JP2024026758A - Beverage, container-packed beverage, and method for reducing watery taste of beverage - Google Patents

Abstract

To provide a beverage that is low in calories but is reduced in watery taste.SOLUTION: The beverage has a sugar-content of 3.0 or less, and contains sugar and/or fructose and at least one or more selected from the following components (a) to (c) and (e) to (h). (a) 2-isobutyl-3-methoxypyrazine by 2.0 ppb or more and 480 ppb or less. (b) β-damasenone by 0.1 ppb or more. (c) δ-decanolactone by 15 ppb or more. (e) geraniol by 0.1 ppb or more. (f) isovaleric acid by 0.1 ppb or more. (g) pentadione by 1 ppb or more. (h) valeric acid by 2 ppb or more.SELECTED DRAWING: None

Description

The present invention relates to a beverage, a packaged beverage, and a method for reducing the wateriness of a beverage.

In today's health-conscious world, there is a high demand for low-calorie beverages, and beverages with low soluble solids (Bx) are required. On the other hand, it is known that lowering Bx in beverages results in a watery taste, and conventionally, a high-intensity sweetener or the like has been used to impart a certain amount of sweetness to the drink in order to hide the watery taste caused by lowering Bx. However, in recent years, the use of artificial sweeteners such as high-intensity sweeteners has tended to be avoided due to their taste and artificial image.

Furthermore, as a technique for improving the palatability of beverages, for example, Patent Document 1 discloses a technique of blending spice flavors into beverages.

Japanese Patent Application Publication No. 2005-13138

However, Patent Document 1 lists a large number of spice flavors, and only discloses that adding a spice flavor containing a large number of aroma components to a beverage improves palatability, and does not specify the effects of specific aroma components. It was not something that focused on.

Therefore, the present inventor conducted extensive studies with a view to reducing the wateriness of beverages containing sugar or fructose and having a low sugar content. As a result, it was discovered that by using specific ingredients, it was possible to obtain a drink that was low in calories and had less watery taste, and the present invention was completed.

According to the invention,
Sugar content is 3.0 or less,
A beverage containing sugar and/or fructose and at least one selected from the following components (a) to (c) and (e) to (h) is provided.
(a) 2-isobutyl-3-methoxypyrazine 2.0 ppb or more and 480 ppb or less (b) β-damascenone 0.1 ppb or more (c) δ-decanolactone 15 ppb or more (e) Geraniol 0.1 ppb or more (f) Isovaleric acid 0 .1 ppb or more (g) Pentadione 1 ppb or more (h) Valeric acid 2 ppb or more

According to the invention,
Sugar content is 3.0 or less,
A beverage containing sugar and/or fructose and the following ingredient (d) is provided.
(d) Caffeine 0.02g/L or more

According to the invention,
Sugar content is 3.0 or less,
A beverage containing sugar and/or fructose and the following ingredient (i) is provided.
(i) Naringin 0.05mg/L or more

According to the invention,
A packaged beverage is provided in which the above beverage is filled in a transparent container.

According to the invention,
A drink with a sugar content of 3.0 or less is prepared to contain sugar and/or fructose and at least one or more selected from the following components (a) to (c), (e) to (h). , a method for reducing the wateriness of a beverage is provided.
(a) 2-isobutyl-3-methoxypyrazine 2.0 ppb or more and 480 ppb or less (b) β-damascenone 0.1 ppb or more (c) δ-decanolactone 15 ppb or more (e) Geraniol 0.1 ppb or more (f) Isovaleric acid 0 .1 ppb or more (g) Pentadione 1 ppb or more (h) Valeric acid 2 ppb or more

According to the invention,
A method for reducing the wateriness of a beverage is provided, which comprises preparing a beverage having a sugar content of 3.0 or less to contain sugar and/or fructose and the following component (d).
(d) Caffeine 0.02g/L or more

According to the invention,
A method for reducing the wateriness of a beverage is provided, which comprises preparing a beverage having a sugar content of 3.0 or less to contain sugar and/or fructose and the following component (i).
(i) Naringin 0.05mg/L or more

According to the present invention, it is possible to provide a technology related to a beverage that is low in calories and has reduced wateriness.

