NEW GABA-RICH MASK PRODUCT

Abstract

The present invention relates to a natural extract, preferably extracted from yeast, rich in gamma-aminobutyric acid (GABA), a product comprising such an extract and their use for masking flavors, especially bitter and sour, undesirable notes, especially sweeteners, proteins and metallic notes, or trigeminal sensations such as astringency, in a product, advantageously a food, pharmaceutical, nutraceutical, or flavoring preparation.

Description

Title of the invention: NEW GABA-RICH MASKING PRODUCT technical field

[0001] The present invention falls within the field of agri-food and health, seeking natural solutions to mask undesirable tastes in ingested products. The solution proposed in this application is the provision of a natural extract rich in GABA, whose blocking properties, particularly for bitterness, are known (Pydi et al., J Biol Chem., 2014, 289(36): 25054-66; Sasaki et al., J Biol Macromol., 2014, 14(1): 43-57). Prior state of the art

[0002] Today, more and more consumers are looking for healthier and more environmentally friendly food.

[0003] To meet this growing demand, food manufacturers have developed new solutions in recent years focused on plant-based products (development of meat and dairy analogues using non-animal proteins), nutrition (protein drinks or drinks fortified with various compounds such as vitamins, amino acids, minerals, etc.) and the reduction of sugar, fat and salt in existing products.

[0004] The development of these new solutions is accompanied by many challenges, particularly around taste, which remains one, if not the main criterion for purchasing agri-food products in the world.

[0005] One of the main challenges is bitterness, which is present in many "new" ingredients used in these products: in sweeteners, in some salt substitutes (KC1 for example), in many vegetable proteins (pea, soy, potato etc.), in many plant extracts, in food supplements (vitamins, minerals, amino acids) etc.

[0006] Other undesirable notes are also to be removed, blocked or masked: sour flavour, astringency, metallic notes, green vegetal notes, rancid notes, etc.

[0007] Certain ingredients are therefore developed to help solve these flavor profile problems and improve the organoleptic quality of consumed products. Some of these ingredients contain "bitter blockers," that is, compounds capable of "blocking" bitter taste receptors, in order to prevent the perception of the bitterness initially present in the consumed product. No perfect solution exists, and the development of new ingredients, in addition to solutions already available on the market, makes it possible to create customized solutions. which combine these different technologies (for example, masking for pea protein, masking for rebaudioside A (Reb A), masking for KC1 etc).

[0008] The object of the present invention is to provide a natural extract containing gamma-aminobutyric acid (GABA) in a complex matrix (peptides, amino acids, RNA, etc.). Thus, the integration of such an extract into an ingestible product makes it possible to provide a sufficient quantity of GABA to obtain the desired masking effect in a natural context, that is to say, without impact on human or animal health, but also rich in other potentially useful compounds (in terms of nutrition, taste, etc.). Detailed description of the invention

[0009] Thus and according to a first aspect, the present invention relates to a natural extract rich in gamma-aminobutyric acid (GABA).

[0010] In the context of the invention, a "GABA-rich extract" is understood to mean that the extract comprises at least 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10%, or even at least 11, 12, 13, 14, or even at least 15% by weight of GABA, the percentage by weight being expressed relative to the dry weight of the extract. Advantageously, the extract comprises at least 5% by weight of GABA. A content between 5 and 15% is particularly suitable for the purposes of the present invention.

[0011] In the context of the invention, a natural extract is defined as one obtained from an element of nature, in particular from plant material or from a microorganism such as a yeast or a bacterium. According to a particular embodiment, the extract according to the invention is obtained from a yeast, hereinafter referred to as "yeast extract" ("YE" for Yeast Extract).

[0012] Generally speaking, yeast extracts are products known to those skilled in the art. According to the invention, "yeast extract" (or "yeast hydrolysate" or "yeast peptone") refers to the soluble fraction obtained after thermal, mechanical (using known methods such as high-pressure homogenization, mechanical milling, mechanical lysis using glass beads, ultrasonic disintegration, repeated freeze-thaw cycles, or osmotic shock), or enzymatic lysis (using an enzyme exogenous or endogenous to the yeast)... The objective of such lysis is to release the internal macromolecules of said yeast in their native state, in particular the pool of free amino acids, including free glutamic acid. The co-products obtained correspond to the insoluble fraction called "yeast hulls" and can be used in other processes.The processes for obtaining yeast hulls and yeast extracts are known in the art (see for example the reference work “Yeast Technology”, 2nd edition, 1991, G. Reed et al. TW Nogodawithana, published by Van Nostrand Reinhold, New York, ISBN 0-442-31892-8). The insoluble fraction and / or the soluble fraction can then be dried.

