WO2023243534A1 - Method for improving flavor of lemon-flavored beverage - Google Patents

Method for improving flavor of lemon-flavored beverage Download PDF

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Publication number
WO2023243534A1
WO2023243534A1 PCT/JP2023/021370 JP2023021370W WO2023243534A1 WO 2023243534 A1 WO2023243534 A1 WO 2023243534A1 JP 2023021370 W JP2023021370 W JP 2023021370W WO 2023243534 A1 WO2023243534 A1 WO 2023243534A1
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WIPO (PCT)
Prior art keywords
lemon
flavor
citral
beverage
flavored
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PCT/JP2023/021370
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French (fr)
Japanese (ja)
Inventor
明日菜 松村
重都 野場
脩平 西村
諒子 峯
Original Assignee
アサヒグループホールディングス株式会社
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Publication of WO2023243534A1 publication Critical patent/WO2023243534A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Definitions

  • the present invention relates to a method for improving the flavor of a lemon-flavored beverage by enhancing its lemon flavor, and a method for producing a lemon-flavored beverage using the method.
  • Alcoholic beverages that use raw alcohol or distilled spirits such as shochu, gin, and vodka as a base liquor and add fruit juice, flavors, sweeteners, and acidulants to this base liquor to give them flavors are widely preferred.
  • packaged alcoholic beverages such as canned shochu-hai
  • RTD ready-to-drink
  • citrus-flavored low-alcohol beverages that are given a citrus fruit flavor by adding citrus fruit juice, extract, or flavoring agent with a citrus flavor have a fresh citrus aroma, richness, and complex taste. It is liked by many people because it has a unique citrus taste.
  • Patent Document 1 describes that by including a predetermined amount of 3-carene in a citrus-flavored beverage, the onset of the fore taste and the sharpness of the aftertaste can be enhanced.
  • Patent Document 2 describes that by containing a predetermined amount of borneol and nonanal in a citrus flavored beverage, the aftertaste can be enhanced and the black ink smell can be reduced.
  • Patent Document 3 describes that by incorporating a predetermined amount of sabinene into a citrus-flavored carbonated beverage, the carbonated feeling can be improved without increasing the volume of carbon dioxide gas.
  • Patent Document 4 describes that by incorporating a predetermined amount of sabinene into a Satsuma mandarin flavor or a Satsuma mandarin-flavored food or drink, the fruit juice feeling with the sweetness typical of a Satsuma mandarin can be improved.
  • Citral is a component that can impart lemon-like flavor, but on the other hand, it deteriorates under the influence of temperature, pH, oxygen, etc. during storage, and the resulting degraded chemicals such as p-cresol produce chemical odors and other This will cause a deteriorating odor.
  • the purpose of the present invention is to provide a method for enhancing the lemon flavor with a scent other than citral so that the lemon flavor is not impaired even when the amount of citral used is reduced, and a lemon flavored beverage produced by the method. do.
  • the present inventors discovered that by adding a predetermined amount of sabinene to a lemon-flavored beverage along with citral, the lemon flavor was enhanced and the palatability was improved. Completed the invention.
  • the method for improving the flavor of a lemon-flavored beverage, the method for producing a lemon-flavored beverage, and the lemon-flavored beverage according to the present invention are as follows [1] to [15].
  • [1] A method for improving the flavor of a lemon-flavored beverage by enhancing its lemon aroma, in which sabinene is added to a lemon-flavored beverage containing citral, and the concentration of sabinene in the beverage is adjusted to 0.5 to 5.0 ppm.
  • a method for improving the flavor of a lemon-flavored beverage the method comprising adjusting the flavor to a lemon-flavored beverage.
  • [5] The method for improving the flavor of a lemon-flavored beverage according to any one of [1] to [4] above, wherein the lemon-flavored beverage contains alcohol.
  • [6] The method for improving the flavor of a lemon-flavored beverage according to any one of [1] to [5] above, wherein the lemon-flavored beverage contains a sweetener.
  • a method for producing a lemon flavored beverage which comprises adjusting the citral concentration to 0.1 to 5.0 ppm and the sabinene concentration to 0.5 to 5.0 ppm.
  • a lemon flavored beverage having a citral concentration of 0.1 to 5.0 ppm and a sabinene concentration of 0.5 to 5.0 ppm.
  • the lemon feeling can be enhanced and the flavor can be improved. Therefore, the lemon-flavored beverage produced using the flavor improvement method has sufficient lemon flavor even when the citral concentration is kept low, and is a lemon-flavored beverage with high palatability.
  • lemon-flavored beverage means a beverage with the flavor of lemon.
  • the lemon-flavored beverage in the present invention is not particularly limited as long as it has a flavor that reminds the drinker of lemon fruit, and includes beverages containing lemon juice or extract, and lemon-flavored beverages such as citral. Examples include beverages containing characteristic aroma components.
  • the method for improving the flavor of a lemon-flavored beverage according to the present invention is a method for improving the flavor of a lemon-flavored beverage by enhancing its lemon aroma, and comprises citral (3,7-dimethylocta-2,6-dienal) (CAS No. sabinene (4-methylene-1-(1-methylethyl)bicyclo[3.1.0]hexane) (CAS No: 3387-41-5) is added to adjust the sabinene concentration in the beverage to 0.5 to 5.0 ppm.
  • citral (3,7-dimethylocta-2,6-dienal)
  • sabinene (4-methylene-1-(1-methylethyl)bicyclo[3.1.0]hexane)
  • sabinene 4-methylene-1-(1-methylethyl)bicyclo[3.1.0]hexane
  • the lemon flavor caused by citral can be enhanced.
  • the amount of sabinene added to the citral-containing lemon-flavored beverage is not particularly limited, as long as it can adjust the sabinene concentration of the lemon-flavored beverage to 0.5 to 5.0 ppm.
  • the amount of sabinene added to the citral-containing lemon-flavored beverage is preferably such that the sabinene concentration of the lemon-flavored beverage is 1.0 to 5.0 ppm.
  • the sabinene added to the citral-containing lemon-flavored beverage may be chemically synthesized, or may be extracted and purified from natural products.
  • a fragrance composition containing sabinene may be used as a raw material.
  • Sabinene is not commonly found in various natural products and flavorings used as raw materials for beverages. Therefore, the content of sabinene in the lemon flavored beverage can be calculated from the amount of sabinene blended as a raw material.
  • sabinene in the lemon-flavored beverage can be measured, for example, by a dichloromethane extraction method using a gas chromatograph/mass spectrometer (GC/MS).
  • GC/MS gas chromatograph/mass spectrometer
  • an internal standard method using heptan-3-ol can be used, and calculations can be made based on the relationship between the peak area ratio and concentration ratio of the target component and the internal standard substance.
  • the lemon flavor of a citral-containing lemon-flavored beverage can be enhanced to a lemon flavor comparable to a citral concentration higher than the actual citral concentration. Therefore, by using the flavor improvement method, the amount of citral required to obtain the desired lemon taste can be kept to a lower level, thereby suppressing the occurrence of citral deterioration odors such as chemical smells. can.
  • the method for improving the flavor of a lemon-flavored beverage it is also preferable to add one or more selected from the group consisting of citronellal, nerol, and ⁇ -bisabolene to the citral-containing lemon-flavored beverage together with sabinene.
  • sabinene and at least one of citronellal, nerol, and ⁇ -bisabolene are combined into a citral-containing lemon flavored beverage, a higher lemon taste enhancing effect can be obtained.
  • the citronellal added to the citral-containing lemon-flavored beverage may be chemically synthesized, or may be extracted and purified from natural products.
  • a fragrance composition containing citronellal may be used as a raw material.
  • the nerol added to the citral-containing lemon-flavored beverage may be chemically synthesized or may be extracted and purified from natural products.
  • a fragrance composition containing nerol may be used as a raw material.
  • the ⁇ -bisabolene added to the citral-containing lemon-flavored beverage may be chemically synthesized or extracted and purified from natural products.
  • a fragrance composition containing ⁇ -bisabolene may be used as a raw material.
  • the amounts of citronellal, nerol, and ⁇ -bisabolene added to the citral-containing lemon-flavored beverage are not particularly limited as long as they are sufficient to further enhance the lemon flavor enhancing effect of sabinene.
  • the amounts of citronellal, nerol, and ⁇ -bisabolene added to the citral-containing lemon flavored beverage are preferably such that the concentration of each of them in the lemon flavored beverage is 0.05 to 5.0 ppm, preferably 0.1 to 3 The amount is more preferably 0.0 ppm, and even more preferably 0.1 to 2.0 ppm.
  • citronellal, nerol, and ⁇ -bisabolene in the lemon flavored beverage can be measured, for example, by a dichloromethane extraction method using a gas chromatograph/mass spectrometer (GC/MS).
  • the lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverages according to the present invention is a citral-containing lemon-flavored beverage.
  • the citral concentration of the lemon-flavored beverage is not particularly limited as long as the lemon flavor enhancing effect can be obtained by the combined use of sabinene.
  • the citral concentration of the lemon-flavored beverage is preferably 0.1 ppm or more, more preferably 0.5 ppm or more, and 0.8 ppm or more, since a sufficient lemon taste enhancing effect by sabinene can be obtained. It is more preferable that the amount is 1.0 ppm or more, and even more preferable that it be 1.0 ppm or more.
  • the citral concentration of the lemon-flavored beverage is preferably 5.0 ppm or less, more preferably 3.0 ppm or less, and even more preferably 2.0 ppm or less, from the viewpoint of suppressing the occurrence of off-taste. preferable.
  • concentration of citral in the lemon flavored beverage can be determined by, for example, GC-MS (gas chromatography mass spectrometry).
  • a citral-containing lemon-flavored beverage can be produced, for example, by using citral as a raw material.
  • the raw material used may be synthetic or naturally derived citral, or a fragrance composition containing citral.
  • citral-containing flavor compositions include lemon flavor and the like.
  • citral accounts for more than half of the oxygen-containing compounds contained in lemon oil (lemon-derived essential oil)
  • a citral-containing lemon-flavored beverage can also be produced by using lemon oil as a raw material.
  • the citral-containing lemon-flavored beverage whose flavor is improved by the method for improving the flavor of a lemon-flavored beverage according to the present invention may be an alcohol-containing beverage or a non-alcohol-containing beverage.
  • the "alcohol-containing beverage” may be any beverage containing ethanol, and may be a sparkling beverage or a non-sparkling beverage. Further, the beverage may be produced through a fermentation process or may be produced without a fermentation process. That is, alcohol-containing beverages include non-sparkling alcoholic beverages such as vodka, whisky, brandy, shochu, rum, spirits, and gin and other distilled spirits and liqueurs; beer, beer-taste alcoholic beverages (equivalent to beer or (alcoholic beverages with similar flavor, taste and texture), sparkling alcoholic beverages such as sparkling wine and cider; non-sparkling alcoholic beverages such as distilled spirits and liqueurs; Examples include chuhai and cocktails mixed with non-alcoholic beverages such as water.
  • non-sparkling alcoholic beverages such as vodka, whisky, brandy, shochu, rum, spirits, and gin and other distilled spirits and liqueurs
  • beer, beer-taste alcoholic beverages equivalent to beer or (alcoholic beverages with similar flavor, taste and texture), sparkling alcoholic
  • an "alcohol-free beverage” may be any beverage that does not contain ethanol, and may be a sparkling beverage or a non-sparkling beverage. Further, the beverage may be produced through a fermentation process or may be produced without a fermentation process. That is, alcohol-free beverages include beverages that do not contain alcohol, such as soft drinks and "alcohol-taste drinks.”
  • an "alcohol-taste beverage” refers to a beverage that does not contain alcohol and exhibits a similar taste (i.e., flavor) to an alcoholic beverage or a taste imitating an alcoholic beverage.
  • the alcohol concentration of the citral-containing lemon-flavored beverage whose flavor is improved by the method for improving the flavor of a lemon-flavored beverage according to the present invention is not particularly limited.
  • the alcohol concentration of the citral-containing lemon-flavored beverage may be within the range of 1.0 to 9.0 v/v%, and may also be within the range of 3.0 to 8.0 v/v%. can.
  • the citral-containing lemon-flavored beverage may have an alcohol concentration of less than 1.0 v/v%, or may contain no ethanol, that is, an alcohol concentration of 0 v/v%.
  • the citral-containing lemon-flavored beverage is an alcohol-containing beverage
  • it can also be produced using various alcohols as the base liquor.
  • the alcohol used as the base alcoholic beverage may be a raw material alcohol, or may be an alcoholic beverage produced by a conventional method.
  • the alcoholic beverage may be a distilled alcoholic beverage or a brewed alcoholic beverage.
  • Distilled spirits include vodka, whiskey, brandy, spirits, shochu, rum, gin, etc., and may also be liqueurs.
  • Examples of brewed alcoholic beverages include beer, wine, and cider.
  • the raw material alcohol preferably used is one obtained by fermenting blackstrap molasses and refining it to a high degree (for example, alcohol concentration is 95 v/v % or more). Since raw material alcohol is inexpensive, manufacturing costs can be reduced. In addition, since raw alcohol has a low content of aroma components as other base liquors, it becomes easier to obtain a drink with a refreshing taste.
  • the citral-containing lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverages according to the present invention may be a non-sparkling beverage that does not contain carbon dioxide gas, or may be a sparkling beverage that contains carbon dioxide gas ( carbonated drinks).
  • the carbon dioxide pressure is preferably 0.5 to 5.0 gas volume (GV), more preferably 1.0 to 4.0 GV, More preferably, it is 1.5 to 3.5 GV.
  • gas volume is a unit expressing the amount of carbon dioxide gas in a carbonated beverage, and refers to the ratio of the volume of carbon dioxide gas dissolved in the carbonated beverage to the volume of the carbonated beverage under standard conditions (1 atm, 20°C). shall be taken as a thing.
  • the lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverages according to the present invention may be a lemon-flavored beverage in which the only component imparting lemon flavor is citral, or a lemon flavored beverage other than citral may be used. It may be a lemon-flavored beverage containing the ingredients. Examples of lemon-flavored beverages containing components imparting lemon flavor other than citral include beverages containing lemon juice, lemon oil, lemon extract, lemon flavor (excluding those containing citral), and the like. As lemon juice, lemon oil, and lemon extract, those prepared by conventional methods can be used. The beverage may contain lemon fruit or peel instead of lemon juice. As the lemon flavor, for example, those obtained by extracting aroma components from the peel of lemon fruit with a solvent such as alcohol, or those concentrated by vacuum distillation, normal pressure distillation, etc. can be used.
  • the content of lemon juice with respect to the total amount of the beverage is 10%. It is preferably .0 w/v % or less, more preferably 5.0 w/v % or less, and it is also preferable that it is a lemon-flavored drink without fruit juice (containing no lemon juice).
  • the lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverages according to the present invention may contain an acidulant.
  • the acidulant phosphoric acid, organic acids, or salts thereof can be used.
  • organic acids include citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, lactic acid, acetic acid, adipic acid, and fumaric acid.
