JP7568761B2 - Alcoholic beverages containing fruity aromas - Google Patents

Description

The present invention relates to an alcoholic beverage containing components with a fruity aroma and a method for producing the same.

Alcoholic beverages with fruit flavors, such as whiskey, brandy, shochu, gin, and vodka, that are made by adding fruit juice, fruit peels, and fruit flavors, are widely popular. For example, orange-flavored liqueur, orange curacao, is produced by soaking orange peels and herbs in alcohol, distilling at normal pressure, and then adding sugars and coloring agents. In addition, as a taste improver used to add a citrus flavor to alcoholic beverages, a taste improver containing aroma components purified from citrus fruits, whole paste, flavorings, fruit juice, concentrated fruit juice, juice residue, fruit peels, and/or ethanol extracts of these dried products is also known (see, for example, Patent Document 1).

In fruit-flavored alcoholic beverages, stronger natural fruit flavors are preferred. The fruit flavor of an alcoholic beverage can be enhanced by increasing the amount of fruit juice or fruit flavorings added as ingredients and by increasing the amount of fruit aroma components in the beverage. However, many of the fruit aroma components generally found in large amounts in fruit peels have a bitter taste or a specific stimulating effect, and increasing the content of these components may reduce palatability in combination with the stimulating and bitter taste of alcohol. In particular, in the case of fruit juice, increasing the content of these components can have effects such as increasing the calories and decreasing the alcohol concentration. Therefore, a method is needed to increase the fruitiness without increasing the amount of fruit juice or fruit flavorings added.

For example, Patent Document 2 discloses a method for enhancing the fruit peel feel caused by the fruit peel components contained in fruit juice by adding bornyl acetate to an alcoholic beverage containing fruit juice in a specific concentration range. Patent Document 3 describes a method for enhancing the fruit juice feel by adding gentiooligosaccharide to a beverage that contains a high-intensity sweetener and has low or no fruit juice.

JP 2010-41935 A JP 2017-131134 A JP 2011-206030 A

The present invention aims to provide a method for enhancing the fruity flavor of an alcoholic beverage containing fruity aroma components, and an alcoholic beverage obtained by said method.

As a result of intensive research aimed at solving the above problems, the inventors discovered that the fruity flavor can be enhanced by adding a furan compound in a specific concentration range to an alcoholic beverage containing components with a fruity aroma, and thus completed the present invention.

That is, the alcoholic beverage, the method for producing an alcoholic beverage, and the method for enhancing the fruitiness of an alcoholic beverage according to the present invention are the following [1] to [8].
[1] Contains a fruit aroma component and a furan compound,
The concentration of the furan compound is 0.0015 to 0.7 ppm;
The alcoholic beverage is characterized in that the fruit aroma is a citrus aroma or a peach aroma.
[2] The alcoholic beverage according to [1] above, wherein the furan compound is one or more selected from the group consisting of 2-acetyl-5-methylfuran and 2-acetylfuran.
[3] The alcoholic beverage according to [1] or [2] above, having an alcohol concentration of 3 to 70% by volume.
[4] The alcoholic beverage according to any one of [1] to [3] above, wherein the fruit aroma component is one or more selected from the group consisting of citral, limonene, and γ-undecalactone.
[5] The alcoholic beverage according to [4], having a citral concentration of 0.5 to 60 ppm.
[6] The alcoholic beverage according to [4], having a limonene concentration of 0.5 to 260 ppm.
[7] A method for producing an alcoholic beverage containing a fruit aroma component, comprising:
The fruity aroma is a citrus aroma or a peach aroma,
A method for producing an alcoholic beverage, comprising adjusting the concentration of furan compounds to 0.0015 to 0.7 ppm.
[8] A method for enhancing the fruitiness of an alcoholic beverage, comprising adjusting the concentration of a furan compound in an alcoholic beverage containing a fruity aroma component such as a citrus aroma or a peach aroma to 0.0015 to 0.7 ppm.

The alcoholic beverage according to the present invention is an alcoholic beverage having a citrus or peach aroma, and has a superior fruity feel compared to alcoholic beverages containing the same amount of fruit aroma components.
Furthermore, the method for producing an alcoholic beverage according to the present invention makes it possible to produce an alcoholic beverage with an enhanced fruity flavor of citrus or peach without increasing the content of fruity aroma components.

In the present invention and the present specification, an alcoholic beverage may be any beverage containing alcohol, and may be either a sparkling beverage or a non-sparkling beverage. It may also be a beverage produced through a fermentation process or a beverage produced without a fermentation process. In other words, examples of alcoholic beverages in the present invention include non-sparkling alcoholic beverages such as distilled liquor and liqueurs, such as vodka, whiskey, brandy, shochu, rum, spirits, and gin; sparkling alcoholic beverages such as beer-flavored alcoholic beverages (alcoholic beverages having a flavor, taste, and texture equivalent to or similar to that of beer), sparkling wine, and cider; and cocktails in which non-sparkling alcoholic beverages such as distilled liquor and liqueur are mixed with non-alcoholic beverages such as juice, soft drinks, cider, ramune, and carbonated water.

