Bitter masking compositions

Abstract

Bitter masking compositions to mask a bitter taste in food or water compositions are provided. Such compositions can have a nucleotide, one or more amino acid, optionally a furanone, and a bitter flavor compound. The bitter masking compositions can be applied to a water to form a water composition or a food composition, such as a wet pet food or a dry pet food.

Description

[0001] BITTER MASKING COMPOSITIONS

[0002] CROSS-REFERENCE TO RELATED APPLICATIONS

[0003] This application claims the benefit of priority to United States Provisional Application Serial No. 63 / 641,788, filed May 2, 2024, the contents of which are incorporated by reference in its entirety herein.

[0004] 1. FIELD

[0005] The presently disclosed subject matter relates to composition to mask a bitter taste and methods of using the same. Such compositions can be applied to a water composition or a pet food composition.

[0006] 2. BACKGROUND

[0007] In the field of pet food manufacturing, a reliance on animal derived sources of protein creates challenges from both a cost and sustainability standpoint. The use of alternative protein sources from plants, insects, and other areas is desirable, but these are also common sources of bitter flavor compounds in foods. As the interest in the use of alternative protein sources and novel raw materials in pet food manufacture has increased, the likelihood of product rejection due to bitter tastes has also increased. Thus, there is an increased interest in methods for increasing acceptance of a food with a bitter taste. One such technique is masking the bitter taste with a pleasant taste. This is considered a perceptual effect, as it does not affect the bitter compounds or the taste receptors directly.

[0008] Umami-based masking of bitter tastes has been previously studied in humans. For example, both monosodium glutamate (MSG) and the sodium salt of adenosine monophosphate (NaAMP), which are umami-based, have been demonstrated to decrease the perceived bitterness of a range of pharmaceutical compounds. (Keast, et al. Pharm Res 19: 1019 (2002)). The masking effect was found to be closely related to the concentration of the compounds involved. MSG only inhibited the bitterness of quinine sulfate at suprathreshold concentrations, not at threshold concentrations, meaning large amounts of MSG were needed to observe such an effect. (Kemp, et al. Food Science 59(3):682 (1994); Wang, et al. Food Qual. Prefer 98: 104503 (2022)).

[0009] Investigation into the benefits of the masking bitter tastes in pet food is limited. While cats lack an ability to taste sweet compounds, they have a well-developed sense of umami taste, which is the savory taste of meat. Dogs, as well, have a similar affinity for savory tasting foods. The ability to mask bitter tastes with savory flavorants in pet foods would be highly beneficial. However, little is known regarding such an application in pet food. As alternative protein sources and raw materials are developed, bitter tasting components remain an issue. As such, there remains a need in the art for a method of masking bitter tasting products prepared for animal consumption.

[0010] 3. SUMMARY OF THE INVENTION

[0011] The purpose and advantages of the disclosed subject matter will be set forth in and are apparent from the description that follows, as well as will be learned by practice of the disclosed subject matter. Additional advantages of the disclosed subject matter will be realized and attained by the devices particularly pointed out in the written description and claims hereof, as well as from the appended drawings.

[0012] To achieve these and other advantages and in accordance with the purpose of the disclosed subject matter, as embodied and broadly described, the disclosed subject matter includes a method of masking a bitter flavor in a pet food. The present disclosure provides a method of masking a bitter flavor in a pet food, comprising adding a bitter masking composition to a pet food, where the composition comprises at least one nucleotide, one or more amino acid, optionally a furanone, and one or more bitter flavor compound.

[0013] In certain embodiments, the one or more bitter flavor compound is selected from the group consisting of quinine, sucrose octaacetate, cyclic dipeptides (e.g. diketopiperazines), linear dipeptides, soyasapponins, phenolic compounds, polyphenolic compounds, vitamins, minerals, free fatty acids, organic acids, bile salts, antioxidants, pea flour, pea protein, cellulose, hydrolyzed soya concentrate, pea starch, or combinations thereof

[0014] In particular embodiments, the nucleotide is present in the pet food composition in a concentration of from about 1 mM to about 15 mM. In certain embodiments, the at least one nucleotide is present in the pet food composition in an amount of from about 0.01% to about 10%, by weight of the pet food composition. In particular embodiments, the at least one nucleotide is present in the bitter masking composition in an amount of from about 1% to about 15%, by weight of the bitter masking composition.

[0015] In certain embodiments, the one or more amino acid is present in the pet food composition in a concentration of from about 1 mM to about 1,000 mM. In certain embodiments, the one or more amino acid is present in the bitter masking composition in an amount of from about 3% to about 98%, by weight of the bitter masking composition. In particular embodiments, the furanone is present in the pet food composition in an amount of from about 0.5 ppm to about 10 ppm.

[0016] In certain embodiments, the bitter masking composition is selected from the group consisting of IMP, glycine, L-threonine, furaneol, and a bitter flavor compound, IMP, glycine, L-threonine, and a bitter flavor compound, IMP, glycine, and a bitter flavor compound, GMP, glycine, L-threonine, and a bitter flavor compound, GMP, IMP, glycine, L-threonine, and a bitter flavor compound, AMP, glycine, L-threonine, furaneol, and a bitter flavor compound, AMP, glycine, L-threonine, and a bitter flavor compound, and AMP, glycine, and a bitter flavor compound.

[0017] The present disclosure provides a bitter masking composition comprising a nucleotide, one or more amino acid, optionally a furanone, and one or more bitter flavor compound.

[0018] In particular embodiments, the at least one nucleotide is present in the pet food composition in a concentration of from about 1 mM to about 15 mM. In certain embodiments, the at least one nucleotide is present in the pet food composition in an amount of from about 0.01% to about 10%, by weight of the pet food composition. In particular embodiments, the at least one nucleotide is present in the bitter masking composition in an amount of from about 1% to about 15%, by weight of the bitter masking composition. In certain embodiments, the one or more amino acid is present in the pet food composition in a concentration of from about 1 mM to about 1,000 mM. In certain embodiments, the one or more amino acid is present in the bitter masking composition in an amount of from about 3 to about 98%, by weight of the bitter masking composition.

[0019] In particular embodiments, the furanone is present in the pet food composition in an amount of from about 0.5 ppm to about 10 ppm.

[0020] In certain embodiments, the one or more bitter flavor compound is selected from the group consisting of quinine, sucrose octaacetate, cyclic dipeptides (e.g. diketopiperazines), linear dipeptides, soyasapponins, phenolic compounds, polyphenolic compounds, vitamins, minerals, free fatty acids, organic acids, bile salts, antioxidants, pea flour, pea protein, cellulose, hydrolyzed soya concentrate, pea starch, or combinations thereof. In particular embodiments, the one of more bitter flavor compound is selected from the group consisting of pea flour, pea protein, cellulose, hydrolyzed soya concentration, pea starch, or combinations thereof.

