Flavored products with low pH

Abstract

Various aspects presented herein relate to the use of cyclohexanecarboxylic acids in flavored articles to improve the taste profile of the flavored article.

Description

Field of the Technology

[0001] Cross - reference to Related Applications This application claims priority to U.S. Provisional Patent Application No. 62 / 646,651, filed on March 22, 2018, and European Patent Application No. 18166487.1, filed on April 10, 2018, the entire contents of which are incorporated herein by reference.

[0002] Field of the Invention The various aspects presented herein relate to the use of cyclohexanecarboxylic acid in a flavored article to improve the taste profile of the flavored article.

[0003] Background A flavor enhancer is a substance added to a flavored article to supplement, enhance or improve the original flavor of the flavored article. Flavor is defined as a combination of the perception of taste, smell or aroma and chemical sensory factors. The perception of flavor is the result of chemical stimulation of receptors in both the oral cavity and the nasal cavity. The basic tastes are sweetness, sourness, saltiness and bitterness. Umami, which is described as another basic taste, enhances the taste effects of other components and constituents of the flavor profile. These basic tastes, including umami and certain trigeminal effects, are perceived in the oral cavity. Aroma is the smell emitted from a food before consumption, or the flavor perceived when the product is chewed and swallowed.

[0004] Flavor and / or aroma modifiers can be added to foods (including beverages), personal or household care products, pharmaceutical formulations or other compositions to enhance the acceptability of the product by enhancing desirable flavors and / or aromas or by masking or eliminating undesirable attributes. Flavor modifiers can be used to change the taste and / or aroma of ingestible foods, functional foods and pharmaceuticals, as well as oral and personal care products (such as mouthwash, toothpaste, cosmetics, perfumes, etc.) or products visible in and around homes, businesses, etc.

[0005] Improving food quality and imbuing such products with new and distinct flavors and aromas has been a long-standing goal. In the commercial production of foods expected to have relatively long shelf lives, processing and storage conditions, and / or the addition of ingredients that can introduce undesirable off-flavors into the food composition, are often necessary. Conventional solutions to taste problems are often ineffective due to the high cost of raw materials and manufacturing. The use of flavor enhancers can eliminate or significantly reduce undesirable off-flavors in food compositions, improve the overall taste of the food, and / or provide a new and novel taste experience.

[0006] For example, for food safety reasons, many flavored products are required to have a low pH (approximately 2.6–4.6). This pH is achieved by adding food acids (inorganic and organic acids) that impart a strong sour taste. Current methods for masking sourness and bitterness include the addition of sugar (in the case of sweetened flavored products) or salt (in the case of salty products), but this is not always desirable.

[0007] Therefore, it would be desirable to provide flavor enhancers that can improve the flavor and novelty of food products, preferably in a healthy and cost-effective manner. [Brief explanation of the drawing]

[0008] [Figure 1] Figure 1 shows the sensory profiles of a base containing grapefruit juice with 300 ppm of green coffee bean extract (containing 50% cyclohexanecarboxylic acid) and a corresponding control sample containing grapefruit juice alone. [Figure 2] Figure 2 shows the sensory profiles of a base containing cranberry juice and 300 ppm of green coffee bean extract (containing cyclohexanecarboxylic acid at 50% of the extract), and a corresponding control sample containing cranberry juice alone. [Figure 3] Figure 3 shows the sensory profiles of a base containing tomato juice with 300 ppm of green coffee bean extract (containing 50% cyclohexanecarboxylic acid in the extract) and a corresponding control sample containing tomato juice alone.

[0009] overview One embodiment presented herein provides a method for reducing or masking the bitterness of a flavored article or improving the taste profile of a flavored article, the method comprising the step of adding to the flavored article an olfactory and / or gustatory effective amount of at least one cyclohexanecarboxylic acid.

[0010] One embodiment presented herein provides a method for enhancing the sweetness and / or improving the sweetness profile of a flavored article, comprising the step of adding to the flavored article an olfactory and / or gustatoryly effective amount of at least one cyclohexanecarboxylic acid.

