JP2007039610A - Lemon flavor aroma degradation control method and beverage - Google Patents

Abstract

The structure of citral in beverages containing lemon flavor changes its structure by a reaction such as cyclization, hydration, or isomerization at the stage of production, distribution, storage, etc., and further generates a malodorous substance by an oxidation reaction. Therefore, lemon flavour, especially citral derived from citral, suppresses the degradation of citral, in which citral, which is the main fragrance component, produces p-methylacetophenone, which is the cause of off-flavor, etc. Provided are a method capable of suppressing a deterioration odor and a beverage thereof.
A citral cyclization reaction is suppressed by adding potassium citrate to a beverage containing lemon flavor and adjusting the pH of the beverage to 3.0 or higher.
[Selection figure] None

Description

  The present invention relates to a method for suppressing fragrance deterioration of lemon flavor and its beverage, and more particularly to a method for suppressing deterioration of citral, which is a main body of scent of lemon flavor, and its beverage.

  Lemon flavor, for example, is the most preferred scent in carbonated drinks and Chuhai, and is used to impart and enhance citrus flavors to various foods and drinks such as carbonated drinks.

  Citral is a main aroma component in citrus flavors, particularly lemon flavors, and is an important aroma component for imparting a lemon-like fresh aroma. However, citral is unstable, and under acidic conditions, it undergoes a cyclization or oxidation reaction by an acid-catalyzed reaction and is decomposed. Along with this, it is known that the lemon-like freshness disappears and the cyclized and oxidized products become off-flavor, and the life as a flavor is shortened.

  In the cyclization and oxidation reaction of citral, as shown in the citral decomposition pathway shown in FIG. 5, citral A is first p-menthadien-8-ol represented by compound B by cyclization reaction in the presence of hydrogen ions. And then oxidized to p-cymene-8-ol represented by Compound C, and further decomposed into p-methylacetophenone represented by Compound E via α-p-dimethylstyrene represented by Compound D. It is known that These decomposition products are deteriorated odor substances and are not preferable for flavors.

  In this way, the structure of citral, the main body of lemon scent, changes due to reactions such as cyclization and hydration at each stage of production, distribution, storage, etc. When a lemon beverage is placed at room temperature for half a year, a chemical odor is generated and its quality is significantly deteriorated, and a fresh and refreshing image is lost.

  By the way, this cyclization and oxidation reaction of citral is likely to occur as the pH of the beverage is in the acidic range, but by adding sodium salt of citric acid or other organic acid, the pH is raised to the neutral range. It is known that deterioration can be suppressed by (Non-patent Document 1).

  Moreover, as a drink which mix | blended lemon flavor, a citric acid, and potassium citrate, patent document 1 is disclosing the powder drink mixture which melt | dissolves in water rapidly which mix | blended lemon flavor, a citric acid, and potassium citrate.

Patent Document 2 proposes to suppress the production of p-methylacetophenone, which is a decomposition product of citral, using tea polyphenol as a flavor degradation inhibitor for citrus flavors containing citral.
Journal of Japanese Society of Food Industry, Vol. 15, No. 7, pp. 285-289 (1968) US Pat. No. 4,613,833 JP 2003-96486 A

  However, in Non-Patent Document 1, sodium citrate, which is generally used in foods and drinks, is used to raise the pH of the beverage, but this sodium citrate is sufficient to suppress the deterioration of citral. When used, the salty taste of sodium citrate becomes conspicuous and the flavor becomes inferior. Therefore, the pH adjustment within a range not impairing the taste as a beverage is 3.2. Therefore, it has been difficult to produce a lemon beverage having a pH of 3.3 or higher and having a sufficient deterioration suppressing effect. In addition, excessive use of sodium causes high blood pressure, so it is not preferable for health to use a large amount of sodium citrate.

  On the other hand, it is known that potassium citrate can also be used as a pH adjuster, and has a bitter taste, but has a salty taste of about 1/10 compared to sodium citrate, and even if the amount added is increased, the taste of the beverage Less damage. However, when added to food and drink, sodium citrate can be displayed as a sour agent, but potassium citrate is only allowed to be labeled as potassium citrate. For this reason, there is no example utilized for pH adjustment of food / beverage products, such as lemon drinks, and neither use nor application of potassium citrate is used for suppressing deterioration of citral. However, in a lemon beverage containing a lemon flavor, the use of potassium citrate in a lemon beverage or the like is becoming more important from the viewpoint of preventing the deterioration of the scent of the lemon and reducing the harmful effects of taking too much sodium.

