Method for altering the alcohol perception or flavour of a consumable preparation

Abstract

The present invention relates to a method for mimicking or enhancing the alcohol perception or flavour of a consumable preparation by using at least one component (S) which is selected from the group comprising stilbene, stilbene derivatives, plant extract containing stilbene and / or at least one stilbene derivative, or a mixture thereof, and in particular bringing a consumable preparation into contact with such at least one component (S).

Description

[0001] DÖHLER GmbH July 7, 2025 Method for altering the alcohol perception or flavour of a consumable preparation The invention relates to a method for altering the alcohol perception or flavour of an orally consumable preparation as well as for using stilbene or at least one stilbene derivative for altering the alcohol perception or flavour of a consumable preparation. Ethanol is a major ingredient in alcoholic beverages, and ethanol consumption is associated with various health risks, including liver disease, cardiovascular problems and addiction. The use of non-ethanol alcohol enhancers (also referred to as boosters) may reduce such risks by offering the sensory and social benefits of alcoholic beverages without harmful effects, thus potentially reducing the financial burden of taxes as well. It is known that various substances, such as vanillyl ethyl ether or ginger, are used alone or in combination as an alcohol enhancer for non-alcoholic or low-alcohol beverages. In general, these substances can improve the sensory experience of alcoholic beverages in low-alcohol beverages or imitate the effects of alcohol without containing alcohol themselves. For example, ginger extract gives a warming sensation and enhances the flavour profile of beverages, thus mimicking the sensory effects of alcohol (K. Sugimot et al., October 2018, Evidence-based Complementary and Alternative Medicine 2018(2):1-8; US20020122861A1; WO2022130309A1). As a result, it has become a popular ingredient in non-alcoholic beverages that want to replicate some of the sensory experiences of alcoholic beverages. DÖHLER GmbH 2 July 7, 2025 25DÖH0502WOP P1544PC00 However, the current solutions are expensive and are not able to completely substitute the alcoholic sensation. Rather, they lead to an uncharacteristic and long-lasting sensation of warmth and spiciness instead of conveying the typical sensation of alcohol. Therefore, it is the object of the invention to provide a simple and cost effective way to induce or amplify alcohol sensation of a product that has no, or a low alcohol content, in particular to an “alcohol free” product. Ethanol is referred to as “alcohol” within this description and claims in particular with respect to alcohol content. Other alcohols might be present in trace amounts for technical reasons referring to ethanol production. Additionally, it is an object of the invention to provide orally consumable preparations or products for humans that have a reduced alcohol content but an alcohol perception corresponding to the respective “normal” or “usual” preparation or product, meaning the preparation or product in which the alcohol content has not been reduced. It is a further object of the invention to find a substance or a mixture of substances that can be used in low doses and mimics the characteristic alcoholic sensation in non-alcoholic applications or enhances the alcoholic sensation in low-alcohol applications. It is also of interest to find a substance or mixture of substances that enables a significant reduction in alcohol, yet generates an alcohol profile that is as authentic as possible, and can easily be obtained from readily available raw materials. DÖHLER GmbH 3 July 7, 2025 25DÖH0502WOP P1544PC00 Within the scope of the present invention, it has been surprisingly found that a component being selected from the group consisting of stilbene, stilbene derivatives or plant extracts containing at least one stilbene and / or at least one stilbene derivative shows a unique alcohol sensation that could according to the inventors´ knowledge not be proven so far. This unique sensation improves the overall sensory experience that is associated with the consumption of alcohol. Thus, the present invention provides a use of at least one component for mimicking or enhancing the alcohol perception or flavour of 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 the general formula I according to the representation following below. Stilbene derivatives can be selected from the group comprising resveratrol, piceatannol, oxyresveratrol, pterostilbene, and mixtures thereof. The objects of the invention are solved in a surprisingly simple manner by providing a use, in particular as described above, of a composition comprising an aqueous solution of at least one component being selected from the group consisting of stilbene, stilbene derivative, stilbene or stilbene derivative-containing plant extract or mixtures thereof, in particular resveratrol, preferably trans-resveratrol, DÖHLER GmbH 4 July 7, 2025 25DÖH0502WOP P1544PC00 in a concentration of the at least one component being greater than or equal to 0.01 weight-% to lower than or equal to 0.5 weight-%, as addition to an alcohol-reduced or preferably alcohol-free product selected from the group consisting of food, dietary supplements, natural stimulants and semi-luxury food products, in particular being a beverage such as beer, wine, whisky and / or liqueur, for inducing alcohol perception to and / or amplifying alcohol perception of a product being selected form the group consisting of food, dietary supplements, natural stimulants and semi-luxury food products, with the product in particular being a beverage. In an advantageously simple embodiment of the invention, the composition consists of an aqueous solution of the at least one component in a concentration of greater than or equal to 0.01 weight-% to lower than or equal to 0.5 weight-%, and optionally at least one preservative. A further object of the invention is a method for mimicking or enhancing the alcohol perception or flavour of an orally consumable preparation by bringing an orally consumable preparation into contact with at least one component which is selected from the group comprising stilbene, stilbene derivatives, plant extracts containing stilbene and / or at least one stilbene derivative. This method leads to a unique sensory experience which mimics or enhances the sensation of alcohol consumption. “Alcohol perception”, also referred to as “alcohol sensation,” describes the ability to sense the alcoholic content in DÖHLER GmbH 5 July 7, 2025 25DÖH0502WOP P1544PC00 beverages or food by means of flavour, odor or other sensory impressions. One parameter of alcohol perception is taste. Preferably, the plant extract that contains at least one stilbene derivative is a plant extract that contains resveratrol, more preferably trans-resveratrol. An example for such a plant extract is polygonum root extract which is often standardized to a content of 50 wt.-% resveratrol. This extract is obtained from the root of polygonum cuspidatum, generally known as Japanese knotweed. Within the scope of the present invention, “consumable preparation” or “product” is a food, a beverage, a dietary supplement, or a natural stimulant. Preferably, the consumable preparation is a non-alcoholic or low-alcohol consumable preparation. More preferably, the orally consumable preparation is a non-alcoholic or low-alcohol beverage. “Low-alcohol beverages” are beverages that contain a lower content of alcohol than normal alcoholic beverages. Typically, these beverages have an “ABV” (“alcohol by volume”) that is significantly lower than that of standard beers, wines or spirits. Although the exact definition may vary depending on the country or regulatory authority, low-alcohol beverages typically have an ABV of 0.0 vol.-% to 5 vol.-%. “Non-alcoholic spirits” are beverages with an ABV of 0.0 vol.-% to 20 vol.-%, i.e., much less than the ABV of 50 vol.-% that is typical for traditional spirits such as whiskey or vodka. “Non-alcoholic beverages” refer to beverages that contain little or no alcohol by volume. Legally speaking, these beverages typically contain less than 0.5 vol.-% alcohol by volume (ABV). DÖHLER GmbH 6 July 7, 2025 25DÖH0502WOP P1544PC00 Preferably, the present invention relates to a method for mimicking and enhancing the alcohol sensation or flavour of a consumable preparation by bringing a consumable preparation into contact with stilbene and / or at least one stilbene derivative. In a preferred embodiment of the method according to the invention, stilbene or at least one stilbene derivative represents at least one polyphenol of the general formula I: wherein R1to R6are identical or different and separately are hydrogen, a C1to C4alkyl group, OH- or -OR7, wherein R7is a C1to C4alkyl group or a C1to C4acyl group. Stilbene has the following chemical structure: The stilbene derivative can be selected from the group comprising the following: DÖHLER GmbH 7 July 7, 2025 25DÖH0502WOP P1544PC00 oxyresveratrol,

