Claims
- 1. A process for improving the flavor of a fermented beverage comprising incorporating a flavor comprising rose oxide and/or 1,5-octadien-3-one in a fermented beverage.
- 2. A process according to claim 1, wherein the beverage is a fermented malt beverage.
- 3. A process according to claim 1 or 2, wherein flavor the comprises at least one hop bittering compound.
- 4. A process according to claim 1 or 2, wherein 1,5-octadien-3-one is incorporated in said fermented beverage at a weight level in the range 0.1 nanogram per kilogram of beverage to 100 microgram per kilogram of beverage.
- 5. A process according to claim 1 or 2, wherein rose oxide is incorporated in said fermented beverages beverage at a weight level in the range 10 nanagram per kilogram of beverage to 1 milligram per kilogram of beverage.
- 6. A process according to claim 3, wherein the at least one hop bittering compound is incorporated at a level in the range 100 microgram per kilogram of beverage to 100 milligram per kilogram of beverage.
- 7. A process according to claim 1, wherein rose oxide and 1,5-octadien-3-one are incorporated in a weight ratio of rose oxide to 1,5-octadien-3-one in the range 100:1 to 1:10.
- 8. A flavor concentrate for a fermented beverage comprising rose oxide and/or 1,5-octadien-3-one.
- 9. A flavor concentrate according to claim 8, wherein the flavor concentrate comprises both rose oxide and 1,5-octadien-3-one in a weight ratio of rose oxide to 1,5-octadien-3-one in the range 100:1 to 1:10.
- 10. A flavor concentrate according to claim 8, wherein the flavor concentrate also comprises at least one hop bittering compound.
- 11. A flavor concentrate according to claim 10, wherein the hop bittering compound is present in an amount in the range 103 to 107 parts by weight hop bittering compound to 1 part by weight rose oxide and/or, 1,5-octadien-3-one.
- 12. A flavor concentrate according to any one of claims 8 or 9, wherein the concentrate further comprises ethanol.
- 13. A flavor concentrate according to any one of claims 8 or 9, wherein concentrate further comprises geraniol and/or linalol.
- 14. A process for preparing a flavor concentrate for a fermented beverage and which contains 1,5-octadien-3-one wherein the 1,5-octadien-3-one is prepared by oxidizing linolenic acid derived from beer raw material.
- 15. A process for preparing a flavor concentrate for a fermented beverage and which contains rose oxide, wherein the rose oxide is prepared by conversion of hop-derived monoterpenoids.
- 16. A fermented beverage flavored by incorporating rose oxide and/or 1,5-octadien-3-one.
- 17. A fermented beverage according to claim 16, wherein the beverage has been flavored with at least one hop bittering compound.
- 18. A process according to claim 3, wherein 1,5-octadien-3-one is incorporated in said fermented beverage at a weight level in the range 0.1 nanogram per kilogram of beverage to 100 microgram per kilogram of beverage.
- 19. A process according to claim 1, wherein rose oxide and 1,5-octadien-3-one are incorporated in a weight ratio of rose oxide to 1,5-octadien-3-one in the range 50:1 to 1:5.
- 20. A flavor concentrate according to claim 8, wherein the flavor concentrate comprises both rose oxide and 1,5-octadien-3-one in a weight ratio of rose oxide to 1,5-octadien-3-one in the range 50:1 to 1:5.
Priority Claims (2)
Number |
Date |
Country |
Kind |
97203291.6 |
Oct 1997 |
EP |
|
98200154.7 |
Jan 1998 |
EP |
|
Parent Case Info
[0001] This application is a continuation-in-part application of co-pending application Ser. No. 09/529,964, filed Apr. 24, 2000, which is a National phase filing of International Application No. PCT/EP98/06697, filed Oct. 22, 1998, which designated the U.S. and was published in English.
Continuation in Parts (1)
|
Number |
Date |
Country |
Parent |
09529964 |
Jun 2000 |
US |
Child |
10435677 |
May 2003 |
US |