Composition

Abstract

The present invention relates to a method for preparing a shelf-stable flavoring composition, the method comprising: (a) providing a flavoring composition comprising a synthetic and / or natural perfume as a flavouring agent; and (b) adding a lemon balm extract comprising rosmarinic acid to the flavoring composition from step (a) to obtain a storage-stable flavoring composition, and the storage-stable flavoring composition thus obtained.

Description

Technical Field

[0001] The present disclosure relates to a method for preparing a storage-stable flavoring composition, the method comprising:

[0002] (a) providing a citrus flavoring composition comprising synthetic and / or natural flavors as flavoring agents; and

[0003] (b) adding lemon balm extract comprising rosmarinic acid to the citrus flavoring composition from step (a) to obtain a storage-stable citrus flavoring composition. Background Art

[0004] Color and flavor are important attributes of finished consumable food and beverage products. It's important that a consumable maintains its recognized color and flavor throughout its shelf life. Consumers are less inclined to purchase or use consumables that don't exhibit their customary and recognized color and flavor, believing that there may be quality or deterioration issues associated with such consumables. Citrus flavors in beverages are desirable to consumers, however, some can develop unusual characteristics during storage.

[0005] Attached photos

[0006] Figure 1 - Sensory analysis results of lemon flavor protection in beverages with and without LB. SUMMARY OF THE INVENTION

[0008] In a first illustrative aspect, there is provided a method for preparing a shelf-stable flavoring composition, the method comprising:

[0009] (a) providing a flavoring composition comprising synthetic and / or natural flavorings as flavoring agents; and

[0010] (b) adding lemon balm extract comprising rosmarinic acid to the flavoring composition from step (a) to obtain a storage-stable flavoring composition.

[0011] According to a second illustrative aspect, there is provided a method for increasing the shelf life of a flavoring composition, reducing oxidation of the flavoring composition, and / or reducing off-characteristics of the flavoring composition during storage, the method comprising:

[0012] (a) providing a citrus flavoring composition comprising synthetic and / or natural flavors as flavoring agents; and

[0013] (b) adding lemon balm extract comprising rosmarinic acid to the flavoring composition from step (a).

[0014] According to another illustrative aspect, there is provided a method for preparing a shelf-stable citrus flavoring composition, the method comprising:

[0015] (a) providing a citrus flavoring composition comprising synthetic and / or natural flavors as flavoring agents; and

[0016] (b) adding lemon balm extract comprising rosmarinic acid to the citrus flavoring composition from step (a) to obtain a storage-stable citrus flavoring composition.

[0017] According to another illustrative aspect, there is provided a method for increasing the shelf life of a citrus flavoring composition, reducing oxidation of a citrus flavoring composition, and / or reducing off-characteristics of a citrus flavoring composition during storage, the method comprising:

[0018] (a) providing a citrus flavoring composition comprising synthetic and / or natural flavors as flavoring agents; and

[0019] (b) adding lemon balm extract comprising rosmarinic acid to the flavoring composition from step (a).

[0020] According to another illustrative aspect, there is provided a composition obtained according to the method of the present invention.

[0021] Detailed description

[0022] The following text sets forth a broad description of many different embodiments of the present disclosure. This description is to be construed as exemplary only and does not describe every possible embodiment, as describing every possible embodiment would be impractical, if not impossible. It should be understood that any feature, characteristic, component, composition, ingredient, product, step, or method described herein may be deleted, combined, or substituted, in whole or in part, for any other feature, characteristic, component, composition, ingredient, product, step, or method described herein. Many alternative embodiments may be implemented using current technology or technology developed after the filing date of this patent, which will still fall within the scope of the claims.

[0023] The terms "comprises," "including," "has," "having," "includes," "contains," "containing," or any other variations are open ended and are intended to cover a non-exclusive inclusion of elements such that an article, apparatus, compound, composition, combination, method, or process that "comprises," "has," "contains," or "contains" a recited list of elements includes not only those elements but may include other elements not expressly listed, recited, or written in the description or claims. An element or feature preceded by the language "comprises one," "comprising one," "has one," or "contains a" does not, without more constraints, preclude the presence or inclusion of additional elements or features in an article, apparatus, compound, composition, combination, method, or process that comprises, contains, has, or includes that element or feature.

