Compositions and methods for flavoring

Abstract

Consumable products are provided. The consumable products include: (a) at least one sweetener, and (b) a sweetness modifier comprising an extract or fraction from Uncaria tomentosa or at least one caffeoylquinic acid or tormentic acid compound. The at least one sweetener is present in a sweetening amount.

Description

TECHNICAL FIELD

[0001] The present disclosure relates to compositions and methods using extracts or fractions from Stelmatocrypton khasianum and one or more caffeoylquinic acid and / or tormentic acid compounds isolated from Stelmatocrypton khasianum in flavor compositions and consumer products, for example, to improve sweetness, improve mouthfeel, and mask off-notes of consumer products.

[0002] BACKGROUND

[0003] Flavor modifying compounds are widely used to improve the taste of consumer products, i.e., products taken orally for ingestion or excretion, such as food, beverages, confections, oral care products, and the like. They do not add flavor to the consumer product per se, but they provide desirable secondary benefits, such as enhanced mouthfeel and / or sweetness or masking of undesirable characteristics of other ingredients, such as the unique taste and texture of products containing sugar substitutes that are considered unattractive.

[0004] In the case of sugar substitutes, the taste they impart can exhibit different temporal characteristics, flavor profiles, or adaptation behavior, in whole or in part, compared to the sugar they replace. For example, the sweetness of natural and synthetic high intensity sweeteners (HIS) typically onset more slowly and last longer than the sweetness produced by sugar (sucrose, short-chain soluble carbohydrates including glucose, fructose, sucrose, maltose, and lactose) or high fructose corn syrup (HFCS), which is known as a sugar substitute, and this can alter the taste balance of edible compositions containing them. This can result in an unbalanced temporal taste profile. In addition to differences in temporal characteristics, high intensity sweeteners generally exhibit a lower maximum response than sugar; off-tastes, including bitterness, metallic taste, coolness, astringency, licorice-like taste, and / or sweetness, which decrease upon repeated tasting.

[0005] However, all high intensity sweeteners have undesirable aftertastes in the form of abnormal characteristics, such as licorice-like aftertaste and / or lingering sweetness. In the particular case of Reb A, this manifests in the form of an undesirable combination of lingering sweetness and licorice-like aftertaste. This aftertaste reduces the desirable sugar-like sweetness, and thus effectively masking undesirable tastes or off-notes in edible compositions is key to consumer acceptance of many edible compositions.

[0006] Accordingly, there remains a need to provide a natural and / or suitable for strict vegans taste modifying ingredient, extract or fraction, i.e., a “cleaner label”, while improving mouthfeel, masking abnormal characteristics, and / or improving the sweetness of consumer products.

[0007] SUMMARY

[0008] In one exemplary embodiment, a consumable composition comprises: (a) at least one sweetener, and (b) a sweetness modifier comprising an extract or fraction from Uncaria tomentosa or at least one caffeoylquinic acid or tormentic acid compound. The at least one sweetener is present in a sweetening amount.

[0009] In another exemplary embodiment, a flavor composition comprises an extract or fraction from Uncaria tomentosa or at least one caffeoylquinic acid or tormentic acid compound isolated from Uncaria tomentosa.

[0010] In still another exemplary embodiment, a method of enhancing the sweetness or mouthfeel of a consumable comprising a sweetener comprises adding to the consumable an extract or fraction from Uncaria tomentosa or at least one caffeoylquinic acid or tormentic acid compound in an amount effective to modify the sweetness or mouthfeel of the consumable.

[0011] In still another exemplary embodiment, a flavor composition comprises a compound selected from the group consisting of 3-galloylquinic acid, 5-O-galloylquinic acid, stelmatotriterpenosides E, F, and G, stelmatotriterpenoside I (3-O-β-D-glucopyranosyl-28-O-β-D-glucopyranosyl-(1→6)-β-D-glucopyranosyl-2α,3β-dihydroxy-urs-12-ene-28-oic acid), stelmatotriterpenoside J (3-O-β-D-glucopyranosyl-28-O-β-D-glucopyranosyl-(1→6)-β-D-glucopyranosyl-2α,3β,19α-trihydroxy-urs-12-ene-28-oic acid), stelmatotriterpenoside K (3-O-β-D-glucopyranosyl-28-O-β-D-glucopyranosyl-(1→6)-β-D-glucopyranosyl-2α,3β-dihydroxy-eburneos-12-ene-28-oic acid), and combinations thereof.

[0012] These and other features, aspects, and advantages of the present embodiments will become better understood with reference to the following drawings, description and claims.

