How to reduce odors

Abstract

The present disclosure relates to methods for reducing off-flavors in foods and beverages, to flavor compositions for reducing off-flavors in foods and beverages, and to the use of certain flavor ingredients for reducing off-flavors in foods and beverages.

Description

[Technical field]

[0001] FIELD OF THE PRESENT APPLICATION The present disclosure relates to methods of reducing off-flavors in foods and beverages, to flavor compositions for reducing off-flavors in foods and beverages, and to the use of certain flavor ingredients for reducing off-flavors in foods and beverages. [Background technology]

[0002] 2. Background of the Invention The formation of off-flavors in food and beverage products is a highly undesirable phenomenon. Off-flavors can originate from various causes. They can be inherent to ingredients present in the recipe of a food or beverage product, such as compounds derived from garlic or from Japanese turmeric. More frequently, off-flavors can appear upon aging of the product under the action of heat or light (e.g. during storage). Typical examples of off-flavors are those formed by fish oils, citrus terpenes, and neutral spirits, or by hydrolysis of low molecular weight esters.

[0003] AU 2001 / 259534 B2 discloses a process for removing soluble off-flavors and off-odors from food or beverage products, comprising contacting the food or beverage with one or more aliphatic synthetic polymers. Such a process is not suitable for preventing the formation of malodors over time.

[0004] US4961939A discloses food products containing deodorized fish oil stabilized by enzymes such as aldehyde dehydrogenase, aldehyde oxidase, alcohol dehydrogenase and alcohol oxidase. Such enzymes may alter the taste of most foods and beverages and therefore cannot be used universally in these products.

[0005] CA 2 294 458 C discloses a citrus beverage containing citral, which contains a water-soluble plant extract, which contains caffeic acid as a stabilizer. The plant extract includes, for example, rosemary extract, mint extract, oregano extract and salvia extract. Such extracts may also modify the taste of most foods and beverages, and therefore cannot be used universally in these products. The use of other antioxidants, such as citric acid / potassium citrate acid-base conjugate, is to suppress the deterioration of lemon flavor, as mentioned in JP 2007 / 039610 A. However, using such acid-base conjugates requires lowering the pH of the product. Furthermore, the addition of citric acid may also distort the taste of non-citrus products.

[0006] US 2008 / 0317929 A1 discloses a method for removing off-flavors in alcoholic beverages, comprising the steps of providing an alcoholic beverage in a sealable container, providing a closure comprising a liner composed of a polymer and a fatty acid sulfur scavenger, and sealing the sealable container with the closure. Such method is specific for sulfur-containing malodorous compounds.

[0007] There is therefore a need for a method for reducing off-flavors in foods and beverages that does not have the drawbacks of the prior art, in particular the method should be universally applicable to foods and beverages while still having a minimal impact on the taste and, more generally, on the hedonic profile of these products. Summary of the Invention [Problem to be solved by the invention]

[0008] SUMMARY OF THE PRESENT APPLICATION In one illustrative embodiment, a method for reducing off-flavors in a flavored food or beverage product comprises the steps of: a) one or more off-flavor components O i Identifying; b) one or more off-flavor components Oi clogP(clogP(O i )); c) one or more off-flavor components O identified in step a) i For each of the flavored food or beverage products, clogP(O i ) ±0.75 clogP units, more specifically clogP(O i ) ±0.5 clogP units ij ) value(s), ij Adding; Including, Here, clogP(O i ) and clogP(F ij ) is an odor component O i and flavor ingredient F j are the calculated octanol / water partition coefficients of both; and wherein at least one flavor component F ij An effective amount of is from 0.000001% to 100% by weight, more specifically from 0.00001% to 10% by weight, and even more specifically from 0.00005% to 2.5% by weight, based on the total weight of the odor active flavor ingredients present in the flavored food or beverage product.

[0009] In a second aspect, the present disclosure provides a food or beverage product selected from a savory product, a dairy product, a beverage, a carbonated beverage, and an energy drink, obtainable according to the present disclosure.

[0010] In a third aspect, the present disclosure provides a flavor composition comprising at least one flavor component F having the features disclosed herein above. ij The present invention provides a flavor composition comprising:

[0011] In a fourth aspect, the present disclosure provides a method for producing a composition comprising administering to a subject a subject an odor of one or more off-flavor components O i In order to reduce the off-flavors caused by ijand the use of at least one selected flavor component F ij The clogP value of (clogP(F ij )) is a mixture of one or more off-flavor components O i of (clogP(O i )) is close to less than 0.75, more specifically less than 0.5 clogP units. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] Detailed Description of the Invention In addressing the deficiencies in the prior art, Applicant has surprisingly found that it is feasible to formulate flavour compositions that demonstrate reduced perception of off-notes in foods and beverages without altering the overall quality of these products, the flavours being formulated by adding to a flavour an effective amount of at least one flavour ingredient having a calculated octanol-water partition coefficient that is close to the calculated octanol-water partition coefficient of the off-flavor component.

[0013] "Off-flavor" means an odor that can be perceived by a consumer as an alteration of the odor that the consumer would expect from a given product. Typically, off-flavors can be unusual, unpleasant or even ineffective. For example, typical off-flavors can be encountered in products containing oxidation products of fish oils such as cis-4-heptanal, trans-2-heptanal, cis-1,5-octadien-3-ol and cis-1-octen-3-ol; in products containing oxidation and cyclization products of citral such as p-methylacetophenone; in products containing pungent garlic components such as diallyl disulfide, allyl mercaptan, allyl methyl disulfide and allyl methyl sulfide; in products containing pungent turmeric components such as turmerone and vinyl guaiacol; in cheap neutral spirits containing pyrolysis products such as monoterpenes; or in milk and dairy products containing decomposition products such as short chain C2-C6 carboxylic acids.

[0014] Identification of one or more off-flavor components can be performed by applying analytical methods known to those skilled in the art. More specifically, the off-flavor components are volatile and can be extracted from the gas phase (or "headspace") surrounding the sample. The headspace may or may not be in equilibrium with the sample. Extraction can be performed by contacting the headspace with a sorbent that can be extracted with a solvent or thermally desorbed. The components can then be separated by gas-liquid chromatography and identified based on their retention times and mass spectra in a gas chromatograph equipped with a mass spectrometry detector.

[0015] "clogP" means the calculated octanol / water partition coefficient. The octanol / water partition coefficient is a well-known and popular physicochemical parameter that has been found to correlate well with the so-called bioavailability of some drugs in the human body, the persistence of chemicals in the environment, and the deposition of fragrances on various substrates, such as fibers and hair. This octanol / water partition coefficient can be experimentally measured by different methods known to those skilled in the art. However, the experimental determination of this parameter is often difficult, time-consuming, and inaccurate due to analytical errors, especially for substances with logP values ​​lower than 0.01 and higher than 3. Therefore, calculation methods have been developed that use the contributions of chemical groups obtained from quantitative structure-property relationships based on very large experimental data sets.

[0016] The calculated logP is called clogP or ClogP, where the nomenclature ClogP is preferably used for values ​​calculated using the original calculation method developed at Pomona College, which has then been commercialized by BioByte, Inc. of Claremont, CA and Daylight Chemical Information Systems, Inc. of Aliso Viejo, CA. The clogP calculation implemented in Perkin-Elmer ChemDraw software provides clogP values ​​almost identical to those of Daylight, with a deviation of at most ±0.06 ClogP units, except for conjugated ketones, which deviation can reach ±0.2 ClogP units. ChemDraw is part of the ChemOffice platform. Conversely, the ACD / LogP values ​​(calculated using ACD labs software) or LOGP (calculated using Chemical Computing Group Molecular Operative Environment (MOE) software) deviate significantly from the previous one.

[0017] In the context of the present invention, the clogP values ​​of both off-flavor and flavor components are preferably calculated by the ClogP calculation method implemented in ChemDraw versions 1 to 18. The relevant clogP values ​​are listed herein below.

[0018] Once an off-flavor component is identified, its 2D chemical structure is drawn on the ChemDraw document and its clogP value is read in the "Chemical Properties" panel. Note that the clogP value should not be confused with the "LogP" value that also appears on the Chemical Properties panel of ChemDraw. This latter value is obtained from a different (ChemPro) code implemented in ChemDraw and is not used in the context of the present invention.

[0019] Once the odor component O i clogP(clogP(Oi Once the clogP(F )) is obtained, the next step is to identify the flavor components (clogP(F ij The addition of "O i " nomenclature is used to designate the off-flavor component i. "F ij " The nomenclature is used to design flavor ingredients selected to offset off-flavor component i.

[0020] Such flavour ingredients are also referred to hereinafter as "off-flavour counteracting flavour ingredients".