Embodiments of the present invention will be described in detail below. In addition, in this specification, the notation "a to b" in the description of numerical ranges represents from a to b, unless otherwise specified.

[First embodiment]
<Beverage>
The beverage of this embodiment is
Sugar content is 3.0 or less,
A beverage containing sugar and/or fructose and at least one selected from the following components (a) to (c) and (e) to (h) is provided. Components (a) to (c) and (e) to (h) may be used alone or in combination of two or more.
(a) 2-isobutyl-3-methoxypyrazine 2.0 ppb or more and 480 ppb or less (b) β-damascenone 0.1 ppb or more (c) δ-decanolactone 15 ppb or more (e) Geraniol 0.1 ppb or more (f) Isovaleric acid 0 .1 ppb or more (g) Pentadione 1 ppb or more (h) Valeric acid 2 ppb or more The beverage of this embodiment contains sugar and/or fructose, and on the premise that the sugar content is 3.0 or less, the specific component (a) By blending specific amounts of ~(c), (e) ~ (h), wateriness can be reduced while being low in calories. In addition, the beverage of this embodiment does not simply contain components (a) to (c) and (e) to (h), but by blending them in amounts within a specific range, it is possible to more effectively water the components. It is possible to reduce the appearance.
Furthermore, "wateryness" does not refer to the water content of a beverage, but rather refers to a state in which the taste of the beverage is bland and the taste of water itself can be felt when drinking the beverage.

The details of the beverage of this embodiment will be explained below.

[(a) 2-isobutyl-3-methoxypyrazine]
The lower limit of the concentration of component (a) is 2.0 ppb or more, preferably 4.0 ppb or more, more preferably 6.0 ppb or more, still more preferably 8.0 ppb or more.
On the other hand, the upper limit of the concentration of component (a) is 480 ppb or less, preferably 400 ppb or less, more preferably 350 ppb or less, still more preferably 300 ppb or less.
By setting the concentration of component (a) within this numerical range, wateriness can be reduced.

[(b) β-damascenone]
The lower limit of the concentration of component (b) is 0.1 ppb or more, preferably 1 ppb or more, more preferably 100 ppb or more, still more preferably 500 ppb or more.
On the other hand, the upper limit of the concentration of component (b) is preferably 10,000 ppb or less, and from the viewpoint of achieving a good balance between wateriness and aftertaste, it is preferably 7,000 ppb or less, more preferably 5,000 ppb or less, and Preferably it is 2000 ppb or less.
By setting the concentration of component (b) within this numerical range, wateriness can be reduced.

[(c) δ-decanolactone]
The lower limit of the concentration of component (c) is 15 ppb or more, preferably 30 ppb or more, more preferably 40 ppb or more, even more preferably 50 ppb or more.
On the other hand, the upper limit of the concentration of component (c) is preferably 7000 ppb or less, more preferably 1000 ppb or less, still more preferably 500 ppb or less, from the viewpoint of achieving a good balance between wateriness and aftertaste.
By setting the concentration of component (c) within this numerical range, wateriness can be reduced.

[(e) Geraniol]
The lower limit of the concentration of component (e) is 0.1 ppb or more, preferably 0.2 ppb or more, more preferably 0.5 ppb or more, still more preferably 0.8 ppb or more.
On the other hand, the upper limit of the concentration of component (e) is preferably 1000 ppb or less, more preferably 1000 ppb or less, from the viewpoint of suppressing the rose-like aroma caused by geraniol and achieving a good balance between wateriness and aftertaste. , 800 ppb or less, more preferably 70 ppb or less.
By setting the concentration of component (e) within this numerical range, wateriness can be reduced.

[(f) Isovaleric acid (3-methylbutanoic acid)]
The lower limit of the concentration of component (f) is 0.1 ppb or more, preferably 0.2 ppb or more, more preferably 0.5 ppb or more, even more preferably 0.8 ppb or more.
On the other hand, the upper limit of the concentration of component (f) is preferably 10,000 ppb or less, more preferably 8,000 ppb or less, still more preferably 700 ppb or less, from the viewpoint of achieving a good balance between wateriness and aftertaste.
By setting the concentration of component (f) within this numerical range, wateriness can be reduced.