[0002] DÖHLER GmbH 8 July 7, 2025 25DÖH0502WOP P1544PC00 pterostilbene, and mixtures of at least two of the above-mentioned stilbene derivatives. Preferably, according to the invention, resveratrol, more preferably trans-resveratrol, is used as stilbene derivative of the general formula I. A preferred content of stilbene or at least one stilbene derivative in a consumable preparation is up to 200 parts per million (ppm), preferably 10 to 100 ppm with “parts” being weight-parts. The invention further provides a product being selected form the group consisting of food, dietary supplements, natural stimulants and semi-luxury food products, in particular being a beverage, comprising at least one component being selected from the group consisting of stilbene, stilbene derivative, stilbene or stilbene derivative-containing plant extract or mixtures thereof, in particular resveratrol, preferably trans- resveratrol, in a concentration of greater than or equal to 0.0001 weight-% to lower than or equal to 0.5 weight-%, DÖHLER GmbH 9 July 7, 2025 25DÖH0502WOP P1544PC00 preferably in a concentration being greater than or equal to 0.0025 wt.-% to lower than or equal to 0.05 wt.-%. The invention thereby enables producing invention to provide an orally consumable preparation or product intended for human consumption that has a reduced alcohol content, but an alcohol perception corresponding to the respective “normal” or “usual” preparation or product. In particular, such a product can have an alcohol content of 0.0 vol.-% and a sensoric profile with an alcohol intensity being greater than the alcohol intensity of a comparison product with the comparison product consisting of the same components in the same relative ratios to each other as the product, but without the addition of the at least one component. Referring to the sensorial profile, the alcohol intensity can be measured by carrying out an evaluation with a sensoric panel, in particular a trained sensoric panel. Parameters corresponding to alcohol intensity that can be tested by doing so are in particular „alcohol intensity“ as such, and the different sensorial dimensions of alcohol such as a „throat warming sensation“ and a “burning” or sensation of “harshness” as well as further parameters that can be chosen by a person skilled in the art in an appropriate manner with respect to the product of interest, for example “bitterness” and / or “sweetness”. In a further embodiment of the invention, a product is provided that as a reduced alcohol content, in particular an alcohol content in the range of greater than or equal to 0.0 vol.-% to lower than or equal to 50.0 vol.-%, DÖHLER GmbH 10 July 7, 2025 25DÖH0502WOP P1544PC00 preferably an alcohol content in the range of greater than or equal to 1.0 vol.-% to lower than or equal to 8.0 vol.-%, most preferably an alcohol content in the range of greater than or equal to 1.5 vol.-% to lower than or equal to 5.0 vol.-%, and a sensoric profile with an alcohol intensity being greater than the alcohol intensity of a comparison product with the comparison product consisting of the same components in the same relative ratios to each other as the product, but without the addition of the at least one component. The term “reduced” with respect to alcohol content relates to the nature of the respective product. For example, a usual beer has an alcohol content in the range of 4 to 6 vol.-%, so an alcohol content of 1.5 vol.-% is a “reduced alcohol content” for beer. For wine, a usual alcohol content is in the range of 9 and 15 vol.-%, so an alcohol content of 5 vol.-% is a “reduced alcohol content” for wine, but would be a normal alcohol content for beer. In particular, the invention provides a product as described above being a beverage with reduced alcohol content, the beverage being in particular selected from the group consisting of beer having an alcohol content in the range of greater than or equal to 0.0 vol.-% to lower than or equal to 4 vol.-%, preferably having an alcohol content in the range of greater than or equal to 0.5 vol.-% to lower than or equal to 1.5 vol.-% wine having an alcohol content in the range of greater than or equal to 0.0 vol.-% to lower than or equal to 5 vol.-%, preferably having an alcohol content in the range of greater than or equal to 0.5 vol.-% to lower than or equal to 4 vol.-%, DÖHLER GmbH 11 July 7, 2025 25DÖH0502WOP P1544PC00 whisky or liqueur having an alcohol content in the range of greater than or equal to 0.0 vol.-% to lower than or equal to 50 vol.-%, preferably having an alcohol content in the range of greater than or equal to 0.5 vol.-% to lower than or equal to 40 vol.-%,with the beverage comprising the at least one component being selected from the group consisting of at least one stilbene, stilbene derivative, stilbene or stilbene derivative-containing plant extract, in particular resveratrol, preferably trans-resveratrol, or mixtures thereof, in a concentration being greater than or equal to 0.0001 weight-% to lower than or equal to 0.5 weight-%, preferably in a concentration being greater than or equal to 0.0025 wt.-% to lower than or equal to 0.05 wt.-%, and having a sensoric profile which substantially corresponds to the sensoric profile of the beverage without its alcohol content having been reduced. It has been found out in particular that a concentration of 0.0025 wt.