[0021] In certain embodiments, the at least one nucleotide is derived from yeast extract.

[0022] In certain embodiments, the bitter masking composition is selected from the group consisting of IMP, glycine, L-threonine, furaneol, and a bitter flavor compound, IMP, glycine, L-threonine, and a bitter flavor compound, IMP, glycine, and a bitter flavor compound, GMP, glycine, L-threonine, and a bitter flavor compound, GMP, IMP, glycine, L-threonine, and a bitter flavor compound, AMP, glycine, L-threonine, furaneol, and a bitter flavor compound, AMP, glycine, L-threonine, and a bitter flavor compound, and AMP, glycine, and a bitter flavor compound.

[0023] The present disclosure provides a pet food composition comprising a bitter masking composition, wherein the bitter masking composition comprises a nucleotide, one or more amino acid, optionally a furanone, and one or more bitter flavor compound.

[0024] In particular embodiments, the at least one nucleotide is present in the pet food composition in a concentration of from about 1 mM to about 15 mM. In certain embodiments, the at least one nucleotide is present in the pet food composition in an amount of from about 0.01% to about 10%, by weight of the pet food composition. In particular embodiments, the at least one nucleotide is present in the bitter masking composition in an amount of from about 1% to about 15%, by weight of the bitter masking composition.

[0025] In certain embodiments, the one or more amino acid is present in the pet food composition in a concentration of from about 1 mM to about 1,000 mM. In certain embodiments, the one or more amino acid is present in the bitter masking composition in an amount of from about 3% to about 98%, by weight of the bitter masking composition.

[0026] In particular embodiments, the furanone is present in the pet food composition in an amount of from about 0.5 ppm to about 10 ppm.

[0027] In certain embodiments, the one or more bitter flavor compound is selected from the group consisting of quinine, sucrose octaacetate, cyclic dipeptides (e.g. diketopiperazines), linear dipeptides, soyasapponins, phenolic compounds, polyphenolic compounds, vitamins, minerals, free fatty acids, organic acids, bile salts, antioxidants, pea flour, pea protein, cellulose, hydrolyzed soya concentrate, pea starch, or combinations thereof. In particular embodiments, the one of more bitter flavor compound is selected from the group consisting of pea flour, pea protein, cellulose, hydrolyzed soya concentration, pea starch, or combinations thereof.

[0028] In certain embodiments, the at least one nucleotide is derived from yeast extract.

[0029] In certain embodiments, the bitter masking composition is selected from the group consisting of IMP, glycine, L-threonine, furaneol, and a bitter flavor compound, IMP, glycine, L-threonine, and a bitter flavor compound, IMP, glycine, and a bitter flavor compound, GMP, glycine, L-threonine, and a bitter flavor compound, GMP, IMP, glycine, L-threonine, and a bitter flavor compound, AMP, glycine, L-threonine, furaneol, and a bitter flavor compound, AMP, glycine, L-threonine, and a bitter flavor compound, and AMP, glycine, and a bitter flavor compound.

[0030] 4. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] FIG. 1 depicts the results of water panel tests with quinine using adenosine monophosphate (AMP), inosine monophosphate (IMP), glycine+L-threonine+furaneol, AMP+glycine+L-threonine+furaneol, AMP+glycine+L-threonine, and AMP+glycine.

[0032] FIG. 2 depicts the results of water panel tests with sucrose octaacetate using AMP, AMP+glycine+L-threonine+furaneol, AMP+glycine+L-threonine, and AMP+glycine.

[0033] FIG. 3 depicts the results of water panel tests using water, quinine, guanosine monophosphate (GMP)+glycine+L-threonine, and quinine+GMP+glycine+L-threonine.

[0034] FIG. 4 illustrates the ratio of consumption between compositions with water and GMP+glycine+L-threonine.

[0035] FIG. 5A shows the dose-response curve for cyclo(-Leu-Trp) against the cat bitter taste receptor Tas2rl0 in vitro.

[0036] FIG. 5B depicts the results of water panel tests using water, cyclo(-Leu-Trp), guanosine monophosphate (GMP)+glycine+L-threonine and water and cyclo(-Leu-Trp).

[0037] FIG. 6A illustrates the first consumed diet by cats when offered a diet with and without the bitter masking composition.

[0038] FIG. 6B illustrates the preferred diet by cats when offered a diet with and without the bitter masking composition.

[0039] FIG. 6C shows the ratio of Diet A, with a bitter flavor compound, to Diet B, with the bitter masking composition, consumed by cats.

[0040] FIG. 7A illustrates the first consumed diet by cats when offered a diet with and without the bitter masking composition.

[0041] FIG. 7B illustrates the preferred diet by cats when offered a diet with and without the bitter masking composition.

[0042] FIG. 7C shows the ratio of Diet A, with a bitter flavor compound, to Diet B, with the bitter masking composition, consumed by cats.

[0043] FIG. 8 A illustrates the first consumed diet by dogs when offered a diet with and without the bitter masking composition.

[0044] FIG. 8B illustrates the preferred diet by dogs when offered a diet with and without the bitter masking composition. 5. DETAILED DESCRIPTION

[0045] Bitter masking compositions and methods of using the same are provided. Such compositions advantageously mask a bitter flavor compound in a water or food composition. These and other aspects of the disclosed subject matter are discussed in more detail below.

[0046] For clarity and not by way of limitation, this detailed description is divided into the following sub-portions:

[0047] 5.1 Definitions;

[0048] 5.2 Bitter Masking Compositions;

[0049] 5.3 Methods of Using Bitter Masking Compositions.

[0050] 5.1. Definitions

[0051] The terms used in this specification generally have their ordinary meanings in the art, within the context of this subject matter and in the specific context where each term is used. Certain terms are defined below to provide additional guidance in describing the compositions and methods of the disclosed subject matter and how to make and use them.

[0052] As used in the specification and the appended claims, the singular forms “a,” “an,” and “the” include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to “a compound” includes mixtures of compounds.

[0053] The term “about” or “approximately” means within an acceptable error range for the particular value as determined by one of ordinary skill in the art, which will depend in part on how the value is measured or determined, z.e., the limitations of the measurement system. For example, “about” can mean within three or more than three standard deviations, per the practice in the art. Alternatively, “about” can mean a range of up to 20%, preferably up to 10%, more preferably up to 5%, and more preferably still up to 1% of a given value. Also, particularly with respect to systems or processes, the term can mean within an order of magnitude, preferably within five-fold, and more preferably within two-fold, of a value.

