Patent Application
20160073673
Beverages, including alcoholic beverages are produced throughout the world, but shipping beverages can be cost prohibitive due to the weight thereof. Typically, beverages include about 90 to 95% water, which is a significant portion of the weight. Thus, the ability to create beverages as needed by the addition of water to a concentrated mixture of flavors saves significantly on costs of storage and shipping.
Moreover, stocking a bar with a large variety of fermented and/or distilled drinks such as beers, wines, champagnes, and liquors can be cost and space prohibitive. In addition, the time and ingredients necessary to ferment and form various crafted beverages such as beers, wines and liquors can be lengthy and expensive.
Thus, a beverage precursor, method and apparatus for making a variety of beverages that taste like various crafted beers, wines, champagnes, and liquors, is desirable.
In an embodiment, a method of making a beverage precursor for preparing a beverage having the flavor of gin involves combining at least one flavor compound selected from a first group of compounds, at least one flavor compound selected from a second group of compounds, and at least one flavor compound selected from a third group of compounds together to form the beverage precursor, wherein the first group of compounds includes myrcene, geraniol, alpha-pinene, limonene, alpha-terpineol, p-cymene, 1,3,5-undecatriene, terpinolene, b-citronellol, thymol, linalool, and combinations thereof; the second group of compounds includes acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, trans-ethyl cinnamate, phenylethylphenylacetate, ethylacetate, ethyl laurate, lauryl alcohol, ethyl nonanoate, methylmethylpropanoate, ethyl-3-phenylpropanoate, ethyl decanoate, ethyl propanoate, and combinations thereof; and the third group of compounds includes 2-methoxyphenol, 4-allyl-2-methoxyphenol, 4-ethyl-2-methoxyphenol, 4-methyl-2-methoxyphenol, 4-propyl-2-methoxyphenol, 2-methoxy-5-methylphenol, 2,6-dimethoxyphenol, and combinations thereof. The beverage precursor may be mixable with water, ethanol, and/or vodka to form a beverage having the flavor of gin without brewing, fermentation, or distillation.
In embodiments, a method of making a beverage precursor for preparing a beverage having the flavor of beer involves combining at least one flavor compound selected from a first group of compounds, at least one flavor compound selected from a second group of compounds, and at least one compound selected from a third group of compounds. The first group of compounds includes 3-methylbutanol, 2-methylbutanol, 2,3-butanedione, vanilline, 2-methylpropanol, 3-methylbutanal, 2,3-pentanedione, 2-methylpropanal, 2-methylbutanal, furaneol, 2-aminoacetophenone, and ethylfuraneol. The second group of compounds includes 2-phenylethanol, 2-phenylacetic acid, 2-phenylethyl acetate, phenylacetaldehyde, myrcene, geraniol, and linalool. The third group of compounds includes hops extract, tetra-iso-extract 10%, rho-iso-extract 10%, isomerized hop extract 30%, cis-isohumolone, trans-isohumolone, cis-isocohumulone, trans-isocohumulone, isoadhumulone, and comultifidolglycoside. The beverage precursor is mixable with water, ethanol and/or vodka to form a beverage having the flavor of beer without brewing, fermentation, or distillation.
In embodiments, a method of making a method of making a beverage precursor for preparing a beverage having the flavor of wine involves combining at least one flavor compound selected from a first group of compounds, at least one flavor compound selected from a second group of compounds, at least one flavor compound selected from a third group of compounds, and at least one flavor compound selected from a fourth group of flavor compounds. The first group of compounds includes acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, trans-ethyl cinnamate, ethyl decanoate, and ethyl propanoate. The second group of compounds includes whiskey lactone, 2-methoxyphenol, 4-allyl-2-methoxyphenol, 5-pentyldihydrofuran-2(3H)-one, 4-ethyl-2-methoxyphenol, 4-methyl-2-methoxyphenol, 4-propyl-2-methoxyphenol, 5-hexyldihydrofuran-2(3H)-one, 2-methoxy-5-methylphenol, and 2,6-dimethoxyphenol. The third group of compounds includes consisting of tartaric acid, succinic acid, lactic acid, citric acid, galacturonic acid, pyruvic acid, malic acid, and acetic acid. The fourth group of compounds includes tannic acid, oak extract, trans aconitic acid, cis-aconitic acid, ellagic acid, caftaric acid, caffeic acid, castalagin, coutaric acid, fertaric acid, gallic acid, quercetin-3-O-galactoside, syringetin-3-O-glucoside, quercetin-3-O-glucuronide, kaempferol-3-O-glucoside, isorhamnetinglucoside, and grape seed extract. The beverage precursor is mixable with water, ethanol and/or vodka to form a beverage having the flavor of wine without brewing, fermentation, or distillation.
In embodiments, a method of making a beverage precursor for preparing a beverage having the flavor of vermouth involves combining at least one flavor compound selected from a first group of compounds, at least one flavor compound selected from a second group of compounds, at least one flavor compound selected from a third group of compounds, at least one flavor compound selected from a fourth group of compounds, at least one flavor compound selected from a fifth group of compounds, and at least one flavor compound selected from a sixth group of compounds together to form the beverage precursor; wherein the first group of compounds includes octanoic acid, 2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid, 2-methylbutanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, decanoic acid, hexanoic acid and combinations thereof; the second group of compounds includes 3-methylbutanol, 2-methylbutanol, 2,3-butanedione, vanilline, ethyl vanilline, 2-methylpropanol, 3-methylbutanal, 2,3-pentanedione, 2-methylpropanal, 2-methylbutanal, acetylpyrazine, maltol, methylenecyclopentenolone, furaneol, 2-aminoacetophenone, furfural, ethylfuraneol and combinations thereof; the third group of compounds includes acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, trans-ethyl cinnamate, phenylethylphenylacetate, 4-mercapto-4-methylpentan-2-ol, ethylacetate, ethyl laurate, lauryl alcohol, ethyl nonanoate, methylmethylpropanoate, ethyl-3-phenylpropanoate, ethyl decanoate, ethyl propanoate, and combinations thereof; the fourth group of compounds includes tartaric acid, succinic acid, lactic acid, citric acid, galacturonic acid, pyruvic acid, malic acid, fumaric acid, shikimic acid, acetic acid, and combinations thereof; the fifth group of compounds includes glycerol, glucose, fructose, L-proline, saccharose, and combinations thereof; and the sixth group of compounds includes compounds including or providing ions of potassium, magnesium, sodium, chloride, phosphate, ammonium, sulfate, calcium, and combinations thereof. In embodiments, the beverage precursor is mixable with water, vodka, and/or ethanol to form a beverage having the flavor of vermouth without brewing, fermentation, or distillation.
In embodiments, a method of making a beverage precursor for preparing a beverage having the flavor of rum involves combining at least one flavor compound selected from a first group of compounds, at least one flavor compound selected from a second group of compounds, at least one flavor compound selected from a third group of compounds, at least one flavor compound selected from a fourth group of compounds, at least one flavor compound selected from a fifth group of compounds, and at least one flavor compound selected from a sixth group of compounds together to form the beverage precursor. In embodiments, the first group of compounds includes 3-methylbutanol, 2-methylbutanol, 2,3-butanedione, vanilline, ethyl vanilline, 2-methylpropanol, 3-methylbutanal, 2,3-pentanedione, 2-methylpropanal, 2-methylbutanal, acetylpyrazine, maltol, methylenecyclopentenolone, furaneol, furfural, ethylfuraneol and combinations thereof; the second group of compounds includes acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, trans-ethyl cinnamate, phenylethylphenylacetate, ethylacetate, ethyl laurate, lauryl alcohol, ethyl nonanoate, methylmethylpropanoate, ethyl-3-phenylpropanoate, ethyl decanoate, ethyl propanoate, and combinations thereof; the third group of compounds includes whiskey lactone, 2-methoxyphenol, 4-allyl-2-methoxyphenol, 5-pentyldihydrofuran-2(3H)-one, 4-ethyl-2-methoxyphenol, 4-methyl-2-methoxyphenol, 4-propyl-2-methoxyphenol, 5-hexyldihydrofuran-2(3H)-one, 2-methoxy-5-methylphenol, 2,6-dimethoxyphenol, and combinations thereof; the fourth group of compounds includes 4-ethylphenol, 4-methylphenol, 3-methylphenol, 2-methylphenol, 3-ethylphenol, 2-ethylphenol, phenol, and combinations thereof; the fifth group of compounds includes tartaric acid, succinic acid, lactic acid, citric acid, galacturonic acid, pyruvic acid, malic acid, fumaric acid, shikimic acid, acetic acid, and combinations thereof; and the sixth group of compounds includes glycerol, glucose, fructose, L-proline, saccharose, and combinations thereof. In embodiments, the beverage precursor is mixable with water, vodka, and/or ethanol to form a beverage having the flavor of rum without brewing, fermentation, or distillation.
In embodiments, a method of making a beverage precursor for preparing a beverage having the flavor of tequila involves combining at least one flavor compound selected from a first group of compounds, at least one flavor compound selected from a second group of compounds, at least one flavor compound selected from a third group of compounds, at least one flavor compound selected from a fourth group of compounds, at least one flavor compound selected from a fifth group of compounds, and at least one flavor compound selected from a sixth group of compounds together to form the beverage precursor. In embodiments, the first group of compounds includes octanoic acid, 2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid, 2-methylbutanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, decanoic acid, hexanoic acid and combinations thereof; the second group of compounds includes 3-methylbutanol, 2-methylbutanol, 2,3-butanedione, vanilline, ethyl vanilline, 2-methylpropanol, 3-methylbutanal, 2,3-pentanedione, 2-methylpropanal, 2-methylbutanal, furfural, anis alcohol, and combinations thereof; the third group of compounds includes 2-phenylethanol, 2-phenylacetic acid, 2-phenylethyl acetate, phenylacetaldehyde, geraniol, linalool, alpha-pinene, alpha-terpineol, 1,3,5-undecatriene, terpinolene, b-citronellol, thymol, and combinations thereof; the fourth group of compounds includes acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, trans-ethyl cinnamate, phenylethylphenylacetate, 4-mercapto-4-methylpentan-2-ol, ethyl lactate, ethylacetate, ethyl nonanoate, methylmethylpropanoate, ethyl-3-phenylpropanoate, ethyl decanoate, ethyl propanoate, and combinations thereof; the fifth group of compounds includes whiskey lactone, farnesol, 2-methoxyphenol, 4-allyl-2-methoxyphenol, 5-pentyldihydrofuran-2(3H)-one, 4-ethyl-2-methoxyphenol, 4-methyl-2-methoxyphenol, 4-propyl-2-methoxyphenol, 5-hexyldihydrofuran-2(3H)-one, 2-methoxy-5-methylphenol, 2,6-dimethoxyphenol, and combinations thereof; and the sixth group of compounds includes 4-ethylphenol, 4-methylphenol, 3-methylphenol, 2-methylphenol, 3-ethylphenol, 2-ethylphenol, phenol, and combinations thereof. In embodiments, the beverage precursor is mixable with water, vodka, and/or ethanol to form a beverage having the flavor of tequila without brewing, fermentation, or distillation.
In embodiments, a packaged beverage precursor for making a beverage having the flavor of gin includes a beverage precursor comprising at least one flavor compound from a first group of compounds, at least one compound from a second group of compounds, and at least one compound from a third group of compounds, and a container containing the beverage precursor. In embodiments, the first group of compounds includes myrcene, geraniol, alpha-pinene, limonene, alpha-terpineol, p-cymene, 1,3,5-undecatriene, terpinolene, linalool, and combinations thereof; the second group of compounds includes acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, trans-ethyl cinnamate, phenylethylphenylacetate, ethylacetate, ethyl laurate, lauryl alcohol, ethyl nonanoate, methylmethylpropanoate, ethyl-3-phenylpropanoate, ethyl decanoate, ethyl propanoate, and combinations thereof; and the third group of compounds includes 2-methoxyphenol, 4-allyl-2-methoxyphenol, 4-ethyl-2-methoxyphenol, 4-methyl-2-methoxyphenol, 4-propyl-2-methoxyphenol, 2-methoxy-5-methylphenol, 2,6-dimethoxyphenol, and combinations thereof. In embodiments, each of the flavor compounds is generally recognized as safe for human consumption under Title 21 of the United States Code of Federal Regulations. In embodiments, the beverage precursor is mixable with water, ethanol, and/or vodka to form a finished beverage having the flavor of gin without brewing, fermentation, or distillation. In embodiments, the beverage precursor is present in an amount of about 0.001% to about 50% by weight of the finished beverage having the flavor of gin.
