Flavor composition, aqueous food composition containing said flavor composition, its preparation and use

Abstract

This invention relates to flavor compositions comprising γ-nonanolactone, γ-undecanolactone, γ-caprolactone, and γ-decanolactone, wherein, based on 100 parts by weight of γ-nonanolactone, the amount of γ-undecanolactone is about 50 to about 1200 parts by weight, the amount of γ-caprolactone is about 100 to about 700 parts by weight, and the amount of γ-decanolactone is about 100 to about 3000 parts by weight. The invention also relates to aqueous food compositions comprising the flavor compositions, methods for preparing the aqueous food compositions, uses of the flavor compositions or aqueous food compositions, and beverages, gel-type snack foods, nutritional formula foods, nutritional supplements, pharmaceuticals, or medical products comprising the flavor compositions or aqueous food compositions.

Description

Technical Field

[0001] This invention belongs to the food field and relates to flavor compositions and aqueous food compositions containing said flavor compositions. Specifically, it relates to flavor compositions with improved natural flavors, aqueous food compositions, the preparation of said aqueous food compositions, and the use of said flavor compositions and / or said aqueous food compositions in food, particularly in beverages, gel-based snack foods, nutritional formula foods, nutritional supplements, pharmaceuticals, or medical products. Background Technology

[0002] Water is fundamental to human physiological activities, participating in all core processes such as metabolism and temperature regulation. Electrolytes (sodium, potassium, magnesium, etc.) are responsible for maintaining body fluid osmotic pressure, neuromuscular transmission, and acid-base balance. Both are lost in large quantities through daily sweating and urination, or during exercise, high temperatures, fever, diarrhea, and other events. Therefore, timely hydration is essential. Sometimes, simply replenishing water is insufficient to achieve physiological balance. For example, simply drinking water may dilute the body's electrolyte concentration, exacerbating imbalances and causing problems such as fatigue, cramps, and dehydration. In such cases, it is often necessary to replenish electrolytes in conjunction with water.

[0003] Based on this, various food products containing electrolytes have been developed on the market, such as electrolyte drinks (also known as electrolyte water, including sports drinks), to meet the hydration and electrolyte replenishment needs in different usage scenarios. They can be beneficially used by various groups of people. For example, athletes and people outdoors in high temperatures can consume them to replenish the large amount of water and electrolytes lost and relieve fatigue; children and the elderly can use them for gentle hydration while taking into account nutrition; people with fever and diarrhea can use them to quickly correct dehydration and avoid electrolyte imbalance; office workers and ordinary people can also use them to replenish daily losses and strengthen basic immunity.

[0004] Furthermore, in some situations, people want to supplement their water intake while also seeking additional benefits such as nutritional fortification and body regulation. For example, they may want to supplement with vitamin C to boost immunity or supplement with B vitamins to relieve metabolic fatigue. These functional needs have upgraded water-containing foods from "basic foods" to "light functional foods".

[0005] Therefore, there is a need for a food that can be widely accepted by various groups of people and can replenish water and necessary substances in a timely manner.

[0006] However, existing foods containing electrolytes and vitamins generally suffer from poor palatability and flavor, making them unsuitable for long-term consumption. From a component perspective, electrolytes such as potassium chloride and magnesium sulfate easily impart metallic or astringent tastes to beverages, while water-soluble vitamins like vitamin C, due to their strong acidity, contribute a sharp, sour taste. The combination of these two factors creates a flavor conflict, further deteriorating the consumption experience. In practical use, a poor sensory experience directly reduces consumers' willingness to drink, leading to decreased consumption volume or frequency, resulting in insufficient intake of water, electrolytes, and nutrients, thus failing to achieve the expected hydration and nutritional supplementation effects. These problems are particularly pronounced for products requiring continuous or periodic supplementation, thereby substantially limiting the product's functional value.

[0007] To overcome the aforementioned flavor defects, a common improvement method in existing technologies is to add artificial flavoring substances to mask the unpleasant taste caused by electrolytes and vitamins by simulating the refreshing flavor of natural fruits. However, the inappropriate addition of artificial flavoring substances in existing technologies not only results in insufficient simulation of the refreshing flavor of natural fruits, failing to mask the metallic astringency of electrolytes and the sharp sourness of vitamin C, but also easily leaves a heavy chemical aftertaste of artificial flavors, further introducing new flavor defects.

[0008] Therefore, the technical problem that needs to be solved in this field is to get rid of the obvious "chemical taste" or "medicinal taste" of functional supplements, and to ensure good palatability while maintaining the functions of hydration and nutritional supplementation, so as to suit the eating habits of the general public.

[0009] Meanwhile, with the popularization of healthy consumption concepts, clean labeling and natural experiences are gradually becoming important development directions in the food industry. Beyond palatability, people further expect water-containing foods to have aromas and / or textures close to nature, and preferably, to have richer, more harmonious flavor layers rather than a single taste sensation. Therefore, a flavor solution that balances natural sensory experiences with the feasibility of industrial production is needed to meet the practical needs of functional water-containing foods. Summary of the Invention

[0010] This invention is made to overcome one or more of the above-mentioned shortcomings in the prior art.

[0011] The present invention relates to a flavor composition comprising γ-nonanolactone, γ-undecanolactone, γ-caprolactone, and γ-decanolactone; wherein, based on 100 parts by weight of γ-nonanolactone, the amount of γ-undecanolactone is about 50 to about 1200 parts by weight; the amount of γ-caprolactone is about 100 to about 700 parts by weight; and the amount of γ-decanolactone is about 100 to about 3000 parts by weight.

[0012] In addition, the present invention relates to an aqueous food composition comprising the flavor composition of claim 1, wherein the content of the flavor composition is about 5 to about 40 mg / L based on the volume of the aqueous food composition.

[0013] Unexpectedly, the flavor composition of the present invention effectively reproduces the complex, harmonious, and layered flavor characteristics of natural fruits in water-containing food compositions, thereby giving the product a more natural, mellow, and pleasant overall sensory experience. Furthermore, its good palatability helps to improve consumer acceptance and maintain or increase the willingness to consume it continuously. Through multiple rounds of formula optimization and repeated experimental testing, it has been shown that the flavor composition of the present invention exhibits good reproducibility in different batches of samples, stably reproducing the multidimensional flavor layers of natural fruits, rather than providing only a single or prominent taste stimulus.

[0014] On the other hand, the present invention also relates to a method for preparing the aqueous food composition, comprising the step of mixing the flavor composition with other components in the aqueous food composition.

[0015] In another aspect, the present invention also relates to the use of the flavor composition or aqueous food composition of the present invention, or the aqueous food composition prepared according to the method of the present invention, in beverages, gel-based snack foods, nutritional formula foods, nutritional supplements, pharmaceuticals or medical products.

[0016] In another aspect, the present invention also relates to beverages, gel-based snack foods, nutritional formula foods, nutritional supplements, pharmaceuticals or medical products, particularly beverages that contain the flavor composition or aqueous food composition of the present invention, or an aqueous food composition prepared according to the method of the present invention.

[0017] The product of this invention, while maintaining a natural flavor profile, is suitable for industrial-scale production and boasts advantages such as stable formulation, ease of control, and flexible application. It provides the food and beverage industry with a flavor solution that combines a natural experience with production convenience. This solution is particularly suitable for product development that aligns with the trend towards clean labeling and can meet the needs of children, the elderly, and groups with specific dietary requirements for a balance between sensory friendliness and functionality. Attached Figure Description

[0018] Figure 1 This is a bar chart showing the evaluation results of samples of aqueous food compositions containing different flavor compositions.