[0054] As used herein, the terms “animal,” “pet”, or “companion animal” refers to animals including, but not limited to, dogs, cats, and the like. Domestic dogs and cats are particular non-limiting examples of animals or pets. Domestic cats are a preferable non-limiting example of an animal or pet.

[0055] As used interchangeably herein, “aroma” or “smell” refer to an olfactory response to a stimulus. For example, and not by way of limitation, an aroma can be produced by aromatic substances that are perceived by the odor receptors of the olfactory system. As used herein, the terms “comprises,” “comprising,” or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but can include other elements not expressly listed or inherent to such process, method, article, or apparatus.

[0056] In the detailed description herein, references to “embodiment,” “an embodiment,” “one embodiment,” “in various embodiments,” etc., indicate that the embodiment s) described can include a particular feature, structure, or characteristic, but every embodiment might not necessarily include the particular feature, structure, or characteristic. Moreover, such phrases are not necessarily referring to the same embodiment. Further, when a particular feature, structure, or characteristic is described in connection with an embodiment, it is submitted that it is within the knowledge of one skilled in the art to affect such feature, structure, or characteristic in connection with other embodiments whether or not explicitly described. After reading the description, it will be apparent to one skilled in the relevant art(s) how to implement the disclosure in alternative embodiments.

[0057] As used herein, the terms “palatability” or “palatable” refer to being desirable to the palate or taste. Further, the terms “palatability” or “palatable” as used herein refer to the extent to which a pet food product appeals to the palate or taste of an animal. This is suitable measured by feeding tests, e.g., difference tests or ranking tests. In certain embodiments, “palatability” can mean a relative preference for one food product over another. For example, when an animal shows a preference for one of two or more food products, the preferred food product is more “palatable”, and has “enhanced palatability” or “increased palatability”. In particular embodiments, the aroma, smell, and texture of a food product is a hedonic response which contributes palatability. In certain embodiments, the relative palatability of one food product compared to one or more other food products can be determined, for example, in side-by-side, free-choice comparisons, e.g., by relative consumption of the food products, or other appropriate measures of preference indicative of palatability.

[0058] As used interchangeably herein, the terms “pet food” or “pet food composition” refer to a composition intended for ingestion by an animal or pet. Pet foods can include, without limitation, nutritionally balanced compositions suitable for daily feed as well as treats, which can be nutritionally balanced.

[0059] As used herein, “taste” refers to a sensation caused by activation of receptor cells in a subject’s taste buds. In certain embodiments, taste can be selected from the group consisting of sweet, sour, salt, bitter, kokumi and umami. As used herein, “taste profile” or “flavor profile” refers to a combination of tastes or flavors, such as, for example, one or more of a sweet, sour, salt, bitter, kokumi and / or umami taste. In certain embodiments, a taste or flavor profile is produced by one or more tastant that is present in a composition at the same or different concentrations. In certain embodiments, a taste profile refers to the intensity of a taste or combination of tastes, for example, a sweet, sour, salt, bitter, kokumi and / or umami taste, as detected by a subject or any assay known in the art. In certain embodiments, the flavor profile comprises one or more flavors which contribute to the sensory experience of a subject. In certain embodiments, modifying, changing or varying the combination of tastants in a taste or flavor profile can change the sensory experience of a subject.

[0060] As used herein “taste composition” refers to at least one compound or biologically acceptable salt thereof that modulates, including enhancing, multiplying, potentiating, decreasing, suppressing, or inducing, the tastes, smells, flavors and / or textures of a natural or synthetic tastant, flavoring agent, taste profile, flavor profile and / or texture profile in an animal or a human. In certain embodiments, the taste composition comprises a combination of compounds or biologically acceptable salts thereof.

[0061] As used herein, “flavor” refers to one or more sensory stimuli, such as, for example, one or more of taste (gustatory), smell (olfactory), touch (tactile) and temperature (thermal) stimuli. The terms “flavor” and “aroma” are synonymous and are used interchangeably. In certain non -limiting embodiments, the sensory experience of a subject exposed to a flavor can be classified as a characteristic experience for the particular flavor. For example, a flavor can be identified by the subject as being, but not limited to, a floral, citrus, berry, nutty, caramel, chocolate, peppery, smoky, cheesy, meaty, alkali, etc. flavor. As used herein, a flavor composition can be selected from a liquid, dry powder, spray, paste, suspension and any combination thereof. The flavor can be a natural composition, an artificial composition, a nature identical, or any combination thereof.

[0062] As used herein, “ppm” means parts-per-million and is a weight relative parameter. A part-per-million is a microgram per gram, such that a component that is present at 10 ppm is present at 10 micrograms of the specific component per 1 gram of the aggregate mixture.

[0063] As used herein, the term “weight percent” is meant to refer to the quantity by weight of a constituent or component, for example, in the pet food composition as a percentage of the overall weight of the pet food composition. The term “weight percent” can also refer to the quantity by weight of a constituent or component. The terms “weight percent,” “wt-%,” “wt.%”, and “wt%” are used interchangeably. 5.2. Bitter Masking Compositions

[0064] The presently disclosed subject matter provides for bitter masking compositions that comprise at least one nucleotide, one or more amino acid, a furanone, and one or more bitter flavor compound. In alternative embodiments, the bitter masking compositions can include at least one nucleotide, one or more amino acid, and one or more bitter flavor compound. The different embodiments of bitter masking compositions all provide the benefit of masking a bitter taste associated with one of its components.

[0065] 5,2.1. Nucleotides

[0066] The bitter masking composition can include at least one nucleotide. In particular embodiments, the bitter masking composition includes one, two, or three nucleotides. In certain embodiments, the at least one nucleotide is adenosine monophosphate (AMP), guanosine monophosphate (GMP), or inosine monophosphate (IMP). In particular embodiments, the bitter masking composition comprises one nucleotide, where the nucleotide is AMP. In alternative embodiments, the bitter masking composition comprises two nucleotides, where the nucleotides are IMP and GMP.

[0067] The nucleotides may be commercially available nucleotides or derived from natural sources. In particular embodiments, the natural source is a yeast extract. In certain embodiments, the yeast extract is added to the pet food as part of the bitter masking composition as a source of nucleotides. In alternative embodiments, nucleotides are isolated from the yeast extract for use in the bitter masking composition. In particular embodiments, the yeast extract is a source of GMP or IMP. In certain embodiments, the yeast extract is a source of GMP and IMP.

