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 500-10,000ppb, and the concentration of trans-2-hexenal is 1,000-5,000ppb. It is more preferable that the concentration of 3-butene-1-ylisothiocyanate is 500-5,000ppb, and the concentration of trans-2-hexenal is 1,000-3,000ppb.SELECTED DRAWING: None