JP7809476B2 - beverage - Google Patents

Description

The present invention relates to beverages.

In order to improve palatability, beverages such as grain teas are required to have a clean aftertaste, improve thirst quenching properties, and be designed to allow the flavor of the ingredients to be fully appreciated. In addition, by incorporating ingredients other than grains and creating a rich variety of flavor designs, it is possible to improve product appeal and palatability.

However, when beverages contain extracts derived from natural ingredients, it is not uncommon for undesirable ingredients that reduce palatability to be mixed in during the design process. For example, some ingredients in grain tea beverages contain 2-acetylpyrazine, an aroma component that imparts a heavy almond-like or oily smell. This aroma component not only detracts from the flavor inherent in the ingredients of the grain tea beverage, but also reduces the refreshing aftertaste, thereby impairing the thirst-quenching properties required of grain tea beverages.

Therefore, preventing the contamination of beverages such as grain teas with 2-acetylpyrazine is important in improving flavor and, therefore, palatability. However, because 2-acetylpyrazine is a component found in major grain-based ingredients, preventing contamination is not easy.

For example, Patent Documents 1 and 2 disclose technologies that use 2-acetylpyrazine to improve flavor and as a flavoring, but do not disclose how to reduce the odor (off-odor) derived from 2-acetylpyrazine to improve flavor and increase palatability.

Japanese Patent Application Laid-Open No. 2018-174743 Japanese Patent Application Laid-Open No. 2005-143467

The present invention was proposed in light of these circumstances, and aims to provide a beverage that is highly palatable by improving the flavor inherent in the ingredients contained in the beverage, even if it contains 2-acetylpyrazine at a certain concentration.

As a result of extensive research, the inventors discovered that the above-mentioned problems could be solved by adding a specific proportion of linalool or linalool oxide to a grain tea beverage containing, for example, an extract derived from a grain material and a certain concentration of 2-acetylpyrazine, and thus completed the present invention.

That is, the present invention is configured as follows (1) to (9).
(1) A beverage containing 2-acetylpyrazine at a content of 5 to 50 ppb and linalool at a ratio of 0.6 to 50 ppb.

(2) The beverage of (1), containing linalool at a concentration of 1 to 10 ppb.

(3) A beverage containing 2-acetylpyrazine at a content of 5 to 50 ppb and linalool oxide at a ratio of 0.6 to 100 ppb.

(4) The beverage according to (3), containing linalool oxide at a concentration of 1 to 10 ppb.

(5) Any of the beverages (1) to (4) containing an extract of roasted grains.

(6) A method for improving the flavor of a beverage, comprising adding linalool to a beverage containing 5 to 50 ppb of 2-acetylpyrazine so that the linalool content is 0.6 to 50 ppb.

(7) A method for improving the flavor of a beverage, comprising adding linalool oxide to a beverage containing 5 to 50 ppb of 2-acetylpyrazine so that the linalool oxide content is 0.6 to 100 ppb.

(8) A beverage flavor improver that contains linalool and is added to a beverage containing 2-acetylpyrazine at a content of 5 to 50 ppb so that the linalool content is 0.6 to 50 ppb.

(9) A flavor improver for beverages that contains linalool oxide and is added to a beverage containing 2-acetylpyrazine at a content of 5 to 50 ppb so that the linalool oxide content is 0.6 to 100 ppb.

According to the present invention, even if a certain concentration of 2-acetylpyrazine is contained, the flavor inherent in the ingredients contained in the beverage can be improved, and a beverage with excellent palatability can be provided.

Specific embodiments of the present invention 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."

Hereinafter, the present invention, which is characterized by the inclusion of linalool in a beverage containing 2-acetylpyrazine, will also be referred to as the "first invention." Furthermore, the present invention, which is characterized by the inclusion of linalool oxide in a beverage containing 2-acetylpyrazine, will also be referred to as the "second invention."

<First Invention>
≪1. Beverage≫
The beverage according to the first aspect of the present invention contains an extract derived from natural materials such as grains, and contains 2-acetylpyrazine at a content of 5 to 50 ppb. Specifically, the beverage contains linalool at a content of 0.6 to 50 ppb.