[0013] DETAILED DESCRIPTION

[0014] The following text sets forth a broad description of various different embodiments of the disclosure. This description should not be construed as a substantial limitation on the scope of the embodiments, but merely as an exemplification of possible embodiments. It is recognized that any of the features, characteristics, components, compositions, ingredients, products, steps, or methods described herein can be deleted, combined, or substituted in whole or in part, by any other feature, characteristic, component, composition, ingredient, product, step, or method. Many alternatives not explicitly described can be had by one having ordinary skill in the art without departing from the scope of the claims. All publications and patents cited herein are incorporated by reference.

[0015] The present disclosure relates to the surprising finding that extracts or fractions from S. khasianum and one or more caffeoylquinic acid compounds isolated from said extracts or fractions of S. khasianum exhibit a sweet taste modifying effect as well as mouthfeel modifying and masking properties. In particular, the present disclosure relates to the surprising finding that extracts or fractions from S. khasianum and one or more caffeoylquinic acid and / or tricaffeoylquinic acid compounds isolated from said S. khasianum can be used, for example, to improve the temporal profile of low sugar or non-caloric sweeteners, making them closer to the full sugar experience.

[0016] S. khasianum is a woody climber. It is distributed in the southwestern provinces of China, namely Yunnan, Guizhou, Guangxi and Sichuan. The leaves and stems of S. khasianum are traditionally used in traditional Chinese medicine to treat colds, stomach pain, bronchitis and rheumatic pain.

[0017] All or part of the S. khasianum plant can be used in the present method. In one embodiment, the S. khasianum plant material is partially dried prior to extraction. In another embodiment, the S. khasianum plant material is fully dried prior to extraction. In some embodiments, the plant material is optionally ground prior to extraction.

[0018] The plant material can be extracted by any suitable extraction method, such as continuous or batch reflux extraction, supercritical fluid extraction, enzyme-assisted extraction, microorganism-assisted extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and the like. These methods can be employed at any scale.

[0019] The solvent used for extraction can be any suitable solvent, such as a polar organic solvent (degassed, with vacuum, pressurized, or distilled), a non-polar organic solvent, water (degassed, with vacuum, pressurized, deionized, distilled, carbon-treated, or reverse osmosis), or a mixture thereof. In a particular embodiment, the solvent comprises water and one or more alcohols. In a particular embodiment, the solvent comprises water and an alcohol selected from the group consisting of methanol, ethanol, n-propanol, 2-propanol, 1-butanol, 2-butanol, and mixtures thereof.

[0020] The amount of alcohol in the solvent can vary between about 10% to about 100%, such as about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, or any range in between. In one particular embodiment, the alcohol comprises 80% to about 100% of the solvent, with the remainder being water.

[0021] In some embodiments, the extraction process is performed at an elevated temperature, such as about 50°C to about 100°C. In a more particular embodiment, the extraction process is performed at a temperature of about 100°C.

[0022] Those skilled in the art will appreciate that the duration of the extraction will vary based on the amount of solvent and plant material used. In some embodiments, the extraction is performed for about 10 minutes to about 24 hours. The water and / or any insoluble material can be removed from the extraction mixture to provide a "crude extract."

[0023] The insoluble plant material can be separated from the extracted mixture by, for example, filtration. Other suitable separation methods include, but are not limited to, gravity filtration, plate and frame filter press, cross-flow filter, screen filter, Nutsche filter, belt filter, ceramic filter, membrane filter, micro filter, nano filter, ultra filter, or centrifuge. Optionally, various filter aids can be used in the process, such as diatomaceous earth, bentonite clay, zeolite, and the like.

[0024] The crude extract is then subjected to one or more chromatographic separations to provide a solution of at least one caffeoylquinic acid or tormentic acid compound described herein. The crude extract is passed through one or more columns, such as those packed with polymeric adsorbent resin. Elution of the one or more columns with aqueous methanol provides a solution comprising fractions of the plant extract. In one embodiment, 10% ethanol is first run up the column and the eluate is collected. Fractions can be collected based on the % methanol used for elution, such as 0% methanol, 30% methanol, 50% methanol, 70% methanol, and 100% methanol. Typically, the product of the chromatographic step is collected in multiple fractions, which can then be analyzed using any suitable technique, such as thin layer chromatography or mass spectrometry.

[0025] In accordance with the present disclosure, the fraction of Uncaria tomentosa can include caffeoylquinic acid compounds. Caffeoylquinic acids are esters of phenolic acids and the polyphenols caffeic acid and quinic acid. In another embodiment, the fraction of Uncaria tomentosa can include tormentic acid compounds. Tormentic acids are triterpenoids.

[0026] In one embodiment, the caffeoylquinic and tricaffeoylquinic acid compounds of the present disclosure are sweetness modifiers. As used herein, the term "sweetness modifier" refers to a compound that modifies, enhances, amplifies, or intensifies the perception of sweetness of a consumable when the compound is present in the consumable at a concentration at or below the sweetness recognition threshold of the compound (i.e., a concentration at which the compound does not contribute any noticeable sweetness in the absence of one or more additional sweeteners).

