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JP-2026076371-A - Mint-flavored beverage

JP2026076371AJP 2026076371 AJP2026076371 AJP 2026076371AJP-2026076371-A

Abstract

[Problem] To provide a novel technology that can suppress off-flavors and irritating aftertastes in mint-flavored beverages containing carvone. [Solution] A mint-flavored beverage containing carvone and furfural, wherein the furfural content is 0.1 ppb or more, and the ratio of the furfural content (B) (ppb) to the carvone content (A) (ppb) (B)/(A) is greater than 0 and 5.0 or less. The carvone content can be 0.1 ppm or more. [Selection Diagram] None

Inventors

  • 佐々木 繭

Assignees

  • アサヒビール株式会社

Dates

Publication Date
20260511
Application Date
20260220

Claims (4)

  1. It contains carvone and furfural, The furfural content is 0.1 ppb or more. A mint-flavored beverage in which the ratio of furfural content (B) (ppb) to carvone content (A) (ppb), (B)/(A), is greater than 0 and 5.0 or less.
  2. The mint-flavored beverage according to claim 1, wherein the carvone content is 0.1 ppm or more.
  3. It contains carvone and furfural, The furfural content is set to 0.1 ppb or more. A method for producing a mint-flavored beverage, comprising including the content of furfural (B) (ppb) as the ratio (B)/(A) of the content of carvone (A) (ppb) to the content of furfural (B) (ppb) being greater than 0 and 5.0 or less.
  4. It contains carvone and furfural, The furfural content is set to 0.1 ppb or more. A method for suppressing off-flavors and irritation in the aftertaste of a mint-flavored beverage, comprising including the ratio (B)/(A) of the amount of furfural (ppb) to the amount of carvone (A) (ppb) being greater than 0 and 5.0 or less.

Description

This invention relates to a mint-flavored beverage. Mint is a type of herb, belonging to the Mentha genus of the Lamiaceae family. Mint is characterized by its refreshing aroma and flavor, and in the market, various foods, beverages, and cosmetics that use mint to impart its unique flavor and cooling sensation are widely available. Beverages that use mint include refreshing summer drinks with a cooling sensation, as well as cocktails such as the mojito. The two main types of mint used in beverages are peppermint and spearmint. Peppermint, also known as black peppermint or European mint, has menthol as its main aromatic component, giving it a refreshing, slightly pungent scent that clears the nasal passages. Spearmint, on the other hand, also known as Dutch mint or green mint, has carvone as its main aromatic component, resulting in a milder, sweeter scent than peppermint. Extracts or flavorings containing the main aromatic components of both types of mint are used in mint-flavored beverages. Furthermore, as a beverage containing carvone, for example, the beverage described in Patent Document 1 is known. Japanese Patent Publication No. 2020-178603 The following describes one embodiment of the present invention. This embodiment relates to a mint-flavored beverage, which contains carvone in an amount of 0.1 ppm or more, and furfural in an amount of 0.1 ppb or more and 1000 ppb or less. In this specification, a mint-flavored beverage refers to a beverage that, when consumed, has a taste and aroma reminiscent of mint. Specific examples of mint include peppermint and spearmint. However, it is sufficient that the beverage evokes a plant classified as mint; it does not need to specify a particular plant. The mint-flavored beverage in this embodiment may be an alcoholic beverage or a non-alcoholic beverage, and is not particularly limited; however, it is preferable that it be an alcoholic beverage because applying the configuration of the present invention can further suppress off-flavors and irritating aftertastes. In this specification, "alcoholic beverage" refers to a beverage containing alcohol such as ethanol, and having an alcohol content of 1 v/v% or more. Furthermore, in this specification, "non-alcoholic beverage" refers to a beverage with an alcohol content of less than 1 v/v%. In the case of a non-alcoholic beverage, it may also be a beverage with an alcohol content of substantially 0.0 v/v%. When the mint-flavored beverage of this embodiment is an alcoholic beverage, the alcohol content is not particularly limited. However, since applying the configuration of the present invention can further suppress off-flavors and the irritating sensation in the aftertaste, it is more preferable that the alcohol content be between 1 v/v% and 9 v/v%. Alcoholic beverages are manufactured, for example, by blending water with an alcoholic beverage (base liquor). The base liquor is not particularly limited, but distilled spirits are examples. Examples of distilled spirits include gin, whiskey, vodka, shochu, and raw material alcohol. For example, one or more of these can be included in the mint-flavored beverage of this embodiment if it is an alcoholic beverage. As described above, the mint-flavored beverage of this embodiment contains carvone and furfural. Carvone (2-isopropyl- 5 -methylphenol) is a type of monoterpene ketone represented by C10H14O . Carvone is found in herbs such as spearmint and caraway and has a sweet, mildly stimulating minty aroma. The carvone contained in the mint-flavored beverage of this embodiment may be either the L-isomer or the D-isomer, or a mixture of the L-isomer and D-isomer, such as a racemic mixture. In the mint-flavored beverage of this embodiment, carvone is contained in an amount of 0.1 ppm or more. The upper limit of the carvone content is not particularly limited, but it is preferably 1500 ppm or less, more preferably 500 ppm or less, and even more preferably 200 ppm or less, in order to more sufficiently suppress the off-flavor and irritating aftertaste caused by carvone. Furfural (2- furancarboxyaldehyde) is a type of aromatic aldehyde represented as C₅H₄O₂ . Furfural is produced, for example, by the thermal decomposition of sugars (pentasaccharides) under acidic conditions and has an almond-like aroma. In the mint-flavored beverage of this embodiment, the furfural content is 0.1 ppb or more and 1000 ppb or less. Furthermore, in the mint-flavored beverage of this embodiment, from the viewpoint of improving flavor (deliciousness), the ratio of the furfural content (B) to the carvone content (A), (B)/(A), is preferably 0.0002 or more and 1.0 or less, more preferably 0.001 or more and 0.5 or less, and even more preferably 0.01 or more and 0.5 or less. Note that the unit for (A) related to carvone is ppm, and the unit for (B) related to furfural is ppb. Furthermore, in order to further improve the flavor, it is preferable that the above ratio (B)/(A): 0.0002 or more and 1.0 or less is