Sensory modifiers for dairy substitute compositions

Abstract

A dairy substitute composition comprising a plant-based protein and / or a plant-based milk product and a sensory modifier, such that the dairy substitute has a reduced plant protein flavor, an increased sour flavor, an increased lactic flavor, or a combination thereof, compared to a comparable dairy substitute composition without the sensory modifier. For example, the dairy substitute can be a dairy-free cheese, a dairy-free yogurt, or a dairy-free ice cream.

Description

[Technical field]

[0001] (CROSS REFERENCE TO RELATED APPLICATIONS) This application claims the benefit of U.S. Provisional Patent Application No. 63 / 212,396, filed June 18, 2021, and U.S. Provisional Patent Application No. 63 / 227,635, filed July 30, 2021, each of which is incorporated by reference in its entirety herein. [Background technology]

[0002] The demand for dairy substitutes that do not contain animal proteins is increasing for various reasons. Many consumers prefer dairy substitutes that perform most similarly to dairy-derived cheeses, yogurts, ice creams, etc. However, in some cases, consumers may find the sensory and temporal taste profile of dairy substitutes that are prepared without animal proteins unpleasant or different from dairy compositions derived from animal milk. These sensory characteristics may limit consumer preference for these products and limit the applications of dairy substitutes. Summary of the Invention

[0003] The present disclosure provides a dairy composition comprising a hydrocolloid, a starch, or a combination thereof, a lipid composition, a plant-derived protein, or a combination thereof, and 0.001% (by weight) to 1.0% (by weight) of a sensory modifier comprising at least one compound selected from the group consisting of dicaffeoylquinic acid or a salt thereof, and monocaffeoylquinic acid, monoferuloylquinic acid, diferuloylquinic acid, monocoumaroylquinic acid, dicumaroylquinic acid, and salts thereof. The sourness of the composition may be increased compared to the sourness in an equivalent composition prepared without the sensory modifier. The sensory modifier may be present in the composition in an amount effective to increase the sourness such that the sourness intensity value of the composition is increased by at least 0.5 units compared to the sourness intensity value of an equivalent composition without the sensory modifier, the sourness intensity value being measured by a standardized sourness intensity test. The composition may comprise a protein derived from a plant, the plant protein flavor of the composition being reduced compared to a comparable composition prepared without the sensory modifier. The composition may comprise lactic acid, the lactic flavor of the composition being increased compared to a comparable composition prepared without the sensory modifier. The composition may be a dairy-free cheese, a dairy-free yogurt, or a dairy-free ice cream.

[0004] The sensory modifier may comprise, as a weight percentage on a dry weight basis of the sensory modifier, less than 0.3% (by weight) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid, or less than 0.05% (by weight) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid, or less than 0.05% (by weight) of chlorophyll, or less than 0.1% (by weight) of furan, furan-containing chemicals, theobromine, theophylline, or trigonelline. The sensory modifier may comprise 0% (by weight) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid, or 0% (by weight) of chlorophyll. The sensory modifier may be 0.001% to 0.5%, 0.005% to 0.1%, or 0.01% to 0.05% by weight of the composition. The dicaffeoylquinic acid or dicaffeoylquinic salt may comprise at least one compound selected from the group consisting of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, and salts thereof. In some embodiments, the sum of all dicaffeoylquinic acids and dicaffeoylquina salts present in the sensory modifier comprises 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, 30% by weight or more, 35% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more, 60% by weight or more, 70% by weight or more, 25-75% by weight, or 40-60% by weight of the total weight of the sensory modifier. The sensory modifier may comprise a monocaffeoylquina component selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, and salts thereof.The sensory modifier may comprise a mono-caffeoyl quinine component and a dicaffeoyl quinine component, which together may comprise more than 50% (by weight) of the sensory modifier, preferably more than 60%, 70%, 80%, 90% or 95% (by weight). The composition may comprise from 0.001% (by weight) to 0.5% (by weight), from 0.005% (by weight) to 0.25% (by weight), or from 0.01% (by weight) to 0.1% (by weight) of the sensory modifier.

[0005] The composition may comprise a plant-derived protein selected from the group consisting of pea protein, soy protein, corn protein, potato protein, wheat protein, legume protein, chickpea protein, canola protein, rice protein, sunflower protein, and combinations thereof. The composition may comprise 0.5% (by weight) to 20% (by weight), 1% (by weight) to 15% (by weight), 2% (by weight) to 10% (by weight), or 3% (by weight) to 8% (by weight) of a plant-derived protein isolate.

[0006] The composition may comprise between 1% (by weight) and 30% (by weight), between 5% (by weight) and 25% (by weight), or between 10% (by weight) and 20% (by weight) of the lipid composition. The lipid composition may comprise an oil selected from the group consisting of coconut oil, palm oil, sunflower oil, soybean oil, canola oil, vegetable oil, and combinations thereof.

[0007] The composition may comprise from 1% (by weight) to 20% (by weight) or from 2% (by weight) to 15% (by weight) of starch. The starch may comprise pregelatinized starch, modified starch, or a combination thereof.

[0008] The composition may include a hydrocolloid including guar gum, xanthan gum, carrageenan, locust bean gum, cellulose, konjac gum, or a combination thereof. The composition may include 0.1% (by weight) to 10.0% (by weight), 0.5% (by weight) to 8.0% (by weight), or 1.0% (by weight) to 5.0% (by weight) of the hydrocolloid.

[0009] The composition may contain from 0.01% (by weight) to 10.0% (by weight), from 0.05% (by weight) to 8.0% (by weight), or from 0.1% (by weight) to 5.0% (by weight) of lecithin.

[0010] The composition may comprise 15% to 80%, 20% to 70%, 15% to 50%, 20% to 40%, 50% to 80%, or 55% to 75% by weight of plant-derived milk product. The composition may comprise 1% to 80%, 5% to 75%, 15% to 70%, 45% to 65%, 50% to 60%, 1% to 20%, or 5% to 15% water. The combination of water and plant-derived milk product in the composition may be 50% to 95%, 60% to 92%, or 60% to 90% by weight of the composition.

[0011] The present disclosure also provides a method for increasing a lactic flavor in a dairy substitute composition, comprising adding a sensory modifier to a dairy substitute composition comprising a hydrocolloid, a starch, or a combination thereof, and a lipid composition, a plant-derived protein, or a combination thereof to form an improved dairy substitute, wherein the sensory modifier comprises at least one compound selected from the group consisting of dicaffeoylquinic acid or a salt thereof, and monocaffeoylquinic acid, monoferuloylquinic acid, diferuloylquinic acid, monocoumaroylquinic acid, dicumaroylquinic acid, and salts thereof, wherein the lactic flavor of the composition is increased compared to the lactic flavor in an equivalent composition prepared without the sensory modifier.

[0012] The present disclosure also provides a method for increasing the sour taste in a dairy substitute composition comprising adding a sensory modifier to a dairy substitute composition comprising a hydrocolloid, a starch, or a combination thereof, and a lipid composition, a plant-derived protein, or a combination thereof to form an improved dairy substitute, wherein the sensory modifier comprises at least one compound selected from the group consisting of dicaffeoylquinic acid or a salt thereof, and monocaffeoylquinic acid, monoferuloylquinic acid, diferuloylquinic acid, monocoumaroylquinic acid, dicumaroylquinic acid, and salts thereof, wherein the sour taste of the composition is increased compared to the sour taste in an equivalent composition prepared without the sensory modifier. [Brief description of the drawings]

[0013] This patent or application contains at least one drawing executed in color. Copies of this patent or patent application publication with color drawing(s) will be provided by the Office upon request and payment of the necessary fee.

[0014] The drawings illustrate generally, by way of example, but not by way of limitation, various aspects discussed in the present document. [Figure 1] 1 shows a radar chart of the sensory results described in Example 3. [Figure 2A] 1 shows a photograph of a plant-derived protein sample prepared according to Example 12. [Figure 2B] 1 shows a photograph of a plant-derived protein sample prepared according to Example 12. [Figure 2C] 1 shows a photograph of a plant-derived protein sample prepared according to Example 12. [Figure 2D] 1 shows a photograph of a plant-derived protein sample prepared according to Example 12. [Figure 2E] 1 shows a photograph of a plant-derived protein sample prepared according to Example 12. [Figure 3A] FIG. 16 shows a photograph of a pea protein isolate sample prepared according to Example 13. [Figure 3B] FIG. 16 shows a photograph of a pea protein isolate sample prepared according to Example 13. [Figure 3C] FIG. 16 shows a photograph of a pea protein isolate sample prepared according to Example 13. [Figure 3D] FIG. 16 shows a photograph of a pea protein isolate sample prepared according to Example 13. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] Reference will now be made in detail to certain aspects of the disclosed subject matter, examples of which are illustrated in part in the accompanying drawings. While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that the illustrated subject matter is not intended to limit the claims to the disclosed subject matter.

[0016] In this document, the terms "a," "an," or "the" are used to include one or more than one, unless the context clearly dictates otherwise. The term "or" is used to refer to a non-exclusive "or" unless otherwise indicated. All publications, patents, and patent documents referenced in this document are incorporated herein by reference in their entirety as if each was individually incorporated by reference. In the event of inconsistent usage between this document and those documents so incorporated by reference, the usage in the incorporated references should be construed as supplementary to that of this document, and in the event of irreconcilable discrepancy, the usage in this document will take precedence.

[0017] Values ​​expressed in range format should be interpreted flexibly to include not only the numerical values ​​expressly recited as the limits of the range, but also all individual numerical values ​​or subranges subsumed within the range as if each numerical value and subrange were expressly recited. For example, the range "about 0.1% to about 5%" or "about 0.1% to 5%" should be interpreted to include not only about 0.1% to about 5%, but also the individual values ​​(e.g., 1%, 2%, 3% and 4%) and subranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the recited range. The statement "about X to Y" has the same meaning as "about X to about Y" unless otherwise indicated. Similarly, the statement "about X, Y, or about Z" has the same meaning as "about X, about Y, or about Z" unless otherwise indicated.

[0018] Unless expressly stated, parts per million (ppm), percentages, and ratios are by weight. Percentages by weight are also referred to below as weight % or % (weight).

[0019] The present disclosure relates to various dairy substitute compositions with improved sensory properties, such as reduced plant protein flavor and / or reduced bitterness.The present disclosure also generally relates to sensory modifiers and their uses.In various embodiments, the sensory modifier comprises one or more caffeoyl-substituted quinic acids and their salts.The present disclosure further relates to a method for reducing undesirable properties associated with plant-derived protein components and providing improved compositions compared to plant protein containing dairy substitutes that do not contain sensory modifiers as described herein.

[0020] composition The present disclosure provides dairy substitute compositions that contain various improvements that serve to modify their sensory perception in use. The dairy substitutes can be dairy-free cheese, dairy-free yogurt, dairy-free ice cream, etc.