  • the salts of phosphoric acid and organic acids include sodium salts and potassium salts. These acidulants may be used alone or in combination of two or more.
  • the acidity, calculated as citric acid, of the lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverages according to the present invention is not particularly limited, and is adjusted as appropriate in consideration of the type of beverage, desired product quality, etc. can do.
  • the acidity of the lemon flavored beverage in terms of citric acid is preferably 0.01 g/100 mL or more, more preferably 0.15 g/100 mL or more.
  • the acidity of the lemon flavored beverage in terms of citric acid is preferably 1.0 g/100 mL or less, more preferably 0.5 g/100 mL or less, and even more preferably 0.4 g/100 mL or less. .
  • the acidity of the beverage in terms of citric acid is calculated based on the acidity measurement method specified in page 8 of the National Tax Agency Specified Analysis Method (2009 National Tax Agency Directive No. 6), Total Acid (Free Acid). Specifically, acidity can be measured by the following method. First, accurately measure 1 to 50 mL of a sample and dilute it with water as appropriate. This is titrated with a 0.1 mol/L sodium hydroxide solution, and the end point is 8.2 using a pH meter, which is calculated using the following formula.
  • A is the titration amount (mL) with 0.1 mol/L sodium hydroxide solution
  • f is the titer of 0.1 mol/L sodium hydroxide solution
  • W is the sample weight (g ).
  • 0.0064 is the weight (g) of anhydrous citric acid corresponding to 1 mL of 0.1 mol/L sodium hydroxide solution.
  • the sweetness value of the lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverage according to the present invention is not particularly limited.
  • sweetness is a flavor that can mellow out the acidity derived from lemon and improve palatability as a beverage, but if the sweetness is too strong, the lemon flavor may be weakened somewhat.
  • the sweetness value of the lemon flavored beverage is preferably 13.0 g/100 mL or less, more preferably 10.0 g/100 mL or less, and even more preferably 0.5 to 8.0 g/100 mL.
  • sweetness value is a parameter indicating the intensity of sweetness of a beverage, and is the content of sweetener contained in a beverage converted into sucrose from the viewpoint of sweetness. This is the obtained parameter. Specifically, for each sweetener contained in a beverage, the concentration (g/100mL) is multiplied by the "sweetness level" of the sweetener to determine the content of each sweetener in terms of sucrose ( g/100mL) is determined. Then, the total value (g/100 mL) of the sucrose equivalent content of all sweeteners contained in the beverage is determined as the "sweetness value" of the beverage.
  • sweetness level is a parameter indicating the intensity of sweetness of each sweetener when compared with sucrose. Published on the 25th of May, Beveridge Japan Co., Ltd., 11. If there is a range of sweetness values, the median value is used. For example, typical sweeteners have a sweetness level of 0.65 for glucose, 1.5 for fructose, 600 for sucralose, 200 for acesulfame potassium, and 200 for aspartame.
  • the carbohydrate content of the lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverages according to the present invention is not particularly limited.
  • the carbohydrate content of the lemon flavored beverage is preferably 10.0 g/100 mL or less, more preferably 8.0 g/100 mL or less.
  • carbohydrates refer to carbohydrates that are not dietary fiber.
  • Carbohydrates are determined by the method described in Attached Table 2 of the Nutrition Labeling Standards (partially revised Consumer Affairs Agency Notification No. 9 of 2009) (calculating the amount of protein, fat, dietary fiber, ash, and moisture from the weight of the food concerned). It can be calculated according to the following:
  • the lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverages according to the present invention may contain a sweetener.
  • the sweetener include fructose corn syrup, sugar (including sucrose and granulated sugar), fructose, high fructose corn syrup, glucose, oligosaccharide, lactose, honey, starch syrup (maltose), sugar alcohol, dextrin, Examples include starch, sweet amino acids, and high-intensity sweeteners.
  • sugar alcohol examples include reduced starch syrup (reduced starch hydrolyzate), erythritol, trehalose, sorbitol, xylitol, maltitol, isomalt, mannitol, lactitol, reduced palatinose, glycerin, and the like.
  • reduced starch syrup reduced starch hydrolyzate
  • erythritol trehalose
  • sorbitol xylitol
  • maltitol isomalt
  • mannitol lactitol
  • reduced palatinose glycerin
  • High-intensity sweeteners include, for example, aspartame, acesulfame potassium, disodium glycyrrhizinate, saccharin, calcium saccharin, sodium saccharin, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, licorice extract, rhamnose, and ribose. can be mentioned.
  • the lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverages according to the present invention is a sugar-sweetened beverage
  • one type of sweetener may be used alone, or two or more types may be used. Good too.
  • the pH of the citral-containing lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverages according to the present invention is not particularly limited, but may be adjusted depending on the purpose of controlling microorganisms, suppressing deterioration of aroma components, etc. may be done.
  • the pH is preferably 2.8 or higher, and more preferably 3.0 or higher.
  • the pH is preferably 3.0 to 4.0, more preferably 3.0 to 3.7, since the growth of microorganisms can be sufficiently inhibited and a desirable sourness for lemon flavor can be easily achieved. More preferred.
  • the pH can be adjusted, for example, by changing the amount of acidulant or using a pH adjuster.
  • the lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverages according to the present invention may further contain other components as long as they do not impair the lemon flavor enhancing effect of sabinene.
  • the other components include water-soluble dietary fiber, colorants, foaming agents, proteins or decomposition products thereof, yeast extract, raw water, antioxidants, emulsifiers, and the like.
  • Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not or difficult to digest by human digestive enzymes.
  • Examples of the water-soluble dietary fiber include soybean dietary fiber, polydextrose, indigestible dextrin, galactomannan, inulin, guar gum decomposition products, pectin, and gum arabic. Only one type of these water-soluble dietary fibers may be used, or two or more types may be used in combination.
  • foaming agents examples include soybean peptides, soybean saponins, alginate esters, Quillaja saponins, and the like. These foaming agents may be used alone or in combination of two or more.
  • protein decomposition products include soybean protein decomposition products. Only one type of these protein decomposition products may be used, or two or more types may be used in combination.
  • the colorant include colorants commonly used in food and drink products such as caramel colorants. These colorants may be used alone or in combination of two or more.
  • antioxidants include sulfite and vitamin C. These antioxidants may be used alone or in combination of two or more.
  • examples of the emulsifier include lecithin, saponin, sucrose fatty acid ester, glycerin fatty acid ester, and the like. These emulsifiers may be used alone or in combination of two or more.
  • a lemon-flavored beverage containing sabinene and having an enhanced lemon taste can be obtained.
  • the lemon flavored beverage preferably has a citral concentration of 0.1 to 5.0 ppm and a sabinene concentration of 0.5 to 5.0 ppm.
  • the lemon flavored beverage further contains one or more selected from the group consisting of citronellal, nerol, and ⁇ -bisabolene in addition to citral and sabinene.
  • the influence of alcohol content, intensity of sweetness, and presence or absence of carbon dioxide gas on the lemon taste enhancing effect of sabinene is small.
  • a lemon-flavored beverage whose lemon flavor is enhanced by sabinene may be an alcohol-containing beverage, a non-alcohol-containing beverage, a sugar-sweetened beverage, or a sugar-free beverage. It may be a sparkling beverage or a non-sparkling beverage.
  • the method for improving the flavor of a lemon-flavored beverage according to the present invention includes adding sabinene alone or sabinene and one or more selected from the group consisting of citronellal, nerol, and ⁇ -bisabolene to a citral-containing lemon-flavored beverage produced by a conventional method. This can be done by adding so that the final concentration of the beverage is in the desired range. Furthermore, citral may be added together with sabinene and the like.
  • the method for improving the flavor of a lemon-flavored beverage according to the present invention can also be carried out by blending sabinene at any point in the manufacturing process of the lemon-flavored beverage.
  • one or more selected from the group consisting of citronellal, nerol, and ⁇ -bisabolene may be blended together with sabinene or independently from sabinene at any point in the manufacturing process.
  • a lemon-flavored beverage containing sabinene to enhance lemon flavor can be produced, for example, by a method (compounding method) of mixing raw materials including sabinene and citral.
  • the order in which the raw materials are mixed is not particularly limited. All the raw materials may be added to the raw material water at the same time, or the raw materials may be added sequentially, such as by dissolving the previously added raw material and then adding the remaining raw material.
  • solid (e.g., powdered or granular) raw materials and, if necessary, alcohol may be mixed with the raw material water. or raw water may be mixed.
  • a heated raw material may be added to the raw material water, or a prepared liquid mixture may be heated.
  • insoluble matter is present in the prepared liquid mixture, it is preferable to perform a treatment such as filtration to remove the insoluble substance from the liquid mixture.
  • the insoluble matter removal treatment is not particularly limited, and can be performed by a method commonly used in the technical field, such as a filtration method or a centrifugation method.
  • Insoluble matter is preferably removed by filtration, more preferably by diatomaceous earth filtration.
  • the lemon-flavored beverage containing sabinene to enhance the lemon flavor is a sparkling beverage
  • it can be produced, for example, by using carbonated water or a sparkling soft drink such as cider or ramune as a raw material. It can also be produced by preparing a liquid mixture in which all raw materials other than carbon dioxide gas are mixed, and then introducing carbon dioxide gas into this liquid mixture. Carbon dioxide gas can be introduced by a conventional method.
  • a packaged lemon flavored beverage can be produced by filling the produced lemon flavored beverage into a container and sealing it.
  • the container can be filled and sealed by a conventional method.
  • the empty space of the packaged lemon flavored beverage may be filled with an inert gas such as nitrogen or carbon dioxide. These inert gases make it possible to reduce the oxygen present in the container.
  • the container to be filled with the manufactured lemon-flavored beverage is not particularly limited, and two-piece beverage cans, three-piece beverage cans, bottle cans, flexible containers, glass bottles, and the like can be used.
  • Examples of flexible containers include containers made of flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate), which are molded into a bottle shape, etc. Can be mentioned.
  • the flexible container may be made of a single layer resin or may be made of a multilayer resin.
  • the lemon flavored beverage is a sparkling beverage, use a container with high pressure resistance.
  • the manufacturer's guaranteed pressure resistance of two-piece aluminum (alloy) beverage cans and aluminum (alloy) bottle cans currently in circulation is as high as 686 kPa, and considering the actual pressure resistance, if heat sterilization is required, it is approximately 3. .2GV or less, and if heat sterilization is not required, it will be approximately 3.8GV or less.
  • the lemon-flavored beverage containing sabinene to enhance the lemon flavor is subjected to heat sterilization treatment as necessary in the manufacturing process.
  • the heat sterilization treatment may be performed before or after filling the container.
  • conventional methods such as UHT (ultra high temperature) sterilization, pasteurizer sterilization, and retort sterilization can be used.
  • the "lemon flavor” of the lemon-flavored beverage refers to a refreshing lemon-like citrus scent that is similar to the scent when fresh lemon is squeezed.
  • the "juice feeling” of a lemon-flavored beverage means a taste similar to lemon juice.
  • the "body” of a lemon-flavored beverage refers to the strength, richness, and weight of the flavor.
  • Base liquid 1 contains both alcohol and sugar; Base liquid 2 contains sugar but no alcohol; Base liquid 3 contains alcohol and no sugar; Base liquid 3 contains neither alcohol nor sugar.
  • Base liquid 4 was prepared respectively. Specifically, carbon dioxide gas was injected into the prepared liquid according to the recipe shown in Table 1 below so that the carbon dioxide pressure was 2.3 GV. The raw alcohol used had an alcohol content of 95 v/v%. The alcohol content of base liquid 1 and base liquid 3 was 6v/v%.
  • Example 1 The influence of sabinene on a sweet lemon-flavored beverage containing citral was investigated. Specifically, liquids in which citral was added to each of base liquid 1 and base liquid 2 so that the citral concentration was 2.0 ppm were used as control samples. A liquid obtained by adding sabinene to this control sample so that the sabinene concentration was 0.1 to 6.0 ppm was used as a sample, and each sample was subjected to sensory evaluation regarding lemon feel, fruit juice feeling, and body feeling. Table 2 shows the results of the sample using base liquid 1, and Table 3 shows the results of the sample using base liquid 2.
  • samples 1-1 and 2-1 in which sabinene was added at 0.1 ppm, had no effect of enhancing lemon taste compared to the control sample, whereas sabinene was added at 0.5 ppm.
  • Samples 1-2 to 1-7 and 2-2 to 2-7 which were added at a concentration of ⁇ 5.0 ppm, had lower lemon flavor, fruit juice flavor, and body flavor compared to the control sample. was also improving.
  • both samples 1-2 and 2-2 in which sabinene was added at 0.5 ppm, were at the same level as the control sample with 1.0 ppm of citral added (i.e., the citral concentration was 3.0 ppm). It had a lemony taste. That is, it was confirmed that the addition of sabinene in a specific concentration range increases the lemon flavor, fruit juice flavor, and body texture in citral-containing lemon-flavored sugar alcohol-containing beverages and lemon-flavored sugar soft drinks.
  • Example 2 The influence of sabinene on a non-sweet lemon flavored beverage containing citral was investigated. Specifically, liquids in which citral was added to each of base liquid 3 and base liquid 4 so that the citral concentration was 2.0 ppm were used as control samples. A liquid obtained by adding sabinene to this control sample so that the sabinene concentration was 0.1 to 6.0 ppm was used as a sample, and each sample was subjected to sensory evaluation regarding lemon feel, fruit juice feeling, and body feeling. Table 4 shows the results of the sample using base liquid 3, and Table 5 shows the results of the sample using base liquid 4.
  • samples 1-1 and 2-1 in which sabinene was added at 0.1 ppm, had no effect of enhancing lemon taste compared to the control sample, whereas sabinene was added at 0.5 ppm.
  • Samples 1-2 to 1-7 and 2-2 to 2-7 which were added at a concentration of ⁇ 5.0 ppm, had lower lemon flavor, fruit juice flavor, and body flavor compared to the control sample. was also improving.
  • both samples 1-2 and 2-2 in which sabinene was added at 0.5 ppm, were at the same level as the control sample with 1.0 ppm of citral added (i.e., the citral concentration was 3.0 ppm). It had a lemony taste. That is, it was confirmed that adding sabinene in a specific concentration range increases lemon flavor, fruit juice flavor, and body texture in lemon flavored sugar-free alcohol-containing beverages and lemon flavored sugar-free soft drinks containing citral.
  • Example 3 The effect of the combined use of sabinene and citronellal on a lemon-flavored citral-containing beverage that has a sweet taste was investigated. Specifically, liquids in which citral was added to each of base liquid 1 and base liquid 2 so that the citral concentration was 2.0 ppm were used as control samples. To this control sample, sabinene was added so that the sabinene concentration was 1.0 ppm, and citronellal was further added so that the citronellal concentration was 0 to 2.0 ppm. A sensory evaluation was conducted regarding the feel and body feel. Table 6 shows the results of the sample using base liquid 1, and Table 7 shows the results of the sample using base liquid 2.
