JP2025009523A - Beverage containing linalyl acetate and method for producing same - Google Patents

Abstract

[Problem] To provide a beverage containing linalyl acetate that has a reduced non-food-like texture.
[Solution] A beverage containing linalyl acetate and 1,8-cineole and/or β-pinene, wherein when the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm), the beverage satisfies at least one of the following conditions: (i) A is 10 or more, and B/A is 0.3 to 8; and (ii) A is 10 or more, and C/A is 0.03 or more.
[Selection diagram] None

Description

The present invention relates to a beverage containing linalyl acetate and a method for producing the same.

Various improvement techniques have been developed for beverages to adapt their flavor to consumer preferences.

For example, Patent Document 1 describes that furaneol is known as an aroma component with a good fruity flavor, and is added to tea beverages as an aroma enhancer for the floral aroma unique to jasmine tea.

Patent Document 2 describes a method for producing a packaged black tea beverage in which black tea leaves and fruit are combined and extracted together to obtain an extract, fruit juice is added to the extract to obtain a beverage, and the beverage is sterilized and then packaged, resulting in a packaged black tea beverage that is highly rated compared to conventional packaged black tea beverages for its stronger fresh fruit flavor and stronger fruit aftertaste that lingers on the tongue.

JP 2020-130172 A JP 2021-125554 A

As a result of the inventors' investigation into improving the flavor of beverages, they discovered that while the use of linalyl acetate can enhance the refreshing green floral citrus aroma, increasing its concentration results in an aroma unsuitable for food, reminiscent of an air freshener that is strongly associated with lavender, and also in a bitter aftertaste that is felt after the aroma when the beverage is put in the mouth (hereinafter referred to as "later bitterness").

After much research to solve the above problems, the inventors discovered that by adding 1,8-cineole and/or β-pinene in a specific concentration range to a beverage containing linalyl acetate, the strong lavender scent that is perceived as being unsuitable for food and the bitterness at the end (hereinafter also referred to as "non-food-like sensation") can be reduced. The present invention is based on this finding.

Therefore, the present invention aims to provide a beverage containing linalyl acetate with a reduced non-food-like texture and a method for producing the same.

The present invention includes the following inventions.
(1) A beverage comprising linalyl acetate and 1,8-cineole and/or β-pinene,
When the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm),
The following conditions:
(i) A is 10 or more and B/A is 0.3 to 8; and
(ii) A beverage that satisfies at least one of A being 10 or greater and C/A being 0.03 or greater.
(2) The following conditions:
(i) B/A is 1 to 5; and
(ii) The beverage according to (1), which satisfies at least one of the following: C/A is 0.03 to 0.25.
(3) The beverage according to (1) or (2), which is a black tea beverage.
(4) The beverage according to any one of (1) to (3), which is a bottled beverage.
(5) A method for producing a beverage, comprising the steps of:
adjusting the concentration of linalyl acetate and adjusting the concentration of 1,8-cineole and/or β-pinene;
When the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm),
(i) A is adjusted to be 10 or more and B/A is adjusted to be 0.3 to 8; and/or
(ii) A is adjusted to be 10 or more and C/A is adjusted to be 0.03 or more.
(6) A method for reducing a non-food-like texture in a beverage, comprising:
adjusting the concentration of linalyl acetate and adjusting the concentration of 1,8-cineole and/or β-pinene;
When the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm),
(i) A is adjusted to be 10 or more and B/A is adjusted to be 0.3 to 8; and/or
(ii) A is adjusted to be 10 or more and C/A is adjusted to be 0.03 or more.
(7) A method for enhancing the refreshing green floral citrus aroma in a beverage, comprising the steps of:
adjusting the concentration of linalyl acetate and adjusting the concentration of 1,8-cineole and/or β-pinene;
When the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm),
(i) A is adjusted to be 10 or more and B/A is adjusted to be 0.3 to 8; and/or
(ii) A is adjusted to be 10 or more and C/A is adjusted to be 0.03 or more.

According to the present invention, a beverage containing linalyl acetate is provided that has a reduced non-food-like texture. Furthermore, the present invention is advantageous in enhancing the refreshing green floral citrus aroma in a beverage containing linalyl acetate.