  In addition, in Patent Document 1, potassium citrate is added as a pH adjuster and is more preferable than other citrates by being easily soluble in water and not affecting the taste and flavor of beverages. Are listed. However, the beverage is not intended to be a powdered beverage that is dissolved in water or the like and to be used for suppressing deterioration of lemon flavor in a liquid beverage.

  Patent Document 2 suppresses the production of malodorous substance of p-methylacetophenone from citral using tea polyphenol, and does not suppress the degradation of citral, that is, the cyclization reaction of silatol. In this method, it is not possible to suppress the production of malodorous substances other than p-methylacetophenone and maintain the fresh lemon scent. In addition, since citral has a masking effect on a deteriorated odor, the method of trying to retain citral is more effective. Moreover, although the sodium citrate is added in the Example, utilization of potassium citrate is not disclosed, and there is no mention of raising the pH of the beverage to suppress the citral aroma deterioration.

  As described above, as a method for suppressing the flavor deterioration of lemon flavor, adding citrate decomposition itself, that is, adding potassium citrate to a beverage containing lemon flavor in order to prevent the cyclization reaction of silato has been carried out. In addition, a lemon drink containing the same has not been provided yet.

  The present invention has been made in view of the problems as described above. Lemon flavor, in particular, citral decomposition itself in which p-methylacetophenone or the like, which is a causative substance of off-flavor, is produced from citral, which is a main aroma component thereof That is, an object of the present invention is to provide a method and a beverage capable of inhibiting the cyclization reaction of silitol and suppressing the generation of a citral-derived deteriorated odor.

  The present inventors have conducted intensive research on the inhibition of the citral decomposition itself, that is, the silatol cyclization reaction, rather than suppressing the production of p-methylacetophenone and the like that cause off-flavor from citral. As a result, it was found that by adding potassium citrate to a beverage containing lemon flavor and raising the pH of the beverage, it was possible to suppress the degradation of citral without impairing the taste of the beverage, and completed the present invention. It came to do.

  More specifically, the present invention provides the following.

  (1) A method for suppressing aroma deterioration of lemon flavor, comprising adding potassium citrate to a beverage containing lemon flavor and adjusting the pH of the beverage.

  According to the present invention, the pH of the lemon flavor-containing beverage is adjusted to the neutral region side, hydrogen ions in the aqueous solution will be reduced, and the cyclization reaction of citral, which is an aroma component of lemon flavor, is prevented, Generation of malodorous substances such as p-cymene, dimethylstyrene, and p-methylacetophenone produced by subsequent hydration and oxidation reactions is suppressed. As a result, the lemon-flavored beverage maintains a lemon-like freshness for a long period of time and prevents deterioration in quality.

  Moreover, since potassium citrate has little saltiness, even if it adds, there is little damage to the taste of a drink.

  (2) The lemon flavor flavor deterioration suppressing method according to (1), wherein the lemon flavor contains citral as a flavor component.

  (3) The method for inhibiting fragrance deterioration of lemon flavor according to (1) or (2), wherein the pH is adjusted to 3.0 or more.

  (4) The method for inhibiting deterioration of aroma of lemon flavor according to (1) or (2), wherein the pH is adjusted to 3.4 or higher.

  (5) The method for inhibiting fragrance deterioration of lemon flavor according to (1) or (2), wherein the pH is adjusted to 3.6 or more.

(6) The method for inhibiting fragrance deterioration of lemon flavor according to (1) or (2), wherein the pH is adjusted to 3.8 or more.
(7) The method for inhibiting fragrance deterioration of lemon flavor according to any one of (1) to (6), wherein the beverage is Chu-Hi.

  (8) A method of suppressing the decomposition of citral in the beverage by adding a predetermined amount of the potassium citrate and adjusting the pH of the beverage containing citral to 3.0 or more.

  (9) A lemon flavor-containing beverage to which an effective amount of potassium citrate is added as an aroma deterioration inhibitor.

  (10) The lemon flavor-containing beverage according to (9), wherein the beverage has a pH of 3.0 or more.

  (11) The lemon flavor-containing beverage according to (9) or (10), wherein the beverage is an alcoholic beverage.

  (12) The lemon flavor-containing beverage according to (11), wherein the alcoholic beverage is a chu-hi.

