Sensory modifiers for alternative meat compositions

Abstract

A meat substitute composition having a plant-based protein and a sensory modifier, the meat substitute composition having reduced bitterness and / or vegetable protein flavor compared to a comparable meat substitute composition without the sensory modifier. The sensory modifier may comprise one or more compounds 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.

Description

[Technical field]

[0001] (CROSS REFERENCE TO RELATED APPLICATIONS) This application claims priority to U.S. Provisional Patent Application No. 63 / 212,381, filed June 18, 2022, which is incorporated by reference in its entirety. [Background technology]

[0002] The demand for plant-based meat alternatives is increasing for various reasons. Many consumers prefer meat alternatives that perform most similarly to animal meat. However, in some cases, consumers may perceive the sensory and temporal taste profile of meat alternatives prepared with plant-based proteins as bitter, have an unpleasant mouthfeel, and have an unpleasant aftertaste. These sensory characteristics may limit consumer preference for these products and limit the applications of meat alternative compositions. Summary of the Invention

[0003] The present disclosure provides a composition containing at least 2.0% (by weight) of a plant-based protein, 0.001% (by weight) to 1.0% (by weight) of a sensory modifier comprising dicaffeoylquinic acid or a salt thereof, and at least one compound selected from the group consisting of monocaffeoylquinic acid, monoferuloylquinic acid, diferuloylquinic acid, monocoumaroylquinic acid, dicumaroylquinic acid, and salts thereof. The plant-based protein may be 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.

[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 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, the mono-caffeoyl quinine component and the dicaffeoyl quinine component together comprising more than 50% (by weight) of the sensory modifier, 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).The sensory modifier may be from 0.001% to 0.5%, from 0.005% to 0.1%, or from 0.01% to 0.05% by weight of the composition.

[0005] The composition may further comprise 50% (wt) to 80% (wt), 55% (wt) to 75% (wt), or 58% (wt) to 70% (wt) water. The meat substitute may comprise 1% to 25%, 1.5% to 20%, 2% to 15%, 2.5% to 10%, 3% to 8%, or 4% to 7% lipid composition by weight. The lipid composition may comprise vegetable oil, coconut oil, palm oil, sunflower oil, soybean oil, canola oil, or combinations thereof. The meat substitute may comprise 2% to 30%, 5% to 25%, 8% to 20%, or 10% to 19% textured plant-based protein by weight. The textured plant-based protein may include textured pulse protein, textured pea protein, textured soy flour, textured soy concentrate, textured wheat protein, textured potato protein, or combinations thereof. The meat alternative may include 0.5% to 8%, 1% to 6%, 20% to 40%, or 25% to 35% by weight of non-textured plant-based protein. The non-textured plant-based protein may include pulse protein isolate, pea protein isolate, defatted soy flour, defatted soy isolate, defatted soy concentrate, vital wheat gluten, potato protein, corn protein isolate, or combinations thereof. The meat alternative may include methylcellulose in an amount up to 2% by weight or 0.1% to 2% by weight.

[0006] For example, the disclosure provides a substitute meat composition, wherein when cooked to an internal temperature of 73.9° C., the intensity of the plant protein flavor of the composition is reduced compared to the intensity of the plant protein flavor in a comparable composition prepared without the sensory modifier. The plant protein flavor may be a flavor selected from the group consisting of bean, pea, corn-like, hay, green note, barnyard grass, fermented, waxy, and combinations thereof. When cooked to an internal temperature of 73.9° C., the bitterness intensity of the substitute meat composition may be reduced compared to the bitterness intensity in a comparable composition prepared without the sensory modifier.

[0007] The present disclosure also provides a method for reducing vegetable protein flavor in a substitute meat composition, comprising adding a sensory modifier to a substitute meat composition comprising a plant-based protein to produce a modified substitute meat composition, the sensory modifier comprising dicaffeoylquinic acid or a salt thereof and at least one compound selected from the group consisting of monocaffeoylquinic acid, monoferuloylquinic acid, diferuloylquinic acid, monocoumaroylquinic acid, dicumaroylquinic acid, and salts thereof, wherein when cooked to an internal temperature of 73.9°C, the vegetable protein flavor of the modified substitute meat composition is reduced compared to the vegetable protein flavor in a comparable substitute meat composition prepared without the sensory modifier. The vegetable protein flavor may be a flavor selected from the group consisting of bean, pea, corn-like, hay, green note, barnyard grass, fermented, waxy, and combinations thereof. The bitterness intensity of the cooked modified substitute meat may be reduced compared to the bitterness intensity in a comparable substitute meat composition prepared without the sensory modifier.

[0008] The disclosure also provides a method for preparing a substitute meat composition having reduced plant-based protein flavor comprising the steps of: (i) hydrating a textured plant-based protein with a first portion of water; (ii) combining the soluble plant-based protein, a gelling agent, and a second portion of water to form a dough; (iii) mixing the hydrated textured plant-based protein into the dough; and (iv) adding a lipid composition to the hydrated textured plant-based protein dough mixture, wherein in step (i), step (ii), step (iii), step (iv), or a combination thereof, a sensory modifier comprising dicaffeoylquinic acid or a salt thereof, and at least one compound selected from the group consisting of monocaffeoylquinic acid, monoferuloylquinic acid, diferuloylquinic acid, monocoumaroylquinic acid, dicumaroylquinic acid, and salts thereof is added at a concentration of 0.001% to 1.0% by weight of the final substitute meat composition. In some embodiments, the sensory modifier is added in step (ii). The meat substitute may contain from 0.001% (by weight) to 0.5% (by weight) of the sensory modifier. [Brief description of the drawings]

[0009] 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.

