Compositions and Methods for Flavoring

Abstract

Consumer products are provided. The consumer products include: (a) at least one sweetener, and (b) a sweetness modifier comprising an extract or fraction from Gnaphalium affine or at least one flavonoid compound. The at least one sweetener is present in a sweetening amount.

Description

Technical Field

[0001] The present disclosure relates to compositions and methods that use extracts or fractions from Gnaphalium affine and one or more flavonoid compounds isolated from Gnaphalium affine in flavor compositions and consumer products, for example, to improve sweetness, improve taste, and mask off - flavor characteristics of consumer products.

[0002] Compounds are widely used to modify the taste of consumer products (i.e., products for oral ingestion or expectoration, such as foods, beverages, confectioneries, oral care products, etc.). They do not add flavor to the consumer product per se, but they provide desired adjunct benefits, such as enhanced taste and / or sweetness or mask the undesirable characteristics of other ingredients, such as the unique taste and texture of products containing sugar substitutes that are considered unappealing.

[0003] In the case of sugar substitutes, compared to the sugars they replace, the taste they impart can have different temporal characteristics, aroma characteristics, or adaptation behaviors, either in whole or in part. For example, the sweetness of natural and synthetic high - intensity sweeteners (HIS) generally has a slower onset and longer duration than the sweetness produced by sugars (sweet, short - chain soluble carbohydrates, including glucose, fructose, sucrose, maltose, and lactose) or high - fructose corn syrup (HFCS), which is also called a sugar substitute, and this can alter the taste balance of the edible composition 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 sugars; off - flavors, including bitterness, metallic taste, coolness, astringency, licorice - like taste, and / or sweetness, which decrease upon repeated tasting.

[0004] However, all high - intensity sweeteners have undesirable aftertastes in the form of off - flavor characteristics, such as licorice - like aftertastes and / or persistent sweetness. In the specific case of Reb A, this presents in the form of a combination of an undesirable persistent sweetness and a licorice - like aftertaste. This aftertaste reduces the desired sugar - like sweetness, and thus effectively masking off - flavors or off - tastes in edible compositions is key to consumer acceptance of many edible compositions.

[0005] Accordingly, there is still a need to provide natural and / or vegan - suitable taste - modifying ingredients, extracts, or fractions, i.e., “cleaner labels”, while improving taste, masking off - flavor characteristics, and / or improving the sweetness of consumer products.

[0006] Summary

[0007] In one exemplary embodiment, a consumer product composition comprises: (a) at least one sweetener, and (b) a sweetness modifier comprising an extract or fraction from Gnaphalium affine or at least one flavonoid compound. The at least one sweetener is present in a sweetening amount.

[0008] In another exemplary embodiment, the flavor composition comprises an extract or fraction from Gnaphalium affine or at least one flavonoid compound isolated from Gnaphalium affine.

[0009] In still another exemplary embodiment, a method of enhancing the sweetness or mouthfeel of a consumer product comprising a sweetening agent comprises adding to the consumer product an extract or fraction from Gnaphalium affine or at least one flavonoid compound in an amount effective to modify the sweetness or mouthfeel of the consumer product.

[0010] In still another exemplary embodiment, the flavor composition comprises a compound selected from spiraeoside, luteolin 4'-glucoside, isoquercetin, and gnaphalin and combinations thereof.

[0011] These and other features, aspects, and advantages of the specific embodiments will become apparent to those skilled in the art upon reading this disclosure.

[0012] Detailed Description

[0013] The following text sets forth a broad description of many different embodiments of the present disclosure. This description should be construed as merely exemplary and does not describe every possible embodiment, as describing every possible embodiment would be impractical if not impossible. It should be understood that any feature, characteristic, component, composition, ingredient, product, step, or method described herein may be wholly or partially deleted, combined, or substituted for any other feature, characteristic, component, composition, ingredient, product, step, or method. Many alternative embodiments may be implemented using current technology or technology developed after the filing date of this patent, which will still fall within the scope of the claims. All publications and patents cited herein are incorporated herein by reference.

[0014] The present disclosure relates to the surprising discovery that extracts or fractions from Gnaphalium affine (GA) and one or more flavonoid compounds isolated from the GA extracts or fractions exhibit sweetness modification effects as well as mouthfeel modification and masking properties. In particular, the present disclosure relates to the surprising discovery that extracts or fractions from GA and one or more flavonoid compounds isolated from GA can be used, for example, to improve the temporal characteristics of low-sugar or calorie-free sweeteners to make them more similar to the full-sugar experience.