[0019] Figure 2 This is a bar chart showing the evaluation results of aqueous food composition samples containing different amounts of citric acid.

[0020] Figure 3This is a bar chart showing the evaluation results of aqueous food composition samples containing different amounts of vitamin C.

[0021] Figure 4 The average of the total scores of the five sensory test results for each water-containing food composition sample of the embodiment is shown, where each bar from left to right represents the evaluation results of sample C, D, E, F, G, H, I, J, and K, respectively. Detailed Implementation

[0022] General definition

[0023] As used herein, “about,” “approximately,” and “substantially” are understood to refer to numbers within a certain range, such as -10% to +10% of a reference number, preferably -5% to +5% of a reference number, more preferably -1% to +1% of a reference number, and most preferably -0.1% to +0.1% of a reference number. All numerical ranges herein should be understood to include all integers or fractions within that range. Furthermore, these numerical ranges should be interpreted as supporting ranges between any numbers or subsets of numbers within that range. For example, the disclosure of 1 to 10 should be interpreted as supporting ranges from 1 to 8, from 3 to 7, from 1 to 9, from 3.6 to 4.6, from 3.5 to 9.9, etc.

[0024] As used in this disclosure and the appended claims, the singular forms “a,” “an,” and “the” include plural references unless the context otherwise indicates. Thus, for example, reference to “a component” includes one component but also includes two or more such components.

[0025] The term “comprising” and its variations, such as “containing,” “including,” and “having,” as used herein are not intended to exclude other additives, components, or steps. They should be interpreted as open-ended rather than exclusive. Therefore, disclosures of embodiments using the terms “containing,” “including,” and “comprising” include disclosures of embodiments that are “substantially composed of” and “composed of.”

[0026] The term “and / or” (sometimes written simply as “ / ”) used in the context of “X and / or Y” should be interpreted as “X” or “Y” or “X and Y”. Unless explicitly stated that alternatives are mutually exclusive, the use of the term “or” in the claims is to refer to “and / or”.

[0027] As used herein, “selected from…” means any one of the substances included in the list, or any combination of two or more of these substances. Each possible combination is intended to be disclosed independently herein.

[0028] Those skilled in the art will understand that in the expression "(concentrated) fruit and vegetable juice" or "(concentrated)," the qualifier in parentheses may or may not be present. For example, "(concentrated) fruit and vegetable juice" includes both "fruit and vegetable juice" and "concentrated fruit and vegetable juice."

[0029] The general or preferred scope or definition of this invention applies not only to flavor compositions and aqueous food compositions, but also, correspondingly, to the methods for preparing said aqueous food compositions and their uses in each case. Furthermore, these broad and preferred definitions can be combined with each other as needed, i.e., any combination between given levels of preferred scopes or embodiments, such as between preferred scopes or embodiments and particularly preferred scopes or embodiments, as well as between different embodiments.

[0030] In this document, unless otherwise stated, parts and proportions (including percentages) are by weight, temperatures are in °C or ambient temperature, and pressures are close to or equal to atmospheric pressure.

[0031] Description of the illustrative implementation scheme

[0032] The embodiments of the present invention will now be described in detail. It should be understood that each embodiment is merely used to illustrate and explain the invention more clearly, and is not intended to limit the invention. In fact, it will be apparent to those skilled in the art that various modifications and variations can be made to the invention without departing from its scope and spirit. For example, features exemplified or described in part as part of an embodiment can be used in other embodiments to obtain further embodiments. Therefore, the present invention is intended to cover such modifications and variations within the scope of the appended claims and their equivalents.

[0033] Flavor Composition

[0034] The present invention provides a flavor composition comprising γ-nonanolactone, γ-undecanolactone, γ-caprolactone, and γ-decanolactone; wherein, based on 100 parts by weight of γ-nonanolactone, the amount of γ-undecanolactone is about 50 to about 1200 parts by weight; the amount of γ-caprolactone is about 100 to about 700 parts by weight; and the amount of γ-decanolactone is about 100 to about 3000 parts by weight.

[0035] γ-nonalactone, γ-undecanolide, γ-caprolactone, and γ-decanolide are each known to have distinct flavor profiles. γ-nonalactone (or Dihydro-5-pentyl-2(3H)-furanone) is typically considered to have a typical coconut, creamy, or sweet aroma and is often used to enhance the creamy or milky flavor. γ-undecanolide (or Peach aldehyde) or Dihydro-5-heptyl-2(3H)-furanone) is generally considered to have a rich, ripe peach aroma with almond notes. γ-Hexalactone (or Dihydro-5-ethyl-2(3H)-furanone) is generally considered to have a green apple aroma, a hint of herbal freshness, and a coumarin scent. γ-Decalactone (or Dihydro-5-hexyl-2(3H)-furanone) is generally considered to have a juicy peach aroma and a creamy scent.

[0036] In one embodiment, in the aqueous food composition of the present invention, based on 100 parts by weight of γ-nonanolactone, the amount of γ-undecanelactone is preferably about 60 to about 600 parts by weight, more preferably about 80 to about 300 parts by weight, even more preferably about 100 to about 180 parts by weight, and particularly preferably about 110 to about 140 parts by weight.

[0037] In another embodiment, in the aqueous food composition of the present invention, the amount of γ-caprolactone is preferably about 200 to about 600 parts by weight, more preferably about 300 to about 550 parts by weight, further preferably about 400 to about 520 parts by weight, and particularly preferably about 450 to about 500 parts by weight, based on 100 parts by weight of γ-nonanolide.

[0038] In yet another preferred embodiment, in the aqueous food composition of the present invention, based on 100 parts by weight of γ-nonanolide, the amount of γ-decanolide is preferably about 300 to about 2000 parts by weight, more preferably about 400 to about 1000 parts by weight, even more preferably about 600 to about 800 parts by weight, and particularly preferably about 680 to about 750 parts by weight. This allows for a complex flavor that more closely resembles that of natural fruits.

[0039] The components of the flavor composition described in this invention are all substances that comply with food safety standards or regulations, such as substances permitted for use according to the Chinese National Food Safety Standard for the Use of Food Additives (GB 2760-2024), and therefore can be more widely accepted and used. Their respective acquisition methods are also known in the prior art, for example, they can be prepared by methods known in the prior art, obtained commercially, or obtained through natural product extraction.

[0040] Surprisingly, it has been found that the flavor compositions provided by this invention enable aqueous food compositions to reproduce the complex, harmonious, and layered flavor characteristics of natural fruits, thereby providing products with a natural, mellow, and pleasant overall sensory experience while maintaining good palatability, which is beneficial for improving consumer acceptance and promoting continued consumption. Through repeated experiments and tests, it has been demonstrated that the flavor compositions of this invention have high reproducibility, maximally restoring the complex flavor layers of natural fruits, rather than a single taste stimulus. Therefore, this invention can provide the food and beverage industry with a flavor solution that combines a natural experience with the convenience of industrial production, and is particularly helpful in developing products that comply with clean label trends and meet the needs of children, the elderly, and specific dietary groups. Unexpectedly, it has been found that the above effects can be achieved, in particular, by using flavor compositions with specific components and their amounts. It has also been unexpectedly found that the combination of the flavor compositions with optionally appropriate amounts of citric acid and optionally appropriate amounts of vitamin C can achieve further flavor enhancement.