[0021] As used herein, the terms "dairy substitute" and "dairy substitute composition" are used interchangeably and refer to a composition that mimics the general appearance, nutrient content, and / or taste of a dairy product made using animal milk products without containing any animal-derived milk. In some aspects, a dairy substitute is completely free of any animal-derived milk or animal-derived milk proteins. A dairy substitute may be dairy-free cheese, dairy-free yogurt, dairy-free ice cream, and the like.

[0022] As used herein, the term "plant-derived protein composition" refers to a composition comprising a plant-derived protein. For example, the plant-derived protein may be, but is not limited to, pea protein, soy protein, corn protein, potato protein, wheat protein, legume protein, chickpea protein, canola protein, rice protein, sunflower protein, and combinations thereof. The plant-derived protein composition may include textured plant-derived protein, powdered plant-derived protein, plant-derived protein isolate, or combinations thereof.

[0023] As used herein, "textured protein" and "textured plant-derived protein" are used interchangeably and refer to an edible food ingredient that is processed from an edible protein source and characterized in that the individual units, appearing as fibers, shreds, chunks, pieces, granules, slices, etc., have structural integrity and identifiable structure such that they survive hydration and cooking, or other procedures used in the manufacture of food for consumption. In general, textured plant-derived proteins can be used to modify or enhance texture and bind water. The edible protein sources from which textured proteins are produced can include, but are not limited to, legumes (e.g., pulse proteins), peas, soybeans, corn, wheat, chickpeas, potatoes, rice, sunflower, etc. The textured proteins can include, but are not limited to, textured pea protein, textured soy flour, textured soy concentrate, textured wheat protein, textured potato protein, or combinations thereof. Methods for protein texturing are known and described in the art and can include, for example, high temperature and pressure extrusion, spinning, freeze texturing, chemical or enzymatic texturing, and the like.

[0024] Powdered plant-derived proteins and plant-derived protein isolates are generally soluble forms of plant-derived proteins used as food ingredients. Plant-derived protein isolates or powders may include, but are not limited to, pea protein, defatted soy flour, defatted soy isolate, soy concentrate, activated wheat gluten, potato protein, corn protein isolate, rice protein, sunflower protein, or combinations thereof.

[0025] The dairy substitute compositions described herein may include one or more lipid compositions, such as fats, oils, or combinations thereof. Generally, fats refer to lipid compositions that are solid at room temperature, while oils are liquid at room temperature. The lipid compositions may include saturated fatty acids (also referred to as "saturated fats"), unsaturated fatty acids (also referred to as "unsaturated fats"), or combinations thereof. Lipid compositions may include, but are not limited to, vegetable oils, coconut oil, palm oil, sunflower oil, soybean oil, canola oil, or combinations thereof. The dairy substitute compositions may include 1% to 80% by weight, 1% to 70% by weight, 1% to 10% by weight, 1% to 5% by weight, 5% to 30% by weight, 10% to 25% by weight, 10% to 75% by weight, or 15% to 70% by weight of lipid composition, depending on the type of dairy substitute. Those skilled in the art will understand the appropriate lipid composition content for a given dairy substitute composition.

[0026] The lipid composition may also be provided in the dairy composition in the form of a plant-based milk product. For example, the dairy substitute may include a plant-based milk product, such as, but not limited to, coconut milk, coconut cream, almond milk, almond cream, almond butter, soy milk, oat milk, hemp milk, hazelnut milk, rice milk, pea milk, and combinations thereof. In addition to providing at least a portion or all of the lipid component of the dairy substitute, the plant-based milk product may also provide additional protein, fiber, vitamins, and minerals to the dairy substitute, in addition to providing flavor to the dairy substitute. The dairy substitute composition may include 15% to 80% by weight, 20% to 70% by weight, 15% to 50% by weight, 20% to 40% by weight, 50% to 80% by weight, or 55% to 75% by weight of the plant-based milk product.

[0027] Dairy substitutes may contain water. For example, the dairy substitute may contain 1% to 80%, 5% to 75%, 15% to 70%, 45% to 65%, 50% to 60%, 1% to 20%, or 5% to 15% by weight of water depending on the type of dairy substitute.

[0028] In some embodiments, the dairy substitute comprises both water and plant-derived milk, the total of which may be 50%-95%, 60%-92%, or 60%-90% by weight of the dairy substitute composition.

[0029] The dairy substitute may include fiber. Fiber may include, but is not limited to, pectin, apple fiber, psyllium, flax fiber, rice bran extract, konjac flour, etc. The dairy substitute may include 0.01% (wt) to 3% (wt), 0.05% (wt) to 2% (wt), or 0.1% (wt) to 2% (wt). The dairy substitute may include fiber in an amount of up to 0.5% (wt), up to 1% (wt), up to 1.5% (wt), up to 2% (wt), up to 2.5% (wt), or up to 3% (wt).

[0030] The dairy substitute may include starch. The starch may include pregelatinized starch, modified starch, or a combination thereof. The starch may include, but is not limited to, corn starch, potato starch, tapioca starch, and the like. The dairy substitute may include 0.5% (by weight) to 25% (by weight), 1.0% (by weight) to 20% (by weight), or 2% (by weight) to 18% (by weight) of starch.

[0031] The dairy substitute may include a hydrocolloid. For example, the dairy substitute may include guar gum, xanthan gum, locust bean gum, carrageenan, cellulose, konjac gum, and combinations thereof. The dairy substitute may include 0.01% to 5%, 0.05% to 4.5%, 0.1% to 4.0%, or 0.5% to 3.8% by weight of hydrocolloid. The dairy substitute may include up to 5%, up to 4.5%, up to 4.0%, up to 3.8%, up to 3.5%, up to 2.5%, up to 2.0%, or up to 1.0% by weight of hydrocolloid.

[0032] The dairy substitute may include lecithin. The dairy substitute may include 0.01% to 10%, 0.05% to 8.0%, or 0.1% to 5% lecithin by weight.

[0033] The dairy substitute may include a preservative. For example, the dairy substitute may include a preservative such as, but not limited to, potassium sorbate. The dairy substitute may include the preservative in an amount up to 0.1%, up to 0.5%, or up to 1.0% by weight of the dairy substitute.

[0034] The dairy substitute may include flavorings or seasonings. For example, the dairy substitute may include natural or artificial flavors and / or seasonings. The flavorings may include, but are not limited to, sweeteners, salt (e.g., sodium chloride, potassium chloride, etc.), cocoa, chocolate, cinnamon, nutmeg, coconut, almonds, combinations thereof, and the like. The dairy substitute may include 1%-20%, 1.5%-10%, 5%-20%, or 2%-18% sweetener. The dairy substitute may not include any sweeteners. The dairy substitute may include 0.001%-3.0%, .01%-2.0%, or .025%-1.75% salt. The dairy substitute may not include salt.

[0035] The dairy substitute may include a sweetener.Suitable sweeteners are known and described in the art.The sweetener may be at least one of non-caloric sweetener or caloric sweetener.The sweetener may be any type of sweetener, for example, the sweetener obtained from plants or plant products, or the physically or chemically modified sweetener obtained from plants, or synthetic sweetener. Exemplary sweeteners include steviol glycosides, mogrosides, sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrins (e.g., a-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid, gluconic acid, gluconolactate, and the like. Ton, abequose, galactosamine, xylooligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), galactooligosaccharides, sorbose, ketotriose (dehydroxyacetone), aldotriose (glyceraldehyde), nigerooligosaccharides, fructooligosaccharides (kestose, nystose, etc.), maltotetraose, Examples of suitable sugars include maltosaccharides, maltotriose, tetrasaccharides, mannan oligosaccharides, maltooligosaccharides (such as maltotriose, maltotetraose, maltopentaose, maltohexaose, and maltoheptaose), dextrins, lactulose, melibiose, raffinose, rhamnose, ribose, sucralose, acesulfame K, aspartame, saccharin, coupling sugars, soybean oligosaccharides, and combinations thereof. Where applicable, either the D or L configuration can be used.Suitable sweeteners and embodiments thereof are also described in International Publication Nos. WO 2019 / 071220 and 2019 / 071182, and U.S. Patent Application Publication Nos. 2019 / 0223481 and 2019 / 0223483, each of which is incorporated by reference in its entirety.

[0036] The dairy substitute may include an acid. Suitable acids include, but are not limited to, citric acid, lactic acid, sorbic acid, malic acid, combinations thereof, and the like. The dairy substitute may include an amount of acid up to 0.001%, up to 0.005%, up to 0.01%, up to 0.1%, up to 1.0%, up to 1.5%, or up to 2.0% of the dairy substitute. The dairy substitute may include 0.0001% to 2.0%, 0002% to 1.5%, 0.0003% to 1.0% by weight of the acid.

[0037] In some embodiments, the dairy substitute is a dairy-free cheese comprising a hydrocolloid, a starch, a lipid composition, a plant-derived protein, and a sensory modifier as described herein. The dairy-free cheese may comprise 0.01% to 10%, 0.1% to 8%, 0.5% to 5%, or 1% to 4% by weight of a hydrocolloid, 1% to 20%, 5% to 18%, or 10% to 15% by weight of a starch, 5% to 30%, 10% to 25%, or 15% to 20% by weight of a lipid composition, 1% to 15%, 2% to 10%, or 3% to 8% by weight of a plant-derived protein, and a sensory modifier as described herein. The dairy-free cheese may also contain 30% to 70%, 40% to 65%, or 45% to 60% by weight water, 0.0001% to 2.0%, .0002% to 1.5%, 0.0003% to 1.0% acid, 0.001% to 3.0%, .01% to 2.0%, or .025% to 1.75% salt, or combinations thereof.

[0038] In some embodiments, the dairy substitute is a dairy-free yogurt and includes the starch, lipid composition, plant-derived protein, and sensory modifiers described herein. The dairy-free yogurt may include 0.5% to 10%, 1% to 8%, or 2% to 7% by weight of starch, 0.1% to 10%, 0.5% to 8%, or 1% to 5% by weight of plant-derived protein, 15% to 80% or 20% to 75% by weight of a lipid composition, and a sensory modifier described herein. The dairy-free yogurt may also contain 0.01% (wt) to 3% (wt), 0.05% (wt) to 2% (wt), or 0.1% (wt) to 2% (wt) fiber, 15% to 80% or 20% to 75% water, 0.1% to 15%, 0.5% to 10%, or 1.0% to 8% sweetener, 0.001% to 3.0%, 0.01% to 2.0%, or .025% to 1.75% salt, or combinations thereof. The combination of water and plant-based milk in the dairy-free yogurt may be 50% to 95%, 60% to 92%, or 60% to 90% by weight of the dairy-free yogurt.

[0039] In some embodiments, the dairy substitute is a dairy-free ice cream, comprising a hydrocolloid, a lipid composition, a plant-derived protein, and a sensory modifier as described herein. The dairy-free ice cream may comprise 0.01% to 10%, 0.05% to 5%, or 0.1% to 3% by weight of a hydrocolloid, 30% to 70%, 40% to 65%, or 45% to 60% by weight of a plant-derived milk, 0.1% to 10%, 0.5% to 8%, or 1% to 5% of a lipid composition, and a sensory modifier as described herein. The dairy-free ice cream may also comprise 0.1% to 20%, 0.5% to 18%, or 1% to 15% by weight of water, 1% to 30%, 2% to 25%, or 5% to 20% by weight of a sweetener, or a combination thereof. The combination of water and plant-based milk in the dairy-free ice cream can be 50% to 95%, 60% to 92%, or 60% to 90% by weight of the dairy-free ice cream.

