Compositions comprising amyrin 3-acetate

Abstract

A perfume composition is provided. The composition comprises amyrin 3-acetate, and a compound as shown in the specification, and at least one sweetness modifier selected from the group consisting of stevioside, mogroside, dihydrochalcone, sweet protein, and combinations thereof.

Description

Technical Field

[0001] The present disclosure relates to compositions and methods for using amorin 3-acetate in combination with sweetness modifiers and / or taste modifiers in flavor compositions and consumables for improving the taste quality and / or mouthfeel of sweet substances.

[0002] background

[0003] Compounds for improving the taste of consumables (i.e., products taken orally for ingestion or expectoration, such as foods, beverages, confectionery, oral care products, etc.) are widely used. They do not add flavor to the consumables themselves, but they provide desirable ancillary benefits, such as enhanced mouthfeel and / or sweetness or mask undesirable characteristics of other ingredients, such as the distinctive taste and texture of products containing sugar substitutes that are considered unappealing.

[0004] In the case of sugar substitutes, the taste they impart may present different temporal characteristics, flavor characteristics or adaptation behaviors in whole or in part compared to the sugar they replace. For example, the sweetness of natural and synthetic high-intensity sweeteners (HIS) is usually slower and lasts longer than the sweetness produced by sugar (sweet, short-chain soluble carbohydrates, including glucose, fructose, sucrose, maltose and lactose) or high fructose corn syrup (HFCS) called sugar substitutes, and this may change the taste balance of edible compositions containing them. This may produce an unbalanced temporal taste profile. In addition to the difference in temporal profiles, high-intensity sweeteners generally show a lower maximum response than sugar; off-flavors, including bitterness, metallic taste, cool taste, astringency, licorice-like taste and / or sweetness, which are reduced when tasting repeatedly.

[0005] However, all high intensity sweeteners have an undesirable aftertaste in the form of an unusual characteristic, such as a licorice-like aftertaste and / or a lingering sweetness. In the specific case of Reb A, this manifests itself in the form of a combination of an undesirable lingering sweetness and a licorice-like aftertaste. This aftertaste detracts from the desired sugar-like sweetness, and thus effectively masking the undesirable taste or off-flavor in edible compositions is key to consumer acceptance of many edible compositions.

[0006] Therefore, there is still a need to provide flavor compositions to improve the taste quality and / or mouthfeel of sweet substances.

[0007] Overview

[0008] In an exemplary embodiment, the flavor composition comprises amorin 3-acetate ("ADA") and at least one sweetness improving agent selected from the group consisting of steviol glycosides, mogrosides, dihydrochalcone, thaumatin, and combinations thereof.

[0009] In another exemplary embodiment, the flavor composition comprises amorin 3-acetate and at least one flavor modifier selected from the group consisting of chlorogenic acid, choline chloride, N-oleoyl proline, N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartic acid, N-acylated methionine sulfoxide, and combinations thereof.

[0010] In another exemplary embodiment, the flavor composition comprises amorin 3-acetate, at least one sweetness modifier selected from steviol glycosides, mogrosides, dihydrochalcone, thaumatin, and combinations thereof; and at least one taste modifier selected from chlorogenic acid, choline chloride, N-oleoyl proline, N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartic acid, N-acylated methionine sulfoxide, and combinations thereof.

[0011] In another exemplary embodiment, a method for imparting a more sugar-like temporal profile, flavor profile, and / or taste profile to a consumable is disclosed, the method being performed by adding the flavor composition disclosed herein to the consumable, thereby providing a consumable having a more sugar-like temporal profile, flavor profile, and / or mouthfeel profile.

[0012] In another embodiment, the more sugar-like temporal characteristic is a reduced sweetness lingering compared to a consumable to which the flavor composition disclosed herein is not added.

[0013] In another embodiment, the more sugar-like flavor note is an improved mouthfeel (eg, increased texture or fullness) compared to a consumable to which the flavor composition disclosed herein is not added.

[0014] In another exemplary embodiment, a consumable is provided. The consumable includes at least one sweetener and a flavor composition according to the present disclosure, the flavor composition comprising amorin 3-acetate. The at least one sweetener is present in a sweetening amount.

[0015] Certain embodiments of any aspect of the present disclosure may provide one or more of the following advantages:

[0016] - Increased sweetness in the composition;

[0017] - enhanced sweetness in compositions comprising at least one sweetener;

[0018] - Reduced amount of caloric sweetener required to achieve desired sweetness;

[0019] - Improvement of one or more sweetness characteristics that make the sweetness more similar to sugar (sucrose);

[0020] - a reduction in lingering sweetness (e.g., the sweetness lasts for a reduced length of time and / or the sweetness intensity decreases more rapidly);

[0021] - reduced bitter and / or astringent and / or liquorice and / or metallic taste;

[0022] - Reduced sensory perception of dryness and / or astringency in the mouth;

[0023] - An improved sweetness impression (eg an increase in the maximum intensity of the sweetness and / or a decrease in the length of time the sweetness is detected) (eg a decrease in lingering sweetness).

[0024] These and other features, aspects and advantages of particular embodiments will become apparent to those skilled in the art from a reading of this disclosure.

[0025] Detailed Description

[0026] The following text sets forth a broad description of many different embodiments of the present disclosure. This description should be interpreted as being exemplary only, and does not describe every possible embodiment, because it is impractical, if not impossible, to describe every possible embodiment. It should be understood that any characteristic, feature, component, composition, ingredient, product, step, or method described herein may be deleted, combined, or substituted in whole or in part for any other characteristic, feature, 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.

[0027] The present disclosure relates to the surprising discovery that flavor compositions comprising amorin 3-acetate in combination with a sweetness modifier and / or a taste modifier improve the taste quality and / or mouthfeel of a sweet substance.

[0028] According to certain exemplary embodiments, a flavor composition may include amorin 3-acetate in combination with at least one sweetness improving agent.

[0029] Ambrin 3-acetate is also known as 2R,3R-3-acetoxy-5,7,4'-trihydroxyflavanone (CAS No. 62458-55-3). Its chemical structure (I) is as follows:

[0030]

[0031] In certain embodiments thereof, amorin 3-acetate exists as a mixture of any two or more, three or more, or all four stereoisomers contained in the structure, i.e., (2R, 3R), (2R, 3S), (2S, 3R), and (2S, 3S). In another embodiment, the amorin 3-acetate exists in a substantially pure form of one of the four stereoisomers, i.e., a purity of 95% or more, or 97% or more, 98% or more, or 99% or more.

