PROBLEM TO BE SOLVED: To provide a bottled beverage excellent in the flexibility of engineering in the point of the selection of various additive components, and also excellent in palatability while reducing seaweed odor derived from astaxanthin, and a method for improving the flavor of a bottled beverage.SOLUTION: Provided is a bottled beverage containing astaxanthin, in which the pH of the bottled beverage is 2.5 to 4.4, the content of the astaxanthin to the whole quantity of the bottled beverage is 0.001 to 1 mass%, and, provided that the content of the astaxanthin to the whole quantity of the bottled beverage is defined as X and the content of sodium to the whole quantity of the bottled beverage is defined as Y, the value of Y/X is 3 to 50.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】各種添加剤成分の選択という点において設計の自由度に優れており、かつアスタキサンチンに由来する海藻臭を低減しつつ、嗜好性に優れた容器詰め飲料、および容器詰め飲料の香味改善方法を提供する。【解決手段】アスタキサンチンを含む容器詰め飲料であって、当該容器詰め飲料のpHが2.5以上4.4以下であり、当該容器詰め飲料全量に対する前記アスタキサンチンの含有量が0.001質量%以上1質量%以下であり、当該容器詰め飲料全量に対する前記アスタキサンチンの含有量をXとし、当該容器詰め飲料全量に対するナトリウムの含有量をYとした時、Y/Xの値が3以上50以下である。【選択図】なし