Description of the Invention

In the present invention, the non-food-like texture of beverages, including beverages containing linalyl acetate, can be reduced by including 1,8-cineole and/or β-pinene. The present invention is also advantageous in that it can enhance the refreshing green floral citrus aroma of the beverage. Furthermore, according to the present invention, it is also possible to improve the harmony of the beverage.

In this specification, "non-food-like" refers to a strong lavender scent that is unsuitable for food, similar to an air freshener, and a bitter taste at the end. In addition, in this specification, "a refreshing green floral citrus scent" refers to a scent such as lime or bergamot.

The beverage of the present invention comprises linalyl acetate and 1,8-cineole and/or β-pinene. Such a beverage can be produced by adding linalyl acetate and 1,8-cineole and/or β-pinene or adjusting the concentration of these during the beverage production process. The addition or concentration adjustment of linalyl acetate and 1,8-cineole and/or β-pinene may be performed by adding linalyl acetate and 1,8-cineole and/or β-pinene, or by blending ingredients containing these ingredients or increasing or decreasing the amount of ingredients. In this specification, "1,8-cineole and/or β-pinene" refers to 1,8-cineole, β-pinene, or a combination of 1,8-cineole and β-pinene.

In this specification, the compound "linalyl acetate" is also called linalyl acetate and refers to the compound with the IUPAC name "3,7-dimethyl-1,6-octadien-3-yl acetate."

In this specification, the compound "1,8-cineole" refers to the compound also known as cineole and having the IUPAC name "1,3,3-trimethyl-2-oxabicyclo[2.2.2]octane."

In this specification, the compound "β-pinene" refers to the compound with the IUPAC name "(1R,5R)-6,6-dimethyl-2-methylenebicyclo[3.1.1]heptane."

In this specification, the unit "ppm" is synonymous with "mg/L" and the unit "ppb" is synonymous with "μg/L".

The concentration of linalyl acetate in the beverage of the present invention (A (ppm)) is not particularly limited, but from the viewpoint of providing a more non-food-like feel, it is preferably 10 ppm or more, more preferably 15 ppm or more, and even more preferably 20 ppm or more. In addition, the upper limit of linalyl acetate is not particularly limited, but it can be preferably 100 ppm or less, more preferably 50 ppm or less.

According to one embodiment of the present invention, the concentration of 1,8-cineole in the beverage of the present invention (B (ppb)) is, for example, 5 to 500 ppb, preferably 10 to 200 ppb, more preferably 15 to 180 ppb, and even more preferably 20 to 150 ppb.

According to a preferred embodiment of the present invention, the concentration ratio of 1,8-cineole to linalyl acetate in the beverage of the present invention (1,8-cineole concentration/linalyl acetate concentration = B/A) is 0.3 to 8, more preferably 0.5 to 7.5, even more preferably 1 to 5, and even more preferably 1.5 to 4. According to another preferred embodiment of the present invention, the concentration ratio of 1,8-cineole to linalyl acetate in the beverage of the present invention (B/A) is 2 to 8, more preferably 6 to 8. According to another preferred embodiment of the present invention, the concentration of linalyl acetate in the beverage of the present invention is 10 to 25 ppm or more, and the concentration ratio of 1,8-cineole to linalyl acetate in the beverage (B/A) is more preferably 2 to 8, and even more preferably 6 to 8.

According to one embodiment of the present invention, the concentration of β-pinene in the beverage of the present invention (C (ppm)) is, for example, 0.3 to 50 ppm, preferably 0.8 to 10 ppm, more preferably 1 to 8 ppm, and even more preferably 1 to 5 ppm.

According to a preferred embodiment of the present invention, the concentration ratio of β-pinene to linalyl acetate in the beverage of the present invention (β-pinene concentration/linalyl acetate concentration = C/A) is 0.03 or more, more preferably 0.03 to 0.25 or 0.05 to 0.25, and even more preferably 0.04 to 0.20 or 0.05 to 0.10. According to another preferred embodiment of the present invention, the concentration ratio of β-pinene to linalyl acetate in the beverage of the present invention (C/A) is 0.02 or more, more preferably 0.02 to 0.150, even more preferably 0.04 to 0.100, and even more preferably 0.05 to 0.075.