[0021] For each off-flavor component, there can be N offset flavor components, numbered 1 through N. Thus, by way of illustration, when three offset flavor components are used to offset off-flavor component i=1, then these three (N=3) offset flavor components are F 11 , F 12 and F 13 It will be stated as follows.

[0022] In specific embodiments, N is no greater than 5, more specifically, no greater than 3, and even more specifically, no greater than 2.

[0023] Similarly, one flavor ingredient may be used to counteract more than one off-flavor component. Illustratively, a single flavor ingredient, such as F i1 If F has a good counteracting effect on three off-flavor components i=1, 2 and 3, then the following general formula applies: 11 =F 21 =F 31 .

[0024] Two clogP values ​​are said to be "close" to each other when the difference between those clogP values ​​is 1 clogP unit or less.

[0025] In a specific embodiment, clogP(F ij ) and clogP(O i) is 0.75 or less, more specifically 0.5 or less.

[0026] Once at least one flavor component F ij Once identified, it is added to the product in an effective amount. Determining the amount of a given flavor ingredient that will effectively counteract a given off-note is empirical and constitutes a straightforward step for one of ordinary skill in the art.

[0027] An "effective amount" is an amount of the off-flavor component O i A predetermined flavor component F sufficient to reduce or suppress the perception of ij means the amount of

[0028] In a specific embodiment, an effective amount of flavor component F ij is from 0.000001% to 100% by weight, more specifically from 0.00001% to 10% by weight, and even more specifically from 0.00005% to 2.5% by weight, based on the total weight of the odor active flavor ingredients present in the flavored food or beverage product.

[0029] Specific flavor ingredient F ij When an ingredient is already present in a flavored food or beverage product, but the level is not sufficiently effective for the present disclosure, then the level of this ingredient can be increased so that the total amount of the ingredient is effective.

[0030] Flavor ingredient F ij are typically mixed with vegetable oils and extracts and other flavor ingredients known to those skilled in the art, such as chemical molecules having a molecular weight typically less than 250 g / mol, e.g. aldehydes, esters, alcohols, phenols, ethers, pyrazines, thiazoles, mercaptans, sulfides, and acids.

[0031] Reference herein to an "odor active flavour ingredient" should be taken as a reference to any flavour ingredient that is not a solvent, emulsifier, inorganic salt, carbohydrate, modified carbohydrate, sugar alcohol, yeast or protein.

[0032] Reference herein to the weight percent of flavor ingredients is considered to be a reference to the concentration of flavor ingredients based on the total amount of odor active flavor ingredients contained in the product.When the flavor composition contains other non-flavor or technical ingredients, such as oils, solvents, solubilizers, stabilizers, etc., then the amount of these ingredients present should not be considered when determining the weight percent of flavor ingredients.Oils that should not be considered in calculating weight percentage include vegetable oils and vegetable oil fractions, more specifically triglycerides. Solvents that should not be considered in calculating the weight percentage (%) include water, glycerol, ethanol, 1-propanol, isopropanol (2-propanol), propylene glycol (propane-1,2-diol), triethyl citrate (triethyl 2-hydroxypropane-1,2,3-tricarboxylate), tributyl citrate (2-hydroxy-1,2,3-propanetricarboxylic acid tributyl ester), triacetin (1,2,3-propanetriol triacetate), diacetin (1,2,3-propanetriol diacetate), medium chain triglycerides, and vegetable oils. Stabilizers that should not be considered in calculating the weight percentage (%) include butyl hydroxyl toluene (2,6-ditert-butyl-4-methylphenol); tocopherol; and the like.

[0033] Solubilizers which are not considered in calculating the weight percentage (%) of the flavor ingredients include surfactants such as gum lecithin, glycolipids, saponins, polysorbates and sorbitol esters.

[0034] Inorganic salts, carbohydrates (such as sugars, dextrins, maltodextrins, etc.), gum acacia, and modified carbohydrates (such as modified starches), sugar alcohols, yeast, and proteins are not considered in calculating the weight percentage of the flavor ingredients.

[0035] -1 to 0.5 clogP(F ij ) value of a suitable component Fij are acetylpropionyl (2,3-pentanedione) (clogP=-0.84); gamma butyrolactone (clogP=-0.8); diethyl tartrate (clogP=-0.69); formic acid (clogP=-054); 2,3-hexanedione (clogP=-0.31); 3,4-hexanedione (clogP=-0.31); valerolactone gamma (clogP=-0.28); valerolactone delta (-0.24);acetaldehyde (clogP=-0.22);acetoin (clogP=-0.2);tetrahydrofurfuryl alcohol (clogP=-0.12);2-(hydroxyacetyl)furan (clogP=0.08);2-acetylpyrazine (clogP=-0.08);maltol (clogP=0.1);sulfurol (clogP=0.13);ethylpyruvate (clogP=0.16);Methyl acetate (clogP=0.18);Angelica lactone alpha (5-methyl-3H-furan-2-one) (clogP=0.2);2,3-heptanedione (clogP=0.22);2-Methyltetrahydrofuran-3-one (clogP=0.24);Ethyl formate (clogP=0.26);Hexalactone delta (clogP=0.27);Furfuryl alcohol (clogP=0.28);Propanal (clogP=0.3);Butan-2-one (clogP=0.32);Propionic acid (clogP=0.33);Ethyl lactate (clogP=0.33);Ethyl acetoacetate (clogP=0.33);Propionic acid (clogP=0.34);Ethyl 3-hydroxybutyrate (clogP=0.37);Dried corylone dried (clogP=0.42); 2-acetyl-3-methylpyrazine (clogP=0.42); dimethyl succinate (clogP=0.42); 3-acetylpyridine (clogP=0.48); and hexalactone gamma (clogP=0.48).

[0036] clogP(F) of 0.51 to 1.5 ij ) value of a suitable component F ijare 1-penten-3-one (clogP=0.52); pent-3-en-2-one (clogP=0.52); methyl-2-pyrrolyl ketone (clogP=0.59); butanol (clogP=0.6); 4-hydroxy-5-methyl-3(2h)-furanone (clogP=0.61); 3,4-dimethylcyclopentane-1,2-dione (clogP=0.62); 1,2-dimethyl-3,5-cyclopentadione (clogP=0.62); ethyl maltol (clogP=0.63); isobutyric acid (clogP=0.64); 3-hydroxy xybutanoic acid (clogP=0.64); dimethyl-2,3-pyrazine (clogP=0.66); ethyl levulinate (clogP=0.66); furfural (clogP=0.67); acetyl-2-thiazole (clogP=0.71); methyl propionate (clogP=0.71); ethyl acetate (clogP=0.71); methyl butenol (clogP=0.72); isobutyl alcohol (clogP=0.74); isobutyraldehyde (clogP=0.74); tetrahydrofurfuryl acetate (clogP=0.74); 2 -Acetylfuran (clogP=0.76);Methyl nicotinate (clogP=0.77);Heptalactone gamma (clogP=0.77);Butyraldehyde (clogP=0.83);Pentan-2-one (clogP=0.85);Butyric acid (clogP=0.86);Ethyl-3-hydroxy-4-methyl-2(5h)-furanone (clogP=0.86);cis-3-penten-1-ol (clogP=0.87);Acetyl-2-pyridine (clogP=0.88);4-Pentanal (clogP=0.88);(E)-2-butene acid (clogP=0.89); methyl-3-hydroxyhexanoate (clogP=0.89); 4-pentenoic acid (clogP=0.91); 3-methyl-2-butenal (clogP=0.92); methyl-2 buten-2-ol-4 (prenol) (clogP=0.93); piperidine (clogP=0.93); prenol (clogP=0.94); 2-acetyl-3-ethylpyrazine (clogP=0.95); isoamyl alcohol (clogP=1); 4-hydroxy-3,5-dimethoxy-benzaldehyde (clogP=1.01);Methyl isobutyrate (clogP=1.02);Anisyl alcohol (clogP=1.02);Dimethyl-2,5-pyrazine (clogP=1.03);2,6,6-trimethylcyclohex-2-ene-1,4-dione (clogP=1.03);4-Hexen-3-one (clogP=1.04);3-Ethyl-2-hydroxy-2-cyclopenten-1-one (clogP=1.07);1-Phenyl-1,2-propanedione (clogP=1.07);Zingerone (clogP=1.07);2-Acetyl-3,5-dimethyl Pyrazine (clogP=1.1); benzyl alcohol (clogP=1.1); 2,6-dimethoxyphenol (clogP=1.11); trimethylpyrazine (clogP=1.11); 2-methylbutyric acid (clogP=1.13); diethyl malonate (clogP=1.13); aldemax (1,2-bis(1-ethoxyethoxy)propane) (clogP=1.13); furonol (clogP=1.13); pentanol-2 (clogP=1.13); methoxymethylpyrazine (clog P=1.14;furfuryl acetate (clogP=1.14);2-methylbutyric acid (clogP=1.17);5-methyl-furfural (clogP=1.17);;2-methyl-butan-1-ol (clogP=1.2);2-ethyl-5,6-methylpyrazine (clogP=1.22);ethyl-2-methyl-5-pyrazine (clogP=1.22);methyl-2-butanol (clogP=1.22);raspberry ketone (clogP=1.22);4-methylpent-2-enoic acid (clogP=1.22);ethyl propionate (clogP =1.24);methyl butyrate (clogP=1.24);propyl acetate (clogP=1.24);4-methylpentan-2-one (clogP=1.25);2-acetyl-5-methylfuran (clogP=1.26);3-methylbutanoic acid (clogP=1.26);tetrahydrofurfuryl propionate (clogP=1.27);isovaleraldehyde (clogP=1.27);vanillin (clogP=1.28);3-methyl-but-2-enoic acid (clogP=1.28);methyl furoate (clogP=1.29);Octalactone gamma (clogP=1.3);Butyl formate (clogP=1.32);Furfurylidene acetone (clogP=1.32);Guaiacol (clogP=1.32);Phenylethyl alcohol (clogP=1.33);Octalactone delta (clogP=1.33);2-Methylthiofuroate (clogP=1.35);Pentanol (clogP=1.35);2-Acetyl-thiophene (clogP =1.36;2-Methylbutyraldehyde (clogP=1.36);2-Methyl-2-pentanal (clogP=1.36);Pentanal (clogP=1.36);Vanillic acid (clogP=1.36);Butyl lactate (clogP=1.39);Ethyl 2-ethylacetoacetate (clogP=1.39);Pentanoic acid (clogP=1.39);Hexenol-3-cis (clogP=1.4);cis-4-Hexenol (clogP=1.4);(E)-4-Hexenal (clogP=1.41);Methylbenzyl alcohol (clogP=1.41);Pure phenylacetic acid (clogP=1.41);Anisyl formate (clogP=1.42);Ethyl 3-hydroxyhexanoate (clogP=1.42);2-Methylpent-3-enoic acid (clogP=1.42);Veratrum aldehyde (3,4-dimethoxybenzaldehyde) (clogP=1 .44); 4-methyl-2-pentenal ((clogP=1.44); dimethyl-4-methoxy-3(2h)-furanone (clogP=1.47); diethyl succinate (clogP=1.48); acetoxy-2,5-dimethyl-3(2h)furanone (clogP=1.48); benzaldehyde (clogP=1.5); phenylpropionic acid (clogP=1.5); and benzyl formate (clogP=1.5).