[0010] The drawings illustrate generally, by way of example, but not by way of limitation, various aspects discussed in the present document. [Figure 1] FIG. 1 shows pea protein patties prepared according to Example 1, including Sample 1.1 (top left), Sample 1.2 (top right), Sample 1.3 (bottom left), and Sample 1.4 (bottom right). [Diagram 2] The pea protein patty of FIG. 1 is shown after being cooked to an internal temperature of 165° F. and browned on both sides. [Diagram 3]FIG. 1 shows pea protein patties prepared according to Example 3, including Sample 1.1 (left), Sample 1.5 (center), and Sample 1.6 (right). [Figure 4] The pea protein patty of FIG. 3 is shown after being cooked to an internal temperature of 165° F. and browned on both sides. [Figure 5A] 1 shows a photograph of a plant-based protein solution prepared according to Example 8. [Figure 5B] 1 shows a photograph of a plant-based protein solution prepared according to Example 8. [Figure 5C] 1 shows a photograph of a plant-based protein solution prepared according to Example 8. [Figure 5D] 1 shows a photograph of a plant-based protein solution prepared according to Example 8. [Figure 5E] 1 shows a photograph of a plant-based protein solution prepared according to Example 8. [Figure 6A] FIG. 1 shows a photograph of a pea protein isolate solution prepared according to Example 9. [Figure 6B] FIG. 1 shows a photograph of a pea protein isolate solution prepared according to Example 9. [Figure 6C] FIG. 1 shows a photograph of a pea protein isolate solution prepared according to Example 9. [Figure 6D] FIG. 1 shows a photograph of a pea protein isolate solution prepared according to Example 9. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] 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.

[0012] 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. In the case of irreconcilable discrepancies, the usage in this document shall control.

[0013] 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.

[0014] 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).

[0015] The present disclosure relates to various alternative meat compositions with improved sensory properties, such as reduced plant protein flavor, reduced aftertaste, improved mouthfeel, reduced waxiness, more consistent flavor, and / or reduced bitterness. The present disclosure also generally relates to sensory modifiers and their uses. In various embodiments, the sensory modifiers contain one or more caffeoyl-substituted quinic acids and salts thereof. The present disclosure further relates to methods of reducing undesirable properties associated with plant protein-based alternative meats and providing improved compositions compared to alternative meats lacking the sensory modifiers described herein.

[0016] composition The present disclosure provides meat substitute compositions containing non-meat proteins (e.g., plant-based proteins) and various improvements that serve to modify their sensory perception in use.

[0017] As used herein, the terms "substitute meat" and "substitute meat composition" are used interchangeably and refer to a composition that mimics the general appearance, nutrient content, and / or taste of natural animal meat or natural animal meat composition, but does not contain tissues or cells derived from a whole living vertebrate animal as a majority component. For example, a substitute meat mimics an animal meat composition, but does not contain proteins derived from animal tissue. In some embodiments, the substitute meat does not contain any animal protein, including any dairy protein or egg protein. For some embodiments, the substitute meat does not contain animal protein derived from tissue, by including dairy and / or egg protein. The substitute meat composition may include textured plant-based protein, non-textured plant-based protein (e.g., powdered plant-based protein, plant-based protein isolate, plant protein-based flour, plant protein concentrate), or a combination thereof.

[0018] As used herein, "textured protein" and "textured plant-based 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 products for consumption. Generally, textured plant-based proteins are used to mimic the texture of meat and bind water in meat substitute compositions. 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, canola, rice, sunflower, etc. For example, textured proteins can include, but are not limited to, textured pulse proteins, textured pea proteins, textured soy flour, textured soy concentrate, textured wheat proteins, textured potato proteins, 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.

[0019] The meat alternatives described herein may also include non-textured plant-based proteins, such as powdered plant-based proteins, plant-based protein isolates, plant protein-based flours, plant protein concentrates, combinations thereof, and the like. Powdered plant-based proteins and plant-based protein isolates may include soluble forms of plant-based proteins used as food ingredients. Edible protein sources from which non-textured proteins may be produced may include, but are not limited to, legumes (e.g., pulse proteins), peas, soybeans, corn, wheat, chickpeas, potatoes, canola, rice, sunflower, and the like. For example, non-textured plant-based proteins may include, but are not limited to, legumes (e.g., pulse proteins), pea proteins, defatted soy flour, defatted soy isolates, soy concentrates, vital wheat gluten, potato proteins, corn protein isolates, or combinations thereof.

[0020] As used herein, the term "non-meat protein" refers to proteins derived from plants, fungi, insects, or dairy products, and excludes tissues, cells, or proteins derived from in vivo vertebrates. For example, non-meat proteins can include plant-based proteins, fungal-based proteins, insect proteins, dairy proteins (e.g., casein and whey), egg proteins, or combinations thereof. Meat substitutes can include combinations of two or more of plant-based proteins, fungal-based proteins, and insect proteins.