  • Example 4 The effect of the combined use of sabinene and nerol on a lemon-flavored drink containing sweet citral was investigated. Specifically, liquids in which citral was added to each of base liquid 1 and base liquid 2 so that the citral concentration was 2.0 ppm were used as control samples. To this control sample, sabinene was added so that the sabinene concentration was 1.0 ppm, and nerol was further added so that the nerol concentration was 0 to 2.0 ppm. A sensory evaluation was conducted regarding the feel and body feel. Table 8 shows the results of the sample using base liquid 1, and Table 9 shows the results of the sample using base liquid 2.
  • citral-containing lemon-flavored sugar alcohol-containing beverage (sample prepared from base liquid 1) and citral-containing lemon-flavored sugar soft drink (sample prepared from base liquid 2) ), samples 1-2 to 1-4 and 2-2 to 2-4 to which both sabinene and nerol were added had a lemony taste compared to samples 1-1 and 2-1 to which only sabinene was added. Strength was improving. In other words, it has been confirmed that in citral-containing lemon-flavored sugar alcohol-containing beverages and lemon-flavored sugared soft drinks, the lemon flavor is further enhanced by containing a specific concentration of nerol in addition to sabinene in a specific concentration range. Ta.
  • Example 5 The effect of the combined use of sabinene and ⁇ -bisabolene on a lemon-flavored citral-containing beverage that has a sweet taste was investigated. Specifically, liquids in which citral was added to each of base liquid 1 and base liquid 2 so that the citral concentration was 2.0 ppm were used as control samples. To this control sample, sabinene was added so that the sabinene concentration was 1.0 ppm, and ⁇ -bisabolene was further added so that the ⁇ -bisabolene concentration was 0 to 2.0 ppm. Sensory evaluations were conducted regarding lemon feel, fruit juice feel, and body feel. Table 10 shows the results of the sample using base liquid 1, and Table 11 shows the results of the sample using base liquid 2.
  • citral-containing lemon-flavored sugar alcohol-containing beverage (sample prepared from base liquid 1) and citral-containing lemon-flavored sugar soft drink (sample prepared from base liquid 2) )
  • Samples 1-2 to 1-4 and 2-2 to 2-4 to which both sabinene and ⁇ -bisabolene were added, had a lower lemon content than samples 1-1 and 2-1, to which only sabinene was added.
  • the strength of sensation had improved. That is, in lemon-flavored sugar alcohol-containing beverages and lemon-flavored sugar soft drinks containing citral, the lemon flavor can be further enhanced by containing a specific concentration of ⁇ -bisabolene in addition to sabinene in a specific concentration range. confirmed.
  • Example 6 The influence of sabinene on a sweet lemon-flavored beverage containing citral was investigated. Specifically, liquids in which citral was added to each of base liquid 1 and base liquid 2 so that the citral concentration was 0.1, 1.0, or 5.0 ppm were used as control samples. A liquid obtained by adding sabinene to this control sample so that the sabinene concentration was 0.1 to 6.0 ppm was used as a sample, and each sample was subjected to sensory evaluation regarding lemon feel, fruit juice feeling, and body feeling. The results are shown in Tables 12-17.

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Abstract

The present invention provides a method for improving the flavor of a lemon-flavored beverage, the method being a method for improving the flavor by enhancing the lemon fragrance of a lemon-flavored beverage, and being characterized in that sabinene is added to a lemon-flavored beverage containing citral to adjust the sabinene concentration in the beverage to 0.5-5.0 ppm.

Description

レモン風味飲料の香味改善方法How to improve the flavor of lemon-flavored drinks
　本発明は、レモン風味を有する飲料のレモン感を増強することで香味を改善する方法、及び当該方法を利用したレモン風味飲料の製造方法に関する。 The present invention relates to a method for improving the flavor of a lemon-flavored beverage by enhancing its lemon flavor, and a method for producing a lemon-flavored beverage using the method.
　原料用アルコールや、焼酎、ジン、ウォッカ等の蒸留酒をベース酒とし、このベース酒に、果汁、フレーバー、甘味料、及び酸味料等を添加し、風味を付したアルコール飲料が広く好まれている。近年は、その手軽さから、容器に充填されたＲＴＤ（Ready To Drink）飲料として、缶入り酎ハイ等に代表される容器詰アルコール飲料の市場が拡大している。中でも、柑橘類の果汁、エキスや、柑橘系の香味を有する香料を添加して柑橘系果実の香味を付与した柑橘風味の低アルコール飲料は、柑橘のフレッシュな香りと、コク感及び複雑味を持った柑橘特有の味わいを有することで多くの人に好まれている。 Alcoholic beverages that use raw alcohol or distilled spirits such as shochu, gin, and vodka as a base liquor and add fruit juice, flavors, sweeteners, and acidulants to this base liquor to give them flavors are widely preferred. There is. In recent years, the market for packaged alcoholic beverages, such as canned shochu-hai, has been expanding as ready-to-drink (RTD) beverages filled in containers due to their convenience. Among these, citrus-flavored low-alcohol beverages that are given a citrus fruit flavor by adding citrus fruit juice, extract, or flavoring agent with a citrus flavor have a fresh citrus aroma, richness, and complex taste. It is liked by many people because it has a unique citrus taste.
　従来から、柑橘風味飲料の嗜好性向上のために、種々の成分を添加することや、香味を増強することが行われている。例えば、特許文献１には、柑橘風味飲料に、所定量の３－カレンを含有させることにより、先味の立ち上がりと後味のキレとを増強できることが記載されている。また、特許文献２には、柑橘風味飲料に、所定量のボルネオール及びノナナールを含有させることにより、後味のしまりを増強できるとともに、墨汁臭を低減させられることが記載されている。特許文献３には、柑橘風味の炭酸飲料に、所定量のサビネンを含有させることにより、炭酸ガスボリュームを高めることなく、炭酸感を向上させられることが記載されている。特許文献４には、温州みかん香料又は温州みかん風味飲食品に対して、所定量のサビネンを含有させることにより、温州みかんらしい甘さのある果汁感を向上させられることが記載されている。 Conventionally, in order to improve the palatability of citrus-flavored beverages, various ingredients have been added and flavors have been enhanced. For example, Patent Document 1 describes that by including a predetermined amount of 3-carene in a citrus-flavored beverage, the onset of the fore taste and the sharpness of the aftertaste can be enhanced. Further, Patent Document 2 describes that by containing a predetermined amount of borneol and nonanal in a citrus flavored beverage, the aftertaste can be enhanced and the black ink smell can be reduced. Patent Document 3 describes that by incorporating a predetermined amount of sabinene into a citrus-flavored carbonated beverage, the carbonated feeling can be improved without increasing the volume of carbon dioxide gas. Patent Document 4 describes that by incorporating a predetermined amount of sabinene into a Satsuma mandarin flavor or a Satsuma mandarin-flavored food or drink, the fruit juice feeling with the sweetness typical of a Satsuma mandarin can be improved.
特開２０２１－１６３４２号公報JP 2021-16342 Publication 特開２０２１－７８３８２号公報JP2021-78382A 国際公開第２０２１／１８６７８４号International Publication No. 2021/186784 特開２０１５－９７５１３号公報JP 2015-97513 Publication
　レモンには、レモンらしいと感じる特徴を持つ香気成分である、シトラールという成分が含まれている。シトラールは、レモンらしさを付与できる成分であるが、一方で、保存期間中に温度、ｐＨ、酸素等の影響を受けて劣化し、その結果生じるｐ－クレゾール等の劣化化学物質が薬品臭などの劣化臭を発生させてしまう。 Lemons contain a component called citral, which is a fragrant component that has lemon-like characteristics. Citral is a component that can impart lemon-like flavor, but on the other hand, it deteriorates under the influence of temperature, pH, oxygen, etc. during storage, and the resulting degraded chemicals such as p-cresol produce chemical odors and other This will cause a deteriorating odor.
　本発明は、シトラール使用量を減らした場合でもレモンらしさが損なわれないように、シトラール以外の香りでレモン感を増強する方法、及び当該方法により製造されたレモン風味飲料を提供することを目的とする。 The purpose of the present invention is to provide a method for enhancing the lemon flavor with a scent other than citral so that the lemon flavor is not impaired even when the amount of citral used is reduced, and a lemon flavored beverage produced by the method. do.
　本発明者らは、上記課題を解決すべく鋭意研究した結果、レモン風味飲料に、シトラールと共に所定量のサビネンを含有させることによって、レモン感が増強されて嗜好性が向上することを見出し、本発明を完成させた。 As a result of intensive research to solve the above problems, the present inventors discovered that by adding a predetermined amount of sabinene to a lemon-flavored beverage along with citral, the lemon flavor was enhanced and the palatability was improved. Completed the invention.
　すなわち、本発明に係るレモン風味飲料の香味改善方法、レモン風味飲料の製造方法、及びレモン風味飲料は、下記［１］～［１５］である。
［１］　レモン風味飲料のレモン香気を増強させて香味を改善する方法であって、シトラールを含有するレモン風味飲料に対してサビネンを添加し、飲料中のサビネン濃度を０．５～５．０ｐｐｍに調整することを特徴とする、レモン風味飲料の香味改善方法。
［２］　前記レモン風味飲料に、さらに、シトロネラール、ネロール及びβ－ビサボレンからなる群より選択される一種以上を添加する、前記［１］のレモン風味飲料の香味改善方法。
［３］　前記レモン風味飲料のシトラール濃度が、０．１～５．０ｐｐｍである、前記［１］又は［２］のレモン風味飲料の香味改善方法。
［４］　合成されたシトラール、シトラール含有香料組成物、及びレモンオイルからなる群より選択される一種以上を原料として、飲料中のシトラール濃度を調整する、前記［３］のレモン風味飲料の香味改善方法。
［５］　前記レモン風味飲料が、アルコールを含有している、前記［１］～［４］のいずれかのレモン風味飲料の香味改善方法。
［６］　前記レモン風味飲料が、甘味料を含有している、前記［１］～［５］のいずれかのレモン風味飲料の香味改善方法。
［７］　前記レモン風味飲料が、発泡性飲料である、前記［１］～［６］のいずれかのレモン風味飲料の香味改善方法。
［８］　シトラール濃度を、０．１～５．０ｐｐｍに調整し、サビネン濃度を、０．５～５．０ｐｐｍに調整する、レモン風味飲料の製造方法。
［９］　さらに、シトロネラール、ネロール及びβ－ビサボレンからなる群より選択される一種以上を含有させる、前記［８］のレモン風味飲料の製造方法。
［１０］　合成されたシトラール、シトラール含有香料組成物、及びレモンオイルからなる群より選択される一種以上を原料として、飲料中のシトラール濃度を調整する、前記［８］又は［９］のレモン風味飲料の製造方法。
［１１］　シトラール濃度が、０．１～５．０ｐｐｍであり、サビネン濃度が０．５～５．０ｐｐｍである、レモン風味飲料。
［１２］　さらに、シトロネラール、ネロール及びβ－ビサボレンからなる群より選択される一種以上を含有する、前記［１１］のレモン風味飲料。
［１３］　さらに、アルコールを含有する、前記［１１］又は［１２］のレモン風味飲料。
［１４］　さらに、甘味料を含有する、前記［１１］～［１３］のいずれかのレモン風味飲料。
［１５］　発泡性飲料である、前記［１１］～［１４］のいずれかのレモン風味飲料。 That is, the method for improving the flavor of a lemon-flavored beverage, the method for producing a lemon-flavored beverage, and the lemon-flavored beverage according to the present invention are as follows [1] to [15].
[1] A method for improving the flavor of a lemon-flavored beverage by enhancing its lemon aroma, in which sabinene is added to a lemon-flavored beverage containing citral, and the concentration of sabinene in the beverage is adjusted to 0.5 to 5.0 ppm. A method for improving the flavor of a lemon-flavored beverage, the method comprising adjusting the flavor to a lemon-flavored beverage.
[2] The method for improving the flavor of a lemon-flavored beverage according to [1] above, wherein the lemon-flavored beverage further includes one or more selected from the group consisting of citronellal, nerol, and β-bisabolene.
[3] The method for improving the flavor of a lemon-flavored beverage according to [1] or [2] above, wherein the citral concentration of the lemon-flavored beverage is 0.1 to 5.0 ppm.
[4] Flavor improvement of the lemon-flavored beverage according to [3] above, in which the citral concentration in the beverage is adjusted using one or more types selected from the group consisting of synthesized citral, a citral-containing flavor composition, and lemon oil as a raw material. Method.
[5] The method for improving the flavor of a lemon-flavored beverage according to any one of [1] to [4] above, wherein the lemon-flavored beverage contains alcohol.
[6] The method for improving the flavor of a lemon-flavored beverage according to any one of [1] to [5] above, wherein the lemon-flavored beverage contains a sweetener.
[7] The method for improving the flavor of a lemon-flavored beverage according to any one of [1] to [6] above, wherein the lemon-flavored beverage is an effervescent beverage.
[8] A method for producing a lemon flavored beverage, which comprises adjusting the citral concentration to 0.1 to 5.0 ppm and the sabinene concentration to 0.5 to 5.0 ppm.
[9] The method for producing a lemon-flavored beverage according to [8], further comprising one or more selected from the group consisting of citronellal, nerol, and β-bisabolene.
[10] The lemon flavor according to [8] or [9] above, which adjusts the citral concentration in the beverage using one or more types selected from the group consisting of synthesized citral, a citral-containing flavor composition, and lemon oil as a raw material. Beverage manufacturing method.
[11] A lemon flavored beverage having a citral concentration of 0.1 to 5.0 ppm and a sabinene concentration of 0.5 to 5.0 ppm.
[12] The lemon-flavored beverage according to [11], further containing one or more selected from the group consisting of citronellal, nerol, and β-bisabolene.
[13] The lemon-flavored beverage according to [11] or [12] above, further containing alcohol.
[14] The lemon-flavored beverage according to any one of [11] to [13] above, further containing a sweetener.
[15] The lemon-flavored beverage according to any one of [11] to [14] above, which is an effervescent beverage.
　本発明に係るレモン風味飲料の香味改善方法によれば、シトラールとサビネンを併用することにより、レモン感を増強させて香味を改善することができる。このため、当該香味改善方法を利用して製造されたレモン風味飲料は、シトラール濃度を低く抑えた場合でも十分なレモン感を有し、嗜好性の高いレモン風味飲料である。 According to the method for improving the flavor of a lemon-flavored beverage according to the present invention, by using citral and sabinene in combination, the lemon feeling can be enhanced and the flavor can be improved. Therefore, the lemon-flavored beverage produced using the flavor improvement method has sufficient lemon flavor even when the citral concentration is kept low, and is a lemon-flavored beverage with high palatability.
