Sapporo Breweries Limited

Sapporo Holdings Limited

Kiyoshi Takoi

Hirotaka Kaneda

Kazuyoshi Takeda

Naohiko Hirota

Takafumi Kaneko

Hisao Kuroda

Hisao Kado

Yutaka Itoga

Yutaka Mitani

Mitsuhiro Uemoto

Koichiro Koie

Taiju Masuda

Atsushi Tanigawa

Syuichi Ishii

Junko Yoshimura

Naoko Nishita

Ayako Sanekata

Provided are a beverage having an unprecedented preferred aroma, and a method of improving an aroma of a beverage. The beverage according to one embodiment of the present invention has: a geranic acid content of 40 ppb or more; and a ratio of the geranic acid content to a geraniol content of 1.8 or more and 150.0 or less. The method of improving an aroma of a beverage according to one embodiment of the present invention includes: adjusting a geranic acid content of a beverage to 40 ppb or more; and adjusting a ratio of the geranic acid content to a geraniol content of the beverage to 1.8 or more and 150.0 or less.

Drink and method for improving aroma of drink

A barley plant including a mutant LOX-1 protein and that is deficient in lipoxygenase activity.

Barley lipoxygenase 1 gene, selection method for barley, materials for malt alcoholic beverages and method for production of malt alcoholic beverages

A selection method for barley lipoxygenase-1 deficient barley, comprising a step of distinguishing the barley lipoxygenase-1 deficient barley by whether or not the guanine at the splicing donor site of the 5th intron of the barley lipoxygenase-1 gene is mutated to a different base; and a method for production of malt alcoholic beverages using a material for malt alcoholic beverages derived from barley obtained by the selection method.

Barley Lipoxygenase 1 Gene, method of selecting barley variety, material of malt alcoholic drinks and process for producing malt alcoholic drink

A method is provided in which a correlation is made between a parameter indicating modification of a sampled malt in a germination process in which barley is germinated, and an ESR signal intensity of the sampled malt. The parameter is determined, in advance, by general analytical methods including chemical analytical methods. The ESR signal intensity is determined by measuring a peak height of spectrum of the sampled malt at a g value at which an unpaired electron derived from a carbon radical is resonant. The ESR signal intensity is a ratio of the measured peak height of spectrum to a peak height of spectrum of a reference, per a unit weight of the sampled malt. The modification state of the sampled malt can be evaluated based on the ESR signal intensity determined by electron spin resonance spectrometry. Kohlbach index, Hartong index at 45&#xb0; C., diastatic power, &#x3b2;-glucan content, viscosity, and friability may be used as the parameter.

Method of evaluating green malt qualities by electron spin resonance spectrometry and method of evaluating malt qualities

Solid fermentation-promoting substance and method for preparation thereof

Growing community of inventors

Yaizu, Japan

Kiyoshi Takoi