[0021] Suitable fungal-based proteins include, but are not limited to, mycoproteins from Fusarium venenatum. Fungal-based proteins may be incorporated into the meat substitute composition in the form of fungal and / or microbial biomass, or in the form of fungal extracts, including, but not limited to, Fusarium venenatum extracts.

[0022] In some aspects, the meat substitute may mimic beef products such as ground beef, steaks, beef jerky, beef ribs, beef patties, beef sausages, etc. In some aspects, the meat substitute may mimic pork products such as ground pork, pork chops, ham, smoked pork, bacon, pork sausage, pork patties, pork ribs, etc. In some aspects, the meat substitute may mimic chicken products such as ground chicken, chicken breasts, check legs, chicken thighs, chicken wings, chicken patties, chicken tenders, chicken nuggets, chicken sausages, etc. In some aspects, the meat substitute may mimic turkey products such as ground turkey, turkey sausage, turkey patties, etc. In some aspects, the meat substitute may mimic whole muscle fish products such as salmon, tuna, etc. In some embodiments, the meat substitutes may mimic shellfish products such as crab, lobster, shrimp, crayfish, clams, scallops, oysters, mussels, etc. In some embodiments, the meat substitutes may mimic cured, salted, fermented, or processed meat products such as cured meats, salami, summer sausage, prosciutto, bologna, kielbasa, etc.

[0023] Generally, the meat substitute compositions described herein include non-meat proteins (e.g., plant-based proteins) and optionally include water, lipid compositions, fiber, starch, gelling agents (e.g., methylcellulose), preservatives, colors, flavors, or combinations thereof. The meat substitutes can be in forms that mimic ground and formed meats (e.g., ground beef, sausage, or other meat products in which raw meat is ground and reshaped), deli or emulsified meats (e.g., hot dogs, bologna, and other processed meats), or cuts from whole muscle (e.g., chicken breasts, steaks, etc. from whole muscle animal sources). The meat substitutes can include textured plant-based proteins, non-textured plant-based proteins, or combinations thereof. The meat substitutes can include 2% to 30%, 5% to 25%, 8% to 20%, or 10% to 19% by weight of textured plant-based protein. The meat alternative may comprise between 0.5% and 8%, between 1% and 6%, between 20% and 40%, or between 25% and 35% by weight of non-textured plant-based protein.

[0024] The textured plant-based protein may be the product of a high moisture process, such as extrusion. For example, 2% to 30%, 5% to 25%, 8% to 20%, or 10% to 19% by weight of the plant-based protein may be used in the high moisture process to form the high moisture textured protein product. Generally, the plant-based protein may be added to the high moisture process as part of a slurry that optionally also includes fiber, starch, etc.

[0025] The meat substitute 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 composition may include saturated fatty acids (also called "saturated fats"), unsaturated fatty acids (also called "unsaturated fats"), or combinations thereof, typically in the form of mono-, di-, or tri-acylglycerides instead of free fatty acids. The lipid composition may include, but is not limited to, vegetable oil, coconut oil, palm oil, sunflower oil, soybean oil, canola oil, or combinations thereof. The meat substitute composition may include 1% to 25%, 1.5% to 20%, 2% to 15%, 2.5% to 10%, 3% to 8%, or 4% to 7% by weight of the lipid composition.

[0026] In some embodiments, the meat substitute may include a lipid mimetic instead of or in addition to the lipid composition described herein. As used herein, the term "lipid mimetic" refers to a compound or composition that, when used as a food ingredient, mimics the form, function, texture, mouthfeel, and taste of a lipid composition, but has a lower fat content than the lipid it replaces. Lipid mimetics for use in the meat substitute compositions described herein may include, but are not limited to, fiber, starch, carbohydrate, protein, hydrated forms thereof, structured forms thereof, or combinations thereof. In some embodiments, the lipid mimetic may be a plant extract. The meat substitute composition may include 1% to 25%, 1.5% to 20%, 2% to 15%, 2.5% to 10%, 3% to 8%, or 4% to 7% by weight of the lipid mimetic. When the lipid mimetic is used in combination with a lipid composition, the meat substitute may contain from 1% to 25%, 1.5% to 20%, 2% to 15%, 2.5% to 10%, 3% to 8%, or 4% to 7% by weight of the combination of lipid mimetic and lipid composition.

[0027] The meat substitute may include water. For example, the meat substitute may include 50% to 80% (by weight), 55% to 75% (by weight), or 58% to 70% (by weight) water. In some embodiments, some or all of the water may be included in the high moisture textured protein product.

[0028] In some embodiments, the alternative meat composition may be a dry mix alternative meat composition that is rehydrated prior to use. For example, the dry mix alternative meat composition may not contain added water, but when reconstituted with a suitable amount of water, forms the alternative meat composition described herein. In some embodiments, the dry mix alternative meat composition may contain 75% to 100% by weight of textured plant-based protein, and may optionally contain fiber, starch, powdered lipid composition, gelling agents, preservatives, colorants, flavors, and / or seasonings in concentrations such that when reconstituted with water, the resulting alternative meat composition contains the ingredients in the concentrations described herein.