In embodiments, a packaged beverage precursor for making a beverage having the flavor of vermouth includes a beverage precursor comprising at least one flavor compound selected from a first group of compounds, at least one flavor compound selected from a second group of compounds, at least one flavor compound selected from a third group of compounds, at least one flavor compound selected from a fourth group of compounds, at least one flavor compound selected from a fifth group of compounds, and at least one flavor compound selected from a sixth group of compounds; and a container containing the beverage precursor. In embodiments, the first group of compounds includes octanoic acid, 2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid, 2-methylbutanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, decanoic acid, hexanoic acid and combinations thereof; the second group of compounds includes 3-methylbutanol, 2-methylbutanol, 2,3-butanedione, vanilline, ethyl vanilline, 2-methylpropanol, 3-methylbutanal, 2,3-pentanedione, 2-methylpropanal, 2-methylbutanal, acetylpyrazine, maltol, methylenecyclopentenolone, furaneol, 2-aminoacetophenone, ethylfuraneol and combinations thereof; the third group of compounds includes acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, trans-ethyl cinnamate, phenylethylphenylacetate, 4-mercapto-4-methylpentan-2-ol, ethylacetate, ethyl laurate, lauryl alcohol, ethyl nonanoate, methylmethylpropanoate, ethyl-3-phenylpropanoate, ethyl decanoate, ethyl propanoate, and combinations thereof; the fourth group of compounds includes tartaric acid, succinic acid, lactic acid, citric acid, galacturonic acid, pyruvic acid, malic acid, fumaric acid, shikimic acid, acetic acid, and combinations thereof; the fifth group of compounds includes glycerol, glucose, fructose, L-proline, saccharose, and combinations thereof; and the sixth group of compounds includes compounds including or providing ions of potassium, magnesium, sodium, chloride, phosphate, ammonium, sulfate, calcium, and combinations thereof. In embodiments, each of the flavor compounds is generally recognized as safe for human consumption under Title 21 of the United States Code of Federal Regulations. In embodiments, the beverage precursor is mixable with water, ethanol, and/or vodka to form a beverage having the flavor of vermouth without brewing, fermentation, or distillation. In embodiments, the beverage precursor is present in an amount of about 0.001% to about 50% by weight of the finished beverage having the flavor of vermouth.
In embodiments, a packaged beverage precursor for making a beverage having the flavor of tequila includes a beverage precursor comprising at least one compound selected from a first group of compounds, at least one flavor compound selected from a second group of compounds, at least one flavor compound selected from a third group of compounds, at least one flavor compound selected from a fourth group of compounds, at least one flavor compound selected from a fifth group of compounds, and at least one flavor compound selected from a sixth group of compounds, and a container containing the beverage precursor. In embodiments, the first group of compounds includes octanoic acid, 2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid, 2-methylbutanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, decanoic acid, hexanoic acid and combinations thereof; the second group of compounds includes 3-methylbutanol, 2-methylbutanol, 2,3-butanedione, vanilline, ethyl vanilline, 2-methylpropanol, 3-methylbutanal, 2,3-pentanedione, 2-methylpropanal, 2-methylbutanal, and combinations thereof; the third group of compounds includes 2-phenylethanol, 2-phenylacetic acid, 2-phenylethyl acetate, phenylacetaldehyde, geraniol, linalool, and combinations thereof; the fourth group of compounds includes acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, trans-ethyl cinnamate, phenylethylphenylacetate, ethylacetate, ethyl nonanoate, methylmethylpropanoate, ethyl-3-phenylpropanoate, ethyl decanoate, ethyl propanoate, and combinations thereof; the fifth group of compounds includes whiskey lactone, 2-methoxyphenol, 4-allyl-2-methoxyphenol, 5-pentyldihydrofuran-2(3H)-one, 4-ethyl-2-methoxyphenol, 4-methyl-2-methoxyphenol, 4-propyl-2-methoxyphenol, 5-hexyldihydrofuran-2(3H)-one, 2-methoxy-5-methylphenol, 2,6-dimethoxyphenol, and combinations thereof; and the sixth group of compounds includes 4-ethylphenol, 4-methylphenol, 3-methylphenol, 2-methylphenol, 3-ethylphenol, 2-ethylphenol, phenol, and combinations thereof. In embodiments, each of the flavor compounds is generally recognized as safe for human consumption under Title 21 of the United States Code of Federal Regulations. In embodiments, the beverage precursor is mixable with water, ethanol, and/or vodka to form a beverage having the flavor of tequila without brewing, fermentation, or distillation. In embodiments, the beverage precursor is present in an amount of about 0.001% to about 50% by weight of the finished beverage having the flavor of tequila.
In embodiments, a packaged beverage precursor for making a beverage having the flavor of rum includes a beverage precursor comprising at least one flavor compound selected from a first group of compounds, at least one flavor compound selected from a second group of compounds, at least one flavor compound selected from a third group of compounds, at least one flavor compound selected from a fourth group of compounds, at least one flavor compound selected from a fifth group of compounds, and at least one flavor compound selected from a sixth group of compounds; and a container containing the beverage precursor. In embodiments, the first group of compounds includes 3-methylbutanol, 2-methylbutanol, 2,3-butanedione, vanilline, ethyl vanilline, 2-methylpropanol, 3-methylbutanal, 2,3-pentanedione, 2-methylpropanal, 2-methylbutanal, acetylpyrazine, maltol, methylenecyclopentenolone, furaneol, ethylfuraneol and combinations thereof; the second group of compounds includes acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, trans-ethyl cinnamate, phenylethylphenylacetate, ethylacetate, ethyl laurate, lauryl alcohol, ethyl nonanoate, methylmethylpropanoate, ethyl-3-phenylpropanoate, ethyl decanoate, ethyl propanoate, and combinations thereof; the third group of compounds includes whiskey lactone, 2-methoxyphenol, 4-allyl-2-methoxyphenol, 5-pentyldihydrofuran-2(3H)-one, 4-ethyl-2-methoxyphenol, 4-methyl-2-methoxyphenol, 4-propyl-2-methoxyphenol, 5-hexyldihydrofuran-2(3H)-one, 2-methoxy-5-methylphenol, 2,6-dimethoxyphenol, and combinations thereof; the fourth group of compounds includes 4-ethylphenol, 4-methylphenol, 3-methylphenol, 2-methylphenol, 3-ethylphenol, 2-ethylphenol, phenol, and combinations thereof; the fifth group of compounds includes tartaric acid, succinic acid, lactic acid, citric acid, galacturonic acid, pyruvic acid, malic acid, fumaric acid, shikimic acid, acetic acid, and combinations thereof; and the sixth group of compounds includes glycerol, glucose, fructose, L-proline, saccharose, and combinations thereof. In embodiments, each of the flavor compounds is generally recognized as safe for human consumption under Title 21 of the United States Code of Federal Regulations. In embodiments, the beverage precursor is mixable with water, ethanol, and/or vodka to form a beverage having the flavor of rum without brewing, fermentation, or distillation. In embodiments, the beverage precursor is present in an amount of about 0.001% to about 50% by weight of the finished beverage having the flavor of rum.
In embodiments, a beverage precursor useful for preparation of a gin-flavored beverage includes at least one flavor compound from a first group of compounds, at least one compound from a second group of compounds, and at least one compound from a third group of compounds. In embodiments, the first group of compounds includes myrcene, geraniol, alpha-pinene, limonene, alpha-terpineol, p-cymene, 1,3,5-undecatriene, terpinolene, linalool, and combinations thereof; the second group of compounds includes acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, trans-ethyl cinnamate, phenylethylphenylacetate, ethylacetate, ethyl laurate, lauryl alcohol, ethyl nonanoate, methylmethylpropanoate, ethyl-3-phenylpropanoate, ethyl decanoate, ethyl propanoate, and combinations thereof; and the third group of compounds includes 2-methoxyphenol, 4-allyl-2-methoxyphenol, 4-ethyl-2-methoxyphenol, 4-methyl-2-methoxyphenol, 4-propyl-2-methoxyphenol, 2-methoxy-5-methylphenol, 2,6-dimethoxyphenol, and combinations thereof. In embodiments, each of the flavor compounds is generally recognized as safe for human consumption under Title 21 of the United States Code of Federal Regulations. In embodiments, the beverage precursor is mixable with water, ethanol, and/or vodka to form a finished beverage having the flavor of gin without brewing, fermentation, or distillation.
In embodiments, a beverage precursor useful for preparation of a vermouth-flavored beverage includes at least one flavor compound selected from a first group of compounds, at least one flavor compound selected from a second group of compounds, at least one flavor compound selected from a third group of compounds, at least one flavor compound selected from a fourth group of compounds, at least one flavor compound selected from a fifth group of compounds, and at least one flavor compound selected from a sixth group of compounds. In embodiments, the first group of compounds includes octanoic acid, 2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid, 2-methylbutanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, decanoic acid, hexanoic acid and combinations thereof; the second group of compounds includes 3-methylbutanol, 2-methylbutanol, 2,3-butanedione, vanilline, ethyl vanilline, 2-methylpropanol, 3-methylbutanal, 2,3-pentanedione, 2-methylpropanal, 2-methylbutanal, acetylpyrazine, maltol, methylenecyclopentenolone, furaneol, 2-aminoacetophenone, ethylfuraneol and combinations thereof; the third group of compounds includes acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, trans-ethyl cinnamate, phenylethylphenylacetate, 4-mercapto-4-methylpentan-2-ol, ethylacetate, ethyl laurate, lauryl alcohol, ethyl nonanoate, methylmethylpropanoate, ethyl-3-phenylpropanoate, ethyl decanoate, ethyl propanoate, and combinations thereof; the fourth group of compounds includes tartaric acid, succinic acid, lactic acid, citric acid, galacturonic acid, pyruvic acid, malic acid, fumaric acid, shikimic acid, acetic acid, and combinations thereof; the fifth group of compounds includes glycerol, glucose, fructose, L-proline, saccharose, and combinations thereof; and the sixth group of compounds includes compounds including or providing ions of potassium, magnesium, sodium, chloride, phosphate, ammonium, sulfate, calcium, and combinations thereof. In embodiments, each of the flavor compounds is generally recognized as safe for human consumption under Title 21 of the United States Code of Federal Regulations. In embodiments, the beverage precursor is mixable with water, ethanol, and/or vodka to form a finished beverage having the flavor of vermouth without brewing, fermentation, or distillation.
In embodiments, a beverage precursor useful for preparation of a tequila-flavored beverage includes at least one compound selected from a first group of compounds, at least one flavor compound selected from a second group of compounds, at least one flavor compound selected from a third group of compounds, at least one flavor compound selected from a fourth group of compounds, at least one flavor compound selected from a fifth group of compounds, and at least one flavor compound selected from a sixth group of compounds. In embodiments, the first group of compounds includes octanoic acid, 2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid, 2-methylbutanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, decanoic acid, hexanoic acid and combinations thereof; the second group of compounds includes 3-methylbutanol, 2-methylbutanol, 2,3-butanedione, vanilline, ethyl vanilline, 2-methylpropanol, 3-methylbutanal, 2,3-pentanedione, 2-methylpropanal, 2-methylbutanal, and combinations thereof; the third group of compounds includes 2-phenylethanol, 2-phenylacetic acid, 2-phenylethyl acetate, phenylacetaldehyde, geraniol, linalool, and combinations thereof; the fourth group of compounds includes acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, trans-ethyl cinnamate, phenylethylphenylacetate, ethylacetate, ethyl nonanoate, methylmethylpropanoate, ethyl-3-phenylpropanoate, ethyl decanoate, ethyl propanoate, and combinations thereof; the fifth group of compounds includes whiskey lactone, 2-methoxyphenol, 4-allyl-2-methoxyphenol, 5-pentyldihydrofuran-2(3H)-one, 4-ethyl-2-methoxyphenol, 4-methyl-2-methoxyphenol, 4-propyl-2-methoxyphenol, 5-hexyldihydrofuran-2(3H)-one, 2-methoxy-5-methylphenol, 2,6-dimethoxyphenol, and combinations thereof; and the sixth group of compounds includes 4-ethylphenol, 4-methylphenol, 3-methylphenol, 2-methylphenol, 3-ethylphenol, 2-ethylphenol, phenol, and combinations thereof. In embodiments, each of the flavor compounds is generally recognized as safe for human consumption under Title 21 of the United States Code of Federal Regulations. In embodiments, the beverage precursor is mixable with water, ethanol, and/or vodka to form a finished beverage having the flavor of tequila without brewing, fermentation, or distillation.
In embodiments, a beverage precursor useful for the preparation of a beer-flavored beverage includes at least one flavor compound selected from a first group of compounds, at least one flavor compound selected from a second group of compounds, and at least one compound selected from a third group of compounds. In embodiments, the first group of compounds includes 3-methylbutanol, 2-methylbutanol, 2,3-butanedione, vanilline, 2-methylpropanol, 3-methylbutanal, 2,3-pentanedione, 2-methylpropanal, 2-methylbutanal, furaneol, 2-aminoacetophenone, furfural, and ethylfuraneol; the second group of compounds includes 2-phenylethanol, 2-phenylacetic acid, 2-phenylethyl acetate, phenylacetaldehyde, myrcene, geraniol, b-citronellol, and linalool, and the third group of compounds includes hops extract, tetra-iso-extract 10%, rho-iso-extract 10%, isomerized hop extract 30%, cis-isohumolone, trans-isohumolone, cis-isocohumulone, trans-isocohumulone, isoadhumulone, and comultifidolglycoside. In embodiments, each of the flavor compounds is generally recognized as safe for human consumption under Title 21 of the United States Code of Federal Regulations. In embodiments, the beverage precursor is mixable with water, ethanol, and/or vodka to form a beverage having the flavor of beer without brewing, fermentation, or distillation.
