Sensory modifiers for whole grain compositions

Abstract

A whole grain composition comprising a whole grain and a sensory modifier and having a reduced bitterness, a reduced whole grain flavor and / or a delayed onset whole grain flavor relative to an equivalent composition without the sensory modifier. The sensory modifier may comprise dicaffeoylquinic acid or a salt thereof; and one or more compounds selected from the group consisting of mono-caffeoylquinic acid, mono-feruloylquinic acid, di-feruloylquinic acid, mono-coumaroylquinic acid, di-coumaroylquinic acid, and salts thereof. The invention also relates to a pharmaceutical composition comprising the composition.

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application claims the benefit of U.S. Provisional Application No. 63 / 380,652, filed on October 24, 2022, which is incorporated herein by reference in its entirety. Background Art

[0003] In the food and beverage industry, efforts are continuously made to increase the consumption of whole grains and food and beverage products containing whole grains. The consumption of whole grains is associated with a low risk of serious diseases such as heart disease, stroke, obesity and type 2 diabetes, and whole grains are a source of carbohydrates, multiple nutrients and dietary fiber. However, many consumers, including children, find that the sensory and temporal properties of food and beverages containing whole grains are unattractive. These organoleptic properties can limit consumers' acceptance and intake of food and beverage products containing whole grains, resulting in a lack of enough whole grains in a balanced diet. Therefore, there is a need for compositions containing whole grains with adjustments such as whole grain flavor, bitterness, etc. to produce compositions with more attractive sensory attribute characteristics. Summary of the invention

[0004] The present disclosure provides a composition comprising whole grains and an organoleptic modifier comprising dicaffeoylquinic acid or its salt and at least one compound selected from the group consisting of monocaffeoylquinic acid, monoferuloylquinic acid, diferuloylquinic acid, monocoumarylquinic acid, dicoumarylquinic acid and their salts. Whole grains may include cereal grains (e.g., wheat, rice, barley, corn, rye, oats, chestnuts and sorghum) and / or pseudocereal grains (e.g., quinoa, millet and buckwheat). Whole grains may include wheat, barley and / or oats. Whole grains may be whole grain flour (e.g., wheat flour, oat flour, rice flour, barley flour, etc.). The ratio of whole grains to sensory modifiers can be between 100: 1 and 10,000: 1, between 2500: 1 and 7000: 1, between 5000: 1 and 10,000: 1, between 100: 1 and 750: 1, between 150: 1 and 600: 1, or between 250: 1 and 550: 1. The composition can have a reduced whole grain flavor (e.g., oat flavor, wheat flavor, etc.), reduced sweetness lingering, and / or reduced bitterness relative to an equivalent composition without the sensory modifier.

[0005] The whole wheat composition may further comprise a sweetener. The sweetener may include sucrose, steviol glycosides, mogrosides, erythritol, maltitol, sorbitol, mannitol, sucralose, acesulfame potassium, aspartame, combinations thereof, etc., preferably sucrose, steviol glycosides, mannitol, combinations thereof, etc.

[0006] The sensory modifier may comprise less than 0.3% by weight of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate or malic acid, or less than 0.05% by weight of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate or acetic acid, or less than about 0.05% by weight of chlorophyll, or less than 0.1% by weight of furan, furan-containing chemical, theobromine, theophylline or trigonelline. The sensory modifier may comprise 0% by weight of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate or malic acid, or 0% by weight of chlorophyll. The dicaffeoylquinic acid or dicaffeoylquinic acid salt may include at least one compound selected from the group consisting of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid and salts thereof. The total amount of all dicaffeoylquinic acids and dicaffeoylquinic acid salts present in the sensory modifier may account for 10 (weight)% or more, 15 (weight)% or more, 20 (weight)% or more, 25 (weight)% or more, 30 (weight)% or more, 35 (weight)% or more, 40 (weight)% or more, 45 (weight)% or more, 50 (weight)% or more, 60 (weight)% or more, 70 (weight)% or more, 25 (weight)%-75 (weight)% or 40 (weight)%-60 (weight)% of the total weight of the sensory modifier. The sensory modifier may comprise a monocaffeoylquinone component selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid and salts thereof. The sensory modifier may comprise a monocaffeoylquinone component and a dicaffeoylquinone component, which together account for more than 50% by weight of the sensory modifier, preferably more than 60% by weight, more than 70% by weight, more than 80% by weight, more than 90% by weight or more than 95% by weight.

[0007] The present disclosure also provides a kind of food or beverage composition comprising whole wheat composition as described herein.Food or beverage product can include 0.001 (weight)% to 1.0 (weight)%, 0.005 (weight)% to 0.5 (weight)% or 0.075 (weight)% to 0.2 (weight)% of sensory modifier.Food or beverage product can include at least 1.0 (weight)%, at least 5 (weight)%, at least 10 (weight)%, at least 15 (weight)%, at least 20 (weight)%, at least 30 (weight)%, at least 40 (weight)%, at least 50 (weight)%, at least 60 (weight)%, at least 70 (weight)%, at least 80 (weight)%, at least 90 (weight)% or at least 95 (weight)% of whole grains.Food product can be baked product (for example, dessert, cookie, brownie, crispy muffin, cake etc.), cereal product or snack product (for example, cracker, biscuit, oat bar, nutrition bar etc.). The food or beverage product can have reduced whole grain flavor (eg, oat flavor, wheat flavor, etc.), reduced sweetness linger, and / or reduced bitterness relative to an equivalent composition without the sensory modifier.

[0008] The present disclosure also provides a method for reducing whole grain flavor in a whole grain composition, the method comprising: adding a sensory modifier to a composition comprising whole grains, the sensory modifier comprising dicaffeoylquinic acid or a salt thereof and at least one compound selected from the group consisting of monocaffeoylquinic acid, monoferuloylquinic acid, diferuloylquinic acid, monocoumaroylquinic acid, dicoumaroylquinic acid and salts thereof, wherein the whole grain flavor of the composition is reduced relative to an equivalent whole grain composition without the sensory modifier. The composition comprising whole grains can be a food or beverage product.

[0009] The present disclosure also provides the use of an organoleptic modifier comprising dicaffeoylquinic acid or a salt thereof and at least one compound selected from the group consisting of monocaffeoylquinic acid, monoferuloylquinic acid, diferuloylquinic acid, monocoumaroylquinic acid, dicoumaroylquinic acid and salts thereof to reduce the whole grain flavor of a whole grain composition. DETAILED DESCRIPTION

[0010] Reference will now be made in detail to certain aspects of the presently disclosed subject matter, examples of which are partially illustrated in the accompanying drawings.While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that the illustrated subject matter is not intended to limit the claims to the disclosed subject matter.

[0011] In this document, the terms "a", "an" or "the" are used to include one or more than one, unless the context clearly dictates otherwise. The term "or" is used to refer to a non-exclusive "or" unless otherwise indicated. All publications, patents, and patent documents cited in this document are incorporated herein by reference in their entirety, as if individually incorporated by reference. In the event of an inconsistency between the usages of this document and those documents so incorporated by reference, the usage in the incorporated references should be considered supplementary to that of this document; for irreconcilable inconsistencies, the usage in this document controls.

[0012] Values ​​expressed in range format should be interpreted in a flexible manner to include not only the values ​​explicitly listed as the limits of the range, but also all individual values ​​or subranges covered within the range, as if each value and subrange were explicitly listed. For example, a range of "about 0.1% to about 5%" or "about 0.1% to 5%" should be interpreted to include not only about 0.1% to about 5%, but also individual values ​​(e.g., 1%, 2%, 3% and 4%) and subranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the specified range. Unless otherwise indicated, the statement "about X to Y" has the same meaning as "about X to about Y". Similarly, unless otherwise indicated, the statement "about X, Y or about Z" has the same meaning as "about X, about Y or about Z".

[0013] Unless expressly stated, ppm (parts per million), percentages and ratios are based on weight. Percentages based on weight are also referred to below as wt% or (wt)%.

[0014] The present disclosure relates to various whole grain compositions having improved sensory attributes, such as reduced bitterness, reduced whole grain flavor intensity, delayed onset of whole grain flavor, etc. The present disclosure also relates to compositions made with the whole grain compositions, such as food and beverage compositions, having improved sensory attributes, such as reduced bitterness, reduced whole grain flavor, delayed onset of whole grain flavor, etc. The present disclosure as a whole also relates to sensory modifiers and uses thereof. In various aspects, the sensory modifier contains one or more caffeoyl-substituted quinic acids and salts thereof.

[0015] Composition

[0016] The present disclosure provides whole grain compositions with various improvements for changing their sensory perception during use. Generally, the whole grain composition will include whole grains and a sensory modifier that can improve one or more sensory attributes of the whole grain composition relative to an equivalent whole grain composition without the sensory modifier.

[0017] As used herein, "whole grain" refers to a whole, ground, broken, crushed or flaked grain, the major anatomical components, starchy endosperm, germ and bran being present in the same relative proportions as they are in the whole grain. Whole grains can be cereal grains, including but not limited to wheat, rice, barley, corn, rye, oats, chestnuts or sorghum, preferably wheat, barley or oats. Whole grains can be pseudocereal grains, including but not limited to quinoa, millet and buckwheat. Whole grains can be in any suitable form, such as flour, crushed grains, cracked grains, whole whole grains and dehydrated / rehydrated grains.

[0018] The whole grain composition described herein may contain a sweetener. Suitable sweeteners are known and described in the art. The whole grain composition may contain a caloric sweetener, a non-nutritive sweetener, or a combination thereof. The sweetener may be any type of sweetener, for example, a sweetener obtained from a plant or plant product or a physically modified or chemically modified sweetener or synthetic sweetener obtained from a plant. Suitable sweeteners and aspects thereof are also described in: PCT International Publications WO 2019 / 071220 and WO 2019 / 071182 and U.S. Patent Application Publications 2019 / 0223481 and 2019 / 0223483, each of which is incorporated herein by reference in its entirety.

[0019] As used herein, "caloric sweetener" refers to the composition of adding sweetness and heat in the composition adding them. Caloric sweetener includes but is not limited to trehalose, glucose, dextrose, fructose, galactose, sucrose, lactose, maltose, palatinose, isomaltulose, sucrose, beet sugar, rice syrup, invert sugar, honey, agave syrup, maple syrup, high fructose corn syrup, their combination etc. The term "sucrose" used herein includes various forms of sucrose, including but not limited to standard (e.g., granulated or crystalline) ordinary sugar, powdered sugar, fine granulated sugar, powdered sugar, syrup, silk sugar, unrefined sugar, coarse sucrose and molasses. Preferably, caloric sweetener is sucrose.

