Flavor conditioning composition

Abstract

There is provided a food or beverage product comprising a steviol glycoside composition comprising from 5% to 30% by weight of rebaudioside M (reb M), from 15% to 35% by weight of rebaudioside AM (reb AM), and from 10% to 25% by weight of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the product, wherein the steviol glycoside composition is present in an amount below its sweetness threshold. The food or beverage product was found to have a modulated or enhanced flavor compared to a food or beverage product not comprising the steviol glycoside composition.

Description

Technical Field

[0001] The present invention relates to food and beverage products containing steviol glycoside compositions, a method for preparing food or beverage products, and uses of the steviol glycoside compositions. Background Art

[0002] Steviol glycosides are a class of compounds present in the leaves of Stevia rebaudiana Bertoni, a perennial shrub in the family Asteraceae, Compositae, native to certain areas of South America. Their structure is characterized by a single base, steviol, which differs by the presence of carbohydrate residues at positions C13 and C19. They accumulate in Stevia leaves and account for approximately 10%-20% of the total dry weight. The four major glycosides present in the leaves of Stevia generally include stevioside (9.1%), rebaudioside A (3.8%), rebaudioside C (0.6%-1.0%), and dulcoside A (0.3%), based on dry weight. Other known steviol glycosides include rebaudioside B, C, D, E, F, G, H, I, J, L, K, M, N and O, steviolbioside and rubusoside. Structurally, the diterpene glycosides are characterized by a single core structure, steviol, and differ in the presence of carbohydrate residues at positions C13 and C19.

[0003] Steviol glycosides are commonly used as high intensity sweeteners. The sweetness level of high intensity sweeteners is many times higher than that of sucrose. They are essentially calorie-free and are often used in weight loss products and low calorie products (including food and beverages). High intensity sweeteners do not cause blood sugar response, making them suitable for products for diabetics and other personnel who are interested in controlling their carbohydrate intake. The benefit of steviol glycosides is that it has been found that their sweetness is 30 to 320 times that of sucrose, and because steviol glycosides are extracted from stevia leaves, they can be labeled as "natural flavors". This "natural flavor" may be preferred by consumers.

[0004] Flavoring agent (FMP) with regulating property is widely used in flavoring agent industry to change or strengthen the flavor characteristic of flavoring agent and the food added thereof.In recent years, the development of new FMP has been increasing, to help meet the demand of consumer to health food substitute, be included in reducing sugar and salt when not affecting flavor.FMP may not have or give their own specific characteristic flavor, but can adjust flavor characteristic by changing flavor attribute, such as strengthening specific flavor characteristic (for example, perceived fruity taste), reducing specific flavor characteristic, covering peculiar smell or bitter taste or changing the time start and duration of the perception of the specific aspect of flavor characteristic.FMP is usually used with the concentration lower than its intrinsic taste.This taste can be for example sour taste, salty taste or sweet taste.

[0005] WO 2017 / 075034 discloses steviol glycoside compositions as sugar substitutes.

[0006] WO 2018 / 109464 discloses the use of a small amount of allulose for changing or enhancing the flavor of a food or beverage product. However, the sweetness of allulose is only about 70% of that of sugar. In addition, allulose only exists in small amounts in nature.

[0007] There remains a need for flavor-modifying compositions that can be used at low concentrations. There is also a need for flavor-modifying compositions that can be labeled as "natural flavors." Summary of the invention

[0008] The present invention provides a food or beverage product comprising a steviol glycoside composition, wherein the composition comprises 5 wt % to 30 wt % of rebaudioside M (reb M), 15 wt % to 35 wt % of rebaudioside AM (reb AM) and 10 wt % to 25 wt % of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the product, wherein the steviol glycoside composition is present in an amount below its sweetness threshold.

[0009] The present invention also provides a method for preparing a food or beverage product, the method comprising including a composition in the food or beverage product, the composition comprising 5 wt % to 30 wt % of rebaudioside M (reb M), 15 wt % to 35 wt % of rebaudioside AM (reb AM) and 10 wt % to 25 wt % of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the food or beverage product, wherein the steviol glycoside composition is present in an amount below its sweetness threshold.

[0010] The present invention also provides a use of a steviol glycoside composition as a flavor regulator or flavor enhancer and / or as a taste regulator and / or taste enhancer, wherein the steviol glycoside composition comprises 5 to 30% by weight of rebaudioside M (reb M), 15 to 35% by weight of rebaudioside AM (reb AM) and 10 to 25% by weight of rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the composition. DETAILED DESCRIPTION

[0011] The present invention provides a food or beverage product comprising a steviol glycoside composition, the composition comprising 5% to 30% by weight of rebaudioside M (reb M), 15% to 35% by weight of rebaudioside AM (reb AM) and 10% to 25% by weight of rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the product, wherein the steviol glycoside composition is present in an amount below its sweetness threshold. In one embodiment, reb M is present in an amount ranging from 10% to 25% by weight based on the total amount of steviol glycosides in the product. In one embodiment, reb M is present in an amount ranging from 8% to 27% by weight based on the total amount of steviol glycosides in the product. In one embodiment, reb AM is present in an amount ranging from 25% to 35% by weight based on the total amount of steviol glycosides in the product. In one embodiment, reb N2 is present in an amount ranging from 10% to 20% by weight based on the total amount of steviol glycosides in the product.

[0012] As used herein, the abbreviated term "reb" refers to "rebaudioside." The two terms have the same meaning and are used interchangeably.

[0013] As used herein, the term "steviol glycoside" refers to the glycoside of steviol. Steviol glycoside is a diterpene glycoside characterized in that a single core structure is steviol, and the difference is that there are carbohydrate residues at positions C13 and C19. Steviol glycosides can be natural or produced by fermentation, bioenzyme cascade or extraction from the leaves of Stevia Rebaudiana plants. Example types of steviol glycosides are steviol monoglycosides, steviol disaccharide glycosides, rubusoside, stevioside, dulcoside, rebaudioside. Examples of steviol glycosides are steviol monoglycoside, steviol monoglycoside A, steviol bioglycoside, steviol bioglycoside D, rubusoside, steviol bioglycoside A, steviol bioglycoside B, rebaudioside B, stevioside, rebaudioside G, stevioside A, stevioside B, stevioside C, rebaudioside C, rebaudioside A, rebaudioside E, rebaudioside E2, rebaudioside E4, rebaudioside E6, rebaudioside E3, rebaudioside D, rebaudioside I, rebaudioside AM, rebaudioside D7 , rebaudioside M, rebaudioside M4, rebaudioside N2, rebaudioside O2, rebaudioside 1a, rebaudioside 1b, rebaudioside 1c, rebaudioside 1d, rebaudioside 1e, rebaudioside 1f, rebaudioside 1g, rebaudioside 1h, rebaudioside 1i, rebaudioside 1j, rebaudioside 1k, rebaudioside 1l, rebaudioside 1m, rebaudioside 1n, rebaudioside 2a, synthetic steviol glycosides such as enzymatically glucosylated steviol glycosides, and combinations thereof.

[0014] As known to those skilled in the art, the sweetness threshold is the highest concentration at which no sweetness can be detected. The sweetness threshold can be determined according to FEMA Guidance Sensory Testing for Flavorings with Modifying Properties (2013, Vol. 67, No. 11).

[0015] In one embodiment, the steviol glycoside composition further comprises rebaudioside O4 (reb O4). In one embodiment, based on the total amount of steviol glycosides in the food or beverage product, the steviol glycoside composition further comprises about 3 wt % to about 10 wt % reb O4. In one embodiment, based on the total amount of steviol glycosides in the food or beverage product, the steviol glycoside composition further comprises about 5 wt % to about 9 wt % reb O4.

[0016] In one embodiment, the steviol glycoside composition further comprises one or more additional steviol glycosides selected from the group consisting of Reb 2M, Reb M5, Reb D9, Reb 2A, Reb O4, Reb M4, Reb E, Reb O, Reb D, Reb K, Reb N, Reb C2, Reb J, Reb K2, Reb V2, Reb H, Reb I, Reb A, stevioside, Reb F, Reb C, dulcoside A, rubusoside, Reb B, Sbio, and combinations thereof. It has been found that including these steviol glycosides in small amounts has an improved effect on the flavor-modifying properties.

[0017] The remainder of the steviol glycoside composition can be any one or more steviol glycosides.