[0040] Sensory Modifiers A sensory modifier is a compound or composition that, at a certain amount, changes the sensory characteristics or sensory properties of a consumable, such as a beverage, a food product, etc. Non-limiting examples of sensory characteristics that a sensory modifier may change include bitterness, sourness, numbness, astringency, creaminess, metallicity, sweet aftertaste, dryness, sweetness, starchyness, mouthfeel, sweetness time profile, saltiness time profile, bitterness time profile, any sensory characteristic described herein, and flavor impressions, such as licorice, vanilla, prune, cotton candy, lactic, umami, and molasses flavor impressions. Sensory modifiers may enhance sensory characteristics, such as enhancing sourness and reinforcing lactic flavor, reduce bitterness or reduce plant-derived protein flavor, or change the time aspect of a sensory characteristic, for example, by delaying the onset of bitterness or reducing bitterness or saltiness linger, or a combination thereof. In some aspects, the amount used in the dairy substitute composition alters at least one sensory characteristic, for example, the composition may have a reduced bitter taste, a reduced plant-derived protein flavor, a reduced salty taste, an increased sour taste, an increased lactic flavor, or a combination thereof, compared to a comparable dairy substitute lacking the sensory modifier.

[0041] The present disclosure provides a sensory modifier comprising one or more caffeoyl-substituted quinic acids and their salts. In various embodiments, the caffeoyl-substituted quinic acids comprise esters obtained from the carboxylic acid of caffeic acid and the alcohol of quinic acid. "Caffeoyl-substituted quinic acids" or "caffeoylquinic acids" as those terms are used herein include mono-caffeoylquinic acids and dicaffeoylquinic acids and their salts. Mono-caffeoylquinic acids comprise esters obtained from a single caffeic acid and quinic acid (e.g., chlorogenic acid (5-O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), and cryptochlorogenic acid (4-O-caffeoylquinic acid)). Dicaffeoylquinic acids include esters derived from two caffeic acids and quinic acid (e.g., 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid). Thus, the sensory modifiers include both the acid and salt forms of caffeoyl-substituted quinic acids. The free acid forms of various caffeoyl-substituted quinic acids are shown in Table 1.

[0042] [Table 1]

[0043] In various embodiments, the sensory modifier is quinic acid, caffeic acid, ferulic acid, sinapic acid, p-coumaric acid, esters of quinic acid, esters of caffeic acid, esters of ferulic acid, esters of sinapic acid, esters of p-coumaric acid, esters of caffeic acid and quinic acid, esters of caffeic acid and quinic acid containing a single caffeic acid moiety, esters of caffeic acid and quinic acid containing two or more caffeic acid moieties, esters of ferulic acid and quinic acid, esters of ferulic acid and quinic acid containing a single ferulic acid moiety, esters of ferulic acid and quinic acid containing two or more ferulic acid moieties, esters of sinapic acid and quinic acid, esters of sinapic acid and quinic acid containing a single sinapic acid moiety. and / or one or more of the following: esters of sinapic acid and quinic acid containing two or more sinapic acid moieties, esters of p-coumaric acid and quinic acid, esters of p-coumaric acid and quinic acid containing a single p-coumaric acid moiety, esters of p-coumaric acid and quinic acid containing two or more p-coumaric acid moieties, di-esters of quinic acid containing one caffeic acid moiety and one ferulic acid moiety, caffeic acid esters of 3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid esters of tartaric acid, caffeic acid esters of tartaric acid containing two or more caffeic acid moieties, and / or their isomers, and the corresponding salts.

[0044] In some embodiments, the sensory modifier is chlorogenic acid (5-O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), cryptochlorogenic acid (4-O-caffeoylquinic acid), 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, 5,6-dicaffeoylquinic acid, 6,7-dicaffeoylquinic acid, 7,8-dicaffeoylquinic acid, 8,9-dicaffeoylquinic acid, 9,10-dicaffeoylquinic acid, 10,11-dicaffeoylquinic acid, 11,12-dicaffeoylquinic acid, 12,13-dicaffeoylquinic acid, 13,14-dicaffeoylquinic acid, 14,15-dicaffeoylquinic acid, 15,16-dicaffeoylquinic acid, 17,18-dicaffeoylquinic acid, 19,19-dicaffeoylquinic acid, 20,21-dicaffeoylquinic acid, 22,23-dicaffeoylquinic acid, 24,25-dicaffeoylquinic acid, 25,26-dicaffeoylquinic acid, 26,27-dicaffeoylquinic acid, 27,28-dicaffeoylquinic acid, 28,29-dicaffeoylquinic acid, 29,30-dicaffeoylquinic acid, 30,31-dicaffeoylquinic acid, 31,32-dicaffeoylquinic acid, 32,33-dicaffeoylquinic acid, 33,34-dicaffeoylquinic acid, 34,35 The active ingredient(s) include one or more of quinic acid, 3-O-feruloyl quinic acid, 4-O-feruloyl quinic acid, 5-O-feruloyl quinic acid, 1,3-diferuloyl quinic acid, 1,4-diferuloyl quinic acid, 1,5-diferuloyl quinic acid, 3,4-diferuloyl quinic acid, 3,5-diferuloyl quinic acid, 4,5-diferuloyl quinic acid, rosmarinic acid, caftaric acid (monocaffeoyl tartaric acid), chicoric acid (dicaffeoyl tartaric acid) and salts, and / or their isomers and the corresponding salts.

[0045] In some embodiments, the sensory modifier consists essentially of one or more compounds selected from the list consisting of chlorogenic acid (5-O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), cryptochlorogenic acid (4-O-caffeoylquinic acid), 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and any combinations thereof, their isomers, and the corresponding salts. In various embodiments, one or more alcohols of the caffeoyl moiety are substituted with hydrogen or with C1-C10 alkyl (e.g., methyl, ethyl, propyl, etc.), C1-C10 alkenyl, C6-C10 aryl, C2-C10 acyl, acrylate, caffeoyl, o-coumaroyl, p-coumaroyl, m-coumaroyl, cinnamoyl, 4-hydroxycinnamoyl, feruloyl, iso-feruloyl, sinapoyl, galloyl, sulfate, phosphate, or phosphonate. Thus, modified and substituted caffeic acid moieties result in cinnamic acid, o-coumaroyl, p-coumaric acid, m-coumaric acid, ferulic acid, and their acyl and ester forms. In various aspects, one or more alcohols of the quinic acid moiety are substituted with C1-C10 alkyl (e.g., methyl, ethyl, propyl, etc.), C1-C10 alkenyl, C6-C10 aryl, C2-C10 acyl, acrylate, caffeoyl, o-coumaroyl, p-coumaroyl, m-coumaroyl, cinnamoyl, 4-hydroxycinnamoyl, feruloyl, iso-feruloyl, sinapoyl, galloyl, sulfate, phosphate, or phosphonate.

[0046] The sensory modifier may include one or more of caffeic acid esters of 3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid esters of tartaric acid, ferulic acid esters of quinic acid, or any other optionally substituted cinnamoyl esters of quinic acid other than caffeoylquinic acid. Examples of ferulic acid esters of quinic acid include 3-O-feruloylquinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 1,3-diferuloylquinic acid, 1,4-diferuloylquinic acid, 1,5-diferuloylquinic acid, 3,4-diferuloylquinic acid, 3,5-diferuloylquinic acid, 4,5-diferuloylquinic acid, and combinations thereof. An example of a caffeic acid ester of 3-(3,4-dihydroxyphenyl)lactic acid is rosmarinic acid. Examples of caffeic acid esters of tartaric acid include chicoric acid (dicaffeoyl tartaric acid) and caftaric acid (monocaffeoyl tartaric acid), and combinations thereof.

[0047] In an alternative embodiment, the sensory modifier is a mixture of one or more of caffeic acid esters of 3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid esters of tartaric acid, ferulic acid esters of quinic acid, or any other optionally substituted cinnamoyl esters of quinic acid other than caffeoylquinic acid. Such sensory modifiers also include salts thereof, such that they have a salt fraction and an acid fraction. Thus, it is further envisioned that each of the various embodiments described herein relating to caffeoylquinic acid and other sensory modifiers may be equally applicable to this alternative.

[0048] Caffeic acid has the following structure:

[0049] [ka]

[0050] Quinic acid has the following structure:

[0051] [ka]

[0052] The structure provided above is D-(-)-quinic acid, and the numbers shown correspond to the current IUPAC numbering.

[0053] In various embodiments, the sensory modifier may be enriched with one or more of caffeic acid, monocaffeoylquinic acid, and dicaffeoylquinic acid. The term "enriched" refers to an increase in the amount of one of caffeic acid, monocaffeoylquinic acid, and dicaffeoylquinic acid compared to one or more other compounds present in the sensory modifier. Sensory modifiers enriched with one or more of caffeic acid, monocaffeoylquinic acid, and dicaffeoylquinic acid can modify the sensory properties of dairy substitute compositions.

[0054] One or more dicaffeoylquinic acid enriched sensory modifiers can modify the sensory properties of the dairy substitute composition. The dicaffeoylquinic acid enriched sensory modifiers may contain, as a percentage of the total weight of the sensory modifier, 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more dicaffeoylquinic acid.

[0055] In various embodiments, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifier can be mono-caffeoylquinic acid and its salts. In various embodiments, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifier can be chlorogenic acid (5-O-caffeoylquinic acid) and its salts. In various embodiments, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifier can be neochlorogenic acid (3-O-caffeoylquinic acid) and its salts. In various aspects, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifiers can be chlorogenic acid (4-O-caffeoylquinic acid) and salts thereof.

[0056] In various further embodiments, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifier may be 1,3-dicaffeoylquinic acid and salts thereof. In various embodiments, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifier may be 1,4-dicaffeoylquinic acid and salts thereof. In various embodiments, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifier may be 1,5-dicaffeoylquinic acid and salts thereof. In various embodiments, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifier can be 3,4-dicaffeoylquinic acid and salts thereof. In various embodiments, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifier can be 3,5-dicaffeoylquinic acid and salts thereof. In various embodiments, at least or about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or at least or about 50% by weight of the total sensory modifier can be 4,5-dicaffeoylquinic acid and salts thereof.