  According to the method for suppressing aroma deterioration of a lemon flavor of the present invention, the pH can be adjusted to 3.2 or more without impairing the taste of the beverage by adding potassium citrate to the beverage containing the lemon flavor. Without impairing the taste of citrus, the cyclization reaction of citral can be suppressed, the deterioration durability of lemon flavor can be improved by 2 times or more, and a beverage containing lemon flavor with suppressed aroma deterioration can be provided. Therefore, the quality is maintained stably at a low price for a long time by efficiently suppressing the generation of a deteriorated odor that gradually progresses at each stage during the production, distribution, and storage period of lemon-flavored beverages and maintaining a fresh feeling. can do.

  In addition, the effect of potassium ions promotes diuresis and promotes the metabolism of water replenished by beverages. Therefore, alcohol metabolism such as lemon chu-hi can be promoted while drinking alcohol.

  Hereinafter, the present invention will be specifically described.

  The present invention is a method for inhibiting deterioration of fragrance of lemon flavor by adding potassium citrate to a beverage containing lemon flavor and adjusting the pH of the beverage.

  The lemon flavor of the present invention is a flavor having the characteristics of a lemon fruit, and is obtained from essential oils (lemon oil) obtained by pressing or steam distillation from the fruit skin, recovered incense obtained when concentrating lemon juice, and lemon essential oil. Is a combination of at least one or more selected from natural fragrances such as essences dissolved in alcohol, aldehydes such as citral, and synthetic fragrances such as alcohols such as nerol and geraniol. And since this lemon flavor mainly consists of citral which is a lemon-like aroma component, it can give a lemon-like fresh aroma to a drink by adding to a drink.

  The beverage containing the lemon flavor of the present invention is a beverage obtained by blending a sweetener such as fructose glucose solution, an acidulant such as citric acid, a lemon flavor solution containing citral, etc. with water, and a soft drink and Examples include carbonated drinks in which carbon dioxide gas is injected and alcoholic drinks containing alcohol such as Chuhai. Furthermore, it may be a fruit juice beverage or a fruit beverage in which fruit juices such as citrus fruits and fruit pulp are prepared.

  The potassium citrate used in the present invention is produced by reacting citric acid with potassium hydroxide, and has three types of forms: monopotassium citrate, dipotassium citrate and tripotassium citrate. For use in foods and beverages such as beverages, monopotassium citrate and tripotassium citrate newly certified as food additives are preferably mentioned. Potassium citrate has a slight bitterness, but has less saltiness than sodium citrate and soft sourness, so even if added to beverages etc., the taste is milder than that using sodium citrate It becomes possible to add a larger amount. Therefore, in order to adjust the pH of the beverage, potassium citrate can adjust the pH in a wider range without impairing the taste of the beverage.

  The method for suppressing fragrance degradation of lemon flavor according to the present invention can be realized by appropriately adding the above potassium citrate at the stage of processing a lemon flavor-containing beverage. Potassium citrate in a lemon flavor-containing beverage depends on the amount of acidulant added during the preparation of the beverage, but the pH of the beverage is 3.0 or more, preferably 3.4 or more, more preferably 3.6. As mentioned above, it is most preferable to add so that it may become 3.8 or more. In addition, for pH adjustment of this beverage, combined use of potassium citrate and sodium citrate, that is, sodium citrate is added within a range that does not impair the taste of the beverage, and potassium citrate is added thereto to obtain a desired You may make it adjust to pH.

  EXAMPLES Hereinafter, although this invention is demonstrated further in detail based on an Example, this invention is not limited to these Examples.

[Test Example 1] (Relationship between pH adjustment of beverage with sodium citrate and citral degradation)
Regarding chuhai containing citral, first, the relationship between pH adjustment of beverage and citral deterioration was examined by pH adjustment with sodium citrate.

  Mixing 63ml of 95.5% alcohol, 30mg sugar, 3.5g citric acid, 2g of 6-fold concentrated lemon juice, 1.5ml lemon flavor so that citral has a concentration of 0.1vol% in 1L alcoholic beverage Was added to prepare a lemon chu-hi with a pH of 2.5. With respect to this lemon chu-hi, the pH was 2.6-3.5 with sodium citrate, and the pH was adjusted to different lemon chu-hi. The amount of sodium citrate used for pH adjustment was appropriately selected depending on the pH adjusted between 0 and 2.5 g / L.

  Each of these unadjusted and prepared lemon chu-his was subjected to a thermal abuse test stored at 60 ° C. for 4 days. And sensory evaluation was performed by 8 expert panelists about the deterioration smell of citral of each lemon chu-hi, and the result was shown in FIG. The evaluation was expressed as a numerical value of the degree of deterioration, assuming that the evaluation when fresh (preparation) before the heat abuse test was 10.

