Composition

Abstract

A perfume composition is provided. The present invention relates to a composition comprising rutin and a sweetness modifier selected from the group consisting of mogroside, dihydrochalcone, hesperidin 3-acetate, brazilin, thaumatin, and combinations thereof.

Description

TECHNICAL FIELD

[0001] The present disclosure relates to compositions and methods that use rutin in combination with a sweetness modifier, a flavor ingredient, and / or a taste modifier in flavor compositions and consumer products to improve the taste quality and / or mouthfeel of sweet tasting substances.

[0002] BACKGROUND

[0003] Compounds are widely used to modify the taste of consumer products, i.e., products taken orally for ingestion or expectoration, such as foodstuffs, beverages, confections, oral care products, and the like. They do not add flavor to the consumer product per se, but they provide desirable secondary benefits, such as enhanced mouthfeel and / or sweetness or masking of undesirable characteristics of other ingredients, such as the unique taste and texture of products containing sugar substitutes that are considered unattractive.

[0004] In the case of sugar substitutes, the taste they impart can exhibit different temporal profiles, flavor profiles, or adaptation behavior in whole or in part as compared to the sugar they replace. For example, the sweetness of natural and synthetic high intensity sweeteners (HIS) typically onset more slowly and last longer than the sweetness produced by sugar (sucrose, short chain soluble carbohydrates including glucose, fructose, sucrose, maltose, and lactose) or high fructose corn syrup (HFCS), which is known as a sugar substitute, and this can alter the taste balance of edible compositions containing them. This can result in an unbalanced temporal taste profile. In addition to differences in temporal profile, high intensity sweeteners often exhibit a lower maximum response than sugar; off-tastes, including bitterness, metallic taste, coolness, astringency, licorice-like taste, and / or sweetness, which decrease upon repeated tasting.

[0005] However, all high intensity sweeteners have undesirable aftertastes in the form of unusual characteristics, such as licorice-like aftertaste and / or lingering sweetness. In the particular case of Reb A, this manifests in the form of an undesirable combination of lingering sweetness and licorice-like aftertaste. This aftertaste reduces the desired sugar-like sweetness and, thus, effectively masks undesirable tastes or off-tastes in edible compositions is key to consumer acceptance of many edible compositions.

[0006] Accordingly, there remains a need to provide flavor compositions to improve the taste quality and / or mouthfeel of sweet tasting substances.

[0007] SUMMARY

[0008] In another exemplary embodiment, the flavor composition comprises rutin; and a sweetness modifier selected from the group consisting of mogrosides, dihydrochalcones, sinensatin 3-acetate, brazzein, thaumatin, and combinations thereof.

[0009] In another exemplary embodiment, the flavor composition comprises rutin; a sweetness modifier selected from the group consisting of mogroside, dihydrochalcone, aurantulatin 3-acetate, brazzein, thaumatin, and combinations thereof; and a taste modifier selected from the group consisting of chlorogenic acid, choline chloride, betaine, naringin, naringenin, gamma-aminobutyric acid, glycyrrhizic acid, dihydroxybenzoic acid, N-glucuronoyl ethanolamide, N-oleoyl proline, N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartate, N-acylated methionine sulfoxide, and combinations thereof.

[0010] In yet another exemplary embodiment, a consumable comprises at least one sweetener; and a flavor composition comprising rutin; and a sweetness modifier selected from the group consisting of mogroside, dihydrochalcone, aurantulatin 3-acetate, brazzein, thaumatin, and combinations thereof. The at least one sweetener is present in a sweetening amount.

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

[0012] In another embodiment, the more sugar-like temporal profile is reduced sweetness linger as compared to a consumable that has not had a flavor composition disclosed herein added thereto.

[0013] In another embodiment, the more sugar-like flavor profile is improved mouthfeel (e.g., increased astringency or fullness) as compared to a consumable that has not had a flavor composition disclosed herein added thereto.

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

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

[0016] - increased sweetness in the composition;

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

[0018] - reduced amount of caloric sweetener needed to achieve a desired sweetness;

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

[0020] - the lingering sweetness is reduced (e.g. the length of time the sweetness is maintained is reduced and / or the intensity of the sweetness decreases more rapidly);

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

[0022] - the sensory perception of dry and / or astringent mouthfeel is reduced;

[0023] - the sweetness impression is improved (e.g. the maximum intensity of the sweetness is increased and / or the length of time the sweetness is detected is reduced) (e.g. the lingering sweetness is reduced).

[0024] These and other features, aspects, and advantages of the present disclosure will become evident to those skilled in the art from a reading of the following detailed description, taken in conjunction with the accompanying drawings.

[0025] DETAILED DESCRIPTION

[0026] The following text sets forth a broad description of numerous different embodiments of the present disclosure. This description should not be construed as limiting the application, but rather as merely describing possible examples. It is to be understood that any feature, characteristic, component, composition, ingredient, product, step, or method described herein can be deleted, combined, or substituted in any manner possible by those skilled in the art without departing from the scope of the present disclosure. Numerous alternative implementations could be devised by those skilled in the art without departing from the scope of the claims. All publications and patents cited herein are incorporated by reference in their entirety.