[0020] As used herein, "sugar substitute" refers to a low-calorie sweetener or a non-calorie sweetener.

[0021] As used herein, "low-calorie sweetener" refers to a sweetener with the same or lower sweetness intensity per gram as sucrose, but less calories. For example, suitable low-calorie sweeteners may include, but are not limited to, isomalt, tagatose, erythritol, maltitol, lactitol, sorbitol, mannitol, allulose, xylitol, hydrogenated starch hydrolysate, combinations thereof, etc. Preferably, the low-calorie sweetener is a sugar alcohol. More preferably, the low-calorie sweetener is erythritol or maltitol.

[0022] As used herein, "non-caloric sweeteners" refer to sweeteners that have no calories or do not add calories to the composition to which they are added due to their low dosage, but have a sweetness intensity per gram higher than sucrose. Non-caloric sweeteners may also be referred to as high-intensity sweeteners or high-efficiency sweeteners in the art. Non-caloric sweeteners may include, but are not limited to, steviol glycosides, mogrosides, sucralose, acesulfame potassium (acesulfame K), aspartame, saccharin, sweetener proteins, combinations thereof, and the like. Preferably, the non-caloric sweetener is or comprises a steviol glycoside.

[0023] The whole grain compositions described herein may additionally comprise one or more bulking agents, plasticizing ingredients, emulsifiers, flavoring agents, or combinations thereof.

[0024] Suitable bulking agents include, but are not limited to, oligosaccharides (such as fructooligosaccharides (kestose, nysitose, etc.), niger oligosaccharides, xylo-oligosaccharides (xylotriose, xylobiose, etc.), gentio-oligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galacto-oligosaccharides, tetrasaccharides, manno-oligosaccharides, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), soybean oligosaccharides, etc.), polysaccharides (such as starch and starch derivatives, including maltodextrin, dextrin and glucose syrup; fructan; inulin; polydextrose; pectin, etc.), insoluble fiber (resistant starch, cereal fiber, cereal fiber, fruit fiber, bean fiber, etc.), sugar alcohols (such as erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, etc.), rare sugars (such as allulose, tagatose, etc.), and combinations thereof. In some aspects, bulking agent can be selected from the group consisting of: vegetable fiber, dextrin, maltodextrin, polydextrose, inulin, dehydrated corn syrup (such as dry rice syrup), pectin, sugar alcohol and their combination.Preferably, bulking agent is sugar alcohol.Bulking agent can be added to whole grain composition in an amount of at most 75%, at most 70%, at most 65%, at most 60%, at most 55%, at most 50%, at most 45%, at most 40%, at most 35%, at most 30%, at most 25%, at most 20%, at most 15% or at most 10% by weight of composition.Whole grain composition as herein described can include the bulking agent of the amount of 0.5 % by weight to 75 % by weight, 1 % by weight to 60 % by weight, 2 % by weight to 55 % by weight or 3 % by weight to 50 % by weight. In some aspects, one ingredient can act as both a sweetener and a bulking agent in the composition, such as erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, allulose, and tagatose.

[0025] The compositions described herein may be incorporated into or used to prepare any known edible material or other composition intended to be ingested and / or contacted by the mouth of a human or animal, such as, for example, pharmaceutical compositions, supplement compositions (e.g., gummies, tablets, etc.), edible gel mixtures and compositions, dental and oral hygiene compositions, foods (e.g., candies, condiments, chewing gum, cereal compositions, baked goods, baked goods, cooking aids, dairy products, and table sweetener compositions), and beverage products (e.g., beverages, beverage mixes, beverage concentrates, etc.). Examples of such compositions and aspects thereof are shown in PCT International Publications WO 2019 / 071220 and WO 2019 / 071182 and in U.S. Patent Application Publications 2019 / 0223481 and 2019 / 0223483, each of which is incorporated herein by reference in its entirety.

[0026] Compositions described herein can be beverage products or can be used to prepare beverage products. As used herein, "beverage products" include but are not limited to ready-to-drink beverages, beverage concentrates, beverage syrups, frozen beverages or powdered beverages. Suitable ready-to-drink beverages include carbonated beverages and non-carbonated beverages. Carbonated beverages include but are not limited to energy-enhanced soda, cola, lemon-lime flavored soda, orange-flavored soda, grape-flavored soda, strawberry-flavored soda, pineapple-flavored soda, ginger ale, soft drinks and Maggen root beer. Non-carbonated beverages include but are not limited to fruit juice, fruit flavored juice, fruit juice drinks, nectar, vegetable juice, vegetable flavored juice, sports drinks, energy drinks, energy-enhanced water drinks, vitamin-enhanced water, near-water drinks (for example, water with natural or synthetic flavoring agents), coconut water, tea drinks (for example, black tea, green tea, rooibos tea, oolong tea), coffee, cocoa drinks, beverages containing milk components (for example, milk drinks, coffee containing milk components, milk coffee, milk tea, fruit milk drinks), beverages containing cereal extracts, smoothies and combinations thereof. Examples of frozen drinks include, but are not limited to, shaved ice, frozen cocktails, daiquiris, pina coladas, margaritas, milkshakes, frozen coffees, frozen lemonades, granitas, and smoothies. Beverages can be alcoholic beverages (e.g., liqueurs or cream liqueurs) or non-alcoholic beverages. Beverages can be brewed fermented beverages, e.g., beer or kombucha. Beverage concentrates and beverage syrups can be prepared with an initial volume of liquid matrix (e.g., water) and desired beverage ingredients. Full-strength beverages are then prepared by adding additional volumes of water. Powdered beverages are prepared by dry mixing all beverage ingredients in the absence of a liquid matrix. Full-strength beverages are then prepared by adding total volumes of water, liquid matrix, or aqueous solution.

[0027] In some aspects, the method for preparing the beverage provided herein comprises adding the composition as described herein to a liquid matrix (e.g., water or an aqueous solution). The method may also comprise adding one or more sweeteners, additives and / or functional ingredients to the beverage or composition, followed by adding the composition to the liquid matrix.

[0028] The compositions described herein may be food products or may be used to prepare food products. The food product may be any caloric or non-caloric food product suitable for human consumption. Suitable food products include, but are not limited to, confectionery products (e.g., candies, candied nuts, candy bars, caramels, chocolates, chocolate bars, chocolate beans, chocolates in hollow forms or any desired shape, filled chocolate bars, pralines, truffles, cereal bars, chewing gum, and pastries), condiments, chewing gum, cereal compositions, baked goods, baked products (e.g., breads such as bagels, buns, rolls, biscuits, and loaves); cookies; brownies; muffins; desserts such as cakes, cheesecakes, and pies; snack cakes; sweets such as donuts, Danish pastries, sweet rolls, cinnamon rolls, and coffee cakes), culinary adjuvants, dairy products (e.g., ice cream, yogurt, refrigerated desserts, puddings, mousses, custards, milkshakes, malts, cream cheese, cottage cheese, soft candies), dairy substitutes, frozen desserts (e.g., ice cream, sorbet, frozen yogurt, etc.), tabletop sweetener compositions, sauces, sauces, gravies, soups, condiments, snack products (e.g., granola bars, nutritional bars, etc.), and the like. The whole grain compositions described herein can be used in food products in any form, such as melted or mixed / blended into the formulation of the final product in the form of fillings, inclusions, toppings or coatings, molded around other discrete ingredients such as nuts, fruits, dried fruits, cookies, candy pieces or shapes, combinations thereof, and the like.

[0029] The whole grains and the organoleptic modifiers can be part of two separate formulations, which are then combined into a final food product. The organoleptic modifier can be part of a coating, filling, inclusion, topping, etc. for use with the whole grain composition, thereby adjusting the flavor attributes of the whole grain by including the organoleptic modifier in the coating, filling, inclusion, topping, etc. For example, the organoleptic modifier can be part of a coating applied to a whole grain food product, can be part of a filling in a whole grain food product, etc.

[0030] Sensory modifiers

[0031] Sensory modifiers are compounds or compositions that change the sensory properties or sensory attributes of a consumable (e.g., beverages, food products, etc.) in a certain amount. Non-limiting examples of sensory properties that can be changed by sensory modifiers include bitterness, sourness, numbness, astringency, metallic taste, sweetness, dryness, sweetness, mushy, mouthfeel, temporal aspects of sweetness, temporal aspects of saltiness, temporal aspects of bitterness, or temporal aspects of any sensory properties described herein, as well as flavor notes such as licorice, vanilla, dried plums, marshmallows, lactic acid, umami, sour plum flavor (pulse) and molasses flavor notes. Sensory modifiers can enhance sensory properties, such as enhancing flavor characteristics; can inhibit sensory properties, such as reducing bitterness and reducing cooked milk flavor; or can change the temporal aspects of sensory properties. In some aspects, the amount of sensory modifiers used in the whole grain composition changes at least one sensory property, for example, the combination can have reduced bitterness, reduced whole grain flavor, and / or delayed onset whole grain flavor compared to a whole grain composition without a sensory modifier.

[0032] The present disclosure provides a sensory modifier comprising one or more caffeoyl-substituted quinic acid and salts thereof. In various aspects, the caffeoyl-substituted quinic acid comprises esters of carboxylic acids derived from caffeic acid and alcohols of quinic acid. As used herein, the term "caffeoyl-substituted quinic acid" or "caffeoylquinic acid" comprises monocaffeoylquinic acid and dicaffeoylquinic acid and salts thereof. Monocaffeoylquinic acid includes esters derived from a single caffeic acid and quinic acid (e.g., chlorogenic acid (5-O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), and cryptochlorogenic acid (4-O-caffeoylquinic acid). Dicaffeoylquinic acid includes esters derived from two caffeic acids and quinic acid (e.g., 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid). Thus, the sensory modifier comprises both the acid form and the salt form of the caffeoyl-substituted quinic acid. The free acid forms of various caffeoyl-substituted quinic acids are shown in Table 1.

[0033] Table 1. Structures of various caffeoyl-substituted quinic acids.