  As shown in FIG. 1, the degradation odor of citral is remarkably generated in the evaluation 1 when the pH is about 2.5 to 2.8, but the evaluation increases as the pH becomes higher than 2.9, and the degradation of citral Odor generation is suppressed. And when it became pH 3.3 or more, it was the result in which the improvement was not recognized by leveling off with the evaluation 5. This is due to the salty taste of sodium citrate as the amount of sodium citrate added is increased. To adjust the pH to 3.3 or higher, the amount of sodium citrate added is 0.8 g / 1 L or higher. This is thought to be because the salty taste becomes stronger and the improvement in evaluation is not recognized in terms of taste. Therefore, the pH adjustment with sodium citrate is assumed to be about pH 3.3, although it depends on the amount of citric acid added when preparing chu-hi.

[Test Example 2] (Relationship between pH adjustment of beverage and aging deterioration of citral)
Regarding chuhai containing citral, the pH adjustment with sodium citrate alone is limited in terms of taste in the results of Test Example 1, so the relationship between pH adjustment with sodium citrate and potassium citrate and citral degradation was examined.

  A lemon chu-hi with a pH of 2.8 is prepared by adding lemon flavor so that citral is at a concentration of 0.1 vol% to a chu-hi prepared with a predetermined amount of alcohol, sweetener, acidulant, lemon juice, etc. On the other hand, as described below, when potassium citrate, sodium citrate, or a combination of potassium citrate and sodium citrate is used, the pH is 3.0, 3.2, 3.4, 3.6. And the aging of citral was tested for lemon chu-hi prepared in 3.8. An unadjusted lemon chu-hi was also tested at the same time.

<Test body 1> Non-adjusted (pH 2.8) lemon chu-hi 95.5% alcohol 63 ml, sugar 30 mg, citric acid 3.2 g, 6-fold concentrated lemon juice 2 g, citral was added to 1 liter of alcoholic beverage A lemon chu-hi having a pH of 2.8 was prepared by adding 1.5 ml of lemon flavor so as to have a concentration of 0.1 vol%. With respect to this lemon chu-hi, as shown below, potassium citrate, sodium citrate, or a combination of potassium citrate and sodium citrate, the pH is 3.0, 3.2, 3.4 and 3.6 Lemon Chu-Hi of 5 samples were prepared.

<Specimen 2> Lemon Chu-Hi adjusted to pH 3.0 To Lemon Chu-Hi of the above specimen 1, 0 g of potassium citrate and 0.4 g of sodium citrate were added to prepare Lemon Chu-Hi having a pH of 3.0. .

<Specimen 3> Lemon Chu-Hi adjusted to pH 3.2 To Lemon Chu-Hi of the above specimen 1, 0 g of potassium citrate and 0.8 g of sodium citrate were added to prepare Lemon Chu-Hi having a pH of 3.2. .

<Test body 4> Lemon chu-hi adjusted to pH 3.4 To the lemon chu-hi of the above test body 1, 0.6 g of potassium citrate and 0.8 g of sodium citrate were added, and a lemon chu-hi having a pH of 3.4 was added. Prepared.

<Test body 5> Lemon chu-hi adjusted to pH 3.6 To the lemon chu-hi of the above test body 1, 1.2 g of potassium citrate and 0.8 g of sodium citrate were added, and the lemon chu-hi having a pH of 3.6 was added. Prepared.

<Test body 6> Lemon chu-hi adjusted to pH 3.8 To the lemon chu-hi of the above test body 1, 2.0 g of potassium citrate and 0.8 g of sodium citrate were added, and lemon chu-hi having a pH of 3.8 was added. Prepared.

  Store for 12 months at 25 ° C. for each lemon chu-hi for each of specimens 1-6, unadjusted to pH 2.8 and adjusted to pH 3.0, 3.2, 3.4, 3.6 and 3.8, The sensory evaluation was performed by 8 expert panelists on the odor of citral over time. The results are shown in FIG. In addition, evaluation showed the degree of deterioration by a numerical value with the evaluation when fresh (preparation) before the start of storage being 10.

