JP7351999B1 - Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor of alcoholic beverage - Google Patents

Abstract

An object of the present invention is to provide an alcoholic beverage with enhanced fruit flavor and aftertaste, and enhanced fruit skin texture, a method for producing the alcoholic beverage, and a method for improving the flavor of the alcoholic beverage. [Solution] The alcoholic beverage according to the present invention has an acidity of 0.1 g/100 mL or more, a geranyl acetate content of 0.5 ppm or more, and a linalool content of 0.05 to 1.0 ppm. . The method for improving the flavor of an alcoholic beverage according to the present invention is a method for improving the flavor of an alcoholic beverage that enhances the fruit flavor, firmness of the aftertaste, and pericarp feeling in an alcoholic beverage having an acidity of 0.1 g/100 mL or more, The method includes a step in which the content of geranyl is set to 0.5 ppm or more, and the content of linalool is set to 0.05 to 1.0 ppm. [Selection diagram] None

Description

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

Regarding alcoholic beverages containing alcohol, various inventions have been created that focus on the flavor of the beverage.
For example, Patent Document 1 discloses an alcoholic beverage having a furfural concentration of 0.5 to 500 ppb.

JP2020-99303A

The invention according to Patent Document 1 aims to reduce the spiciness of alcohol by containing a predetermined amount of furfural in an alcoholic beverage.

On the other hand, the present inventor focused on alcoholic beverages with acidity equal to or higher than a predetermined value and conducted detailed studies.
Considering the high consumer demand for beverages with lemon flavor (lemon beverages), the present inventors have developed a fruit flavor typical of lemon beverages (hereinafter referred to as "fruit flavor"), a firm aftertaste typical of lemon beverages ( We wanted to create a beverage that has both enhanced lemon peel (hereinafter referred to as ``tight aftertaste'') and lemon peel (hereinafter referred to as ``peel feel'').

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide an alcoholic beverage with enhanced fruit flavor, tightened aftertaste, and pericarp feeling, a method for producing an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage.

The above problem can be solved by the following means.
(1) An alcoholic beverage having an acidity of 0.1 g/100 mL or more, a geranyl acetate content of 0.7 to 2.0 ppm , and a linalool content of 0.3 to 1.0 ppm.
( 2 ) The alcoholic beverage according to item 1 above, which has an alcohol content of 5 to 8 v/v%.
( 3 ) The alcoholic beverage as described in 1 or 2 above, which contains a high-intensity sweetener.
( 4 ) The alcoholic beverage according to any one of 1 to 3 above, which is a lemon-taste beverage.
( 5 ) An alcoholic beverage comprising the steps of adjusting the acidity to 0.1 g/100 mL or more, setting the content of geranyl acetate to 0.7 to 2.0 ppm , and setting the content of linalool to 0.3 to 1.0 ppm. manufacturing method.
( 6 ) A method for improving the flavor of an alcoholic beverage with an acidity of 0.1 g/100 mL or more, which enhances the fruit flavor, firmness of the aftertaste, and pericarp feeling, wherein the content of geranyl acetate is increased from 0.7 to 0.7 g /100 mL. 2.0 ppm, and a method for improving the flavor of an alcoholic beverage, comprising the step of adjusting the linalool content to 0.3 to 1.0 ppm.

The alcoholic beverage according to the present invention has enhanced fruit flavor, firm aftertaste, and fruit peel feeling.
The method for producing an alcoholic beverage according to the present invention can produce an alcoholic beverage with enhanced fruit flavor, firmer aftertaste, and fruit skin feel.
The method for improving the flavor of an alcoholic beverage according to the present invention can enhance the fruit flavor, firmness of the aftertaste, and pericarp feeling.

EMBODIMENT OF THE INVENTION Hereinafter, the form (this embodiment) for implementing the alcoholic beverage, the manufacturing method of an alcoholic beverage, and the method of improving the flavor of an alcoholic beverage which concern on this invention is demonstrated.