[0068] A yeast extract can be obtained by hydrolysis and purification using any suitable method known in the art. In certain embodiments, the yeast extract is obtained from hydrolysis and purification of fungi. In particular embodiments, the yeast extract is obtained from hydrolysis and purification of fungi of the Kluyveromyces and Saccharomyces genus. The yeast extracts can then undergo fermentation and purification to result in nucleotides using any suitable method known in the art. In certain embodiments, nucleotides are obtained from fermentation and purification of yeast extracts by a bacterium. In particular embodiments, nucleotides are obtained from fermentation and purification of yeast extracts by a bacterium of the Cornyebacterium genus. The at least one nucleotide as part of the bitter masking composition is present in the food or water composition in a concentration of from about 1 mM to about 15 mM, about 1 mM to about 10 mM, about 3mM to about 10 mM, or about 3mM to about 7mM. In particular embodiments, the at least one nucleotide is present in concentration of less than about 10 mM. In particular embodiments, the at least one nucleotide is present in a bitter masking composition in an amount of from about 0.01% to about 10%, about 0.05% to about 5%, about 0.05% to about 20%, about 0.1% to about 15%, about 1% to about 10%, about 1% to about 12%, about 6% to about 20%, or about 6% to about 12% by weight of the food or water composition.

[0069] In alternative embodiments, the at least one nucleotide is present in the bitter masking composition in an amount of from about 0.05% to about 2%, from about 0.1% to about 0.8%, or from about 0.3% to about 0.7%, by weight of the food or water composition. In particular embodiments, when two nucleotides are present in the bitter masking composition, each nucleotide is independently included in an amount of from about 0.01% to about 0.5%, from about 0.05% to about 0.4%, or from about 0.1% to about 0.3%, by weight of the food or water composition. When two nucleotides are present, the nucleotides can be included in about a 1 : 1, 1 :2, or 1 :3 ratio. In certain embodiments the nucleotides are present in a 1 : 1 ratio.

[0070] In particular embodiments, the at least one nucleotide is present in an amount of from about 1% to about 15%, from about 3% to about 12%, or from about 5% to about 10%, by weight of the bitter masking composition.

[0071] 5,2.2. Amino Acids

[0072] The bitter masking composition can include one or more amino acid. In certain embodiments, the bitter masking composition can include one, two, or three amino acids. In particular embodiments, the bitter masking composition includes two amino acids. In certain embodiments, the bitter masking composition includes one amino acid. In certain embodiments, the one or more amino acid is selected from Glycine, L-Threonine, L- Tryptophan, L-Histidine, L-Phenylalanine, L-Cysteine, L-Serine, L-Alanine, L-Asparagine, L- Tyrosine, L-Leucine, and L-Methionine, and combinations thereof. In particular embodiments, the one or more amino acid is glycine and L-threonine. In certain embodiments, the one or more amino acid is glycine.

[0073] In certain embodiments, the one or more amino acid as part of the bitter masking composition is present in the food or water composition in a concentration of from about 1 mM to about 1000 mM, from about 50 mM to about 750 mM, from about 100 mM to about 500 mM, from about 100 mM to about 400 mM, from about 100 mM to about 325 mM, from about 150 mM to about 500 mM, from about 225 mM to about 500 mM, from about 150 mM to about 400 mM, or from about 225 mM to about 325 mM.

[0074] The bitter masking composition can include a first amino acid and a second amino acid. In certain embodiments, the first amino acid as part of the bitter masking composition is present in the food or water composition in a concentration of from about 150 mM to about 400 mM, from about 200 mM to about 325 mM, or from about 250 mM to about 275 mM, and the second amino acid as part of the bitter masking composition is present in the food or water composition in a concentration of from about 5 mM to about 40 mM, from about 10 mM to about 30 mM, or from about 15 mM to about 25 mM. In particular embodiments, the first amino acid and second amino acid are present in the bitter masking composition in a ratio from about 20:0.25 to about 5:2, from about 10:0.5 to about 15: 1.5, from about 13:0.75 to about 14: 1.25, or about 13.3:1, respectively.

[0075] The bitter masking composition can include one amino acid. When the bitter masking composition comprises one amino acid, the one amino acid as part of the bitter masking composition is present in the food or water composition in a concentration of from about 1 mM to about 1000 mM, from about 50 mM to about 750 mM, from about 100 mM to about 500 mM, from about 100 mM to about 400 mM, from about 100 mM to about 325 mM, from about 150 mM to about 500 mM, from about 225 mM to about 500 mM, from about 150 mM to about 400 mM, or from about 225 mM to about 325 mM.

[0076] In particular embodiments, the bitter masking composition includes at least one amino acid in an amount of from about 3% to about 98%, from about 5% to about 95%, from about 7% to about 15% or from about 75% to about 90%, by weight of the bitter masking composition. In certain embodiments, the bitter masking composition comprises a first amino acid in an amount of from about 60% to about 98%, from about 70% to about 95%, or from about 75% to about 90%, by weight of the bitter masking composition, and a second amino acid in an amount of from about 1% to about 20%, from about 5% to about 15%, or from about 7% to about 12%, by weight of the bitter masking composition.

[0077] In certain embodiments, the bitter masking composition includes one amino acid in an amount of from about 0.1% to about 5%, 0.1% to about 3%, from about 1% to about 5%, or from about 1% to about 3%, by weight of the food or water composition. In alternative embodiments, the bitter masking composition comprises two amino acids, where each amino acid is independently included in an amount of from about 0.1% to about 5%, 0.1% to about 3%, from about 0.2% to about 1%, from about 1% to about 5%, or from about 1% to about 3%, by weight of the food or water composition. When the bitter masking composition comprises two amino acids, the two amino acids are present in an amount of from about 0.1% to about 5%, from about 0.5% to about 4%, or from about 1% to about 3%, by weight of the food or water composition.

[0078] 5,2.4. Furanones

[0079] The bitter masking composition can optionally include a furanone. Any suitable furanone can be used. In certain embodiments, the furanone is selected from furaneol, acetoxydimethylfuranone, (2R)-(+)-homofuraneol I, dimethylethoxyfuranone, sotolon, 2,5- dimethyl-4-(pyrrolidin-l-yl)furan-3(2H)-one (DMPF), norfuraneol, (2R)-(+)-homofuraneol II, abhexon, or (2S)-homofuraneol I. In particular embodiments, the furanone is furaneol, having the following chemical structure:

[0080] In certain embodiments, the furanone is present as part of the bitter masking composition in the food or water composition in an amount of from about 0.5 ppm to about 10 ppm, from about 1 ppm to about 10 ppm, from about 3 ppm to about 10 ppm, from about 3.5 ppm to about 10 ppm, from about 0.5 ppm to about 8 ppm, from about 0.5 ppm to about 6 ppm, from about 0.5 ppm to about 5 ppm, from about 0.5 ppm to about 4.5 ppm, from about 1 ppm to about 8 ppm, from about 3 ppm to about 6 ppm, from about 3.5 ppm to about 5 ppm, or from about 3.5 ppm to about 4.5 ppm, by weight of the food or water composition.