[0011] One embodiment presented herein provides a method for enhancing or improving the acidity profile of a flavored article, comprising the step of adding to the flavored article an olfactory and / or gustatoryly effective amount of at least one cyclohexanecarboxylic acid.

[0012] In one embodiment, enhancing or improving the acidity profile is a reduction in the acidity of a flavored article.

[0013] In one embodiment, the reduction or masking of bitterness or the improvement of the taste profile is the reduction of off-flavors in the flavored article.

[0014] In one embodiment, the flavored article contains natural and / or artificial sweeteners.

[0015] In one embodiment, sweetness enhancement is an improvement in the sweetness profile of a flavored article.

[0016] In one embodiment, an olfactory and / or gustatoryly effective amount of at least one cyclohexanecarboxylic acid lowers the pH of the flavored article.

[0017] In one embodiment, at least one cyclohexanecarboxylic acid is obtained from a plant extract selected from the group consisting of green coffee bean extract, honeysuckle flower extract, and Eucommia ulmoides bark extract.

[0018] In one embodiment, at least one cyclohexanecarboxylic acid is 5-caffeoylquinic acid (5-CQA), 3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), 3,4-dicaffeoylquinic acid (3,4-diCQA), 3,5-dicaffeoylquinic acid (3,5-diCQA), 4,5-dicaffeoylquinic acid (4,5-diCQA), 3-feruloylquinic acid (3-FQA), 4-feruloylquinic acid (4-FQA), 5-feruloylquinic acid (5-FQA), 3-p-coumaroylquinic acid (3-p-CoQA), 4- The following are selected from the group consisting of p-coumaroylquinic acid (4-p-CoQA), 5-p-coumaroylquinic acid (3-p-CoQA), 3,4-caffeoylferuloylquinic acid (3,4-CFQA), 3,4-feruloylcaffeoylquinic acid (3,4-FCQA), 3,5-caffeoylferuloylquinic acid (3,5-CFQA), 3,5-feruloylcaffeoylquinic acid (3,4-FCQA), 4,5-caffeoylferuloylquinic acid (4,5-CFQA), 4,5-feruloylcaffeoylquinic acid (4,5-FCQA), and combinations thereof.

[0019] In one embodiment, at least one cyclohexanecarboxylic acid is 5-caffeoylquinic acid.

[0020] In one embodiment, at least one cyclohexanecarboxylic acid is present in an olfactory and / or gustatory amount of 50 to 1000 ppm in the flavored article.

[0021] Detailed explanation The following description refers to specific implementable embodiments, which are provided illustratively. These embodiments are described in detail so that those skilled in the art can implement the invention as described herein, and it should be understood that other embodiments may be utilized and logically modified without departing from the scope of the embodiments presented herein. Accordingly, the following description of exemplary embodiments should not be constrained, and the scope of the various embodiments presented herein is defined by the appended claims.

[0022] The abstract is provided so that the reader can quickly grasp the essence and gist of the technical disclosure in accordance with Section 1.72(b) of the U.S. Patent Law Enforcement Rules. The abstract is submitted with the understanding that it is not to be used to interpret or limit the scope or meaning of the claims.

[0023] Surprisingly, it was found that adding at least one cyclohexanecarboxylic acid to a flavored article could reduce or mask the bitterness of the flavored article or improve its taste profile.

[0024] As used herein, the term "olfactogustatorily effective amount" refers to the amount of at least one cyclohexanecarboxylic acid that reduces or masks the bitterness of, or improves the taste profile of, a flavored article when present in the flavored article. Also, as used herein, the term "olfactogustatorily effective amount" refers to the amount of at least one cyclohexanecarboxylic acid that enhances the sweetness of a flavored article when present in the flavored article. Also, as used herein, the term "olfactogustatorily effective amount" refers to the amount of at least one cyclohexanecarboxylic acid that enhances or improves the sourness profile of a flavored article when present in the flavored article.