[0041] Aqueous food composition

[0042] The present invention also relates to an aqueous food composition comprising a flavor composition according to the invention, wherein, based on the volume of the aqueous food composition, the content of the flavor composition is about 5 to about 40 mg / L, preferably about 8 to about 30 mg / L, more preferably about 10 to about 20 mg / L, further preferably about 13 to 18 mg / L, and particularly preferably about 14 to about 16 mg / L.

[0043] In a preferred embodiment, the aqueous food composition of the present invention comprises electrolytes and / or food-grade acids, as well as the flavor composition of the present invention.

[0044] electrolytes

[0045] The aqueous food composition of the present invention may optionally contain electrolytes.

[0046] Electrolytes are substances that can dissociate into charged ions (cations and anions) in water, with the purpose of supplementing the minerals and elements needed by the human body.

[0047] In a preferred embodiment, the electrolyte comprises one or more selected from the following: a potassium source electrolyte, such as one or more selected from potassium chloride, potassium citrate, potassium bicarbonate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, potassium gluconate, and potassium acetate; a sodium source electrolyte, such as one or more selected from sodium chloride, sodium citrate, and sodium bicarbonate; a magnesium source electrolyte, such as one or more selected from magnesium citrate, magnesium carbonate, magnesium chloride, and magnesium sulfate; a calcium source electrolyte, such as one or more selected from calcium citrate, calcium lactate, calcium chloride, calcium carbonate, calcium gluconate, and calcium dihydrogen phosphate; a phosphorus source electrolyte, such as one or more selected from calcium phosphate and calcium dihydrogen phosphate; other trace electrolytes, such as one or more selected from zinc gluconate, zinc citrate, zinc sulfate, sodium selenite, chromium chloride, sodium molybdate, selenized carrageenan, manganese sulfate, copper gluconate, and manganese citrate; and a natural complex electrolyte source, such as one or more selected from coconut water concentrate, banana concentrate, spinach concentrate, kale concentrate, prune concentrate, orange concentrate, and avocado concentrate.

[0048] In a preferred embodiment, the electrolyte content (in terms of the amount of the substance itself) is from about 0.1 to about 6.5 g / L, preferably from about 0.2 to about 3.0 g / L, more preferably from about 0.35 to about 1.5 g / L, and even more preferably from about 0.5 to about 0.9 g / L, based on the volume of the aqueous food composition.

[0049] In one embodiment, the aqueous food composition of the present invention comprises potassium chloride. Preferably, based on the volume of the aqueous food composition, the potassium chloride content is from about 0.05 to about 1.5 g / L, more preferably from about 0.1 to about 1.0 g / L, more preferably from about 0.15 to about 0.5 g / L, and even more preferably from about 0.2 to about 0.4 g / L.

[0050] Food-grade acid

[0051] The aqueous food composition of the present invention may optionally further comprise food-grade acid.

[0052] The term "food-grade acid" as used in this article refers to acidic substances that meet food safety standards or regulations (such as China's National Food Safety Standard for the Use of Food Additives (GB 2760-2024)) and can be used as food additives (acidity regulators / acidifiers) or food ingredients. In food, it can be used as a flavor regulator to improve the balance of sweet and sour flavors, enhance fruit flavors, adjust the pH value of products, and stabilize easily oxidized components, such as vitamin C, to a certain extent.

[0053] The food-grade acids that can be used in this invention include, but are not limited to, one or more of the following: organic acids, such as citric acid, malic acid, lactic acid, tartaric acid, oxalic acid, fumaric acid, acetic acid, and gluconic acid; inorganic acids, such as phosphoric acid and carbonic acid; and combinations thereof.

[0054] Preferably, based on the volume of the aqueous food composition, the content of the food-grade acid is from about 0.05 to about 50 g / L, more preferably from about 0.08 to about 20 g / L, more preferably from about 0.1 to about 10 g / L, even more preferably from about 0.15 to about 5 g / L, and particularly preferably from about 0.2 to about 2 g / L.

[0055] In one embodiment, the aqueous food composition of the present invention may contain citric acid.

[0056] The citric acid may be present in anhydrous, monohydrate, or other hydrated forms (e.g., dihydrate). When calculating the dosage, the citric acid of this invention includes the sum of all forms of citric acid used, and regardless of its hydrated form, it is converted to an amount of anhydrous citric acid. Preferably, anhydrous citric acid is used in the aqueous food composition.

[0057] In a preferred embodiment, in the aqueous food composition of the present invention, the weight ratio of the total weight of γ-nonanolactone, γ-undecanolactone, γ-caprolactone and γ-decanolactone in the flavor composition to the weight of the citric acid is about 1:8 to about 1:120, preferably about 1:10 to about 1:100, more preferably about 1:20 to about 1:80, even more preferably about 1:25 to about 1:50, and particularly preferably about 1:30 to about 1:40.

[0058] In another preferred embodiment, the citric acid content, based on the volume of the aqueous food composition, is about 0.1 to about 1.8 g / L, preferably about 0.2 to about 1.5 g / L, more preferably about 0.3 to about 1.0 g / L, and even more preferably about 0.4 to about 0.8 g / L.

[0059] Optionally, the aqueous food compositions of the present invention may also use other food-grade acids. In the context of the present invention, "other food-grade acids" refers to food-grade acids other than citric acid.

[0060] In one embodiment, other food-grade acids of the present invention may include malic acid.

[0061] The malic acid (chemical name 2-hydroxybutyric acid) used in this invention may include D-malic acid, L-malic acid and / or DL-malic acid, depending on the different chiral configurations.

[0062] In a preferred embodiment, the malic acid content used in the aqueous food composition of the present invention may be from about 0.05 to about 1 g / L, preferably from about 0.08 to about 0.8 g / L, more preferably from about 0.1 to about 0.5 g / L, based on the total weight of the aqueous food composition.

[0063] Vitamins

[0064] The aqueous food composition of the present invention may also contain vitamins.

[0065] Vitamins are micronutrients that the human body cannot synthesize on its own or cannot synthesize in sufficient quantities and must obtain through diet. Although they do not provide energy or constitute body tissues, they participate in key physiological processes such as enzymatic reactions, antioxidation, immune regulation, and tissue repair, and are essential substances for maintaining normal metabolism and health.

[0066] In one embodiment, the aqueous food composition of the present invention further comprises one or more vitamins selected from vitamin A, vitamin B1, B2, B3, B5, B6, B7, B8, B9, B12, vitamin C, vitamin D3, vitamin E, and vitamin K1, and their salts, wherein preferably, vitamin B3 is selected from niacin and niacinamide. Particularly preferably, the vitamin comprises one or more selected from vitamin C, vitamin B6, and niacinamide.

[0067] Preferably, based on the volume of the aqueous food composition, the vitamin content is about 10 to about 2000 mg / L, more preferably about 70 to about 800 mg / L, more preferably about 100 to about 600 mg / L, and even more preferably about 250 to about 500 mg / L.

[0068] In one embodiment, the aqueous food composition of the present invention comprises vitamin C.