[0029] The meat alternative may include fiber, including, but not limited to, pectin, apple fiber, psyllium, flax fiber, rice bran extract, konjac flour, and the like. The meat alternative may include 0.1% (by weight) to 3% (by weight), 0.1% (by weight) to 2% (by weight), or 0.5% (by weight) to 2% (by weight) of fiber. The meat alternative may include up to 1% (by weight), up to 1.5% (by weight), up to 2% (by weight), up to 2.5% (by weight), or up to 3% (by weight) of fiber.

[0030] The meat alternative 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 meat alternative may include 0.1% (by weight) to 3% (by weight), 0.1% (by weight) to 2% (by weight), or 0.5% (by weight) to 2% (by weight) of starch. The meat alternative may include up to 1% (by weight), up to 1.5% (by weight), up to 2% (by weight), up to 2.5% (by weight), or up to 3% (by weight) of starch.

[0031] The meat substitute may include a gelling agent. Gelling agents may include, but are not limited to, methylcellulose, egg white protein, casein, pectin, hydrocolloids (e.g., guar gum, xanthan gum, locust bean gum, etc.), cross-linking enzymes (e.g., transglutaminase), and combinations thereof. In some embodiments, the need for adding gelling agents may be eliminated or reduced by using plant-based proteins such as soy, canola, or potato proteins. The meat substitute may include 0.1% (wt) to 3% (wt), 0.1% (wt) to 2% (wt), or 0.5% (wt) to 2% (wt) of gelling agent. The meat substitute may include gelling agents in amounts up to 1% (wt), up to 1.5% (wt), up to 2% (wt), up to 2.5% (wt), or up to 3% (wt).

[0032] In some embodiments, the gelling agent is methylcellulose. The meat alternatives may contain 0.1% (wt) to 3% (wt), 0.1% (wt) to 2% (wt), or 0.5% (wt) to 2% (wt). The meat alternatives may contain methylcellulose in an amount up to 1% (wt), up to 1.5% (wt), up to 2% (wt), up to 2.5% (wt), or up to 3% (wt).

[0033] The meat alternatives may include preservatives, for example, the meat alternatives may include preservatives such as potassium sorbate, cultured dextrose, vinegar, and the like.

[0034] The meat substitute may include pigments. Pigments for meat substitute compositions are known and described in the art and may include, but are not limited to, fruit and vegetable extracts (e.g., beet juice and beet extracts), heme-containing proteins, and the like.

[0035] The meat substitute may include flavors or seasonings. For example, the meat substitute may include natural or artificial flavors and / or seasonings. Seasonings may include, but are not limited to, yeast extract, spices, paprika, garlic (e.g., garlic powder, minced garlic, dehydrated garlic), onion (e.g., onion powder, minced onion, dehydrated onion), oregano, parsley, sweeteners, salt (e.g., sodium chloride or potassium chloride), cayenne, chili powder, cumin, ginger, and the like.

[0036] The meat substitute may include a sweetener. Suitable sweeteners are known and described in the art. The sweetener may be at least one of a non-caloric sweetener or a caloric sweetener. The sweetener may be any type of sweetener, for example, a sweetener obtained from a plant or a plant product, or a physically or chemically modified sweetener obtained from a plant, or a 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.

[0037] 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 properties that a sensory modifier can change include bitterness, sourness, numbness, astringency, creaminess, metallicity, solidification, dryness, sweetness, starchyness, mouthfeel, the time aspect of sweetness, the time aspect of saltiness, the time aspect of bitterness, or the time aspect of any sensory characteristic described herein, as well as flavor notes, such as licorice, vanilla, prune, cotton candy, lactic acid, umami, and molasses flavor notes. Sensory modifiers can enhance sensory characteristics, such as enhancing creaminess, suppress sensory characteristics, such as reducing bitterness or reducing plant protein flavor, or change the time aspect of a sensory characteristic, for example, by reducing the linger of plant protein flavor, or a combination thereof. In some aspects, the amount used in a meat alternative or plant-based protein composition having a plant-based protein and one or more sensory modifiers alters at least one sensory characteristic, for example, the combination may have a reduced bitter taste or reduced plant protein flavor compared to a meat alternative or plant-based protein composition without the sensory modifier.

[0038] 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.

[0039] [Table 1]

[0040] 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.

[0041] 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.

[0042] 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.

[0043] 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.

[0044] 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.

[0045] Caffeic acid has the following structure:

[0046] [ka]

[0047] Quinic acid has the following structure:

[0048] [ka]

[0049] The structure provided above is D-(-)-quinic acid, and the numbers shown correspond to the current IUPAC numbering.

[0050] In various aspects, 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 meat substitute compositions.

[0051] One or more dicaffeoylquinic acid enriched sensory modifiers can modify the sensory properties of the alternative meat composition. The dicaffeoylquinic acid enriched sensory modifiers can comprise, 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.

[0052] 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 cryptochlorogenic acid (4-O-caffeoylquinic acid) and salts thereof.

[0053] 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.

[0054] 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.

[0055] 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.

[0056] 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.

[0057] 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.

[0058] 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.

[0059] 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.

[0060] 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.