[0032] In another embodiment, the flavor composition may comprise amorin 3-acetate in combination with glucosylated amorin 3-acetate.

[0033] According to certain exemplary embodiments, the flavor composition may include agarin 3-acetate in combination with a sweetness improver and / or a taste improver. According to certain embodiments, the amount of agarin 3-acetate present in the flavor composition may be at a concentration of about 100 ppm to about 70,000 ppm, in another embodiment about 100 ppm to about 50,000 ppm, for example, about 100 ppm to about 30,000 ppm, about 100 ppm to about 25,000 ppm, about 100 ppm to about 20,000 ppm, about 100 ppm to about 15,000 ppm, about 100 ppm to about 10,000 ppm, and about 500 ppm to about 10,000 ppm.

[0034] According to certain exemplary embodiments, the flavor composition may include agarin 3-acetate in combination with glucosyl ambergris 3-acetate. According to certain embodiments, the amount of glucosyl ambergris 3-acetate present in the flavor composition may be at a concentration of about 100 ppm to about 70,000 ppm, in another embodiment about 100 ppm to about 50,000 ppm, for example, about 100 ppm to about 30,000 ppm, about 100 ppm to about 25,000 ppm, about 100 ppm to about 20,000 ppm, about 100 ppm to about 15,000 ppm, about 100 ppm to about 10,000 ppm, and about 500 ppm to about 10,000 ppm.

[0035] The sweetness modifier may include one or more of a variety of compounds. According to certain exemplary embodiments, the sweetness modifier is selected from steviol glycosides, mogrosides, dihydrochalcone and combinations thereof. As used herein, the term "sweetness modifier" refers to a compound that improves, enhances, amplifies or strengthens the sweetness perception of a consumable when the compound is present in the consumable at a concentration at or below the sweetness recognition threshold of the compound (i.e., a concentration at which the compound does not contribute any noticeable sweetness in the absence of one or more additional sweeteners).

[0036] According to certain embodiments, the sweetness improving agent may be present in the flavor composition in an amount ranging from about 1,000 ppm to about 200,000 ppm, in another embodiment from about 2,000 ppm to about 100,000 ppm, and in another embodiment from about 5,000 ppm to about 100,000 ppm.

[0037] As used herein, the term "sweetness recognition threshold concentration" is the lowest known concentration of a compound that can be perceived as sweet by the human palate. In one embodiment, the sweetness modifier is a steviol glycoside. Examples of steviol glycosides include, for example, stevioside (CAS: 57817-89-7), rebaudioside A (CAS: 58543-16-1), rebaudioside B (CAS: 58543-17-2), rebaudioside C (CAS: 63550-99-2), rebaudioside D (CAS: 63279-13-0), rebaudioside E (CAS: 63279-14-1), rebaudioside F (CAS: 438045-89-7), rebaudioside G (CAS: 127345-21 -5), rebaudioside H, rebaudioside I (CAS: 1220616-34-1), rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M (CAS: 1220616-44-3), rebaudioside N (CAS: 1220616-46-5), rebaudioside O (CAS: 1220616-48-7), dulcoside A (CAS: 64432-06-0), dulcoside B (CAS: 63550-99-2) and rubusoside (CAS: 64849-39-4)

[0038] In another embodiment, the steviol glycoside may be a glucosylated steviol glycoside. The glucosylated steviol glycoside included in the composition may be selected from any one or more steviol glycosides capable of adding one or more glucose units to the molecule through a glucosylation reaction. By way of example and not limitation, the glucosylated steviol glycoside included in the sweetness improving composition may be selected from glucosylated stevioside, glucosylated rebaudioside A, glucosylated rebaudioside B, glucosylated rebaudioside C, glucosylated rebaudioside D, glucosylated rebaudioside E, glucosylated rebaudioside F, glucosylated rebaudioside G, glucosylated rebaudioside H, glucosylated rebaudioside I, glucosylated rebaudioside J, glucosylated rebaudioside K, glucosylated rebaudioside L, glucosylated rebaudioside M, glucosylated rebaudioside N, glucosylated rebaudioside O, glucosylated dulcoside A, glucosylated dulcoside B, glucosylated rubusoside, any other glucosylated steviol glycoside derived from a Stevia rebaudiana extract, and mixtures thereof.

[0039] The glucosylated steviol glycosides may have different degrees of glucosylation. Thus, the glucosylated steviol glycosides of the composition may comprise a blend of glucosylated steviol glycosides of the same type and having different or varying degrees of glucosylation. The glucosylated steviol glycosides of the composition may also comprise a blend of one or more different types of glucosylated steviol glycosides having the same degree of glucosylation. The glucosylated steviol glycosides of the composition may also comprise a blend of one or more different types of glucosylated steviol glycosides, wherein each type has a different or varying degree of glucosylation.

[0040] The glucosylated steviol glycosides may comprise a blend of at least one glucosylated steviol glycoside and at least one residual steviol glycoside. Residual steviol glycosides refer to unreacted steviol glycosides that have not been glucosylated. Residual steviol glycosides may include residual stevioside, residual rebaudioside A, residual rebaudioside B, residual rebaudioside C, residual rebaudioside D, residual rebaudioside E, residual rebaudioside F, residual rebaudioside G, residual rebaudioside H, residual rebaudioside I, residual rebaudioside J, residual rebaudioside K, residual rebaudioside L, residual rebaudioside M, residual rebaudioside N, residual rebaudioside O, residual dulcoside A, residual dulcoside B, residual rubusoside, any other residual steviol glycoside derived from stevia extract, and mixtures thereof. The blend of the at least one glucosylated steviol glycoside and the at least one residual steviol glycoside may comprise between about 1% and 15% of the at least one residual steviol glycoside. According to certain embodiments, the blend of the at least one glucosylated steviol glycoside and the at least one residual steviol glycoside may comprise from about 1% to 10%, or from about 1% to about 8%, or from about 1% to about 6%, or from about 1% to about 4%, or from about 1% to about 2% of the at least one residual steviol glycoside.

