Lemon Beverage Aroma Formulation with Phenylpropenes
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Solution Overview
Problem
Lemon-flavored beverages with low fruit juice content lack a fresh sensation and robust flavor due to the conventional method of adding lemon flavorants, which fail to replicate the authentic 'real lemon-like qualities'.
Innovation Solution
Incorporating 1 ppb or more of phenylpropenes like safrole, methyleugenol, and myristicin, along with aroma components such as linalool, nonanal, and decanal, in a lemon juice-containing beverage with a fruit juice content of 1-30%, to enhance the beverage's lemon-like qualities.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional lemon flavorants are added to beverages with low fruit juice content, then production cost is reduced and shelf life is extended, but the beverage lacks fresh sensation and authentic lemon-like qualities
Solution Approach 1:
The patent applies parameter changes by precisely controlling the concentration ratios of specific aroma components. It specifies that linalool should be 5-200 ppb, nonanal 1-50 ppb, decanal 1-50 ppb, and phenylpropenes 1-100 ppb, with particular emphasis on the ratio between phenylpropenes and linalool (0.01-10). This precise parameter control enables authentic lemon flavor perception even with low fruit juice content (1-30%).
Solution Approach 2:
The patent creates a composite aroma system by combining multiple aroma components (linalool, nonanal, decanal, and phenylpropenes) in specific ratios. This composite approach synthesizes a complex flavor profile that mimics real lemon juice, resolving the contradiction between low fruit juice content and authentic lemon-like qualities.
2Reliability
If heat sterilization is applied to citrus fruit juice, then keeping quality and hygiene are improved, but fresh aroma and flavor are reduced
Solution Approach 1:
The patent creates a synthetic aroma composition that copies the essential flavor profile of fresh lemon juice. By identifying and replicating the key aroma components (linalool, nonanal, decanal, and phenylpropenes) in their characteristic ratios, the invention reproduces authentic lemon flavor without requiring heat sterilization of actual fruit juice, thus preserving fresh aroma while ensuring hygiene.
3Reliability
If phenylpropenes are added to lemon juice-containing beverage, then lemon-like qualities and fresh sensation are improved, but beverage complexity increases
Solution Approach 1:
The patent manages complexity by establishing clear parameter ranges and ratios. It specifies that phenylpropenes should constitute 0.01-10 times the amount of linalool, and provides specific concentration ranges for each component. This structured parameter approach simplifies the formulation process despite the multi-component nature of the aroma system.
Data Source
AI summary
Provided is a lemon juice-containing beverage which gives a fresh sensation typical of lemon regardless of its low fruit juice content. One ppb or more of at least one phenylpropene selected from the group consisting of safrole, methyleugenol, and myristicin is incorporated in a lemon juice-containing beverage having a fruit juice content of not less than 1% and not more than 30% and comprising at least one aroma component selected from the group consisting of linalool, nonanal, and decanal.