[0034]

[0035]

[0036] In various aspects, the sensory modifiers further include one or more of the following: quinic acid, caffeic acid, ferulic acid, sinapinic acid, p-coumaric acid, esters of quinic acid, esters of caffeic acid, esters of ferulic acid, esters of sinapinic acid, esters of p-coumaric acid, esters of caffeic acid and quinic acid, esters of caffeic acid and quinic acid containing a single caffeic acid moiety, esters of caffeic acid and quinic acid containing more than one caffeic acid moiety, esters of ferulic acid and quinic acid, esters of ferulic acid and quinic acid containing a single ferulic acid moiety, esters of ferulic acid and quinic acid containing more than one ferulic acid moiety, esters of sinapinic acid and quinic acid, Esters of sinapic acid and quinic acid containing a single sinapic acid moiety, esters of sinapic acid and quinic acid containing more than one sinapic acid moiety, esters of p-coumaric acid and quinic acid, esters of p-coumaric acid and quinic acid containing a single p-coumaric acid moiety, esters of p-coumaric acid and quinic acid containing more than one p-coumaric acid moiety, diesters of quinic acid containing one caffeic acid moiety and one ferulic acid moiety, caffeic acid ester of 3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid ester of tartaric acid, caffeic acid ester of tartaric acid containing more than one caffeic acid moiety and / or their isomers and their corresponding salts.

[0037] In some aspects, the sensory modifier comprises one or more of the following: chlorogenic acid (5-O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), cryptochlorogenic acid (4-O-caffeoylquinic acid), 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, 3-O-ferula Quinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 1,3-diferuloylquinic acid, 1,4-diferuloylquinic acid, 1,5-diferuloylquinic acid, 3,4-diferuloylquinic acid, 3,5-diferuloylquinic acid, 4,5-diferuloylquinic acid, rosmarinic acid, caffeoyltartaric acid (monocaffeoyltartaric acid), chicoric acid (dicaffeoyltartaric acid) and salts and / or their isomers and their corresponding salts.

[0038] In some aspects, the sensory modifier consists essentially of one or more compounds selected from the list consisting of chlorogenic acid (5-O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), cryptochlorogenic acid (4-O-caffeoylquinic acid), 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid, and any combination thereof, their isomers and corresponding salts. In various aspects, one or more alcohols of the caffeoyl moiety are replaced by hydrogen or by C1-C10 alkyl (e.g., methyl, ethyl, propyl, etc.), C1-C10 alkenyl, C6-C10 aryl, C2-C10 acyl, acrylate, caffeoyl, o-coumaroyl, p-coumaroyl, m-coumaroyl, cinnamoyl, 4-hydroxycinnamoyl, feruloyl, isoferuloyl, sinapoyl, galloyl, sulfate, phosphate, or phosphonate. Thus, the modified and substituted caffeic acid moieties yield cinnamic acid, o-coumaroyl, p-coumaric acid, m-coumaric acid, ferulic acid, and their acyl and ester forms. In various aspects, one or more of the alcohols of the quinic acid moiety is substituted with a C1-C10 alkyl group (e.g., methyl, ethyl, propyl, etc.), a C1-C10 alkenyl group, a C6-C10 aryl group, a C2-C10 acyl group, an acrylate, a caffeoyl group, an o-coumaroyl group, a p-coumaroyl group, an m-coumaroyl group, a cinnamoyl group, a 4-hydroxycinnamoyl group, a feruloyl group, an isoferuloyl group, a sinapoyl group, a galloyl group, a sulfate group, a phosphate group, or a phosphonate group.

[0039] The sensory modifier may comprise one or more of the following: caffeic acid ester of 3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid ester of tartaric acid, ferulic acid ester of quinic acid, or any other optionally substituted cinnamoyl ester of quinic acid other than caffeoylquinic acid. Examples of ferulic acid ester of quinic acid include 3-O-feruloylquinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 1,3-diferuloylquinic acid, 1,4-diferuloylquinic acid, 1,5-diferuloylquinic acid, 3,4-diferuloylquinic acid, 3,5-diferuloylquinic acid, 4,5-diferuloylquinic acid, and combinations thereof. An example of caffeic acid ester of 3-(3,4-dihydroxyphenyl)lactic acid is rosmarinic acid. Examples of caffeic acid esters of tartaric acid include chicoric acid (dicaffeoyltartaric acid) and caffeoyltartaric acid (monocaffeoyltartaric acid), and combinations thereof.

[0040] In an alternative aspect, the sensory modifier is a mixture consisting of one or more of caffeic acid ester of 3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid ester of tartaric acid, ferulic acid ester of quinic acid, or any other optionally substituted cinnamoyl quinic acid ester other than caffeoylquinic acid. Such sensory modifiers also include their salts so as to have a salt portion and an acid portion. Therefore, it is also contemplated that each of the various aspects described herein relating to caffeoylquinic acid and other sensory modifiers may be equally applicable to this alternative.

[0041] Caffeic acid has the following structure:

[0042]

[0043] Quinic acid has the following structure:

[0044]

[0045] The structure provided above is for D-(–)-quinic acid and the numbers shown correspond to current IUPAC numbering.

[0046] In various aspects, the sensory modifier can be enriched with one or more of caffeic acid, monocaffeoylquinic acid, and dicaffeoylquinic acid. The term "enriched" means that the amount of one of caffeic acid, monocaffeoylquinic acid, and dicaffeoylquinic acid is increased relative to one or more other compounds present in the sensory modifier. Sensory modifiers enriched with one or more of caffeic acid, monocaffeoylquinic acid, and dicaffeoylquinic acid can change the sensory attributes of the salt composition.

[0047] The organoleptic modifiers rich in one or more dicaffeoylquinic acids can change the organoleptic attributes of the salt composition. The organoleptic modifiers rich in dicaffeoylquinic acids can contain 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more or 90% or more of the dicaffeoylquinic acids as a percentage of the gross weight of the organoleptic modifier.

[0048] In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifiers can be monocaffeoylquinic acid and its salts. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifiers can be chlorogenic acid (5-O-caffeoylquinic acid) and its salts. In various aspects, at least or about 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, or at least or about 50 wt% of the total sensory modifiers can be neochlorogenic acid (3-O-caffeoylquinic acid) and its salts. In various aspects, at least or about 10 wt %, 15 wt %, 20 wt %, 25 wt %, 30 wt %, 35 wt %, 40 wt %, 45 wt %, or at least or about 50 wt % of the total sensory modifiers can be cryptochlorogenic acid (4-O-caffeoylquinic acid) and its salts.

[0049] In various other aspects, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifiers can be 1,3-dicaffeoylquinic acid and its salts. In various aspects, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifiers can be 1,4-dicaffeoylquinic acid and its salts. In various aspects, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifiers can be 1,5-dicaffeoylquinic acid and its salts. In various aspects, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifiers can be 3,4-dicaffeoylquinic acid and its salts. In various aspects, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifiers can be 3,5-dicaffeoylquinic acid and its salts. In various aspects, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifiers can be 4,5-dicaffeoylquinic acid and its salts.

[0050] The weight ratio of total monocaffeoylquinic acid and salts thereof to total dicaffeoylquinic acid and salts thereof of the sensory modifier may, for example, be 20:1 to 1:20 (eg, 3:1 to 1:20). In various aspects, the sensory modifier has a weight ratio of monocaffeoylquinic acid and salts thereof:dicaffeoylquinic acid and salts thereof of 15: 1 to 1: 15, 10: 1 to 1: 10, 5: 1 to 1:5, 3: 1 to 1:3, 2: 1 to 1:2, 1.5: 1 to 1:1.5, 5: 1 to 1: 1, 3: 1 to 1: 1, 2: 1 to 1: 1, 1.5: 1 to 1: 1.1, 1: 1 to 1:20, 1: 1 to 1: 15, 1: 1 to 1: 10, 1: 5 to 1: 20, 1: 5 to 1: 15, 1: 5 to 1: 10, 1: 2 to 1: 20, 1: 2 to 1: 15, 1: 2 to 1: 10, 1: 2 to 1: 5, 1: 1 to 1: 3, 1: 1 to 1: 2, or 1: 1 to 1: 1.5. In some aspects, the sensory modifier has a greater amount of dicaffeoylquinic acid and dicaffeoylquinic acid salts by weight than the amount of monocaffeoylquinic acid and monocaffeoylquinic acid salts. In various aspects, the sensory modifier has a ratio of monocaffeoylquinic acid:dicaffeoylquinic acid (including their salts) of about 1:1.

[0051] The sensory modifiers provided herein may contain a portion in the form of a salt (corresponding to a "salt portion") and a portion in the form of an acid (corresponding to an "acid portion"). In various aspects, the salt portion accounts for at least 50% by weight of the total sensory modifier. In various aspects, the sensory modifier comprises a salt portion and an acid portion, wherein the salt portion comprises one or more of a salt of monocaffeoylquinic acid and a salt of dicaffeoylquinic acid, wherein the acid portion comprises one or more of monocaffeoylquinic acid and dicaffeoylquinic acid, and wherein the salt portion accounts for at least 50% by weight of the total sensory modifier.

[0052] For example, the salt portion accounts for at least or about 50 weight %, 55 weight %, 60 weight %, 65 weight %, 70 weight %, 75 weight %, 80 weight %, 85 weight % or at least or about 90 weight % of the total sensory modifier. In other aspects, the salt portion accounts for less than or about 60 weight %, 65 weight %, 70 weight %, 75 weight %, 80 weight %, 85 weight % or less than or about 90 weight % of the total sensory modifier. In other aspects, the salt portion accounts for 50 weight % to 90 weight %, 50 weight % to 80 weight %, 50 weight % to 75 weight %, 60 weight % to 90 weight %, 60 weight % to 80 weight %, 65 weight % to 80 weight % or 65 weight % to 75 weight % of the total sensory modifier. Unless otherwise specified, the weight % of the salt portion including the balancing cationic species should be calculated.

[0053] In other examples, the acid fraction accounts for at least or about 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, or at least or about 45% by weight of the total sensory modifier. In other aspects, the acid fraction accounts for less than or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, or less than about 50% by weight of the total sensory modifier. In further aspects, the acid fraction comprises from 5% to 50%, from 10% to 50%, from 15% to 50%, from 20% to 50%, from 5% to 40%, from 10% to 40%, from 15% to 40%, from 20% to 40%, from 5% to 35%, from 10% to 35%, from 15% to 35%, from 20% to 35%, from 5% to 30%, from 10% to 30%, from 15% to 30%, from 20% to 30%, from 5% to 20%, from 10% to 20%, from 15% to 20%, from 5% to 15%, from 10% to 15%, or from 5% to 10% of the total sensory modifiers.