[0041] Glucosylated steviol glycosides can be prepared by preparing one or more steviol glycosides, a source of glucose units to be added to the steviol glycoside molecules, an enzyme catalyzing the glucosylation reaction, and a reaction mixture of a suitable solvent. According to certain embodiments, glucosylating steviol glycosides are prepared by preparing one or more steviol glycosides, starch as a source of glucose units to be added to the steviol glycoside molecules, a CGTase (cyclodextrin glucanotransferase) catalyzing the glucosylation reaction, and a reaction mixture of water as a solvent. The reaction mixture is subjected to a glucosylation reaction, and the resulting product is purified and dried. As an example, glucosylating steviol glycosides can be prepared according to the disclosure of JP2001-120218A, which is incorporated by reference. α-Glycosyl steviol glycosides (α-GS) are prepared by α-addition of glucose to a stevia extract containing at least 1.5 times more RebA than stevioside by means of cyclodextrin, glucosyltransferase.

[0042] In another embodiment, the sweetness improver may be one or more mogrosides. Mogrosides are a group of triterpene glycosides that can be obtained from the fruit of Siraitia grosvenorii, also known as monk fruit or longevity fruit. Mogrosides account for about 1% of the fresh pulp. By extraction, an extract in powder form containing up to 80% mogrosides can be obtained. Examples of mogrosides include, for example, mogroside II, mogroside I, 11-O-mogroside II(I), 11-O-mogroside II(II), 11-O-mogroside II(III), mogroside II(I), mogroside II(II), mogroside II(III), 11-dehydroxy-mogroside III, 11-O-mogroside III, mogroside III(I), mogroside III(II), mogroside IIIe, mogroside IIIx, mogroside IV(I) ( Mogroside IV (II), Mogroside IV (III), Mogroside IV (IV), Deoxymogroside V (I), Deoxymogroside V (II), 11-O-mogroside V (I), Mogroside V isomer, Mogroside V, Isomogroside V, Isomogroside VI, 7-O-mogroside V, 11-O-mogroside VI, 11-epimogroside, Mogroside VI (I), Mogroside VI (II), Mogroside VI (III) (neomogroside) and Mogroside VI (IV). Mogrosides can be obtained or obtainable, for example, from Luo Han Guo extract.

[0043] In another embodiment, the sweetness modifier can be one or more dihydrochalcone. Examples of dihydrochalcone include, for example, trilobatin (1-[4-(β-D-pyranoglucopyranosyloxy)-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)-1-propanone, also known as p-phlorizin, phlorizin, phlorizin 4'-glucoside, phlorizin-4'-glucoside, prunin dihydrochalcone or p-phlorizin); HDG or hesperidin dihydrochalcone (4"-β-D-glucoside, also known as 1-[4-(-D-pyranoglucopyranosyloxy)-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)-1-propanone); 1-[4-[[2-O-(6-deoxy-α-L-mannopyranosyl)-β-D-glucopyranosyl]oxy]-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)-1-propanone); naringin dihydrochalcone (NarDHC, also known as 1-[4-[[2-O-(6-deoxy-α-L-mannopyranosyl)-β-D-glucopyranosyl]oxy]-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)-1-propanone); and neohesperidin dihydrochalcone (NHDC, E959).

[0044] Trilobatin is a natural dihydrochalcone sweetener found in the Chinese sweet tea plant Lithocarpus polystachyus, whose leaves have been consumed as sweet tea in southern China for hundreds of years. HDG is found in the peel / fruit of sweet orange (Citrus sinensis L.) (Rutaceae) (commonly known as sweet orange) and citrus (C. reticulate) (commonly known as tangerine or mandarin). The synthesis of HDG can be achieved by reducing hesperidin in dilute alkali to form hesperidin dihydrochalcone, followed by partial hydrolysis by acid or dissolved or immobilized enzymes to form HDG, for example as described in US 3,429,873.

[0045] In another embodiment, the sweetness modifier can be a sweet protein, for example, brazzein. Brazzein is a sweet protein extracted from the fruit of the West African climbing plant Oubli (Pentadiplandra brazzeana Baillon). It was first separated by the University of Wisconsin-Madison in 1994. Brazzein is present in the extracellular region, in the pulp tissue around the seed. Like other sweet proteins found in plants, it is very sweet (500 to 2000 times sweeter than sucrose) compared with commonly used sweeteners. Other sweet proteins can include, thaumatin, monelin, curculin, mabinlin, miraculin and pentadin.

[0046] Other additional sweetness improvers may include glycyphyllin, mukurozioside IIb, (+)-hernandulcin, 4β-hydroxyhernandulcin, baiyunoside, phlomisoside I, bryodulcoside, bryoside, bryonoside, abrusosides AE, cyclocarioside A, cyclocarioside I, albiziasaponins AE, glycyrrhizin, arabinoside, periandrins IV, glycyrrhizin, arabinoside, bromoside IV ... IV), polypodosides A and B, osladin, polypodoside A and B, telosmoside A8-18, phyllodulcin, huangqioside E, neoastilbin, monatin, 3-acetoxy-5,7-dihydroxy-4'-methoxyflavanone, 4'-trihydroxyflavanone, (2R,3R)-dihydroquercetin 3-0-acetate, dihydroquercetin 3-0-acetate 4'-methyl ether, hesperetin, neoculin or a combination thereof.

[0047] According to certain exemplary embodiments, a flavor composition may include alembin 3-acetate in combination with at least one taste improving agent.

[0048] Taste improvers may include one or more of a variety of compounds. According to certain exemplary embodiments, the at least one taste improver may be selected from chlorogenic acid, choline chloride, N-oleoyl proline, N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartic acid, N-acylated methionine sulfoxide and combinations thereof. In this specification, the term "taste improver" refers to one or more components that can improve the sweet taste characteristics of the low-sugar sweetening composition or sweet consumables to which it is added.

[0049] According to certain embodiments, the amount of certain taste modifiers (selected from chlorogenic acid or choline chloride and combinations thereof) present in the flavor composition may be from about 500 ppm to about 100,000 ppm, in another embodiment from about 1,000 ppm to about 50,000 ppm, and in another embodiment from about 5,000 ppm to about 30,000 ppm. According to other embodiments, the amount of certain taste modifiers (selected from N-oleoyl proline, N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartic acid, N-acylated methionine sulfoxide and combinations thereof) in the flavor composition may be from about 0.1 ppm to about 1,000 ppm, in another embodiment from about 0.5 ppm to about 500 ppm, and in another embodiment from about 1 ppm to about 100 ppm.

