Flavor

Abstract

A beer beverage comprising 4-vinylphenol (4VP) and 4-vinylguaiacol (4VG) in a weight ratio of 4VG:4VP of 2.5 to 10, wherein the weight percentage of 4VG and 4VP in the beverage is from 0.1 ppm to 0.6 ppm. The compounds provide desirable beer flavor characteristics to both beer and non-alcoholic beer beverages lacking these characteristics.

Description

[Technical Field]

[0001] The present disclosure relates to beer and beer-tasting non-alcoholic beverages, and improving the taste of such beverages.

[0002] Beer is an alcoholic beverage brewed from grains and has been known and appreciated since ancient times. Its distinctive taste qualities, specifically its distinct bitterness and maltiness, are so desirable that there is a need to replicate these taste characteristics in non-alcoholic beer beverages. In addition, there is a desire to enhance the characteristics of beers and beer beverages that naturally lack these qualities. Brewed beers and beverages that seek to mimic beer flavor will hereafter be referred to as "beer beverages." Summary of the Invention

[0003] It has now been found feasible to enhance the desired flavor qualities of a beer beverage. Accordingly, a beer beverage is provided that contains 4-vinylphenol (4VP) and 4-vinylguaiacol (4VG) in a 4VG:4VP weight ratio of 2.5 to 10, with the overall weight percentage of 4VG and 4VP in the beverage being from 0.11 ppm to 0.56 ppm.

[0004] Further provided is a method for imparting desired beer taste characteristics to a beer beverage, comprising adding to the beverage 4-vinylphenol (4VP) and 4-vinylguaiacol (4VG) in a 4VG:4VP weight ratio of 2.5 to 10, wherein the overall weight percentage of 4VG and 4VP in the beverage is from 0.1 ppm to 0.6 ppm.

[0005] 4-vinylphenol [ka] is a phenolic compound found in wine and beer. It is produced by the action of Brettanomyces yeast and is said to impart aromas to wine that have been described as barnyard, medicinal, and mousy.

[0006] 4-Vinylguaiacol (2-methoxy-4-vinylphenol) [ka] is found in distilled beverages such as whiskey and rum, where it imparts sweet, smoky, background notes.

[0007] Both are used in a variety of flavoring applications, including alcoholic beverages, but it has not previously been recognized that both, when used together in specific ratios, can contribute to desirable beer flavor characteristics characterized as malty and thick.

[0008] In a specific embodiment, the weight ratio of 4VG:4VP is 4-6. In a further specific embodiment, the total weight percentage of 4VG and 4VP in the beverage is from 0.11 ppm to 0.56 ppm, more specifically from 0.22 ppm to 0.28 ppm.

[0009] 4VP and 4VG may be added by simply adding the compounds, either mixed or separate, to the beverage and stirring them therein. The present disclosure is further described with reference to the following examples, which are not intended to be limiting in any way.

[0010] example Example 1 Numerous different ratios of 4VG and 4VP were added to samples of non-alcoholic beer-flavored drinks: "Kachipla" (ex Amazon Japan) and "Ryoma 1865" (ex Nippon Beer Co., Japan).

[0011] A 200g sample of each drink was diluted by adding 800g carbonated water to provide a carbonated beverage with a malty taste. The proportions of 4VG and 4VP shown in the table below were added.

[0012] The samples were then tested by a panel of four expert tasters in comparison to diluted samples of the drink lacking the addition of 4VG and 4VP. The results are shown in the table below. [Table 1] The desired characteristics provided by the particular qualities and proportions of 4VG and 4VP can be clearly understood.

[0013] Example 2 The procedure of Example 1 was repeated using carbonated water, and the results, compared to an untreated water sample, were as follows: [Table 2] Addition of the appropriate proportions of 4VGT and 4VP again provided the desired beer-like flavor.

Claims

1. A non-alcoholic beer beverage containing 4-vinylphenol (4VP) and 4-vinylguaiacol (4VG) in a 4VG:4VP weight ratio of 4 to 6, wherein the total weight percentage of 4VG and 4VP in the beverage is from 0.11 ppm to 0.56 ppm.

2. 2. The beer beverage according to claim 1, wherein the total weight percentage of 4VG and 4VP in the beverage is from 0.22 ppm to 0.28 ppm.

3. A method for imparting desired beer taste characteristics to a non-alcoholic beer beverage, comprising adding 4-vinylphenol (4VP) and 4-vinylguaiacol (4VG) to the beverage in a weight ratio of 4VG:4VP of 4 to 6, wherein the weight proportion of 4VG and 4VP in the beverage is from 0.1 ppm to 0.6 ppm.

4. A method for imparting desired beer taste characteristics to an alcoholic beer beverage, comprising adding 4-vinylphenol (4VP) and 4-vinylguaiacol (4VG) to the beverage in a weight ratio of 4VG:4VP of 4 to 6, wherein the weight proportion of 4VG and 4VP in the beverage is from 0.1 ppm to 0.6 ppm.

5. 5. The method according to claim 3, wherein the total weight percentage of 4VG and 4VP in the beverage is from 0.11 ppm to 0.56 ppm.

6. 6. The method of claim 5, wherein the total weight percentage of 4VG and 4VP in the beverage is from 0.22 ppm to 0.28 ppm.

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