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# Patent Summary: Flavor Enhancer for Matcha-Flavored Foods and Beverages, and Method for Improving Matcha Flavor Using Epoxidized Aldehydes and Alkylpyrazines
- URL: https://www.flavorist.com/patent-summary-flavor-enhancer-for-matcha-flavored-foods-and-beverages-and-method-for-improving-matcha-flavor-using-epoxidized-aldehydes-and-alkylpyrazines-2/
- Published: 2026-04-19T01:45:18.000Z
- Updated: 2026-04-19T01:54:10.000Z
- Author: Editor

## **Summary**

Summarized here is the patent document (JP6814259B2) in Japanese. The document is translated with google translates.

### 1) What the Patent Discloses (What Does What?)

The patent discloses a **flavor enhancer** specifically designed for matcha-flavored foods and beverages. This enhancer works by adding specific compounds—previously unused in matcha flavorings—to impart or restore the characteristic sweet aroma and rich, full-bodied "premium feel" of high-grade matcha.

The active ingredients are:

- **Epoxidized aliphatic unsaturated aldehydes** (specifically 4,5-epoxy-2-decenal and 4,5-epoxy-2,7-decadienal): These impart the **inherent sweet aroma** of matcha.
- **Alkylpyrazines** (specifically 2,6-dimethyl-3-ethylpyrazine and 2,3-diethyl-5-methylpyrazine): These impart **richness and a premium feel** (luxury) characteristic of high-grade matcha.

When added to matcha products or flavorings, these compounds significantly improve the flavor profile, making it more natural and complex, and also help maintain flavor persistence over time.

### 2) Background (Why the Patent Advances the Art)

The patent identifies several problems with existing matcha flavoring methods (Paragraphs \[0003\] - \[0004\], \[0008\]):

- **Cost:** Real matcha is expensive due to labor-intensive cultivation (shaded growth) and stone-grinding processes.
- **Stability/Fading:** Matcha aroma fades easily and deteriorates over time (poor flavor persistence).
- **Incomplete Flavor Profile:** Prior to this invention, matcha flavorings relied primarily on components like dimethyl sulfide or just powdered matcha. They failed to capture the **sweet aroma** and **rich, full-bodied taste (luxury)** specific to high-quality matcha.

The inventors advanced the art by discovering that specific epoxidized aldehydes and alkylpyrazines—compounds **not previously known or used** as key matcha aroma components—synergistically recreate the elusive sweet and premium notes of natural matcha.

### 3) Embodiments Showing Flavor Improvement and Shelf Life Extension

The patent provides sensory evaluation results demonstrating flavor improvement. Regarding shelf life (stability), **Paragraph \[0009\]** explicitly states: *"Furthermore, we found that adding them to matcha extracts, etc., preserves the matcha flavor of natural fragrances, which conventionally deteriorates over time."*

**Embodiment Examples:**

- **Example A1 & Test Example A1 (Table 3):** Adding 4,5-epoxy-2-decenal at **0.2 ppb** to a matcha-infused sencha beverage increased the sensory score for "Sweet aroma of matcha" from **1.9** (Comparative Example) to **6.2** (on a 7-point scale). Total flavor improvement rate was **302%** .
- **Example B1 & Test Example B1 (Table 20):** Adding 2,6-dimethyl-3-ethylpyrazine at **0.1 ppb** increased the "Richness" score from **2.0** to **6.0** and "Sweet aroma" from **1.9** to **6.1**, with an improvement rate of **303%** .
- **Application Versatility:** The enhancer was successfully demonstrated in beverages (milk, sencha), bread, biscuits, ice cream, pudding, hard candy, and chocolate (Examples A5-A12; B5-B12).

### 4) The Claims in Detail

The claims are listed in the front section of the patent (Pages 1-2). The key independent claims are:

- **Claim 1:** A flavor enhancer comprising an epoxidized aliphatic unsaturated aldehyde (Formula 1: 4,5-epoxy-2-decenal or 4,5-epoxy-2,7-decadienal).
- **Claim 2:** A flavor enhancer comprising at least one alkylpyrazine (Formula 2).
- **Claim 5:** A flavoring composition containing the enhancer of Claims 1-4.
- **Claim 6:** A method for improving flavor by adding the enhancer so that the **alkylpyrazine concentration is 0.01 ppt to 1.0 ppm**.
- **Claim 9:** A method for improving flavor by adding the enhancer so that the **epoxidized aliphatic unsaturated aldehyde concentration is 0.1 ppt to 10 ppm**.

*Dependent Claims (3, 4, 7, 8)* further specify combinations with other fragrance materials (e.g., geraniol, 2-methylbutyraldehyde, ethyl cinnamate, furanone, isoeugenol) to enhance "luxury" and "sweetness."

