PROBLEM TO BE SOLVED: To provide a novel technology that can enhance the palatability of milk-containing black tea beverage.SOLUTION: Provided are: a milk-containing black tea containing vanillin and β-damascenone and in which the total content of vanillin and β-damascenone is 0.01 to 10 ppm and the ratio of the content of β-damascenone to the content of vanillin is 0.01 to 10 and a method for improving flavor in a milk-containing black tea beverage including incorporating a black tea extract, a milk raw material, vanillin and β-damascenone and in which the total content of vanillin and β-damascenone is 0.01 to 10 ppm and the ratio of the content of β-damascenone to the content of vanillin is 0.01 to 10.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】ミルク入り紅茶飲料の嗜好性を高めることができる新規な技術の提供。【解決手段】バニリンと、β-ダマセノンとを含有し、バニリンおよびβ-ダマセノンの合計含有量が0.01~10ppmであり、バニリンの含有量に対するβ-ダマセノンの含有量の比が0.01~10であるミルク入り紅茶飲料。ミルク入り紅茶飲料における風味改善方法であって、紅茶抽出物と、乳原料と、バニリンと、β-ダマセノンとを配合することを含み、バニリンおよびβ-ダマセノンの合計含有量が0.01~10ppmであり、バニリンの含有量に対するβ-ダマセノンの含有量の比が0.01~10である嗜好性改善方法。【選択図】なし
