Flavor modifying compositions and uses thereof

Abstract

The present disclosure relates generally to combinations of certain taste modifying compounds with N-(n-hept-4-yl) benzo [d] [1, 3] dioxol-5-carboxamide (which is also referred to herein as "TM1") and pharmaceutically acceptable salts thereof. In certain forms, the present disclosure provides a composition comprising TM1, or an edible acceptable salt thereof, and in combination with one or more umami or rich taste tastants. In some embodiments, the compositions are ingestible compositions, including but not limited to packaged food and beverage products.

Description

Technical Field

[0001] The present disclosure generally relates to combinations of certain taste-modifying compounds with N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide (also referred to herein as "TM1") and edible acceptable salts thereof. In certain forms, the present disclosure provides a composition comprising TM1 or an edible acceptable salt thereof, in combination with one or more umami or kokumi tastants. In some embodiments, the composition is an ingestible composition, including but not limited to packaged food and beverage products. Background Art

[0002] The taste system provides sensory information about the chemical composition of the outside world. Taste transduction is one of the more complex forms of chemically triggered sensation in animals. Taste signals are found throughout the animal kingdom, from simple metazoans to the most complex vertebrates. Mammals are thought to have five basic forms of taste: sweet, bitter, sour, salty, and umami / kokumi.

[0003] Umami is the taste most commonly associated with the savory flavors of monosodium glutamate (MSG), meat products, cheese, tomatoes, mushrooms, soy sauce, fish sauce, miso, etc. Mammals generally perceive umami as a pleasant sensation. Kokumi is a related taste that is often associated with the taste of fermented products, soy sauce, fish sauce, and shrimp paste. Many of these typical umami and kokumi sources are rich in glutamate and salt, or rely on animal products.

[0004] Excessive sodium intake can lead to many health-related problems. One such problem is high blood pressure. High blood pressure is a condition in which the pressure of blood against the artery walls is high enough to eventually lead to heart disease and other health problems. Excessive sodium intake can also have an adverse effect on the balance of water and minerals in the body. For example, excessive sodium intake can lead to calcium loss, which can lead to problems such as osteoporosis. Excessive consumption of foods containing glutamate can also have certain adverse health effects because glutamate interferes with the function of neurotransmitters. Therefore, it is generally desirable to reduce the consumption of sodium and glutamate. In addition, there is an increasing demand among consumers for food and beverage products that do not contain animal-derived ingredients, such as animal-derived fats, meat products, or dairy products.

[0005] The enhancement of umami or kokumi taste provides an alternative method to partially or completely replace the ingredients traditionally used to impart umami or kokumi taste. Even so, there are still certain challenges in formulating and using these compounds. Therefore, people still need to continue to discover the formulations and uses of umami and kokumi taste enhancing compounds in various food and beverage products. Summary of the invention

[0006] The present disclosure relates to the discovery that certain taste-modifying compounds can produce a desirable umami or kokumi taste when used in combination with N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide or an edible acceptable salt thereof, N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide also referred to herein as "TM1" and having a chemical structure represented by

[0007]

[0008] In the first form, the present disclosure provides an ingestible composition comprising: one or more 5'-ribonucleotides and N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide. In some embodiments, the 5'-ribonucleotide is a disodium 5'-ribonucleotide, such as disodium inosine monophosphate, disodium guanosine monophosphate, or any combination thereof. In some embodiments, the 5'-ribonucleotide is derived from an extract of a yeast extract or other fermented product. In some embodiments, the ingestible composition further comprises glutamate (e.g., monosodium glutamate), aspartate, or a combination thereof. In some embodiments, glutamate or aspartate is derived from a meat extract. In some embodiments, the ingestible composition comprises hydrolyzed vegetable protein. In some embodiments, glutamate or aspartate is derived from an extract of a yeast extract or other fermented product.

[0009] In a second form, the present disclosure provides an ingestible composition comprising: (a) a yeast extract or a fermentation product; and (b) N-(n-heptyl-4-yl)benzo[d][1,3]dioxole-5-carboxamide. In some embodiments, the ingestible composition comprises a yeast extract. In some such embodiments, the yeast extract comprises one or more 5'-ribonucleotides, such as disodium inosine monophosphate, disodium guanosine monophosphate, or any combination thereof. In some embodiments, the ingestible composition further comprises glutamate (e.g., monosodium glutamate), aspartate, or a combination thereof. In some embodiments, glutamate or aspartate is derived from a meat extract. In some embodiments, glutamate or aspartate is derived from an extract of a yeast extract or other fermentation product. In some embodiments, the ingestible composition comprises hydrolyzed vegetable protein.

[0010] In a third form, the present disclosure provides an ingestible composition comprising: (a) glucosylated steviol glycosides; (b) flavonoids or dihydrochalcone; and (c) N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide. In some embodiments, the ingestible composition comprises dihydrochalcone, such as neohesperidin dihydrochalcone, phloretin, and the like. In some embodiments, the ingestible composition comprises one or more 5'-ribonucleotides, such as disodium inosine monophosphate, disodium guanosine monophosphate, or any combination thereof. In some embodiments, the ingestible composition comprises a yeast extract or a fermentation product. In some embodiments, the ingestible composition further comprises glutamate (e.g., monosodium glutamate), aspartate, or a combination thereof. In some embodiments, glutamic acid or aspartic acid is derived from a meat extract. In some embodiments, glutamic acid or aspartic acid is derived from an extract of a yeast extract or other fermentation product. In some embodiments, the ingestible composition comprises hydrolyzed plant protein.

[0011] In a fourth aspect, the present disclosure provides an ingestible composition comprising: (a) a dipeptide, a tripeptide, or a combination thereof; and (b) N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide. In some embodiments, the ingestible composition comprises a tripeptide, such as γ-Glu-Val-Gly. In some embodiments, the ingestible composition comprises one or more 5'-ribonucleotides, such as disodium inosine monophosphate, disodium guanosine monophosphate, or any combination thereof. In some embodiments, the ingestible composition comprises a yeast extract or a fermentation product. In some embodiments, the ingestible composition further comprises glutamate (e.g., monosodium glutamate), aspartate, or a combination thereof. In some embodiments, glutamate or aspartate is derived from a meat extract. In some embodiments, glutamate or aspartate is derived from an extract of a yeast extract or other fermentation product. In some embodiments, the ingestible composition comprises hydrolyzed plant protein.

[0012] In the fifth aspect, the present disclosure provides an ingestible composition comprising: (a) N-acetylglutamate, N-acetylaspartic acid, or a combination thereof; and (b) N-(n-heptyl-4-yl)benzo[d][1,3]dioxole-5-carboxamide. In some embodiments, the ingestible composition comprises one or more 5'-ribonucleotides, such as disodium inosine monophosphate, disodium guanosine monophosphate, or any combination thereof. In some embodiments, the ingestible composition comprises a yeast extract or a fermentation product. In some embodiments, the ingestible composition further comprises glutamate (e.g., monosodium glutamate), aspartate, or a combination thereof. In some embodiments, glutamate or aspartate is derived from a meat extract. In some embodiments, glutamate or aspartate is derived from an extract of a yeast extract or other fermentation product. In some embodiments, the ingestible composition comprises hydrolyzed vegetable protein.

[0013] In a sixth aspect, the present disclosure provides an ingestible composition comprising: (a) (E)-3-(3,4-dimethoxyphenyl)-N-(4-methoxyphenethyl) acrylamide, 2-[3-(benzyloxy)propyl]-pyridine, (2E)-2-methyl-N-(4-{[(2E)-3-phenyl-2-acryloyl]amino}butyl)-2-butenamide, N-[(2E)-3,7-dimethyl-2,6-octadienyl]cyclopentane; Propylformamide, (E)-N-(4-cinnamamidobutyl)-4-hydroxy-2-methylbut-2-enamide, rubenamine, rubescenamine, 1-(2-hydroxy-4-methoxyphenyl)-3-(2-pyridyl)-1-propanone, or any combination thereof; and (b) N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide. In some embodiments, the ingestible composition comprises one or more 5'-ribonucleotides, such as disodium inosine monophosphate, disodium guanosine monophosphate, or any combination thereof. In some embodiments, the ingestible composition comprises a yeast extract or a fermentation product. In some embodiments, the ingestible composition further comprises glutamate (e.g., monosodium glutamate), aspartate, or a combination thereof. In some embodiments, the glutamate or aspartate is derived from a meat extract. In some embodiments, the glutamate or aspartate is derived from an extract of a yeast extract or other fermentation product. In some embodiments, the ingestible composition comprises hydrolyzed vegetable protein.

[0014] In the seventh aspect, the present disclosure provides an ingestible composition comprising: (a) 2-alkylpyridine; and (b) N-(n-heptyl-4-yl)benzo[d][1,3]dioxole-5-carboxamide. In some embodiments, the 2-alkylpyridine is 2-pentylpyridine, 2-hexylpyridine, or a combination thereof. In some embodiments, the ingestible composition comprises one or more 5'-ribonucleotides, such as disodium inosine monophosphate, disodium guanosine monophosphate, or any combination thereof. In some embodiments, the ingestible composition comprises a yeast extract or a fermentation product. In some embodiments, the ingestible composition further comprises glutamate (e.g., monosodium glutamate), aspartate, or a combination thereof. In some embodiments, glutamate or aspartate is derived from a meat extract. In some embodiments, the ingestible composition comprises hydrolyzed vegetable protein.