[0025] In some embodiments, the at least one cyclohexanecarboxylic acid can include extracts obtained from a variety of plants such as fruits (e.g., apples, apricots, blackberries, blueberries, cherries, citrus fruits, peaches, pears, plums, and strawberries), plant leaves (e.g., blueberry, mate, stevia, or guava leaves), vegetables (e.g., artichokes, Brussels sprouts, cabbage, carrots, eggplant, kale, peppers, potatoes, and tomatoes), and other plants (e.g., bamboo, coffee beans, honeysuckle flowers, sunflower seeds, and yerba mate).

[0026] The plant extracts can be obtained commercially or isolated or produced according to procedures known in the art such as those described in Farah et al., J. Nutr. December 2008, vol. 138 no. 12, 2309-2315 or Upadhyay et al., Crit. Rev. Food. Sci. Nutr., 2013, Vol. 53, 968-984 or Li et al., Medicinal Plant, 2014, Vol. 5, 4-7.

[0027] Thus, some aspects presented herein are methods of reducing or masking the bitterness of a flavored article or improving the taste profile of a flavored article, the method comprising adding a plant extract to the flavored article, the plant extract comprising at least one cyclohexanecarboxylic acid, and adding the plant extract in an amount sufficient to provide an olfactory and / or gustatorially effective amount of at least one cyclohexanecarboxylic acid in the flavored article.

[0028] Alternatively, some aspects presented herein are methods of reducing or masking the bitterness of a flavored article or improving the taste profile of a flavored article, the method comprising adding to the flavored article an olfactory and / or gustatorially effective amount of at least one cyclohexanecarboxylic acid.

[0029] In some aspects, an olfactory and / or gustatorially effective amount of at least one cyclohexanecarboxylic acid reduces the astringency of the flavored article.

[0030] In some aspects, the reduction or masking of bitterness or the improvement of the taste profile is a reduction in off-flavors of the flavored article, and the flavored article comprises natural and / or artificial sweeteners.

[0031] In some aspects, an olfactory effective amount of at least one cyclohexanecarboxylic acid reduces or masks the bitterness of the flavored article or improves the taste profile of the flavored article and reduces the amount of sugar and / or artificial sweetener that may be required.

[0032] In some embodiments, the amount of sugar and / or artificial sweeteners that may be required to reduce or mask the bitterness of a flavored article or to improve the taste profile of a flavored article is reduced by 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, or more.

[0033] In some embodiments, an olfactory-effective amount of at least one cyclohexanecarboxylic acid reduces the amount of salt that may be needed to reduce or mask the bitterness of a flavored article or to improve the taste profile of a flavored article.

[0034] In some embodiments, the amount of salt that may be required to reduce or mask the bitterness of a flavored article or to improve the taste profile of a flavored article is reduced by 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, or more.

[0035] Some embodiments of this specification provide a method for enhancing the sweetness of a flavored article, the method comprising the step of adding a plant extract to the flavored article, the plant extract comprising at least one cyclohexanecarboxylic acid, and the plant extract being added in an amount sufficient to bring the flavored article into an olfactory and / or gustatoryly effective amount of at least one cyclohexanecarboxylic acid.

[0036] Alternatively, some embodiments presented herein provide a method for enhancing the sweetness of a flavored article, the method comprising the step of adding to the flavored article an olfactory and / or gustatoryly effective amount of at least one cyclohexanecarboxylic acid.

[0037] In some embodiments, enhancing the sweetness of a flavored article is equivalent to improving the sweetness profile of the flavored article. In some embodiments, the sweetness profile is determined by a sensory panel and is defined as the ratio of sweetness intensity to residual sweetness.

[0038] For example, some sweeteners, such as stevia, have an undesirable off-flavor compared to sucrose. In some embodiments, certain food acids may enhance the undesirable off-flavor. Therefore, an olfactory and / or gustatoryly effective amount of at least one cyclohexanecarboxylic acid reduces or masks the undesirable off-flavor of sweeteners such as stevia.

[0039] Several embodiments presented herein provide a method for enhancing or improving the acidity profile of a flavored article, the method comprising the step of adding a plant extract to the flavored article, the plant extract comprising at least one cyclohexanecarboxylic acid, and the plant extract being added in an amount sufficient to bring the flavored article into an olfactory and / or gustatoryly effective amount of at least one cyclohexanecarboxylic acid.