[0037] clogP(F) of 1.51 to 2.5 ij ) value of a suitable component F ijare hydroxycitronellal (clogP=1.54); ethyl isobutyrate (clogP=1.55); methyl 2-methylbutyrate (clogP=1.55); 6-methyl-3,5-heptadiene-2-one (clogP=1.55); (E)-2-hexenal (clogP=1.58); acetophenone (clogP=1.58); tetramethylpyrazine (clogP=1.58); furfuryl mercaptan (clogP=1.59); (E)-2-hexenol (clogP=1.6); homofuranol (clogP=1.6); cinnamon. Alcohol (clogP=1.61);Salicylic aldehyde (clogP=1.61);(e,e)-3,5-octadien-2-one (clogP=1.62);Dihydrocoumarin (clogP=1.63);Isobutyl acetate (clogP=1.64);(Z)-3-Hexenoic acid (clogP=1.64);t(E)-3-Hexenoic acid (clogP=1.64);Furfuryl propionate (clogP=1.66);Ethyl dimethyl pyrazine (clogP=1.66);3-Ethyl-2,(5 or 6)-dimethyl-pyrazine (cl clogP=1.66;2-Ethyl-3-methoxy-pyrazine (clogP=1.67);2,4-heptadienal (clogP=1.68);2-Ethylbutanoic acid (clogP=1.70);2-Methylpentanoic acid (clogP=1.70);Phenylpropyl alcohol (clogP=1.71);Isoamyl formate (clogP=1.72);Heliotropin (clogP=1.76);Butyl acetate (clogP=1.77);Ethyl butyrate (clogP=1.77);Methyl valerate (clogP=1.77);Anisyl alkanol aldehyde (clogP=1.78);cinnamic acid (clogP=1.78);furfuryl thioacetate (clogP=1.78);cinnamic acid (clogP=1.78);4-methylpentanoic acid (clogP=1.79);phenylacetaldehyde (clogP=1.78);4-methylpentanoic acid (clogP=1.79);2-methyl-4,5-dihydrofuran-3-thiol acetate (clogP=1.79);mint lactone (3,6-dimethyl-5,6,7,7a-tetrahydro-4H-1-benzofuran-2-one) (clogP=1.8);acetanisol(clogP=1.8);methoxyphenylbutanone(clogP=1.81);ethyl vanillin(clogP=1.81);linalool oxide(clogP=1.81);whisky lactone(clogP=1.82);methylheptenone(clogP=1.82);methylphenylacetate(clogP=1.82);methyl-6-hepten-5-one-2(clogP=1.82);creosol(clogP=1.82);2-(4-methylphenyl)ethanol(clogP=1.83) ;nonalactone gamma (clogP=1.83);amyl formate (clogP=1.85);ethyl crotonate (clogP=1.86);hydroxynonanoic acid, delta-lactone (clogP=1.86);nonalactone delta (clogP=1.86);phenyl-3-propanal (clogP=1.87);hexanol (clogP=1.88);anisyl acetate (clogP=1.88);3-methyl-2-buten-1-yl acetate (clogP=1.88);hexan-1-ol (clogP=1.88);filvert benzoic acid (clogP=1.89); 2-ethylbutyraldehyde (clogP=1.89); hexanal (clogP=1.89); (Z)-3-hexenyl formate (clogP=1.9); heptanone-2 (clogP=1.91); jasmolactone ((E)-6-(pent-3-en-1-yl)tetrahydro-2H-pyran-2-one) (clogP=1.91); n-furfurylpyrrole (clogP=1.91); 3-heptanone (clogP= 1.91);1-hepten-3-ol (clogP=1.91);ortho-cresol (clogP=1.92);hexanoic acid (clogP=1.92);piperonyl acetate (clogP=1.92);1-butenyl-methyl sulfide (clogP=1.93);(E)-2-hexene (clogP=1.94);(Z)-4-heptenal (clogP=1.94);(z)-1,5-octadien-3-ol (clogP=1.95);benzyl acetate (clogP=1.96);(Z)-3-hexenyl lactate (clogP=1.96); Trithia-2,3,5-hexane (clogP=1.96); Meta-cresol (clogP=1.97); Diethyl-(2,5 + 2,6) 3-Methylpyrazine (clogP=1.97); 2-Methoxycinnamaldehyde (clogP=1.97); p-Cresol (clogP=1.97); p-Tolylaldehyde (clogP=1.99); 4-Methylphenylacetate (clogP=1.99); 2-Ethyl 4-Methylthiazole (clogP=2.01); Methyl (Z)-3-hexenoate (clogP=2.01); Prenylethylether (clogP=2.04); Dimethylbenzylcarbinol (clogP=2.04); Cinnamaldehyde (clogP=2.05); Methylphenethylether (clogP=2.05); Methoxy-4-vinylphenol (clogP=2.05); Furfurylmethylsulfide (clogP=2.07); Carvone laevo laevo)(clogP=2.08);ethyl 2-methylbutyrate(clogP=2.08);methylacetophenone(clogP=2.08);benzothiazole(clogP=2.08);2-methyl-1-propanethiol(clogP=2.1);oct-2-en-4-one(clogP=2.1);octen-3-one(clogP=2.1);oct-2-en-4-one(clogP=2.1);(E)-2-heptenal(clogP=2.11);methyl benzoate(clogP=2.11);methyl anthranilate(clogP=2.12);pure indole(clogP=2.13);benzyl lydineacetone (clogP=2.14);1,3-dimethoxybenzene (clogP=2.15);dimethylhydroquinone (clogP=2.15);ethyl tiglate (clogP=2.16);ethyl isovalerate (clogP=2.17);5-ethyl-2-methylpyridine (clogP=2.17);isoamyl acetate (clogP=2.17);isobutyl propionate (clogP=2.17);methyl thiobenzoate (clogP=2.17);2-methylbutyl acetate (clogP=2.17);3-methyl-2,4-nonanedione (clogP=2.18);fenchone (clogP=2.18;3-Methyl-2,4-nonanedione (clogP=2.18);2-heptanol (clogP=2.19);4-vinylphenol (clogP=2.20);carvone (clogP=2.20);cyclohexylacetic acid (clogP=2.21);2,4-octadiene-1-al (clogP=2.21);phenyl-2-butenal (clogP=2.21);butanethiol (clogP=2.23);styraryl acetate (clogP=2.27);ethyl phenylacetate (clogP=2.28);isophorone (clogP =2.28;Methyl anisate (clogP=2.28);2-heptanol (clogP=2.29);3-methylhexanal (clogP=2.29);Ethyl valerate (clogP=2.3);Methyl hexanoate (clogP=2.3);Amyl acetate (clogP=2.3);Propyl butyrate (clogP=2.3);Eugenol acetate (clogP=2.3);Dihydroactinidiolide (clogP=2.32);Methyl salicylate (clogP=2.33);Campholenic aldehyde (clogP=2.34);(Z)-3 -Hexenyl acetate (clogP=2.34); Ethyl phenyl acetate (clogP=2.35); Para-ethyl guaiacol (clogP=2.35); Decalactone gamma (clogP=2.36); 1-Hexyl formate (clogP=2.38); 2-Methyl-3-methylthiofuran (clogP=2.38); Decalactone delta (clogP=2.39); 3-Methyl-2-butanethiol (clogP=2.41); Benzyl mercaptan (clogP=2.41); Heptanol (clogP=2.41); 2-Isopropyl Pyr-4-methylthiazole (clogP=2.41); 2,5-dimethylphenol (clogP=2.42); 3,4-dimethylphenol (clogP=2.42); heptanal (clogP=2.42); methyl jasmonate (methyl 2-(3-oxo-2-pent-2-enylcyclopentyl)acetate) (clogP=2.43); ethyl phenylglycidate (clogP=2.43); 1-octen-3-ol (clogP=2.43); 2-octanone (clogP=2.44); methyl hexyl ketone (clogP=2.44); 2-isobutylthiazole (clogP=2.44); 3-octenol (clogP=2.44); heptanoic acid (clogP=2.45); paramethylbenzyl acetate (clogP=2.46); methyl cinnamate (clogP=2.47); isobutyl isobutyrate (clogP=2.48); benzyl propionate (clogP=2.49); piperitone laevo (clogP=2.49); paraethylphenol (clogP=2.5); and 3,6-nonadien-1-ol (clogP=2.5).

