JP2023094972A - alcoholic beverage - Google Patents

Abstract

To provide an alcoholic beverage in which ripe fruit feeling and fruit-like juicy feeling are imparted.SOLUTION: The above problem is solved by providing an alcoholic beverage that contains β-caryophyllene by 25 μg/L or more.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to alcoholic beverages, methods for producing the same, and the like.

Alcoholic beverages with fruit flavors are one of the alcoholic beverages whose demand has increased in recent years. In particular, in so-called RTD beverages such as canned chu-hi and canned cocktails, alcohol that gives a favorable fruit flavor while using no fruit juice or low fruit juice (for example, the fruit juice usage rate in terms of straight fruit juice is 10 w / w% or less). Many beverages are produced and sold.

For example, Patent Document 1 contains 0.2 to 1.5 g / L of malic acid and 5 to 100 ppm of limonene, and the mass ratio of malic acid to limonene "malic acid / limonene" is 6 to 200. Disclosed is a fruit juice-free or low fruit juice packaged carbonated alcoholic beverage having a good citrus aroma, a strong richness and a complex taste.

JP 2017-176107 A

However, in alcoholic beverages, due to the presence of alcohol, the feeling of ripe fruit and fruit-like juiciness may be less or less noticeable, and there is room for further improvement in this regard. In particular, this problem is likely to occur in alcoholic beverages containing no fruit juice or low fruit juice (for example, the fruit juice usage rate in terms of straight fruit juice is 10 w/w% or less), and there is room for further improvement.

Accordingly, an object of the present invention is to provide an alcoholic beverage imparted with a feeling of ripe fruit and a juicy feeling like fruit.

In order to solve the above problems, the present inventors conducted extensive studies and found that β-caryophyllene, which is an aroma component, affects the flavor and the like of alcoholic beverages. Based on this finding, it was found that an alcoholic beverage containing 25 μg/L or more of β-caryophyllene imparts a feeling of ripe fruit and a juicy feeling like a fruit, and completed the present invention. rice field.

That is, the present invention is the following <1> to <9>.
<1> An alcoholic beverage containing 25 μg/L or more of β-caryophyllene.
<2> The alcoholic beverage according to <1>, wherein the β-caryophyllene content is 50 μg/L or more and 1000 μg/L or less.
<3> The alcoholic beverage according to <1> or <2>, further containing hexanal.
<4> The alcoholic beverage according to <3>, wherein the hexanal content is 5 μg/L or more and 200 μg/L or less.
<5> The alcoholic beverage according to any one of <1> to <4>, which is an alcoholic beverage containing fruit juice.
<6> The alcoholic beverage according to <5>, wherein the fruit juice is plum juice or grape juice.
<7> The alcoholic beverage according to any one of <1> to <6>, wherein the fruit juice usage rate in terms of straight fruit juice is 10 w/w% or less.
<8> A method for producing an alcoholic beverage, comprising a step of containing 25 μg/L or more of β-caryophyllene.
<9> A method for imparting a feeling of ripe fruit and a juicy feeling like a fruit to an alcoholic beverage, which comprises adding 25 μg/L or more of β-caryophyllene to the alcoholic beverage.

According to the present invention, it is possible to provide an alcoholic beverage imparted with a feeling of ripe fruit and a juicy feeling like a fruit.

The present invention will be described.
The present invention provides an alcoholic beverage containing β-caryophyllene of 25 μg/L or more (hereinafter sometimes referred to as the “alcoholic beverage of the present invention”), a method for producing the same, and the like.

Here, the "alcoholic beverage" in the present invention means alcoholic beverages defined in the Liquor Tax Law (Law No. 63 of 2019) (for example, liqueurs, spirits, fruit wines, sweet fruit Sake, other fizzy alcoholic beverages, etc.), which means a beverage with an alcohol content of 1 v/v% or more. In addition, this "alcohol content (v / v%)" is a value measured based on the National Tax Agency prescribed analysis method (instruction) 3 sake 3-4 alcohol content (vibration density meter method) (same below is). Moreover, in the present invention, "alcohol" means ethanol.

Hereinafter, the components and the like that constitute the alcoholic beverage of the present invention will be described in detail.