[0069] The vitamin C used in this invention may be in anhydrous form, dihydrate form, or any combination of both. When calculating the dosage, the vitamin C described in this invention includes the sum of all forms of vitamin C used, and regardless of its form, it is calculated based on the amount of anhydrous vitamin C. Preferably, the aqueous food composition uses anhydrous vitamin C.

[0070] In a preferred embodiment, in the aqueous food composition of the present invention, the ratio of the total weight of γ-nonanolactone, γ-undecanolactone, γ-caprolactone and γ-decanolactone in the flavor composition to the weight of the vitamin C is about 1:3 to about 1:80, preferably about 1:5 to about 1:60, more preferably about 1:6 to about 1:45, even more preferably about 1:10 to about 1:40, and particularly preferably about 1:15 to about 1:35.

[0071] In a preferred embodiment, the vitamin C content, based on the volume of the aqueous food composition, is from about 0.05 to about 1.5 g / L, preferably from about 0.1 to about 1.0 g / L, more preferably from about 0.2 to about 0.6 g / L, and even more preferably from about 0.3 to about 0.5 g / L.

[0072] Optionally, the aqueous food composition of the present invention may also use other vitamins. In the context of the present invention, "other vitamins" refers to vitamins other than vitamin C.

[0073] In one embodiment, other vitamins of the invention may include vitamin B6. Preferably, the vitamin B6 content is about 0.1 to about 3.0 mg / L, more preferably about 0.5 to about 2.0 mg / L, and more preferably about 1.0 to about 1.5 mg / L, based on the volume of the aqueous food composition.

[0074] In another embodiment, other vitamins of the invention may include nicotinamide. Preferably, based on the volume of the aqueous food composition, the nicotinamide content is about 1 to about 30 mg / L, more preferably about 3 to about 20 mg / L, more preferably about 5 to about 12 mg / L, and even more preferably about 8 to about 10 mg / L.

[0075] Other additives

[0076] The aqueous food composition of the present invention may optionally contain other additives. Preferably, the other additives include one or more selected from sweeteners, chelating agents, antioxidants, stabilizers, buffers, and fruit and vegetable juices.

[0077] sweeteners

[0078] Sweeteners may optionally be included in the aqueous food compositions of the present invention.

[0079] The sweeteners used in this invention are known to those skilled in the art, including, for example, one or more selected from the following: cyclamate, acesulfame potassium, sodium saccharin, neotame, alitame, xylitol, sorbitol, steviol glycosides, sucrose, fructose syrup, erythritol, maltitol, sucralose, and aspartame.

[0080] Sucrose is generally considered to have a pure, mellow, natural sweetness, no off-flavors, a slow release of sweetness, and a natural aftertaste.

[0081] Fructose-glucose syrup is generally considered to have a refreshing sweetness, slightly sweeter than sucrose, with a rapid release of sweetness and a slight natural fructose flavor. Based on fructose content, fructose-glucose syrup can be classified into F42 type (42% fructose), F55 type (55% fructose), and F90 type (90% fructose). Preferably, the fructose-glucose syrup comprises one or more types selected from F42 type, F55 type (HFCS(F55)), and F90 type. The sweetness of fructose-glucose syrup increases with increasing fructose content; if the sweetness of F42 is taken as 1, then the sweetness of F55 is approximately 1.1, and the sweetness of F90 ​​is approximately 1.5.

[0082] Sucralose is generally considered to have a pure sucrose-like sweetness, no off-flavors, high sweetness, and a sweetness release consistent with sucrose, with no bitter aftertaste. Sucralose is approximately 600 to 800 times sweeter than sucrose, its sweetness profile closely matches that of sucrose, and its sweetness is pure, without any metallic, bitter, or other off-flavors. The rate of sweetness release and the duration of its aftertaste are also close to those of sucrose.

[0083] In a preferred embodiment, the sweetener content is from about 0.05 to about 300 g / L, preferably from 0.1 to 100 g / L, more preferably from about 1 to about 80 g / L, even more preferably from about 10 to 60 g / L, and particularly preferably from about 30 to 50 g / L, based on the volume of the aqueous food composition.

[0084] In one embodiment, the sweetener used in the aqueous food composition of the present invention comprises sucrose, F55 high-fructose corn syrup, and sucralose.

[0085] In a preferred embodiment, the sucrose content, based on the volume of the aqueous food composition, is about 5 to about 60 g / L, preferably about 10 to about 50 g / L, more preferably about 15 to about 40 g / L, particularly preferably about 20 to about 30 g / L, and even more preferably about 22 to about 25 g / L.

[0086] In another preferred embodiment, the content of the F55 type fructose syrup is about 5 to about 50 g / L, preferably about 10 to about 40 g / L, more preferably about 15 to about 30 g / L, particularly preferably about 18 to about 25 g / L, and even more preferably about 20 to about 23 g / L, based on the volume of the aqueous food composition.

[0087] In yet another preferred embodiment, the sucralose content is about 5 to about 100 mg / L, preferably about 10 to about 80 mg / L, more preferably about 20 to about 70 mg / L, particularly preferably about 30 to about 60 mg / L, and even more preferably about 40 to about 50 mg / L, based on the volume of the aqueous food composition.

[0088] In a preferred embodiment, in the aqueous food composition of the present invention, the sweetener is present in an amount such that the sweetness of the aqueous food composition is equivalent to the sweetness of adding the following amounts of sucrose, F55 high-fructose corn syrup, and sucralose: wherein, based on the volume of the aqueous food composition, the amount of sucrose is about 5 to about 60 g / L, preferably about 10 to about 50 g / L, more preferably about 15 to about 40 g / L, particularly preferably about 20 to about 30 g / L, and even more preferably about 22 to about 25 g / L. L; the amount of the F55 type fructose syrup is about 5 to about 50 g / L, preferably about 10 to about 40 g / L, more preferably about 15 to about 30 g / L, particularly preferably about 18 to about 25 g / L, and even more preferably about 20 to about 23 g / L; and the amount of the sucralose is about 5 to about 100 mg / L, preferably about 10 to about 80 mg / L, more preferably about 20 to about 70 mg / L, particularly preferably about 30 to about 60 mg / L, and even more preferably about 40 to about 50 mg / L.

[0089] Chelating agents

[0090] The aqueous food compositions of the present invention may optionally include chelating agents. These typically form stable aqueous chelates with certain metal ions. The chelating agents may include, for example, one or more selected from, disodium ethylenediaminetetraacetate (EDTA-Na2), calcium disodium ethylenediaminetetraacetate (EDTA-CaNa2), sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, sodium citrate, potassium citrate, and disodium stannous citrate.

[0091] In a preferred embodiment, the chelating agent content is about 1 to about 2000 mg / L, preferably about 50 to about 1000 mg / L, more preferably about 100 to about 800 mg / L, and even more preferably about 300 to about 600 mg / L, based on the volume of the aqueous food composition.

[0092] antioxidants

[0093] The aqueous food compositions of the present invention may optionally include antioxidants. These antioxidants typically prevent the deterioration of easily oxidized nutrients and flavor / color degradation in the composition by scavenging free radicals within the system and inhibiting oxidation reactions. The antioxidants may include, for example, one or more selected from sodium isoascorbate, sodium ascorbate, calcium ascorbate, and disodium stannous citrate.

[0094] In a preferred embodiment, the antioxidant content is about 1 to about 2000 mg / L, preferably about 50 to about 1000 mg / L, more preferably about 100 to about 800 mg / L, and even more preferably about 300 to about 500 mg / L, based on the volume of the aqueous food composition.