[0050] According to other exemplary embodiments, the taste modifier of the composition comprises one or more chlorogenic acids. The term "chlorogenic acid" refers to a quinic acid conjugate, comprising one or more ester compounds formed by cis- and trans-cinnamic acids (e.g., caffeic acid, ferulic acid, p-coumaric acid, sinapinic acid) and quinic acid. The quinic acid conjugate is represented by the following formula:

[0051]

[0052] Certain exemplary quinic acid conjugates are defined by the R group substitutions shown in the following table:

[0053]

[0054]

[0055] The use of chlorogenic acid as a taste improver is described in more detail in WO 2002 / 100192 A1, which is incorporated herein by reference in its entirety.

[0056] According to other exemplary embodiments, the taste modifier of the composition may comprise choline chloride as described in WO 2011 / 073187 A1, which is incorporated herein by reference.

[0057] According to other exemplary embodiments, the taste improver of the composition comprises one or more carboxylic acid-amino acid conjugates of the following formula and their derivatives:

[0058]

[0059] Where R 1 is an alkyl residue having 6 to 30 carbon atoms, or an alkene residue having 9 to 25 carbon atoms and 1 to 6 double bonds, R 1The carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1. Edible derivatives may include edible salts, including those commonly used in the food and beverage industry, including but not limited to chlorides, sulfates, phosphates, gluconates, sodium salts, citrates, carbonates, acetates and lactates. These carboxylic acid-amino acid conjugates are described in more detail in WO2013 / 148991A1, which is incorporated herein by reference. Examples of carboxylic acid-amino acid conjugates may include C18:2-βAla and C18:2-gaba.

[0060] According to other exemplary embodiments, the taste improver of the composition comprises one or more carboxylic acid-amino acid conjugates of the following formula and their derivatives:

[0061]

[0062] Where R 1 is an alkyl residue having 6 to 30 carbon atoms, or an alkene residue having 9 to 25 carbon atoms and 1 to 6 double bonds, R 1 The carbonyl group to which it is connected is the residue of a carboxylic acid, and m is 0 or 1. Edible derivatives can include edible salts, including those commonly used in the food and beverage industry, including but not limited to chlorides, sulfates, phosphates, gluconates, sodium salts, citrates, carbonates, acetates and lactates. These carboxylic acid-amino acid conjugates are described in more detail in WO2013 / 149022A1, which is incorporated herein by reference. The example of carboxylic acid-amino acid conjugates can include N-geranyl-Pro, N-palmitoyl-Pro, N-stearoyl-Pro, N-oleoyl-Pro, N-linoleoyl-Pro and N-linolenoyl-Pro.

[0063] According to other exemplary embodiments, the taste improver of the composition comprises one or more carboxylic acid-amino acid conjugates of the following formula and their derivatives:

[0064]

[0065] Where R 1 is an alkyl residue having 6 to 30 carbon atoms, or an alkene residue having 9 to 25 carbon atoms and 1 to 6 double bonds, R 1The carbonyl group to which it is connected is the residue of a carboxylic acid, and m is 0 or 1. Edible derivatives may include edible salts, including those commonly used in the food and beverage industry, including but not limited to chlorides, sulfates, phosphates, gluconates, sodium salts, citrates, carbonates, acetates and lactates. These carboxylic acid-amino acid conjugates are described in more detail in WO2013 / 149019A1, which is incorporated herein by reference. The example of carboxylic acid-amino acid conjugates may include N-geranyl-Met, N-palmitoyl-Met, N-stearoyl-Met, N-oleoyl-Met, N-linoleoyl-Met and N-linolenoyl-Met.

[0066] According to other exemplary embodiments, the taste improver of the composition comprises one or more carboxylic acid-amino acid conjugates of the following formula and their derivatives:

[0067]

[0068] Where R 1 is an alkyl residue containing 2 to 18 carbon atoms, or an alkene residue containing 9 to 25 carbon atoms and 1 to 6 double bonds, R 1 Together with the carbonyl group to which it is attached, it is the residue of a carboxylic acid. These carboxylic acid-amino acid conjugates are described in more detail in US Pat. No. 10,385,015, which is incorporated herein by reference. Examples of carboxylic acid-amino acid conjugates may include sulfoxide compounds selected from the group consisting of: (2S)-2-acetylamino-4-(methylsulfinyl)butyric acid; (2S)-2-hexanoylamino-4-(methylsulfinyl)butyric acid; (2S)-2-decanoylamino-4-(methylsulfinyl)butyric acid; (2S)-2-((Z)-dodec-5-enoylamino)-4-(methylsulfinyl)butyric acid; (2S)-2-dodecanoylamino-4-(methylsulfinyl)butyric acid; (2S)-4-(methylsulfinyl)-2-decanoylamino tetradecanoylaminobutyric acid; (2S)-4-(methylsulfinyl)-2-pentadecanoylaminobutyric acid; (2S)-4-(methylsulfinyl)-2-palmitoylaminobutyric acid; (2S)-2-heptadecanoylamino-4-(methylsulfinyl)butyric acid; (2S)-4-(methylsulfinyl)-2-((9Z,12Z)-octadec-9,12-dienoylamino)butyric acid; (2S)-4-(methylsulfinyl)-2-oleoylaminobutyric acid; and (2S)-4-(methylsulfinyl)-2-stearoylaminobutyric acid.

[0069] One aspect of the present invention provides the use of a compound according to the following formula or an edible salt thereof:

[0070]

[0071] Where R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing 9 to 25 carbon atoms and 1 to 6 double bonds, R 1 Together with the carbonyl group to which it is attached, it is the residue of a carboxylic acid, and NR 2 R 3 (where R 3 H or R 2 The amino acid conjugates are described in more detail in WO2013 / 148965, which is incorporated herein by reference.

[0072] Edible salts include those commonly used in the food and beverage industry, including chlorides, sulfates, phosphates, gluconates, sodium salts, citrates, carbonates, acetates and lactates. Proteinogenic amino acids include alanine (Ala), cysteine ​​(Cys), aspartic acid (Asp), phenylalanine (Phe), glutamic acid (Glu), histidine (His), isoleucine (IIe), lysine (Lys), leucine (Leu), methionine (Met), asparagine (Asn), glutamine (Gln), arginine (Arg), serine (Ser), threonine (Thr), valine (Val), tryptophan (Trp), tyrosine (Tyr), proline (Pro) or glycine (Gly). Examples of carboxylic acid-amino acid conjugates can include N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartic acid.