[0027] As used herein, the term "sweetness recognition threshold concentration" is the lowest known concentration of a compound that can be perceived as sweet by the human palate.

[0028] In another embodiment, the caffeoylquinic and tricaffeoylquinic acid compounds of the present disclosure are flavorants, while also acting or not acting as sweetness modifiers. That is, in some embodiments, the caffeoylquinic and tricaffeoylquinic acid compounds modify sweetness and modulate one or more taste attributes of a sweetener. In other embodiments, the caffeoylquinic and tricaffeoylquinic acid compounds modify the sweetness of a sweetener without modulating one or more taste attributes of the sweetener. In still other embodiments, the caffeoylquinic and tricaffeoylquinic acid compounds modulate one or more taste attributes of a sweetener without modifying the sweetness of the sweetener.

[0029] In one particular embodiment, the caffeoylquinic acid compounds of the following formulas (I to VI) are used as sweetness modifiers and / or taste modifiers:

[0030]

[0031] 5-O-caffeoylquinic acid (CAS No. 906-33-2)

[0032]

[0033] 3-O-caffeoylquinic acid (CAS No. 327-97-9)

[0034]

[0035] 4-O-caffeoylquinic acid (CAS No. 905-99-7)

[0036]

[0037] 4,5-di-O-caffeoylquinic acid (CAS No. 57378-72-0)

[0038]

[0039] 3,5-di-caffeoylquinic acid (CAS No. 2450-53-5)

[0040]

[0041] 3,4-di-O-caffeoylquinic acid (CAS No. 14534-61-3)

[0042] Thus, according to one embodiment, the at least one caffeoylquinic acid compound can be selected from the group consisting of 5-O-caffeoylquinic acid, 3-O-caffeoylquinic acid, 4-O-c acid (4-O-c Aci), 4,5-di-O-caffeoylquinic acid, 3,5-di-caffeoylquinic acid, 3,4-di-O-caffeoylquinic acid, and combinations thereof.

[0043] In another specific embodiment, a trillin compound of the following formula (VII) is used as a sweetness modifier and / or a taste modifier:

[0044]

[0045] Trillin (CAS No. 13850-16-3)

[0046] According to the present disclosure, additional known and unknown compounds from the fractions of the extracts of Uncaria tomentosa were identified by LC-MS and NMR spectroscopic analysis. Those compounds include the following: 3-galloylquinic acid (CAS No. 17365-11-6), 5-O-galloylquinic acid (CAS No. 53584-43-3), star triterpene glycosides E, F and G (C 48 H 80 O 20 ) and star triterpene glycoside I (3-O-β-D-glucopyranosyl-28-O-β-D-glucopyranosyl-(1→6)-β-D-glucopyranosyl-2α,3β-dihydroxy-urs-12-ene-28-oic acid, C 48 H 80 O 19 ) and star triterpene glycoside J (3-O-β-D-glucopyranosyl-28-O-β-D-glucopyranosyl-(1→6)-β-D-glucopyranosyl-2α,3β,19α-trihydroxy-urs-12-ene-28-oic acid, C 48 H 80 O 20 ) and star triterpene glycoside K (3-O-β-D-glucopyranosyl-28-O-β-D-glucopyranosyl-(1→6)-β-D-glucopyranosyl-2α,3β-dihydroxy-eburneos-12-ene-28-oic acid, C 48 H 80 O 19 ).

[0047] The caffeoylquinic acid and tormentic acid compounds described herein can be provided in pure form or as part of a mixture. The mixture can be an extract or fraction prepared from a plant or plant part as described herein.

[0048] The extract or fraction from Cynanchum atratum and / or one or more of the caffeoylquinic acid and tormentic acid compounds as described herein modify and / or modulate the taste of at least one sweetener. The at least one sweetener can be any known sweetener, such as a natural sweetener, a natural high-potency sweetener, or a synthetic sweetener.

[0049] The at least one sweetener is present in a sweetening amount. As used herein, "sweetening amount" refers to the amount of a compound required to provide a detectable sweetness when present in a consumable, such as a beverage.

[0050] As used herein, the phrase "natural high-potency sweetener" refers to any sweetener that is naturally found in nature and is characterized as having a sweetness potency greater than sucrose, fructose, or glucose, but with lower calories. The natural high-potency sweetener can be provided as a pure compound or as part of an extract. As used herein, the phrase "synthetic sweetener" refers to any composition that is not naturally occurring in nature and is characterized as having a sweetness potency greater than sucrose, fructose, or glucose, but with lower calories.

[0051] In other embodiments, the at least one sweetener is a carbohydrate sweetener. Suitable carbohydrate sweeteners are selected from, but not limited to, sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheptulose, octulosonate, fucose, rhamnose, turanose, cellobiose, sialose, and combinations thereof. In other embodiments, the at least one sweetener does not comprise a carbohydrate sweetener.