The alcoholic beverage according to the present invention contains a furan compound and a fruity aroma component of a citrus or peach aroma, and the concentration of the furan compound is 0.0015 to 0.7 ppm. The fruity feeling can be enhanced by adding a specific concentration of a furan compound to an alcoholic beverage containing a fruity aroma component of a citrus or peach aroma. Some fruity aroma components have a unique bitterness or stimulating taste, and increasing the content of the fruity aroma component may impart a bitterness or stimulating taste to the beverage. However, in the present invention, it is not necessary to increase the amount of the fruity aroma component itself in order to enhance the fruity feeling, and therefore an alcoholic beverage with an enhanced fruity aroma and enhanced fruity feeling can be obtained without imparting a bitterness or stimulating taste. In addition, since furan compounds do not have a sweet or sour taste, by mixing the furan compound, an alcoholic beverage with an enhanced fruity feeling can be obtained while suppressing the effect on the taste.

In the present invention and the present specification, the fruit aroma components are components that constitute the aroma specific to each fruit. For example, citrus fruit aroma components include citral and limonene. Furthermore, peach fruit aroma components include γ-undecalactone. Grape fruit aroma components include methyl anthranilate. The alcoholic beverage according to the present invention contains citrus or peach fruit aroma components, and preferably contains one or more selected from the group consisting of citral, limonene, and γ-undecalactone, and more preferably contains at least one of citral and limonene, or γ-undecalactone.

When furan compounds are added to alcoholic beverages containing citrus or peach fruit aroma components, not only is the fruitiness enhanced, but the fullness (thickness of flavor) and aftertaste (lingering aftertaste) are also enhanced. This effect of enhancing the fruitiness and fullness of flavor by furan compounds is exhibited in alcoholic beverages containing citrus or peach fruit aroma components, but not in alcoholic beverages containing grape fruit aroma components. The reason for this is unclear, but it is speculated that the flavor and taste of furan compounds are compatible with citrus or peach fruit aroma components, and that the combination of the two flavors produces this effect.

The content of the fruity aroma component contained in the alcoholic beverage according to the present invention may be sufficient to give a sense of fruitiness, and is adjusted appropriately for each type of fruity aroma component. For example, when the fruity aroma component is citral, the citral concentration of the alcoholic beverage according to the present invention is preferably 0.5 to 60 ppm, more preferably 1 to 50 ppm, in order to fully feel the citrus sensation enhancing effect of the furan compound. When the fruity aroma component is limonene, the limonene concentration of the alcoholic beverage according to the present invention is preferably 0.5 to 260 ppm, more preferably 1 to 250 ppm, in order to fully feel the strength of the citrus sensation enhancing effect of the furan compound. When the fruity aroma component is γ-undecalactone, the γ-undecalactone concentration of the alcoholic beverage according to the present invention is preferably 0.01 to 10 ppm, more preferably 0.05 to 1 ppm, in order to fully feel the peach sensation enhancing effect of the furan compound. The concentrations of various fruit aroma components in alcoholic beverages can be quantified, for example, by GC-MS (gas chromatography-mass spectrometry).

By using citrus or peach fruits, peels, or juice as a raw material, an alcoholic beverage containing components of the fruity aroma of citrus fruits or peach can be produced. Citrus fruits include mandarin oranges, oranges, summer mandarins, lemons, yuzu, sudachi, kabosu, grapefruit, shikuwasa, hassaku, lime, and the like. Fruit juice also includes concentrated fruit juice. Fruits, peels, and juices prepared by conventional methods can be used. Instead of fruit juice itself, a soft drink containing fruit juice may be used as a raw material. Only one type of these fruits may be used, or two or more types may be used in combination.

The aroma components extracted from the peel or fruit of citrus or peaches with a solvent such as alcohol, or the product concentrated by reduced pressure distillation or normal pressure distillation, can themselves be used as an alcoholic beverage containing the components of the citrus or peach aroma. In addition, an alcoholic beverage containing the components of the citrus or peach aroma can be produced by using the aroma components extracted with a solvent or their concentrate as a raw material. The alcoholic extraction of the aroma components from the peel or fruit and the subsequent concentration process can be carried out by a conventional method. In addition, an alcoholic beverage containing the components of the citrus or peach aroma can be produced by using a synthetic product of the components of the citrus or peach aroma itself, or an extract or refined product from a natural product, as an additive, or a food flavoring containing the components of the citrus or peach aroma, such as a citrus flavoring such as a lemon flavoring or a grapefruit flavoring, or a peach flavoring, as an additive. In the production of the alcoholic beverage according to the present invention, an alcoholic extract of the citrus or peach peel or fruit, or a concentrate thereof, is preferred. It is also preferable to use these as raw materials, or to use one or more synthetic products selected from the group consisting of citral, limonene, and γ-undecalactone, products extracted or refined from natural products, or food flavorings containing these as raw materials.