[0015] Due to its anti-inflammatory and antioxidant activities, GA is an important traditional Chinese medicine (TCM) and is used in folk medicine for the treatment of hyperuricemia, asthma, rheumatoid arthritis, cough suppression, expectoration, and cardiovascular diseases.

[0016] All or part of the GA plants can be used in this method. In one embodiment, the GA plant material is partially dried before extraction. In another embodiment, the GA plant material is completely dried before extraction. In some embodiments, the plant material is optionally ground before extraction.

[0017] The plant material can be extracted by any suitable extraction method, such as continuous or batch reflux extraction, supercritical fluid extraction, enzyme-assisted extraction, microbe-assisted extraction, ultrasound-assisted extraction, microwave-assisted extraction, etc. These methods can be applied on any scale.

[0018] The solvent used for extraction can be any suitable solvent, such as polar organic solvents (degassed, using vacuum, pressurized or distilled), non-polar organic solvents, water (degassed, using vacuum, pressurized, deionized, distilled, carbon-treated or reverse osmosis) or mixtures thereof. In one specific embodiment, the solvent comprises water and one or more alcohols. In one specific embodiment, the solvent comprises water and an alcohol selected from methanol, ethanol, n-propanol, 2-propanol, 1-butanol, 2-butanol and mixtures thereof.

[0019] The amount of alcohol in the solvent can vary between about 10% and about 100%, such as about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90% or any range therebetween. In one specific embodiment, the alcohol accounts for 80% to about 100% of the solvent, and the rest is water.

[0020] In some embodiments, the extraction process is carried out at an elevated temperature, such as about 50°C to about 100°C. In a more specific embodiment, the extraction process is carried out at a temperature of about 100°C.

[0021] Those skilled in the art will understand that the duration of extraction will vary based on the amount of solvent and plant material used. In some embodiments, the extraction is carried out for about 10 minutes to about 24 hours. Water and / or any insoluble substances can be removed from the extraction mixture to provide a "crude extract".

[0022] The insoluble plant material can be separated from the extraction mixture by, for example, filtration. Other suitable separation methods include but are not limited to gravity filtration, plate and frame filter press, crossflow filter, screen filter, Nutsche filter, belt filter, ceramic filter, membrane filter, microfilter, nanofilter, ultrafilter or centrifugation. Optionally, various filter aids, such as diatomaceous earth, bentonite, zeolite, etc., can be used in this method.

[0023] The crude extract is then subjected to one or more chromatographic separations to provide a solution of at least one flavonoid or flavan compound as described herein. The crude extract is passed through one or more columns, such as those packed with polymeric adsorption resins. Eluting the one or more columns with an aqueous methanol solution provides a solution containing plant extract fractions. In one embodiment, 10% ethanol is first passed through 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.

[0024] According to the present disclosure, fractions of GA include flavonoids. Flavonoids are derived from flavans and have the following general structure (C6-C3-C6):

[0025]

[0026] In one embodiment, the flavonoid 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 perceived sweetness of a consumer product when the compound is present in the consumer product 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 appreciable 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 sense of taste.

[0028] In another embodiment, the flavonoid compounds of the present disclosure are flavoring agents, with or without acting as sweetness modifiers. That is, in some embodiments, the flavonoid compounds modify sweetness and modulate one or more flavor attributes of a sweetener. In other embodiments, the flavonoid compounds modify the sweetness of a sweetener without modulating one or more flavor attributes of the sweetener. In still other embodiments, the flavonoid compounds modulate one or more flavor attributes of a sweetener without modifying the sweetness of the sweetener.

[0029] In a specific embodiment, flavonoid compounds of the following formulas (I, II, III, IV, V, VI, and VII) are used as sweetness modifiers and / or flavor modifiers:

[0030]

[0031]

[0032] Thus, according to one embodiment, the at least one flavonoid may be selected from spiraeoside, luteolin 4'-glucoside, isoquercetin, apigenin-7-glucoside, scutellarin 7-O-β-D-glucopyranoside, isorhamnetin 7-glucoside, gnaphaliin, and combinations thereof.