In this way, by designing the beverage to contain a specific proportion of linalool, the heavy almond-like odor and oily odor caused by 2-acetylpyrazine contained in natural ingredients such as grain materials can be suppressed, improving the flavor of the ingredients and resulting in a beverage with excellent palatability. Note that in this specification, "heavy almond-like odor" and "oily odor" are sometimes referred to as off-odors.

Linalool is an aroma component, and as a result of research by the inventors, they have found that by adding a specific ratio of linalool to a beverage containing a certain concentration of 2-acetylpyrazine, the linalool can mask the off-flavors, such as the heavy almond-like odor and oily odor, that are derived from 2-acetylpyrazine, and effectively suppress these off-flavors. They have also found that adding linalool not only suppresses the off-flavors and improves the refreshing aftertaste (refreshing feeling) of the beverage, but also enhances the deliciousness and aroma of the beverage.

The type of beverage is not particularly limited, but examples include beverages containing roasted grain extracts. Since 2-acetylpyrazine is an aroma component particularly found in some grain-based materials, examples include grain tea beverages containing roasted grain extracts. Note that any beverage containing roasted grain extract in part is sufficient, and is not limited to tea beverages such as grain tea. For example, functional beverages containing roasted grain extract in part, dairy beverages, coffee beverages, carbonated beverages, fruit beverages, etc., may also be used.

Furthermore, when a beverage contains an extract of roasted grains, it includes not only liquids containing an extract obtained by extracting a certain type of roasted grain, but also liquids obtained by mixing that extract with an extract of another plant, or liquids obtained by adding additives to these liquids, or liquids obtained by dispersing dried versions of these liquids.

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.

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

[2-acetylpyrazine]
The beverage according to the first aspect of the present invention contains 2-acetylpyrazine. 2-acetylpyrazine is an aroma component derived mainly from the ingredients constituting 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 a heavy almond-like smell or an oily smell, and reduces the refreshing aftertaste (refreshing feeling) of a beverage, reducing its palatability. For this reason, its content in a beverage is preferably low; however, it is unavoidably present due to, for example, the grain-based ingredients that make up the beverage. On the other hand, as will be described in detail later, the beverage according to the first invention contains a specific proportion of linalool, which effectively suppresses the unpleasant odor caused by 2-acetylpyrazine. Specifically, whether the 2-acetylpyrazine content in the beverage is 5 ppb or more, or 10 ppb or more, the unpleasant odor can be effectively suppressed. The upper limit of the 2-acetylpyrazine content is preferably 30 ppb or less.

The content of 2-acetylpyrazine in beverages can be measured using a gas chromatograph tandem mass spectrometer (GC-MS/MS). GC-MS/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.

[Linalool]
The beverage according to the first aspect of the present invention contains linalool, an aroma component that acts to mask the unpleasant odor of 2-acetylpyrazine that is contained in the beverage as a result of the ingredients.

Although there is no particular limitation on linalool, commercially available compounds can be used and blended into beverages. Alternatively, natural materials containing linalool or their extracts can be blended into beverages to add linalool.

The linalool content in the beverage ranges from 0.6 to 50 ppb. Setting the linalool content in the beverage within this range effectively masks and reduces unpleasant odors such as the heavy almond-like odor and oily odor derived from 2-acetylpyrazine. Furthermore, including linalool within this range also has the effect of improving the refreshing feeling, deliciousness, and pleasant aroma of the beverage, further enhancing the beverage's palatability.

The lower limit of the linalool content is 0.6 ppb or more, preferably 0.8 ppb or more, more preferably 1 ppb or more, even more preferably 3 ppb or more, and particularly preferably 7 ppb or more. Preferably, a content within this range can further enhance the masking effect of the off-flavor derived from 2-acetylpyrazine. On the other hand, if the linalool content is too high, although the off-flavor masking effect is further enhanced, it may impair the flavor and aroma of the beverage. For these reasons, the upper limit of the linalool content in a beverage is 50 ppb or less, preferably 20 ppb or less, and more preferably 10 ppb or less.

The linalool 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.

