CN108777977B - 用于增强风味的新型组合物 - Google Patents
用于增强风味的新型组合物 Download PDFInfo
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- CN108777977B CN108777977B CN201780013969.4A CN201780013969A CN108777977B CN 108777977 B CN108777977 B CN 108777977B CN 201780013969 A CN201780013969 A CN 201780013969A CN 108777977 B CN108777977 B CN 108777977B
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- Prior art keywords
- sitosterol
- alcohol
- effective amount
- parts per
- beverage
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/204—Aromatic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
- A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/56—Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
- C12C5/026—Beer flavouring preparations
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
本发明提供了用于增强食物消费品中的酒精感以及碳酸化作用的新型组合物及方法。
Description
发明领域
本发明涉及用于增强酒精消费品或无酒精饮料中的酒精感(alcohol sensation)的新型组合物和方法。本发明还涉及用于增强碳酸饮料中的碳酸化作用(carbonationeffect)的新型组合物和方法。
发明背景
在风味工业中始终需要修饰味道的化合物以改善,增强或修饰食物制剂的风味。本领域技术人员理解分子化学结构中的差异如何能导致功能的显著差异。鉴定结构变化和发现新化合物可以创造新的风味。
植物甾醇存在于植物中且包括甾醇和甾烷醇。甾烷醇是相应甾醇的饱和形式。植物甾醇是类似于胆固醇的类固醇化合物。它们吸收不良,且在肠道中能够与胆固醇竞争吸收,导致胆固醇水平降低。富含植物甾醇的食物和膳食补充剂已上市数十年。也公开了植物甾醇作为补充食物和饮料的功能性成分,特别是作为甜味剂组合物,以促进健康和养生(美国专利号6,129,944和9,131,720)。据报道,天然存在的植物甾醇混合物如香草、巧克力、黄油、奶酪、草莓、树莓、蓝莓、橙子、柠檬、苹果、葡萄、柠檬-青柠、青柠、西瓜、椰子、牛肉、培根、鸡肉、猪肉、洋葱、大蒜、胡椒、牧场沙拉酱(ranch)、烤干酪辣味玉米片(nacho)、墨西哥玉米薄饼卷(taco)、切达干酪、罗马诺干酪、帕尔马干酪、奶油、酪乳、蓝纹干酪及其组合可提供增强的风味,因此建议掺入各种食物,包括爆米花、烘焙食物、奶酪酱、蘸料、调味品(condiments)、调料(dressings)、腌泡汁、馅料、浇头、小吃混合和配菜、谷物、酸奶、油炸食物、预制餐、乳制品、糖霜、肉汁、冰淇淋、小吃和薯条、饼干、布丁、糖果和营养棒中(美国公开号2005/0064078)。
已经识别了200多种甾醇和相关化合物(Akhisa等人(1991)In:Physiology andBiochemistry of Sterols,Patterson,G.W.and W.D.Nes(Eds.)American Oil ChemistsSociety,Champaign,IL,USA 172-228)。然而,可用的甾醇主要以混合物形式存在,已报道的分离是费力的(Zhang等人(2005)Steroids,70(13):886-895)。在风味工业中,还未分离、研究和最终表征一种单独的甾醇。
