JP7850554B2 - Alcoholic beverage, method for manufacturing an alcoholic beverage, and method for improving the flavor of an alcoholic beverage. - Google Patents

Description

This invention relates to an alcoholic beverage, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage.

Regarding alcoholic beverages containing alcohol, various inventions focusing on flavor have been created to date.

For example, Patent Document 1 discloses an alcoholic beverage or alcohol-flavored beverage containing acesulfame potassium, which contains at least one polysaccharide selected from the group consisting of starch, α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, soybean polysaccharides, guar gum, gum arabic, agar, carrageenan, polydextrose, and indigestible dextrin, wherein the acesulfame potassium content (A) is 0.005 to 0.60 g/L, and the total content of the polysaccharides (B) is 0.001 to 0.8 g/L.

Japanese Patent Publication No. 2018-088867

The invention described in Patent Document 1 aims to improve the quality of sweetness in beverages and create beverages with superior sweetness and palatability. Patent Document 1 proposes an alcoholic beverage containing acesulfame potassium while also containing a predetermined amount of polysaccharides.

On the other hand, considering the increasing demand for energy drinks, the inventors hypothesized that if they could enhance the "energy drink" feel of alcoholic beverages, they could create products with unique flavors and aromas that had never existed before.

Therefore, the object of the present invention is to provide an alcoholic beverage with an enhanced energy drink feel, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage to enhance its energy drink feel.

The aforementioned problem can be solved by the following means.
(1) An alcoholic beverage containing plum juice, with an acidity of 0.35 to 0.60 w/v%, a sugar-acid ratio of 12.00 to 16.00, an alcohol content of 3 to 8 v/v%, and a methyl salicylate content of 0.10 to 1.50 ppm .
( 2 ) The alcoholic beverage according to (1) above, wherein the isoamyl acetate content is 0.10 ppm or more.
( 3 ) The alcoholic beverage according to (1) or (2) above, wherein the perillaldehyde content is 1.00 ppm or more.
( 4 ) A method for producing an alcoholic beverage, comprising the steps of: (4) containing plum juice, having an acidity of 0.35 to 0.60 w/v%, a sugar-acid ratio of 12.00 to 16.00, an alcohol content of 3 to 8 v/v%, and a methyl salicylate content of 0.10 to 1.50 ppm .
( 5 ) A method for improving the flavor of an alcoholic beverage to enhance the energy drink feel, comprising the steps of: adding plum juice, setting the acidity to 0.35 to 0.60 w/v%, setting the sugar-acid ratio to 12.00 to 16.00, setting the alcohol content to 3 to 8 v/v%, and setting the methyl salicylate content to 0.10 to 1.50 ppm .

The alcoholic beverage according to the present invention has an enhanced energy drink feel.
The method for producing alcoholic beverages according to the present invention can produce alcoholic beverages with an enhanced energy drink feel.
The method for improving the flavor of alcoholic beverages according to the present invention can enhance the feeling of an energy drink.

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

[Alcoholic beverages]
The alcoholic beverage according to this embodiment is a beverage containing methyl salicylate, and may further contain isoamyl acetate or perillaldehyde.
Here, "alcoholic beverage" refers to a beverage containing alcohol, and is not limited to a specific type of beverage, but an example would be a chuhai-flavored beverage. A chuhai-flavored beverage is a beverage that has a taste similar to chuhai, that is, a beverage whose flavor is designed to evoke the aroma and taste of chuhai. The flavor of chuhai also includes flavors such as sours and cocktails. However, it is preferable that the alcoholic beverage according to this embodiment is a beverage that exhibits a predetermined balance of sweetness and acidity, that is, a beverage in which the sugar-acid ratio is within a predetermined range.
Furthermore, as described later, the alcoholic beverage according to this embodiment has an enhanced energy drink feel due to the inclusion of methyl salicylate and the like, so it is preferable to apply it to energy drink-flavored alcoholic beverages (beverages whose flavor is designed to give the impression of an energy drink). Also, for example, if the alcoholic beverage according to this embodiment contains plum juice or the like, it becomes a plum-flavored (including pickled plum-flavored) alcoholic beverage (a beverage whose flavor is designed to give the impression of a plum taste).
The following describes each element that constitutes the alcoholic beverage according to this embodiment.