  As shown in FIG. 2, the evaluation of the generation of the citral deodorant odor is about 2.8 lemon chu-hi before the pH adjustment, but the evaluation drops by the evaluation 1 in about 9 months. The adjusted lemon chu-hi has an evaluation of about 5 even after about 9 months, and the deterioration of citral is greatly suppressed as compared to the unadjusted lemon chu-hi with a pH of 2.8. In addition, the lemon chu-hi adjusted to pH 3.2 has an evaluation of about 6 even after about 9 months, and an evaluation of about 4 even after one year. Further, the lemon chu-hi has a pH increased to about 3.4. In this case, the evaluation is about 7 even after about 9 months, and the evaluation is 5 even after one year, and the deterioration of citral is further suppressed. Furthermore, by adjusting the pH to a higher level of 3.6 and 3.8, the deterioration of citral is further suppressed, and in particular, Lemon Chuhai adjusted to about pH 3.8 has an evaluation of about 8 even after one year. As a result, almost no deterioration of citral was observed.

  As described above, from Test Example 1 and Test Example 2, for suppressing the flavor deterioration of lemon flavor, the pH is 3.0 or more, preferably 3.4 or more, more preferably 3.6 or more, and most preferably 3.8 or more. It was confirmed that the adjustment was good.

  Thus, the beverage containing lemon flavor suppresses the deterioration of citral by increasing its pH. However, when the pH increases, the amount of hydrogen ions in the aqueous solution decreases, and the citral of FIG. This is because the reaction of cyclization of citral A with hydrogen ions is prevented in the decomposition path diagram. For example, since the number of hydrogen ions is about 1/8 at pH 3.5 compared with pH 2.6, the deterioration is slowed down to about 1/8. As a result, it becomes difficult for the subsequent reaction to produce p-cymene represented by Compound C, which is a malodorous substance, and dimethylstyrene represented by Compound D, and the generation of a deteriorated odor of the beverage is suppressed. Become.

[Test Example 3] (Regarding pH adjustment of beverage by adding potassium citrate or sodium citrate)
Regarding chuhai containing citral, the relationship between the amount of sodium citrate and potassium citrate added and the pH of the beverage was examined.

  Mixing 63ml of 95.5% alcohol, 30mg of sugar, 3.6g of citric acid, 2g of 6 times concentrated lemon juice, 1.5ml of lemon flavor so that the concentration of citral is 0.1vol% in 1L alcoholic beverage Was added to prepare a lemon chu-hi having a pH of 2.5 and a citric acid content of 0.4%. To this lemon chu-hi, potassium citrate was added at 0 to 3 g / L in different amounts to prepare lemon chu-hi, the pH of the prepared lemon chu-hi was measured, and the results are shown in FIG.

  In addition, using sodium citrate instead of potassium citrate as a pH adjuster, sodium citrate is added in an amount of 0.1 to 2 g / L as described above to prepare lemon chu-hi. Then, the pH of the prepared lemon chu-hi was measured, and the result is shown in FIG. For reference, a lemon chu-hi with a pH of about 2.7 containing 0.3% of a sour seasoning citric acid (a citric acid content of 0.3% in FIG. 4) and citric acid as a lemon flavor-containing beverage before adjustment. For lemon chu-hi with a pH of about 2.7 containing 0.2% (citric acid content 0.2% in FIG. 4), add sodium citrate to prepare lemon chu-hi, and adjust the pH of the prepared lemon chu-hi. Measurements are also shown.

  3 and 4, in lemon chu-hi containing 0.4% citric acid, the same pH was added to the same pH regardless of whether potassium citrate or sodium citrate was added. It is possible to adjust the pH in the same manner for either sodium citrate or sodium citrate. However, as mentioned above, sodium citrate has a salty taste, so adding about 0.8 g / L makes you feel salty when drinking, and adding up to 2 g / L makes it too salty to drink. It was. Moreover, in the case of a carbonated beverage containing carbon dioxide gas, it reacts with the carbon dioxide gas to produce sodium carbonate and the carbon dioxide gas disappears. For example, about 0.3 to 0.4 vol of carbon dioxide gas is lost at 1 g / L of sodium citrate. On the other hand, calum citrate was the result that the taste of the beverage was not impaired even when 3 g / L was added. For this reason, although the function which adjusts pH is substantially the same, it is preferable to use potassium citrate from a preference surface. Moreover, the use of potassium citrate can be expected to promote the diuretic action by the action of potassium and promote the absorption and metabolism of water in the beverage.