[0061] Effective amount of sensory modifier The compositions of the present disclosure comprise a sensory modifier in an amount effective to reduce the intensity of the plant protein flavor and off-flavors of the alternative meat composition compared to a comparable alternative meat composition without the sensory modifier.

[0062] As used herein, "plant protein flavor" refers to the characteristic flavor associated with and expected from a plant-based protein when the plant-based protein is used as an ingredient in food and beverage products. For example, plant protein flavors include bean, pea, corn-like, hay, green note, barnyard grass, fermented, waxy, and combinations thereof, which are typically found and expected from plant-based proteins. In general, a particular characteristic plant protein flavor can be attributed to a particular plant-based protein. For example, pea protein can be associated with a green note, pea flavor, and hay flavor, soy protein can be associated with a bean flavor and hay flavor, corn protein can be associated with a corn flavor and hay flavor, and potato protein can be associated with barnyard grass flavor and fermented flavor.

[0063] As used herein, "off-flavor" refers to a taste or flavor profile that is not characteristic of or normally associated with a substance or composition as described herein, and / or a characteristic taste or flavor associated with a substance or composition that is undesirable. For example, an off-flavor can be an undesirable taste such as bitterness, an undesirable mouthfeel such as astringency, undesirable flavors such as dry mouth, bad odor, cardboard, aftertaste, inconsistent flavors (e.g., flavors that are uneven in onset or intensity, flavors that may be perceived as too early or too late), and the like.

[0064] A sensory panel can be used to determine the magnitude of reduction or shift in the temporal profile of plant protein flavor, thereby quantifying the amount of sensory modifier effective in reducing plant protein flavor. Sensory panels are a scientific and reproducible method that is essential to the food science industry. Sensory panels include 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, sensory panels 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.

[0065] 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 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 saltiness, sourness, bitterness, astringency, mouthfeel, acidity, 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.

[0066] 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.

[0067] 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 they are testing. Samples to be 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.

[0068] 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 receiving 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.

[0069] 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.

[0070] As a further example, the saltiness of a composition can be tested by a panel of at least two panelists. The panelists can use standard ranges of aqueous sodium chloride solutions 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), corresponding 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 modified (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 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 saltiness intensity value of 0-15 for each composition based on a comparison with the standard sodium chloride solution described above. Between tasting the compositions, the panelists may wash the palate with water. The 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 solution. 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., frozen samples), or 60-80°C (e.g., cooked samples served warm). One of ordinary skill in the art will recognize the appropriate temperature at which to test a given sample. Herein, this test is referred to as the "Standardized Saltiness Intensity Test."

[0071] The sourness of the compositions may be tested by a panel of at least two panelists. The panelists may use standard ranges of 0.035% (wt), 0.05% (wt), 0.07% (wt), 0.15% (wt), and 0.2% (wt) aqueous 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 may 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 an sourness intensity value of 0-15 for each composition based on comparison with the aforementioned standard citric acid solutions. Between tasting the compositions, the panelists may 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., frozen samples), or 60-80°C (e.g., cooked samples served warm). 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."

[0072] The bitterness of the compositions may be tested by a panel of at least two panelists. The panelists may use a standard range of caffeine solutions in water of 0.0125% (wt), 0.01875% (wt), 0.025% (wt), 0.031% (wt), 0.07% (wt), and 0.12% (wt), 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 may 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 in 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 bitterness intensity value of 0-15 for each composition based on 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., frozen samples), or 60-80°C (e.g., cooked samples served warm). 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."

[0073] The sweetness of the compositions may be tested by a panel of at least two panelists. The panelists may use a standard range of 2% (wt), 5% (wt), 8% (wt), 10% (wt), and 15% (wt), which correspond 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 may 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 comparison with the aforementioned standard sucrose solutions. Between tasting the compositions, the panelists may 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., frozen samples), or 60-80°C (e.g., cooked samples served warm). 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."

[0074] The umami taste of the compositions may be tested by a panel of at least two panelists. The panelists may 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 may be modified (e.g., by 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 tongue, and record an umami intensity value of 0-15 for each composition based on comparison with the standard MSG solutions mentioned above. Between tasting the compositions, the panelists may wash their palates with water. Panelists are also free to taste the 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., frozen samples), or 60-80°C (e.g., cooked samples served warm). 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."

[0075] 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. The control sample may be a composition such as the composition described herein, but may also be a composition in which the sensory modifier is absent. Other than the sensory modifier, the control sample should be otherwise identical and contain the same ingredients and other ingredients at the same relative concentrations. Other standard samples, such as standard samples used to evaluate the intensity of sensory attributes as 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.

[0076] The present disclosure is not limited to sensory testing by experienced or trained panelists. For example, it is possible to use untrained and inexperienced panelists. 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, a particular sample is more or less salty, more or less sweet, more or less bitter than a reference sample.

[0077] 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.

[0078] 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 1 unit compared to the intensity of the plant protein flavor 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 can be reduced by at least 2 units, at least 3 units, or at least 4 units. In some aspects, the intensity of plant protein flavor may be assessed by assaying the intensity of bean, pea, corn-like, hay, green note, barnyard grass, fermented, and waxy flavors, with a decrease in the intensity of bean, pea, corn-like, hay, green note, barnyard grass, fermented, and waxy flavors each indicating a decrease in the intensity of plant protein flavor.

