PROBLEM TO BE SOLVED: To provide a coffee drink in which the acid taste increase with time is suppressed and the good flavor can be maintained even for the case where the content of chlorogenic acids as well as organic acids is high, and also to provide a method for producing the coffee drink and a method for suppressing the coffee drink flavor deterioration.SOLUTION: Provided is a coffee drink in which the chlorogenic acids content in the drink liquid [CQ](mg/100 g) is 140 or more and the total content of organic acids in the drink liquid [A](ppm) is 1700 to 3500, as well as the ratio of the above total content of organic acids [A] to the quinic acid lactone content [QL](ppm), [QL]/[A], is 0.02 or less.COPYRIGHT: (C)2015,JPO&INPIT【課題】クロロゲン酸類と共に有機酸類の含有量が多い場合であっても、経時による酸味の増大が抑制され、良好な香味を保持しうるコーヒー飲料及びその製造方法、並びにコーヒー飲料の香味劣化抑制方法を提供する。【解決手段】飲料液中のクロロゲン酸類の含有量「CQ」(mg/100g)が140以上であり、有機酸類の合計含有量[A](ppm)が1700~3500であると共に、前記有機酸類の含有合計量[A]と、キナ酸ラクトンの含有量[QL](ppm)の比、[QL]/[A]が、0.02未満。【選択図】なし