-% of resveratrol in the application, that means in the final product to be offered to the consumer, is suitable to achieve the aim of the invention. The term “sensoric profile” includes the perception of smell and aroma, taste, and mouthfeel. The sensoric profile can be detected by having a sensoric panel trained according to DIN EN ISO 8586 consisting of for example 9 participants tasting and evaluating solutions, products or in particular beverages, respectively, including at least a component S, by performing a profiling. According to the invention, the addition of the at least one component as mentioned above to a beverage having a reduced DÖHLER GmbH 12 July 7, 2025 25DÖH0502WOP P1544PC00 alcohol content allows for beverages that have the same alcohol perception like, or an alcohol perception very close to that one of the “non-alcohol reduced” variant thereof. In particular, the respective product with reduced alcohol content has a sensoric profile showing an alcohol intensity ^^^^^^^^(“AI_redalc”) corresponding to the alcohol intensity ^^^^^(“AI_alc”) of the beverage without its alcohol content having been reduced, preferably an alcohol intensity ^^^^^^^^(“AI_redalc”) that deviates by maximum 10 % from the alcohol intensity of the respective beverage ^^^^^(“AI_alc”) without its alcohol content having been reduced with ^^^^^^^^ = ^^^^^ ± 0.05 ^^^^^According to the invention, for a respective use, method for mimicking or enhancing alcohol perception, or in a product as described above, the concentration of the at least one component being selected from the group consisting of at least one stilbene, stilbene derivative, stilbene or stilbene derivative- containing plant extract, in particular resveratrol, preferably trans-resveratrol, or mixtures thereof, can be in particular as low as being greater than or equal to 0.0025 weight-% to lower than or equal to 0.05 weight-%, preferably greater than or equal to 0.015 weight-% to lower than or equal to 0.04 weight-%, and advantageously nevertheless allow to achieve respective alcohol perception. The invention further provides a method for producing a product being selected form the group consisting of dietary supplements, DÖHLER GmbH 13 July 7, 2025 25DÖH0502WOP P1544PC00 natural stimulants and semi-luxury food products, in particular being a beverage, comprising the steps of a) Providing a starting product having an initial alcohol content of greater than to 0.0 vol.-% to lower than or equal to 75 vol.-%, the starting product being selected from the group consisting of beer, wine, sparkling wine, whisky and liqueur, cider, hard seltzers, beer-mix, cocktails, rum, gin, aperitifs, mocktails, mixed drinks containing wine, mixed drinks containing spirits and non-alcoholic spirits, b) Reducing the alcohol content of the starting product c) Adding at least one component being selected from the group consisting of stilbenes, stilbene derivatives, stilbene or stilbene derivative-containing plant extracts, in particular resveratrol, preferably trans- resveratrol, or mixtures thereof, or adding a composition comprising an aqueous solution of at least one component (S) being selected from the group consisting of stilbenes, stilbene derivatives, stilbene or stilbene derivative-containing plant extracts, in particular resveratrol, preferably trans-resveratrol, or mixtures thereof, thereby providing a product having a reduced alcohol intensity ^^^^^^^^in comparison to the starting product, wherein in the product, the concentration of the at least one component is adjusted to be greater than or equal to 0.01 weight-% to lower than or equal to 0.5 weight-%, and optionally d) Packing, in particular bottling, of the product (3). DÖHLER GmbH 14 July 7, 2025 25DÖH0502WOP P1544PC00 The “starting product” can in particular be the “comparison product” mentioned above with respect to the reference for a sensoric profile for the parameter “alcohol intensity”. In step c), the composition can in particular consist of an aqueous solution of at least one component being selected from the group consisting of stilbenes, stilbene derivatives, stilbene or stilbene derivative-containing plant extracts, in particular resveratrol, preferably trans-resveratrol, or mixtures thereof. Within the scope of the invention, already an aqueous solution consisting of water and at least one component as mentioned above can suffice to achieve alcohol mimicry, i. e. inducing alcohol sensation, in particular alcohol taste, or amplifying alcohol perception. According to a further embodiment of the invention, in step a), a starting product can be provided having an initial alcohol content of greater than 0.0 vol.-% to lower than or equal to 60 vol.-%, preferably an initial alcohol content of greater than or equal to 5 vol.-% to lower than or equal to 10 vol.-%. Thus, the invention allows for providing beverages of all types of typical alcoholic drinks, having an alcohol perception of being the same or very close to the alcohol perception of the “original” beverage having its “normal” alcohol content, but with a reduced alcohol content down to 0.0 vol.-%. In another embodiment of the method according to the invention, in step c), the concentration of the at least one component in the product is adjusted to be greater than or equal to 0.02 weight-% to lower than or equal to 0.3 weight-%, DÖHLER GmbH 15 July 7, 2025 25DÖH0502WOP P1544PC00 preferably greater than or equal to 0.04 weight-% to lower than or equal to 0.2 weight-%, most preferably greater than or equal to 0.05 weight-% to lower than or equal to 0.1 weight-%. Optionally, the invention can be incorporated in a process for producing an alcoholic beverage by including in step a) a step a1) carrying out a yeast-fermentation of a malt derived from at least one cereal and / or of a mash of grapes, and optionally at least one distillation following the yeast fermentation. In particular, the cereal can selected from the group consisting of barley, wheat, rye, corn and / or rice or other fermentable substrates comprising at least one starch-containing or sugar- containing plant-based raw material selected from the group consisting of cereals, pseudocereals, tubers, roots, and fruits, wherein said raw material is optionally subjected to malting, enzymatic hydrolysis, or other pretreatment to gain fermentable carbohydrates accessible for yeast fermentation. Within the scope of the invention it is an option to use a cereal such as barley, wheat, rye, corn and / or rice or other grain that has been steeped, germinated, and dried, in a condition which is usually used for brewing and / or distilling and / or vinegar- making. The invention, therefore, allows for producing beverages like beer, wine, sparkling wine, whisky and liqueur having a reduced alcohol content and such a high alcohol