor as well as a mellow richness and fruit-like juiciness due to the synergistic effect with coumarin. Furthermore, a citrus fruit-like alcoholic beverage containing a citrus fruit flavor exhibits a highly desirable ripe fruit flavor as well as a mellow richness due to the synergistic effect with coumarin, and also exhibits a sufficient fruit-like juiciness. Furthermore, all of these alcoholic beverages exhibit an excellent overall balance of flavor and flavor.

Fruit-derived components include one or more selected from pulp, juice, peel, extracts thereof, fermentation liquid, and soaking liquid. For example, when fruit juice is contained in the alcoholic beverage of the present invention, the fruit juice content may be 1 wt% or more in terms of the fruit juice content ratio converted to straight fruit juice, and the upper limit may be 10 wt% or less, and may be less than 5 wt%. Here, fruit juice refers to squeezed fruit juice, or its concentrate, reconstituted concentrate, or diluted solution, and may contain some fruit pulp or peel. Furthermore, the fruit juice content ratio converted to straight fruit juice refers to the ratio of the mass of fruit juice contained in the beverage converted to straight fruit juice in accordance with JAS (Japanese Agricultural Standards) to the total mass of the beverage.

However, the alcoholic beverage of the present invention is characterized by the fact that it can achieve the above-mentioned effect of imparting a juicy, ripe fruit flavor, even when it is an alcoholic beverage with a fruit juice content of less than 5 wt% or even less than 1 wt% converted to straight fruit juice, or even when it is a juice-free alcoholic beverage that does not contain any fruit juice. Furthermore, even an alcoholic beverage that does not contain any fruit flavoring (an alcoholic beverage with no added fruit flavoring) can similarly achieve the above-mentioned effect of imparting a juicy, ripe fruit flavor. Furthermore, it may also be a juice-free or fruit flavor-free alcoholic beverage.

Furthermore, if the alcoholic beverage of the present invention further contains a sweetener and an organic acid, not only will the coumarin's effects of reducing the alcoholic taste and imparting a mellow richness be realized, but the beverage will also be more likely to impart a fruit-like juicy taste and a ripe fruit taste, making it suitable. Examples of such sweeteners include sugars (glucose, fructose, galactose, sucrose, maltose, lactose, oligosaccharides, high-fructose glucose syrup, trehalose, etc.), sugar alcohols (xylitol, erythritol, etc.), and high-intensity sweeteners (acesulfame K, sucralose, aspartame, etc.). In particular, if the alcoholic beverage of the present invention contains sugars, the effects of imparting a fruit-like juicy taste and a ripe fruit taste are more likely to be realized.

Examples of organic acids include citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, and acetic acid. The alcoholic beverage may further contain an organic acid salt (e.g., a salt of any one of the organic acids listed above). In particular, an alcoholic beverage containing citric acid and a citrate salt is highly preferred.
For example, the alcoholic beverage of the present invention preferably contains, but is not limited to, an organic acid or its salt, which gives it an acidity of 0.1 g/100 ml or more, more preferably 0.2 g/100 ml or more, and the upper limit of this acidity may be 1.2 g/100 ml or less, or even 1.0 g/100 ml or less.

Here, "acidity" refers to citric acid acidity (acidity value converted into citric acid equivalent), a value determined using the method specified in the Japanese Agricultural Standards for Fruit Drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, 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 for the neutralization titration, the "volume (ml)" of the beverage used in the titration, and the constant 0.0064 (the weight (g) of citric acid equivalent to 1 mL of 0.1 mol/L sodium hydroxide solution).