[0079] In some embodiments, the amount of sensory modifier effective to reduce saltiness can be an amount effective to reduce a saltiness intensity value by at least 1 unit as measured by a standardized saltiness intensity test with at least 4 panelists undergoing sensory testing. In other embodiments, the amount effective to reduce saltiness includes an amount effective to reduce a similarly measured saltiness intensity value 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 reduce saltiness includes an amount effective to reduce a similarly measured saltiness intensity value to less than 7, 6, 5, 4, 3, or 2 units. In some embodiments, the amount effective to reduce saltiness includes an amount effective to reduce a similarly measured saltiness intensity value to zero. Similar tests can be used to evaluate the amount of sensory modifier effective to reduce or increase sweet, sour, bitter, and umami tastes in the described alternative meat compositions.

[0080] The alternative meat composition can have various amounts of sensory modifiers. The sensory modifiers can be present in the alternative meat composition in any amount desired for a particular use. For example, the sensory modifiers can be present in the alternative meat 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 alternative meat composition can 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 alternative meat composition. The alternative meat composition may include sensory modifiers at concentrations of up to 1.0% (wt), 0.5% (wt), 0.25% (wt), 0.2% (wt), 0.1% (wt), or 0.05% (wt).

[0081] The amount of each sensory modifier species in the various compositions described herein may vary independently. For example, monocaffeoylquinic acid, dicaffeoylquinic acid, or both may each be present in the meat substitute composition at a concentration of about 1 ppm to about 1000 ppm, individually. In some embodiments, monocaffeoylquinic acid, dicaffeoylquinic acid, or both may each be present in the meat 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, monocaffeoylquinic acid, dicaffeoylquinic acid, or both may each be individually present in the meat 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, monocaffeoylquinic acid, dicaffeoylquinic acid, or both may each be individually present in the meat 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 meat substitute composition at a concentration of from about 400 ppm to about 800 ppm, individually.

[0082] 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, Soy, Soybean, Soyabean, Soya vean, Wheat, Common wheat, Rice, Canola, Broccoli, Cauliflower, Cabbage, Bok choy, Kale, Collard greens, Brussels sprouts, Kohlrabi, Winter's bark bark, elderflower, assa-peixe, greater burdock, valerian, and chamomile.

[0083] 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.

[0084] 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.

[0085] In some embodiments, the sensory modifier may be a blend of sensory modifiers isolated from two or more botanical sources.

[0086] Some compounds may adversely affect the flavor or aroma of the aqueous solution or meat 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.

[0087] [Table 2-1]

[0088] [Table 2-2]

[0089] 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.

[0090] In some aspects, the meat substitute compositions prepared using the sensory modifiers described herein do not contain a particular compound above a particular cutoff weight percentage. For example, the meat substitute may contain 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.

[0091] 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

[0092] 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.

[0093] [Table 3]

[0094] Alternative Meat Assay Assays were conducted to characterize the sensory properties of alternative meat compositions 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, color, texture, plant protein flavor, and plant protein flavor masking. In some examples, a round table methodology was used to evaluate various flavor properties. To test each composition, an experienced panelist dispensed about 14 g of each composition into his or her mouth, dispersed the composition by chewing and moving the tongue, 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.

[0095] Plant Protein Assays Assays were conducted to characterize the sensory properties of plant protein isolate solutions with various amounts of sensory modifiers. The compositions were tested for sensory properties by a panel of individuals experienced in sensory testing. The experienced panelists evaluated sensory properties including, 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 0-9, 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, a round table methodology was used to evaluate the various flavor properties. To test each composition, an experienced panelist dispensed 2-5 mL of each solution into their mouth, dispersed the solution by moving their tongue, and recorded a consensus sensory property scale value. Between tasting the solutions, panelists were allowed to wash their palate with water.

[0096] Example 1 - Pea Protein Patties Pea protein patties were prepared with the ingredients outlined in Table 4. To prepare the pea protein patty samples, the textured pea protein was first hydrated with approximately half of the total water by mixing for approximately 5-7 minutes until the surface was no longer glossy and there was no residual moisture on the bottom of the bowl. The soluble pea protein, methylcellulose metolose, and salt dry ingredients are mixed until homogenous. The remainder of the total water is added to the homogenous dry ingredients and mixed until a dough-like consistency is formed. The hydrated textured pea components are then mixed with the dough-like hydrated dry ingredients until the mixture is well incorporated and no lumps remain. After cooling to below 4.4°C, coconut oil chips are added and mixed until uniformly incorporated. Approximately 113g patties are formed from the mixture and frozen. Sensory modifiers were added as outlined in Table 5.

[0097] [Table 4]

[0098] [Table 5]

[0099] Example 2 - Sensory evaluation of pea patty samples Assays were conducted to characterize the sensory properties including color, texture, and flavor of the pea protein patty samples described in Example 1. Images of samples 1.1-1.4 before and after cooking are provided in Figures 1 and 2, respectively. The color of each patty was evaluated before cooking, with a score of 5 indicating a match with the control sample 1.1 and a score of 1 indicating a sample that is very different from the control. Each of samples 1.1-1.4 was cooked to an internal temperature of 165°F (i.e., about 73.9°C) and browned on both sides of the patty. After cooking, the color was evaluated again using the same scale as described above. Texture and vegetable protein flavor were scored on the same 5-1 scale, with 5 indicating a match with the control sample 1.1 and 1 indicating a sample that is very different from the control. Each of samples 1.2, 1.3, and 1.4 was also ranked based on how well the addition of the sensory modifier ingredient masked the vegetable protein flavor. The sensory results for samples 1.1 to 1.4 are summarized in Table 6.

