JP2020099288A - Alcohol taste beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel technique capable of imparting or enhancing a feeling of alcohol to a beverage. SOLUTION: An alcohol-taste beverage containing an ester compound represented by the general formula (1) in a content of 100 to 2000 ppb. [Selection diagram] None

Description

The present invention relates to alcohol-taste beverages.

With the recent increase in health consciousness, there is an increasing tendency to refrain from taking alcohol. Also, from the viewpoint of preventing drunk driving, there are many situations where alcoholic beverages cannot be drunk. Therefore, there is an increasing demand for non-alcoholic alcohol-taste beverages that can be used in place of alcoholic beverages.

The non-alcoholic alcohol-taste beverage refers to a beverage that has a scent and taste like an alcoholic beverage even though it does not substantially contain alcohol. Non-alcoholic alcoholic beverages include non-alcoholic beer, non-alcoholic cocktails, non-alcoholic shohai high, non-alcoholic wine, non-alcoholic high balls, etc., and new products have been developed for each and the market is expanding. ..

The above-mentioned non-alcoholic alcohol-taste beverages, like ordinary soft drinks, are generally produced by blending sweeteners, acidulants, other taste substances, fruit juices, flavors and the like, and particularly alcohols. In order to impart a flavor and a drinking sensation like a beverage, the types, combinations, ratios, etc. of the above-mentioned blended raw materials have been devised.

For example, Patent Document 1 describes a non-alcoholic beverage imparted with an alcoholic feel, which comprises an aliphatic alcohol having 4 or 5 carbon atoms: 1 to 100 mg/l and an astringent substance.
Patent Document 2 discloses a non-alcoholic beverage to which an alcoholic feeling is imparted, which comprises capsaicins: 0.002 to 0.056 ppm and an aliphatic monohydric alcohol having 3 to 5 carbon atoms: 12.5 to 400 ppm. Have been described.
Patent Document 3 describes a carbon dioxide gas-containing non-alcoholic beverage containing acetaldehyde in a content of 1 to 100 ppm and having a carbon dioxide gas pressure of 0.1 to 0.35 MPa, which gives the alcoholic beverage a drinking sensation. ing.
Patent Document 4 describes a non-alcoholic beverage having a citronellol concentration of 0.2 ppm or more and less than 10 ppm and an alcohol concentration imparted ethanol concentration of less than 1.0 v/v %.

JP 2012-60975 A JP 2012-16308 A JP 2012-16307 A JP 2012-249560 A

However, according to the methods described in Patent Documents 1 to 4 above, although a certain liquor (alcoholiness) can be imparted to the non-alcoholic beverage, the flavor derived from the substance to be added is the flavor of the entire beverage. However, there is a problem that the palatability is likely to decrease.
Further, among the elements constituting the alcoholic feeling, the above-mentioned method is particularly lacking in the mellowness and liquor-like rich taste, and as a result, it is still insufficient to realize the alcoholic feeling in the above-mentioned method.

An object of the present invention is to provide a novel technique capable of imparting or enhancing a liquor feeling to a beverage.

In order to solve the above problems, the present inventor has conducted extensive research and research into components that can impart a liquor sensation. As a result, by adding the ester compound represented by the general formula (1) described below in a specific concentration range in the beverage, it is possible to impart and enhance the liquor feeling to the beverage, and in particular, the mellowness and liquor of alcohol. The present invention has been completed by finding that it is possible to impart and enhance a rich taste.