The alcoholic beverage of the present invention may have an extract content of, but is not limited to, 15.0 w/v% or less, 12.0 w/v% or less, 10.0 w/v% or less, 8.0 w/v% or less, 5.0 w/v% or less, 3.0 w/v% or less, or less than 2.0 w/v%. In particular, the alcoholic beverage of the present invention is characterized in that the effects of the present invention can be fully exhibited even when the amount of extract content and the amount of carbohydrates in the nutritional information are low, by reducing the addition of sweeteners (especially sugars), fruit juice, etc. For example, even in alcoholic beverages with an extract content of 12.0 w/v% or less, 10.0 w/v% or less, 5.0 w/v% or less, or even less than 2.0 w/v%, the aforementioned coumarin-derived effects of providing one or more of the following are fully exhibited: a mellow richness, a fruit-like juiciness, and a ripe fruit flavor. The same applies to alcoholic beverages with a fruit juice content converted to straight fruit juice of less than 5 wt% or even less than 1 wt% or even no fruit juice, as described above, and also to alcoholic beverages with extract and fruit juice content converted to straight fruit juice in the above-mentioned ranges. Therefore, with the alcoholic beverage of the present invention, it is possible to reduce carbohydrates (reducing the carbohydrate intake of the drinker) and raw material costs while maintaining the drinkability, etc.

Here, the "extract content" is a value calculated by the following formula (5).
(5) Extract content (w / v%) = (S - A) × 260 + 0.21
In this formula (5), "S" is the specific gravity (15/4°C) of the alcoholic beverage of the present invention, and "A" is a value calculated by converting the alcohol content of the alcoholic beverage of the present invention to specific gravity (15/15°C). The conversion of alcohol content to specific gravity (15/15°C) is performed based on Table 2 of the National Tax Agency's Prescribed Methods of Analysis (Instructions) of Japan, "Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15/15°C)." Furthermore, calculations using this formula are rounded to the fifth decimal place during the calculation, and the final extract content value is truncated to two decimal places. Furthermore, the specific gravity (15/4°C) of the alcoholic beverage of the present invention is calculated by measuring the density at 15°C using a vibration-type density meter and dividing the obtained density value by 0.99997.

In addition to the ingredients mentioned above, the alcoholic beverage of the present invention may optionally contain salts (sodium chloride, potassium chloride, etc.), phosphoric acid or its salts, alcoholic beverages, dietary fiber, carbonated water, coloring agents, seasonings, antioxidants, emulsifiers, etc.

As mentioned above, the alcoholic beverage of the present invention may be any alcoholic beverage defined in the Liquor Tax Act (Act No. 57 of June 3, 1953), such as the aforementioned liqueurs, spirits, fruit wines, sweet fruit wines, and other sparkling alcoholic beverages. It may also be either a fermented alcoholic beverage produced through an alcoholic fermentation process using yeast (a process in which yeast produces alcohol as a metabolic product from organic substances such as sugars), or a non-fermented alcoholic beverage produced without an alcoholic fermentation process (for example, an alcoholic beverage produced by blending alcoholic beverages such as distilled spirits as raw materials).

The alcohol content of the alcoholic beverage of the present invention is not particularly limited as long as it is 1 v/v% or more, but for example, the lower limit is 2 v/v% or more, further 3 v/v% or more, or even 4 v/v% or more, and the upper limit is 20 v/v% or less, further 15 v/v% or less, further 10 v/v% or less, further 9 v/v% or less, further 8 v/v% or less, further 7 v/v% or less, or even 6 v/v% or less. Note that the alcoholic beverage of the present invention is characterized by its ability to reduce the alcoholic sensation regardless of its alcohol content.
The alcohol content can be adjusted by the alcohol content of the alcoholic beverage (distilled alcohol, brewed alcohol, raw material alcohol, etc.) used in the production process, the blending ratio, etc. Furthermore, in the case of fermented alcoholic beverages, the alcohol content can also be adjusted by controlling the fermentation conditions in the alcoholic fermentation process.