[0054] In various aspects, for example, in aqueous solution, the salt form of the total sensory modifier exists in balance with the acid form. For example, the molecule of a specific salt form can be protonated and thus converted into an acid form, and the molecule of the acid form can be deprotonated to obtain a salt form. After approaching or reaching equilibrium, such mutual influence will not substantially change the total weight % of a given form or fraction of the total sensory modifier. For example, even if various compounds may be exchanged from one part to another, a composition in which the salt part accounts for 50 weight % or more of the total sensory modifier can also maintain the same ratio of salt part and acid part.

[0055] There are also cases where the equilibrium between the salt form and the acid form can shift in response to the addition of a component to the composition. For example, the addition of a buffer, salt, acid, or base can shift the equilibrium in favor of the salt fraction or the acid fraction, thereby changing the weight % of the composition.

[0056] In various other aspects, such as in a solid composition, the salt form and the acid form can be in a solid state, wherein the ratio between the salt form and the acid form is fixed. It should be understood that in various aspects, the ratio of the salt portion to the acid portion in a solid composition (such as a granular salt composition) can be different from the ratio in the resulting solution to which the solid composition is added. For example, in some aspects, the solid salt composition, when dissolved or disintegrated, will result in a solution with an organoleptic modifier, at least 50% by weight of which is in salt form.

[0057] An effective amount of a sensory modifier

[0058] The compositions of the present disclosure comprise an amount of sensory modifiers effective to reduce bitterness, improve sweetness temporal attributes, reduce whole grain flavor, increase characteristic flavor intensity (e.g., caramel, vanilla, maple, etc.), reduce cardboard flavor, reduce nutty flavor, and / or delay the onset of whole grain flavor in a whole grain composition.

[0059] As used herein, "taste" refers to the sensory perception on the tongue. For example, the five basic tastes are sweet, sour, salty, bitter, and umami.

[0060] As used herein, "aroma" refers to the anterior nasal sense of smell in the nasal cavity.

[0061] As used herein, "flavor" refers to the taste in the nasal cavity and the retronasal smell.

[0062] As used herein, "off-flavor" refers to a taste or flavor attribute characteristic of a substance or composition as described herein that is not characteristic of or typically associated therewith, and / or a characteristic taste or flavor associated with an undesirable substance or composition. For example, an off-flavor can be an undesirable taste (such as bitterness), an undesirable mouthfeel (such as astringency, dryness in the mouth), an undesirable flavor (such as rancidity, cardboard, aftertaste), an inconsistent flavor (e.g., a flavor with uneven onset or intensity, a flavor that may be perceived too early or too late), and the like.

[0063] As used herein, "whole grain flavor" refers to a general term for characteristic flavors associated with a system comprising multiple whole grains. For example, a whole grain flavor can be a combination of oat flavors, wheat flavors, rye flavors, barley flavors, brown rice flavors, quinoa flavors, and the like. The compositions herein can be characterized as having whole grain flavors and specific oats, wheat, rye, barley, brown rice, quinoa, and / or similar flavors. For example, in Example 5, the cereal composition has both oat flavors and whole wheat flavors, which is a general term for the characteristic flavors of all whole grains therein. It should be noted that a composition does not need to contain multiple whole grains to have a characteristic flavor associated with multiple whole grains.

[0064] As used herein, "earthy flavor" refers to aromas associated with topsoil, soil moisture, and fresh brown earth. For example, earthy flavor can be a characteristic flavor associated with russet potato skins or chopped mushrooms.

[0065] As used herein, "cardboard flavor" refers to the stale aroma associated with paper cups and brown cardboard boxes.

[0066] Sensory panels can be used to determine, for example, the magnitude of a reduction in bitterness or a change in its temporal profile, thereby quantifying the amount of sensory modifiers that effectively reduce the bitterness. Sensory panels are a scientific and reproducible method essential to the food and beverage industry. Sensory panels involve a group of two or more individual panelists. Panelists are guided to avoid the influence of personal subjectivity and enhance reproducibility according to industry-recognized practices. For example, panelists can objectively evaluate the sensory attributes of the tested product, but cannot provide subjective attributes, such as personal preferences. In various aspects, sensory panels can be conducted by two, three, four, five, six or more panelists, wherein the panelists identify and agree on a sensory attribute dictionary for a given sample group. After evaluating a particular sample, the panelists can assign a numerical intensity score to each attribute using an intensity scale. For example, the intensity scale can range from 0 to 6 (i.e., 0=not detected, 1=trace, 2=slight, 3=moderate, 4=clear, 5=strong, 6=extreme), 0 to 9 (i.e., 0=not detected, 1=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=clear, 7=strong, 8=very strong, 9=extreme), or 0 to 15, where 0 corresponds to the absence of the attribute and 6, 9, or 15 corresponds to the upper extreme presence of the attribute, respectively. The panel may use a roundtable consensus approach, or the panelists may score and evaluate the sensory attributes individually. Any format may also involve a panelist leader who guides the discussion about the terminology and guides the panelists in evaluating specific products and attributes. In other aspects, trained sensory panelists may be used to evaluate specific attributes using descriptive analysis or time-intensity methods.

[0067] As used herein, "panel member" refers to a highly trained expert taster, such as those commonly used in sensory methodology (such as descriptive analysis), and / or an experienced taster familiar with the sensory attributes tested. In some aspects, the panelist can be a trained panelist. The trained panelist has been trained to understand the terms and sensory phenomena related to those sensory attributes associated with the test product, and is arranged in the use of common descriptors (i.e., sensory dictionaries) of those sensory attributes of interest. For example, a trained panelist testing a given composition will understand the terms and sensory attributes related to the composition, such as salty, sour, bitter, astringent, mouthfeel, acidity, etc. The trained panelist will be trained for a reference sample corresponding to the sensory attribute tested, and has therefore been calibrated to identify and quantitatively evaluate such standards. In some aspects, the panelist can be an experienced taster.

[0068] As used herein, "round table consensus method" refers to a sensory panel determination methodology in which panelists discuss sensory attributes and intensity and then agree on the intensity score and attribute characterization of the specific sensory attribute being determined. A sensory panel using the round table consensus method may include 2, 3, 4, 5, 6 or more panelists. The range of the consistent intensity scale may be from 0 to 6 (i.e., 0 = not detected, 1 = trace, 2 = slight, 3 = medium, 4 = clear, 5 = strong, 6 = extreme) or 0 to 9 (i.e., 0 = not detected, 1 = trace, 2 = weak, 3 = slight, 4 = mild, 5 = medium, 6 = clear, 7 = strong, 8 = very strong, 9 = extreme). For a given set of samples, panelists will identify and agree on a dictionary of sensory attributes, including (if applicable) a reference or standardized sample (also referred to as a sensory anchor) for a specific sensory attribute. The reference sample for a given sensory attribute will depend on the sample being determined and the sensory attribute dictionary determined by the panel. One skilled in the art will recognize the appropriate dictionary and reference or standard samples necessary for sensory evaluation of a given sample.

[0069] In some aspects, after the panelists agree on or are guided in the dictionary of sensory attributes and intensity scores, the samples are scored and evaluated independently by the panelists, including, if applicable, the determination-specific calibration of reference samples (also referred to as sensory anchors) for specific sensory attributes. Examples of common reference samples are described below. Panelists may evaluate samples repeatedly or may be blinded to the samples they are testing. The tested samples may be provided to the panelists randomly or in a sequential order. In some aspects, samples may be tested by the panelists using a random balanced sequential order. The scores from each panelist are then evaluated using standard statistical analysis methods to determine the average sensory intensity score. Those skilled in the art will recognize the appropriate dictionary and reference or standard samples necessary for the sensory evaluation of a given sample and the appropriate statistical analysis methods.

[0070] As used herein, "randomized balanced sequential order" refers to the order of sample presentation, wherein the order is random and, across all panelists, all possible orders of the samples will be presented to eliminate the bias of samples tested in a particular order. For example, for a randomly balanced sequential order of two samples, a given panelist is equally likely to receive sample 1 before sample 2 and to receive sample 2 before sample 1. In an example with three samples (i.e., sample 1, sample 2, and sample 3), the randomly balanced sequential order would include equal likelihoods for panelists to receive samples in the following order: (i) 1, 2, 3; (ii) 1, 3, 2; (iii) 2, 1, 3; (iv) 2, 3, 1; (v) 3, 2, 1; (vi) 3, 1, 2.

[0071] The sensory attributes of a given composition can be evaluated by comparison with one or more reference or anchor samples. For example, an experienced panelist can use a sodium chloride solution as a salty anchor to evaluate the relative intensity of the saltiness of a given composition; an experienced panelist can use a sucrose solution as a sweet anchor to evaluate the relative sweetness intensity of a given composition; an experienced panelist can use a citric acid solution as a sour anchor to evaluate the relative intensity of the sourness of a given composition; an experienced panelist can use a caffeine solution as a bitter anchor to evaluate the relative bitterness intensity of a given composition; an experienced panelist can use a monosodium glutamate (MSG) solution as an umami anchor to evaluate the relative umami intensity of a given composition. Solutions for evaluating sensory attributes, such as 10 mL-20 mL samples, can be provided to experienced panelists. Experienced panelists dispense approximately 3 mL-4 mL of each solution into their own mouths, disperse the solution by moving the tongue, and record the value of the specific sensory attribute tested. If multiple solutions are to be tested at one time, the panelists can cleanse the palate with water between samples. For example, round table evaluations of saltiness, sweetness, sourness, umami, etc., can be assigned a scale of 0 to 9, e.g., a score of 0 indicating no saltiness and a score of 9 indicating extreme saltiness (0=not detected, 1=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=clear, 7=strong, 8=very strong, 9=extreme). Equivalent scales and methodology can be used for sweetness, bitterness, sourness, and umami sensory attributes.

