Title:
BEVERAGE, AND METHOD FOR IMPROVING FLAVOR OF BEVERAGE
Document Type and Number:
Japanese Patent JP2017143808
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a beverage having unconventional favorable flavor, and a method for improving flavor of a beverage.SOLUTION: A beverage according to an embodiment of the present invention has a geranic acid content of 40ppb or more, and the ratio of the geranic acid content to the geraniol content is 1.8 or more and 150.0 or less. A method according to an embodiment of the present invention is a method for improving flavor of a beverage by adjusting the geranic acid content to 40ppb or more, and adjusting the ratio of the geranic acid content to the geraniol content to 1.8 or more and 150.0 or less.SELECTED DRAWING: None
Inventors:
JITSUKATA AYAKO
TAKOI KIYOSHI
TANIGAWA ATSUSHI
TAKOI KIYOSHI
TANIGAWA ATSUSHI
Application Number:
JP2016029651A
Publication Date:
August 24, 2017
Filing Date:
February 19, 2016
Export Citation:
Assignee:
SAPPORO BREWERIES
International Classes:
A23L2/00; A23L2/38; C12C5/02; C12G3/06
Foreign References:
| WO2011162118A1 | 2011-12-29 | |||
| WO2016006316A1 | 2016-01-14 |
Other References:
KAWAKAMI, M., ET AL.: "Aroma Composition of Oolong Tea and Black Tea by Brewed Extraction Method and Characterizing Compoun", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 43, no. 1, JPN6017007349, 1995, pages 200 - 207, XP000485669, ISSN: 0004188001, DOI: 10.1021/jf00049a037
SANCHEZ-PALOMO, E., ET AL.: "Comparison of extraction methods for volatile compounds of Muscat grape juice", TALANTA, vol. 79, JPN6017007352, 2009, pages 871 - 876, XP055410226, ISSN: 0004188002, DOI: 10.1016/j.talanta.2009.05.019
SANCHEZ-PALOMO, E., ET AL.: "Comparison of extraction methods for volatile compounds of Muscat grape juice", TALANTA, vol. 79, JPN6017007352, 2009, pages 871 - 876, XP055410226, ISSN: 0004188002, DOI: 10.1016/j.talanta.2009.05.019
Attorney, Agent or Firm:
Haruka International Patent Office