Flavor system and method for making beverages

Abstract

A method of making a flavored beverage includes combining water and a plurality of flavor compounds in an amount sufficient to impart the flavor of a wine, a whiskey or a beer. A kit for making a flavored beverage can include a plurality of flavor compounds, a quantity of yeast, a quantity of sugar and a container.

We claim: 
     
         1 . A method of making a beverage having the flavor of beer, the method comprising:
 adding at least one flavor compound selected from a first group of compounds, the first group of compounds consisting of 3-methylbutanol, 2-methylbutanol, 2,3-butanedione, vanilline, 2-methylpropanol, 3-methylbutanal, 2,3-pentanedione, 2-methylpropanal, 2-methylbutanal, furaneol, 2-aminoacetophenone, and ethylfuraneol to a quantity of water, wherein the at least one flavor compound selected from the first group is added in an amount ranging from about 0.1 μg/l to about 5,000,000 μg/l;   adding at least one flavor compound from a second group of compounds to the quantity of water, the second group consisting of 2-phenylethanol, 2-phenylacetic acid, 2-phenylethyl acetate, phenylacetaldehyde, myrcene, geraniol, and linalool, wherein the at least one flavor compounds selected from the second group is added in an amount ranging from about 1 μg/l to about 75,000 μg/l; and   adding at least one flavor compound from a third group of aroma compounds to the quantity of water, the third group consisting of hops extract, tetra-iso-extract 10%, rho-iso-extract 10%, isomerized hop extract 30%, cis-isohumolone, trans-isohumolone, cis-isocohumulone, trans-isocohumulone, isoadhumulone, and comultifidolglycoside, wherein the at least one flavor compounds selected from the third group is added in an amount ranging from about 1 μg/l to about 30,000,000 μg/l;   wherein the flavor compounds are included in an amount sufficient to form a beverage having the flavor of beer without the need for brewing, fermentation, or distillation.   
     
     
         2 . The method of  claim 1 , further including adding at least one flavor compound from the group consisting of octanoic acid, 2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid, 2-methylbutanoic acid, decanoic acid, and hexanoic acid to the quantity of water, the at least one compound being added in an amount ranging from about 50 μg/l to about 25,000 μg/l. 
     
     
         3 . The method of  claim 1 , further including adding at least one compound from the group consisting of acetaldehyde, ethyl butyrate, ethyl-2-methylpropanoate, ethyl octanoate, ethyl hexanoate, ethyl-3-methylbutyrate, ethyl-2-methylbutyrate, (E)-b-damascenone, 3-methylbutyl acetate, 1,1-diethoxyethane, trans-ethyl cinnamate, ethyl decanoate, and ethyl propanoate to the quantity of water, the at least one compound being added in an amount ranging from about 0.04 μg/l to about 25,000 μg/l. 
     
     
         4 . The method of  claim 1 , further including adding at least one compound from the group consisting of 2-methoxyphenol, 4-allyl-2-methoxyphenol, 4-ethyl-2-methoxyphenol, 4-methyl-2-methoxyphenol, 4-propyl-2-methoxyphenol, 2-methoxy-5-methylphenol, and 2,6-dimethoxyphenol to the quantity of water, the at least one compound being added in an amount of about 0.1 μg/l to about 1,000 μg/l. 
     
     
         5 . The method of  claim 1 , further including adding at least one compound from the group consisting of 3-hydroxy-4,5-dimethyl-2(5H)-furanone, dimethyl sulfide, dimethyltrisulfide, 3-(methylthio)-1-propanol, 3-(methylthio)-1-propanal, 3-methyl-2-butene-1-thiol, (E)-2-nonenal, (E,E)-2,4-decadienal, and (E,E)-2,4-nonadienal to the quantity of water, the at least one compound being added in an amount ranging from about 0.001 μg/l to about 5,000 μg/l. 
     
     
         6 . The method of  claim 1 , further including adding at least one compound from the group consisting of tartaric acid, succinic acid, lactic acid, citric acid, galacturonic acid, pyruvic acid, malic acid, and acetic acid to the quantity of water, the at least one compound being added in an amount ranging from about 10,000 μg/l to about 7,500,000 μg/l. 
     
     
         7 . The method of  claim 1 , further including adding at least one compound selected from the group consisting of glycerol, glucose, fructose, L-proline, and saccharose to the quantity of water, the at least one compound being added in an amount ranging from about 10,000 μg/l to about 10,000,000 μg/l. 
     
     
         8 . The method of  claim 1 , further including adding at least one compound selected from the group consisting of potassium, magnesium, sodium, chloride, phosphate, ammonium, sulfate, and calcium to the quantity of water, the at least one compound being added in an amount ranging from about 500 μg/l to about 5,000,000 μg/l. 
     
     
         9 . The method of  claim 1 , further including adding at least one compound selected from the group consisting of carrageenan, whey protein, monosodium glutamate, and maltodextrins, the at least one compound being added in an amount ranging from about 500 μg/l to about 70,000,000 μg/l. 
     
     
         10 . The method of  claim 1 , further including carbonating the beverage to form a carbonated beverage. 
     
     
         11 . The method of  claim 1 , further including adding a quantity of ethanol to the beverage to form an alcoholic beverage. 
     
     
         12 . The method of  claim 1 , wherein the beverage has at least about 7% fewer calories than a traditionally brewed and/or fermented beverage having substantially the same flavor.