　本発明及び本願明細書において、「レモン風味飲料」とは、レモンが有する風味を備えた飲料を意味する。本発明におけるレモン風味飲料としては、喫飲者にレモンの果実を想起させる風味を有する飲料であれば、特に限定されるものではなく、レモンの果汁やエキスを含有する飲料や、シトラール等のレモンの特徴的な香気成分を含有する飲料が挙げられる。 In the present invention and the present specification, "lemon-flavored beverage" means a beverage with the flavor of lemon. The lemon-flavored beverage in the present invention is not particularly limited as long as it has a flavor that reminds the drinker of lemon fruit, and includes beverages containing lemon juice or extract, and lemon-flavored beverages such as citral. Examples include beverages containing characteristic aroma components.
　本発明に係るレモン風味飲料の香味改善方法は、レモン風味飲料のレモン香気を増強させて香味を改善する方法であって、シトラール（３，７－ジメチルオクタ－２，６－ジエナール）（CAS No: 5392-40-5）を含有するレモン風味飲料に対してサビネン（４－メチレン－１－（１－メチルエチル）ビシクロ［３.１．０］ヘキサン）（CAS No: 3387-41-5）を添加し、飲料中のサビネン濃度を０．５～５．０ｐｐｍに調整することを特徴とする。シトラールを含有するレモン風味飲料に十分量のサビネンを含有させることにより、シトラールによるレモン感を増強させることができる。サビネンをシトラールと併用することでレモン感増強効果が得られる理由は明らかではないが、サビネンによって、シトラールによるレモン様の香気に複雑さが増し、香気ボリュームが上がる様に感じるため、レモン香気が増強されるのではないか推察される。 The method for improving the flavor of a lemon-flavored beverage according to the present invention is a method for improving the flavor of a lemon-flavored beverage by enhancing its lemon aroma, and comprises citral (3,7-dimethylocta-2,6-dienal) (CAS No. sabinene (4-methylene-1-(1-methylethyl)bicyclo[3.1.0]hexane) (CAS No: 3387-41-5) is added to adjust the sabinene concentration in the beverage to 0.5 to 5.0 ppm. By including a sufficient amount of sabinene in a lemon-flavored beverage containing citral, the lemon flavor caused by citral can be enhanced. The reason why sabinene enhances the lemon flavor when used in combination with citral is not clear, but sabinene increases the complexity of the lemon-like aroma caused by citral and seems to increase the aroma volume, thus enhancing the lemon aroma. It is speculated that this will happen.
　シトラール含有レモン風味飲料に添加するサビネンの量は、レモン風味飲料のサビネン濃度を０．５～５．０ｐｐｍに調整できる量であればよく、特に限定されるものではない。シトラール含有レモン風味飲料に添加するサビネンの量としては、レモン風味飲料のサビネン濃度が、１．０～５．０ｐｐｍとなる量であることが好ましい。 The amount of sabinene added to the citral-containing lemon-flavored beverage is not particularly limited, as long as it can adjust the sabinene concentration of the lemon-flavored beverage to 0.5 to 5.0 ppm. The amount of sabinene added to the citral-containing lemon-flavored beverage is preferably such that the sabinene concentration of the lemon-flavored beverage is 1.0 to 5.0 ppm.
　シトラール含有レモン風味飲料に添加するサビネンとしては、化学合成されたものであってもよく、天然物から抽出・精製されたものであってもよい。また、サビネンを含有する香料組成物を原料としてもよい。サビネンは、一般的に飲料の原料として使用される各種天然物や香料にはあまり含まれていない。このため、レモン風味飲料中のサビネンの含有量は、原料として配合したサビネンの量から算出することができる。その他、レモン風味飲料中のサビネンは、例えば、ガスクロマトグラフ質量分析計（ＧＣ／ＭＳ）を用いたジクロロメタン抽出法等により測定することができる。定量には、例えば、ヘプタン－３－オールを用いた内部標準法により、目的成分と内部標準物質のピーク面積比と濃度比の関係をもとに計算することができる。 The sabinene added to the citral-containing lemon-flavored beverage may be chemically synthesized, or may be extracted and purified from natural products. Alternatively, a fragrance composition containing sabinene may be used as a raw material. Sabinene is not commonly found in various natural products and flavorings used as raw materials for beverages. Therefore, the content of sabinene in the lemon flavored beverage can be calculated from the amount of sabinene blended as a raw material. In addition, sabinene in the lemon-flavored beverage can be measured, for example, by a dichloromethane extraction method using a gas chromatograph/mass spectrometer (GC/MS). For quantitative determination, for example, an internal standard method using heptan-3-ol can be used, and calculations can be made based on the relationship between the peak area ratio and concentration ratio of the target component and the internal standard substance.
　本発明に係るレモン風味飲料の香味改善方法により、シトラール含有レモン風味飲料のレモン感を、実際のシトラール濃度よりも高濃度のシトラール濃度と同程度のレモン感に増強させることができる。このため、当該香味改善方法を用いることにより、所望のレモン感を得るために必要なシトラール使用量をより低く抑えることができ、これにより、薬品臭などのシトラール劣化臭の発生を抑制することができる。 By the method for improving the flavor of a lemon-flavored beverage according to the present invention, the lemon flavor of a citral-containing lemon-flavored beverage can be enhanced to a lemon flavor comparable to a citral concentration higher than the actual citral concentration. Therefore, by using the flavor improvement method, the amount of citral required to obtain the desired lemon taste can be kept to a lower level, thereby suppressing the occurrence of citral deterioration odors such as chemical smells. can.
　本発明に係るレモン風味飲料の香味改善方法においては、シトラール含有レモン風味飲料に、サビネンと共に、さらに、シトロネラール、ネロール及びβ－ビサボレンからなる群より選択される一種以上を添加することも好ましい。サビネンと、シトロネラール、ネロール及びβ－ビサボレンのうちの少なくとも一種を組み合わせてシトラール含有レモン風味飲料に配合することにより、より高いレモン感増強効果が得られる。 In the method for improving the flavor of a lemon-flavored beverage according to the present invention, it is also preferable to add one or more selected from the group consisting of citronellal, nerol, and β-bisabolene to the citral-containing lemon-flavored beverage together with sabinene. By combining sabinene and at least one of citronellal, nerol, and β-bisabolene into a citral-containing lemon flavored beverage, a higher lemon taste enhancing effect can be obtained.
　シトラール含有レモン風味飲料に添加するシトロネラールとしては、化学合成されたものであってもよく、天然物から抽出・精製されたものであってもよい。また、シトロネラールを含有する香料組成物を原料としてもよい。シトラール含有レモン風味飲料に添加するネロールとしては、化学合成されたものであってもよく、天然物から抽出・精製されたものであってもよい。また、ネロールを含有する香料組成物を原料としてもよい。シトラール含有レモン風味飲料に添加するβ－ビサボレンとしては、化学合成されたものであってもよく、天然物から抽出・精製されたものであってもよい。また、β－ビサボレンを含有する香料組成物を原料としてもよい。 The citronellal added to the citral-containing lemon-flavored beverage may be chemically synthesized, or may be extracted and purified from natural products. Alternatively, a fragrance composition containing citronellal may be used as a raw material. The nerol added to the citral-containing lemon-flavored beverage may be chemically synthesized or may be extracted and purified from natural products. Alternatively, a fragrance composition containing nerol may be used as a raw material. The β-bisabolene added to the citral-containing lemon-flavored beverage may be chemically synthesized or extracted and purified from natural products. Alternatively, a fragrance composition containing β-bisabolene may be used as a raw material.
　シトラール含有レモン風味飲料に添加するシトロネラール、ネロール及びβ－ビサボレンの量は、サビネンによるレモン感増強効果をより高めるために十分な量であれば特に限定されるものではない。シトラール含有レモン風味飲料に添加するシトロネラール、ネロール及びβ－ビサボレンの量としては、レモン風味飲料のそれぞれの濃度が、０．０５～５．０ｐｐｍとなる量であることが好ましく、０．１～３．０ｐｐｍとなる量であることがより好ましく、０．１～２．０ｐｐｍとなる量であることがさらに好ましい。なお、レモン風味飲料中のシトロネラール、ネロール及びβ－ビサボレンは、例えば、ガスクロマトグラフ質量分析計（ＧＣ／ＭＳ）を用いたジクロロメタン抽出法等により測定することができる。 The amounts of citronellal, nerol, and β-bisabolene added to the citral-containing lemon-flavored beverage are not particularly limited as long as they are sufficient to further enhance the lemon flavor enhancing effect of sabinene. The amounts of citronellal, nerol, and β-bisabolene added to the citral-containing lemon flavored beverage are preferably such that the concentration of each of them in the lemon flavored beverage is 0.05 to 5.0 ppm, preferably 0.1 to 3 The amount is more preferably 0.0 ppm, and even more preferably 0.1 to 2.0 ppm. Note that citronellal, nerol, and β-bisabolene in the lemon flavored beverage can be measured, for example, by a dichloromethane extraction method using a gas chromatograph/mass spectrometer (GC/MS).
　本発明に係るレモン風味飲料の香味改善方法により香味が改善されるレモン風味飲料は、シトラール含有レモン風味飲料である。当該レモン風味飲料のシトラール濃度としては、サビネンの併用によりレモン感増強効果が得られる濃度であれば特に限定されるものではない。当該レモン風味飲料のシトラール濃度としては、サビネンによる十分なレモン感増強効果が得られることから、０．１ｐｐｍ以上であることが好ましく、０．５ｐｐｍ以上であることがより好ましく、０．８ｐｐｍ以上であることがさらに好ましく、１．０ｐｐｍ以上であることがよりさらに好ましい。当該レモン風味飲料のシトラール濃度としては、異味が生じることを抑制できる点から、５．０ｐｐｍ以下であることが好ましく、３．０ｐｐｍ以下であることがより好ましく、２．０ｐｐｍ以下であることがさらに好ましい。なお、レモン風味飲料のシトラールの濃度は、例えば、ＧＣ－ＭＳ（ガスクロマトグラフィー質量分析法）により定量することができる。 The lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverages according to the present invention is a citral-containing lemon-flavored beverage. The citral concentration of the lemon-flavored beverage is not particularly limited as long as the lemon flavor enhancing effect can be obtained by the combined use of sabinene. The citral concentration of the lemon-flavored beverage is preferably 0.1 ppm or more, more preferably 0.5 ppm or more, and 0.8 ppm or more, since a sufficient lemon taste enhancing effect by sabinene can be obtained. It is more preferable that the amount is 1.0 ppm or more, and even more preferable that it be 1.0 ppm or more. The citral concentration of the lemon-flavored beverage is preferably 5.0 ppm or less, more preferably 3.0 ppm or less, and even more preferably 2.0 ppm or less, from the viewpoint of suppressing the occurrence of off-taste. preferable. Note that the concentration of citral in the lemon flavored beverage can be determined by, for example, GC-MS (gas chromatography mass spectrometry).
　シトラール含有レモン風味飲料は、例えば、シトラールを原料として用いることにより製造できる。使用する原料としては、合成の又は天然物に由来するシトラールであってもよく、シトラールを含有する香料組成物であってもよい。シトラール含有香料組成物としては、例えば、レモン香料等が挙げられる。また、シトラールは、レモンオイル（レモン由来の精油）に含まれる含酸素化合物の半分以上を占めることから、レモンオイルを原料として用いることによっても、シトラール含有レモン風味飲料を製造できる。 A citral-containing lemon-flavored beverage can be produced, for example, by using citral as a raw material. The raw material used may be synthetic or naturally derived citral, or a fragrance composition containing citral. Examples of citral-containing flavor compositions include lemon flavor and the like. Furthermore, since citral accounts for more than half of the oxygen-containing compounds contained in lemon oil (lemon-derived essential oil), a citral-containing lemon-flavored beverage can also be produced by using lemon oil as a raw material.
　本発明に係るレモン風味飲料の香味改善方法によって香味が改善されるシトラール含有レモン風味飲料としては、アルコール含有飲料であってもよく、アルコール非含有飲料であってもよい。 The citral-containing lemon-flavored beverage whose flavor is improved by the method for improving the flavor of a lemon-flavored beverage according to the present invention may be an alcohol-containing beverage or a non-alcohol-containing beverage.
　本発明及び本願明細書において、「アルコール含有飲料」とは、エタノールを含有する飲料であればよく、発泡性飲料であってもよく、非発泡性飲料であってもよい。また、発酵工程を経て製造される飲料であってもよく、発酵工程を経ずに製造される飲料であってもよい。すなわち、アルコール含有飲料には、ウォッカ、ウイスキー、ブランデー、焼酎、ラム酒、スピリッツ、及びジン等の蒸留酒やリキュール等の非発泡性のアルコール飲料；ビール、ビールテイストアルコール飲料（ビールと同等の又はそれと似た風味・味覚及びテクスチャーを有するアルコール飲料）、発泡ワイン、シードル等の発泡性のアルコール飲料；蒸留酒やリキュール等の非発泡性のアルコール飲料を、ジュース、清涼飲料、サイダー、ラムネ、炭酸水等のノンアルコール飲料と混合したチューハイ、カクテル等が挙げられる。 In the present invention and the present specification, the "alcohol-containing beverage" may be any beverage containing ethanol, and may be a sparkling beverage or a non-sparkling beverage. Further, the beverage may be produced through a fermentation process or may be produced without a fermentation process. That is, alcohol-containing beverages include non-sparkling alcoholic beverages such as vodka, whisky, brandy, shochu, rum, spirits, and gin and other distilled spirits and liqueurs; beer, beer-taste alcoholic beverages (equivalent to beer or (alcoholic beverages with similar flavor, taste and texture), sparkling alcoholic beverages such as sparkling wine and cider; non-sparkling alcoholic beverages such as distilled spirits and liqueurs; Examples include chuhai and cocktails mixed with non-alcoholic beverages such as water.
　本発明及び本願明細書において、「アルコール非含有飲料」とは、エタノールを含有しない飲料であればよく、発泡性飲料であってもよく、非発泡性飲料であってもよい。また、発酵工程を経て製造される飲料であってもよく、発酵工程を経ずに製造される飲料であってもよい。すなわち、アルコール非含有飲料には、清涼飲料水及び「アルコールテイスト飲料」等のアルコールを含有しない飲料が含まれる。 In the present invention and the present specification, an "alcohol-free beverage" may be any beverage that does not contain ethanol, and may be a sparkling beverage or a non-sparkling beverage. Further, the beverage may be produced through a fermentation process or may be produced without a fermentation process. That is, alcohol-free beverages include beverages that do not contain alcohol, such as soft drinks and "alcohol-taste drinks."
　本発明及び本願明細書において、「アルコールテイスト飲料」とは、アルコール飲料と同様のテイスト（即ち、香味）、又はアルコール飲料を模したテイストを示すアルコールを含有しない飲料を意味する。 In the present invention and the present specification, an "alcohol-taste beverage" refers to a beverage that does not contain alcohol and exhibits a similar taste (i.e., flavor) to an alcoholic beverage or a taste imitating an alcoholic beverage.
