JP-2026076386-A - Citrus-flavored alcoholic beverage

Abstract

[Challenge] To provide a citrus-flavored alcoholic beverage that, despite having a low extract content, has a strong fruity body and a pleasant, lingering aftertaste. [Solution] A citrus-flavored alcoholic beverage having an extract content of 2.5 w/v% or less, containing limonene and methionol, with a ratio of methionol concentration (ppb) to limonene concentration (ppm) of 0.0004 to 4.0, and a limonene concentration of 10 to 1000 ppm; the citrus-flavored alcoholic beverage described above, with a methionol concentration of 600 ppb or less; and a citrus-flavored alcoholic beverage described above, with an acidity converted to citric acid of 0.15 to 0.50 g/100 mL. [Selection Diagram] None

Inventors

• 山下 雄大

Assignees

• アサヒビール株式会社

Dates

Publication Date

20260511

Application Date

20260225

Claims (12)

1. The extract content is 2.5 w/v% or less. It contains limonene and methionol, The ratio of methionol concentration (ppb) to limonene concentration (ppm) is between 0.0004 and 4.0. A citrus-flavored alcoholic beverage with a limonene concentration of 10 to 1000 ppm.
2. A citrus-flavored alcoholic beverage according to claim 1, wherein the methionol concentration is 600 ppb or less.
3. A citrus-flavored alcoholic beverage according to claim 1 or 2, wherein the acidity, converted to citric acid, is 0.15 to 0.50 g/100 mL.
4. A citrus-flavored alcoholic beverage according to any one of claims 1 to 3, wherein the carbohydrate content is 2.0 g/100 mL or less.
5. A citrus-flavored alcoholic beverage according to any one of claims 1 to 4, containing citrus fruit juice.
6. The citrus-flavored alcoholic beverage according to claim 5, wherein the fruit juice content is 5 w/v% or less.
7. The citrus-flavored alcoholic beverage according to claim 5 or 6, wherein the citrus fruit is lemon.
8. A citrus-flavored alcoholic beverage according to any one of claims 1 to 7, containing methionol derived from fermented fruit juice.
9. A citrus-flavored alcoholic beverage according to any one of claims 1 to 8, wherein the alcohol concentration is 6.0 v/v% or less.
10. A citrus-flavored alcoholic beverage according to claim 9, wherein the alcohol concentration is 3.5 v/v% or less.
11. A citrus-flavored alcoholic beverage containing carbon dioxide, according to any one of claims 1 to 10.
12. The citrus-flavored alcoholic beverage according to claim 11, wherein the carbon dioxide pressure is 1.5 to 3.5 gas volume.

Description

This invention relates to a citrus-flavored alcoholic beverage, a method for producing a citrus-flavored alcoholic beverage, and a method for improving the flavor of a citrus-flavored alcoholic beverage. Alcoholic beverages that use raw material alcohol or distilled spirits such as shochu, gin, and vodka as a base, and to which fruit juice, flavorings, sweeteners, and acidulants are added to enhance the flavor, are widely popular. In recent years, due to their convenience, the market for ready-to-drink (RTD) beverages, such as canned chuhai, has expanded. Among these, alcoholic beverages flavored with citrus fruits such as lemon, grapefruit, and orange are particularly popular, and there is a desire for a citrus flavor with a moderate acidity and refreshing sensation, combined with a richness and body derived from fruit and alcohol. As a method for improving the flavor of citrus-flavored alcoholic beverages, for example, Patent Document 1 discloses that the fruitiness can be enhanced by including furan compounds in a citrus-flavored alcoholic beverage within a specific concentration range. On the other hand, there is a growing demand for low-extract alcoholic beverages, aimed at reducing sugar and calorie intake and creating a refreshing taste that pairs well with meals. However, with low-extract citrus-flavored alcoholic beverages, while the aftertaste is cleaner, the lack of fruit-derived richness and body reduces overall palatability. This is especially true at lower alcohol concentrations, where the inherent richness, depth of flavor, and pleasant, lingering aftertaste of alcohol itself become less noticeable, making the flavor issues even more pronounced. Several techniques have been reported for improving the flavor of alcoholic beverages with low extract content. For example, Patent Document 2 discloses that in an alcoholic beverage with an extract content of less than 3.5 w/v% and an alcohol content of less than 9%, the inclusion of ethyl octanoate can enhance the "richness of flavor" and "aftertaste," while reducing the "astringent and bitter taste" derived from alcohol. Furthermore, Patent Document 3 discloses that in a low-juice, low-calorie alcoholic beverage, the inclusion of a high-intensity sweetener and maintaining the octanal content within a predetermined range can enhance the orange peel-like characteristics and body. Japanese Patent Publication No. 2021-23146Japanese Patent Publication No. 2021-78408Japanese Patent Publication No. 2020-96551 In the present invention and this specification, an alcoholic beverage may be any beverage containing alcohol, and may be a sparkling or non-sparkling beverage. Furthermore, it may be a beverage produced through a fermentation process or one produced without a fermentation process. Specifically, examples of alcoholic beverages in the present invention include: non-sparkling alcoholic beverages such as distilled spirits and liqueurs like 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 beer), sparkling wine, and cider; and cocktails such as chuhai, which are made by mixing non-sparkling alcoholic beverages such as distilled spirits and liqueurs with non-alcoholic beverages such as juice, soft drinks, cider, ramune, and carbonated water. In the present invention and this specification, "citrus-flavored alcoholic beverage" means an alcoholic beverage possessing the flavor of citrus fruits. The citrus-flavored alcoholic beverage in the present invention is not particularly limited, as long as it has a flavor that evokes the taste of any citrus fruit in the consumer. Examples include alcoholic beverages containing citrus juice or alcoholic beverages containing characteristic aroma components of citrus fruits. The citrus-flavored alcoholic beverage according to the present invention has an extract content of 2.5 w/v% or less and contains limonene and methionol. Alcoholic beverages with low extract content generally have a clean aftertaste, but lack richness and body. In particular, citrus-flavored alcoholic beverages with reduced fruit juice content to achieve low extract content tend to have weak fruit-derived richness and body. In contrast, the citrus-flavored alcoholic beverage according to the present invention, by containing limonene and methionol, enhances body, especially fruit-derived body, despite having an extract content of 2.5 w/v% or less, and provides a pleasant aftertaste that is both clean and lingering. In other words, by adding limonene and methionol to a citrus-flavored alcoholic beverage with an extract content of 2.5 w/v% or less, it is possible to produce a highly palatable, low-extract citrus-flavored alcoholic beverage with a strong fruit-derived body and a pleasant, clean aftertaste that is both clean and lingering. In this invention and specification, "fruit-derived body