[0027] The present disclosure relates to the surprising finding that a flavor composition comprising rutin in combination with an aroma ingredient, a sweetness modifier and / or a taste modifier improves the taste quality and / or mouthfeel of a sweet substance.

[0028] Rutin is a flavonoid consisting of an O-glycosylated polyphenol that is mainly present in fruits and vegetables. Rutin is also known as 3',4',5,7-tetrahydroxy-3-[alpha-L- rhamnopyranosyl-(1→6)-beta-D-glucopyranosyloxy]flavone (CAS No. 153-18-4). The chemical structure (I) of rutin is given below.

[0029]

[0030] According to certain exemplary embodiments, the flavor composition can comprise rutin in combination with a sweetness modifier and / or a taste modifier. According to certain embodiments, the amount of rutin present in the flavor composition can be from about 10 ppm to about 10,000 ppm, in another embodiment from about 100 ppm to about 4,000 ppm, for example from about 100 ppm to about 1,000 ppm and from about 10 ppm to about 1,000 ppm, in concentration.

[0031] The sweetness modifier can include one or more of a variety of compounds. According to certain exemplary embodiments, the sweetness modifier is selected from the group consisting of mogrosides, dihydrochalcones, sinensatin 3-acetate, brazzein, thaumatin, and combinations thereof. As used herein, the term "sweetness modifier" refers to a compound that modifies, enhances, amplifies, or intensifies the perceived sweetness of a consumable when the compound is present in the consumable at a concentration at or below the sweetness recognition threshold of the compound (i.e., a concentration at which the compound does not contribute any noticeable sweet taste in the absence of one or more additional sweeteners).

[0032] According to certain embodiments, the amount of sweetness modifier present in the flavor composition can be from about 10 ppm to about 20,000 ppm, in another embodiment from about 100 ppm to about 10,000 ppm, and in another embodiment from about 500 ppm to about 5,000 ppm, and in another embodiment from about 10 ppm to about 5,000 ppm, in concentration.

[0033] As used herein, the term "sweetness recognition threshold concentration" is the lowest known concentration of a compound that can be perceived as sweet by the human palate.

[0034] In another embodiment, the sweetness modifier can be one or more mogrosides. Mogrosides are a group of triterpene glycosides that can be found in the fruit of the Luo Han Guo (Momordica grosvenori) plant. Siraitia grosvenorii) and is also known as monk fruit or longevity fruit. The monordamins comprise about 1% of the fresh pulp. Through extraction, an extract in powder form containing up to 80% monordamins can be obtained. Examples of monordamins include, for example, monordamnin II, monordamnin I, 11-O-momordaminin II (I), 11-O-momordaminin II (II), 11-O-momordaminin II (III), momordaminin II (I), momordaminin II (II), momordaminin II (III), 11-dehydroxy-momordaminin III, 11-O-momordaminin III, momordaminin III (I), momordaminin III (II), momordaminin IIIe, momordaminin IIIx, momordaminin IV (I) (siamenoside), momordaminin IV (II), momordaminin IV (III), momordaminin IV (IV), deoxymomordaminin V (I), deoxymomordaminin V (II), 11-O-momordaminin V (I), momordaminin V isomer, momordaminin V, iso-momordaminin V, 7-O-momordaminin V, 11-O-momordaminin VI, momordaminin VI (I), momordaminin VI (II), momordaminin VI (III) (neomomordaminin), and momordaminin VI (IV). The monordamins can be obtained or obtainable, for example, from a momordica charantia extract.

[0035] In another embodiment, the sweetness modifier can be one or more dihydrochalcones. Examples of dihydrochalcones include, for example, hesperetin, trilobatin (1-[4-( -D-glucopyranosyloxy)-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)-1-propanone, also known as p-Phloretin 4'-glucoside, Phloretin-4'-glucoside, Prunin dihydrochalcone or p-Phlorizin), HDG or hesperetin dihydrochalcone 4"- -D-glucoside, also known as 1-[4-( -D-glucopyranosyloxy)-2,6-dihydroxyphenyl]-3-(3-hydroxy-4-methoxyphenyl)-1-propanone), HDC or hesperetin dihydrochalcone, also known as 1-[2,6-dihydroxy-4-[3,4,5-trihydroxy-6-[(3,4,5-trihydroxy-6-methyloxan-2-yl)oxymethyl]oxan-2-yl]oxyphenyl]-3-(3-hydroxy-4-methoxyphenyl)propan-1-one, NarDHC (also known as 1-[4-[[2-O-(6-deoxy- -L-mannopyranosyl)- -D-glucopyranosyl]oxy]-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)-1-propanone), and Neo-Phlorizin dihydrochalcone (NHDC, E959).