[0052] In another embodiment, the additional sweetener is a rare sugar selected from the group consisting of sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, turanose, and combinations thereof. Other sweeteners include siamenoside I, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, tamatin, hernandulcin, phyllodulcin, glycyphyllin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, rebaudioside dihydrocalcone, and cyclocarioside I, sugar alcohols such as erythritol, chloro sucrose, acesulfame potassium, acesulfame and its salts, aspartame, alitame, saccharin and its salts, hesperidin dihydrochalcone glucoside, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSG), and combinations thereof.

[0053] In one embodiment, the sweetener is a caloric sweetener or a mixture of caloric sweeteners. In another embodiment, the caloric sweetener is selected from the group consisting of sucrose, fructose, glucose, high fructose corn / starch syrup, beet sugar, sucrose, and combinations thereof.

[0054] In other embodiments, the sweetener comprises at least one steviol glycoside, wherein the at least one steviol glycoside is present in a sweetening amount. The steviol glycosides can be natural, synthetic, or a combination of natural and synthetic. The steviol glycosides can be provided in pure form or as a component part of a mixture, i.e., a steviol glycoside blend. Exemplary steviol glycosides include, but are not limited to, rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside O, rebaudioside E, steviol monoside, steviol diside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, rebaudioside Zl, rebaudioside Z2, rebaudioside IX, enzymatically glucosylated steviol glycosides, and combinations thereof.

[0055] The steviol glycoside blend sweetener typically has a total steviol glycoside content of about 95% by weight or greater on a dry weight basis. The remaining 5% comprises other non-steviol glycoside compounds, such as byproducts from the extraction or purification process. In some embodiments, the steviol glycoside blend sweetener has a total steviol glycoside content of about 96% or greater, about 97% or greater, about 98% or greater, or about 99% or greater. As used herein, “total steviol glycoside content” refers to the sum of the relative weight contributions of each steviol glycoside in a sample.

[0056] In one embodiment, the sweetener comprises at least one mogroside, wherein the at least one mogroside is present in a sweetening amount. The mogrosides can be natural, synthetic, or a combination of natural and synthetic. The mogrosides can be provided in pure form or as a component part of a mixture. Exemplary mogrosides include, but are not limited to, grosmoside I, mogroside IA, mogroside IE, ll-oxomogroside IA, mogroside II, mogroside II A, mogroside II B, mogroside II E, 7-oxomogroside II E, mogroside III, mogroside Hie, ll-oxomogroside HIE, ll-deoxymogroside III, mogroside IV, mogroside IVA, ll-oxomogroside IV, ll-oxomogroside IV A, mogroside V, isomogroside V, ll-deoxymogroside V, 7-oxomogroside V, ll-oxomogroside V, isomogroside V, mogroside VI, mogrol, ll-oxomogrol, siamenoside I, and any combination thereof.

[0057] The weight ratio of the at least one sweetener described herein to the at least one caffeoylquinic acid or tormentic acid compound can vary.

[0058] Product

[0059] According to the present disclosure, an extract or fraction from Uncaria tomentosa or one or more caffeoylquinic acid and tormentic acid compounds can be added to a sweetened consumable (i.e., a consumable having at least one sweetener therein) or can be provided as a component of a flavor composition for a consumable.

[0060] According to the present disclosure, a flavor composition can include a characteristic flavor and at least one caffeoylquinic acid and tormentic acid compound. The term "characteristic flavor" refers to a flavor that is perceived by an individual as being dominant when consumed by the individual.

[0061] In one embodiment, an extract or fraction from Uncaria tomentosa or one or more caffeoylquinic acid and tormentic acid compounds described herein is present in a flavor composition in an amount such that, when the flavor composition is added to a sweetened consumable, the sucrose equivalence of the consumable is increased as compared to a consumable in which the extract or fraction from Uncaria tomentosa or the one or more caffeoylquinic acid and tormentic acid compounds are not present.

[0062] When added to a consumable, the extract or fraction from Uncaria tomentosa or the one or more caffeoylquinic acid and tormentic acid compounds are used in an amount effective to modify the sweetness or mouthfeel of a sweetener without exhibiting any off-flavors. According to certain embodiments, the extract or fraction from Uncaria tomentosa or the one or more caffeoylquinic acid and tormentic acid compounds can be present in a consumable in an amount of about 0.01 ppm to about 100 ppm at a concentration of about 0.01 ppm to about 50 ppm, for example, about 0.01 ppm to about 45 ppm, about 0.01 ppm to about 40 ppm, about 0.01 ppm to about 35 ppm, about 0.01 ppm to about 30 ppm, about 0.01 ppm to about 25 ppm, about 0.01 ppm to about 20 ppm, about 0.01 ppm to about 15 ppm, about 0.01 ppm to about 10 ppm, and about 0.01 ppm to about 5 ppm in another embodiment.

