Compositions comprising taste modulating compounds, uses of the compositions, and food products comprising the compositions

Abstract

The present application relates to compositions comprising taste modulating compounds, uses of the compositions, and food products comprising the compositions. Flavor-modifying compositions comprising one or more flavor-modifying compounds of Formula I, products comprising the flavor-modifying compositions, uses of the flavor-modifying compositions for modifying the perception of taste in food and beverage products, and methods of improving the perception of taste in food or beverage products comprising adding the flavor-modifying compositions to the food or beverage products.

Description

[0001] This application is a divisional application of the application filed on August 5, 2016, with application number 201680046253.X and invention title "Composition containing flavor-modifying compounds, use of the composition and food containing the composition". Invention Field This invention relates to compositions comprising flavor-modifying compounds, uses of these compositions, and food products comprising said compositions. Background of the Invention The flavoring industry is constantly seeking ways to enhance, alter, or improve the taste of food. One way to do this is by adding flavor-modifying compounds, which cover a wide range of applications, such as improving the perception of sweetness, savory, umami, and saltiness; masking bitterness, sourness, astringency, and saltiness; and triggering effects such as warming, cooling, or stimulating saliva.

[0002] In U.S. Patent Application No. 2013 / 0115356 A1, perillaldehyde was used to reduce the licorice flavor associated with stevia, while U.S. Patent No. 4,917,913 describes the use of perillaldehyde to enhance the sensory properties of foods, such as the richness and creaminess of low-fat ice cream, and the sweetness of foods and beverages sweetened with non-nutritive sweeteners such as aspartame. However, the use of this compound is limited to such sweeteners.

[0003] U.S. Patent No. 5,683,737 attempts to adjust flavor and taste using glucono-δ-lactone, requiring the addition of glucono-δ-lactone at levels that result in a mild sour taste. Japanese Patent Application No. 2012-070636A discloses ethyl guaiacol and ethyl furaneol as salt enhancers in soy sauces that can tolerate the smoky and caramel aromas of these compounds, thus limiting the use of these compounds.

[0004] Therefore, there remains a demand for flavor-modifying compounds that do not have the aforementioned drawbacks, such as noticeable taste or specific applications, and can be used in many foods and beverages. Brief description of the attached diagram Figure 1The following flavor-modifying compounds have been tested in bench-top screening tests: 2-piperidinone, 2-pyrrolidone, 4-hydroxy-2-pyrrolidone, N-methylcaprolactam, ε-caprolactam, and 5-methoxy-2-pyrrolidone. The following taste modifiers have been tested: saltiness enhancement, sweetness enhancement, bitterness reduction, and umami enhancement. Detailed Explanation The applicant has discovered that flavor-modifying compositions comprising certain flavor-modifying compounds can be used in many applications to improve the flavor of food and beverages. Therefore, a first aspect of the invention relates to flavor-modifying compositions comprising one or more flavor-modifying compounds according to Formula I. Formula I in m and n are 0 or 1 independently of each other. R1, R2, R6, and R8 are independently hydrogen or straight-chain C1-C3 alkyl groups. R3, R4, R9 and R 10 Represents hydrogen, R5 and R7 are independently selected from hydrogen or OR', where R' represents hydrogen or a straight-chain C1-C3 alkyl group. R 11 Represents hydrogen or a straight-chain C1-C3 alkyl group.

[0005] As used herein, the term "flavor-modifying composition" is intended to mean that the composition can improve the sensory experience of an edible composition by enhancing, amplifying, strengthening, reducing, inhibiting, or inducing the taste profile, aroma profile, texture profile, and / or flavor profile of a natural or synthetic taster, flavoring agent, taste profile, flavor profile, and / or texture profile in an edible composition for animal or human consumption. Primarily, the purpose of such modification is to increase the intensity of desirable properties, replace desirable properties that are absent or lost in some way in the edible composition, or reduce the intensity of undesirable properties. In particular, increasing the intensity of salty, sweet, sour, kokumisensation, or umami sensations, or inhibiting bitter sensations, is desirable. "Flavor-modifying compositions" can also enhance and / or modify oral perceptions imparted by chemically sensed non-basic taste properties (referred to as "sensible"), including cooling, hot (painful), astringent, metallic, and salivary secretions in the mouth. In particular, flavor-modifying compositions can reduce astringency and / or stimulate saliva production (i.e., increase oral moisture).

[0006] As used herein, the term "flavor-modifying compound" is intended to refer to taste-modifying compounds, and specifically to molecules that improve taste and perceptible perception (and / or sensation). In all cases, the distinctive feature of such compounds is that they do not exhibit perceptible taste and aroma properties (tasteless and odorless). Therefore, a key distinguishing characteristic of these "flavor-modifying compounds" is that they modulate the perceived flavor of food, which is imperceptible if consumed alone.

