The purpose of the present invention is to provide: a method for producing an alcohol-free beer-taste sparkling beverage which has a fruity aroma imparted thereto with a reduced off flavor； and an alcohol-free beer-taste sparkling beverage, which has a fruity aroma imparted thereto with a reduced off flavor, produced by the aforesaid production method. The "method for producing an alcohol-free beer-taste sparkling beverage which has a fruity aroma imparted thereto with a reduced off flavor" according to the present invention is characterized by using, as hop or hop components to be used in a step for boiling liquid starting materials, hop or hop components that have been stored and aged in a state being in contact with air, or boiling hop or hop components in the liquid starting materials, so that the myrcene, linalool and nerol contents of the beer-taste sparkling beverage are adjusted to satisfy five specific numerical ranges.本發明之目的在於提供一種異味被抑制、且賦與似水果香氣之無酒精啤酒風味發泡性飲料之製造方法，及根據該製造方法製造之異味被抑制、且賦與似水果香氣之無酒精啤酒風味發泡性飲料。本發明中之「異味被抑制、且賦與似水果香氣之無酒精啤酒風味發泡性飲料之製造方法」之特徵在於：其係使用於接觸空氣之狀態下保存熟成之啤酒花或啤酒花成分作為原料液煮沸步驟時所使用之啤酒花或啤酒花成分，或將啤酒花或啤酒花成分於原料液中煮沸，藉此以滿足5個特定之數值範圍之方式對啤酒風味發泡性飲料中之月桂烯、沉香醇及橙花醇之含量進行調整。