[0024] The terms“a” and“an” are defined as one or more unless otherwise explicitly stated or otherwise limitations dictate within the context. Embodiments with“a” or“an” preceding the elements or features can be interpreted to be one of the elements or features or more than one of the elements or features.

[0025] The terms“about,”“approximately,”“essentially,”“substantially,” any other version thereof, or any other like relative terms or similar approximating terms are defined as close to, as a person of ordinary skill in the art would understand. By way of non-limiting illustrative embodiments, these terms are defined as within 20% of the stated value, or defined as within 10% of the stated value, or defined as within 5% of the stated value, or defined as within 4% of the stated value, or defined as within 3% of the stated value, or defined as within 2% of the stated value, or defined as within 1% of the stated value, or defined as within 0.5% of the stated value, or defined as within 0.25% of the stated value, or defined as within 0.1% of the stated value.

[0026] It should be understood that when amounts in weight percent are described in the disclosure, any and every amount within that range, including the endpoints, is intended to have been expressly disclosed. For example, a disclosure of a“range from about 1 to about 10” should be interpreted to mean every possible number along the continuum between about 1 and about 10. It should be understood that the inventors are aware of and understand that any and all data points within the range are to be considered to have been specified, and thus the inventors possess rights therein.

[0027] When a concentration is expressed as“ppm,” the concentration is parts per million by weight based on the total weight of the consumable. It should be understood that when a range of values is described in the disclosure, any and every value within that range, including the endpoints, is intended to have been disclosed. For example, a“range of 1 ppm to 1000 ppm” of a component of a composition should be interpreted to mean every and each possible number within the continuum between 1 and 1000. It should be understood that the inventors recognize and understand that any and all values within the range are to be considered to have been specified, and thus the inventors possess rights therein.

[0028] For the avoidance of doubt, unless the context indicates otherwise, a preference, option, specific feature, etc. indicated for a given aspect, feature or parameter of the application is to be considered disclosed in combination with any and all other preferences, options, specific features, etc. indicated for the same or other aspects, features and parameters of the application.

[0029] The experiments included herein clearly demonstrate that the use of lemon balm extract attenuates the development of undesirable off-flavors (oxidized citral, oxidized terpenes, etc.) while preserving the typical taste of citrus flavor even during very long storage times (more than 6, 9 or even 12 weeks) at high temperatures (see Example 4).

[0030] The present invention relates to a method for preparing a storage-stable flavoring composition, the method comprising:

[0031] (a) providing a flavoring composition comprising synthetic and / or natural flavorings as flavoring agents; and

[0032] (b) adding lemon balm extract comprising rosmarinic acid to the flavoring composition from step (a) to obtain a storage-stable flavoring composition.

[0033] The present invention relates to a method for increasing the shelf life of a flavoring composition, reducing oxidation of the flavoring composition and / or reducing off-characteristics of the flavoring composition during storage, the method comprising:

[0034] (a) providing a flavoring composition comprising synthetic and / or natural flavorings as flavoring agents; and

[0035] (b) adding lemon balm extract comprising rosmarinic acid to the flavoring composition from step (a).

[0036] Melissa officinalis (lemon balm) is a plant from the Lamiaceae family. Lemon balm and melissa are used interchangeably in this application.

[0037] In preferred embodiments, the lemon balm extract is obtained from the aerial parts. In certain embodiments, the lemon balm extract is extracted using water and / or an alcoholic solvent. The term "alcoholic solvent" includes, but is not limited to, ethanol, methanol, heptane, and hexane.

[0038] In a preferred embodiment of the composition of the present invention, the extraction of the aerial parts of Melissa officinalis is carried out with water.

[0039] Aqueous extractions are well known in the art and their use is part of the expert's general knowledge. In a preferred embodiment of the composition according to the invention, the extraction of the aerial parts of Melissa officinalis is carried out by percolation at a temperature of from about 80° C. to about 100° C., preferably 90° C., for about 1 hour to about 3 hours, preferably about 1.5 hours.

[0040] In a preferred embodiment of the composition of the present invention, the obtained extract of aerial parts of Melissa officinalis is further filtered and concentrated, preferably by membrane filtration.

[0041] Once the concentration step has been performed, the extract can be purified on a polymeric adsorption resin and the purified extract spray-dried over maltodextrin or formulated over ethanol or propylene glycol.