[Alcoholic drinks]
The alcoholic beverage according to the present embodiment is a beverage whose acidity is at least a predetermined value, and which contains geranyl acetate and linalool.
Here, the alcoholic beverage is a beverage containing alcohol, and is not limited to a specific type of beverage, but includes, for example, a chu-hi-taste beverage. The Chu-Hi-taste beverage is a beverage that tastes like Chu-Hi, that is, a beverage whose flavor is designed so that the flavor of Chu-Hi can be felt. Note that the flavor of chu-hi also includes flavors such as sour and cocktail.
The alcoholic beverage according to the present embodiment is a beverage that exhibits the fruit taste typical of a lemon beverage, the tightening aftertaste typical of a lemon beverage, and the lemon peel sensation. It is particularly preferable to apply it to beverages whose flavor is designed to give a feeling of .
Each element constituting the alcoholic beverage according to this embodiment will be described below.

(geranyl acetate)
Geranyl acetate is a type of monoterpene represented by the chemical formula C ₁₂ H ₂ O ₂ and is also called geraniol acetate.
The present inventor surprisingly found that by adding both geranyl acetate and linalool, which will be described later, to an alcoholic beverage with an acidity higher than a predetermined value, the fruit flavor, tightening of the aftertaste, and peel texture were improved. I discovered that everything can be enhanced.

The content of geranyl acetate is preferably 0.5 ppm or more, 0.6 ppm or more, 0.7 ppm or more, 0.8 ppm or more, 0.82 ppm or more, 0.85 ppm or more, 0.9 ppm or more, 1.0 ppm or more, 1 .1 ppm or more is more preferable. When the content of geranyl acetate is at least a predetermined value, each of the desired effects (fruit flavor enhancement effect, aftertaste tightening effect, and fruit skin texture enhancement effect) can be firmly exerted.
The content of geranyl acetate is preferably 7.0 ppm or less, more preferably 5.0 ppm or less, 3.0 ppm or less, 2.5 ppm or less, 2.2 ppm or less, and 2.0 ppm or less. If the content of geranyl acetate is below the specified value, it is possible to avoid situations where the chemical odor becomes strong, or where the flavor becomes away from the flavor typical of lemon drinks (reduction of fruit flavor, reduction of firmness of aftertaste, and peel texture). reduction).
In addition, in this specification, the unit "ppm" is synonymous with "mg/L".

(linalool)
Linalool is a type of monoterpene alcohol represented by the chemical formula C ₁₀ H ₁₈ O.
The present inventor has surprisingly found that by adding both linalool and the above-mentioned geranyl acetate to an alcoholic beverage with an acidity higher than a predetermined value, the fruit flavor, tightening of the aftertaste, and peel texture can be improved. I discovered that everything can be enhanced.

The content of linalool is preferably 0.05 ppm or more, 0.1 ppm or more, 0.2 ppm or more, 0.3 ppm or more, 0.4 ppm or more, 0.5 ppm or more, 0.6 ppm or more, 0.65 ppm or more, 0. 69 ppm or more, more preferably 0.7 ppm or more. When the content of linalool is at least a predetermined value, each of the desired effects (fruit flavor enhancement effect, aftertaste tightening effect, and peel texture enhancement effect) can be firmly exhibited.
The content of linalool is preferably 1.00 ppm or less, more preferably 0.9 ppm or less, and more preferably 0.8 ppm or less. By keeping the linalool content below a predetermined value, avoid a situation where the bright flavor becomes too strong and the flavor becomes distant from the flavor typical of a lemon drink (reduction in fruit flavor, reduction in firmness of aftertaste, reduction in fruit peel feeling). be able to.

(Measurement method for each component)
The content of geranyl acetate and the content of linalool in alcoholic beverages can be determined, for example, by appropriately diluting a sample and performing solid phase microextraction-gas chromatography-mass spectrometry (SPME-). It can be measured by the GC-MS) method.