[0081] 5,2.4. Bitter Flavor Compounds

[0082] Where bitter flavor compounds are necessary or desirable, they can be added in combination with the other components of the bitter masking composition to mask the bitter taste. The bitter masking composition can include one or more bitter flavor compounds. Any suitable bitter flavor compound can be used. In certain embodiments, the one or more bitter flavor compound is selected from quinine, sucrose octaacetate, cyclic dipeptides (e.g. diketopiperazines), linear dipeptides, soyasapponins, phenolic compounds, polyphenolic compounds, vitamins, minerals, free fatty acids, organic acids, bile salts, antioxidants, pea flour, pea protein, cellulose, hydrolyzed soya concentrate, pea starch, or combinations thereof. In particular embodiments, the bitter flavor compound is quinine. In certain embodiments, the one or more bitter flavor compound is sucrose octaacetate. In particular embodiments, the one or more bitter flavor compound is pea flour, pea protein, cellulose, hydrolyzed soya concentration, pea starch, or combinations thereof. In particular embodiments, the one or more bitter flavor compound is pea flour, pea protein, and cellulose. In alternative embodiments, the one or more bitter flavor compound is hydrolyzed soya concentrate and pea starch.

[0083] The one or more bitter flavor compound as part of the bitter masking composition is present in the food or water composition in a concentration of 0.1 pM to about 200 mM, about 0.2 pM to about 150 mM, about 0.3 pM to about 100 mM, or about 10 pM to about 100 pM. In particular embodiments, the one or more bitter flavor compound as part of the bitter masking composition is included in the food or water composition in an amount of from about 0.0005% to about 1%, from about 0.001 to about 0.1%, or from about 0.002% to about 0.01%, by weight of the bitter masking composition.

[0084] 5,2.5. Additional Ingredients

[0085] The bitter masking compositions can further comprise a wide range of additional optional ingredients. It is to be understood that they can include vegetables, fruits, egg-based materials, proteins, fats, carbohydrates, gels, polyols, starches, gums, seasonings, salts, colorants, minerals, vitamins, antioxidants, aroma modifiers, and combinations thereof.

[0086] The bitter masking composition can include additional ingredients such as ionized calcium. In particular embodiments, ionized calcium as part of the bitter masking composition is present in the food or water composition in a concentration of from about 1 mM to about 15 mM, from about 1 mM to about 10 mM, from about 6 mM to about 15 mM, or from about 6 mM to about 10 mM.

[0087] 5,2.6. Bitter Masking Compositions

[0088] The bitter masking composition of the present disclosure can include at least one nucleotide, one or more amino acid, a furanone, and a bitter flavor compound. In certain embodiments, the bitter masking compositions comprises a nucleotide, two amino acids, a furanone, and a bitter flavor compound. In particular embodiments, the bitter masking composition comprises a nucleotide, two amino acids, and one or more bitter flavor compounds. In certain embodiments, the bitter masking compound comprises a nucleotide, one amino acid, and a bitter flavor compound. In alternative embodiments, the bitter masking compound comprises two nucleotides, two amino acids, and one or more bitter flavor compounds.

[0089] In particular embodiments, the food or water composition comprises a nucleotide as part of the bitter masking composition in a concentration of from about 3 mM to 7 mM, a first amino acid in a concentration of from about from about 250 mM to about 275 mM, a second amino acid in a concentration of from about 15 mM to about 25 mM, a furanone in an amount of from about 3.5 ppm to about 4.5 ppm, and a bitter flavor compound. In certain embodiments, the food or water composition comprises a nucleotide as part of the bitter masking composition in a concentration of from about 3 mM to about 7 mM, a first amino acid in a concentration of from about 250 mM to about 275 mM, a second amino acid in a concentration of from about 15 mM to about 25 mM, and a bitter flavor compound. In particular embodiments, the food or water composition comprises a nucleotide as part of the bitter masking composition in a concentration of from about 3 mM to about 7 mM, one amino acid in a concentration of from about from about 250 mM to about 275, and a bitter flavor compound.

[0090] In alternative embodiments, the bitter masking composition comprises two nucleotides in an amount of from about 0.05% to about 2%, by weight of the food or water composition, two amino acids in an amount of from about 0.1% to about 5%, by weight of the food or water composition, and a bitter flavor compound. In further embodiments, the bitter masking composition comprises two nucleotides in an amount of from about 0.05% to about 2%, by weight of the food or water composition, a first amino acid amino acids in an amount of from about 1% to about 5%, and a second amino acid in an amount of from about 0.1% to about 0.5%, by weight of the food or water composition, and a bitter flavor compound.

[0091] In particular embodiments, the bitter masking composition comprises a nucleotide in an amount of from about 1% to about 15%, a first amino acid in an amount of from about 60% to about 98%, a second amino acid in an amount of from about 1% to about 20%, and a bitter flavor compound in an amount of from about 0.0005% to about 1%, by weight of the bitter masking composition. In certain embodiments, the bitter masking composition comprises the nucleotide AMP, a first amino acid glycine, a second amino acid L-threonine, the furanone furaneol, and a bitter flavor compound. In particular embodiments, the bitter masking composition comprises the nucleotide AMP, a first amino acid glycine, a second amino acid L-threonine, and a bitter flavor compound. In certain embodiments, the bitter masking composition comprises the nucleotide AMP, the amino acid glycine, and a bitter flavor compound. In particular embodiments, the bitter masking composition includes the nucleotide GMP, a first amino acid glycine, and a second amino acid L-threonine. In alternative embodiments, the bitter masking composition comprises a first nucleotide IMP, a second nucleotide GMP, a first amino acid L-glycine, a second amino acid L-threonine, and a bitter flavor compound. In certain embodiments, the bitter masking composition includes the nucleotide IMP, a first amino acid glycine, a second amino acid L-threonine, the furanone furaneol, and a bitter flavor compound. In particular embodiments, the bitter masking composition comprises the nucleotide IMP, a first amino acid glycine, a second amino acid L- threonine, and a bitter flavor compound. In certain embodiments, the bitter masking composition comprises the nucleotide IMP, the amino acid glycine, and a bitter flavor compound.