[0057] The sensory modifier may, for example, have a weight ratio of total monocaffeoylquinic acids and salts to total dicaffeoylquinic acids and salts of from 20:1 to 1:20, such as from 3:1 to 1:20. In various embodiments, the sensory modifier has a weight ratio of monocaffeoylquinic acid and salts thereof:dicaffeoylquinic acid and salts thereof of 15:1 to 1:15, 10:1 to 1:10, 5:1 to 1:5, 3:1 to 1:3, 2:1 to 1:2, 1.5:1 to 1:1.5, 5:1 to 1:1, 3:1 to 1:1, 2:1 to 1:1, 1.5:1 to 1:1.1, 1:1 to 1:20, 1:1 to 1:15, 1:1 to 1:10, 1:5 to 1:20, 1:5 to 1:15, 1:5 to 1:10, 1:2 to 1:20, 1:2 to 1:15, 1:2 to 1:10, 1:2 to 1:5, 1:1 to 1:3, 1:1 to 1:2, or 1:1 to 1:1.5. In some embodiments, the sensory modifier has a greater amount by weight of dicaffeoylquinic acid and salts of dicaffeoylquinic acid compared to the amount of monocaffeoylquinic acid and salts of monocaffeoylquinic acid, hi various embodiments, the sensory modifier has a ratio of monocaffeoylquinic acid:dicaffeoylquinic acid (including salts thereof) of about 1:1.

[0058] The sensory modifiers provided herein may contain a portion in salt form (corresponding to the "salt fraction") and a portion in acid form (corresponding to the "acid fraction"). In various embodiments, the salt fraction comprises at least 50% by weight of the entire sensory modifier. In various embodiments, the sensory modifier comprises a salt fraction and an acid fraction, the salt fraction comprises one or more of a salt of monocaffeoylquinic acid and a salt of dicaffeoylquinic acid, the acid fraction comprises one or more of monocaffeoylquinic acid and dicaffeoylquinic acid, and the salt fraction comprises at least 50% by weight of the entire sensory modifier.

[0059] For example, the salt fraction comprises at least or about 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, or at least or about 90% by weight of the total sensory modifier. In further embodiments, the salt fraction comprises about 60%, 65%, 70%, 75%, 80%, 85% (or less), or about 90% (or less) by weight of the total sensory modifier. In still further embodiments, the salt fraction comprises 50%-90%, 50%-80%, 50%-75%, 60%-90%, 60%-80%, 65%-80%, or 65%-75% by weight of the total sensory modifier. Unless otherwise specified, the weight percentage of the salt fraction should be calculated including the equilibrium cationic species.

[0060] In further examples, the acid fraction comprises at least or about 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, or at least or about 45% by weight of the total sensory modifier. In further embodiments, the acid fraction comprises about 10%, 15%, 20%, 25%, 30%, 35%, 40% (or less), or less than about 50% by weight of the total sensory modifier. In still further embodiments, the acid fraction comprises from 5% to 50%, 10% to 50%, 15% to 50%, 20% to 50%, 5% to 40%, 10% to 40%, 15% to 40%, 20% to 40%, 5% to 35%, 10% to 35%, 15% to 35%, 20% to 35%, 5% to 30%, 10% to 30%, 15% to 30%, 20% to 30%, 5% to 20%, 10% to 20%, 15% to 20%, 5% to 15%, 10% to 15%, or 5% to 10% by weight of the total sensory modifier.

[0061] In various aspects, for example, in an aqueous solution, the salt form of the whole sensory modifier exists in equilibrium with the acid form. For example, a particular salt form molecule can be protonated and thus converted to the acid form, and an acid form molecule can be deprotonated to produce the salt form. After approaching or achieving equilibrium, such interactions do not substantially change the overall weight percentage of a given form or fraction of the whole sensory modifier. For example, a composition having a salt fraction of 50% or more by weight of the whole sensory modifier can maintain the same proportions of salt and acid fractions, even though various compounds may exchange from one fraction to another.

[0062] In some cases, the equilibrium between the salt and acid forms may shift in response to the addition of components to the composition. For example, the addition of a buffer, salt, acid, or base may shift the equilibrium in favor of the salt or acid fraction, thus changing the weight percentage of the composition.

[0063] In various other embodiments, for example in a solid composition, the salt form and the acid form may be in the solid state, and the ratio between the salt form and the acid form may not change. It should be understood that in various embodiments, the ratio of the salt fraction to the acid fraction in a solid composition, such as a granular salt composition, may be different from the ratio in the resulting solution to which the solid composition is added. For example, in some embodiments, the solid state salt composition, upon dissolution or disintegration, provides a solution having at least 50% by weight of the sensory modifier in salt form.

[0064] Effective amount of sensory modifier The compositions of the present disclosure comprise a sensory modifier in an amount effective to reduce vegetable protein flavors, reduce off-tastes, and / or enhance sour and lactic flavors in the dairy substitute composition compared to a comparable dairy substitute composition without the sensory modifier.

[0065] As used herein, "plant protein flavor" refers to the characteristic flavor associated with and expected from a plant-derived protein when the plant-derived protein is used as an ingredient in food and beverage products. For example, plant protein flavors include beany, pea, corny, hay, green notes, plant notes, barnyard grass, fermented, waxy, bitter aftertaste, and combinations thereof, typically found and expected from a plant-derived protein. In general, a particular characteristic plant protein flavor can be attributed to a particular plant-derived protein. For example, pea protein can be associated with green notes, pea flavor, and hay flavor, soy protein can be associated with beany flavor and hay flavor, corn protein can be associated with corn-like flavor and hay flavor, and potato protein can be associated with barnyard grass flavor and fermented flavor.

[0066] As used herein, "off-taste" refers to a taste or flavor profile that is not characteristic of or not normally associated with a substance or composition described herein, and / or a characteristic taste or flavor associated with a substance or composition that is undesirable. For example, an off-taste can be an undesirable taste such as bitterness, an undesirable mouthfeel such as astringency, an undesirable flavor such as dry mouth, rancidity, cardboard, an aftertaste, an inconsistent flavor (e.g., a flavor that is uneven in onset or intensity, a flavor that may be perceived as too early or too late), and the like.

[0067] A sensory panel can be used to determine the magnitude of reduction or shift in the temporal profile of vegetable protein flavor, thereby quantifying the amount of sensory modifier that is effective in reducing vegetable protein flavor. A sensory panel is a scientific and reproducible method that is essential to the food science industry. A sensory panel includes a group of two or more individual panelists. The panelists are trained according to industry recognized practices to avoid the influence of personal subjectivity and enhance reproducibility. For example, the panelists objectively evaluate the sensory attributes of the test products, but do not provide subjective attributes such as personal preferences. In various embodiments, a sensory panel can be conducted with two, three, four, five, six or more panelists, who identify and agree on a vocabulary of sensory attributes for a given set of samples. After evaluating a particular sample, the panelists can assign a numerical intensity score for each attribute using an intensity scale. For example, the intensity scale can range from 0 to 6 (i.e., 0=not detectable, 1=trace, 2=slight, 3=moderate, 4=clear, 5=strong, 6=extreme), 0 to 9 (i.e., 0=not detectable, 1=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=clear, 7=strong, 8=very strong, 9=extreme), or 0 to 15, where 0 corresponds to the absence of the attribute and 6, 9, or 15 correspond to the upper extreme occurrence of the attribute, respectively. The panel may use a roundtable consensus approach, or the panelists may score and rate the sensory attributes individually. Either format may further include a panel leader who directs the consideration of terminology and instructs the panel to rate specific products and attributes. In other embodiments, a trained sensory panel may be utilized to evaluate specific attributes using descriptive analysis or time-intensity methodology.

[0068] As used herein, "panelists" refers to highly trained, professional tasters, such as those commonly used for sensory methodologies such as descriptive analysis, and / or experienced tasters who are familiar with the sensory properties being tested. In some aspects, the panelists may be trained panelists. Trained panelists are trained to understand the terms and sensory phenomena associated with those sensory properties related to the products being tested, and are aligned with the use of common descriptors (i.e., sensory vocabulary) for those sensory properties of interest. For example, a trained panelist testing a given composition will understand the terms and sensory properties associated with that composition, such as salty, sour, bitter, astringent, mouthfeel, sour, etc. A trained panelist has been trained on a reference sample that corresponds to the sensory property being tested, and will therefore be calibrated to recognize and quantitatively evaluate such standards. In some aspects, the panelists may be experienced tasters.

[0069] As used herein, "round table consensus approach" refers to a sensory panel assay methodology in which panelists consider sensory attributes and intensities before mutually agreeing on an intensity score and attribute characterization for the particular sensory attribute being assayed. A sensory panel using the round table consensus approach may include two, three, four, five, six, or more panelists. The consensus intensity scale may range from 0 to 6 (i.e., 0=not detectable, 1=trace, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme) or 0 to 9 (i.e., 0=not detectable, 1=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=definite, 7=strong, 8=very strong, 9=extreme). For a given set of samples, panelists identify and agree on a vocabulary of sensory attributes, including, where applicable, a reference sample or standardized sample (also referred to as a sensory anchor) for the particular sensory attribute. The reference sample used for a given sensory attribute will depend on the sample being assayed and the sensory attribute vocabulary determined by the panel. A person skilled in the art will recognize the appropriate vocabulary and reference or standard samples required for the sensory evaluation of a given sample.

[0070] In some embodiments, samples are scored and evaluated independently by panelists after they have agreed or been instructed on the vocabulary of sensory attributes and intensity scores, including assay-specific calibration against reference samples (also referred to as sensory anchors) for specific sensory attributes, if applicable. Examples of common reference samples are described below. Panelists can evaluate samples in duplicate and can be blinded to the sample being tested. The samples being tested can be provided to panelists in random or sequential order. In some embodiments, samples can be tested by panelists using a randomized balanced sequential order. The scores from individual panelists are then evaluated using standard statistical analysis methods to determine an average sensory intensity score. Those skilled in the art will recognize the appropriate vocabulary and reference or standard samples required for the sensory evaluation of a given sample, as well as the appropriate statistical analysis methods.

[0071] As used herein, "randomized balanced sequential order" refers to an order in which samples are presented, where the order is randomized, but all possible orders of samples are presented across all panelists to remove bias for samples being tested in a particular order. For example, in a randomized balanced sequential order of two samples, a given panelist will have an equal chance of receiving sample 1 before sample 2 and sample 2 before sample 1. In an example involving three samples (i.e., samples 1, 2, and 3), the randomized balanced sequential order would include an equal chance of the panelist receiving samples in the following order: (i) 1, 2, 3; (ii) 1, 3, 2; (iii) 2, 1, 3; (iv) 2, 3, 1; (v) 3, 2, 1; (vi) 3, 1, 2.

[0072] The sensory properties of a given composition can be evaluated in comparison to one or more reference or anchor samples. For example, a sodium chloride solution can be used by an experienced panelist as a salty anchor to evaluate the relative intensity of saltiness for a given composition, a sucrose solution can be used by an experienced panelist as a sweet anchor to evaluate the relative intensity of sweetness for a given composition, a citric acid solution can be used by an experienced panelist as a sour anchor to evaluate the relative intensity of sourness for a given composition, a coffee solution can be used by an experienced panelist as a bitter anchor to evaluate the relative intensity of bitterness for a given composition, and a monosodium glutamate (MSG) solution can be used by an experienced panelist as a umami anchor to evaluate the relative intensity of umami for a given composition. The experienced panelist can be presented with a solution for evaluating the sensory properties, for example, a 10-20 mL sample. Panelists dispense approximately 3-4 mL of each solution into their mouth, dispersing the solution by moving their tongues, and recording the value of the particular sensory attribute being tested. If multiple solutions are tested during a session, panelists may wash their palate with water between samples. Roundtable ratings of, for example, salty, sweet, sour, umami, etc., can be assigned a scale of 0-9, where a score of 0 indicates no saltiness and a score of 9 indicates extreme saltiness (0=not detectable, 1=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=definite, 7=strong, 8=very strong, 9=extreme). Comparable scales and methodologies can be used for the sensory attributes of sweet, bitter, sour, and umami.