[0038] clogP(F) of 2.51 to 3.5 ij ) value of a suitable component F ijEthyl 3-hexenoate (clogP=2.54); (E)-2-hexenyl acetate (clogP=2.54); verbenone (clogP=2.55); cinnamyl acetate (clogP=2.55); para-cresyl methyl ether (clogP=2.57); isoeugenol (clogP=2.58); 1-(4-methoxyphenyl)-1-penten-3-one (clogP=2.59); furfuryl isovalerate (clogP=2.59); isobutyl methoxypyrazine (clogP=2.59); ethyl 2-methylpentanoate (clogP=2.61); carveol laevo (clogP=2.62); laevo)(clogP=2.62);3-nonen-2-one(clogP=2.63);terpineol alpha(clogP=2.63);6-pentyl-2h-pyran-2-one(clogP=2.64);(E)-2-octenal(clogP=2.64);ethyl benzoate(clogP=2.64);cis-jasmone(clogP=2.64);ethyl anthranilate(clogP=2.64); logP=2.65;(E)-2-octen-1-ol (clogP=2.65);phenylpropyl acetate (clogP=2.66);dimethyl anthranilate (clogP=2.66);isobutyl 3-methylthiobutyrate (clogP=2.68);2,6-nonadienal (clogP=2.68);2,6-nonadienol (clogP=2.7);isobutyl butyrate (clogP=2.68) logP=2.7; 2-isopropylphenol (clogP=2.7); oct-3-enoic acid (clogP=2.7); methylheptyne carbonate (clogP=2.72); 2-octanol (clogP=2.72); 3-octanol (clogP=2.72); (E,E)-2,4-nonadienal (clogP=2.74); terpinen-4-ol (clogP=2.74); isopropyl phenol (clogP=2.72); octanol (clogP=2.72); 2-isopropyl phenol (clogP=2.72); octanol (clogP=2.72); 3-octanol (clogP=2.72); (E,E)-2,4-nonadienal (clogP=2.74); terpinen-4-ol (clogP=2.74); isopropyl phenol (clogP=2.72); Soamylpropionate (clogP=2.74); Isopulegol (clogP=2.75); Linalool (clogP=2.75); 2-Acetylnaphthone (clogP=2.76); Isoamylpropionate (clogP=2.76); Isobutyl 2-butenoate (clogP=2.78); Methylpropyl disulfide (clogP=2.8); 1,4-cineole (clogP=2.81);para-ethyl anisate (clogP=2.81);2-ethylhexanol (clogP=2.81);6-methylheptanal (clogP=2.82);butyl butyrate (clogP=2.82);eucalyptol (clogP=2.83);ethyl hexanoate (clogP=2.83);hexyl acetate (clogP=2.83);methyl heptanoate (clogP=2.83);menthone (clogP=2.83);frescomenthe (clogP=2.84);6-methylheptanoic acid (clogP=2 .85);Ethyl salicylate (clogP=2.86);Melonal (clogP=2.87);(Z)-3-Hexenypropionate (clogP=2.87);Cuminaldehyde (clogP=2.88);Pure peach (5-heptyldihydrofuran-2(3H)-one) (clogP=2.89);Butylphthalide (clogP=2.9);2-Methyl-3-(para-methyl-phenyl)-propanal (clogP=2.9);(E)-2-Hexenoic acid ethyl (clogP=2.91);Undecalactone delta (clogP=2.92) ;Safranal (clogP=2.93);Octan-1-ol (clogP=2.94);Citral (clogP=2.95);Octanal (clogP=2.95);Ethyl methylphenylglycidate (clogP=2.95);Nonanone-2 (clogP=2.96);Nerolex (clogP=2.97);Geraniol (clogP=2.97);Nerol (clogP=2.97);Octanoic acid (clogP=2.98);(Z)-6-nonenol (clogP=2.98);Dimethylbenzylcarbinyl acetate (clogP=2.99); ethyl cinnamate (clogP=2.99); (Z)-6-nonenal (clogP=2.99); isoamyl isobutyrate (clogP=3.01); 3-propylidenephthalide (clogP=3.01); benzyl butyrate (clogP=3.02); butyl butyrolactate (clogP=3.02); methyl isoeugenol (clogP=3.05); allyl caproate (clogP=3.07); (Z)-4-decenal (clogP=3.09); 4-methyloctanoic acid (clogP=3.09);3,5,5-trimethylhexanal (clogP=3.09);fenchyl alcohol (clogP=3.1);borneol (clogP=3.1);isobutyl isovalerate (clogP=3.1);isoborneol (clogP=3.1);isobutyl isovalerate (clogP=3.1);methyl dihydrojasmonate (clogP=3.1);vanitrope ((E)-2-ethoxy-5-(prop-1-en-1-yl)phenol) (clogP=3.11);phenylethyl isobutyrate (clogP=3.12 );3-Decen-2-one (clogP=3.16);(E)-2-nonenal (clogP=3.16);Rose oxide (clogP=3.17);Thymol (clogP=3.2);Thymol crystal (clogP=3.2);2-Isopropyl-5-methylhexen-2-al (clogP=3.21);Butyl isovalerate (clogP=3.23);Methylpropyl trisulfide (clogP=3.23);2-Methylbutyl butyrate (clogP=3.23);Isoamyl butyrate (clogP=3.23);Menthol (cl ogP=3.23; methyl octyne carbonate (clogP=3.25); citronellol (clogP=3.25); citronoxide (clogP=3.26); citronellal (clogP=3.26); 2,4-decadienal (clogP=3.27); isobutyl phenyl acetate (clogP=3.28); diallyl disulfide (clogP=3.29); dibenzyl ether (clogP=3.3); isopropyl cinnamate (clogP=3.3); piperine (clogP=3.31); synthetic anethole (clogP=3 .31);Ethyl phenylbutyrate (clogP=3.34);Carvacrol (clogP=3.35);Pentyl butyrate (clogP=3.36);Hexyl propionate (clogP=3.36);Ethyl heptanoate (clogP=3.36);Heptyl acetate (clogP=3.36);Methyl octanoate (clogP=3.36);Propyl hexanoate (clogP=3.36);Octenyl acetate (clogP=3.38);Octenyl-3 acetate (clogP=3.38);Lime oxide (clogP=3.39); (Z)-3-hexenyl butyrate (clogP=3.4); carbyl acetate (clogP=3.41); benzyl isovalerate (clogP=3.42); dodecalactone gamma (clogP=3.42); isoamyl isobutyrate (clogP=3.42); dodecalactone delta (clogP=3.45); nonanol (clogP=3.47); geranyl formate (clogP=3.47); nonanal (clogP=3.48); and 2-decanone (clogP=3.49).