[0007] These flavor-modifying compounds can be of synthetic or natural origin.

[0008] Flavor enhancement includes increasing the sense of saltiness, increasing the sense of sweetness, improving the sugar quality of high-intensity sweeteners, reducing bitterness and astringency, stimulating saliva production, or increasing the sense of umami.

[0009] According to one embodiment of the invention, the flavor-modifying composition comprises one or more flavor-modifying compounds according to Formula I, wherein n is 1, m is 0; R1, R2, R5, R6, R7, R8, R9, R 10 and R 11 It is hydrogen.

[0010] According to one embodiment of the invention, the flavor-modifying composition comprises one or more flavor-modifying compounds according to Formula I, wherein n is 0, m is 0; R1, R2, R5, R6, R7, R8 and R 11 It is hydrogen.

[0011] According to one embodiment of the invention, the flavor-modifying compound is selected from the group consisting of: 2-piperidinone, 2-pyrrolidone, 4-hydroxy-2-pyrrolidone, N-methylcaprolactam, ε-caprolactam, 5-methoxy-2-pyrrolidone, or mixtures thereof.

[0012] The flavor-modifying composition is added to the food or beverage in an amount of 0.1 ppm to 200 ppm, preferably 1 ppm to 100 ppm, more preferably 3 ppm to 50 ppm, and even more preferably 5 ppm to 20 ppm.

[0013] As used herein, the terms “food,” “edible composition,” and “food product” refer to products that can be ingested, such as, but not limited to, human food, animal (pet) food, and pharmaceutical compositions. Examples of food may include, but are not limited to, snacks, sweets, plant-based materials, and meals that may or may not provide essential nutrients. Plant-based materials include cocoa, cocoa beans, coffee, coffee beans, and tea leaves or tea powder. Non-limiting examples of food include salad dressings, sauces, gravy, marinade, rubs, nutrition bars, baked goods, bread, caramel, cooked grains, meat products, poultry products, meat, poultry, fowl, fish, marine protein sources, legumes, pasta, sweet products, appetizers, dairy products, cheese, yogurt, butter, margarine, ready-to-eat cereals, flavorings, and gravy.

[0014] Non-restricted examples of animal food may include: pet food, dog food, cat food, ferret food, pocket pet food, rodent food, livestock feed, cattle feed, goat feed, pig feed, sheep feed, horse feed, and the like. Pet food, such as food for dogs and cats, may be formulated according to guidelines from the Federal Association of Animal Feed Manufacturers (FEDIAF) or the American Association of Feed Control Officials (AAFCO). These guidelines ensure that pet food is comprehensive and balanced to meet all the nutritional needs of dogs and cats. Other implementations of pet food may include treats made for dogs and cats. These implementations may not meet the comprehensive and balanced nutritional requirements specified by FEDIAF and AAFCO.

[0015] As used herein, the term "beverage" means a product that can be orally consumed by humans or animals and provides water or other nutrients necessary to maintain the health of humans or animals. Specifically, the term "beverage" includes mixtures and concentrates, including but not limited to alcoholic and non-alcoholic ready-to-drink beverages and powdered beverages. Non-limiting examples of beverages include soda water, carbonated drinks, brewed beverages, dairy products, drinkable yogurt, milk, coffee brighteners, nutritional drinks, soft carbonated drinks, soft non-carbonated fruit-flavored drinks, spring water beverages, frozen ready-to-drink beverages, soft non-carbonated beverages, juice, water, flavored water, flavored beverages, carbonated water, syrup, diet beverages, carbonated soft drinks, powdered soft drinks, and liquid concentrates (including liquid, frozen, and shelf-stable ones), spring water syrups, liqueurs, and fruit juices. Fruit-based beverages, fruit-flavored beverages, vegetable juices, vegetable-based beverages, isotonic beverages, non-isotonic beverages, fruit-flavored soft drinks, coffee and coffee-based beverages, coffee substitutes, cereal-based beverages, tea, dry blends containing tea, and ready-to-drink tea (herbal and tea-based), dairy products, soy products, fruit and vegetable juice beverages and fruit-flavored beverages and fruit juice drinks, fruit juice cocktails, nectar, concentrates, punch, other beverages processed by heating (filling, pasteurization, ultra-high temperature, ohmic heating, or commercial aseptic sterilization) and hot-filled packaging, and cold-filled products made by filtration, chemical preservation, and other preservation techniques. Specific embodiments of carbonated beverages may include, for example, Coca-Cola, low-calorie Coca-Cola, lemon-lime, orange, orange juice, heavy citrus, fruit-flavored, creamy sodas, tea or tea-flavored beverages, and root beer. The specific implementation of milk can be in any suitable form, including nonfat milk, low-fat milk, reduced-fat milk, whole milk, milk powder, or a combination thereof.