[0095] buffer

[0096] The aqueous food compositions of the present invention may optionally include buffering agents. These typically establish a pH buffering system in the food composition system, suppressing drastic pH fluctuations and stabilizing the pH within a suitable range. The buffering agents include, for example, one or more selected from the following: sodium / potassium malate (forming a buffering system with malic acid), sodium / potassium tartrate (forming a buffering system with tartaric acid), sodium / potassium bicarbonate (forming a buffering system with carbonic acid), sodium / potassium citrate (forming a buffering system with citric acid), sodium acetate (forming a buffering system with acetic acid), sodium lactate (forming a buffering system with lactic acid), and phosphates (e.g., sodium dihydrogen phosphate or sodium hydrogen phosphate, forming a buffering system with phosphoric acid).

[0097] In a preferred embodiment, the content of the buffer (referring to buffer salt) is about 0.05 to about 20 g / L, preferably 0.1 to 10 g / L, more preferably about 0.2 to about 2 g / L, and even more preferably about 0.3 to about 1 g / L, based on the volume of the aqueous food composition.

[0098] In another embodiment, the aqueous food composition of the present invention comprises sodium bicarbonate. Preferably, based on the volume of the aqueous food composition, the sodium bicarbonate content is from about 0.05 to about 5 g / L, more preferably from about 0.1 to about 3 g / L, more preferably from about 0.2 to about 1 g / L, and even more preferably from about 0.3 to about 0.6 g / L.

[0099] In another embodiment, the aqueous food composition of the present invention comprises sodium citrate. Preferably, the sodium citrate content is about 0.05 to about 5 g / L based on the volume of the aqueous food composition, more preferably about 0.1 to about 2 g / L, more preferably about 0.2 to about 1 g / L, and even more preferably about 0.3 to about 0.5 g / L.

[0100] In another embodiment, the aqueous food composition of the present invention comprises sodium acetate. Preferably, based on the volume of the aqueous food composition, the sodium acetate content is from about 0.05 to about 10 g / L, more preferably from about 0.1 to about 5 g / L, more preferably from about 0.2 to about 2 g / L, and even more preferably from about 0.3 to about 0.8 g / L.

[0101] Fruit and vegetable juice

[0102] For health or nutritional supplementation purposes, the aqueous food composition of the present invention may optionally contain fruit and vegetable juices.

[0103] Fruit and vegetable juices can be liquid products made from fresh or refrigerated fruits and vegetables through processes such as washing, crushing, pressing / extraction, filtration, and sterilization, retaining the original flavor and some nutritional components of the fruits and vegetables. The fruit and vegetable juice is preferably a concentrated fruit and vegetable juice. The (concentrated) fruit and vegetable juice mentioned in this invention includes, for example, one or more of the following: (concentrated) lemon juice, orange juice, grapefruit juice, lime juice, peach juice, apricot juice, plum juice, strawberry juice, raspberry juice, blueberry juice, blackcurrant juice, apple juice, carrot juice, beet juice, spinach juice, kale juice, cucumber juice, and tomato juice. Preferably, the fruit and vegetable juice mentioned in this invention undergoes decolorization and / or deacidification treatment, thereby improving the appearance and / or flavor of the water-containing food composition.

[0104] In a preferred embodiment, the concentrated fruit and vegetable juice content is about 0.1 to about 200 g / L, preferably about 0.3 to about 100 g / L, more preferably about 0.5 to about 50 g / L, and even more preferably about 1.0 to about 5 g / L, based on the volume of the aqueous food composition.

[0105] Preparation of aqueous food compositions

[0106] The present invention also relates to a method for preparing the aqueous food composition, comprising the step of mixing the flavor composition with other components in the aqueous food composition.

[0107] Preferably, the flavor composition is prepared separately and then mixed with other components in the aqueous food composition.

[0108] Forms and uses of aqueous food compositions

[0109] The flavor compositions and aqueous food compositions of the present invention are not limited in form; for example, they can be in liquid, solid, or semi-solid (gel) form.

[0110] Preferably, the flavor composition is in solid form.

[0111] In a preferred embodiment, the aqueous food composition is a beverage.

[0112] In the context of this invention, the term "beverage" includes, but is not limited to, liquid beverages, solid beverages, and semi-solid beverages.

[0113] Liquid beverages are generally ready to drink without further processing. These liquid beverages include, but are not limited to, one or more of the following: electrolyte beverages (such as electrolyte water, especially sports drinks), nutrient beverages (such as vitamin beverages, especially vitamin water), flavored beverages (e.g., fruit-flavored beverages, fruit-flavored water, milk-flavored beverages, tea-flavored beverages, coffee-flavored beverages, and soda-flavored beverages), and energy beverages (containing caffeine and / or taurine). Solid beverages are generally in powder, granule, or block form and can be dissolved, melted, or rehydrated to a drinkable state before or during consumption. These solid beverages include, but are not limited to, one or more of the following: electrolyte solid beverages (such as electrolyte powder, electrolyte granules, and electrolyte effervescent tablets), fruit-flavored solid beverages, protein solid beverages (such as protein powder), tea solid beverages (such as tea bags and instant tea), coffee solid beverages (such as instant coffee), grain solid beverages (such as sesame paste and soy powder), and frozen or semi-frozen beverages (e.g., popsicles, smoothies, such as electrolyte-flavored popsicles and shaved ice; shaved ice; and slushies, such as low-sugar electrolyte-flavored slushies). Semi-solid beverages, also known as gel beverages, are between liquid and solid. They can be in the form of paste, porridge, slurry, or jelly, and can usually be consumed directly or mixed in small amounts.

[0114] Preferably, the ethanol content in the beverage is no more than 0.5% by weight.

[0115] The aqueous food composition may also be a gel-type snack food, including, for example, jelly (electrolyte-flavored jelly) and pudding.

[0116] In a preferred embodiment, the aqueous food composition is a liquid aqueous food composition. Preferably, the liquid aqueous food composition is a liquid beverage. More preferably, the liquid beverage is an electrolyte beverage, such as electrolyte water, like a sports drink; or a vitamin beverage, such as vitamin water. Particularly preferably, the electrolyte beverage is a sports drink.

[0117] In the case where the aqueous food composition of the present invention is a solid, the amount of each component is measured based on its content and / or concentration in the liquid food composition formed after the solid composition has been dissolved, melted or rehydrated.

[0118] In other embodiments, the flavor composition and / or aqueous food composition may also be used in nutritional formula foods, nutritional supplements, special dietary foods or medical nutrition products, and may also be used as excipients, drug delivery carriers or flavor-enhancing components in pharmaceuticals or medical products.

[0119] Therefore, in a preferred embodiment, the present invention relates to the use of the flavor composition of the present invention, or the aqueous food composition of the present invention, or the aqueous food composition prepared according to the method of the present invention, for use in beverages, gel-type snack foods, nutritional formula foods, nutritional supplements, pharmaceuticals or medical products, particularly for use in electrolyte water, especially sports drinks, wherein the beverage is preferably a liquid beverage, more preferably a liquid electrolyte beverage.

[0120] Therefore, this application also relates to beverages, gel-based snack foods, nutritional formula foods, nutritional supplements, pharmaceuticals, or medical products that contain the flavor composition of the present invention, or the aqueous food composition of the present invention, or the aqueous food composition prepared according to the method of the present invention, wherein the beverage is preferably a liquid beverage, and more preferably a liquid electrolyte beverage.