[0033] The flavonoid compounds described herein may be provided in pure form or as part of a mixture. The mixture may be an extract or fraction prepared from a plant or plant part as described herein.

[0034] An extract or fraction from GA and / or one or more flavonoid compounds as described herein modifies and / or regulates the taste of at least one sweetener. The at least one sweetener may be any known sweetener, such as a natural sweetener, a natural high-intensity sweetener, or a synthetic sweetener.

[0035] 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 level of sweetness when present in a consumer product, such as a beverage.

[0036] As used herein, the phrase "natural high-intensity sweetener" refers to any sweetener that is naturally found in nature and is characteristically more sweeteningly potent than sucrose, fructose, or glucose, but has lower calories. A natural high-intensity sweetener may 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 characteristically more sweeteningly potent than sucrose, fructose, or glucose, but has lower calories.

[0037] 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, octulose, fucose, rhamnose, turanose, cellobiose, sialose, and combinations thereof. In other embodiments, the at least one sweetener does not comprise a carbohydrate sweetener.

[0038] In another embodiment, the additional sweetener is a rare sugar selected from sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, turanose, and combinations thereof. Other sweeteners include gymnemic acid I, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizin and its salts, thaumatin, monellin, mabinlin, brazzein, tamatin, hemandulcin, phyllodulcin, glycyphyllin, trifolin, baiyuanshen glycoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, steviolbioside, and cyclocarioside I, sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone glucoside, neohesperidin dihydrochalcone, cyclamate, cyclohexylaminosulfonic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSG), and combinations thereof.

[0039] In one embodiment, the sweetener is a caloric sweetener or a mixture of caloric sweeteners. In another embodiment, the caloric sweetener is selected from sucrose, fructose, glucose, high fructose corn / starch syrup, beet sugar, cane sugar, and combinations thereof.

[0040] 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 glycoside can be natural, synthetic, or a combination of natural and synthetic. The steviol glycoside can be provided in pure form or as a component 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 monoglycoside, steviol diglycoside, phyllodulcin, 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.

[0041] Steviol glycoside blend sweeteners typically have a total steviol glycoside content of about 95% by weight or higher, based on dry weight. The remaining 5% comprises other non-steviol glycoside compounds, such as by-products from the extraction or purification process. In some embodiments, the steviol glycoside blend sweetener has a total steviol glycoside content of about 96% or higher, about 97% or higher, about 98% or higher, or about 99% or higher. As used herein, "total steviol glycoside content" refers to the sum of the relative weight contributions of each steviol glycoside in a sample.

[0042] In one embodiment, the sweetener comprises at least one mogroside, wherein the at least one mogroside is present in a sweetening amount. The mogroside can be natural, synthetic, or a combination of natural and synthetic. The mogroside can be provided in pure form or as a component of a mixture. Exemplary mogrosides include but are not limited to grosmogroside I, mogroside IA, mogroside IE, 11-oxomogroside IA, mogroside II, mogroside II A, mogroside II B, mogroside II E, 7-oxomogroside II E, mogroside III, mogroside Hie, 11-oxomogroside HIE, 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, isomogroside V, mogroside VI, mogrol, 11-oxomogrol, semenoside I, and any combination thereof.

[0043] The weight ratio of the at least one sweetener described herein to the at least one flavonoid compound can vary.

[0044] Product

[0045] According to the present disclosure, an extract or fraction from GA or the flavonoid compound can be added to a sweetened consumer product (i.e., a consumer product having at least one sweetening agent), or can be provided as a component of a flavor composition for a consumer product.

[0046] According to the present disclosure, a flavor composition can include a characteristic flavor and at least one flavonoid compound. The term "characteristic flavor" refers to a flavor that is perceived as dominant by an individual when consumed.

[0047] In one embodiment, the extract or fraction from GA or the flavonoid compound described herein is present in the flavor composition in an amount such that when the flavor composition is added to a sweetened consumer product, the sucrose equivalent of the consumer product is increased compared to a consumer product that does not contain the extract or fraction from GA or the flavonoid.

[0048] When added to a consumer product, the extract or fraction from GA or the flavonoid compound is used in an amount effective to modify the sweetness or mouthfeel of the sweetening agent but without exhibiting any off-flavors. According to certain embodiments, the amount of the extract or fraction from GA or the at least one flavonoid compound present in the consumer product can be at a concentration of about 0.01 ppm to about 100 ppm, in another embodiment, about 0.01 ppm to about 50 ppm, such as 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.