[0073] According to another exemplary embodiment, the taste modifier of the composition comprises glucosylated amyl 3-acetate ("ADA"). The glucosylated amyl 3-acetate may have different degrees of glucosylation. In one embodiment, the glucosylated amyl 3-acetate in the composition may include a mixture of glucosylated amyl 3-acetate of the same type and having different or varying degrees of glucosylation. For example, the glucosylated ADA may be β-G-ADA and may include any of 7-β-glucosylated ADA, 4'-β-glucosylated ADA, or 7,4'-β-glucosylated ADA (where n is an integer from 1 to 15). In another embodiment, the glucosylated ADA may be α-G-ADA and may include any of 7-α-glucosylated ADA, 4'-α-glucosylated ADA, or 7,4'-α-glucosylated ADA (where n is an integer from 1 to 15).

[0074] The flavor composition described herein can improve and / or adjust the taste of at least one sweetener. The at least one sweetener can be any known sweetener, such as a natural sweetener, a natural high-potency sweetener, or a synthetic sweetener.

[0075] 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 detectable sweetness when present in a consumable, such as a beverage.

[0076] As used herein, the phrase "natural high-potency sweetener" refers to any sweetener found naturally in nature and characteristically has a sweetness potency greater than sucrose, fructose or glucose, but has lower calories. Natural high-potency sweeteners can be provided as pure compounds, or as part of an extract. As used herein, the phrase "synthetic sweetener" refers to any composition that does not occur naturally in nature and characteristically has a sweetness potency greater than sucrose, fructose or glucose, but has lower calories.

[0077] In other embodiments, described at least one sweetener is a carbohydrate sweetener.Suitable carbohydrate sweetener is selected from but not limited to sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, wood sugar, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose (psicose), sorbose, tagatose, mannoheptulose, sedoheptulose, octulose, fucose, rhamnose, turanose, cellobiose, sialobiose (sialose) and combination thereof.In other embodiments, described at least one sweetener does not comprise carbohydrate sweetener.

[0078] 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, D-allulose (D-psicose), rhamnose and combinations thereof. Other sweeteners include simonoside I, monatin and its salts (monatin SS, RR, RS, SR), curculigo sweet protein, glycyrrhizic acid and its salts, thaumatin, monetin, mabinin, tamatin, hemandulcin, phyllotoxin, sarsaparilla glycoside, trilobatin, baiyuanshen glycoside, australin, polypodoside A, butterfly card glycoside A, butterfly card glycoside B, cyperoside, scutellaria glycoside I , Brazilian glycyrrhizin I, abrin triterpene glycoside A, steviol bioside and cyclocarya paliurus glycoside I, sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, saccharin and its salts, hesperidin dihydrochalcone glucoside, neohesperidin dihydrochalcone, cyclamate, cyclohexylaminosulfonic acid and its salts, neotame, adventitone, glucosylated steviol glycoside (GSG) and combinations thereof.

[0079] In another embodiment, the additional sweetener is a sugar alcohol selected from the group consisting of allulose, erythritol, xylitol, maltitol, mannitol, isomalt, sorbitol, inositol, lactitol, and combinations thereof.

[0080] 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, sucrose and combinations thereof.

[0081] In other embodiments, the sweetener comprises at least one steviol glycoside or mogroside, wherein the at least one steviol glycoside or mogroside is present in a sweetening amount.

[0082] product

[0083] According to the present disclosure, amorin 3-acetate may be added to a sweetened consumable product (ie, a consumable product having at least one sweetener therein) or may be provided as part of a flavoring composition for a consumable product.

[0084] In one embodiment, amorin 3-acetate is present in the flavor composition in an amount such that when the flavor composition is added to a sweetened consumable, the sucrose equivalent of the consumable is increased compared to a consumable without amorin 3-acetate.

[0085] When added to the consumable, agarin 3-acetate and / or glucosylated agarin 3-acetate is present in an amount effective to improve the sweetness or mouthfeel of the sweetener without exhibiting any off-flavors. According to certain embodiments, the amount of agarin 3-acetate in the consumable may be at a concentration of about 0.05 ppm to about 70 ppm, in another embodiment about 0.05 ppm to about 50 ppm, for example, about 0.05 ppm to about 30 ppm, about 0.05 ppm to about 25 ppm, about 0.05 ppm to about 20 ppm, about 0.05 ppm to about 15 ppm, about 0.05 ppm to about 10 ppm, about 0.1 ppm to about 10 ppm and about 0.5 ppm to about 10 ppm.

[0086] In another embodiment, the flavor composition may include agarwood 3-acetate in combination with an aromatic ingredient, a sweetness modifier and / or a taste modifier to improve the taste quality and / or mouthfeel of the sweet substance. According to certain embodiments, the amount of the sweetness modifier present in the consumable may be a concentration of about 1 ppm to about 200 ppm, in another embodiment about 2 ppm to about 100 ppm, and in another embodiment about 5 ppm to about 50 ppm. According to certain embodiments, the amount of certain taste modifiers (selected from chlorogenic acid or choline chloride and combinations thereof) present in the consumable may be a concentration of about 0.5 ppm to about 100 ppm, in another embodiment about 1 ppm to about 50 ppm, and in another embodiment about 5 ppm to about 30 ppm. According to other embodiments, the amount of certain taste modifiers (selected from N-oleoyl proline, N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartic acid, N-acylated methionine sulfoxide and combinations thereof) present in the consumable may be at a concentration of about 0.0001 ppm to about 1 ppm, in another embodiment from about 0.0005 ppm to about 0.5 ppm, and in another embodiment from about 0.001 ppm to about 0.1 ppm.

[0087] In one embodiment, the at least one sweetener described herein is present in the consumable in a concentration of about 50 ppm to about 600 ppm, e.g., about 50 ppm to about 500 ppm, about 50 ppm to about 400 ppm, about 50 ppm to about 300 ppm, about 50 ppm to about 200 ppm, about 50 ppm to about 100 ppm, about 100 ppm to about 600 ppm, about 100 ppm to about 500 ppm, about 100 ppm to about 400 ppm, about 100 ppm to about 300 ppm, about 100 ppm to about 200 ppm, about 200 ppm to about 600 ppm, about 200 ppm to about 500 ppm, about 200 ppm to about 400 ppm, about 200 ppm to about 300 ppm, about 300 ppm to about 600 ppm, about 300 ppm to about 500 ppm, about 300 ppm to about 400 ppm, about 400 ppm to about 600 ppm, about 400 ppm to about 500 ppm and about 500 ppm to about 600 ppm. In another embodiment, for full sugar and low sugar applications, the at least one sweetener may be present in the consumable in a concentration of up to 1,000 ppm.