[0092] 5.3 Methods of Using Bitter Masking Compositions

[0093] The bitter masking composition is used to mask a bitter taste or flavor in a water or food composition to increase preference towards these compositions. Bitter flavor compounds, when necessary, can be added to the bitter masking composition to mask the bitter taste. The combination of the at least one nucleotide, one or more amino acid, optionally a furanone, and one or more bitter flavor compounds will mask bitter flavors. In certain embodiments, the combination of at least one nucleotide, one or more amino acid, and optionally a furanone, imparts an umami flavor to mask the taste of the bitter flavor compound. This unexpectedly increases the palatability of the water or food composition to which the bitter masking composition is added.

[0094] In particular embodiments, these compositions are for companion animals. In nonlimiting embodiments, the bitter masking composition can be in the form of a liquid, powder, solid, or gel. In certain embodiments, the bitter masking composition is a powder. In particular embodiments, the bitter masking composition is a liquid.

[0095] 5,3.1. Water Compositions

[0096] The bitter masking composition can be added to mask a bitter taste or flavor in water to form a water composition. When added to a water composition, the bitter masking composition is in the form of a powder or a liquid. In certain embodiments, the bitter masking composition is a powder. In particular embodiments, the bitter masking composition is a liquid. In certain embodiments, the bitter masking compositions comprises both a powder and a liquid component. In certain embodiments, the bitter masking compositions comprise at least one nucleotide and one or more amino acids in a powder form and a furanone in a liquid form. In alternative embodiments, the bitter masking compositions comprise two nucleotides and two amino acids in a powder form.

[0097] The bitter masking composition as described herein can be used as an ingredient in water for any animal including pets, where a pet is a domestic animal including, but not limited to domestic dogs (canines), cats (felines), rabbits, rats, mice, gerbils, hamsters, and the like. One preferred use of the bitter masking composition is in a water composition for a companion animal. In particular embodiments, the companion animal is a dog or a cat. In certain embodiments, the companion animal is a cat. In particular embodiments, the companion animal is a dog.

[0098] 5,3.2. Food Compositions

[0099] The bitter masking composition can be added to mask a bitter taste or flavor in food to form a food composition. When added to a food composition, the bitter masking composition is in the form of a powder or a liquid. In certain embodiments, the bitter masking composition is a powder. In particular embodiments, the bitter masking composition is a liquid. In certain embodiments, the bitter masking compositions comprises both a powder and a liquid component. In certain embodiments, the bitter masking compositions comprise a nucleotide and one or more amino acids in a powder form and a furanone in a liquid form.

[0100] The bitter masking composition as described herein can be used as an ingredient in food for any animal including pets, where a pet is a domestic animal including, but not limited to domestic dogs (canines), cats (felines), rabbits, rats, mice, gerbils, hamsters, and the like. One preferred use of the bitter masking composition is in a food composition for a companion animal, particularly a pet food composition. In particular embodiments, the companion animal is a dog or a cat. In certain embodiments, the companion animal is a cat. In particular embodiments, the companion animal is a dog.

[0101] The pet food composition herein may be a dry composition, semi-moist composition, wet composition, or any mixture thereof. Alternatively, or additionally, the composition is a supplement, such as a gravy, drinking water, yogurt, powder, suspension, chew, treat (e.g., biscuits) or any other delivery form. Moreover, in one embodiment the composition can be nutritionally balanced, such as a pet food kibble. In another embodiment, the composition is not nutritionally balanced, such as a supplement, treat, or other delivery form for a pet. A dry pet food composition can include a kibble, and a wet pet food composition can include a pate food, a chunk-in-sauce, chunk-in-gravy, or chunk-in-jelly food. In particular embodiments, the bitter masking composition is added to a dry pet food, such as a kibble. In certain embodiments, the bitter masking composition is added as a coating on a dry pet food. In particular embodiments, the bitter masking composition is included directly in a wet pet food product, such as a chunk-in-sauce, chunk-in-gravy, or chunk-in-jelly food.

[0102] 6. EXAMPLES The following examples are merely illustrative of the presently disclosed subject matter and they should not be considered as limiting the scope of the subject matter in any way.

[0103] Example 1 In the present Example, cats were provided a choice of two water solutions. One water solution contained no additive, while the second solution contained various compositions containing quinine, described in Table 1, or sucrose octaacetate, described in Table 2.

[0104] The methodology used a 2-bottle choice test with 24 cats (the final number of cats for each test can vary due to data being discarded by spillage, etc.). Cats were housed individually during trial periods and had free access to water available between testing periods. The test involved a choice test between the mixture at a given concentration dissolved in deionized water versus deionized water only or another mixture. Control was made for positional bias (e.g. A / B exposure 1 and B / A exposure 2) and evaporation loss. The testing time was 1 hour.

[0105] The intake difference in intake between the water solution with no additive and a water solution with one of Compositions A-G (Table 1) and Compositions H-N (Table 2) were measured. In Tables 1 and 2, compositions are described with the applicable components and corresponding representative amounts of the components.

[0106] Table 1.

[0107] As shown in FIG. 1, the Compositions D-G, which contain quinine, AMP, and at least one amino acid, were preferred over the water with no additive. Compositions A-C, on the other hand, with quinine and only a nucleotide or quinine and glycine, L-threonine, and furaneol performed worse than the water with no additive.

[0108] Table 2.

[0109] Similar to the results demonstrated with quinine, cats preferred Compositions K-N, which contained sucrose octaacetate, AMP, and at least one amino acid, as shown in FIG. 2. When given a choice of water with no additive and water with varying amounts of sucrose octaacetate, Compositions H-J, the cats drank more of the water with no additive.

[0110] These results demonstrated that an aversive bitter taste can be masked by a combination of nucleotide and at least one amino acid. In addition, in the case of quinine, a nucleotide or amino acid alone can mask the bitter flavor compound.

[0111] Example 2

[0112] Using the same procedure as Example 1, above, 20 cats were provided 4 products individually, each cat was exposed to the 4 products in cross-over study. All products were based on the same chunk (CIL) formula. The first product was mixed last minute with 20 mL solutions added on top of 160g of product and then mixed together before serving to the cats.

[0113] The first solution, composition O, was the control composition, containing water added on top of the product with no additive. The second solution, composition P, contained quinine. The 3rdand 4thsolutions, compositions Q and R, respectively, contained quinine and nucleotides and amino acids, as described in Table 3. In Table 3, compositions are described with the applicable components and corresponding representative amounts of the components.

[0114] Table 3.

[0115] In ranking, the results, shown in FIG. 3, demonstrate that cats significantly reject composition P, consuming significantly less than composition O. These results also show that an aversive bitter taste is masked by a combination of nucleotide and amino acids as composition R is consumed in comparable amounts to composition O.

[0116] Table 4.