[0073] As a further example, the saltiness of a composition can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.18% (wt), 0.2% (wt), 0.35% (wt), 0.5% (wt), 0.567% (wt), 0.6% (wt), 0.65% (wt), and 0.7% (wt) sodium chloride solutions, which correspond to saltiness intensity values ​​of 2, 2.5, 5, 8.5, 10, 11, 13, and 15, respectively. Those skilled in the art will recognize that the number and range of standard solutions can be varied (e.g., using only solutions corresponding to saltiness intensity values ​​of 2, 2.5, and 5) depending on the sample / composition being tested. For each test composition, the panelists dispense 2-5 mL for liquid compositions or solutions prepared with water, or 5-10 g for solid compositions, into their mouths, disperse the composition by moving the tongue / chewing, and record a saltiness intensity value of 0-15 for each composition based on a comparison with the sodium chloride solutions described above. Between tasting the compositions, the panelists may wash the palate with water. Panelists may also freely taste standard 0.18%, 0.2%, 0.35%, 0.5%, 0.567%, 0.6%, 0.65%, and 0.7% sodium chloride solutions between tasting the test solutions to ensure that the saltiness intensity values ​​recorded are accurate relative to the scale of the standard sodium chloride solutions. The temperature at which the test is performed may be specific to the sample at which the test is initiated, for example, samples may be tested at 22°C (e.g., room temperature), 0°C (e.g., for frozen samples), or 60-80°C (e.g., for cooked samples served warm). One of ordinary skill in the art will recognize the appropriate temperature to test a given sample. Herein, this test is referred to as the "Standardized Saltiness Intensity Test."

[0074] The sourness of the compositions can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.035% (wt), 0.05% (wt), 0.07% (wt), 0.15% (wt), and 0.2% (wt) citric acid solutions, corresponding to sourness intensity values ​​of 2, 3, 5, 10, and 15, respectively. Those skilled in the art will recognize that the number and range of standard solutions can be modified (e.g., using only solutions corresponding to sourness intensity values ​​of 2 and 7) depending on the sample / composition being tested. For each test composition, the panelists dispense approximately 2-5 mL for liquid compositions or solutions prepared with water, or 5-10 g for solid compositions, of each composition into their mouth, disperse the composition by moving / chewing their tongue, and record a sourness intensity value of 0-15 for each composition based on a comparison with the aforementioned standard citric acid solutions. Between tasting the compositions, the panelists can wash their palate with water. Panelists are also free to taste standard 0.035%, 0.05%, 0.07%, 0.15%, and 0.2% citric acid solutions between tasting the test solutions to ensure that the recorded acidity intensity values ​​are accurate to the scale of the standard citric acid solutions. The temperature at which the test is performed may be specific to the sample at which the test is initiated, for example, samples may be tested at 22°C (e.g., room temperature), 0°C (e.g., for frozen samples), or 60-80°C (e.g., for cooked samples served hot). One of skill in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the "Standardized Acidity Intensity Test."

[0075] The bitterness of the compositions can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.0125% (wt), 0.01875% (wt), 0.025% (wt), 0.031% (wt), 0.07% (wt) and 0.12% (wt) caffeine solutions, corresponding to bitterness intensity values ​​of 2, 3, 4, 5, 10 and 15, respectively. Those skilled in the art will recognize that the number and range of standard solutions can be modified (e.g., using only solutions corresponding to bitterness intensity values ​​of 2, 3 and 5) depending on the sample / composition being tested. For each test composition, the panelists dispense approximately 2-5 mL for liquid compositions or solutions prepared with water, or 5-10 g for solid compositions, of each composition into their mouth, disperse the composition by moving their tongue / chewing, and record a bitterness intensity value of 0-15 for each composition based on a comparison with the aforementioned standard caffeine solutions. Between tasting the compositions, the panelists may rinse their palates with water. Panelists may also freely taste standard 0.0125%, 0.01875%, 0.025%, 0.031%, 0.07%, and 0.12% caffeine solutions between tasting the test solutions to ensure that the bitterness intensity values ​​recorded are accurate relative to the scale of the standard caffeine solutions. The temperature at which the test is performed may be specific to the sample at which the test is initiated, for example, samples may be tested at 22°C (e.g., room temperature), 0°C (e.g., for frozen samples), or 60-80°C (e.g., for cooked samples served hot). One of skill in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the "Standardized Bitterness Intensity Test."

[0076] The sweetness of the compositions can be tested by a panel of at least two panelists. The panelists can use a standard range of 2% (wt), 5% (wt), 8% (wt), 10% (wt), and 15% (wt) sucrose solutions, corresponding to sweetness intensity values ​​of 2, 5, 8, 10, and 15, respectively. Those skilled in the art will recognize that the number and range of standard solutions can be modified (e.g., using only solutions corresponding to sweetness intensity values ​​of 2, 5, and 8) depending on the sample / composition being tested. For each test composition, the panelists dispense approximately 2-5 mL for liquid compositions or solutions prepared with water, or 5-10 g for solid compositions, of each composition into their mouth, disperse the composition by moving / chewing their tongue, and record a sweetness intensity value of 0-15 for each composition based on a comparison with the standard caffeine solution described above. Between tasting the compositions, the panelists can wash their palate with water. Panelists are also free to taste standard 2%, 5%, 8%, 10%, and 15% sucrose solutions between tasting the test solutions to ensure that the sweetness intensity values ​​recorded are accurate relative to the scale of the standard sucrose solutions. The temperature at which the test is performed may be specific to the sample at which the test is initiated, for example, samples may be tested at 22°C (e.g., room temperature), 0°C (e.g., for frozen samples), or 60-80°C (e.g., for cooked samples served hot). One of skill in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the "Standardized Sweetness Intensity Test."

[0077] The umami taste of the compositions can be tested by a panel of at least two panelists. The panelists can use a standard range of 0.75% (by weight) and 0.125% (by weight) monosodium glutamate (MSG) solutions, which correspond to umami intensity values ​​of 4 and 6.5, respectively. Those skilled in the art will recognize that the number and range of standard solutions can be modified (e.g., adding additional umami solutions if the umami intensity is expected to be well outside the umami intensity values ​​of 4-6.5) depending on the sample / composition being tested. For each test composition, the panelists dispense approximately 2-5 mL for liquid compositions or solutions prepared with water, or 5-10 g for solid compositions, of each composition into their mouth, disperse the composition by moving / chewing their tongues, and record an umami intensity value of 0-15 for each composition based on a comparison with the standard MSG solutions mentioned above. Between tasting the compositions, the panelists can wash their palates with water. Panelists are also free to taste standard 0.075% and 0.125% MSG solutions while tasting the test solutions to ensure that the umami intensity values ​​recorded are accurate to the scale of the standard MSG solutions. The temperature at which the test is performed may be specific to the sample at which the test is initiated, for example, samples may be tested at 22°C (e.g., room temperature), 0°C (e.g., for frozen samples), or 60-80°C (e.g., for cooked samples served hot). One of skill in the art will recognize the appropriate temperature for testing a given sample. This test is referred to herein as the "Standardized Umami Intensity Test."

[0078] A control sample is typically used as a reference point or for comparison purposes. For example, a control sample may be used to qualify the effectiveness of a sensory modifier. A control sample may be a composition such as a composition described herein, but without the sensory modifier present. Other than the sensory modifier, the control sample should be otherwise identical and contain the same components and other ingredients at the same relative concentrations. Other standard samples, such as the standard samples used to evaluate the intensity of the sensory attributes outlined above, are commonly used in sensory panels. In other aspects, the control sample may be a modified control sample containing a different sensory modifier, such as a competing sensory modifier.

[0079] The present disclosure is not limited to sensory testing by experienced or trained panelists. For example, untrained and inexperienced panelists can be used. However, in the case of untrained and inexperienced panelists, more of these panelists are usually required to provide reproducible results, which typically focus on subjective characteristics such as preference or overall liking. Similarly, untrained and inexperienced panelists can be asked to evaluate the relative change of a given sensory characteristic between two samples. For example, if a particular sample is more or less salty, more or less sweet, more or less bitter, etc. than a reference sample.

[0080] Illustrative sensory assays and testing criteria for further sensory characteristics are described in the Examples provided in this disclosure. Further description of round table sensory panels and sensory testing is described in International Application No. PCT / US2018 / 054743, published April 11, 2019 as WO 2019 / 071220, which is incorporated herein by reference in its entirety.

[0081] In some embodiments, the amount of sensory modifier effective to reduce the plant protein flavor may be an amount effective to reduce the plant protein flavor intensity score by at least 0.5, 1, 1.5, 2, or at least 2.5 units compared to the plant protein flavor intensity in a comparable composition lacking the sensory modifier. The plant protein flavor intensity score is determined by at least three trained panelists tasting the plant protein composition using a round table methodology using a scale of 0 to 9, with a score of 0 indicating no plant protein flavor and 9 indicating extreme plant protein flavor intensity (i.e., 0=not detectable, 1=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=definite, 7=strong, 8=very strong, 9=extreme). In some embodiments, the plant protein flavor may be reduced by at least 2 units, at least 3 units, or at least 4 units. In some aspects, plant protein flavor intensity may be evaluated by assaying bean-like, pea-like, corn-like, hay, green note, barnyard grass, fermented, or waxy flavor intensity, with a decrease in bean-like, pea-like, corn-like, hay, green note, barnyard grass, fermented, or waxy flavor intensity, respectively, indicating a decrease in plant protein flavor intensity. Similar evaluation processes may be used to score other sensory attributes of the dairy compositions described herein.

[0082] In some embodiments, an amount of sensory modifier effective to reduce plant protein flavor can be an amount effective to reduce the plant protein flavor intensity score by at least 0.5, 1, 1.5, 2, or at least 2.5 units compared to the plant protein flavor intensity in a comparable composition lacking the sensory modifier. The plant protein flavor intensity score can be determined as the average plant protein flavor intensity score from at least seven panelists trained in sensory evaluation upon randomized balanced sequential order evaluation of samples using a scale of 0 to 15, with a score of 0 indicating no plant protein flavor and 15 indicating extreme plant protein flavor intensity. In some embodiments, the plant protein flavor can be reduced by at least 2 units, at least 3 units, or at least 4 units. In some aspects, plant protein flavor intensity may be evaluated by assaying bean-like, pea-like, corn-like, hay, green note, barnyard grass, fermented, or waxy flavor intensity, with a decrease in bean-like, pea-like, corn-like, hay, green note, barnyard grass, fermented, or waxy flavor intensity, respectively, indicating a decrease in plant protein flavor intensity. Similar evaluation processes may be used to score other sensory attributes of the dairy compositions described herein.