[0015] In an eighth aspect, the present disclosure provides a flavored product comprising an ingestible composition of any of the preceding aspects or embodiments thereof. In some embodiments, the flavored product is a beverage product. In some other embodiments, the flavored product is a food product, such as soup, broth, meat analog product, delicious seasoning packet, etc.

[0016] Further aspects and embodiments thereof are set forth in the following detailed description, drawings, abstract and claims. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The following figures are provided to illustrate various embodiments of the compositions and methods disclosed herein. The figures are provided for illustration purposes only and are not intended to describe any preferred compositions or preferred methods, nor as a source of any limitation on the scope of the claimed invention.

[0018] Figure 1 The chemical formula of the compound N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide is shown. DETAILED DESCRIPTION

[0019] The following detailed description sets forth various configurations and embodiments provided herein. This description will be read from the perspective of a person of ordinary skill in the relevant art. Therefore, information known to these persons of ordinary skill is not necessarily included.

[0020] definition

[0021] Unless otherwise provided herein, the following terms and phrases have the meanings indicated below. The present disclosure may employ other terms and phrases not expressly defined herein. Such other terms and phrases have the meanings they have in the context of the present disclosure for those of ordinary skill in the art. In some cases, a term or phrase may be defined in the singular or in the plural. In this case, it is to be understood that any term in the singular may include its plural form, and vice versa, unless expressly indicated to the contrary.

[0022] The term "sweetener" or "sweet flavoring" or "sweet flavor entity" or "sweet compound" or "sweet tastant" herein refers to a compound that elicits a detectable sweet taste in a subject, e.g., a compound that activates T1R2 / T1R3 taste receptors in vitro.

[0023] As used herein, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. For example, reference to "a substituent" encompasses a single substituent as well as two or more substituents, and so forth.

[0024] As used herein, "for example," "such as," "such as," or "including" are intended to introduce examples that further illustrate a more general subject matter. Unless otherwise expressly noted, such examples are provided merely to aid in understanding the embodiments shown in the present disclosure and are not meant to be limiting in any way. These phrases also do not indicate any kind of preference for the disclosed embodiments.

[0025] As used herein, "include," "comprising," "containing," and "comprised of" refer to an open group, meaning that the group may include other members in addition to those explicitly stated. For example, the phrase "comprising A" means that A must be present, but other members may also be present. The terms "including," "having," and "composed of" and their grammatical variants have the same meaning. In contrast, "consist of" or "composed of" or "composed of" refer to a closed group. For example, the phrase "consisting of A" means that only A is present.

[0026] As used herein, "optionally" means that the subsequently described event may or may not occur. In some embodiments, the optional event does not occur. In some other embodiments, the optional event does occur one or more times.

[0027] As used herein, "or" is to be given its broadest reasonable interpretation and is not limited to an "either / or" construction. Thus, the phrase "comprising A or B" means that A may be present and B may not be present, or B may be present and A may not be present, or both A and B may be present. Furthermore, for example, if A defines a class that may have multiple members (e.g., A1 and A2), then one or more members of the class may be present at the same time.

[0028] Chemical structures are often displayed using a "skeleton" format, so that the carbon atoms are not explicitly shown and hydrogen atoms attached to the carbon atoms are omitted entirely. For example, the structure represents butane (i.e., n-butane). In addition, aromatic groups such as benzene are represented by showing a contributing resonance structure. For example, the structure Represents toluene.

[0029] Other terms are defined in other parts of this specification even if not included in this section.

[0030] Ingestible composition

[0031] The present disclosure describes certain combinations of N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide (also referred to as "TM1") with various other flavor modifying components.

[0032] Combination with 5-ribonucleotides

[0033] In certain embodiments, the present disclosure provides an ingestible composition comprising: (a) one or more 5'-ribonucleotides; and (b) N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide (TM1). The 5'-ribonucleotides and TM1 can be present in the ingestible composition in any suitable relative amounts. For example, in some embodiments, the weight ratio of one or more 5'-ribonucleotides to TM1 in the ingestible composition ranges from 1:1 to 50:1, or from 2:1 to 20:1.

[0034] Any suitable 5'-ribonucleotide can be used. Typically, the 5'-ribonucleotide is a disodium salt of a 5'-ribonucleotide compound, such as disodium inosine monophosphate, disodium guanosine monophosphate, or any combination thereof. The 5'-ribonucleotide can be from any suitable source. For example, in some embodiments, the 5'-ribonucleotide compound is present in the ingestible composition as an isolated and purified compound. In some other embodiments, the presence of the 5'-ribonucleotide compound is due to the inclusion of a component containing such a compound, such as a yeast extract or other fermentation product.

[0035] In some embodiments, the ingestible compositions include one or more additional ingredients, as described in detail below.

[0036] Combination with yeast extracts or fermentation products

[0037] In certain aspects, the present disclosure provides an ingestible composition comprising: (a) a yeast extract or a fermentation product; and (b) N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide (TM1).

[0038] In some embodiments, the ingestible composition comprises a yeast extract. In some such embodiments, the yeast extract comprises one or more 5'-ribonucleotides, such as disodium inosine monophosphate, disodium guanosine monophosphate, or any combination thereof. The yeast extract and TM1 can be present in the ingestible composition in any suitable relative amounts. For example, in some embodiments, the weight ratio of yeast extract to TM1 in the ingestible composition ranges from 2:1 to 100:1, or from 5:1 to 40:1. Any suitable yeast extract can be used, such as those described in further detail below.

[0039] In some embodiments, the ingestible composition comprises a fermented product. Any suitable fermented product can be used, such as a fermented vegetable product, a fermented fruit product, an alcoholic product, a fermented soybean product (e.g., miso or soy sauce), or a fermented fish product (e.g., fish sauce). In some embodiments, the fermented product is a product rich in glutamate. In some embodiments, the fermented product is a product rich in 5'-ribonucleotides, such as disodium inosine monophosphate and disodium guanosine monophosphate. The fermented product and TM1 can be present in the ingestible composition in any suitable relative amount. For example, in some embodiments, the dry weight ratio of the fermented product to TM1 in the ingestible composition ranges from 2:1 to 100:1, or from 5:1 to 40:1.

[0040] In some embodiments, the ingestible compositions include one or more additional ingredients, as described in detail below.

[0041] Combination with GSG and flavonoids or dihydrochalcone

[0042] In certain aspects, the present disclosure provides an ingestible composition comprising: (a) a glucosylated steviol glycoside; (b) a flavonoid or a dihydrochalcone; and (c) N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide (TM1).

[0043] Any suitable glucosylated steviol glycoside (GSG) can be used. As used herein, the term "glucosylated steviol glycoside" refers to the product of enzymatic glucosylation of natural steviol glycoside compounds. Glucosylation usually occurs through glycosidic bonds, such as α-1,2 bonds, α-1,4 bonds, α-1.6 bonds, β-1,2 bonds, β-1,4 bonds, β-1,6 bonds, etc. GSG and TM1 can be present in any suitable relative amount in the ingestible composition. For example, in some embodiments, the weight ratio of GSG to TM1 in the ingestible composition ranges from 1:50 to 50:1, or 1:20 to 20:1.

[0044] In some embodiments, the ingestible composition comprises dihydrochalcone. Any suitable dihydrochalcone may be used, including but not limited to neohesperidin dihydrochalcone, hesperidin dihydrochalcone, phloretin, or any combination thereof. In some embodiments, the dihydrochalcone is neohesperidin dihydrochalcone. Dihydrochalcone and TM1 may be present in the ingestible composition in any suitable relative amounts. For example, in some embodiments, the weight ratio of dihydrochalcone to TM1 in the ingestible composition ranges from 1:50 to 50:1, or from 1:20 to 20:1.

[0045] In some embodiments, the ingestible composition comprises a flavonoid. Any suitable flavonoid may be used, including but not limited to quercetin, hesperidin, naringenin, eriodictyol, homoeriodictyol, taxifolin, or any combination thereof. The flavonoid and TM1 may be present in the ingestible composition in any suitable relative amount. For example, in some embodiments, the weight ratio of the flavonoid to TM1 in the ingestible composition ranges from 1:50 to 50:1, or from 1:20 to 20:1.

[0046] In some embodiments, the ingestible compositions include one or more additional ingredients, as described in detail below.

[0047] Combination with dipeptides or tripeptides

[0048] In certain aspects, the present disclosure provides an ingestible composition comprising: (a) a dipeptide, a tripeptide, or a combination thereof; and (b) N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide (TM1).

[0049] Any suitable dipeptide or tripeptide or combination thereof may be used. For example, in some embodiments, the dipeptide or tripeptide is a γ-glutamyl-containing dipeptide or tripeptide, such as γ-Glu-Val-Gly. The dipeptide or tripeptide and TM1 may be present in the ingestible composition in any suitable relative amounts. For example, in some embodiments, the weight ratio of the dipeptide or tripeptide to TM1 in the ingestible composition ranges from 1:1 to 50:1, or from 2:1 to 20:1.

[0050] In some embodiments, the ingestible compositions include one or more additional ingredients, as described in detail below.

[0051] Combination with amino acids or N-acetyl amino acids

[0052] In certain forms, the present disclosure provides an ingestible composition comprising: (a) an N-acetylamino acid; and (b) N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide (TM1). Any suitable N-acetylamino acid can be used, such as N-acetylglutamic acid, N-acetylaspartic acid, or a combination thereof. The N-acetylamino acid and TM1 can be present in the ingestible composition in any suitable relative amounts. For example, in some embodiments, the weight ratio of the N-acetylamino acid to TM1 in the ingestible composition ranges from 1:1 to 50:1, or from 2:1 to 20:1.