[(g) Pentadione]
The lower limit of the concentration of component (g) is 1 ppb or more, preferably 2 ppb or more, more preferably 5 ppb or more, even more preferably 8 ppb or more.
On the other hand, the upper limit of the concentration of component (g) is preferably 50,000 ppb or less, more preferably 20,000 ppb or less, still more preferably 8,000 ppb or less, from the viewpoint of achieving a good balance between wateriness and aftertaste.
By setting the concentration of component (g) within this numerical range, wateriness can be reduced.

[(h) Valeric acid (pentanoic acid)]
The lower limit of the concentration of component (h) is 2 ppb or more, preferably 8 ppb or more, more preferably 15 ppb or more, and still more preferably 50 ppb or more.
On the other hand, the upper limit of the concentration of component (h) is preferably 50,000 ppb or less, more preferably 20,000 ppb or less, still more preferably 8,000 ppb or less, from the viewpoint of achieving a good balance between wateriness and aftertaste.
By setting the concentration of component (h) within this numerical range, wateriness can be reduced.

The beverage of this embodiment preferably does not substantially contain caffeine and naringin. "Substantially free of caffeine and naringin" means that caffeine and naringin are not detected within a realistically detectable range.

In this embodiment, the contents of components (a) to (c) and (e) to (h) are measured using a gas chromatograph mass spectrometer (GC/MS, manufactured by Agilent Technologies, 7890GC/5975MSD). It can be quantified by phase microextraction (SPME) method. For quantitative determination, a standard addition method can be used, but if necessary, an absolute calibration curve method may also be used. Note that three of the above measurement samples may be prepared, and the average value of the quantitative results may be used as the measurement result. After heating the 20 mL vial containing the prepared measurement sample at 50 ° C. for 10 minutes, inserting SPME fiber (DVB/CAR/PDMS) manufactured by Sigma-Aldrich into the gas phase part of the vial, Volatile components were collected for 5 minutes. By placing this SPME fiber in a GC/MS and firing it for 300 seconds, the collected volatile components can be desorbed.

[Sugar (sucrose)]
Sugar is a component of so-called sweeteners and is a disaccharide. The form in which sugar is contained is not particularly limited, and may be contained in natural products such as fruit juice.
Although the lower limit of the sugar concentration is not particularly limited, the lower the concentration, the better, but it is preferably 0.01 g/L or more, more preferably 0.5 g/L or more, based on the entire beverage. On the other hand, the upper limit of the sugar concentration is preferably 20 g/L or less, more preferably 15 g/L or less, in order to make it low in calories.

[fructose]
Fructose is a monosaccharide and is a component of so-called sweeteners. Fructose may be contained in natural products such as isomerized sugar such as high fructose corn syrup and high fructose glucose corn syrup, and fruit juice, as long as it does not affect the effects of the present invention.
Although the lower limit of the concentration of fructose is not particularly limited, the lower the concentration, the better, but it is preferably 0.01 g/L or more, more preferably 0.5 g/L or more, based on the entire beverage. On the other hand, the upper limit of the concentration of fructose is preferably 20 g/L or less, more preferably 15 g/L or less, in order to make it low in calories.

The beverage of this embodiment may contain at least one of sugar and fructose, but from the viewpoint of diversifying palatability, it is preferable to contain both sugar and fructose.

[Other ingredients]
The beverage of this embodiment may contain various components other than those mentioned above, as long as the effects of the present invention can be obtained. For example, it may contain aroma components other than the above, sweeteners other than the fructose and sucrose, acidulants, pH adjusters, fruit juice, various nutritional components, colorants, diluents, antioxidants, thickening stabilizers, etc. .
However, from the viewpoint of transparency, it is preferable that the beverage contains substantially no coloring agent, or even if it does, it contains only a small amount of coloring agent.