[0040] Alternatively, some embodiments presented herein provide a method for enhancing or improving the acidity profile of a flavored article, the method comprising the step of adding to the flavored article an olfactory and / or gustatoryly effective amount of at least one cyclohexanecarboxylic acid.

[0041] In some embodiments, enhancing or improving the acidity profile is equivalent to reducing the acidity of a flavored article.

[0042] In some embodiments, an olfactory and / or gustatoryly effective amount of at least one cyclohexanecarboxylic acid reduces the astringency of the flavored article.

[0043] In some embodiments, the plant extract is selected from the group consisting of green coffee bean extract, honeysuckle flower extract, and Eucommia ulmoides bark extract.

[0044] In some embodiments, at least one cyclohexanecarboxylic acid is 5-caffeoylquinic acid (5-CQA), 3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), 3,4-dicaffeoylquinic acid (3,4-diCQA), 3,5-dicaffeoylquinic acid (3,5-diCQA), 4,5-dicaffeoylquinic acid (4,5-diCQA), 3-feruloylquinic acid (3-FQA), 4-feruloylquinic acid (4-FQA), 5-feruloylquinic acid (5-FQA), 3-p-coumaroylquinic acid (3-p-CoQA), 4-p-coumaroylquinic acid The group consists of (4-p-CoQA), 5-p-coumaroylquinic acid (3-p-CoQA), 3,4-caffeoylferuloylquinic acid (3,4-CFQA), 3,4-feruloylcaffeoylquinic acid (3,4-FCQA), 3,5-caffeoylferuloylquinic acid (3,5-CFQA), 3,5-feruloylcaffeoylquinic acid (3,4-FCQA), 4,5-caffeoylferuloylquinic acid (4,5-CFQA), 4,5-feruloylcaffeoylquinic acid (4,5-FCQA), and combinations thereof, and this can also be tested in a model system. In some embodiments, at least one cyclohexanecarboxylic acid may be in the form of an enantiomer, a diastereoisomer, or a mixture thereof.

[0045] In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 50 to 1000 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 50 to 900 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 50 to 800 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 50 to 700 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 50 to 600 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 50 to 500 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 50 to 400 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 50 to 300 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 50 to 200 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 50 to 100 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 50 to 90 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 50 to 80 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 50 to 70 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 50 to 60 ppm.

[0046] In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 60 to 1000 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 70 to 1000 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 80 to 1000 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 90 to 1000 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 100 to 1000 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 200 to 1000 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 300 to 1000 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 400 to 1000 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 500 to 1000 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 600 to 1000 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 700 to 1000 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 800 to 1000 ppm. In some embodiments, an olfactory and / or gustatory effective amount of cyclohexanecarboxylic acid is present in the flavored article at a concentration of 900 to 1000 ppm.

[0047] In some embodiments, an olfactory and / or gustatoryly effective amount of cyclohexanecarboxylic acid is present in the flavored article at concentrations of 50 ppm, 60 ppm, 70 ppm, 80 ppm, 90 ppm, 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm, or 1000 ppm.

[0048] In some embodiments, an olfactory and / or gustatoryly effective amount of cyclohexanecarboxylic acid lowers the pH of the flavored article.

[0049] The pH of a flavored article can be reduced to a pH of less than 7, for example, the pH of a flavored article can be reduced to a pH of 6.5, or 6, or 5.5, or 5, or 4.5, or 4, or 3.5, or 3, or 2.5, or 2.

[0050] In some embodiments, the pH of the flavored article can be reduced to a pH of 2.5.

[0051] In some aspects, a decrease in pH extends the shelf life of flavored articles.

[0052] In some embodiments, an olfactory and / or gustatoryly effective amount of at least one cyclohexanecarboxylic acid imparts an improvement or enhancement to the mouthfeel of a flavored article.

[0053] Cyclohexanecarboxylic acid In some aspects, cyclohexanecarboxylic acid is chlorogenic acid. As used herein, the term “chlorogenic acid” refers to phenolic acids found in plant materials. Chlorogenic acids can be classified according to the properties, number, and position of the acyl groups of quinic acids.