[0042] The term "aerial parts" as used herein refers to, but is not limited to, buds, leaves, stems, flowers, fruits and seeds of Melissa officinalis, preferably leaves or seeds.

[0043] In a preferred embodiment of the composition of the present invention, the extract of the aerial parts of Melissa officinalis is obtained by extraction with ethanol and activated charcoal. In another preferred embodiment of the composition of the present invention, the extract of the aerial parts of Melissa officinalis is obtained with ethanol and activated charcoal, wherein the ethanol is used in a concentration of about 70% v / v solvent to water and the activated charcoal is used in a concentration of about 1% w / v to about 15% w / v, preferably about 3% w / v, about 4% w / v, about 5% w / v, about 6% w / v, about 7% w / v, about 8% w / v, about 10% w / v.

[0044] In certain embodiments, lemon balm extract may be considered a flavoring.

[0045] Rosmarinic acid is an ester formed by the esterification of caffeic acid with 3,4-dihydroxyphenyllactic acid. Rosmarinic acid is defined in the CAS registry database under the number 20283-92-5 and is structurally defined by formula (vii):

[0046]

[0047] The lemon balm extract used in the present invention may contain other components, such as isomeric acid, syringic acid, caffeoyltartaric acid, caffeic acid, yunnaneic acid derivatives, sagerinic acid / caffeic acid tetramer, luteolin-7-glucuronide, salvianolic acid B, pulmitric acid B / sagecoumarin, and one or more of trihydroxycinnamic acid derivatives.

[0048] In certain embodiments, the Melissa officinalis extract used in the present invention may comprise at least 1% w / w rosmarinic acid, such as at least 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 50%, 60%, or at least 70% w / w rosmarinic acid.

[0049] In certain embodiments, the Melissa officinalis extract used in the present invention may comprise at least 1% w / w syringic acid, e.g., at least 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 50%, 60%, or at least 70% w / w syringic acid.

[0050] In certain embodiments, the Melissa officinalis extract used in the present invention may comprise at least 1% w / w isogranic acid, such as at least 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 50%, 60%, or at least 70% w / w isogranic acid.

[0051] In certain embodiments, the Melissa officinalis extract used in the present invention may comprise from about 1% w / w, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 50%, 60%, 70% w / w rosmarinic acid to about 60%, 50%, 40%, 30%, 20%, 10%, 5%, 1% w / w rosmarinic acid.

[0052] In certain embodiments, the Melissa officinalis extract used in the present invention may comprise about 1% w / w, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 50%, 60%, 70% w / w syringic acid to about 60%, 50%, 40%, 30%, 20%, 10%, 5%, 1% w / w syringic acid.

[0053] In certain embodiments, the Melissa officinalis extract used in the present invention may comprise about 1% w / w, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 50%, 60%, 70% w / w of isognatric acid to about 60%, 50%, 40%, 30%, 20%, 10%, 5%, 1% w / w of isognatric acid.

[0054] In another embodiment, an effective amount of lemon balm added to the flavoring composition provides rosmarinic acid in an amount from about 1 ppm to about 1000 ppm, for example, from about 2 ppm, 3 ppm, 5 ppm, 10 ppm, 20 ppm, 30 ppm, 40 ppm, 50 ppm, 60 ppm, 70 ppm, 80 ppm, 90 ppm, 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm to 1000 ppm, 900 ppm, 800 ppm, 700 ppm, 600 ppm, 500 ppm, 400 ppm, 300 ppm, 200 ppm, 100 ppm, 90 ppm, 80 ppm, 700 ppm, 600 ppm, 500 ppm, 400 ppm, 30 ppm, 200 ppm, 100 ppm, 90 ppm, 80 ppm, 70 ppm, 60 ppm, 50 ppm, 40 ppm, 30 ppm, 20 ppm, 100 ppm, In certain embodiments, the product comprises about 50 ppm of rosmarinic acid, preferably from 1 ppm to about 50 ppm of rosmarinic acid, preferably from about 1 ppm to about 40 ppm of rosmarinic acid, more preferably from about 1 ppm to about 30 ppm of rosmarinic acid, even more preferably from about 10 ppm to about 15 ppm of rosmarinic acid, relative to the final weight of the composition.

