FLAVOUR

Abstract

A beer beverage comprising 4-vinyl phenol (4VP) and 4-vinyl guaiacol (4VG) in the 4VG:4VP weight ratio of from 2.5-10, the overall weight proportion of 4VG and 4VP in the beverage being from 0.1 ppm to 0.6 ppm.

The compounds provide desirable beer flavor characteristics to both beers and non-alcoholic beer beverages deficient in these characteristics.

Claims

1. A beer beverage comprising 4-vinyl phenol (4VP) and 4-vinyl guaiacol (4VG) in a 4VG:4VP weight ratio of from 2.5-10, wherein the amount of 4VG and 4VP in the beverage comprises from 0.1 ppm to 0.6 ppm.

2. The beer beverage according to claim 1, wherein the 4VG:4VP weight ratio is from 4-6.

3. The beer beverage according to claim 1, wherein the amount of 4VG and 4VP in the beverage is from 0.11 ppm to 0.56 ppm.

4. The beer beverage according to claim 3, wherein the amount of 4VG and 4VP in the beverage is from 0.22 ppm to 0.28 ppm.

5. A method of conferring desirable beer-taste characteristics in a beer beverage, comprising adding to the beverage 4-vinyl phenol (4VP) and 4-vinyl guaiacol (4VG) in a 4VG:4VP weight ratio of from 2.5-10, wherein the amount of 4VG and 4VP in the beverage comprises from 0.1 ppm to 0.6 ppm.

6. The method according to claim 5, wherein the 4VG:4VP weight ratio is from 4-6.

7. The method according to claim 5, wherein the amount of 4VG and 4VP in the beverage is from 0.11 ppm to 0.56 ppm.

8. The method according to claim 7, wherein the amount of 4VG and 4VP in the beverage is from 0.22 ppm to 0.28 ppm.

9. The beer beverage according to claim 1, wherein the beer beverage is alcoholic.

10. The beer beverage according to claim 1, wherein the beer beverage is non-alcoholic.

Description

EXAMPLES

Example 1

[0010] A number of different ratios of 4VG and 4VP were added to samples of non-alcoholic beer-tasting drinks. The drinks used were “Kachipla” (ex Amazon Japan) and “Ryoma 1865” (ex Nippon Beer Co., Japan).

[0011] 200 g samples of each drink were diluted by addition of 800 g carbonated water, providing 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 4 expert taste panelists in comparison with diluted samples of the drinks that lacked the addition of 4VG and 4VP. The results are shown in the following table.

TABLE-US-00001 4VG 4VP Sample content content 4VG:4VP No. (ppm) (ppm) ratio Taste characteristics 1 0.2 0 infinity Slightly malty, medicinal, sour, light 2 0.2 0.005 40 Slightly malty, medicinal, light, sharp 3 0.2 0.01 20 Malty, slightly salty 4 0.2 0.02 10 Malty 5 0.2 0.04 5 Very malty and tasty, thick, body, beer-like, meaty, 6 0.2 0.08 2.5 Very malty, but slightly too heavy 7 0.2 0.2 1 Malty, but too heavy 8 0.1 0.02 5 Light, drinkable, malty, good CO.sub.2 sensation, slightly sour 9 0.4 0.08 5 Malty, thick, slightly salty 10 0.9 0.16 5 Whiskey-like, medicinal

[0013] The desirable characteristics provided by particular quantities and proportions of 4VG and 4VP can clearly be seen.

Example 2

[0014] The Example 1 procedure was repeated with carbonated water. The results, in comparison with an untreated sample of water, were as follows:

TABLE-US-00002 4VG 4VP Sample content content 4VG:4VP No. (ppm) (ppm) ratio Taste characteristics 11 0.1 0.02 5 light, thin, slightly phenolic 12 0.2 0.04 5 beer-like, meaty, good CO2 sensation 13 0.4 0.08 5 medicinal 14 0.8 0.16 5 whiskey-like, medicinal

[0015] Again the addition of the appropriate proportions of 4VGT and 4VP provided a desirable beer-like flavour.