[0121] Example

[0122] To illustrate the disclosure herein, the following examples illustrate certain preferred embodiments of the invention and should in no way be construed as limiting the scope of the invention. In these embodiments, unless otherwise stated, parts and proportions are by weight.

[0123] Example 1: Preparation of Flavor Composition

[0124] According to the formulations shown in Table 1, different amounts of γ-nonanolactone, γ-undecanelactone, γ-caprolactone, and γ-decanolactone were mixed to prepare flavor composition A and flavor composition B, respectively.

[0125] Table 1: Composition of the flavor compound and the calculated weight ratio of each component

[0126]

[0127] Example 2: Preparation of an aqueous food composition

[0128] In the basic formulations shown in Table 2 below, flavor composition A or flavor composition B in the amounts shown in Table 2 were added respectively to obtain 6 electrolyte water samples, numbered as electrolyte water samples C, D, E, F, G, H, I, J and K.

[0129] Table 2 Formulation of water-containing food compositions

[0130]

[0131] Example 3: Flavor Test of Aqueous Food Compositions

[0132] A trained panel of 15 evaluators conducted sensory testing and scored the nine electrolyte water samples (numbered C, D, E, F, G, H, I, J, and K) from Example 2. The age distribution of the 15 evaluators was as follows: 33.3% were 26 years or younger, 46.7% were between 26 and 45 years old, and 20.0% were over 45 years old; the male-to-female ratio was 5:10. The sensory testing included assessments of odor (closeness to natural aroma) and taste (closeness to natural flavor, richness of taste, balance of sweet and sour flavors, and palatability). In other words, the sensory testing involved five items. The specific testing standards are as follows:

[0133] Odor test

[0134] Natural Aroma Resemblance: Evaluators will first smell the aroma of fresh, natural peach juice as a reference sample. Based on this, each sample will be evaluated and scored sequentially. The total score is 10 points, with 1 point representing a very poor match to the aroma of natural peach juice, and 10 points representing a very good match. A higher score indicates a better resemblance to the natural aroma of the sample.

[0135] The fresh, natural peach juice was prepared as follows:

[0136] White peaches, golden peaches, and nectarines of moderate ripeness (7-8 tenths ripe), free from rot, pests, diseases, and mechanical damage, were selected, washed, peeled, pitted, and chopped. The three types of fresh peach pulp were pressed in a 1:1:1 mass ratio using a press. After filtration, purified water was added at a ratio of 0.5 grams of purified water per gram of peach pulp to obtain fresh, natural peach juice. The obtained fresh, natural peach juice was kept at 25±2℃ for no more than 30 minutes until used for flavor testing.

[0137] Taste test

[0138] The evaluators were asked to first taste the fresh, natural peach juice prepared according to the above method as a reference sample for its natural flavor. After tasting the reference sample, the evaluators rinsed their mouths thoroughly with purified water and, once their oral cavity had recovered, conducted sensory evaluations and scored each sample to be tested in turn.

[0139] The taste test includes the following items, each scored out of 10:

[0140] 1. Natural flavor similarity

[0141] The total score is 10 points, where 1 point indicates that the sample's taste deviates significantly from natural peach juice or has a distinct industrial flavor; 10 points indicates that the sample's taste is very close to natural peach juice, with distinct natural fruit flavor characteristics and no obvious industrial flavor. The higher the score, the closer the sample is to the natural taste.

[0142] 2. Richness of flavor

[0143] The total score is 10 points, where 1 point indicates that the sample has a simple, bland taste and lacks complexity; 10 points indicates that the sample has a full, rich, and well-defined taste. The higher the score, the richer the taste of the sample.

[0144] 3. Balance of sweet and sour flavors

[0145] The total score is 10 points, where 1 point indicates that the ratio of sweetness to sourness in the sample is significantly unbalanced (e.g., too sweet or too sour), lacking a balanced blend of sweet and sour flavors; 10 points indicates that the ratio of sweetness to sourness in the sample is harmonious, with clear sweet and sour layers. The higher the score, the better the balance of sweet and sour flavors in the sample.

[0146] 4. Palatability

[0147] Palatability testing scores palatability based on how well one enjoys the food upon tasting it, with a total score of 10. 1 point represents extreme dislike, and 10 points represent extreme liking. A higher score indicates better palatability.

[0148] During the sensory evaluation process, evaluators can only proceed to taste and evaluate the next sample after scoring one sample. To ensure the accuracy and comparability of the evaluation results, the actual taste volume of each sample must be no less than 30 mL, and between tasting two adjacent samples, evaluators must rinse their mouths with purified water at least three times to eliminate the influence of the previous tasted sample on the subsequent evaluation.

[0149] The relevant sensory evaluation results are summarized in Tables 3-7 below. According to the sensory evaluation criteria established in this embodiment, when a sample's overall sensory score reaches 95 points (inclusive) or higher, its sensory performance is considered excellent, possessing a good flavor foundation for long-term or large-volume consumption; when a sample's overall sensory score reaches 100 points (inclusive) or higher, its sensory performance is considered exceptionally excellent. When a sample's overall sensory score is below 90 points, its sensory performance is considered poor, making it difficult to meet the sensory requirements for long-term or large-volume consumption.

[0150] Table 3 Evaluation of the similarity of the natural aroma to that of aqueous food compositions.

[0151]

[0152] Table 4Evaluation of the natural flavor similarity of water-containing food compositions.

[0153]

[0154] Table 5 Evaluation of the richness of the mouthfeel in water-containing food compositions.

[0155]

[0156] Table 6 Evaluation of the sweet and sour balance of aqueous food compositions.

[0157]

[0158] Table 7 Evaluation of the palatability (palatability) of water-containing food compositions.

[0159]

[0160] The average of the total scores for the five sensory tests corresponding to each sample in Tables 3 to 7 was calculated, and the results are summarized in Table 8 below. Figure 4 middle.

[0161] Table 8 The average of the total scores of the five sensory test results for each sample.

[0162]

[0163] The evaluation results in Table 3-8 show that electrolyte samples K, J, E, F and I all received high scores in all evaluation dimensions related to odor and taste, and their overall sensory performance was excellent.

[0164] Among them, electrolyte sample K achieved the highest score in all evaluation indicators, indicating that even with functional components such as electrolytes and vitamins, this sample can still largely reproduce the natural aroma and taste characteristics of fresh peach juice, while providing a rich, full-bodied, and well-balanced sweet and sour taste experience with clear layers. Its palatability is also superior to other samples.

[0165] It is worth noting that both electrolyte samples K and J contain high levels of vitamin C, which can impart sharp, astringent, and other undesirable flavors to the products, typically negatively impacting aroma and taste. However, by using flavor composition B according to the present invention, these undesirable flavors are effectively masked and moderated. Specifically, a comparison between sample J and sample C shows that, under otherwise identical conditions, replacing flavor composition A with flavor composition B significantly improves the natural aroma and taste of the samples, enhancing the overall sensory evaluation results.

[0166] Furthermore, by comparing the evaluation results of sample J and sample G, it can be seen that the appropriate amount of citric acid combined with flavor composition B has a further regulating effect on the presentation of aroma and taste, and can further improve the sensory performance of the sample.