　本発明に係るレモン風味飲料の香味改善方法によって香味が改善されるシトラール含有レモン風味飲料のアルコール濃度は、特に限定されるものではない。例えば、当該シトラール含有レモン風味飲料のアルコール濃度としては、１．０～９．０ｖ／ｖ％の範囲内とすることができ、３．０～８．０ｖ／ｖ％の範囲内とすることもできる。また、当該シトラール含有レモン風味飲料は、アルコール濃度が１．０ｖ／ｖ％未満であってもよく、エタノールを含有していない、すなわちアルコール濃度０ｖ／ｖ％であってもよい。 The alcohol concentration of the citral-containing lemon-flavored beverage whose flavor is improved by the method for improving the flavor of a lemon-flavored beverage according to the present invention is not particularly limited. For example, the alcohol concentration of the citral-containing lemon-flavored beverage may be within the range of 1.0 to 9.0 v/v%, and may also be within the range of 3.0 to 8.0 v/v%. can. Further, the citral-containing lemon-flavored beverage may have an alcohol concentration of less than 1.0 v/v%, or may contain no ethanol, that is, an alcohol concentration of 0 v/v%.
　当該シトラール含有レモン風味飲料がアルコール含有飲料である場合、各種アルコールをベース酒として製造することもできる。ベース酒とするアルコールは、原料用アルコールであってもよく、常法により製造された酒類であってもよい。当該酒類としては、蒸留酒であってもよく、醸造酒であってもよい。蒸留酒としては、ウォッカ、ウイスキー、ブランデー、スピリッツ、焼酎、ラム酒、ジン等が挙げられ、リキュールであってもよい。醸造酒としては、ビール、ワイン、シードル等が挙げられる。 When the citral-containing lemon-flavored beverage is an alcohol-containing beverage, it can also be produced using various alcohols as the base liquor. The alcohol used as the base alcoholic beverage may be a raw material alcohol, or may be an alcoholic beverage produced by a conventional method. The alcoholic beverage may be a distilled alcoholic beverage or a brewed alcoholic beverage. Distilled spirits include vodka, whiskey, brandy, spirits, shochu, rum, gin, etc., and may also be liqueurs. Examples of brewed alcoholic beverages include beer, wine, and cider.
　原料用アルコールとしては、好ましくは、廃糖蜜を発酵させて高度（例えばアルコール濃度が９５ｖ／ｖ％以上）に精製したものが用いられる。原料用アルコールは、安価であることから、製造コストを低減できる。また、原料用アルコールは、他のベース酒として香気成分の含有量が少ないため、すっきりとした味わいの飲料を得やすくなる。 As the raw material alcohol, preferably used is one obtained by fermenting blackstrap molasses and refining it to a high degree (for example, alcohol concentration is 95 v/v % or more). Since raw material alcohol is inexpensive, manufacturing costs can be reduced. In addition, since raw alcohol has a low content of aroma components as other base liquors, it becomes easier to obtain a drink with a refreshing taste.
　本発明に係るレモン風味飲料の香味改善方法によって香味が改善されるシトラール含有レモン風味飲料は、炭酸ガスを含有していない非発泡性飲料であってもよく、炭酸ガスを含有する発泡性飲料（炭酸飲料）であってもよい。当該シトラール含有レモン風味飲料が発泡性飲料の場合、炭酸ガス圧は、０．５～５．０ガスボリューム（ＧＶ）であることが好ましく、１．０～４．０ＧＶであることがより好ましく、１．５～３．５ＧＶであることがさらに好ましい。なお、ガスボリュームとは、炭酸飲料中の炭酸ガス量を表す単位を示し、標準状態（１気圧、２０℃）における、炭酸飲料の体積に対する炭酸飲料中に溶解した炭酸ガスの体積の比をいうものとする。 The citral-containing lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverages according to the present invention may be a non-sparkling beverage that does not contain carbon dioxide gas, or may be a sparkling beverage that contains carbon dioxide gas ( carbonated drinks). When the citral-containing lemon flavored beverage is a sparkling beverage, the carbon dioxide pressure is preferably 0.5 to 5.0 gas volume (GV), more preferably 1.0 to 4.0 GV, More preferably, it is 1.5 to 3.5 GV. Note that gas volume is a unit expressing the amount of carbon dioxide gas in a carbonated beverage, and refers to the ratio of the volume of carbon dioxide gas dissolved in the carbonated beverage to the volume of the carbonated beverage under standard conditions (1 atm, 20°C). shall be taken as a thing.
　本発明に係るレモン風味飲料の香味改善方法によって香味が改善されるレモン風味飲料は、レモン風味を付与する成分がシトラールのみであるレモン風味飲料であってもよく、シトラール以外のレモン風味を付与する成分を含有しているレモン風味飲料であってもよい。シトラール以外のレモン風味を付与する成分を含有しているレモン風味飲料としては、レモン果汁、レモンオイル、レモンエキス、レモン香料（ただし、シトラールを含有するものを除く）等を含む飲料が挙げられる。レモン果汁、レモンオイル、及びレモンエキスとしては、常法により調製されたものを用いることができる。レモン果汁に代えて、レモンの果実や果皮を含有させた飲料であってもよい。レモン香料としては、例えばレモンの果実の果皮等から香気成分をアルコール等の溶媒で抽出したものやこれを減圧蒸留や常圧蒸留等により濃縮したものを用いることができる。 The lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverages according to the present invention may be a lemon-flavored beverage in which the only component imparting lemon flavor is citral, or a lemon flavored beverage other than citral may be used. It may be a lemon-flavored beverage containing the ingredients. Examples of lemon-flavored beverages containing components imparting lemon flavor other than citral include beverages containing lemon juice, lemon oil, lemon extract, lemon flavor (excluding those containing citral), and the like. As lemon juice, lemon oil, and lemon extract, those prepared by conventional methods can be used. The beverage may contain lemon fruit or peel instead of lemon juice. As the lemon flavor, for example, those obtained by extracting aroma components from the peel of lemon fruit with a solvent such as alcohol, or those concentrated by vacuum distillation, normal pressure distillation, etc. can be used.
　一般的に、レモン果汁の含有量が多い飲料ほど、レモン風味が強くなり、レモン果汁の含有量が少ない飲料ほど、レモン風味が弱くなる。本発明に係るレモン風味飲料の香味改善方法によって香味が改善されるレモン風味飲料としては、サビネンによるレモン感増強効果がより充分に発揮されることから、飲料全量に対するレモン果汁の含有率は、１０．０ｗ／ｖ％以下であることが好ましく、５．０ｗ／ｖ％以下であることがより好ましく、無果汁（レモン果汁を含有していない）のレモン風味飲料であることも好ましい。 In general, the higher the content of lemon juice, the stronger the lemon flavor, and the lower the content of lemon juice, the weaker the lemon flavor. As a lemon flavored beverage whose flavor is improved by the method for improving the flavor of a lemon flavored beverage according to the present invention, since the lemon flavor enhancing effect of sabinene is more fully exhibited, the content of lemon juice with respect to the total amount of the beverage is 10%. It is preferably .0 w/v % or less, more preferably 5.0 w/v % or less, and it is also preferable that it is a lemon-flavored drink without fruit juice (containing no lemon juice).
　本発明に係るレモン風味飲料の香味改善方法によって香味が改善されるレモン風味飲料は、酸味料を含有していてもよい。酸味料としては、リン酸、有機酸、又はこれらの塩を用いることができる。有機酸としては、クエン酸、グルコン酸、酒石酸、リンゴ酸、コハク酸、乳酸、酢酸、アジピン酸、及びフマル酸等の有機酸が挙げられる。また、リン酸や有機酸の塩としては、ナトリウム塩やカリウム塩が挙げられる。これらの酸味料は、１種類のみを用いてもよく、２種類以上を併用してもよい。 The lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverages according to the present invention may contain an acidulant. As the acidulant, phosphoric acid, organic acids, or salts thereof can be used. Examples of organic acids include citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, lactic acid, acetic acid, adipic acid, and fumaric acid. Further, examples of the salts of phosphoric acid and organic acids include sodium salts and potassium salts. These acidulants may be used alone or in combination of two or more.
　本発明に係るレモン風味飲料の香味改善方法によって香味が改善されるレモン風味飲料のクエン酸換算した酸度は、特に限定されるものではなく、飲料の種類や求める製品品質等を考慮して適宜調整することができる。当該レモン風味飲料のクエン酸換算した酸度としては、０．０１ｇ／１００ｍＬ以上であることが好ましく、０．１５ｇ／１００ｍＬ以上であることがより好ましい。当該レモン風味飲料のクエン酸換算した酸度としては、１．０ｇ／１００ｍＬ以下であることが好ましく、０．５ｇ／１００ｍＬ以下であることがより好ましく、０．４ｇ／１００ｍＬ以下であることがさらに好ましい。 The acidity, calculated as citric acid, of the lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverages according to the present invention is not particularly limited, and is adjusted as appropriate in consideration of the type of beverage, desired product quality, etc. can do. The acidity of the lemon flavored beverage in terms of citric acid is preferably 0.01 g/100 mL or more, more preferably 0.15 g/100 mL or more. The acidity of the lemon flavored beverage in terms of citric acid is preferably 1.0 g/100 mL or less, more preferably 0.5 g/100 mL or less, and even more preferably 0.4 g/100 mL or less. .
　なお、飲料のクエン酸換算した酸度は、国税庁所定分析法（平１９国税庁訓令第６号）の８頁、総酸（遊離酸）にて定められた酸度の測定方法に基づいて算出される。詳細には、酸度は、以下の方法により測定できる。
　まず、試料１～５０ｍＬを正確に量りとり、水で適宜希釈する。これを、０．１ｍｏｌ／Ｌ 水酸化ナトリウム溶液で滴定し、ｐＨメーターで８．２を終点とし、下記の式により算出する。式中、「Ａ」は０．１ｍｏｌ／Ｌ 水酸化ナトリウム溶液による滴定量（ｍＬ）であり、「ｆ」は０．１ｍｏｌ／Ｌ 水酸化ナトリウム溶液の力価であり、Ｗは試料重量（ｇ）である。また、「０．００６４」は、０．１ｍｏｌ／Ｌ 水酸化ナトリウム溶液１ｍＬに相当する無水クエン酸の重量（ｇ）である。 The acidity of the beverage in terms of citric acid is calculated based on the acidity measurement method specified in page 8 of the National Tax Agency Specified Analysis Method (2009 National Tax Agency Directive No. 6), Total Acid (Free Acid). Specifically, acidity can be measured by the following method.
First, accurately measure 1 to 50 mL of a sample and dilute it with water as appropriate. This is titrated with a 0.1 mol/L sodium hydroxide solution, and the end point is 8.2 using a pH meter, which is calculated using the following formula. In the formula, "A" is the titration amount (mL) with 0.1 mol/L sodium hydroxide solution, "f" is the titer of 0.1 mol/L sodium hydroxide solution, and W is the sample weight (g ). Moreover, "0.0064" is the weight (g) of anhydrous citric acid corresponding to 1 mL of 0.1 mol/L sodium hydroxide solution.
［クエン酸換算酸度（％）］＝Ａ×ｆ×１００／Ｗ×０．００６４ [Citric acid equivalent acidity (%)] = A x f x 100/W x 0.0064
　本発明に係るレモン風味飲料の香味改善方法によって香味が改善されるレモン風味飲料の甘味値は特に限定されるものではない。レモン風味を有する飲料において、甘味は、レモン由来の酸味をまろやかにして飲料としての嗜好性を向上させられる呈味であるが、甘味が強すぎると、レモン風味がやや弱められるおそれがある。当該レモン風味飲料の甘味値としては、１３．０ｇ／１００ｍＬ以下が好ましく、１０．０ｇ／１００ｍＬ以下がより好ましく、０．５～８．０ｇ／１００ｍＬであることがさらに好ましい。 The sweetness value of the lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverage according to the present invention is not particularly limited. In a beverage with a lemon flavor, sweetness is a flavor that can mellow out the acidity derived from lemon and improve palatability as a beverage, but if the sweetness is too strong, the lemon flavor may be weakened somewhat. The sweetness value of the lemon flavored beverage is preferably 13.0 g/100 mL or less, more preferably 10.0 g/100 mL or less, and even more preferably 0.5 to 8.0 g/100 mL.
　本発明及び本願明細書において、「甘味値」とは、飲料の甘さの強さを示すパラメータであり、飲料中に含まれる甘味料の含有量を、甘味の観点からショ糖に換算して求めたパラメータである。具体的には、飲料に含まれる各甘味料について、その濃度（ｇ／１００ｍＬ）に、当該甘味料の「甘味度」を乗じることにより、ショ糖に換算した時の各甘味料の含有量（ｇ／１００ｍＬ）が求められる。そして、飲料に含まれる全甘味料についてのショ糖換算含有量の合計値（ｇ／１００ｍＬ）が、飲料の「甘味値」として求められる。 In the present invention and the specification of this application, "sweetness value" is a parameter indicating the intensity of sweetness of a beverage, and is the content of sweetener contained in a beverage converted into sucrose from the viewpoint of sweetness. This is the obtained parameter. Specifically, for each sweetener contained in a beverage, the concentration (g/100mL) is multiplied by the "sweetness level" of the sweetener to determine the content of each sweetener in terms of sucrose ( g/100mL) is determined. Then, the total value (g/100 mL) of the sucrose equivalent content of all sweeteners contained in the beverage is determined as the "sweetness value" of the beverage.
　なお、「甘味度」とは、ショ糖と比較した時の各甘味料の甘味の強さを示すパラメータであり、本発明においては、「甘味度」として、「飲料用語事典、平成１１年６月２５日発行、株式会社ビバリッジジャパン社、資１１」の値を採用する。甘味度の値に幅がある場合には、その中央値を採用する。例えば、代表的な甘味料の甘味度は、例えば、ブドウ糖が０．６５、果糖が１．５、スクラロースが６００、アセスルファムカリウムが２００、アスパルテームが２００である。 In addition, "sweetness level" is a parameter indicating the intensity of sweetness of each sweetener when compared with sucrose. Published on the 25th of May, Beveridge Japan Co., Ltd., 11. If there is a range of sweetness values, the median value is used. For example, typical sweeteners have a sweetness level of 0.65 for glucose, 1.5 for fructose, 600 for sucralose, 200 for acesulfame potassium, and 200 for aspartame.
　本発明に係るレモン風味飲料の香味改善方法によって香味が改善されるレモン風味飲料の糖質含有量は、特に限定されるものではない。当該レモン風味飲料の糖質含有量としては、１０．０ｇ／１００ｍＬ以下であることが好ましく、８．０ｇ／１００ｍＬ以下であることがより好ましい。 The carbohydrate content of the lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverages according to the present invention is not particularly limited. The carbohydrate content of the lemon flavored beverage is preferably 10.0 g/100 mL or less, more preferably 8.0 g/100 mL or less.