[0016] In another embodiment of the invention, the flavor-modifying composition further comprises a solvent. The solvent not only allows for precise dosage of the flavor-modifying compound in food and beverages, but also contributes to the uniform distribution of the flavor-modifying compound in the food and beverages.

[0017] Suitable solvents can be hydrophilic solvents, such as water, propylene glycol, glycerol, ethanol, and triacetin; or hydrophobic solvents, such as vegetable oils, including palm oil, soybean oil, rapeseed oil, sunflower oil, peanut oil, coconut oil, olive oil, or medium-chain triglycerides (MCTs). Medium-chain triglycerides are triglycerides based on aliphatic fatty acids containing 6 to 12 carbon atoms.

[0018] In another embodiment of the invention, the flavor-enhancing composition further comprises a flavoring ingredient.

[0019] The terms "flavoring ingredient" and "seasoning" are intended to be understood as compounds that, in the opinion of a person skilled in the art, can impart or improve the flavor of a composition in a positive or pleasant manner, rather than simply as compounds that have a flavor. Such flavoring ingredients can be natural substances, natural-identical substances, or artificial substances. Generally, these flavoring ingredients belong to chemical categories that vary as alcohols, aldehydes, ketones, esters, ethers, acetates, nitriles, terpenoids, nitrogen- or sulfur-containing heterocyclic compounds, and essential oils. In any case, many of these co-ingredients are listed in references such as S. Arctander's book *Perfume and Flavour Chemicals*, 1969, Montclair, NJ, USA, or its most recent edition, or other works of a similar nature, and in a large body of patent literature in the field of flavoring.

[0020] When used in food, the compounds of the present invention can be readily used to replace, wholly or partially, sugars or sugar substitutes used as sweeteners. "Sugar" or "sugar substitute" as a sweetener means any monosaccharide, disaccharide, polysaccharide, or other carbohydrate form, such as monosaccharides like fructose, galactose, mannose, or glucose; disaccharides like lactose, sucrose, or maltose; polysaccharides like starch, oligosaccharides, sugar alcohols, corn syrup, high-fructose corn syrup; "sugar alcohol" sweeteners like erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, maltitol, maltodextrin, and the like; and other carbohydrate forms like starch-based gums, vegetable-based gums, or seaweed-based gums (β-glucan, psyllium). Other sweeteners may include commonly used high-intensity sweeteners such as aspartame, saccharin, acetylsupan-K, sucralose, alitame, hydrogenated starch hydrolysate (HSH), stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, rebaudioside G, rebaudioside H and other sweet stevioside-based glycosides, abiziasaponin, abrusosides, especially abrusosides A, B, C, and D, acetylsupan-K, advanceame, albiziaasaponin, alitame, aspartame, superaspartame, bayunosides, especially bayunoside 1. 2. Brazzein, bryonoside, bryonodulcoside, carnosifloside, N-[[(3,5-dichlorophenyl)amino][(diphenylmethyl)amino]methylene]glycine, curculin, anthocyanins, chlorogenic acid, cyclamate and its salts, cyclocaryoside I, dihydroquercetin-3-acetate, dihydroflavonol, dulcoside, gaudichaudioside, glycyrrhizin, glycyrrhetinic acid, gypenosides, hematoxylin, hernandulcin, isomogrosides, especially isomogroside V, N-(4-cyanophenyl)-N-(2,3-Methylenedioxybenzyl)guanidinacetic acid (lugduname), magap, areca olerin, microculin, mogrosides (monk fruit), especially mogroside IV and mogroside V, monatin and its derivatives, indigofera oleifera, mukurozioside, naringin dihydrochalcone (NarDHC), neohesperidin dihydrochalcone (NDHC), neotame, osladin, pentadine, periandrin IV IV), Perilla frutescens, D-phenylalanine, phlomisosides, especially phlomisosides 1, 2, 3, and 4, phlomisosides, phyllodulcin, polpodiosides, polypodoside A, pterocaryoside, rubusoside, saccharin and its salts and derivatives, scandenoside, selligueanin A, siamenosides, especially siamenosides I, steviolbioside, steviol glycoside and other steviol glycosides, strogines, especially strogines 1, strogines 2, strogines 4, and suavioside. A) Steratosides B, G, H, I, and J, sucralose, sucronate, sucrooctate, talin, kiwifruit proteins, particularly kiwifruit protein I and kiwifruit protein II, trans-anetinoside, trans-cinnamaldehyde, trilobatin, D-tryptophan, N-[[(3,5-dichlorophenyl)amino][(diphenylmethyl)amino]methylene]glycine, and other guanidine-based sweeteners. Sweeteners also include cyclohexanesulfonic acid, mogroside, tagatose, neotame and other aspartame derivatives, D-tryptophan, glycine, isomaltitol, and hydrogenated glucose syrup (HGS). The term "sweetener" also includes combinations of sweeteners as disclosed herein.