[0039] clogP(F) of 3.51 to 4.5 ij ) value of a suitable component F ijNonanoic acid (clogP=3.51); isoamyl 2-methylbutyrate (clogP=3.53); butylidenephthalide (clogP=3.54); terpinyl acetate (clogP=3.58); benzyl phenyl acetate (clogP=3.59); 5-ethyl-4-methyl-2-(1-methylpropyl)-thiazoline (clogP=3.6); ethyl octenoate-3 (clogP=3.6); 2-heptanethiol (clogP=3.6); (E)-2-hexenyl butyrate (clogP=3.6); methyl 3 -Nonenoate (clogP=3.6);Isopentyl isovalerate (clogP=3.63);2-Methylbutyl 3-methylbutanoate (clogP=3.63);Nonadienyl acetate (clogP=3.65);Methyl para-tert-butylphenyl acetate (clogP=3.65);3-Octyl acetate (clogP=3.66);5-Methyl-2-phenyl-2-hexenal (clogP=3.66);(E)-2-Decenal (clogP=3.69);Dihydrocarbyl acetate (clogP =3.69;isopregyl acetate (clogP=3.69);linalyl acetate (clogP=3.7);ionone alpha (clogP=3.71);(Z)-3-hexenyl 2-methylbutyrate (clogP=3.71;phenylethyl tiglate (clogP=3.73);phenylethyl isovalerate (clogP=3.74);pelargol (clogP=3.74);isobutyl hexanoate (clogP=3.75);3-methyl-butyl valerate (clogP=3.75);citronellyl formate (clogP=3.75); logP=3.75); naphthyl ethyl ether beta (clogP=3.76); pure ionone beta (clogP=3.77); bis(2-methyl-3-furyl) disulfide (clogP=3.79); menthen-9-yl acetate (clogP=3.79); (Z)-3-hexenyl isovalerate (clogP=3.8); menthyl lactate (clogP=3.8); 2,4-undecadienal (clogP=3.8); isoamyl phenyl acetate (clogP=3.81); damascone alpha (clogP=3.82);Cyclamen aldehyde (3-(4-isopropylphenyl)-2-methylpropanal)(clogP=3.83);para-cresyl phenyl acetate (clogP=3.84);Octyl acetate (clogP=3.88);Butyl hexanoate (clogP=3.88);Octyl acetate (clogP=3.88);Ethyl octanoate (clogP=3.88);Hexyl butyrate (clogP=3.88);4-Ethyl octanoate (clogP=3.91);4-Methyl nonanoic acid (clogP=3.91);Neryl acetate ( clogP=3.92;phenylethyl phenylacetate(clogP=3.92);geranyl acetate(clogP=3.92);2-pentylfuran(clogP=3.93);pentyl phenylacetate(clogP=3.94);benzyl benzoate(clogP=3.94);ethyl 3-octenoate(clogP=3.97);methyl 2-nonenoate(clogP=3.97);decanol(clogP=4);decanal(clogP=4.01);cinnamyl isovalerate(clogP=4.01);methyl nonyl ketone (clogP=4.02);2-Undecanone (clogP=4.02);Dimethylbenzylcarbinylbutyrate (clogP=4.04);Isobornyl acetate (clogP=4.04);Dihydroionone beta (clogP=4.04);Bornyl acetate (clogP=4.05);9-Decenoic acid (clogP=4.05);Paracymene (clogP=4.07);Methyl alpha-ionone (clogP=4.07);Allylcyclohexylpropionate (clogP=4.14);Nootkatone (clogP=4.15);Benzyl Salicylate (clogP=4.16); pure menthyl acetate (clogP=4.17); (Z)-3-hexenyl (Z)-3-hexenoate (clogP=4.18); hexyl 2-methylbutyrate (clogP=4.19); citronellyl acetate (clogP=4.2); phenylacetaldehyde diisobutyl acetal (clogP=4.21); 2-undecenal (clogP=4.22); irone alpha (clogP=4.23); benzyl cinnamate (clogP=4.23); diphenyl oxide (clogP=4.24); damascenone (clogP=4.27); (Z)-3-hexenyl benzoate (clogP=4.27); isoamyl hexanoate (clogP=4.28); dihydronootkatone (clogP=4.3); ocimene (clogP=4.33); delta-3 carene (clogP=4.33); myrcene (clogP=4.33); limonene (clogP=4.35); terpinene gamma (clogP=4.35); terpinolene (clogP=4.35); thiogeraniol (clogP=4.38); phellandrene (clogP=4.41); ethyl nonanoate (clogP=4.41) ;nonyl acetate (clogP=4.41);amyl hexanoate (clogP=4.41);terpinene alpha (clogP=4.41);ethyl pelargonate (clogP=4.41);neryl propionate (clogP=4.44);geranyl propionate (clogP=4.44);isoamyl cinnamate (clogP=4.45);isoamyl salicylate (clogP=4.45);ethyl-4-decenoate (clogP=4.46);(Z)-3-hexenyl hexanoate (clogP=4.46);and amyl cinnamaldehyde (clogP=4.47).

[0040] clogP(F) higher than 4.50 ij ) value of a suitable component F ijdelta-tetradecalactone (clogP=4.51); cedrol (clogP=4.53); linalyl isobutyrate (clogP=4.53); undecanal (clogP=4.54); phenylethyl cinnamate (clogP=4.56); ethyl decadienoate (clogP=4.61); ethyl 2,4-decadienoate ((2E,4Z)-ethyldeca-2,4-dienoate) (clogP=4.61); terpinyl butyrate (clogP=4.63); octen-1-ylbutanoate (clogP=4.66); dodecyl ester (clogP=4.67); Decanoic acid (clogP=4.67); Damascena beta (clogP=4.69); Pinene alpha (clogP=4.7); Camphene (clogP=4.7); Pinene beta (clogP=4.7); Octyl isobutyrate (clogP=4.72); Citronellyl propionate (clogP=4.73); Caryophyllene oxide (clogP=4.74); Linalyl butyrate (clogP=4.75); Dodecenal (clogP=4.75); Nerolidol (clogP=4.78); Cinnamyl cinnamate (clogP=4.84 );2-Hexylthiophene (clogP=4.93);Decyl acetate (clogP=4.94);Ethyl decylate (clogP=4.96);Ethyl decanoate (clogP=4.96);Hexyl hexanoate (clogP=4.96);Geranyl butyrate (clogP=4.97);Farnesol (clogP=5);Ethyl-(E)-2-decenoate (clogP=5.03);Citronellyl isobutyrate (clogP=5.04);Dodecan-1-ol (clogP=5.05);Dodecanal c (clogP=5 .07);undecatriene (clogP=5.15);linalyl isovalerate (clogP=4.535.15);geranyl isovalerate (clogP=5.17);citronellyl butyrate (clogP=5.25);(E)-2-tridecenal (clogP=5.28);isoamyl octanoate (clogP=5.34);thibetolide (clogP=5.35);ambrettolide (clogP=5.42);ambrofix (clogP=5.47);linalyl benzoate (clogP=5.62); dodecyl acetate (clogP=6); butyl undecylenate (clogP=6.05); valencene (clogP=6.3); farnesene (clogP=6.36); bisabolene (clogP=6.38); and caryophyllene (clogP=6.45).

[0041] In addition to the clogP selection criteria discussed above, an additional selection criterion is the off-flavor counteracting flavor component F. ij It may also be advantageous to take into account the vapor pressure of the off-odor counteracting flavor ingredient. The vapor pressure determines the evaporation rate of the flavor ingredients and their remanence in the gas phase where the off-odor is perceived. An off-odor counteracting flavor ingredient can be effective as long as it remains in the gas phase. It is therefore advantageous if the vapor pressure of the flavor ingredient is of a comparable order of magnitude to that of the off-odor component which it is intended to counteract. If the vapor pressure of the off-odor counteracting flavor ingredient is too high, then its survival time in the gas phase is too short to guarantee off-odor counteracting over time.

[0042] In a specific embodiment, the off-odor counteracting flavor component F ij The vapor pressure of the odor component O i More specifically, the odor component O i The vapor pressure is equal to or less than that of the

[0043] However, in specific embodiments, it may be sufficient that the vapor pressure of the off-odor counteracting flavor ingredient is higher than the vapor pressure of the off-note components, especially when immediate off-note relief is desired, such as upon opening packaging containing the food or beverage product, upon pouring the food or beverage product, or upon use of the food or beverage product.