The gist of the present invention is as follows.
[1] General formula (1):
(In the formula (1), R1 represents a 1-phenylethyl group or a 2-phenylethyl group, and R2 represents an alkyl group having 1 to 5 carbon atoms), and the ester compound is contained at a content of 100 to 2000 ppb. Alcohol-taste beverage to be used.
[2] The ester compound contains one or more ester compounds selected from the group consisting of 1-phenylethyl acetate, 2-phenylethyl acetate, 1-phenylethyl propionate and 2-phenylethyl propionate. , An alcohol-taste beverage according to [1].
[3] The alcohol-taste beverage according to [1] or [2], wherein the alcohol concentration is less than 1% by volume.
[4] The alcohol-taste beverage according to [3], which has an alcohol concentration of less than 0.05% by volume.
[5] The alcohol-taste beverage according to any one of [1] to [4], which further contains linalool having a content of 100 to 500 ppb.
[6] The alcohol-taste beverage according to any one of [1] to [5], which has a sugar content of less than 0.5 g/100 mL.
[7] The alcohol-taste beverage according to any one of [1] to [6], which has a sweetness of 2 or less.
[8] The alcohol-taste beverage according to any one of [1] to [7], wherein the alcohol-taste beverage is a carbonated beverage and the gas volume is 1.5 or more and less than 4.5.
[9] A method for producing an alcohol-taste beverage, comprising:
General formula (1):
(In the formula (1), R1 represents a 1-phenylethyl group or a 2-phenylethyl group, and R2 represents an alkyl group having 1 to 5 carbon atoms), and the ester compound is contained at a content of 100 to 2000 ppb. A method for producing an alcohol-taste beverage, which comprises:
[10] In a beverage, general formula (1):
(In the formula (1), R1 represents a 1-phenylethyl group or a 2-phenylethyl group, and R2 represents an alkyl group having 1 to 5 carbon atoms), and the ester compound is contained at a content of 100 to 2000 ppb. A method for imparting or enhancing a liquor sensation to the beverage, which comprises:

ADVANTAGE OF THE INVENTION According to this invention, the novel technique which can give or enhance the drinking feeling to a drink can be provided.

Hereinafter, one embodiment of the present invention will be described in detail.
This embodiment relates to an alcohol-taste beverage, which contains the ester compound represented by the general formula (1) in a content of 100 to 2000 ppb.

In the formula (1), R1 represents a 1-phenylethyl group or a 2-phenylethyl group, and R2 represents an alkyl group having 1 to 5 carbon atoms. Examples of the alkyl group having 1 to 5 carbon atoms include methyl group, ethyl group, n-propyl group, i-propyl group, n-butyl group, i-butyl group, tert-butyl group, n-pentyl group and the like. To be Further, specific examples of the compound represented by the general formula (1) include 1-phenylethyl acetate, 2-phenylethyl acetate, 1-phenylethyl propionate, 2-phenylethyl propionate, 1-phenylethyl butyrate, 2-Phenylethyl butyrate, 1-phenylethyl valerate, 2-phenylethyl valerate, 1-phenylethyl caproate, 2-phenylethyl caproate and the like can be mentioned.

In the present specification, the alcohol-taste beverage refers to a beverage that gives a sensation of alcohol when drinking.
In addition, the sense of alcohol is the essence of alcohol when the aroma and taste are comprehensively judged, and means the feeling as if an alcoholic beverage (alcohol) was drunk, based on the aroma and taste peculiar to alcohol. .. When the sense of alcohol is enhanced, you can have a stronger image of alcohol when you drink.

In the present embodiment, the alcohol-taste beverage is not particularly limited as long as it gives a feeling of alcohol when drinking, and may be an alcohol beverage containing alcohol such as ethanol. Further, it can be a so-called non-alcoholic beverage having an alcohol concentration of less than 1% by volume or a beverage having an alcohol concentration of 0.05% by volume or less, which has been increasing in recent years (in the present specification, alcohol concentration Is 1 vol% or less, hereinafter also referred to as non-alcohol).
On the other hand, the alcohol concentration range in which the effect of enhancing the sensation of alcohol is more obtained by applying the constitution of the present invention is preferably less than 1% by volume, more preferably the alcohol concentration is 0.05% by volume or less. Is the case.

As described above, the alcohol-taste beverage of the present embodiment contains the ester compound represented by the general formula (1) in a content of 100 to 2000 ppb.
By containing the ester compound at a content of 100 to 2000 ppb (preferably 500 to 2000 ppb), the mellowness like alcohol and the rich taste like alcohol are increased, and the taste is further enhanced, as compared with the case where the content is out of the range. To be done.

In addition, in the present specification, the mellowness like liquor is a sensation related to the stimulation of the scent reminiscent of liquor and the taste felt in the oral cavity. The more liquor-like mellowness, the less irritating the aroma derived from alcohol. In addition, the taste in the oral cavity is less irritating and feels good to the mouth, such as long-term aged distilled liquor (for example, whiskey stored in a long-term barrel or awamori old liquor stored in a jar). You will be able to feel the sweet fragrance and the finish after drinking.
In addition, the rich taste of alcohol is also known as the richness of alcoholic taste, and is a sense of the taste reminiscent of alcohol. When the richness of sake is enhanced, the taste unique to sake becomes more intense and the complexity of taste also increases.

