In the warming save the environment of [long-term challenges, to suppress the occurrence of degradation acidity, and good taste, and a method of manufacturing the same and packaged coffee drinks, as well as packaged coffee drinks and coffee drinks can retain flavor I offer a warm degradation method for suppressing. As well as a less than 80ppm, the total concentration of A citric acid and quinic acid in the extract and (ppm), the ratio of the concentration QAL B, QAL [MEANS FOR SOLVING PROBLEMS] extract (quinic acid lactone) concentration B is B / A is in the range of from 0.00 to 0.04. None [Selection Figure]【課題】長期の加温保存環境下においても、劣化酸味の発生を抑制し、且つ良好な呈味、及び香味を保持しうるコーヒー飲料並びに容器詰コーヒー飲料及びその製造方法、並びに容器詰コーヒー飲料の加温劣化抑制方法を提供する。【解決手段】抽出液中のQAL(キナ酸ラクトン)濃度Bが80ppm未満であると共に、抽出液中のキナ酸及びクエン酸の合計濃度A(ppm)と、前記QAL濃度Bとの比、B/Aが、0.00~0.04の範囲とする。【選択図】なし