[0049] In one embodiment, the at least one sweetener described herein is present in the consumer product at a concentration of from about 50 ppm to about 600 ppm, such as 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 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 reduced-sugar applications, the at least one sweetener may be present in the consumer product at a concentration of up to 100,000 ppm.

[0050] When expressed as "ppm", the concentration is parts per million by weight based on the total weight of the consumer product. It should be understood that when a range of values is described in this disclosure, any and every value within that range (including the endpoints) is intended to be considered as having been disclosed. For example, the "range of 0.01 ppm to 100 ppm" of the extract or fraction or flavonoid from GA should be understood to indicate each and every possible numerical value in the continuum between 0.01 and 100. It should be understood that the inventors recognize and understand that any and all values within this range are considered to have been specified, and the inventors own the entire range and all values within that range.

[0051] The flavor composition may also comprise one or more food-grade excipients. Suitable excipients for flavor compositions are well known in the art and include, for example but not limited to, solvents (including water, alcohols, ethanol, oils, fats, vegetable oils and miglyol), binders, diluents, disintegrants, lubricants, flavor correctives, colorants, preservatives, antioxidants, emulsifiers, stabilizers, flavor enhancers, sweeteners, anti-caking agents, etc. Examples of such carriers or diluents for flavors 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., Volumes 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.

[0052] The flavor composition can have any suitable form, such as liquid or solid, wet or dry, or in an encapsulated form bound or coated on a carrier / particle or as a powder. The flavor composition may contain from about 0.01 to about 10%, in another embodiment from about 0.01 to about 5%, in another embodiment from about 0.01 to about 1%, or any single value within this range, of the characteristic flavor by weight of the flavor composition. In another embodiment, the consumer product may comprise from about 0.001 to about 0.5% of the characteristic flavor. In another embodiment, from about 0.01 to about 0.3%, in another embodiment, from about 0.02 to about 0.1%, or any single value within this range.

[0053] In the present disclosure, the term "about" when used in conjunction with a numerical value includes the recited value and has the meaning ascribed by the context. For example, it includes at least the degree of error associated with the measurement of a particular value. One of ordinary skill in the art will understand that the term "about" as used herein is intended to represent an amount "about" the recited value that produces the desired degree of effectiveness in the compositions and / or methods of the present disclosure. One of ordinary skill in the art will further understand that, in one embodiment, the bounds and boundaries of the "about" of a value of a percentage, amount, or quantity of any ingredient 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 produces a composition or method having the desired degree of effectiveness according to the present disclosure.

[0054] Consumer products may include a base. As used herein, the term "base" refers to all ingredients necessary for a consumer product, excluding flavans and / or flavanone compounds. Depending on the nature and use of the consumer product or additive, these will vary naturally in nature and proportion, but they are all well known in the art and can be used in art-recognized proportions. Thus, the formulation of such bases for each conceivable purpose is within the ordinary skill in the art.

[0055] Non-limitingly and by way of example only, suitable bases may include anti-caking agents, anti-foaming agents, antioxidants, binders, colorants, diluents, disintegrants, emulsifiers, encapsulants or formulations, enzymes, fats, flavor enhancers, flavor correctors, 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. Encapsulants and gums include maltodextrin, gum arabic, alginic acid, gelatin, modified starches, other polysaccharides, and proteins.

[0056] 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., Volumes 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.

[0057] Non-limiting examples of suitable perfume-providing ingredients include natural perfumes, artificial perfumes, seasonings, flavorings, etc. These include synthetic perfume oils and flavoring aromatics and / or oils, oleoresins, essential oils and distillates and combinations thereof.

[0058] Adjunct ingredients may be present to provide other beneficial effects, such as enhanced stability, ease of incorporation into consumer products or additives and enhanced nutritional value. Non-limiting exemplary instances of such adjunct ingredients include stabilizers, emulsifiers, preservatives, gums, starches, dextrins, vitamins and minerals, functional ingredients, salts, antioxidants and polyunsaturated fatty acids. Specific examples are emulsifiers and carriers useful in spray drying processes. Non-limiting examples of these are modified starches such as Capsul.TM. and maltodextrin.