[0018] The food or beverage product may be any known food or beverage product. For example, the food or beverage product may be an alcoholic beverage such as vodka, wine, beer, liquor, sake, etc.; a non-alcoholic beverage; a non-carbonated beverage; a natural fruit juice; a refreshing drink; a carbonated beverage; a low-sugar beverage; a zero-calorie beverage; a low-calorie beverage and food; a yogurt drink; an instant fruit juice; an instant coffee; an instant beverage of the powdered type; a canned product; a syrup; a fermented soybean paste; soybean paste; vinegar; a condiment; mayonnaise; ketchup; curry; soup; an instant broth; powdered soybean paste; vinegar powder; various types of biscuits; rice crackers; crackers dry goods; bread; chocolate; caramel; candy; chewing gum; jelly; pudding; preserves and pickles; fresh cream; jam; marmalade; kumpers; powdered milk; ice cream; sorbet; vegetables and fruit in bottles; cooked beans in cans; meat and food cooked in sweet sauces; agricultural vegetable food products; plant-based foods and beverages; plant-based proteins; seafood; ham; sausages; fish ham; fish sausages; fish paste; fried fish products; dried seafood; frozen food products; pickled seaweed; pickled meats; tobacco; pharmaceutical products; and many others.

[0019] "Plant-based protein" refers to protein products made from raw materials including, but not limited to, grains (rice, millet, corn, barley, wheat, oats, sorghum, rye, teff, triticale, amaranth, buckwheat, quinoa); leguminous vegetables or dry beans (soybeans, sesame, mung beans, chickpeas, chickpeas, peas, broad beans, lentils, lima beans, lupins, peanuts, pigeon peas, runner beans, kidney beans, navy beans, pinto beans, adzuki beans, cowpeas, black-eyed peas); seeds and oilseeds (black mustard, Indian mustard, rapeseed, canola, safflower, sunflower seeds, flax seeds, hemp seeds, pumpkin, chia, sesame); nuts (almonds, walnuts, Brazil, macadamia, cashews, chestnuts, hazelnuts, pine, pecans, pistachios, and ginkgo); algae (seaweed, wakame, spirulina, chlorella); mycoprotein or fungal protein; insect and leaf proteins.

[0020] In certain embodiments, food or beverage products comprise high concentrations of plant-based protein. The total amount of plant-based protein can be from about 2% to about 30% by weight, or from about 2% to about 15% by weight, or from about 3% to about 10% by weight, or from about 4% to about 8% by weight, from about 5% to about 7% by weight, or from about 6.4% to 6.5% by weight, or about 6.4% by weight protein, or greater than 3%, greater than 4%, greater than 5%, or greater than 6% by weight.

[0021] The steviol glycosides in the steviol glycoside composition can be of natural origin or obtained by enzymatic conversion. Preferably, one or more steviol glycosides in the steviol glycoside composition are of natural origin. More preferably, all steviol glycosides in the steviol glycoside composition are of natural origin, because this allows the composition to be labeled as "natural flavoring agent".

[0022] Preferably, the steviol glycoside composition is present at above about 10 ppm. Below this amount, the flavor adjustment or flavor enhancement properties may be reduced.

[0023] Preferably, the steviol glycoside composition is present at less than about 500 ppm. Above this amount, the sweetness of the steviol glycoside composition may be detected, and the flavor adjustment or flavor enhancement properties may be reduced.

[0024] In one embodiment, the steviol glycoside composition is present in an amount within a range of greater than about 20 ppm to about 500 ppm, or in an amount within a range of about 30 ppm to about 400 ppm, or in an amount within a range of about 30 ppm to about 150 ppm, or in an amount within a range of about 40 ppm to about 300 ppm, or in an amount within a range of about 50 ppm to about 200 ppm, or in an amount within a range of about 60 ppm to about 100 ppm, or in an amount within a range of about 150 ppm to about 250 ppm, or in an amount within a range of about 150 ppm to about 300 ppm.

[0025] In one embodiment, the steviol glycoside composition is present in a beverage in an amount ranging from about 30ppm to about 150ppm. In one embodiment, the steviol glycoside composition is present in a cereal composition in an amount ranging from about 150ppm to about 250ppm. In one embodiment, the steviol glycoside composition is present in a baked good in an amount ranging from about 150ppm to about 300ppm.

[0026] Preferably, the food or beverage product is a reduced salt product. Reduced salt products may be healthier, and / or more attractive to consumers. Reduced salt products are products that contain less salt than similar representative products. Preferably, the reduced salt product contains at least 10% less salt, more preferably at least 15% less salt, more preferably at least 20% less salt, more preferably at least 30% less salt, and most preferably at least 40% less salt. Salt used herein refers to sodium chloride. In one embodiment, the reduced salt product comprises one or more salt substitutes. Salt substitutes are ingredients for reducing or removing table salt (sodium chloride) in the diet. Examples of salt substitutes include potassium chloride, monosodium glutamate, yeast extract, seaweed flakes, etc.

[0027] Preferably, the food or beverage product is a low-sugar product. Low-sugar products can be healthier and / or more attractive to consumers. Such products can have a lower caloric value compared to similar representative products. Reduced-sugar products are products that contain less sugar than similar representative products. Preferably, the reduced-sugar product contains at least 30% less sugar, more preferably at least 50% less sugar, more preferably at least 90% less sugar, and most preferably the reduced-sugar product does not contain sugar.

[0028] Preferably, the food or beverage product also comprises one or more other additives selected from the group: flavoring agent, flavoring agent with adjustment property, flavor enhancer, acidulant, natural fruit extract, natural vegetable extract, condiment, vanilla, spices etc. As will be appreciated by those skilled in the art, flavoring agent is the material added to give or help to give food or beverage product local flavor. One or more flavoring agents with adjustment property and / or one or more flavor enhancers preferably exist with the amount lower than its inherent sweetness level. More preferably, the food or beverage product also comprises one or more flavoring agents with adjustment property of the amount of its sweetness level. Adding other additives may produce more ideal flavor profile.

[0029] The one or more other additives may be any additive known in the art.

[0030] Examples of known flavoring agents with modulating properties are erythritol; sodium gluconate; rare sugars such as psicose, tagatose, allose, cellobiose; glucosylated glycosides such as mogroside, sesaminol glycosides, glucosylated steviol glycosides.