For example, sweeteners other than fructose and sucrose include sugars such as glucose, granulated sugar, lactose, and maltose, and low-intensity sweeteners such as xylitol and D-sorbitol. Only one type of sweetener may be used, or two or more types may be used in combination.
However, it is preferable not to include a high-intensity sweetener from the viewpoint of health consciousness and consumer preference.

For example, the above-mentioned acidulants include citric acid salts such as trisodium citrate, anhydrous citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, ascorbic acid, or their like. Examples include salts.

[Sugar content (Brix value)]
The sugar content of the beverage of this embodiment is 3.0 or less. From the viewpoint of making the beverage lower in calories, the sugar content may be lowered, for example, 2.5 or less, 2 or less, or 1.5 or less.

[pH]
The pH of the beverage of this embodiment at 20°C is preferably 3.2 to 4.6, more preferably 3.3 to 4.2, and preferably 3.5 to 4.0. More preferred. This makes it possible to maintain good aftertaste while reducing wateriness.
Note that the pH can be measured using a commercially available pH meter. The pH can be adjusted, for example, by changing the amount of specific acid or using a pH adjuster.

[Acidity (citric acid acidity)]
The acidity of the beverage of this embodiment is not particularly limited, but by adjusting it to an appropriate acidity, it is possible to reduce wateriness and maintain a good aftertaste.
Specifically, the upper limit of the value converted as the equivalent amount of citric acid (citric acidity) is preferably 0.15% or less, more preferably 0.1% or less, and even more preferably 0.8%. % or less. There is no particularly preferable lower limit for the citric acidity, and it is a value greater than 0%.

[transparency]
The absorbance of the beverage of this embodiment at a wavelength of 420 nm is preferably 0.5 or less, more preferably 0.3 or less, and even more preferably 0.1 or less. Here, ordinary coffee drinks that do not use special materials or manufacturing methods have a brown color derived from roasted coffee beans. On the other hand, the beverage of this embodiment is different from ordinary coffee beverages and has transparency at a wavelength of 420 nm.
Moreover, the absorbance of the beverage of this embodiment at a wavelength of 650 nm is preferably 0.06 or less, more preferably 0.04 or less, and even more preferably 0.01 or less. That is, the beverage of this embodiment is a highly transparent beverage, and can be used as a so-called near water that is drunk for the purpose of quenching thirst.

[Manufacturing method, container, etc.]
The beverage of this embodiment can be obtained by uniformly mixing fructose and/or sugar, and other components added as necessary, in water according to a conventional method.
The beverage of this embodiment may be a packaged beverage that is heat sterilized and packed in a container. Examples of the container include sealed containers made of single materials such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, and steel, or composite materials or laminated materials thereof. Further, the type of container is not particularly limited, and examples thereof include a plastic bottle, an aluminum can, a steel can, a paper pack, a chilled cup, and a bottle.
Furthermore, from the viewpoint of being able to observe the beverage from its appearance and confirm its transparency, color, etc., the container is preferably transparent, and specifically, a PET bottle or an uncolored bottle is preferred. Further, from the viewpoint of ease of handling, distribution, portability, etc., the container is preferably a plastic bottle.

<How to reduce the wateriness of drinks>
The method for reducing the wateriness of a beverage according to the present embodiment is to use sugar and/or fructose and the following ingredients (a) to (c), (e) to (h) in a beverage with a sugar content of 3.0 or less. ).
(a) 2-isobutyl-3-methoxypyrazine 2.0 ppb or more and 480 ppb or less (b) β-damascenone 0.1 ppb or more (c) δ-decanolactone 15 ppb or more (e) Geraniol 0.1 ppb or more (f) Isovaleric acid 0 .1 ppb or more (g) Pentadione 1 ppb or more (h) Valeric acid 2 ppb or more This makes it possible to reduce the wateriness of the drink, even though it is low in calories.

[Second embodiment]
In the first embodiment described above, a drink containing ingredients (a) to (c) and (e) to (h) was explained, but in this embodiment, a drink containing ingredient (d) will be explained. . The beverage of the second embodiment also provides the same effects as the beverage of the first embodiment. Hereinafter, a description of parts common to the first embodiment will be omitted, and only different parts will be described.