[0021] In another embodiment of the invention, the flavor-modifying composition further comprises one or more additional flavor-modifying compounds that are different from the flavor-modifying compounds of the present invention.

[0022] In a preferred embodiment of the invention, the flavor-improving composition further comprises at least one compound selected from the group consisting of: dihydro-3-hydroxy-4,4-dimethyl-2(3H)-furanone (pantolactone), 2-acetyl-butyrolactone, 4,6-dimethyl-α-pyranone, 4-hydroxy-6-methyl-2-pyranone, 3,4-dihydro-6-methyl-2H-pyran-2-one, dihydroactinolone, 2-acetyl-2-methyl-γ-butyrolactone Esters, dihydro-5-(hydroxymethyl)-2(3H)-furanone, 3-hydroxy-2-pyranone, D-arabino-1,4-lactone, 9-decen-2-one, 5,6-dihydro-4-hydroxy-6-methyl-2H-pyran-2-one, 3-methyl-2(5H)-furanone, 5-methoxy-2-pyrrolidone, hydroxy-γ-dodecyl lactone, massosia lactone, or mixtures thereof. Without being bound by any theory, it is assumed that a synergistic effect occurs between the flavor-modifying compounds of the present invention and compounds selected from the above group.

[0023] A second aspect of the invention is a product selected from the group consisting of food and beverages, the product comprising a flavor-modifying composition. In another embodiment, the product comprises a flavor-modifying compound of the flavor-modifying composition in an amount of 0.1 ppm to 200 ppm, preferably in an amount of 1 ppm to 100 ppm, more preferably in an amount of 3 ppm to 50 ppm, and even more preferably in an amount of 5 ppm to 20 ppm.

[0024] A third aspect of the invention is the use of flavor-improving compositions for improving the perception of sweetness, saltiness, umami, astringency, salivation, and bitterness in food and beverages.

[0025] A fourth aspect of the present invention is a method for improving the perception of sweetness, saltiness, umami, astringency, salivation, and bitterness in food or beverages, the method comprising: Provide food or beverages, and Flavor-modifying compositions containing one or more flavor-modifying compounds according to Formula I Formula I in m and n are 0 or 1 independently of each other. R1, R2, R6, and R8 are independently hydrogen or straight-chain C1-C3 alkyl groups. R3, R4, R9 and R 10 Represents hydrogen, R5 and R7 are independently selected from hydrogen and OR', where R' represents hydrogen or a straight-chain C1-C3 alkyl group. R 11 Represents hydrogen or a straight-chain C1-C3 alkyl group.

[0026] In a first embodiment, the present invention is a method for enhancing the saltiness of food or beverages.

[0027] In a second embodiment, the present invention provides a method for enhancing the sweetness in food or beverages and / or improving the perception of sugary tastes from high-intensity sweeteners in food or beverages.

[0028] In a third embodiment, the present invention provides a method for enhancing the umami flavor in food or beverages.

[0029] In a fourth embodiment, the present invention provides a method for reducing astringency in food or beverages.

[0030] In a fifth embodiment, the present invention provides a method for enhancing saliva secretion in food or beverages.

[0031] In another embodiment, the present invention provides a method for reducing bitterness in food or beverages.

[0032] Example Example 1 - Multiple lactams added to cheese sauce ε-caprolactam, 2-piperidinone, and N-methylcaprolactam were added to cheese sauce.

[0033] All cheese sauce samples were served at 21°C. Before dispensing, the samples were manually stirred to ensure uniform distribution of components. Approximately 9 ml of cheese sauce was dispensed into flavorless, translucent, one-ounce cups labeled with three numerical codes and capped. Samples were dispensed approximately 45 minutes before evaluation.

[0034] The expert team evaluated all samples under white light in a completely enclosed, partitioned cabin. Fizz NETWORK Software Acquisitions Biosysteme (Fizz NETWORK software for acquiring biological systems) 2.47B It was used for data collection. Each member of the specialized team was provided with filtered water for rinsing and was instructed to follow a strict rinsing procedure. The rinsing protocol required team members to rinse before tasting the first sample and after tasting each sample.

[0035] The deviation from reference (DFR) method was used to evaluate the samples. A definitive reference (labeled "000") and a coded sample were simultaneously presented to the expert panel. The coded sample was either a poorly identifiable coded reference or a coded test sample. The expert panel members were instructed to first taste the reference (000) and mentally assess its saltiness intensity. Then, they were instructed to taste and rate the saltiness intensity of the coded sample compared to the definitive reference. The sample groups were presented to the expert panel members in a balanced, randomized order. A one-minute waiting period was implemented between sample groups to minimize flavor carryover.