[0044] The vapor pressure of a flavor ingredient may be measured or calculated by any technique known to those skilled in the art. A particularly suitable calculation method is provided by the vapor pressure module implemented in the ACD labs software suite available from Advanced Chemistry Development, Inc., Toronto. Table 1 shows the vapor pressure of the flavor ingredient F at 25° C. calculated using this method. ij A descriptive list of vapor pressures is provided.

[0045] [Table A-1] [Table A-2] [Table A-3] [Table A-4]

[0046] In addition to clogP and vapor pressure, the off-flavor counteracting flavor component F ij can be selected based on their odor threshold or odor intensity. The terms used herein above Odor Detection Threshold (ODT) refer to the average concentration above which a flavor ingredient can be perceived by a panelist and measured by an olfactory test, for example as described in Mueller and Lamparsky in Perfumes; Art, Science and Technology, Chapter 6 "The Measurement of Odors" at pages 176-179 (Elsevier 1991). Odor Detection Threshold (ODT) can be measured using an olfactometer according to procedures known to those skilled in the art. The odor intensity of a flavor ingredient can be assessed by measuring its concentration-intensity response curve.

[0047] More specifically, it may be particularly advantageous to consider the intensity of the off-flavor counteracting flavor component at the level at which this component is used in the food or beverage product.

[0048] In a specific embodiment, the off-odor counteracting flavor component F ij The flavor ingredient is characterized by the absence of off-note components at the levels used in a food or beverage product. i The odor intensity is equal to or greater than that of

[0049] According to these specific embodiments, the flavor component F ij The effective amount of the flavor component is such that the odor intensity of the flavor component is less than or equal to the off-note component O i The odor intensity may be defined as an amount at least as high as the odor intensity of

[0050] In addition to clogP, vapor pressure, odor detection threshold or intensity, flavorists in the art can select off-flavor counteracting flavor ingredients F that have an olfactory profile that matches the olfactory profile of the food or beverage product. ij Those skilled in the art will readily appreciate that, depending on the targeted product, ingredients having certain odors may be more suitable than others.

[0051] A preferred method of assessing the odor characteristics of a product is to smell the product under controlled environmental conditions, such as temperature, relative humidity, and an olfactory neutral environment.

[0052] Methods exist for defining the olfactory profile of flavour ingredients and can be used in the context of the present invention. For example, odors may be defined by using predefined semantic attributes such as "citrus" as in lemon, lime, orange, or grapefruit odors, etc.; "fruity" as in apple, peach, berry odors, etc.; "green" as in freshly cut grass, leafy odors, etc.; "aromatic / herbal" as in resin, turpentine, straw odors, etc.; "spicy" as in cinnamon, clove, pepper odors, etc.; "milky / creamy" as in milkshake odor, yogurt odor, etc.; "floral" as in rose odor, strawberry odor, etc.; "woody" as in sandalwood, cedar, patchouli odor, etc.; or "sweet" as in caramel odor, vanilla, cinnamon odor, etc. Other semantic attributes can be defined, if necessary, depending on the desired precision of the odor definition. An odor can also be defined as a combination of semantic attributes. Numerous examples of alternative semantic attributes suitable for odor definitions are found, for example, in S. Arctander, "Perfume and Flavor Chemicals", Allured Pub. Corp. Wheatone, 1969, and in www.thegoodscentscompany.com Such as at websites such as:

[0053] More specifically, flavor ingredients with a pleasant odor may be preferred over pungent ingredients such as thiols, pyrazines, thiazoles and amines.

[0054] In a specific embodiment, the flavor component F ij is preferably selected from the group consisting of CHO compounds, especially aldehydes, alcohols, esters, lactones, ketones, ethers, ketals and O-heterocycles.

[0055] In a specific embodiment, the flavor component Fij are naturally occurring, meaning that they are not synthesized from petrochemical building blocks.

[0056] At least one flavour component F ij is typically mixed with other flavor ingredients.

[0057] In a specific embodiment, at least one flavor component F ij may represent from 0.000001% to 100% by weight, more specifically from 0.00001% to 10% by weight, and even more specifically from 0.00005% to 2.5% by weight of the total weight of odor active flavor ingredients present in the food or beverage product.

[0058] Alternatively, at least one flavour component F ij The may be added directly to a food or beverage product or the like, or may be diluted in a solvent.

[0059] In a specific embodiment, at least one flavor component F ij is added to the food or beverage product in the form of a 0.000001% to 99.99999% by weight solution, more specifically a 10% to 90% by weight solution, in one or more solvents selected from the group consisting of water, glycerol, ethanol, 1-propanol, isopropanol (2-propanol), propylene glycol (propane-1,2-diol), triethyl citrate (triethyl 2-hydroxypropane-1,2,3-tricarboxylate), tributyl citrate (2-hydroxy-1,2,3-propanetricarboxylic acid tributyl ester), triacetin (1,2,3-propanetriol triacetate), diacetin (1,2,3-propanetriol diacetate), medium chain triglycerides, and vegetable oils.

[0060] In a second aspect, the present disclosure provides a food or beverage product obtainable by the method disclosed herein above. Such food or beverage products may include savory products, dairy products, beverages, carbonated drinks, gelatin drinks; alcoholic drinks; energy drinks; and nutraceuticals.

[0061] In a specific embodiment, a food or beverage product comprises a flavor composition comprising fish oil, more specifically the oil docosaxaenoic acid (DHA), and delta-nonalactone (clogP=2.39) and creosol (clogP=1.82). As shown in Example 2 below, these two flavor ingredients have been found to be effective off-flavor counteractants against (Z)-4-heptenal (clogP=1.94), (Z)-1-octen-3-ol (clogP=2.44) and (E)-2-heptanal (clogP=1.58). This example illustrates the use of more than one off-flavor counteracting component to reduce more than one off-flavor component.

[0062] In a third aspect, the present disclosure provides a flavor composition comprising at least one flavor component F having the features disclosed herein above. ij The present invention provides a food or beverage product comprising a flavor composition comprising: F. Such flavor composition, when added to a food or beverage product, provides effective off-flavor reduction. More specifically, such flavor composition comprises 0.000001% to 100% by weight, more specifically 0.00001% to 10% by weight, and even more specifically 0.00005% to 2.5% by weight of at least one flavor component F, based on the total weight of the odor active flavor components. ij Includes.

[0063] The flavor compositions according to the present disclosure may be mixed with various additives such as solvents, antioxidants, chelating agents, preservatives, dyes, etc. Furthermore, these flavor compositions may be encapsulated in microcapsules according to methods known to those skilled in the art.

[0064] The flavor composition according to the present disclosure is suitable for use in any type of flavored food and beverage product.The flavor composition is particularly suitable for use in food and beverage products that contain components that have inherent off-flavors or are prone to off-flavor formation during their life cycle.These include, in particular, citrus drinks such as lemon and orange juice, citrus flavored water, soft fruit flavored water, sports drinks, jelly drinks, neutral spirits such as vodka and gin, flavored alcoholic drinks, local energy drinks, ice cream, sorbet, frozen yogurt, milk, savory oils, savory extracts, dressings, soups, chewing gums, candies, gummy candies, chocolates, waffles, cookies, wafers, spreads, jams, margarines, and nutraceutical preparations.

[0065] The flavor compositions may be used at suitable levels depending on the nature of the flavored product they are intended to be incorporated into and the intended use of the flavored product. Typical usage levels would include from about 0.001 to 1% by weight of the flavored product, more preferably from about 0.01 to 0.5% by weight of the flavored product, and even more specifically from about 0.05 to 0.4% by weight of the flavored product.

[0066] In a fourth aspect, the present disclosure provides a method for producing a composition comprising administering to a subject a subject an odor of one or more off-flavor components O i At least one selected flavor ingredient F for reducing off-flavors caused by ij and the use of at least one selected flavor component F ij The clogP value of (clogP(F ij )) is a mixture of one or more off-flavor components O i (clogP(O i ) values ​​closer to less than 0.75, and more specifically less than 0.5 clogP units.

[0067] In order to further illustrate the present invention and its advantages, the following specific examples and comparative examples are presented, which are understood to be intended as illustrative and non-limiting only. EXAMPLES

[0068] example The following examples are given solely for illustrative purposes and should not be construed as limitations of the present invention, since many variations of the invention are possible without departing from the spirit and scope of the disclosure.

[0069] Example 1: Selected off-note reduction In Example 1.1, the off-note of yogurt is acetic acid, which is effectively mitigated using the odor-active flavor ingredients listed in Table 1.1 at levels of 0.000005% to 0.0005% by weight, based on the total weight of the food or beverage product.

