A method for altering the perception or taste of alcohol in an edible preparation

Abstract

The present invention relates to a method for imitating or enhancing the perception or taste of alcohol in an edible preparation, in which an edible preparation is brought into contact with at least one component, wherein the component is selected from the group comprising stilbene, stilbene derivatives, plant extract containing stilbene and / or at least one stilbene derivative, or a mixture thereof.

Description

[0001] The invention relates to a method for altering the perception or taste of alcohol in an orally consumable preparation and the use of stilbene or at least one stilbene derivative for altering the perception or taste of alcohol in an orally consumable preparation.

[0002] Ethanol is a major ingredient in alcoholic beverages, and its consumption is associated with various health risks, including liver disease, cardiovascular problems, and addiction. The use of non-ethanolic alcohol enhancers (also known as boosters) can mitigate these risks by providing the sensory and social benefits of alcoholic drinks without the harmful effects, potentially also reducing the financial burden through taxes.

[0003] Various substances, such as vanillyl ethyl ether or ginger, are known to be used alone or in combination as alcohol enhancers in non-alcoholic or low-alcohol beverages. These substances can generally enhance the sensory experience of alcoholic beverages in low-alcohol drinks or mimic the effects of alcohol without containing alcohol themselves. For example, ginger extract imparts a warming sensation and enhances the flavor profile of beverages, thereby mimicking the sensory effects of alcohol (K. Sugimot et al., October 2018, Evidence-based Complementary and Alternative Medicine 2018(2):1-8; US20020122861A1; WO2022130309A1). This makes it a popular ingredient in non-alcoholic beverages that aim to replicate some of the sensory experiences of alcoholic drinks.

[0004] However, current solutions are expensive and cannot completely replace the sensation of alcohol. Instead, they lead to a very uncharacteristic and long-lasting feeling of heat, rather than conveying the typical taste of alcohol.

[0005] Therefore, the object of the invention is to find a substance or a mixture of substances that can be used in low doses and mimics the characteristic sensation of alcohol in alcohol-free applications or enhances the sensation of alcohol in alcohol-reduced applications. Furthermore, it is of interest to find a substance or mixture of substances that enables a significant reduction in alcohol while producing the most authentic alcohol profile possible and that can be obtained from readily available raw materials.

[0006] Within the scope of the present invention, it was surprisingly discovered that stilbene, stilbene derivatives, or plant extracts containing stilbene and / or at least one stilbene derivative exhibit a unique alcohol sensation that has not previously been demonstrated. This unique sensation enhances the overall sensory experience associated with alcohol consumption.

[0007] The present invention thus provides a method for mimicking or enhancing the perception or taste of alcohol in an orally consumed preparation by bringing the preparation into contact with at least one component selected from the group comprising stilbene, stilbene derivatives, and plant extracts containing stilbene and / or at least one stilbene derivative. This method results in a unique sensory experience that mimics or enhances the sensation of consuming alcohol.

[0008] “Alcohol perception”, also referred to as “alcohol sensation”, describes the ability to perceive the alcohol content in drinks or foods based on taste, smell or other sensory impressions.

[0009] Preferred is a plant extract containing at least one stilbene derivative, a plant extract containing resveratrol, and especially preferably trans-resveratrol. An example of such a plant extract is Polygonum root extract, which is often standardized to a resveratrol content of 50%. This extract is obtained from the root of Polygonum cuspidatum, commonly known as Japanese knotweed.

[0010] Within the scope of the present invention, "consumable preparation" means a food, a beverage, a dietary supplement, or a stimulant. Preferably, the consumable preparation is an alcohol-free or alcohol-reduced consumable preparation. Even more preferably, the orally consumable preparation is an alcohol-free or alcohol-reduced beverage. "Alcohol-reduced beverages" are defined as beverages that contain a lower amount of alcohol compared to regular alcoholic beverages. These beverages typically have an alcohol content (ABV: alcohol by volume) that is significantly lower than that of standard beers, wines, and spirits. While the exact definition may vary depending on the country and regulatory authority, low-alcohol beverages generally have an alcohol content of 0.5% to 5%."Non-alcoholic spirits" are beverages with an alcohol content of 0.5% to 20%, much less than the 40% alcohol content typical of traditional spirits like whiskey or vodka. "Alcohol-free drinks" refer to beverages that contain little or no alcohol. Legally, these drinks generally contain less than 0.5% alcohol by volume (ABV).

[0011] Preferably, the present invention relates to a method for imitating or enhancing the alcohol sensation or alcohol taste of an edible preparation by bringing an edible preparation into contact with stilbene and / or at least one stilbene derivative.

[0012] In a preferred embodiment of the process according to the invention, stilbene or at least one stilbene derivative represents at least one polyphenol of general formula I: where R1 to R6 are the same or different and independently represent hydrogen, a C1 to C4 alkyl group, OH- or -OR7, wherein R7 is a C1 to C4 alkyl group or a C1 to C4 acyl group. Stilbene has the following chemical structure

[0013] The stilbene derivative can be selected from the group that includes the following: and their mixtures.