[0088] 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, it is intended that any and every value within that range (including the endpoints) is considered disclosed. It should be understood that the inventors recognize and appreciate that any and all values ​​within that range are considered to be specified, and the inventors possess the entire range and all values ​​within that range.

[0089] The flavor composition may also include 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, flavoring agents, colorants, preservatives, antioxidants, emulsifiers, stabilizers, flavor enhancers, sweeteners, anti-caking agents, etc. Examples of such carriers or diluents for perfumes can be found in, for example, "Perfume and Flavour Materials of Natural Origin", S. Arctander, Ed., Elizabeth, NJ, 1960; "Perfume and Flavor Chemicals", S. Arctander, Ed., Vol. 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", JM Nikitakis (ed.), 1st edition, The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988.

[0090] The flavour composition may be in any suitable form, for example liquid or solid, wet or dry, or in encapsulated form bound or coated on a carrier / particle or as a powder.

[0091] In the present disclosure, the term "about" used in conjunction with a numerical value includes the value and has the meaning specified by the context. For example, it includes at least the degree of error associated with the measurement of a particular value. It will be understood by those of ordinary skill in the art that the term "about" is used herein to indicate that the amount of "about" the value produces the desired degree of effectiveness in the compositions and / or methods of the present disclosure. It will be further understood by those of ordinary skill in the art that, in one embodiment, the limits and boundaries of the "about" value of the percentage, amount or quantity of any ingredient can be determined by varying the value, determining the effectiveness of the composition or method of each value, and determining the range of values ​​that produce the composition or method with the desired degree of effectiveness according to the present disclosure.

[0092] The consumables may include a base. As used herein, the term "base" refers to all ingredients necessary for the consumable, except for the flavor composition. Depending on the nature and use of the consumable or additive, these will naturally vary in nature and proportion, but they are all well known in the art and can be used in proportions recognized in the art. Therefore, the preparation of such a base for each conceivable purpose is within the ordinary skill of the art. For example, the base of a beverage according to the present disclosure may include about 5% sucrose and about 0.05% citric acid in water.

[0093] In a non-limiting and exemplary manner only, suitable bases may include de-caking agents, defoamers, antioxidants, binders, colorants, diluents, disintegrants, emulsifiers, encapsulating agents or formulations, enzymes, fats, flavor enhancers, flavoring agents, gums, polysaccharides, preservatives, proteins, solubilizers, solvents, stabilizers, sugar derivatives, surfactants, sweeteners, vitamins, waxes, etc. Solvents that can be used are known to those skilled in the art and include, for example, water, ethanol, ethylene glycol, propylene glycol, glycerol, and triacetin. Encapsulating agents and gums include maltodextrin, gum arabic, alginate, gelatin, modified starches, other polysaccharides, and proteins.

[0094] Examples of excipients, carriers, diluents or solvents for fragrance compounds can be found in, for example, "Perfume and Flavour Materials of Natural Origin", S. Arctander, Ed., Elizabeth, NJ, 1960; "Perfume and Flavour Chemicals", S. Arctander, Ed., Vol. 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", JM Nikitakis (ed.), 1st edition, The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988.

[0095] Non-limiting examples of suitable flavor providing ingredients include natural flavors, artificial flavors, flavorings, seasonings, etc. These include synthetic flavor oils and flavoring aromatics and / or oils, oleoresins, essential oils and distillates and combinations thereof.

[0096] Auxiliary ingredients may be present to provide other benefits, such as enhanced stability, ease of incorporation into consumer products or additives, and enhanced nutritional value. Non-limiting typical examples of such auxiliary 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 that can be used in spray drying processes. Non-limiting examples of these are modified starches such as CAPSUL TM and maltodextrin.

[0097] The additive may be a single ingredient or a blend of ingredients, or it may be encapsulated in any suitable encapsulating agent.The additive may be prepared by any suitable method, such as spray drying, extrusion and fluidized bed drying.

[0098] According to the present disclosure, the term "consumer product" refers to a product that is typically consumed by the oral cavity (although it can be consumed by non-oral means such as inhalation) for at least one of the purposes of enjoyment, nutrition or health and wellness benefits for a subject. The consumer product can exist in any form, including but not limited to liquid, solid, semi-solid, tablet, capsule, lozenge, strip, powder, gel, gum, paste, slurry, solution, suspension, syrup, aerosol and spray. The term also refers to, for example, dietary and nutritional and health and wellness supplements. The consumer product includes a composition that is placed in the oral cavity for a period of time but not swallowed before being discarded. It can be placed in the mouth before eating, or it can be kept in the mouth for a period of time before being discarded.

[0099] Broadly, consumer products include, but are not limited to, all kinds of food, confectionery products, bakery products, sweet products, savory products, fermented products, dairy products, non-dairy products, beverages, nutraceuticals and pharmaceuticals.

[0100] Non-limiting examples of consumables include: Wet / liquid soups, regardless of concentration or container, including frozen soups. For the purposes of this definition, soup means a food prepared from meat, poultry, fish, vegetables, grains, fruit, and other ingredients, cooked in a liquid, which may include visible pieces of some or all of these ingredients. It may be clear (as a broth) or thick (as a chowder), smooth, pureed or chunky, ready-to-eat, semi-concentrated or concentrated, and may be served hot or cold, as a first course or as a main course, or may be served as a meal or as a between-meal snack (sipped like a beverage). Soup may be used as an ingredient in the preparation of other meal components and may range from broth (clear soup) to sauces (cream- or cheese-based soups); Dehydrated and cooking foods, including cooking aid products, such as: powders, granules, pastes, concentrated liquid products, including concentrated broth, broth and broth-like products, in the form of pressed cubes, tablets or powders or granules, which are sold individually as finished products or as ingredients in products, sauces and recipe mixes (regardless of technology); Dietary solution products, such as: dehydrated and freeze-dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated or ambient preparations for ready-to-dish dishes , meals and single-serve entrees, including pasta, potato and rice dishes; meal garnishes, such as condiments, marinades, salad dressings, salad toppings, dips, breadings, batter mixes, shelf-stable spreads, barbecue sauces, liquid recipe mixes, concentrates, dressings or sauce mixes, including recipe mixes for salads, sold as a finished product or as an ingredient within a product, whether dehydrated, liquid or frozen; beverages, including beverage mixes and concentrates, including but not limited to alcoholic and non-alcoholic ready-to-drink and dry powdered beverages, carbonated and non-carbonated beverages, such as soda, fruit or vegetable juices, alcoholic and non-alcoholic beverages, teas, such as green tea and black tea, wines, such as red wine; confectionery products, such as cakes, cookies, pies, candies, chewing gum, gelatin, ice cream, sherbets, puddings, jams, jellies, salad dressings and other condiments, cereals and other breakfast foods, canned fruit and fruit spreads, etc.

