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Decaffeinated beverage precursor

A low-caffeine, precursor technology, applied in the direction of tea spices, tea treatment before extraction, tea, etc.

Active Publication Date: 2020-09-18
EKATERRA RES & DEV UK LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Therefore, there remains an unmet consumer need to provide low caffeine beverage precursors with desirable sensory attributes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] This example describes the production of beverage precursors of the present invention.

[0027] A beverage precursor was prepared by combining 0.65% by weight aroma particles with decaffeinated black tea. The fragrance granules consisted of synthetic mimics of the fragrance compositions given in Table 1 on a maltodextrin carrier (obtained from Firmenich). The beverage precursor (2.9 g) was packaged in tea bags.

[0028] Table 1

[0029] compound Concentration (ppm) Methanol 12900 E-2-hexenal 6280 Linalool 3170 Z-3-Hexenol 1070 trans-linalool oxide 973 Methyl salicylate 833 Hexanal 509 E-2-Hexenol 492 Acetaldehyde 365 Z-2-penten-1-ol 344 cis-linalool oxide 339 1-penten-3-ol 251 Hexan-1-ol 153 1-penten-3-one 107

Embodiment 2

[0031] This example examines the sensory attributes of beverages prepared using the beverage precursor of Example 1.

[0032] Eight samples were analyzed by a trained sensory panel. All samples were infused with a single tea bag in 200ml boiling water for 2 minutes under static conditions. After brewing, the tea bags were removed and 20ml of milk was added to each sample.

[0033] A completely randomized design was used such that each panelist evaluated each sample three times. Samples were presented to panelists in white mugs and evaluated under white light. Offer water, biscuits, and fruit as a mouthwash.

[0034]Sample A was prepared using the beverage precursor of Example 1, and samples B to H were prepared using commercially available tea bags containing decaffeinated black leaf tea. Sample B (prepared using PG Tips Decaffeinated Pyramid Tea Bags) was used as a control sample.

[0035] Sample A was found to have a significantly stronger floral odor and fresh green te...

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PUM

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Abstract

The present invention provides a beverage precursor comprising decaffeinated leaf tea and an aroma composition.

Description

technical field [0001] The present application relates to decaffeinated beverage precursors, and more particularly to such precursors having desirable organoleptic attributes. Background technique [0002] Some consumers choose not to drink caffeinated beverages such as tea and coffee because they are aware of their caffeine intake. Other consumers cite decaf drinks. However, the flavor and aroma profiles of such decaf products are generally inferior to beverages with their natural alkaloid levels. [0003] As discussed in Chapter 18 of "Tea: Cultivation to consumption" (eds. K. C. Wilson & M. N. Clifford, published 1992), a number of volatile compounds collectively known as aroma complexes have been detected in tea. The composition of aromatic complexes is known to vary with agronomic, cultural and production practices. Volatile compounds in tea can be broadly classified as primary or secondary products. Primary products are biosynthesized by plants and are present in f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/40A23F3/42A23L27/20A23F3/36
CPCA23F3/366A23L27/2026
Inventor R·M·克利福德J·W·马伊纳
Owner EKATERRA RES & DEV UK LTD