[0055] In another preferred embodiment, the composition (e.g., beverage) of the present invention comprises from about 1 ppm to about 1000 ppm of rosmarinic acid, for example, from about 2 ppm, 3 ppm, 5 ppm, 10 ppm, 20 ppm, 30 ppm, 40 ppm, 50 ppm, 60 ppm, 70 ppm, 80 ppm, 90 ppm, 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm to 1000 ppm, 900 ppm, 800 ppm, 700 ppm, 600 ppm, 500 ppm, 400 ppm, 300 ppm, 200 ppm, 100 ppm, 90 ppm, 80 ppm, 700 ppm, 600 ppm, 500 ppm, 400 ppm, 30 ppm, 200 ppm, 100 ppm, 90 ppm, 80 ppm, 70 In certain embodiments, the product comprises about 50 ppm of rosmarinic acid, preferably from 1 ppm to about 50 ppm of rosmarinic acid, preferably from about 1 ppm to about 40 ppm of rosmarinic acid, more preferably from about 1 ppm to about 30 ppm of rosmarinic acid, even more preferably from about 10 ppm to about 15 ppm of rosmarinic acid, relative to the final weight of the composition.

[0056] In another embodiment, the composition of the present invention (e.g., a beverage) comprises from about 1 ppm to about 50 ppm rosmarinic acid, preferably from about 1 ppm to about 40 ppm rosmarinic acid, more preferably from about 1 ppm to about 30 ppm rosmarinic acid, even more preferably from about 3 ppm to about 15 ppm rosmarinic acid, relative to the final weight of the composition.

[0057] In another preferred embodiment, the composition (e.g., beverage) of the present invention comprises from about 1 ppm to about 1000 ppm of syringic acid, for example, from about 2 ppm, 3 ppm, 5 ppm, 10 ppm, 20 ppm, 30 ppm, 40 ppm, 50 ppm, 60 ppm, 70 ppm, 80 ppm, 90 ppm, 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm to 1000 ppm, 900 ppm, 800 ppm, 700 ppm, 600 ppm, 500 ppm, 400 ppm, 300 ppm, 200 ppm, 100 ppm, 90 ppm, 80 ppm, 700 ppm, 600 ppm, 500 ppm, 400 ppm, 30 ppm, 20 ppm, 100 ppm, 90 ppm, 80 ppm, 70 In certain embodiments, the product comprises about 50 ppm of syringic acid, preferably from 1 ppm to about 50 ppm of syringic acid, preferably from about 1 ppm to about 40 ppm of syringic acid, more preferably from about 1 ppm to about 30 ppm of syringic acid, even more preferably from about 10 ppm to about 15 ppm of syringic acid, relative to the final weight of the composition.

[0058] In another embodiment, the composition of the present invention (e.g., a beverage) comprises from about 1 ppm to about 50 ppm of syringic acid, preferably from about 1 ppm to about 40 ppm of syringic acid, more preferably from about 1 ppm to about 30 ppm of syringic acid, even more preferably from about 3 ppm to about 15 ppm, relative to the final weight of the composition.

[0059] In another preferred embodiment, the composition (e.g., beverage) of the present invention comprises from about 1 ppm to about 1000 ppm of isometrionic acid, for example, from about 2 ppm, 3 ppm, 5 ppm, 10 ppm, 20 ppm, 30 ppm, 40 ppm, 50 ppm, 60 ppm, 70 ppm, 80 ppm, 90 ppm, 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm to 1000 ppm, 900 ppm, 800 ppm, 700 ppm, 600 ppm, 500 ppm, 400 ppm, 300 ppm, 200 ppm, 100 ppm, 90 ppm, 80 ppm, 700 ppm, 600 ppm, 500 ppm, 400 ppm, 30 ppm, 200 ppm, 100 ppm, 90 ppm, 80 ppm, 70 In certain embodiments, the product comprises about 50 ppm of isomelanic acid, preferably from 1 ppm to about 50 ppm of isomelanic acid, preferably from about 1 ppm to about 40 ppm of isomelanic acid, more preferably from about 1 ppm to about 30 ppm of isomelanic acid, even more preferably from about 10 ppm to about 15 ppm of isomelanic acid, relative to the final weight of the composition.

[0060] In another embodiment, the composition of the present invention (e.g., a beverage) comprises from about 1 ppm to about 50 ppm of isomelanic acid, preferably from about 1 ppm to about 40 ppm of isomelanic acid, more preferably from about 1 ppm to about 30 ppm of isomelanic acid, even more preferably from about 3 ppm to about 15 ppm, relative to the final weight of the composition.