(acidity)
The acidity (acidity in terms of citric acid) of the beverage according to this embodiment is as follows.
The acidity is preferably 0.1 g/100 mL or more, 0.2 g/100 mL or more, 0.3 g/100 mL or more, 0.5 g/100 mL or more, 0.6 g/100 mL or more, 0.7 g/100 mL or more, 0.75 g /100mL or more, 0.8g/100mL or more, and 0.85g/100mL or more are more preferable. When the acidity is at least a predetermined value, it is possible to impart a sour taste to the alcoholic beverage and bring the flavor closer to the desired lemon taste.
The acidity is preferably 3.0 g/100 mL or less, more preferably 2.0 g/100 mL or less, 1.5 g/100 mL or less, and 1.0 g/100 mL or less. When the acidity is below a predetermined value, the beverage can have a well-balanced flavor.

In addition, the acidity (acidity in terms of citric acid: value of acidity converted as citric acid equivalent) in this specification is based on the Japanese Agricultural Standards for fruit drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 489 of February 24, 2016). It can be obtained using a prescribed method. Specifically, the beverage was 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 the titration. It may be calculated using a constant such as "weight (g)" of "0.0064" (weight (g) of citric acid equivalent to 1 mL of 0.1 mol/L aqueous sodium hydroxide solution).
In addition, the acidity can be adjusted using acidulants, fruit juice, etc., which will be described later.

(alcohol)
The alcoholic beverage according to this embodiment contains alcohol.
The alcohol may be any drinkable alcohol, and is not limited to the type, manufacturing method, raw materials, etc., as long as the effects of the present invention are not impaired, but alcohol may include whiskey, brandy, spirits (for example, gin, Spirits such as vodka and rum, raw alcohol, etc.), liqueurs, shochu, etc., and brewed liquors such as sake, fruit liquor, beer, etc. can be used, and among these, distilled liquors are particularly suitable. One or more of vodka and raw material alcohol is preferred.
Note that in this specification, alcohol refers to ethanol unless otherwise specified.

(Alcohol degree)
The alcohol content is preferably 3v/v% or more, more preferably 4v/v% or more, and more preferably 5v/v% or more.
The alcohol content is preferably 10 v/v% or less, more preferably 9 v/v% or less, and more preferably 8 v/v% or less.
When the alcohol content is within a predetermined range, each desired effect can be fully exhibited.
The alcohol content of the alcoholic beverage according to the present embodiment can be measured, for example, based on the National Tax Agency prescribed analysis method (instruction) 3 sake 3-4 alcohol content (vibrating density meter/gas chromatography analysis method).

(sweetener)
The alcoholic beverage according to this embodiment may contain a sweetener.
Sweeteners include, for example, isomerized liquid sugar such as high-fructose corn syrup and high-fructose corn syrup, monosaccharides such as fructose, glucose, and galactose, disaccharides such as sucrose, maltose, and lactose, Contains high-intensity sweeteners such as acesulfame K, neotame, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dultin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame, as well as oligosaccharides and sugar alcohols. .

The alcoholic beverage according to the present embodiment may have a sweetness level (in terms of sucrose) as follows.
The degree of sweetness of the beverage may be 0, but when the beverage contains a sweetener, the degree of sweetness of the beverage is preferably 0.3 or more, 0.5 or more, 1.0 or more, 2.0 or more, 2. 5 or more, more preferably 2.82 or more.
The sweetness level of the beverage is preferably 8.0 or less, more preferably 5.0 or less, 4.0 or less, or 3.0 or less.
When the sweetness level of the beverage is within a predetermined range, each desired effect can be fully exhibited.

The degree of sweetness of a beverage (in terms of sucrose) is an index indicating the sweetness of a beverage, and is an index when the sweetness of a beverage containing 1 g of sucrose in 100 g of the beverage is defined as "1". Specifically, the sweetness level of a beverage (in terms of sucrose) is determined by multiplying the 'content of sweetener in the beverage (w/w%)' by 'sweetness level of sweetener/sweetness level of sucrose'. This is the value calculated by For example, in the case of a beverage containing 1.0 w/w% maltose, the maltose concentration (w/w%) is "1.0" and "0.33/1" (= sweetness of maltose/sucrose "0.33", which is the value obtained by multiplying the sweetness level (sweetness level) without units, is the sweetness level in terms of sucrose.