The furan compound contained in the alcoholic beverage according to the present invention is a compound containing a furan ring, and is furan (1-oxa-2,4-cyclopentadiene), or a compound in which the hydrogen atoms bonded to the carbon atoms constituting the furan ring are substituted with an alkyl group, an acyl group, an alkoxy group, or the like. These substituents may be introduced into only one of the four carbon atoms constituting the furan ring, or into two to four. In addition, when substituents are introduced into two to four carbon atoms, they may all be the same type of substituent, or may be different types of substituents. In terms of the fruit sensation enhancing effect, the furan compound used in the present invention is preferably a compound in which an alkyl group, an acyl group, an alkoxy group, or a hydroxy group is introduced into one to three carbon atoms of the furan ring, and more preferably a compound in which an alkyl group having 1 to 6 carbon atoms or an acyl group having 1 to 6 carbon atoms is independently introduced into one to three carbon atoms of the furan ring. Among these, 2-acetyl-5-methylfuran (CAS No: 1193-79-9), 2-acetylfuran (CAS No: 1192-62-7), 3-acetyl-2,5-dimethylfuran (CAS No: 10599-70-9), 2-propionylfuran (CAS No: 3194-15-8), 2-hexanoylfuran (CAS No: 14360-50-0), or 2-methyl-5-propionylfuran (CAS No: 10599-69-6) are preferred due to their proven use as food flavorings, with 2-acetyl-5-methylfuran or 2-acetylfuran being particularly preferred. The alcoholic beverage according to the present invention may contain one type of furan compound or a combination of two or more types.

The concentration of furan compounds in the alcoholic beverage according to the present invention is 0.0015 to 0.7 ppm. When the alcoholic beverage contains two or more types of furan compounds, the concentration of the furan compounds is the total concentration of the furan compounds contained in the beverage, and is preferably 0.002 to 0.5 ppm. The concentration of furan compounds in the alcoholic beverage can be quantified, for example, by GC-MS.

There is no particular limitation on the means for incorporating furan compounds into an alcoholic beverage. For example, by using a furan compound as a raw material, an alcoholic beverage with a furan compound concentration of 0.0015 to 0.7 ppm can be produced. The raw material used may be a furan compound extracted and purified from a synthetic or natural product, or a flavoring containing a furan compound. In addition, since furan compounds are contained in citrus peels, for example, furan compounds in the peels can be extracted by immersing the citrus peels in alcohol. However, since the content of furan compounds in the peels is very small compared to the components of citrus aroma, it is preferable to immerse a relatively large amount of peels in a relatively small amount of alcohol. For example, the peels are immersed in alcohol so that the mass of the peel relative to the volume of alcohol is 30% (mass/volume) or more, preferably 40% (mass/volume) or more, more preferably 50% (mass/volume) or more, and the immersion state is maintained for 12 hours or more, preferably 18 hours or more, more preferably 24 hours or more. This results in an alcohol extract containing a sufficient amount of furan compounds together with the components of citrus aroma. The distillation of this extract corresponds to the alcoholic beverage of the present invention. The distillation may be performed at room temperature or under reduced pressure as long as the liquid temperature during distillation is 30°C or higher.

The alcohol concentration of the alcoholic beverage according to the present invention is not particularly limited, but is preferably 70% by volume or less, more preferably 60% by volume or less, and even more preferably 50% by volume or less. Alcohol itself has a unique bitterness and stimulant taste, and if the alcohol concentration is 75% by volume or more, the stimulant taste is too strong and the preference as a beverage is low. If the alcohol concentration of the alcoholic beverage according to the present invention is 75% by volume or more, the alcohol concentration can be adjusted by dilution. In addition, the flavor of the furan compound is compatible with the stimulant and bitterness of alcohol, and the bitterness and stimulant taste derived from alcohol tend to be softened by the furan compound. For this reason, the alcohol concentration of the alcoholic beverage according to the present invention is preferably 3 to 70% by volume, more preferably 5 to 65% by volume, and even more preferably 10 to 60% by volume.

The alcoholic beverage according to the present invention can also be produced using alcohol as a raw material. The alcohol used as a raw material may be 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. Examples of distilled alcoholic beverages include vodka, whiskey, brandy, spirits, shochu, rum, gin, etc., and may also be a liqueur. Examples of brewed alcoholic beverages include beer, wine, cider, etc.

The alcoholic beverage for which the fruitiness is enhanced by the furan compound is not particularly limited, so long as it contains a component with a fruity aroma such as citrus or peach.