Furthermore, the alcoholic beverage of the present invention is preferably a sparkling alcoholic beverage containing carbon dioxide, since this will result in a more excellent flavor, such as a fruit-like juiciness or a ripe fruitiness. Here, "sparkling" means that the carbon dioxide pressure at 20°C is 0.05 MPa or more, and this carbon dioxide pressure may be 0.1 MPa or more, further 0.2 MPa or more, further 0.3 MPa or more, further 0.4 MPa or more, or even 0.5 MPa or more. The upper limit of this carbon dioxide pressure may be 5.0 MPa or less, further 4.0 MPa or less, further 3.0 MPa or less, or even 2.5 MPa or less. The carbon dioxide may be derived from carbonated water used as a raw material, or may be added to the alcoholic beverage by a carbonation (carbon dioxide injection) process. This carbonation process may be carried out batchwise, or may be carried out continuously in an in-line system incorporating a carbon dioxide injection system (carbonator) into the piping. In addition, in order to avoid the occurrence of foaming (bubbling), it is preferable to carry out this carbonation step with the liquid temperature kept at 10° C. or less (preferably 4° C. or less).
However, the alcoholic beverage of the present invention may also be a non-sparkling alcoholic beverage having a carbon dioxide gas pressure at 20°C of less than 0.05 MPa.

The method for producing an alcoholic beverage of the present invention is not particularly limited and may follow conventional methods for producing alcoholic beverages, as long as it includes a step of incorporating coumarin at 10 μg/L to 8000 μg/L (i.e., a step of adjusting the coumarin content of the resulting alcoholic beverage to 10 μg/L to 8000 μg/L). The step of incorporating coumarin at 10 μg/L to 8000 μg/L includes a step of incorporating coumarin and a step of adjusting the coumarin content to 10 μg/L to 8000 μg/L, and these steps may not be consecutive. Furthermore, in the production process, a fermented alcoholic beverage may be produced via an alcoholic fermentation step using yeast, or a non-fermented alcoholic beverage may be produced via a blending step using alcoholic beverages such as distilled spirits as a raw material (without an alcoholic fermentation step). For example, a method can be used in which a base alcoholic beverage such as vodka or raw material alcohol is mixed with sweeteners, organic acids, organic acid salts, flavorings, coumarin preparations, carbonated water, etc., and then filtered and sterilized as necessary to produce a finished product. The method may further include a step of incorporating anisaldehyde, or a step of adjusting the anisaldehyde content of the resulting alcoholic beverage to between 1 μg/L and 100 μg/L. It is more preferable that the anisaldehyde contains at least p-anisaldehyde, and even more preferably consists of p-anisaldehyde.

The alcoholic beverage of the present invention is preferably a packaged alcoholic beverage in which the product obtained as described above is filled into a metal container (such as an aluminum container or a steel container), a PET bottle, a glass container, a paper container, or a barrel. Packaged alcoholic beverages in this manner not only help to prevent deterioration of flavor and other properties over time, but also increase convenience in distribution and sales. For example, the alcoholic beverage of the present invention may be an RTD (Ready to Drink) beverage that can be opened and consumed as is, or an RTS (Ready to Serve) beverage that can be diluted with ice, soda, or the like.

The alcoholic beverage of the present invention configured as described above has reduced alcohol-derived bitterness or irritation, and is further imparted with one or more characteristics selected from a mellow thickness, a fruit-like juiciness, and a ripe fruit flavor (at least one of these), resulting in an excellent flavor and an improved overall balance of the flavor and aroma of the alcoholic beverage. Even when an alcoholic beverage having one or more characteristics selected from a mellow thickness, a fruit-like juiciness (such as a fruit juice flavor), and a ripe fruit flavor is configured as described above, one or more characteristics selected from a mellow thickness, a fruit-like juiciness, and a ripe fruit flavor can be further imparted, thereby further improving one or more of these characteristics.

The present invention can also be said to provide a method for reducing the alcohol-derived bitterness or irritation of an alcoholic beverage and imparting one or more of a mellow richness, a fruity juiciness, and a ripe fruit flavor, characterized by including 10 μg/L or more and 8000 μg/L or less of coumarin in the alcoholic beverage, i.e., by adjusting the coumarin content in the alcoholic beverage to 10 μg/L or more and 8000 μg/L or less. In other words, the present invention can also be said to provide a method for improving the flavor of an alcoholic beverage. It can also provide a method for improving the flavor of an alcoholic beverage, characterized by including anisaldehyde in the alcoholic beverage.