(Methyl salicylate)
Methyl salicylate is a _methyl ester of salicylic acid, represented by _the chemical formula _{C₂₈H₂₈O₃} .
The inventors have discovered that adding methyl salicylate to alcoholic beverages enhances the feeling of them being energy drinks.
Furthermore, the inventors have also discovered that adding methyl salicylate to alcoholic beverages enhances their caramel-like sweetness.

The methyl salicylate content is preferably 0.05 ppm or more, and more preferably 0.08 ppm or more, 0.10 ppm or more, 0.20 ppm or more, 0.30 ppm or more, 0.40 ppm or more, and 0.50 ppm or more. A methyl salicylate content above a predetermined value can enhance the energy drink feel and caramel-like sweetness.
The methyl salicylate content is preferably 3.00 ppm or less, and more preferably 2.00 ppm or less, 1.50 ppm or less, 1.20 ppm or less, 1.00 ppm or less, 0.80 ppm or less, and 0.60 ppm or less. By keeping the methyl salicylate content below a predetermined value, it is possible to achieve the desired effects (enhancement of the energy drink feel, enhancement of the caramel-like sweetness) while avoiding a decrease in the overall evaluation.
In this specification, the unit "ppm" is synonymous with "mg/L".

The methyl salicylate content of alcoholic beverages can be measured, for example, by appropriately diluting the sample and using the Solid Phase MicroExtraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) method.

(Isoamyl acetate)
Isoamyl acetate is a type of carboxylic acid ester with _the chemical _{formula C7H14O2} .
The inventors have discovered that by adding isoamyl acetate to an alcoholic beverage containing methyl salicylate, the energy drink sensation enhanced by methyl salicylate can be further strengthened.
Furthermore, the inventors have also discovered that by adding isoamyl acetate to an alcoholic beverage containing methyl salicylate, the caramel-like sweetness, tropical sweetness, and refreshing acidity can be enhanced.

The isoamyl acetate content is preferably 0.10 ppm or more, and more preferably 0.20 ppm or more, 0.50 ppm or more, 0.80 ppm or more, 1.00 ppm or more, 1.30 ppm or more, 1.50 ppm or more, 1.80 ppm or more, and 2.00 ppm or more. By having an isoamyl acetate content above a predetermined value, the energy drink feel can be further enhanced, as well as the caramel-like sweetness, tropical sweetness, and refreshing acidity can be increased.
The isoamyl acetate content is preferably 5.00 ppm or less, and more preferably 4.00 ppm or less, 3.50 ppm or less, 3.20 ppm or less, 3.00 ppm or less, and 2.50 ppm or less. By keeping the isoamyl acetate content below a predetermined value, it is possible to achieve the desired effects (enhancement of energy drink feel, enhancement of caramel-like sweetness, enhancement of tropical sweetness, enhancement of refreshing acidity) while avoiding a decrease in the overall evaluation.

The isoamyl acetate content of alcoholic beverages can be measured, for example, by appropriately diluting the sample and using the Solid Phase MicroExtraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) method.

(Perillaldehyde)
Perillaldehyde is a type of monoterpene with _the chemical formula _{C₁₀H₁₄O} .
The inventors have found that by adding perillaldehyde to an alcoholic beverage containing methyl salicylate, the refreshing acidity can be significantly enhanced, resulting in a very favorable overall evaluation.

The perillaldehyde content is preferably 1.00 ppm or more, and more preferably 3.00 ppm or more, 5.00 ppm or more, 8.00 ppm or more, 9.00 ppm or more, and 10.00 ppm or more. By having a perillaldehyde content above a predetermined value, the refreshing acidity can be significantly enhanced.
The perillaldehyde content is preferably 15.00 ppm or less, more preferably 13.00 ppm or less, 12.00 ppm or less, and 11.00 ppm or less. By keeping the perillaldehyde content below a predetermined value, it is possible to achieve the effect of enhancing the refreshing acidity while avoiding a situation where the energy drink feel is significantly reduced.