In addition, regarding the sweetness level of each sweetener, for example, fructose-glucose liquid sugar: 1, glucose-fructose liquid sugar: 0.80, fructose: 1.50, glucose: 0.75, lactose: 0.16, galactose: 0 The following values may be used: .32, maltose: 0.33, sucrose: 1, acesulfame K: 200, sucralose: 600, neotame: 10,000, saccharin sodium: 500, and stevia: 250. Regarding the sweetness of oligosaccharides, fructooligosaccharide: 0.45, galactooligosaccharide: 0.20, xylooligosaccharide: 0.45, milk fructose oligosaccharide: 0.60, raffinose: 0.20, isomaltooligosaccharide: Using the values of 0.30, soybean oligosaccharide: 0.70, and the sweetness of sugar alcohols, sorbitol: 0.65, mannitol: 0.60, maltitol: 0.85, xylitol: 0.60, reduction The values of palatinose: 0.45 and erythritol: 0.75 may be used. Moreover, the content of sweetener in a drink can be measured using high performance liquid chromatography (HPLC).

(fruit juice)
The alcoholic beverage according to this embodiment may contain fruit juice.
The types of fruits from which fruit juice is derived include citrus fruits such as lemons, limes, mandarin oranges, oranges, grapefruit, yuzu, and shikwasa, as well as plums, apples, strawberries, peaches, cherries (yellow peaches), grapes, plums, and pomegranates. , blueberries, blackcurrants, cranberries, maqui berries, mangoes, pineapples, kiwis, pears, and other conventionally known fruits may also be used, and one or more types may be used. However, in order to obtain a lemon-taste beverage, the type of fruit from which the juice is derived is preferably lemon.
Fruit juices include, for example, various fruit juices such as concentrated fruit juice, reduced fruit juice, and straight fruit juice, fruit puree (a semi-liquid product obtained by grinding or pureing cooked fruit or raw fruit), diluted liquids thereof, and concentrates. A liquid, a mixed liquid, etc. can be used.

When the alcoholic beverage according to the present embodiment contains fruit juice, the content of the fruit juice is, for example, 0.05% or more, 0.08% or more, 0.1% or more, 0.5% or more, 1.0%. or more, and is 10% or less, 8% or less, and 5% or less.
In addition, the content of fruit juice is "content (juice percentage conversion)% (in detail, w/w%)" = "amount of fruit juice blended in 100g of beverage (g)" x "concentration ratio" / 100g x 100. Here, in calculating the "concentration ratio" (relative concentration ratio of fruit juice when straight fruit juice is 100%), it shall be in accordance with the JAS standard. For example, if lemon juice with an acidity of 9% is used, According to Attachment 4 of the Japanese Agricultural Standards for fruit drinks (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016), the standard acidity of lemon is 4.5%, so this lemon juice is double concentrated lemon juice. It becomes fruit juice.

(foaming)
The alcoholic beverage according to this embodiment is preferably an effervescent beverage containing carbon dioxide gas, that is, a carbonated beverage. Here, the foaming property in this embodiment means that the gas pressure (total pressure) at 20°C is 0.5 kg/cm ² or more, preferably 1.0 kg/cm ² or more, and 1.5 kg/cm 2 or more. ² or more, 2.0 kg/cm ² or more, 2.5 kg/cm ² or more, more preferably 5.0 kg/cm ² or less, 4.0 kg/cm ² or less, 3.5 kg/cm ² or less, More preferably, it is 3.0 kg/cm ² or less.