[0053] In certain forms, the present disclosure provides an ingestible composition comprising: (a) one or more amino acids; and (b) N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide (TM1). Any suitable amino acid can be used, such as glutamic acid, aspartic acid, or a combination thereof. In some embodiments, the one or more amino acids are glutamic acid. The amino acids and TM1 can be present in the ingestible composition in any suitable relative amounts. For example, in some embodiments, the weight ratio of amino acids to TM1 in the ingestible composition ranges from 1:1 to 50:1, or from 2:1 to 20:1.

[0054] In some embodiments, the ingestible compositions include one or more additional ingredients, as described in detail below.

[0055] Combinations with umami-enhancing compounds

[0056] In certain aspects, the present disclosure provides an ingestible composition comprising: (a) an umami enhancing compound, which is (E)-3-(3,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide, 2-[3-(benzyloxy)propyl]-pyridine, (2E)-2-methyl-N-(4-{[(2E)-3-phenyl-2-acryloyl]amino}-butyl)-2-buteneamide, N-[(2E)-3 ,7-dimethyl-2,6-octadienyl]cyclopropylcarboxamide, (E)-N-(4-cinnamamidobutyl)-4-hydroxy-2-methylbut-2-enamide, lubiamide, lusenamide, 1-(2-hydroxy-4-methoxyphenyl)-3-(2-pyridyl)-1-propanone, or any combination thereof; and (b) N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide (TM1). In some embodiments, the umami enhancing compound is (E)-3-(3,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide. In some embodiments, the umami enhancing compound is 2-[3-(benzyloxy)propyl]-pyridine. In some embodiments, the umami enhancing compound is (2E)-2-methyl-N-(4-{[(2E)-3-phenyl-2-acryloyl]amino}butyl)-2-butenamide. In some embodiments, the umami enhancing compound is N-[(2E)-3,7-dimethyl-2,6-octadienyl]cyclopropylcarboxamide. In some embodiments, the umami enhancing compound is (E)-N-(4-cinnamamidobutyl)-4-hydroxy-2-methylbut-2-enamide. In some embodiments, the umami enhancing compound is lubiquinone. In some embodiments, the umami enhancing compound is lusunamide. In some embodiments, the umami enhancing compound is 1-(2-hydroxy-4-methoxyphenyl)-3-(2-pyridyl)-1-propanone. The umami enhancing compound and TM1 can be present in the ingestible composition in any suitable relative amounts. For example, in some embodiments, the weight ratio of the umami enhancing compound to TM1 in the ingestible composition ranges from 1:50 to 50:1, or from 1:20 to 20:1.

[0057] In some embodiments, the ingestible compositions include one or more additional ingredients, as described in detail below.

[0058] Combination with 2-alkylpyridine

[0059] In certain forms, the present disclosure provides an ingestible composition comprising: (a) a 2-alkylpyridine; and (b) N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide. Any suitable 2-alkylpyridine can be used. For example, in some embodiments, the 2-alkylpyridine is 2-pentylpyridine, 2-hexylpyridine, or a combination thereof. The 2-alkylpyridine and TM1 can be present in the ingestible composition in any suitable relative amounts. For example, in some embodiments, the weight ratio of 2-alkylpyridine to TM1 in the ingestible composition ranges from 1:50 to 50:1, or from 1:20 to 20:1.

[0060] In some embodiments, the ingestible compositions include one or more additional ingredients, as described in detail below.

[0061] Further features of the ingestible composition

[0062] If the compounds or ingredients listed below are not otherwise included in the ingestible compositions described above, then these additional ingredients may be included in any of the ingestible compositions of the foregoing forms and embodiments.

[0063] In the various forms described above, TM1 can have any suitable concentration in the ingestible composition. For example, in some embodiments, the concentration of TM1 in the ingestible composition ranges from 0.1 ppm to 1000 ppm, or 0.1 ppm to 900 ppm, or 0.1 ppm to 800 ppm, or 0.1 ppm to 700 ppm, or 0.1 ppm to 600 ppm, or 0.1 ppm to 500 ppm, or 0.1 ppm to 400 ppm, or 0.1 ppm to 300 ppm, or 0.1 ppm to 200 ppm, or 0.1 ppm to 100 ppm, or 0.1 ppm to 50 ppm, or 0.1ppm to 25ppm, or 0.1ppm to 10ppm, or 1ppm to 1000ppm, or 1ppm to 900ppm, or 1ppm to 800ppm, or 1ppm to 700ppm, or 1ppm to 600ppm, or 1ppm to 500ppm, or 1ppm to 400ppm, or 1ppm to 300ppm, or 1ppm to 200ppm, or 1ppm to 100ppm, or 1ppm to 50ppm, or 1ppm to 25ppm, or 1ppm to 10ppm. Such ingestible compositions can be in any suitable form. In some embodiments, ingestible compositions are food products, such as any food products specifically listed below. In other embodiments, ingestible compositions are beverage products, such as soda water, etc.

[0064] In some embodiments, the ingestible composition comprises one or more bitter tastants, whose taste can be offset by the savory taste of TM1 when used in a combination as described above. Bitter compounds include, but are not limited to, active pharmaceutical ingredients (APIs), tannins (such as those in coffee, tea, wine), ginseng, vitamins, minerals, limonin or nomilin (such as those found in citrus juice), caffeine, quinine, catechins, polyphenols, potassium chloride, menthol, or plant starch or protein (such as pea protein, soy protein, or potato protein), algae protein or starch, fungal protein or starch, or alcohol (alcohol).

[0065] In certain embodiments of any of the configurations and embodiments described herein involving ingestible compositions, the ingestible composition is a non-naturally occurring product, such as a composition specifically manufactured for the purpose of producing a flavored product, such as a food or beverage product.

[0066] In some embodiments, the ingestible composition includes one or more sweeteners. The sweetener may be present in the ingestible composition at any suitable concentration. For example, in some embodiments, the sweetener is present in an amount of 0.1% by weight to 12% by weight. In some embodiments, the sweetener is present in an amount of 0.2% by weight to 10% by weight. In some embodiments, the sweetener is present in an amount of 0.3% by weight to 8% by weight. In some embodiments, the sweetener is present in an amount of 0.4% by weight to 6% by weight. In some embodiments, the sweetener is present in an amount of 0.5% by weight to 5% by weight. In some embodiments, the sweetener is present in an amount of 1% by weight to 2% by weight. In some embodiments, the sweetener is present in an amount of 0.1% by weight to 5% by weight. In some embodiments, the sweetener is present in an amount of 0.1% by weight to 4% by weight. In some embodiments, the sweetener is present in an amount of 0.1% by weight to 3% by weight. In some embodiments, the sweetener is present in an amount of 0.1% by weight to 2% by weight. In some embodiments, the sweetener is present in an amount of 0.1% by weight to 1% by weight. In some embodiments, the sweetener is present in an amount of 0.1% by weight to 0.5% by weight. In some embodiments, the sweetener is present in an amount of 0.5% by weight to 10% by weight. In some embodiments, the sweetener is present in an amount of 2% by weight to 8% by weight. In some further embodiments of the embodiments set forth in this paragraph, the sweetener is sucrose, fructose, glucose, xylitol, erythritol, or a combination thereof.

[0067] In some other embodiments, a lower concentration of sweetener may be more suitable. For example, in some embodiments, the sweetener is present in an amount of 10ppm to 1000ppm. In some embodiments, the sweetener is present in an amount of 20ppm to 800ppm. In some embodiments, the sweetener is present in an amount of 30ppm to 600ppm. In some embodiments, the sweetener is present in an amount of 40ppm to 500ppm. In some embodiments, the sweetener is present in an amount of 50ppm to 400ppm. In some embodiments, the sweetener is present in an amount of 50ppm to 300ppm. In some embodiments, the sweetener is present in an amount of 50ppm to 200ppm. In some embodiments, the sweetener is present in an amount of 50ppm to 150ppm. In some further embodiments of the embodiments set forth in this paragraph, the sweetener is a derivative of steviol glycoside, mogroside, any of the above, such as a glycoside derivative (e.g., glucosylation), or any combination thereof.

[0068] Ingestible composition can include any suitable sweetener or the combination of multiple sweeteners.In some embodiments, sweetener is common sugar sweetener, such as sucrose, fructose, glucose, and comprises natural sugar such as corn syrup (including high fructose corn syrup) or other syrups or sweetener concentrates derived from natural fruit and vegetable sources.In some embodiments, sweetener is sucrose, fructose or their combination.In some embodiments, sweetener is sucrose.In some other embodiments, sweetener is selected from rare natural sugar, including D-allose, D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-turanose and D-white bacteria disaccharide.In some embodiments, sweetener is selected from semi-synthetic " sugar alcohol " sweetener, such as erythritol, isomalt (isomalt), lactitol, mannitol, sorbitol, xylitol, maltodextrin etc. In some embodiments, the sweetener is selected from artificial sweeteners, such as aspartame, saccharin, acesulfame potassium, cyclamates, sucralose and alitame. In some embodiments, the sweetener is selected from the group consisting of cyclamic acid, mogroside, tagatose, maltose, galactose, mannose, sucrose, fructose, lactose, neotame and other aspartame derivatives, glucose, D-tryptophan, glycine, maltitol, lactitol, isomalt, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolysate (HSH), stevioside, rebaudioside A, other sweet steviosides, chemically modified steviol glycosides (such as glucosylated steviol glycosides), other mogrosides, chemically modified mogrosides (such as glucosylated mogrosides), guanidine sweeteners (carrelame) and other guanidine sweeteners. In some embodiments, sweetener is a combination of two or more sweeteners set forth in this paragraph. In some embodiments, sweetener can be a combination of two, three, four or five sweeteners disclosed herein. In some embodiments, sweetener can be sugar. In some embodiments, sweetener can be a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, sweetener is sugar. In some embodiments, sugar is cane sugar. In some embodiments, sugar is beet sugar. In some embodiments, sugar can be sucrose, fructose, glucose or a combination thereof. In some embodiments, sugar can be sucrose. In some embodiments, sugar can be a combination of fructose and glucose.