[0083] In some embodiments, the amount of sensory modifier effective to increase sourness may be an amount effective to increase the sourness intensity value by at least 1 unit as measured by a standardized sourness intensity test with at least 4 panelists undergoing sensory testing. In other embodiments, the amount effective to increase sourness includes an amount effective to increase the sourness intensity value measured in the same manner by at least 1 unit, 2 units, 3 units, 4 units, 5 units, or 6 units or more. In other embodiments, the amount effective to increase sourness includes an amount effective to increase the sourness intensity value measured in the same manner by more than 2, 3, 4, 5, 6, or 7 units. Similar tests can be used to evaluate the amount of sensory modifier effective to reduce or increase sweetness, saltiness, bitterness, and umami in the described dairy substitute compositions.

[0084] The dairy substitute composition may have various amounts of sensory modifiers. The sensory modifiers may be present in the dairy substitute composition in any amount desired for a particular use. For example, the sensory modifiers may be present in the dairy substitute composition at a total concentration of 0.001% (by weight) to 1.0% (by weight), 0.001% (by weight) to 0.5% (by weight), 0.005% (by weight) to 0.1% (by weight), 0.005% (by weight) to 0.050% (by weight), or 0.005% (by weight) to 0.02% (by weight). The dairy substitute composition may include the sensory modifier at a concentration of at least 0.001%, 0.002%, 0.005%, 0.01%, 0.02%, or 0.05% by weight of the dairy substitute composition. The dairy substitute composition may contain sensory modifiers at concentrations up to 1.0% (w / w), 0.5% (w / w), 0.25% (w / w), 0.2% (w / w), 0.1% (w / w), or 0.05% (w / w).

[0085] The amount of each sensory modifier species in the various compositions described herein may vary independently. For example, mono-caffeoylquinic acid, dicaffeoylquinic acid, or both may each be present in the dairy substitute composition at a concentration of about 1 ppm to about 1000 ppm, individually. In some embodiments, mono-caffeoylquinic acid, dicaffeoylquinic acid, or both may each be present in the dairy substitute composition at a concentration of about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, or 900 ppm to about 1000 ppm, individually. In some embodiments, the monocaffeoylquinic acid, dicaffeoylquinic acid, or both may each be individually present in the dairy substitute composition at a concentration of about 10, 50, 100, 200, 300, 400, 500, 600, 700, 800, 900, or 1000 ppm or more. In some embodiments, the monocaffeoylquinic acid, dicaffeoylquinic acid, or both may each be individually present in the dairy substitute composition at a concentration of about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some embodiments, the monocaffeoylquinic acids, dicaffeoylquinic acids, or both may each be present in the dairy substitute composition at a concentration of from about 400 ppm to about 800 ppm, individually.

[0086] Botanical Sources of Sensory Modifiers In various aspects, the sensory modifiers may be isolated from a botanical source. A variety of botanical sources contain sensory modifiers, and the sensory modifiers may be isolated from these botanical sources. Some examples of plant sources from which sensory modifiers may be isolated include Eucommia ulmoides, honeysuckle, Nicotiana benthamiana, artichoke, globe artichoke, cardoon, Stevia rebaudiana, monk fruit, coffee, coffee bean, green coffee bean, tea, white tea, yellow tea, green tea, oolong tea, black tea, black tea, fermented tea, bamboo, heather, sunflower, blueberry, cranberry, bilberry, grouseberry, hydrangea, lingonberry, cowberry, huckleberry, grape, chicory, Echinacea purpurea, Echinacea, Eastern pellitory-of-the-wall, Upright pellitory, Lichwort, Greater Celandine, and others. celandine, Tetterwort, Nipplewort, Swallowwort, Bloodroot, Common Nettle, Stinging Nettle, Potato, Potato Leaf, Eggplant, Aubergine, Tomato, Cherry Tomato, Bitter Apple, Hawthorn Berry, Sweet Potato, Apple, Peach, Nectarine, Cherry, Sour Cherry, Wild Cherry, Apricot, Almond, Plum, Prune, Holly, Yerba Mate, Yerba Mate Tea, Guayusa, Yaupon Holly, Kuding Tea, Guarana, Cocoa, Cocoa Bean, Cacao, Cocoa Bean, Kola Nut, Kola Tree, Kola Nut, Kola Tree, Ostrich Fern, Fiddlehead Fern, Shuttlecock Fern fern, Oriental ostrich fern, Asian osmanthus, osmanthus, Bracken, Brake, Common bracken, Eagle fern, Eastern bracken fernbrakenfern, Clove, Cinnamon, Indian bay leaf, Nutmeg, Bay laurel, Bay leaf, Basil, Great basil, St. Joseph's wort, Thyme, Sage, Garden sage, Common sage, Culinary sage, Rosemary, Oregano, Wild marjoram, Marjoram, Sweet marjoram, Knotted marjoram, Pot marjoram, Dill, Anise, Star anise, Fennel, Florence fennel, Tarragon, Estragon, Artemisia vulgaris, Licorice, Liquorice, Soybean, Soyabean, Soya vean, Wheat, Common wheat, Rice, Canola, Broccoli, Cauliflower, Cabbage, Pak choi, Kale, Collard greens, Brussels sprouts, Kohlrabi, Winter's bark bark, elderflower, assa-peixe, greater burdock, valerian, and chamomile.

[0087] Some plant sources may produce sensory modifiers that are enriched in one or more of caffeic acid, monocaffeoylquinic acid, and dicaffeoylquinic acid, for example, sensory modifiers isolated from the yerba mate plant (Ilex paraguariensis) are enriched in monocaffeoylquinic acid and dicaffeoylquinic acid. In other aspects, sensory modifiers isolated from yerba mate plants enriched in dicaffeoylquinic acid may contain 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of one or more combinations of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and salts thereof. For example, sensory modifiers isolated from other plant sources may be enriched in dicaffeoylquinic acid. In other aspects, sensory modifiers isolated from other plant sources enriched in dicaffeoylquinic acid may comprise one or more combinations of 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and salts thereof.

[0088] The sensory modifiers may be isolated in a variety of ways. Some suitable processes are described in U.S. Application No. 16 / 373,206, filed April 4, 2019, entitled "Steviol Glycoside Solubility Enhancers" (published July 25, 2019 as U.S. Patent Application Publication No. 2019 / 0223481), International Application No. PCT / US2018 / 054691, filed October 5, 2018, entitled "Steviol Glycoside Solubility Enhancers," U.S. Provisional Application No. 62 / 569,279, filed October 6, 2017, entitled "Steviol Glycoside Solubility Enhancers," U.S. Provisional Application No. 62 / 569,279, filed April 4, 2019, entitled "Methods for Making Yerba Mate No. 16 / 374,894, entitled "Methods for Making Yerba Mate Extract Composition," published on August 1, 2019 as U.S. Patent Application Publication No. 2019 / 0231834; International Application No. PCT / US2018 / 054688, filed on October 5, 2018, entitled "Methods for Making Yerba Mate Extract Composition," U.S. Provisional Application No. 62 / 676,722, filed on May 25, 2018, entitled "Methods for Making Yerba Mate Extract Composition," and International Application No. PCT / US2020 / 026885, filed on April 6, 2020, entitled "Stevia Processing," published on October 15, 2020 as WO 2020 / 210161. For example, the sensory modifier may be isolated from a plant source that contains one or more of monocaffeoylquinic acid, dicaffeoylquinic acid, and salts thereof. For example, the sensory modifier may be prepared using yerba mate biomass and stevia biomass. In one exemplary process, the sensory modifier is prepared from commercially obtained ground yerba mate biomass. Briefly, yerba mate biomass is suspended in 50% (v / v) ethanol / water and shaken for at least 1 hour, and the resulting mixture is filtered to obtain an initial extract. This initial extract is diluted with water to 35% (v / v) ethanol and refiltered.The refiltered permeate is then applied to an AMBERLITE® FPA 53 resin column equilibrated with 35% (v / v) ethanol / water, and the column permeate is discarded. The column is then washed with 35% (v / v) ethanol / water, and the column permeate is discarded. The column is then eluted with 10% (w / v) FCC grade sodium chloride in 50% (v / v) ethanol / water, and the eluate is retained. Nitrogen gas is blown over the surface of the eluate at room temperature to remove the ethanol and reduce the eluate to 1 / 3 of its original volume. The reduced volume of the eluate is then filtered through a 0.2 μm polyethersulfone filter and then decolorized by passing through a 3 kDa molecular weight cutoff membrane. The decolorized permeate is retained and desalted by passing through a nanofiltration membrane. The desalted permeate is then freeze-dried to obtain the sensory modifier. The process is also suitable for obtaining sensory modifiers from Stevia biomass and can be adapted to obtain sensory modifiers from other plant sources, such as those mentioned above.

[0089] In some embodiments, the sensory modifier may be a blend of sensory modifiers isolated from two or more botanical sources.

[0090] Some compounds may adversely affect the flavor or aroma of the aqueous solution or dairy substitute composition. Certain sensory modifiers, such as those prepared from plant extracts, do not contain one or more of the compounds shown in Table 2, or any combination thereof, above the preferred content levels disclosed. All preferred content levels are listed as weight percentages on a dry weight basis. Certain commercially desirable solid (dry) sensory modifiers do not contain any of the compounds listed in Table 2 above the preferred levels. For those listed compounds that are acids, the compounds may exist in acid form and / or slat form.

[0091] [Table 2-1]

[0092] [Table 2-2]

[0093] In some embodiments, the sensory modifier may comprise less than 0.3% (by weight) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid, or less than 0.05% (by weight) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid, or less than about 0.05% (by weight) of chlorophyll.

[0094] In some aspects, the described dairy substitute compositions do not contain certain compounds above a certain cutoff weight percent. For example, the aqueous solution may contain less than 0.3% (by weight) of malonate, malonic acid, oxalate, oxalic acid, succinate, succinic acid, malate, or malic acid, or less than 0.05% (by weight) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid, or less than about 0.05% (by weight) of chlorophyll, depending on the dairy substitute composition.

[0095] The present invention may be better understood by reference to the following examples, which are provided by way of illustration and are not intended to be limiting of the invention to the examples set forth herein. EXAMPLES

[0096] Materials and Methods The sensory modifier tested was a mixture of mono- and dicaffeoylquinic acids and salts prepared from yerba mate and having a ratio of 65:35 salt fraction to acid fraction. For some of the compositions, the sensory modifier was co-spray dried with steviol glycosides. Table 3 lists the contents and sources of the various components.

