BRASSICACEAE VEGETABLE-CONTAINING BEVERAGE, METHOD FOR PRODUCING THE SAME, AND METHOD FOR GIVING FRESH FLAVOR TO BRASSICACEAE VEGETABLE-CONTAINING BEVERAGE

摘要

PROBLEM TO BE SOLVED: To achieve freshness in a Brassicaceae vegetable-containing beverage.;SOLUTION: The present invention gives the original flavor of Brassicaceae vegetables by adjusting isothiocyanate and aliphatic aldehyde. The concentration of 3-butene-1-ylisothiocyanate in the Brassicaceae vegetable-containing beverage is 500-10,000 ppb, and the concentration of trans-2-hexenal is 1,000-5,000 ppb. It is more preferable that the concentration of 3-butene-1-ylisothiocyanate is 500-5,000 ppb, and the concentration of trans-2-hexenal is 1,000-3,000 ppb.;SELECTED DRAWING: None;COPYRIGHT: (C)2018,JPO&INPIT