[0063] In one embodiment, the at least one sweetener described herein is present in the consumable at a concentration of from about 50 ppm to about 600 ppm, for example, from about 50 ppm to about 500 ppm, from about 50 ppm to about 400 ppm, from about 50 ppm to about 300 ppm, from about 50 ppm to about 300 ppm, from about 50 ppm to about 200 ppm, from about 50 ppm to about 100 ppm, from about 100 ppm to about 600 ppm, from about 100 ppm to about 500 ppm, from about 100 ppm to about 400 ppm, from about 100 ppm to about 300 ppm, from about 100 ppm to about 200 ppm, from about 200 ppm to about 600 ppm, from about 200 ppm to about 500 ppm, from about 200 ppm to about 400 ppm, from about 200 ppm to about 300 ppm, from about 300 ppm to about 600 ppm, from about 300 ppm to about 500 ppm, from about 300 ppm to about 400 ppm, from about 400 ppm to about 600 ppm, from about 400 ppm to about 500 ppm, and from about 500 ppm to about 600 ppm. In another embodiment, for full sugar and low sugar applications, the at least one sweetener can be present in the consumable at a concentration of up to 100,000 ppm.

[0064] When expressed as “ppm,” the concentration is parts per million by weight based on the total weight of the consumable. It should be understood that when a range of values is described in the disclosure, it is intended to encompass any and every value within the range, including the end points. For example, a “range of 0.01 ppm to 100 ppm” of the extract or fraction from Periploca oficinalis or the one or more caffeoylquinic acid and tormentic acid compounds should be interpreted to mean every possible value within the continuous body of 0.01 to 100. It will be understood that the inventors recognize and appreciate that any and every value within the range is considered to have been specified, and the inventors own the entire range and every value within that range.

[0065] The perfume composition can also include one or more food grade excipients. Suitable excipients for use in perfume compositions are well known in the art and include, for example, but are not limited to, solvents (including water, alcohols, ethanol, oils, fats, vegetable oils, and miglyol), binders, diluents, disintegrants, lubricants, flavoring agents, coloring agents, preservatives, antioxidants, emulsifiers, stabilizers, flavor enhancers, sweeteners, anti-caking agents, and the like. Examples of such carriers or diluents for perfumes can be found in, for example, "Perfume and Flavour Materials of Natural Origin", S. Arctander, Ed., Elizabeth, N.J., 1960; "Perfume and Flavor Chemicals", S. Arctander, Ed., Vols. I & II, Allured Publishing Corporation, Carol Stream, USA, 1994; "Flavourings", E. Ziegler and H. Ziegler (ed.), Wiley-VCH Weinheim, 1998, and "CTFA Cosmetic Ingredient Handbook", J. M. Nikitakis (ed.), 1st edition, The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988.

[0066] The perfume composition can have any suitable form, such as a liquid or solid, wet or dry, or in an encapsulated form bound or coated on a carrier / particle or as a powder. The perfume composition can include an amount of the characteristic perfume ranging from about 0.01 to about 10%, in another embodiment about 0.01 to about 5%, in another embodiment about 0.01 to about 1%, or any individual value within the range, by weight of the perfume composition. In another embodiment, the consumer product can include the characteristic perfume in an amount ranging from about 0.001 to about 0.5%. In another embodiment, about 0.01 to about 0.3%, in another embodiment, about 0.02 to about 0.1%, or any individual value within the range.

[0067] In the present disclosure, the term "about," used in connection with a numerical value, includes the recited value and has a meaning as dictated by the context. For example, it includes at least the degree of error associated with a particular value's measurement. Those of ordinary skill in the art will appreciate that the term "about" is used herein to mean that the "about" the recited value amounts to a degree of effectiveness that is required in the compositions and / or methods of the present disclosure. Those of ordinary skill in the art will further appreciate that, in one embodiment, the "about" of a value with respect to any ingredient's percentage, amount, or quantity can be determined by varying the value, determining the effectiveness of the composition or method for each value, and determining the range of values that result in a composition or method having a degree of effectiveness that is required according to the present disclosure.

[0068] The consumable can include a base. As used herein, the term "base" refers to all ingredients necessary for the consumable, with the exception of the caffeoylquinic acid and tormentic acid compounds. These will naturally vary in nature and proportion depending on the nature and use of the consumable or additive, but they are all well known in the art and can be used in proportions that are recognized in the art. Thus, the formulation of such a base for every conceivable purpose is within the ordinary skill of the art.