perception that the beverage can be compared with the “original” with respect to its DÖHLER GmbH 16 July 7, 2025 25DÖH0502WOP P1544PC00 sensoric profile with a satisfactory result for a human consumer. The invention will be illustrated in more detail by means of the accompanying figures and the exemplary embodiments, however, without being limited to the respective embodiment specifically described. The invention relates to any and all combinations of preferred embodiments, unless they are excluding each other. When used in conjunction with numerals, terms such as “about” or “approximately” mean that they include values that are 10% higher or lower or values that are 5% higher or lower and, at any rate, values that are 1% higher or lower. In the figures, Figure 1 shows a flow chart of an embodiment of the method for producing a product being selected form the group consisting of food, dietary supplements, natural stimulants and semi-luxury food products, in particular being a beverage, Figure 2 shows a diagram for evaluation of an aqueous solution containing 2.0 vol.-% ethanol (“2% ABV”) in comparison to the same solution after the addition of a 25 ppm resveratrol (50 ppm of Polygonum root extract (50 wt.-% resveratrol), Figure 3 shows a diagram for evaluation of an aqueous solution containing 2.0 vol.-% or 3 vol.-% ethanol (“2% ABV” and “3% ABV”) in comparison to an aqueous solution DÖHLER GmbH 17 July 7, 2025 25DÖH0502WOP P1544PC00 containing 2.0 vol.-% ethanol after the addition of 0.05 wt.-% …. (“DSR (0.05%) in 2% ABV”), Figure 4 shows a diagram for evaluation of DSR in a concentration of 0.05 wt.-% (“DSR (0.05%) in water” or “DSR (0.1%) in water”) in comparison to water, and Figure 5 shows a diagram for evaluation of DSR in a concentration of 125 ppm (“DSR 125 ppm(0.25%) in 0.0% Beer” in comparison to no alcohol booster in the same 0.0% Beer, Figure 1 illustrates a flow chart of an embodiment of the method for producing a product 3 being selected form the group consisting of food, dietary supplements, natural stimulants and semi-luxury food products, in particular being a beverage, comprising the steps of a) Providing a starting product 0 having an initial alcohol content of greater than or equal to 0.5 vol.-% to lower than or equal to 75 vol.-%, the starting product being selected from the group consisting of beer, wine, sparkling wine, whisky and liqueur, cider, hard seltzers, beer-mix, cocktails, rum, gin, aperitifs, mocktails, mixed drinks containing wine, mixed drinks containing spirits and non- alcoholic spirits, b) Reducing the alcohol content of the starting product 1 DÖHLER GmbH 18 July 7, 2025 25DÖH0502WOP P1544PC00 c) Adding to the starting product 0 at least one component S being selected from the group consisting of stilbenes, stilbene derivatives, stilbene or stilbene derivative- containing plant extracts, in particular resveratrol, preferably trans-resveratrol, or mixtures thereof, or adding to the starting product 0 a composition 2 comprising an aqueous solution of at least one component S being selected from the group consisting of stilbenes, stilbene derivatives, stilbene or stilbene derivative-containing plant extracts, in particular resveratrol, preferably trans- resveratrol, or mixtures thereof, thereby providing a product 3 having a reduced alcohol intensity ^^^^^^^^in comparison to the starting product, wherein in the product 3, the concentration of the at least one component S is adjusted to be greater than or equal to 0.01 weight-% to lower than or equal to 0.5 weight-%. Optionally, a step d) Packing, in particular bottling, of the product 3. can be added in order to provide a product 3 prepared for storage and / or shipping. Examples To evaluate the impact of an addition of a component S or composition 2 according to the invention to water or an aqueous solution of ethanol as reference, tests have been carried with DÖHLER GmbH 19 July 7, 2025 25DÖH0502WOP P1544PC00 respect to sensoric impression by having a 8 or 9 participants tasting and evaluating the solutions including at least a component S by performing a profiling (see examples 1, 2 and 3). To evaluate the impact of an addition of a component S or composition 2 according to the invention to a beer as reference beverage, tests have been carried with respect to sensoric impression by having a sensoric panel trained according to DIN EN ISO 8586 consisting of 11 participants tasting and evaluating the solutions or beverages including at least a component S by performing a profiling (see example 4). In all experiments, sensory profiling was conducted as a blind tasting. The samples were evaluated based on 6 "attributes" using a 4-point or 5-point scale ranging from "not perceptible" to "very strong". The term "attribute" or “parameter” refers to characteristics of the samples that are sensorily perceptible in terms of smell and aroma, taste, and mouthfeel. The following attributes were assessed: • “alcohol intensity”•“throat warming sensation”•“burning / harshness” • “bitter” • “sweetness” • “off-notes (unspecified)” Example 1: blind tasting of alcohol booster An aqueous solution containing 2 percent by volume of alcohol (ethanol) was used as initial solution. DÖHLER GmbH 20 July 7, 2025 25DÖH0502WOP P1544PC00 The sample according to the invention is prepared by adding about 50 ppm polygonum root extract containing 50 percent by weight of resveratrol from natural origins. to the initial solution. The resulting sample according to the invention contains about 25 ppm resveratrol. As an alternative to the polygonum root extract containing 50 percent by weight of resveratrol from natural origins, commercially available product “Polygonum Cuspidatum Extract” from StarHealth can be used. An initial sensory profiling was carried out with 9 trained test subjects in a blind tasting (see Figure 2). The samples were evaluated according to 6 “attributes”. The term “attribute” refers to properties of the samples, which can be perceived through smell and aroma, taste and mouthfeel. The attributes evaluated were as follows: alcohol intensity, bitterness, sweetness, burning / harshness, throat warming sensation and off- notes. In Figure 2, “Polygonum root extract (50 wt.