<Beverage>
The beverage of this embodiment is
It has a sugar content of 3.0 or less and contains sugar and/or fructose and the following component (d).
(d) Caffeine 0.02 g/L or more The beverage of this embodiment contains sugar and/or fructose, and on the premise that the sugar content is 3.0 or less, by blending the specific component (d). Although it is low in calories, it can reduce watery taste.

[(d) Caffeine]
The lower limit of the concentration of component (d) is 0.02 g/L or more, preferably 0.03 g/L or more, more preferably 0.04 g/L or more.
On the other hand, the upper limit of the concentration of component (d) is preferably 1.0 g/L or less, more preferably 0.8 g/L or less, and even more preferably 0.7 g/L or less.
By setting the concentration of component (d) within this numerical range, wateriness can be reduced.

Note that the content of component (d) can be measured by a commonly used method such as high performance liquid chromatography (HPLC). For example, the measurement can be performed under the following conditions using a sample of the beverage to be measured that has been filtered through a 0.45 μm syringe filter.
Equipment: Waters UPLC equipment set (detector: PDA gradient method)
Mobile phase: 0.5% formic acid (liquid A), 0.5% formic acid/methanol (liquid B)
Column: Waters Acquity UPLC BEH C18
1.7μm 2.1×100mm
Flow rate: 0.3 ml/min Gradient: A/B = 90/10 for 2 minutes, then 65/35 for 11 minutes

<How to reduce the wateriness of drinks>
The method for reducing the wateriness of a beverage according to the present embodiment is to prepare a beverage having a sugar content of 3.0 or less so as to contain sugar and/or fructose and the following component (d).
(d) Caffeine 0.02 g/L or more This makes it possible to reduce the wateriness of the drink, even though it is low in calories.

[Third embodiment]
In the first embodiment described above, a drink containing ingredients (a) to (c) and (e) to (h) was explained, but in this embodiment, a drink containing ingredient (i) will be explained. . The beverage of the third embodiment also provides the same effects as the beverage of the first embodiment. Hereinafter, a description of parts common to the first embodiment will be omitted, and only different parts will be described.

<Beverage>
The beverage of this embodiment is
It has a sugar content of 3.0 or less and contains sugar and/or fructose and the following component (i).
(i) Naringin 0.05 mg/L or more The beverage of this embodiment contains sugar and/or fructose, and on the premise that the sugar content is 3.0 or less, by blending the specific component (i), Although it is low in calories, it can reduce watery taste.

[(i) Naringin]
The lower limit of the concentration of component (i) is 0.05 mg/L or more, preferably 0.1 mg/L or more, more preferably 0.5 mg/L or more.
On the other hand, the upper limit of the concentration of component (i) is preferably 60 mg/L or less, more preferably 40 mg/L or less, and even more preferably 25 mg/L or less.
By setting the concentration of component (i) within this numerical range, wateriness can be reduced.

Note that the content of component (i) can be measured by a commonly used method such as high performance liquid chromatography (HPLC). For example, the analytical instrument is HPLC (LC-VP series manufactured by Shimadzu Corporation), the column is equipped with ULTRON VX-ODS (5 μm, 4.6 mm x 250 mm), and the mobile phase is distilled water/acetonitrile/acetic acid. (80:20:0.01) and use the mixture and deaeration. The analysis can be carried out under the following conditions: a column temperature of 40° C., a flow rate of 1.0 ml/min, an injection volume of 10 μl, and a detection wavelength of 280 nm.

Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various configurations other than those described above may also be adopted.

EXAMPLES The present invention will be explained below with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

[Experiment 1] Verification of the influence of sugar content on wateriness reduction effect of salt <Control example 1, Reference example 1, Comparative examples 1 to 4>
A drink was prepared by uniformly mixing each component in water so as to have the blending ratio shown in Table 1, and the resulting drink was sterilized by flash sterilization at 95°C and packed into containers. A packaged beverage was thus obtained.
The following measurements and evaluations were performed on the obtained beverage, and the results are shown in Table 1. Note that "-" in Table 1 indicates that it is not blended.