The alcoholic beverage of the present invention contains 25 μg/L or more of β-caryophyllene (C ₁₅ H ₂₄ ). As a result, the alcoholic beverage is imparted with a feeling of ripe fruit (flavor of ripe fruit or ripe fruit) and juicy feeling of fruit (juicy fruit-like flavor including sweetness and sourness). This β-caryophyllene is one of the aroma components and includes (E)-(1R,9S)-4,11,11-trimethyl-8-methylidenebicyclo[7.2.0]undec-4-ene and the like. It is also called a compound represented by the following formula (1).

In the alcoholic beverage of the present invention, the content of β-caryophyllene is 25 μg/L or more, preferably 30 μg/L or more, more preferably 40 μg/L or more, It is more preferably 50 μg/L or more, more preferably 60 μg/L or more, even more preferably 70 μg/L or more, and even more preferably 80 μg/L or more. This is because the alcoholic beverage of the present invention can be sufficiently imparted with a feeling of ripe fruit and a juicy feeling like a fruit. Furthermore, it is possible to impart a refreshing flavor (green plum feeling) like green plum that remains afterward. The content of β-caryophyllene can be adjusted by using commercially available β-caryophyllene (for example, pure product or refined product) or raw materials containing β-caryophyllene (perfume, etc.). You can

In addition, in the alcoholic beverage of the present invention, the content of β-caryophyllene is preferably 1000 μg/L or less, more preferably 800 μg/L or less, still more preferably 6000 μg/L or less, further preferably 500 μg/L or less. It is preferably 400 μg/L or less, more preferably 300 μg/L or less, more preferably 250 μg/L or less, and further preferably 200 μg/L or less. It is suitable because the balance of the overall flavor is more preferable while maintaining the same. For example, the content of β-caryophyllene may be 50 μg/L or more and 1000 μg/L or less.

Here, the content of β-caryophyllene in the alcoholic beverage of the present invention can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

Furthermore, the alcoholic beverage of the present invention preferably contains hexanal (Hexanal: C ₆ H ₁₂ O). This is because the synergistic effect with β-caryophyllene described above can further improve the feeling of ripe fruit and juicy feeling like fruit, and further improve the feeling of green plum described above. In particular, the synergistic effect makes it easier to improve the fruit-like juicy feeling, and easily bring it into a very favorable state. This hexanal is also one of the aroma components, is also called capronaldehyde, etc., and is a compound represented by the following formula (2).

In the alcoholic beverage of the present invention, the hexanal content is preferably 5 μg/L or more, more preferably 10 μg/L or more, even more preferably 20 μg/L or more, further preferably 30 μg/L. more preferably 40 μg/L or more, and even more preferably 50 μg/L or more. This is because the synergistic effect with β-caryophyllene tends to sufficiently improve the feeling of ripe fruit and the juicy feeling of fruit, and also easily sufficiently improves the feeling of green plum described above. In particular, a fruit-like juiciness tends to be very desirable. The content of hexanal can be adjusted by using commercially available hexanal (for example, pure products or refined products) or raw materials containing hexanal (such as fragrances), and a plurality of these may be used in combination.

In addition, in the alcoholic beverage of the present invention, the content of hexanal is preferably 200 μg/L or less, more preferably 150 μg/L or less, still more preferably 120 μg/L or less, still more preferably 100 μg/L or less, further preferably Adjusting to 80 μg/L or less is preferable because the balance of the overall flavor is more favorable while maintaining a high degree of ripe fruit feeling and juicy feeling like fruit. For example, the content of hexanal may be 5 μg/L or more and 200 μg/L or less.

Although not limited, in the alcoholic beverage of the present invention, the ratio of the content of hexanal to the content of β-caryophyllene described above (hexanal content/β-caryophyllene content, mass ratio) is 0.01 above, further 0.05 or more, further 0.1 or more, further 0.15 or more, further 0.2 or more, further 0.25 or more, and the upper limit is 5 or less, further 3 or less, further is 2 or less, further 1.5 or less, further 1 or less, further 0.8 or less, the above effect (especially the effect of imparting a juicy feeling like fruit) is more likely to be exhibited, which is very suitable. be.

Here, the hexanal content in the alcoholic beverage of the present invention can be measured, for example, by gas chromatography-mass spectrometry (GC-MS).