[0117] Example 3

[0118] Using the same procedure as Example 1, above, 25 cats were provided a choice of two wet chunk-in-gravy (CIG) products. The 2 products were based on the same CIL formula as Example 2. The first product was mixed last minute with 20 mL solutions added on top of 150g of product and then mixed together before serving to the cats.

[0119] The first solution added on top of the product contained no additive. The second solution contained a cocktail mix as described in Table 5. In Table 5, compositions are described with the applicable components and corresponding representative amounts of the components.

[0120] Table 5.

[0121] The results are shown in FIG. 4 and Table 6, below:

[0122] Table 6.

[0123] Overall, the mix of nucleotide and amino acids significantly increased the palatability performance of the CIL product as the consumption of composition Q is significantly higher than composition O. The mix of nucleotide and amino acids, on top of hiding bitterness in cats, is also useful to increase wet product performance.

[0124] Example 4

[0125] The dose-response of the bitter flavor compound cyclo(-Leu-Trp), a diketopiperazine compound, against the cat bitter taste receptor Tas2rl0 in vitro was first measured using methods known in the art. As shown in Fig. 5A, 30 pM of the cyclo(-Leu-Trp) is the lowest concentration that gives a maximal response, indicating that higher concentrations of the cyclo(-Leu-Trp) would not result in higher levels of activation.

[0126] Masking of the bitter flavor due to cyclo(-Leu-Trp) was then measured in a feeding test with cats. Using the same procedure as Example 1, above, cats were provided a choice of two water sources with 50 mL of water. The first water test contained water and the bitter flavor compound diketopiperazine versus water alone, shown in Table 7 as Test 1. A second water test contained the bitter flavor compound diketopiperazine as part of the bitter masking composition versus water alone, shown below in Table 7 as Test 2. Table 7.

[0127] The water intake difference by the cats of the two test water bowls was measured. Overall, the cats rejected the water with just diketopiperazine, preferring the water with the diketopiperazine as part of the bitter masking composition over the water without (Fig. 5B).

[0128] Example 5

[0129] Using the same procedure as Example 1, above, 19 cats were provided 2 wet cat food products. The two products were based on the same wet cat food formula. Diet A contains only bitter flavor compound(s) and Diet B contains bitter flavor compound(s), 0.05% to 2% of a mixture of the nucleotides IMP and GMP, 1% to 5% of glycine, and 0.1% to 0.5% of threonine. The cats were offered approximately 150 g of Diet A and 150 g of Diet B at the same time for 20 minutes. After the cats finished eating, the amount of Diet A and Diet B consumed was measured to determine which product the cat preferred.

[0130] Overall, the cats first consumed Diet A at a rate of 13% and Diet B at a rate of 87% (Fig. 6A), with 3% of cats preferring Diet A, 95% preferring Diet B, and 3% having no preference (Fig. 6B). On average, the cats consumed 2.6 g of Diet A and 24.4 g of Diet B, correlating to a ratio of Diet A to Diet B consumed of 10% to 90% (Fig. 6C). This demonstrates a strong preference for the Diet B, with the bitter masking composition.

[0131] Example 6

[0132] Using the same procedure as Examples 1, above, 18 cats were provided 2 wet cat food products. The two products were based on the same wet cat food formula. Diet A contains only bitter flavor compound(s) and Diet B contains bitter flavor compound(s), 0.05% to 2% of the nucleotides IMP and GMP derived from yeast extract, 1% to 5% of glycine, and 0.1% to 0.5% of threonine. The cats were offered approximately 150 g of Diet A and 150 g of Diet B at the same time for 20 minutes. After the cats finished eating, the amount of Diet A and Diet B consumed was measured to determine which product the at preferred.

[0133] Overall, the cats first consumed Diet A at a rate of 25% and Diet B at a rate of 75% (Fig. 7A), with 6% of cats preferring Diet A, 83% preferring Diet B, and 11% having no preference (Fig. 7B). On average, the cats consumed 7.92 g of Diet A and 41.90 g of Diet B, correlating to a ratio of Diet A to Diet B consumed of 16.57% to 83.43% (Fig. 7C). This demonstrates a strong preference for the Diet B, with the bitter masking composition.

[0134] Example 7

[0135] Using the same procedure as Example 1, above, 29 dogs were provided 2 wet dog food products. The two products were based on the same wet dog food formula. Diet A contains only bitter flavor compound(s) and Diet B contains bitter flavor compound(s), 0.05% to 2% of a mixture of the nucleotides IMP and GMP, 1% to 5% of glycine, and 0.1% to 0.5% of threonine. The dogs were offered Diet A and Diet B at the same time. After the dogs finished eating, the amount of Diet A and Diet B consumed was measured to determine which product the dogs preferred.

[0136] Overall, the dogs first consumed Diet A at a rate of 48% and Diet B at a rate of 52% (Fig. 8A), with 42% of dogs preferring Diet A, 58% preferring Diet B, and no dogs having no preference (Fig. 8B). This demonstrates a preference for the Diet B, with the bitter masking composition.

[0137] * * *

[0138] In addition to the various embodiments depicted and claimed, the disclosed subject matter is also directed to other embodiments having other combinations of the features disclosed and claimed herein. As such, the particular features presented herein can be combined with each other in other manners within the scope of the disclosed subject matter such that the disclosed subject matter includes any suitable combination of the features disclosed herein. The foregoing description of specific embodiments of the disclosed subject matter has been presented for purposes of illustration and description. It is not intended to be exhaustive or to limit the disclosed subject matter to those embodiments disclosed.

[0139] It will be apparent to those skilled in the art that various modifications and variations can be made in the systems and methods of the disclosed subject matter without departing from the spirit or scope of the disclosed subject matter. Thus, it is intended that the disclosed subject matter include modifications and variations that are within the scope of the appended claims and their equivalents.

[0140] Various patents and patent applications are cited herein, the contents of which are hereby incorporated by reference herein in their entireties.

Claims

WHAT IS CLAIMED IS:

1. A method of masking a bitter flavor in a pet food, comprising adding a bitter masking composition to a pet food composition, wherein the composition comprises: a. at least one nucleotide b. one or more amino acid; c. optionally a furanone; and d. one or more bitter flavor compound.

2. The method of claim 1, wherein the one or more bitter flavor compound is selected from the group consisting of quinine, sucrose octaacetate, cyclic dipeptides (e.g. diketopiperazines), linear dipeptides, soyasapponins, phenolic compounds, polyphenolic compounds, vitamins, minerals, free fatty acids, organic acids, bile salts, antioxidants, pea flour, pea protein, cellulose, hydrolyzed soya concentrate, pea starch, or combinations thereof3. The method of any of claims 1 and 2, wherein the nucleotide is present in the pet food composition in a concentration of from about 1 mM to about 15 mM.