[0036] The expert panel used a 9-pt scale anchored to the following descriptors to rate the degree of difference in saltiness intensity from the reference: (-4) extremely less than the reference, (0) the same as the reference, and (4) extremely greater than the reference. Values ​​are not shown to scale. One-way ANOVA was used. Fizz Computational Biology Systems (Fizz Calculations) Biosystemes) 2.47B To calculate the statistical mean difference. For statistical tests, a significance level of p ≤ 0.05 is set.

[0037] Compared to the control, the perceived saltiness and fat content of cheese sauces containing ε-caprolactam, 2-piperidinone, and N-methylcaprolactam were increased.

[0038] Table 1 Multiple lactams added to cheese sauce Example 2: Effect of ε-caprolactam and 2-piperidinone on high-strength sweeteners In this embodiment, ε-caprolactam or 2-piperidinone was added at 5 ppm each to water containing 25 ppm or 250 ppm of Reb-A to demonstrate its effect on the sweetness of the solution.

[0039] The taste perception of a product containing a high-intensity sweetener without ε-caprolactam or 2-piperidone (control) was compared with that of the same product containing ε-caprolactam or 2-piperidone (test). Four expert tasters evaluated the purified and amplified perception of sweetness in the product containing ε-caprolactam or 2-piperidone. When the taste solution was taken with 25 ppm of leboside-A and 5 ppm of 2-piperidone, the sweetness was purified and amplified, as indicated by the removal of interference and "noise" from the sweetness of leboside-A at a "perceptible" concentration in the taste solution. When the taste solution was taken with 250 ppm of leboside-A and 5 ppm each of ε-caprolactam or 2-piperidone, "bitterness interference" and the enhancement of pure sweetness were reduced.

[0040] Table 2 Effects of ε-caprolactam and 2-piperidinone on the sweetness perception of Reb-A at 25 ppm and 250 ppm Example 3 - Screening Test on the Experimental Platform The following flavor-modifying compounds have been tested (individually) in benchtop screening tests: 2-piperidinone, 2-pyrrolidone, 4-hydroxy-2-pyrrolidone, N-methylcaprolactam, ε-caprolactam, and 5-methoxy-2-pyrrolidone. The following taste modifiers have been tested: saltiness enhancement, sweetness enhancement, bitterness reduction, and umami enhancement.

[0041] Salty model salt solution - [in the range of 0.2% to 1.2% salt] Sodium chloride (NaCl) solution was used as the source of the liquid salt model. NaCl solutions were evaluated in aqueous solutions with and without flavor-modifying compounds, typically at a concentration of 5 ppm, although tests were sometimes run at 1 ppm, 10 ppm, and 20 ppm. Up to five expert tasters consumed 1 g of NaCl solution alone (control), followed by 1 g of NaCl solution taken with flavor-modifying compounds at concentrations of 1 ppm, 5 ppm, 10 ppm, or 20 ppm. Comparisons of saltiness intensity were noted, and the saltiness modulation by the flavor-modifying compounds was recorded. The increase in perceived saltiness at each concentration (1 ppm, 5 ppm, 10 ppm, and 20 ppm of flavor-modifying compounds) was recorded.

[0042] Salty - Maggi® (an off-the-shelf product manufactured by Nestle) (in the range from 10% dilution to full strength) Maggi® seasoning (manufactured by Nestlé USA, Inc., Glendale, CA) was used as a source of liquid savory seasoning. Maggi® liquid seasoning was evaluated in the absence of and with aqueous solutions of flavor-modifying compounds, typically at a concentration of 5 ppm, although tests were sometimes run at 1 ppm, 10 ppm, and 20 ppm. Up to five expert tasters consumed 1 g of Maggi® alone (control), followed by 1 g of Maggi® taken with flavor-modifying compounds at concentrations of 1 ppm, 5 ppm, 10 ppm, or 20 ppm. Comparisons of saltiness intensity were noted, and saltiness modulation by the flavor-modifying compounds was recorded. The increase in perceived saltiness at each concentration (1 ppm, 5 ppm, 10 ppm, and 20 ppm of flavor-modifying compounds) was recorded.

[0043] Salty Kikkomen soy sauce (full sodium and low sodium) [ranging from 10% diluted to full strength] Ordinary and / or low-sodium soy sauces (Kikkoman's®) were evaluated with and without an aqueous solution containing flavor-modifying compounds typically at a concentration of 5 ppm, although tests were sometimes run at 1 ppm, 10 ppm, and 20 ppm. Up to five expert tasters consumed 1 g of soy sauce alone (control), followed by 1 g of soy sauce with 1 ppm, 5 ppm, 10 ppm, or 20 ppm of flavor-modifying compounds. Comparisons of saltiness intensity were noted, and the effects of flavor-modifying compounds on saltiness were recorded. The increase in perceived saltiness at each concentration (1 ppm, 5 ppm, 10 ppm, and 20 ppm of flavor-modifying compounds) was recorded.