[0036] Trilobatin is a natural dihydrochalcone sweetener found in the Chinese sweet tea plant Quercus infectoria (Lithocarpus polystachyus ) in which the leaves have been consumed as a sweet tea in southern China for hundreds of years. HDG is present in the peel / fruit of sweet orange ( Citrus sinensis L.)(Rutaceae)(commonly known as sweet orange) and mandarin orange ( C. reticulate) (commonly known as tangerine or mandarin). The synthesis of HDG can be formed by reduction of hesperidin in dilute base to form hesperetin dihydrochalcone, followed by partial hydrolysis by acid or solubilized or immobilized enzymes, as described in US 3,429,873.

[0037] According to the present disclosure, the taste-modifying agent can include one or more of a variety of compounds. According to certain exemplary embodiments, the taste-modifying agent can be selected from the group consisting of chlorogenic acid, choline chloride, betaine, naringin, naringenin, gamma-aminobutyric acid, glycyrrhizic acid, dihydroxybenzoic acid, N-glucosylacyethanolamine, N-oleoylproline, N-oleoylvaline, N-oleoylserine, N-oleoylaspartate, N-acylated methionine sulfoxide, and combinations thereof. For purposes of the present disclosure, the term "taste-modifying agent" refers to one or more components that improve the sweetness profile of a reduced-sugar sweetened composition or sweetened consumable to which the component is added.

[0038] According to certain embodiments, the amount of certain taste-modifying agents present in the flavor composition can range from about 0.1 ppm to about 1000 ppm, in another embodiment from 0.5 ppm to about 500 ppm, in another embodiment from about 1 ppm to about 100 ppm, and in another embodiment from about 1 ppm to about 25 ppm, on a concentration basis.

[0039] According to other exemplary embodiments, the taste-modifying agent of the composition comprises one or more chlorogenic acids. The term "chlorogenic acid" refers to quinic acid conjugates comprising one or more ester compounds formed from cis- and trans-cinnamic acids (e.g., caffeic acid, ferulic acid, p-coumaric acid, sinapic acid) with quinic acid. The quinic acid conjugates are represented by the following formula:

[0040]

[0041] wherein certain exemplary quinic acid conjugates are defined by the R group substitutions shown in the following table:

[0042]

[0043] The use of chlorogenic acids as taste-modifying agents is described in greater detail in WO 2002 / 100192 Al, which is incorporated herein by reference in its entirety.

[0044] According to other exemplary embodiments, the taste-modifying agent of the composition can comprise choline chloride as described in WO2011 / 073187A1, which is incorporated herein by reference.

[0045] According to other exemplary embodiments, the taste-modifying agent of the composition comprises one or more carboxylic acid-amino acid conjugates of the formula:

[0046]

[0047] wherein R1 is an alkyl residue having 6 to 30 carbon atoms, or an olefin residue containing 9 to 25 carbon atoms and 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is the residue of a carboxylic acid, and m is 0 or 1. Edible derivatives can comprise edible salts, including those commonly used in the food and beverage industry, including but not limited to chlorides, sulfates, phosphates, gluconates, sodium salts, citrates, carbonates, acetates, and lactates. These carboxylic acid-amino acid conjugates are described in more detail in WO2013 / 148991A1, which is incorporated herein by reference. Examples of carboxylic acid-amino acid conjugates can include C18:2-β Ala and C18:2-gaba.

[0048] According to other exemplary embodiments, the taste-modifying agent of the composition comprises one or more carboxylic acid-amino acid conjugates of the formula:

[0049]

[0050] wherein R1 is an alkyl residue having 6 to 30 carbon atoms, or an olefin residue containing 9 to 25 carbon atoms and 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is the residue of a carboxylic acid, and m is 0 or 1. Edible derivatives can comprise edible salts, including those commonly used in the food and beverage industry, including but not limited to chlorides, sulfates, phosphates, gluconates, sodium salts, citrates, carbonates, acetates, and lactates. These carboxylic acid-amino acid conjugates are described in more detail in WO2013 / 149022A1, which is incorporated herein by reference. Examples of carboxylic acid-amino acid conjugates can include N-geranyl-Pro, N-palmitoyl-Pro, N-stearoyl-Pro, N-oleoyl-Pro, N- linoleoyl-Pro, and N-linolenoyl-Pro.

[0051] According to other exemplary embodiments, the taste-modifying agent of the composition comprises one or more carboxylic acid-amino acid conjugates of the formula:

[0052]

[0053] wherein R1is an alkyl residue having 6 to 30 carbon atoms, or an olefin residue containing 9 to 25 carbon atoms and 1 to 6 double bonds, R1together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1. The consumable derivatives can include consumable salts, including those commonly used in the food and beverage industry, including but not limited to chlorides, sulfates, phosphates, gluconates, sodium salts, citrates, carbonates, acetates, and lactates. These carboxylic acid-amino acid conjugates are described in more detail in WO2013 / 149019A1, which is incorporated herein by reference. Examples of carboxylic acid-amino acid conjugates can include N-geranyl-Met, N-palmitoyl-Met, N-stearoyl-Met, N-oleoyl-Met, N- linoleoyl-Met, and N-linolenoyl-Met.

