Title:
BEER-TASTING BEVERAGE
Document Type and Number:
WIPO Patent Application WO/2018/074014
Kind Code:
A1
Abstract:
The present invention pertains to a beer-tasting beverage containing 4-vinylguaiacol and ethyl butyrate, wherein the content of 4-vinylguaiacol is 0.5-20 ppm and the content of ethyl butyrate 0.12-1 ppm.
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| JPS5626543 | FILTER AID |
Inventors:
IMAZEKI MAKI (JP)
TANIGAWA ATSUSHI (JP)
IKUTANI RYUMA (JP)
TANIGAWA ATSUSHI (JP)
IKUTANI RYUMA (JP)
Application Number:
PCT/JP2017/024841
Publication Date:
April 26, 2018
Filing Date:
July 06, 2017
Export Citation:
Assignee:
SAPPORO HOLDINGS LTD (JP)
International Classes:
C12G3/02; C12C5/02; C12C11/00
Foreign References:
| JP2012000038A | 2012-01-05 | |||
| JP2016515812A | 2016-06-02 | |||
| JP2016025866A | 2016-02-12 | |||
| JP2013128463A | 2013-07-04 | |||
| JP2017046627A | 2017-03-09 |
Other References:
LANGOS D ET AL.: "Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach", J. AGRIC. FOOD CHEM., vol. 61, 2013, pages 11303 - 11311, XP055332105, DOI: doi:10.1021/jf403912j
KISHIMOTO T ET AL.: "Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties", J. AGRIC. FOOD CHEM., vol. 54, 2006, pages 8855 - 8861, XP055108099, DOI: doi:10.1021/jf061342c
RIU-AUMATELL M ET AL.: "Assessment of the aroma profiles of low-alcohol beers using HS-SPME-GC-MS", FOOD RESEARCH INTERNATIONAL, vol. 57, 2014, pages 196 - 202, XP028614096, DOI: doi:10.1016/j.foodres.2014.01.016
KISHIMOTO T ET AL.: "Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties", J. AGRIC. FOOD CHEM., vol. 54, 2006, pages 8855 - 8861, XP055108099, DOI: doi:10.1021/jf061342c
RIU-AUMATELL M ET AL.: "Assessment of the aroma profiles of low-alcohol beers using HS-SPME-GC-MS", FOOD RESEARCH INTERNATIONAL, vol. 57, 2014, pages 196 - 202, XP028614096, DOI: doi:10.1016/j.foodres.2014.01.016
Attorney, Agent or Firm:
HASEGAWA Yoshiki et al. (JP)
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