[0013] Thus, a yeast extract may be in dry form, preferably as a fine water-soluble powder, in liquid form or even as a concentrated liquid, or in paste form. A yeast extract comprises mainly protein matter, preferably at least 55% protein matter.

[0014] The difficulty overcome by the present invention is to obtain a natural extract rich in GABA, without the addition of exogenous GABA. Indeed, some plants, such as broccoli or sweet potatoes, contain GABA but in very small quantities, unsuitable for the desired masking properties.

[0015] Thus, and advantageously, the natural extract used in the context of the present invention is an extract that is naturally rich in glutamic acid (or glutamate). It should be noted that, in the context of the invention, "glutamic acid" (or "glutamate") refers to the amino acid in its free form, not incorporated into a peptide or protein.

[0016] In particular, an extract is said to be "rich in glutamic acid" if it contains at least 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10%, or even 11, 12, 13, 14, 15, 20, or 25% by weight of free glutamic acid, the percentage by weight being expressed relative to the dry weight of the extract. Advantageously, the extract comprises at least 10% by weight of free glutamic acid. A content between 5 and 25%, for example between 10 and 20%, is particularly suitable for the purposes of the present invention. Natural extracts meeting this definition are, for example, yeast extracts, bacterial extracts, or plant extracts, advantageously yeast extracts.

[0017] According to a particular embodiment, such an extract is obtained from an organism, in particular a plant or microorganism such as yeast or bacteria, capable of synthesizing or even secreting glutamic acid, advantageously in large quantities. As is known to those skilled in the art, the organism may be naturally capable of synthesizing glutamic acid in large quantities, or genetically modified for this purpose.

[0018] A yeast extract according to the invention can be obtained from any yeast, advantageously meeting the above definition. Preferably, the yeast strain used for preparing the extract according to the invention belongs to the genus Saccharomyces, Kluyveromyces, or Candida (also known as Pichia or Lindnerd). Preferably, the yeast strain used for preparing the extract belongs to the genus Saccharomyces and, more particularly, to the species Saccharomyces cerevisiae.

[0019] An example of bacteria meeting the above definition is, for example, the species Corynebacterium glutamicum.

[0020] As reported in the literature, many plants or sources of plant material meeting the above definition are known.

[0021] Obtaining GABA from glutamic acid involves the implementation of a glutamate decarboxylase (GAD) activity capable of ensuring the following conversion: L-Giutamate + HA GABA CO2

[0022] Following this step, carried out under conditions that promote the conversion of glutamic acid to GABA while ensuring limited bacterial growth, the resulting extract is low in glutamic acid, or even free of glutamic acid. For the purposes of this invention, a "low-glutamic acid extract" is defined as an extract that advantageously comprises less than 10%, or even less than 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, or even 0.2 or 0.1% by weight of glutamic acid in free form, the percentage by weight being expressed relative to the dry weight of the extract. The term "glutamic acid-free or glutamic acid-deprived extract" refers to an extract that does not contain glutamic acid in free form, corresponding to the case where all the free glutamic acid present in the extract has been converted to GABA.

[0023] As is known to those skilled in the art, the natural extract, advantageously yeast extract, can be incubated in the presence of such an enzyme under conditions, particularly of temperature and pH, that ensure this conversion. These conditions vary depending on the origin of the GAD enzyme. By way of example, and in relation to the enzyme produced by Levilactobacillus brevis, these conditions are: - an acidic pH, for example of 5; and - a temperature between 30 and 35°C, for example equal to 33°C.

[0024] Alternatively, a natural extract, advantageously a GABA-rich yeast extract according to the invention, is obtained via a bacterium exhibiting suitable glutamate decarboxylase activity.