The following describes examples of the present invention, but the present invention is not limited to these examples, and various modifications are possible within the technical concept of the present invention.

<Preparation of Alcoholic Beverages and Sensory Evaluation>
A base solution was prepared by adding and mixing citric acid, trisodium citrate, a high-intensity sweetener (acesulfame K) or liquid sugar (high-fructose corn syrup), and carbonated water to vodka. A coumarin preparation and an anisaldehyde preparation (p-anisaldehyde preparation) were then added and mixed into the base solution so that the coumarin and anisaldehyde contents of the resulting samples were as shown in the upper rows of Table 1 or Table 2 below. Some samples served as control samples containing neither coumarin nor anisaldehyde. Furthermore, some samples were mixed with 0.08 w/v% apple flavor (apple flavoring) or lemon flavor (lemon flavoring). Then, sparkling alcoholic beverages (non-fruit juice alcoholic beverages) named Samples 1 to 20 were prepared. The samples containing high-intensity sweeteners had alcohol contents of 2 v/v%, 5 v/v%, or 9 v/v%, extract content of 0.4 w/v%, and acidity of 0.3 g/100 ml. The samples containing liquid sugar had alcohol contents of 5 v/v%, extract content of 5.9 w/v%, and acidity of 0.3 g/100 ml. The carbon dioxide pressure at 20°C for all samples was 2.4 MPa. The apple flavor and lemon flavor described above were flavorings that contained neither coumarin nor anisaldehyde.

Then, six panelists, trained and equipped with the ability to discern sensory traits, evaluated each sample using the following criteria for smooth thickness, fruit-like juiciness, ripe fruit flavor, distinctive apricot kernel aroma, alcoholic flavor (bitterness or spiciness derived from alcohol), and overall evaluation as an alcoholic beverage (overall balance of flavor as an alcoholic beverage).

[Evaluation criteria for smooth thickness]
For those with high-intensity sweeteners added, the mellow thickness of Sample 1 was rated as 2 (not very noticeable), and a comparative sensory evaluation was conducted on a 5-point scale from 1 (not noticeable at all) to 5 (strongly noticeable) in comparison with Sample 1. For those with liquid sugar added, the mellow thickness of Sample 17 was rated as 2 (not noticeable), and a comparative sensory evaluation was conducted on a 5-point scale from 1 (not noticeable at all) to 5 (strongly noticeable) in comparison with Sample 17.

[Evaluation criteria for fruit-like juiciness and ripe fruit feel]
For the sample with the high-intensity sweetener added, the fruit-like juiciness and ripe fruit flavor of Sample 1 were both rated as 1 (not perceived at all), and a comparative sensory evaluation was conducted on a five-point scale from 1 (not perceived at all: equivalent to Sample 1) to 5 (strongly perceived) in comparison with Sample 1. For the sample with the liquid sugar added, the fruit-like juiciness and ripe fruit flavor of Sample 17 were both rated as 1 (not perceived at all): and a comparative sensory evaluation was conducted on a five-point scale from 1 (not perceived at all: equivalent to Sample 17) to 5 (strongly perceived) in comparison with Sample 17.

[Evaluation criteria for the unique almond-like aroma]
For those with added high-intensity sweeteners, the unique apricot kernel-like aroma of Sample 1 was rated as 1 (not detectable at all), and a comparative sensory evaluation was conducted on a 5-point scale from 1 (not detectable at all: equivalent to Sample 1) to 5 (strongly detectable) in comparison with Sample 1. For those with added liquid sugar, the unique apricot kernel-like aroma of Sample 17 was rated as 1 (not detectable at all), and a comparative sensory evaluation was conducted on a 5-point scale from 1 (not detectable at all: equivalent to Sample 17) to 5 (strongly detectable) in comparison with Sample 17. Note that the lower the score for this item, the higher the evaluation.