[0031] Examples of flavoring agents known to impart or help impart a sweet taste include acetol, adonitol, agave flavor, allyl hexanoate, 4-amino-5,6-dimethylthieno(2,3-d)pyrimidin-2(1H)-one hydrochloride, 3-((4-amino-2,2-dioxy-1H-2,1,3-benzothiadiazin-5-yl)oxy)-2,2-dimethyl-N-propylpropionamide, isoamyl phenylacetate, terpene-free star anise seed oil, benzyl salicylate, isobutyl acetoacetate, isobutyl 2-butenoate, isobutyl isovalerate, caramel dione, caramel furanone, caramel pentanedione, coconut (Cocos nucifera) solution, and caramel furanone. nucifera) juice, β-cyclodextrin, cycloolefin, cycloolefin hydrate, 5,5'-diacetyl-dithienyl-2,2'-methane, dihydroxyacetone (monomer), 3',7-dihydroxy-4'-methoxyflavan, 2,5-dimethyl-3-acetylpyrrole, ethyl benzoate, ethyl benzoylacetate, ethyl cyclopentenolone, ethyl furanol, ethyl 3-hydroxyhexanoate, 3-(2-hydroxyphenyl)propionic acid Ethyl ester, ethyl lactate, ethyl maltol, ethyl methyl p-tolyl glycidate, ethyl myristate, ethyl caprylate, ethyl phenylacetate, ethyl pyruvate, ethyl salicylate, ethyl isovalerate, ethyl vanillin propylene glycol acetal, eugenol, isoeugenol, isoeugenyl phenylacetate, dextrorotatory buckwheat alkal, ferrous lactate, 2-furanylpentanone, broom absolute, geranyl isobutyrate, guaiacyl phenylacetate, heliotrope acetone, 2-Hexen-1-ol, (Z)-3-hexen-1-yl salicylate, hexyl benzoate, alpha-hexyl cinnamaldehyde, honey enhancer, honey flavor, hydroxycitronellal, hydroxycitronellol, 2-hydroxymethylpyrazine-L-dopa, dextro-limonene, lavage tincture, maltitol, maltol, maltol isobutyrate, maltol propionate, maple syrup distillate, maple syrup furanone, 2-methoxy-4-vinylphenol, p-methylphenylethyl Ketone, methyl anthranilate, 2-methylbutyl acetate, methyl isobutyrate, N-(2-methylcyclohexyl)-2,3,4,5,6-pentafluorobenzamide, 2-methyl-5,7-dihydrofuran-[3,4-d]-pyrimidine, 5-methylfurfural, 1-(5-methylfuranyl)-3-pentanone, methyl heptanoate, methyl salicylate, methyl valerate, 4-methyl-2-(1-methyl-1-butenyl)-1,3-Dioxolane, molasses distillate, molasses flavor, beta-naphthyl methyl ketone, rambutan (nepheliumlappaceum) fruit, (E)-2-octenal, octyl propionate, L-ornithine hydrochloride, phenethyl tiglate, tetrachlorophthalide, pineapple hydroxycaproate, sweet potato flavor, praline flavor, isoprenyl acetate, L-proline, allyl guaiacol, propyl butyrate, isopropyl butyrate, propyl isobutyrate, isopropyl formate, propyl heptanoate, propyl phenylacetate, isopropyl phenylacetate, propyl propionate, propylene glycol, methylglyoxal, sodium 2-(4-methoxyphenoxy)propionate, strawberry furanone , strawberry furanone acetate, strawberry furanone solution, strawberry glycidyl ester 1, strawberry glycidyl ester 2, sugar distillate, sugar supplement, sugar flavor, brown sugar flavor, caramel flavor, sweet and sour sugar flavor, sweet and sour flavor, pinyl propionate, tetrahydrofurfuryl acetate (E)-crotonic acid, 2,5,7-trimethyl-5,7-dihydrofuran-[3,4-d]-pyrimidine, tyramine, vanilla orchid fruit extract, vanilla bean absolute (vanilla), vanilla bean flavor, vanilla bean vanilla, vanilla concentrate, Bali vanilla oleoresin, bourbon vanilla oleoresin, vanilla resin, tahitian vanilla orchid fruit extract, vanillin propionate Acetal, p-vanillyl alcohol, vanillyl isobutyrate, 2,6-xylenol, ammonium isovalerate (30% propylene glycol solution), maqui juice, maqui leaf extract, benzyl amyl carbinol, benzyl butyl carbinol, benzyl isobutyrate, sage absolute, coco pentyl aldehyde, decyl methanesulfinate, ethyl p-anisate, ethyl butyrate, ethyl formate, ethyl (E,E)-sorbate, ethylene glycol brazilate, furfural, furfuryl alcohol, guajillo capsicum oleoresin, (E)-2-heptenal, hexyl isobutyrate, levulinic acid, lime essential oil, pyran lime, menthyl isovalerate, p-methoxycinnamaldehyde, methyl R-3-acetoxyhexanoate , 3-methylbutyl 2-furanyl butyrate, methyl heptadienone, methyl propanesulfinate, methyl (E,E) sorbate, δ-octalactone, phenylethyl alcohol, (E) propyl-2-furan acrylate, isopropyl 2-methylbutyrate, isopropyl octanoate, propylene glycol diacetate, rose oil (Rosa damascena) rnssia, Turkish rose oil (Rosa damascena), tropical ionone, vanillyl carboxylate, veratraldehyde, 3,4-dimethylphenol, acetoin, 2-acetylbenzothiophene, 2-acetyl-5-methylthiophene, isobutyl angelate, isobutyl formate, bittersweet chocolate flavor, (E)-2-decenoic acid, 2,6-dimethylnaphthalene, ethyl acetate, ethyl decanoate, ethyl 3-(2-furanyl) propionate, 2-ethyl-1-hexanol, ethyl 3-hexenoate, ethyl propionate, ethyl valerate, ethyl vanillin, dextrorotatory fenchone, fusel oil, 3-heptyldihydro-5-methyl-2(3H)-furanone, hexyl lactate, α-ionol, linalyl isobutyrate, lucuma fruit flavor, cinnamon bark oil (CO2 extract), α-methylcinnamaldehyde, methyl 3-nonenoate, methyl (E)-3-nonenoate, (E)-2-octanoic acid methyl ester, menthol lactone, (E,Z)-3,6-nonadien-1-yl acetate, 2-octen-1-ol, (E)-2-octen-l-ol, 2-pentanone, propyl hexanoate, 3-propylenephthalide, phenylacetic acid rodol, soy sauce furanone, valerate pine oil, tolualdehyde (mixed ortho, meta, para), (E,Z,Z)-2,4,7-tridecatrienal, tuberose absolute (from pomace), vanillic acid, vanillyl acetone, grass fennel tincture, butyl butyrate, Cucumber flavor, 2-ethylbutyraldehyde, 4-ethylguaiacol, ethyl 3-oxohexanoate, ethyl S-thioacetate, furfuryl valerate, (E)-2-hexenoic acid, hexyl acetate, 1-(2-hydroxy-4-methoxyphenyl)-3-(pyridin-2-yl)propan-l-one, methylthiopropanediethyl acetal, α-methyl-(E)-cinnamaldehyde, methyl 3-hexenoate, nonanoic acid, octahydrocoumarin, peppermint oil (USA), peppermint oil (Idaho), perillaldehyde, 4-phenyl-3-butene-2-ol, rose Butyrate, 2,2,3-trimethylcyclopentaneethanol, benzyl acetate, isobutyl anthranilate, divanillin, (Z)-4-hepten-1-ol, neryl isobutyrate, nonanol, octyl butyrate, isovaleric acid, vanillin, 4-acetylanisole, acetophenone, isobutyl butyrate, butyl isovalerate, ethyl cinnamate, hexyl phenyl acetate, methyl phenyl acetate, ketoisophorone (2,6,6-trimethylcyclohex-2-ene-1,4-dione), (Z)-3-hexenyl methyl ether and vanillyl acetate.