[0025] Thus, the bacterium implemented within the framework of the invention exhibits glutamate decarboxylase (GAD) activity, in other words is capable of producing a glutamate decarboxylase (GAD) enzyme. The proteins involved in this metabolic pathway, in particular the GadA and / or GadB genes encoding the enzyme and the GadC gene encoding the substrate transporter, are widely documented in the prior art, see for example the review by Yogeswara et al. (Microorganisms 2020,8(12),1923; https: / / doi.org / 10.3390 / microorganisms8121923) in connection with lactic acid bacteria.

[0026] According to a particular embodiment, a bacterium of interest carries a GadA and / or GadB gene encoding the GAD enzyme.

[0027] According to another embodiment, the bacterium further carries a GadC gene encoding a glutamate and GABA transporter.

[0028] These may be endogenous or exogenous genes, single or multicopy, chromosomally integrated or carried by a plasmid, and placed under the control of regulatory elements allowing their expression, such as a promoter. In a particular embodiment, these are endogenous genes.

[0029] It has been shown that lactic acid bacteria, particularly those of the Lactobacillaceae family, are particularly well-suited for implementation within the scope of the present invention. The bacteria listed below can be used alone or in combination.

[0030] Bacteria carrying at least one GadA or GadB gene are for example chosen from the group including: Lactobacillus plantarum.

[0031] Des baccières porteuses d'au moins un gène GadA et / ou GadB et d'au moins un gène GadC sont par exemple chois dans le groupe comprendre les genres suivants : Levilactobacillus, Lentilactobacilus, Lactococcus, Lacticaseibacillus, Furfurilactobacillus, Leuconostoc, Lactiplantibacillus, Bifidobacterium, Pediococcus, Enterococcus et Limosilactobacillus.

[0032] It may for example be: Levilactobacillus brevis, Lentilactobacillus buchneri, Lactococcus lactis, Lacticaseibacillus paracasei, Furfurilactobacillus rossiae, Enterococcus faecium, Leuconostoc suionicum, Lactobacillus amylovorus, Lactiplantibacillus plantarum, Bifidobacterium dentium, Bifidobacterium adolescentis, Bifidobacterium angulatum, Pediococcus pentosaceus, Enterococcus casseliflavus, Limosilactobacillus reuteri, Enterococcus gallinarum, Limosilactobacillus oris, Pediococcus acidilactici, Limosilactobacillus fermentum and Enterococcus hermanniensis.

[0033] Preferably, the bacterium, used alone or in mixture, belongs to a species chosen from the following group: Levilactobacilus brevis, Lentilactobacilus buchneri, and Lactococcus lactis, advantageously Levilactobacilus brevis.

[0034] As is known to those skilled in the art, the bacterium is cultured under conditions favorable to the growth of bacteria of the Lactobacillaceae family, for example in an MRS (Man Rogosa, Sharpe) type culture medium. The culture conditions, particularly those relating to pH, temperature, and aerobic or anaerobic conditions (partial or total), depend on the strain chosen. As is known and as described in the examples, a strain of Levilactobacillus brevis is advantageously cultured under partially anaerobic conditions, at a temperature between 30 and 35°C and at a slightly acidic pH, for example, 6.2.

[0035] Advantageously, the bacterium is further cultured under conditions promoting the expression of genes of the pathway, in particular GadA, GadBet / or GadC.

[0036] At the end of growth and for the conversion stage, the culture thus obtained can be used as such, or in dried or even freeze-dried form, provided that these treatments do not affect the enzymatic activity.

[0037] By using a bacterium equipped with the GadC-encoded transporter, whole cells can be implemented to ensure the conversion of glutamic acid from the natural extract into GABA.

[0038] Alternatively, and in particular when the bacteria do not possess such a transporter, the bacteria are subjected to lysis, then possibly centrifuged, and it is the lysate containing the enzyme of interest, possibly purified, that is used.

[0039] The extract, advantageously of yeast, is then incubated with the bacterial culture, possibly in the form of a bacterial lysate.

[0040] According to one embodiment, the free glutamic acid titration of the extract, particularly of yeast, is adjusted. In practice, the extract is advantageously used in this incubation step at a concentration of at least 100, 150, 200, 250 or even 300 g / L, for example between 150 g / L and 250 g / L.