[0061] In certain embodiments, the composition is a liquid or semi-liquid composition, including but not limited to fruit and vegetable juices, broths, soft drinks (carbonated or non-carbonated), sports drinks, electrolyte replacement drinks, coffee, tea, milk or dairy-free milk alternatives, milkshakes, malts, smoothies, clear or creamy soups, yogurt, cream, ice cream, etc.

[0062] In certain embodiments, the flavorant comprises citral or a citral derivative.

[0063] In certain embodiments, the fragrance is a synthetic fragrance and / or a natural fragrance.

[0064] In certain embodiments, the flavor is a citrus flavor selected from one or more of lemon, orange, lime, and grapefruit, as well as many more hybrids and varieties known to those skilled in the art.

[0065] In certain embodiments, the flavor is a natural citrus flavor selected from one or more of lemon, orange, lime, and grapefruit, as well as many more hybrids and varieties known to those skilled in the art.

[0066] In certain embodiments, the flavor is a synthetic citrus flavor selected from one or more of lemon, orange, lime, and grapefruit, as well as many more hybrids and varieties known to those skilled in the art.

[0067] In certain embodiments, the flavor is a natural citrus flavor selected from one or more of lemon, orange, lime, and grapefruit, as well as many more hybrids and varieties known to those skilled in the art, comprising citral or a citral derivative.

[0068] In certain embodiments, the flavor is a synthetic citrus flavor selected from one or more of lemon, orange, lime, and grapefruit, and more hybrids and varieties known to those skilled in the art, comprising citral or a citral derivative. In certain embodiments, the composition (e.g., a beverage) has maintained citrus flavor intensity, maintained citrus flavor freshness, and / or maintained citrus flavored candy notes in the citrus flavoring composition.

[0069] Methods for measuring sensory characteristics are known in the art, such as the methods described in the Examples of this application.

[0070] Without being bound by any theory, the unusual characteristics produced in the product when lemon balm extract is not used (i.e., loss of freshness, oxidized citral notes, oxidized terpene notes, etc.) may be caused by oxidation of one or more components present in the fragrance used in the composition, such as oxidation of citral or oxidation of citral derivatives.

[0071] From the experiments included herein it is clear that the use of lemon balm extract reduces the development of those undesirable off-characteristics even over very long storage times at high temperatures (more than 6, 9 or even 12 weeks), while the typical taste of the flavor (in this case citrus flavor) is preserved (see Example 4).

[0072] The term "oxidation" as used herein refers to exposing a composition and / or food to conditions (e.g., the amount of atmospheric oxygen) sufficient to cause it to be significantly oxidized. Oxidation will occur through reactions including, but not limited to, reactions promoted by oxygen or reactions induced by the presence of metals such as iron (Fenton reactions), as it may produce undesirable abnormal characteristics that affect quality and the sensory experience of the consumer. The expression "preventing and / or inhibiting oxidation of a composition" as used herein refers to a reduction in the oxidation that occurs in the presence of a composition of the present invention compared to the oxidation that occurs in the absence of the composition of the present invention. The term "prevent" refers to the complete absence of oxidation in the food when the food comprises the composition of the present invention. The term "inhibit" refers to a reduction in the level of oxidation that occurs in the food when oxygen is present. In a specific embodiment of the method of the present invention, the oxidation of the food is inhibited by at least 1%, at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99% compared to the oxidation level of the food without the composition of the present invention. Methods for measuring oxidation of foods are well known in the art and literature, for example, Barriuso et al, 2013 (European Food Research and Technology, Vol. 236, pp. 1-15).

[0073] In certain embodiments of the present methods, the flavoring composition, such as a beverage, particularly a citrus flavored beverage, is stored at a temperature above about 20°C, such as above about 30°C, such as above about 35°C.

[0074] In certain preferred embodiments, the storage temperature is above about 38°C.

[0075] In certain preferred embodiments, the flavoring composition is stored under dark conditions.

[0076] In certain embodiments of the present methods, the flavoring composition (e.g., a beverage, particularly a citrus flavored beverage) is stored for more than about 4 weeks, e.g., more than about 5 weeks, more than about 6 weeks, more than about 7 weeks, more than about 8, 9, 10, 11, 12 weeks, or more than about 13 weeks.