[0054] According to other exemplary embodiments, the taste modifier of the composition comprises one or more carboxylic acid-amino acid conjugates of the formula:

[0055]

[0056] wherein R1is an alkyl residue having 6 to 30 carbon atoms, or an olefin residue containing 9 to 25 carbon atoms and 1 to 6 double bonds, R1together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1. The consumable derivatives can include consumable salts, including those commonly used in the food and beverage industry, including but not limited to chlorides, sulfates, phosphates, gluconates, sodium salts, citrates, carbonates, acetates, and lactates. These carboxylic acid-amino acid conjugates are described in more detail in WO2013 / 149019A1, which is incorporated herein by reference. Examples of carboxylic acid-amino acid conjugates can include N-geranyl-Met, N-palmitoyl-Met, N-stearoyl-Met, N-oleoyl-Met, N- linoleoyl-Met, and N-linolenoyl-Met.

[0057] One aspect of the present application provides the use of a compound according to the formula:

[0058]

[0059] wherein R1is an alkyl residue containing 6 to 20 carbon atoms, or an olefin residue containing 9 to 25 carbon atoms and 1 to 6 double bonds, R1together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, wherein R3is H or together with R2and the N atom to which they are attached forms a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta-alanine, or a 1-aminocycloalkyl carboxylic acid. These carboxylic acid-amino acid conjugates are described in more detail in WO 2013 / 148965, which is incorporated herein by reference.

[0060] According to other exemplary embodiments, the taste modifier in the composition can comprise an N-glucosyl ethanolamine, as described in WO 2012 / 072701, which is incorporated by reference.

[0061] Edible salts include those commonly used in the food and beverage industry, including chlorides, sulfates, phosphates, gluconates, sodium salts, citrates, carbonates, acetates, and lactates. Proteinogenic amino acids include alanine (Ala), cysteine (Cys), aspartic acid (Asp), phenylalanine (Phe), glutamic acid (Glu), histidine (His), isoleucine (lie), lysine (Lys), leucine (Leu), methionine (Met), asparagine (Asn), glutamine (Gin), arginine (Arg), serine (Ser), threonine (Thr), valine (Val), tryptophan (Trp), tyrosine (Tyr), proline (Pro), or glycine (Gly). Examples of carboxylic acid-amino acid conjugates can include N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartate, or combinations thereof.

[0062] According to certain exemplary embodiments, the flavor composition can comprise rutin in combination with a sweetness modifier and a taste modifier.

[0063] According to further exemplary embodiments, the flavor composition can comprise rutin in combination with a sweetness modifier and / or a taste modifier, further in combination with an aroma ingredient. The aroma ingredient can comprise one or more of a variety of compounds. According to certain exemplary embodiments, the aroma ingredient is selected from the group consisting of 3-hydroxy-2(5H)-furanone (furonol), ethyl furanone, maltol, furfural, 5-methyl furfural, vanillin, and combinations thereof. The term "aroma ingredient" as used herein refers to a compound as understood by one of skill in the art to which the present disclosure pertains that allows for affecting or altering in a positive manner or in a way that is perceived and pleasurable to the taste of the composition, and not merely as a good tasting compound.

[0064] According to certain embodiments, the amount of aroma ingredient present in the flavor composition can be about 10 ppm to about 20,000 ppm, in another embodiment 100 ppm to about 10,000 ppm, and in another embodiment about 500 ppm to about 5,000 ppm, on a concentration basis.

[0065] The flavor compositions described herein can modify and / or modulate the taste of at least one sweetener. The at least one sweetener can be any known sweetener, such as a natural sweetener, a natural high-potency sweetener, or a synthetic sweetener.

[0066] The at least one sweetener is present in a sweetening amount. As used herein, "sweetening amount" refers to the amount of a compound required to provide a detectable sweetness when present in a consumable, such as a beverage.

[0067] As used herein, the phrase "natural high-potency sweetener" refers to any sweetener that is naturally found in nature and is characterized by having a sweetness potency greater than sucrose, fructose, or glucose, but has a lower caloric content. The natural high-potency sweetener can be provided as a pure compound or as part of an extract. As used herein, the phrase "synthetic sweetener" refers to any composition that is not naturally occurring in nature and is characterized by having a sweetness potency greater than sucrose, fructose, or glucose, but has a lower caloric content.

[0068] In other embodiments, the at least one sweetener is a carbohydrate sweetener. Suitable carbohydrate sweeteners are selected from, but not limited to, sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheptulose, octulosonate, fucose, rhamnose, turanose, cellobiose, sialose, and combinations thereof. In other embodiments, the at least one sweetener does not comprise a carbohydrate sweetener.

[0069] In another embodiment, the additional sweetener is a rare sugar selected from the group consisting of sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, turanose, and combinations thereof. Other sweeteners include siamenoside I, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, tamatin, hernandulcin, phyllodulcin, polypodoside A, baiyunoside, osladin, rubusoside, phlomisoside, osladinate, brazoside I, abrusoside A, rebaudioside and siamenoside, sugar alcohols such as erythritol, chloro sucrose, acesulfame potassium, acesulfame and its salts, aspartame, alitame, saccharin and its salts, hesperidin dihydrochalcone glucoside, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSG) and combinations thereof.

