Acetic Acid Beverage Odor Control via Fatty Acid Ratio
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Solution Overview
Problem
Existing acetic acid-containing foods and drinks often have a stuffy odor due to vinegar, which can deter consumption, especially among health-conscious individuals. Current methods to improve palatability, such as using sugars or high-intensity sweeteners, may not be effective and can impair the original flavor.
Innovation Solution
Adjusting the ratio of lower fatty acids to higher alcohols in acetic acid-containing foods and drinks to a predetermined range, specifically using five types of higher alcohols and five types of lower fatty acids, effectively suppresses the stuffy odor and imparts a rich aroma.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If sugar or high-intensity sweetener is added to improve palatability, then the stuffy odor is masked, but the original flavor is impaired and health-conscious consumers are repelled
Solution Approach 1:
The patent changes the chemical composition parameters by adjusting the ratio of lower fatty acids to higher alcohols to a specific range (0.01 to 10 by mass). This parameter change directly addresses the stuffy odor through chemical composition modification rather than masking with sweeteners, thereby preserving the original flavor profile.
Solution Approach 2:
The patent converts the harmful effect of higher alcohols (which contribute to stuffy odor) into a beneficial effect by combining them with lower fatty acids in specific ratios. This combination transforms the odor-causing components into a synergistic mixture that suppresses the unpleasant odor while maintaining the characteristic vinegar flavor.
2Object-affected harmful factors
If fruit juice is blended to suppress stuffy odor, then immediate odor suppression is achieved, but the stuffy odor returns after production and deterioration odor occurs
Solution Approach 1:
Instead of using fruit juice to mask the odor temporarily, the patent inverts the approach by using a chemical composition adjustment (lower fatty acid to higher alcohol ratio) that fundamentally alters the odor profile. This inversion creates a stable, long-lasting effect that prevents odor recurrence rather than temporarily masking it.
Solution Approach 2:
The patent applies preliminary action by establishing the correct lower fatty acid to higher alcohol ratio during production, which pre-configures the product to maintain stable odor characteristics throughout storage and consumption, preventing both initial odor and subsequent deterioration.
3Object-affected harmful factors
If isomerized sugar and fructose are contained in specific amounts, then some odor suppression is achieved, but the stuffy odor cannot be sufficiently suppressed
Solution Approach 1:
The patent employs parameter changes by optimizing the ratio of lower fatty acids to higher alcohols to a specific range (0.01 to 10 by mass). This precise parameter adjustment achieves superior odor suppression compared to previous methods using isomerized sugar and fructose, fully resolving the stuffy odor issue.
Data Source
AI summary
It is an object of the present invention to provide a vinegar and acetic acid-containing food or drink that can be used for a wide range of applications by improving the stuffy odor of the vinegar and acetic acid-containing food or drink without depending on sugar or a high-intensity sweetener. The problem is solved by a vinegar and acetic acid-containing food or drink having an acidity of 0.2 w/v % or more and a ratio of a content of the lower fatty acid (component B) to a content of the higher alcohol (component A) (component B/component A) of 0 to 10.