[0077] In certain embodiments of the present methods, the flavoring composition, such as a beverage, particularly a citrus flavored beverage, exhibits no color change or no observed color change during or at the end of the storage period, or exhibits a color change of less than about 5% relative to the color before storage. Methods for measuring color change are known in the art, such as laboratory measurements.

[0078] In certain embodiments, the composition has maintained flavor intensity, maintained flavor freshness, and / or maintained flavor confectionery notes in the composition.

[0079] The present invention relates to a composition obtainable according to the process of the invention as defined herein.All previous embodiments and definitions described in relation to the previous aspect (process) are equally valid for the current aspect and embodiments thereof (composition of the invention).

[0080] The composition can be a food, such as a liquid or semi-liquid food. In a preferred embodiment, the food of the present invention is a beverage. As used herein, the term "beverage" refers to any drinkable or edible liquid. In another preferred embodiment of the food, the beverage is a lemon flavored beverage, and the flavoring is natural and / or artificial.

[0081] The composition may be a nutraceutical, such as a liquid or semi-liquid nutraceutical. The term "nutraceutical" as used herein refers to a substance that can be used in the field of nutrition and pharmaceutical applications.

[0082] In certain embodiments, the composition has maintained flavor intensity, maintained flavor freshness, and / or maintained flavor confectionery notes in the composition.

[0083] The present invention will be described by the following examples which are to be regarded as illustrative only and not limiting of the scope of the invention. Example

[0084] Example 1: Product Description - Lemon Balm Extract

[0085] Lemon balm (LB) leaves were extracted at 50°C for 2 hours using 10% activated carbon and an alcohol solvent consisting of 70% ethanol and 30% water under mechanical stirring. After the extraction was complete, the ethanol extract was filtered to remove plant residues. The resulting ethanol extract was concentrated under reduced pressure to a dry matter content of 5%. Then, one volume of water was added to precipitate water-insoluble matter. The insoluble matter was filtered, and the resulting water-soluble extract was concentrated under reduced pressure with propylene glycol. The final product consisted of 60% propylene glycol, 30% lemon balm extract, and 10% water. Rosmarinic acid (RA) described in Formula I was present in the extract at 4-5%.

[0086]

[0087] Example 2: Method

[0088] The extract composition was analyzed by HPLC-MS and quantified by HPLC-DAD.

[0089] Samples were analyzed by LC-ESI-QTOF followed by HPLC-DAD. All compounds were quantified as rosmarinic acid.

[0090] HPLC and HPLC-MS analysis conditions:

[0091] Column: Zorbax Eclipse Plus C18 250x4.6mm 5μm - Agilent

[0092] Column temperature: 30°C

[0093] Flow rate: 1 mL / min (for LC-MS, split after DAD)

[0094] Detection at 280nm, 350nm and Q-TOF

[0095] Injection volume: 5 μL

[0096] Mobile phase:

[0097] A: 0.1% formic acid aqueous solution

[0098] B: 0.1% formic acid in acetonitrile

[0099] Time (min) ％A ％B 0 10 90 25 40 60 27 0 100 37 0 100

[0100] Table 1 - Possible characterization of LB extract compositions by HPLC-MS

[0101]

[0102]

[0103]

[0104] A total of 32 compounds were identified by HPLC-MS (Table 1), which were mainly phenolic compounds with antioxidant activity. The main compounds were rosmarinic acid, isorelabinic acid, and syringic acid.

[0105] Compound name content(%) Syringic acid 0.18％ Rosmarinic acid 4.312％ Isomelacholic acid 1.03％

[0106] Table 2.

[0107] Example 3: In vitro testing of ORAC

[0108] Antioxidant activity was determined by oxygen radical absorbance capacity on a Tecan Infinite fluorescence microplate reader according to the procedure of Ou et al. 2013 (AOAC Official Method 2012.23 Total Antioxidant Activity). This method describes how to analyze lipophilic and hydrophilic samples.

[0109] The ORAC assay measures a sample's ability to bind oxygen free radicals. A reactive oxygen species generator (AAPH) is added to parallel reactions containing equal amounts of a fluorescent probe (fluorescein sodium salt). Reactions contain a buffer blank or an antioxidant sample and a standard (Trolox). The antioxidant capacity of a sample is the net difference between the area under the curve (AUC) of the sample and blank. The net AUC for the sample is compared to the net AUC of a standard concentration of Trolox to express the ORAC value of the sample as μmol Trolox equivalents / gram (μmol TE / g).