[0041] According to one embodiment, bioconversion is ensured by bringing the extract, advantageously of yeast, as detailed above, into contact with the bacterium, namely the bacterial must or bacterial lysate, as described above.

[0042] Incubation is advantageously carried out under conditions adapted to the bacterium used or to the enzyme in the case of a bacterial lysate.

[0043] Thus, in a manner known to those skilled in the art, the incubation conditions are adjusted according to the bacterial strain and the enzyme present, to ensure optimal bioconversion activity.

[0044] The conversion step is carried out until the desired amount of free glutamic acid is consumed. In the context of the present application for the use of the final extract for masking, given the umami flavor due to glutamic acid, its conversion to GABA is advantageously greater than 90%. As already stated, the final extract advantageously comprises less than 10, 9, 8, 7, 6, 5, 4, 3, 2, or 1%, or even 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or even 0.1% by weight of free glutamic acid, the weight percentage being expressed relative to the dry weight of the extract. Even more advantageously, all of the glutamic acid in the extract is consumed.

[0045] According to a particular embodiment, an extract according to the invention further has the following characteristics, expressed as a percentage by weight relative to the dry weight of the extract: - a nitrogen content of 0 to 20%, for example 5 to 15%; and / or - a free amino acid content of 0 to 30%, for example 10 to 20%; and / or - a total amino acid content of 20 to 50%, for example 30 to 40%.

[0046] After stopping the conversion, several processing schemes for the extract thus obtained can be considered:

[0047] According to a first embodiment and at least in the case of incubation with live bacteria, it is subjected to thermal inactivation, for example at a temperature of 90°C. In this case, the product obtained contains inactivated bacteria.

[0048] According to another embodiment, after this thermal inactivation step, the bacteria are removed from the extract by any technique known to those skilled in the art, for example by tangential membrane filtration (microfiltration or ultrafiltration), by centrifugation, or by a combination of these different techniques.

[0049] These steps may prove unnecessary in the case of the implementation of a bacterial lysate.

[0050] Thus and at this stage, the extract may contain inactivated bacteria or be free (or essentially devoid) of bacteria.

[0051] According to another feature, an extract according to the invention is water-soluble.

[0052] According to a particular embodiment, the extract thus obtained is dried, advantageously by spray drying, for example using a spray drying tower. In the context of this application, it has been shown that the GABA present in the extract is resistant to these heat treatments and remains stable.

[0053] According to one particular embodiment, the extract according to the invention is in the form of a dry extract. Alternatively, it may be in liquid or powder form. According to another particular embodiment, the extract according to the invention may be diluted in a physiologically acceptable carrier or excipient. A physiologically acceptable carrier or excipient is an aromatically neutral carrier or excipient suitable for administration in humans or animals. Examples of physiologically acceptable carriers or excipients include maltodextrins, triacetin, propylene glycol, vegetable glycerin, glycerol, soluble fibers, yeast derivatives such as yeast extracts, barks, and autolysates, or fats such as palm oil.

[0054] An extract according to the invention has masking properties of interest for any product intended for oral administration, i.e., for ingestion. One aspect of the invention therefore relates to the use of such an extract in this context.

[0055] For the purposes of the present invention, masking a taste consists of reducing or completely eliminating the perception of a flavor within a product, while masking undesirable notes (in English "off-note") consists of reducing or completely eliminating the perception of an aroma or aromatic note.

[0056] As is known, the perception of the taste of a food or substance ("flavor") is the result of a multitude of mechanisms and is the outcome of taste, aroma, and trigeminal sensations. When food is placed in the mouth, chewing leads to the release of volatile and non-volatile constituents, each of these constituents having various consequences and effects on taste perception.

[0057] Non-volatile constituents, detected via receptor cells of the gustatory system, are responsible for flavor. There are only five basic tastes: sour, bitter, sweet, salty, and umami. Volatile constituents, on the other hand, are detected via receptor cells of the olfactory system (retronasal pathway) and are responsible for aromas. Unlike flavors, there is a wide variety of aromas, which can result from several molecules. In addition, certain molecules are detected by nerve endings of the trigeminal nerve in the oral and nasal cavities, giving the trigeminal component of a food or substance, such as pungency, astringency, heat, or coldness.