[0070] [Table 1-1]

[0071] As is evident from Table 1, a number of off-flavor counteracting flavor ingredients can be selected to counteract acetic acid in yogurt, depending on the organoleptic profile desired. For example, ethyl lactate can be advantageously used in strawberry flavors, other berry flavors, pear flavors, tropical fruit flavors, yogurt flavors, cheese flavors, beer flavors, sake flavors. Furthermore, some of these ingredients have a much lower vapor pressure than acetic acid, meaning that they can provide long-lasting off-flavor counteracting.

[0072] In Example 1.2, typical garlic off-notes in energy drinks are 2-vinyl-4H-1,3-dithiin and allicin. The 2-vinyl-4H-1,3-dithiin off-note and allicin are effectively mitigated by adding fruit flavors containing the odor-active flavor ingredients listed in Table 1.2 at levels of 0.000001% to 0.0001% by weight, based on the total weight of the food or beverage product.

[0073] [Table 1-2]

[0074] As is evident from Table 1.2, numerous flavor ingredients can be selected to counterbalance the 2-vinyl-4H-1,3-dithiin and allicin in energy drinks, depending on the organoleptic profile desired, using a variety of fruity flavors, including citrus, vanilla, and berry flavors.

[0075] In Example 1.3, typical off-notes that may be present in citrus beverages are para-cresol and acetophenone. These off-notes are effectively mitigated by adding flavors containing the odor-active flavor ingredients listed in Table 1.3 at levels of 0.00000005% (0.0005 ppm) to 0.000005% (0.5 ppm) by weight (for ethyl vanillin: 0.0000001% (0.01 ppm) by weight), based on the total weight of the food or beverage product.

[0076] [Table 1-3]

[0077] As is evident from Table 1.3, numerous off-flavor counteracting flavor ingredients can be selected to counter para-cresol and acetophenone in citrus beverages, citrus flavors, fruit flavors, and soda pop flavors, depending on the organoleptic profile desired. Furthermore, some of these ingredients have a much lower vapor pressure than that of the targeted off-flavors, meaning that these ingredients can provide long-lasting off-flavor counteracting. Conversely, ingredients such as hexanal, isoamyl formate, ethyl butyrate, and butyl acetate can provide fast but short-lasting relief.

[0078] Example 2: Reducing the off-notes of fish oil in vanilla cream This example illustrates the use of selected off-odor counteracting flavor ingredients to reduce the off-odor originating from the fish oils docosaxaenoic acid (DHA), alpha-linolenic acid (ALA), and eicosapentaenoic acid (EPA) in vanilla cream. The main off-odor components were identified as (E)-2-heptenal, (Z)-4-heptenal, and 1-octen-3-ol. The prerequisite underlying the selection of off-odor counteracting flavor ingredients is that they should be organoleptically compatible with both the odor and taste of vanilla.

[0079] The ClogP values ​​of both the off-flavor components and the potential off-flavor counteracting flavor ingredients are reported in Table 2.

[0080] [Table 2]

Claims

1. 1. A method for reducing off-flavors in a flavored food or beverage product, the method comprising the steps of: a) one or more off-flavor components O ｉ Identifying; b) one or more off-flavor components O ｉ clogP(clogP(O ｉ ) ; c) one or more off-flavor components O identified in step a). ｉ For each of the flavored food or beverage products, ｉ ) ±0.75 clogP units, more specifically clogP(O ｉ ) ±0.5 clogP units ｉｊ ) value(s), ｉｊ adding Including, Here, clogP(O ｉ ) and clogP(F ｉｊ ) is the off-odor component O ｉ and flavor component F ｊ are the calculated octanol / water partition coefficients of both wherein at least one flavor component F ｉｊ wherein the effective amount of is from 0.000001% to 100% by weight, more specifically from 0.00001% to 10% by weight, and even more specifically from 0.00005% to 2.5% by weight, based on the total weight of the odor active flavor ingredients present in the flavored food or beverage product.

2. clogP(F) from -1 to +0.5 ｉｊ At least one flavor component F having a ｉｊ are acetylpropionyl (2,3-pentanedione) (clogP = -0.84); gamma butyrolactone (clogP = -0.8); diethyl tartrate (clogP = -0.69); formic acid (clogP = -054); 2,3-hexanedione (clogP = -0.31); 3,4-hexanedione (clogP = -0.31); valerolactone gamma (clogP = -0.28); valerolactone delta (clogP = -0.24); acetaldehyde (clogP = -0.22 ), acetoin (clogP = -0.2); tetrahydrofurfuryl alcohol (clogP = -0.12); 2-(hydroxyacetyl)furan (clogP = 0.08); 2-acetylpyrazine (clogP = -0.08); maltol (clogP = 0.1); dulfurol (clogP = 0.13); ethyl pyruvate (clogP = 0.16); methyl acetate (clogP = 0.18); angelica lactone alpha (5-methyl-3H-furan-2-one) ( clogP=0.2); 2,3-heptanedione (clogP=0.22); 2-methyltetrahydrofuran-3-one (clogP=0.24); ethyl formate (clogP=0.26); hexalactone delta (clogP=0.27); furfuryl alcohol (clogP=0.28); propanal (clogP=0.3); butan-2-one (clogP=0.32); propionic acid (clogP=0.33); ethyl lactate (clogP=0.33); 2. The method of claim 1, wherein the ester is selected from the group consisting of ethyl acetoacetate (clogP=0.33); propionic acid (clogP=0.34); ethyl 3-hydroxybutyrate (clogP=0.37); dry Corylon (clogP=0.42); 2-acetyl-3-methylpyrazine (clogP=0.42); dimethyl succinate (clogP=0.42); 3-acetylpyridine (clogP=0.48); and hexalactone gamma (clogP=0.48).