Since the mellowness like liquor, the rich taste and liquor like liquor can be further enhanced, the ester compound represented by the general formula (1) is represented by R2 among the ester compounds represented by the general formula (1). A compound having 1 or 2 carbon atoms in the represented alkyl group is preferable. For the same reason, 1-phenylethyl acetate, 2-phenylethyl acetate, 1-phenylethyl propionate, or 2-phenylethyl propionate is more preferable as the ester compound represented by the general formula (1), and propionic acid is more preferable. Even more preferred is 2-phenylethyl or 1-phenylethyl acetate. The alcohol-taste beverage of the present embodiment can contain, for example, one or more of these.

The content of the ester compound represented by the general formula (1) in the alcohol-taste beverage of the present embodiment can be calculated based on the raw materials used for production, or can be measured by the method exemplified below.
<Quantification method>
After adding 10 μL of an internal standard (50 ppm linalool-d5) to a 2 mL sample, it is diluted 5 times with ultrapure water. A further 3 g of sodium chloride is added and headspace GC-MS analysis is carried out. Quantify by the internal standard method.
<GC measurement conditions>
Equipment: Temperature rising vaporization type injection port (CIS4, manufactured by Gerstel), thermal desorption unit (TDU, manufactured by Gerstel), GC System (7890B, manufactured by Agilent Technologies), Mass Selective Detector (5977, manufactured by Agilent Technologies).
Column (DB-WAX, 20 m×0.18 mm; 0.3 μm, manufactured by Agilent Technologies)
TDU: 40°C (0.5 min)-(720°C/min)-250°C (3 min)
CIS4: -50°C (1.5 min)-(12°C/sec)-240°C (15 min)
Injection volume: 1 mL (splitless)
Column temperature: 40°C (3 min)-(10°C/min)-240°C (30 min)
Gas-liquid equilibrium condition: 40°C (15 min)
MSD: SCAN mode, m/z 29-230, 20Hz, EI

In the alcohol-taste beverage of the present embodiment, it is preferable to contain linalool known as a kind of monoterpene alcohol, in addition to the ester compound represented by the general formula (1), since the alcoholic taste can be further enhanced. More preferably, the linalool is contained at a content of 100 to 500 ppb.

Similar to the ester compound represented by the general formula (1), the content of linalool can be calculated based on the raw materials used for production, or can be measured by the method exemplified below.
<Quantification method>
After adding 200 μL of an internal standard (10 ppm linalool-d5) to a 1 ml sample, it is diluted 50 times with ultrapure water. The aroma component of the diluted sample is adsorbed on Twister (40° C., 2 hours), GC-MS analysis is performed, and quantification is performed by the internal standard method.
<GC measurement conditions>
Equipment: Temperature rising vaporization type inlet (CIS4, made by Gerstel), thermal desorption unit (TDU, made by Gerstel), GC System (7890B, made by Agilent Technologies), Mass Selective Detector (5977, made by Agilent), and Agilent original. LTM column (1st: DB-WAX, 20 m×0.18 mm; 0.3 μm, 2nd: DB-5, 10 m×0.18 mm; 0.4 μm, manufactured by Agilent Technologies)
TDU: 20° C. (1 min)-(720° C./min)-250° C. (3 min)
CIS4: -50°C (1.5 min)-(12°C/sec)-240°C (45 min)
Split ratio: 30:1
Inlet pressure: 508.28kPa
Vent pressure: 314.11 kPa
1st column temperature: 40°C (3 min)-(5°C/min)-180°C (0 min)
2nd column temperature: 40°C (31 min)-(5°C/min)-180°C (0 min)
MSD: SCAN mode, m/z 29-230, 20Hz, EI

In the alcohol-taste beverage of the present embodiment, in addition to water, the ester compound represented by the general formula (1), and linalool that may be contained if necessary, other than the above-mentioned range in which the object of the present invention can be achieved. The ingredient may be included, and is not particularly limited.