<Measurement (physical properties)>
- Brix content (Bx): Brix value was measured using a sugar refractometer reading "RX-5000α" manufactured by Atago Co., Ltd. The liquid temperature of the beverage was 20°C.
- pH: Value measured using GST-5741C (manufactured by Toa DKK Co., Ltd.) at 20°C.
- Absorbance (D420: wavelength 420 nm, D650: wavelength 650 nm): The value was measured using a commercially available spectrophotometer after placing the beverage in a cell with an optical path length of 1 cm. Note that the absorbance measurement was performed using a quartz cell under a temperature condition of 20°C.

<Evaluation>
・Sensory evaluation: Five experienced panelists tasted each of the Examples and Comparative Example beverages (at 20°C) and evaluated them according to the following evaluation criteria: ``Good taste intensity'', ``Good aftertaste'', ``Good aftertaste'', A 7-point scale (1 to 7 points) was conducted for each of "saltyness" and "wateryness," and the average score was calculated. In addition, when evaluating, the beverage of Control Example 1 was used as a control product (standard value 4 points). Furthermore, regarding "wateryness", when the score was lower by 0.6 points or more for each comparative example, it was determined that the wateriness was reduced. In addition, in the evaluation, the larger the value, the stronger the flavor.

・Evaluation criteria: "Good flavor strength", "Good aftertaste", "Strength of salty taste", "Waterness"
7 points: Much stronger than the target product 6 points: Stronger than the target product 5 points: Slightly stronger than the target product 4 points: Same strength as the target product 3 points...・Slightly weaker than the target product 2 points...Weaker than the target product 1 point...Very weaker than the target product or not felt at all

From Table 1, when comparing Control Example 1 and Reference Example 1, it can be seen that when Bx is 4 or more, salt reduces wateriness, increases saltiness, and improves aftertaste. On the other hand, in cases where Bx is 3 or less as in Comparative Examples 1 to 4, when comparing Comparative Examples 1 and 2 and Comparative Examples 3 and 4, it is found that the addition of salt actually enhances the wateriness. I understand that.

[Experiment 2] Verification of differences in types of aroma components without salt <Control example 1, Examples 1 to 4, Comparative examples 3, 5, 6>
A drink was prepared by uniformly mixing each component in water so as to have the blending ratio shown in Table 2, and the resulting drink was sterilized by flash sterilization at 95°C and packed into containers. A packaged beverage was thus obtained.
The obtained beverage was measured and evaluated in the same manner as in Experiment 1 above, and the results are shown in Table 2. Note that "-" in Table 2 indicates that it is not blended.

[Experiment 3] (a) Verification of differences depending on the concentration of 2-isobutyl-3-methoxypyrazine <Control example 1, Examples 1 and 5, Comparative examples 3 and 7 to 9>
A drink was prepared by uniformly mixing each component in water so as to have the blending ratio shown in Table 3, and the resulting drink was sterilized by flash sterilization at 95°C and packed into containers. A packaged beverage was thus obtained.
The obtained beverage was measured and evaluated in the same manner as in Experiment 1 above, and the results are shown in Table 3. Note that "-" in Table 3 indicates that it is not blended.

[Experiment 4] (b) Verification of differences depending on concentration of β-damascenone <Control example 1, Examples 6 to 10, Comparative example 3>
A drink was prepared by uniformly mixing each component in water so as to have the blending ratio shown in Table 4, and the resulting drink was sterilized by flash sterilization at 95° C. and packed into containers. A packaged beverage was thus obtained.
The obtained beverage was measured and evaluated in the same manner as in Experiment 1 above, and the results are shown in Table 4. Note that "-" in Table 4 indicates that it is not blended.

[Experiment 5] (c) Verification of differences depending on the concentration of δ-decanolactone <Control example 1, Examples 3, 11, 12, Comparative examples 3, 10, 11>
Beverages were prepared by uniformly mixing each component in water so as to have the blending ratio shown in Table 5, and the resulting beverages were sterilized by instant sterilization at 95° C. and packed into containers. A packaged beverage was thus obtained.
The obtained beverages were measured and evaluated in the same manner as in Experiment 1 above, and the results are shown in Table 5. Note that "-" in Table 5 indicates that it is not blended.

