BEVERAGE, METHOD FOR PRODUCING BEVERAGE, FLAVOR IMPROVEMENT METHOD FOR BEVERAGE, AND BEVERAGE BASE

To provide a beverage having enhanced rich bitterness, a method for producing a beverage, a flavor improvement method for a beverage, and a beverage base.SOLUTION: A beverage has a perillyl acetate content of 10 ppb or more. A method for producing a beverage includes the step of controlling a perill...

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Bibliographic Details
Main Authors TEZAKI SATOSHI, KOJIMA HIDETOSHI
Format Patent
LanguageEnglish
Japanese
Published 26.09.2022
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
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Summary:To provide a beverage having enhanced rich bitterness, a method for producing a beverage, a flavor improvement method for a beverage, and a beverage base.SOLUTION: A beverage has a perillyl acetate content of 10 ppb or more. A method for producing a beverage includes the step of controlling a perillyl acetate content to 10 ppb or more. A flavor improvement method for a beverage enhances rich bitterness, including the step of controlling the perillyl acetate content of the beverage to 10 ppb or more.SELECTED DRAWING: None 【課題】コクを感じさせる苦味が増強した飲料、飲料の製造方法、飲料の香味向上方法、及び、飲料ベースを提供することを課題とする。【解決手段】本発明に係る飲料は、ペリリルアセテートの含有量が１０ｐｐｂ以上である。また、本発明に係る飲料の製造方法は、ペリリルアセテートの含有量を１０ｐｐｂ以上とする工程を含む。また、本発明に係る飲料の香味向上方法は、コクを感じさせる苦味を増強する飲料の香味向上方法であって、前記飲料のペリリルアセテートの含有量を１０ｐｐｂ以上とする工程を含む。【選択図】なし
Bibliography:Application Number: JP20210038377