[0032] Examples of flavoring agents known to impart or help impart a sweet aroma include acetyl longifolene, terpene-free anise seed oil, caramel dione, caramel furanone, caramel furanone solution, caramel pentanedione, coffee dione, cyclopentene hydrate, ethyl cyclopentenone, ethyl furanone, 4-ethyl-2-hydroxy-3-methyl-2-cyclopenten-1-one, ethyl maltol, ethyl vanillin propanediol acetal, flat lichen, 2-methyl-3-pentenoic acid hexyl ester, millennium genus wintergrass root oil, honey specialty, 3(2)-hydroxy-5-methyl-2(3)-hexanone, 2-hydroxy-3,5,5-trimethyl-2-cyclopenten-1-one, maltol, maltol isobutyrate, maltol propionate, maple furanone, water melaleuca, dimethyl lactone, 2-methoxy-3,5-dimethyl-2-cyclopenten-1-one, 2-methyl-5,7-dihydrofurano-[3,4-d]-pyrimidine, (Z)-4-octen-1-ol, 2-valerylfuran, 3-pentylbicyclo[3,2 -d] octan-2-one, Periploca root oil, (E)-2-phenyl-1(2)-propen-1-yl acetate, phthalide, pineapple hydroxycaproate, black poplar bud oleoresin, guava fruit, saffron, Moroccan rose absolute, rose extract (Rosa damascena), saffron resin, sandalwood oil CO2 extract, β-sweet orange aldehyde, spikenard oil, spikenard oil CO2 extract, strawberry furanone, strawberry furanone acetate, strawberry furanone butyrate, strawberry furanone solution, sugar aroma, brown sugar aroma, surfleurs d'oranger oil, pea absolute, pea fragrance, tamarind extract, dandelion leaf tincture, tilia flower water, toffee furanone, tolu balsam oil, 2,5,7-trimethyl-5,7-dihydrofurano-[3,4-d]-pyrimidine, undecane propylene glycol acetal, isovaleraldehyde propylene glycol acetal, vanilla orchid fruit extract, vanilla bean flavor, vanilla bean vanilla, french vanilla fragrance, vanilla resin, tahitian vanilla orchid fruit extract, vanillin propylene glycol acetal, vanillyl isobutyrate, woodruff absolute, 2-acetyl-3,5-dimethylfuran, isoamyl acetoacetate, amyl hexanoate, isoamyl hexanoate, cinnamyl amyl acetate, amica flower oil, 2-butoxyethyl acetate, red sandalwood oil, caraway seed oleoresin, carrot seed oil, citronellyl cinnamate, cyclohexyl crotonate, 2,5-dibutyl-4-methyloxazole, 1,3-dihydroxyacetone (dimer), epoxyoxophorone, 2-ethylbutyl-2-butenoate, 1-ethyl-2-methylpropyl-3-butenoate, ethyl pentadecanoate, eucalyptus leucoxylon leaf oil, anise acetate, ethyl furfuryl ether, ginger grass oil, green carboxylate, green heptenal, urau balsam oil, diethyl acetal, 2-hexyl-5 or 6-keto-1,4-dioxane, α-ionol, ivy aldehyde / methyl anthranilate Schiff base, juniper berry extract, lilac spice base, chamomile flower oil, (-)-menthone, musk gx in benzyl benzoate (1,3,4,6,7,8-hexahydro-4,6,6,7,8,8-hexamethylcyclopenta(g)-2-benzopyran) 50%, musk nonane (1,8-dioxacycloheptadecan-9-one), 2-nonanone, nonyl benzoate, (E,E)-2,6-alloocimene ((4E,6E)-2,6-dimethylocta-2,4,6-triene), phenylethyl acetate, phenoxyacetic acid, phenylacetaldehyde, phenylacetaldehyde 2,3-butanediol acetal, phenylethyl acetone, 1-phenyl 2-pentanol, 2-propenyl 1-p-methylisopropylbenzene, 4-propenyl syringol, propyl butyrate, propyl propane sulfinate, propyl isovalerate, 3-propylenephthalide, isopulegyl acetate, isosassafras, strawberry furanone methyl ether, 2-butenoic acid 1,3,4-trimethylpentyl ester, 2-butenoic acid 1,2,2-trimethylpropyl ester, tropical indene, tuberose absolute (from extract), tuberose absolute (from pomace), Chinese turmeric root oil, vanilla bean oil (vanilla), vanilla fruit extract, French annuswormwood oil, acetaldehyde benzyl 2-methoxyethyl acetal, acetaldehyde hexyl isopentyl acetal, acetyl citrate tributyl, agarwood oil (aetoxylon sympetalum), isoamyl butyrate, angelica seed oil, benzaldehyde propylene glycol acetal, brachyleana hutchinsii wood oil, isobutyl anthranilate, isobutyl propionate, α-borneol, moroccan chamomile oil, (E)-cinnamic acid, citral, cocoa flavor, (R)-δ-decanolide, 9-decene-5-lactone-2,4-diethyl-5-propyloxazole, 2,5-diethyltetrahydrofuran, 3',4'-dimethoxyacetophenone, (R)-δ-dodecalactone, elderflower absolute (sambucus canadensis and s.nigra), bicyclo (2.2.1)-5-heptene-2-carboxylic acid ethyl ester, butyryl lactylate, (S)-2-ethylhexanoic acid, 5-hydroxydecanoic acid ethyl ester, anthranilic acid ethyl methyl ester, 10-epi-γ eucalyptol, isoeugenyl formate, eugenylphenyl acetate, (E) β-famesene, white flower Indian jasmine extract, freesia acetate, gardenia absolute, African cardamom oil, 2-heptanol, 3-heptanone, 4-heptanone, acetaldehyde butyrate Alkane-2,3-diol acetal, (Z)-3-hexen-1-yl acetate, (Z)-3-hexen-1-yl lactate, sec-hexanol, 4-hydroxyphenylethyl alcohol, 3-hydroxy-4-phenyl-2-butanone, cis-2-hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one, trans-2-hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one, β-ionone, kewda oil, lavender oil, lemon oil produced in Florida, (3S,6S)-(Z)-linalool oxide (pyran type), Mexican marigold oil, cinnamon bark oil CO2 extract, menthyl isovalerate, 3-mercapto-3-methylbutanol, 3-mercapto-3-methyl-1-butyl acetate, methyl mercaptan, p-methoxycinnamaldehyde, (E)-p-methoxycinnamaldehyde, 2-hydroxy-4-methylvaleric acid methyl ester, 2-methylnaphthalene, methyl octanoate, methyl sandalwood, 5-methyltetrahydrofuran-3-one, musk cyclopentenyl propionate ([2,2-dimethyl-3-(2-methyl-5 -prop-1-en-2-yl-1-cyclopentenyl)propyl] propionate), musk decalactone (1,6-dioxacycloheptadecane-7-one), musk gx (1,3,4,6,7,8-hexahydro-4,6,6,7,8,8-hexamethylcyclopenta (g)-2-benzopyran) 100%, daffodil absolute oil, γ-nonalactone, nonyl anthranilate, isooctyl acetate, octyloxyacetaldehyde, wind root resin substitute, peach neopentanoate, pear valerate, Thai lime leaf essential oil (petitgrain combava oil), sesquiphellandrene, phenethyl lactate, phenethyl phenyl acetate, phenethyl tiglate, 4-phenyl-2-butyl acetate, isophorone, ketoisophorone, pineapple pentanoate, 2-isopropoxy-3(5)-methylpyrazine, propyl mercaptan, 2-isopropyl-4-methyl-3-thiazoline, isopropyl propionate, propyl pyruvate, propylene glycol dibutyrate, rosa centifolia leaf oil, rose leaf absolute (rosa centifolia) centifolia), styryl acetate, tea absolute, (R)-tonka bean furanone, (R)-N,N,α-trimethylbenzylamine, 2,6,6-trimethyl-2-hydroxycyclohexanone, tuberose acetate, (R)-δ-undecanolactone, (R)-γ-undecanolactone, (S)-δ-undecanolactone, (S)-γ-undecanolactone, valerian powder absolute, vanilla bean absolute (vanilla), Tahitian vanilla fruit absolute, Tahitian vanilla fruit absolute CO2 extract, Tahitian vanilla fruit oil CO2 extract, -vanillic acid, vanillin hexanediol acetal, d-xylose, ylang ylang absolute, acetylethyltetramethyltetralin substitute, 9-acetyl-5-methyl-tricyclo[6.2.1.0.sup.2,7]undec-4-ene, allyl isononanoate, isopentyl decanoate, amyl propionate, amyl salicylate, homoanisaldehyde, levorotatory borneol, isobornyl acetate, isobornyl phenyl acetate, isobutyl formate, 2-butylfuran, 1-isobutyl-2-methylbutyl 2-butenoate, α-borneol acetate, capsicum oleoresin, carvyl propionate, (Z)-civet decenone, 2,6-dimethyl-3-oxatricyclo(4.2.1.0*2,4*)nonane, 1,3-dithiolane, elemene, δ-elemene, α-ethoxy-o-cresol, ethyl (Z)-4-heptenoate, ethyl 3-mercaptobutyrate, 1-ethyl-2-methylpropyl 2-butenoate, ferula absolute, hazelnut heptenone, furfuryl alcohol, ginger root absolute; ethyl 3-cyclohexene-1-carboxylate (ginsene), grapefruit oilfolded florid, isogreen methanoindene, 20% champaca oil in Guyun balsam oil, (S)-γ-heptanolactone, 3-heptyl acetate, (S)-γ-caprolactone, (E)-2-hexenoic acid, 3-hexenyl 2-methylbutyrate, n-hexyloxyacetaldehyde dimethyl acetal, hexyl formate, 2-hexyl furoate, cypress root oil, hops oil, hydroxymethyl hexyl ethyl ketone, juniper musk ketone, laurel bark oil, laurel stem oil, henna flower absolute, lavender herb oil, ( Z)-linalool oxide (furan type), Litsea cubeba oil terpenes, Melissa officinalis (Slovak Republic), Menthyl L-isobutyrate, Cresyl acetate (mixed o-, m-, p-), 2-methylbutyl propionate, α-methyl-(E)-cinnamaldehyde, 6-methylheptanal, Methyl ionone terpenes, Methyl 4-methylbenzoate, Methyl 4-phenylbutyrate, Musk ambrette substitute, Musk gx50% in diethyl phthalate, Musk gx in DPG 50%, myrtenol, nirvanolide, (E)-2-nonen-1-yl acetate, 2-nonyne-1-aldehyde dimethyl acetal, cis-oak lactone, 3-octanone, marjoram CO2 extract, perilla aldehyde, 2-phenoxyethyl formate, 4-phenyl-2-butanol, phenyl glycol phenyl acetate, 3-phenylpropyl cinnamate, phenyl salicylate, isopropenyl acetate, (R)-(+)-pulegone, oleophane acetal, Bulgarian rose absolute (Rosa damascena), rose undecane ene, santalol acetal, satinaldehyde, sodium ferulate, styroyl acetate, syringaldehyde, tea acetate, tetrahydrofuroylphenyl acetate, o-thioguaiacol3 (or 2), 4,5-trimethyloctahydro-4,7-methyleneinden-5-yl acetate, 4,6,ll-trimethyl-5-oxatricyclo (6.2.2.0*4,9*) dodec-6-ene, vanilla bean absolute, bourbon vanilla oleoresin, 4-vinylphenol and wine lactone, aeolanthus graveolens oil, succinaphthofuran, p-anisaldehyde / methyl anthranilate Schiff base, betabisabolol, capsicum oleoresin CO2 extract, cumyl acetate, (E)-β-damascone, (R)-γ-decalactone, (S)-δdecalactone, 2,5-dimethylbicyclo (3.2.1)-2-octen-3-yl acetate +1,4-Dimethylbicyclo(3.2.1)-2-octen-3-yl acetate, (R)-γ-dodecalactone, 2-ethyl-1-hexanol, (R)-γ-heptanolide, hexanol, (Z)-3-hexen-1-ylphenyl acetate, hexyl acetate, labdanum absolute, p-methylbenzyl acetate, methylheptadiene, nonanal / methyl anthranilate Schiff base, alloocimenol, passion fruit extract, phenylacetaldehyde / methyl anthranilate Schiff base, robinia pseudoacacia pseudoacacia) absolute oil, sea dihydroxybenzoate, δ-tetradecanoic acid, French verbena absolute oil, vetiver acetate, ylang ylang oil I, ylang ylang oil, turmeric peel oil, citrus nitrile, artemisia wall leaf oil, benzyl acetate, benzyl salicylate, butyl 2-naphthyl ether, clark oil, broadleaf acetal, (R)-propanal, (S)-propanal, octahydro-4,7-methylene-1H-indene-5-acetaldehyde + 6-methyloctahydro-4,7-methylene-indene-5-carboxaldehyde, American spearmint oil, strawberry glycidate1, Bali vanilla oil resin, veratraldehyde, (Z)-3-hexenyl methyl ether, methyl paraanisate, vanillin, vanillyl acetate. 4-(3,3-dimethylbicyclo(2.2.1)hept-2-yl)-1-methyl-2-oxabicyclo(2.2.2)octane, 2-phenyl-2-pentenal, and (E)-2,5,9-trimethyl-4,9-decadien-1-al. In one embodiment, the cocoa flavor is reminiscent of the aroma and flavor of cocoa powder and chocolate (including dark chocolate, semi-sweet chocolate, and milk chocolate). ,

