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JP-7856412-B2 - Alcoholic beverages containing ethyl palmitate

JP7856412B2JP 7856412 B2JP7856412 B2JP 7856412B2JP-7856412-B2

Inventors

  • 松本 雄大
  • 長田 知也
  • 圖師 あかね
  • 芳原 和希

Assignees

  • サントリーホールディングス株式会社

Dates

Publication Date
20260511
Application Date
20211130

Claims (9)

  1. An alcoholic beverage containing ethyl palmitate, limonene, and a distilled spirit , wherein the limonene content is 1 to 50 ppm, the ethyl palmitate content is 10 to 100 ppm, the alcohol content is 1 to 9 v/v%, and the distilled spirit is selected from the group consisting of whiskey, vodka, rum, tequila, gin, aquavit, neutral spirits, and liqueurs.
  2. The beverage according to claim 1, wherein the limonene content is 10 to 50 ppm.
  3. An alcoholic beverage containing ethyl palmitate, capsaicin, and distilled spirits , wherein the capsaicin content is 1 to 100 ppm, the ethyl palmitate content is 10 to 100 ppm, the alcohol content is 1 to 9 v/v%, and the distilled spirits are selected from the group consisting of whiskey, vodka, rum, tequila, gin, aquavit, neutral spirits, and liqueurs.
  4. The beverage according to claim 3, wherein the capsaicin content is 10 to 100 ppm.
  5. A beverage according to any one of claims 1 to 4, wherein the alcohol content is 3 to 9 v/v%.
  6. A beverage containing carbon dioxide, according to any one of claims 1 to 5.
  7. A beverage according to any one of claims 1 to 6, which is a packaged beverage.
  8. A method for reducing the sensation of alcohol in an alcoholic beverage containing distilled spirits with an alcohol content of 1-9 v/v% , The process includes a step of mixing raw materials so that the alcoholic beverage contains 10 to 100 ppm of ethyl palmitate and 1 to 50 ppm of limonene. The method wherein the distilled spirit is selected from the group consisting of whiskey, vodka, rum, tequila, gin, aquavit, neutral spirits, and liqueurs .
  9. A method for reducing the sensation of alcohol in an alcoholic beverage containing distilled spirits with an alcohol content of 1-9 v/v% , The process includes a step of mixing raw materials so that the alcoholic beverage contains 10 to 100 ppm of ethyl palmitate and 1 to 100 ppm of capsaicin. The method wherein the distilled spirit is selected from the group consisting of whiskey, vodka, rum, tequila, gin, aquavit, neutral spirits, and liqueurs .

Description

This invention relates to an alcoholic beverage containing ethyl palmitate, specifically an alcoholic beverage containing ethyl palmitate and limonene and/or capsaicin, and related methods. In alcoholic beverages, the irritating sensation and other effects of alcohol are often problematic. Several methods are known to address this issue. For example, methods using specific sugars (Patent Document 1) and methods using 2,6-nonadienol (Patent Document 2) are known. Japanese Patent Publication No. 2019-193602Japanese Patent Publication No. 2019-201566 The present invention relates to an alcoholic beverage containing ethyl palmitate and limonene and/or capsaicin, and to a related method, which is described below. Unless otherwise specified, "ppm" as used herein refers to ppm of weight/volume (w/v), which is synonymous with "mg/L". (Ethyl palmitate) The beverage of the present invention contains ethyl palmitate. Its content is preferably 1 to 100 ppm, more preferably 1 to 50 ppm, and more preferably 10 to 50 ppm. In this invention, ethyl palmitate can reduce the alcohol sensation. Ethyl palmitate has previously been known to have a waxy odor. The fact that a substance with such an odor can reduce the alcohol sensation was surprising. The ethyl palmitate content may be measured by any known method, such as GC-MS, GC, or HPLC. A typical example of the GC analysis method is shown below. <GC analysis method> The beverage sample will be subjected to gas chromatography (GC) analysis under the following conditions. The GC analysis conditions are as follows: GC device: Agilent Technologies GC 6890N GC oven temperature conditions: 40°C (5 min) → 10°C/min → 230°C (10 min) Column: HP-ULTRA2 (manufactured by J&W), inner diameter 0.32 mm, length 50 m, film thickness 0.52 μm Split ratio: 15:1 Inlet temperature: 250℃ Detector: FID Sample vaporization gas type: Helium Detector temperature: 260°C Injection volume: 2μl Identification and quantification: Components and concentrations are identified based on peak retention time. Standard substance: Ethyl palmitate (limonene) If the beverage of the present invention contains limonene, its content is preferably 1 to 50 ppm, more preferably 10 to 50 ppm, and more preferably 30 to 50 ppm. In this specification, the term "limonene" refers to d-limonene. In the present invention, limonene can reduce the alcoholic taste together with ethyl palmitate. The limonene content may be measured by any known method, such as GC-MS or HPLC. Typical analytical conditions for GC-MS are shown below. <GC-MS analysis conditions> The beverage sample will be subjected to gas chromatography-mass spectrometry (GC-MS) under the following conditions. The GC analysis conditions are as follows: GC device: Agilent Technologies GC-MSD GC oven temperature conditions: 40°C (5 minutes) - 6°C/min - 240°C Mass spectrometry (MS) quadrupole setting value: 150 Ion source setting: 230 Area value calculation conditions Total ion mode mass (LOW): 35 Mass (HIGH): 550 Column: DB-WAXETR 60m, inner diameter 320μm, film thickness 0.25μm Sample pretreatment conditions: 80 μL of sample and internal standard substance (methyl decanoate 20 ppm) Mix 20 μL of alcohol aqueous solution in a 20 mL screw-cap vial. Dynamic headspace conditions: Gester MPS Adsorbent: TENAX Sample vaporization temperature: 80°C Sample vaporization gas supply volume: 3000 ml Sample vaporization gas supply rate: 100 ml/min Sample vaporization gas type: Nitrogen. Peak retention time: Components and concentrations are identified by MS analysis. Standard substance: Limonene. The beverage of the present invention containing limonene may or may not contain capsaicin as described below. (Capsaicin) If the beverage of the present invention contains capsaicin, its content is preferably 1 to 100 ppm, more preferably 10 to 100 ppm, and more preferably 50 to 100 ppm. The beverage of the present invention containing capsaicin may or may not contain limonene. In this invention, capsaicin, together with ethyl palmitate, can reduce the alcoholic sensation. The capsaicin content may be measured by any known method, such as GC-MS or HPLC. (alcohol) The beverage of the present invention is a beverage containing alcohol, i.e., an alcoholic beverage. The term "alcohol" as used herein means ethanol unless otherwise specified. The alcohol content of the beverage of the present invention is 1 to 9 v/v%, preferably 3 to 9 v/v%, and more preferably 5 to 9 v/v%. When the alcohol content is within the above range, the sensation of alcohol tends to be reduced. In this specification, the alcohol content of a beverage can be measured by any known method, but for example, it can be measured by a vibrating densimeter. Specifically, a sample is prepared by removing carbon dioxide from the beverage as needed by filtration or ultrasound, and the sample is then steam-distilled. The density of the resulting distillate at 15°C is measured, and the alcohol content can be calculated by converting it u