[Linalool oxide]
The beverage according to the first invention may contain linalool oxide, which will be described later in the second invention. The content of linalool oxide in the beverage is not particularly limited, but from the viewpoint of not impairing the taste and aroma of the beverage, it is preferably 100 ppb or less, more preferably 50 ppb or less, even more preferably 20 ppb or less, and particularly preferably 10 ppb or less. The content of linalool oxide may be 0 ppb. The content of linalool oxide in the beverage can be measured in the same manner as the content of linalool.

The total content of linalool and linalool oxide in the beverage is preferably 0.6 ppb or more, more preferably 0.8 ppb or more, even more preferably 1 ppb or more, particularly preferably 3 ppb or more, and most preferably 7 ppb or more. Furthermore, the total content is preferably 100 ppb or less, more preferably 50 ppb or less, even more preferably 20 ppb or less, and particularly preferably 10 ppb or less.

[Caffeine]
The beverage according to the first invention is preferably caffeine-free.
The caffeine content in the beverage may be, for example, 10 mg/L or less, or 1 mg/L or less.
The caffeine content in the beverage is measured by high performance liquid chromatography (HPLC).

[Other ingredients]
The beverage according to the first aspect of the present invention 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 first invention 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 the first aspect of the present invention can be produced using any conditions and methods commonly used in beverage production. For example, linalool is added to a beverage containing 5 to 50 ppb of 2-acetylpyrazine so that the content is 0.6 to 50 ppb. Other optional ingredients can also be added to prepare the beverage.

The content of 2-acetylpyrazine in the beverage can be adjusted using any appropriate method. Linalool can also be added using conventional methods.

In beverage production, for example, a method is used in which prepared extracts containing predetermined amounts of each ingredient and a specific amount of linalool are added sequentially or simultaneously and mixed by stirring, etc. The order in which the ingredients are mixed is not particularly limited. In the case of tea beverages such as grain tea beverages, for example, a method is also used in which multiple plants are mixed in advance, extracted to obtain an extract, and then linalool is added to the obtained extract to achieve a predetermined concentration.

Linalool can be added as a flavoring (a chemically synthesized compound, etc.) or by adding an extract of a food ingredient containing linalool.

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. Method for improving the flavor of beverages
As described above, according to the beverage of the first invention, even when it contains 2-acetylpyrazine, by blending linalool at a content of 0.6 to 50 ppb, it is possible to effectively suppress unpleasant odors such as a heavy almond-like smell or an oily smell caused by 2-acetylpyrazine, and improve the flavor inherent in the ingredients that make up the beverage, resulting in a beverage with excellent palatability.

This means that the method can be defined as a method for improving the flavor of beverages containing 5 to 50 ppb of 2-acetylpyrazine by adding linalool. In other words, the method can be defined as a method for improving the flavor of beverages containing 5 to 50 ppb of 2-acetylpyrazine by adding linalool to the beverage so that the linalool content is 0.6 to 50 ppb.

≪4. Beverage flavor improver≫
Linalool can also be defined as a flavor improver for improving the flavor of beverages by adding it to beverages containing 5 to 50 ppb of 2-acetylpyrazine, thereby suppressing off-flavors such as a heavy almond-like odor and an oily odor caused by 2-acetylpyrazine.

Specifically, the beverage flavor improver contains linalool and is added to a beverage containing 5 to 50 ppb of 2-acetylpyrazine so that the linalool content is 0.6 to 50 ppb.

Beverage flavor improvers can be produced by any method employed in this field or by a method with appropriate modifications. Furthermore, if the flavor improver contains components other than linalool, the type and content of those components can be designed appropriately depending on the desired effect.

<Second Invention>
≪1. Beverage≫
The beverage according to the second aspect of the present invention contains an extract derived from natural materials such as grains, and contains 2-acetylpyrazine at a content of 5 to 50 ppb. Specifically, the beverage contains linalool oxide at a content of 0.6 to 100 ppb.

In this way, by designing the beverage to contain a specific proportion of linalool oxide, the heavy almond-like odor and oily odor caused by 2-acetylpyrazine contained in natural ingredients such as grain materials can be suppressed, improving the flavor of the ingredients and creating a beverage with excellent palatability.