[0033] Examples of flavoring agents known to impart or help impart a sugary taste include caramel color, sugar cookie flavor, ethyl maltol, malt distillate, almond flavor, iris rhizome absolute (Iris germanica), iris rhizome absolute (Iris vetiver), sugar cane distillate, brown sugar cinnamon flavor, caramel flavor, maple brown sugar flavor, sweet flavors, sweetness enhancers, caramel dione, caramel furanone solution, cinnamon sugar cookie flavor, ethyl furanol, methyl 2-furoate, praline flavor, pyruvic acid, vanilla sugar, caramel furanone, caramel pentanedione, praline brulee flavor, praline brulee coffee flavor, and strawberry furanone.

[0034] Examples of flavoring agents known to impart or help impart a sugar flavor include caramel color, cotton candy aroma, almond aroma, sugar cookie aroma, sugar aroma, brown sugar aroma, caramel dione, apple diacetic acid, malt distillate, maltol isobutyrate, dimethyl coumarin, caramel furanone, caramel furanone solution, caramel pentanedione, coffee dione, crème brûlée aroma, cycloolefin hydrate, ethyl furanol, 1-ethyl-2-methylpropyl 2-butenoate, barley malt extract, menthone lactone, 2-mercaptomethylpyrazine, methyl bicycloheptenylmethyl oxirane carboxylate, strawberry furanone solution, soy sauce furanone, spicy pentanone, strawberry furanone, strawberry furanone acetate, toffee furanone, ethyl cyclopentenone, ethyl maltol, barley (Hordeum vulgare) extract (cereal grass), beta-damascenone, and 3-phenylpropyl isobutyrate.

[0035] Examples of flavoring agents known to impart or help impart a caramel flavor include 2-butyl-3,6-dimethylpyrazine, 2-butyl-3,5,6-trimethylpyrazine, caramel cappuccino flavor, caramel apple flavor, caramel candy flavor, caramel cashew flavor, caramel cocoa flavor, caramel coconut flavor, caramel coffee flavor, caramel com flavor, caramel cream flavor, caramel custard flavor, caramel flavor, burnt caramel flavor, caramel fudge flavor, caramel furanone, caramel latte flavor, caramel macchiato flavor, caramel malt flavor, flavor, caramel mocha flavor, caramel nut butter flavor, caramel nut flavor, caramel nut fudge flavor, caramel peanut flavor, caramel pecan flavor, caramel toffee flavor, caramel walnut biscuit flavor, coffee dione, caramel pudding flavor, cycloolefin hydrate, 2-dimethyl-3-butylpyrazine, ethyl furanol, 3-ethylpyridine, fenugreek distillate, roasted fenugreek flavor, fenugreek resin, fenugreek seed oil, 3,4-hexanedione, 2-hydroxy-2-cyclohexenone, barley malt extract, maple flavor 2-(methoxy methyl)pyridine, 3-methylbutyl 2-furanylbutyrate, methyl 2-furoate, 6-methylpyridine-2-aldehyde, 1-phenyl-1,2-propanedione, 5-propylthiophene-2-aldehyde, 2-pyridinecarboxaldehyde, acetone aldehyde, dextrorotatory sorbitol, strawberry furanone, strawberry furanone acetate, strawberry furanone solution, toffee flavor, English toffee flavor, fenugreek flavor, fenugreek extract, fenugreek tincture, levulinyl, bananas foster flavor, butter caramel flavor, L-butyl lactate, isobutyl lactate, cajeta flavor, Caramel pentanedione, chocolate caramel flavor, chocolate caramel flavor, white chocolate caramel flavor, chocolate caramel nut flavor, 3,5-cocopyrazine, coffee caramel flavor, caramel pudding coffee flavor, caramel cream flavor, cyclohexyl acetic acid, 2,5-dimethyl-3,6-diisobutylpyrazine, eggnog caramel pudding flavor, 3-ethyl-1,2-cyclopentanedione, 5-ethyl-3,4,5,6-tetramethylcyclohexene-2-one, ethyl vanillin, flan flavor, 2-furoic acid, helichrysum italicum flower absolute, honey distillate, rucola flavor, 2,3-Lutidine, Maltol Propionate, Molasses Flavor, Caramel Onion Flavor, Orange Caramel Flavor, Peanut Brittle Flavor, Pecan Caramel Flavor, 4-Phenylpyridine, Caramel Popcorn Flavor, 2-Propionylthiophene, 2-Isopropylpyrazine, Soy Sauce Furanone, Tetrahydrofurfuryl Acetate, 5-Thenylmethyl-Thiophene-2-aldehyde, Vanilla Caramel Flavor, 2-Vinylbenzofuran, (E)-Aconitic Acid, Almond Toffee Crisp Flavor, Almond Toffee Flavor, Butter Maple Flavor, Butter Praline Flavor, Butter Toffee Flavor, 2-Oxobutyric Acid, Coffee Caramel Pudding Flavor, Coffee Distillate, Cyclopentene, Fenugreek Absolute, Chocolate Fudge Caramel Flavor, Furfuryl alcohol, 2-(2-furanyl)ethanethiol, honey maple flavor, maple cream flavor, maple nut flavor, maple pecan flavor, toasted marshmallow flavor, 2-(1-mercaptoethyl)furan, 5-methylfurfural, caramel onion oleoresin, praline flavor, roasted nut flavor, Bali vanilla oleoresin, aconitic acid, caramel dione, ethyl crotonate, (E)-ethyl 2-crotonate, maltose distillate, maltol isobutyrate, maple furanone, roasted maple nut flavor, rum ether, spicy acetoacetate, acetobutyryl, ethyl lactate, 2,3-heptanedione, 2-pentylfuran, diacetyl trimer, furfural, furfural valerate and 2-methylbutanal. In one embodiment, the caramel flavor is reminiscent of the smell and flavor produced when sugar is caramelized without burning. ,