[0110] In vitro CAT

[0111] The antioxidant capacity of conjugated autoxidisable trienes was determined on a microplate reader Tecan Infinite according to the method of Laguerre et al. Analytical Biochemistry 380 (2008) 282-290.

[0112] As an ORAC assay, the CAT assay measures a sample's ability to bind oxygen free radicals. A reactive oxygen species generator (AAPH) is added to parallel reactions containing equal amounts of an absorbance probe (emulsion). Reactions contain a buffer blank or an antioxidant sample and a standard (Trolox). The antioxidant capacity of a sample is the net difference between the area under the curve (AUC) of the sample and blank. The net AUC for the sample is compared to the net AUC to express the sample's CAT value as μmol Trolox equivalents / gram (μmol TE / g).

[0113] Table 3 - In vitro ORAC and CAT results of lemon balm extract compared to RA standard

[0114]

[0115] As can be seen in Table 3, if we compare the ORAC and CAT results for 1% RA, lemon balm is much more active than pure RA. This difference may be due to the presence of other compounds with antioxidant activity in lemon balm extract, such as isorhamnetic acid, syringic acid, and other phenolic acids.

[0116] Example 4: Technical Tasting in Beverages for Natural Lemon and Orange Flavor Protection

[0117] Lemon or orange flavor was added to a standard beverage matrix (acidified and sugar water) with or without lemon balm extract (112 ppm for lemon flavor, 337 ppm for orange flavor, and 3 ppm rosmarinic acid in the final application). The "aged" samples were then subjected to an accelerated aging process at 38.5°C for 6 or 12 weeks, while the "fresh" samples were stored at 4°C. A triangular technical tasting was then performed. For each group, three blind samples were presented to 10-12 technical tasters. The tasters were asked to determine which sample was the different one.

[0118] Table 4 - Protection of natural lemon flavor in beverages during aging at 38.5°C

[0119] sample 1 week 2 weeks 4 weeks 6 weeks comparison Stablize Unstable - - With LB extract (112ppm) Stablize Stablize Stablize Unstable

[0120] As can be seen in Table 4, the control was not stable at 2 weeks of aging. However, the samples with lemon balm extract were stable for more than 4 weeks. These results show the important antioxidant activity of lemon balm extract in protecting the natural lemon flavor in beverages.

[0121] Table 5 - Protection of natural orange flavor in beverages during aging at 38.5°C

[0122] sample 3 weeks 6 weeks 9 weeks 12 weeks comparison Stablize Stablize Unstable - With LB extract (337ppm) Stablize Stablize Stablize Stablize

[0123] As can be seen in Table 5, the control was not stable at 9 weeks of aging. However, the samples with lemon balm extract were stable over a period of more than 12 weeks. These results demonstrate the significant antioxidant activity of lemon balm extract in protecting the natural orange flavor in beverages.

[0124] Example 5: Sensory Profile Analysis in Beverages for Natural Lemon Flavor Protection

[0125] Lemon flavor + 12 ppm citral was added to a standard beverage matrix (acidified and sugar water) with or without lemon balm extract (68 ppm). The "aged" samples were then subjected to an accelerated aging process at 40°C for 4 weeks, and the "fresh" samples were stored at 4°C.

[0126] Sensory analysis was conducted on "fresh" and "aged" samples, both with and without antioxidants, to understand how well the solution was working. Flavor impression analysis involved quantifying the sensory characteristics of the products through open panel discussions. Expertly trained panelists tasted the complete product set and generated descriptors specific to the samples being evaluated. They individually rated the intensity of each of these descriptors, then discussed their ratings for each descriptor as a group and agreed on a final consensus analysis. Testing was conducted in a discussion room, with the panel leader collecting the results.

[0127] As we are Figure 1 As can be seen in the aged lemon balm sample, the lemon character is better preserved compared to the aged control. There is less reduction in the mandarin and lemon candy notes. The lemony freshness is maintained.

[0128] There was an overall reduction in oxidative character in the aged lemon balm samples compared to the aged control. No oxidized citral notes were perceived, and fewer oxidized terpene and lemon distillate notes were present.

[0129] These results showed protection of the lemon flavor of the lemon balm extract and confirmed the results of the technical tasting.