[0070] In one embodiment, the sweetener is a caloric sweetener or a mixture of caloric sweeteners. In another embodiment, the caloric sweetener is selected from the group consisting of sucrose, fructose, glucose, high fructose corn / starch syrup, sugar beet, sucrose, or combinations thereof.

[0071] In other embodiments, the sweetener comprises at least one steviol glycoside or mogroside, wherein the at least one steviol glycoside or mogroside is present in a sweetening amount.

[0072] Product

[0073] According to the present disclosure, rutin can be added to a sweetened consumable (i.e., a consumable having at least one sweetener therein) or can be provided as part of a flavor composition for a consumable.

[0074] In one embodiment, rutin is present in the flavor composition in an amount such that when the flavor composition is added to a sweetened consumable, the sucrose equivalence of the consumable is increased as compared to a consumable without rutin.

[0075] Rutin is included in an amount effective to alter the sweetness or mouthfeel of a sweetener without exhibiting any off-tastes when added to a consumable product. According to certain embodiments, the amount of rutin present in a consumable product can be in a concentration of from about 0.1 ppm to about 100 ppm, in another embodiment from about 0.1 ppm to about 40 ppm, for example from about 0.1 ppm to about 30 ppm, from about 0.1 ppm to about 25 ppm, from about 0.1 ppm to about 20 ppm, from about 0.1 ppm to about 15 ppm, from about 0.1 ppm to about 10 ppm, from about 0.1 ppm to about 5 ppm, and in another embodiment from about 1 ppm to about 10 ppm.

[0076] In another embodiment, the flavor composition can include rutin in combination with an aroma ingredient, a sweetness modifier, and / or a taste modifier to improve the taste quality and / or mouthfeel of a sweetened substance. According to certain embodiments, the amount of aroma ingredient present in a consumable product can be in a concentration of from about 0.01 ppm to about 20 ppm, in another embodiment from 0.1 ppm to about 10 ppm, and in another embodiment from about 0.5 ppm to about 5 ppm. According to certain embodiments, the amount of sweetness modifier present in a consumable product can be in a concentration of from about 1 ppm to about 200 ppm, in another embodiment from 2 ppm to about 100 ppm, and in another embodiment from about 5 ppm to about 50 ppm. According to certain embodiments, the amount of certain taste modifiers (selected from the group consisting of chlorogenic acid or choline chloride, and combinations thereof) present in a consumable product can be in a concentration of from about 0.5 ppm to about 100 ppm, in another embodiment from 1 ppm to about 50 ppm, and in another embodiment from about 5 ppm to about 30 ppm. According to other embodiments, the amount of certain taste modifiers (selected from the group consisting of N-oleoyl proline, N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartate, N-acylated methionine sulfoxide, and combinations thereof) present in a consumable product can be in a concentration of from about 0.0001 ppm to about 1 ppm, in another embodiment from about 0.0005 ppm to about 0.5 ppm, and in another embodiment from about 0.001 ppm to about 0.1 ppm.

[0077] In one embodiment, the at least one sweetener described herein is present in a consumable at a concentration of from about 50 ppm to about 600 ppm, for example, from about 50 ppm to about 500 ppm, from about 50 ppm to about 400 ppm, from about 50 ppm to about 300 ppm, from about 50 ppm to about 200 ppm, from about 50 ppm to about 100 ppm, from about 100 ppm to about 600 ppm, from about 100 ppm to about 500 ppm, from about 100 ppm to about 400 ppm, from about 100 ppm to about 300 ppm, from about 100 ppm to about 200 ppm, from about 200 ppm to about 600 ppm, from about 200 ppm to about 500 ppm, from about 200 ppm to about 400 ppm, from about 200 ppm to about 300 ppm, from about 300 ppm to about 600 ppm, from about 300 ppm to about 500 ppm, from about 300 ppm to about 400 ppm, from about 400 ppm to about 600 ppm, from about 400 ppm to about 500 ppm, and from about 500 ppm to about 600 ppm. In another embodiment, for full sugar and low sugar applications, the at least one sweetener can be present in a consumable at a concentration of up to 1,000 ppm.

[0078] When expressed as "ppm," the concentration is parts per million by weight based on the total weight of the consumable or composition as indicated by the context. It should be understood that when a range of values is described in the present disclosure, it is intended to encompass any and every value within the range, including the end points. It should be understood that the inventors recognize that any and every value within the range is to be considered to have been specified, and the inventors claim the entire range and every value within the range.

[0079] The perfume composition can also include one or more food grade excipients. Suitable excipients for use in perfume compositions are well known in the art and include, for example, but are not limited to, solvents (including water, alcohols, ethanol, oils, fats, vegetable oils, and miglyol), binders, diluents, disintegrants, lubricants, flavoring agents, coloring agents, preservatives, antioxidants, emulsifiers, stabilizers, flavor enhancers, sweeteners, anti-caking agents, and the like. Examples of such carriers or diluents for perfumes can be found in, for example, "Perfume and Flavour Materials of Natural Origin", S. Arctander, Ed., Elizabeth, N.J., 1960; "Perfume and Flavor Chemicals", S. Arctander, Ed., Vols. I & II, Allured Publishing Corporation, Carol Stream, USA, 1994; "Flavourings", E. Ziegler and H. Ziegler (ed.), Wiley-VCH Weinheim, 1998, and "CTFA Cosmetic Ingredient Handbook", J.M. Nikitakis (ed.), 1st Edition, The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988.