[0036] Examples of flavoring agents known to impart or help impart a caramel flavor include 4-acetyl-2,5-dimethyl-3(2H)-furanone, 6-acetyl-1,2,3,4-tetrahydropyridine, allyl 2-furoate, pentyl 2-furoate, isoamyl pyruvate, butterscotch aroma, 2-oxobutyric acid, caramel corn aroma, caramel dione, caramel aroma, caramel furanone, caramel furanone solution, coffee dione, cycloolefin, cycloolefin hydrate, diethyl malate, α,α-dimethylanisyl acetone, 3-ethyl-1,2-cyclopentanedione, ethylcyclopentenolone, ethyl furanol, ethyl 4-hydroxybutyrate, ethyl 2-hydroxy-2-methylbutyrate, ethyl-4-hydroxymethyl-3-(2H)-furanone, acetyl Ethyl propionate propylene glycol ketal, ethyl maltol, 5-ethyl-2,3,4,5-tetramethyl-2-cyclohexene-1-one, 5-ethyl-3,4,5,6-tetramethylcyclohexene-2-one, fenugreek absolute oil, fenugreek extract, fenugreek seed oil, geranyl crotonate, Italian immortelle flower absolute oil, Italian immortelle flower extract, barley (Hordeum vulgare) wax, hydroxydimethylcyclopentenone, 2-hydroxy-3,5,5-trimethyl-2-cyclopenten-1-one, immortelle absolute oil, levulinic acid, barley malt extract, malt aroma, maltol, maltol isobutyrate, maltol propionate, maple syrup aroma, maple syrup furanone, menthone lactone, mestirol lactone, 2-methoxy-3,5 -Dimethyl-2-cyclopenten-1-one, 5-methylfurfural, methyl levulinate, 2-valerylfuran, isopropenylpyrazine, propyl levulinate, propyl pyruvate, dog rose seed extract, rose furan, soy sauce furanone, dextrosorbitol, (S)-strawberry furanone, strawberry furanone acetate, strawberry furanone ethyl ether, (R)-strawberry furanone methyl ether, strawberry furanone solution, toffee furanone, fenugreek flavor, fenugreek extract, fenugreek tincture, acetol, acetobutyryl, 2-acetyl-3,4,5,6-tetrahydropyridine, isoamyl levulinate, caramel pentanedione, caramel pudding aroma, cycloallyl ester, diethyl 2-hydroxyglutarate, 2,5-diethyltetrahydrofuran, 3-ethyl-4-methylcyclo ene, 5-ethyl-3-methylcyclopentene, ethyl vanillin, furfurylacetone, furfuryldecanoate, barley (Hordeum vulgare) extract (cereal grass), 2-hydroxy-2-cyclopenten-1-one, 3-hydroxy-3-penten-2-one, cis-2-hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one, isomaltol, mango furanone, 2-mercaptomethylpyrazine, nut cyclohexenone, 4-pentenoic acid, 2-propionylthiophene, pyruvic acid, strawberry furanone, 2-thienylthiol, tonka bean absolute oil substitute, tonka bean resin, vanilla bean absolute oil (vanilla), bourbon vanilla oleoresin, amerinal, isobutyl lactate, 3,5-cocopyrazine, coffee distillate, 1,2-cyclohexanedione, diacetyl, (E)-ethyl 2-crotonate, fenugreek oleoresin, furfural, 2-furylacetone, geranyl acetal, 3-mercapto-3-methylbutyl formate, 2-methoxythiazole, 3-methylbutyl 2-furanyl butyrate, methyl 2-hydroxy-3-methylvalerate, methyl nonanedione, (E) propyl-2-furan acrylate, strawberry furanone methyl ether, 2,3,5,6-tetramethylpyrazine, (E)-crotonic acid, tonka bean absolute, (E,E)-2,4-undecenal, 2-acetyl-3,6-dimethylpyrazine, 2-acetyl-3,S(or 6)-dimethylpyrazine, 2-acetylfuran, acetylpropionyl, (R)-γ-decalactone, ethyl lactate, 3,4-hexanedione, commiphora erythraea var.glabrescens engler), phenethyl octanoate, tetrahydrofurfuryl acetate, tetrahydrofurfuryl alcohol, vanillyl isobutyrate, d-xylose, (E)-aconitic acid, benzyl disulfide, butyl levulinate, 2,3-dimethylpyrazine, ethyl 4-pentenoate, ethyl pyruvate, ethyl vanillin isobutyrate, furfuryl alcohol, furfuryl octanoate, γ-heptanolactone, 5-hydroxymethylfurfural, maltose distillate, 2-methylfuran, myrrh oil (commiphora erythraeavar.glabrescens engler), arachidazole, Bali vanilla oleoresin, aconitic acid, ethyl (E) hexanoate, 2-methylthio-3,5- or 6-methylpyrazine, European bubble fat absolute (commiphora erythraeavar.glabrescens engle), 2-pentylfuran, 3-(2-furan) propionate isopentyl, chocolate pyrazine A, cyclohexyl acetic acid, nut quinoxaline, 2-acetyl 1-methylfuran, 2-butenoic acid isobutyl ester, 4-methyl-2,6-dimethoxyphenol, (E,E)-pomacanth and fenugreek seed oil CO2 extract. ,

[0037] Examples of flavoring agents known to impart or help impart a maple flavor include caramel pentanedione, cyclopentene, 2,5-dimethyl-3,6-diisobutylpyrazine, 3-ethyl-1,2-cyclopentanedione, fenugreek absolute, rukuma berry flavor, maple butter flavor, maple cream flavor, maple distillate, maple flavor, maple nut crisp flavor, maple nut flavor, roasted maple nut flavor, maple pecan cream flavor, maple pecan flavor, maple syrup, maple walnut flavor, cream maple flavor, caramel furanone, cyclopentene hydrate, gac fruit distillate, honey maple flavor, maple pumpkin flavor, maple brown sugar flavor, mountain maple bark extract, caramel dione, red cinchona bark, cyclohexyl acetic acid; fenugreek oleoresin, maple furanone, lavage root extract; lavage tincture, 5-methylfurfural and ethylcyclopentenolone.

[0038] Examples of flavoring agents known to impart or help impart a maple syrup flavor include caramel pentanedione, 3-ethyl-4-methylcyclopentene, fenugreek oleoresm, 2-hydroxy-2-cyclopenten-1-one, cis-2-hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one, maple syrup aroma, mountain maple bark extract, caramel furanone, caramel furanone solution, red cinchona bark red, 1,2-cyclohexanedione, cyclopentene, cyclopentene hydrate, ethylcyclopentene, and cyclopentene hydrate. pentenone, trans-2-ethylidene-trans-3-hexenal, fenugreek absolute, geranyl crotonate, menthone lactone, 2-methoxy-3,5-dimethyl-2-cyclopenten-1-one, caramel dione, fenugreek resin, maple furanone, soy furanone, 2-hydroxy-3,4,5-trimethyl-2-cyclopenten-l-one, 5-methyl furanal, 3-propylenephthalide, molasses blackstrap, strawberry furanone methyl ether, whiskey lactone, and cyclohexaneacetic acid.

[0039] Examples of flavoring agents known to impart or help impart a cotton candy flavor include cotton candy flavor, maltol, ethyl maltol, strawberry furanone solution, caramel furanone, maltol isobutyrate, and raspberry ketone.

[0040] Examples of flavoring agents known to impart or help impart a cotton candy flavor include cotton candy aroma, diethyl 2-hydroxyglutarate, strawberry furanone, ethyl maltol, maltol, strawberry furanone solution, toffee furanone, caramel furanone, heliotrope acetone, and maltol isobutyrate.

[0041] Examples of flavor enhancers are abrusoside A, alitame, aspartame, sucrose, melaleuca, curculin, cyclocarioside I, glycyphyllin, glycyrrhizic acid, hemandulcin, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, monk fruit extract, mabinline, N-[N-[3 [-(3-methoxy-4-hydroxyphenyl)propyl]-L-[α]-aspartyl]-L-phenylalanine 1-methyl ester, monatin, oleoside, mukurozioside, neohesperidin dihydrochalcone, neotame, osladin, periandrin, phlomisoside, phloridzin, phyllodulcin, oleoside A, pteroside A, pteroside B, thaumatin and trilobatin and their salts and / or solvates.

[0042] The present invention also provides a method for preparing a food or beverage product, the method comprising including a composition in the food or beverage product, the composition comprising 5% to 30% by weight of rebaudioside M (reb M), 15% to 35% by weight of rebaudioside AM (reb AM) and 10% to 25% by weight of rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the food or beverage product, wherein the steviol glycoside composition is present in an amount below its sweetness threshold. The method is suitable for preparing the food or beverage product of the present invention. In one embodiment, reb M is present in an amount ranging from 10% to 25% by weight based on the total amount of steviol glycosides in the product. In one embodiment, reb M is present in an amount ranging from 8% to 27% by weight based on the total amount of steviol glycosides in the product. In one embodiment, reb AM is present in an amount ranging from 25% to 35% by weight based on the total amount of steviol glycosides in the product. In one embodiment, reb N2 is present in an amount ranging from 10 wt % to 20 wt % based on the total amount of steviol glycosides in the product.

[0043] Including steviol glycoside composition in the food or beverage product can be completed by adding steviol glycoside composition in the production process of food or beverage product.For example, a flavoring composition comprising steviol glycoside composition and one or more flavoring agents can be added in the production process of food or beverage product.Alternatively, steviol glycoside composition can be added in "finished product", for example, by mixing steviol glycoside composition with product.In the case of beverage product (for example beverage concentrate (including but not limited to liquid concentrate and syrup and non-liquid "concentrate", such as freeze-dried and / or powdered preparation)) that needs to be diluted before the consumer drinks, or in the case of prefabricated mixture (for example, prefabricated sweet baking mixture for preparing sweet bakery product or prefabricated bread mixture for preparing bread product) of final food or beverage product, steviol glycoside composition will be present in final food or beverage product (for example, final beverage product or baked food prepared) with the amount lower than its sweetness threshold.