The alcoholic beverage according to the present invention may contain other ingredients in addition to alcohol, fruit aroma components, and furan compounds, so long as the fruitiness enhancing effect of the furan compounds is not impaired. Examples of such other ingredients include fruits, fruit peels, fruit juices, vegetables, herbs, flavorings, soft drinks, carbonated water, carbon dioxide gas, acidulants, sweeteners, water-soluble dietary fiber, colorants, antioxidants, foaming agents, proteins or their decomposition products, yeast extract, raw water, etc.

The fruits, peels, and fruit juice are not particularly limited as long as the alcoholic beverage produced has a citrus or peach aroma. Citrus or peach fruits, peels, or juice are preferably used as raw materials for the alcoholic beverage of the present invention, but the fruits, peels, and juices of various fruits other than these fruits may also be used. Other fruits include apples, pears, grapes, kiwi, bananas, melons, watermelons, etc. The fruits, peels, and juices prepared by conventional methods may be used. Only one type of these fruits may be used, or two or more types may be used in combination.

The vegetables and herbs are not particularly limited as long as the alcoholic beverage produced has a citrus or peach aroma. Examples of vegetables include tomatoes, bell peppers, celery, ginger, and parsley, and examples of herbs include lemongrass, sage, cinnamon, lavender, rosemary, pepper, and peppermint. Only one type of these vegetables may be used, or two or more types may be used in combination.

Flavors that can be used include, for example, aromatic components extracted from the peels of fruits other than citrus fruits and peaches using a solvent such as alcohol, and products that have been concentrated by vacuum distillation or normal pressure distillation. In addition, various food flavors that are added to beverages can also be used as appropriate. These flavors may be used alone or in combination of two or more types.

Examples of acidulants include organic acids such as citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, phosphoric acid, lactic acid, adipic acid, and fumaric acid. These acidulants may be used alone or in combination of two or more.

Sweeteners include sucrose, liquid sugar, oligosaccharides, dextrin, starch, sweet amino acids, and high-sensitivity sweeteners. Sweet amino acids include alanine and glycine, with alanine being preferred. High-sensitivity sweeteners include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, and sucralose. These sweeteners may be used alone or in combination of two or more.

Water-soluble dietary fiber means carbohydrates that dissolve in water and are not or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soybean dietary fiber, polydextrose, resistant dextrin, galactomannan, inulin, guar gum hydrolyzate, pectin, gum arabic, etc. These water-soluble dietary fibers may be used alone or in combination of two or more types.

Examples of the antioxidant include sulfurous acid and vitamin C. These antioxidants may be used alone or in combination of two or more kinds.
Examples of the foaming agent include soybean peptide, soybean saponin, alginic acid ester, Quillaja saponin, etc. These foaming agents may be used alone or in combination of two or more kinds.
Examples of the protein hydrolysate include soy protein hydrolysates, etc. These protein hydrolysates may be used alone or in combination of two or more kinds.
Examples of coloring agents include coloring agents that are generally used in foods and beverages, such as caramel coloring, etc. These coloring agents may be used alone or in combination of two or more kinds.

The alcoholic beverage according to the present invention can be produced, for example, by a method of mixing the various raw materials (mixing method). The order in which the various 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 materials and then adding the remaining raw materials. In addition, for example, solid raw materials (e.g., powder or granular) and alcohol may be mixed with the raw material water, or the solid raw materials may be prepared as aqueous solutions in advance, and these aqueous solutions, alcohol, and raw material water, if necessary, may be mixed. Furthermore, heated raw materials may be added to the raw material water, or the prepared blend may be heated.

If insoluble matter is generated in the prepared preparation, it is preferable to subject the preparation to a process for removing the insoluble matter, such as filtration. The process for removing the insoluble matter is not particularly limited, and can be carried out by a method commonly used in the technical field, such as filtration or centrifugation. In the present invention, it is preferable to remove the insoluble matter by filtration, and more preferably by diatomaceous earth filtration.

When the alcoholic beverage according to the present invention is a sparkling alcoholic beverage, it can be produced, for example, by using carbonated water or a sparkling soft drink such as cider or ramune as an ingredient. In addition, a sparkling alcoholic beverage can also be produced by preparing a preparation in which all ingredients except carbon dioxide gas are mixed together, and then introducing carbon dioxide gas into this preparation. The introduction of carbon dioxide gas can be carried out by a conventional method.

The alcoholic beverage according to the present invention can be produced, for example, by mixing an ethanol extract or crude concentrate of citrus or peach peel or fruit as a component of citrus or peach aroma, a furan compound or a flavoring containing the same, and raw water or carbonated water as necessary. Instead of the ethanol extract of citrus or peach, a flavoring containing a component of citrus or peach aroma may be used, and it is preferable to use a flavoring containing one or more selected from the group consisting of citral, limonene, and γ-undecalactone.

The enhancement of body and aftertaste by furan compounds tends to reduce the bitterness and irritation caused by alcohol. The bitterness and irritation caused by alcohol are usually reduced by adjusting the sweetness and sourness, but the present invention makes it possible to obtain an alcoholic beverage with reduced bitterness and irritation caused by alcohol, even without the inclusion of sweeteners or sour agents.