现已出乎意料地发现,谷甾醇,17-(4-乙基-1,5-二甲基-己基)-10,13-二甲基-2,3,4,7,8,9,10,11,12,13,14,15,16,17-十四氢-1H-环戊二烯并[a]菲-3-醇(式I),特别是异构体β-谷甾醇,(3S,8S,9S,10R,13R,14S,17R)-17-((1R,4R)-4-乙基-1,5-二甲基-己基)-10,13-二甲基-2,3,4,7,8,9,10,11,12,13,14,15,16,17-十四氢-1H-环戊二烯并[a]菲-3-醇(式II),令人惊讶地增强了酒精消费品或无酒精饮料中的酒精感。还发现诸如β-谷甾醇的谷甾醇出乎意料地增强了碳酸饮料中的碳酸化作用。
发明内容
本发明提供包含谷甾醇或其异构体的新型组合物及其用于增强酒精消费品或无酒精饮料中的酒精感以及碳酸饮料中的碳酸化作用的方法。
本发明的谷甾醇17-(4-乙基-1,5-二甲基-己基)-10,13-二甲基-2,3,4,7,8,9,10,11,12,13,14,15,16,17-十四氢-1H-环戊二烯并[a]菲-3-醇(式I)由下式表示:
在一个实施方案中,本发明涉及通过添加嗅觉有效量的谷甾醇或其异构体来增强酒精消费品或无酒精饮料中的酒精感的方法。
在另一个实施方案中,本发明涉及包含嗅觉有效量的谷甾醇或其异构体和乙醇的组合。
在另一个实施方案中,本发明涉及含有嗅觉有效量的谷甾醇或其异构体的酒精消费品或无酒精饮料。
在另一个实施方案中,本发明涉及通过添加嗅觉有效量的谷甾醇或其异构体来增强碳酸饮料中的碳酸化作用的方法。
在另一个实施方案中,本发明涉及含有嗅觉有效量的谷甾醇或其异构体的碳酸饮料。
通过阅读以下说明书,本发明的这些和其他实施方案将变得清晰。
发明详述
在众多甾醇中,一些最常见的甾醇包括例如谷甾醇、菜油甾醇、豆甾醇、菜籽甾醇和麦角甾醇。谷甾醇还包括异构体,如α-谷甾醇,β-谷甾醇和γ-谷甾醇。β-谷甾醇是谷甾醇最常见的异构形式。一些甾醇和胆固醇的近似结构如下所述。本领域技术人员理解小的结构差异如何导致性质和功能的意外和显著差异。
谷甾醇,17-(4-乙基-1,5-二甲基-己基)-10,13-二甲基-2,3,4,7,8,9,10,11,12,13,14,15,16,17-十四氢-1H-环戊二烯并[a]菲-3-醇:
β-谷甾醇,(3S,8S,9S,10R,13R,14S,17R)-17-((1R,4R)-4-乙基-1,5-二甲基-己基)-10,13-二甲基-2,3,4,7,8,9,10,11,12,13,14,15,16,17-十四氢-1H-环戊二烯并[a]菲-3-醇:
豆甾醇,(3S,8S,9S,10R,13R,14S,17R)-17-((E)-(1R,4S)-4-乙基-1,5-二甲基-己-2-烯基)-10,13-二甲基-2,3,4,7,8,9,10,11,12,13,14,15,16,17-十四氢-1H-环戊二烯并[a]菲-3-醇:
麦角甾醇,(3S,9S,10R,13R,14R,17R)-10,13-二甲基-17-((E)-(1R,4R)-1,4,5-三甲基-己-2-烯基)-2,3,4,9,10,11,12,13,14,15,16,17-十二氢-1H-环戊二烯并[a]菲-3-醇:
胆固醇,(3S,8S,9S,10R,13R,14S,17R)-17-((R)-1,5-二甲基-己基)-10,13-二甲基-2,3,4,7,8,9,10,11,12,13,14,15,16,17-十四氢-1H-环戊二烯并[a]菲-3-醇:
本发明的谷甾醇可以市售获得,根据本领域已知的方法(例如Hang所述(Hang等人(2010)Steroids,75(12):879-883))合成,或从多种天然来源如坚果、种子、水果、蔬菜、植物油和黑巧克力获得。
迄今为止,本领域中没有公开与单独的甾醇相关的风味用途,更没有公开特定的甾醇所提供的特定的风味增强的酒精感和碳酸化作用。