The concentrations of linalyl acetate, 1,8-cineole and β-pinene in the beverage of the present invention can be measured by GC/MS analysis. In order to measure the concentrations more accurately, it is desirable to use a calibration curve prepared based on the measured values of several control samples with known concentrations. As a pretreatment, 10 mL of the sample is placed in a 20 mL vial and heated at 60°C for 20 minutes, and the generated volatile components are adsorbed onto a SPME fiber (DVB/CAR/PDMS) (57348-U, manufactured by Supelco) and then used for measurement. An example of GC/MS conditions is shown in Table 1 below.

The beverage of the present invention may be any type of beverage, and may be a soft drink or an alcoholic beverage, but is preferably a soft drink. Examples of soft drinks include tea beverages (fermented teas such as black tea, semi-fermented teas such as oolong tea, unfermented teas such as green tea, etc.), flavored water (near water) beverages, nutritional beverages, functional beverages, coffee beverages, etc., and is preferably a tea beverage.

According to a preferred embodiment of the present invention, the beverage of the present invention is a tea beverage from the viewpoint of enjoying the effects of the present invention, such as reduced non-food-like sensation and enhanced refreshing green floral citrus aroma, to a greater extent. Here, "tea beverage" refers to a beverage containing tea leaf extract as a main component, and specific examples include fermented tea such as black tea, semi-fermented tea such as oolong tea, and unfermented tea such as green tea, and more preferably a black tea beverage.

In this specification, "black tea beverage" refers to a beverage that contains black tea extract as the main ingredient, and includes the Ministry of Agriculture, Forestry and Fisheries' guidelines for quality labeling of black tea beverages, which state, "Extracts or infusions (including those obtained by diluting concentrated or powdered versions of these) from tea plant buds and leaves that have been fermented with autogenous enzymes (including those to which flavorings have been added), or beverages to which sugars, dairy products, fruit juice, flavorings, etc. have been added, sealed in containers and then served directly to drink."

In this specification, "black tea extract" refers to an extract obtained by subjecting black tea leaves to an extraction process. The black tea extract used in the present invention includes the extract itself from black tea leaves and processed products thereof (e.g., concentrated liquid extract, powdered extract, etc.), and is not particularly limited as long as it is a black tea extract raw material that has traditionally been used in the manufacture of black tea beverages. The black tea extract can be freely selected to suit the overall flavor design of the black tea beverage.

Here, "black tea leaves" refers to fermented buds, leaves or stems of the tea plant (Camellia sinensis var.), an evergreen tree of the Theaceae family. The buds, leaves or stems may be fresh or may have been pretreated.

The black tea leaves used in the present invention are not particularly limited in terms of tea season, shape, place of origin, variety, type, and grade, and can be any dried tea leaves that are commercially available for drinking. The types of tea leaves are preferably Sri Lankan tea leaves (e.g., Uva, Dimbula, Kandy, Ratnapura, Gyal, Ruhuna), Indian tea leaves (e.g., Assam, Darjeeling, Nilgiri), Kenya, Keemun, and Java, and more preferably Sri Lankan tea leaves. These may be used alone or in combination of two or more types.

The extraction process for black tea leaves is not particularly limited, and various extraction methods commonly used in the food processing field can be used, including, for example, solvent extraction, airflow extraction, and squeeze extraction. If necessary, further processing such as solid-liquid separation such as precipitation or filtration, concentration, centrifugation, drying (e.g., spray drying, freeze drying), or powderization may be performed.

The extraction solvent used in the solvent extraction is preferably water (e.g., hard water, soft water, ion-exchanged water, and natural water). The amount of the extraction solvent can be appropriately selected by those skilled in the art and is not particularly limited. For example, when the extraction solvent is water, the amount is 1 to 200 times the amount (mass) of the tea leaves.

The extraction temperature and time can be appropriately selected by those skilled in the art and are not particularly limited. For example, when the extraction solvent is water, the temperature and time are 10 to 100°C and 1 minute to 12 hours, and preferably 70 to 100°C and 3 to 15 minutes.