[0100] [Table 6]

[0101] Example 3 - Sensory evaluation of pea protein patty samples Assays were conducted to characterize the sensory properties including color, texture, and flavor of the pea protein patty samples described in Example 1. Images of samples 1.1, 1.5, and 1.6 before and after cooking are provided in Figures 3 and 4, respectively. Each of samples 1.1, 1.5, and 1.6 was cooked to an internal temperature of 165°F (i.e., about 73.9°C) and the patties were browned on both sides.

[0102] After cooking, Sample 1.5 was characterized as having herbal notes along with an appearance visually distinct from the Sample 1.1 control patty. Sample 1.5 had less pea protein flavor and an overall muted flavor. The flavor of Sample 1.5 had a hay-like finish with some tea aroma.

[0103] After cooking, Sample 1.6 was characterized as having a more consistent flavor than Control Sample 1.1 with no pea or hay flavor aftertaste.

[0104] 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 panel of four individuals 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 7.

[0105] [Table 7]

[0106] [Table 8]

[0107] 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 oily / creamy scores were determined by a panel of three individuals 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 9.

[0108] [Table 9]

[0109] [Table 10]

[0110] 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 panel of six individuals 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 corn protein isolate solutions were prepared by mixing the 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 11.

[0111] [Table 11]

[0112] [Table 12]

[0113] Example 7 - Sensory evaluation of potato protein isolate solutions Assays were conducted 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 individuals 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 13.

[0114] [Table 13]

[0115] [Table 14]

[0116] Example 8 - Sensory evaluation of plant-based protein solutions Assays were conducted to characterize the sensory attributes of plant-based protein isolates from various plant sources. Sensory attribute intensity scores were determined by a panel of at least six individuals. The panelists underwent sensory testing. All panelists used the plant protein assay method described above, and their individual sensory attribute intensity scores were averaged and reported below. Plant-based protein solutions were prepared by mixing the plant-based protein isolate with water. For compositions containing a sensory modifier, the sensory modifier was added to the water prior to mixing with the plant-based protein isolate. The plant-based protein isolate solutions tested are outlined in Table 15.

[0117] [Table 15]

[0118] Most of the plant-based 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 the sensory modifiers were added to the chickpea and potato solutions, the solutions appeared dark gray / green (Figures 5A, 5B, and 5E). However, no color change was observed when the sensory modifiers were added to the rice and sunflower solutions (Figures 5C and 5D). The addition of the sensory modifiers did not have a significant effect on the pH (Table 15).

[0119] 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 16-20, and definitions of the sensory attributes are provided in Table 21. As shown in Table 16, the intensity of soy / tofu and what sensory attributes were reduced when sensory modifiers were added to the high viscosity chickpea protein solutions. For the low viscosity chickpea solutions, the addition of sensory modifiers reduced the intensity of astringent notes (Table 17). The addition of sensory modifiers to the rice protein solutions reduced the intensity of play dough notes (Table 18). As shown in Table 19, the intensity of husk, cardboard, and astringent notes were reduced in the sunflower protein samples prepared with sensory modifiers. For the potato protein isolate solutions, the addition of sensory modifiers reduced the intensity of the potato skin note (Table 20).

[0120] [Table 16]

[0121] [Table 17]

[0122] [Table 18]

[0123] [Table 19]

[0124] [Table 20]

[0125] [Table 21]

[0126] Example 9 - Sensory evaluation of pea protein solutions Assays were conducted 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 enzymatically modified pea protein. Sensory property intensity scores were determined by a panel of at least five individuals. 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 21.

[0127] [Table 22]

[0128] Most of the plant-based protein solutions had a pH close to neutral. The addition of sensory modifiers did not have a significant effect on pH (Table 22). When sensory modifiers were added to the pea protein isolate solutions, the solutions appeared dark gray / green (Figures 6A-6D).

[0129] The sensory attributes of bitterness and viscosity were evaluated for all samples. In addition to bitterness and viscosity, panelists collectively selected additional sensory attributes that were most dominant for each pea protein isolate and compared those attributes between samples prepared with and without the sensory modifier. Definitions of the sensory attributes are provided in Table 24. A list of the sensory attributes assayed for each plant-based protein source is provided in Table 23.

[0130] As shown in Table 23, samples containing sensory modifiers showed a decrease 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 showed a decrease in the intensity of bitterness, pea, and grass / green color. In samples prepared with hydrolyzed pea protein, samples containing sensory modifiers showed a decrease in bitterness intensity compared to samples without sensory modifier. For samples prepared with enzyme modified pea protein, the addition of sensory modifiers showed a decrease in the intensity of pea and green / grass color. Finally, samples containing low sodium and sensory modifiers showed a decrease in the intensity of bitterness, pea, astringency, and mealiness compared to samples containing only pea protein isolate.