[Example 1]
76 ml of 95% alcohol for raw material, 40 g of 55% fructose glucose liquid sugar, 1 g of lemon juice, 3.6 g of citric acid and 1 ml of lemon flavor were added to the drinking water to prepare a 1 L lemon alcoholic beverage. . The acidity of this lemon alcoholic beverage was 0.4 anhydrous citric acid g / 100 ml, and the pH was 2.63. Then, 2.5 g of potassium citrate was added to the lemon alcohol beverage to adjust the pH to 3.68.

  Next, 2.3 vol of carbon dioxide gas was included in the lemon alcohol beverage adjusted to this pH, and it was packed in a 350 ml can to produce a canned lemon chu-hi. The canned lemon chu-hi was then sterilized at 65 ° C. for 15 minutes.

  This sterilized canned lemon chu-hi was subjected to a thermal abuse test stored at 37 ° C. for 3 months.

[Comparative Example 1]
In the same manner as in Example 1, a lemon alcohol beverage having a pH of 2.6 was prepared. That is, 76 ml of alcohol for 95% raw material, 40 g of 55% fructose glucose liquid sugar, 1 g of lemon juice, 3.6 g of citric acid and 1 ml of lemon flavor were added to prepare 1 L lemon alcoholic beverage.

  Next, 2.3 vol of carbon dioxide gas was contained in the obtained lemon alcoholic beverage and packed in a can of 350 ml to prepare a canned lemon chu-hi. The canned lemon chu-hi was then sterilized at 65 ° C. for 15 minutes in the same manner as in Example 1.

  This sterilized canned lemon chu-hi was stored at 37 ° C. for 3 months in the same manner as in Example 1 to conduct a thermal abuse test.

  The canned lemon chu-hi obtained in Example 1 and Comparative Example 1 was subjected to sensory evaluation by eight professional panelists.

  As a result, immediately after production, the canned lemon chu-hi of Example 1 and the canned lemon chu-hi of Comparative Example 1 were almost the same evaluation (evaluation 10), and the flavors such as taste and aroma were not inferior. In sensory evaluation of lemon chu-hi after storage at 37 ° C. for 3 months, Example 1 had an evaluation of 8, and the scent of lemon was slightly weakened, but no deterioration odor was felt. On the other hand, Comparative Example 1 had an evaluation of 1, and deteriorated remarkably and exhibited a chemical odor without smelling lemon.

  As described above, it was confirmed that when the pH of a beverage containing lemon flavor was adjusted to about 3.7 with potassium citrate, the deterioration of lemon flavor was significantly suppressed.

It is the figure which showed the relationship between the pH of lemon chu-hi at the time of performing a heat abuse test of 60 degreeC and a 4-day preservation | save, and deterioration of citral. It is the figure which showed the relationship between pH and deterioration of lemon chu-hi in 25 degreeC long-term storage. It is the figure which showed the relationship between potassium citrate addition amount and pH at the time of using potassium citrate for pH adjustment of lemon chu-hi. It is the figure which showed the relationship between sodium citrate addition amount and pH at the time of using sodium citrate for pH adjustment of lemon chu-hi. It is the schematic diagram which showed the decomposition | disassembly path | route of citral.

Claims (12)

  A method for suppressing deterioration of fragrance of lemon flavor, comprising adding potassium citrate to a beverage containing lemon flavor and adjusting the pH of the beverage.   The lemon flavor flavor deterioration suppressing method according to claim 1, wherein the lemon flavor contains citral as a flavor component.   The method according to claim 1 or 2, wherein the pH is 3.0 or more.   The method for suppressing fragrance deterioration of lemon flavor according to claim 1 or 2, wherein the pH is adjusted to 3.4 or more.   The method for suppressing fragrance deterioration of lemon flavor according to claim 1 or 2, wherein the pH is adjusted to 3.6 or more.   The method for suppressing fragrance deterioration of lemon flavor according to claim 1 or 2, wherein the pH is adjusted to 3.8 or more.   The method according to claim 1, wherein the beverage is a chu-hi.   A method for suppressing decomposition of citral in a beverage by adding a predetermined amount of the potassium citrate and adjusting the pH of the beverage containing citral to 3.0 or more.   Lemon flavor-containing beverage to which an effective amount of potassium citrate is added as an aroma degradation inhibitor.   The lemon flavor-containing beverage according to claim 9, wherein the beverage has a pH of 3.0 or more.   The lemon flavor-containing beverage according to claim 9 or 10, wherein the beverage is an alcoholic beverage. The lemon flavor-containing beverage according to claim 11, wherein the alcoholic beverage is Chu-Hi.

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