[0069] The sweetener may be a natural or synthetic sweetener, including, but not limited to, agave inulin, agave nectar, agave syrup, amazake, brazzein, brown rice syrup, coconut crystals, coconut sugar, coconut syrup, date sugar, fructans (also known as inulin fiber, fructooligosaccharides or oligofructose), green stevia powder, stevia rebaudiana, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M and other steviol-based glycosides, stevioside, stevioside extract, honey, Jerusalem artichoke, artichoke syrup, licorice root, monk fruit (fruit, powder or extract), lucuma (fruit, powder or extract), maple sap (including, for example, sap extracted from sugar maple (Acer saccharum), black maple (Acer nigrum), American red maple (Acer rubrum), silver maple (Acersaccharinum), Norway maple (Acer platanoides), ash maple (Acer negundo), bigleaf maple (Acer macrophyllum), roughtooth maple (Acer grandidentatum), Rocky Mountain maple (Acer glabrum), monochromatic maple (Acer mono), maple syrup, maple sugar, walnut sap (including, for example, sap extracted from white walnut (Juglans cinerea), black walnut (Juglans nigra), ghost walnut (Juglans ailatifolia), walnut (Juglans regia), birch sap (including, for example, sap extracted from paper birch (Betula papyrifera, yellow birch (Betula alleghaniensis), mountain birch (Betula lenta), river birch (Betula nigra), gray birch (Betula populifolia), weeping birch (Betula pendula), sycamore sap (e.g., sap extracted from Platanus occidentalis), ironwood sap (e.g., sap extracted from Ostrya virginiana), unrefined cane sugar (mascobado), molasses (e.g., blackstrap molasses), molasses sugar, monatin, monellin, cane sugar (e.g.,sugar (also known as natural sugar, unrefined sucrose or table sugar), palm sugar, panocha, piloncillo, rapadura, raw sugar, rice syrup, sorghum, sorghum syrup, tapioca syrup (also known as tapioca syrup), thaumatin, yacon root), maltose syrup, barley malt syrup, barley malt powder, beet sugar, cane sugar, crystallized fruit juice crystals, caramel, carbitol, carob syrup, castor sugar, hydrogenated starch hydrolates, hydrolyzed canned fruit juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, concentrated grape juice (arrope), syrup, P-4000, acesulfame potassium (also known as acesulfame potassium or ace-K), alitame (also known as aclame), advantame, aspartame, baiyunosdie, neotame, benzamide derivatives, bernadame, canderel, guanidine sweeteners (carrelame) and other guanidine sweeteners, vegetable fiber, corn sugar, coupling sugar, curculin, cyclamates, cyclocaryoside I ( I), demerara, dextran, dextrin, diastatic maltmalt), dulcin, sucrol, valzin, dulcoside A, dulcoside B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethyl maltol, glucin, gluconic acid, gluconic acid lactone, glucosamine, glucuronic acid, glycerol, glycine, glycyphillin, glycyrrhizin, glycyrrhetinic acid monoglucuronide, golden sugar, brown sugar, golden syrup, granulated sugar, gynostemma pentaphyllum, hernandulcin, isomerized liquid sugar, jallab, chicory root dietary fiber, kynurenine derivatives (including N'-formyl-kynurenine, N'-acetyl-kynurenine, amino acid, 6-chloro-kynurenine), galactitol, litesse, ligicane, lycasin, lugduname, guanidine, falernum, mabinin I, mabinin II, maltol, maltisorb, maltodextrin, maltotriol, mannosamine, micraculin, mizuame, mogrosides (including, for example, mogroside IV, mogroside V and neomogroside), mukurozioside, nanosaccharides, sugar), naringin dihydrochalcone, neohesperidin dihydrochalcone, nib sugar, nib oligosaccharide, norbu, almond syrup, osladin, pekmez, pentadin, periandrin I, perillaldehyde, perillartine, petphyllum, phenylalanine, phloisosideside I, phloretin, phlorodizin, phyllodulcin, polyglycitol syrup, polypodoside A, pterocaryoside A, pterocaryoside B, rebiana, refined syrup, rub syrup, rubusoside, selligueain A), shugr, simenoside I, siraitia grosvenorii, soy oligosaccharides, Splenda, SRIoximeV, steviol glycosides, steviol biosides, stevioside, strogins 1, 2 and 4, sucrose, sucrononate, sugar, sodium p-nitrophenylureidopropionate (suosan), phloridzin, super aspartame, tetrasaccharide, threitol, treacle, trilobtain, tryptophan and derivatives (6-trifluoromethyl-tryptophan, 6-chloro-D-tryptophan), vanilla sugar, heptyl heptol, birch syrup, aspartame-acesulfame, assugrin, and combinations or blends of any two or more thereof.

[0070] In other embodiments, the sweetener can be a chemically or enzymatically modified natural high-potency sweetener. Modified natural high-potency sweeteners include glycosylated natural high-potency sweeteners, such as glucosyl, galactosyl or fructosyl derivatives containing 1 to 50 glycoside residues. Glycosylated natural high-potency sweeteners can be prepared by enzymatic transglycosylation reactions catalyzed by various enzymes with transglycosylation activity. In some embodiments, the modified sweetener can be substituted or unsubstituted.

[0071] In certain embodiments, the ingestible compositions may include any additional ingredients or combinations of ingredients commonly used in food and beverage products, including, but not limited to:

[0072] Acids, including, for example, citric acid, phosphoric acid, ascorbic acid, sodium bisulfate, lactic acid, or tartaric acid;

[0073] bitter ingredients, including, for example, caffeine, quinine, green tea, catechins, polyphenols, robusta green coffee bean extract, green coffee bean extract, potassium chloride, menthol, or proteins (e.g., proteins and protein isolates from plants, algae, or fungi);

[0074] Coloring agents, including, for example, caramel, red #40, yellow #5, yellow #6, blue #1, red #3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta-carotene, turmeric curcumin, or titanium dioxide;

[0075] preservatives, including, for example, sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfite, sorbic acid, or benzoic acid;

[0076] Antioxidants including, for example, ascorbic acid, calcium disodium EDTA, alpha-tocopherol, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate;

[0077] Vitamins or functional ingredients, including, for example, resveratrol, Co-Q10, omega 3 fatty acids, theanine, choline chloride (Citcoline), inositol, inulin (chicory root), taurine, ginseng extract, guarana extract, ginger extract, L-phenylalanine, L-carnitine, L-tartrate, D-glucuronolactone, inositol, bioflavonoids, echinacea, Ginkgo Biloba, yerba mate, flaxseed oil, Garcinia cambogia peel extract, white tea extract, ribose, milk thistle, thistle extract, grape seed extract, pyridoxine hydrochloride (vitamin B6), cyanocobalamin (vitamin B12), niacinamide (vitamin B3), biotin, calcium lactate, calcium pantothenate (pantothenic acid), calcium phosphate, calcium carbonate, chromium chloride, chromium polynicotinate, cupric sulfate, folic acid, ferric pyrophosphate, iron, magnesium lactate, magnesium carbonate, magnesium sulfate, monopotassium phosphate, monosodium phosphate, phosphorus, potassium iodide, potassium phosphate, riboflavin, sodium sulfate, sodium gluconate, sodium polyphosphate, sodium bicarbonate, thiamine mononitrate, vitamin D3, vitamin A palmitate, zinc gluconate, zinc lactate, or zinc sulfate;

[0078] Clouding agents, including, for example, ester gums, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB);

[0079] buffers, including, for example, sodium citrate, potassium citrate, or saline;

[0080] Flavors, including, for example, propylene glycol, ethanol, glycerin, gum arabic (acacia), maltodextrin, modified corn starch, dextrose, natural flavorings, natural flavorings with other natural flavorings (natural flavoring WONF), natural and artificial flavorings, artificial flavorings, silicon dioxide, magnesium carbonate, or tricalcium phosphate; or

[0081] Starches and stabilizers, including, for example, pectin, xanthan gum, carboxymethyl cellulose (CMC), polysorbate 60, polysorbate 80, medium chain triglycerides, cellulose gel, cellulose gum, sodium caseinate, modified food starch, gum arabic (acacia gum), inulin, or carrageenan.

[0082] Ingestible compositions or sweetener concentrates may have any suitable pH value. In some embodiments, at a wide range of pH values, for example, flavor-modified compounds from a relatively low pH value to a neutral pH value enhance the sweetness of the sweetener. Lower and neutral pH values ​​include, but are not limited to, 1.5 to 9.0, or 2.5 to 8.5; 3.0 to 8.0; 3.5 to 7.5, and 4.0 to 7 pH values; in certain embodiments, the compounds disclosed and described herein may be individually or in combination in taste tests with a compound concentration of 50 μM, 40 μM, 30 μM, 20 μM or 10 μM to enhance the perceived sweetness of a fixed concentration of sweetener at a low to neutral pH value. In certain embodiments, the compounds disclosed and described herein may be individually or in combination at a relatively low pH with an enhancement factor substantially similar to the enhancement factor of the compound at a neutral pH. This consistent sweet taste enhancement property over a wide pH range allows the compounds disclosed and described herein to be widely used in a variety of foods and beverages, either individually or in combination.