现在已经令人惊讶地发现,本发明的谷甾醇,17-(4-乙基-1,5-二甲基-己基)-10,13-二甲基-2,3,4,7,8,9,10,11,12,13,14,15,16,17-十四氢-1H-环戊二烯并[a]菲-3-醇(式I)增强了酒精消费品或无酒精饮料中的酒精感。还令人惊讶地发现,增强了碳酸饮料中的碳酸化作用。特别地,谷甾醇的异构体,β-谷甾醇,(3S,8S,9S,10R,13R,14S,17R)-17-((1R,4R)-4-乙基-1,5-二甲基-己基)-10,13-二甲基-2,3,4,7,8,9,10,11,12,13,14,15,16,17-十四氢-1H-环戊二烯并[a]菲-3-醇(式II),明显有效地增强了酒精消费品或无酒精饮料中的酒精感。此外,β-谷甾醇明显有效地增强了碳酸饮料中的碳酸化作用。因此,诸如β-谷甾醇的谷甾醇提供了优异的成分性能并且在特定的风味增强方面具有出乎意料的优点。因此,本发明的一个实施方案涉及令人惊讶地发现了谷甾醇或其异构体在增强酒精消费品或无酒精饮料中的酒精感方面的出乎意料的有效性。本发明的另一个实施方案涉及β-谷甾醇在增强酒精消费品或无酒精饮料中的酒精感方面的特别有效性。本发明的另一个实施方案涉及令人惊讶地发现了谷甾醇或其异构体在增强碳酸饮料中的碳酸化作用方面的出乎意料的有效性。本发明的另一个实施方案涉及β-谷甾醇在增强碳酸饮料中的碳酸化作用中的特别有效性。
酒精消费品是含有乙醇(CH3CH2OH)的食物消费品,其包括例如酒精饮料,如蒸馏型饮料、葡萄酒、啤酒或基于酒精的果汁,例如苹果酒、含酒精巧克力或含酒精的糖果。在某些实施方案中,酒精消费品含有的乙醇的量为大于约0.1体积%,优选约1%至约50体积%,更优选约2%至约40体积%。
术语“无酒精饮料”和“非酒精饮料”应理解为相同的,其是上述定义的酒精饮料的非酒精形式,例如无酒精的蒸馏型饮料或无酒精的啤酒。无酒精饮料或非酒精饮料提供类似酒精饮料的酒精印象。在某些实施方案中,无酒精饮料含有0.0体积%的量的乙醇。
酒精感或酒精印象是指酒精的口感,包括涩、干、热、烫、刺痛、刺激、麻、灼烧和/或凉的感知。
碳酸饮料是掺入有二氧化碳(CO2)的饮料。碳酸饮料包括例如碳酸水、矿泉水、苏打水、啤酒、起泡酒或香槟。二氧化碳在压力下溶解在饮料中。或者,或此外,碳酸盐可以溶解在饮料中,其中碳酸盐贡献二氧化碳。在某些实施方案中,碳酸饮料含有浓度大于约1克/升(g/L),优选约2至约10g/L,更优选约4至约8g/L的二氧化碳。
术语“碳酸盐”应理解为是指包含阳离子和碳酸氢根阴离子(HCO3 -)、碳酸根二价阴离子(CO3 2-)或其组合的盐。碳酸盐包括例如碳酸氢钠(NaHCO3)、碳酸钠(Na2CO3)、碳酸氢钾(KHCO3)、碳酸钾(碳酸二钾,K2CO3),以及它们的混合物。
碳酸化作用是指由碳酸饮料释放的二氧化碳小气泡在舌头上产生的令人愉悦的刺痛感。当碳酸饮料的压力降低时,溶解的二氧化碳作为小气泡从饮料中排出。结果,在口腔粘膜中形成碳酸,并且小气泡也引起触觉刺激,导致碳酸化作用,包括诸如起泡、刺痛、灼烧和/或麻的感知。
术语“嗅觉有效量”应理解为是指在酒精消费品中使用的谷甾醇或其异构体的量,其中谷甾醇或其异构体补充由乙醇产生的酒精感,增强酒精印象并因此使酒精感增强。在某些实施方案中,术语“嗅觉有效量”应理解为是指用于酒精消费品中的β-谷甾醇的量。术语“嗅觉有效量”还应理解为是指在无酒精饮料中使用的谷甾醇或其异构体的量,其中谷甾醇或其异构体增强酒精印象并因此使酒精感增强。在某些实施方案中,术语“嗅觉有效量”应理解为是指在无酒精饮料中使用的β-谷甾醇的量。术语“嗅觉有效量”还应理解为是指在碳酸饮料中使用的谷甾醇或其异构体的量,其中谷甾醇或其异构体增强由碳酸饮料产生的碳酸化感觉。在某些实施方案中,术语“嗅觉有效量”应理解为是指在碳酸饮料中使用的β-谷甾醇的量。