[0069] Without limitation and by way of example only, suitable bases can include anticaking agents, antifoaming agents, antioxidants, binders, colorants, diluents, disintegrants, emulsifiers, encapsulating agents or formulations, enzymes, fats, flavor enhancers, flavoring agents, gums, polysaccharides, preservatives, proteins, solubilizers, solvents, stabilizers, sugar derivatives, surfactants, sweeteners, vitamins, waxes, and the like. Solvents that can be used are known to those skilled in the art and include, for example, water, ethanol, ethylene glycol, propylene glycol, glycerol, and triacetin. Encapsulating agents and gums include maltodextrin, gum arabic, algin, gelatin, modified starch, other polysaccharides, and proteins.

[0070] Examples of excipients, carriers, diluents or solvents for perfume compounds can be found in, for example, "Perfume and Flavour Materials of Natural Origin", S. Arctander, Ed., Elizabeth, N.J., 1960; "Perfume and Flavour Chemicals", S. Arctander, Ed., Vols. I & II, Allured Publishing Corporation, Carol Stream, USA, 1994; "Flavourings", E. Ziegler and H. Ziegler (ed.), Wiley-VCH Weinheim, 1998, and "CTFA Cosmetic Ingredient Handbook", J.M. Nikitakis (ed.), 1st edition, The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988.

[0071] Non-limiting examples of suitable perfume-providing ingredients include natural perfumes, artificial perfumes, flavorings, flavorants, and the like. These include synthetic perfume oils and flavoring aromatics and / or oils, oleoresins, essential oils and distillates, and combinations thereof.

[0072] Accessory ingredients can be present to provide other benefits such as enhanced stability, ease of incorporation into a consumable or additive, and enhanced nutritional value. Non-limiting exemplary examples of such accessory ingredients include stabilizers, emulsifiers, preservatives, gums, starches, dextrins, vitamins and minerals, functional ingredients, salts, antioxidants, and polyunsaturated fatty acids. A specific example is an emulsifier and carrier that can be used in a spray-drying process. Non-limiting examples of these are modified starches such as Capsul.TM. and maltodextrin.

[0073] The additive can be a single ingredient or a blend of ingredients, or it can be encapsulated in any suitable encapsulant. The additive can be prepared by any suitable method such as spray-drying, extrusion, and fluid bed drying.

[0074] According to the present disclosure, the term "consumable" refers to a product for consumption by a subject for at least one of enjoyment, nutritional or health and wellness benefit purposes, typically via the oral cavity (although consumption can occur via non-oral means such as inhalation). The consumable can be in any form, including but not limited to liquid, solid, semi-solid, tablet, capsule, lozenge, strip, powder, gel, gum, paste, syrup, solution, suspension, syrup, aerosol, and spray. The term also refers to, for example, dietary and nutritional as well as health and wellness supplements. The consumable includes a composition that is placed in the oral cavity for a period of time before being discarded but not swallowed. It can be placed in the mouth before consumption, or can be kept in the mouth for a period of time before being discarded.

[0075] Broadly, the consumable includes, but is not limited to, all kinds of food, confectionery products, baked products, sweet products, savoury products, fermented products, dairy products, non-dairy products, beverages, nutraceuticals, and pharmaceuticals.

[0076] Non-limiting examples of consumables include: wet / liquid soups, whether concentrated or in containers, including frozen soups. For purposes of this definition, soup refers to a food prepared from meat, poultry, fish, vegetables, grains, fruits, and other ingredients, cooked in a liquid, which can include visible pieces of some or all of these ingredients. It can be clear (as a broth) or thick (as a stew), smooth, pureed, or chunky, ready-to-serve, semi-concentrated, or concentrated, and can be hot or cold, served as a first course or as an entree, or can be served as a meal or as an in-between meal snack (sipped like a beverage), soups can be used as ingredients to prepare other meal components, and can range from broths (clear soups) to sauces (cream or cheese based soups); dehydrated and cooked food products, including cooking aid products, such as: powders, granules, pastes, concentrated liquid products, including concentrated broths, bouillons, and bouillon-like products, in pressed cubes, tablets, or powders or granules, sold either as finished products or as ingredients in products, sauces, and recipe mixes (whether technologically); meal solution products, such as: dehydrated and freeze-dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated or ambient preparations of ready-to-eat meals, meals and single-serve entrees, including pasta, potato, and rice meals; meal garnish products, such as: seasonings, marinades, salad dressings, salad toppings, dips, breading, batter mixtures, shelf-stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sauces, or sauce mixtures, including recipe mixes for salads, sold either as finished products or as ingredients within products, whether dehydrated, liquid, or frozen; beverages, including beverage mixes and concentrates, including but not limited to alcoholic and non-alcoholic ready-to-drink and dry powdered beverages, carbonated and non-carbonated beverages, such as sodas, fruit or vegetable juices, alcoholic and non-alcoholic beverages, teas, such as green and black teas, wines, such as red wines; confectionery products, such as cakes, cookies, pies, candies, chewing gums, gelatins, ice creams, sherbets, puddings, jellies, salad dressings and other condiments, cereals and other breakfast foods, canned fruits and fruit sauces, and the like.

