PROBLEM TO BE SOLVED: To provide: a beverage in which a pungent smell due to 4-vinyl guaiacol is suppressed as well as the cask maturation incense is enhanced a method for producing the beverage and a method for improving a flavor of the beverage.SOLUTION: A beverage according to the present invention contains 4-vinyl guaiacol and a water-soluble dietary fiber, and in which the 4-vinyl guaiacol is contained by 0.2 mg/L or more. A method for producing the beverage according to the present invention includes a step in which the content of 4-vinyl guaiacol is set to 0.2 mg/L or more and a water-soluble dietary fiber is added. A method for improving a flavor of the beverage according to the present invention is a method for improving a flavor of the beverage by suppressing a pungent smell of the beverage and strengthening the cask maturation incense, and in which the content of 4-vinyl guaiacol in the beverage is set to 0.2 mg/L or more and a water-soluble dietary fiber is added.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】4-ビニルグアイアコールによる刺激臭が抑制されているとともに、樽熟成香を強めた飲料、飲料の製造方法、及び飲料の香味向上方法を提供することを課題とする。【解決手段】本発明に係る飲料は、4-ビニルグアイアコールと水溶性食物繊維とを含有し、前記4-ビニルグアイアコールの含有量が0.2mg/L以上である。本発明に係る飲料の製造方法は、4-ビニルグアイアコールの含有量を0.2mg/L以上とし、水溶性食物繊維を添加する工程を含む。本発明に係る飲料の香味向上方法は、飲料の刺激臭を抑制し樽熟成香を強くする香味向上方法であって、前記飲料の4-ビニルグアイアコールの含有量を0.2mg/L以上とし、水溶性食物繊維を添加するものである。【選択図】なし