嗅觉有效量可以根据许多因素而变化,包括其他成分、它们的相对量和所期望的嗅觉效果。可以使用任何量的谷甾醇或其异构体,其提供所期望程度的对于酒精感的增强或对于碳酸化作用的增强,而不显示异味。在某些实施方案中,在酒精消费品或无酒精饮料中使用的谷甾醇或异构体的嗅觉有效量为约十亿分之0.1重量份或更高,优选约十亿分之0.1重量份至约百万分之5重量份,更优选约十亿分之1重量份至约百万分之1重量份,甚至更优选约十亿分之10重量份至约十亿分之250重量份。术语“ppm”应理解为是指百万分之1重量份。术语“ppb”应理解为是指十亿分之1重量份。在某些实施方案中,碳酸饮料中使用的谷甾醇或异构体的嗅觉有效量为约万亿分之0.01重量份或更高,优选约万亿分之0.01重量份至约十亿分之1重量份,更优选约万亿分之0.05重量份至约万亿分之100重量份,甚至更优选约万亿分之0.1重量份至约万亿分之10重量份。术语“ppt”应理解为是指万亿分之1重量份。
其它材料也可以与本发明的化合物结合使用以包封和/或递送风味增强效果。一些众所周知的材料例如但不限于聚合物;低聚物;其他非聚合物如表面活性剂、乳化剂;脂质,包括脂肪、蜡和磷脂;有机油;矿物油;凡士林;天然油;香水固定剂;纤维;淀粉;糖和固体表面材料,如沸石和二氧化硅。
通过以下非限制性实施例更详细地描述本发明。除非另有说明,否则材料均购自Aldrich Chemical Company。
实施例I:测试样品的制备
1.在水中制备了一系列浓度范围为2.5至600ppb的β-谷甾醇溶液。β-谷甾醇本身不具有明显的风味。
2.如下制备含有不同量的乙醇(按体积计的醇,“ABV”)的醇溶液:
-通过在Brahma 0.0%无酒精的啤酒(Anheuser-Busch InBev)中加入不同量的乙醇,制备1%ABV、2%ABV、2.5%ABV、3%ABV和5%ABV的醇溶液;
-通过在水中加入乙醇制备6%ABV的醇溶液;和
3.制备分别含有6.0、7.2和8.0g/L的二氧化碳的碳酸水。
实施例II:增强无酒精饮料中的酒精感
将β-谷甾醇溶液(在实施例I中制备)加入Brahma 0.0%无酒精的啤酒中,得到最终浓度为25ppb。评价所得样品的醇印象,并通过专门小组与1%ABV、2%ABV、2.5%ABV、3%ABV和5%ABV的醇溶液(在实施例I中制备)进行比较。β-谷甾醇(25ppb)提供与2.5%ABV的醇溶液水平相同的酒精印象。
因此,β-谷甾醇在无酒精饮料中提供酒精感。
实施例III:增强酒精饮料中的酒精感
(A)将β-谷甾醇溶液(实施例I中制备)加入到6%ABV的醇溶液(实施例I中制备)中,得到100ppb的最终浓度。
评价所得样品的酒精感,并通过专门小组使用0至10的强度等级与6%ABV的醇溶液进行比较,其中0=无,4=中等,7=高且10=极高。对酒精感的强度进行打分。获得平均值(“酒精强度”)和该平均值的标准误差(“SE”,±)。测试结果报告如下:
样品 | 酒精强度 | SE |
6%ABV的溶液 | 4.38 | 0.32 |
6%ABV+β-谷甾醇(100ppb)的溶液 | 7.21 | 0.27 |
两组酒精强度之间的差异具有统计学意义(p<0.01)。因此,β-谷甾醇可有效增强酒精饮料中的酒精感。
(B)将一系列β-谷甾醇溶液(在实施例I中制备)加入到17.5%ABV的醇溶液(在实施例I中制备)中,得到β-谷甾醇的最终浓度为3至500ppb。评价所得的含有不同量的β-谷甾醇的样品的酒精感。
在3ppb时,β-谷甾醇提供轻微但明显的酒精感增强。在较高浓度下,β-谷甾醇明显增大了酒精强度。然而,在200ppb时,β-谷甾醇的酒精感增强达到稳定的平台期。
(C)将β-谷甾醇溶液(实施例I中制备)分别加入到8.75%ABV,17.5%ABV和21.75%ABV的醇溶液(实施例I中制备)中,得到最终浓度为25ppb。评价所得样品的酒精感,并通过专门小组分别与具有较高ABV水平的醇溶液进行比较。
据报告,添加β-谷甾醇的8.75%ABV的醇溶液具有10%ABV水平的酒精溶液的酒精感;
据报告,添加β-谷甾醇的17.5%ABV的醇溶液具有22.5%ABV水平的酒精溶液的酒精感;