Other components that may be contained in the alcohol-taste beverage of the present embodiment include, for example, alcohol, sweeteners such as sugars and high-potency sweeteners, acidulants, bitters, flavors, fruit juices, vitamins, colorants, antioxidants. Ingredients, emulsifiers, preservatives, salt, seasonings, extracts, pH adjusters, quality stabilizers, thickeners, and other ingredients that are commonly added to beverages can be mentioned. The pH and acidity of the alcoholic beverage according to the present embodiment can be appropriately set by those skilled in the art and are not particularly limited.

As described above, the alcohol-taste beverage of this embodiment may be an alcoholic beverage containing ethanol or the like. Alcoholic beverages are usually produced by mixing water with alcohol (base sake) as an alcohol source. The base liquor is not particularly limited, but examples thereof include distilled liquor. Examples of the distilled liquor include gin, whiskey, brandy, shochu, spirits, and raw material alcohol. For example, one or more of these may be contained in the alcohol-taste beverage of the present embodiment. be able to.
On the other hand, for example, when the alcohol-taste beverage of the present embodiment is configured as a non-alcoholic beverage, it contains, for example, a sweetener, a sour agent, a bitter agent, and a flavor.

Specifically, in the case of alcoholic beverages, sake, beer, low-malt beer, brewed liquor such as wine, distilled spirits such as shochu, whiskey, brandy, vodka, rum, gin, brewed liquor and distilled liquor and others Mixed liquor such as umeshu, shochu high, cocktail, etc., prepared by mixing the ingredients of the above.
When the alcohol-free alcoholic beverage is used, non-alcoholic beer-tasted beverages, wine-tasted beverages, cocktail-tasted beverages, shochu-high-tasted beverages, whiskey-tasted beverages (high-ball-tasted beverages, etc.) and the like can be mentioned. .. By applying the configuration of the present invention, it is possible to obtain an effect of enhancing the mellowness, which is particularly liquor even in the sense of alcohol, and thus, for example, a non-alcoholic whiskey-taste beverage (whiskey can be imaged comprehensively from the taste and aroma) Beverages) and the like are more preferable.

Here, in the alcohol-taste beverage of the present embodiment, it is preferable that the content of sugar is less than 0.5 g/100 mL because the effect of enhancing the sensation of alcohol is obtained when the constitution of the present invention is applied.
As used herein, sugar refers to a carbohydrate that is not dietary fiber. The sugar content can be calculated according to the method described in Appendix 9 of the food labeling standard (2015 Cabinet Office Ordinance No. 10).

In addition, the alcohol-taste beverage of the present embodiment preferably has a sweetness of 2 or less, because the effect of enhancing the sense of alcohol is obtained when the constitution of the present invention is applied.
The degree of sweetness is a scale showing the intensity of sweetness, and is a relative ratio when the sweetness of 1% by weight of sucrose (20° C.) is 1. The sweetness of a beverage is obtained by converting the amount (weight concentration) of each sweetening component contained in the beverage into a corresponding amount of sucrose based on the relative ratio of the sweetness of the sweetening component to the sweetness 1 of sucrose, and then It can be determined by adding up the sucrose-sweetened equivalent amounts of all the sweetening components contained in the beverage. The relative ratio of the sweetness of various sweetness components to the sweetness 1 of sucrose can be determined from a known sugar sweetness conversion table (McMurry Organic Chemistry (7th edition) page 988).

Moreover, you may make it the alcoholic taste drink of this embodiment be a carbonated drink containing carbon dioxide gas. The gas pressure in the case of containing carbon dioxide gas is not particularly limited and can be appropriately set by a person skilled in the art, but since the effect of enhancing the sensation of alcohol can be obtained by applying the constitution of the present invention, the gas volume is 1.5 or more 4 It is preferable that the beverage is less than 0.5.

In the present specification, the gas volume refers to the volume ratio of the carbon dioxide gas dissolved in the packaged beverage to the beverage volume at 1 atm and 20°C.
The value of the gas volume was set to 20°C after the sample was placed, the pressure gauge inside the gas was attached, the stopcock was once opened and the gas was removed (sniff), and the stopcock was immediately closed and shaken vigorously to make the pressure constant. It can be obtained as a value when it becomes.

The alcohol-taste beverage of the present embodiment can be produced by containing the ester compound represented by the general formula (1) in a content of 100 to 2000 ppb.