[0044] Salty cheese sauce Cheese sauces were purchased from local grocery stores. All cheese sauce samples were served at room temperature (~70℉). Samples were manually stirred before dispensing to ensure even distribution of components. Approximately one ounce of cheese sauce was served in a flavorless, translucent one-ounce cup. Up to five expert tasters consumed 5-10 g of cheese sauce alone (control), followed by 5-10 g of cheese sauce with 1 ppm, 5 ppm, 10 ppm, or 20 ppm of flavor-modifying compounds. Comparisons of saltiness intensity were noted, and saltiness modulation by flavor-modifying compounds was recorded. The increase in perceived saltiness at each concentration (1 ppm, 5 ppm, 10 ppm, and 20 ppm of flavor-modifying compounds) was recorded.

[0045] Sweetened model sucrose solution [in the range of 1.0% to 12.0% sucrose] Filtered water (Brita® Basic Faucet Filtration System) was used for complete dilution. A sucrose solution was prepared as a source of liquid sweetness modeling. The sucrose solution was evaluated in aqueous solutions with and without flavor-modifying compounds, typically at a concentration of 5 ppm, although tests were sometimes run at 1 ppm, 10 ppm, and 20 ppm. Up to five expert tasters consumed 10-20 g of the sucrose solution alone (control), followed by 10-20 g of the sucrose solution with flavor-modifying compounds at concentrations of 1 ppm, 5 ppm, 10 ppm, or 20 ppm. Comparisons of sweetness intensity were noted, and the sweetness modulation by the flavor-modifying compounds was recorded. The increase in perceived sweetness at each concentration (1 ppm, 5 ppm, 10 ppm, and 20 ppm of flavor-modifying compounds) was recorded.

[0046] Sweet sucralose solution [in the range of 100 ppm to 450 ppm sucralose] Filtered water (Brita® Basic Faucet Filtration System) was used for complete dilution. A sucralose solution was prepared as a source of liquid sweetness modeling. The sucralose solution was evaluated in aqueous solutions with and without flavor-modifying compounds, typically at a concentration of 5 ppm, although tests were sometimes run at 1 ppm, 10 ppm, and 20 ppm. Up to five expert tasters consumed 10-20 g of the sucralose solution alone (control), followed by 10-20 g of the sucralose solution taken with flavor-modifying compounds at concentrations of 1 ppm, 5 ppm, 10 ppm, or 20 ppm. Comparisons of sweetness intensity were noted, and the sweetness modulation by the flavor-modifying compounds was recorded. The increase in perceived sweetness at each concentration (1 ppm, 5 ppm, 10 ppm, and 20 ppm of flavor-modifying compounds) was recorded.

[0047] Sweet Reb-A solutions [in the range of 100 ppm to 450 ppm Reb-A] Filtered water (Brita® Basic Faucet Filtration System) was used for complete dilution. Reb-A solutions were prepared as a source of liquid sweetness modeling. Reb-A solutions were evaluated in aqueous solutions with and without flavor-modifying compounds, typically at a concentration of 5 ppm, although tests were sometimes run at 1 ppm, 10 ppm, and 20 ppm. Up to five expert tasters consumed 10-20 g of Reb-A solution individually (control), followed by 10-20 g of Reb-A solution taken with flavor-modifying compounds at concentrations of 1 ppm, 5 ppm, 10 ppm, or 20 ppm. Comparisons of sweetness intensity were noted, and the sweetness modulation by the flavor-modifying compounds was recorded. The increase in perceived sweetness at each concentration (1 ppm, 5 ppm, 10 ppm, and 20 ppm of flavor-modifying compounds) was recorded.

[0048] Sweet - CokeLife® - Ready-to-eat (Coca Cola Corp. product) Coke Life® (Coca Cola Corp.) was evaluated in aqueous solutions with and without flavor-modifying compounds, typically at a concentration of 5 ppm, although tests were sometimes run at 1 ppm, 10 ppm, and 20 ppm. Up to five expert tasters consumed 20-30 g of Coke Life® alone (control), followed by 20-30 g of Coke Life® taken with flavor-modifying compounds at concentrations of 1 ppm, 5 ppm, 10 ppm, or 20 ppm. Comparisons of sweetness intensity were noted, and the sweetness modulation by the flavor-modifying compounds was recorded. The increase in perceived sweetness at each concentration (1 ppm, 5 ppm, 10 ppm, and 20 ppm of flavor-modifying compounds) was recorded.