And, if the alcoholic beverage of the present invention is an alcoholic beverage containing a sweetener, the effect of the present invention (especially the effect of imparting a feeling of ripe fruit and a juicy feeling like a fruit) is more likely to be exhibited, so it is preferable. . These sweeteners include sugars (glucose, fructose, galactose, sucrose, maltose, lactose, oligosaccharides, fructose-glucose liquid sugar, trehalose, etc.), sugar alcohols (xylitol, erythritol, etc.), high-intensity sweeteners (acesulfame K , sucralose, aspartame, stevia, etc.). In particular, when the alcoholic beverage of the present invention is an alcoholic beverage containing saccharides, the above effects are more likely to be exhibited.

Furthermore, when the alcoholic beverage of the present invention contains an organic acid (citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, acetic acid, etc.) or a salt thereof, the effects of the present invention are exhibited more effectively. It is suitable because it becomes easy to be cooked and the balance of the overall flavor tends to be favorable. In particular, alcoholic beverages containing citric acid or citrates are highly preferred.
For example, although not limited, the alcoholic beverage of the present invention contains an organic acid or a salt thereof so that its acidity is 0.05 g/100 ml or more, more preferably 0.1 g/100 ml or more. preferred. The upper limit of this acidity may be 1.2 g/100 ml or less, and may be 1.0 g/100 ml or less.

Here, this "acidity" is citric acid acidity (acidity value converted as citric acid equivalent), Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016) It is a value obtained by the method specified in Specifically, the beverage is neutralized and titrated with a sodium hydroxide solution (0.1 mol / L), and the "titration amount (ml)" of the sodium hydroxide solution required in the neutralization titration, the beverage used for titration "Volume (ml)" of "0.0064" (weight (g) of citric acid equivalent to 1 mL of 0.1 mol/L sodium hydroxide aqueous solution).

In addition, the alcoholic beverage of the present invention is an alcoholic beverage containing one or more selected from fruit pulp, fruit juice, pericarp, extracts, fermented solutions, and immersion solutions thereof. A juicy feeling tends to be in a more preferable state. In other words, the combined use of the above-mentioned component containing β-caryophyllene and fruit juice tends to make the feeling of ripe fruit and the juiciness of fruit more desirable. In addition, when the alcoholic beverage of the present invention contains fruit juice, the usage rate of fruit juice may be 1 w / w% or more as a fruit juice usage rate converted to straight fruit juice, and the upper limit is 12 w / w% or less. good. In the alcoholic beverage of the present invention, the fruit juice usage rate is 10 w/w% or less, further 8 w/w% or less, further 7 w/w% or less, further 6 w/w% or less, further 5 w/w% The above-described effects can be sufficiently exhibited even when the content is 3 w/w% or less, further 2 w/w% or less. In particular, when the alcoholic beverage of the present invention is an alcoholic beverage containing plum juice or grape juice, the ripe fruit and juiciness of these fruits tend to be particularly favorable, which is very suitable. Here, the fruit juice is the juice obtained by squeezing the fruit, or its concentrated solution, concentrated reconstituted solution, or diluted solution, and may contain pulp, peel, and the like. Further, the fruit juice usage rate converted into straight fruit juice is the ratio of the mass of fruit juice contained in this beverage converted into straight fruit juice according to JAS (Japanese Agricultural Standards) to the total mass of the beverage.
In addition, the alcoholic beverage of the present invention is an alcoholic beverage that does not substantially contain fruit juice such as a fruit juice usage rate of less than 1 w / w%, or even less than 0.5 w / w% in terms of straight fruit juice (no fruit juice alcoholic beverage, etc. ), the effect described above can be sufficiently obtained.

Furthermore, the alcoholic beverage of the present invention may be an alcoholic beverage containing flavorings. Flavors are additives added to impart or enhance a predetermined aroma in the process of manufacturing or processing foods, and fruit flavors such as plum fruit-like flavor and grape fruit-like flavor are exemplified. is not limited to This perfume may contain the aforementioned β-caryophyllene or hexanal.

And since the alcoholic beverage of the present invention is more likely to impart a ripe fruit feeling and a juicy feeling like a fruit, it is preferable that the extract content is 1.0 w / v% or more, and 2.0 w / It is more preferably 3.0 w/v % or more, more preferably 3.0 w/v % or more. In addition, this upper limit is 15.0 w/v% or less, further 12.0 w/v% or less, further 10.0 w/v% or less, further 8.0 w/v% or less, further 6.0 w/v% or less It may be v% or less.