[0059] 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 fluidized bed drying.

[0060] According to the present disclosure, the term "consumer product" refers to a product that is typically consumed orally (although consumption may be by non-oral means such as inhalation) by a subject for at least one of the purposes of enjoyment, nutrition, or health and wellness benefits. A consumer product can exist in any form, including but not limited to liquids, solids, semi-solids, tablets, capsules, lozenges, strips, powders, gels, gums, pastes, slurries, solutions, suspensions, syrups, aerosols, and sprays. The term also refers to, for example, dietary and nutritional as well as health and wellness supplements. A consumer product includes a composition that is placed in the mouth for a period of time but not swallowed before being discarded. It can be placed in the mouth before consumption or can be held in the mouth for a period of time before being discarded.

[0061] Broadly, consumer products include but are not limited to all kinds of foods, confectionery products, bakery products, sweet products, savory products, fermented products, dairy products, non-dairy products, beverages, nutraceuticals, and pharmaceuticals.

[0062] Non-limiting examples of consumer products include: wet / liquid soups, regardless of concentration or container, including frozen soups. For the purposes of this definition, soup is a food prepared from meat, poultry, fish, vegetables, grains, fruits, and other ingredients, cooked in a liquid, which may 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-eat, semi-concentrated or concentrated, and can be hot or cold, as a first course or as a main course, or can be taken as a meal or as an in-between-meal snack (sipped like a drink), soups can be used as an ingredient in preparing other meal components, and can range from broths (clear soups) to sauces (cream- or cheese-based soups); dehydrated and cooked foods, including cooking aid products such as: powders, granules, pastes, concentrated liquid products, including concentrated broths, broths, and broth-like products, in pressed cube, tablet, or powder or granule form, sold separately as a finished product or as an ingredient in products, sauces, and formulation mixtures (regardless of technology); meal solution products such as: dehydrated and freeze-dried soups, including dehydrated soup mixtures, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated or ambient preparations of ready-to-eat dishes, meals, and single-serve main courses, including pasta, potato, and rice dishes; meal garnish products such as: condiments, marinades, salad dressings, salad toppings, dips, breadcrumbs, batter mixtures, shelf-stable spreads, barbecue sauces, liquid formulation mixtures, concentrates, sauces, or sauce mixtures, including formulation mixtures for salads, sold as a finished product or as an ingredient within a product, whether dehydrated, liquid, or frozen; beverages, including beverage mixtures and concentrates, including but not limited to alcoholic and non-alcoholic ready-to-drink and dry powder 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, jams, jellies, salad dressings, and other condiments, grains, and other breakfast foods, canned fruits, and fruit jams, etc.

[0063] Methods are provided for enhancing the sweetness of consumer products and / or modulating one or more flavor attributes of a sweetener to make the flavor of consumption more like that of a sucrose-sweetened consumer product.

[0064] In one embodiment, a method for enhancing the sweetness of a consumer product includes: (i) providing a consumer product comprising at least one sweetener, and (ii) adding to the consumer product an extract or fraction from GA or at least one flavonoid compound to provide a consumer product having enhanced sweetness.

[0065] In another embodiment, a method of enhancing the sweetness of a consumer product includes: (i) providing a consumer product base, and (ii) adding to the consumer product base at least one sweetening agent and an extract or fraction from GA or at least one flavonoid compound to provide a consumer product having enhanced sweetness. The at least one sweetening agent and the extract or fraction from GA or at least one flavonoid compound can be added together in the form of a flavoring, or separately.

[0066] The present disclosure is further described with reference to the following non-limiting examples. Examples

[0067] The following examples are given for illustrative purposes only and should not be construed as limiting the invention, as many variations of the invention are possible without departing from the spirit and scope of the present disclosure.

[0068] Example 1: Preparation of Extracts and Fractions from Gnaphalium affine

[0069] Gnaphalium affine powder (200 g) was loaded onto a 66 mL stainless steel cell (2 or 3 cells, depending on the material density). Dionex TM ASE TM The conditions of the Accelerated Solvent Extractor (ASE) 350 were set as follows: pressure 1500 psi; temperature 100 °C; static time 15 min; cycle 2; rinse 70%; purge 60 s. Each cell was extracted successively with 100% and 80% methanol. All extracts were combined and the organic solvents were evaporated on a rotary evaporator to obtain 42 g of extract. The extract after the rotary evaporator was freeze-dried.