(others)
The alcoholic beverage according to the present embodiment contains antioxidants, acidulants, salts, dietary fiber, etc. (hereinafter referred to as "additives" as appropriate) that are normally incorporated in beverages to the extent that the desired effects of the present invention are not inhibited. Of course, it may not be included. As the antioxidant, for example, vitamin C, vitamin E, polyphenol, etc. can be used. Examples of the acidulant include citric acid, adipic acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, Using DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, etc. be able to. As the salts, for example, common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, ammonium sulfate, etc. can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product, etc. can be used.
As each of the above-mentioned raw materials, commonly available commercially available materials can be used.

If the alcoholic beverage according to this embodiment is made into a chuhai-taste beverage, fruit flavor (a flavor that imparts a fruit-like aroma), fruit extract (active ingredients of the fruit or fruit juice using water, alcohol, etc.) It is also possible to contain an extract obtained by extracting .
The fruit type of the fruit flavor and fruit extract is the same as the fruit type of the fruit juice described above.

(Packaged alcoholic beverages)
The alcoholic beverage according to this embodiment can be provided in various containers. By packing alcoholic beverages into various containers, deterioration in quality due to long-term storage can be suitably prevented.
Note that the container may be anything that can be airtight, and so-called can containers or barrel containers made of metal (such as aluminum or steel) can be used. Further, the container may be a glass container, a plastic bottle container, a paper container, a pouch container, or the like. The capacity of the container is not particularly limited, and any currently available container can be used. Note that it is preferable to use a metal container because it can completely block gas, moisture, and light rays and maintain stable quality at room temperature for a long period of time.

As explained above, the alcoholic beverage according to the present embodiment has enhanced fruit flavor, firm aftertaste, and pericarp feeling.
In addition, the alcoholic beverage according to the present embodiment can suppress chemical odor and has a favorable overall evaluation.

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

In the mixing step, water, geranyl acetate, linalool, alcohol, additives, and the like are appropriately added to a mixing tank to produce a mixed solution.
In this mixing step, each raw material may be mixed and adjusted so that the content of geranyl acetate, the content of linalool, etc. are within the predetermined ranges described above.

In the post-processing step, for example, treatments such as filtration, sterilization, addition of carbon dioxide gas, and filling into containers are selectively performed as necessary.
Note that the filtration treatment in the post-treatment step can be performed using a general filter or strainer. Further, the sterilization treatment in the post-treatment step is preferably carried out by plate sterilization from the viewpoint of processing speed, etc., but it is not limited to this and can be applied as long as the same treatment can be performed. Further, the filling process in the post-processing step is preferably performed in a clean room maintained at a level of cleanliness that is normally performed in the manufacture of beverages. The order of each treatment in the post-treatment step is not particularly limited.

Note that each treatment performed in the mixing step and the post-treatment step can be performed using equipment commonly used for manufacturing RTD beverages (ready to drink beverages) and the like.

As explained above, according to the method for producing an alcoholic beverage according to the present embodiment, it is possible to produce an alcoholic beverage with enhanced fruit flavor, firmer aftertaste, and fruit skin feel.
Moreover, according to the method for producing an alcoholic beverage according to the present embodiment, an alcoholic beverage with suppressed chemical odor and a favorable overall evaluation can be produced.

[Method for improving the flavor of alcoholic beverages]
Next, a method for improving the flavor of an alcoholic beverage according to the present embodiment will be described.
The method for improving the flavor of an alcoholic beverage according to the present embodiment is a method for improving the flavor of an alcoholic beverage that enhances the fruit flavor, firmness of the aftertaste, and pericarp feeling in an alcoholic beverage whose acidity is at least a predetermined value, and includes the use of geranyl acetate and linalool. This is a method of containing.
Note that the content of each component is the same as the value explained in the above-mentioned "alcoholic beverage".

As explained above, according to the method for improving the flavor of an alcoholic beverage according to the present embodiment, it is possible to enhance the fruit flavor, firmness of the aftertaste, and pericarp feeling of the alcoholic beverage.
Moreover, according to the method for improving the flavor of an alcoholic beverage according to the present embodiment, it is possible to suppress the chemical odor and make the overall evaluation favorable.