[0014] In the process according to the invention, resveratrol is preferably used as a stilbene derivative of general formula I, particularly preferably trans-resveratrol.

[0015] A preferred amount of stilbene or at least one stilbene derivative in an edible preparation is up to 200 parts per million (ppm), preferably 10 to 100 ppm.

[0016] Another object of the present invention is the use of at least one component for imitating or enhancing the perception or taste of alcohol in an orally consumable preparation, wherein the component is selected from the group comprising stilbene, stilbene derivatives, plant extracts containing stilbene and / or at least one stilbene derivative, or mixtures thereof. Preferably, stilbene and / or at least one stilbene derivative is a polyphenol of general formula I as described above. Stilbene derivatives may be selected from the group consisting of resveratrol, piceatannol, oxyresveratrol, pterostilbene, and mixtures thereof. The amount of stilbene and / or at least one stilbene derivative in an edible preparation is up to 200 ppm, with an amount of 10 to 100 ppm being particularly preferred.

[0017] The invention will be explained in more detail with reference to the accompanying figure and the exemplary embodiments, without, however, being limited to the embodiment specifically described in each case. The invention also relates to all combinations of preferred embodiments, provided these are not mutually exclusive. The terms "approximately" or "about" in conjunction with a numerical value mean that values ​​at least 10% higher or lower, or 5% higher or lower, and in any case values ​​1% higher or lower, are included. Examples

[0018] An aqueous solution containing 2 vol% alcohol (ethanol) was used as the starting solution.

[0019] The sample according to the invention is prepared by adding approximately 50 ppm of Polygonum root extract, containing 50 wt% resveratrol, to the starting solution. The resulting sample according to the invention contains approximately 25 ppm resveratrol.

[0020] An initial sensory profiling was carried out with 9 trained test subjects through a blind tasting (see Fig. 1) The samples were evaluated according to six "attributes." The term "attribute" refers to properties of the samples that can be perceived sensorily through smell and aroma, taste, and mouthfeel. The evaluated attributes were: alcohol intensity, bitterness, sweetness, burning / spiciness, throat warming sensation, and off-notes.

[0021] In Fig. 1 denotes “VAA200” the sample produced according to the inventive method, while “2% ABV” represents a sample with the starting solution, e.g. an aqueous solution containing 2 vol% ethanol.

[0022] Fig.Figure 1 illustrates that the sample produced by the inventive method shows a strong effect on the alcohol intensity as well as the attributes alcohol intensity, bitterness, sweetness, burning / hardness, throat warming sensation and off-notes (unspecified) compared to the starting solution. QUOTES INCLUDED IN THE DESCRIPTION

[0000] This list of documents cited by the applicant was automatically generated and is included solely for the reader's convenience. The list is not part of the German patent or utility model application. The DPMA accepts no liability for any errors or omissions. Cited patent literature

[0000] US 20020122861A1

[0003] WO 2022130309A1

[0003] Cited non-patent literature

[0000] K. Sugimot et al., Oktober 2018, Evidence-based Complementary and Alternative Medicine 2018(2):1-8

[0003]

Claims

[1] Method for imitating or enhancing the perception or taste of alcohol in an edible preparation by contacting an orally edible preparation with at least one component selected from the group comprising stilbene, stilbene derivatives, plant extract containing stilbene and / or at least one stilbene derivative, or a mixture thereof. [2] The method according to claim 1, characterized by , that stilbenes or at least one stilbene derivative represent at least one polyphenol of general formula I, where R1 to R6 are the same or different and independently represent hydrogen, a C1 to C4 alkyl group, OH or -OR7, where R7 is a C1 to C4 alkyl group or a C1 to C4 acyl group. [3] The method according to claim 1 or 2, characterized bythat at least one stilbene derivative is selected from the group comprising resveratrol, piceatannol, oxyresveratrol, pterostilbene, stilbene and mixtures thereof. [4] Method according to any one of claims 1 to 3, characterized by , that at least one stilbene derivative of the general formula I is resveratrol, preferably trans-resveratrol. [5] Method according to any one of claims 1 to 4, characterized by that stilbene and / or at least one stilbene derivative is present in an amount of up to 200 ppm in an edible preparation. [6] Use of at least one component to mimic or enhance the perception or taste of alcohol in an edible preparation, wherein the component is selected from the group comprising stilbenes, stilbene derivatives, plant extracts containing stilbenes and / or at least one stilbene derivative, or mixtures thereof. [7] Use according to claim 6, wherein the stilbene derivative is at least one polyphenol of general formula I, wherein R1 to R6 are the same or different and independently represent hydrogen, a C1 to C4 alkyl group, OH- or -OR7, wherein R7 is a C1 to C4 alkyl group or a C1 to C4 acyl group. [8] Use according to claim 7 characterized by that the edible preparation contains at least one stilbene derivative, preferably trans-resveratrol, in an amount of up to 200 ppm.

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