[0101] Methods are provided for enhancing the sweetness of a consumable and / or adjusting one or more taste attributes of a sweetener to make the consumable taste more like a consumable sweetened with sucrose.

[0102] The present disclosure is further described with reference to the following non-limiting examples. Example

[0103] The following examples are given for the purpose of illustration only and are not to be construed as limitations of the present invention as many variations of the invention are possible without departing from the spirit and scope of the present disclosure.

[0104] Although specific embodiments of the present invention have been illustrated and described, it will be apparent to those skilled in the art that various other changes and modifications may be made without departing from the spirit and scope of the present invention. Therefore, it is intended that all such changes and modifications be covered in the appended claims, which are within the scope of the present invention.

[0105] Example

[0106] A base for beverages (5% sucrose and 0.05% citric acid in water) was prepared. The base did not include amorin 3-acetate ("ADA"). A control was prepared by combining the base with ADA. The controls in Examples 15 and 16 were prepared by combining the base with ADA and G-ADA. Different combinations of base with ADA, sweetness modifiers and / or flavor modifiers were prepared according to the following examples and evaluated for sweetness characteristics and mouthfeel perception by an experienced flavorist.

[0107] Example 1 (control)

[0108]

[0109]

[0110] Example 2 (Control + 30 ppm Reb A)

[0111]

[0112] Example 3 (control + 30ppm mogroside)

[0113]

[0114]

[0115] Example 4 (control + 30 ppm stevioside mixture)

[0116] ADA(ppm) Reviews compared to base 19 0.1 More sugary, slightly more bitter 20 0.2 More sugary, slightly more bitter 21 1 Sweeter, slightly more sugary taste 22 5 Sweeter, more sugary / syrupy, earlier sweetness 23 20 Much sweeter, more sugary / syrupy, slightly more bitter 24 50 Much sweeter, more sugary, more bitter

[0117] Example 5 (Control + 20 ppm Reb M)

[0118]

[0119] Example 6 (control + 60 ppm stevioside mixture)

[0120]

[0121]

[0122] Example 7 (control + 10 ppm simenoside I)

[0123] ADA(ppm) Reviews compared to base 37 0.1 Slightly more sugary, slightly less astringent 38 0.2 Slightly more sugary, slightly more bitter 39 1 Slightly sweeter, slightly more sugary, slightly more bitter 40 5 Sweeter, more sugary, slightly more bitter 41 20 Much sweeter, slightly more sugary, slightly more bitter 42 50 Much sweeter, slightly more sugary, more bitter

[0124] Example 8 (Control + 10 ppm HDG)

[0125]

[0126] Example 9 (Control + 5ppm Brazilian sweet protein)

[0127]

[0128] Example 10 (control + 10 ppm chlorogenic acid)

[0129] ADA(ppm) Reviews compared to base 55 0.1 Not much difference 56 0.2 Slightly sweeter 57 1 Slightly sweeter 58 5 Sweeter, slightly more bitter 59 20 Sweeter, slightly more persistent sweetness, slightly more bitter 60 50 Sweeter, slightly more persistent sweetness, slightly more bitter

[0130] Example 11 (control + 20 ppm choline chloride)

[0131]

[0132]

[0133] Example 12 (4% sucrose, 30 ppm Reb A in nonfat yogurt)

[0134]

[0135] Example 13 (30 ppm Reb A in pea protein beverage)

[0136] Element w / w% Pea Protein Isolate 3.2 sucrose 3.1 Gellan Gum 0.028 Gum Arabic 0.013 Canola Oil 1 water 92.659 total 100

[0137]

[0138]

[0139] Example 14 (Control + 0.1 ppm Thaumatin)

[0140]

[0141] Example 15 (control)

[0142]

[0143]

[0144] *G-ADA (β-glucosylated ADA)

[0145] Example 16 (Control + 30 ppm Reb A)

[0146]

[0147] *G-ADA (β-glucosylated ADA)

[0148] With regard to Examples 15 and 16, the β-glucosylation of ADA is produced by a natural enzyme. The enzyme transfers glucose units from a glucose donor to ADA. The enzyme used to promote this transfer is produced by using bacterial fermentation. In one embodiment, the enzyme can be a UGT (UDP-glucuronyl transferase) or a CGTase (cyclomaltodextrin glucosyl transferase). The β-glucosylation steps of ADA are as follows:

[0149] a) Dissolve UDPG (uridine diphosphate glucose) in Tri-HCl buffer (pH 7-8);

[0150] b) adding ADA compound with a purity of 75% to 99% to the UDPG buffer mixture;

[0151] c) optimizing the molar concentration ratio of UDPG to ADA to 35:65 to 65:35;

[0152] d) adding YIJC1(UGT) to the mixture and incubating at 45°C for the desired reaction time to glucosylate ADA using glucose molecules derived from UDPG;

[0153] e) adding methanol to the reaction mixture to inactivate the enzyme, the resulting solution is purified by passing through HP20 resin, and the enriched glucosylated ADA (G-ADA) is further concentrated and dried by a conventional vacuum evaporator; and

[0154] f) Glucosylated ADA (β-G-ADA) includes any of 7-β-glucosylated ADA, 4'-β-glucosylated ADA or 7,4'-β-glucosylated ADA (see below), wherein n is an integer of 1-15.

[0155]

[0156] In another embodiment, α-glucosylation of ADA can be produced. The steps of α-glucosylation of ADA are as follows:

[0157] a) dissolving soluble potato starch in RO water;

[0158] b) adding an ADA compound having a purity of 75% to 99% to the starch solution;

[0159] c) optimizing the molar concentration ratio of soluble potato starch to ADA to 35:65 to 65:35;

[0160] d) adding CGTase (cyclomaltodextrin glucosyltransferase) enzyme to the mixture and incubating at 60° C. for a desired reaction time to glucosylate ADA using glucose molecules derived from starch;

[0161] e) heating the reaction mixture to 100° C. for 15 minutes to inactivate CGTase, purifying the resulting solution by passing through HP20 resin, and further concentrating and drying the enriched glucosylated ADA (G-ADA) by a conventional vacuum evaporator; and

[0162] f) α-glucosylated ADA (α-G-ADA) includes any one of 7-α-glucosylated ADA, 4'-α-glucosylated ADA or 7,4'-α-glucosylated ADA (see below), wherein n is an integer of 1-15.