[0131] [Table 23] Blank indicates sensory attributes that were not evaluated for a given sample.

[0132] [Table 24]

Claims

1. A substitute meat composition comprising: at least 2.0% (by weight) of a plant-based protein, and a sensory modifier in the range of 0.001% (by weight) to 1.0% (by weight), the sensory modifier comprising 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, dicoumaroylquinic acid, and salts thereof.

2. A method for reducing the plant protein flavor and / or bitterness in a substitute meat composition, comprising: adding a sensory modifier to a substitute meat composition containing a plant-based protein to produce a modified substitute meat composition, the sensory modifier comprising 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, dicoumaroylquinic acid, and salts thereof; wherein when cooked to an internal temperature of 73.9 °C, the plant protein flavor and / or bitterness of the modified substitute meat composition is reduced compared to the plant protein flavor and / or bitterness in an equivalent substitute meat composition prepared without using the sensory modifier.

3. A method for preparing a substitute meat composition with reduced plant-based protein flavor, comprising: (i) hydrating textured plant-based protein with a first portion of water; (ii) combining soluble plant-based protein, a gelling agent, and a second portion of water to form a dough; (iii) mixing the hydrated textured plant-based protein into the dough; (iv) adding a lipid composition to the hydrated textured plant-based protein dough mixture, wherein a sensory modifier comprising 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, dicoumaroylquinic acid, and salts thereof is added at a concentration of 0.001 wt% to 1.0 wt% of the final substitute meat composition in step (i), step (ii), step (iii), step (iv), or a combination thereof.

4. The composition according to claim 1 or the method according to claim 2 or 3, 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.

5. The composition according to claim 1 or the method according to claim 2 or 3, wherein the dicaffeoylquinic acid or dicaffeoylquinates contain 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.

6. The composition according to claim 1 or the method according to claim 2 or 3, wherein the total of all dicaffeoylquinic acids and dicaffeoylquinates present in the sensory modifier accounts for 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.

7. The composition according to claim 1 or the method according to claim 2 or 3, wherein the sensory modifier contains a monocaffeoylquinic component selected from the group consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, and salts thereof, the sensory modifier contains a monocaffeoylquinic component and a dicaffeoylquinic component, and the monocaffeoylquinic component and the dicaffeoylquinic component together account for 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.

8. The composition according to claim 1 or the method according to claim 2 or 3, wherein the plant-based protein is selected from the group consisting of pea protein, soybean protein, corn protein, potato protein, wheat protein, legume protein, chickpea protein, canola protein, rice protein, sunflower protein, and combinations thereof.

9. The composition according to claim 1 or the method according to claim 2 or 3, wherein the alternative meat contains 50% (by weight) to 80% (by weight), 55% (by weight) to 75% (by weight), or 58% (by weight) to 70% (by weight) of water.

10. The composition according to claim 1 or the method according to claim 2 or 3, wherein the alternative meat contains 1% by weight to 25% by weight, 1.5% by weight to 20% by weight, 2% by weight to 15% by weight, 2.5% by weight to 10% by weight, 3% by weight to 8% by weight, or 4% by weight to 7% by weight of a lipid composition, and the lipid composition contains vegetable oil, coconut oil, palm oil, sunflower oil, soybean oil, canola oil, or a combination thereof.

11. The composition according to claim 1 or the method according to claim 2 or 3, wherein the alternative meat contains 2% by weight to 30% by weight, 5% by weight to 25% by weight, 8% by weight to 20% by weight, or 10% by weight to 19% by weight of texturized plant-based protein.

12. The composition or method according to claim 11, wherein the texturized plant-based protein contains texturized soy protein, texturized pea protein, texturized soy flour, texturized soy concentrate, texturized wheat protein, texturized potato protein, or a combination thereof.

13. The composition according to claim 1 or the method according to claim 2 or 3, wherein the alternative meat contains 0.5% by weight to 8% by weight, 1% by weight to 6% by weight, 20% by weight to 40% by weight, or 25% by weight to 35% by weight of powdered plant-based protein.

14. The composition according to claim 13, wherein the powdered plant-based protein contains soy protein isolate, pea protein isolate, defatted soy flour, defatted soy isolate, defatted soy concentrate, vital wheat gluten, potato protein, corn protein isolate, or a combination thereof.

15. The composition according to claim 1 or the method according to claim 2 or 3, wherein the alternative meat contains methylcellulose in an amount of up to 2% by weight or 0.1% by weight to 2% by weight.

16. The composition according to claim 1 or the method according to claim 2 or 3, wherein when cooked to an internal temperature of 73.9 °C, the intensity of the plant protein flavor of the composition is reduced as compared to the intensity of the plant protein flavor in an equivalent composition prepared without using the sensory modifier.

17. The composition according to claim 16, wherein the plant protein flavor is a flavor selected from the group consisting of flavors of beans, peas, corn, hay, green notes, millet, fermentation, wax-like, and combinations thereof.

18. The composition according to claim 1 or the method according to claim 2 or 3, wherein when cooked to an internal temperature of 73.9 °C, the intensity of bitterness of the composition is reduced as compared to the intensity of bitterness in an equivalent composition prepared without using the sensory modifier.

19. The method according to claim 3, wherein the sensory modifier is added in step (ii).

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