[0058] In particular, an extract according to the invention has properties blocking bitter and sour flavors, but also properties masking undesirable aromatic notes, such as sweetener and protein notes or metallic notes, and trigeminal sensations such as astringency.

[0059] One aspect of the invention therefore relates to the use of an extract of the invention to reduce or even completely eliminate undesirable flavors, particularly bitter and sour flavors, as well as undesirable aromatic notes, including notes of sweeteners and proteins or metallic notes, and trigeminal sensations such as astringency. It should be noted that to date, the reduction or elimination of undesirable flavors and notes is detected by human sensory perception because other methods, such as the use of an electronic tongue, do not allow for the precise detection of a particular masking effect. Indeed, current detection methods are not sufficiently representative of the mechanism of human perception, which depends on a multitude of factors, some of which are not solely physiological.

[0060] In a manner known to those skilled in the art, the flavors to be masked, reduced, eliminated or blocked are chosen from the following group: sour, bitter, sweet, salty and umami.

[0061] Test compounds or compositions for evaluating this masking are conventionally chosen from the following group: - bitter flavor: caffeine; quinine; L-phenylalanine; L-arginine; L-tyrosine; lysine, for example lysine HCl; caramel sauce; pea protein; protein of soy; soybeans, for example in milk or yogurt; energy drink, for example rich in BCAAs; bitter brewer's yeast extract; - sour flavour: jam; vegetable cheese; vegetable yogurt.

[0062] As is known to those skilled in the art, the undesirable aromatic notes to be masked, reduced, eliminated or blocked are chosen from the following group: notes of sweeteners, notes of proteins, metallic notes, rancid notes, ...

[0063] Test compounds or compositions for evaluating this masking are conventionally chosen from the following group: - Note on sweeteners: sucralose (splenda); aspartame; acesulfame K; thaumatin extract; rebaudioside A (Reb A); steviol glycosides (SG95); jam; sweetened beverage such as iced tea; energy or protein drink; - protein note: pea protein; soy protein; potato protein; broad bean protein; vegan product type "plant-based steak", "plant-based tuna", "plant-based cheese", "vegetarian yogurt" and "egg analogue"; - metallic note: potassium chloride (KCl) solution; KCl-rich soup.

[0064] As is known to those skilled in the art, trigeminal sensations to be masked, reduced, suppressed or blocked include, for example, astringency, which can be tested on an extract of ginseng (“Ginseng Iced Tea”), pea or soy protein, modified starch (application “vegan cream cheese”), soybeans, for example in milk or yogurt, or an energy drink, for example rich in BCAAs.

[0065] Within the scope of the invention, products intended for oral intake include, in particular, food products, pharmaceutical or nutraceutical compositions (also known as food supplements), or flavoring preparations.

[0066] In the context of the present invention, the term "product" refers to both a food, pharmaceutical, or nutraceutical product and aromatic preparations that can be used in food, pharmaceutical, or nutraceutical applications.

[0067] A food product within the meaning of the present invention can be considered any substance that provides nutrition to a living being, and particularly to a human being. The food product can therefore be in either solid or liquid form. For example, a food product could be a prepared dish, a jam, a fermented beverage such as wine or beer, an energy drink, or a protein drink for sports.

[0068] A pharmaceutical product within the meaning of the present invention means any pharmaceutical substance intended to be ingested by a human being, such as a medicine.

[0069] The quantity of extract to be introduced into the product depends on the nature of the product itself and the strength of the undesirable flavors and aromatic notes to be neutralized. Typically, and particularly in the context of a food product, the extract according to the invention can represent at least 10 ppm (0.001% w / w), or even 50 ppm, or even 100 ppm. According to another embodiment, the extract represents a maximum of 3000 ppm (0.3% w / w), or even 2000 ppm, or even 1000 ppm. Any intermediate value, for example 200, 300, 400, 500, 600, 700, 800, 900, 1000, 1500, 2000 or 2500 ppm, can be used. According to a particular embodiment, the extract according to the invention represents from 50 to 500 ppm, advantageously from 100 to 300 ppm, for example 200 ppm.