据报告,添加β-谷甾醇的21.75%ABV的醇溶液具有35%ABV水平的酒精溶液的酒精感;
实施例IV:增强碳酸饮料中的碳酸化作用
(A)将β-谷甾醇溶液(实施例I中制备)加入到碳酸水(7.2g/L CO2)(实施例Ⅰ中制备)中,得到最终浓度为2.5ppt。
评价所得样品的碳酸化作用,并通过专门小组使用0至10的强度等级与碳酸水进行比较,其中0=无,4=中等,7=高且10=极高。对碳酸化作用的强度进行打分。获得平均值(“碳酸化强度”)和该平均值的标准误差(“SE”,±)。测试结果报告如下:
样品 | 碳酸化强度 | SE |
7.2g/L CO<sub>2</sub>的溶液 | 4.88 | 2.53 |
7.2g/L CO<sub>2</sub>+β-谷甾醇(2.5ppt)的溶液 | 7.19 | 1.73 |
两组碳酸化强度之间的差异具有统计学意义(p<0.01)。因此,β-谷甾醇可有效地增强碳酸饮料中的碳酸化作用。
(B)将一系列β-谷甾醇溶液(在实施例I中制备)加入到碳酸水(7.2g/L CO2)(在实施例I中制备)中,得到0.1至50ppt的最终浓度。评价所得的含有不同量的CO2的样品的碳酸化感觉。
在0.1ppt时,β-谷甾醇使碳酸化感知轻微增加。在2.5ppt时,β-谷甾醇使碳酸化感知明显增加。在5ppt或更高的水平,β-谷甾醇对碳酸化作用的增强达到稳定的平台期。
(C)将β-谷甾醇溶液(实施例I中制备)分别加入到6.0、7.2和8.0g/L CO2(实施例1中制备)的碳酸水中,得到2.5ppt的最终浓度。评价所得样品的碳酸化感觉。
在所有含有不同量的CO2的样品中,β-谷甾醇使碳酸化感觉增强。
Claims (14)
1.一种用于增强酒精消费品或无酒精饮料中的酒精感的方法,该方法包括添加嗅觉有效量的(3S,8S,9S,10R,13R,14S,17R)-17-((1R,4R)-4-乙基-1,5-二甲基-己基)-10,13-二甲基-2,3,4,7,8,9,10,11,12,13,14,15,16,17-十四氢-1H-环戊二烯并[a]菲-3-醇的步骤,其中所述嗅觉有效量为十亿分之3重量份或更高。
2.根据权利要求1所述的方法,其中所述嗅觉有效量为十亿分之3重量份至百万分之5重量份。
3.根据权利要求1所述的方法,其中所述嗅觉有效量为十亿分之3重量份至百万分之1重量份。
4.根据权利要求1所述的方法,其中所述嗅觉有效量为十亿分之3重量份至十亿分之250重量份。
5.根据权利要求1所述的方法,其中所述嗅觉有效量为十亿分之10重量份至十亿分之250重量份。
6.根据权利要求1所述的方法,其中所述嗅觉有效量为十亿分之3重量份至十亿分之10重量份。
7.根据权利要求1所述的方法,其中所述酒精消费品是选自由蒸馏型饮料、葡萄酒、啤酒和基于酒精的果汁组成的组中的酒精饮料。
8.根据权利要求1所述的方法,其中所述无酒精饮料选自由无酒精的蒸馏型饮料和无酒精的啤酒组成的组。
9.一种用于增强碳酸饮料中的碳酸化作用的方法,该方法包括添加嗅觉有效量的(3S,8S,9S,10R,13R,14S,17R)-17-((1R,4R)-4-乙基-1,5-二甲基-己基)-10,13-二甲基-2,3,4,7,8,9,10,11,12,13,14,15,16,17-十四氢-1H-环戊二烯并[a]菲-3-醇的步骤,且所述嗅觉有效量为万亿分之0.1重量份或更高。
10.根据权利要求9所述的方法,其中所述嗅觉有效量为万亿分之0.1重量份至万亿分之100重量份。
11.根据权利要求9所述的方法,其中所述嗅觉有效量为万亿分之0.1重量份至万亿分之10重量份。
12.根据权利要求9所述的方法,其中所述嗅觉有效量为万亿分之0.1重量份至万亿分之2.5重量份。
13.根据权利要求9所述的方法,其中所述碳酸饮料选自由碳酸水、苏打水、啤酒、和起泡酒组成的组。
14.根据权利要求13所述的方法,其中所述起泡酒是香槟。
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