http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2022138476-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0595453c678519c79a3ff454e21480a7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-00 |
| filingDate | 2021-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c7dd72461c9c047b818c1d44a4bc3b66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f351077caf03de244d868022e0058abd |
| publicationDate | 2022-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2022138476-A |
| titleOfInvention | BEVERAGE, BEVERAGE MANUFACTURING METHOD, BEVERAGE FLAVOR IMPROVEMENT METHOD, AND BEVERAGE BASE |
| abstract | An object of the present invention is to provide a beverage with enhanced bitterness that gives a sense of richness, a method for producing the beverage, a method for improving the flavor of the beverage, and a beverage base. A beverage according to the present invention has a perylyl acetate content of 10 ppb or more. Moreover, the method for producing a beverage according to the present invention includes a step of adjusting the content of perillyl acetate to 10 ppb or more. Further, the method for improving the flavor of a beverage according to the present invention is a method for improving the flavor of a beverage that enhances the bitterness that makes the beverage feel rich, and includes the step of increasing the perylyl acetate content of the beverage to 10 ppb or more. [Selection figure] None |
| priorityDate | 2021-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.