[0070] According to a particular aspect, an extract according to the invention is combined with another masking agent. This may, for example, be the ribonucleotide-rich yeast extract described in document WO2019 / 115894. Such an extract, obtained from the yeast Saccharomyces cerevisiae, is essentially defined as comprising (in percentages by weight relative to the dry weight of the extract) 25% to 55% of 5'-ribonucleotides (for example, 50.9%), of which 5% to 20% are 5'-AMP (for example, 10%) and 5% to 20% are 5'-GMP (for example, 10.1%), in a 5'-AMP / 5'GMP ratio of between 0.85 and 1.25.

[0071] If the extract according to the invention is combined with another masking agent, its quantity can be reduced, for example, halved. Thus, and only by way of example: - an extract according to the invention, when used alone, can be used at a level of 200 ppm in the product; - an extract described in WO2019 / 115894, when used alone, may be used up to 100 ppm in the product; - when the two are combined in the product, the extract according to the invention can be used at a rate of 100 ppm and the extract described in WO2019 / 115894 at a rate of 50 ppm.

[0072] The step of incorporating the extract into a product is a step known to those skilled in the art and consists in particular of applying and / or mixing the extract into a product. It should be noted that this step can be carried out before, during, or after the manufacture of said product. It can be carried out using hot or cold methods.

[0073] According to another aspect, the present invention therefore relates to a method for preparing a product having a modified flavor comprising: - the provision of an extract as described above; - the incorporation of said extract into a product.

[0074] Thus, the present invention combines the qualities of a natural extract and GABA for a multifaceted and enhanced masking effect on products. Furthermore, even when it is a yeast extract, it does not alter the overall perception of the taste of said products and, in particular, does not produce the brothy notes, the aromatic yeast notes, or the umami flavor characteristic of such extracts ("yeasty taste"). FIGURES

[0075] [Fig. 1]: Bitterness score (scale from 0 to 10 with 0: no bitterness and 10: strong bitterness) of Quinine (aqueous solution at 18 ppm) in the presence of:

[0076] (A) Control (no masking agent)

[0077] (BC) Extract according to the invention (EXL-I)

[0078] (AB) Prior art masking agent (Springer® Mask 101)

[0079] (Q EXL-I + Springer® Mask 101

[0080] [Fig.2]: Classification with rating of the bitterness of Quinine (aqueous solution at 18 ppm) in the presence of:

[0081] (C) Control (no masking agent)

[0082] (BC) Prior art masking agent (Springer® Mask 101)

[0083] (AB) Extract according to the invention (EXL-I)

[0084] (A) EXL-I + Springer® Mask 101 EXAMPLES OF ACHIEVEMENTS

[0085] The invention and its advantages will become clearer from the following embodiments, supported by the accompanying figures. These, however, are not intended to be limiting. 1 / Preparation of the active ingredient according to the invention

[0086] 1 / Preparation of the yeast extract A yeast extract of Saccharomyces cerevisiae was prepared and used at a concentration of between 30g / L and 300g / L.

[0087] 2 / Preparation of the bacterium carrying the glutamate decarboxylase activity The bacterium Levilactobacillus brevis was cultured under suitable conditions on an MRS (Man Rogosa, Sharpe) type medium.

[0088] The culture thus obtained is used as is or subjected to lyophilization and then used in the step of converting glutamic acid into GABA.

[0089] 3 / Conversion of glutamic acid into GABA Bioconversion is carried out at a temperature between 30 and 40°C and a pH between 5 and 7. Inoculation of the extract with the bacterial culture initiates bioconversion. The bioconversion time is approximately 24 to 70 hours. The reaction is stopped when the conversion to GABA is greater than 90%, ideally complete.

[0090] The GABA-rich extract thus obtained is then subjected to thermal inactivation and then centrifuged.

[0091] The composition of the final extract obtained, in dry form, is given in the table below:

[0092] [Tables 1] Nitrogen (g%g dry) Total amino acids (g%g dry) Free amino acids (g%g dry) Glutamic acid dry) GABA (g%g dry) 8.2 5 J 18 0.18 7.6

[0093] II / Masking properties of the asset according to the invention

[0094] In the following examples, an extract according to the invention, as obtained in (I), is designated "EXL-I". Furthermore, an extract as described in WO2019 / 115894 is commercially available under the name "Springer® Mask 101".