-% resveratrol)” refers to the sample that was prepared according to the method of the invention with 0.005wt.-% polygonum extract causing 25 ppm (0.0025 wt.-%) resveratrol. “2% ABV” represents a sample with the initial solution, e.g., an aqueous solution containing 2 percent by volume of ethanol. Figure 2 illustrates that, compared to the initial solution, the sample that was prepared using the method according to the invention shows a strong effect on the alcohol intensity which is increased by more than one point in the scale for evaluating the sensoric profile set to include 4 points. An effect on the DÖHLER GmbH 21 July 7, 2025 25DÖH0502WOP P1544PC00 following attributes was also found: bitterness, sweetness, burning / harshness, throat warming sensation, and off-notes (unspecified), with sweetness being less influenced by the addition of component S according to the invention in comparison to the other parameters named. Example 2 Alcohol-boosting effect: Benchmark with respect to alcohol Alcohol itself has turned out to be a challenging benchmark in modulation the sensoric perception of alcohol. However, since alcohol cannot be regarded as a taste ingredient, for alcohol modulation experiments presented here, “alcohol” is defined as “benchmark profile”. A concentration of 2.0 vol.-% ethanol is taken as threshold dose for alcohol sensation. In several experiments (results not shown), it has been found that higher dosages of the product 3 according to the invention may result in a better performance in terms of matching the respective benchmark profile. For further evaluations, the lower dosages investigated have been further used in order to keep comparability of results presented here. In example 2, aqueous solutions containing either 2.0 vol.-% or 3 vol.-% ethanol (“2% ABV” and “3% ABV”) have been evaluated in comparison to an aqueous solution containing 2.0 vol.-% ethanol after the addition of 0.05 wt.-% of an aqueous solution of Resveratrol as component (S), the solution being an extract that contains 10 weight-% Polygonum root extract containing 50 weight-% Resveratrol, DÖHLER GmbH 22 July 7, 2025 25DÖH0502WOP P1544PC00 70 weight-% propylene glycol, 10 weight-% ethyl lactate, 10 weight-% tap water. Neither propylene glycol, nor ethyl lactate have any alcohol perception on their own. The effect shown in the examples, therefore, comes from the Polygonum extract which contains Resveratrol in a content of 50 weight-%. Results are depicted in the diagram given in figure 3. Data obtained with this solution are marked as “DSR(0.05%) in 2% ABV” in the diagram. The results show that adding the component S according to the invention can increase the alcohol perception of an aqueous solution containing 2.0 vol.-% alcohol, but cannot fully reach the benchmark profile of an aqueous solution containing 3.0 vol.-% alcohol. The addition of 0.05 wt.-% as component S to an aqueous solution containing 2.0 vol.-% alcohol (“DSR (0.05%) in 2% ABV”) can already create a perceptible alcohol sensation. Higher dosages increase “alcohol intensity”, “burning / harshness” sensation and “throat warming sensation”. Example 3: Alcohol-mimicking effect in water The invention aims for achieving a high alcohol-boosting effect and ideally matching the sensoric profile of the benchmark profile. It is known that alcohol booster have stronger effect in the presence of alcohol. For this reason, testing has also been performed in water as basis. In this case, the term alcohol DÖHLER GmbH 23 July 7, 2025 25DÖH0502WOP P1544PC00 “boosting” is not suitable, but the term “mimicking” alcoholic perception is used. In example 3, aqueous solutions containing either 0.05 wt.-% or 0.1 wt.-% of an aqueous solution of Resveratrol being an extract that contains 10 weight-% Polygonum root extract containing 50 weight-% Resveratrol, 70 weight-% propylene glycol, 10 weight-% ethyl lactate, 10 weight-% tap water. as component S in tap water have been evaluated in comparison to water. Data obtained with this solution are marked as “DSR…” in the diagram depicting the results for this example in figure 4. The results show that adding the component S according to the invention to water can induce an alcohol perception. In particular, already by adding component S according to the invention to tap water such that an aqueous solution containing DSR (0.05%) is produced leads to an “alcohol intensity” being substantially the same as the “alcohol intensity” evaluated for DSR (0.05%) in 2 vol.-% ethanol (compare figure 3). Example 4: Alcohol-mimicking effect in 0.0 % Beer Similar to the experimental setup described in example 3 above, addition of an aqueous solution of Resveratrol being an extract that contains 10 weight-% Polygonum root extract containing 50 weight-% Resveratrol, 70 weight-% propylene glycol, DÖHLER GmbH 24 July 7, 2025 25DÖH0502WOP P1544PC00 10 weight-% ethyl lactate, 10 weight-% tap water. as component S in a beer having 0.0 vol.-% alcohol (Heineken 0.0 beer, market sample) has been evaluated in comparison to the beer without addition of this extract. Data obtained with addition of this extract are marked as “DSR…” in the diagram depicting the results for this example in figure 5. From this diagram, it can be recognized that in beer, the throat warming and burning / harshness sensation is more pronounced in the presence of component S according to the invention in the higher dosage compared to the experiment described in example 3 with water as a basis. The examples presented above show that addition of a component S according to the invention, in particular addition of resveratrol, has an effect of alcohol boosting and / or alcohol mimicry. It is apparent to the person skilled in the art that the invention is not limited to the examples described above, but rather can be varied in many different ways. In particular, the features of the individually illustrated examples can also be combined or interchanged with one another.