The present invention will now be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[Sensory evaluation]
In the subsequent experiments, sensory evaluation was performed by six trained panelists on the fruitiness, bitterness, and spiciness, and the average score of all panelists was used as the score of the subject.

Among the fruity flavors, the citrus flavor of alcoholic beverages containing citral is reminiscent of lemon candy, with a refreshing and sweet flavor reminiscent of lemon.
Among the fruity flavors, the citrus flavor of alcoholic beverages containing limonene is the flavor possessed by the peel (outer skin) of citrus fruits such as lemon.
Among the fruity flavors, the peach flavor of alcoholic beverages containing γ-undecalactone is a creamy, mild, sweet flavor reminiscent of peach juice.
Among the fruity flavors, the grape flavor of alcoholic beverages containing methyl anthranilate is a flavor reminiscent of grape juice.

The evaluation criteria for citrus flavor, peach flavor, grape flavor, thickness, bitterness, and pungent taste were as follows.
Score 1: Weaker than the control.
Score 2: Slightly weaker than the control.
Score 3: equivalent to control.
Score 4: Slightly stronger than the control.
Score 5: Stronger than the control.

[Examples 1 to 6, Comparative Examples 1 to 5]
Alcoholic beverages were produced using raw material alcohol (alcohol concentration 95% by volume), raw material water, citral, 2-acetyl-5-methylfuran, and 2-acetylfuran according to the recipes shown in Tables 1 and 2, and sensory evaluations were performed for the citrus feel, bitterness, and stimulant properties. The alcoholic beverage of Comparative Example 2 was used as a control (evaluation point 3). In addition, the alcoholic beverage of Comparative Example 1, which had only a citrus feel and no citral added, was rated as 1, and the alcoholic beverage of Comparative Example 5, which had twice the amount of citral added as the alcoholic beverage of Comparative Example 2, was rated as 5, and the citrus feel of the other alcoholic beverages was evaluated. The results are shown in Tables 1 and 2.

As a result, the alcoholic beverages of Examples 1 to 5 and Comparative Example 4, in which 0.002 ppm to 1.0 ppm of 2-acetyl-5-methylfuran was added, and Example 6, in which 0.05 ppm of 2-acetylfuran was added, received a citrus sensation rating of 4 or higher, and the addition of these furan compounds enhanced the citrus sensation. In particular, the alcoholic beverages of Examples 1 to 6 also had enhanced aftertaste and richness. In addition, the bitterness and stimulant sensation of these alcoholic beverages were not enhanced. On the other hand, Comparative Example 4, in which 1.0 ppm of 2-acetyl-5-methylfuran was added, also had a strong bitterness.

[Examples 7 to 12, Comparative Examples 6 to 9]
Alcoholic beverages were produced using raw material alcohol (alcohol concentration 95% by volume), raw material water, limonene, 2-acetyl-5-methylfuran, and 2-acetylfuran according to the recipes shown in Tables 3 and 4, and sensory evaluations were performed for the citrus feel, bitterness, and stimulant properties. The alcoholic beverage of Comparative Example 6 was used as a control (evaluation score 3). In addition, the alcoholic beverage of Comparative Example 1, which had only the citrus feel and no limonene added, was rated as score 1, and the alcoholic beverage of Comparative Example 9, which contained twice the amount of limonene added as in the alcoholic beverage of Comparative Example 6, was rated as score 5, and the citrus feel of the other alcoholic beverages was evaluated. The results are shown in Tables 3 and 4.

As a result, the alcoholic beverages of Examples 7 to 11 and Comparative Example 8, in which 0.002 ppm to 1.0 ppm of 2-acetyl-5-methylfuran was added, and Example 12, in which 0.05 ppm of 2-acetylfuran was added, received a citrus sensation rating of 4 or higher, and the addition of these furan compounds enhanced the citrus sensation. In particular, the alcoholic beverages of Examples 7 to 11 also had enhanced aftertaste and richness. In addition, the bitterness and stimulant sensation of these alcoholic beverages were not enhanced. On the other hand, Comparative Example 8, in which 1.0 ppm of 2-acetyl-5-methylfuran was added, also had a strong bitterness.

[Examples 13 to 15, Comparative Examples 10 to 13]
An alcoholic beverage was produced according to the recipe shown in Table 5 using raw alcohol (alcohol concentration 95% by volume), raw water, citral, and 2-acetyl-5-methylfuran, and a sensory evaluation was performed for the citrus feel, bitterness, and irritation. The alcoholic beverage of Comparative Example 11 was used as a control (evaluation point 3). In addition, the alcoholic beverage of Comparative Example 10, which had only a citrus feel and no citral added, was rated as 1, and the alcoholic beverage of Comparative Example 13, which had twice the amount of citral added as the alcoholic beverage of Comparative Example 11, was rated as 5, and the citrus feel of the other alcoholic beverages was evaluated. The results are shown in Table 5.