[Evaluation criteria for alcoholic sensation]
For the samples with added high-intensity sweetener, the alcohol sensation in Sample 1 was rated as 3 (sensible), and a comparative sensory evaluation was conducted on a 5-point scale from 1 (not at all noticeable) to 5 (strongly noticeable) in comparison with Sample 1. For the samples with added liquid sugar, the alcohol sensation in Sample 17 was rated as 3 (sensible), and a comparative sensory evaluation was conducted on a 5-point scale from 1 (not at all noticeable) to 5 (strongly noticeable) in comparison with Sample 17. Note that the lower the score for this item, the higher the evaluation.

[Evaluation criteria for overall evaluation of alcoholic beverages]
The overall evaluation as an alcoholic beverage was made on an absolute scale of 5 levels from 1 (not good) to 5 (very good).

The results of this sensory evaluation (average evaluations by six panelists) are shown in the lower part of Table 1 and the lower part of Table 2 below. These results demonstrate that Samples 2-5, 7-8, 10-11, 13, 15-16, and 18-20, each containing a predetermined amount of coumarin, all exhibited a reduced alcoholic flavor, a sufficiently mellow and rich flavor, and a high overall rating, making them satisfying alcoholic beverages. It was also revealed that the alcoholic flavor can be reduced regardless of the alcohol content of the alcoholic beverage. Furthermore, by incorporating apple flavor or lemon flavor (fruit flavoring) in addition to coumarin into alcoholic beverages (Samples 7-8 and 10-11), the distinctive apricot kernel-like aroma, which is somewhat undesirable for alcoholic beverages, was further reduced, and the fruit-like juiciness and ripe fruit flavor were further enhanced, resulting in a higher overall rating. In particular, the alcoholic beverages containing apple flavor (samples 7 and 8) showed an overall improvement in mellow thickness, fruit-like juiciness, and ripe fruit flavor, while the alcoholic beverages containing lemon flavor (samples 10 and 11) showed a particularly improvement in mellow thickness.
Furthermore, it was also shown that by preparing alcoholic beverages (Samples 16, 19 to 20) containing predetermined amounts of coumarin and anisaldehyde, the mellow richness, fruit-like juiciness, and ripe fruit flavor were all further improved, and the alcoholic flavor was further reduced. Furthermore, it was also revealed that these alcoholic beverages containing predetermined amounts of coumarin and anisaldehyde have a cleaner aftertaste, i.e., a lighter aftertaste.

Claims (11)

An alcoholic beverage (excluding beverages produced using malt as part or all of the raw material ) that contains an extract content of less than 2.0 w/v% and a coumarin content of 50 μg/L or more and 5000 μg/L or less . The alcoholic beverage according to claim 1, wherein the coumarin content is 70 μg/L or more and 3000 μg/L or less. The alcoholic beverage according to claim 1 or 2, further containing anisaldehyde. The alcoholic beverage according to claim 3, wherein the anisaldehyde content is 1 μg/L or more and 100 μg/L or less. The alcoholic beverage according to claim 3 or 4, wherein the anisaldehyde includes at least p-anisaldehyde. The alcoholic beverage according to any one of claims 1 to 5, which is a fruit-like alcoholic beverage containing fruit flavorings and/or fruit-derived ingredients. The alcoholic beverage according to any one of claims 1 to 6, wherein the fruit juice content, calculated as straight fruit juice, is less than 1 w/w%. The alcoholic beverage according to any one of claims 1 to 7, further containing a sweetener and an organic acid. The alcoholic beverage according to any one of claims 1 to 8, having an alcohol content of 1 v/v% or more and 20 v/v% or less. A method for producing an alcoholic beverage having an extract content of less than 2.0 w/v%, which includes a step of adding coumarin at a concentration of 50 μg/L or more and 5000 μg/L or less (excluding methods for producing beverages using malt as part or all of the raw material ). A method for reducing the alcohol-derived bitterness or irritation of an alcoholic beverage and imparting one or more of a mellow richness, a fruit-like juiciness, and a ripe fruitiness, characterized by adding 50 μg/L to 5,000 μg/L of coumarin to an alcoholic beverage having an extract content of less than 2.0 w/v% (excluding beverages produced using malt as a part or all of an ingredient).