In embodiments, a method of making a beverage precursor for preparing a beverage having the flavor of beer involves combining at least one flavor compound selected from a first group of compounds, at least one flavor compound selected from a second group of compounds, at least one flavor compound selected from a third group of compounds, and at least one flavor compound selected from a fourth group of compounds. In embodiments, the first group of compounds includes of acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, trans-ethyl cinnamate, ethyl decanoate, and ethyl propanoate, the second group of compounds includes whiskey lactone, 2-methoxyphenol, 4-allyl-2-methoxyphenol, 5-pentyldihydrofuran-2(3H)-one, 4-ethyl-2-methoxyphenol, 4-methyl-2-methoxyphenol, 4-propyl-2-methoxyphenol, 5-hexyldihydrofuran-2(3H)-one, 2-methoxy-5-methylphenol, and 2,6-dimethoxyphenol, the third group of compounds includes tartaric acid, succinic acid, lactic acid, citric acid, galacturonic acid, pyruvic acid, malic acid, and acetic acid, and the fourth group of compounds includes tannic acid, oak extract, trans aconitic acid, cis-aconitic acid, ellagic acid, caftaric acid, caffeic acid, castalagin, coutaric acid, fertaric acid, gallic acid, quercetin-3-O-galactoside, syringetin-3-O-glucoside, quercetin-3-O-glucuronide, kaempferol-3-O-glucoside, isorhamnetinglucoside, and grape seed extract. In embodiments, the beverage precursor is mixable with water, vodka, and/or ethanol to form a beverage having the flavor of beer without brewing, fermentation, or distillation.
In embodiments, a beverage precursor useful for the preparation of a wine-flavored beverage includes at least one flavor compound selected from a first group of compounds, at least one flavor compound selected from a second group of compounds, at least one flavor compound selected from a third group of compounds, and at least one flavor compound selected from a fourth group of flavor compounds. In embodiments, the first group of compounds includes acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, trans-ethyl cinnamate, ethyl decanoate, and ethyl propanoate, the second group of compounds includes whiskey lactone, 2-methoxyphenol, 4-allyl-2-methoxyphenol, 5-pentyldihydrofuran-2(3H)-one, 4-ethyl-2-methoxyphenol, 4-methyl-2-methoxyphenol, 4-propyl-2-methoxyphenol, 5-hexyldihydrofuran-2(3H)-one, 2-methoxy-5-methylphenol, and 2,6-dimethoxyphenol, the third group of compounds includes tartaric acid, succinic acid, lactic acid, citric acid, galacturonic acid, pyruvic acid, malic acid, and acetic acid, and the fourth group of compounds includes tannic acid, oak extract, trans aconitic acid, cis-aconitic acid, ellagic acid, caftaric acid, caffeic acid, castalagin, coutaric acid, fertaric acid, gallic acid, quercetin-3-O-galactoside, syringetin-3-O-glucoside, quercetin-3-O-glucuronide, kaempferol-3-O-glucoside, isorhamnetinglucoside, and grape seed extract. In embodiments, each of the flavor compounds is generally recognized as safe for human consumption under Title 21 of the United States Code of Federal Regulations. In embodiments, the beverage precursor is mixable with water, ethanol, and/or vodka to form a beverage having the flavor of wine without brewing, fermentation, or distillation.
In embodiments, a method of making a beverage precursor for preparing a beverage having the flavor of wine involves combining at least one flavor compound selected from a first group of compounds, at least one flavor compound selected from a second group of compounds, at least one flavor compound selected from a third group of compounds, and at least one flavor compound selected from a fourth group of compounds. In embodiments, the first group of compounds includes acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, trans-ethyl cinnamate, ethyl decanoate, and ethyl propanoate, the second group of compounds includes whiskey lactone, 2-methoxyphenol, 4-allyl-2-methoxyphenol, 5-pentyldihydrofuran-2(3H)-one, 4-ethyl-2-methoxyphenol, 4-methyl-2-methoxyphenol, 4-propyl-2-methoxyphenol, 5-hexyldihydrofuran-2(3H)-one, 2-methoxy-5-methylphenol, and 2,6-dimethoxyphenol, the third group of compounds includes tartaric acid, succinic acid, lactic acid, citric acid, galacturonic acid, pyruvic acid, malic acid, and acetic acid, and the fourth group of compounds includes tannic acid, oak extract, trans aconitic acid, cis-aconitic acid, ellagic acid, caftaric acid, caffeic acid, castalagin, coutaric acid, fertaric acid, gallic acid, quercetin-3-O-galactoside, syringetin-3-O-glucoside, quercetin-3-O-glucuronide, kaempferol-3-O-glucoside, isorhamnetinglucoside, and grape seed extract. In embodiments, the beverage precursor is mixable with water, vodka, and/or ethanol to form a beverage having the flavor of wine without brewing, fermentation, or distillation.
In embodiments, a beverage precursor useful for the preparation of a whiskey-flavored beverage includes at least one flavor compound selected from a first group of compounds, at least one flavor compound selected from a second group of compounds, at least one flavor compound selected from a third group of compounds, at least one flavor compound selected from a fourth group of compounds, and at least one flavor compound selected from a fifth group of compounds. In embodiments, the first group of compounds includes 3-methylbutanol, 2-methylbutanol, 2,3-butanedione, vanilline, 2-methylpropanol, 3-methylbutanal, 2,3-pentanedione, 2-methylpropanal, 2-methylbutanal, furaneol, and ethylfuraneol; the second group of compounds includes acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, trans-ethyl cinnamate, ethyl-3-phenylpropanoate, ethyl decanoate, and ethyl propanoate; the third group of compounds includes whiskey lactone, 2-methoxyphenol, 4-allyl-2-methoxyphenol, 5-pentyldihydrofuran-2(3H)-one, 4-ethyl-2-methoxyphenol, 4-methyl-2-methoxyphenol, 4-propyl-2-methoxyphenol, 5-hexyldihydrofuran-2(3H)-one, 2-methoxy-5-methylphenol, and 2,6-dimethoxyphenol; the fourth group of compounds includes tannic acid, oak extract, trans aconitic acid, cis-aconitic acid, ellagic acid, and lyoniresinol; the fifth group of compounds includes 4-ethylphenol, 4-methylphenol, 3-methylphenol, 2-methylphenol, 3-ethylphenol, 2-ethylphenol, and phenol. In embodiments, each of the flavor compounds is generally recognized as safe for human consumption under Title 21 of the United States Code of Federal Regulations. In embodiments, the beverage precursor is mixable with water, ethanol, and/or vodka to form a beverage having the flavor of whiskey without brewing, fermentation, or distillation.
Flavor perception of a consumable product is defined as the combined impression of specific aroma, taste and trigeminal compounds along with entities that evoke mouthfeel impressions (i.e., sensates) such as astringency, mouth coating, fullness, etc. Aroma compounds are volatiles that interact with olfactory receptors in the nose evoking a signal to the brain interpreted as smell, while the five basic tastes are elicited by interactions of tastants with specific taste receptors for salt, sweet, bitter, sour and umami tastes, respectively. Further, flavor perception includes characteristics of a consumable product, such as a color profile of a beverage, which can affect the flavor perception of the beverage. Flavor systems (i.e., sensory mixtures or beverage precursors) disclosed herein combine compounds to form a flavor perception of a desired beverage. The beverage precursor can be a clear liquid, alcohol free, extract free, concentrate free, free of undissolved solids, and/or free of essential oils.
In general, out of the many hundreds of chemical entities that are found in natural products, especially those of agricultural origin that may also have been subjected to additional fermentation or prolonged storage, only an order of ten may be responsible for aroma, taste and mouthfeel. Embodiments disclosed herein allow for beverages to be formed which exhibit taste, aroma, sensate, and visual looks as those which have been subjected to traditional beverage forming process such as fermentation, storage, distillation, and/or other time consuming processes.
A flavor that mimics exactly the sensory attributes of a certain product by using the same flavor compounds of the natural product is called “nature craft identical” and the combination of chemical entities that mimic the natural product is called “recombinant”. Recombinants may be altered or new compounds added to compensate for flavor compounds that cannot be used due to toxicity concerns (not generally recognized as safe (GRAS)), availability issues, or potential stability issues and to create new superior flavors. GRAS compounds are compounds which have been generally recognized as safe for human consumption under Chapter 21 of the United States Code of Federal Regulations. Through omissions or additions of certain compounds in our “recombinants”, we have also uncovered important interplays between aroma, flavor and mouthfeel impressions and have used this information to create the best possible nature craft identical product as outlined in the methods that follow. This approach is primarily based on chemical identification, receptor molecular biology and psychophysics and differs significantly from traditional trial and error artisan creations.
A flavor system (i.e., a sensory mixture or a beverage precursor) 12 for making a beverage 14 is provided herein. As used herein, the term “flavor system” or “sensory mixture” or “beverage precursor” describes one or more flavor compounds from each of thirteen different flavor compound groups and having certain flavor characteristics that are in combination within certain ranges to create beverages having the flavor of beer, wine, sparkling wine, cider, whiskey, gin, vermouth, rum, or tequila. The flavor compounds can include some compounds which are actually found in various wines, beers, whiskeys, gins, vermouths, rums, tequilas, and so forth wherein the flavor compounds need not include each of the compounds found in the respective ones of the various wines, beers, whiskeys, gins, vermouths, rums, tequilas, and so forth. The beverage precursor 12 is combined with a liquid base 10, such as water, ethanol, and/or vodka, to form a beverage 14 as shown in
As used herein, the term “flavor” refers to taste, aroma and sensation and is thus a mixture of tastants, aroma compounds and sensates. Thus, for example, the beverages formed herein which have the flavor of beer provide a mixture of tastants, aroma compounds and sensates which mimics those found in a traditionally brewed beer.
As used herein, the term “wine” describes any beverage formed by fermenting grapes and/or other fruits and vegetables.
As used herein, the term “vermouth” refers to a type of wine that is flavored with botanicals, including, for example, aromatic herbs and spices, roots, barks, bitters, flowers, and/or seeds.
As used herein, the term “beer” describes a beverage brewed by fermenting malt with sugar and yeast and flavoring with hops for example.
As used herein, the term “whiskey” describes a beverage made from fermented grain such as, for example, rye or barley, which can be aged or blended.
As used herein, the term “gin” describes a beverage possessing a predominant flavor of juniper berries, such as a beverage made from distilled or redistilled neutral grain spirits flavored with juniper berries and aromatics including, for example, anise and caraway seeds; grain spirits which are distilled and then redistilled with botanicals to extract the aromatic compounds; and ethyl alcohol which is redistilled in the presence of juniper berries and other natural botanicals.
As used herein, the term “rum” refers, for example, to a beverage made from a fermented cane product, such as molasses, caramelized sugar, or sugarcane juice.
As used herein, the term “tequila” refers, for example, to a beverage made from fermented mash of an agave.
In this specification, the word “about” is often used in connection with numerical values to indicate that mathematical precision of such values is not intended. Accordingly, it is intended that where “about” is used with a numerical value, a tolerance of ±10% is contemplated for that numerical value.
As shown in the flow chart depicted in
The beverage precursor and beverages made therefrom provide several advantages over conventional brewing, fermentation, distillation, and other beverage making operations. First of all, while not wishing to be bound by theory, it is believed that compounds present in conventionally brewed and/or fermented beverages may be responsible for spoilage, thereby limiting the shelf-life of the conventional beverages. In contrast, the beverage precursor and resulting beverages as described herein can be tailored to exclude compounds responsible for spoilage or other undesirable side effects.
Moreover, other compounds in the conventional beverages could otherwise not be generally recognized as safe (GRAS). Such compounds, which may provide little flavor, can be excluded from the beverage precursors and beverages provided herein. In addition, if such compounds do provide a flavor to a particular beverage, the beverage precursors and beverages described herein may be customized to replace such compounds with other compounds (such as compounds that are generally recognized as safe) that contribute a similar flavor to the beverage precursor or beverage. For example, tyramine, a compound that may cause headaches if consumed, and further, one that can be found in naturally/traditionally prepared wines, is not a GRAS compound, and therefore can be excluded from beverage precursors and beverages provided herein.
The use of beverage precursor to form beverages as described herein allows for quick and easy customization of beverages as compared to conventional beverages and manufacturing systems. For example, as discussed above, beverage precursors may be customized to remove particular compounds (such as, for example, compounds responsible for spoilage)—such compounds may be eliminated (such as in cases wherein the compounds provide little or no flavor) or replaced with a different compound (for example, replacing a carcinogenic compound with a compound that is generally recognized as safe but which provides a similar or same flavor to the overall beverage). In other embodiments, beverage precursors may be customized based on the flavor preferences of a consumer or group of consumers. As one example, a beverage having the flavor of whiskey could be customized to be more or less smoky, or more or less peaty, or more light or more rich or smooth, and so forth, depending on the taste preferences of a consumer or group of consumers. Additionally, a colorant can be added to the beverage precursor such that the beverage formed from the beverage precursor has the color of a desired beverage.
As used herein, the term “low flavor beer” is used to describe a light beer and/or a beer having a light color and little flavor. Suitable low flavor beers include those described in U.S. Pat. No. 7,008,652 to Effler, U.S. Pat. No. 4,495,204 to Weaver et al., U.S. Pat. No. 4,180,589 to Chicoye et al. and U.S. Pat. No. 4,440,795 to Goldstein et al., the entire content of each of which is incorporated herein by reference thereto.