[0095] 1 / Effects of an extract according to the invention on various organoleptic defects

[0096] The effectiveness of an extract according to the invention at 200 ppm was tested on a wide range of molecules or extracts in aqueous solution, or on food products, during an expert tasting. The tested products were submitted to the panel of five experts for a comparative organoleptic analysis. Each expert tasted the control product in a blind comparison with the same products containing an extract according to the invention.

[0097] The results are presented in the table below, which lists the molecules, extracts or foods for which the active ingredient according to the invention has proven effective, with mention of the corrected organoleptic defect.

[0098] [Tables2] SSYX test | sm eïSyiit Wîïi {5S WOSttNîï KiffiSS ÿfwssîs wxte x'dssacs w ^pïtWK>K;> » v ' 5: .«vx î IXXiW • Nx î ïày • • 21⁄4 *; Ss» - SX <&î ¢2 »;4jj # SVSX s^î> SCAÀ ■ iWXX £ æ* H i SX.-wrw «wxx ■ v .î'ÿ AjKXc<< £W <W& - wwk. Fès»i 3« « S.-Ns sj ry&RJfiïüie. - î ?.-:ssS&SN ÎC- J-'SÎSïàïS <S. Cs'XgJî.S ÜCXS- - • Si» ÇiX’X; t ’ -¾ -Si JS>sX - SX i vX xi-'XSîSK JSvSaj»?' &sxîsw N <T®»'X^iwS) Tæs» | MN JXXXWS • .'Sx Rïs-iXa às ÿx-X - SX CcNM-sj: •' 'S.^s (SXx-ws: C:w 7½¾) AesiiSs xsdSSS -iNN -> *«W SxviSKs; N» • N* yS-sW « XSx «XN:-?:-,'' Nsi* xs-x swxN- - >>:Wk Si «x - NN \ JNx- f»-¥SX SN>s - SN ÿXi -Si sxS st ÿ?2>X ?s NKiw K- W s ëWîkï-» • K>st 'ÿ- / ( î II sg 1.3 Si X 'i Æ 0 JTiSBSNW - NSW xsswSXx- S ■ Av'.-'jXSx j:«eséiÿ:w> Xx'NSSÆs-mX-» jNXç <Sfax» | v?

[0099] These results demonstrate that the extract according to the invention has a very broad spectrum of action, making it possible to correct both flavor defects (bitterness, sweet persistence), aromatic notes (cardboard, earthy, vegetal, metallic, licorice, fish), and trigeminal sensations (astringency).

[0100] 2 / Sensory analysis of the effect of an extract according to the invention on bitterness

[0101] In order to refine the previous study and to perform a statistical analysis, a new study was carried out using a panel of 21 experts, using a bitter solution of Quinine (aqueous solution at 18 ppm), known to be a reference bitter molecule in the food field and tested in the previous study.

[0102] Protocol:

[0103] Two anonymized samples, at room temperature, were submitted to a panel of 21 people :

[0104] One contained quinine (aqueous solution at 18 ppm) and the other contained quinine (aqueous solution at 18 ppm) + an extract according to the invention (EXL-I, 200 ppm).

[0105] The following question was put to the panel: "Which is the most bitter sample?".

[0106] Sensory analysis was carried out using the 2AFC method (“two-alternative”) forced choice") followed by a statistical analysis of the results.

[0107] Results:

[0108] The results collected are presented in the table below.

[0109] [Tables3] Sample Response to the question posed by the 21 experts Percentage Quinine 18 ppm 18 76.2 Quinine 18 ppm+EXL-I 20 ppm 5 23.8

[0110] These bitterness ranking data demonstrate that the sample containing an extract according to the invention is significantly less bitter than the control (without masking agent), with a very high 99% confidence percentage. [YES] 3 / Association of an extract according to the invention with another masking agent

[0112] Further studies under the same conditions as above were carried out to study the combined effect of an extract according to the invention (EXL-I) with another yeast extract already marketed as a masking agent under the name Springer® Mask 101.