[0097] [Table 3]

[0098] Plant Protein Assays Assays were conducted to characterize the sensory properties of plant protein isolate solutions with various amounts of sensory modifiers. The sensory properties of the compositions were tested by a panel of individuals experienced in sensory testing. The experienced panelists evaluated sensory properties such as, but not limited to, bean flavor, hay flavor, dry mouth, creaminess, green pea flavor, bitterness, oil note, corn flavor, starchy, barnyard grass flavor, sourness, and astringency. The sensory properties were scored on a scale of 0 to 9, with 0 indicating no sensory property intensity and 9 indicating extreme sensory property intensity (i.e., 0=not detectable, 1=trace, 2=faint, 3=slight, 4=mild, 5=moderate, 6=definite, 7=strong, 8=very strong, 9=extreme). In some examples, the round table methodology was used to evaluate various flavor properties. To test each composition, an experienced panelist dispensed 2-4 fluid ounces of each solution into their mouth, dispersed the solution by moving their tongue, and recorded a consensus sensory attribute scale value. Between tasting the solutions, panelists were allowed to rinse the palate with water.

[0099] The particular methodologies or assays in which panels were used are indicated in the individual Examples below.

[0100] Example 1 - Plant-based cheese substitute A plant-based cheese was prepared using the ingredients outlined in Table 4. To prepare the plant-based cheese, water was added to a blender and heated to approximately 110°F (43.3°C). The hydrocolloids, including guar gum and carrageenan, but excluding lecithin, were added to the heated water and mixed for 2-5 minutes. The protein was then added and mixed for an additional 2-3 minutes. Following the addition of the protein, the dry ingredients, including starch, salt, trisodium citrate, citric acid, and flavors, but excluding lecithin (if applicable), were added with continued mixing. Separately, the oil was heated to 50°C and the lecithin was added to it. The oil and lecithin mixture was slowly added to the water-based mixture. Once the oil and water mixture was combined, the blender's mixing speed was increased and the mixture was further heated to 180°F (82.2°C) and held at that temperature for approximately 3 minutes. After the final heat, the product was placed in a container in a blast freezer for 5-10 minutes. After freezing, the plant-based cheese product is stored at 4° C. Sensory modifiers were added with the dry ingredients, where applicable.

[0101] [Table 4] * All values ​​are given as weight percent

[0102] Example 2 - Sensory evaluation of plant-based cheese Assays were conducted to characterize the sensory properties of cheese substitute compositions with various amounts of sensory modifiers. The sensory properties of the compositions were tested by a panel of four people experienced in sensory testing. The experienced panelists used a round table methodology to evaluate the sensory properties including, but not limited to, plant protein flavor, chewiness, bitterness, saltiness, dry mouth, and creaminess. To test each composition, the experienced panelists dispensed about 7 g of each composition into their mouth, dispersed the composition by chewing and moving their tongues, and recorded the value or comment of the property being tested. Between tasting the compositions, the panelists were allowed to wash their palate with water. The sensory properties were assayed on the same day the plant-based cheeses were prepared, after 6 days, and after 1 month. The sensory properties results are summarized in Table 5.

[0103] [Table 5]

[0104] Example 3 - Sensory evaluation of plant protein cheese samples Assays were conducted to characterize the sensory attributes, including saltiness, sourness, umami, lactic flavor, legume flavor, and sourness after tasting, of the plant-based cheese samples listed in Table 6. The methods outlined in Example 1 were also used to prepare the samples listed herein. Assays were conducted 3 weeks after preparation of the plant-based cheeses.

[0105] [Table 6] * All values ​​are given as weight percent

[0106] All sensory attributes were scored on a scale of 1 to 15, with 1 indicating no intensity and 15 indicating strong intensity. Prior to the assay, nine highly trained and experienced external taste panelists were trained on standardized samples (sodium chloride solution as salt standard, citric acid solution as sour standard, and MSG solution as umami standard) using a scale of 1 to 15. The identity of the attributes used for each of the sensory attributes tested is outlined in Table 7. For the sensory attribute assay, the nine panelists were given a 10-minute break between samples, and were given filtered water and saltine crackers only during breaks. All samples were evaluated one at a time in a randomized, balanced sequential order. Panelists were given approximately 2.5-inch cubes of plant-based cheese for the assay, and each plant-based cheese sample was analyzed in duplicate. Each sensory attribute for each sample was scored individually by the panelists, and the scores were evaluated using standard statistical analyses. The sensory attribute assay results are provided in Figure 1 and Table 8.

[0107] [Table 7]

[0108] [Table 8] * Means followed by different letters are significantly different from each other at p ≦ 0.05.

[0109] Plant-based cheese sample 3.2 containing 0.02% sensory modifier scored significantly higher for sourness, lactic flavor, and sour aftertaste at 30 seconds than plant-based cheese sample 3.1 containing no sensory modifier.

[0110] Example 4 - Sensory evaluation of soy protein isolate solutions Assays were conducted to characterize the sensory properties of the soy protein isolate solutions. The scores for beany, hay, dry mouth, and creaminess were determined by a four-person panel using a round table consensus approach. The panelists were experienced in the sensory testing. All panelists used the plant protein assay method described above. The soy protein isolate solutions were prepared by mixing the soy protein isolate with water. For compositions containing a sensory modifier, the sensory modifier was added to the water prior to mixing with the soy protein isolate. The soy protein isolate solutions tested are outlined in Table 9 and the sensory property results are outlined in Table 10.

[0111] [Table 9]

[0112] [Table 10]

[0113] Example 5 - Sensory evaluation of pea protein isolate solutions Assays were performed to characterize the sensory properties of the pea protein isolate solutions. Green pea flavor, bitterness, and oil / creamy scores were determined by a panel of three using a round table consensus approach. Panelists were experienced in the sensory testing. All panelists used the plant protein assay method described above. Pea protein isolate solutions were prepared by mixing the pea protein isolate with water. For compositions containing a sensory modifier, the sensory modifier was added to the water prior to mixing with the pea protein isolate. The pea protein isolate solutions tested are outlined in Table 11 and the sensory property results are outlined in Table 12.

[0114] [Table 11]

[0115] [Table 12]

[0116] Example 6 - Sensory Evaluation of Corn Protein Isolate Solutions Assays were conducted to characterize the sensory properties of the corn protein isolate solutions. Corn strength, starch quality, and dry mouth scores were determined by a six-person panel using a round table consensus approach. Panelists were experienced in sensory testing. All panelists used the plant protein assay method described above. Corn protein isolate solutions were prepared by mixing corn protein isolate with water. For compositions containing a sensory modifier, the sensory modifier was added to the water prior to mixing with the corn protein isolate. The corn protein isolate solutions tested are outlined in Table 13, and the sensory property results are outlined in Table 14.

[0117] [Table 13]

[0118] [Table 14]

[0119] Example 7 - Sensory evaluation of potato protein isolate solutions Assays were performed to characterize the sensory properties of potato protein isolate solutions. Barnyard grass flavor, sourness, astringency, and bitterness scores were determined by a panel of five using a round table consensus approach. Panelists were experienced in the sensory testing. All panelists used the plant protein assay method described above. Potato protein isolate solutions were prepared by mixing potato protein isolate with water. For compositions containing a sensory modifier, the sensory modifier was added to the water prior to mixing with the potato protein isolate. The potato protein isolate solutions tested are outlined in Table 15 and the sensory property results are outlined in Table 16.

[0120] [Table 15]

[0121] [Table 16]

[0122] Example 8 - Ice Cream Assays were conducted to characterize the sensory properties of dairy-free ice cream with various amounts of sensory modifiers. Green oat flavor, hay flavor, and dryness in the mouth were determined by a three-person panel using a round table consensus approach. Panelists underwent sensory testing. The composition of the dairy-free ice cream is outlined in Table 17. The dairy-free ice cream samples were prepared by preheating an aqueous phase containing water, almond milk, and hydrocolloids to 90-100°F (32.2-37.8°C). Pea protein is added and allowed to hydrate in the preheated aqueous phase for 10-15 minutes. After hydration of the pea protein, the dry ingredients including vegetable glycerin, liquid sugar, lecithin concentrate, and potassium sorbate are blended and added to the composition. Coconut oil is melted into the composition. The composition is then heated at 2000 psi (1500 psi 1 st / 500psi 2 nd ), homogenized at 140°F (60°C), preheated to 140°F (60°C), pasteurized at 185°F (85°C) for 30 seconds, then cooled to 40°F (4.4°C) and aged overnight. After cooling and aging, the compositions are frozen at or below 32°F (0°C). For samples containing a sensory modifier, the sensory modifier was added to the composition at the appropriate concentration prior to freezing. The sensory property results of the ice cream compositions are summarized in Table 18.

[0123] [Table 17] All values ​​are given as weight percent

[0124] [Table 18]

[0125] Example 9 - Coconut Yogurt The dairy-free yogurt samples were prepared by preheating the liquid ingredients (coconut cream and water) to 150°F, then adding the dry ingredients and mixing. The mixture was then heated to a total pressure of 1000 psi (500 psi 1 st / 500psi 2 nd ) for 30 seconds. After homogenization, the composition is pasteurized at 185°F (85°C) for 30 seconds and then cooled to 110°F (about 43.3°C). "DA YF-L02" culture is added and incubated to a pH of 4.60-4.65. Once the desired pH is reached, the product is mixed, cooled to 50°F (10°C) and stored at 4°C. Coconut yogurt compositions with and without sensory modifiers are outlined in Tables 19 and 20.

[0126] [Table 19] * All values ​​are given as weight percent

[0127] [Table 20] * All values ​​are given as weight percent

[0128] Example 10 - Almond Yogurt The non-dairy yogurt samples were prepared by preheating the water to 90-100°F (32.2-37.8°C), adding the dry ingredients, and mixing for 10 minutes. After 10 minutes, the almond cream is added and mixed for an additional 5 minutes. The mixture is then heated to 150°F (approximately 65.6°C) and pressurized at 2000 psi (1500 psi). st / 500 psi 2 nd The homogenized mixture is heated to 185°F (85°C), held for 5 minutes, and then cooled to 105-108°F (40.5-42.2°C). Cultures are added and incubated to a pH of 4.55-4.60. If necessary, a 50% citric acid solution may be added to raise the pH above 4.45. The product is then mixed and cooled to 60-65°F (15.6-18.3°C) and then stored at 4°C. Almond yogurt compositions with and without sensory modifiers are outlined in Table 21.

[0129] [Table 21] * All values ​​are given as weight percent

[0130] Example 11 - Ice Cream Assays were conducted to characterize the sensory properties of dairy-free ice cream with various amounts of sensory modifiers, pea mascara, and / or caramel espresso flavor. Pea protein flavor and flavor sensory properties were analyzed by a panel of five people using a round table consensus approach. The panelists underwent sensory testing. The composition of the dairy-free ice cream is outlined in Table 22. The dairy-free ice cream samples were prepared by preheating an aqueous phase containing water, almond milk, and hydrocolloids to 90-100°F (32.2-37.8°C). Pea protein is added and allowed to hydrate in the preheated aqueous phase for 10-15 minutes. After hydration of the pea protein, vegetable glycerin, liquid sugar, lecithin concentrate, and potassium sorbate are blended and added to the composition. Coconut oil is melted into the composition. The composition is then heated at 2000 psi (1500 psi 1 st / 500psi 2 nd ), homogenized at 140°F (60°C), preheated to 140°F (60°C), pasteurized at 185°F (85°C) for 30 seconds, then cooled to 40°F (4.4°C) and aged overnight. After cooling and aging, the compositions are frozen at or below 32°F (0°C). For samples 11.2, 11.3, 11.4, and 11.5, a sensory modifier, a commercially available pea flavored masquera, and / or caramel espresso flavor was added to the composition at the appropriate concentration prior to freezing. The sensory property results of the ice cream compositions are summarized in Table 23.