[0003] DÖHLER GmbH 25 July 7, 2025 25DÖH0502WOP P1544PC00 List of Reference numbers 0 malt derived from at least one cereal and / or of a mash of grapes 1 starting material, starting product having an initial alcohol content of greater than or equal to 0.5 vol.-% to lower than or equal to 75 vol.-%, the starting product being selected from the group consisting of beer, wine, sparkling wine, whisky and liqueur,cider, hard seltzers, beer-mix, cocktails, rum, gin, aperitifs, mocktails, mixed drinks containing wine, mixed drinks containing spirits and non-alcoholic spirits the “starting material” or “starting product” can be identical to the “comparison product 30” 2 composition comprising an aqueous solution of at least one stilbene, stilbene derivative, stilbene or stilbene derivative-containing plant extract, in particular resveratrol, preferably trans-resveratrol, or mixtures thereof, 3 product being selected form the group consisting of food, dietary supplements, natural stimulants and semi-luxury food products, in particular being a beverage; in particular beer, wine, sparkling wine, whisky and / or liqueur DÖHLER GmbH 26 July 7, 2025 25DÖH0502WOP P1544PC00 30 comparison product consisting of the same components in the same relative ratios to each other as the product (3), but without the addition of the at least one component (S) ^^^^^^^^“AI_redalc”: sensoric parameter “alcohol intensity” of a product, in particular a beverage, having a reduced alcohol content ^^^^^“AI_alc”: sensoric parameter “alcohol intensity” of a product, in particular a beverage, with the alcohol content of the product not having been reduced S component being selected from the group consisting of stilbenes, stilbene derivatives, stilbene or stilbene derivative-containing plant extracts, in particular resveratrol, preferably trans-resveratrol, or mixtures thereof