Here, the "extract content" is a value calculated by the following formula (3).
(3) Extract content (w/v%) = (SA) x 260 + 0.21
In this formula (3), "S" is the specific gravity (15/4°C) of the alcoholic beverage of the present invention, and "A" is the alcohol content of the alcoholic beverage of the present invention converted to specific gravity (15/15°C). is a value calculated by The conversion of alcohol content to specific gravity (15/15°C) is based on Table 2 "Alcohol content and density (15°C) and specific gravity (15/15°C) conversion table" of the Japanese National Tax Agency prescribed analysis method (instruction). based on In the middle of the calculation using this formula, the fifth decimal place is rounded off, and the finally obtained extract value is rounded down to the second decimal place. In addition, the specific gravity (15/4 ° C.) of the alcoholic beverage of the present invention is calculated by measuring the density at 15 ° C. using a vibrating density meter and dividing the obtained density value by 0.99997. .

In addition to the above, the alcoholic beverage of the present invention may include salts (sodium chloride, potassium chloride, etc.), phosphoric acid or salts thereof, alcoholic beverages, carbonated water, water (pure water, etc.), coloring agents, seasonings, antioxidants. Agents, emulsifiers and the like can be optionally used as raw materials.

As described above, the alcoholic beverage of the present invention may be an alcoholic beverage defined in the Liquor Tax Law, such as liqueurs, spirits, fruit wines, sweet fruit wines, other sparkling alcoholic beverages, etc. can be In addition, fermented alcoholic beverages produced through the alcohol fermentation process by yeast (the process in which yeast produces alcohol, which is a metabolite from organic substances such as sugars), or non-fermented alcoholic beverages produced without the alcoholic fermentation process ( For example, it may be an alcoholic beverage produced by mixing alcoholic beverages such as distilled liquor as a raw material).

In addition, the alcohol content of the alcoholic beverage of the present invention is not particularly limited as long as it is 1 v/v% or more. For example, the lower limit is 2 v/v% or more, further 3 v/v% or more, further 4 v/v% or more. , Furthermore, the range of 5 v / v% or more is shown, and the upper limit is 20 v / v% or less, further 15 v / v% or less, further 12 v / v% or less, further 10 v / v% or less, further 9 v / A range of v% or less, further 8 v/v% or less, further 7 v/v% or less, further 6 v/v% or less is indicated. In particular, when the alcohol content is 1 v/v% or more and 12 v/v% or less, the effects of the present invention are more likely to be exhibited, which is preferable.
This alcohol content can be adjusted by adjusting the alcohol content of alcoholic beverages (distilled liquor, brewed liquor, raw material alcohol, etc.) used in the production process, the mixing ratio thereof, and the like. Furthermore, in the case of fermented alcoholic beverages, the alcohol content can be adjusted by controlling the fermentation conditions in the alcoholic fermentation process.

The alcoholic beverage of the present invention is preferably a sparkling alcoholic beverage containing carbon dioxide because the effects of the present invention are more likely to be exhibited. Here, “foamability” means that the carbon dioxide pressure (with snift) at 20° C. is 0.05 MPa or more, and the carbon dioxide pressure is 0.1 MPa or more, further 0.15 MPa or more. can be The upper limit of the carbon dioxide pressure may be 0.5 MPa or less, further 0.45 MPa or less, further 0.4 MPa or less. The carbon dioxide gas may be derived from the carbonated water used as a raw material, or may be added to the alcoholic beverage by a carbonation (carbon dioxide injection) process. This carbonation step may be performed batchwise or continuously by an in-line method in which a carbon dioxide injection system (carbonator) is installed in the pipeline. In order to avoid foaming (foaming), etc., this carbonation step is preferably carried out at a liquid temperature of 10° C. or less (preferably 4° C. or less).
However, the alcoholic beverage of the present invention may be a non-foaming alcoholic beverage having a carbon dioxide pressure (with snift) of less than 0.05 MPa at 20°C.

