Beverage, method for manufacturing a beverage, and method for improving the flavor of a beverage

By adding sotolon and p-cresol within specified concentrations, beverages are enhanced with fruity, juicy, and spicy, complex flavors, and mild, smooth acidity, addressing the flavor deficiencies in existing beverages.

JP2026087393AActive Publication Date: 2026-05-27SAPPORO BREWERIES
View PDF 11 Cites 0 Cited by

Patent Information

Application Number
JP2024200078
Authority / Receiving Office
JP · JP
Patent Type
Applications
Current Assignee / Owner
Filing Date
2024-11-15
Publication Date
2026-05-27
Estimated Expiration
2044-11-15

AI Technical Summary

Technical Problem

Existing beverages lack the enhancement of fruity, juicy, and spicy, complex flavors, as well as mild and smooth acidity, caramel-like sweetness, and citrus-like acidity.

Method used

Incorporating sotolon and p-cresol into beverages, with specific concentration ranges, to enhance fruity, juicy, and spicy, complex flavors, and to impart mild, smooth acidity, caramel-like sweetness, and citrus-like acidity.

Benefits of technology

The beverage achieves enhanced fruity, juicy, and spicy, complex flavors, along with mild, smooth acidity, caramel-like sweetness, and citrus-like acidity, maintaining a balanced flavor profile.

✦ Generated by Eureka AI based on patent content.

Smart Images

  • Figure 2026087393000001
    Figure 2026087393000001
  • Figure 2026087393000002
    Figure 2026087393000002
Patent Text Reader

Abstract

The objective is to provide a beverage with enhanced fruity, juicy flavor and spicy, complex flavor, a method for manufacturing the beverage, and a method for improving the flavor of the beverage. [Solution] The beverage according to the present invention contains sotolon and p-cresol. The beverage according to the present invention also contains ethanol. The sotolon content of the beverage according to the present invention is 0.25 to 8.00 ppm. The p-cresol content of the beverage according to the present invention is 0.01 to 1.00 ppm. The acidity of the beverage according to the present invention is 0.20 g / 100 mL or more.
Need to check novelty before this filing date? Find Prior Art

Citation Information

Patent Citations

  • Lentil tea and preparation method thereof

    CN109430486A

  • Coffee flavor composition, and food and drink containing the same

    JP2006020526A

  • Flavor improving agent for beer-like beverage

    JP2013081417A

  • Flavor system and method for producing sherry-like beverages

    JP2017507661A

  • Chlorogenic acid lactones-containing container-packed coffee beverage

    JP2019062848A