Specifically, for example, in the alcohol-taste beverage of the present embodiment, the content of the ester compound represented by the general formula (1) is added to the raw material water at a content of 100 to 2000 ppb, and other linalool or the like is added as necessary. It can be manufactured by adding other components to be added. The method and order of adding the ester compound represented by the general formula (1) and other components that are added as necessary are not particularly limited, and can be appropriately set by those skilled in the art. The raw material water may be water itself or a solution of other components contained therein.

Further, the alcohol-taste beverage of the present embodiment may contain carbon dioxide gas as described above, and in this case, for example, it is produced by including a treatment of dissolving carbon dioxide in the beverage. The treatment is not particularly limited, and, for example, a method of mixing carbon dioxide-dissolved water with a solution obtained by dissolving the ester compound represented by the general formula (1) in raw water (postmix method), A method (premix method) of directly injecting carbon dioxide into the above-mentioned solution to dissolve it is mentioned. To adjust the gas volume to 1.5 or more and less than 4.5, the amount of carbon dioxide dissolved in the beverage may be adjusted.

The manufactured alcohol-taste beverage of the present embodiment is not particularly limited, but can be, for example, a packaged beverage enclosed in a container.
The method of enclosing in a container is not particularly limited, and for example, it can be performed according to a conventional method.
A well-known container can be appropriately selected and used, and the material and shape thereof are not particularly limited. Specific examples of the container include a paper container, a transparent or translucent bottle, a transparent or translucent plastic container such as a PET bottle, and a metal can such as a steel can or an aluminum can.

As described above, in the present embodiment, by containing the ester compound represented by the general formula (1) in a content of 100 to 2000 ppb, the mellowness and liquor-like richness can be felt more, and the liquor can be felt. It is more enhanced (in the case of a beverage substantially free of alcohol such as a non-alcoholic beverage, it is imparted with a more enhanced sense of alcohol). Therefore, according to this embodiment, it is possible to contribute to the provision of an alcohol-taste beverage having a higher preference.

Further, as one aspect of the present invention, there is also provided a method for imparting or enhancing a drinking sensation to a beverage, which comprises adding the ester compound represented by the general formula (1) to the beverage at a content of 100 to 2000 ppb. be able to.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.

[Test Example 1]
<Composition of beverage>
2-Phenylethyl propionate (phenethyl propionate) was added to the basic formulation whose composition is shown in Table 1 at different amounts, and the beverage of Comparative Example 1 (no addition) as a control and Examples 1 to 1 were used. The beverage of 4 and the beverages of Comparative Examples 2 and 3 were prepared. Table 2 shows the addition amount of 2-phenylethyl propionate in each beverage.
As can be understood from Table 1, anhydrous citric acid was used as the acidulant, and acesulfame potassium and sucralose were used as the sweeteners in the beverages of these Examples and Comparative Examples. The carbon dioxide pressure was 2.3 gas volume (GV), the sugar mass was 0.1 g/100 mL, and the sweetness was 0.78. In addition, it has been confirmed that 2-phenylethyl propionate and linalool are not contained in the basic formulation.

<Beverage evaluation method>
Sensory evaluations were performed by five trained panels on the beverages of Examples 1 to 4 and Comparative Examples 2 and 3 in Table 2 in which the amount of 2-phenylethyl propionate added was changed. The control was the beverage of Comparative Example 1 (basic formulation beverage). In addition, among the panelists, the same sample was sampled in advance, and a scale was adjusted for each evaluation term through discussion.

<Evaluation scale>
The evaluation scale for each evaluation term has the following five levels.
Regarding "mellowness like liquor", "bodied taste like liquor", and "feeling of liquor", the case of being similar to the beverage of Comparative Example 1 as a control was set to 3. The case of feeling more than the beverage of Comparative Example 1 was evaluated as 4, and the case of feeling stronger was evaluated as 5. In addition, the case of not feeling than the beverage of Comparative Example 1 was evaluated as 2, and the case of hardly feeling was evaluated as 1.
The results are shown in Table 3.

<Beverage evaluation results>
As can be seen from Table 3, when 2-phenylethyl propionate was added in an amount of 100 to 2000 ppb, it was confirmed that the mellowness and liquor-like richness of sake were imparted, and that the effect of improving the sensation of liquor was improved.
On the other hand, in Comparative Example 3 in which the amount of 2-phenylethyl propionate added was 5000 ppb, although the mellowness and liquor-like richness of liquor were strengthened, the aroma other than liquor was strengthened, and the evaluation of liquor feeling was made. Fell.

