PROBLEM TO BE SOLVED: To provide a beverage in which flavor is effectively reinforced, a method for producing the same, and a composition for addition of effectively reinforcing the flavor of a beverage.SOLUTION: Provided is a method for producing a beverage comprising a flavor component derived from a hop where lower fatty acid or its ester is added. Also provided is a method for producing a beverage comprising monoterpene alcohol, including the addition of lower fatty acid or its ester. Also provided is a method for producing a beverage in which the monoterpene alcohol being linalool and/or geraniol. Also provided is a method for producing a beverage where the lower fatty acid being 2 to 9C fatty acid, specifically being one or more selected from isovaleric acid, isobutyric acid, 2-methyl butyric acid, valeric acid and butyric acid, and its ester is added by 0.001 to 0.1 ppm.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2016,JPO&INPIT【課題】香味が効果的に増強された飲料及びその製造方法、飲料の香味を効果的に増強する添加用組成物の提供。【解決手段】ホップに由来する香味成分を含有する飲料の製造方法であって、低級脂肪酸又はそのエステルを添加することを含む飲料の製造方法。モノテルペンアルコールを含有する飲料の製造方法であって、低級脂肪酸又はそのエステルを添加することを含む飲料の製造方法。モノテルペンアルコールは、リナロール及び/又はゲラニオールである飲料の製造方法。低級脂肪酸が炭素数2~9の脂肪酸であり、具体的にはイソ吉草酸、イソ酪酸、2-メチル酪酸、吉草酸又は酪酸から選択される1以上であり、そのエステルを0.001~0.1ppm添加する飲料の製造方法。【選択図】図1