[0130] Example 6: Extended technical tasting in beverages for natural lemon flavor preservation

[0131] Citrus flavored beverages were tested for citrus flavor preservation. The beverages were prepared by mixing the food grade components listed in Table 6 and adjusting the pH (9° Brix / pH=3.5). The beverage formulations were then pasteurized at 85°C for 20 seconds and filled into clean 500 mL PET bottles under aseptic conditions. The beverages contained 100 ppm of lemon balm extract. The filled bottles were placed in the dark to assess stability. After 6 months, the beverages were tested for the following descriptors: overall citrus intensity; sweetness; bitterness; acidity / sourness; peel; oxidized orange; cardboard / staleness and lingering aftertaste.

[0132] Table 6:

[0133] Element ％(g) Extra fine sugar 9.000 Potassium sorbate (granular) 0.025 Sodium benzoate (granular) 0.015 Anhydrous citric acid 0.162 Sodium citrate dihydrate (granular) 0.020 water 90.668 citrus spices 0.100 Lemon Balm Extract 0.010

[0134] Even after 6 months, the technical tasting results were classified as “stable”, meaning that the test samples were indistinguishable from the control sample (without lemon balm extract at 0 months), as no sample showed a significantly stronger characteristic for a particular descriptor.

Claims

1. A method for preparing a storage-stable flavoring composition, the method comprising: (a) providing a flavoring composition comprising synthetic and / or natural flavorings as flavoring agents; and (b) adding lemon balm extract comprising rosmarinic acid to the flavoring composition from step (a) to obtain a storage-stable flavoring composition.

2. A method for increasing the shelf life of a flavoring composition, reducing oxidation of the flavoring composition, and / or reducing off-characteristics of the flavoring composition during storage, the method comprising: (a) providing a citrus flavoring composition comprising synthetic and / or natural flavors as flavoring agents; and (b) adding lemon balm extract comprising rosmarinic acid to the flavoring composition from step (a).

3. The method according to any one of the preceding claims, wherein the composition is a liquid or semi-liquid composition.

4. The method according to any one of the preceding claims, wherein the flavor comprises citral or a citral derivative.

5. The method according to any one of the preceding claims, wherein the flavor is a citrus flavor selected from one or more of lemon, orange, lime and grapefruit.

6. The method of any one of the preceding claims, wherein the composition has maintained flavor intensity, maintained flavor freshness, and / or maintained flavor confectionery notes in the composition.

7. The method of claim 6, wherein the composition has maintained citrus flavor intensity, maintained citrus flavor freshness, and / or maintained citrus flavor confectionery notes in the citrus flavor composition.

8. The method according to any one of the preceding claims, wherein the flavoring composition is stored at a temperature above about 20°C, such as above about 30°C, such as above about 35°C.

9. The method of any one of the preceding claims, wherein the storage temperature is above about 38°C.

10. The method according to any one of the preceding claims, wherein the flavoring composition is stored under dark conditions.

11. The method of any one of the preceding claims, wherein the storage time is greater than about 4 weeks, such as greater than about 5 weeks, greater than about 6 weeks, greater than about 7 weeks, greater than about 8, 9, 10, 11, 12 weeks, or greater than about 13 weeks.

12. The method of any one of the preceding claims, wherein an effective amount of lemon balm added to the flavoring composition provides about 3 ppm by weight and greater of rosmarinic acid based on the total weight of the composition.

13. The method according to any one of the preceding claims, wherein no color change is observed during or at the end of the storage time, or the color change is less than about 5% relative to the color before storage.

14. The method according to any one of the preceding claims, wherein the lemon balm extract is an extract obtained using one or more of the following solvents: water, an alcoholic solvent.

15. The method of any one of the preceding claims, wherein the lemon balm extract comprises rosmarinic acid and one or more of the following: isoamtric acid, syringic acid, caffeoyltartaric acid, caffeic acid, yunnanic acid derivatives, sagrene acid / caffeic acid tetramer, luteolin-7-glucuronide, salvianolic acid B, pulamidic acid B / caryocoumarin, trihydroxycinnamic acid derivatives.

16. The method according to any one of the preceding claims, wherein the lemon balm extract is obtained from aerial parts.

17. The method according to any one of the preceding claims, wherein the composition is selected from beverages, in particular non-carbonated beverages.

18. A composition obtainable by the method according to any one of the preceding claims.

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