The alcoholic beverage of Comparative Example 10 had a stronger bitterness and spiciness than the alcoholic beverages of Comparative Example 1 and the like, and this was presumably due to the high alcohol concentration of 25% by volume.
The alcoholic beverages of Examples 13 to 15, to which 0.01 ppm to 0.5 ppm of 2-acetyl-5-methylfuran was added, had a citrus sensation score of 4 or more, similar to the alcoholic beverages of Examples 2 to 5, and the addition of the furan compound enhanced the citrus sensation. On the other hand, unlike the alcoholic beverage of Comparative Example 4, the alcoholic beverage of Comparative Example 12, to which 1 ppm of 2-acetyl-5-methylfuran was added, did not exhibit an increase in bitterness and irritation, and also did not exhibit an increase in citrus sensation. This was presumably because the alcohol concentration was increased to 25% by volume, and citral, which is more soluble in alcohol than in water, was dissolved in alcohol and was less likely to volatilize, resulting in a weaker aroma.

[Examples 16 to 18, Comparative Examples 14 to 17]
An alcoholic beverage was produced according to the recipe shown in Table 6 using raw alcohol (alcohol concentration 95% by volume), raw water, citral, and 2-acetyl-5-methylfuran, and a sensory evaluation was performed for the citrus feel, bitterness, and irritation. The alcoholic beverage of Comparative Example 15 was used as a control (evaluation point 3). In addition, the alcoholic beverage of Comparative Example 14, which had only a citrus feel and no citral added, was rated as 1, and the alcoholic beverage of Comparative Example 17, which had twice the amount of citral added as the alcoholic beverage of Comparative Example 15, was rated as 5, and the citrus feel of the other alcoholic beverages was evaluated. The results are shown in Table 6.

The alcoholic beverages of Examples 16 to 18, to which 0.01 ppm to 0.5 ppm of 2-acetyl-5-methylfuran was added, received a citrus sensation rating of 4 or higher, similar to the alcoholic beverages of Examples 2 to 5 and 13 to 15, and the addition of the furan compound enhanced the citrus sensation. Furthermore, similar to the alcoholic beverage of Comparative Example 12, the alcoholic beverage of Comparative Example 16, to which 1 ppm of 2-acetyl-5-methylfuran was added, did not observe an enhanced citrus sensation, nor was there an enhanced bitterness or spiciness.

[Examples 19 to 20, Comparative Examples 18 to 21]
An alcoholic beverage was produced according to the recipe shown in Table 7 using raw alcohol (alcohol concentration 95% by volume), raw water, citral, and 2-acetyl-5-methylfuran, and a sensory evaluation was performed for citrus feeling, bitterness, and irritation. In the evaluation of the alcoholic beverage of Example 19, the alcoholic beverage of Comparative Example 18 was used as a control (evaluation point 3), and for the citrus feeling, the alcoholic beverage of Comparative Example 1 was evaluated as a score of 1, and the alcoholic beverage of Comparative Example 19 was evaluated as a score of 5. In the evaluation of the alcoholic beverage of Example 20, the alcoholic beverage of Comparative Example 20 was used as a control (evaluation point 3), and for the citrus feeling, the alcoholic beverage of Comparative Example 1 was evaluated as a score of 1, and the alcoholic beverage of Comparative Example 21 was evaluated as a score of 5. The results are shown in Table 7.

The alcoholic beverages of Examples 19 and 20 to which 2-acetyl-5-methylfuran was added both received scores of less than 4 for bitterness and irritation, but received scores of 4 or more for the citrus flavor, and the aftertaste and richness were also improved. These results confirmed that by adding 2-acetyl-5-methylfuran to alcoholic beverages with a citral concentration in the range of 1 to 50 ppm, it is possible to enhance the citrus flavor and improve the aftertaste and richness without increasing the bitterness and irritation derived from alcohol.

[Examples 21 to 22, Comparative Examples 22 to 25]
An alcoholic beverage was produced according to the recipe shown in Table 8 using raw alcohol (alcohol concentration 95% by volume), raw water, limonene, and 2-acetyl-5-methylfuran, and a sensory evaluation was performed for the citrus feeling, bitterness, and stimulantness. In the evaluation of the alcoholic beverage of Example 21, the alcoholic beverage of Comparative Example 22 was used as a control (evaluation point 3), and for the citrus feeling, the alcoholic beverage of Comparative Example 1 was evaluated as a score of 1, and the alcoholic beverage of Comparative Example 23 was evaluated as a score of 5. In the evaluation of the alcoholic beverage of Example 22, the alcoholic beverage of Comparative Example 24 was used as a control (evaluation point 3), and for the citrus feeling, the alcoholic beverage of Comparative Example 1 was evaluated as a score of 1, and the alcoholic beverage of Comparative Example 25 was evaluated as a score of 5. The results are shown in Table 8.