[0083] In some embodiments, the ingestible compositions disclosed herein comprise a saturated fatty acid compound in combination with one or more umami or kokumi tastants. Such umami or kokumi tastants include, but are not limited to, N 1 -(2,4-dimethoxybenzyl)-N 2 -(2-(pyridin-2-yl)ethyl)-oxalamide, alkylamides, glutamates (e.g., monosodium glutamate (MSG)), arginates, purine ribonucleotides (e.g., inosine monophosphate (IMP), adenosine monophosphate (AMP), guanosine monophosphate (GMP), and their sodium salts), amino acids (e.g., L-threonine), oligopeptides (e.g., glutamyl oligopeptides), cheese and cheese extracts, yeast extracts, and alcohols (alcohol). TM1 can be used with such umami or kokumi tastants in any suitable ratio (w / w) in the range of 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, such as 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:1 2. 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1 or 25:1 combination.

[0084] In some embodiments, the ingestible composition comprises a yeast extract, such as a yeast lysate. Such an extract can be obtained from any suitable yeast strain, wherein such an extract is suitable for human consumption. Non-limiting examples of such yeasts include: yeasts of the genus Saccharomyces, such as Saccharomyces cerevisiae or Saccharomyces pastorianus; yeasts of the genus Candida, such as Candida utilis; yeasts of the genus Kluyveromyces, such as Kluyveromyces lactis or Kluyveromyces marxianus; yeasts of the genus Pichia, such as Pichia pastoris; yeasts of the genus Debaryomyces, such as Debaryomyces hansenii; and yeasts of the genus Zygosaccharomyces, such as Zygosaccharomyces mellis. In some embodiments, the yeast is yeast collected after brewing beer, sake, etc. In some embodiments, the yeast is yeast that is dried after collection (dried yeast).

[0085] Such extracts can be produced by any suitable means. In general, yeast extracts or lysates are prepared by extracting the contents of yeast cells from cell wall materials. In many cases, the digestive enzymes in the cells (or other enzymes added to the composition) decompose the proteins and polynucleotides in the yeast into amino acids, oligopeptides (e.g., 2 to 10 peptides), nucleotides, oligonucleotides (2 to 10 nucleotides) and mixtures thereof. Yeast lysates can be prepared by cracking yeast. For example, in some embodiments, the cultured yeast is crushed or cracked by enzymolysis, self-digestion, alkali extraction, hot water extraction, acid decomposition, ultrasonic crushing, homogenizer crushing, freezing and thawing, etc. (two or more of which can be used in combination), thereby obtaining yeast lysates. Yeast can be cultured according to conventional methods. In some embodiments, the cultured yeast is heat treated and then treated with a lysing enzyme to obtain an enzyme lysate. The conditions of the heat treatment are, for example, 80°C to 90°C for 5 to 30 minutes. As a lysing enzyme for enzymolysis, various enzymes can be used as long as the cell wall of the yeast can be cracked. The reaction conditions can be set to be optimal or suitable for the lytic enzyme used, and specific examples thereof may include a temperature of 50 to 60° C. and a pH of 7.0 to 8.0. The reaction time is also not particularly limited, and may be, for example, 3 to 5 hours.

[0086] Compositions comprising yeast lysate can be obtained from a variety of commercial sources. For example, in some embodiments, yeast lysate is provided by a flavoring additive sold under the name MODUMAX (DSM Food Specialties BV, Delft, The Netherlands).

[0087] In some embodiments, the ingestible compositions disclosed herein include one or more bitter tastants. Such bitter tastants include, but are not limited to, active pharmaceutical ingredients (APIs), tannins (e.g., those in coffee, tea, or wine), ginseng, vitamins, minerals, limonin or nomilin (e.g., found in citrus juice), caffeine, quinine, catechins, polyphenols, potassium chloride, menthol, other commonly used oral care ingredients, cooling agents (e.g., N-ethyl-N-(thiophene-2-ylmethyl)-2-(p-tolyloxy)acetamide, N-(1H-pyrazol-3-yl)-N-(thiophene-2-ylmethyl)-2-(p-tolyloxy)acetamide, 2-(4-fluorophenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophene-2-ylmethyl)acetamide, 2-(2-hydroxy-4-methylphenoxy)-N-(1H-pyrazol-3-yl)-N-( -2-ylmethyl)-acetamide, 2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide, 2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide, 2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide and 2-((5-methoxybenzofuran-2-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide), plant starch or protein (such as pea protein, soy protein, chickpea protein or potato protein), algae protein or starch, fungal protein or starch, or alcohol (alcohol), high intensity sweeteners such as saccharin, steviol glycosides, mogroside, aspartame, etc. The unsaturated fatty acid compound can be mixed with such bitter tastants in any suitable ratio (w / w) in the range of 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, for example 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:15 12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1 or 25:1 combination.

[0088] The ingestible composition according to any of the foregoing embodiments, in certain embodiments, further comprises one or more additional flavor-modifying compounds, such as compounds that enhance sweetness (e.g., hesperidin, naringenin, glucosylated steviol glycosides, etc.), compounds that block bitterness, compounds that enhance umami taste, compounds that reduce sourness or licorice taste, compounds that enhance saltiness, compounds that enhance cooling effects, or any combination of the foregoing.

[0089] Thus, in some embodiments, the ingestible compositions disclosed herein comprise TM1 and one or more sweetness enhancing compounds. Such sweetness enhancing compounds include, but are not limited to, 3-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2,2-dimethyl-N-propyl-propionamide, N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2-methyl-prop-2-yl)-isonicotinamide, 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one, hesperidin dihydrochalcone, hesperidin dihydrochalcone-4'-O'glucoside, neohesperidin dihydrochalcone, naringenin, naringenin dacryloside, phloretin, glucosyl steviol glycoside, trilobatin, eriodictyol, homoeriodictyol, brazyne, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy-4'-methoxyflavanone, rubusoside, or compounds described in, for example, U.S. Patent Nos. 8,541,421, 8,815,956, 9,834,544, 8,592,592, 8,877,922, 9,000,054, and 9,000,051, and U.S. Patent Application Publication No. 2017 / 0119032. TM1 can be used with such other sweetness enhancers in any suitable ratio (w / w) in the range of 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, for example 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:12 , 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1. In some embodiments of any of the foregoing embodiments, the unsaturated fatty acid compound is combined with a glucosylated steviol glycoside in any of the above ratios.

[0090] In some further embodiments, the ingestible compositions disclosed herein include one or more umami or kokumi enhancing compounds. Such umami enhancing compounds include, but are not limited to, compounds of natural origin, such as (E)-3-(3,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)-acrylamide, or synthetic compounds, such as N1 -(2,4-dimethoxybenzyl)-N 2 -(2-(pyridin-2-yl)ethyl)-oxalamide, alkylamide or any other compound described in U.S. Pat. Nos. 8,735,081, 8,124,121 and 8,968,708. TM1 can be mixed with such umami enhancers in any suitable ratio (w / w) in the range of 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, for example, 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:12, Use a combination of 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1 or 25:1.

[0091] In some further embodiments, the ingestible compositions disclosed herein comprise an unsaturated fatty acid compound in combination with one or more cooling enhancing compounds. Such cooling enhancing compounds include, but are not limited to, compounds of natural origin, such as menthol or its analogs, or synthetic compounds, such as any of the compounds described in U.S. Pat. Nos. 9,394,287 and 10,421,727.

[0092] In some further embodiments, the ingestible compositions disclosed herein include one or more other bitter blocking compounds. Such bitter blocking compounds include, but are not limited to, 3-(1-((3,5-dimethylisoxazol-4-yl)methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)-imidazolidine-2,4-dione, N-(7-acetyl-2,3-dihydrobenzo-[b][1,4]dioxan-6-yl)-2-(4-acetylpiperazin-1-yl)acetamide, or U.S. Pat. Nos. 8,076,491, 8,445,692, and 9,247,759, or other compounds listed in PCT Publication No. WO 2020 / 033669. The unsaturated fatty acid compound can be mixed with such bitterness blocking agent in any suitable ratio (w / w) in the range of 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, for example 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:15 12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1 or 25:1 combination.

[0093] In some further embodiments, the ingestible compositions disclosed herein include one or more sour taste adjusting compounds. The unsaturated fatty acid compounds can be mixed with such sour taste adjusting compounds in any suitable ratio (w / w) in the range of 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, for example, 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:14, 1:15, 1:16, 1:17, 1:18, 1:19 ... 1:12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1 or 25:1 in combination.

[0094] In some further embodiments, the ingestible compositions disclosed herein include one or more mouthfeel modifying compounds. Such mouthfeel modifying compounds include, but are not limited to, tannins, cellulosic materials, bamboo powder, etc. Unsaturated fatty acid compounds can be mixed with such mouthfeel enhancers in any suitable ratio (w / w) in the range of 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, such as 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:14, 1:15, 1:16, 1:17, 1:18, 1:19 ... 12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1 or 25:1 combination.