　なお、糖質とは、食物繊維ではない炭水化物をいう。糖質は、栄養表示基準（一部改正平成２１年消費者庁告示第９号）の別表第２に記載の方法（当該食品の重量から、たんぱく質、脂質、食物繊維、灰分及び水分の量を控除して算定する）に従って算出できる。 Note that carbohydrates refer to carbohydrates that are not dietary fiber. Carbohydrates are determined by the method described in Attached Table 2 of the Nutrition Labeling Standards (partially revised Consumer Affairs Agency Notification No. 9 of 2009) (calculating the amount of protein, fat, dietary fiber, ash, and moisture from the weight of the food concerned). It can be calculated according to the following:
　本発明に係るレモン風味飲料の香味改善方法によって香味が改善されるレモン風味飲料は、甘味料を含有していてもよい。当該甘味料としては、例えば、果糖ぶどう糖液糖、砂糖（ショ糖やグラニュー糖を含む）、果糖、高果糖液糖、ぶどう糖、オリゴ糖、乳糖、はちみつ、水飴（麦芽糖）、糖アルコール、デキストリン、でんぷん、甘味系アミノ酸、高甘味度甘味料等が挙げられる。糖アルコールとしては、例えば、還元水飴（還元澱粉加水分解物）、エリスリトール、トレハロース、ソルビトール、キシリトール、マルチトール、イソマルト、マンニトール、ラクチトール、還元パラチノース、グリセリン等が挙げられる。高甘味度甘味料としては、例えば、アスパルテーム、アセスルファムカリウム、グリチルリチン酸二ナトリウム、サッカリン、サッカリンカルシウム、サッカリンナトリウム、スクラロース、ネオテーム、アラビノース、カンゾウ抽出物、キシロース、ステビア、タウマチン、ラカンカ抽出物、ラムノース及びリボースが挙げられる。本発明に係るレモン風味飲料の香味改善方法によって香味が改善されるレモン風味飲料が有糖飲料の場合、含有する甘味料は、１種類を単独で用いてもよく、また２種類以上を用いてもよい。 The lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverages according to the present invention may contain a sweetener. Examples of the sweetener include fructose corn syrup, sugar (including sucrose and granulated sugar), fructose, high fructose corn syrup, glucose, oligosaccharide, lactose, honey, starch syrup (maltose), sugar alcohol, dextrin, Examples include starch, sweet amino acids, and high-intensity sweeteners. Examples of the sugar alcohol include reduced starch syrup (reduced starch hydrolyzate), erythritol, trehalose, sorbitol, xylitol, maltitol, isomalt, mannitol, lactitol, reduced palatinose, glycerin, and the like. High-intensity sweeteners include, for example, aspartame, acesulfame potassium, disodium glycyrrhizinate, saccharin, calcium saccharin, sodium saccharin, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, licorice extract, rhamnose, and ribose. can be mentioned. When the lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverages according to the present invention is a sugar-sweetened beverage, one type of sweetener may be used alone, or two or more types may be used. Good too.
　本発明に係るレモン風味飲料の香味改善方法によって香味が改善されるシトラール含有レモン風味飲料のｐＨは、特に限定されるものではないが、微生物制御、香気成分の劣化抑制などの目的に応じて調整されてもよい。例えば、シトラールはｐＨが低いほど劣化しやすくなるため、本発明に係るレモン風味飲料の場合、ｐＨを２．８以上にすることが好ましく、３．０以上にすることがより好ましい。特に、微生物の発育を充分に抑制でき、かつレモン風味として好ましい酸味を達成しやすいため、ｐＨを、３．０～４．０にすることが好ましく、３．０～３．７にすることがより好ましい。ｐＨの調整は、例えば、酸味料の量を変えることや、ｐＨ調整剤を用いることなどにより行うことができる。 The pH of the citral-containing lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverages according to the present invention is not particularly limited, but may be adjusted depending on the purpose of controlling microorganisms, suppressing deterioration of aroma components, etc. may be done. For example, since citral deteriorates more easily as the pH decreases, in the case of the lemon-flavored beverage according to the present invention, the pH is preferably 2.8 or higher, and more preferably 3.0 or higher. In particular, the pH is preferably 3.0 to 4.0, more preferably 3.0 to 3.7, since the growth of microorganisms can be sufficiently inhibited and a desirable sourness for lemon flavor can be easily achieved. More preferred. The pH can be adjusted, for example, by changing the amount of acidulant or using a pH adjuster.
　本発明に係るレモン風味飲料の香味改善方法によって香味が改善されるレモン風味飲料は、サビネンによるレモン感増強効果を損なわない限りにおいて、さらにその他の成分を含有していてもよい。当該その他の成分としては、水溶性食物繊維、着色料、起泡剤、タンパク質若しくはその分解物、酵母エキス、原料水、酸化防止剤、乳化剤等が挙げられる。 The lemon-flavored beverage whose flavor is improved by the method for improving the flavor of lemon-flavored beverages according to the present invention may further contain other components as long as they do not impair the lemon flavor enhancing effect of sabinene. Examples of the other components include water-soluble dietary fiber, colorants, foaming agents, proteins or decomposition products thereof, yeast extract, raw water, antioxidants, emulsifiers, and the like.
　水溶性食物繊維とは、水に溶解し、かつヒトの消化酵素により消化されない又は消化され難い炭水化物を意味する。水溶性食物繊維としては、例えば、大豆食物繊維、ポリデキストロース、難消化性デキストリン、ガラクトマンナン、イヌリン、グアーガム分解物、ペクチン、アラビアゴム等が挙げられる。これらの水溶性食物繊維は、１種類のみを用いてもよく、２種類以上を併用してもよい。 Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not or difficult to digest by human digestive enzymes. Examples of the water-soluble dietary fiber include soybean dietary fiber, polydextrose, indigestible dextrin, galactomannan, inulin, guar gum decomposition products, pectin, and gum arabic. Only one type of these water-soluble dietary fibers may be used, or two or more types may be used in combination.
　起泡剤としては、例えば、大豆ペプチド、大豆サポニン、アルギン酸エステル、キラヤサポニン等が挙げられる。これらの起泡剤は、１種類のみを用いてもよく、２種類以上を併用してもよい。
　タンパク質分解物としては、例えば、大豆タンパク分解物等が挙げられる。これらのタンパク質分解物は、１種類のみを用いてもよく、２種類以上を併用してもよい。
　着色料としては、例えば、カラメル色素等の飲食品に一般的に使用される色素等が挙げられる。これらの着色料は、１種類のみを用いてもよく、２種類以上を併用してもよい。 Examples of foaming agents include soybean peptides, soybean saponins, alginate esters, Quillaja saponins, and the like. These foaming agents may be used alone or in combination of two or more.
Examples of protein decomposition products include soybean protein decomposition products. Only one type of these protein decomposition products may be used, or two or more types may be used in combination.
Examples of the colorant include colorants commonly used in food and drink products such as caramel colorants. These colorants may be used alone or in combination of two or more.
　酸化防止剤としては、例えば、亜硫酸やビタミンＣ等が挙げられる。これらの酸化防止剤は、１種類のみを用いてもよく、２種類以上を併用してもよい。
　乳化剤としては、例えば、レシチン、サポニン、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル等が挙げられる。これらの乳化剤は、１種類のみを用いてもよく、２種類以上を併用してもよい。 Examples of antioxidants include sulfite and vitamin C. These antioxidants may be used alone or in combination of two or more.
Examples of the emulsifier include lecithin, saponin, sucrose fatty acid ester, glycerin fatty acid ester, and the like. These emulsifiers may be used alone or in combination of two or more.
　本発明に係るレモン風味飲料の香味改善方法により、サビネンを含有し、レモン感が増強されたレモン風味飲料が得られる。当該レモン風味飲料としては、シトラール濃度が０．１～５．０ｐｐｍであり、サビネン濃度が０．５～５．０ｐｐｍであることが好ましい。また、当該レモン風味飲料としては、シトラールとサビネンに加えて、さらに、シトロネラール、ネロール及びβ－ビサボレンからなる群より選択される一種以上を含有することが好ましい。また、サビネンによるレモン感増強効果に対する、アルコール度数、甘味の強さ、炭酸ガスの有無の影響は小さい。このため、サビネンによりレモン感が増強されたレモン風味飲料としては、アルコール含有飲料であってもよく、アルコール非含有飲料であってもよく、有糖飲料であってもよく、無糖飲料であってもよく、発泡性飲料であってもよく、非発泡性飲料であってもよい。 By the method for improving the flavor of a lemon-flavored beverage according to the present invention, a lemon-flavored beverage containing sabinene and having an enhanced lemon taste can be obtained. The lemon flavored beverage preferably has a citral concentration of 0.1 to 5.0 ppm and a sabinene concentration of 0.5 to 5.0 ppm. Further, it is preferable that the lemon flavored beverage further contains one or more selected from the group consisting of citronellal, nerol, and β-bisabolene in addition to citral and sabinene. Furthermore, the influence of alcohol content, intensity of sweetness, and presence or absence of carbon dioxide gas on the lemon taste enhancing effect of sabinene is small. Therefore, a lemon-flavored beverage whose lemon flavor is enhanced by sabinene may be an alcohol-containing beverage, a non-alcohol-containing beverage, a sugar-sweetened beverage, or a sugar-free beverage. It may be a sparkling beverage or a non-sparkling beverage.
　本発明に係るレモン風味飲料の香味改善方法は、常法により製造されたシトラール含有レモン風味飲料に、サビネンを単独で、又はサビネンとシトロネラール、ネロール及びβ－ビサボレンからなる群より選択される一種以上とを、飲料の最終濃度が所望の範囲となるように添加することによって行うことができる。また、サビネン等と共に、シトラールを添加してもよい。 The method for improving the flavor of a lemon-flavored beverage according to the present invention includes adding sabinene alone or sabinene and one or more selected from the group consisting of citronellal, nerol, and β-bisabolene to a citral-containing lemon-flavored beverage produced by a conventional method. This can be done by adding so that the final concentration of the beverage is in the desired range. Furthermore, citral may be added together with sabinene and the like.
　本発明に係るレモン風味飲料の香味改善方法は、レモン風味飲料の製造工程のいずれかの時点で、サビネンを配合することによって実施することもできる。また、シトロネラール、ネロール及びβ－ビサボレンからなる群より選択される一種以上を、サビネンと共に又はサビネンとは独立して、製造工程のいずれかの時点で配合することもできる。 The method for improving the flavor of a lemon-flavored beverage according to the present invention can also be carried out by blending sabinene at any point in the manufacturing process of the lemon-flavored beverage. Furthermore, one or more selected from the group consisting of citronellal, nerol, and β-bisabolene may be blended together with sabinene or independently from sabinene at any point in the manufacturing process.
　サビネンを含有させてレモン感を増強させたレモン風味飲料は、例えば、サビネンやシトラールをはじめとする各原料を混合する方法（調合法）によって製造できる。各原料を混合する順番は特に限定されるものではない。原料水に、全ての原料を同時に添加してもよく、先に添加した原料を溶解させた後に残る原料を添加する等、順次原料を添加してもよい。また、例えば、原料水に、固形（例えば粉末状や顆粒状）の原料及び必要に応じてアルコールを混合してもよく、固形原料を予め水溶液としておき、これらの水溶液、及び必要に応じてアルコールや原料水を混合してもよい。さらに、原料水に原料を加熱したものを入れてもよく、調製した調合液を加熱してもよい。 A lemon-flavored beverage containing sabinene to enhance lemon flavor can be produced, for example, by a method (compounding method) of mixing raw materials including sabinene and citral. The order in which the raw materials are mixed is not particularly limited. All the raw materials may be added to the raw material water at the same time, or the raw materials may be added sequentially, such as by dissolving the previously added raw material and then adding the remaining raw material. Alternatively, for example, solid (e.g., powdered or granular) raw materials and, if necessary, alcohol may be mixed with the raw material water. or raw water may be mixed. Furthermore, a heated raw material may be added to the raw material water, or a prepared liquid mixture may be heated.
　調製された調合液に、不溶物が生じた場合には、当該調合液に対して濾過等の不溶物を除去する処理を行うことが好ましい。不溶物除去処理は、特に限定されるものではなく、濾過法、遠心分離法等の当該技術分野で通常用いられている方法で行うことができる。不溶物は、濾過除去することが好ましく、珪藻土濾過により除去することがより好ましい。 If insoluble matter is present in the prepared liquid mixture, it is preferable to perform a treatment such as filtration to remove the insoluble substance from the liquid mixture. The insoluble matter removal treatment is not particularly limited, and can be performed by a method commonly used in the technical field, such as a filtration method or a centrifugation method. Insoluble matter is preferably removed by filtration, more preferably by diatomaceous earth filtration.
　サビネンを含有させてレモン感を増強させたレモン風味飲料が発泡性飲料の場合、例えば、原料として炭酸水や、サイダーやラムネ等の発泡性清涼飲料を用いることにより製造できる。また、炭酸ガス以外の原料を全て混合した調合液を調製した後、この調合液に炭酸ガスを導入することによっても製造できる。炭酸ガスの導入は、常法により行うことができる。 If the lemon-flavored beverage containing sabinene to enhance the lemon flavor is a sparkling beverage, it can be produced, for example, by using carbonated water or a sparkling soft drink such as cider or ramune as a raw material. It can also be produced by preparing a liquid mixture in which all raw materials other than carbon dioxide gas are mixed, and then introducing carbon dioxide gas into this liquid mixture. Carbon dioxide gas can be introduced by a conventional method.
　製造されたレモン風味飲料を容器に充填して密封することにより、容器詰レモン風味飲料が製造できる。容器への充填及び密封は、常法により行うことができる。また、容器詰レモン風味飲料の空寸部には、窒素、二酸化炭素等の不活性ガスを充填させてもよい。これらの不活性ガスにより、容器内に存在する酸素を減少させることができる。 A packaged lemon flavored beverage can be produced by filling the produced lemon flavored beverage into a container and sealing it. The container can be filled and sealed by a conventional method. Further, the empty space of the packaged lemon flavored beverage may be filled with an inert gas such as nitrogen or carbon dioxide. These inert gases make it possible to reduce the oxygen present in the container.
　製造されたレモン風味飲料を充填する容器としては、特に限定されるものではなく、ツーピース飲料缶、スリーピース飲料缶、ボトル缶、可撓性容器、ガラス瓶などを用いることができる。可撓性容器としては、ＰＥ（ポリエチレン）、ＰＰ（ポリプロピレン）、ＥＶＯＨ（エチレン・ビニルアルコール共重合体）、ＰＥＴ（ポリエチレンテレフタレート）等の可撓性樹脂をボトル形状等に成形してなる容器が挙げられる。可撓性容器は、単層樹脂からなるものであってもよく、多層樹脂からなるものであってもよい。 The container to be filled with the manufactured lemon-flavored beverage is not particularly limited, and two-piece beverage cans, three-piece beverage cans, bottle cans, flexible containers, glass bottles, and the like can be used. Examples of flexible containers include containers made of flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate), which are molded into a bottle shape, etc. Can be mentioned. The flexible container may be made of a single layer resin or may be made of a multilayer resin.