Linalool oxide is an aroma component, and as a result of research by the inventors, they have found that by adding a specific ratio of linalool oxide to a beverage containing a certain concentration of 2-acetylpyrazine, the linalool oxide can mask the off-flavors, such as the heavy almond-like odor and oily odor, that are derived from 2-acetylpyrazine, effectively suppressing these off-flavors. They have also found that adding linalool oxide not only suppresses the off-flavors and improves the refreshing aftertaste (refreshing feeling) of the beverage, but also enhances the deliciousness and aroma of the beverage.

The type of beverage, 2-acetylpyrazine, caffeine, other ingredients, and container are the same as those of the beverage according to the first invention.

[Linalool oxide]
The beverage according to the second invention contains linalool oxide, which is an aroma component and has the effect of masking the unpleasant odor of 2-acetylpyrazine that is contained in the beverage as a result of the ingredients.

There are no particular limitations on the linalool oxide, but commercially available compounds can be used and blended into beverages. Alternatively, natural materials or extracts containing linalool oxide can be blended into beverages to add it to the beverage.

The linalool oxide content in the beverage is in the range of 0.6 to 100 ppb. By setting the linalool oxide content in the beverage within this range, it is possible to effectively mask and reduce unpleasant odors such as the heavy almond-like smell and oily smell derived from 2-acetylpyrazine. Furthermore, by including linalool oxide within this range, it is possible to improve the refreshing feeling, deliciousness, and pleasant aroma of the beverage, further increasing the beverage's palatability.

The lower limit of the linalool oxide content is 0.6 ppb or more, preferably 0.8 ppb or more, more preferably 1 ppb or more, even more preferably 3 ppb or more, and particularly preferably 7 ppb or more. Preferably, a content within this range can further enhance the effect of masking the off-flavors derived from 2-acetylpyrazine. On the other hand, if the linalool oxide content is too high, although the effect of masking off-flavors is further enhanced, it may impair the flavor and aroma of the beverage. For these reasons, the upper limit of the linalool oxide content in the beverage is 100 ppb or less, preferably 50 ppb or less, more preferably 20 ppb or less, and particularly preferably 10 ppb or less.

The content of linalool oxide in a beverage can be measured in the same manner as the content of linalool in a beverage according to the first invention.

[Linalool]
The beverage according to the second invention may contain the linalool described above in the first invention. The content of linalool in the beverage is not particularly limited, but from the viewpoint of not impairing the taste and aroma of the beverage, it is preferably 50 ppb or less, more preferably 20 ppb or less, particularly preferably 10 ppb or less. The content of linalool may be 0 ppb. The content of linalool in the beverage can be measured in the same manner as the content of linalool in the beverage according to the first invention.

The total content of linalool oxide and linalool in the beverage is preferably 0.6 ppb or more, more preferably 0.8 ppb or more, even more preferably 1 ppb or more, particularly preferably 3 ppb or more, and most preferably 7 ppb or more. Furthermore, the total content is preferably 100 ppb or less, more preferably 50 ppb or less, even more preferably 20 ppb or less, and particularly preferably 10 ppb or less.

≪2. Beverage manufacturing method≫
The beverage according to the second aspect of the present invention can be produced using any conditions and methods commonly used in beverage production. For example, linalool oxide is added to a beverage containing 5 to 50 ppb of 2-acetylpyrazine so that the content is 0.6 to 100 ppb. Other optional ingredients can also be added to prepare the beverage.

The content of 2-acetylpyrazine in the beverage can be adjusted using any appropriate method. Linalool oxide can also be added using standard methods.

In producing beverages, for example, a method is used in which a prepared extract containing a predetermined amount of each ingredient and a specific amount of linalool oxide are added sequentially or simultaneously and mixed by stirring, etc. The order in which the ingredients are mixed is not particularly limited. In the case of tea beverages such as grain tea beverages, for example, a method is also available in which multiple plants are mixed in advance and subjected to an extraction process to obtain an extract, and then linalool oxide is added to the obtained extract to achieve a predetermined concentration.

Linalool oxide can be added as a flavoring (e.g., a chemically synthesized compound) or by adding an extract of a food ingredient containing linalool oxide.