Claims

DÖHLER GmbH 27 July 7, 2025 25DÖH0502WOP P1544PC00 Claims:

1. A use of at least one component (S) for mimicking or enhancing the alcohol perception or flavour in a consumable preparation, wherein the component (S) is selected from the group comprising stilbene, stilbene derivatives, plant extracts containing stilbene and / or at least one stilbene derivative, or mixtures thereof.

2. Use, in particular according to claim 1, of a composition comprising, an aqueous solution of at least one component (S) being selected from the group consisting of stilbene, stilbene derivative, stilbene or stilbene derivative-containing plant extract or mixtures thereof, in particular resveratrol, preferably trans-resveratrol, in a concentration of the at least one component being greater than or equal to 0.01 weight-% to lower than or equal to 0.5 weight-%, as addition to an alcohol-reduced or preferably alcohol-free product selected form the group consisting of food, dietary supplements, natural stimulants and semi- luxury food products, in particular being a beverage such as beer, wine, whisky, liqueur, for inducing sensoric perception of alcohol to and / or amplifying sensoric perception of alcohol of a product being selected form the group consisting of food, dietary supplements, natural stimulants and semi-luxury food products, with the product in particular being a beverage.DÖHLER GmbH 28 July 7, 2025 25DÖH0502WOP P1544PC00 3. Use according to claim 1 or 2, characterized in that the composition consists of an aqueous solution of the at least one component (S) in a concentration of greater than or equal to 0.01 weight-% to lower than or equal to 0.5 weight-%, and optionally at least one preservative.

4. A method for mimicking or enhancing the alcohol perception or flavour of a consumable preparation by bringing an orally consumable preparation into contact with at least one component (S) that is selected from the group comprising stilbene, stilbene derivatives, plant extract containing stilbene and / or at least one stilbene derivative, or a mixture thereof.

5. The use according to any one of claims 1 to 3 or the method of 4, wherein the at least one stilbene and / or stilbene derivative represents or represent at least one polyphenol of the general formula I,wherein R1 to R6 are identical or different and separately are hydrogen, a C1to C4alkyl group, OH- or -OR7,DÖHLER GmbH 29 July 7, 2025 25DÖH0502WOP P1544PC00 wherein R7is a C1to C4alkyl group or a C1to C4acyl group.

6. The use according to any one of claims 1 to 3 or 5 or the method of claim 4 or 5, characterized in that the consumable preparation contains at the least one stilbene and / or at least one stilbene derivative, preferably trans-resveratrol, in an amount of up to 200 ppm.

7. The use according to any one of claims 1 to 3 or 5 or 6 or the method according to claims 4 to 6, characterized in that at least one stilbene derivative is selected from the group comprising resveratrol, piceatannol, oxyresveratrol, pterostilbene, stilbene, and their mixtures, wherein preferably the at least one stilbene derivative of the general formula I is resveratrol, most preferably trans- resveratrol.

8. Product (3) being selected form the group consisting of food, dietary supplements, natural stimulants and semi- luxury food products, in particular being a beverage, comprising at least one component (S) being selected from the group consisting of stilbene, stilbene derivative, stilbene or stilbene derivative- containing plant extract or mixtures thereof, in particular resveratrol, preferably trans-resveratrol, in a concentration of greater than or equal to 0.0001 weight-% to lower than or equal to 0.5 weight-%, preferably in a concentration being greater than or equal to 0.0025 wt.-% to lower than or equal to 0.05 wt.-%.DÖHLER GmbH 30 July 7, 2025 25DÖH0502WOP P1544PC00 9. Product (3) according to claim 8, characterised in the product (3) having an alcohol content of 0.0 vol.-% and a sensoric profile with an alcohol intensity being greater than the alcohol intensity of a comparison product (30) with the comparison product (30) consisting of the same components in the same relative ratios to each other as the product (3), but without the addition of the at least one component (S).