[0077] Provided are methods of enhancing the sweetness of a consumable and / or modulating one or more taste attributes of a sweetener to make the consumable taste more sucrose sweetened.

[0078] In one embodiment, a method of enhancing the sweetness of a consumable comprises: (i) providing a consumable comprising at least one sweetener, and (ii) adding to the consumable an extract or fraction from Periploca oficinalis or one or more caffeoylquinic acid and tormentic acid compounds to provide a consumable having enhanced sweetness.

[0079] In another embodiment, a method of enhancing the sweetness of a consumable product comprises: (i) providing a consumable base, and (ii) adding to the consumable base at least one sweetener and an extract or fraction from Uncaria tomentosa or one or more caffeoylquinic and tormentic acid compounds to provide a consumable product having enhanced sweetness. The at least one sweetener and the extract or fraction from Uncaria tomentosa or the one or more caffeoylquinic and tormentic acid compounds can be added together in the form of a flavorant, or separately.

[0080] The present disclosure is further described with reference to the following non-limiting examples. Examples

[0081] The following examples are given for illustrative purposes only and should not be construed as limiting the present invention, as many variations of the present invention are possible without departing from the spirit and scope of the present disclosure.

[0082] Example 1: Preparation of Uncaria tomentosa extract and fractions

[0083] Uncaria tomentosa powder (200 g) was loaded onto 66 mL stainless steel cells (2 or 3 cells depending on the material density). Dionex TM ASE TM The conditions of the 350 Accelerated Solvent Extractor (ASE) were set as follows: pressure 1500 psi; temperature 100 °C; static time 15 min; cycles 2; flush 70%; purge 60 s. Each cell was extracted sequentially with 100% and 80% methanol. All extracts were combined and the organic solvent was evaporated on a rotary evaporator to obtain 42 g of extract. The extract after rotary evaporator was freeze-dried.

[0084] HP-20 was used for fractionation of plant extracts. An automated HP-20 fractionation method was developed on a Biotage flash chromatography system. Briefly, a 25 mm x 500 mm column was packed with 100 g of HP-20 absorbent resin and washed with methanol. The HP-20 column was equilibrated with water. 10 g of plant extract was suspended in water and sonicated for 20 min. The suspension was then loaded onto the column. The following mobile phases were used: 0% methanol in water 350 mL, 30% methanol 450 mL, 50% methanol 450 mL, 70% and 100% MeOH 550 mL. The flow rate was set to 4 mL / min. The UV signal was monitored at 254 nm to ensure fractionation consistency. Each fraction was 225 mL (240 mL collection vials). Every two fractions were combined to give a final five fractions (0, 30%, 50%, 70%, 100% MeOH fractions). After fractionation, the 0, 30% and 50% MeOH fractions were taken to the TurboVap to remove solvent. The 70% and 100% MeOH fractions were evaporated using a rotary evaporator. All five fractions were finally lyophilized on a freeze-drier.

[0085] Example 2: Characterization of compounds from Uncaria tomentosa

[0086] Chemical analysis was performed on a Waters ACQUITY H-Class UPLC-Synapt G2-Si system (Waters, USA) at 25 °C using a UPLC C18 analytical column (2.1 mm x 150 mm, I.D., 1.8 μm, ACQUITY HSST3, Waters, USA). Water (A) and acetonitrile (B) (both containing 0.1% formic acid) were used as mobile phases, with a linear gradient programmed as follows: 0-30 min, 5% B; 30-45 min, 90% B; 45-46 min, B%; 46-50 min, 5% B. The flow rate was set to 0.8 mL.min -1 and the injection volume was 2 μL. The mass spectrometer was equipped with an electrospray ionization (ESI) source and data were acquired in positive mode by scanning from m / z 100 to 1500. MS analysis was operated as follows: desolvation gas flow rate, 800 L / hr; desolvation temperature 300 °C; nebulizer gas flow, 6.5 Bar; capillary voltage, 3000 V; source temperature, 80 °C; sampling cone voltage, 40 V. The scan time was set to 0.2 s. Internal calibration was performed by lockspray interface by infusing a solution of leucine-enkephalin at 10 μL / min in the mass spectrometer at 400 ng / mL. The lockspray scan time and frequency were set to 0.5 s and 15 s, respectively. The system was controlled by Masslynx 4.1 (Waters). MS EData were acquired in the mode using alternating scans at low (10 eV) and high (20-120 eV ramp) collision energies for 0.2 s in the m / z range 50-1500.