[0054] The cyclohexanecarboxylic acid of the present invention can be commercially available, synthesized by procedures known in the art, such as those described by Sefkow (Eur. J. Org. Chem. 2001, 1137-1141), or obtained from a variety of plants, such as fruits (e.g., apples, apricots, blackberries, blueberries, cherries, citrus fruits, peaches, pears, plums, and strawberries), plant leaves (e.g., blueberries, mate, stevia, or Eucommia leaves), vegetables (e.g., artichokes, Brussels sprouts, cabbage, carrots, eggplants, kale, bell peppers, potatoes, and tomatoes), and other plants (e.g., bamboo, coffee beans, honeysuckle flowers, sunflower seeds, and yerba mate).

[0055] In some embodiments, the cyclohexanecarboxylic acid is selected from the cyclohexanecarboxylic acids disclosed in International Publication No. 2002 / 100192.

[0056] In some embodiments, the cyclohexanecarboxylic acid is selected from the cyclohexanecarboxylic acids disclosed in International Publication No. 2016 / 209664.

[0057] In some embodiments, the cyclohexanecarboxylic acid is selected from the cyclohexanecarboxylic acids disclosed in U.S. Patent No. 6,632,459.

[0058] In some embodiments, at least one cyclohexanecarboxylic acid is 5-caffeoylquinic acid (5-CQA), 3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), 3,4-dicaffeoylquinic acid (3,4-diCQA), 3,5-dicaffeoylquinic acid (3,5-diCQA), 4,5-dicaffeoylquinic acid (4,5-diCQA), 3-feruloylquinic acid (3-FQA), 4-feruloylquinic acid (4-FQA), 5-feruloylquinic acid (5-FQA), 3-p-coumaroylquinic acid (3-p-CoQA), The group is selected from 4-p-coumaroylquinic acid (4-p-CoQA), 5-p-coumaroylquinic acid (3-p-CoQA), 3,4-caffeoylferuloylquinic acid (3,4-CFQA), 3,4-feruloylcaffeoylquinic acid (3,4-FCQA), 3,5-caffeoylferuloylquinic acid (3,5-CFQA), 3,5-feruloylcaffeoylquinic acid (3,4-FCQA), 4,5-caffeoylferuloylquinic acid (4,5-CFQA), 4,5-feruloylcaffeoylquinic acid (4,5-FCQA), and combinations thereof. In some embodiments, at least one cyclohexanecarboxylic acid may be in the form of an enantiomer, a diastereoisomer, or a mixture thereof.

[0059] In some embodiments, at least one cyclohexanecarboxylic acid is 5-caffeoylquinic acid.

[0060] In some embodiments, at least one cyclohexanecarboxylic acid is purified from green coffee beans. Methods for purifying cyclohexanecarboxylic acid from green coffee beans, and examples of compositions containing cyclohexanecarboxylic acid extracted from green coffee beans, are disclosed in Del Rio et al., Nutrients 2(8):820-833 (2010).

[0061] Flavored items At least one cyclohexanecarboxylic acid can be added directly to the flavored article. Alternatively, at least one cyclohexanecarboxylic acid can be pre-mixed with certain components of the flavored article. For example, at least one cyclohexanecarboxylic acid can be mixed with a component that imparts acidity to the flavored article, and this can then be added to the remaining components of the flavored article.

[0062] Flavored articles include, for example, foods (e.g., beverages), sweeteners (e.g., natural or artificial sweeteners), pharmaceutical compositions, nutritional supplements, functional foods, dental hygiene compositions, and cosmetics. Flavored articles may further contain at least one flavoring agent.

[0063] In some embodiments, at least one flavoring agent can further modify the taste profile or taste attributes of the flavored article.

[0064] In some embodiments, flavored articles include, but are not limited to, fruits, vegetables, fruit juices, meat products such as ham, bacon and sausage, egg products, fruit concentrates, gelatin and gelatinous products such as jams, jellies and preserves, dairy products such as ice cream, sour cream and sherbet, icing, syrups such as molasses, corn, wheat, rye, soybeans, oats, rice and barley products, nuts and nut products, cakes, cookies, confectionery such as candy, gum, fruit-flavored drops and chocolates, chewing gum, mints, creams, pies and breads.