[0072] As another example, the saltiness of a composition may be tested by a panel of at least two panelists. The panelists may use a standard range of 0.18 (wt)%, 0.2 (wt)%, 0.35 (wt)%, 0.5 (wt)%, 0.567 (wt)%, 0.6 (wt)%, 0.65 (wt)% and 0.7 (wt)% sodium chloride aqueous solution corresponding to saltiness intensity values ​​of 2, 2.5, 5, 8.5, 10, 11, 13 and 15, respectively. The skilled person will recognize that the number and range of standard solutions may vary depending on the sample / composition tested (e.g., only using solutions corresponding to saltiness intensity values ​​of 2, 2.5 and 5). For each test composition, the panelists dispensed approximately 2 mL-5 mL (for liquid compositions or solutions prepared with water) or 5 g-10 g (for solid compositions) of each composition into their own mouths, dispersed the composition by moving their tongue / chewing, and recorded the salty intensity value between 0 and 15 for each composition based on a comparison with the aforementioned standard sodium chloride solution. Between tasting compositions, the panelists were able to cleanse their palates with water. The panelists were also able to taste standard 0.18%, 0.2%, 0.35%, 0.5%, 0.567%, 0.6%, 0.65% and 0.7% sodium chloride solutions at will between tasting test solutions to ensure that the recorded salty intensity values ​​were accurate relative to the scale of the standard sodium chloride solution. The temperature at which the test was performed can be specific to the sample at the start of the test, for example, the sample can be tested at 22 ° C (e.g., room temperature), 0 ° C (e.g., for frozen samples) or between 60 ° C and 80 ° C (e.g., cooked samples of hot food). One skilled in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the "Standardized Salt Intensity Test."

[0073] The sour taste of the composition can be tested by a panel consisting of at least two panelists. Panelists can use the standard range of 0.035 (weight)%, 0.05 (weight)%, 0.07 (weight)%, 0.15 (weight)% and 0.2 (weight)% citric acid aqueous solution corresponding to the sour intensity values ​​of 2, 3, 5, 10 and 15, respectively. The technician will recognize that, depending on the sample / composition tested, the number and range of the standard solution can be changed (for example, only using the solution corresponding to 2 and 7 sour intensity values). For each test composition, the panelists will distribute about 2mL-5mL (for liquid compositions or solutions prepared with water) or 5g-10g (for solid compositions) of each composition into their own mouths, disperse the composition by moving their tongue / chewing, and record the sour intensity value between 0 and 15 of each composition based on the comparison with the aforementioned standard citric acid solution. Between tasting compositions, the panelists can use water to cleanse their taste. The panelists may also taste standard 0.035%, 0.05%, 0.07%, 0.15% and 0.2% citric acid solutions at will between tasting the test solutions to ensure that the recorded sour intensity values ​​are accurate relative to the scale of the standard citric acid solutions. The temperature at which the test is conducted may be specific to the sample at which the test is initiated, e.g., the sample may be tested at 22° C. (e.g., room temperature), 0° C. (e.g., for frozen samples), or between 60° C. and 80° C. (e.g., cooked samples of hot foods). One skilled in the art will recognize the appropriate temperature for testing a given sample. The test is referred to herein as the "Standardized Sour Intensity Test".

[0074] The bitterness of the composition can be tested by a panel consisting of at least two panelists. Panelists can use a standard range of 0.0125 (weight)%, 0.01875 (weight)%, 0.025 (weight)%, 0.031 (weight)%, 0.07 (weight)% and 0.12 (weight)% caffeine solution corresponding to bitterness intensity values ​​of 2, 3, 4, 5, 10 and 15, respectively. The technician will recognize that the number and range of standard solutions can be changed (e.g., only using solutions corresponding to 2, 3 and 5 bitterness intensity values) according to the sample / composition tested. For each test composition, the panelists dispense about 2mL-5mL (for liquid compositions or solutions prepared with water) or 5g-10g (for solid compositions) of each composition into their own mouths, disperse the composition by moving their tongue / chewing, and record the bitterness intensity value between 0 and 15 for each composition based on a comparison with the aforementioned standard caffeine solution. Between tasting compositions, panelists can cleanse their palate with water. The panelists may also taste standard 0.0125%, 0.01875%, 0.025%, 0.031%, 0.07%, and 0.12% caffeine solutions at will between tasting the test solutions to ensure that the bitterness intensity values ​​recorded are accurate relative to the scale of the standard caffeine solutions. The temperature at which the test is conducted may be specific to the sample at which the test is initiated, e.g., the sample may be tested at 22° C. (e.g., room temperature), 0° C. (e.g., for frozen samples), or between 60° C. and 80° C. (e.g., cooked samples of hot foods). One skilled in the art will recognize the appropriate temperature for testing a given sample. The test is referred to herein as the "Standardized Bitterness Intensity Test."

[0075] The sweetness of the composition can be tested by a panel consisting of at least two panelists. Panelists can use standard ranges of 2 (weight)%, 5 (weight)%, 8 (weight)%, 10% (weight)% and 15 (weight)% sucrose solutions corresponding to sweetness intensity values ​​of 2, 5, 8, 10 and 15, respectively. The technician will recognize that the number and range of standard solutions can be changed (e.g., only using solutions corresponding to 2, 5 and 8 sweetness intensity values) according to the sample / composition tested. For each test composition, panelists dispense about 2mL-5mL (for liquid compositions or solutions prepared with water) or 5g-10g (for solid compositions) of each composition into their own mouths, disperse the composition by moving their tongue / chewing, and record the sweetness intensity value between 0 and 15 of each composition based on a comparison with the aforementioned standard sucrose solution. Between tasting compositions, panelists can cleanse their palate with water. The panelists may also taste standard 2%, 5%, 8%, 10% and 15% sucrose solutions at will between tasting the test solutions to ensure that the recorded sweetness intensity values ​​are accurate relative to the scale of the standard sucrose solutions. The temperature at which the test is conducted may be specific to the sample at which the test is initiated, e.g., the sample may be tested at 22°C (e.g., room temperature), 0°C (e.g., for frozen samples), or between 60°C and 80°C (e.g., cooked samples of hot meals). One skilled in the art will recognize the appropriate temperature for testing a given sample. The test is referred to herein as the "standardized sweetness intensity test".

[0076] The umami taste of the composition can be tested by a panel consisting of at least two panelists. Panelists can use standard ranges of 0.75 (weight)% and 0.125 (weight)% monosodium glutamate (MSG) solutions corresponding to umami intensity values ​​of 4 and 6.5, respectively. Those skilled in the art will recognize that the number and range of standard solutions can be changed (e.g., if the expected umami intensity is significantly outside the umami intensity value of 4-6.5, then additional umami solutions are added) according to the sample / composition tested. For each test composition, panelists dispense approximately 2mL-5mL (for liquid compositions or solutions prepared with water) or 5g-10g (for solid compositions) of each composition into their own mouths, disperse the composition by moving their tongue / chewing, and record the umami intensity value of each composition between 0 and 15 based on a comparison with the aforementioned standard MSG solution. Between tasting compositions, panelists can cleanse their palate with water. The panelists may also randomly taste the standard 0.075% and 0.125% MSG solutions between tasting the test solutions to ensure that the umami intensity values ​​recorded are accurate relative to the scale of the standard MSG solutions. The temperature at which the test is conducted may be specific to the sample at which the test is initiated, for example, the sample may be tested at 22°C (e.g., room temperature), 0°C (e.g., for frozen samples), or between 60°C and 80°C (e.g., cooked samples of hot meals). One skilled in the art will recognize the appropriate temperature for testing a given sample. The test is referred to herein as the "Standardized Umami Intensity Test".

[0077] The time aspect of the taste, flavor and / or aromatic properties of the compositions described herein can be evaluated by any suitable method known in the art.Time aspect, also referred to as time attribute, may include but is not limited to the time of taste / flavor / aroma onset, the time of maximum taste / flavor / aroma, and the time of taste / flavor / aroma lingering.The time of taste / flavor / aroma onset refers to the time (in seconds) from the time when the sample is put into the mouth until the time spent for perceiving a given taste / flavor / aroma.The time of taste / flavor / aroma embedding can be measured by putting the sample into the mouth and swallowing (not keeping in the mouth or spitting out), starting a timer when the sample is put into the mouth, and recording the time of perceiving a given taste / flavor / aroma.The time of maximum flavor / flavor / aroma is defined as the time (in seconds) that the sample remains at the highest intensity of a given taste / flavor / aroma.The time of maximum taste / flavor / aroma can be measured by putting the sample into the mouth and swallowing (not keeping in the mouth or spitting out), starting a timer when the peak intensity of taste / flavor / aroma begins, and recording the time when taste / flavor / aroma intensity begins to decline. Taste / flavor / aroma lingering is defined as the time (in seconds) from when the taste / flavor / aroma starts to decrease from peak intensity until you can no longer discern a given taste / flavor / aroma. Taste / flavor / aroma lingering can be measured by placing a sample in your mouth and swallowing (not holding in your mouth or spitting out), starting a timer when the peak intensity of the taste / flavor / aroma starts to decrease, and recording the time when the taste / flavor / aroma is no longer perceived.

[0078] The control sample is usually used as a reference point or for comparison purposes. For example, the control sample can be used to identify the effectiveness of sensory modifiers. The control sample can be a composition, such as a composition as described herein, but without the sensory modifier. Except for the sensory modifier, the control sample is otherwise identical, and it should contain the same components and other ingredients at the same relevant concentration. Other standard samples are commonly used in sensory panels, such as standard samples for evaluating the intensity of sensory attributes as outlined above. In other respects, the control sample can be a modified control sample, which contains different sensory modifiers, such as competing sensory modifiers.

[0079] The present disclosure is not limited to sensory testing performed by experienced or trained panelists. For example, untrained and inexperienced panelists may be utilized. However, in the case of untrained and inexperienced panelists, a greater number of panelists are required to provide reproducible results, which will typically focus on subjective attributes such as preferences or overall preferences. Similarly, untrained and inexperienced panelists may be required to assess the relative change of a given sensory attribute between two samples. For example, if a particular sample is more or less salty, more or less sweet, more or less bitter, etc. than a reference sample.

[0080] Exemplary sensory assays and testing criteria for additional sensory attributes are described in the Examples provided in this disclosure.

[0081] In some aspects, the amount of sensory modifiers effective to reduce bitterness can be an amount that is effective to reduce the bitterness intensity by at least 0.5, 1, 1.5, 2, or at least 2.5 units relative to the bitterness intensity in an equivalent composition without the sensory modifier. The bitterness intensity score is determined by at least three panelists trained in tasting bitter compositions using a scale of 0 to 9 using a round table methodology, wherein a score of 0 indicates no bitterness and a score of 9 indicates extreme bitterness intensity (i.e., 0 = not detected, 1 = trace, 2 = faint, 3 = slight, 4 = mild, 5 = medium, 6 = clear, 7 = strong, 8 = very strong, 9 = extreme). In some aspects, bitterness can be reduced by at least 2, at least 3, or at least 4 units. Similar evaluation methods can be used to score other sensory attributes of the compositions described herein.