[0049] Sweet - Sprite ZERO® - Ready-to-eat (a product of Coca Cola Corp.) Sprite ZERO® (Coca Cola Corp.) was evaluated in aqueous solutions with and without flavor-modifying compounds, typically at a concentration of 5 ppm, although tests were sometimes run at 1 ppm, 10 ppm, and 20 ppm. Up to five expert tasters consumed 20-30 g of Sprite ZERO® individually, followed by 20-30 g of Sprite ZERO® with flavor-modifying compounds at concentrations of 1 ppm, 5 ppm, 10 ppm, or 20 ppm. Comparisons of sweetness intensity were noted, and the sweetness modulation by the flavor-modifying compounds was recorded. The increase in perceived sweetness at each concentration (1 ppm, 5 ppm, 10 ppm, and 20 ppm of flavor-modifying compounds) was recorded.

[0050] Bitter - Dark Chocolate Dark chocolate (Lindt® 85% cocoa) was melted and used as a base for samples with or without flavor-modifying compounds added at a concentration of 5 ppm (control), although tests were sometimes run at 1 ppm, 10 ppm, and 20 ppm. Up to five expert tasters consumed 10-20 g of chocolate alone (control), followed by 10-20 g of chocolate with flavor-modifying compounds at concentrations of 1 ppm, 5 ppm, 10 ppm, or 20 ppm. Comparisons of bitterness intensity, sweetness intensity, and salivation intensity were noted, and the taste modulation by the flavor-modifying compounds was recorded. The decrease in bitterness perception at each concentration (1 ppm, 5 ppm, 10 ppm, and 20 ppm of flavor-modifying compounds) was recorded. Additionally, increases in sweetness and salivation were recorded.

[0051] Umami - Maggi® (off-the-shelf product manufactured by Nestle) (in the range from 10% dilution to full strength) Maggi® seasoning (manufactured by Nestlé USA, Inc., Glendale, CA) was used as the source of liquid flavoring. Maggi® liquid seasoning was evaluated in the absence of and with aqueous solutions of flavor-modifying compounds, typically at a concentration of 5 ppm, although tests were sometimes run at 1 ppm, 10 ppm, and 20 ppm. Up to five expert tasters consumed 1 g of Maggi® alone (control), followed by 1 g of Maggi® with flavor-modifying compounds at concentrations of 1 ppm, 5 ppm, 10 ppm, or 20 ppm. Comparisons of saltiness intensity were noted, and the umami modulation by the flavor-modifying compounds was recorded. Increases in umami and saltiness sensations at each concentration (1 ppm, 5 ppm, 10 ppm, and 20 ppm of flavor-modifying compounds) were recorded.

[0052] This article also provides the following terms: 1. A flavor-modifying composition comprising one or more flavor-modifying compounds according to Formula I. Formula I in m and n are 0 or 1 independently of each other. R1, R2, R6, and R8 are independently hydrogen or straight-chain C1-C3 alkyl groups. R3, R4, R9, and R10 represent hydrogen. R5 and R7 are independently selected from hydrogen and OR', where R' represents hydrogen or a straight-chain C1-C3 alkyl group. R11 represents hydrogen or a straight-chain C1-C3 alkyl group.

[0053] 2. The flavor-modifying composition according to Clause 1, wherein the one or more flavor-modifying compounds are selected from the group consisting of: 2-piperidinone, 2-pyrrolidone, 4-hydroxy-2-pyrrolidone, N-methylcaprolactam, ε-caprolactam, 5-methoxy-2-pyrrolidone, or mixtures thereof.

[0054] 3. The flavor-modifying composition according to Clause 1 or 2 further comprises a solvent.

[0055] 4. The flavor-enhancing composition according to any one of Clauses 1 to 3 further comprises a flavoring ingredient.

[0056] 5. The flavor-modifying composition according to any one of Clauses 1 to 4 further comprises one or more additional flavor-modifying compounds, said additional flavor-modifying compounds being different from the one or more flavor-modifying compounds as defined in Clause 1.

[0057] 6. The flavor-modifying composition according to any one of Clauses 1 to 4 further comprises at least one compound selected from the group consisting of: dihydro-3-hydroxy-4,4-dimethyl-2(3H)-furanone (pantolactone), 2-acetyl-butyrolactone, 4,6-dimethyl-α-pyranone, 4-hydroxy-6-methyl-2-pyranone, 3,4-dihydro-6-methyl-2H-pyran-2-one, dihydroactinol, 2-acetyl-2-methyl-γ-butyrolactone, dihydro-5-(hydroxymethyl)-2(3H)-furanone, 3-hydroxy-2-pyranone, D-arabinose-1,4-lactone, 9-decen-2-one, 5,6-dihydro-4-hydroxy-6-methyl-2H-pyran-2-one, 3-methyl-2(5H)-furanone, 5-methoxy-2-pyrrolidone, hydroxy-γ-dodecyl lactone, masoylan lactone, or mixtures thereof.

