Abstract: An object of the present invention is to provide an extract capable of contributing to the improvement of the liquor taste of a beverage. The extract contains phenethyl alcohol and acetaldehyde, wherein a ratio of phenethyl alcohol content to acetaldehyde content (phenethyl alcohol content/acetaldehyde content) is 14 to 1,000.

Abstract: An object of the present invention is to provide a technique of reducing unfavorable pungency derived from carbon dioxide gas in a carbonated alcoholic beverage having a relatively high carbon dioxide gas pressure and a low pH. In this invention, the sodium content, acidity, and the weight ratio of potassium content to sodium content are adjusted to be within the specified ranges.

Abstract: One of the objects of the present invention is to provide a technique that can stabilize plant oil microparticles dispersed in a beverage even with little use of an emulsifier. This invention is characterized by using a plant oil and a silicone oil in combination.

Abstract: Provided is an infused liquor which can impart a refreshing citrus fruit flavor when mixed with other beverage. More specifically, provided is an infused liquor obtained by infusing a citrus fruit in an alcohol, characterized by having a geranyl acetate concentration of not less than 2.5 ppm, a weight ratio of geranyl acetate to citral of from 0.1 to 11, and a weight ratio of malic acid to citric acid of from 0.5 to 10.

Abstract: The object of this invention is to provide a herbal extract composition having a refreshing sweetness on its own and a production method thereof. This invention provides a liquid composition containing a naringin at 60 mg/L or higher and hesperidin at 240 mg/L or higher, and that is obtained by immersing herbs selected from petals, buds and leaves of trees in an ethanol solution.

Abstract: The object of the present invention is to provide an alcohol beverage that simultaneously achieves the rich flavor of the fruit juice component and regulates the precipitation and flavor deterioration associated with long term storage. The effects of endowing a rich flavor from a fruit juice component to the alcohol beverage and effectively regulating the precipitation and flavor deterioration caused by storing the beverage for a long time results from using a stored base liquid obtained by mixing an alcohol and a fruit juice to achieve a mixture whose alcohol by volume is 13 to 20 v/v %, then storing the mixture.

Abstract: The present invention provides a foam-holding agent which has a sufficient foam-holding property and is satisfactory with regard to safety, taste, aroma and other properties required for foods, as well as providing effervescent drinks or forming beverage comprising the foam-holding agent. More specifically, the present invention is directed to a foam-holding agent for effervescent drinks or forming beverage, which comprises a tea leaf extract obtained by preparing tea in a standard manner from leaves of black tea, green tea, oolong tea, Gynostemma pentaphyllum tea, Mate tea, Pu-erh tea, barley tea, Coix lacryma-jobi var. ma-yuen tea, brown rice tea, Houttuynia cordata tea or other tea leaves, and then extracting catechin-rich components using a solvent such as water and/or ethanol.