[0095] In some further embodiments, the ingestible compositions disclosed herein include one or more flavor masking compounds. Such flavor masking compounds include, but are not limited to, cellulosic materials, materials extracted from fungi, materials extracted from plants, citric acid, carbonic acid (or carbonates), etc. Unsaturated fatty acid compounds can be mixed with such mouthfeel enhancers in any suitable ratio (w / w) in the range of 1:1000 to 1000:1, or 1:100 to 100:1, or 1:50 to 50:1, or 1:25 to 25:1, or 1:10 to 10:1, such as 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:14, 1:15, 1:16, 1:17 ... 12, 1:11, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1 or 25:1 combination.

[0096] In certain embodiments, the ingestible composition comprises non-animal protein, such as plant protein, algae protein or fungal protein. In some embodiments, the edible composition comprises plant protein. Non-limiting examples of plant protein include pea protein, soy protein, almond protein, cashew protein, canola (rapeseed) protein, chickpea protein, broad bean protein, sunflower protein, wheat protein, oat protein and potato protein. Non-animal protein can account for any suitable proportion of the edible composition. For example, in some embodiments, based on the gross weight of the ingestible composition, non-animal protein accounts for 5% to 50% by weight of the ingestible composition, or 5% to 40% by weight, or 5% to 30% by weight, or 5% to 20% by weight.

[0097] In some embodiments, the ingestible composition comprises certain fibers, such as insoluble fibers, which can provide structure and texture to the ingestible composition. Any suitable insoluble fibers can be used. In some embodiments, the insoluble fibers are plant-derived fibers. Non-limiting examples include nut fibers, cereal fibers, rice fibers, seed fibers, oat fibers, pea fibers, potato fibers, berry fibers, soy fibers, banana fibers, citrus fibers, apple fibers, and carrot fibers. In some embodiments, the insoluble fibers are pea fibers. Insoluble fibers can account for any suitable proportion of the edible composition. For example, in some embodiments, based on the gross weight of the ingestible composition, soluble fibers account for 5% to 50% by weight of the ingestible composition, or 5% to 40% by weight, or 5% to 30% by weight, or 5% to 20% by weight.

[0098] In some aspects related to the foregoing aspects and embodiments, the present disclosure provides the use of the ingestible composition disclosed herein for enhancing the flavor of a flavored composition, such as a flavored product. Such a flavored composition may use any suitable flavoring agent, such as a fruit flavor, a meat flavor, a vegetable flavor, etc. In some embodiments, the flavored composition is a broth or stock, potato chips, or a beverage.

[0099] Flavored products

[0100] In certain forms, the present disclosure provides a flavored product comprising any of the ingestible compositions of the foregoing forms. In some embodiments, the flavored product is a beverage product, such as soda, flavored water, tea, etc. In some other embodiments, the flavored product is a food product, such as yogurt.

[0101] In embodiments where the flavored product is a beverage, the beverage may be selected from the group consisting of: an enhanced sparkling beverage, a cola, a lemon-lime flavored sparkling beverage, an orange flavored sparkling beverage, a grape flavored sparkling beverage, a strawberry flavored sparkling beverage, a pineapple flavored sparkling beverage, a ginger ale, a root beer, a juice, a fruit-flavored juice, a fruit drink, a nectar drink, a vegetable juice, a vegetable-flavored juice, a sports drink, an energy drink, a fortified water beverage, a vitamin-fortified water, a near-water beverage, a coconut water, a tea beverage, a coffee, a cocoa beverage, a beverage containing a milk component, a beverage containing a cereal extract, and a smoothie. In some embodiments, the beverage may be a soft drink.

[0102] In certain embodiments of any of the configurations and embodiments described herein involving a flavored product, the flavored product is a non-naturally occurring product, such as a packaged food or beverage product.

[0103] Other non-limiting examples of food and beverage products or formulations include sweetened coatings, frostings or icings of such products, or any entity included in the following: soups, dry processed foods, beverages, ready-to-eat foods, canned or preserved foods, frozen processed foods, refrigerated processed foods, snack foods, baked foods, confectionery, dairy products, ice cream, meal replacements, pasta and noodles, as well as sauces, dressings, condiments, baby foods and / or spreads.

[0104] In general, soups refer to canned / preserved, dehydrated, instant, refrigerated, UHT and frozen soups. For the purpose of this definition, soup means a food made from meat, poultry, fish, vegetables, grains, fruit and other ingredients, cooked in a liquid, which may contain visible fragments of some or all of these ingredients. It may be clear (as a stock) or thick (as a chowder), smooth, pureed or chunky, ready-to-eat, semi-concentrated or concentrated, and served hot or cold, as a first or main course or as a snack (sipping beverage) between meals. Soup may be used as a raw material for the preparation of other meal ingredients, ranging from stocks (consommé) to sauces (cream- or cheese-based soups).

[0105] The Dehydrated and Cooking Foods category generally refers to: (i) cooking aid products, such as powdered, granulated, paste-like, concentrated liquid products, including concentrated bouillon, bouillon, and bouillon-like products in pressed blocks, tablets, or powdered or granulated form, sold individually as finished products or as ingredients in products, sauces, and recipe mixes (regardless of technology); (ii) dietary solution products, such as dehydrated soups and freeze-dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated instant soups, dehydrated ready-to-eat soups, dehydrated or self-heating preparations of ready-made dishes, meals, and single-serving entrees, including pasta, potatoes, and rice; and (iii) dietary garnish products, such as condiments, marinades, salad dressings, salad toppings, dips, mixes, batter mixes, shelf-stable sauces, barbecue sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, including salad recipe mixes, sold as finished products or as ingredients in products, whether dehydrated, liquid, or frozen.

[0106] Beverages generally refer to beverages, beverage mixes and concentrates, including but not limited to carbonated and non-carbonated beverages, alcoholic and non-alcoholic beverages, ready-to-drink beverages, liquid concentrate formulations for preparing beverages (e.g., soda), and dry powder beverage precursor mixtures. Beverages also include alcoholic beverages, soft drinks, sports drinks, isotonic beverages and hot drinks. Alcoholic beverages include but are not limited to beer, cider / perry, FABs, wine and spirits. Soft drinks include but are not limited to carbonated beverages, such as cola and non-cola carbonated beverages; fruit juices, such as fruit juices, honey drinks, fruit drinks and fruit-flavored drinks; bottled water, including soda water, spring water and purified / table water; functional beverages, which can be carbonated or still beverages, including sports drinks, energy drinks or elixir drinks; concentrates, such as ready-to-drink liquids and powder concentrates. Beverages, whether hot or cold, include, but are not limited to, coffee or iced coffee, such as fresh, instant and blended coffee; tea or iced tea, such as black, green, white, oolong and flavored teas; and other beverages, including flavored, malt-based or plant-based powders, granules, blocks or tablets mixed with milk or water.

[0107] Snacks generally refer to any food that is a simple, informal meal, including but not limited to sweet and savory snacks and snack bars. Examples of snacks include but are not limited to fruit snacks, potato chips / crisps, extruded snacks, tortillas / corn chips, popcorn, pretzels, nuts and other sweet and savory snacks. Examples of snack bars include but are not limited to granola / cereal bars, breakfast bars, energy bars, fruit bars and other snack bars.

[0108] The baked goods category generally refers to any edible product that is prepared during a process that involves exposure to heat or excessive sunlight. Examples of baked goods include, but are not limited to, bread, buns, cookies, muffins, cereals, toaster pastries, cakes, waffles, tortillas, soft cookies, pies, bagels, tarts, quiches, cakes, any baked goods, and any combination thereof.

[0109] Ice cream generally refers to frozen desserts containing cream, sugar and flavorings. Examples of ice cream include, but are not limited to: impulse ice cream; family-packed ice cream; frozen yogurt and handmade ice cream; soy, oat, bean (such as red bean and mung bean) and rice-based ice cream.

[0110] Candy generally refers to edible products with a sweet taste. Examples of candy include, but are not limited to, hard candy, gelatin, chocolate candy, granulated candy, chewing gum, etc., and any combination of products.

[0111] The meal replacement category generally refers to any food that is intended to replace a normal meal, especially for those who are concerned with health or fitness. Examples of meal replacements include, but are not limited to, weight loss products and recovery products.

[0112] The ready-to-eat food category generally refers to any food that can be consumed as a meal without extensive preparation or processing. Ready-to-eat foods include products to which the manufacturer has added recipe "skills" so that they have a high degree of readiness, completeness, and convenience. Examples of ready-to-eat foods include, but are not limited to, canned / preserved, frozen, dried, refrigerated ready meals; dinner mixes; frozen pizza; refrigerated pizza; and prepared salads.

[0113] The Pasta and Noodles category includes any pasta and / or noodles, including but not limited to canned, dried, and refrigerated / fresh pasta; and plain, instant, refrigerated, frozen, and snack noodles.

[0114] The canned / preserved foods category includes, but is not limited to, canned / preserved meats and meat products, fish / seafood, vegetables, tomatoes, beans, fruits, ready meals, soups, pasta, and other canned / preserved foods.

[0115] The frozen processed food category includes, but is not limited to, frozen processed red meat, processed poultry, processed fish / seafood, processed vegetables, meat substitutes, processed potatoes, bakery products, desserts, ready meals, pizza, soups, noodles, and other frozen foods.

[0116] The dry processed food category includes, but is not limited to, rice, dessert mixes, dry ready meals, dehydrated soups, instant soups, dry pasta, plain noodles, and instant noodles. The refrigerated processed food category includes, but is not limited to, refrigerated processed meats, processed fish / seafood products, lunch boxes, fresh-cut fruit, ready meals, pizza, prepared salads, soups, fresh pasta, and noodles.