One example of an extraction process is a method in which black tea leaves are soaked and stirred in water at 70-100°C for 3-15 minutes, cooled if necessary, and then filtered or centrifuged. Here, the conditions such as temperature and time during extraction are not particularly limited and can be selected and set by a person skilled in the art depending on the type and amount of tea leaves.

Furthermore, the black tea beverage of the present invention may be prepared by diluting the black tea extract obtained in the above extraction step with water or the like so that the concentration is, for example, 0.1 to 2.0% by mass in terms of tea leaves. Furthermore, the black tea beverage of the present invention may contain other optional components such as a pH adjuster and an antioxidant, as described below.

The beverage of the present invention may contain other optional ingredients used in the manufacture of beverages. Examples of such other optional ingredients include sweeteners (e.g., sugar, glucose, fructose, oligosaccharides, isomerized liquid sugar, sugar alcohols, etc.), acidulants (e.g., tartaric acid, itaconic acid, fumaric acid, adipic acid, acetic acid, or salts thereof, etc.), colorants, flavorings, food additives (e.g., foaming and foam retention enhancers, bittering agents, preservatives, antioxidants (e.g., vitamin C, etc.), thickening stabilizers, emulsifiers, dietary fiber, pH adjusters, etc.) that can be added as appropriate.

The pH of the beverage of the present invention is not particularly limited, but is preferably 4.5 to 6.5. The pH of the beverage can be easily measured using a commercially available pH meter.

When the beverage of the present invention is a tea beverage (preferably a black tea beverage), there is no particular restriction on the tannin value, but it is preferably 100 mg/100 mL or less, more preferably 90 mg/100 mL or less, even more preferably 10 to 90 mg/100 mL, and even more preferably 20 to 80 mg/100 mL. This tannin value can be measured using the ferrous tartrate method (see page 137 of "The Chemistry and Functions of Green Tea, Black Tea, and Oolong Tea" by Toshiro Nakabayashi et al., Kogaku Publishing Co., Ltd.). That is, the absorbance (540 nm) measurement value of the purple component generated by reacting the polyphenols in the test liquid with the ferrous tartrate reagent is determined as a quantitative value using a calibration curve created using ethyl gallate as the standard substance, and this value is then multiplied by 1.5 to obtain the amount of tannin.

The beverage of the present invention can be provided as a packaged beverage. The container used for the beverage of the present invention may be any container that is typically used for filling beverages, such as a metal can, a barrel container, a plastic bottle (e.g., a PET bottle, a cup), a paper container, a bottle, a pouch container, etc., but is preferably a metal can/barrel container, a plastic bottle (e.g., a PET bottle), or a bottle.

According to one embodiment of the present invention, in the manufacturing process of the packaged beverage of the present invention, in the case of metal cans that can be heat sterilized after filling, sterilization is performed under sterilization conditions stipulated in the Food Sanitation Act. For containers that cannot be retorted, such as PET bottles and paper containers, the beverage is sterilized under sterilization conditions equivalent to those described above, for example, using a plate-type heat exchanger, etc., before filling, and then the beverage is cooled to a certain temperature and filled into a sterilized container.

According to one embodiment of the present invention , the beverage of the present invention can be produced according to a normal beverage production method, except for adjusting the concentration of the above-mentioned components. For example, when the beverage of the present invention is a black tea beverage, the black tea beverage can be produced by first adding water and, if necessary, an antioxidant, a pH adjuster, etc. to the black tea extract in a tank to adjust the concentration of the black tea extract, pH, etc. The beverage of the present invention can be produced by appropriately adding the above-mentioned components or materials containing the above-mentioned components at any stage of such a production process.

Method for reducing non-food-like sensation According to another aspect of the present invention, there is provided a method for reducing non-food-like sensation in a beverage, comprising the steps of adjusting the concentration of linalyl acetate and adjusting the concentrations of 1,8-cineole and/or β-pinene, where, where the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm), (i) A is adjusted to be 10 or more and B/A is adjusted to be 0.3 to 8; and/or (ii) A is adjusted to be 10 or more and C/A is adjusted to be 0.03 or more.

