Abstract: [Problem] To provide a novel technique with which it is possible to reduce acetic acid irritation and difficulty to drink derived from acetic acid which may be sensed during drinking of an acetic acid-containing beverage. [Solution] This beverage contains acetic acid in an amount of 10-800 ppm and gluconic acid in an amount of 50-2000 ppm, and has an acidity due to citric acid of 0.1-0.4 g/100 ml.

Abstract: The present invention provides a carbonated beverage containing 0.25 to 2.0 ppm of ?-bisabolol, and a carbonated beverage containing 0.5 to 4.0 ppm of sabinene. Further, the present invention also provides a method for improving the carbonation sensation of a carbonated beverage, the method including adding at least one flavoring selected from the group consisting of ?-bisabolol and sabinene to the carbonated beverage, and adjusting the ?-bisabolol concentration in the beverage to a value within a range from 0.25 to 2.0 ppm, or adjusting the sabinene concentration in the beverage to a value within a range from 0.5 to 4.0 ppm.

Abstract: To provide a novel technique whereby a lingering sticky feeling in the aftertaste of a beverage containing a high sweetness sweetener can be reduced. A beverage containing a high sweetness sweetener and a sugar alcohol, wherein the content of the sugar alcohol is 0.1-2.0 mass % relative to the beverage and the penetrance of the sugar alcohol contained in the beverage is less than 99.

Abstract: The present invention provides means for reducing the culture medium odor of a beverage resulting from lactic acid bacteria while maintaining the clean sensation of the beverage, for a beverage containing a lactic acid bacterium powder and a high-intensity sweetener. The beverage according to the present invention contains a lactic acid bacterium powder, a high-intensity sweetener, 10 to 5000 ppb of nootkatone and 2.5 to 2000 ppb of linalool. It is preferable that the mass ratio of linalool and nootkatone be nootkatone/linalool=1 to 1000.

Abstract: The present invention provides an effective means for improving the dispersibility of sediments or aggregates of microbial cells generated at the time of production and during storage of a food or beverage product containing microbial cells such as lactic acid bacteria. The present invention provides a beverage that contains microbial cells comprising (A) microbial cell powder and (B) polyglycerin fatty acid ester composed of polyglycerin having a polymerization degree of 3 to 10 and fatty acid having 10 to 18 carbon atoms connected by ester bonds.

Abstract: Provided is a thirst-quencher-like acidic milk-based beverage and a method for producing the same, of which white turbidity typical of milk-based beverages is suppressed, which provide milkiness characteristic of milk-based beverages, and which has the appearance desired of sports drinks. The acidic milk-based beverage contains milk, a stabilizer of milk protein, and water, and the solid non-fat content thereof is 0.15 to 0.4 mass %, and the pH is not higher than 4.0. In particular, by controlling the lightness L to 25 to 47 in the Hunter Lab color space, the beverage made be useful as a thirst quencher beverage.

Abstract: Functional beverages and compositions are provided that suppress allergic rhinitis and prevent and treat hyperlipemia and related diseases thereof i.e. arteriosclerosis, obesity and liver diseases. The O-methylated catechin expressed by the chemical formula (1) shown below is included in a constitutive effective amount as an allergic rhinitis-suppressing drug and a lipid-lowering drug; [in which R1, R2, R3 and R4 are each independently a hydrogen atom or a methyl group, X1 and X2 are each independently a hydrogen atom or a hydroxy group.