[0065] In some embodiments, food is a beverage, but is not limited to, fruit juice, fruit juice-containing beverages, coffee, tea, carbonated soft drinks, such as Coke and Pepsi, non-carbonated soft drinks and other fruit beverages, sports drinks, such as Gatorade, and alcoholic beverages, such as beer, wine and spirits.

[0066] Flavored articles may also include prepared packaged products, such as granular flavor mixes that produce non-carbonated beverages when reconstituted with water, instant pudding mixes, instant coffee and tea, coffee whiteners, malted milk mixes, pet food, animal feed, tobacco, and ingredients for baking applications, such as powdered baking mixes for the production of bread, cookies, cakes, pancakes, donuts, etc.

[0067] Flavored articles may also include diet or low-calorie foods and beverages that contain little to no sucrose. Flavored articles may also include spices, such as herbs, seasonings and flavor enhancers (e.g., monosodium glutamate), diet sweeteners and liquid sweeteners.

[0068] In some embodiments, the flavored article is a pharmaceutical composition, a nutritional supplement, a functional food, a dental hygiene composition, or a cosmetic.

[0069] Dental hygiene compositions are known in the art and are not limited to those described herein, but include, for example, toothpaste, mouthwash, plaque remover, dental floss, and toothache relievers (e.g., ANBESOL). In some embodiments, the dental hygiene composition contains one natural sweetener. In some embodiments, the dental hygiene composition contains two or more natural sweeteners. In some embodiments, the dental hygiene composition contains sucrose and corn syrup, or sucrose and aspartame.

[0070] In some embodiments, cosmetics include, but are not limited to, facial creams, lipsticks, lip glosses, and the like. Other suitable cosmetics used in this disclosure include lip balms, such as Chapstick or Burt's Beeswax Lip Balm.

[0071] The best mode of the present invention will be described, but the present invention is not limited to the following embodiments.

[0072] Example 1: Sensory evaluation of cyclohexanecarboxylic acid as an acidity masking agent in a model system containing a solution of 95% pure steviol glycosides. Model system containing a 95% purity steviol glycoside solution: A 400 ppm solution of 95% purity steviol glycoside was prepared. Chlorogenic acid (CGA) was added to aliquots of this solution, and the pH was recorded. The results are shown in the table below.

[0073] [Table 1]

[0074] Further aliquots were tasted to evaluate the effect of chlorogenic acid on the acidity of 95% pure steviol glycoside solutions at various pH levels. The data reported in the table indicate that chlorogenic acid can dose-dependently lower the pH of 95% pure steviol glycoside solutions. However, no increase in acidity of 95% pure steviol glycoside solutions was reported.

[0075] In a separate experiment, the ability of chlorogenic acid to lower the pH of a solution of 95% pure steviol glycoside and 500 ppm citric acid was tested. The results are reported in the table below.

[0076] [Table 2]

[0077] These data indicate that chlorogenic acid failed to lower the pH of the solution. This was caused by the addition of 500 ppm citric acid.

[0078] The sensory profiles of the samples listed in the table above were also evaluated, and the results are shown in the table below.

[0079] [Table 3]

[0080] Chlorogenic acid was found to reduce the acidity of citric acid and improve the mouthfeel and syrup / candy-like properties (suggesting a sugary taste) of the sample. Furthermore, regarding the ratio of sweetness intensity to residual sweetness (an indicator of the sample's sweetness profile, with a higher ratio indicating a better sweetness profile), these data suggest that the addition of 100–200 ppm of chlorogenic acid improved the sweetness profile of a 95% pure steviol glycoside solution.

[0081] Example 2: Sensory evaluation of cyclohexanecarboxylic acid as an acidity masking agent in a model system containing coconut juice. Model system containing coconut juice: A model system containing coconut juice and a control sample were prepared according to the formulations shown in the table below.