　レモン風味飲料が発泡性飲料の場合、耐圧性の高い容器を使用する。現在、流通しているアルミニウム（合金）製ツーピース飲料缶やアルミニウム（合金）製ボトル缶のメーカー保証耐圧は、高いもので６８６ｋＰａ程度であり、実際の耐圧を考慮すると加熱殺菌を要する場合はおおよそ３．２ＧＶ以下、加熱殺菌が不要な場合はおおよそ３．８ＧＶ以下となる。 If the lemon flavored beverage is a sparkling beverage, use a container with high pressure resistance. Currently, the manufacturer's guaranteed pressure resistance of two-piece aluminum (alloy) beverage cans and aluminum (alloy) bottle cans currently in circulation is as high as 686 kPa, and considering the actual pressure resistance, if heat sterilization is required, it is approximately 3. .2GV or less, and if heat sterilization is not required, it will be approximately 3.8GV or less.
　また、サビネンを含有させてレモン感を増強させたレモン風味飲料は、その製造工程において、必要に応じて加熱殺菌処理を行う。加熱殺菌処理は、容器に充填前に行ってもよく、容器充填後に行ってもよい。殺菌方法としては、ＵＨＴ（超高温）殺菌処理、パストライザー殺菌処理、レトルト殺菌処理等の常法により行うことができる。 In addition, the lemon-flavored beverage containing sabinene to enhance the lemon flavor is subjected to heat sterilization treatment as necessary in the manufacturing process. The heat sterilization treatment may be performed before or after filling the container. As the sterilization method, conventional methods such as UHT (ultra high temperature) sterilization, pasteurizer sterilization, and retort sterilization can be used.
　次に実施例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。 Next, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to the following Examples.
＜レモン風味飲料の官能評価＞
　以降の実験において、レモン風味飲料のレモン感、果汁感、及びボディ感についての官能評価を、以下の通りにして行った。なお、本発明において、レモン風味飲料の「レモン感」とは、生レモンを絞った時に香るような、爽やかなレモンらしい柑橘の香りを意味する。また、レモン風味飲料の「果汁感」とは、レモン果汁のような味わいを意味する。レモン風味飲料の「ボディ感」は、味わいの強さ、コク、重厚感を意味する。 <Sensory evaluation of lemon flavored drinks>
In subsequent experiments, sensory evaluations of the lemon flavor, fruit juice flavor, and body texture of the lemon-flavored beverages were performed as follows. In the present invention, the "lemon flavor" of the lemon-flavored beverage refers to a refreshing lemon-like citrus scent that is similar to the scent when fresh lemon is squeezed. Furthermore, the "juice feeling" of a lemon-flavored beverage means a taste similar to lemon juice. The "body" of a lemon-flavored beverage refers to the strength, richness, and weight of the flavor.
　レモン風味飲料のレモン感、果汁感、及びボディ感についての官能評価は、５名の専門パネルにより、９段階評価で行った。特に記載のない限り、評価は、サビネンを添加しないサンプルを対照サンプルとして、以下の基準で行った。 Sensory evaluation of the lemon flavor, fruit juice feel, and body feel of the lemon-flavored beverage was performed on a nine-point scale by a panel of five experts. Unless otherwise specified, the evaluation was performed using a sample to which sabinene was not added as a control sample based on the following criteria.
　９点：対照サンプルより、非常に強い。
　８点：対照サンプルより、かなり強い。
　７点：対照サンプルより、強い。
　６点：対照サンプルより、やや強い。
　５点：対照サンプルと同程度である。
　４点：対照サンプルより、やや弱い。
　３点：対照サンプルより、弱い。
　２点：対照サンプルより、かなり弱い。
　１点：対照サンプルより、非常に弱い。 9 points: Much stronger than the control sample.
8 points: Significantly stronger than the control sample.
7 points: Stronger than the control sample.
6 points: Slightly stronger than the control sample.
5 points: Comparable to the control sample.
4 points: Slightly weaker than the control sample.
3 points: Weaker than the control sample.
2 points: Much weaker than the control sample.
1 point: Very weaker than the control sample.
　各サンプルについて、５名の専門パネルによる評点の平均値を、当該サンプルの評価結果とした。対照サンプル（評点５）と比較して、評点が５．６以上で、有意差あり（ｔ検定におけるｐ値＜０．０５）とした。 For each sample, the average value of the scores given by a panel of five experts was taken as the evaluation result for that sample. A score of 5.6 or higher compared to a control sample (score of 5) was considered to be a significant difference (p value <0.05 in t-test).
＜ベース液１～４の調製＞
　アルコールと糖をどちらも含有するベース液１、アルコールは含有せず糖を含有するベース液２、アルコールを含有して糖は含有していないベース液３、アルコールと糖をいずれも含有していないベース液４を、それぞれ調製した。具体的には、下記表１に示される処方に従って、調製した液に、炭酸ガス圧が２．３ＧＶとなるように炭酸ガスを圧入して調製した。原料用アルコールは、アルコール度数９５ｖ／ｖ％のものを用いた。ベース液１及びベース液３のアルコール度数は、６ｖ／ｖ％とした。 <Preparation of base liquids 1 to 4>
Base liquid 1 contains both alcohol and sugar; Base liquid 2 contains sugar but no alcohol; Base liquid 3 contains alcohol and no sugar; Base liquid 3 contains neither alcohol nor sugar. Base liquid 4 was prepared respectively. Specifically, carbon dioxide gas was injected into the prepared liquid according to the recipe shown in Table 1 below so that the carbon dioxide pressure was 2.3 GV. The raw alcohol used had an alcohol content of 95 v/v%. The alcohol content of base liquid 1 and base liquid 3 was 6v/v%.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
［実施例１］
　甘味を有するシトラール含有レモン風味飲料に対する、サビネンの影響を調べた。具体的には、ベース液１及びベース液２のそれぞれに、シトラール濃度が２．０ｐｐｍとなるようにシトラールを添加した液を、それぞれ対照サンプルとした。この対照サンプルに、サビネン濃度が０．１～６．０ｐｐｍとなるようにサビネンを添加した液をサンプルとし、各サンプルについて、レモン感、果汁感、及びボディ感についての官能評価を行った。ベース液１を用いたサンプルの結果を表２に、ベース液２を用いたサンプルの結果を表３に、それぞれ示す。 [Example 1]
The influence of sabinene on a sweet lemon-flavored beverage containing citral was investigated. Specifically, liquids in which citral was added to each of base liquid 1 and base liquid 2 so that the citral concentration was 2.0 ppm were used as control samples. A liquid obtained by adding sabinene to this control sample so that the sabinene concentration was 0.1 to 6.0 ppm was used as a sample, and each sample was subjected to sensory evaluation regarding lemon feel, fruit juice feeling, and body feeling. Table 2 shows the results of the sample using base liquid 1, and Table 3 shows the results of the sample using base liquid 2.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表２及び３に示されるように、シトラール含有のレモン風味有糖アルコール含有飲料（ベース液１から調製されたサンプル）と、シトラール含有のレモン風味有糖清涼飲料（ベース液２から調製されたサンプル）において、サビネンを０．１ｐｐｍとなるように添加したサンプル１－１及び２－１は、対照サンプルと比較してレモン感の増強効果は認められなかったのに対して、サビネンを０．５～５．０ｐｐｍとなるように添加したサンプル１－２～１－７、２－２～２－７は、対照サンプルと比較して、レモン感、果汁感、及びボディ感の強さが、いずれも向上していた。なお、サビネンを０．５ｐｐｍとなるように添加したサンプル１－２及び２－２は、いずれも、対照サンプルにシトラールを１．０ｐｐｍ追加した飲料（すなわち、シトラール濃度が３．０ｐｐｍ）と同程度のレモン感であった。すなわち、シトラール含有のレモン風味有糖アルコール含有飲料及びレモン風味有糖清涼飲料において、特定の濃度範囲のサビネンを添加することにより、レモン感、果汁感、及びボディ感が増すことが確認された。 As shown in Tables 2 and 3, citral-containing lemon-flavored sugar alcohol-containing beverage (sample prepared from base liquid 1) and citral-containing lemon-flavored sugar soft drink (sample prepared from base liquid 2) ), samples 1-1 and 2-1, in which sabinene was added at 0.1 ppm, had no effect of enhancing lemon taste compared to the control sample, whereas sabinene was added at 0.5 ppm. Samples 1-2 to 1-7 and 2-2 to 2-7, which were added at a concentration of ~5.0 ppm, had lower lemon flavor, fruit juice flavor, and body flavor compared to the control sample. was also improving. In addition, both samples 1-2 and 2-2, in which sabinene was added at 0.5 ppm, were at the same level as the control sample with 1.0 ppm of citral added (i.e., the citral concentration was 3.0 ppm). It had a lemony taste. That is, it was confirmed that the addition of sabinene in a specific concentration range increases the lemon flavor, fruit juice flavor, and body texture in citral-containing lemon-flavored sugar alcohol-containing beverages and lemon-flavored sugar soft drinks.
［実施例２］
　甘味を有していないシトラール含有レモン風味飲料に対する、サビネンの影響を調べた。具体的には、ベース液３及びベース液４のそれぞれに、シトラール濃度が２．０ｐｐｍとなるようにシトラールを添加した液を、それぞれ対照サンプルとした。この対照サンプルに、サビネン濃度が０．１～６．０ｐｐｍとなるようにサビネンを添加した液をサンプルとし、各サンプルについて、レモン感、果汁感、及びボディ感についての官能評価を行った。ベース液３を用いたサンプルの結果を表４に、ベース液４を用いたサンプルの結果を表５に、それぞれ示す。 [Example 2]
The influence of sabinene on a non-sweet lemon flavored beverage containing citral was investigated. Specifically, liquids in which citral was added to each of base liquid 3 and base liquid 4 so that the citral concentration was 2.0 ppm were used as control samples. A liquid obtained by adding sabinene to this control sample so that the sabinene concentration was 0.1 to 6.0 ppm was used as a sample, and each sample was subjected to sensory evaluation regarding lemon feel, fruit juice feeling, and body feeling. Table 4 shows the results of the sample using base liquid 3, and Table 5 shows the results of the sample using base liquid 4.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　表４及び５に示されるように、シトラール含有のレモン風味無糖アルコール含有飲料（ベース液３から調製されたサンプル）と、シトラール含有のレモン風味無糖清涼飲料（ベース液４から調製されたサンプル）において、サビネンを０．１ｐｐｍとなるように添加したサンプル１－１及び２－１は、対照サンプルと比較してレモン感の増強効果は認められなかったのに対して、サビネンを０．５～５．０ｐｐｍとなるように添加したサンプル１－２～１－７、２－２～２－７は、対照サンプルと比較して、レモン感、果汁感、及びボディ感の強さが、いずれも向上していた。なお、サビネンを０．５ｐｐｍとなるように添加したサンプル１－２及び２－２は、いずれも、対照サンプルにシトラールを１．０ｐｐｍ追加した飲料（すなわち、シトラール濃度が３．０ｐｐｍ）と同程度のレモン感であった。すなわち、シトラール含有のレモン風味無糖アルコール含有飲料及びレモン風味無糖清涼飲料において、特定の濃度範囲のサビネンを添加することにより、レモン感、果汁感、及びボディ感が増すことが確認された。 As shown in Tables 4 and 5, a lemon-flavored sugar-free alcoholic beverage containing citral (sample prepared from base liquid 3) and a lemon-flavored sugar-free soft drink containing citral (sample prepared from base liquid 4) ), samples 1-1 and 2-1, in which sabinene was added at 0.1 ppm, had no effect of enhancing lemon taste compared to the control sample, whereas sabinene was added at 0.5 ppm. Samples 1-2 to 1-7 and 2-2 to 2-7, which were added at a concentration of ~5.0 ppm, had lower lemon flavor, fruit juice flavor, and body flavor compared to the control sample. was also improving. In addition, both samples 1-2 and 2-2, in which sabinene was added at 0.5 ppm, were at the same level as the control sample with 1.0 ppm of citral added (i.e., the citral concentration was 3.0 ppm). It had a lemony taste. That is, it was confirmed that adding sabinene in a specific concentration range increases lemon flavor, fruit juice flavor, and body texture in lemon flavored sugar-free alcohol-containing beverages and lemon flavored sugar-free soft drinks containing citral.
［実施例３］
　甘味を有しているシトラール含有レモン風味飲料に対する、サビネンとシトロネラールを併用することの影響を調べた。具体的には、ベース液１及びベース液２のそれぞれに、シトラール濃度が２．０ｐｐｍとなるようにシトラールを添加した液を、それぞれ対照サンプルとした。この対照サンプルに、サビネン濃度が１．０ｐｐｍとなるようにサビネンを添加し、さらにシトロネラール濃度が０～２．０ｐｐｍとなるようにシトロネラールを添加した液をサンプルとし、各サンプルについて、レモン感、果汁感、及びボディ感についての官能評価を行った。ベース液１を用いたサンプルの結果を表６に、ベース液２を用いたサンプルの結果を表７に、それぞれ示す。 [Example 3]
The effect of the combined use of sabinene and citronellal on a lemon-flavored citral-containing beverage that has a sweet taste was investigated. Specifically, liquids in which citral was added to each of base liquid 1 and base liquid 2 so that the citral concentration was 2.0 ppm were used as control samples. To this control sample, sabinene was added so that the sabinene concentration was 1.0 ppm, and citronellal was further added so that the citronellal concentration was 0 to 2.0 ppm. A sensory evaluation was conducted regarding the feel and body feel. Table 6 shows the results of the sample using base liquid 1, and Table 7 shows the results of the sample using base liquid 2.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　表６及び７に示されるように、シトラール含有のレモン風味有糖アルコール含有飲料（ベース液１から調製されたサンプル）と、シトラール含有のレモン風味有糖清涼飲料（ベース液２から調製されたサンプル）において、サビネンとシトロネラールの両方を添加したサンプル１－２～１－４、２－２～２－４は、サビネンのみを添加したサンプル１－１、２－１と比較して、レモン感の強さが向上していた。すなわち、シトラール含有のレモン風味有糖アルコール含有飲料及びレモン風味有糖清涼飲料において、特定の濃度範囲のサビネンに加えて特定濃度のシトロネラールを含有させることにより、レモン感がより一層増すことが確認された。 As shown in Tables 6 and 7, a lemon-flavored sugar alcohol-containing beverage containing citral (sample prepared from base liquid 1) and a lemon-flavored sugar soft drink containing citral (sample prepared from base liquid 2) ), samples 1-2 to 1-4 and 2-2 to 2-4 to which both sabinene and citronellal were added had a lemony taste compared to samples 1-1 and 2-1 to which only sabinene was added. Strength was improving. In other words, it has been confirmed that in citral-containing lemon-flavored sugar alcohol-containing beverages and lemon-flavored sugared soft drinks, the lemon flavor is further enhanced by containing a specific concentration of citronellal in addition to sabinene in a specific concentration range. Ta.