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. Method for improving the flavor of beverages
As described above, according to the beverage of the second invention, even when it contains 2-acetylpyrazine, by blending linalool oxide at a content of 0.6 to 100 ppb, it is possible to effectively suppress unpleasant odors such as a heavy almond-like smell or an oily smell caused by 2-acetylpyrazine, improve the flavor inherent in the ingredients that make up the beverage, and result in a beverage with excellent palatability.

This means that this method can be defined as a method for improving the flavor of beverages containing 5 to 50 ppb of 2-acetylpyrazine by adding linalool oxide. In other words, this method can be defined as a method for improving the flavor of beverages containing 5 to 50 ppb of 2-acetylpyrazine by adding linalool oxide to a beverage containing 5 to 50 ppb of 2-acetylpyrazine so that the linalool oxide content is 0.6 to 100 ppb.

≪4. Beverage flavor improver≫
Linalool oxide can also be defined as a flavor improver that suppresses unpleasant odors such as a heavy almond-like odor and an oily odor caused by 2-acetylpyrazine by adding it to a beverage containing 5 to 50 ppb of 2-acetylpyrazine, thereby improving the flavor of the beverage.

Specifically, the beverage flavor improver contains linalool oxide and is added to a beverage containing 5 to 50 ppb of 2-acetylpyrazine so that the linalool oxide content is 0.6 to 100 ppb.

Beverage flavor improvers can be produced by any method employed in this field or by a method with appropriate modifications. Furthermore, if the flavor improver contains components other than linalool oxide, the type and content of those components can be appropriately designed 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 (roasting level) was obtained by grinding a room temperature sample for 20 seconds using a blender (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 formulation. The resulting formulation was UHT sterilized, aseptically filled into a PET bottle, and then diluted 10 times to obtain a sample (Reference Product 1). The 2-acetylpyrazine concentration in the resulting Reference Product 1 (barley extract) was 2 ppb.

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 sample 1 and the test samples was measured using gas chromatography tandem mass spectrometry (GC-MS/MS) under the following conditions. Specifically, 100 μL of the test sample to be analyzed was placed in a vial (volume 10 mL) and introduced into a GC-MS/MS (Agilent Technologies) by MVM (Multi Volatile Method) using a Gestell MPS. A calibration curve was prepared by the standard addition method, and cyclohexanol was used as the internal standard.
(GC-MS/MS analysis conditions)
・Equipment GC: Agilent 7890B GC System (Agilent Technologies)
MS: Agilent 7000D GC/MS Triple Quad (Agilent Technologies)
Fully automated volatile component extraction and introduction device: MPS Robotic Pro/DHS/TDU2/CIS4 (Gestell)
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-acethylpyrazine 122>94 (5V)
:cyclohexanol 82>67 (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 each test sample. Specifically, the sensory evaluation was conducted by comparatively evaluating "tastiness,""goodaroma,""strength of almond-like aroma," and "strength of oily odor" against reference product 1. Each evaluation score was calculated as the average of the evaluation scores given by each panelist according to the following evaluation criteria. In this evaluation, the score for reference product 1 was used as the standard value (4 points). Note that "tastiness" was evaluated as "high level of preference based on flavor," and "good aroma" was evaluated as "impression of the overall aroma of the grain tea." Furthermore, "strength of almond-like aroma" and "strength of oily odor" were evaluated as the "strength of almond-like aroma" and "strength of oily odor," respectively, as indicated by the item names.

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 almond-like scent" and "strength of oily smell" 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 evaluation of "taste" and "good aroma," as per the above-mentioned evaluation criteria, the higher the score, the higher the evaluation. Furthermore, regarding the "strength of almond-like aroma" and "strength of oily odor," as per the above-mentioned evaluation criteria, the lower the score, the less noticeable the odor and the higher the evaluation.

As shown in Table 1, as the concentration of 2-acetylpyrazine increased, the "strength of the almond-like aroma" and "strength of the oily odor" increased, 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, an unpleasant odor such as a heavy almond-like odor is perceived, which impairs the flavor of the ingredients and reduces the palatability of the beverage.