Furthermore, although the alcoholic beverage of the present invention is not limited, a plum-taste alcoholic beverage or a grape-taste alcoholic beverage is preferable because it easily imparts a feeling of ripe fruit and a juicy feeling. This "plum-taste alcoholic beverage" is an alcoholic beverage having the flavor of plum fruit. It is an alcoholic beverage containing a similar flavor (perfume, etc.) and having a plum fruit flavor. The flavor of the plum fruit includes not only the flavor of the harvested (unprocessed) plum fruit, but also the flavor of processed products of the plum fruit (for example, umeboshi, which is pickled plum fruit in salt). be. Therefore, umeboshi-taste alcoholic beverages having the flavor of umeboshi are also included in this umeboshi-taste alcoholic beverage. In addition, the “grape-taste alcoholic beverage” is similarly an alcoholic beverage containing a grape-derived component and/or a grape-fruit-like flavor and having a grape-fruit flavor.
However, the alcoholic beverage of the present invention may be a fruit-taste alcoholic beverage containing fruit-derived components other than these and/or fruit-like flavors other than these. Also, alcoholic beverages substantially free of fruit-derived components and fruit-like flavors may be used. Furthermore, it is preferable that the alcoholic beverage of the present invention does not contain malt-derived components and/or hop-derived components, since the feeling of ripe fruit and the juiciness of fruit can be felt more preferably.
The alcoholic beverage of the present invention exhibits a taste and aroma similar to chuhai made by adding fruit juice or a sweetener to vodka as a base liquor and adding carbonated water, or chuhai using vodka as a base liquor, and is suitable for drinking. It may be a chu-hi taste alcoholic beverage (for example, a plum chu-hi taste alcoholic beverage having a plum fruit flavor or a grape chu-hi taste alcoholic beverage having a grape fruit flavor) that gives the drinker the feeling of drinking chu-hi. . Here, the “base liquor” is a raw liquor from which 80% or more of the alcohol content in the alcoholic beverage is derived.

The alcoholic beverage production method of the present invention is not particularly limited, except for the step of adding β-caryophyllene to 25 μg/L or more, according to the usual method for alcoholic beverage production. In the production thereof, a fermented alcoholic beverage may be produced through an alcoholic fermentation process using yeast, or a non-fermented alcoholic beverage may be produced through a preparation process using alcoholic beverages such as distilled liquor as a raw material (without an alcoholic fermentation process). Beverages may be produced. For example, a method of mixing vodka as a base liquor with a sweetener, an organic acid or its salt, β-caryophyllene, carbonated water, etc., followed by filtering, sterilization, etc., if necessary, is exemplified.

Furthermore, this production method may include, if necessary, a step of adding a predetermined amount of hexanal, a step of adding fruit juice or fruit-like flavor, and the like. Moreover, these may further include a step of adjusting so as to be included in each of the more preferable ranges described above.

The alcoholic beverage of the present invention is obtained by filling a metal container (aluminum container, steel container, etc.), a PET bottle container, a glass container, a paper container, a barrel container, etc. with the product obtained as described above. It is preferable to use a packaged alcoholic beverage. By making such a packaged alcoholic beverage, not only is it easy to suppress deterioration of flavor and the like over time, but convenience in distribution, sales, etc. is further enhanced. For example, the alcoholic beverage of the present invention may be an RTD beverage (Ready to drink beverage) that can be drunk as it is after opening the stopper (drinking as it is without being diluted), or an RTS beverage that can be diluted with ice or carbonated water ( Ready to serve beverage).

The alcoholic beverage of the present invention having the above-described structure is imparted with a feeling of ripe fruit and a juicy feeling like a fruit. Furthermore, it is also possible to impart a freshness feeling together.

It can also be said that the present invention provides a method for imparting a feeling of ripe fruit and a juicy feeling like fruit to an alcoholic beverage, characterized in that the alcoholic beverage contains β-caryophyllene of 25 μg/L or more. . In other words, it can be said to provide a method for improving the flavor of alcoholic beverages.

Examples of the present invention will be described below, but the present invention is not limited to the following examples, and various modifications are possible within the technical concept of the present invention.

<Preparation of alcoholic beverage and sensory evaluation I>
Liquid sugar (fructose-glucose liquid sugar) and acidulant (citric acid, trisodium citrate) are added and mixed to vodka, which is the base liquor, and if necessary, β-caryophyllene is added and mixed, and carbonated water and pure water are added. was added and mixed, and the alcohol content was 5 v/v%, the acidity (citric acid acidity) was 0.5 g/100 ml, the extract content was 4.6 w/v%, and the carbon dioxide gas pressure at 20°C (with snift) was 0.5 g/100 ml. Fruit juice-free alcoholic beverage samples (Samples 1 to 5) having a pressure of 2 MPa and a β-caryophyllene content shown in the upper part of Table 1 below were prepared.