[0167] Example 4: Flavor test of commercially available water-containing food compositions

[0168] Commercially available electrolyte water (peach flavor) was purchased and used as a sample (sample number B). Sensory testing was conducted by the same panel of evaluators using the same evaluation method as in Example 3. The evaluation results are summarized in Table 9 below.

[0169] Table 9 Sensory evaluation of commercially available electrolyte water (peach flavor) sample B.

[0170]

[0171] The evaluation results in Table 9 show that commercially available electrolyte water products are inferior to the product of this invention in all the evaluated dimensions.

[0172] Example 5: The effect of components in an aqueous food composition on flavor test results

[0173] Based on the evaluation data in Table 3-7, graphs were plotted for the three factors of flavor composition, citric acid, and vitamin C. Figure 1 –3 shows the evaluation results bar chart to further analyze the impact of each component on the sensory performance of the sample.

[0174] Figure 1 This is a bar chart showing the evaluation results of aqueous food composition samples containing different flavor compositions. The bars for each evaluation group, from left to right, represent the evaluation results for aqueous food composition samples C, J, D, and I, respectively. Figure 1 As shown, compared with the aqueous food composition samples using flavor composition A (samples C and D), the aqueous food composition samples using flavor composition B (samples J and I) showed better scores in all evaluation indicators, including similarity to natural aroma, similarity to natural flavor, richness of taste, balance of sweet and sour layers, and palatability. This indicates that flavor composition B is more conducive to the aqueous food composition to restore the natural aroma and taste characteristics of fresh peaches, mask the off-flavors that may be produced by electrolytes and vitamin C, and can better provide a multi-layered taste experience with a rich and full taste, a harmonious balance of sweet and sour, and clear layers.

[0175] Figure 2 This is a bar chart showing the evaluation results of aqueous food composition samples containing different amounts of citric acid. The bars for each evaluation group, from left to right, represent the evaluation results for samples H, J, I, and G, respectively. Figure 2As shown, within a certain range of addition, the use of an appropriate amount of citric acid in combination with flavor composition B helps to further improve the aroma and taste of the sample; however, when the amount of citric acid deviates from the appropriate range, the above sensory advantages are weakened, indicating that citric acid has a further regulatory effect on the flavor presentation of the sample containing the flavor composition of the present invention.

[0176] Figure 3 This is a bar chart showing the evaluation results of samples containing different amounts of Vitamin C. The bars for each evaluation group, from left to right, represent the evaluation results for samples E, K, J, and F, respectively. When the amount of Vitamin C added is high, the resulting sour and astringent sensation can adversely affect the aroma and taste, leading to a decrease in relevant sensory scores. It is worth noting that when combined with the flavor composition of this invention and / or other formulation components, the above-mentioned adverse effects are effectively mitigated, and even show a further improvement in flavor in some evaluation items, thereby achieving good overall sensory performance while maintaining the functional supplementation of Vitamin C.

[0177] While several preferred embodiments of the invention have been described for illustrative purposes, those skilled in the art will understand that various improvements, additions and alternatives are possible without departing from the spirit and scope of the invention as set forth in the appended claims.

Claims

1. A flavor composition comprising γ-nonanolactone, γ-undecanolactone, γ-caprolactone, and γ-decanolactone; wherein, based on 100 parts by weight of γ-nonanolactone, the amount of γ-undecanolactone is about 50 to about 1200 parts by weight, preferably about 60 to about 600 parts by weight, more preferably about 80 to about 300 parts by weight, further preferably about 100 to about 180 parts by weight, and particularly preferably about 110 to about 140 parts by weight; and the amount of γ-caprolactone is about 100 to about 700 parts by weight. The amount of γ-decyl lactone is about 100 to about 3000 parts by weight, preferably about 300 to about 550 parts by weight, even more preferably about 400 to about 520 parts by weight, and particularly preferably about 450 to about 500 parts by weight; the amount of γ-decyl lactone is about 100 to about 3000 parts by weight, preferably about 300 to about 2000 parts by weight, more preferably about 400 to about 1000 parts by weight, even more preferably about 600 to about 800 parts by weight, and particularly preferably about 680 to about 750 parts by weight.

2. An aqueous food composition comprising the flavor composition of claim 1, wherein the content of the flavor composition, based on the volume of the aqueous food composition, is about 5 to about 40 mg / L, preferably about 8 to about 30 mg / L, more preferably about 10 to about 20 mg / L, further preferably about 13 to 18 mg / L, and particularly preferably about 14 to about 16 mg / L.

3. The aqueous food composition of claim 2, comprising an electrolyte and / or a food-grade acid, and the flavor composition of claim 2; preferably, based on the volume of the aqueous food composition, the electrolyte content is about 0.1 to about 6.5 g / L, more preferably about 0.2 to about 3.0 g / L, more preferably about 0.35 to about 1.5 g / L, and even more preferably about 0.5 to about 0.9 g / L; and preferably, based on the volume of the aqueous food composition, the food-grade acid content is about 0.05 to about 50 g / L, preferably about 0.08 to about 20 g / L, more preferably about 0.1 to about 10 g / L, even more preferably about 0.15 to about 5 g / L, and particularly preferably about 0.2 to about 2 g / L.

4. The aqueous food composition of claim 3, wherein the electrolyte comprises one or more selected from the following: a potassium source electrolyte, such as one or more selected from potassium chloride, potassium citrate, potassium bicarbonate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, potassium gluconate, and potassium acetate; a sodium source electrolyte, such as one or more selected from sodium chloride, sodium citrate, and sodium bicarbonate; a magnesium source electrolyte, such as one or more selected from magnesium citrate, magnesium carbonate, magnesium chloride, and magnesium sulfate; a calcium source electrolyte, such as one or more selected from calcium citrate, calcium lactate, calcium chloride, calcium carbonate, calcium gluconate, and calcium dihydrogen phosphate; and a phosphorus source electrolyte, such as one or more selected from calcium phosphate and calcium dihydrogen phosphate. Other trace electrolytes, such as those selected from one or more of zinc gluconate, zinc citrate, zinc sulfate, sodium selenite, chromium chloride, sodium molybdate, selenized carrageenan, manganese sulfate, copper gluconate, and manganese citrate; and natural complex electrolyte sources, such as those selected from one or more of coconut water concentrate, banana concentrate, spinach concentrate, kale concentrate, prune concentrate, orange concentrate, and avocado concentrate; preferably, based on the volume of the aqueous food composition, the electrolyte content is from about 0.1 to about 6.5 g / L, more preferably from about 0.2 to about 3.0 g / L, more preferably from about 0.35 to about 1.5 g / L, and even more preferably from about 0.5 to about 0.9 g / L.

5. The aqueous food composition of claim 3 or 4, wherein the electrolyte comprises potassium chloride, preferably, based on the volume of the aqueous food composition, the potassium chloride content is about 0.05 to about 1.5 g / L, more preferably about 0.1 to about 1.0 g / L, more preferably about 0.15 to about 0.5 g / L, and even more preferably about 0.2 to about 0.4 g / L.

6. The aqueous food composition of any one of claims 3 to 5, wherein the food-grade acid comprises one or more of the following: organic acids, such as citric acid, malic acid, lactic acid, tartaric acid, oxalic acid, fumaric acid, acetic acid, and gluconic acid; inorganic acids, such as phosphoric acid and carbonic acid; and combinations thereof.