The perillaldehyde content of alcoholic beverages can be measured, for example, by appropriately diluting the sample and using the Solid Phase MicroExtraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) method.

(sugar acid ratio)
The sugar-acid ratio of the alcoholic beverage according to this embodiment serves as an indicator of the overall balance of the beverage's flavor and as an indicator for identifying the flavor of the alcoholic beverage that is targeted to enhance the energy drink feel.
The sugar-acid ratio is preferably 5.00 or higher, and more preferably 8.00 or higher, 10.00 or higher, 11.00 or higher, 12.00 or higher, 13.00 or higher, and 13.42 or higher. Furthermore, the sugar-acid ratio is more preferably 20.00 or lower, 18.00 or lower, 16.00 or lower, and 15.00 or lower. By having the sugar-acid ratio within the predetermined range, the flavor profile of the alcoholic beverage intended to enhance the energy drink feel becomes clear. By including the aforementioned methyl salicylate in an alcoholic beverage with the predetermined sugar-acid ratio, the effects of enhancing the energy drink feel can be more reliably achieved.
In this specification, "sugar-acid ratio" refers to the value calculated as "extract content (w/v%) / acidity (w/v%)".

(acidity)
The acidity (acidity in terms of citric acid) of the alcoholic beverage according to this embodiment is sufficient if the sugar-acid ratio is within a predetermined range, for example, as follows.
The acidity is preferably 0.10 w/v% or higher, more preferably 0.30 w/v% or higher, 0.35 w/v% or higher, 0.40 w/v% or higher, and 0.45 w/v% or higher. Furthermore, the acidity is preferably 2.00 w/v% or lower, more preferably 1.50 w/v% or lower, 1.00 w/v% or lower, 0.70 w/v% or lower, 0.60 w/v% or lower, and 0.50 w/v% or lower.

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

(extract)
The extract content (extract amount) of the alcoholic beverage according to this embodiment is sufficient as long as the sugar-acid ratio is within a predetermined range, for example, as follows.
The extract content is preferably 1.00 w/v% or more, more preferably 2.00 w/v% or more, 3.00 w/v% or more, 4.00 w/v% or more, 5.00 w/v% or more, and 6.00 w/v% or more. Furthermore, the extract content is preferably 10.00 w/v% or less, more preferably 9.50 w/v% or less, 9.00 w/v% or less, and 8.00 w/v% or less.

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

(alcohol)
The alcoholic beverage according to this embodiment contains alcohol.
Any alcohol that is suitable for drinking may be used, and there are no limitations on the type, manufacturing method, or raw materials, as long as the effects of the present invention are not hindered. However, whiskey, brandy, spirits (such as gin, vodka, rum, and other spirits, as well as raw material alcohols), liqueurs, shochu, and even brewed alcoholic beverages such as sake, fruit wine, and beer can be used.
In this specification, unless otherwise specified, "alcohol" refers to ethanol.

(Alcohol content)
The lower limit of the alcohol content of the alcoholic beverage according to this embodiment is not particularly limited, but for example, it could be 1 v/v% or more, 2 v/v% or more, 3 v/v% or more, or 5 v/v% or more. Similarly, the upper limit of the alcohol content is not particularly limited, but for example, it could be 12 v/v% or less, 10 v/v% or less, 8 v/v% or less, or 6 v/v% or less.
Furthermore, the alcohol content can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3-4 Alcohol content of sake (vibrating density meter/gas chromatography analysis method).