Then, in each sample obtained, the feeling of ripe fruit, the juicy feeling of fruit, the feeling of green plum (refreshing flavor like green plum that remains after), and the overall evaluation as an alcoholic beverage (the overall flavor as an alcoholic beverage) For balance), each sample was sensory evaluated by a panel of five trained sensory discriminators using the evaluation criteria shown below.

[Evaluation criteria for ripe fruit feeling, fruit-like juicy feeling, and unripe plum feeling]
The ripe fruit feeling, fruit-like juicy feeling, and green plum feeling in Sample 1 were all set to 1 (not felt at all), and as a comparison with this sample 1, each was 1 (not felt at all: equivalent to sample 1). A comparative sensory evaluation was performed on a scale of 5 from 5 (very strongly felt).

[Evaluation criteria for comprehensive evaluation as an alcoholic beverage]
The overall evaluation (balance of overall flavor) as an alcoholic beverage was evaluated in absolute terms from 1 (very bad) to 5 (very good).

The sensory evaluation results (evaluation average values of 5 panelists) are shown in the lower part of Table 1 below. From this result, it is clear that samples 2 to 5 containing β-caryophyllene of 50 μg/L or more are imparted with a ripe fruit feeling and a juicy fruit-like feeling, and are also imparted with a green plum feeling. became. In particular, samples 3 and 4 have both a ripe fruity feeling and a juicy fruity feeling, well-balanced, and also have a bluish flavor like medicinal herbs that may be felt by β-caryophyllene. It was almost imperceptible.

<Preparation of alcoholic beverage and sensory evaluation II>
Add and mix liquid sugar (fructose-glucose liquid sugar), acidulant (citric acid, trisodium citrate), β-caryophyllene, and hexanal to vodka, which is the base liquor, and then add and mix carbonated water and pure water. The alcohol content is 5 v / v%, the acidity (citric acid acidity) is 0.5 g / 100 ml, the extract content is 4.6 w / v %, the carbon dioxide pressure at 20 ° C. (with snift) is 0.2 MPa, and β- Fruit juice-free alcoholic beverage samples (Samples 6 to 9) having caryophyllene content and hexanal content as shown in the upper part of Table 2 below were prepared.

Then, sensory evaluation was performed using the same method and evaluation criteria as in I above for the ripe fruit feeling, fruity juicy feeling, fresh green plum feeling, and overall evaluation as an alcoholic beverage in each of the obtained samples.

The sensory evaluation results (evaluation average values of 5 panelists) are shown in the lower part of Table 2 below. From this result, samples 6 to 9 containing 100 μg/L of β-caryophyllene and 10 μg/L or more of hexanal have both a fruit-like juicy feeling and green plum feeling. Sample 3 of I above does not contain hexanal. In particular, the fruit-like juiciness was greatly improved. In addition, samples 7 and 8 were more improved than sample 3 of I above in terms of ripe fruit feeling and overall evaluation, and were alcoholic beverages with very favorable flavors. Sample 9 was also an alcoholic beverage with a slightly herb-like bluish flavor due to β-caryophyllene and hexanal, but with significantly improved fruit-like juiciness and freshness than sample 3.

<Preparation of alcoholic beverage and sensory evaluation III>
Add and mix liquid sugar (fructose-glucose liquid sugar), acidulant (citric acid, trisodium citrate), and hexanal to vodka, which is the base liquor, add and mix β-caryophyllene as needed, and further carbonated water and Pure water is added and mixed, the alcohol content is 5 v / v%, the acidity (citric acid acidity) is 0.5 g / 100 ml, the extract content is 4.6 w / v%, and the carbon dioxide gas pressure at 20 ° C. (with snift) is Fruit juice-free alcoholic beverage samples (Samples 10 to 12) having a pressure of 0.2 MPa and a β-caryophyllene content and a hexanal content as shown in the upper part of Table 3 below were prepared.

Then, sensory evaluation was performed using the same method and evaluation criteria as in I above for the ripe fruit feeling, fruity juicy feeling, fresh green plum feeling, and overall evaluation as an alcoholic beverage in each of the obtained samples.