The alcoholic beverages of Examples 21 and 22 to which 2-acetyl-5-methylfuran was added both received scores of less than 4 for bitterness and irritation, but received scores of 4 or more for the citrus flavor, and the aftertaste and richness were also improved. These results confirmed that by adding 2-acetyl-5-methylfuran to alcoholic beverages with a limonene concentration in the range of 1 to 250 ppm, it is possible to enhance the citrus flavor and improve the aftertaste and richness without enhancing the bitterness and irritation derived from alcohol.

[Example 23, Comparative Examples 26 to 27]
An alcoholic beverage was produced according to the recipe shown in Table 9 using raw alcohol (alcohol concentration 95% by volume), raw water, γ-undecalactone, and 2-acetyl-5-methylfuran, and a sensory evaluation was performed for peach flavor, bitterness, and irritation. The alcoholic beverage of Comparative Example 26 was used as a control (evaluation score 3), and for the peach flavor, the alcoholic beverage of Comparative Example 1 was evaluated as a score 1, and the alcoholic beverage of Comparative Example 27 was evaluated as a score 5. The results are shown in Table 9.

The alcoholic beverage of Example 23 to which 2-acetyl-5-methylfuran was added had a bitterness and irritation rating of less than 4, but a peach flavor rating of 4 or more, and the aftertaste and richness were also improved. These results confirmed that by adding 2-acetyl-5-methylfuran to an alcoholic beverage containing γ-undecalactone, it is possible to enhance the peach flavor and improve the aftertaste and richness without increasing the bitterness and irritation derived from alcohol.

[Comparative Examples 28 to 30]
Alcoholic beverages were produced using raw material alcohol (alcohol concentration 95% by volume), raw material water, methyl anthranilate, and 2-acetyl-5-methylfuran according to the recipe shown in Table 10, and sensory evaluations were performed for grape flavor, bitterness, and irritation. The alcoholic beverage of Comparative Example 28 was used as a control (evaluation score 3), and for the grape flavor, the alcoholic beverage of Comparative Example 1 was rated as a score 1, and the alcoholic beverage of Comparative Example 30 was rated as a score 5. The results are shown in Table 10.

The alcoholic beverage of Comparative Example 29, to which 2-acetyl-5-methylfuran was added, had the same evaluation scores for grape flavor, bitterness, and spiciness as the control alcohol of Comparative Example 28, and the addition of 2-acetyl-5-methylfuran did not enhance the grape flavor.

[Examples 24 to 25]
<Lemon reduced pressure distilled liquor>
1000 g of fresh lemon peel was immersed in 2000 mL of 65% by volume alcohol, extracted at room temperature for 24 hours, and then distilled under reduced pressure at a reduced pressure of 700 mmHg. The distillate obtained by the reduced pressure distillation was further diluted with water to an alcohol concentration of 65% by volume to obtain a lemon reduced pressure distilled liquor.

<Lemon atmospheric distilled liquor>
1000 g of fresh lemon peel was immersed in 2000 mL of 65% by volume alcohol, extracted at room temperature for 24 hours, and distilled at atmospheric pressure. The distillate obtained by atmospheric distillation was further diluted with water to an alcohol concentration of 65% by volume to obtain lemon atmospheric distilled liquor.

<Measurement of citral and limonene>
The concentrations of citral and limonene in the produced lemon reduced pressure distilled liquor and lemon normal pressure distilled liquor were measured. Specifically, first, 200 μL of internal standard (10 ppm linalool-d5) was added to 0.5 g of lemon reduced pressure distilled liquor or lemon normal pressure distilled liquor, and then diluted to 20 mL with ethanol. This ethanol solution was further diluted 50 times with ultrapure water, and the aroma components of the obtained diluted sample were adsorbed to Twister (40 ° C, 2 hours), and quantified by GC / MS analysis (internal standard method) under the following conditions. The results are shown in Table 11.

<GC conditions>
Apparatus: GC System (7890B, Agilent Technologies) equipped with a temperature programmed vaporization inlet (CIS4, Gerstel), a thermal desorption unit (TDU, Gerstel), and a Mass Selective Detector (5977, Agilent Technologies).
1st LTM column: DB-WAX (20 m (length) x 0.18 mm (inner diameter), 0.3 μm (film thickness), manufactured by Agilent Technologies)
2nd LTM column: DB-5 (10 m (length) x 0.18 mm (inner diameter), 0.4 μm (film thickness), manufactured by Agilent Technologies)
TDU: 20°C (1 min) - (720°C/min) - 250°C (3 min)
CIS4: -50°C (1.5 min) - (12°C/sec) -240°C (45 min)
Split ratio: 10:1
Inlet pressure: 508.28kPa
Vent pressure: 314.11 kPa
1st column temperature: 40°C (3 min) - (5°C/min) - 180°C (0 min)
2nd column temperature: 40°C (31 min) - (5°C/min) - 180°C (0 min)
MSD SCAN mode: m/z 29-230, 20Hz, EI