[0113] Four conditions were tested in parallel: - yeast extract according to the invention (“EXL-I”) at 200 ppm; - commercial yeast extract “Springer® Mask 101” at 100 ppm; - Combination of the 2 extracts: EXL-I at 100 ppm + Springer® Mask 101 at 50 PPm - control without masking.

[0114] The tests were carried out with 22 trained judges, using an aqueous solution of quinine (18ppm) as a control molecule for bitterness.

[0115] The bitterness score of the different products tested was determined using a scale rating from 0 to 10 (0: no bitterness; 10: strong bitterness).

[0116] The results obtained are reported in the table below and illustrated in the form of diagrams in [Fig.1].

[0117] [Tables4] Sample: Quinine ISppm + Bitterness Score EXL-I -r Springer® Mask 101 4.036e EXL-I 4.843e Control (no masking agent) 6.387a Springer® Mask 101 5.554a

[0118] On the scores obtained ([Fig. 1 ]), a significant decrease in bitterness is observed, with the best result for the combination of the two products, the extract according to the invention being positioned second.

[0119] A multiple pairwise comparison classification was then carried out using the Nemenyi test (two-sided test).

[0120] The results obtained are reported in the table below and illustrated in the form of diagrams in [Fig.2].

[0121] [Tables5] Sample: Quinine 18 ppm + Frequency Sum of ranks Mean of ranks Groups j EXL-I + Springer® Mask 101 22 36 1.64 A | EXL-I 77 48 2.16 AB Springer® Mask 101 2? 65 2.93 BC | Control (no masking agent) 77 72 | 3.27 C

[0122] By the ranking test, it is confirmed that the products are different.

[0123] On the ranking test with bitterness rating ([Fig.2]), the same ranking emerges as with the bitterness profile, with the best performance for the combination Springer® Mask 101 + EXL-I, the extract according to the invention being positioned as the 2nd best solution, before Springer® Mask 101, itself less bitter than the control.

[0124] It is further noted that there is a synergy between the 2 masking products, since the combination of the 2 at half the concentration is more effective than each one taken alone at its concentration considered effective.

Claims

Demands

1. Natural extract, preferably extracted from yeast, rich in gamma-aminobutyric acid (GABA), advantageously comprising at least 5% by weight of GABA, the percentage by weight being expressed in relation to the dry weight of the extract.

2. Extract according to claim 1, characterized in that it is low in glutamic acid, advantageously comprising less than 10% by weight of glutamic acid, advantageously less than 5%, even more advantageously less than 1%.

3. Extract according to claim 1 or 2, characterized in that it is a water-soluble extract, advantageously in dry form.

4. Extract according to any one of claims 1 to 3, characterized in that it is obtained from a yeast strain capable of synthesizing glutamic acid, for example from the species Saccharomyces cerevisiae.

5. Extract according to claim 4, characterized in that it is obtained by incubating the yeast extract in the presence of a glutamate decarboxylase (GAD) enzyme.

6. Extract according to claim 4, characterized in that it is obtained by incubating the yeast extract in the presence of a bacterium producing a glutamate decarboxylase (GAD) enzyme, advantageously carrying the GadA and / or GadB or even GadC genes, or of a lysate of such a bacterium.

7. Extract according to claim 6, characterized in that the bacterium belongs to the family of lactobacillaceae, advantageously chosen from the group consisting of: Levilactobacilus brevis, Lentilactobacilus buchneri and Lactococcus lactis.

8. Extract according to any one of the preceding claims, characterized in that it comprises inactivated bacteria or is free from bacteria.

9. Product comprising an extract according to any one of claims 1 to 8, advantageously a food product in which the extract is present in an amount between 10 ppm and 3000 ppm, preferably between 50 ppm and 500 ppm, for example 200 ppm, possibly in combination with another masking agent.

10. Use of an extract according to any one of claims 1 to 8 or of a product according to claim 9, for masking undesirable flavors, particularly bitter and sour, notes, including sweeteners, proteins and metallic notes, or trigeminal sensations such as astringency in a product, advantageously a food, pharmaceutical, nutraceutical, or flavoring preparation.

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