10. Product according to claim 8 characterised in the product (3) having a reduced alcohol content, in particular an alcohol content in the range of greater than or equal to 0.0 vol.-% to lower than or equal to 50.0 vol.-%, preferably an alcohol content in the range of greater than or equal to 1.0 vol.-% to lower than or equal to 8.0 vol.-%, most preferably an alcohol content in the range of greater than or equal to 1.5 vol.-% to lower than or equal to 5.0 vol.-%, and a sensoric profile with an alcohol intensity being greater than the alcohol intensity of a comparison product (30) with the comparison product (30) consisting of the same components in the same relative ratios to each other as the product (3), but without the addition of the at least one component (S).DÖHLER GmbH 31 July 7, 2025 25DÖH0502WOP P1544PC00 11. Product (3) according to any one of claims 8 to 10 being a beverage with reduced alcohol content, the beverage being in particular selected from the group consisting of beer having an alcohol content in the range of greater than or equal to 0.0 vol.-% to lower than or equal to 4 vol.-%, wine or sparkling wine having an alcohol content in the range of greater than or equal to 0.0 vol.-% to lower than or equal to 5 vol.-%, whisky or liqueur having an alcohol content in the range of greater than or equal to 0.0 vol.-% to lower than or equal to 10 vol.-%, and comprising the at least one component (S) in a concentration being greater than or equal to 0.0001 weight-% to lower than or equal to 0.5 weight-%, preferably in a concentration being greater than or equal to 0.0025 wt.-% to lower than or equal to 0.05 wt.-%, and having a sensoric profile which substantially corresponds to the sensoric profile of the beverage without its alcohol content having been reduced.

12. Product according to claim 11 having a sensoric profile showing an alcohol intensity ^^^^^^^^corresponding to the alcohol intensity ^^^^^of the beverage without its alcohol content having been reduced, preferably an alcohol intensity ^^^^^^^^that deviates by maximum 10 % from the alcohol intensity of the respectiveDÖHLER GmbH 32 July 7, 2025 25DÖH0502WOP P1544PC00 beverage without its alcohol content having been reduced ^^^^^with ^^^^^^^^= ^^^^^± 0.05*^^^^^.

13. Use according to any one of claims 1 to 3 or 5 to 7, or method according to any one of claims 4 to 7 or product according to any one of claims 8 to 12, characterised by a concentration of the at least one component (S) being greater than or equal to 0.0025 weight-% to lower than or equal to 0.5 weight-%, preferably greater than or equal to 0.025 weight-% to lower than or equal to 0.04 weight-%.

14. Method for producing a product (3) being selected form the group consisting of food, dietary supplements, natural stimulants and semi-luxury food products, in particular being a beverage, comprising the steps of a) Providing a starting product or starting material having an initial alcohol content of greater than 0.0 vol.-% to lower than or equal to 75 vol.-%, the starting product being selected from the group consisting of beer, wine, sparkling wine, whisky and liqueur, cider, hard seltzers, beer-mix, cocktails, rum, gin, aperitifs, mocktails, mixed drinks containing wine, mixed drinks containing spirits and non-alcoholic spirits, b) Reducing the alcohol content of the starting product (1) c) Adding at least one component (S) being selected from the group consisting of stilbenes, stilbene derivatives,DÖHLER GmbH 33 July 7, 2025 25DÖH0502WOP P1544PC00 stilbene or stilbene derivative-containing plant extracts, in particular resveratrol, preferably trans- resveratrol, or mixtures thereof, or adding a composition comprising an aqueous solution of at least one component (S) being selected from the group consisting of stilbenes, stilbene derivatives, stilbene or stilbene derivative-containing plant extracts, in particular resveratrol, preferably trans-resveratrol, or mixtures thereof, thereby providing a product (3) having a reduced alcohol intensity ^^^^^^^^in comparison to the starting product, wherein in the product, the concentration of the at least one component (S) is adjusted to be greater than or equal to 0.0001 weight-% to lower than or equal to 0.5 weight-%, preferably in a concentration being greater than or equal to 0.0025 wt.-% to lower than or equal to 0.05 wt.-%, and optionally d) Packing, in particular bottling, of the product (3).

15. Method according to claim 14, characterized in that in step a), a starting product is provided having an initial alcohol content of greater than 0.0 vol.-% to lower than or equal to 60 vol.-%, preferably an initial alcohol content of greater than or equal to 5 vol.-% to lower than or equal to 10 vol.-%.

16. Method according to claims 14 or 15, characterized in thatDÖHLER GmbH 34 July 7, 2025 25DÖH0502WOP P1544PC00 in step c), the concentration of the at least one component (S) in the product is adjusted to be greater than or equal to 0.015 weight-% to lower than or equal to 0.04 weight-%, most preferably greater than or equal to 0.05 weight-% to lower than or equal to 0.1 weight-%.

17. Method according to any one of claims 14 to 16, characterized in that step a) of providing the starting product includes step a1) a yeast-fermentation of a malt derived from at least one cereal and / or of a mash of grapes, and optionally at least one distillation following the yeast fermentation.

18. Method according to claim 17, characterised in that the cereal is selected from the group consisting of barley, wheat, rye, corn and rice rice or other fermentable substrates comprising at least one starch-containing or sugar-containing plant-based raw material selected from the group consisting of cereals, pseudocereals, tubers, roots, and fruits, wherein said raw material is optionally subjected to malting, enzymatic hydrolysis, or other pretreatment to gain fermentable carbohydrates accessible for yeast fermentation.

Images