[0082] [Table 4]

[0083] Chlorogenic acid (CGA) was added to aliquots of this solution, and the pH was recorded. These aliquots were then tasted to evaluate the effect of chlorogenic acid on the sensory properties. The results are shown in the table below.

[0084] [Table 5]

[0085] This sensory panel included 30 subjects. The sensory results are reported in the table below.

[0086] [Table 6]

[0087] These data suggest that chlorogenic acid significantly improves palatability and reduces acidity compared to a control sample with the same pH.

[0088] Example 3: Sensory evaluation of coffee bean extract containing cyclohexanecarboxylic acid as an acidity masking agent in a model system containing various fruit juices. Model systems containing various fruit juices: Model systems containing fruit juices and green coffee bean extracts, along with control samples, were prepared according to the formulations shown in the table below.

[0089] [Table 7]

[0090] The aliquots were tasted to evaluate the effect of the green coffee bean extract on the sensory properties of the samples. The results are shown in the table and Figures 1-3 below.

[0091] [Table 8]

[0092] These data suggest that coffee bean extract containing cyclohexanecarboxylic acid significantly reduced the astringency and bitterness of the grapefruit juice base while simultaneously enhancing its sweetness. Similarly, these data suggest that coffee bean extract containing cyclohexanecarboxylic acid significantly reduced the astringency of the cranberry juice base and increased its flavor intensity. Furthermore, these data suggest that coffee bean extract containing cyclohexanecarboxylic acid increased the flavor intensity of the tomato juice base.

[0093] Any publications cited throughout this specification are incorporated herein by reference in their entirety. While various aspects of the present invention have been described above with reference to examples and preferred embodiments, the scope of the present invention should be understood not by the foregoing description, but by the following claims, which shall be appropriately interpreted in accordance with the principles of patent law.

Claims

1. A method for enhancing or improving the acidity profile of a flavored article, comprising the step of adding an olfactory and / or gustatoryly effective amount of chlorogenic acid to the flavored article, The enhancement or improvement of the aforementioned acidity profile is a reduction in the acidity of the flavored article. The aforementioned olfactory and / or gustatory effective amount of chlorogenic acid enhances the mouthfeel of the flavored article and reduces its acidity compared to a sample having the same pH. The aforementioned olfactory and / or gustatory effective amount of chlorogenic acid lowers the pH of the flavored article to 5 or less. The amount of chlorogenic acid that is effective for the sense of smell and / or taste is present in the flavored article at a concentration of 500 ppm. The aforementioned flavored item is a beverage containing coconut juice. method.

2. The method according to claim 1, wherein the olfactory and / or gustatory effective amount of chlorogenic acid enhances or improves the mouthfeel of the flavored article.

3. The method according to claim 1 or 2, wherein the chlorogenic acid is obtained from a plant extract selected from the group consisting of green coffee bean extract, honeysuckle flower extract, and Eucommia ulmoides bark extract.

4. The chlorogenic acid is 5-caffeoylquinic acid (5-CQA), 3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), 3,4-dicaffeoylquinic acid (3,4-diCQA), 3,5-dicaffeoylquinic acid (3,5-diCQA), 4,5-dicaffeoylquinic acid (4,5-diCQA), 3-feruloylquinic acid (3-FQA), 4-feruloylquinic acid (4-FQA), 5-feruloylquinic acid (5-FQA), 3-p-coumaroylquinic acid (3-p-CoQA), 4-p-coumaroylquinic acid (4-p-CoQA), The method according to any one of claims 1 to 3, wherein the selected material is from the group consisting of 5-p-coumaroylquinic acid (5-p-CoQA), 3,4-caffeoylferuloylquinic acid (3,4-CFQA), 3,4-feruloylcaffeoylquinic acid (3,4-FCQA), 3,5-caffeoylferuloylquinic acid (3,5-CFQA), 3,5-feruloylcaffeoylquinic acid (3,5-FCQA), 4,5-caffeoylferuloylquinic acid (4,5-CFQA), 4,5-feruloylcaffeoylquinic acid (4,5-FCQA), and combinations thereof.

5. The method according to any one of claims 1 to 4, wherein the chlorogenic acid is 5-caffeoylquinic acid.

Images