[0070] The Gnaphalium affine extract was then fractionated on HP-20. Briefly, 10 g of the Gnaphalium affine extract was suspended in water and sonicated for 20 minutes. The suspension was then loaded onto a pre-equilibrated HP-20 column. The HP-20 column was eluted on a Biotage Flash Chromatography System with a gradient mobile phase (0%, 30%, 50%, 70%, 100% aqueous methanol solution, 4 mL / min). The UV signal was set to monitor the fractionation efficiency at 254 nm. Five fractions (0, 30%, 50%, 70%, 100% MeOH fractions) were obtained. The fractions were evaporated under reduced pressure to remove the organic solvents and further freeze-dried to dryness.

[0071] Example 2: Isolation and Characterization of Fractions from Gnaphalium affine

[0072] Chemical analysis was performed on a Waters ACQUITY H-Class UPLC-Synapt G2-Si system (Waters, USA). A UPLC C18 analytical column (2.1 mm × 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 the mobile phase, and the linear gradient was 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 at 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 the positive mode by scanning from m / z 100 to 1500. The MS analysis was performed 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 at 0.2 s. Internal calibration was carried out via the lockspray interface by infusing a 400 ng / mL leucine - enkephalin solution at a flow rate of 10 μL / min in the mass spectrometer. The lockspray scan time and frequency were set at 0.5 s and 15 s, respectively. The system was controlled by Masslynx 4.1 (Waters). In the absence of precursor selection, data were acquired in the MS E mode in the m / z range 50 - 1500 using alternating scans of 0.2 s at low (10 eV) and high (20 - 120 eV ramp) collision energies.

[0073] Table I

[0074] Characterization of Compounds in Fractions from Gnaphalium affine

[0075]

[0076] Example 3: Flavoring Using Gnaphalium affine Fractions

[0077] Water and methanol fractions of Gnaphalium affine (HP - 20 50% methanol - water fraction) were prepared, and descriptive sensory evaluations were carried out using different amounts of the extract in different applications. The results of this analysis are shown in Table II as compared to the same applications without the Gnaphalium affine fraction.

[0078] Table II

[0079]

[0080] Example 4: Flavoring Using Compounds Isolated from Gnaphalium affine Extracts

[0081] Descriptive sensory evaluations were carried out using different amounts of compounds isolated from Gnaphalium affine fractions in different bases. The results of this analysis are shown in Table III as compared to the same bases without the compounds.

[0082] Table III

[0083]

[0084] The compounds of Table III demonstrated a positive overall contribution to the sweetening modulation effect.

[0085] Although specific embodiments of the invention have been illustrated and described, it will be apparent to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the invention. Accordingly, it is intended to cover all such changes and modifications that fall within the scope of the invention in the appended claims.

Claims

1. An edible product, comprising: (a) at least one sweetener, and (b) a sweetness modifier in an amount of 0.01 ppm to 100 ppm, which comprises an extract or fraction from Gnaphalium affine, wherein the at least one sweetener is present in a sweetening amount; and wherein the extract or fraction comprises flavonoid compounds selected from spiraeoside, luteolin 4'-glucoside, isoquercetin and combinations thereof.

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, trilobatin, aspartame, advantame, agave syrup, acesulfame potassium, neotame, saccharin, sucralose, starch syrup, Siraitia grosvenorii extract, neohesperidin dihydrochalcone, naringin dihydrochalcone, HDG, sugar alcohols, cellobiose, allulose, cyclohexylsulfamate, brazzein, 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 rubusoside, high fructose corn syrup, rice syrup and combinations thereof.

5. The edible product of claim 3, wherein the steviol glycosides are selected from rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside O, rebaudioside E, steviol monoglycoside, steviol diglycoside, 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 Z1, rebaudioside Z2, rebaudioside IX, enzymatically glucosylated steviol glycosides and combinations thereof.

6. The edible product of claim 3, wherein the mogrosides are 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, mogrol, 11-oxomogrol, semenoside I and combinations thereof.

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

8. Use of an extract or fraction from Gnaphalium affine in the preparation of a sweetness modifier, wherein the extract or fraction comprises flavonoid compounds selected from spiraeoside, luteolin 4'-glucoside, isoquercetin and combinations thereof.

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