7. The aqueous food composition of any one of claims 3 to 6, wherein the food-grade acid comprises citric acid, preferably, the weight ratio of the total weight of γ-nonanolactone, γ-undecanolactone, γ-caprolactone and γ-decanolactone in the flavor composition to the weight of the citric acid is about 1:8 to about 1:120, preferably about 1:10 to about 1:100, more preferably about 1:20 to about 1:80, further preferably about 1:25 to about 1:50, particularly preferably about 1:30 to about 1:40, preferably, based on the volume of the aqueous food composition, the content of the citric acid is about 0.1 to about 1.8 g / L, preferably about 0.2 to about 1.5 g / L, more preferably about 0.3 to about 1.0 g / L, and further preferably about 0.4 to about 0.8 g / L.

8. The aqueous food composition of any one of claims 2 to 7, further comprising vitamins, preferably, based on the volume of the aqueous food composition, the vitamin content is about 10 to about 2000 mg / L, more preferably about 70 to about 800 mg / L, more preferably about 100 to about 600 mg / L, and even more preferably about 250 to about 500 mg / L.

9. The aqueous food composition of claim 8, wherein the vitamin comprises one or more selected from vitamin A, vitamin B1, B2, B3, B5, B6, B7, B8, B9, B12, vitamin C, vitamin D3, vitamin E and vitamin K1, and their salts, preferably, the vitamin B3 is selected from niacin and niacinamide, and particularly preferably, the vitamin comprises one or more selected from vitamin C, vitamin B6 and niacinamide.

10. The aqueous food composition of claim 8 or 9, wherein the vitamin comprises vitamin C, preferably, the weight ratio of the total weight of γ-nonanolactone, γ-undecanolactone, γ-caprolactone and γ-decanolactone in the flavor composition to the weight of the vitamin C is about 1:3 to about 1:80, preferably about 1:5 to about 1:60, more preferably about 1:6 to about 1:45, further preferably about 1:10 to about 1:40, particularly preferably about 1:15 to about 1:35; preferably, the vitamin C content is about 0.05 to about 1.5 g / L based on the volume of the aqueous food composition, preferably about 0.1 to about 1.0 g / L, more preferably about 0.2 to about 0.6 g / L, further preferably about 0.3 to about 0.5 g / L.

11. The aqueous food composition of any one of claims 8 to 10, wherein the vitamin comprises vitamin B6 and / or nicotinamide, preferably, based on the volume of the aqueous food composition, the vitamin B6 content is about 0.1 to about 3.0 mg / L, more preferably about 0.5 to about 2.0 mg / L, more preferably about 1.0 to about 1.5 mg / L; preferably, based on the volume of the aqueous food composition, the nicotinamide content is about 1 to about 30 mg / L, preferably about 3 to about 20 mg / L, more preferably about 5 to about 12 mg / L, and even more preferably about 8 to about 10 mg / L.

12. The aqueous food composition of any one of claims 2 to 11 further comprises other additives, preferably, said other additives comprising one or more selected from sweeteners, chelating agents, antioxidants, stabilizers, buffers and fruit and vegetable juices.

13. The aqueous food composition of claim 12, wherein the sweetener comprises one or more selected from sucrose, high-fructose corn syrup, erythritol, maltitol, sucralose, and aspartame; preferably, the high-fructose corn syrup comprises one or more selected from F42, F55, and F90 high-fructose corn syrup; preferably, based on the volume of the aqueous food composition, the content of the sweetener is from about 0.05 to about 300 g / L, preferably 0.1 to 100 g / L, more preferably from about 1 to about 80 g / L, further preferably from about 10 to 60 g / L, and particularly preferably from about 30 to 50 g / L.

14. The aqueous food composition of claim 12 or 13, wherein the sweetener comprises sucrose, F55 high-fructose corn syrup, and sucralose; preferably, based on the volume of the aqueous food composition, the sucrose content is about 5 to about 60 g / L, more preferably about 10 to about 50 g / L, more preferably about 15 to about 40 g / L, particularly preferably about 20 to about 30 g / L, further preferably about 22 to about 25 g / L; preferably, based on the volume of the aqueous food composition, the F55 high-fructose corn syrup content is... The content of sucralose is about 5 to about 50 g / L, preferably about 10 to about 40 g / L, more preferably about 15 to about 30 g / L, particularly preferably about 18 to about 25 g / L, further preferably about 20 to about 23 g / L, and preferably, based on the volume of the aqueous food composition, the content of sucralose is about 5 to about 100 mg / L, preferably about 10 to about 80 mg / L, more preferably about 20 to about 70 mg / L, particularly preferably about 30 to about 60 mg / L, further preferably about 40 to about 50 mg / L.

15. The aqueous food composition of any one of claims 12 to 14, wherein the sweetener is present in an amount such that the sweetness of the aqueous food composition is equivalent to the sweetness of sucrose, F55 high-fructose corn syrup, and sucralose added in the following amounts: wherein, based on the volume of the aqueous food composition, the amount of sucrose is about 5 to about 60 g / L, preferably about 10 to about 50 g / L, more preferably about 15 to about 40 g / L, particularly preferably about 20 to about 30 g / L, and even more preferably about 22 to about 25 g / L. L; the amount of the F55 type fructose syrup is about 5 to about 50 g / L, preferably about 10 to about 40 g / L, more preferably about 15 to about 30 g / L, particularly preferably about 18 to about 25 g / L, and even more preferably about 20 to about 23 g / L; and the amount of the sucralose is about 5 to about 100 mg / L, preferably about 10 to about 80 mg / L, more preferably about 20 to about 70 mg / L, particularly preferably about 30 to about 60 mg / L, and even more preferably about 40 to about 50 mg / L.

16. The aqueous food composition of any one of claims 2 to 15, wherein the aqueous food composition is in liquid, solid, or gel form, preferably, the aqueous food composition is a beverage, including, for example, liquid beverages, such as those selected from electrolyte beverages, vitamin beverages, and fruit-flavored beverages; and solid beverages, such as those selected from electrolyte powders, electrolyte effervescent tablets, popsicles (e.g., electrolyte-flavored popsicles / smoothies), shaved ice, slush (e.g., low-sugar electrolyte-flavored slush); gel-type snack foods, including, for example, jellies (electrolyte-flavored jellies) and puddings; nutritional formula foods; nutritional supplements; pharmaceuticals; or medical products; particularly preferably, the aqueous food composition is a liquid aqueous food composition; more particularly preferably, the liquid aqueous food composition is a liquid beverage, especially a liquid electrolyte beverage.

17. A method for preparing an aqueous food composition according to any one of claims 2 to 16, comprising the step of mixing the flavor composition with other components in the aqueous food composition.

18. The use of the flavor composition of claim 1, or the aqueous food composition of any one of claims 2 to 16, or the aqueous food composition prepared by the method of claim 17, for use in beverages, gel-based snack foods, nutritional formula foods, nutritional supplements, pharmaceuticals, or medical products, wherein the beverage is preferably a liquid beverage, more preferably a liquid electrolyte beverage.

19. A beverage, a gel-based snack food, a nutritional formula food, a nutritional supplement, a medicine or medical product comprising the flavor composition of claim 1, or the aqueous food composition of any one of claims 2 to 16, or the aqueous food composition prepared by the method of claim 17, wherein the beverage is preferably a liquid beverage, more preferably a liquid electrolyte beverage.

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