[0044] In one embodiment, the steviol glycoside composition further comprises rebaudioside O4 (reb O4). In one embodiment, based on the total amount of steviol glycosides in the food or beverage product, the steviol glycoside composition further comprises about 3 wt % to about 10 wt % reb O4. In one embodiment, based on the total amount of steviol glycosides in the food or beverage product, the steviol glycoside composition further comprises about 5 wt % to about 9 wt % reb O4.

[0045] Preferably, the steviol glycoside composition further comprises one or more additional steviol glycosides selected from the group consisting of Reb 2M, Reb M5, Reb D9, Reb 2A, Reb O4, Reb M4, Reb E, Reb O, Reb D, Reb K, Reb N, Reb C2, Reb J, Reb K2, Reb V2, Reb H, Reb I, Reb A, stevioside, Reb F, Reb C, dulcoside A, rubusoside, Reb B, Sbio, and combinations thereof. It has been found that including these steviol glycosides in small amounts has an improved effect on the flavor-modulating properties.

[0046] Preferably, the method also includes adding one or more additional additives, and the one or more additional additives are selected from the following group: flavoring agents, flavoring agents with regulating properties, flavor enhancers, acidulants, natural fruit extracts, natural vegetable extracts, condiments, vanilla, spices, potassium chloride, monosodium glutamate, yeast extracts, seaweed flakes and combinations thereof. One or more flavoring agents with regulating properties and / or one or more flavor enhancers are preferably used in an amount lower than their sugariness level. More preferably, the method also includes adding one or more flavoring agents with regulating properties in an amount lower than their sugariness level. Adding other additives may produce a more desirable flavor profile.

[0047] The one or more other additives may be any additive known in the art.

[0048] Examples of known flavoring agents with modulating properties are erythritol; sodium gluconate; rare sugars such as psicose, tagatose, allose, cellobiose; glucosylated glycosides such as mogroside, sesaminol glycosides, glucosylated steviol glycosides.

[0049] Preferably, the flavor and / or taste of the food or beverage product is adjusted or enhanced. "Adjustment" of flavor means that certain attributes of the flavor profile of the food or beverage product are changed. Such attributes may be, for example, sweetness, saltiness, bitterness, juiciness, flavor, smokiness, etc., or specific flavors such as kraft paper, lemon, etc. "Enhancement" of flavor means that at least certain attributes are enhanced.

[0050] In food or beverage products, mixing steviol glycoside compositions with an amount lower than its sweetness threshold value can regulate or enhance the local flavor of the food or beverage products by changing the flavor attributes, such as enhancing specific flavor characteristics, reducing specific flavor characteristics, covering up peculiar smell or bitterness or changing the time start and duration of the perception of the specific aspects of local flavor. For example, steviol glycoside compositions can regulate or enhance the local flavor of the food and beverage products by changing the consumer's perception of local flavor. Steviol glycoside compositions can change the perception of local flavor by changing the quality or intensity of local flavor (for example, by enhancing, strengthening, softening or sharpening local flavor). Steviol glycoside compositions can also change any aspect of the temporal distribution of the local flavor of food or beverage products.

[0051] Flavor is related to the taste and aroma of a food or beverage product. Flavor is the sensation produced when a substance interacts with the taste receptors in the mouth. The five defined taste dimensions are: sweetness, saltiness, bitterness, sourness, and umami. However, flavor is a comprehensive sensory experience determined primarily by a combination of taste and smell, but it may also be influenced by other sensory components such as mouthfeel.

[0052] Given the fact that flavor is an integrated sensory experience, one sensory component, especially aroma, can evoke a specific flavor even in the absence of other sensory components. For example, the aroma of a sweet food such as cotton candy evokes sweetness even in the absence of sweetness. Therefore, flavoring agents used to provide such flavors in food or beverage products are often described as "sweeteners", even though the flavoring agents themselves do not generally have a sweet taste.

[0053] The modulation or enhancement of flavor and / or taste can be determined according to FEMA Guidance Sensory Testing for Flavorings with Modifying Properties (2013, Vol. 67, No. 11). The control should be the same product without the steviol glycoside composition.

[0054] Preferably, the peculiar taste is reduced in the method of the present invention. Peculiar taste can be any undesirable taste, such as bitter or licorice-like aroma, metallic taste, astringent mouthfeel. These peculiar tastes are usually associated with sweeteners. The reduction is relative to a control food or beverage product that does not contain the steviol glycoside composition.

[0055] Preferably, the saltiness and / or taste is enhanced in the method of the present invention. Enhancing the saltiness allows the preparation of food or beverage products with lower salt content but with the same saltiness level. Reduced salt products may be healthier and / or more attractive to consumers.

[0056] Preferably, sweetness and / or taste are enhanced in the method of the present invention. Enhanced sweetness allows the preparation of food or beverage products with lower sugar content but with the same sweetness level. Sugar-reduced products may be healthier, and / or more attractive to consumers. The enhancement is relative to a control food or beverage product that does not comprise a steviol glycoside composition.

[0057] Preferably, the sweet taste is a sweet aromatic flavor, more preferably a sweet aromatic flavor that is primarily or only perceived through retronasal odor. More preferably, the sweet aromatic flavor is selected from the group consisting of caramel flavor, maple syrup flavor, sugar flavor, cocoa flavor, tropical flavor, and cotton candy flavor. In one embodiment, tropical flavor refers to a flavor reminiscent of any fruit produced by a native tree in a tropical region (e.g., fruit flavors such as passion fruit, coconut, pineapple, and mango; citrus options such as orange and tangerine and other tropical fruit flavors).

[0058] Preferably, the flavor and / or taste is enhanced in the method of the present invention. Enhanced flavor allows the use of less flavoring agents, thereby reducing costs. More preferably, the flavor and / or taste is full flavor, smoked flavor, pepper flavor, hot / burnt flavor, sour taste, citrus flavor, bitter taste or umami, wherein the umami is preferably selected from the group consisting of tomato flavor, onion / garlic flavor, dairy flavor, nut flavor, oat flavor. The enhancement is relative to a control food or beverage product that does not contain a steviol glycoside composition.

[0059] The present invention provides a steviol glycoside composition as a flavor regulator or flavor enhancer and / or as a taste regulator and / or taste enhancer, the steviol glycoside composition comprising 5 to 30 weight % of rebaudioside M (reb M), 15 to 35 weight % of rebaudioside AM (reb AM) and 10 to 25 weight % of rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the composition. In one embodiment, reb M is present in an amount ranging from 10 to 25 weight % based on the total amount of steviol glycosides in the product. In one embodiment, reb M is present in an amount ranging from 8 to 27 weight % based on the total amount of steviol glycosides in the product. In one embodiment, reb AM is present in an amount ranging from 25 to 35 weight % based on the total amount of steviol glycosides in the product. In one embodiment, reb N2 is present in an amount ranging from 10 to 20 weight % based on the total amount of steviol glycosides in the product. Modulation or enhancement of flavor and / or taste may be determined according to FEMA Guidance Sensory Testing for Flavorings with Modifying Properties (2013, Vol. 67, No. 11).

[0060] In one embodiment, the steviol glycoside composition further comprises rebaudioside O4 (reb O4). In one embodiment, based on the total amount of steviol glycosides in the food or beverage product, the steviol glycoside composition further comprises about 3 wt % to about 10 wt % reb O4. In one embodiment, based on the total amount of steviol glycosides in the food or beverage product, the steviol glycoside composition further comprises about 5 wt % to about 9 wt % reb O4.

[0061] Preferably, the steviol glycoside composition further comprises one or more additional steviol glycosides selected from the group consisting of Reb 2M, Reb M5, Reb D9, Reb 2A, Reb O4, Reb M4, Reb E, Reb O, Reb D, Reb K, Reb N, Reb C2, Reb J, Reb K2, Reb V2, Reb H, Reb I, Reb A, stevioside, Reb F, Reb C, dulcoside A, rubusoside, Reb B, Sbio, and combinations thereof.

[0062] Preferably, the off-flavor is reduced. The reduction is relative to a control not using the steviol glycoside composition.

[0063] Preferably, the salty taste is enhanced. The enhancement is relative to a control without the steviol glycoside composition.

[0064] Preferably, the sweet taste is enhanced. More preferably, the sweet taste is a sweet aromatic flavor. The sweet aromatic flavor is preferably selected from the group consisting of caramel flavor, maple syrup flavor, sugar flavor and marshmallow flavor. The enhancement is relative to a control without using the steviol glycoside composition.