[0080] The perfume composition can have any suitable form, for example, liquid or solid, wet or dry, or in encapsulated form bound or coated on a carrier / particle or as a powder.

[0081] In the present disclosure, the term "about," as used herein in connection with a numerical value, includes the recited value and has the meaning ascribed to it in context. For example, it includes at least an amount of error associated with measurement of the particular value. Those of ordinary skill in the art will appreciate that the term "about" is used herein to mean amounts that are "about" the recited values produce the required degree of effectiveness in the compositions and / or methods of the present disclosure. Those of ordinary skill in the art will further appreciate that, in one embodiment, the limits and bounds of "about" with respect to the values of any ingredient's percentage, amount, or quantity can be determined by varying the value, determining the effectiveness of the composition or method for each value, and determining the range of values that produce a composition or method having the required degree of effectiveness according to the present disclosure.

[0082] The consumable can include a base. As used herein, the term "base" refers to all ingredients necessary for the consumable other than the perfume composition. These will naturally vary in nature and proportion depending on the nature and use of the consumable or additive, but they are all well known in the art and can be used in proportions recognized in the art. Thus, the formulation of such a base for every conceivable purpose is within the ordinary skill in the art. For example, a base for a beverage according to the present disclosure can include 5% sucrose and 0.05% citric acid in water.

[0083] Without limitation and by way of example only, suitable bases can include anticaking agents, antifoaming agents, antioxidants, binders, colorants, diluents, disintegrants, emulsifiers, encapsulating agents or formulations, enzymes, fats, flavor enhancers, flavoring agents, gums, polysaccharides, preservatives, proteins, solubilizers, solvents, stabilizers, sugar derivatives, surfactants, sweeteners, vitamins, waxes, and the like. Solvents that can be used are known to those skilled in the art and include, for example, water, ethanol, ethylene glycol, propylene glycol, glycerin, and triacetin. Encapsulating agents and gums include maltodextrin, gum arabic, algin, gelatin, modified starch, other polysaccharides, and proteins.

[0084] Examples of excipients, carriers, diluents or solvents for perfume compositions can be found in, for example, "Perfume and Flavour Materials of Natural Origin", S. Arctander, Ed., Elizabeth, N.J., 1960; "Perfume and Flavour Chemicals", S. Arctander, Ed., Vols. I & II, Allured Publishing Corporation, Carol Stream, USA, 1994; "Flavourings", E. Ziegler and H. Ziegler (ed.), Wiley-VCH Weinheim, 1998, and "CTFA Cosmetic Ingredient Handbook", J. M. Nikitakis (ed.), 1st edition, The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988.

[0085] Non-limiting examples of suitable perfume-providing ingredients include natural perfumes, artificial perfumes, flavorings, flavoring agents, and the like. These include synthetic perfume oils and flavoring aromatics and / or oils, oil resins, essential oils and distillates, and combinations thereof.

[0086] Supplemental ingredients can be present to provide other beneficial effects, such as enhanced stability, ease of incorporation into consumables or additives, and enhanced nutritional value. Non-limiting exemplary examples of such supplemental ingredients include stabilizers, emulsifiers, preservatives, gums, starches, dextrins, vitamins and minerals, functional ingredients, salts, antioxidants, and polyunsaturated fatty acids. Specific examples are emulsifiers and carriers that can be used in the spray drying process. Non-limiting examples of these are modified starches, such as CAPSUL TM and maltodextrin.

[0087] The additive can be a single ingredient or a blend of ingredients, or it can be encapsulated in any suitable encapsulant. The additive can be prepared by any suitable method, such as spray drying, extrusion, and fluid bed drying.

[0088] According to the present disclosure, the term "consumable" refers to a product that is intended for consumption by a subject for at least one of enjoyment, nutritional, or health and wellness benefits, typically via the oral cavity (although consumption can occur via non-oral means such as inhalation). The consumable can be in any form, including but not limited to liquids, solids, semi-solids, tablets, capsules, pastilles, strips, powders, gels, gums, pastes, slurries, solutions, suspensions, syrups, aerosols, and sprays. The term also refers to, for example, dietary and nutritional and health and wellness supplements. The consumable includes compositions that are placed in the oral cavity for a period of time before being discarded, but are not swallowed. It can be placed in the mouth before consumption, or it can be held in the mouth for a period of time before being discarded.

[0089] Broadly, consumables include, but are not limited to, all kinds of food, confectionery products, baked products, sweet products, savory products, fermented products, dairy products, non-dairy products, beverages, nutraceuticals, and pharmaceuticals.