[0117] The Sauces, Dressings and Condiments category includes, but is not limited to, tomato sauces and purees, bouillon / stock cubes, herbs and spices, monosodium glutamate (MSG), table sauces, soy-based sauces, pasta sauces, wet / cooking sauces, dry sauces / powder mixes, ketchup, mayonnaise, mustard, salad dressings, vinaigrettes, dips, pickles, and other sauces, dressings and condiments.

[0118] The baby food category includes, but is not limited to, milk- or soy-based formulas; and prepared, dry, and other baby foods.

[0119] Spreads include, but are not limited to, jams and preserves, honey, chocolate spreads, nut spreads and yeast spreads.

[0120] Dairy products generally refer to edible products produced from the milk of mammals. Examples of dairy products include, but are not limited to, drinking milk products, cheese, yogurt and sour milk drinks, and other dairy products.

[0121] Additional examples of flavored products, particularly food and beverage products or formulations, are provided below. Exemplary ingestible compositions include one or more candies, chocolates, chocolate chips, chocolate countlines, selflines / softlines, boxed varieties, standard boxed varieties, twist-wrapped miniature chocolates, flavored chocolates, chocolates with toys, sandwiches, other chocolate candies, mints, standard mints, strong mints, hard candies, pastilles, gums, jellies and chews, toffees, caramels and nougats, medicated candies, lollipops, licorice, other candies, breads, packaged / industrial breads, bulk / artisan breads, pastries, cakes, packaged / industrial cakes, bulk / artisan cakes, cookies, chocolate coatings Biscuits, biscuits, sandwich cookies, crackers and crackers, bread substitutes, breakfast cereals, ready-to-eat cereals, family breakfast cereals, corn flakes (flakes), muesli, other cereals, children's breakfast cereals, hot cereals, ice cream, ready-to-eat ice cream, single-serve dairy ice cream, single-serve water ice cream, multi-pack dairy ice cream, multi-pack water ice cream, family-pack ice cream, family-pack dairy ice cream, ice cream desserts, loose ice cream, family-pack water ice cream, frozen yogurt, artisanal ice cream, dairy products, milk, fresh / pasteurized milk, whole fat fresh / pasteurized milk, semi-skimmed fresh / pasteurized milk, extended shelf life / ultra-high temperature milk, whole fat extended shelf life / ultra-high temperature milk , semi-skimmed extended shelf life / UTH milk, fat-free extended shelf life / UTH milk, goat's milk, condensed milk / evaporated milk, plain condensed milk / evaporated milk, flavoured, functional and other condensed milk, flavoured milk drinks, flavoured dairy milk drinks, flavoured milk drinks with fruit juice, soy milk, yoghurt drinks, fermented milk drinks, coffee creamer, milk powder, flavoured milk powder drinks, cream, cheese, processed cheese, spreadable cheese, unspreadable processed cheese, unprocessed cheese, spreadable unprocessed cheese, hard cheese, packaged hard cheese, unpackaged hard cheese, yoghurt, plain / natural yoghurt, flavoured yoghurt, fruit yoghurt, probiotic yoghurt, drinkable yoghurt, regular drinkable yoghurt, probiotic drinkable yoghurt, frozen and shelf-stable snacks, dairy-based snacks, dairy-based snacks bean desserts, frozen snacks, fresh cheese and quark cheese, original fresh cheese and quark cheese, flavored fresh cheese and quark cheese, salty fresh cheese and quark cheese, sweet and salty snacks, fruit snacks, chips / potato chips, puffed snacks, tortilla chips / corn chips, popcorn, pretzels, nuts, other sweet and savory snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacements, weight loss products, recovery drinks, ready meals, canned ready meals, frozen ready meals, dried ready meals, frozen ready meals, dinner mixes, frozen pizza, refrigerated pizza, soups, canned soups, dehydrated soups, instant soups, cold soups, hot soups, frozen soups, pasta, canned pasta, dry pasta,Frozen / fresh pasta, noodles, plain noodles, instant noodles, instant noodles in cups / bowls, instant noodles in bags, frozen noodles, snack noodles, canned food, canned meat and meat products, canned fish / seafood, canned vegetables, canned tomatoes, canned beans, canned fruit, canned ready-to-eat food, canned soup, canned pasta, other canned food, frozen food, frozen processed red meat, frozen processed poultry, frozen processed fish / seafood, frozen processed vegetables, frozen meat substitutes, frozen potatoes, oven-baked potato chips, other oven-baked potato products, non-oven frozen potatoes, frozen baked goods, frozen desserts, frozen ready-to-eat food, frozen pizza, frozen soup, frozen noodles, other frozen food, dried food, dessert mixes, dried ready-to-eat food, dehydrated soup, instant soup, dried pasta, plain noodles, instant noodles, instant noodles in cups / bowls, instant noodles in bags, refrigerated food, refrigerated processed meat, refrigerated fish / seafood products, refrigerated processed fish, refrigerated coated fish , refrigerated smoked fish, refrigerated lunch packs, refrigerated ready meals, refrigerated pizza, refrigerated soups, refrigerated / fresh pasta, refrigerated noodles, oils and fats, olive oil, vegetable and seed oils, cooking fats, butter, margarine, spreads and fats, functional spreads and fats, sauces, seasonings and condiments, tomato pastes and purees, bouillon / stock cubes, stock cubes, gravy granules, liquid stocks and stocks, herbs and spices, fermented sauces, soy-based sauces, pasta sauces, wet sauces, dry sauces / powder mixes, ketchup, mayonnaise, regular mayonnaise, mustard, salad dressings, regular salad dressings, reduced fat salad dressings, balsamic vinegar, dips, pickles, other sauces, seasonings and condiments, baby food, formula, standard formula, growing-up formula, toddler formula, hypoallergenic formula, prepared baby food, dried baby food, other baby food, spreads, jams and preserves, honey, chocolate spreads, nut-based spreads and yeast-based spreads. Exemplary ingestible compositions also include candies, baked products, ice cream, dairy products, sweet and savory snacks, snack bars, meal replacement products, ready-to-eat foods, soups, pasta, noodles, canned foods, frozen foods, dry foods, refrigerated foods, oils and fats, baby foods or spreads, or mixtures thereof. Exemplary ingestible compositions also include breakfast cereals, sweetened beverages, or solid or liquid concentrate compositions for preparing beverages, ideally enabling the reduction of previously known sugar sweeteners or artificial sweeteners.

[0122] Some embodiments provide chewable compositions that may or may not be swallowed. In some embodiments, the chewable composition may be gum, chewing gum, saccharified gum, sugarless gum, functional gum, bubble gum, which contain the compounds disclosed and described herein, alone or in combination.

[0123] Typically, a sweet receptor modulating amount, a sweet receptor ligand modulating amount, a sweet flavor modulating amount, a sweet flavor enhancing amount, or a therapeutically effective amount of one or more compounds of the present invention are added to an ingestible composition, optionally in the presence of a sweetener, such that the sweet flavor-modified ingestible composition has an increased sweetness as judged generally by humans or animals, or, in the case of formulation testing, by a majority of a panel of at least eight human taste testers, by procedures well known in the art, compared to an ingestible composition prepared without the compounds of the present invention.

[0124] In some embodiments, the compounds disclosed and described herein adjust the sweetness or other taste characteristics of other natural or synthetic sweet tastants and ingestible compositions prepared therefrom, either alone or in combination. In one embodiment, the compounds disclosed and described herein can be used or provided alone or in combination with their ligand-enhanced concentrations. For example, the amount of the compounds disclosed and described herein, alone or in combination, can be 0.001ppm to 100ppm, or a narrower alternative range of 0.1ppm to 50ppm, 0.01ppm to 40ppm, 0.05ppm to 30ppm, 0.01ppm to 25ppm, 0.1ppm to 30ppm, or 0.1ppm to 25ppm, or 1ppm to 30ppm, or 1ppm to 25ppm.

[0125] In some embodiments, the flavor modification compounds disclosed and described herein can be provided in the form of flavoring concentrate preparations, either alone or in combination, such as being suitable for subsequent processing to produce ready-to-use (i.e., ready-to-eat) products. "Flavoring concentrate preparations" refer to preparations that should be reconstituted with one or more dilution media to become ready-to-use compositions. The term "ready-to-use composition" is used interchangeably with "ingestible composition" herein, and it means that no matter it is intended to be used for or not for consumption, any substance that can be taken orally, either alone or together with another substance. In one embodiment, the ready-to-use composition includes a composition that can be directly eaten by a human or animal. Flavoring concentrate preparations are usually used by mixing or diluting with one or more dilution media, such as any edible or ingestible ingredients or products, to impart or change the dilution medium with one or more flavorings. Such a use process is generally referred to as recovery. Recovery can be carried out in a domestic environment or an industrial environment. For example, a consumer can recover a frozen fruit juice concentrate in a kitchen with water or other aqueous media to obtain a ready-to-use fruit juice beverage. In another example, soft drink syrup concentrate can be reconstituted with water or other aqueous media on a large-scale industrial scale by manufacturers to produce instant soft drinks. Since the concentration of the flavoring or seasoning that the flavoring concentrate preparation has is higher than the instant composition, the flavoring concentrate preparation is usually not suitable for direct consumption without reconstitution. There are many benefits to using and producing the flavoring concentrate preparation. For example, one benefit is to reduce the weight and volume of transportation, because the flavoring concentrate preparation can be reconstituted by adding a suitable solvent, solid or liquid when using.