(Effervescent)
The alcoholic beverage according to this embodiment is preferably a carbonated beverage containing carbon dioxide. Here, "carbonated" in this embodiment means that the gas pressure (total pressure) at 20°C is 0.5 kg/ ^cm² or more, preferably 1.0 kg/cm² or more, more preferably 1.5 kg/ ^cm² or more, 2.0 kg/ ^cm² or more, and more preferably 2.5 kg/ ^cm² or more, and also preferably 5.0 kg/ ^cm² or less, more preferably 4.0 kg/ ^{cm² or} less, 3.5 kg/ ^cm² or less, and more preferably 3.0 kg/ ^cm² or less.
Furthermore, gas pressure can be measured, for example, based on the National Tax Agency's prescribed analytical method (Instruction) 8-3 Gas Pressure.

(others)
The alcoholic beverage according to this embodiment may contain, and may not contain, sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, etc. (hereinafter referred to as "additives" as appropriate), which are normally added to beverages, as long as the desired effects of the present invention are not inhibited. As sweeteners, for example, fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, etc. As high-intensity sweeteners, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame, etc. As antioxidants, for example, vitamin C, vitamin E, polyphenols, etc., can be used. As flavorings, for example, various fruit flavors can be used. As acidulants, for example, citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid, etc. As salts, for example, sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate, etc. As dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum hydrolysate, etc. can be used.
Furthermore, the aforementioned raw materials can be those that are generally available on the market.

(fruit juice)
The alcoholic beverage according to this embodiment may contain fruit juice (juice extracted from fruit). The fruit from which the juice is derived is not particularly limited as long as it is a conventionally known fruit, but in the case of a plum-flavored beverage, plum is naturally preferred.
While there are no particular limitations on the fruit juice content (converted to fruit juice percentage), examples include 1% or more, 3% or more, 5% or more, 10% or less, 8% or less, and 6% or less.

The fruit juice content can be calculated using the following formula: "Fruit juice content (converted to fruit juice percentage) % (specifically, w/w%)" = "Amount of fruit juice in 100g of beverage (g)" × "Concentration ratio" / 100g × 100. Here, when calculating the "concentration ratio" (the relative concentration ratio of the fruit juice when straight fruit juice is considered 100%), the JAS standard is followed. For example, if plum juice with an acidity of 7% is used, according to Appendix 4 of the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016), the standard acidity of plums is 3.5%. Therefore, this plum juice becomes 2x concentrated plum juice.

(Bottled alcoholic beverages)
The alcoholic beverage according to this embodiment can be provided in various containers. By filling the alcoholic beverage into various containers, deterioration of quality due to long-term storage can be effectively prevented.
Any airtight container is acceptable, and metal containers (such as aluminum or steel cans or barrels) can be used. Glass containers, PET bottles, paper containers, and pouch containers can also be used. There are no particular limitations on the container's capacity; any currently available containers can be used. However, metal containers are preferred because they completely block gas, moisture, and light, and maintain stable quality at room temperature for extended periods.

As described above, the alcoholic beverage according to this embodiment has an enhanced energy drink feel.
Furthermore, the alcoholic beverage according to this embodiment exhibits enhanced caramel-like sweetness, tropical sweetness, and refreshing acidity, resulting in a favorable overall evaluation.

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

In the mixing process, water, methyl salicylate, isoamyl acetate, perillaldehyde, alcohol, additives, etc., are added to the mixing tank as appropriate to produce the mixed liquid.
In this mixing process, the raw materials should be mixed and adjusted so that the content of methyl salicylate, isoamyl acetate, and perillaldehyde falls within the predetermined ranges mentioned above.

Then, in the post-processing stage, treatments such as filtration, sterilization, carbon dioxide addition, and filling into containers are selectively performed as needed.
The filtration process in the post-processing stage can be carried out using a general filter or strainer. While plate sterilization is preferred for the sterilization process in the post-processing stage from the viewpoint of processing speed, other methods that can perform a similar process are acceptable and are not limited to this. Furthermore, the filling process in the post-processing stage is preferably carried out in a cleanroom maintaining a level of cleanliness typically used in beverage manufacturing. The order of each process in the post-processing stage is not particularly limited.

Furthermore, the processes performed in the mixing and post-processing stages can be carried out using equipment commonly used for manufacturing RTD beverages and similar products.