The sensory evaluation results (average evaluation values of five panelists) are shown in the lower part of Table 3 below. From this result, sample 11 and sample 12, which contain β-caryophyllene of 50 μg/L or more and hexanal of 50 μg/L, were compared with sample 10 containing hexanal but not β-caryophyllene. As with sample 8, it was found that the synergistic effect of β-caryophyllene and hexanal imparted both a ripe fruity feeling and a fruity juicy feeling to the sample. In other words, it was shown that this effect is difficult to obtain with hexanal alone.

<Preparation of alcoholic beverage and sensory evaluation IV>
Liquid sugar (fructose-glucose liquid sugar), acidulant (citric acid, trisodium citrate), and concentrated plum juice are added to vodka, which is the base liquor, and mixed. Water and pure water are added and mixed, and the usage rate of plum juice is 5 w/w%, the alcohol content is 5 v/v%, the acidity (citric acid acidity, including that derived from fruit juice) is 0.5 g/100 ml, and the extract content is 4.6 w/v%, the carbon dioxide pressure (with snift) at 20 ° C. is 0.2 MPa, and the β-caryophyllene content is the amount described in the upper part of Table 4 below. 14) was prepared. In Table 4 below, "plum juice usage rate (%)" is the usage rate of plum juice converted into straight juice with respect to the total mass of the alcoholic beverage sample.

Then, sensory evaluation was performed using the same method and evaluation criteria as in I above for the ripe fruit feeling, fruity juicy feeling, green plum feeling, and overall evaluation as an alcoholic beverage in each of the obtained samples.

The sensory evaluation results (evaluation average values of five panelists) are shown in the lower part of Table 4 below. From this result, Sample 14, which has a plum juice usage rate of 5 w / w% and contains 100 μg / L of β-caryophyllene, is sufficiently given both the ripe fruit feeling and the juicy feeling of plum fruit. It became clear that the overall evaluation was also very high. In particular, this sample 14 had a flavor like a fully ripened plum fruit or a ripened plum fruit, that is, the ripened fruitiness of the plum fruit was felt very favorably.

<Preparation of alcoholic beverage and sensory evaluation V>
Add and mix liquid sugar (fructose-glucose liquid sugar), acidulant (citric acid, trisodium citrate), concentrated grape juice to vodka, which is the base liquor, add and mix β-caryophyllene if necessary, and carbonated water And pure water is added and mixed, the grape juice usage rate is 5 w / w%, the alcohol content is 5 v / v%, the acidity (citric acid acidity, including those derived from fruit juice) is 0.5 g / 100 ml, and the extract content is Grape-taste alcoholic beverage samples (Samples 15-16 ) was prepared. The "grape juice usage rate (%)" in Table 5 below is the grape juice usage rate converted into straight juice with respect to the total mass of the alcoholic beverage sample.

Then, sensory evaluation was performed by the same method and evaluation criteria as in I above regarding the ripe fruit feeling, the juicy feeling like fruit, and the overall evaluation as an alcoholic beverage in each of the obtained samples.

The sensory evaluation results (evaluation average values of 5 panelists) are shown in the lower part of Table 5 below. From this result, sample 16, which has a grape juice usage rate of 5 w / w% and contains 100 μg / L of β-caryophyllene, is sufficiently given both the ripe fruit feeling and the juicy feeling of grapes. It became clear that the overall evaluation was also very high. In addition, this sample 16 also had the flavor of aged grape skins.

Claims (9)

An alcoholic beverage containing 25 μg/L or more of β-caryophyllene. The alcoholic beverage according to claim 1, wherein the content of β-caryophyllene is 50 µg/L or more and 1000 µg/L or less. The alcoholic beverage according to claim 1 or 2, further containing hexanal. The alcoholic beverage according to claim 3, wherein the hexanal content is 5 µg/L or more and 200 µg/L or less. The alcoholic beverage according to any one of claims 1 to 4, which is an alcoholic beverage containing fruit juice. The alcoholic beverage according to claim 5, wherein said fruit juice is plum juice or grape juice. The alcoholic beverage according to any one of claims 1 to 6, wherein the fruit juice usage rate in terms of straight fruit juice is 10 w/w% or less. A method for producing an alcoholic beverage, comprising a step of containing β-caryophyllene in an amount of 25 μg/L or more. A method for imparting a feeling of ripe fruit and a juicy feeling like a fruit to an alcoholic beverage, comprising adding 25 μg/L or more of β-caryophyllene to the alcoholic beverage.