[0126] The flavored product according to any of the preceding embodiments further comprises, in certain embodiments, one or more additional flavor-modifying compounds, such as compounds that enhance sweetness (e.g., hesperetin, naringenin, glucosylated steviol glycosides, etc.), compounds that block bitterness, compounds that enhance umami taste, compounds that reduce sourness, compounds that enhance saltiness, compounds that enhance cooling effects, or any combination of the foregoing.

[0127] In certain embodiments of any of the forms and embodiments described herein involving a sweetening or flavoring concentrate, the sweetening or flavoring concentrate is a non-naturally occurring product, such as a composition specifically manufactured for the production of a flavored product, such as a food or beverage product.

[0128] In one embodiment, the flavoring concentrate formulation comprises i) a compound disclosed and described herein, either alone or in combination; ii) a carrier; and iii) optionally at least one adjuvant. The term "carrier" refers to a generally inactive auxiliary substance, such as a solvent, adhesive, or other inert medium, which is used in combination with the compounds of the present invention and one or more optional adjuvants to form a formulation. For example, water or starch can be a carrier for the flavoring concentrate formulation. In some embodiments, the carrier is the same as the dilution medium used to reconstitute the flavoring concentrate formulation; in other embodiments, the carrier is different from the dilution medium. As used herein, the term "carrier" includes, but is not limited to, an ingestible carrier.

[0129] The term "adjuvant" means an additive that supplements, stabilizes, maintains or enhances the expected function or efficacy of an active ingredient such as the compounds of the present invention. In one embodiment, at least one adjuvant comprises one or more flavoring agents. Flavoring agents can have any flavor known to those skilled in the art or consumers, such as chocolate, coffee, tea, mocha, French vanilla, peanut butter, Indian milk tea (chai), or the flavor of a combination thereof. In another embodiment, at least one adjuvant comprises one or more sweeteners. One or more sweeteners can be any sweetener described in the present application. In another embodiment, the at least one adjuvant comprises one or more ingredients selected from the group consisting of: emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof. Examples of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates and salts are described in U.S. Patent No. 6,468,576, the entire contents of which are incorporated herein by reference for all purposes.

[0130] In one embodiment, the flavoring concentrate formulation of the present invention can be in the form of a liquid, solid, foam, paste, gel, emulsion and a combination thereof selected from solutions and suspensions, such as a liquid containing a certain amount of solid content. In one embodiment, the flavoring concentrate formulation is in the form of a liquid including water-based and non-aqueous. In some embodiments, the flavoring concentrate formulation of the present invention can be carbonated or non-carbonated.

[0131] The flavoring concentrate formulation may further include a freezing point depression agent, a nucleating agent or both as the at least one adjuvant. A freezing point depression agent is an acceptable compound or agent for ingestion, which can reduce the freezing point of a liquid or solvent to which the compound or agent has been added. That is, the freezing point of a liquid or solution containing a freezing point depression agent is lower than the freezing point of a liquid or solvent without a freezing point depression agent. In addition to reducing the initial freezing point, a freezing point depression agent can also reduce the water activity of the flavoring concentrate formulation. Examples of freezing point depression agents include, but are not limited to, carbohydrates, oils, ethanol, polyols such as glycerol and combinations thereof. A nucleating agent represents an acceptable compound or agent for ingestion that can promote nucleation. The presence of a nucleating agent in the flavoring concentrate formulation can improve the mouthfeel of slush, and helps maintain the physical properties and performance of slush at freezing temperatures by increasing the number of required ice crystal centers. Examples of nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide and combinations thereof.

[0132] In one embodiment, the flavoring concentrate formulation is formulated to have a low water activity to extend shelf life. Water activity is the ratio of the vapor pressure of water in the formulation to the vapor pressure of pure water at the same temperature. In one embodiment, the water activity of the flavoring concentrate formulation is less than about 0.85. In another embodiment, the water activity of the flavoring concentrate formulation is less than about 0.80. In another embodiment, the water activity of the flavoring concentrate formulation is less than about 0.75.

[0133] In one embodiment, the concentration of the compound in the flavoring concentrate formulation is at least 2 times the concentration of the compound in the ready-to-use composition. In one embodiment, the concentration of the compound in the flavoring concentrate formulation is at least 5 times the concentration of the compound in the ready-to-use composition. In one embodiment, the concentration of the compound in the flavoring concentrate formulation is at least 10 times the concentration of the compound in the ready-to-use composition. In one embodiment, the concentration of the compound in the flavoring concentrate formulation is at least 15 times the concentration of the compound in the ready-to-use composition. In one embodiment, the concentration of the compound in the flavoring concentrate formulation is at least 20 times the concentration of the compound in the ready-to-use composition. In one embodiment, the concentration of the compound in the flavoring concentrate formulation is at least 30 times the concentration of the compound in the ready-to-use composition. In one embodiment, the concentration of the compound in the flavoring concentrate formulation is at least 40 times the concentration of the compound in the ready-to-use composition. In one embodiment, the concentration of the compound in the flavoring concentrate formulation is at least 50 times the concentration of the compound in the ready-to-use composition. In one embodiment, the concentration of the compound in the flavoring concentrate formulation is at least 60 times the concentration of the compound in the ready-to-use composition. In one embodiment, the concentration of the present compound in the flavoring concentrate formulation is up to 100 times the concentration of the compound in the ready-to-use composition.

[0134] Non-animal protein materials and products made therefrom

[0135] Products intended to replace or substitute meat or dairy products often rely on various non-animal-based materials, such as starches and proteins from plants, algae, and fungi, to simulate the texture and flavor of meat or dairy products. Non-limiting examples of such plant proteins include soy protein, pea protein, bean protein, cereal protein, etc. Due to the compositional differences between such plant-based materials and animal-derived materials, such as the lack of glutamic acid-containing proteins and glutathione, these products may lack the umami and / or rich taste that consumers traditionally associate with meat or dairy products.

[0136] Therefore, in some forms, the present disclosure provides a flavored product comprising a plant-based material (e.g., plant-based starch, plant-based protein, or a combination thereof) and an ingestible composition according to any of the above forms or embodiments. In some further embodiments, the flavored product may include any of the features listed for the ingestible composition comprising the ingestible composition according to any of the above forms or embodiments or a combination of multiple features. In some embodiments, the flavored product is a beverage, such as soy milk, almond milk, rice milk, oat milk, protein beverage, meal replacement beverage, or other similar products. In some other embodiments, the flavored product is a meat substitute product, such as a plant-based chicken product (e.g., plant-based chicken nuggets), a plant-based beef product (e.g., a plant-based burger), etc. In some other embodiments, the flavored product is a protein powder, a meal replacement powder, a plant-based creamer for coffee or tea, etc. In some further embodiments, any such product comprises additional ingredients and has additional features, such as those commonly used in the preparation and / or manufacture of such products. For example, according to the known technology of the relevant field, the ingestible composition according to any of the above forms or embodiments can be combined with other flavoring agents and taste modifiers, and can even be encapsulated in certain materials.

[0137] In some further embodiments similar to the above embodiments, proteins or starches from algae or fungal sources can be used in place of, or in combination with, plant starches or proteins, which are described in more detail above.

Claims

1. An ingestible composition comprising: (a) one or more 5'-ribonucleotides; and (b) N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide.

2. The ingestible composition of claim 1, wherein the one or more 5'-ribonucleotides comprises disodium inosine monophosphate, disodium guanosine monophosphate, or any combination thereof.

3. An ingestible composition comprising: (a) a yeast extract or a fermentation product; and (b) N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide.

4. An ingestible composition comprising: (a) glucosylated steviol glycoside; (b) a flavonoid or dihydrochalcone; and (c) N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide.

5. The ingestible composition according to claim 4, wherein the ingestible composition comprises a dihydrochalcone, such as neohesperidin dihydrochalcone, hesperetin dihydrochalcone, phloretin, or any combination thereof.

6. An ingestible composition comprising: (a) a dipeptide, a tripeptide, or a combination thereof; and (b) N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide.

7. The ingestible composition according to claim 6, comprising γ-Glu-Val-Gly.

8. An ingestible composition comprising: (a) N-acetylamino acid; and (b) N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide.

9. The ingestible composition of claim 8, wherein the N-acetylamino acid is N-acetylglutamate, N-acetylaspartate, or a combination thereof.

10. An ingestible composition comprising: (a) an umami-enhancing compound selected from the group consisting of: (E)-3-(3,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide, 2-[3-(benzyloxy)propyl]-pyridine, (2E)-2-methyl-N-(4-{[(2E)-3-phenyl-2-acryloyl]amino}-butyl)-2-butenamide, N-[(2E )-3,7-dimethyl-2,6-octadienyl]cyclopropylcarboxamide, (E)-N-(4-cinnamamidobutyl)-4-hydroxy-2-methylbut-2-enamide, lubinamide, lusenamide, 1-(2-hydroxy-4-methoxyphenyl)-3-(2-pyridyl)-1-propanone, and any combination thereof; and (b) N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide.

11. An ingestible composition comprising: (a) 2-alkylpyridine; and (b) N-(n-hept-4-yl)benzo[d][1,3]dioxole-5-carboxamide.

12. The ingestible composition of claim 11, wherein the 2-alkylpyridine is 2-pentylpyridine, 2-hexylpyridine, or a combination thereof.

13. The ingestible composition of any one of claims 1 to 12, further comprising glutamate, aspartate, or a combination thereof.

14. An ingestible composition according to any one of claims 1 to 13, further comprising hydrolyzed vegetable protein.

15. A flavoured product comprising the ingestible composition according to any one of claims 1 to 14.

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