As shown in
The beverage precursor can be altered by substituting or adding additional flavor and/or aroma compounds to the beverage precursor, as described herein. The beverage precursor can include at least one flavor or aroma compound from each of thirteen different flavor compound groups described below. Each flavor group includes compounds which impart a particular aroma, taste or mouthfeel. Thus, an adult consumer can purchase a beverage precursor and create a beverage having only the flavor notes that the consumer prefers and/or only the flavor notes associated with the preferred type of beer, wine, sparkling wine, cider, whiskey, gin, vermouth, rum, and/or tequila. The consumer can then add additional quantities of the same flavor and/or aroma compounds or add additional flavor and/or aroma compounds to the beverage precursor to alter the flavor and/or aroma of the beverage, which mimics the taste and/or mouthfeel of conventionally brewed and/or fermented beer, wine, sparkling wine, cider, whiskey/scotch, gin, vermouth, rum, and/or tequila.
Various beverage precursors having a wide variety of flavors can be rapidly and inexpensively produced and then combined with a liquid base to form a beverage which mimics the taste and aroma of conventionally brewed and/or fermented beer, wine, sparkling wine, cider, whiskey, gin, vermouth, rum, and/or tequila or mixed beverages, or enhances the taste of low flavor beers.
In the preferred embodiment, the beverage precursor includes at least one flavor compound from one or more of each of the following groups: (1) Cheesy, Sweaty Flavor Group, (2) Malty, Buttery and/or Sweet Flavor Group, (3) Floral and/or Honey Flavor Group, (4) Fruity Flavor Group, (5) Smoky, Coconut, Woody Flavor Group, (6) Cooked, Seasoning, Fatty Flavor Group, (7) Phenolic/Medicinal Flavor Group, (8) Sour Taste Group, (9) Sweet Taste Group, (10) Salty and Bitter Taste Group, (11) Astringent, Mouthfeel Group, (12) Bitter Taste Group and/or (13) Umami Taste and Mouthfeel Group.
However, if the beverage precursor is to be used to form a beverage which would not include flavor compounds from a particular group as shown in the tables below, none of those compounds would be included in the beverage precursor. The flavor groups can include compounds which can impart certain aromas, tastes and sensations to the beverage precursor 12 and resulting beverage depending on the combination and concentration of the various compounds included therein. The flavor compounds in each group are generally interchangeable with other compounds in the same group.
Moreover, certain compounds, particularly those in the Astringent, Mouthfeel Group may elicit mouthfeel impressions such as tingling, mouth-puckering, smooth, velvety, mouth-coating, etc. In addition, certain compounds may affect the presentation of aromas and modulate the perceived aroma intensity.
In embodiments, the beverage precursor is combined with a liquid base 10 (as shown in
The compounds included in each flavor group along with a range of the amount of each compound that can be included in the beverage precursor 12 is shown in Tables 1-13 below. In embodiments, the compounds of each flavor group may be included as shown to prepare, for example, a wine-like beverage, a whiskey-like beverage, a beer-like beverage, a gin-like beverage, a vermouth-like beverage, a rum-like beverage, or a tequila-like beverage. In other embodiments, as shown in the tables below, certain compounds of each flavor group may not be necessary or desirable for inclusion in a particular beverage, and thus a particular beverage may not include compounds from a particular flavor group. In addition, each of the flavor group compounds within a flavor group can be substituted for other compounds in the same group to achieve a similar sensorial effect or to fine tune the flavor profile of a beverage.
As shown in Tables 1A and 1B, Flavor Group 1 includes nine compounds that can impart a cheesy or sweaty aroma to a beverage formed from the beverage precursor. For example, in embodiments, the compounds of Flavor Group 1 are selected from the group consisting of octanoic acid, 2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid, 2-methylbutanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, decanoic acid, hexanoic acid and combinations thereof. The range of each compound of Flavor Group 1 that can be included in a wine-like beverage formed from the beverage precursor 12, the range of each compound for inclusion in whiskey-like beverages formed from the beverage precursor 12, and the range of each compound for inclusion in beer-like beverages formed from the beverage precursor 12 in micrograms per liter (μg/l) are shown in Table 1-A below. The range of each compound for inclusion in gin-like beverages formed from the beverage precursor 12, the range of each compound for inclusion in vermouth-like beverages formed from the beverage precursor 12, the range of each compound for inclusion in rum-like beverages formed from the beverage precursor 12, and the range of each compound for inclusion in tequila-like beverages formed from the beverage precursor 12 in micrograms per liter (μg/l) are shown in Table 1-B below.
As shown in Tables 2A and 2B, Flavor Group 2 can include eighteen compounds that can impart a malty, buttery and/or sweet aroma to a beverage formed from the beverage precursor 12. For example, in embodiments, the compounds of Flavor Group 2 may be selected from the group consisting of 3-methylbutanol, 2-methylbutanol, 2,3-butanedione, vanilline, ethyl vanilline, 2-methylpropanol, 3-methylbutanal, 2,3-pentanedione, 2-methylpropanal, 2-methylbutanal, acetylpyrazine, maltol, methylenecyclopentenolone, furaneol, 2-aminoacetophenone, ethylfuraneol, furfural, anis alcohol, and combinations thereof.
The range of each compound of Flavor Group 2 that can be included in a beverage precursor 12 for forming a wine-like beverage, the range of each compound for inclusion in a beverage precursor 12 for forming a whiskey-like beverage and the range of each compound for inclusion in a beverage precursor 12 for forming a beer-like beverage in micrograms per liter (μg/l) are shown in Table 2A. The range of each compound of Flavor Group 2 for inclusion in a beverage precursor 12 for forming a gin-like beverage, the range of each compound for inclusion in a beverage precursor 12 for forming a vermouth-like beverage, the range of each compound for inclusion in a beverage precursor 12 for forming a rum-like beverage, and the range of each compound for inclusion in a beverage precursor 12 for forming a tequila-like beverage are shown in Table 2B. Moreover, each of the Flavor Group 2 compounds can be substituted for other compounds in the same group to achieve a similar aroma.
As shown in Tables 3A and 3B, Flavor Group 3 includes fifteen compounds that can impart a floral and/or honey aroma to a beverage formed from the beverage precursor 12. The compounds of Flavor Group 3 are selected from the group consisting of 2-phenylethanol, 2-phenylacetic acid, 2-phenylethyl acetate, phenylacetaldehyde, myrcene, geraniol, alpha-pinene, limonene, alpha-terpineol, p-cymene, 1,3,5-undecatriene, terpinolene, linalool, b-citronellol, thymol, and combinations thereof.
The range of each compound of Flavor Group 3 that can be included in a beverage precursor 12 for forming a wine-like beverage, the range of each compound in a beverage precursor 12 for forming a whiskey-like beverage and the range of each compound in a beverage precursor 12 for forming a beer-like beverage in micrograms per liter (μg/l) is shown in Table 3A. The range of each compound of Flavor Group 3 that can be included in a beverage precursor 12 for forming a gin-like beverage, the range of each compound in a beverage precursor 12 for forming a vermouth-like beverage, the range of each compound in a beverage precursor 12 for forming a rum-like beverage, and the range of each compound in a beverage precursor 12 for forming a tequila-like beverage in micrograms per liter (μg/l) are shown in Table 3B. Moreover, each of the Flavor Group 3 compounds can be substituted for other compounds in the same group to achieve a similar aroma.
As shown in Tables 4A and 4B, Flavor Group 4 includes twenty-two compounds that can impart a fruity aroma to a beverage formed from the beverage precursor 12. The compounds of Flavor Group 4 are selected from the group consisting of acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, trans-ethyl cinnamate, phenylethylphenylacetate, 4-mercapto-4-methylpentan-2-ol, ethylacetate, ethyl laurate, lauryl alcohol, ethyl nonanoate, methylmethylpropanoate, ethyl-3-phenylpropanoate, ethyl decanoate, ethyl propanoate, and combinations thereof.
The range of each compound of Flavor Group 4 that can be included in the beverage precursor for forming a wine-like beverage, the range of each compound in a beverage precursor 12 for forming a whiskey-like beverage and the range of each compound in a beverage precursor 12 for forming a beer-like beverage in micrograms per liter (μg/l) is shown in Table 4A. The range of each compound of Flavor Group 4 that can be included in a beverage precursor 12 for forming a gin-like beverage, the range of each compound in a beverage precursor 12 for forming a vermouth-like beverage, the range of each compound in a beverage precursor 12 for forming a rum-like beverage, and the range of each compound in a beverage precursor 12 for forming a tequila-like beverage are shown in Table 4B. Moreover, each of the Flavor Group 4 compounds can be substituted for other compounds in the same group to achieve a similar aroma.
As shown in Tables 5A and 5B, Flavor Group 5 includes eleven compounds that can impart a smoky, coconut, and/or woody aroma to a beverage formed from the beverage precursor 12. The compounds of Flavor Group 5 are selected from the group consisting of whiskey lactone, 2-methoxyphenol, 4-allyl-2-methoxyphenol, 5-pentyldihydrofuran-2(3H)-one, 4-ethyl-2-methoxyphenol, 4-methyl-2-methoxyphenol, 4-propyl-2-methoxyphenol, 5-hexyldihydrofuran-2(3H)-one, 2-methoxy-5-methylphenol, 2,6-dimethoxyphenol, ethyl lactate, farnesol, and combinations thereof.
The range of each compound of Flavor Group 5 that can be included in the beverage precursor 12 for forming a wine-like beverage, the range of each compound in a beverage precursor 12 for forming a whiskey-like beverage and the range of each compound in a beverage precursor 12 for forming a beer-like beverage in micrograms per liter (μg/l) is shown in Table 5A. The range of each compound of Flavor Group 5 that can be included in the beverage precursor 12 for forming a gin-like beverage, the range of each compound in a beverage precursor 12 for forming a vermouth-like beverage, the range of each compound in a beverage precursor 12 for forming a rum-like beverage, and the range of each compound in a beverage precursor 12 for forming a tequila-like beverage in micrograms per liter (μg/l) is shown in Table 5B. Moreover, each of the Flavor Group 5 compounds can be substituted for other compounds in the same group to achieve a similar aroma.
As shown in Tables 6A and 6B, Flavor Group 6 includes fourteen compounds that can impart a cooked, seasoning and/or fatty aroma to a beverage formed from the beverage precursor 12. The compounds of Flavor Group 6 are selected from the group consisting of 3-hydroxy-4,5-dimethyl-2(5H)-furanone, dimethyl sulfide, dimethyltrisulfide, 3-(methylthio)-1-propanol, 3-(methylthio)-1-propanal, 3-methyl-2-butene-1-thiol, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-isopropyl-3-methoxypyrazine, 3-isobutyl-2-methoxypyrazine, (E)-2-nonenal, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, dimethyl disulfide, and combinations thereof.
The range of each compound of Flavor Group 6 that can be included in the beverage precursor 12 for forming a wine-like beverage, the range of each compound in a beverage precursor 12 for forming a whiskey-like beverage and the range of each compound in a beverage precursor 12 for forming a beer-like beverage in micrograms per liter (μg/l) is shown in Table 6A. The range of each compound of Flavor Group 6 that can be included in the beverage precursor 12 for forming a gin-like beverage, the range of each compound in a beverage precursor 12 for forming a vermouth-like beverage, the range of each compound in a beverage precursor 12 for forming a rum-like beverage, and the range of each compound in a beverage precursor 12 for forming a tequila-like beverage in micrograms per liter (μg/l) is shown in Table 6B. Moreover, each of the Flavor Group 6 compounds can be substituted for other compounds in the same group to achieve a similar aroma.
As shown in Tables 7A and 7B, Flavor Group 7 includes seven compounds that can impart a phenolic and/or medicinal aroma to a beverage formed from the beverage precursor 12. The compounds of Flavor Group 7 are selected from the group consisting of 4-ethylphenol, 4-methylphenol, 3-methylphenol, 2-methylphenol, 3-ethylphenol, 2-ethylphenol, phenol, and combinations thereof.
The range of each compound of Flavor Group 7 that can be included in the beverage precursor 12 for forming a wine-like beverage, the range of each compound in a beverage precursor 12 for forming a whiskey-like beverage and the range of each compound in a beverage precursor 12 for forming a beer-like beverage in micrograms per liter (μg/l) are shown in Table 7A. The range of each compound in a beverage precursor 12 for forming a gin-like beverage, the range of each compound in a beverage precursor 12 for forming a vermouth-like beverage, the range of each compound in a beverage precursor 12 for forming a rum-like beverage, and the range of each compound in a beverage precursor 12 for forming a tequila-like beverage are shown in Table 7B. Moreover, each of the Flavor Group 7 compounds can be substituted for other compounds in the same group to achieve a similar aroma.
As shown in Tables 8A and 8B, Flavor Group 8 includes ten compounds that can impart a sour taste to a beverage formed from the beverage precursor 12. The compounds of Flavor Group 8 are selected from the group consisting of tartaric acid, succinic acid, lactic acid, citric acid, galacturonic acid, pyruvic acid, malic acid, fumaric acid, shikimic acid, acetic acid, and combinations thereof.