[Test Example 2]
Beverages of Examples 5 to 8 were prepared by adding 1000 ppb of 2-phenylethyl propionate (phenethyl propionate) and linalool at different addition amounts to the basic formulation whose composition is shown in Table 1. Table 4 shows the addition amounts of 2-phenylethyl propionate and linalool in each beverage. It has been confirmed that the basic formulation does not contain 2-phenylethyl propionate or linalool.

<Evaluation of test beverage>
For the beverages of Examples 3 and 5 to 8 shown in Table 4, sensory evaluation was performed by the same method as in Test 1.
The results are shown in Table 5.

<Beverage evaluation results>
When a linalool of 100 to 500 ppb was further added to the beverage of Example 3 (content of 2-phenylethyl propionate: 1000 ppb), which was highly effective in improving the sense of alcohol in Test Example 1, a complex taste like liquor Was further imparted, and the evaluation of the sense of alcohol became higher.
On the other hand, when linalool was added in an amount of 1000 ppb or more, the scent of spicy or floral was strongly felt, and the evaluation of the alcoholic feeling was lower than in the case of 100 to 500 ppb.

[Test Example 3]
A beverage of Example 9 was prepared in the same manner as in Example 3 except that 1-phenylethyl acetate was added to the basic formulation shown in Table 1 in place of 2-phenylethyl propionate (1-phenyl acetate). Example of adding ethyl). Similarly, a beverage of Example 10 was prepared in the same manner as in Example 6 except that 1-phenylethyl acetate was added to the basic formulation having the composition shown in Table 1 in place of 2-phenylethyl propionate ( Example in which 1-phenylethyl acetate and linalool were added). Table 6 shows the addition amounts of 1-phenylethyl acetate and linalool in the beverages of Example 9 and Example 10. It has been confirmed that 1-phenylethyl acetate and linalool are not contained in the basic formulation.

<Evaluation of test beverage>
For the beverages of Examples 9 and 10 shown in Table 6, sensory evaluation was performed by the same method as in Test 1.
The results are shown in Table 7.

<Beverage evaluation results>
When 1-phenylethyl acetate was added, as in the case of adding 2-phenylethyl propionate, the mellowness and liquor-like mellowness were enhanced and the liquor sense was strengthened.
When 500 ppb linalool was added, a more complex taste was felt, and the sensation of alcohol was stronger than when 1-phenylethyl acetate alone was added.

Claims (10)

General formula (1):
(In the formula (1), R1 represents a 1-phenylethyl group or a 2-phenylethyl group, and R2 represents an alkyl group having 1 to 5 carbon atoms) and the ester compound is contained at a content of 100 to 2000 ppb. Alcohol taste beverage. The ester compound contains one or more ester compounds selected from the group consisting of 1-phenylethyl acetate, 2-phenylethyl acetate, 1-phenylethyl propionate and 2-phenylethyl propionate. The alcohol-taste beverage according to 1. The alcohol-taste beverage according to claim 1 or 2, wherein the alcohol concentration is less than 1% by volume. The alcohol-taste beverage according to claim 3, wherein the alcohol concentration is less than 0.05% by volume. The alcohol-taste beverage according to any one of claims 1 to 4, which further contains linalool having a content of 100 to 500 ppb. The alcohol taste beverage according to any one of claims 1 to 5, wherein the content of sugar is less than 0.5 g/100 mL. The alcohol taste beverage according to any one of claims 1 to 6, which has a sweetness of 2 or less. The alcohol-taste beverage according to any one of claims 1 to 7, wherein the alcohol-taste beverage is a carbonated beverage and the gas volume is 1.5 or more and less than 4.5. A method for producing an alcohol-taste beverage,
General formula (1):
(In the formula (1), R1 represents a 1-phenylethyl group or a 2-phenylethyl group, and R2 represents an alkyl group having 1 to 5 carbon atoms), and the ester compound is contained at a content of 100 to 2000 ppb. A method for producing an alcohol-taste beverage, which comprises: For beverages, general formula (1):
(In the formula (1), R1 represents a 1-phenylethyl group or a 2-phenylethyl group, and R2 represents an alkyl group having 1 to 5 carbon atoms), and the ester compound is contained at a content of 100 to 2000 ppb. A method of imparting or enhancing a drink sensation to the beverage, which comprises: