Lactic Acid Bacteria Beverage Aroma Composition for Taste Harmony
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Solution Overview
Problem
Lactic acid bacteria-containing beverages experience taste disharmony characterized by the generation of a heavy texture and reduction of acidic lightness, particularly exacerbated by the addition of lactic acid bacteria, which can also lead to an unpleasant alcoholic taste.
Innovation Solution
Incorporating specific concentrations of acetoin, diacetyl, 2-heptanone, acetic acid, and caproic acid into the beverage, with a combined concentration formula of A + B + 200C + 10D + 10E + 10F being adjusted to 0.2 or more, where A, B, C, D, and F represent the concentrations of these compounds in ppm, effectively addressing taste disharmony and reducing harsh alcoholic tastes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If lactic acid bacteria are added to the beverage, then the beverage gains probiotic benefits and fermentation characteristics, but taste disharmony occurs with heavy texture and reduced acidic lightness
Solution Approach 1:
The patent introduces specific aromatic compounds (acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, caproic acid) as intermediary substances that mediate between the lactic acid bacteria and the human palate. These compounds act as flavor modifiers that translate the fermentation activity of lactic acid bacteria into acceptable taste profiles, reducing heavy texture and acidic lightness while preserving probiotic benefits.
Solution Approach 2:
The patent applies parameter changes by precisely controlling the concentration ranges of aromatic compounds (e.g., acetoin: 0.01-10 ppm, diacetyl: 0.01-5 ppm, 2-heptanone: 0.001-0.5 ppm, acetic acid: 0.01-1 ppm, propionic acid: 0.01-1 ppm, caproic acid: 0.01-0.5 ppm) to optimize taste harmony. By adjusting these parameters within specific ranges, the beverage achieves balanced flavor that complements lactic acid bacteria without causing taste disharmony.
2Object-affected harmful factors
If alcohol is added to the beverage, then the beverage gains refreshing characteristics and adult appeal, but unpleasant alcoholic taste (harsh taste) is generated
Solution Approach 1:
The aromatic compounds serve as intermediary flavor modifiers that bridge the gap between alcohol content and palatability. Compounds like acetoin, diacetyl, and 2-heptanone interact with alcohol molecules and taste receptors, softening the harsh characteristics of alcohol while preserving its refreshing qualities, thereby enabling adult appeal without unpleasant taste.
Solution Approach 2:
The patent creates a composite flavor profile by combining multiple aromatic compounds with alcohol and lactic acid bacteria. This composite approach (acetoin + diacetyl + 2-heptanone + acetic acid + propionic acid + caproic acid + alcohol + lactic acid bacteria) generates synergistic effects that enhance refreshing characteristics while masking unpleasant alcoholic taste through the complex interaction of multiple flavor molecules.
3Object-affected harmful factors
If high concentration of aromatic compounds is used, then taste disharmony is improved, but the complexity of the beverage composition increases
Solution Approach 1:
The patent resolves complexity by establishing specific concentration ranges for each aromatic compound rather than using high concentrations of all compounds. The optimized parameters (acetoin: 0.01-10 ppm, diacetyl: 0.01-5 ppm, 2-heptanone: 0.001-0.5 ppm, acetic acid: 0.01-1 ppm, propionic acid: 0.01-1 ppm, caproic acid: 0.01-0.5 ppm) achieve taste harmony while maintaining manageable composition complexity through precise quantitative control.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution significantly improves taste harmony by mitigating heavy texture and acidic lightness issues while reducing unpleasant alcoholic tastes, enhancing the overall drinking experience.
Implementation Method 1
Fermented milk by lactic acid bacteria is used as a starting material for the beverage
Implementation Method 2
the taste disharmony is improved by allowing a lactic acid bacteria-containing beverage to contain at least one ingredient selected from the group consisting of acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and caproic acid in a specific concentration range
Data Source
AI summary
Disclosed is a lactic acid bacteria-containing beverage, comprising: at least one ingredient selected from the group consisting of acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid, and caproic acid. In the lactic acid bacteria-containing beverage, A + B + 200C + 10D + 10E + 10F is adjusted to 0.2 or more, where A is the concentration of acetoin (ppm), B is the concentration of diacetyl (ppm), C is the concentration of 2-heptanone (ppm), D is the concentration of acetic acid (ppm), E is the concentration of propionic acid (ppm), and F is the concentration of caproic acid (ppm). The taste disharmony is improved in the lactic acid bacteria-containing beverage.