Title:
ACETIC ACID-CONTAINING FOOD OR BEVERAGE
Document Type and Number:
WIPO Patent Application WO/2021/171860
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing an acetic acid-containing food or beverage which is suppressed in acetic acid odor, pungent odor and stuffy odor not only immediately after production but also after storage for a definite period of time. This problem is solved by an acetic acid-containing food or beverage which contains 0.02 w/v% or more of acetic acid together with at least one kind of fragrant component selected from the group consisting of (component A) isobutanal, (component B) butanal, (component C) 2-methylbutanal, (component D) pentanal, (component E) isobutyl acetate and (component F) butyl acetate and in which the total content of the fragrant component(s) is 0.1 ppb or more.
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Inventors:
SAKAKIBARA RENA (JP)
Application Number:
PCT/JP2021/002383
Publication Date:
September 02, 2021
Filing Date:
January 25, 2021
Export Citation:
Assignee:
MIZKAN HOLDINGS CO LTD (JP)
MIZKAN CO LTD (JP)
MIZKAN CO LTD (JP)
International Classes:
A23L5/00; A23L2/68; C12J1/00
Other References:
DURÁN-GUERRERO ENRIQUE, CHINNICI FABIO, NATALI NADIA, RIPONI CLAUDIO: "Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 95, no. 12, 1 September 2015 (2015-09-01), GB, pages 2395 - 2403, XP055850024, ISSN: 0022-5142, DOI: 10.1002/jsfa.6958
JO YUNHEE; CHUNG NAMHYEOK; PARK SU WON; NOH BONG SOO; JEONG YONG-JIN; KWON JOONG-HO: "Application of E-tongue, E- nose, and MS-E-nose for discriminating aged vinegars based on taste and aroma profiles, Food Sci. Biotechnol.", FOOD SCIENCE AND BIOTECHNOLOGY, vol. 25, no. 5, 31 October 2016 (2016-10-31), pages 1313 - 1318, XP036091165, ISSN: 1226-7708, DOI: 10.1007/s10068-016-0206-4
RÍOS-REINA ROCÍO, MORALES M. LOURDES, GARCÍA-GONZÁLEZ DIEGO L., AMIGO JOSÉ M., CALLEJÓN RAQUEL M.: "Sampling methods for the study of volatile profile of PDO wine vineger", A COMPARION USING MULTIVARIATE DATA ANALYSIS, FOOD RESEARCH INTERNATIONAL, vol. 105, 1 March 2018 (2018-03-01), pages 880 - 896, XP055850036, ISSN: 0963-9969, DOI: 10.1016/j.foodres.2017.12.001
JO DOEKJO, KIM GUI-RAN, YEO SOO-HWAN, JEONG YONG-JIN, NOH BONG SOO, KWON JOONG-HO: "Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation", FOOD SCIENCE AND BIOTECHNOLOGY, vol. 22, no. 6, 1 December 2013 (2013-12-01), pages 1559 - 1565, XP055850041, ISSN: 1226-7708, DOI: 10.1007/s10068-013-0251-1
CALLEJON, R.M. ; TORIJA, M.J. ; MAS, A. ; MORALES, M.L. ; TRONCOSO, A.M.: "Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods", FOOD CHEMISTRY, vol. 120, no. 2, 15 May 2010 (2010-05-15), pages 561 - 571, XP026853814, ISSN: 0308-8146, DOI: 10.1016/j.foodchem.2009.10.026
LU SHENGMIN; CAO YAN; YANG YING; JIN ZHAO; LUO XIULI: "Effects of fermentation modes on nutritional and volatile compounds of Huyou vinegar,", JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 55, no. 7, 1 June 2018 (2018-06-01), pages 2631 - 2640, XP036541071, ISSN: 0022-1155, DOI: 10.1007/s13197-018-3184-0
CAS , no. 123-86-4
CAS, no. 110-19-0
See also references of EP 4094586A4
JO YUNHEE; CHUNG NAMHYEOK; PARK SU WON; NOH BONG SOO; JEONG YONG-JIN; KWON JOONG-HO: "Application of E-tongue, E- nose, and MS-E-nose for discriminating aged vinegars based on taste and aroma profiles, Food Sci. Biotechnol.", FOOD SCIENCE AND BIOTECHNOLOGY, vol. 25, no. 5, 31 October 2016 (2016-10-31), pages 1313 - 1318, XP036091165, ISSN: 1226-7708, DOI: 10.1007/s10068-016-0206-4
RÍOS-REINA ROCÍO, MORALES M. LOURDES, GARCÍA-GONZÁLEZ DIEGO L., AMIGO JOSÉ M., CALLEJÓN RAQUEL M.: "Sampling methods for the study of volatile profile of PDO wine vineger", A COMPARION USING MULTIVARIATE DATA ANALYSIS, FOOD RESEARCH INTERNATIONAL, vol. 105, 1 March 2018 (2018-03-01), pages 880 - 896, XP055850036, ISSN: 0963-9969, DOI: 10.1016/j.foodres.2017.12.001
JO DOEKJO, KIM GUI-RAN, YEO SOO-HWAN, JEONG YONG-JIN, NOH BONG SOO, KWON JOONG-HO: "Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation", FOOD SCIENCE AND BIOTECHNOLOGY, vol. 22, no. 6, 1 December 2013 (2013-12-01), pages 1559 - 1565, XP055850041, ISSN: 1226-7708, DOI: 10.1007/s10068-013-0251-1
CALLEJON, R.M. ; TORIJA, M.J. ; MAS, A. ; MORALES, M.L. ; TRONCOSO, A.M.: "Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods", FOOD CHEMISTRY, vol. 120, no. 2, 15 May 2010 (2010-05-15), pages 561 - 571, XP026853814, ISSN: 0308-8146, DOI: 10.1016/j.foodchem.2009.10.026
LU SHENGMIN; CAO YAN; YANG YING; JIN ZHAO; LUO XIULI: "Effects of fermentation modes on nutritional and volatile compounds of Huyou vinegar,", JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 55, no. 7, 1 June 2018 (2018-06-01), pages 2631 - 2640, XP036541071, ISSN: 0022-1155, DOI: 10.1007/s13197-018-3184-0
CAS , no. 123-86-4
CAS, no. 110-19-0
See also references of EP 4094586A4
Attorney, Agent or Firm:
SAEGUSA & PARTNERS (JP)
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