Beverage, method for producing beverage, and method for improving flavor of beverage
By adding fenchol and 4-terpineol to beverages at optimal concentrations, the method enhances fruit freshness and juiciness, improves citrus peel flavor, and reduces ink smell, addressing the limitations of conventional beverage flavor enhancement techniques.
JP2026004932APending Publication Date: 2026-01-15SAPPORO BREWERIES
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Patent Information
- Application Number
- JP2024103029
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2024-06-26
- Publication Date
- 2026-01-15
AI Technical Summary
Technical Problem
Existing beverages lack enhanced fruit freshness and juiciness, and there is a need for a new method to improve these qualities beyond conventional techniques.
Method used
Incorporating fenchol and 4-terpineol into beverages at specific concentrations to enhance fruit freshness, juiciness, and citrus peel flavor while reducing undesirable ink smell.
Benefits of technology
The method results in beverages with improved fruit freshness, juiciness, and citrus peel flavor, along with a pleasant aftertaste and reduced ink smell.
✦ Generated by Eureka AI based on patent content.
Abstract
To provide a beverage in which fresh feeling of fruit and juicy feeling of fruit are enhanced, a method for producing the beverage, and a method for improving flavor of the beverage.SOLUTION: The beverage contains fenchol and 4-terpineol. The method for producing the beverage includes a step of incorporating fenchol and 4-terpineol. A method for improving a flavor of a beverage according to the present invention is a method for improving a flavor of a beverage that enhances a fresh feeling of a fruit and a juicy feeling of a fruit, the method including the step of adding fenchol and 4-terpineol to the beverage.SELECTED DRAWING: None
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