The range of each compound of Flavor Group 8 that can be included in the beverage precursor 12 for forming a wine-like beverage, the range of each compound in a beverage precursor 12 for forming a whiskey-like beverage and the range of each compound in a beverage precursor 12 for forming a beer-like beverage in micrograms per liter (μg/l) is shown in Table 8A. The range of each compound of Flavor Group 8 that can be included in the beverage precursor 12 for forming a gin-like beverage, the range of each compound in a beverage precursor 12 for forming a vermouth-like beverage, the range of each compound in a beverage precursor 12 for forming a rum-like beverage, and the range of each compound in a beverage precursor 12 for forming a tequila-like beverage is shown in Table 8B. Moreover, each of the Flavor Group 8 compounds can be substituted for other compounds in the same group to form a beverage precursor 12 which produces a beverage having a similar taste.
As shown in Tables 9A and 9B, Flavor Group 9 includes nine compounds that can impart a sweet taste to a beverage. The compounds of Flavor Group 9 are selected from the group consisting of glycerol, glucose, fructose, L-proline, saccharose, 5-hydroxymethylfufural, 5-ethoxymethylfufural, 5-methoxymethylfufural, 5-acetoxymethylfufural, and combinations thereof.
The range of each compound of Flavor Group 9 that can be included in the beverage precursor 12 for forming a wine-like beverage, the range of each compound in a beverage precursor 12 for forming a whiskey-like beverage and the range of each compound in a beverage precursor 12 for forming a beer-like beverage in micrograms per liter (μg/l) is shown in Table 9A. The range of each compound in a beverage precursor 12 for forming a gin-like beverage, the range of each compound in a beverage precursor 12 for forming a vermouth-like beverage, the range of each compound in a beverage precursor 12 for forming a rum-like beverage, and the range of each compound in a beverage precursor 12 for forming a tequila-like beverage is shown in Table 9B. Moreover, each of the Taste Group 2 compounds can be substituted for other compounds in the same group to form a beverage precursor which produces a beverage having a similar taste.
In embodiments, glycerol and/or other sugars may also be added to enhance mouthfeel.
As shown in Tables 10A and 10B, Flavor Group 10 includes eight compounds that can impart a salty and/or bitter taste to a beverage precursor for forming a beverage. The compounds of Flavor Group 10 are selected from the group consisting of compounds including or providing ions of potassium, magnesium, sodium, chloride, phosphate, ammonium, sulfate, calcium, and combinations thereof. As used herein, potassium refers to a potassium ion or a compound that contains potassium. As used herein, magnesium refers to a magnesium ion or a compound that contains magnesium. As used herein, sodium refers to a sodium ion or a compound that contains sodium. As used herein, chloride refers to a chloride ion or a compound that contains chloride. As used herein, phosphate refers to a phosphate ion or a compound that contains phosphate. As used herein, ammonium refers to an ammonium ion or a compound that contains ammonium. As used herein, sulfate refers to a sulfate ion or a compound that contains sulfate. As used herein, calcium refers to a calcium ion or a compound that contains calcium.
The range of each compound of Flavor Group 10 that can be included in the beverage precursor 12 for forming a wine-like beverage, the range of each compound in a beverage precursor 12 for forming a whiskey-like beverage and the range of each compound in a beverage precursor 12 for forming a beer-like beverage in micrograms per liter (μg/l) is shown in Table 10A. The range of each compound of Flavor Group 10 that can be included in the beverage precursor 12 for forming a gin-type beverage, the range of each compound in a beverage precursor 12 for forming a vermouth-like beverage, the range of each compound in a beverage precursor 12 for forming a rum-like beverage, and the range of each compound in a beverage precursor 12 for forming a tequila-like beverage are shown in Table 10B. Moreover, each of the Flavor Group 10 compounds can be substituted for other compounds in the same group to form a beverage precursor 12 which produces a beverage having a similar taste.
As shown in Tables 11A and 11B, Flavor Group 11 includes twenty-two compounds that can impart an astringent mouthfeel to a beverage precursor 12 for forming a beverage. The compounds of Flavor Group 11 are selected from the group consisting of tannic acid, trans aconitic acid, cis-aconitic acid, ellagic acid, caftaric acid, caffeic acid, castalagin, coutaric acid, fertaric acid, gallic acid, quercetin-3-O-galactoside, syringetin-3-O-glucoside, quercetin-3-O-glucuronide, kaempferol-3-O-glucoside, isorhamnetingluco side, grape seed extract, agmatine, cytidine, gamma-aminobutyric acid, hordenine, lyoniresinol, oak extract, and combinations thereof. Additionally, including glycerol and/or other sugars in the beverage precursor 12 can add to the mouthfeel of a beverage formed from the beverage precursor.
The range of each compound of Flavor Group 11 that can be included in the beverage precursor 12 for forming a wine-like beverage, the range of each compound in a beverage precursor 12 for forming a whiskey-like beverage and the range of each compound in a beverage precursor 12 for forming a beer-like beverage in micrograms per liter (μg/l) is shown in Table 11A. The range of each compound of Flavor Group 11 that can be included in the beverage precursor 12 for forming a gin-like beverage, the range of each compound in a beverage precursor 12 for forming a vermouth-like beverage, the range of each compound in a beverage precursor 12 for forming a rum-like beverage, and the range of each compound in a beverage precursor 12 for forming a tequila-like beverage are shown in Table 11B. Moreover, each of the Flavor Group 11 compounds can be substituted for other compounds in the same group to form a beverage precursor 12 which produces a beverage having a similar taste.
As shown in Tables 12A and 12B, Flavor Group 12 includes ten compounds that can impart a bitter taste to a beverage precursor 12 for forming a beverage. The compounds of Flavor Group 12 are selected from the group consisting of hops extract, tetra-iso-extract 10%, rho-iso-extract 10%, isomerized hop extract 30%, cis-isohumolone, trans-isohumolone, cis-isocohumulone, trans-isocohumulone, isoadhumulone, comultifidolglycoside, and combinations thereof.
The range of each compound of Flavor Group 12 that can be included in the beverage precursor 12 for forming a wine-like beverage, the range of each compound in a beverage precursor 12 for forming a whiskey-like beverage and the range of each compound in a beverage precursor 12 for forming a beer-like beverage in micrograms per liter (μg/l) is shown in Table 12A. The range of each compound of Flavor Group 12 that can be included in the beverage precursor 12 for forming a gin-like beverage, the range of each compound in a beverage precursor 12 for forming a vermouth-like beverage, the range of each compound in a beverage precursor 12 for forming a rum-like beverage, and the range of each compound in a beverage precursor 12 for forming a tequila-like beverage in micrograms per liter (μg/l) is shown in Table 12B. Moreover, each of the Flavor Group 12 compounds can be substituted for other compounds in the same group to form a beverage precursor 12 which produces a beverage having a similar taste.
As shown in Tables 13A and 13B, Flavor Group 13 includes twenty-one compounds that can impart umami and/or mouthfeel to a beverage precursor 12 for forming a beverage. The compounds of Flavor Group 13 are selected from the group consisting of carrageenan, whey protein, monosodium glutamate, maltodextrin, pectin, xanthan gum, gellan gum, cellulose gum, lauric acid, myristic acid, palmitic acid, stearic acid, palmitolic acid, oleic acid, linoleic acid, linolenic acid, ethyl laurate, ethyl myristate, ethyl palmitate, ethyl palmitoleate, ethyl stearate, and combinations thereof.
The range of each compound of Flavor Group 13 that can be included in the beverage precursor 12 for forming a wine-like beverage, the range of each compound in a beverage precursor 12 for forming a whiskey-like beverage and the range of each compound in a beverage precursor 12 for forming a beer-like beverage in micrograms per liter (μg/l) is shown in Table 13A. The range of each compound of Flavor Group 13 that can be included in the beverage precursor 12 for forming a gin-like beverage, the range of each compound in a beverage precursor 12 for forming a vermouth-like beverage, the range of each compound in a beverage precursor 12 for forming a rum-like beverage, and the range of each compound in a beverage precursor 12 for forming a tequila-like beverage in micrograms per liter (μg/l) is shown in Table 13B. Moreover, each of the Flavor Group 13 compounds can be substituted for other compounds in the same group to form a beverage precursor 12 which produces a beverage having a similar taste.
In embodiments, the beverage precursor 12 is free of extracts. In embodiments, the beverage precursor 12 is free of concentrates. In embodiments, the beverage precursor 12 is free of solids.
In embodiments, the beverage precursor 12 is alcohol-free. In other embodiments, the beverage precursor 12 can also include ethanol and/or vodka so as to produce an alcoholic beverage therefrom or ethanol and/or vodka can be added to the liquid base in addition to the beverage precursor. When an alcoholic beverage is desired, ethanol can be included in an amount ranging from about 0 microgram/liter (μg/l) to about 474,000,000 μg/l (e.g., about 1000 μg/l to about 400,000,000 μg/l, about 10,000 to about 300,000,000 μg/l, about 100,000 μg/l to about 20,000,0000 μg/l, about 200,000 μg/l to about 10,000,000 μg/l or about 300,000 μg/l to about 900,000 μg/l).
Moreover, ethanol and/or vodka can be added in an amount sufficient to produce a beverage having an alcohol content ranging from about 0.1% alcohol by volume to about 80% alcohol by volume (ABV). For example, in embodiments, ethanol and/or vodka may be added to a beverage precursor as described herein, optionally with water, to produce a beverage having an alcohol content ranging from about 0.1% to about 80%, such as from about 0.1% to about 25% ABV, or from about 0.1% to about 20% ABV, or from about 5% to about 60% ABV, or from about 30% to about 50% ABV, or about 40% ABV. For example, in embodiments, a wine as produced herein can include ethanol in an amount sufficient to produce a wine-like beverage having an alcohol content of about 0.1% alcohol by volume to about 25% alcohol by volume. A beer-like beverage can include ethanol in an amount sufficient to have an alcohol content of about 0.1% alcohol by volume to about 20% alcohol by volume. A whiskey-like beverage may include ethanol and/or vodka in an amount sufficient to have an alcohol content ranging from about 0.1% to about 70% alcohol by volume, such as from about 5% to about 60% ABV, or from about 30% to about 50% ABV, or about 40% ABV. A gin-like beverage may include ethanol and/or vodka in an amount sufficient to have an alcohol content of from about 0.1% to about 70% ABV, such as from about 5% to about 60% ABV, or from about 30% to about 50% ABV, or about 40% ABV. A rum-like beverage may include ethanol and/or vodka in an amount sufficient to yield an alcohol content of from about 0.1% to about 70% ABV, such as from about 5% to about 60% ABV, or from about 30% to about 50% ABV, or about 40% ABV. A tequila-like beverage may include ethanol and/or vodka in an amount sufficient to yield an alcohol content of from about 0.1% to about 70% ABV, such as from about 5% to about 60% ABV, or from about 30% to about 50% ABV, or about 40% ABV.
By including one or more (e.g., two or more, three or more, four or more, five or more, six or more, etc.) compounds from each of the aroma and/or flavor groups as described above, the beverage precursor 12 can be tailored to provide a beverage precursor 12 which mimics the flavor of various beers, wines, liquors (including whiskey), and mixed beverages when the beverage precursor 12 is combined with a liquid base such as liquid base including water and/or ethanol and/or vodka. The choice of flavor compounds and the amount included in the beverage precursor allows a user and/or manufacturer to adjust the flavor of the beverage precursor 12 and resulting beverage 14. Embodiments, disclosed herein identify preferred compounds for each of the respective beverage precursors having the flavor and/or aroma/mouthfeel of wine, beer, whiskey, gin, vermouth, rum, and tequila. However, compounds in the above and below tables may be substituted for other compounds in the same group to achieve a similar flavor and/or aroma/mouthfeel. For example, a compound found in Table 2A, but not found in Table 2B, which is described as giving a malty, buttery, sweet aroma for a beverage precursor having the aroma of wine may be used in a beverage precursor having the aroma of tequila in which a malty, buttery, sweet aroma is desired. Furthermore, compounds from other flavor and/or aroma/mouthfeel groups can be added in the noted amounts to refine the flavor and/or aroma/mouthfeel of a particular beverage.
Preferably, a beverage having a wine taste and/or mouthfeel includes at least one (e.g., at least two or at least three) compound from flavor group 4 (fruity flavor), at least one (e.g., at least two or at least three) compound from flavor group 5 (smoky, coconut, woody flavor), at least one (e.g., at least two or at least three) compound from flavor group 8 (sour flavor), and at least one (e.g., at least two or at least three) compound from flavor group 11 (astringent mouthfeel). In other embodiments, the beverage having a wine flavor can include at least one (e.g., at least two or at least three) compound from one or more of the remaining flavor groups.
Preferably, a beverage having a beer taste and/or mouthfeel includes at least one (e.g., at least two, at least three, or at least four) compound from flavor group 2 (malty, buttery, sweet flavor), at least one (e.g., at least two, at least three, or at least four) compound from flavor group 3 (floral, honey flavor) and at least one (e.g., at least two, at least three, or at least four) compound from flavor group 12 (bitter flavor). In other embodiments, the beverage having a beer flavor can include at least one (e.g., at least two, at least three, or at least four) compound from one or more of the remaining flavor groups.