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

[Sample preparation]
Each sample in Tables 1 to 3 contains vodka, lemon juice, geranyl acetate, linalool, acidulant (citric acid (anhydrous), trisodium citrate), carbonated water, and pure water in the amounts shown in the table. and prepared the sample. Only sample 3-2 in Table 3 also contained sweeteners (acesulfame potassium and sucralose).
Note that the gas pressure (total pressure) at 20° C. of each sample in Tables 1 to 3 was 2.2 kg/cm ² . The acidity of Samples 3-3 and 3-4 in Table 3 was adjusted by reducing the content of the acidulant to compensate for the increase in acidity caused by the fruit juice. Further, the content of geranyl acetate and linalool in the lemon juice used was extremely small and negligible compared to the added content.

[contents of the test]
For each sample produced by the above method, five trained panelists with discernment ability evaluated the following criteria: "fruit flavor typical of a lemon beverage,""tight aftertaste typical of a lemon beverage," and "lemon peel." , "chemical odor" and "overall evaluation" were scored on a five-point scale from 1 to 5, and the average value was calculated.
All evaluations were made by drinking samples.

(Fruit taste typical of lemon drinks: evaluation criteria)
The evaluation of the fruit taste typical of a lemon drink is based on the 1 point of Sample 1-1, and the fruit taste typical of a lemon drink is rated 1 point for "not at all", 2 points for "almost no", and 2 points for "somewhat". The rating was 3 points, 4 points for "some", and 5 points for "very much".
As for the fruit flavor typical of a lemon drink, the higher the score, the more enhanced it is, which can be judged to be preferable.
Here, the "fruit taste typical of a lemon drink" is evaluated based on whether or not the taste of lemon has a strong acidity and fresh fruit taste.

(Tight aftertaste typical of lemon drinks: evaluation criteria)
The evaluation of the firmness of the aftertaste characteristic of a lemon drink is based on the 1 point of sample 1-1, and the firmness of the aftertaste characteristic of a lemon drink is 1 point for ``not at all,'' 2 points for ``almost not,'' and 2 points for ``somewhat.'' The evaluation was rated as 3 points for cases, 4 points for “some” cases, and 5 points for “very much”.
Regarding the firmness of the aftertaste typical of lemon drinks, the higher the score, the stronger the aftertaste, which can be judged to be preferable.
Here, "tight aftertaste typical of lemon drinks" is evaluated based on how the aftertaste characteristic of lemon drinks is tightened.If the aftertaste is refreshing, the score will be high, and if the aftertaste is lingering, the score will be high. will have a lower score.

(Lemon peel feeling: evaluation criteria)
The evaluation of the lemon peel feeling is based on the 1 point of sample 1-1, and the lemon peel feeling is 1 point for "not at all", 2 points for "almost not", and 3 points for "somewhat". ``Yes'' was rated 4 points, and ``Very much'' was rated 5 points.
Regarding the lemon peel feeling, the higher the score, the more enhanced it is, and it can be judged that it is preferable.
Here, the "lemon peel feeling" is evaluated based on whether or not the person can feel the refreshing bitterness and oiliness that is unique to lemon peel.

(Chemical odor: evaluation criteria)
The evaluation of chemical odor is based on the 1 point of sample 1-1, and 1 point is given for "not at all" for drug odor, 2 points is given for "almost no", 3 points is given for "somewhat", and 3 points is given for "yes". Cases were rated 4 points, and cases ``extremely'' were rated 5 points.
Regarding the chemical odor, the higher the score, the stronger it is, and it can be determined that it is undesirable.
Here, the "chemical odor" is evaluated based on whether or not a drug-like odor mainly caused by geranyl acetate is felt.

(Comprehensive evaluation: evaluation criteria)
There is no standard score for the overall evaluation; 1 point for "overall evaluation", 3 points for "overall evaluation", and 5 points for "overall evaluation" rated it as.
Here, the "overall evaluation" is evaluated based on the balance of flavor as an alcoholic beverage. For example, if the flavor balance is disrupted because the flavor based on a specific ingredient is felt strongly, it is judged as bad. It will be an evaluation.