As described above, the method for producing alcoholic beverages according to this embodiment makes it possible to produce alcoholic beverages with an enhanced energy drink feel.
Furthermore, according to the method for producing alcoholic beverages of this embodiment, it is possible to produce alcoholic beverages in which caramel-like sweetness, tropical sweetness, and refreshing acidity are enhanced, and which have a good overall evaluation.

[Methods for improving the flavor of alcoholic beverages]
Next, a method for improving the flavor of an alcoholic beverage according to this embodiment will be described.
The method for improving the flavor of an alcoholic beverage according to this embodiment is a method for enhancing the flavor of an energy drink, and involves adding methyl salicylate or the like to the alcoholic beverage.
The content of each component is the same as the values explained above in the section on "Alcoholic Beverages."

As described above, the method for improving the flavor of alcoholic beverages according to this embodiment can enhance the energy drink feel.
Furthermore, according to the method for improving the flavor of alcoholic beverages as described in this embodiment, it is possible to enhance caramel-like sweetness, tropical sweetness, and refreshing acidity, resulting in a good overall evaluation.

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

[Preparing the sample]
For each sample in Table 1, a sample (chuhai-flavored beverage) was prepared by appropriately mixing vodka, concentrated plum juice, fructose-glucose liquid sugar, citric acid (anhydrous), trisodium citrate, L-ascorbic acid, methyl salicylate, isoamyl acetate, perillaldehyde, carbonated water, and purified water in the quantities shown in the table.
The gas pressure (total pressure) of each sample in Table 1 at 20°C was 2.1 kg/ ^cm² .

[Exam Content]
For each sample produced using the method described above, four trained panelists with discriminatory abilities scored each sample on a 9-point scale from 1 to 9 for "caramel-like sweetness,""tropicalsweetness,""medicinaltaste,""refreshingacidity," and "energy drink taste," and the average score was calculated. For the "overall evaluation," each panelist scored each sample on a 5-point scale from 1 to 5, and the average score was calculated.
All evaluations were based on tasting the samples.

(Caramel-like sweetness: Evaluation criteria)
The evaluation of caramel-like sweetness (indicated in the table as "a slightly bitter sweetness reminiscent of caramel") was based on a baseline of 5 points for sample 1-0, with 1 point for "weak caramel-like sweetness" and 9 points for "strong caramel-like sweetness." A higher score indicates a stronger caramel-like sweetness, which is considered more desirable.

Here, "caramel-like sweetness," as shown in the table, refers to a sweetness with a slight bitterness that evokes the taste of caramel.

(Tropical sweetness: Evaluation criterion)
The evaluation of tropical sweetness was based on a baseline of 5 points for sample 1-0, with 1 point indicating "weak tropical sweetness" and 9 points indicating "strong tropical sweetness." A higher score indicates a greater and more desirable tropical sweetness.

Here, "tropical sweetness" refers to a flavor profile that evokes the sweetness of tropical fruits (such as mango or pineapple).

(Medicinal feel: Evaluation criteria)
The evaluation of the "medicinal feel" (indicated as "medicinal feel" or "chemical feel" in the table) was based on a baseline of 5 points for Sample 1-0, with 1 point for a "weak medicinal feel" and 9 points for a "strong medicinal feel." While the strength of the medicinal feel was assessed, no judgment of superiority or inferiority was made.

Here, "strong medicinal feel" means that the scent has a strong, pungent aroma reminiscent of medicine.

(Refreshing acidity: Evaluation criterion)
The refreshing acidity was evaluated using a baseline of 5 points for Sample 1-0, with 1 point indicating "weak refreshing acidity" and 9 points indicating "strong refreshing acidity." A higher score indicates a greater level of refreshing acidity, which is considered desirable.

Here, "refreshing acidity" specifically refers to an acidity that evokes the refreshing feeling of fruit.

(Energy drink feel: Evaluation criteria)
The evaluation of the "energy drink feel" was based on a baseline of 5 points for Sample 1-0, with 1 point indicating a "weak energy drink feel" and 9 points indicating a "strong energy drink feel." A higher score indicates a stronger energy drink feel, which is considered more desirable.