Preferably, a beverage having a whiskey taste and/or mouthfeel includes at least one (e.g., at least two or at least three) compound from flavor group 4 (fruity flavor), at least one (e.g., at least two or at least three) compound from flavor group 5 (smoky, coconut, woody flavor), at least one (e.g., at least two or at least three) compound from flavor group 7 (phenolic, medicinal) and at least one (e.g., at least two or at least three) compound from flavor group 11 (astringent mouthfeel). In other embodiments, the beverage having a whiskey flavor can include at least one (e.g., at least two or at least three) compound from one or more of the remaining flavor groups.
In embodiments, the beverage precursor may be mixed with ethanol, vodka, and/or water to produce a final beverage which mimics the flavor of various nature craft identical beers, wines, liquors, including whiskey, and mixed beverages. In embodiments, a mixed drink (i.e., a drink in which multiple ingredients are combined, such as by combining alcohol with fruit juice or other ingredients) may be prepared by replacing a traditionally-present alcoholic ingredient in a mixed drink with a corresponding amount of a beverage precursor or a beverage prepared from a beverage precursor. For example, a typical daiquiri recipe may contain 4.5 cl white rum, 2.5 cl lime juice or an equivalent of lime juice concentrate, and 1.5 cl simple syrup or an equivalent of sugar or sweeteners to provide the preferred sweetness. In embodiments, a daiquiri may be prepared by replacing the white rum with a rum-like beverage prepared using a beverage precursor as described herein. A list of the International Bartenders Association (IBA) Official Cocktails and their traditional recipes may be found at http://www.iba-world.com/index.php?option=com_content&view=article&id=88&Itemid=532, the entire contents of which is incorporated by reference herein. As discussed above, a cocktail may be prepared by replacing the alcoholic ingredients in the cocktail with a beverage prepared from a beverage precursor as described herein. Some cocktails require more than one type of alcohol—in such cocktails, any or all of the alcoholic ingredients may be replaced by beverages prepared from beverage precursors. For example, a gin martini may contain both gin and vermouth—in embodiments, a gin martini may be prepared by combining a gin-type beverage prepared from a beverage precursor with a traditionally-prepared vermouth, or it could be prepared by combining a traditionally-prepared gin with a vermouth-type beverage prepared from a beverage precursor, or it could be prepared by combining a gin-type beverage and a vermouth-type beverage, each prepared from beverage precursors.
In embodiments, a mixed drink concentrate may be prepared by combining a beverage precursor (i.e., a wine, beer, whiskey, gin, vermouth, rum, or tequila beverage precursor) or a beverage prepared from a beverage precursor (i.e., a wine-type beverage, a beer-type beverage, a gin-type beverage, a vermouth-type beverage, a whiskey-type beverage, a rum-type beverage, or a tequila-type beverage) with juice concentrates and/or sugar. Water, ethanol, and/or vodka may then be added to the mixed drink concentrate to prepare a mixed drink beverage. The mixed drink concentrates may thus be pre-prepared and shipped as concentrates, rather than full beverages, and then made into full beverages later by adding, for example, water, ethanol, and/or vodka.
As shown in
The kit 85 can include instructions for combining the various flavor and/or aroma compounds 20, 20′, 20″, 20′″, 20″″ in different combinations and quantities to form a variety of different beverages which mimic the taste of wine, beer and liquors. Preferably, the instructions also indicate the necessary time and conditions for forming a carbonated beverage using the kit 85. By mixing the desired components of the beverage precursor 12 along with yeast 70, sugar 75 and water in the container 80 and maintaining the contents at a temperature greater than about 70° F. for about 2 to about 10 days, preferably about 4 to about 7 days, to create a carbonated beverage having the desired flavor and/or aroma characteristics.
For example, a beer-like beverage can be formed by placing an appropriate amount of a beverage precursor configured to create a beverage having the flavor of beer, ethanol, maltodextrins, hop extract, 0.25 teaspoon yeast, 2.5 teaspoons of sugar and 1 liter of water in a sealed container for about one week at a temperature of about 72° F.±4° F. Preferably, the beverage is created in less than about 10 days. By using yeast and sugar, carbonation is created in the beverage. In embodiments disclosed herein, the sequence (which) and timing (when) for the addition of flavors making up the beverage precursor could be tailored in order to enhance the flavor stability and quality of the final beverage.
As shown in
The apparatus 21 for making a beverage includes a housing 24 which houses the mechanical and electronic components of the apparatus 21. Preferably, the housing 24 can be formed of plastic and/or metal.
The apparatus 21 can be a compact, counter-sized device or a larger device for use in restaurants, bars or other establishments which serve beverages.
Preferably, as shown in
Also preferably, the source of pressurized gas canister 35 is used to supply carbonation if desired. Preferably, the source of pressurized gas canister 35 is replaceable. The source of pressurized gas canister 35 preferably includes carbon dioxide. However, in an alternative embodiment, the source of pressurized gas canister 35 can include nitrogen. Preferably, the amount of carbonation provided by the source of pressurized gas canister 35 can be controlled depending on the preference as to the level of carbonation of the adult consumer. For example, the adult consumer can use input a desired level of carbonation into a control system 50 via a user interface 55, which can be a touch screen or other suitable input device. The control system 50 can control the amount of pressurized gas to be released from the source of pressurized gas canister 35.
The control system 50 and the user interface 55, can also allow an adult consumer to input system requirements including the desired amount of carbonation, desired alcohol content, chilling of the drink, mixing of the drink, flavor and/or aroma compounds desired in the beverage, and other such functions. The apparatus 21 can also include a power supply 60 operable to provide power to the apparatus 21 during use. The power supply 60 can include a battery or an AC adapter. The control system 50 can include manual or automatic controls 25 for controlling the amount of flavor and/or aroma compounds to be released from each of the reservoirs 22.
Preferably, the apparatus 21 is able to prepare a drink within about 5 minutes or less upon demand and without the need for a bartender or other human intervention.
In use, the adult consumer can activate the apparatus 21 using the user interface 55 of the control unit 50 and await dispensing of their beverage. Water from the water supply 90 and optionally pressurized gas from the pressurized gas source 35 are dispensed simultaneously or in series to the mixing unit 30 wherein the pressurized gas and water are mixed with the flavor and/or aroma compounds 20, 20′, 20″, 20′″ of the beverage precursor and optionally alcohol.
The method and apparatus described herein can be modified for home use or on a larger scale in manufacturing facilities. Thus, instead of brewing a variety of different beers, a manufacturer could brew a single low flavor beer and modify the taste and aroma by using the low flavor beer as a main liquid in the apparatus 21 and adding different beverage precursors thereto to provide a variety of different beers. In addition, since the liquid base is a low flavor beer, the addition of a beverage precursor thereto can provide a full flavor beer having fewer calories and a lower alcohol content than conventionally brewed full flavor beers.
In embodiments, the beverage precursor may be provided in a container, such as a drum, a cylinder, a single-serve container (such as a capsule or a cup or a pod), and so forth. The beverage precursor provided in the container may be mixed with water, ethanol, and/or vodka to create a final beverage. In embodiments, the beverage precursor is provided within the container in an amount of from about 0.001% to about 50% by weight of the final beverage, preferably less than about 10%, such as from about 0.001% to about 5% or from about 5% to about 10%.
The examples provided below are exemplary and are not meant to limit any aspects of the embodiments disclosed herein.
A red wine having the flavor of a Cabernet Sauvignon can be made by combining 3,000 μg/l of octanoic acid, 2,500 μg/l of 2-methylpropanoic acid, 5,000 μg/l of 3-methylbutanoic acid, 5,000 μg/l of 2-methylbutanoic acid, 2,000 μg/l of hexanoic acid, 150,000 μg/l of 3-methylbutanol, 150,000 μg/l of 2-methylbutanol, 1,000 μg/l of 2,3-butanedione, 500 μg/l of vanilline, 5,000 μg/l of 2,3-pentanedione, 100 μg/l of furaneol, 150 μg/l of 2-phenylacetic acid, 2,000 μg/l of acetaldehyde, 100 μg/l of ethyl butyrate, 100 μg/l of ethyl hexanoate, 10 μg/l of ethyl-3-methylbutyrate, 10 μg/l of ethyl-2-methylbutyrate, 1 μg/l of (E)-b-damascenone, 500 μg/l of whiskey lactone, 30 μg/l of 2-methoxyphenol, 20 μg/l of 4-allyl-2-methoxyphenol, 4,000 μg/l of 3-(methylthio)-1-propanol, 2,000,000 μg/l of tartaric acid, 1,000,000 of succinic acid, 750,000 μg/l of acetic acid, 15,000,000 μg/l of glycerol, 2,000,000 μg/l of L-proline, 1,000,000 μg/l of potassium, 80,000 μg/l of tannic acid, 2,000,000 μg/l of oak extract, 10,000,000 μg/l of ethanol and water. Optionally, colorants can be added to provide a wine beverage having a pleasing color.
An American style whiskey can be made by combining 1,000,000 μg/l of 3-methylbutanol, 500,000 μg/l of 2-methylbutanol, 5,000 μg/l of vanilline, 500 μg/l of 3-methylbutanal, 10,000 μg/l of 2-phenylehtanol, 1,000 μg/l of 2-phenylacetic acid, 3,000 μg/l of 2-phenylethyl acetate, 500 μg/l of ethyl butyrate, 10,000 μg/l of ethyl octanoate, 200 μg/l of ethyl-2-methylbutyrate, 10 μg/l of (E)-b-damascenone, 2,500 μg/l of 3-methylbutyl acetate, 15,000 μg/l of 1,1-diethoxyethane, 5,000 μg/l of whiskey lactone, 50 μg/l of 2-methoxyphenol, 400 μg/l of 4-allyl-2-methoxyphenol, 300 μg/l of 5-pentyldihydrofuran-2(3H)-one, 15 μg/l of 4-methyl-2-methoxyphenol, 5 μg/l of 5-hexyldihydrofuran-2(3H)-one, 40 μg/l of (E,E)-2,4-decadienal, 5 μg/l of (E,E)2,4-nonadienal, 150 μg/l of 4-ethylphenol, 10 μg/l of 4-methylphenol, 5,000,000 μg/l of glycerol, 100,000 μg/l of tannic acid, 4,000,000 μg/l of oak extract, 316,000,000 μg/l of ethanol and water.
A pilsner-type beer can be made by combining (E)-b-damascenone in an amount of about 3 μg/l, 2-methylbutanoic acid in an amount of about 2,000 μg/l, 2-phenylethanol in an amount of about 10,000 μg/l, 3-(methylthio)propanol in an amount of about 1,000 μg/l, 3-methylbutanoic acid in an amount of about 2000 μg/l, 3-methylbutanal in an amount of about 200 μg/l, 3-methylbutanol in an amount of about 50,000 μg/l, dimethyl sulfide in an amount of about 150 μg/l, ethyl butyrate in an amount of about 200 μg/l, ethyl hexanoate in an amount of about 200 μg/l, ethyl octanoate in an amount of about 150 μg/l, furaneol in an amount of about 500 μg/l, 2-phenylacetic acid in an amount of about 500 μg/l, 3-hydroxy-4,5-dimethyl-2(5H)-furanone in an amount of about 5 μg/l, 3-methylbutanol in an amount of about 50,000 μg/l, 2-methylbutanol in an amount of about 50,000 μg/l, ethylfuraneol in an amount of about 100 μg/l, linalool in an amount of about 300 μg/l, 4-allyl-2-methoxyphenol in an amount of about 150 μg/l, 3-(methylthio)-1-propanal in an amount of about 5 μg/l, citric acid in an amount of about 400,000 μg/l, saccharose in an amount of about 1,500,000 μg/l, potassium in an amount of about 1,500,000 μg/l, hops extract in an amount of about 5,000,000 μg/l, isomerized hops extract 30% in an amount of about 100,000 μg/l, monosodium glutamate in an amount of about 100,000 μg/l, ethanol in an amount of about 37,500,000 μg/l and water.
A light pilsner-type beer can be made by combining (E)-b-damascenone in an amount of about 3 μg/l, 2-methylbutanoic acid in an amount of about 2000 μg/l, 2-phenylethanol in an amount of about 10,000 μg/l, 3-(methylthio)propanol in an amount of about 1,000 μg/l, 3-methylbutanoic acid in an amount of about 2,000 μg/l, 3-methylbutanal in an amount of about 200 μg/l, 3-methylbutanol in an amount of about 50,000 μg/l, dimethyl sulfide in an amount of about 150 μg/l, ethyl butyrate in an amount of about 200 μg/l, ethyl hexanoate in an amount of about 200 μg/l, ethyl octanoate in an amount of about 150 μg/l, furaneol in an amount of about 500 μg/l, 2-phenylacetic acid in an amount of about 500 μg/l, 3-hydroxy-4,5-dimethyl-2(5H)-furanone in an amount of about 5 μg/l, 3-methylbutanol in an amount of about 50,000 μg/l, 2-methylbutanol in an amount of about 50,000 μg/l, ethylfuraneol in an amount of about 100 μg/l, linalool in an amount of about 300 μg/l, 4-allyl-2-methoxyphenol in an amount of about 150 μg/l, 3-(methylthio)-1-propanal in an amount of about 5 μg/l, citric acid in an amount of about 400,000 μg/l, saccharose in an amount of about 1,500,000 μg/l, potassium in an amount of about 1,500,000 μg/l, hops extract in an amount of about 5,000,000 μg/l, isomerized hops extract 30% in an amount of about 100,000 μg/l, monosodium glutamate in an amount of about 100,000 μg/l, ethanol in an amount of about 33,100,000 μg/l and water.