[0087] Table I

[0088] Characterization of compounds in the fraction from Uncaria tomentosa

[0089]

[0090] Table II

[0091] Characterization of star triterpene glycosides I, J and K 1 H- and 13 C-NMR spectral data (in pyridine-d5)

[0092]

[0093]

[0094]

[0095] Example 3: flavoring using Uncaria tomentosa fractions

[0096] The water fraction from HP-20 from Uncaria tomentosa was prepared and descriptive sensory evaluation was performed in different applications using different amounts of the extract. The results of this analysis are shown in Table III compared to the same applications in the absence of the Uncaria tomentosa fraction.

[0097] Table III

[0098]

[0099]

[0100] While particular embodiments of the present application have been illustrated and described, it would be obvious to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the application. It is therefore intended to cover in the appended claims all such changes and modifications that are within the scope of this application.

Claims

1. Edible products, including: (a) at least one sweetener, and (b) A sweetness improver comprising 0.01 ppm to 100 ppm of an extract from *Potentilla chinensis*, said extract comprising caffeoylquinic acid and potassium oleracea acid compounds. The at least one sweetener is present in a sweetening amount.

2. The edible product of claim 1, wherein the at least one sweetener is selected from sucrose, fructose, glucose, xylose, arabinose, rhamnose, tagatose, trehalose, isomaltulose, trifolinose, aspartame, advantran, agave syrup, acesulfame potassium, neotame, saccharin, sucralose, starch syrup, monk fruit extract, neohesperidin dihydrochalcone, naringin dihydrochalcone, HDG, sugar alcohols, cellobiose, allulose, cyclohexylsulfamic acid, carrageenan, molasses, and combinations thereof.

3. The edible product of claim 1, wherein the at least one sweetener is selected from steviol glycosides, mogrosides, and combinations thereof.

4. The edible product of claim 1, wherein the at least one sweetener is selected from betaine, high fructose corn syrup, rice syrup and combinations thereof.

5. The edible product of claim 3, wherein the steviol glycoside is selected from riboboroside M, riboboroside D, riboboroside A, riboboroside N, riboboroside O, riboboroside E, steviol monosaccharide, steviol disaccharide, stevioside, durcuroside B, durcuroside A, riboboroside B, riboboroside G, steviol glycoside, riboboroside C, riboboroside F, riboboroside I, riboboroside H, riboboroside L, riboboroside K, riboboroside J, riboboroside M2, riboboroside D2, riboboroside S, riboboroside T, riboboroside U, riboboroside V, riboboroside W, riboboroside Z1, riboboroside Z2, riboboroside IX, enzymatically glucosylated steviol glycosides, and combinations thereof.

6. The edible product of claim 3, wherein the mogroside is selected from mogroside IA, mogroside IE, 11-oxomogroside IA, mogroside II, mogroside II A, mogroside II B, mogroside II E, 7-oxomogroside IIE, mogroside III, 11-deoxymogroside III, mogroside IV, mogroside IVA, 11-oxomogroside IV, 11-oxomogroside IV A, mogroside V, isomogroside V, 11-deoxymogroside V, 7-oxomogroside V, 11-oxomogroside V, mogroside VI, mogroside alcohol, 11-oxomogroside alcohol, symbioside I, and combinations thereof.

7. The edible product of claim 1, wherein the caffeoylquinic acid compound is selected from 5-O-caffeoylquinic acid, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 4,5-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, 3,4-di-O-caffeoylquinic acid, and combinations thereof.

8. The edible product of claim 1, wherein the edible product is a beverage.

9. Use of an extract from *Potentilla chinensis* in the preparation of a sweetness improver, wherein the extract comprises both caffeoylquinic acid and cinnamyl acid compounds.

10. The use of claim 9, wherein the caffeoylquinic acid compound is selected from 5-O-caffeoylquinic acid, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 4,5-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, 3,4-di-O-caffeoylquinic acid, and combinations thereof.

11. A method for enhancing the sweetness or taste of an edible product containing a sweetener, comprising adding an extract from *Potentilla chinensis* to the edible product in an amount that effectively improves the sweetness or taste of the edible product, the extract comprising both caffeoylquinic acid and cinnamyl acid compounds.

12. Use of an extract from *Potentilla chinensis* in the preparation of a sweetness improver, wherein the extract comprises compounds selected from the group consisting of 3-galloylquinic acid, 5-O-galloylquinic acid, astral triterpenoid glycoside I (3-O-β-D-glucopyranosyl-28-O-β-D-glucopyranosyl-(1→6)-β-D-glucopyranosyl-2α,3β-dihydroxy-urs-12-en-28-acid), and astral triterpenoid glycoside J. (3-O-β-D-glucopyranosyl-28-O-β-D-glucopyranosyl-(1→6)-β-D-glucopyranosyl-2α,3β,19α-trihydroxy-urs-12-en-28-acid), star-shaped triterpenoid glycoside K (3-O-β-D-glucopyranosyl-28-O-β-D-glucopyranosyl-(1→6)-β-D-glucopyranosyl-2α,3β-dihydroxy-olean-12-en-28-acid) and combinations thereof.

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