Title:
柑橘風味飲料、及び、柑橘風味飲料の香味向上方法
Document Type and Number:
Japanese Patent JP7355541
Kind Code:
B2
Abstract:
To provide citrus flavor beverage having enhanced rise-up of flavor and sharpness of aftertaste, and, a method of enhancing flavor of citrus flavor beverage.SOLUTION: Citrus flavor beverage according to the present invention has a content of 3-carene of 0.01 ppm or larger. Furthermore, the citrus flavor beverage according to the present invention may contain alcohol, a content of myrcene may be 5.00 ppm or smaller, the degree of alcohol may be 1 to 15 v/v%, and extract may be 3 to 10 w/w%. A method of enhancing the flavor of the citrus flavor beverage according to the present invention is a method of enhancing the rise-up of flavor and the sharpness of the aftertaste of the citrus flavor beverage, and the content of 3-carene of the citrus flavor beverage is set to 0.01 ppm or larger.SELECTED DRAWING: None
Inventors:
Hitoshi Takahashi
Gao Cheng Koji
Gao Cheng Koji
Application Number:
JP2019133844A
Publication Date:
October 03, 2023
Filing Date:
July 19, 2019
Export Citation:
Assignee:
Sapporo Breweries Ltd.
International Classes:
C12G3/06; C12G3/04
Domestic Patent References:
| JP2004168936A | ||||
| JP2019047738A | ||||
| JP11299473A |
Other References:
M.J. Jordan et al.,Deaeration and pasteurization effects on the orange juice aromatic fraction,Lebensm.-Wiss. U.-Technol.,2003年,Vol.36,p.391-396
Attorney, Agent or Firm:
Patent Attorney Corporation Isono International Patent and Trademark Office