Advantageously, the beverages created using the beverage precursor and method described herein have fewer calories than a traditionally brewed and/or fermented beverage having substantially the same flavor characteristics. As shown in Table 14, the pilsner-type of Example 3 has fewer calories than commercially brewed and fermented beers. The calorie count for the commercially brewed beers was obtained from www.beer100.com/beercalorie and is based on a 12 ounce beverage. The calorie count of the beer of Example 3 is based on the following: ethanol: 7 kcal/g and carbohydrates: 4 kcal/g.
As shown in Table 15, the light pilsner-type beer of Example 4 has fewer calories than commercially brewed and fermented light beers. The calorie count for the commercially brewed beers was obtained from www.beer100.com/beercalorie and is based on a 12 ounce beverage. The calorie count of the beer of Example 4 is based on the following: ethanol: 7 kcal/g and carbohydrates: 4 kcal/g.
As shown both the pilsner-type beverage of Example 3 and the light pilsner-type beverage of Example 4 provide a beverage having at least 7% fewer calories than a conventionally brewed and/or fermented beverage having a similar flavor. Preferably, the beverages formed as described herein will have at least 5% fewer calories (e.g., at least 10% fewer calories, at least 15% fewer calories, at least 20% fewer calories, at least 25% fewer calories) than traditionally brewed and/or fermented beverages having similar flavors.
A cabernet sauvignon red wine sensory mixture was prepared using compounds within the ranges set forth for wine in Tables 1A-13B above. Aroma profile analysis was then carried out on the prepared cabernet sauvignon red wine sensory mixture using a traditional cabernet sauvignon red wine (i.e., a cabernet sauvignon red wine formed by fermenting grapes) maturated in American oak as a reference material. For aroma profile analysis, the reference material and the prepared sensory mixture were filled into sensory glasses and given to a panel of 17 sensory experts trained in flavor identification and evaluation. The panelists determined the intensity of the odor impressions on a scale from 0 (not perceivable) to 3 (intensely perceivable).
As shown in
A sensory mixture having the flavor of a cabernet sauvignon red wine maturated in a steel tank was prepared by combining compounds within the ranges set forth for wine in Tables 1A-13B above. Aroma profile analysis was then carried out on the prepared cabernet sauvignon red wine sensory mixture using a traditionally-produced cabernet sauvignon red wine (i.e., a cabernet sauvignon red wine formed by fermenting grapes) maturated in a steel tank as a reference material. For aroma profile analysis, the reference material and the prepared sensory mixture were filled into sensory glasses and given to a panel of 17 sensory experts trained in flavor identification and evaluation. The panelists determined the intensity of the odor impressions on a scale from 0 (not perceivable) to 3 (intensely perceivable).
As shown in
A sensory mixture having the flavor of a Chardonnay white wine maturated in American oak was prepared by combining compounds within the ranges set forth for wine in Tables 1A-13B above. Aroma profile analysis was then carried out on the prepared sensory mixture using a traditionally-produced Chardonnay white wine (i.e., a Chardonnay white wine formed by fermenting grapes) maturated in American oak as a reference material. For aroma profile analysis, the reference material and the prepared sensory mixture were filled into sensory glasses and given to a panel of 17 sensory experts trained in flavor identification and evaluation. The panelists determined the intensity of the odor impressions on a scale from 0 (not perceivable) to 3 (intensely perceivable).
As shown in
A sensory mixture having the flavor of a Chardonnay white wine maturated in a steel tank was prepared by combining compounds within the ranges set forth for wine in Tables 1A-13B above. Aroma profile analysis was then carried out on the prepared Chardonnay sensory mixture using a traditionally-produced Chardonnay white wine (i.e., a Chardonnay white wine formed by fermenting grapes) maturated in a steel tank as a reference material. For aroma profile analysis, the reference material and the prepared sensory mixture were filled into sensory glasses and given to a panel of 17 sensory experts trained in flavor identification and evaluation. The panelists determined the intensity of the odor impressions on a scale from 0 (not perceivable) to 3 (intensely perceivable).
As shown in
A sensory mixture having the flavor of a riesling white wine maturated in a steel tank was prepared by combining compounds within the ranges set forth for wine in Tables 1A-13B above.
Aroma profile analysis was then carried out on the prepared riesling sensory mixture using a traditionally-produced riesling white wine (i.e., a riesling white wine formed by fermenting grapes) maturated in a steel tank as a reference material. For aroma profile analysis, the reference material and the prepared sensory mixture were filled into sensory glasses and given to a panel of 17 sensory experts trained in flavor identification and evaluation. The panelists determined the intensity of the odor impressions on a scale from 0 (not perceivable) to 3 (intensely perceivable).
As shown in
A sensory mixture having the flavor of an Italian Merlot wine was prepared by combining compounds within the ranges set forth for wine in Tables 1A-13B above. Aroma profile analysis was then carried out on the prepared merlot sensory mixture using a traditionally-produced Italian Merlot red wine (i.e., a merlot red wine formed by fermenting grapes) as a reference material. For aroma profile analysis, the reference material and the prepared sensory mixture were filled into sensory glasses and given to a panel of 17 sensory experts trained in flavor identification and evaluation. The panelists determined the intensity of the odor impressions on a scale from 0 (not perceivable) to 3 (intensely perceivable).
As shown in
A sensory mixture having the flavor of a Scotch Whiskey was prepared by combining compounds within the ranges set forth for whiskey in Tables 1A-13B above. Aroma profile analysis was then carried out on the prepared Scotch Whiskey sensory mixture using a traditionally-produced Scotch Whisky (i.e., a Scotch Whisky made from fermented grain) as a reference material. Specifically, for the purposes of this analysis, Bowmore Islay Single Malt Whisky was used as a reference material. For aroma profile analysis, the reference material and the prepared sensory mixture were filled into sensory glasses and given to a panel of 17 sensory experts trained in flavor identification and evaluation. The panelists determined the intensity of the odor impressions on a scale from 0 (not perceivable) to 3 (intensely perceivable).
As shown in
A sensory mixture having the flavor of a Scotch Whiskey was prepared by combining compounds within the ranges set forth for whiskey in Tables 1A-13B above. Aroma profile analysis was then carried out on the prepared Scotch Whiskey sensory mixture using a traditionally-produced Scotch Whisky (i.e., a Scotch Whisky made from fermented grain) as a reference material. Specifically, for the purposes of this analysis, Ardbeg Islay Single Malt Whisky was used as a reference material. For aroma profile analysis, the reference material and the prepared sensory mixture were filled into sensory glasses and given to a panel of 17 sensory experts trained in flavor identification and evaluation. The panelists determined the intensity of the odor impressions on a scale from 0 (not perceivable) to 3 (intensely perceivable).
As shown in
A sensory mixture having the flavor of a bourbon whiskey was prepared by combining compounds within the ranges set forth for whiskey in Tables 1A-13B above. Aroma profile analysis was then carried out on the prepared bourbon whiskey sensory mixture using a traditionally-produced bourbon whiskey (i.e., a bourbon whiskey made from fermented grain) as a reference material. Specifically, for the purposes of this analysis, Woodford Reserve bourbon whiskey was used as a reference material. For aroma profile analysis, the reference material and the prepared sensory mixture were filled into sensory glasses and given to a panel of 17 sensory experts trained in flavor identification and evaluation. The panelists determined the intensity of the odor impressions on a scale from 0 (not perceivable) to 3 (intensely perceivable).
As shown in
A sensory mixture having the flavor of a bourbon whiskey was prepared by combining compounds within the ranges set forth for whiskey in Tables 1A-13B above.
Aroma profile analysis was then carried out on the prepared bourbon whiskey sensory mixture using a traditionally-produced bourbon whiskey (i.e., a bourbon whiskey made from fermented grain) as a reference material. Specifically, for the purposes of this analysis, Maker's Mark bourbon whiskey was used as a reference material. For aroma profile analysis, the reference material and the prepared sensory mixture were filled into sensory glasses and given to a panel of 17 sensory experts trained in flavor identification and evaluation. The panelists determined the intensity of the odor impressions on a scale from 0 (not perceivable) to 3 (intensely perceivable).
As shown in
A sensory mixture having the taste of a cabernet sauvignon red wine was prepared by combining compounds within the ranges set forth for wine in Tables 1A-13B above.
Taste profile analysis was then carried out on the prepared cabernet sauvignon sensory mixture by a panel of seventeen sensory experts trained in flavor identification and evaluation. Specifically, the panelists evaluated the taste of the prepared sensory mixture on a scale from 0 (not detectable) to 5 (strong impression), in comparison to a traditionally-produced cabernet sauvignon red wine (i.e., an authentic cabernet sauvignon formed by fermenting grapes) as a reference. Standard deviation for the taste intensities were <0.3. The results of this analysis are summarized in Table 16 and
As shown in Table 16 and
A sensory mixture having the taste of a merlot red wine was prepared by combining compounds within the ranges set forth for wine in Tables 1A-13B above.
Taste profile analysis was then carried out on the prepared merlot sensory mixture by a panel of seventeen sensory experts trained in flavor identification and evaluation. Specifically, the panelists evaluated the taste of the prepared sensory mixture on a scale from 0 (not detectable) to 5 (strong impression), in comparison to a traditionally-produced merlot red wine (i.e., an authentic merlot formed by fermenting grapes) as a reference. Standard deviation for the taste intensities were <0.3. The results of this analysis are summarized in Table 17 and
As shown in Table 17 and
A sensory mixture having the taste of a riesling white wine was prepared by combining compounds within the ranges set forth for wine in Tables 1A-13B above.
Taste profile analysis was then carried out on the prepared riesling sensory mixture by a panel of seventeen sensory experts trained in flavor identification and evaluation. Specifically, the panelists evaluated the taste of the prepared sensory mixture on a scale from 0 (not detectable) to 5 (strong impression), in comparison to a traditionally-produced riesling white wine (i.e., an authentic riesling formed by fermenting grapes) as a reference. Standard deviation for the taste intensities were <0.3. The results of this analysis are summarized in Table 18 and
As shown in Table 18 and in
A sensory mixture having the taste of a merlot red wine was prepared by combining compounds within the ranges set forth for wine in Tables 1A-13B above.
Taste profile analysis was then carried out on the prepared merlot sensory mixture by a panel of seventeen sensory experts trained in flavor identification and evaluation. Specifically, the panelists evaluated the taste of the prepared sensory mixture on a scale from 0 (not detectable) to 5 (strong impression), in comparison to a traditionally-produced merlot red wine (i.e., an authentic merlot formed by fermenting grapes) as a reference. Standard deviation for the taste intensities were <0.3. The results of this analysis are summarized in Table 19 and
As shown in Table 19 and in
A sensory mixture having the flavor of a bourbon whiskey was prepared by combining compounds within the ranges set forth for whiskey in Tables 1A-13B above.
Taste profile analysis was then carried out on the prepared bourbon whiskey sensory mixture by a panel of seventeen sensory experts trained in flavor identification and evaluation. Specifically, the panelists evaluated the taste of the prepared sensory mixture on a scale from 0 (not detectable) to 5 (strong impression), in comparison to a traditionally-produced bourbon whiskey wine (i.e., a bourbon whiskey made from fermented grain, in this case Woodford Reserve bourbon whiskey) as a reference. The results of this analysis are summarized in
As shown in
Two sensory mixtures having the flavor of Scotch whiskey were prepared using compounds in the concentration ranges and food dyes to match the color according to the instant disclosure for comparison to an authentic Islay Scotch whisky.
A panel of 2-4 individuals with several years of expertise in flavor research and flavor evaluation were asked to assess the similarity of the sensory mixture samples to the authentic (i.e., traditionally-prepared) Scotch whisky, to describe their general sensorial perception (aroma, taste, mouthfeel, color), and to rate the samples based on how much the panelists liked them. The panel then assessed and described the samples. The samples were evaluated using both sniff (orthonasal) and sip-and-spit (retronasal) methods.
The panelists did not perceive any off-notes in the prepared sensory mixtures. The panel determined that both sensory mixtures were sensorially on par with the authentic sample in terms of how much they liked them. As used herein, an “x” in the preference column refers to the overall comparison between an authentic beverage and a beverage formed according to methods disclosed herein.
The panel was asked whether the two Scotch whiskey sensory mixtures were within the product category of an Islay Scotch. The panel determined that both sensory mixtures had the same typical characteristics as a scotch. Scotch whiskey sensory mixture #1 fell into the product category of an Islay Scotch. Scotch whiskey sensory mixture #2 was slightly less smoky than a typical Islay Scotch—the panelists described this sensory mixture as a Speyside-type Scotch (i.e., less smoky).