[0090] Non-limiting examples of consumables include: wet / liquid soups, whether concentrated or in containers, including frozen soups. For purposes of this definition, soup refers to a food prepared from meat, poultry, fish, vegetables, grains, fruits, and other ingredients, cooked in a liquid, which can include visible pieces of some or all of these ingredients. It can be clear (as a broth) or thick (as a stew), smooth, pureed, or chunky, ready-to-serve, semi-concentrated, or concentrated, and can be hot or cold, served as a first course or as an entree, or can be served as a meal or as an in-between meal snack (sipped like a beverage), soups can be used as ingredients to prepare other meal components, and can range from broths (clear soups) to sauces (cream or cheese based soups); dehydrated and cooked food products, including cooking aid products, such as: powders, granules, pastes, concentrated liquid products, including concentrated broths, bouillons, and bouillon-like products, in pressed cubes, tablets, or powders or granules, sold either as finished products or as ingredients in sauces and recipe mixes, regardless of technology; meal solution products, such as: dehydrated and freeze-dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated or ambient preparations of ready-to-eat meals, meals and single-serve entrees, including pasta, potato, and rice meals; meal garnish products, such as: seasonings, marinades, salad dressings, salad toppings, dips, breading, batter mixtures, shelf-stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sauces, or sauce mixtures, including recipe mixes for salads, sold either as finished products or as ingredients within products, regardless of whether dehydrated, liquid, or frozen; beverages, including beverage mixes and concentrates, including but not limited to alcoholic and non-alcoholic ready-to-drink and dry powdered beverages, carbonated and non-carbonated beverages, such as sodas, fruit or vegetable juices, alcoholic and non-alcoholic beverages, teas, such as green and black teas, wines, such as red wines; confectionery products, such as cakes, cookies, pies, candies, chewing gums, gelatins, ice creams, sherbets, puddings, jellies, salad dressings and other condiments, cereals and other breakfast foods, canned fruits and fruit sauces, and the like.

[0091] A method of enhancing the sweetness and / or modulating one or more taste attributes of a sweetener of a consumable to make the consumable taste more sucrose sweetened is provided.

[0092] The present disclosure is further described with reference to the following non-limiting examples.

[0093] Examples

[0094] The following examples are given for the purpose of illustration only and are not to be construed as limiting the present disclosure, as many variations of the disclosure are possible without departing from its spirit and scope.

[0095] While particular embodiments of the present application have been illustrated and described, it would be obvious to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the application and it is therefore intended to cover in the appended claims all such changes and modifications that are within the scope of this application.

[0096] Example A

[0097] A base (7% sucrose, 0.05% aqueous citric acid) for a ready-to-drink beverage was prepared. Different combinations of the base with flavor compositions (e.g. rutin and sweetness modifier) were prepared according to Table 1 below and evaluated by an experienced flavorist for sensory perception of sweetness profile and mouthfeel. The dose of the following flavor compositions in the base was 0.05%.

[0098] Table 1

[0099]

[0100] The compositions of Examples 1-4 are shown above. Example 1 is the control. Example 2 is the base + rutin. Example 3 is the base + sweetness modifier. Example 4 is the base + rutin + sweetness modifier. Examples 1-4 were taste tested by an experienced flavorist and the results are shown in Table 2 below. Five (5) taste experts evaluated the compositions in Table 1 and rated them on a scale of 0-10 for sweetness, body, intensity, and juiciness.

[0101] Table 2

[0102]

[0103] It was found that the combination of rutin with sweetness modifier performed best, i.e. pre-impacted the sweetness note and increased the body, which allowed the sweetness to have a greater impact.

[0104] Example B

[0105] A base (4% sucrose, 0.05% aqueous citric acid) for a ready-to-drink beverage was prepared. Different combinations of the base with flavor compositions (e.g. rutin and sweetness modifier) were prepared and evaluated by an experienced flavorist for sensory perception of sweetness profile and mouthfeel. The dose of the following flavor compositions in the base was 0.10%.

[0106] The following compositions (Examples 5-10) base + sweetness modifier were taste tested by an experienced flavorist and compared to the base + sweetness modifier + rutin (Example 5 + - 10 + ).

[0107] Table 3

[0108]

[0109] The dimensions and values disclosed herein are not to be understood as being strictly limited to the exact numerical values recited. Instead, unless otherwise specified, each such dimension is intended to mean both the recited value and functionally equivalent quantities

[0110] While particular embodiments of the present application have been illustrated and described, it would be obvious to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the application. It is therefore intended to cover in the appended claims all such changes and modifications that are within the scope of this application.

Claims

1. A flavor composition comprising: a. rutin; and b. a sweetness modifier selected from the group consisting of mogrosides, dihydrochalcones, aurapten 3-acetate, bratzin, thaumatin, and combinations thereof.

2. The flavor composition of claim 1, wherein the mogrosides are selected from the group consisting of mogroside II, mogroside I, 11-O-mogroside II (I), 11-O-mogroside II (II), 11-O-mogroside II (III), mogroside II (I), mogroside II (II), mogroside II (III), 11-dehydroxy-mogroside III, 11-O-mogroside III, mogroside III (I), mogroside III (II), mogroside IIIe, mogroside IIIx, mogroside IV (I) (siamenoside), mogroside IV (II), mogroside IV (III), mogroside IV (IV), deoxy-mogroside V (I), deoxy-mogroside V (II), 11-O-mogroside V (I), mogroside V isomer, mogroside V, iso-mogroside V, iso-mogroside VI, 7-O-mogroside V, 11-O-mogroside VI, 11-epimogroside, mogroside VI (I), mogroside VI (II), mogroside VI (III) (neomogroside), mogroside VI (IV), and combinations thereof.