<Measurement of 2-acetyl-5-methylfuran>
The concentrations of citral and limonene in the produced lemon reduced pressure distilled liquor and lemon atmospheric distilled liquor were measured. Specifically, 100 μL of 2-acetyl-5-methylfuran (0.01 to 0.1 ppm) and 0.9 g of dried sodium chloride were added to 10.0 g of lemon reduced pressure distilled liquor or lemon atmospheric distilled liquor, and then the mixture was thoroughly shaken to dissolve the sodium chloride. The obtained solution was used as a sample and quantitatively analyzed by GC-MS analysis (headspace method, standard addition method) under the following conditions. The results are shown in Table 11.

<GC conditions>
Apparatus: GC System (7890B, Agilent Technologies) equipped with a temperature programmed vaporization inlet (CIS4, Gerstel), a thermal desorption unit (TDU, Gerstel), and a Mass Selective Detector (5977, Agilent Technologies).
1st LTM column: DB-WAX (20 m (length) x 0.18 mm (inner diameter), 0.3 μm (film thickness), manufactured by Agilent Technologies)
2nd LTM column: DB-5 (10 m (length) x 0.18 mm (inner diameter), 0.4 μm (film thickness), manufactured by Agilent Technologies)
TDU: 40°C (1 min) - (720°C/min) - 250°C (3 min)
CIS4: 10°C (1.5 min) - (12°C/sec) - 240°C (17 min)
Split ratio: 5:1
Inlet pressure: 508.28kPa
1st column temperature: 40°C (3 min) - (10°C/min) - 230°C (1 min)
2nd column temperature: 40°C (24 minutes)
MSD SIM mode: m/z 109, 124

[Examples 26 and 27, Comparative Examples 31 and 32]
An alcoholic beverage was produced according to the recipe shown in Table 12 using raw material alcohol (alcohol concentration 95% by volume), the lemon reduced pressure distilled liquor produced in Example 24 (alcohol concentration 65% by volume), the lemon atmospheric distilled liquor produced in Example 25 (alcohol concentration 65% by volume), raw material water, citral, and limonene. The produced alcoholic beverage was subjected to a sensory evaluation for citrus feeling, bitterness, and irritation. In the sensory evaluation, the alcoholic beverage of Comparative Example 31 was used as a control (evaluation point 3). However, the alcoholic beverage of Comparative Example 1, which had only a citrus feeling and no citral added, was evaluated as having an evaluation point of 1, and the alcoholic beverage of Comparative Example 32, which had twice the amount of citral added as the alcoholic beverage of Comparative Example 2, was evaluated as having an evaluation point of 5, and the citrus feeling of the other alcoholic beverages was evaluated. The results are shown in Table 12.

As a result, the alcoholic beverages of Examples 26 and 27, to which lemon reduced pressure distilled liquor and lemon atmospheric distilled liquor were added, were rated below 4 for bitterness and irritation, but were rated 4 or higher for citrus flavor, and the aftertaste and richness were also improved. From these results, it is inferred that the furan compounds contained in lemon reduced pressure distilled liquor and lemon atmospheric distilled liquor enhance the citrus flavor and improve the aftertaste and richness without increasing the bitterness and irritation derived from the alcohol.

Claims (8)

Contains fruit aroma components and furan compounds,
the furan compound is at least one selected from the group consisting of 2-acetyl-5-methylfuran and 2-acetylfuran;
The concentration of the furan compound is 0.0015 to 0.7 ppm;
the fruity aroma component is γ-undecalactone,
An alcoholic beverage characterized by having a peach aroma. The alcoholic beverage according to claim 1, in which the gamma-undecalactone concentration is 0.01 to 10 ppm. The alcoholic beverage according to claim 1 or 2, having an alcohol concentration of 3 to 70% by volume. The alcoholic beverage according to any one of claims 1 to 3, further comprising peach fruit, peel, or juice. The alcoholic beverage according to claim 4, wherein the citral concentration is 0.5 to 60 ppm. The alcoholic beverage according to claim 4, wherein the limonene concentration is 0.5 to 260 ppm. A method for producing an alcoholic beverage containing a fruit aroma component, comprising:
the fruity aroma component is γ-undecalactone,
Adjusting the concentration of the furan compound to 0.0015 to 0.7 ppm;
the furan compound is at least one selected from the group consisting of 2-acetyl-5-methylfuran and 2-acetylfuran;
The method for producing an alcoholic beverage is for producing an alcoholic beverage having a peach aroma. An alcoholic beverage having a peach aroma and containing γ-undecalactone,
A method for enhancing the fruit flavor of an alcoholic beverage, comprising adjusting the concentration of one or more furan compounds selected from the group consisting of 2-acetyl-5-methylfuran and 2-acetylfuran to 0.0015 to 0.7 ppm.