Method for enhancing a refreshing green floral citrus aroma According to yet another aspect of the present invention, there is provided a method for enhancing a refreshing green floral citrus aroma in a beverage, comprising the steps of adjusting the concentration of linalyl acetate and adjusting the concentrations of 1,8-cineole and/or β-pinene, in which, when the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm), (i) A is adjusted to be 10 or more and B/A is 0.3 to 8; and/or (ii) A is adjusted to be 10 or more and C/A is 0.03 or more.

The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

Tasting Samples In the following Examples 1 and 2, ion-exchanged water was used as the base beverage sample for all the tasting samples.

In the following Examples 3 and 4, all black tea tasting samples were prepared based on the following base black tea beverage sample.
1,500 g of 85°C hot water was added to 50 g of tea leaves from Sri Lanka, and the mixture was extracted for 5 minutes while stirring occasionally. The tea leaves were separated into solid and liquid using a strainer. The liquid was then cooled to 10°C, centrifuged at 3,000 rpm for 10 minutes, passed through a strainer again, and ion-exchanged water was added to obtain a clear extract. The obtained extract was added to ion-exchanged water so that the final concentration was 0.5% by mass in terms of tea leaves, and vitamin C ("VC") was further added. In addition, sodium bicarbonate was added to adjust the pH to 5.55, and the mixture was diluted with ion-exchanged water to obtain a base black tea beverage sample. The tannin value of the obtained base black tea beverage sample was 27 mg/100 mL.

Various amounts of linalyl acetate, 1,8-cineole, or β-pinene were added to the above base beverage sample or base black tea beverage sample (negative control), respectively, to prepare tasting samples or black tea tasting samples.

Sensory evaluation : Sensory evaluation was performed by six well-trained panelists. The evaluation items were the effect of suppressing non-food-like sensation (a strong lavender scent that includes an unsuitable fragrance for food, as well as a bitter taste in the latter half), the effect of enhancing a fresh green floral scent, and the effect of enhancing harmony. The specific evaluation criteria for each are shown below.

The "non-food-like feel" was evaluated by assigning a score according to the following 5-level evaluation criteria (in increments of 1 point).
Strongly non-food-like: 5 points; Non-food-like: 4 points; Slightly non-food-like: 3 points; Slightly non-food-like: 2 points; Not non-food-like: 1 point. Here, the score of the negative control tasting sample for non-food-like feel was given as 1 point, and the score of the tasting sample of test group 1-7 (30 ppm linalyl acetate) was given as 5 points, and the evaluation was made on a 5-point scale.

The "refreshing green floral citrus scent" was evaluated by assigning a score according to the following 5-level rating scale (in increments of 1 point).
The maximum score for the evaluation was 5 points: significantly stronger - 5 points, stronger - 4 points, stronger - 3 points, slightly stronger - 2 points, not stronger or barely stronger - 1 point. The score for the refreshing green floral citrus scent of the negative control tasting sample was 1 point, and the score for the tasting sample of test area 1-7 (30 ppm linalyl acetate) was 5 points.

Regarding "harmony," the evaluation was performed by assigning a score according to the following five-level evaluation criteria (in increments of one point).
1 point The maximum score for natural harmony was 5 points: most natural harmony (i.e., no aroma components are present and the beverage appears completely unnatural, or, if aroma components are present, the aroma components blend best and the beverage appears completely unnatural) 5 points More natural harmony (i.e., the aroma components blend best and the beverage appears completely unnatural) 4 points More natural harmony (i.e., the aroma components blend and the beverage appears almost unnatural) 3 points Somewhat less natural harmony (i.e., the aroma components do not blend well and the beverage appears slightly unnatural) 2 points Less natural harmony (i.e., the aroma components do not blend well and the beverage appears unnatural) 1 point The harmony score for the negative control tasting sample was 5 points, and the score for the tasting sample in test group 1-7 (30 ppm linalyl acetate) was 1 point, and the evaluation was carried out on a 5-point scale.

The evaluation results were shown as the average score.