[0082] In some aspects, the amount of sensory modifier effective to reduce bitterness can be an amount effective to reduce the bitterness intensity score by at least 0.5, 1, 1.5, 2, or at least 2.5 units relative to the bitterness intensity in an equivalent composition without the sensory modifier. The bitterness intensity score can be determined as the average bitterness intensity score from at least seven panelists trained in sensory evaluation after a randomized balanced sequential order evaluation of the samples using a scale of 0 to 15, wherein a score of 0 indicates no bitterness and a score of 15 indicates extreme bitterness intensity. In some aspects, bitterness can be reduced by at least 2, at least 3, at least 4, at least 5, at least 6, at least 7, or more units.

[0083] The compositions described herein may have different amounts of sensory modifiers. For example, the compositions described herein may include steviol glycosides and sensory modifiers in a ratio between 1:0.3 and 1:3, between 1:0.5 and 1:2, or between 1:0.75 and 1:1.5. For example, the ratio of steviol glycosides and sensory modifiers may be about 1:1.

[0084] The sensory modifier can be present in the composition in any amount required for a particular use. For example, the sensory modifier can be present in the whole grain composition in a total concentration of 0.001% to 5.0%, 0.001% to 1.0%, 0.001% to 0.5%, 0.005% to 0.1%, 0.005% to 0.075%, or 0.005% to 0.05%. The whole grain composition may contain at least 0.001%, 0.002%, 0.005%, 0.01%, 0.02%, or 0.05% by weight of the sensory modifier. The whole grain composition may comprise an organoleptic modifier in a concentration of up to 1.0 wt%, 0.5 wt%, 0.25 wt%, 0.2 wt%, 0.1 wt% or 0.05 wt%.

[0085] The sensory modifier may be present in the whole grain composition at a total concentration such that when used to prepare a food or beverage product, the resulting food or beverage product contains 0.001% to 1.0%, 0.001% to 0.5%, 0.005% to 0.1%, 0.005% to 0.050%, or 0.005% to 0.02%. The composition may contain a concentration of sensory modifier such that the food or beverage product prepared therefrom contains at least 0.001%, 0.002%, 0.005%, 0.01%, 0.02%, or 0.05% sensory modifier by weight. The composition may include a certain concentration of sensory modifiers so that the food or beverage product prepared therefrom contains up to 1.0 (weight)%, 0.5 (weight)%, 0.25 (weight)%, 0.2 (weight)%, 0.1 (weight)% or 0.05 (weight)% of sensory modifiers. For example, sensory modifiers can be present in the whole grain composition at a total concentration of about 0.1 (weight)% to about 75.0 (weight)%, about 0.5 (weight)% to about 50.0 (weight)% or about 1.0 (weight)% to about 25.0 (weight)%. In some aspects, sensory modifiers can be present in the dry immune support composition at a total concentration of at least 0.5%, 1.0%, 1.5%, 2.0%, 3.0%, 4.0%, 5.0%, 6.0%, 7.0%, 8.0%, 9.0% or at least 10% by weight of the composition.

[0086] Whole grain composition can comprise a certain amount of organoleptic modifier, makes when whole grain composition is used to prepare food or beverage product, organoleptic modifier is present in food or beverage product with the amount required for specific purpose.For example, organoleptic modifier can be present in food or beverage product with the total concentration of about 1ppm to about 1000ppm or about 1ppm to about 2000ppm.In some aspects, organoleptic modifier can be present in food and beverage product with the total concentration of about 100ppm to about 2000ppm, about 200ppm to about 2000ppm, 300ppm to about 2000ppm, 400ppm to about 2000ppm, 500ppm to about 2000ppm, 600ppm to about 2000ppm, 700ppm to about 2000ppm, 800ppm to about 2000ppm, 900ppm to about 2000ppm or 1000ppm to about 2000ppm. In some aspects, the sensory modifiers can be present in the food or beverage product at a total concentration equal to or greater than about 10 ppm, 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm, 1000 ppm, 110 ppm, 1200 ppm, 1300 ppm, 1400 ppm, 1500 ppm, 1600 ppm, 1700 ppm, 1800 ppm, 1900 ppm or 2000 ppm. In various fields, sensory modifier can be present in food or beverage product with the total concentration of about 100ppm to about 1000ppm, about 200ppm to about 1000ppm, 300ppm to about 1000ppm, 400ppm to about 1000ppm, 500ppm to about 1000ppm, 600ppm to about 1000ppm, 700ppm to about 1000ppm, 800ppm to about 1000ppm or 900ppm to about 1000ppm.In some aspects, sensory modifier can be present in food or beverage product with the total concentration of about 100ppm to about 800ppm, about 200ppm to about 800ppm, 300ppm to about 800ppm, 400ppm to about 800ppm, 500ppm to about 800ppm, 600ppm to about 800ppm or 700ppm to about 800ppm.In some aspects, sensory modifier can be present in food or beverage product with the total concentration of about 400ppm to about 800ppm.

[0087] Can change independently of each other with the amount of independent organoleptic modifier material in various compositions as described herein.For example, single caffeoylquinic acid, dicaffeoylquinic acid or both can be present in composition individually with the concentration of about 1ppm to about 1000ppm.In some aspects, single caffeoylquinic acid, dicaffeoylquinic acid or both can be present in composition individually with the concentration of about 100ppm to about 1000ppm, about 200ppm to about 1000ppm, 300ppm to about 1000ppm, 400ppm to about 1000ppm, 500ppm to about 1000ppm, 600ppm to about 1000ppm, 700ppm to about 1000ppm, 800ppm to about 1000ppm, 900ppm to about 1000ppm. In some aspects, single caffeoylquinic acid, dicaffeoylquinic acid or both can be present in whole grain composition individually with a concentration equal to or greater than about 10ppm, 50ppm, 100ppm, 200ppm, 300ppm, 400ppm, 500ppm, 600ppm, 700ppm, 800ppm, 900ppm or 1000ppm. In some aspects, single caffeoylquinic acid, dicaffeoylquinic acid or both can be present in whole grain composition individually with a concentration of about 100ppm to about 800ppm, about 200ppm to about 800ppm, 300ppm to about 800ppm, 400ppm to about 800ppm, 500ppm to about 800ppm, 600ppm to about 800ppm or 700ppm to about 800ppm. In some aspects, single caffeoylquinic acid, dicaffeoylquinic acid or both can be present in whole grain composition individually with a concentration of about 400ppm to about 800ppm.

[0088] Plant sources of sensory modifiers

[0089] In various aspects, the sensory modifiers can be isolated from a plant source. Various plant sources contain sensory modifiers, and the sensory modifiers can be isolated from these plant sources. Some examples of plant sources from which the organoleptic modifiers can be isolated include Eucommia ulmoides, honeysuckle, Nicotiana benthamiana, artichoke, artichoke, cardoon, Stevia rebaudiana, monk fruit, coffee, coffee beans, green coffee beans, tea, white tea, yellow tea, green tea, oolong tea, black tea, rooibos, post-fermented tea, bamboo, heather, sunflower, blueberry, cranberry, bilberries, gooseberry, bilberry, lingonberry, cowberry, huckleberry, grape, chicory, eastern purple coneflower, echinacea, European wallweed, upright wallweed, liverwort, greater celandine, bloodroot, European rice stalk, celandine, bloodroot, Common nettle, stinging nettle, nettle), potato, potato leaf, eggplant, aubergine, tomato, cherry tomato, bitter apple, datura, sweet potato, apple, peach, nectarine, cherry, sour cherry, wild cherry, apricot, almond, plum, prune, holly, mate, mate, guayusa, holly, kuding tea, guarana, cocoa, cocoa bean, cocoa tree, cocoa bean, kola nut, kola nut tree, kola nut, kola nut tree, ostrich fern, oriental ostrich fern, bracken, feather fern, oriental ostrich fern, Asian royal fern, royal fern, European fern, pteris fern, common fern, hawk fern, oriental brakenfern, clove, cinnamon, Indian bay leaf, nutmeg, laurel, bay leaf, basil, Great basil basil), St. Joseph's herb, thyme, sage leaf, garden sage, common sage, culinary sage, rosemary, oregano, wild marjoram, marjoram, sweet marjoram, knotty marjoram, potted marjoram, dill, anise, star anise, cumin, sweet fennel, tarragon, tarragon, mugwort, licorice, licorice, soybean, soybean, soyabean, soya vean, wheat, common wheat, rice, rapeseed, broccoli, cauliflower, cabbage, cabbage, kale, kale, Brussels sprouts, kohlrabi, lindera bark, elderflower, Brazilian baccarat, burdock, valerian and chamomile.

[0090] Some plant sources can produce sensory modifiers rich in caffeic acid, one or more of monocaffeoylquinic acid and dicaffeoylquinic acid. For example, the sensory modifiers isolated from yerba mate plants (Ilex paraguariensis) are rich in monocaffeoylquinic acid and dicaffeoylquinic acid. In other aspects, the sensory modifiers rich in dicaffeoylquinic acid isolated from yerba mate plants can include 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more or 50% or more, 60% or more, 70% or more or 80% or more or 90% or more of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid and a combination of one or more of their salts. For example, the organoleptic modifiers isolated from other plant sources can be rich in dicaffeoylquinic acid. In other aspects, the organoleptic modifiers rich in dicaffeoylquinic acid isolated from other plant sources can contain 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid and a combination of one or more of their salts.