4. The method of any of claims 1 and 2, wherein the at least one nucleotide is present in the pet food composition in an amount of from about 0.01% to about 10%, by weight of the pet food composition.

5. The method of claims 1 and 2, wherein the at least one nucleotide is present in the bitter masking composition in an amount of from about 1% to about 15%, by weight of the bitter masking composition.

6. The method of any of claims 1-5, wherein the one or more amino acid is present in the pet food composition product in an amount of from about 1 mM to about 1000 mM.

7. The method of any of claims 1-5, wherein the one or more amino acid is present in the bitter masking composition in an amount of from about 3% to about 98%, by weight of the bitter masking composition.

8. The method of any of claims 1-7, wherein the furanone is present in the pet food composition product in an amount of from about 0.5 ppm to about 10 ppm.

9. The method of claims 1-8, wherein the bitter masking composition is selected from the group consisting of: a. IMP, glycine, L-threonine, furaneol, and a bitter flavor compound; b. IMP, glycine, L-threonine, and a bitter flavor compound; c. IMP, glycine, and a bitter flavor compound; d. GMP, glycine, L-threonine, and a bitter flavor compound; e. GMP, IMP, glycine, L-threonine, and a bitter flavor compound; f. AMP, glycine, L-threonine, furaneol, and a bitter flavor compound; g. AMP, glycine, L-threonine, and a bitter flavor compound; and h. AMP, glycine, and a bitter flavor compound.

10. A bitter masking composition comprising: a. at least one nucleotide; b. one or more amino acid; and c. optionally a furanone; and d. one or more bitter flavor compound.

11. The bitter masking composition of claim 10, wherein the at least one nucleotide is present in the pet food composition product in a concentration of from about 1 mM to about 15 mM.

12. The bitter masking composition of any of claims 10-11, wherein the at least one nucleotide is present in the pet food composition in an amount of from about 0.01% to about 10%, by weight of the pet food composition product.

13. The bitter masking composition of any of claims 10-11, wherein the at least one nucleotide is present in the bitter masking composition in an amount of from about 1% to about 15%, by weight of the bitter masking composition.

14. The bitter masking composition of any of claims 10-13, wherein the one or more amino acid is present in the pet food composition product in a concentration of from about 1 mM to about 1000 mM.

15. The bitter masking composition of any of claims 10-13, wherein the one or more amino acid is present in the bitter masking composition in an amount of from about 3 to about 98% by weight of the bitter masking composition.

16. The bitter masking composition of any of claims 10-15, wherein the furanone is present in an amount of from about 0.5 ppm to about 10 ppm.

17. The bitter masking composition of any of claims 10-16, wherein the one or more bitter flavor compound is selected from the group consisting of quinine, sucrose octaacetate, cyclic dipeptides (e.g. diketopiperazines), linear dipeptides, soyasapponins, phenolic compounds, polyphenolic compounds, vitamins, minerals, free fatty acids, organic acids, bile salts, antioxidants, pea flour, pea protein, cellulose, hydrolyzed soya concentrate, pea starch, or combinations thereof.

18. The bitter masking composition of claim 17, wherein the one of more bitter flavor compound is selected from the group consisting of pea flour, pea protein, cellulose, hydrolyzed soya concentration, pea starch, or combinations thereof.

19. The bitter masking composition of any of claims 10-18, wherein the at least one nucleotide is derived from yeast extract.

20. The bitter masking composition of any of claims 10-19, wherein the bitter masking composition is selected from the group consisting of: a. IMP, glycine, L-threonine, furaneol, and a bitter flavor compound; b. IMP, glycine, L-threonine, and a bitter flavor compound; c. IMP, glycine, and a bitter flavor compound;d. GMP, glycine, L-threonine, and a bitter flavor compound; e. GMP, IMP, glycine, L-threonine, and a bitter flavor compound; f. AMP, glycine, L-threonine, furaneol, and a bitter flavor compound; g. AMP, glycine, L-threonine, and a bitter flavor compound; and h. AMP, glycine, and a bitter flavor compound.

21. A pet food composition comprising a bitter masking composition, wherein the bitter masking composition comprises: a. at least one nucleotide; b. one or more amino acid; and c. optionally a furanone; and d. one or more bitter flavor compound.

22. The pet food composition of claim 21, wherein the at least one nucleotide is present in the pet food composition product in a concentration of from about 1 mM to about 15 mM.

23. The pet food composition of any of claims 21-22, wherein the at least one nucleotide is present in the pet food composition in an amount of from about 0.01% to about 10%, by weight of the pet food composition product.

24. The pet food composition of any of claims 21-22, wherein the at least one nucleotide is present in the bitter masking composition in an amount of from about 1% to about 15%, by weight of the bitter masking composition.

25. The pet food composition of any of claims 21-24, wherein the one or more amino acid is present in the pet food composition product in a concentration of from about 1 mM to about 1000 mM.

26. The pet food composition of any of claims 21-24, wherein the one or more amino acid is present in the bitter masking composition in an amount of from about 3% to about 98% by weight of the bitter masking composition.

27. The pet food composition of any of claims 21-26, wherein the furanone is present in an amount of from about 0.5 ppm to about 10 ppm.

28. The pet food composition of any of claims 21-27, wherein the one or more bitter flavor compound is selected from the group consisting of quinine, sucrose octaacetate, cyclic dipeptides (e.g. diketopiperazines), linear dipeptides, soyasapponins, phenolic compounds, polyphenolic compounds, vitamins, minerals, free fatty acids, organic acids, bile salts, antioxidants, pea flour, pea protein, cellulose, hydrolyzed soya concentrate, pea starch, or combinations thereof.

29. The pet food composition of claim 28, wherein the one of more bitter flavor compound is selected from the group consisting of pea flour, pea protein, cellulose, hydrolyzed soya concentration, pea starch, or combinations thereof.

30. The pet food composition of any of claims 21-29, wherein the at least one nucleotide is derived from yeast extract.

31. The pet food composition of any of claims 21-30, wherein the bitter masking composition is selected from the group consisting of: a. IMP, glycine, L-threonine, furaneol, and a bitter flavor compound; b. IMP, glycine, L-threonine, and a bitter flavor compound; c. IMP, glycine, and a bitter flavor compound; d. GMP, glycine, L-threonine, and a bitter flavor compound; e. GMP, IMP, glycine, L-threonine, and a bitter flavor compound; f. AMP, glycine, L-threonine, furaneol, and a bitter flavor compound; g. AMP, glycine, L-threonine, and a bitter flavor compound; and h. AMP, glycine, and a bitter flavor compound.

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