Furthermore, the difference in evaluation scores was calculated for each sensory evaluation. The difference in evaluation scores refers to the difference in evaluation scores between a tasting sample containing the same concentration of linalyl acetate but without added 1,8-cineole and a tasting sample with added 1,8-cineole. "Non-food-like sensation" refers to the value of "tasting sample without added 1,8-cineole - tasting sample with added 1,8-cineole," while "refreshing green floral citrus scent" and "harmony" refer to the value of "tasting sample with added 1,8-cineole - tasting sample without added 1,8-cineole." The larger the value for each, the more improved the effect. Furthermore, the difference in evaluation scores for the tasting sample with added β-pinene is the same as the evaluation of the tasting sample with added 1,8-cineole described above, except that 1,8-cineole is replaced with β-pinene.

Example 1: Confirmation of the effect of 1,8-cineole A tasting sample containing a predetermined amount of 1,8-cineole together with a predetermined amount of linalyl acetate was prepared and subjected to a sensory evaluation. The results are shown in Table 2.

From Table 2, it was found that linalyl acetate increases the non-food-like sensation in a dose-dependent manner. It was also found that 1,8-cineole can reduce the non-food-like sensation whether the linalyl acetate is 20 ppm or 30 ppm.

Example 2: Confirmation of the effect of β-pinene A tasting sample containing a predetermined amount of linalyl acetate and a predetermined amount of β-pinene was prepared and subjected to a sensory evaluation. The results are shown in Table 3.

Table 3 shows that β-pinene can also reduce the non-food-like sensation.

Example 3: Confirmation of the effect of 1,8-cineole in black tea tasting samples Black tea tasting samples to which a specified amount of 1,8-cineole was added together with a specified amount of linalyl acetate were prepared and subjected to a sensory evaluation. The results are shown in Table 4.

Table 4 shows that 1,8-cineole can reduce the non-food-like sensation even in black tea tasting samples.

Example 4: Confirmation of the effect of β-pinene in black tea tasting samples Black tea tasting samples to which a specified amount of linalyl acetate and a specified amount of β-pinene were added were prepared and subjected to a sensory evaluation. The results are shown in Table 5.

Table 5 shows that β-pinene can reduce the non-food-like sensation even in black tea tasting samples.

Claims (7)

A beverage comprising linalyl acetate and 1,8-cineole and/or β-pinene,
When the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm),
The following conditions:
(i) A is 10 or more and B/A is 0.3 to 8; and
(ii) A beverage that satisfies at least one of A being 10 or greater and C/A being 0.03 or greater. The following conditions:
(i) B/A is 1 to 5; and
(ii) The beverage according to claim 1, which satisfies at least one of the following: C/A is 0.03 to 0.25. The beverage according to claim 1 or 2, which is a black tea beverage. The beverage according to claim 1 or 2, which is a bottled beverage. 1. A method for producing a beverage comprising the steps of:
adjusting the concentration of linalyl acetate and adjusting the concentration of 1,8-cineole and/or β-pinene;
When the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm),
(i) A is adjusted to be 10 or more and B/A is adjusted to be 0.3 to 8; and/or
(ii) A is adjusted to be 10 or more and C/A is adjusted to be 0.03 or more. 1. A method for reducing a non-food-like texture in a beverage, comprising:
adjusting the concentration of linalyl acetate and adjusting the concentration of 1,8-cineole and/or β-pinene;
When the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm),
(i) A is adjusted to be 10 or more and B/A is adjusted to be 0.3 to 8; and/or
(ii) A is adjusted to be 10 or more and C/A is adjusted to be 0.03 or more. 1. A method for enhancing a green floral citrus refreshing aroma in a beverage, comprising:
adjusting the concentration of linalyl acetate and adjusting the concentration of 1,8-cineole and/or β-pinene;
When the concentration of linalyl acetate is A (ppm), the concentration of 1,8-cineole is B (ppb), and the concentration of β-pinene is C (ppm),
(i) A is adjusted to be 10 or more and B/A is adjusted to be 0.3 to 8; and/or
(ii) A is adjusted to be 10 or more and C/A is adjusted to be 0.03 or more.