Sensory mixtures having the flavor of bourbon whiskey (traditional), bourbon whiskey (light/sweet), and American whiskey were prepared using compounds in the concentration ranges and food dyes to match the color according to the instant disclosure for comparison to two authentic bourbon (traditional and light/sweet) reference materials and one American whiskey reference material.
A panel of 2-4 individuals with several years of expertise in flavor research and flavor evaluation were asked to assess the similarity of the sensory mixture samples to the authentic whiskeys, to describe their general sensorial perception (aroma, taste, mouthfeel, color), and to rate the samples based on how much the panelists liked them. The panel then assessed and described the samples. The samples were evaluated using both sniff (orthonasal) and sip-and-spit (retronasal) methods.
The panelists did not perceive any off-notes in the prepared sensory mixtures. The American whiskey sensory mixture was preferred over the authentic American whiskey, and the light/sweet bourbon sensory mixture was on par with the authentic light/sweet bourbon in terms of how much the panel liked it. The flavor of the traditional bourbon sensory mixture was liked overall—in comparison with the reference traditional bourbon, the sensory mixture had less sweetness and fruitiness, and the fusel alcohols were too predominant. The panelists' impressions are summarized in Table 21.
The panel determined that each of the sensory mixtures was considered to be sensorially in the style of a bourbon or American whiskey. Each sensory mixture exhibited the unique characteristics specific to the targeted whiskey style.
Four sensory mixtures having the flavor of gin (two having the flavor of London Dry Gin, two having the flavor of Light London Dry Gin) were prepared using compounds in the concentration ranges and food dyes to match the color according to the instant disclosure for comparison to London Dry Gin and Light London Dry Gin reference materials.
A panel of 2-4 individuals with several years of expertise in flavor research and flavor evaluation were asked to assess the similarity of the sensory mixture samples to the authentic gins, to describe their general sensorial perception (aroma, taste, mouthfeel, color), and to rate the samples based on how much the panelists liked them. The panel then assessed and described the samples. The samples were evaluated using both sniff (orthonasal) and sip-and-spit (retronasal) methods.
The panelists did not perceive any off-notes in the prepared sensory mixtures. The sensory mixtures and the authentic reference gins differed mainly in the top notes and the balance of terpenic and floral notes. The panelists' findings are summarized in Table 22.
The panel considered each sensory mixture to be sensorially in the style of gin. The sensory mixtures differed slightly in their flavor profiles in comparison to each other, each having the characteristics typical to the specific type of gin.
A sensory mixture having the flavor of rum was prepared using the compounds in the concentration ranges and food dyes to match the color according to the instant disclosure for comparison to an authentic dark rum reference material.
A panel of 2-4 individuals with several years of expertise in flavor research and flavor evaluation were asked to assess the similarity of the sensory mixture system to the authentic rum, to describe their general sensorial perception (aroma, taste, mouthfeel, color), and to rate the samples based on how much the panelists liked them. The panel then assessed and described the samples. The samples were evaluated using both sniff (orthonasal) and sip-and-spit (retronasal) methods.
The panelists did not perceive any off-notes in the sensory mixture. The panelists found that the sensory mixture was on par with the authentic rum reference in terms of liking (i.e., preference). The panel found that the sensory mixture was slightly higher in its sweetness and caramel notes. The panelists' findings are summarized in Table 23.
The panel considered the sensory mixture to be sensorially within the style of dark rum.
Three sensory mixtures having the flavor of white rum were prepared using compounds in the concentration ranges and food dyes to match the color for rum according to the instant disclosure for comparison to an authentic white rum reference material.
A panel of 2-4 individuals with several years of expertise in flavor research and flavor evaluation were asked to assess the similarity of the sensory mixture system to the authentic rum, to describe their general sensorial perception (aroma, taste, mouthfeel, color), and to rate the samples based on how much the panelists liked them. The panel then assessed and described the samples. The samples were evaluated using both sniff (orthonasal) and sip-and-spit (retronasal) methods.
The panelists did not perceive any off-flavors in the prepared sensory mixtures, but the white rum was perceived as having a noticeable off-flavor (two bottles of the white rum were tested). Each of the sensory mixtures scored higher in liking/preference than the authentic white rum reference material. The panelists' findings are summarized in Table 24.
The panel considered each of the sensory mixtures to be sensorially within the style of white rum.
A sensory mixture having the flavor of vermouth prepared using compounds in the concentration ranges and food dyes to match the color for vermouth according to the instant disclosure was used to prepare a vodka martini cocktail. More particularly, the cocktail was prepared using the vermouth sensory mixture in combination with additional ingredients traditionally found in a vodka martini (including an authentic vodka). An authentic vodka martini (using an authentic vermouth) was also prepared as a reference.
A panel of 2-4 individuals with several years of expertise in flavor research and flavor evaluation were asked to assess the similarity of the vermouth sensory mixture martini to the authentic martini, to describe their general sensorial perception (aroma, taste, mouthfeel, color), and to rate the samples based on how much the panelists liked them. The panel then assessed and described the samples. The samples were evaluated using both sniff (orthonasal) and sip-and-spit (retronasal) methods.
The panelists did not perceive any off-flavors in the vermouth sensory mixture martini. The sensory mixture martini was preferred over the authentic martini reference, and was described as fruitier and overall more flavorful. The panelists' findings are summarized in Table 25.
The panel considered the sensory mixture vodka martini to be sensorially in the style of a vodka martini.
A sensory mixture having the flavor of London Dry Gin and a sensory mixture having the flavor of vermouth prepared using compounds in the concentration ranges and food dyes to match the color according to the instant disclosure were used to prepare Sensory mixture Gin Martini #1. A sensory mixture having the flavor of Light London Dry Gin and a sensory mixture having the flavor of vermouth were prepared using compounds in the concentration ranges according to the instant disclosure were used to prepare Sensory mixture Gin Martini #2. An authentic gin martini (prepared from authentic London Dry Gin and vermouth) was prepared as a reference.
A panel of 2-4 individuals with several years of expertise in flavor research and flavor evaluation were asked to assess the similarity of the sensory mixture gin martinis to the authentic gin martini, to describe their general sensorial perception (aroma, taste, mouthfeel, color), and to rate the samples based on how much the panelists liked them. The panel then assessed and described the samples. The samples were evaluated using both sniff (orthonasal) and sip-and-spit (retronasal) methods.
The panelists did not perceive any off-flavors in the sensory mixture gin martinis. The differences in the notes between Sensory mixture Gin Martini #1 and Sensory mixture Gin Martini #2 were characteristic for the different types of gin. Both of the Sensory mixture Gin Martinis were liked, but the panelists preferred Sensory mixture Gin Martini #1 (i.e., the panelists preferred the martini prepared with the London Dry Gin sensory mixture over the one prepared with the Light London Dry Gin sensory mixture). Sensory mixture Gin Martini #1 (prepared using the London Dry Gin sensory mixture) was on par in terms of liking with the reference gin martini (prepared with London Dry Gin). The panelists' findings are summarized in Table 26.
The panel considered the sensory mixture gin martinis to be sensorially in the style of a gin martini.
Two sensory mixtures having the sensory mixture and food dyes to match the color of vermouth were prepared using compounds in the concentration ranges according to the instant disclosure for comparison to two authentic vermouths.
A panel of 2-4 individuals with several years of expertise in flavor research and flavor evaluation were asked to assess the similarity of the vermouth sensory mixtures to the authentic vermouth, to describe their general sensorial perception (aroma, taste, mouthfeel, color), and to rate the samples based on how much the panelists liked them. Samples were presented on a blind basis, encoded with numbers/letters, and presented in a random order. The panel then assessed and described the samples. The samples were evaluated using both sniff (orthonasal) and sip-and-spit (retronasal) methods.
The panelists did not perceive any off-flavors in the sensory mixtures. The vermouth sensory mixtures were each preferred over the authentic vermouth. The panelists' findings are summarized in Table 27.
The panel considered the vermouth sensory mixtures to be sensorially in the style of vermouth. The panel was not able to identify the authentic vermouths.
Two sensory mixtures having the flavor of rum prepared using compounds in the concentration ranges and food dyes to match the color according to the instant disclosure were used to prepare sensory mixture daiquiris. That is, each sensory mixture white rum was mixed with the traditional ingredients of a daiquiri (aside from authentic white rum). An authentic daiquiri prepared from authentic white rum (encoded) was also prepared.
A panel of 2-4 individuals with several years of expertise in flavor research and flavor evaluation were asked to assess the similarity of the sensory mixture daiquiris to the authentic daiquiri, to describe their general sensorial perception (aroma, taste, mouthfeel, color), and to rate the samples based on how much the panelists liked them. Samples were presented on a blind basis, encoded with numbers/letters, and presented in a random order. The panel then assessed and described the samples. The samples were evaluated using both sniff (orthonasal) and sip-and-spit (retronasal) methods.
The panelists did not perceive any off-flavors in any of the samples. The sensory mixture daiquiris were preferred over the authentic daiquiri. The panelists' findings are summarized in Table 28.
All samples were considered to be in the style of daiquiri. The panelists did not identify the authentic daiquiri from the sensory mixture daiquiris.
Four sensory mixtures having the flavor of white rum prepared using compounds in the concentration ranges and food dyes to match the color according to the instant disclosure were used to prepare sensory mixture mojitos. That is, each white rum sensory mixture was mixed with the remaining traditional ingredients of a mojito (aside from authentic white rum). An authentic mojito prepared from authentic white rum (encoded) was also prepared.
A panel of 2-4 individuals with several years of expertise in flavor research and flavor evaluation were asked to assess the similarity of the sensory mixture mojitos to the authentic mojito, to describe their general sensorial perception (aroma, taste, mouthfeel, color), and to rate the samples based on how much the panelists liked them. Samples were presented on a blind basis, encoded with numbers/letters, and presented in a random order. The panel then assessed and described the samples. The samples were evaluated using both sniff (orthonasal) and sip-and-spit (retronasal) methods.
The panelists perceived an off-flavor in the authentic mojito, but not in the sensory mixture mojitos. The sensory mixture mojitos were either preferred or on par with the authentic mojito in terms of liking. The panelists' findings are summarized in Table 29.
All samples were considered to be sensorially in the style of a mojito. The authentic mojitos were not identified by three of the panelists; one panelist recognized the authentic mojito.
Two white rum sensory mixtures prepared using compounds in the concentration ranges and food dyes to match the color according to the instant disclosure were used to prepare Sensory Mixture Cuba Libre #1 and Sensory mixture Cuba Libre #2 (i.e., the white rum sensory mixtures were each mixed with Coca-Cola). Two Cuba Libres prepared from Coca-Cola and two different types of authentic available white rum were also prepared.
A panel of 2-4 individuals with several years of expertise in flavor research and flavor evaluation were asked to assess the similarity of the sensory mixture Cuba Libres to the authentic Cuba Libres, to describe their general sensorial perception (aroma, taste, mouthfeel, color), and to rate the samples based on how much the panelists liked them. Samples were presented on a blind basis, encoded with numbers/letters, and presented in a random order. The panel then assessed and described the samples. The samples were evaluated using both sniff (orthonasal) and sip-and-spit (retronasal) methods.
The panelists did not perceive an off-flavor in any of the samples. Sensory mixture Cuba Libre #1 was preferred over the authentic Cuba Libres. The panelists' findings are summarized in Table 30.
All samples were considered to be in the style of a Cuba Libre. The authentic Cuba Libre references were not identified.
Four sensory mixtures having the flavor of gin prepared using compounds in the concentration ranges and food dyes to match the color according to the instant disclosure were mixed with tonic water to prepare sensory mixture Gin and Tonic beverages. Authentic gin and tonic beverages prepared from three different authentic gins and tonic water were also prepared.
A panel of 2-4 individuals with several years of expertise in flavor research and flavor evaluation were asked to assess the similarity of the sensory mixture gin and tonics to the authentic gin and tonics, to describe their general sensorial perception (aroma, taste, mouthfeel, color), and to rate the samples based on how much the panelists liked them. Samples were presented on a blind basis, encoded with numbers/letters, and presented in a random order. The panel then assessed and described the samples. The samples were evaluated using both sniff (orthonasal) and sip-and-spit (retronasal) methods.
The panelists liked all of the samples, and did not perceive any of them to have an off flavor. The panelists' findings are summarized in Table 31.
All samples were considered to be sensorially in the style of a gin and tonic. No off-notes were perceived. The authentic gin and tonic samples were not identified from the sensory mixture gin & tonic samples.
A red wine, a white wine, a scotch whiskey, a pilsner-style beer, and a pilsner-style light beer may be prepared using compounds in ranges as set forth in Table 32.
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While the foregoing describes in detail a beverage precursor (i.e., flavor system or sensory mixture) and method for forming a beverage with reference to a specific embodiment thereof, it will be apparent to one skilled in the art that various changes and modifications and equivalents to the beverage precursor and method may be employed, which do not materially depart from the spirit and scope of the invention.
This application claims priority under 35 U.S.C. §119(e) to U.S. Provisional Application No. 62/051,142, filed on Sep. 16, 2014, the entire content of which is incorporated herein by reference thereto.
| Number | Date | Country | |
|---|---|---|---|
| 62051142 | Sep 2014 | US |