<Test 2: Verification by adding linalool>
[Preparation of reference and test samples]
10 g of roasted brown rice (L*=58) was extracted with 30 volumes of water at 90°C to obtain an extract. The L* value (roasting degree) was obtained in the same manner as in Test 1.

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, aseptically filled into PET bottles, and then diluted 10 times to obtain a diluted extract. The 2-acetylpyrazine concentration in the resulting diluted extract was 0.13 ppb.

Reference sample 2 was prepared by adding 2-acetylpyrazine to the diluted extract obtained above to a concentration of 20 ppb. Reference sample 3 was prepared by adding 2-acetylpyrazine to the diluted extract to a concentration of 50 ppb. The linalool concentrations in both Reference Samples 2 and 3 were 0 ppb. Linalool was added to the obtained Reference Samples 2 and 3 to the concentrations shown in Tables 2 and 3 below to prepare the test samples (Comparative Examples 1 and 2, Examples 1 to 4, Comparative Example 3, and Example 5).

The content of linalool in Reference Product 2, Reference Product 3, and each test sample was measured using gas chromatography mass spectrometry (GC-MS) under the following conditions. Specifically, 10 mL of the test sample to be analyzed and 3.5 g of sodium chloride were placed in a vial (volume 20 mL), sealed with a septum-equipped cap, and introduced into a GC-MS (Agilent Technologies) using the SPME (Solid Phase Micro Extraction) method. A calibration curve was created using the standard addition method, and cyclohexanol was used as the internal standard.
(GC-MS analysis conditions)
・Equipment GC: Agilent 7890A GC System (Agilent Technologies)
MS: Agilent 5975C inert XL MSD (Agilent Technologies)
Fully automated volatile component extraction and introduction device: MultiPurpose Sampler MPS2 (Gestell)
・SPME fiber: DVB/CAR/PDMS (manufactured by Sperco)
Pretreatment conditions: Incubation at 50°C for 10 minutes
Extraction: 50℃, 30 minutes
Desorption: 5 minutes. Column: HP-INNOWax (60 m x 0.25 mm, film thickness 0.25 μm) (Agilent Technologies)
Injection method: Splitless Injection port temperature: 240°C
Carrier gas: He (1.0 mL/min)
Temperature program: 35°C (held for 2 minutes) → 6°C/min → 240°C (held for 10 minutes)
MS transfer line: 240°C
Ionization method: EI
Ion source temperature: 230°C
・Quadrupole temperature: 150℃
Quantitative ion (Linalool): 71
Quantitative ion (Linalool oxide): 59
Quantitative ion (cyclohexanol): 57

[Sensory evaluation]
A sensory evaluation was performed by a panel of five experts on the prepared Reference Product 2, Reference Product 3, and each test sample. Specifically, the sensory evaluation was performed by comparatively evaluating Reference Product 2 or Reference Product 3 in terms of "taste,""goodness of aroma,""strength of almond-like aroma," and "strength of oily odor." Each evaluation score was calculated as the average of the evaluation scores given by each panel according to the same evaluation criteria as in Test 1. In this evaluation, Comparative Examples 1 and 2, and Examples 1 to 4 were evaluated using the score of Reference Product 2 as the reference value (4 points), and Comparative Example 3 and Example 5 were evaluated using the score of Reference Product 3 as the reference value (4 points).

[result]
Tables 2 and 3 below show the 2-acetylpyrazine concentration, linalool concentration, and sensory evaluation results for Reference Product 2, Reference Product 3, and each test sample. Regarding the "taste" and "good aroma" in the evaluation, the higher the score, the higher the evaluation, as per the above-mentioned evaluation criteria. Regarding the "strength of almond-like aroma" and "strength of oily odor," the lower the score, the harder it is to sense, and the higher the evaluation, as per the above-mentioned evaluation criteria.

As shown in Tables 2 and 3, Examples 1 to 4 received higher ratings for "strength of almond-like aroma" and "strength of oily odor" compared to Reference Product 2 and Comparative Example 1, and Example 5 received higher ratings for "strength of almond-like aroma" and "strength of oily odor" compared to Reference Product 3 and Comparative Example 3, indicating that off-odors were suppressed. In addition to the effect of suppressing off-odors, improvements in "taste" and "pleasant aroma" were also observed, resulting in superior palatability.