[Experiment 6] (d) Verification of differences due to caffeine concentration <Control example 1, Examples 4, 13, 14, Comparative examples 3, 12, 13>
Beverages were prepared by uniformly mixing each component in water so as to have the blending ratio shown in Table 6, and the resulting beverages were sterilized by instant sterilization at 95° C. and packed into containers. A packaged beverage was thus obtained.
The obtained beverages were measured and evaluated in the same manner as in Experiment 1 above, and the results are shown in Table 6. Note that "-" in Table 6 indicates that it is not blended.

[Experiment 7] Verification in case of sugar content 3 <Control example 1, Example 15, Comparative example 1>
A drink was prepared by uniformly mixing each component in water so as to have the blending ratio shown in Table 7, and the resulting drink was sterilized by instant sterilization at 95°C and packed into containers. A packaged beverage was thus obtained.
The obtained beverages were measured and evaluated in the same manner as in Experiment 1 above, and the results are shown in Table 7. Note that "-" in Table 7 indicates that it is not blended.

[Experiment 8] Verification of differences in types of aroma components without salt 2
<Comparative Example 1, Examples 16 to 19, Comparative Examples 3, 14, 15>
Beverages were prepared by uniformly mixing each component in water so as to have the blending ratio shown in Table 8, and the resulting beverages were sterilized by instant sterilization at 95° C. and packed into containers. A packaged beverage was thus obtained.
The obtained beverage was measured and evaluated in the same manner as in Experiment 1 above, and the results are shown in Table 8. Note that "-" in Table 8 indicates that it is not blended.

[Experiment 9] (e) Verification of differences depending on the concentration of geraniol <Control example 1, Examples 16, 20 to 24, Comparative example 3>
Beverages were prepared by uniformly mixing each component in water so as to have the blending ratio shown in Table 9, and the resulting beverages were sterilized by flash sterilization at 95° C. and packed into containers. A packaged beverage was thus obtained.
The obtained beverages were measured and evaluated in the same manner as in Experiment 1 above, and the results are shown in Table 9. Note that "-" in Table 9 indicates that it is not blended.

[Experiment 10] (h) Verification of differences due to concentration of valeric acid <Control example 1, Examples 19, 25-28, Comparative examples 3, 16>
Beverages were prepared by uniformly mixing each component in water so as to have the blending ratio shown in Table 10, and the resulting beverages were sterilized by flash sterilization at 95° C. and packed into containers. A packaged beverage was thus obtained.
The obtained beverages were measured and evaluated in the same manner as in Experiment 1 above, and the results are shown in Table 10. Note that "-" in Table 10 indicates that it is not blended.

[Experiment 11] (i) Verification of differences depending on concentration of naringin <Control example 1, Examples 29 to 33, Comparative example 3>
Beverages were prepared by uniformly mixing each component in water so as to have the blending ratio shown in Table 11, and the resulting beverages were sterilized by flash sterilization at 95° C. and packed into containers. A packaged beverage was thus obtained.
The obtained beverages were measured and evaluated in the same manner as in Experiment 1 above, and the results are shown in Table 11. Note that "-" in Table 11 indicates that it is not blended.

Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various configurations other than those described above may also be adopted.
Below, examples of reference forms will be added.
1. Sugar content is 3.0 or less,
A beverage containing sugar and/or fructose and at least one or more selected from the following components (a) to (c), (e) to (h).
(a) 2-isobutyl-3-methoxypyrazine 2.0 ppb or more and 480 ppb or less
(b) β-damascenone 0.1 ppb or more
(c) δ-decanolactone 15 ppb or more
(e) Geraniol 0.1 ppb or more
(f) Isovaleric acid 0.1 ppb or more
(g) Pentadione 1 ppb or more
(h) Valeric acid 2 ppb or more
2. substantially free of caffeine and naringin; 1. Beverages listed in.
3. Sugar content is 3.0 or less,
A beverage containing sugar and/or fructose and the following ingredient (d).
(d) Caffeine 0.02g/L or more
4. Sugar content is 3.0 or less,
A beverage containing sugar and/or fructose and the following ingredient (i).
(i) Naringin 0.05mg/L or more
5. 1. The absorbance at a wavelength of 420 nm is 0.5 or less. to 4. Beverage listed in any one of the above.
6. 1. The absorbance at a wavelength of 650 nm is 0.01 or less. to 5. Beverages listed in any one of the following.
7. Substantially free of high-intensity sweeteners; 1. to 6. Beverages listed in any one of the following.
8. 1. to 7. A packaged beverage in which a transparent container is filled with a beverage listed in any one of the following.
9. A drink with a sugar content of 3.0 or less is prepared to contain sugar and/or fructose and at least one or more selected from the following components (a) to (c), (e) to (h). , a method for reducing the wateriness of beverages.
(a) 2-isobutyl-3-methoxypyrazine 2.0 ppb or more and 480 ppb or less
(b) β-damascenone 0.1 ppb or more
(c) δ-decanolactone 15 ppb or more
(e) Geraniol 0.1 ppb or more
(f) Isovaleric acid 0.1 ppb or more
(g) Pentadione 1 ppb or more
(h) Valeric acid 2 ppb or more
10. A method for reducing the wateriness of a beverage, which comprises preparing a beverage with a sugar content of 3.0 or less to contain sugar and/or fructose and the following component (d).
(d) Caffeine 0.02g/L or more
11. A method for reducing the wateriness of a beverage, which comprises preparing a beverage with a sugar content of 3.0 or less to contain sugar and/or fructose and the following component (i).
(i) Naringin 0.05mg/L or more

Claims (11)

Sugar content is 3.0 or less,
A beverage containing sugar and/or fructose and at least one or more selected from the following components (a) to (c), (e) to (h).
(a) 2-isobutyl-3-methoxypyrazine 2.0 ppb or more and 480 ppb or less (b) β-damascenone 0.1 ppb or more (c) δ-decanolactone 15 ppb or more (e) Geraniol 0.1 ppb or more (f) Isovaleric acid 0 .1 ppb or more (g) Pentadione 1 ppb or more (h) Valeric acid 2 ppb or more The beverage according to claim 1, which is substantially free of caffeine and naringin. Sugar content is 3.0 or less,
A beverage containing sugar and/or fructose and the following ingredient (d).
(d) Caffeine 0.02g/L or more Sugar content is 3.0 or less,
A beverage containing sugar and/or fructose and the following ingredient (i).
(i) Naringin 0.05mg/L or more The beverage according to any one of claims 1 to 4, having an absorbance of 0.5 or less at a wavelength of 420 nm. The beverage according to any one of claims 1 to 5, having an absorbance of 0.01 or less at a wavelength of 650 nm. 7. The beverage according to any one of claims 1 to 6, which is substantially free of high-intensity sweeteners. A packaged beverage comprising the beverage according to any one of claims 1 to 7 filled in a transparent container. A drink with a sugar content of 3.0 or less is prepared to contain sugar and/or fructose and at least one or more selected from the following components (a) to (c), (e) to (h). , a method for reducing the wateriness of beverages.
(a) 2-isobutyl-3-methoxypyrazine 2.0 ppb or more and 480 ppb or less (b) β-damascenone 0.1 ppb or more (c) δ-decanolactone 15 ppb or more (e) Geraniol 0.1 ppb or more (f) Isovaleric acid 0 .1 ppb or more (g) Pentadione 1 ppb or more (h) Valeric acid 2 ppb or more A method for reducing the wateriness of a beverage, which comprises preparing a beverage with a sugar content of 3.0 or less to contain sugar and/or fructose and the following component (d).
(d) Caffeine 0.02g/L or more A method for reducing the wateriness of a beverage, which comprises preparing a beverage with a sugar content of 3.0 or less to contain sugar and/or fructose and the following component (i).
(i) Naringin 0.05mg/L or more