### 5) Formulas and Flavor Agents with Dosages

**Active Compounds and Formulas:**

- **Formula (1):** Epoxidized aliphatic unsaturated aldehyde
  - **4,5-epoxy-2-decenal** (C10H16O2) - Structure includes an epoxy group at C4-C5 and a double bond at C2-C3.
  - **4,5-epoxy-2,7-decadienal** (C10H14O2) - Same as above plus a double bond at C7-C8.
- **Formula (2):** Alkylpyrazines
  - **2,6-dimethyl-3-ethylpyrazine**
  - **2,3-diethyl-5-methylpyrazine**

**Dosages (Concentration in Final Food/Beverage):**

| Agent                           | General Range      | Preferred Range / Examples             |
| ------------------------------- | ------------------ | -------------------------------------- |
| **Epoxidized Aldehyde**         | 0.1 ppt – 10 ppm   | 50 ppt – 500 ppb                       |
| *Example A1*                    |                    | **0.2 ppb** (4,5-epoxy-2-decenal)      |
| *Example A2*                    |                    | **0.5 ppb** (4,5-epoxy-2,7-decadienal) |
| **Alkylpyrazines**              | 0.01 ppt – 1.0 ppm | 1 ppt – 1 ppb                          |
| *Example B1/B2*                 |                    | **0.1 ppb**                            |
| **Combination Use**             |                    |                                        |
| *Pyrazine + Epoxy (Decenal)*    | 1 ppt – 200 ppb    | 20 ppt – 2 ppb                         |
| *Pyrazine + Epoxy (Decadienal)* | 1 ppt – 50 ppm     | 50 ppt – 500 ppb                       |

**Synergistic Agents (for "Luxury" and "Sweetness"):**

- **Luxury Agents (Table 1):** Geraniol (2 ppb - 2 ppm), Ethyl Cinnamate (5 ppt - 50 ppb), 2-Methylbutyraldehyde (500 ppt - 500 ppb).
- **Sweetness Agents (Table 2):** (Z)-1,5-Octadien-3-one (5 ppt - 5 ppm), 3-Methylnonane-2,4-dione (20 ppq - 2 ppm), Isoeugenol (50 ppt - 50 ppb).

## **Background**

Matcha is a distinctively produced Japanese green tea, created by grinding specially cultivated leaves into a fine, vibrant green powder. Its unique production process and flavor profile have made it a prized ingredient in traditional tea ceremonies and, increasingly, a popular flavor in the global food and beverage industry .

**Traditional Matcha Production and Flavor Profile**  
The characteristic qualities of matcha are the result of specific cultivation and processing steps:

- **Shade Cultivation:** About 20–30 days before harvest, tea plants (*Camellia sinensis*) are covered to block direct sunlight. This process increases the leaves' chlorophyll content, giving matcha its bright green color, and boosts the production of L-theanine, an amino acid responsible for its savory "umami" flavor .
- **Processing:** Only the youngest, hand-picked leaves are selected. They are then steamed to prevent oxidation, dried, and have their stems and veins removed to become "tencha." Finally, the tencha is slowly stone-ground into an ultra-fine powder .

This meticulous process yields a complex flavor that is rich, savory, slightly bitter, and often has a natural sweetness. High-grade matcha is particularly known for a characteristic "seaweed-like" or "covered" aroma, which comes from compounds like **dimethyl sulfide** and **ionones** .

**The Challenge of Matcha Flavorings**  
With matcha's rise in popularity as an ingredient in everything from lattes and ice cream to baked goods and chocolates, the food industry relies on matcha flavorings to meet demand . However, using matcha and its extracts in large-scale manufacturing presents several challenges:

- **High Cost and Limited Supply:** Authentic matcha is expensive and labor-intensive to produce. Climate-related harvest issues and surging global demand have led to significant supply shortages and price spikes .
- **Flavor Instability:** Natural matcha flavor is volatile and fades over time. Products made with matcha extract can lose their characteristic fresh and complex notes, resulting in a lack of flavor persistence and a less appealing product.

These limitations create a need for advanced flavoring solutions that can deliver an authentic, stable, and cost-effective matcha experience without relying solely on the increasingly scarce and expensive natural powder.

[JP6814259B2 - Matcha flavor improver - Google Patents![](https://static.ghost.org/v5.0.0/images/link-icon.svg)Google Patents![](https://storage.ghost.io/c/f3/95/f39555e8-3a59-4ba9-bef6-83f3716749db/content/images/thumbnail/0006814259-9.png)](https://patents.google.com/patent/JP6814259B2/en?q=%28flavor+composition%29&oq=flavor+composition&ref=flavorist.com)

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