[0131] [Table 22] All values ​​are given as weight percent

[0132] [Table 23]

[0133] Example 12 - Sensory evaluation of plant-derived protein solutions Assays were conducted to characterize the sensory attributes of plant-derived protein isolates from various plant sources. Sensory attribute intensity scores were determined by a panel of at least six people. The panelists underwent sensory testing. All panelists used the plant protein assay methods described above, and their individual sensory attribute intensity scores were averaged and reported below. Plant-derived protein solutions were prepared by mixing the plant-derived protein isolate with water. For compositions containing a sensory modifier, the sensory modifier was added to the water prior to mixing with the plant-derived protein isolate. The plant-derived protein isolate solutions tested are outlined in Table 24.

[0134] [Table 24]

[0135] Most of the plant-derived protein solutions had a pH close to neutral, except for rice and sunflower proteins, which had a pH of 5.58 and 6.05, respectively. When sensory modifiers were added to chickpea and potato solutions, the solutions appeared dark grey / green (Figures 2A, 2B, and 2E). However, no color change was observed when sensory modifiers were added to rice and sunflower solutions (Figures 2C and 2D). The addition of sensory modifiers did not have a significant effect on pH (Table 24).

[0136] All samples were evaluated for the sensory attributes of overall aroma and viscosity. In addition to overall aroma and viscosity, panelists collectively selected four additional sensory attributes that were most dominant for each plant-based protein source and compared the attributes between samples prepared with and without the sensory modifier. A list of the sensory attributes assayed for each plant-based protein source is provided below in Tables 25-29, and sensory attribute definitions are provided in Table 30. As shown in Table 25, when sensory modifiers were added to the high viscosity chickpea protein solutions, the intensity of soy / tofu and all sensory attributes was reduced. For the low viscosity chickpea solutions, the addition of sensory modifiers reduced the intensity of astringency (Table 26). The addition of sensory modifiers to the rice protein solutions reduced the intensity of play dough (Table 27). The intensity of hully, cardboard, and astringent notes was reduced in the sunflower protein samples prepared with the sensory modifier, as shown in Table 28. For the potato protein isolate solution, the addition of the sensory modifier reduced the intensity of the potato skin notes (Table 29).

[0137] [Table 25]

[0138] [Table 26]

[0139] [Table 27]

[0140] [Table 28]

[0141] [Table 29]

[0142] [Table 30]

[0143] Example 13 - Sensory evaluation of pea protein solutions Assays were performed to characterize the sensory properties of various pea protein isolates. The pea protein isolates included standard isoelectrically precipitated extracted pea protein, hydrolyzed pea protein, low sodium pea protein, and enzyme modified pea protein. Sensory property intensity scores were determined by a panel of at least five people. The panelists underwent sensory testing. All panelists used the plant protein assay method described above and their individual sensory property intensity scores were averaged and reported below. Pea protein solutions were prepared by mixing the pea protein isolate with water. For compositions containing a sensory modifier, the sensory modifier was added to the water prior to mixing with the pea protein isolate. The pea protein isolate solutions tested are outlined in Table 31.

[0144] [Table 31]

[0145] Most of the plant-derived protein solutions had a pH close to neutral. The addition of sensory modifiers did not have a significant effect on pH (Table 31). When sensory modifiers were added to the pea protein isolate solutions, the solutions appeared dark gray / green (Figures 3A-3D).

[0146] All samples were evaluated for the sensory attributes of bitterness and viscosity. In addition to bitterness and viscosity, panelists summarized the additional sensory attributes that were most prevalent for each pea protein isolate and compared the attributes between samples prepared with and without sensory modifiers. Sensory attribute definitions are provided in Table 33. A list of the sensory attributes assayed for each plant-derived protein source is provided in Table 32.

[0147] As shown in Table 32, samples containing sensory modifiers had a reduction in the intensity of one or more sensory attributes compared to the equivalent pea protein isolate solution without the sensory modifier. For example, when sensory modifiers were added to standard pea protein isolate, the samples had a reduction in bitter, pea, and grass / green intensity. In samples prepared with hydrolyzed pea protein, samples containing sensory modifiers had a reduction in bitter intensity compared to samples without sensory modifiers. For samples prepared with enzyme-modified pea protein, the addition of sensory modifiers showed a reduction in pea and green / grassy intensity. Finally, samples containing low sodium and sensory modifiers had a reduction in bitter, pea, astringent, and mealy intensity compared to samples containing only pea protein isolate.

[0148] [Table 32] Blank indicates sensory attributes that were not evaluated for a given sample.

[0149] [Table 33]

Claims

1. A dairy product substitute composition comprising: a hydrophilic colloid, starch, or a combination thereof; a lipid composition, a plant-derived protein, or a combination thereof; a sensory modifier in an amount of 0.001% (by weight) to 1.0% (by weight), dicaffeoylquinic acid or a salt thereof; and at least one compound selected from the group consisting of monocaffeoylquinic acid, monophenoylquinic acid, dicaffeoylquinic acid, monocoumaroylquinic acid, dicaoumaroylquinic acid, and salts thereof, the sensory modifier;

2. A method for increasing the lactic acid flavor and / or sourness in a dairy product substitute composition, comprising: adding a sensory modifier to a dairy product substitute composition comprising a hydrophilic colloid, starch, or a combination thereof, and a lipid composition, a plant-derived protein, or a combination thereof, to form a modified dairy product substitute, wherein the sensory modifier comprises dicaffeoylquinic acid or a salt thereof, and at least one compound selected from the group consisting of monocaffeoylquinic acid, monophenoylquinic acid, dicaffeoylquinic acid, monocoumaroylquinic acid, dicaoumaroylquinic acid, and salts thereof, the forming wherein the lactic acid flavor of the composition is increased as compared to the lactic acid flavor in an equivalent composition prepared without the sensory modifier.

3. The composition according to claim 1 or the method according to claim 2, wherein the sensory modifier is 0.001% to 0.5% by weight, 0.005% to 0.1% by weight, or 0.01% to 0.05% by weight of the composition.

4. The dicaffeoylquinic acid or dicaffeoylquinic salt contains at least one compound selected from the group consisting of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, and salts thereof, and the total of all dicaffeoylquinic acids and dicaffeoylquinic salts present in the sensory modifier is 10% (by weight) or more, 15% by weight or more, 20% (by weight) or more, 25% (by weight) or more, 30% (by weight) or more, 35% (by weight) or more, 40% (by weight) or more, 45% (by weight) or more, 50% (by weight) or more, 60% (by weight) or more, 70% (by weight) or more, 25 to 75% (by weight), or 40 to 60% (by weight) of the total weight of the sensory modifier. The composition according to claim 1 or the method according to claim 2.

5. The composition according to claim 1 or the method according to claim 2, wherein the sensory modifier contains a monocaffeoylquinic component selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, and salts thereof.

6. The composition according to claim 1 or the method according to claim 2, wherein the sensory modifier contains a monocaffeoylquinic component and a dicaffeoylquinic component, and the monocaffeoylquinic component and the dicaffeoylquinic component together make up more than 50% (by weight), preferably more than 60% (by weight), more than 70% (by weight), more than 80% (by weight), more than 90% (by weight), or more than 95% (by weight) of the sensory modifier.

7. The composition according to claim 1 or the method according to claim 2, wherein the plant-derived protein is selected from the group consisting of pea protein, soybean protein, corn protein, potato protein, wheat protein, bean protein, chickpea protein, canola protein, rice protein, sunflower protein, and combinations thereof.

8. The composition according to claim 1 or the method according to claim 2, wherein the composition contains 0.5% (by weight) to 20% (by weight), 1% (by weight) to 15% (by weight), 2% (by weight) to 10% (by weight), or 3% (by weight) to 8% of a plant-derived protein isolate.

9. The composition or method according to claim 1, wherein the composition comprises 1% (by weight) to 30% (by weight), 5% (by weight) to 25% (by weight), or 10% (by weight) to 20% (by weight) of the lipid composition.

10. The composition or method according to claim 1, wherein the lipid composition comprises an oil selected from the group consisting of coconut oil, palm oil, sunflower oil, soybean oil, canola oil, vegetable oil, and combinations thereof.

11. The composition or method according to claim 1, wherein the composition comprises 1% (by weight) to 20% (by weight) or 2% (by weight) to 15% (by weight) of starch.

12. The composition or method according to claim 1, wherein the composition comprises a hydrophilic colloid comprising guar gum, xanthan gum, carrageenan, locust bean gum, cellulose, konjac gum, or combinations thereof.

13. The composition or method according to claim 1, wherein the composition comprises 0.1% (by weight) to 10.0% (by weight), 0.5% (by weight) to 8.0% (by weight), or 1.0% (by weight) to 5.0% (by weight) of the hydrophilic colloid.

14. The composition or method according to claim 1, wherein the composition comprises 0.01% (by weight) to 10.0% (by weight), 0.05% (by weight) to 8.0% (by weight), or 0.1% (by weight) to 5.0% (by weight) of lecithin.

15. The composition or method according to claim 1, wherein the composition comprises 15% by weight to 80% by weight, 20% by weight to 70% by weight, 15% by weight to 50% by weight, 20% by weight to 40% by weight, 50% by weight to 80% by weight, or 55% by weight to 75% by weight of a plant-derived dairy product.

16. The composition or method according to claim 1, wherein the composition comprises 1% by weight to 80% by weight, 5% by weight to 75% by weight, 15% by weight to 70% by weight, 45% by weight to 65% by weight, 50% by weight to 60% by weight, 1% by weight to 20% by weight, or 5% by weight to 15% by weight of water.

17. The composition or method according to claim 1, wherein the combination of water and the plant-derived dairy product in the composition is 50% by weight to 95% by weight, 60% by weight to 92% by weight, or 60% by weight to 90% by weight of the composition.

18. The composition or method according to claim 1, wherein the sour taste of the composition is increased as compared to the sour taste in an equivalent composition prepared without the sensory modifier. **Claim 19** The composition or method according to claim 1, wherein the composition contains a plant-derived protein, and the plant protein flavor of the composition is reduced as compared to the plant protein flavor in an equivalent composition prepared without the sensory modifier. **Claim 20** The composition or method according to claim 1, wherein the composition contains lactic acid, and the lactic acid flavor of the composition is increased as compared to the lactic acid flavor in an equivalent composition prepared without the sensory modifier. **Claim 21** The composition or method according to claim 1, wherein the composition is a cheese without dairy products, a yogurt without dairy products, or an ice cream without dairy products.

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