Lemon-flavored beverage and method for improving the flavor of lemon-flavored beverage
By incorporating specific aroma compounds and insoluble solids in defined concentrations, the lemon-flavored beverage balances fruitiness with acidity, enhancing the overall taste and quality of lemon flavor.
JP7893682B2Active Publication Date: 2026-07-22ASAHI SOFT DRINKS CO LTD
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Patent Information
- Application Number
- JP2022134990
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- Filing Date
- 2022-08-26
- Publication Date
- 2026-07-22
- Estimated Expiration
- 2042-08-26
AI Technical Summary
Technical Problem
Existing lemon-flavored beverages do not effectively balance lemon fruitiness with acidity quality, and using cloudy lemon juice tends to decrease acidity quality.
Method used
A lemon-flavored beverage containing specific aroma components (ethyl DL-2-methylbutyrate, isoamyl acetate, benzyl alcohol, and N-benzyl-p-toluenesulfonamide) and insoluble solids (lemon peel, pulp, seeds) within defined concentrations, along with lemon juice, to enhance fruitiness while maintaining acidity quality.
Benefits of technology
The beverage achieves a balanced lemon flavor with improved acidity quality and aftertaste, ensuring a refreshing and intense lemon taste experience.
✦ Generated by Eureka AI based on patent content.
Abstract
To provide a technology for a lemon-flavored beverage that not only encapsulates essence of lemon fruit but also enhances quality of its sourness.SOLUTION: A lemon-flavored beverage comprises one or two or more of following components (A)-(D), lemon juice, and an insoluble solid content, with a juice content (in terms of straight juice) of 1-15%. (A) DL-2-methylbutyric acid ethyl: 1.25-500 ppb, (B) isoamyl acetate: 5-500 ppb, (C) benzyl alcohol: 15-700 ppb, and (D) N-benzyl-p-toluene sulfonamide: 0.05-500 ppb.SELECTED DRAWING: None
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