3. The flavor composition of claim 1, wherein the dihydrochalcones are selected from the group consisting of hesperetin, trilobatin, phloretin, thaumatin, neohesperidin dihydrochalcone, hesperetin dihydrochalcone, hesperetin dihydrochalcone 4"-beta-D-glucoside, and combinations thereof.

4. The flavor composition of claim 1, further comprising an aroma ingredient selected from the group consisting of 3-hydroxy-2(5H)-furanone, ethyl furanone, maltol, furfural, 5-methyl furfural, vanillin, benzaldehyde, and combinations thereof.

5. The flavor composition of claim 1, wherein the rutin is present at a concentration of 10 ppm to 1000 ppm.

6. The flavor composition of claim 1, wherein the sweetness modifier is present at a concentration of 10 ppm to 5000 ppm.

7. A consumable comprising the flavor composition of claim 1.

8. A flavor composition comprising: a. rutin; b. a sweetness modifier selected from the group consisting of mogrosides, dihydrochalcones, aurapten 3-acetate, bratzin, thaumatin, and combinations thereof; and c. a taste modifier selected from the group consisting of chlorogenic acid, choline chloride, betaine, naringin, naringenin, gamma-aminobutyric acid, glycyrrhizic acid, dihydroxybenzoic acid, N-glucuronoyl ethanolamine, N-oleoyl proline, N-oleoyl valine, N-oleoyl serine, N-oleoyl aspartate, N-acylated methionine sulfoxide, and combinations thereof.

9. The flavor composition of claim 8, wherein the mogroside is selected from the group consisting of luoxyin II, luoxyin I, 11-O-mogroside II (I), 11-O-mogroside II (II), 11-O-mogroside II (III), mogroside II(I), mogroside II (II), mogroside II (III), 11-dehydroxy-mogroside III, 11-O-mogroside III, mogroside III (I), mogroside III (II), mogroside IIIe, mogroside IIIx, mogroside IV (I) (siamenoside), mogroside IV (II), mogroside IV (III), mogroside IV (IV), deoxy-mogroside V (I), deoxy-mogroside V (II), 11-O-mogroside V (I), mogroside V isomer, mogroside V, iso-mogroside V, iso-mogroside VI, 7-O-mogroside V, 11-O-mogroside VI, 11-epimogroside, mogroside VI (I), mogroside VI (II), mogroside VI (III) (neomogroside), mogroside VI (IV), and combinations thereof.

10. The flavor composition of claim 8, wherein the dihydrochalcone is selected from the group consisting of hesperetin, trilobatin, phloretin, thaumatin, neohesperidin dihydrochalcone, hesperetin dihydrochalcone, hesperetin dihydrochalcone 4"-beta-D-glucoside, and combinations thereof.

11. The flavor composition of claim 8, further comprising an aroma ingredient selected from the group consisting of 3-hydroxy-2(5H)-furanone, ethyl furanone, maltol, furfural, 5-methylfurfural, vanillin, benzaldehyde, and combinations thereof.

12. The flavor composition of claim 8, wherein the taste modifier is present at a concentration of 1 ppm to 100 ppm.

13. The flavor composition of claim 8, wherein the aroma ingredient is present at a concentration of 100 ppm to 10,000 ppm.

14. A consumable comprising: a. at least one sweetener; and b. a flavor composition comprising rutin and a sweetness modifier selected from the group consisting of a mogroside, a dihydrochalcone, a hesperetin 3-acetate, brazzein, thaumatin, and combinations thereof; wherein the at least one sweetener is present in a sweetening amount. ​ ​ ​ 15. The consumable of claim 14, wherein the at least one sweetener is selected from the group consisting of sucrose, fructose, glucose, xylose, arabinose, rhamnose, tagatose, allulose, trehalose, isomaltulose, steviol glycosides, mogrosides, stevia, rebaudioside, rubusoside, aspartame, advantame, agave syrup, acesulfame potassium (AceK), fructo-oligosaccharides, neotame, saccharin, sucralose, high fructose corn syrup, starch syrup, luo han guo extract, neohesperidin dihydrochalcone, naringin dihydrochalcone, HDG, sugar alcohols cellobiose, allulose, cyclamate, thaumatin, molasses, rice syrup, and combinations thereof.

16. The consumable of claim 14, wherein the sweetness modifier is present at a concentration of 1 ppm to 200 ppm.

17. The consumable of claim 14, wherein the rutin is present at a concentration of 0.1 ppm to 25 ppm.

18. The consumable of claim 14, wherein the rutin is present at a concentration of 1 ppm to 10 ppm.

19. The consumable of claim 14, wherein the consumable is a beverage.

Images