The table shows the content of each sample and the results of each evaluation. The numerical values and indicators for each component shown in the table are the content and indicators in the final product.
In addition, the sweetness level in the table is the above-mentioned sucrose conversion value, and the content of lemon juice is a value taking into consideration the above-mentioned concentration ratio.

(Consideration of results)
Table 1 shows the results of varying the linalool content while keeping the geranyl acetate content constant.
From the results in Table 1, it can be seen that as the content of linalool increases, the scores for "fruit flavor typical of a lemon beverage,""tight aftertaste typical of a lemon beverage," and "feel of lemon peel" increase (e.g., 1 for each. .5 points or higher) was confirmed.
However, if the linalool content increases too much, the flavor of linalool will become stronger, and the scores for "fruit flavor typical of lemon drinks,""tight aftertaste typical of lemon beverages," and "taste of lemon peel" will decrease slightly. It was also confirmed that the score for "chemical odor" increased slightly.
Considering all the evaluations, favorable results were obtained for samples 1-2 to 1-5 (particularly samples 1-4 to 1-5) among samples 1-1 to 1-6.

Table 2 shows the results of varying the geranyl acetate content while keeping the linalool content constant.
From the results in Table 2, it was confirmed that as the content of geranyl acetate increased, the scores for ``fruit taste typical of lemon drinks'', ``tight aftertaste typical of lemon drinks'', and ``feel of lemon peel'' increased. .
However, if the content of geranyl acetate increases too much, the characteristic chemical odor of geranyl acetate becomes strong, and the scores for "fruit flavor typical of lemon drinks,""tight aftertaste typical of lemon beverages," and "taste of lemon peel" decrease slightly. It was also confirmed that as the odor decreased, the score for "chemical odor" also increased.
Considering all the evaluations, favorable results were obtained for samples 2-2 to 2-5 (particularly samples 2-3 to 2-4) among samples 2-1 to 2-5.

Table 3 shows the results of varying alcohol content, sweetness level, and fruit juice content.
Comparing Sample 2-3 and Sample 3-1, it was found that each effect (enhancing fruit flavor, tightening aftertaste, and enhancing peel feeling) was achieved even if the alcohol content was different. It could be confirmed. Therefore, it was found that the effects of the present invention are exhibited over a wide range of alcohol content.
Comparing Sample 2-3 and Sample 3-2, it was confirmed that each effect was exhibited even if a sweetener (high intensity sweetener) was contained. Therefore, it was found that the effects of the present invention are exhibited regardless of the presence or absence of a sweetener.
According to the results of Samples 2-3, 3-3, and 3-4, each effect is exerted at least when the content of fruit juice is at least, but each effect is more strongly exerted when the content of fruit juice is higher. I understand.

Claims (6)

The acidity is 0.1 g/100 mL or more,
The content of geranyl acetate is 0.7 to 2.0 ppm ,
An alcoholic beverage with a linalool content of 0.3 to 1.0 ppm. The alcoholic beverage according to claim 1, having an alcohol content of 5 to 8 v/v%. The alcoholic beverage according to claim 1 or 2, containing a high-intensity sweetener. The alcoholic beverage according to claim 1 or 2, which is a lemon-taste beverage. A method for producing an alcoholic beverage comprising the steps of setting the acidity to 0.1 g/100 mL or more, setting the content of geranyl acetate to 0.7 to 2.0 ppm , and setting the content of linalool to 0.3 to 1.0 ppm. . A method for improving the flavor of an alcoholic beverage having an acidity of 0.1 g/100 mL or more, which enhances the fruit flavor, firmness of the aftertaste, and peel feeling, the method comprising:
A method for improving the flavor of an alcoholic beverage, comprising the steps of adjusting the content of geranyl acetate to 0.7 to 2.0 ppm and adjusting the content of linalool to 0.3 to 1.0 ppm.