[0091] Sensory modifiers can be isolated by a variety of methods. Some suitable methods are disclosed in more detail in the following patent applications: U.S. Patent Application No. 16 / 373,206, filed on April 4, 2019, entitled “Steviol Glycoside Solubility Enhancers”, which was published as U.S. Patent Application Publication No. 2019 / 0223481 on July 25, 2019; International Application No. PCT / US2018 / 054691, filed on October 5, 2018, entitled “Steviol Glycoside Solubility Enhancers”; U.S. Provisional Application No. 62 / 569,279, filed on October 6, 2017, entitled “Steviol Glycoside Solubility Enhancers”; and U.S. Provisional Application No. 62 / 569,279, filed on October 6, 2017, entitled “Methods for Making Yerba Mate No. 16 / 374,894, entitled “Methods for Making Yerba Mate Composition,” which was published on August 1, 2019 as U.S. Patent Application Publication No. 2019 / 0231834; International Application No. PCT / US2018 / 054688, entitled “Methods for Making Yerba Mate Composition,” filed on October 5, 2018; U.S. Provisional Application Serial No. 62 / 676,722, entitled “Methods for Making Yerba Mate Extract Composition,” filed on May 25, 2018; and International Application No. PCT / US2020 / 026885, entitled “Stevia Processing,” filed on April 6, 2020, and published as WO 2020 / 210161 on October 15, 2020, each of which is incorporated herein by reference. For example, the sensory modifier can be isolated from a plant source and include one or more of monocaffeoylquinic acid, dicaffeoylquinic acid, and salts thereof. For example, yerba mate biomass and stevia biomass can be used to prepare the sensory modifier. In an exemplary method, the sensory modifier is prepared from commercially available pulverized yerba mate biomass. Briefly, the yerba mate biomass is suspended in 50% (vol / vol) ethanol / water, shaken for at least 1 hour, and the resulting mixture is filtered to obtain an initial extract. The initial extract is diluted with 35% (vol / vol) ethanol / water and refiltered. The refiltered permeate is then applied to a 35% (vol / vol) ethanol / water equilibrated in 1% (vol / vol) ethanol / water. FPA 53 resin column, and discard the column permeate. Wash the column with 35% (volume / volume) ethanol / water, and discard the column permeate. Then elute the column with 50% (volume / volume) ethanol / water solution of 10% (weight / volume) FCC grade sodium chloride, and retain the eluent. Nitrogen is blown across the surface of the eluent at room temperature to remove ethanol, and the eluent is reduced to 1 / 3 of its initial volume. The eluent with reduced volume is then filtered through a 0.2 μm polyethersulfone filter and then decolorized by passing it through a 3kDa molecular weight cutoff membrane. The decolorized permeate is retained and desalted by passing it through a nanofiltration membrane. The desalted permeate is then freeze-dried to obtain an organoleptic modifier. This method is also applicable to obtaining an organoleptic modifier from stevia biomass, and can be suitable for obtaining an organoleptic modifier from other plant sources (such as those plant sources mentioned above). Another exemplary method can be the method outlined in Example 3 of PCT application number WO2020 / 210161, published on October 15, 2020, which is incorporated herein by reference.

[0092] In some aspects, the sensory modifier may be a blend of sensory modifiers isolated from more than one plant source.

[0093] Some compounds may adversely affect the flavor or aroma of the whole grain composition or the beverage or food product prepared therefrom. Certain organoleptic modifiers (such as those prepared from plant extracts) do not include one or more of the compounds shown in Table 2 or any combination thereof exceeding the disclosed preferred content levels. All preferred content levels are expressed as weight percentages based on dry weight. Certain commercially desirable solid (dry) organoleptic modifiers do not include a preferred content exceeding any compound listed in Table 2. For those compounds listed as acids, the compound may exist in acid form and / or salt form.

[0094] Table 2.

[0095]

[0096]

[0097]

[0098] In some aspects, the sensory modifier comprises less than 0.3% by weight malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% by weight pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than about 0.05% by weight chlorophyll.

[0099] The present invention may be better understood by reference to the following examples which are provided by way of illustration.The present invention is not limited to the examples given herein.

[0100] Example

[0101] Materials and Methods

[0102] The sensory modifier tested was a mixture of mono-caffeoylquinic acid and dicaffeoylquinic acid and salts prepared from yerba mate, and the ratio of the salt part to the acid part was 65:35. Table 3 lists the contents and sources of various components.

[0103] Table 3.

[0104]

[0105] Determination is carried out to characterize the sensory attributes of whole grain compositions and samples with different amounts of sensory modifiers, for example, bitterness, whole grain flavor. The sensory attributes of the composition are tested by a panel of individuals experienced in sensory testing. Experienced panelists evaluate sensory attributes, such as but not limited to bitterness, whole grain flavor, oat flavor, sweetness and sweetness lingering. Sensory attributes are scored on a scale of 0-9, 0 indicating no sensory attribute intensity, and 9 indicating extreme sensory attribute intensity (i.e., 0=none, 1=trace, 2=weak, 3=slight, 4=gentle, 5=medium, 6=clear, 7=strong, 8=very strong, 9=extreme). In some examples, various flavor attributes are evaluated using round table methodology. In order to test each solution, experienced panelists distribute about each sample or solution into their own mouth, disperse the sample or solution by moving their tongue, and record the sensory attribute scale value individually. Between tasting different solutions, panelists can use water to purify the sense of taste.

[0106] Assays in which specific methods or panels were used are noted in the individual Examples below.

[0107] Example 1: Cereal coating for oat cereal

[0108] Assays were performed to characterize the sensory attributes of the coated cereal compositions. Sensory attributes, such as aftertaste, sweetness lingering, sweetness intensity, and oat flavor, were analyzed by two individual panels using a round table consensus method. Panelists were subjected to sensory testing. All panelists used the assay method described above. A coating slurry was prepared by mixing all ingredients shown in Table 4 and heating to 165°F (73.89°C). Oat-based cereals were coated with the coating composition at a ratio of 1 part coating to 2 parts oat cereal by weight, and the cereals were tumble coated with the coating slurry using a drum coater. After coating, the slurry-covered oat cereal was toasted in an oven at 250°F (121.11°C) for 6 minutes, stirring once after 2 minutes. The sensory assay results are reported in Table 5.

[0109] Table 4.

[0110]

[0111] Table 5.

[0112]

[0113] Example 2: Cereal coating for oat cereal

[0114] Assays were performed to characterize the sensory attributes of the coated cereal compositions. Sensory attributes, such as aftertaste, sweetness lingering, sweetness intensity, and oat flavor, were analyzed by two individual panelists using a round table consensus method. The panelists were subjected to sensory testing. Coated oat cereal samples were prepared as outlined in Example 1. Coated oat cereal samples were tested dry (as is) and when immersed in whole milk. For the milk samples, approximately 5 g of coated oat cereal was mixed with 12.5 g of whole milk. All panelists used the assay method described above. The sensory attributes are reported in Table 6.

[0115] In conclusion, the addition of sensory modifiers to oat-based cereals resulted in reduced oat flavour intensity, reduced bitterness and delayed onset of oat flavour.

[0116] Table 6.

[0117]

[0118] Example 3: Cereal Coating for Corn Cereal

[0119] The sensory attributes of the coated cereal compositions were determined. The sensory attributes, such as sweetness intensity and corn flavor intensity, were analyzed by a panel of four individuals using a round table consensus method. The panelists were subjected to sensory testing. All panelists used the above determination method. The coating slurry was prepared by mixing all the ingredients shown in Table 7 and heating to 165°F (73.89°C). The corn-based cereals (whole grain corn flour, corn meal, calcium carbonate, salt) were coated with the coating composition at a ratio of 1 part coating to 2 parts corn cereals by weight, and the cereals were tumble coated with the coating slurry using a drum coater. After coating, the corn cereals covered with the slurry were baked in an oven at 250°F (121.11°C) for 6 minutes and stirred once after 2 minutes. For samples containing milk, about 20g of coated cereals were mixed with 60g of skim milk. The sensory determination results are reported in Table 8.

[0120] Table 7.

[0121]

[0122] Table 8.

[0123]

[0124] Example 4: Brown Rice and Quinoa

[0125] Assays were performed to characterize the sensory attributes of brown rice and quinoa compositions. Sensory attributes such as bitterness, aftertaste, earthy flavor, quinoa flavor, nutty flavor, cardboard flavor, and saltiness were analyzed by (i) two individual panels (Table 10) and (ii) six individual panels (Table 11) using a round table consensus method. The panelists were subjected to sensory testing. All panelists used the assay method described above. TM The commercial brown rice and quinoa blends had sensory modifiers added prior to microwave treatment at the levels shown in Table 9. The sensory test results are reported in Tables H and I.

[0126] In summary, the addition of sensory modifiers to the brown rice and quinoa mixture resulted in reduced bitterness, reduced earthy flavor, reduced quinoa flavor, reduced nutty flavor, reduced cardboard flavor, and increased saltiness.

[0127] Table 9.

[0128] sample Sensory modifier concentration 4.1 -- 4.2 200ppm

[0129] Table 10.

[0130]

[0131] Table 11.

[0132]

[0133] Example 5: Hot Multi-Grain Cereal

[0134] The assay was performed to characterize the sensory attributes of the instant hot multi-grain cereal composition. Sensory attributes such as bitterness, aftertaste, whole grain flavor, cardboard flavor, oat flavor, and rye flavor were analyzed by (i) a two-person panel (Table 13) and (ii) a five-person panel (Table 14) using a round table consensus method. The panelists were subjected to sensory testing. All panelists used the assay method described above. Commercial instant multi-grain hot cereal (containing organic whole grain oat flakes, organic whole grain barley flakes, organic whole grain wheat flakes, organic whole grain rye flakes, organic flaxseed, organic quinoa, and sea salt) was added to a bowl with 160 g of room temperature water and microwaved. Prior to microwave treatment, sensory modifiers were added at the levels shown in Table 12. Sensory test results are reported in Tables K and L.

[0135] In summary, the addition of sensory modifiers to instant multi-grain hot cereals resulted in reduced bitterness, reduced cardboard aftertaste, increased oat flavor, reduced rye flavor, and reduced whole grain flavor.

[0136] Table 12.

[0137] sample Sensory modifier concentration 5.1 -- 5.2 200ppm

[0138] Table 13.

[0139]

[0140] Table 14.

[0141]

[0142] Example 6: Instant Flavored Oatmeal

[0143] Assays were performed to characterize the sensory attributes of flavored instant oatmeal compositions. Sensory attributes such as bitterness, aftertaste, sweetness linger, sweetness intensity, characteristic flavor intensity, oat flavor, and nutty flavor were analyzed using a round table consensus method by (i) a two-individual panel (Table 16) and (ii) a seven-individual panel (Table 17). The panelists were subjected to sensory testing. All panelists used the assay method described above. Oatmeal flavored instant oatmeal compositions sold under the trade name Oatmeal were prepared by heating hot water to 150°F (65.5°C), adding 160 g of hot water to 43 g of instant oatmeal, and mixing thoroughly. Maple and brown sugar flavored instant oatmeal were commercially available. The sensory modifiers were added to the instant oatmeal at the levels shown in Table 15 before adding hot water. The sensory test results are reported in Tables 16 and 17.

