Title:
TEA BEVERAGE
Document Type and Number:
WIPO Patent Application WO/2018/211690
Kind Code:
A1
Abstract:
A tea beverage containing the following components (A) and (B): (A) 13-200 ppb (by mass) of vanillin and (B) at least one selected from hesperidin and hesperidin sugar adducts, the mass ratio [(B)/(A)] of component (A) and component (B) being 1000-200,000.
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Inventors:
KOBAYASHI YUSUKE (JP)
UCHIDA HIROKO (JP)
SHIMODA YUICHI (JP)
UCHIDA HIROKO (JP)
SHIMODA YUICHI (JP)
Application Number:
PCT/JP2017/018851
Publication Date:
November 22, 2018
Filing Date:
May 19, 2017
Export Citation:
Assignee:
KAO CORP (JP)
International Classes:
A23F3/16
Domestic Patent References:
| WO2006062174A1 | 2006-06-15 | |||
| WO2012111820A1 | 2012-08-23 | |||
| WO2017033850A1 | 2017-03-02 | |||
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| JP2017012069A | 2017-01-19 | |||
| JP2017112968A | 2017-06-29 | |||
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Other References:
SCHUH C ET AL.: "Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion", J. AGRIC. FOOD CHEM., vol. 54, no. 3, 2006, pages 916 - 924, XP055364876, DOI: 10.1021/jf052495n
MATSUBARA, HIDETAKA ET AL.: "Rapid method for the identification of volatile odorants in Sencha by gel permeation chromatography", JOURNAL OF JAPAN ASSOCIATION ON ODOR ENVIRONMENT, vol. 47, no. 3, 2016, pages 207 - 221
BABA R ET AL.: "Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Chinese Green Tea Infusions by Aroma Extract Dilution Analysis", J. AGRIC. FOOD CHEM., vol. 62, no. 33, 2014, pages 8308 - 8313, XP055537533, DOI: 10.1021/jf502308a
PEKAL A ET AL.: "Evaluation of the antioxidant properties of fruit and flavoured black teas", EUR. J. NUTR., vol. 50, no. 8, 2011, pages 681 - 688, XP019977037, DOI: 10.1007/s00394-011-0179-2
SCHULZE A. E. ET AL.: "Honeybush herbal teas (Cyclopia spp.) contribute to high levels of dietary exposure to xanthones, benzophenones, dihydrochalcones and other bioactive phenolics", JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol. 44, 2015, pages 139 - 148, XP055612149, DOI: 10.1016/j.jfca.2015.08.002
MATSUBARA, HIDETAKA ET AL.: "Rapid method for the identification of volatile odorants in Sencha by gel permeation chromatography", JOURNAL OF JAPAN ASSOCIATION ON ODOR ENVIRONMENT, vol. 47, no. 3, 2016, pages 207 - 221
BABA R ET AL.: "Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Chinese Green Tea Infusions by Aroma Extract Dilution Analysis", J. AGRIC. FOOD CHEM., vol. 62, no. 33, 2014, pages 8308 - 8313, XP055537533, DOI: 10.1021/jf502308a
PEKAL A ET AL.: "Evaluation of the antioxidant properties of fruit and flavoured black teas", EUR. J. NUTR., vol. 50, no. 8, 2011, pages 681 - 688, XP019977037, DOI: 10.1007/s00394-011-0179-2
SCHULZE A. E. ET AL.: "Honeybush herbal teas (Cyclopia spp.) contribute to high levels of dietary exposure to xanthones, benzophenones, dihydrochalcones and other bioactive phenolics", JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol. 44, 2015, pages 139 - 148, XP055612149, DOI: 10.1016/j.jfca.2015.08.002
Attorney, Agent or Firm:
THE PATENT CORPORATE BODY ARUGA PATENT OFFICE (JP)
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