Here, "energy drink feel" refers to the flavor profile typically experienced when drinking an energy drink. More specifically, it is characterized by a strong yet well-balanced sweetness and acidity, a sweet, tropical aroma, and a slight medicinal note (the flavor is quickly perceived upon initial consumption and quickly disappears upon finishing).

(Overall evaluation: Evaluation criteria)
For the overall evaluation, no baseline score was set. Instead, a score of 1 was assigned if the overall evaluation as an alcoholic beverage was poor, and a score of 5 was assigned if the overall evaluation as an alcoholic beverage was good.

Here, "overall evaluation" refers to the assessment of the balance of flavors in an alcoholic beverage. For example, if the flavor balance is disrupted due to a strong presence of a particular component, it will receive a poor evaluation.

The table shows the content and other details of each sample, along with the results of each evaluation. The numerical values and indicators for each component shown in the table represent the content and indicators in the final product. Furthermore, the plum juice content in the table is the value converted to juice percentage.

(Review of results)
Table 1 shows the results of varying the methyl salicylate content in samples 1-0 to 1-3.
From the results of samples 1-0 to 1-3 in Table 1, it was confirmed that the score for "energy drink feel" increased when the methyl salicylate content exceeded a predetermined value. It was also confirmed that the scores for "caramel-like sweetness" and "overall evaluation" increased when the methyl salicylate content exceeded a predetermined value.
However, it was also confirmed that if the methyl salicylate content was too high, the score for "refreshing acidity" decreased, and the "overall evaluation" score also decreased slightly.

Table 1 shows the results when samples 1-4 to 1-8 contain isoamyl acetate.
From the results of samples 1-4 to 1-8 in Table 1, it was confirmed that adding isoamyl acetate to alcoholic beverages containing methyl salicylate not only further increased the score for "energy drink feel," but also significantly increased the score for "tropical sweetness."
In particular, as is evident when comparing samples 1-5, 1-6, and 1-2 (samples with the same methyl salicylate content), it was confirmed that as the isoamyl acetate content increased, not only did the scores for "energy drink feel" and "tropical sweetness" increase, but also the scores for "caramel-like sweetness" and "refreshing acidity."

Samples 1-9 to 1-10 in Table 1 show the results when perillaldehyde was included.
From the results of samples 1-9 to 1-10 in Table 1, it was confirmed that adding perillaldehyde to alcoholic beverages containing methyl salicylate (and isoamyl acetate) significantly increased the score for "refreshing acidity" and also greatly increased the score for "overall evaluation."
However, it was also confirmed that adding perillaldehyde slightly reduced the "energy drink feel."

Claims (5)

Contains plum juice,
The acidity is 0.35 to 0.60 w/v%,
The sugar-acid ratio is 12.00 to 16.00.
The alcohol content is 3-8 v/v%,
Alcoholic beverages containing methyl salicylate in amounts between 0.10 and 1.50 ppm . The alcoholic beverage according to claim 1, wherein the isoamyl acetate content is 0.10 ppm or more. An alcoholic beverage according to claim 1 or claim 2 , wherein the perillaldehyde content is 1.00 ppm or more. A method for producing an alcoholic beverage, comprising the steps of: adding plum juice, adjusting the acidity to 0.35 to 0.60 w/v%, adjusting the sugar-acid ratio to 12.00 to 16.00%, adjusting the alcohol content to 3 to 8 v/v%, and adjusting the methyl salicylate content to 0.10 to 1.50 ppm . A method for enhancing the flavor of an alcoholic beverage to increase its energy drink feel,
A method for improving the flavor of an alcoholic beverage, comprising the steps of adding plum juice, adjusting the acidity to 0.35 to 0.60 w/v%, the sugar-acid ratio to 12.00 to 16.00, the alcohol content to 3 to 8 v/v%, and the methyl salicylate content to 0.10 to 1.50 ppm .