［実施例４］
　甘味を有しているシトラール含有レモン風味飲料に対する、サビネンとネロールを併用することの影響を調べた。具体的には、ベース液１及びベース液２のそれぞれに、シトラール濃度が２．０ｐｐｍとなるようにシトラールを添加した液を、それぞれ対照サンプルとした。この対照サンプルに、サビネン濃度が１．０ｐｐｍとなるようにサビネンを添加し、さらにネロール濃度が０～２．０ｐｐｍとなるようにネロールを添加した液をサンプルとし、各サンプルについて、レモン感、果汁感、及びボディ感についての官能評価を行った。ベース液１を用いたサンプルの結果を表８に、ベース液２を用いたサンプルの結果を表９に、それぞれ示す。 [Example 4]
The effect of the combined use of sabinene and nerol on a lemon-flavored drink containing sweet citral was investigated. Specifically, liquids in which citral was added to each of base liquid 1 and base liquid 2 so that the citral concentration was 2.0 ppm were used as control samples. To this control sample, sabinene was added so that the sabinene concentration was 1.0 ppm, and nerol was further added so that the nerol concentration was 0 to 2.0 ppm. A sensory evaluation was conducted regarding the feel and body feel. Table 8 shows the results of the sample using base liquid 1, and Table 9 shows the results of the sample using base liquid 2.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　表８及び９に示されるように、シトラール含有のレモン風味有糖アルコール含有飲料（ベース液１から調製されたサンプル）と、シトラール含有のレモン風味有糖清涼飲料（ベース液２から調製されたサンプル）において、サビネンとネロールの両方を添加したサンプル１－２～１－４、２－２～２－４は、サビネンのみを添加したサンプル１－１、２－１と比較して、レモン感の強さが向上していた。すなわち、シトラール含有のレモン風味有糖アルコール含有飲料及びレモン風味有糖清涼飲料において、特定の濃度範囲のサビネンに加えて特定濃度のネロールを含有させることにより、レモン感がより一層増すことが確認された。 As shown in Tables 8 and 9, citral-containing lemon-flavored sugar alcohol-containing beverage (sample prepared from base liquid 1) and citral-containing lemon-flavored sugar soft drink (sample prepared from base liquid 2) ), samples 1-2 to 1-4 and 2-2 to 2-4 to which both sabinene and nerol were added had a lemony taste compared to samples 1-1 and 2-1 to which only sabinene was added. Strength was improving. In other words, it has been confirmed that in citral-containing lemon-flavored sugar alcohol-containing beverages and lemon-flavored sugared soft drinks, the lemon flavor is further enhanced by containing a specific concentration of nerol in addition to sabinene in a specific concentration range. Ta.
［実施例５］
　甘味を有しているシトラール含有レモン風味飲料に対する、サビネンとβ－ビサボレンを併用することの影響を調べた。具体的には、ベース液１及びベース液２のそれぞれに、シトラール濃度が２．０ｐｐｍとなるようにシトラールを添加した液を、それぞれ対照サンプルとした。この対照サンプルに、サビネン濃度が１．０ｐｐｍとなるようにサビネンを添加し、さらにβ－ビサボレン濃度が０～２．０ｐｐｍとなるようにβ－ビサボレンを添加した液をサンプルとし、各サンプルについて、レモン感、果汁感、及びボディ感についての官能評価を行った。ベース液１を用いたサンプルの結果を表１０に、ベース液２を用いたサンプルの結果を表１１に、それぞれ示す。 [Example 5]
The effect of the combined use of sabinene and β-bisabolene on a lemon-flavored citral-containing beverage that has a sweet taste was investigated. Specifically, liquids in which citral was added to each of base liquid 1 and base liquid 2 so that the citral concentration was 2.0 ppm were used as control samples. To this control sample, sabinene was added so that the sabinene concentration was 1.0 ppm, and β-bisabolene was further added so that the β-bisabolene concentration was 0 to 2.0 ppm. Sensory evaluations were conducted regarding lemon feel, fruit juice feel, and body feel. Table 10 shows the results of the sample using base liquid 1, and Table 11 shows the results of the sample using base liquid 2.
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000011
　表１０及び１１に示されるように、シトラール含有のレモン風味有糖アルコール含有飲料（ベース液１から調製されたサンプル）と、シトラール含有のレモン風味有糖清涼飲料（ベース液２から調製されたサンプル）において、サビネンとβ－ビサボレンの両方を添加したサンプル１－２～１－４、２－２～２－４は、サビネンのみを添加したサンプル１－１、２－１と比較して、レモン感の強さが向上していた。すなわち、シトラール含有のレモン風味有糖アルコール含有飲料及びレモン風味有糖清涼飲料において、特定の濃度範囲のサビネンに加えて特定濃度のβ－ビサボレンを含有させることにより、レモン感がより一層増すことが確認された。 As shown in Tables 10 and 11, citral-containing lemon-flavored sugar alcohol-containing beverage (sample prepared from base liquid 1) and citral-containing lemon-flavored sugar soft drink (sample prepared from base liquid 2) ), Samples 1-2 to 1-4 and 2-2 to 2-4, to which both sabinene and β-bisabolene were added, had a lower lemon content than samples 1-1 and 2-1, to which only sabinene was added. The strength of sensation had improved. That is, in lemon-flavored sugar alcohol-containing beverages and lemon-flavored sugar soft drinks containing citral, the lemon flavor can be further enhanced by containing a specific concentration of β-bisabolene in addition to sabinene in a specific concentration range. confirmed.
［実施例６］
　甘味を有するシトラール含有レモン風味飲料に対する、サビネンの影響を調べた。具体的には、ベース液１及びベース液２のそれぞれに、シトラール濃度が０．１、１．０、又は５．０ｐｐｍとなるようにシトラールを添加した液を、それぞれ対照サンプルとした。この対照サンプルに、サビネン濃度が０．１～６．０ｐｐｍとなるようにサビネンを添加した液をサンプルとし、各サンプルについて、レモン感、果汁感、及びボディ感についての官能評価を行った。結果を表１２～１７に示す。 [Example 6]
The influence of sabinene on a sweet lemon-flavored beverage containing citral was investigated. Specifically, liquids in which citral was added to each of base liquid 1 and base liquid 2 so that the citral concentration was 0.1, 1.0, or 5.0 ppm were used as control samples. A liquid obtained by adding sabinene to this control sample so that the sabinene concentration was 0.1 to 6.0 ppm was used as a sample, and each sample was subjected to sensory evaluation regarding lemon feel, fruit juice feeling, and body feeling. The results are shown in Tables 12-17.
Figure JPOXMLDOC01-appb-T000012
Figure JPOXMLDOC01-appb-T000012
Figure JPOXMLDOC01-appb-T000013
Figure JPOXMLDOC01-appb-T000013
Figure JPOXMLDOC01-appb-T000014
Figure JPOXMLDOC01-appb-T000014
Figure JPOXMLDOC01-appb-T000015
Figure JPOXMLDOC01-appb-T000015
Figure JPOXMLDOC01-appb-T000016
Figure JPOXMLDOC01-appb-T000016
Figure JPOXMLDOC01-appb-T000017
Figure JPOXMLDOC01-appb-T000017
　表１２～１７に示されるように、シトラール濃度が０．１～５．０ｐｐｍでは、シトラール含有のレモン風味有糖アルコール含有飲料（ベース液１から調製されたサンプル）と、シトラール含有のレモン風味有糖清涼飲料（ベース液２から調製されたサンプル）において、サビネンを０．１ｐｐｍとなるように添加したサンプルは、対照サンプルと比較してレモン感の増強効果は認められなかったのに対して、サビネンを０．５～５．０ｐｐｍとなるように添加したサンプルは、対照サンプルと比較して、レモン感、果汁感、及びボディ感の強さが、いずれも向上していた。このサビネンによるレモン感増強効果は、シトラール濃度が０．１ｐｐｍであるサンプルでは、シトラール濃度が１．０ｐｐｍであるサンプルよりも弱かった。なお、シトラール濃度が１．０ｐｐｍであり、かつサビネン濃度が０．５ｐｐｍであるサンプル３－２及び４－２は、いずれも、それぞれの対照サンプルにシトラールを１．０ｐｐｍ追加した飲料（すなわち、シトラール濃度が２．０ｐｐｍ）と同程度のレモン感であった。すなわち、シトラール濃度が０．１～５．０ｐｐｍであるレモン風味有糖アルコール含有飲料及びレモン風味有糖清涼飲料において、特定の濃度範囲のサビネンを添加することにより、レモン感が増すことが確認された。 As shown in Tables 12 to 17, when the citral concentration is 0.1 to 5.0 ppm, the citral-containing lemon-flavored sugar alcohol-containing beverage (sample prepared from base liquid 1) and the citral-containing lemon-flavored sugar alcohol-containing beverage (sample prepared from base liquid 1) In the sugar soft drink (sample prepared from base liquid 2), the sample to which sabinene was added at 0.1 ppm did not show any lemon taste enhancement effect compared to the control sample. The samples to which sabinene was added at 0.5 to 5.0 ppm had improved lemon flavor, fruit juice flavor, and body flavor compared to the control sample. The lemon taste enhancing effect of sabinene was weaker in the sample with a citral concentration of 0.1 ppm than in the sample with a citral concentration of 1.0 ppm. Note that Samples 3-2 and 4-2, in which the citral concentration is 1.0 ppm and the sabinene concentration is 0.5 ppm, are both beverages with 1.0 ppm of citral added to the respective control samples (i.e., citral). It had a lemon taste similar to that of 2.0 ppm). That is, it has been confirmed that adding sabinene in a specific concentration range increases the lemon flavor in lemon-flavored sugar alcohol-containing beverages and lemon-flavored sugar soft drinks with a citral concentration of 0.1 to 5.0 ppm. Ta.

Claims (15)

  1. 　レモン風味飲料のレモン香気を増強させて香味を改善する方法であって、
    　シトラールを含有するレモン風味飲料に対してサビネンを添加し、飲料中のサビネン濃度を０．５～５．０ｐｐｍに調整することを特徴とする、
    レモン風味飲料の香味改善方法。     A method for improving the flavor of a lemon-flavored beverage by enhancing its lemon aroma, the method comprising:
    It is characterized by adding sabinene to a lemon-flavored beverage containing citral and adjusting the sabinene concentration in the beverage to 0.5 to 5.0 ppm.
    A method for improving the flavor of lemon-flavored beverages.
  2. 　前記レモン風味飲料に、さらに、シトロネラール、ネロール及びβ－ビサボレンからなる群より選択される一種以上を添加する、請求項１に記載のレモン風味飲料の香味改善方法。 The method for improving the flavor of a lemon-flavored beverage according to claim 1, wherein one or more selected from the group consisting of citronellal, nerol, and β-bisabolene is further added to the lemon-flavored beverage.
  3. 　前記レモン風味飲料のシトラール濃度が、０．１～５．０ｐｐｍである、請求項１又は２に記載のレモン風味飲料の香味改善方法。 The method for improving the flavor of a lemon-flavored beverage according to claim 1 or 2, wherein the citral concentration of the lemon-flavored beverage is 0.1 to 5.0 ppm.
  4. 　合成されたシトラール、シトラール含有香料組成物、及びレモンオイルからなる群より選択される一種以上を原料として、飲料中のシトラール濃度を調整する、請求項３に記載のレモン風味飲料の香味改善方法。 The method for improving the flavor of a lemon-flavored beverage according to claim 3, wherein the citral concentration in the beverage is adjusted using one or more types selected from the group consisting of synthesized citral, a citral-containing flavor composition, and lemon oil as a raw material.
  5. 　前記レモン風味飲料が、アルコールを含有している、請求項１又は２に記載のレモン風味飲料の香味改善方法。 The method for improving the flavor of a lemon-flavored beverage according to claim 1 or 2, wherein the lemon-flavored beverage contains alcohol.
  6. 　前記レモン風味飲料が、甘味料を含有している、請求項１又は２に記載のレモン風味飲料の香味改善方法。 The method for improving the flavor of a lemon-flavored beverage according to claim 1 or 2, wherein the lemon-flavored beverage contains a sweetener.
  7. 　前記レモン風味飲料が、発泡性飲料である、請求項１又は２に記載のレモン風味飲料の香味改善方法。 The method for improving the flavor of a lemon-flavored beverage according to claim 1 or 2, wherein the lemon-flavored beverage is an effervescent beverage.
  8. 　シトラール濃度を、０．１～５．０ｐｐｍに調整し、サビネン濃度を、０．５～５．０ｐｐｍに調整する、レモン風味飲料の製造方法。 A method for producing a lemon-flavored beverage, in which the citral concentration is adjusted to 0.1 to 5.0 ppm, and the sabinene concentration is adjusted to 0.5 to 5.0 ppm.
  9. 　さらに、シトロネラール、ネロール及びβ－ビサボレンからなる群より選択される一種以上を含有させる、請求項８に記載のレモン風味飲料の製造方法。 The method for producing a lemon flavored beverage according to claim 8, further comprising one or more selected from the group consisting of citronellal, nerol, and β-bisabolene.
  10. 　合成されたシトラール、シトラール含有香料組成物、及びレモンオイルからなる群より選択される一種以上を原料として、飲料中のシトラール濃度を調整する、請求項８又は９に記載のレモン風味飲料の製造方法。 The method for producing a lemon-flavored beverage according to claim 8 or 9, wherein the citral concentration in the beverage is adjusted using one or more types selected from the group consisting of synthesized citral, a citral-containing flavor composition, and lemon oil as a raw material. .
  11. 　シトラール濃度が、０．１～５．０ｐｐｍであり、サビネン濃度が０．５～５．０ｐｐｍである、レモン風味飲料。 A lemon flavored beverage having a citral concentration of 0.1 to 5.0 ppm and a sabinene concentration of 0.5 to 5.0 ppm.
  12. 　さらに、シトロネラール、ネロール及びβ－ビサボレンからなる群より選択される一種以上を含有する、請求項１１に記載のレモン風味飲料。 The lemon flavored beverage according to claim 11, further comprising one or more selected from the group consisting of citronellal, nerol, and β-bisabolene.
  13. 　さらに、アルコールを含有する、請求項１１又は１２に記載のレモン風味飲料。 The lemon flavored beverage according to claim 11 or 12, further containing alcohol.
  14. 　さらに、甘味料を含有する、請求項１１又は１２に記載のレモン風味飲料。 The lemon flavored beverage according to claim 11 or 12, further comprising a sweetener.
  15. 　発泡性飲料である、請求項１１又は１２に記載のレモン風味飲料。 The lemon flavored beverage according to claim 11 or 12, which is a sparkling beverage.
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SIMAS DANIEL L.R.; DE AMORIM SILéSIA H.B.M.; GOULART FATIMA R.V.; ALVIANO CELUTA S.; ALVIANO DANIELA S.; DA SILVA ANTONIO JOR: "Citrus species essential oils and their components can inhibit or stimulate fungal growth in fruit", INDUSTRIAL CROPS AND PRODUCTS, ELSEVIER, NL, vol. 98, 25 January 2017 (2017-01-25), NL , pages 108 - 115, XP029907842, ISSN: 0926-6690, DOI: 10.1016/j.indcrop.2017.01.026 *

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