[0065] Preferably, the flavor and / or taste is enhanced. More preferably, the flavor and / or taste is full flavor, smoked flavor, pepper flavor, hot / burnt flavor, sour flavor, citrus flavor, bitter taste or umami taste, wherein the umami taste is preferably selected from the group consisting of tomato flavor, onion / garlic flavor, dairy flavor, nut flavor, oat flavor. The enhancement is relative to a control without using the steviol glycoside composition.

[0066] Preferably, the steviol glycoside composition is used in combination with an additive selected from the group consisting of flavoring agents, flavoring agents with regulatory properties, flavor enhancers, acidulants, natural fruit extracts, natural vegetable extracts, condiments, vanilla, spices, potassium chloride, monosodium glutamate, yeast extracts, seaweed flakes, and combinations thereof. One or more flavoring agents with regulatory properties and / or one or more flavor enhancers are preferably used in an amount lower than their sweetness level. More preferably, the method further comprises adding one or more flavoring agents with regulatory properties in an amount lower than their sweetness level. Adding other additives may produce a more desirable flavor profile.

[0067] The one or more other additives may be any additive known in the art.

[0068] Examples of known flavoring agents with modulating properties are erythritol; sodium gluconate; rare sugars such as psicose, tagatose, allose, cellobiose; glucosylated glycosides such as mogroside, sesaminol glycosides, glucosylated steviol glycosides.

[0069] Example

[0070] A steviol glycoside composition ("Composition A") was prepared according to Table 1:

[0071]

[0072] The prepared compositions were used in the following examples.

[0073] Example 1: Determination of sweetness threshold

[0074] According to FEMA GRAS TM Sweetness thresholds were determined using the FEMA sensory guidance document Guidance for the Sensory Testing of Flavorings with Modifying Properties Program, 2013, and recognition threshold concentrations were determined using the 2-altemate forced choice (2-AFC) method. The control was a 1.5% w / w sucrose solution in water.

[0075] The test was performed by trained panelists over 3 periods with 112 observations. Samples were balanced within and between pairs, randomized, and blindly coded.

[0076] A 45 ppm solution of Composition A in water was found to be significantly less sweet than the control solution (95% confidence interval).

[0077] Example 2: Flavor Modulating Properties

[0078] Nine products were prepared to which small amounts of Composition A were added. Several concentrations of Composition A below the sweetness recognition threshold were prepared for various applications and compared with their respective negative controls (no steviol glycoside composition added).

[0079] Descriptive sensory analysis was performed by trained panelists with 30 to 70 observations per product type. Samples were balanced within and between pairs, randomized, and blindly coded.

[0080] Table 2. Sensory analysis results

[0081]

[0082] When used below its sweetness threshold, composition A is shown to have flavor-modulating properties. From the above table, it can be seen that in different applications, composition A is able to add desired flavors, such as sweetness, cocoa flavor, dairy flavor, and caramel flavor. This indicates that composition A can act as a flavoring substance with flavor-modulating properties (FMP) when used at a level below its sweetness threshold.

[0083] In addition, Composition A is able to increase desirable flavors and reduce off-flavors over a wide range. This is unexpected because most taste modifiers have a narrow range of applications.

[0084] While the principles of the present invention have been described above in conjunction with specific embodiments, it should be understood that this description is intended only as an example and not as a limitation on the scope of protection which is determined by the appended claims.

Claims

1. A food or beverage product comprising a steviol glycoside composition, the composition comprising 5 wt % to 30 wt % of rebaudioside M (reb M), 15 wt % to 35 wt % of rebaudioside AM (reb AM) and 10 wt % to 25 wt % of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the food or beverage product, wherein the steviol glycoside composition is present in an amount below its sweetness threshold.

2. The food or beverage product of claim 1, wherein the steviol glycoside composition further comprises rebaudioside O4 (reb O4).

3. The food or beverage product according to any preceding claim, wherein the steviol glycoside composition further comprises one or more other steviol glycosides.

4. The food or beverage product of any preceding claim, wherein the steviol glycoside composition is present at greater than about 10 ppm.

5. The food or beverage product of any preceding claim, wherein the steviol glycoside composition is present at less than about 500 ppm.

6. A food or beverage product according to any preceding claim which is a reduced salt product.

7. A food or beverage product according to any preceding claim which is a reduced sugar product.

8. A food or beverage product according to any preceding claim, further comprising a plant-based protein.

9. The food or beverage product according to any preceding claim, further comprising one or more other additives selected from the following group: flavoring agents, flavoring agents with regulating properties, flavor enhancers, acidulants, natural fruit extracts, natural vegetable extracts, condiments, herbs, spices, etc., more preferably one or more flavoring agents with regulating properties in an amount below its sweetness level, even more preferably erythritol; sodium gluconate; rare sugars such as psicose, tagatose, allose, cellobiose; glucosylated glycosides such as mogroside, sesaminol glycosides, glucosylated steviol glycosides; potassium chloride; monosodium glutamate; yeast extract; seaweed flakes; and combinations thereof.

10. A method for preparing a food or beverage product, the method comprising including a composition in the food or beverage product, the composition comprising 5 wt % to 30 wt % of rebaudioside M (reb M), 15 wt % to 35 wt % of rebaudioside AM (reb AM), and 10 wt % to 25 wt % of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the food or beverage product, wherein the steviol glycoside composition is present in an amount below its sweetness threshold.

11. The method of claim 10, wherein the steviol glycoside composition further comprises rebaudioside O4 (rebO4).

12. The method according to any one of claims 10 or 11, further comprising adding one or more other additives selected from the following group: flavoring agents, flavoring agents with regulating properties, flavor enhancers, acidulants, natural fruit extracts, natural vegetable extracts, condiments, vanilla, spices, etc., more preferably, the method further comprises adding one or more flavoring agents with regulating properties in an amount lower than its sweetness level, even more preferably adding erythritol; sodium gluconate; rare sugars such as psicose, tagatose, allose, cellobiose; glucosylated glycosides such as mogroside, sesaminol glycosides, glucosylated steviol glycosides; potassium chloride; monosodium glutamate; yeast extract; seaweed flakes; and combinations thereof.

13. The method according to any one of claims 10 to 12, wherein the flavor and / or taste of the food or beverage product is modulated or enhanced.

14. The method of claim 13, wherein off-odor is reduced.

15. The method of claim 13, wherein the salty taste is enhanced.

16. The method of claim 13, wherein sweet taste is enhanced.

17. The method according to claim 16, wherein the sweet taste is a sweet aromatic flavor, preferably selected from the group consisting of caramel flavor, maple syrup flavor, sugar flavor, cocoa flavor, tropical flavor and cotton candy flavor.

18. The method according to claim 13, wherein flavor and / or taste is enhanced, preferably wherein the flavor and / or taste is full flavor, smoked flavor, pepper flavor, hot / burnt flavor, sour flavor, citrus flavor, bitter or umami flavor, wherein the umami flavor is preferably selected from the group consisting of tomato flavor, onion / garlic flavor, dairy flavor, nutty flavor, oat flavor.

19. Use of a steviol glycoside composition as a flavor regulator or flavor enhancer and / or as a taste regulator and / or taste enhancer, the steviol glycoside composition comprising 5 to 30 wt % of rebaudioside M (reb M), 15 to 35 wt % of rebaudioside AM (reb AM) and 10 to 25 wt % of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the composition.

20. The use according to claim 19, wherein off-flavors are reduced.

21. The use according to claim 19, wherein the salty taste is enhanced.

22. The use according to claim 19, wherein the sweet taste is enhanced.

23. The use according to claim 22, wherein the sweet taste is a sweet aromatic flavor, preferably selected from the group consisting of caramel flavor, maple syrup flavor, sugar flavor, cocoa flavor, tropical flavor and cotton candy flavor.

24. Use according to claim 19, wherein the flavor is enhanced, preferably wherein the flavor and / or taste is full flavor, smoked flavor, pepper flavor, hot / burnt flavor, sour flavor, citrus flavor, bitter or umami flavor, wherein the umami flavor is preferably selected from the group consisting of tomato flavor, onion / garlic flavor, dairy flavor, nutty flavor, oat flavor.

25. The use according to claim 19, wherein the steviol glycoside composition is used in combination with an additive, the additive being selected from the group consisting of flavoring agents, flavoring agents with regulating properties, flavor enhancers, acidulants, natural fruit extracts, natural vegetable extracts, condiments, herbs, spices, and the like, more preferably one or more flavoring agents with regulating properties in an amount below its sweetness level, and even more preferably erythritol; sodium gluconate; rare sugars such as psicose, tagatose, allose, cellobiose; glucosylated glycosides such as mogroside, sesaminol glycosides, glucosylated steviol glycosides; potassium chloride; monosodium glutamate; yeast extract; seaweed flakes; and combinations thereof.

Images