[0144] In summary, adding the organoleptic modifiers to flavored oatmeal resulted in reduced oat flavor, reduced brown sugar flavor, reduced maple flavor, reduced starch flavor, and reduced bitterness.

[0145] Table 15.

[0146] sample Sensory modifier concentration 6.1 -- 6.2 200ppm

[0147] Table 16.

[0148]

[0149] Table 17.

[0150]

[0151]

[0152] Example 7: Whole Wheat Pancakes

[0153] Determination is carried out to characterize the sensory attributes of whole wheat pancakes. The sensory attributes, such as wheat flavor, earthy flavor, salty taste, sweet taste and egg flavor, are analyzed using a round table consensus method by (i) three individual panels (Table 19) and (ii) four individual panels (Table 20). Allow panelists to undergo sensory testing. All panelists use the above-mentioned assay method. Whole wheat pancakes are prepared by mixing 68 grams of commercially available pancake mixes (containing wheat flour, sugar, powdered whole eggs, skim milk solids, monocalcium phosphate, sodium bicarbonate, salt and soy lecithin) with 120 grams of water and stirring to form a batter. The batter is then added to a preheated baking pan and cooked until golden brown. Before cooking, the sensory modifier is added to the batter together with water with the content shown in Table 18. The sensory assay results are reported in Tables 19 and 20.

[0154] In summary, the addition of organoleptic modifiers to whole wheat pancakes resulted in reduced earthy flavor, reduced wheat flavor, and reduced bran flavor relative to samples prepared without the organoleptic modifiers.

[0155] Table 18.

[0156] sample Sensory modifier concentration 7.1 -- 7.2 200ppm

[0157] Table 19.

[0158]

[0159] Table 20.

[0160]

[0161]

[0162] Example 8: Vegan Cinnamon Sugar Cookies

[0163] The sensory attributes of vegan gluten-free cinnamon sugar cookies were analyzed by a panel of five individuals using a round table consensus method. The panelists were subjected to sensory testing. All panelists used the above assay method. 739 grams of vegan gluten-free cinnamon sugar cookies sold under the trade name COCONUT WHISK were mixed with 10% gluten-free cinnamon sugar cookies and 10% gluten-free cinnamon sugar cookies were mixed with 10% gluten-free cinnamon sugar cookies and 10% gluten-free cinnamon sugar cookies. TM Vegan cinnamon sugar cookies were prepared by mixing a commercially available cookie mix (containing brown rice flour, chickpea flour, sucrose, coconut sugar, light brown sugar (sugar, molasses), tapioca flour, vanilla powder (sucrose, vanilla bean extract), cinnamon, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), and sea salt) with 93 grams of water and 168 grams of canola oil and stirring to form a batter. Twelve 50 g scoops of the batter were then added to the cookie sheet and baked at 177° C. for 14 minutes. Prior to baking, sensory modifiers were added to the batter along with water at the levels shown in Table 21. Sensory measurement results are reported in Table 22.

[0164] In summary, adding the sensory modifier to the vegan cinnamon sugar cookies resulted in increased molasses flavor, reduced wood flavor, increased ginger flavor, increased sweetness, reduced bitterness, and significantly reduced chalkiness. Also, at 100 ppm, the sensory modifier significantly increased the cinnamon flavor of the cookies.

[0165] Table 21.

[0166] sample Sensory modifier concentration 8.1 -- 8.2 100ppm 8.3 200ppm

[0167] Table 22.

[0168]

[0169]

[0170] Example 9: Uncoated puffed corn cereal

[0171] An assay was performed to characterize the sensory attributes of uncoated puffed corn cereal. Sensory attributes, such as corn flavor, bitterness, and saltiness, were analyzed by a panel of four individuals using a round table consensus method. The panelists were subjected to sensory testing. All panelists used the assay method described above. Using BAKER PERKINS TM MP24 extruder prepares uncoated puffed corn cereal by extrusion.The method comprises first using a paddle mixer to prepare a dry mixture of 80 % by weight whole grain corn flour, 19 % by weight corn kernels, 0.5 % by weight salt and 0.5 % by weight calcium carbonate.After the dry mixture is placed in the feeder of the extruder, water and the dry mixture are fed into the extruder, so as to prepare the desired texture and shape by mixing and cooking with the heat and mechanical energy of the extruder, while the die at the outlet produces a pressure difference that allows the extrudate of cooking to expand directly.When discharged from the extruder, the expanded sheet is then cut into the desired size and dried for storage.The sensory modifier is added to the extruder via liquid addition with the content shown in Table 23.The sensory determination results are reported in Table 24.

[0172] In summary, the addition of organoleptic modifiers to uncoated puffed corn cereal resulted in significantly reduced corn flavor, significantly reduced bitterness, and increased saltiness.

[0173] Table 23.

[0174] sample Sensory modifier concentration 9.1 -- 9.2 200ppm

[0175] Table 24.

[0176]

[0177]

Claims

1. A composition comprising: whole grains; and A sensory modifier, the sensory modifier comprising Dicaffeoylquinic acid or its salt; and At least one compound selected from the group consisting of monocaffeoylquinic acid, monoferuloylquinic acid, diferuloylquinic acid, monocoumaroylquinic acid, dicoumaroylquinic acid, and salts thereof.

2. The composition according to claim 1, wherein the whole grains comprise cereal grains (e.g., wheat, rice, barley, corn, rye, oats, chestnuts and sorghum) and / or pseudocereal grains (e.g., quinoa, millet and buckwheat).

3. A composition according to claim 1 or 2, wherein the whole grains comprise wheat, barley and / or oats.

4. A composition according to any preceding claim, wherein the whole grain is whole grain flour (e.g. wheat flour, oat flour, rice flour, barley flour, etc.).

5. A composition according to any preceding claim wherein the ratio of whole grain to organoleptic modifier is between 100: 1 and 10,000: 1, between 2500: 1 and 7000: 1, between 5000: 1 and 10,000: 1, between 100: 1 and 750: 1, between 150: 1 and 600: 1 or between 250: 1 and 550:

1.

6. A composition according to any preceding claim, wherein the composition additionally comprises a sweetener.

7. The composition according to claim 6, wherein the sweetener comprises sucrose, steviol glycosides, mogroside, erythritol, maltitol, sorbitol, mannitol, sucralose, acesulfame potassium, aspartame, combinations thereof, etc., preferably sucrose, steviol glycosides, mannitol, combinations thereof, etc.

8. A food or beverage product comprising a composition according to any preceding claim.

9. The food or beverage product according to claim 8, wherein the food or beverage product comprises 0.001 (wt)% to 1.0 (wt)%, 0.005 (wt)% to 0.5 (wt)% or 0.075 (wt)% to 0.2 (wt)% of the sensory modifier.

10. The food or beverage product of claim 8 or 9, wherein the food or beverage product comprises at least 1.0% by weight, at least 5% by weight, at least 10% by weight, at least 15% by weight, at least 20% by weight, at least 30% by weight, at least 40% by weight, at least 50% by weight, at least 60% by weight, at least 70% by weight, at least 80% by weight, at least 90% by weight or at least 95% by weight of the whole grains.

11. A method for reducing whole grain flavor in a whole grain composition, the method include: adding a sensory modifier to a composition comprising whole grains, the sensory modifier comprising dicaffeoylquinic acid or a salt thereof and at least one compound selected from the group consisting of monocaffeoylquinic acid, monoferuloylquinic acid, diferuloylquinic acid, monocoumaroylquinic acid, dicoumaroylquinic acid and salts thereof, wherein the whole grain flavor of the composition is reduced relative to the whole grain flavor of an equivalent whole grain composition without the sensory modifier.

12. The method of claim 11, wherein the composition is a food or beverage product.

13. A composition, product or method according to any preceding claim, wherein the sensory modifier comprises, expressed as weight percentage based on the dry weight of the sensory modifier, less than 0.3% by weight of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate or malic acid; or less than 0.05% by weight of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate or acetic acid; or less than about 0.05% by weight of chlorophyll; or less than 0.1% by weight of furan, furan-containing chemical, theobromine, theophylline or trigonelline.

14. A composition, product or process according to any preceding claim wherein the organoleptic modifier comprises 0 (wt)% malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate or malic acid; or 0 (wt)% chlorophyll.

15. The composition, product or method of the preceding claim, wherein the dicaffeoylquinic acid or dicaffeoylquinic acid salt comprises at least one compound selected from the group consisting of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid and their salts.

16. A composition, product or method according to any preceding claim, wherein the total amount of all dicaffeoylquinic acids and dicaffeoylquinic acid salts present in the sensory modifier is 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, 30% by weight or more, 35% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more, 60% by weight or more, 70% by weight or more, 25% to 75% by weight or 40% to 60% by weight, based on the total weight of the sensory modifier.

17. A composition, product or process according to any preceding claim, wherein the sensory modifier comprises a monocaffeoylquinic acid component selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid and salts thereof.

18. A composition, product or process according to any preceding claim, wherein the organoleptic modifier comprises a monocaffeoylquinone component and a dicaffeoylquinone component, the monocaffeoylquinone component and the dicaffeoylquinone component together comprising more than 50 wt %, preferably more than 60 wt %, more than 70 wt %, more than 80 wt %, more than 90 wt % or more than 95 wt % of the organoleptic modifier.

19. A composition, product or method according to any preceding claim, wherein the composition or product has reduced whole grain flavor (e.g., oat flavor, wheat flavor, etc.), reduced sweetness lingering and / or reduced bitterness relative to an equivalent composition without the sensory modifier.

20. The food product of any one of claims 8 to 19, wherein the food product is a baked product (e.g., pastries, cookies, brownies, muffins, cakes, etc.), a cereal product, or a snack product (e.g., crackers, biscuits, granola bars, nutritional bars, etc.).

21. Use of an organoleptic modifier for reducing the whole grain flavor of a whole grain composition, the organoleptic modifier comprising dicaffeoylquinic acid or a salt thereof and at least one compound selected from the group consisting of monocaffeoylquinic acid, monoferuloylquinic acid, diferuloylquinic acid, monocoumaroylquinic acid, dicoumaroylquinic acid and salts thereof.

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