[0163]

[0164] The compositions of the above examples were taste tested by experienced perfumers and compared with the base. It can be seen that the combination of ADA and sweetness improver was found to have sweeter and / or more sugar-like mouthfeel and / or less persistent sweetness and / or less licorice-like taste. The combination of ADA and taste improver was also found to have more sugar-like mouthfeel and / or less persistent sweetness and / or less licorice-like taste and / or less bitterness and / or less astringency.

[0165] The dimensions and values ​​disclosed herein should not be understood as being strictly limited to the exact numerical values ​​cited. Instead, unless otherwise specified, each such dimension is intended to represent the cited value and a functionally equivalent range around that value. For example, a dimension disclosed as "40 mm" is intended to mean "about 40 mm".

[0166] Although specific embodiments of the present invention have been illustrated and described, it will be apparent to those skilled in the art that various other changes and modifications may be made without departing from the spirit and scope of the present invention. Therefore, it is intended that all such changes and modifications be covered in the appended claims, which are within the scope of the present invention.

Claims

1. A flavor composition comprising: a. ambrinolide 3-acetate; and b. at least one sweetness improver selected from the group consisting of steviol glycosides, mogrosides, dihydrochalcone, thaumatin and combinations thereof.

2. The flavor composition according to claim 1, wherein the steviol glycoside is selected from rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside O, rebaudioside E, stevioside, stevioside, 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.

3. The flavor composition according to claim 1, wherein the mogroside is selected from mogroside II, mogroside I, 11-O-mogroside II (I), 11-O-mogroside II (II), 11-O-mogroside II (III), mogroside II (I), mogroside II (II), mogroside II (III), 11-dehydroxy-mogroside III, 11-O-mogroside III, mogroside III (I), mogroside III (II), mogroside IIIe, mogroside IIIx, mogroside IV(I) (Simenoside), Mogroside IV(II), Mogroside IV(III), Mogroside IV(IV), Deoxymogroside V(I), Deoxymogroside V(II), 11-O-mogroside V(I), Mogroside V isomer, Mogroside V, Isomogroside V, Isomogroside VI, 7-O-mogroside V, 11-O-mogroside VI, 11-epimogroside, Mogroside VI(I), Mogroside VI(II), Mogroside VI(III) (Neomogroside), Mogroside VI(IV) and combinations thereof.

4. The flavor composition according to claim 1, wherein the dihydrochalcone is selected from the group consisting of phloretin, HDG, trilobatin, naringin dihydrochalcone, neohesperidin dihydrochalcone and combinations thereof.

5. The flavor composition according to claim 1, further comprising glucosylcarbamin 3-acetate.

6. The fragrance composition of claim 1, wherein amorin 3-acetate is present in the fragrance composition at a concentration of 100 ppm to 70,000 ppm.

7. A fragrance composition comprising: a. ambrinolide 3-acetate; and b. at least one taste modifier selected from the group consisting of chlorogenic acid, choline chloride, N-oleoyl proline, N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartic acid, N-acylated methionine sulfoxide, and combinations thereof.

8. A flavor composition comprising: a. ambrinolide 3-acetate; and b. Brazilian sweet egg white.

9. Consumer products, including: a. at least one sweetener; and b. a flavor composition comprising 3-acetate of styraxin; and at least one sweetness improver selected from the group consisting of steviol glycosides, mogrosides, dihydrochalcone, sweet protein, and combinations thereof; wherein the at least one sweetener is present in a sweetening amount.

10. The consumable product of claim 9, wherein the at least one sweetener is selected from the group consisting of sucrose, fructose, glucose, xylose, arabinose, rhamnose, tagatose, allulose, trehalose, isomaltulose, steviol glycosides, mogrosides, stevia, trilobatin, rubusoside, aspartame, advantame, agave syrup, acesulfame potassium (AceK), glucose syrup, neotame, saccharin, sucralose, glucose syrup, starch syrup, monk fruit extract, neohesperidin dihydrochalcone, naringin dihydrochalcone, HDG, sugar alcohols, cellobiose, psicose, cyclamate, tamatine, molasses, rice syrup, and combinations thereof.

11. The consumable according to claim 9, wherein the at least one sweetness improving agent is present in a concentration of 1 ppm to 200 ppm.

12. The consumable product of claim 9, wherein the consumable product is a beverage.

13. The consumable product of claim 9, further comprising glucosylcarbamin 3-acetate.

14. The consumable product of claim 9, wherein amorin 3-acetate is present in the consumable product at a concentration of 0.05 ppm to 70 ppm.

15. Consumer products, including: a. at least one sweetener; and b. A flavor composition comprising agarwood 3-acetate; and at least one taste modifier selected from the group consisting of chlorogenic acid, choline chloride, N-oleoyl proline, N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartic acid, N-acylated methionine sulfoxide, and combinations thereof; wherein the at least one sweetener is present in a sweetening amount.

16. The consumable product of claim 15, wherein the at least one sweetener is selected from the group consisting of sucrose, fructose, glucose, xylose, arabinose, rhamnose, tagatose, allulose, trehalose, isomaltulose, steviol glycosides, mogrosides, stevia, trilobatin, rubusoside, aspartame, advantame, agave syrup, acesulfame potassium (AceK), glucose syrup, neotame, saccharin, sucralose, glucose syrup, starch syrup, monk fruit extract, neohesperidin dihydrochalcone, naringin dihydrochalcone, HDG, sugar alcohols, cellobiose, psicose, cyclamate, tamatine, molasses, rice syrup, and combinations thereof.

17. The consumable according to claim 15, wherein the at least one sweetness improving agent is present in a concentration of 1 ppm to 200 ppm.

18. The consumable product of claim 15, wherein the consumable product is a beverage.

19. The consumable product of claim 15, further comprising glucosylcarbamin 3-acetate.

20. The consumable product of claim 15, wherein amorin 3-acetate is present in the consumable product at a concentration of 0.05 ppm to 70 ppm.

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