[0058] 7. A product selected from the group of food and beverages, said product comprising any one of the flavor-modifying compositions described in clauses 1 to 6.

[0059] 8. The product described in Clause 7 contains one or more flavor-modifying compounds as defined in Clause 1 or 2 in amounts from 0.1 ppm to 200 ppm.

[0060] 9. The product described in Clause 7 contains one or more flavor-modifying compounds as defined in Clause 1 or 2 in amounts of 5 ppm to 20 ppm.

[0061] 10. Use of the flavor-modifying composition according to any one of Clauses 1 to 6 for improving the perception of sweetness, saltiness, umami, astringency, salivation, and bitterness in food and beverages.

[0062] 11. Methods for improving the perception of sweetness, saltiness, umami, astringency, salivation, and bitterness in food or beverages, including Provide food or beverages, and The flavor-enhancing composition according to any one of Clauses 1 to 6 shall be added to the food or beverage.

Claims

1. A product selected from the group consisting of foods and beverages, said product comprising a composition comprising a flavor-modifying compound selected from the group consisting of: 2-piperidinone, 2-pyrrolidone, 4-hydroxy-2-pyrrolidone, N-methylcaprolactam, ε-caprolactam, and 5-methoxy-2-pyrrolidone. The product contains the flavor-modifying compound in amounts from 1 ppm to 200 ppm, and the flavor-modifying compound does not present any perceptible taste or aroma properties when consumed alone.

2. The product of claim 1, comprising the flavor-modifying compound in an amount of 1 ppm to 100 ppm.

3. The product according to claim 1, comprising the flavor-modifying compound in an amount of 3 ppm to 50 ppm.

4. The product according to claim 1, comprising the flavor-modifying compound in an amount of 1 ppm to 20 ppm.

5. The product of claim 1, comprising the flavor-modifying compound in an amount of 5 ppm to 20 ppm.

6. The product of claim 1, comprising the flavor-modifying compound in an amount of 1 ppm, 5 ppm, 10 ppm, or 20 ppm.

7. The product according to any one of claims 1 to 6, wherein the composition further comprises a solvent.

8. The product according to any one of claims 1 to 7, wherein the composition further comprises a flavoring ingredient.

9. The product according to any one of claims 1 to 8, wherein the composition further comprises one or more additional flavor-modifying compounds, said additional flavor-modifying compounds being different from the flavor-modifying compound defined in claim 1.

10. The product according to any one of claims 1 to 9, wherein the composition further comprises at least one compound selected from the group consisting of: dihydro-3-hydroxy-4,4-dimethyl-2(3H)-furanone (pantolactone), 2-acetyl-butyrolactone, 4,6-dimethyl-α-pyranone, 4-hydroxy-6-methyl-2-pyranone, 3,4-dihydro-6-methyl-2H-pyran-2-one, dihydroactinidin Esters, 2-acetyl-2-methyl-γ-butyrolactone, dihydro-5-(hydroxymethyl)-2(3H)-furanone, 3-hydroxy-2-pyranone, D-arabinose-1,4-lactone, 9-decen-2-one, 5,6-dihydro-4-hydroxy-6-methyl-2H-pyran-2-one, 3-methyl-2(5H)-furanone, 5-methoxy-2-pyrrolidone, hydroxy-γ-dodecyl lactone, masoylan lactone, or mixtures thereof.

11. Use of the composition as defined in any one of claims 1 to 10 for improving the perception of sweetness, saltiness, umami, astringency, salivation, and / or bitterness in the product according to any one of claims 1 to 10.

12. The use according to claim 11, for: - Enhance the saltiness of the product. - Enhance the sweetness in the product and / or improve the perceived sugary taste of the high-intensity sweetener in the product. - Enhance the umami flavor of the product. - Reduce the astringency in the product. -Enhance saliva production, or - Reduce the bitterness in the product.

13. Methods for improving the perception of sweetness, saltiness, umami, astringency, salivation, and / or bitterness in food or beverages, including Provide food or beverages, and The composition as defined in any one of claims 1 to 10 is added to the food or beverage to obtain the product according to any one of claims 1 to 10.

14. The method of claim 13, wherein the method is: - A method for enhancing the saltiness of the food or beverage. - A method for enhancing the sweetness of the food or beverage and / or improving the perceived sugary taste of a high-intensity sweetener in the food or beverage. - A method for enhancing the umami flavor of the food or beverage. - A method for reducing the astringency in the food or beverage. - Methods to increase saliva production, or - A method for reducing bitterness in the food or beverage.

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