<Test 3: Verification by adding linalool oxide>
[Preparation of test samples]
Linalool oxide was added to the reference samples 2 and 3 obtained in Test 2 to the concentrations shown in Tables 4 and 5 below to prepare the test samples (Comparative Examples 4 and 5, Examples 6 to 9, Comparative Example 6, and Example 10). The linalool oxide concentrations of Reference Samples 2 and 3 were both 0 ppb.

The linalool oxide content in Reference Product 2, Reference Product 3, and each test sample was measured using the same method and conditions as for measuring the linalool content in Test 2.

[Sensory evaluation]
A sensory evaluation was performed by a panel of five experts on the prepared Reference Product 2, Reference Product 3, and each test sample. Specifically, the sensory evaluation was performed by comparatively evaluating Reference Product 2 or Reference Product 3 in terms of "taste,""goodness of aroma,""strength of almond-like aroma," and "strength of oily odor." 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, Comparative Examples 4 and 5 and Examples 6 to 9 were evaluated using the score of Reference Product 2 as the reference value (4 points), and Comparative Example 6 and Example 10 were evaluated using the score of Reference Product 3 as the reference value (4 points).

[result]
Tables 4 and 5 below show the 2-acetylpyrazine concentration, linalool oxide concentration, and sensory evaluation results for Reference Product 2, Reference Product 3, and each test sample. Regarding the "taste" and "good aroma" in the evaluation, the higher the score, the higher the evaluation, as per the above-mentioned evaluation criteria. Regarding the "strength of almond-like aroma" and "strength of oily odor," the lower the score, the harder it is to sense, and the higher the evaluation, as per the above-mentioned evaluation criteria.

As shown in Tables 4 and 5, Examples 6 to 9 received higher ratings for "strength of almond-like aroma" and "strength of oily odor" compared to Reference Product 2 and Comparative Example 4, and Example 10 received higher ratings for "strength of almond-like aroma" and "strength of oily odor" compared to Reference Product 3 and Comparative Example 6, indicating that off-odors were suppressed. In addition to the effect of suppressing off-odors, improvements in "taste" and "pleasant aroma" were also observed, demonstrating superior palatability.

Claims (5)

A tea beverage comprising an extract of roasted grains and containing 5 to 50 ppb of 2-acetylpyrazine,
Contains at least one of linalool and linalool oxide in the following proportions:
tea drink.
Note
When containing either linalool or linalool oxide,
Linalool content: 0.6-50ppb,
Linalool oxide content: 0.6 to 100 ppb,
When both linalool and linalool oxide are contained,
Linalool content: 0.6 to 50 ppb, linalool oxide content: 0.6 to 100 ppb, and total content of linalool and linalool oxide: 0.6 to 100 ppb Contains the linalool at a ratio of 1 to 10 ppb.
The tea beverage according to claim 1. The linalool oxide is contained in an amount of 1 to 10 ppb.
The tea beverage according to claim 1 . In a tea drink containing an extract of roasted grains and containing 5 to 50 ppb of 2-acetylpyrazine,
At least one of linalool and linalool oxide is added in the following proportions :
A method for improving the flavor of tea beverages.
Note
When containing either linalool or linalool oxide,
Linalool content: 0.6-50ppb,
Linalool oxide content: 0.6 to 100 ppb,
When both linalool and linalool oxide are contained,
Linalool content: 0.6 to 50 ppb, linalool oxide content: 0.6 to 100 ppb, and total content of linalool and linalool oxide: 0.6 to 100 ppb A flavor improver for tea beverages , which comprises an extract of roasted grains and is added to tea beverages containing 5 to 50 ppb of 2-acetylpyrazine,
The flavor improving agent contains at least one of linalool and linalool oxide in the following proportions:
A flavor improver for tea beverages.
Note
When containing either linalool or linalool oxide,
Linalool content: 0.6-50ppb,
Linalool oxide content: 0.6 to 100 ppb,
When both linalool and linalool oxide are contained,
Linalool content: 0.6 to 50 ppb, linalool oxide content: 0.6 to 100 ppb, and total content of linalool and linalool oxide: 0.6 to 100 ppb