3. clogP(F) of 0.51 to 1.5 ｉｊ At least one flavor component F having a ｉｊ are 1-penten-3-one (clogP=0.52); pent-3-en-2-one (clogP=0.52); methyl-2-pyrrolyl ketone (clogP=0.59); butanol (clogP=0.6); 4-hydroxy-5-methyl-3(2h)-furanone (clogP=0.61); 3,4-dimethylcyclopentane-1,2-dione (clogP=0.62); 1,2-dimethyl- 3,5-Cyclopentadione (clogP=0.62); Ethyl maltol (clogP=0.63); Isobutyric acid (clogP=0.64); 3-Hydroxybutanoic acid (clogP=0.64); Dimethyl-2,3-pyrazine (clogP=0.66); Ethyl levulinate (clogP=0.66); Furfural (clogP=0.67); Acetyl-2-thiazole (clogP=0.71); Methyl propionate (clogP=0.71); ethyl acetate (clogP=0.71); methylbutenol (clogP=0.72); isobutyl alcohol (clogP=0.74); isobutyraldehyde (clogP=0.74); tetrahydrofurfuryl acetate (clogP=0.74); 2-acetylfuran (clogP=0.76); Methyl nicotinate (clogP=0.77); heptalactone gamma (clogP=0.77); butyraldehyde (clogP=0.83); pentan-2-one (clogP=0.85); butyric acid (clogP=0.86); ethyl-3-hydroxy-4-methyl-2(5h)-furanone (clogP=0.86); cis-3-penten-1-ol methyl-2-butenal (clogP=0.87); acetyl-2-pyridine (clogP=0.88); 4-pentanal (clogP=0.88); (E)-2-butenoic acid (clogP=0.89); methyl-3-hydroxyhexanoate (clogP=0.89); 4-pentenoic acid (clogP=0.91); 3-methyl-2-butenal (clogP=0.92); ethyl-2 buten-2-ol-4 (prenol) (clogP=0.93); piperidine (clogP=0.93); prenol (clogP=0.94); 2-acetyl-3-ethylpyrazine (clogP=0.95); isoamyl alcohol (clogP=1); 4-hydroxy-3,5-dimethoxy-benzaldehyde (clogP=1.01);Methyl isobutyrate (clogP=1.02); Anisyl alcohol (clogP=1.02); Dimethyl-2,5-pyrazine (clogP=1.03); 2,6,6-trimethylcyclohex-2-ene-1,4-dione (clogP=1.03); 4-hexen-3-one (clogP=1.04); 3-ethyl-2-hydroxy-2-cyclopenten-1-one (clogP=1.07); 1-phenyl-1,2-propanedione (clogP=1.07); Zingerone (clogP=1.07); 2-acetyl-3,5-dimethylpyrazine (clogP=1.08); P=1.1); benzyl alcohol (clogP=1.1); 2,6-dimethoxyphenol (clogP=1.11); trimethylpyrazine (clogP=1.11); 2-methylbutyric acid (clogP=1.13); diethyl malonate (clogP=1.13); Aldemax (1,2-bis(1-ethoxyethoxy)propane) (clogP=1.13); Furonol (clogP=1.13); Pentanol-2 (clogP=1.13); methoxymethylpyrazine (clogP=1.14); furfuryl acetate (clogP=1.14); 2. Methylbutyrate (clogP=1.17); 5-Methyl-furfural (clogP=1.17); 2-Methyl-butan-1-ol (clogP=1.2); 2-Ethyl-5,6-methylpyrazine (clogP=1.22); Ethyl-2-methyl-5-pyrazine (clogP=1.22); Methyl-2-butanol (clogP=1.22); Raspberry ketone (clogP=1.22); 4-Methylpent-2-enoic acid (clogP=1.22); Ethyl propionate (clogP=1.24); Methyl butyrate (clogP=1.24); Propyl acetate (clogP=1.24); logP=1.24); 4-methylpentan-2-one (clogP=1.25); 2-acetyl-5-methylfuran (clogP=1.26); 3-methylbutanoic acid (clogP=1.26); tetrahydrofurfuryl propionate (clogP=1.27); isovaleraldehyde (clogP=1.27); vanillin (clogP=1.28); 3-methyl-but-2-enoic acid (clogP=1.28); methyl furoate (clogP=1.29); octalactone gamma (clogP=1.3); butyl formate (clogP=1.32);Furfurylideneacetone (clogP=1.32); Guaiacol (clogP=1.32); Phenylethyl alcohol (clogP=1.33); Octalactone delta (clogP=1.33); 2-Methylthiofuroate (clogP=1.35); Pentanol (clogP=1.35); 2-Acetyl-thiophene (clogP=1.36); 2-Methylbutyraldehyde (clogP=1.36); 2-Methyl- 2-Pentanal (clogP=1.36); Pentanal (clogP=1.36); Vanillic acid (clogP=1.36); Butyl lactate (clogP=1.39); Ethyl 2-ethylacetoacetate (clogP=1.39); Pentanoic acid (clogP=1.39); Hexenol-3-cis (clogP=1.4); cis-4-hexenol (clogP=1.4); (E)-4-hexenal (clogP=1 . 41); methylbenzyl alcohol (clogP = 1.41); pure phenylacetic acid (clogP = 1.41); anisyl formate (clogP = 1.42); ethyl 3-hydroxyhexanoate (clogP = 1.42); 2-methylpent-3-enoic acid (clogP = 1.42); veratrum aldehyde (3,4-dimethoxybenzaldehyde) (clogP = 1.44); 4-methyl-2-pentenal (clogP = 1.45); 2. The method of claim 1, wherein the aryl ester is selected from the group consisting of dimethyl-4-methoxy-3(2h)-furanone (clogP=1.44); dimethyl-4-methoxy-3(2h)-furanone (clogP=1.47); diethyl succinate (clogP=1.48); acetoxy-2,5-dimethyl-3(2h)furanone (clogP=1.48); benzaldehyde (clogP=1.5); phenylpropionic acid (clogP=1.5); and benzyl formate (clogP=1.5).

4. clogP(F) of 1.51 to 2.5 ｉｊ At least one flavor component F having a ｉｊ are hydroxycitronellal (clogP=1.54); ethyl isobutyrate (clogP=1.55); methyl 2-methylbutyrate (clogP=1.55); 6-methyl-3,5-heptadiene-2-one (clogP=1.55); (E)-2-hexenal (clogP=1.58); acetophenone (clogP=1.58); tetramethylpyrazine (clogP=1.58); furfuryl mercaptan (clogP=1.59); (E)-2-hexenol (clogP=1.6); homofuranol (clogP=1.6); cinnamic alcohol ( clogP=1.61); salicylic aldehyde (clogP=1.61); (e,e)-3,5-octadien-2-one (clogP=1.62); dihydrocoumarin (clogP=1.63); isobutyl acetate (clogP=1.64); (Z)-3-hexenoic acid (clogP=1.64); t(E)-3-hexenoic acid (clogP=1.64); furfuryl propionate (clogP=1.66); ethyl dimethyl pyrazine (clogP=1.66); 3-ethyl-2,(5 or 6)-dimethyl-pyrazine (clogP=1.66); 2 -Ethyl-3-methoxy-pyrazine (clogP=1.67); 2,4-heptadienal (clogP=1.68); 2-ethylbutanoic acid (clogP=1.70); 2-methylpentanoic acid (clogP=1.70); phenylpropyl alcohol (clogP=1.71); isoamyl formate (clogP=1.72); heliotropin (clogP=1.76); butyl acetate (clogP=1.77); ethyl butyrate (clogP=1.77); methyl valerate (clogP=1.77); anisyl aldehyde (clogP=1.78); Cinnamic acid (clogP=1.78); Furfuryl thioacetate (clogP=1.78); Cinnamic acid (clogP=1.78); 4-Methylpentanoic acid (clogP=1.79); Phenylacetaldehyde (clogP=1.78); 4-Methylpentanoic acid (clogP=1.79); 2-Methyl-4,5-dihydrofuran-3-thiol acetate (clogP=1.79); Mintlactone (3,6-dimethyl-5,6,7,7a-tetrahydro-4H-1-benzofuran-2-one) (clogP=1.8); Acetanizole (clogP=1.8);Methoxyphenylbutanone (clogP=1.81); Ethyl vanillin (clogP=1.81); Linalool oxide (clogP=1.81); Whisky lactone (clogP=1.82); Methylheptenone (clogP=1.82); Methylphenylacetate (clogP=1.82); Methyl-6-hepten-5-one-2 (clogP=1.82); Creosol (clogP=1.82); 2-(4-methylphenyl)ethanol (clogP=1.83); Nonalactone gamma (clogP=1.83); Amyl formate (clogP=1.82); clogP=1.85); Ethyl crotonate (clogP=1.86); Hydroxynonanoic acid, delta-lactone (clogP=1.86); Nonalactone delta (clogP=1.86); Phenyl-3-propanal (clogP=1.87); Hexanol (clogP=1.88); Anisyl acetate (clogP=1.88); 3-Methyl-2-buten-1-yl acetate (clogP=1.88); Hexan-1-ol (clogP=1.88); Filbertone ((E)-5-Methylhept-2-en-4-one) (clogP=1 .88); benzoic acid (clogP=1.89); 2-ethylbutyraldehyde (clogP=1.89); hexanal (clogP=1.89); (Z)-3-hexenyl formate (clogP=1.9); heptanone-2 (clogP=1.91); jasmolactone ((E)-6-(pent-3-en-1-yl)tetrahydro-2H-pyran-2-one) (clogP=1.91); n-furfurylpyrrole (clogP=1.91); 3-heptanone (clogP=1.91); 1-hepten-3-ol (clogP=1.91); ol Tocresol (clogP=1.92); hexanoic acid (clogP=1.92); piperonyl acetate (clogP=1.92); 1-butenyl-methyl sulfide (clogP=1.93); (E)-2-hexene (clogP=1.94); (Z)-4-heptenal (clogP=1.94); (z)-1,5-octadien-3-ol (clogP=1.95); benzyl acetate (clogP=1.96); (Z)-3-hexenyl lactate (clogP=1.96); trithia-2,3,5-hexane (clogP=1.96);Meta-cresol (clogP=1.97); diethyl-(2,5 + 2,6) 3-methylpyrazine (clogP=1.97); 2-methoxycinnamaldehyde (clogP=1.97); para-cresol (clogP=1.97); para-tolyl aldehyde (clogP=1.99); 4-methylphenylacetate (clogP=1.99); 2-ethyl 4-methylthiazole (clogP=2.01); methyl (Z)-3-hexenoate (clogP=2.01); prenyl ethyl ether (clogP=2.04); dimethylbenzylcarbinol (clogP=2.04); cinnamaldehyde (c logP=2.05); methyl phenethyl ether (clogP=2.05); methoxy-4-vinylphenol (clogP=2.05); furfuryl methyl sulfide (clogP=2.07); carvone laevo (clogP=2.08); 2-methylbutyrate ethyl (clogP=2.08); methylacetophenone (clogP=2.08); benzothiazole (clogP=2.08); 2-methyl-1-propanethiol (clogP=2.1); oct-2-en-4-one (clogP=2.1); octen-3-one (clogP=2.1); clogP=2.1); oct-2-en-4-one (clogP=2.1); (E)-2-heptenal (clogP=2.11); methyl benzoate (clogP=2.11); methyl anthranilate (clogP=2.12); pure indole (clogP=2.13); benzylideneacetone (clogP=2.14); 1,3-dimethoxybenzene (clogP=2.15); dimethylhydroquinone (clogP=2.15); ethyl tiglate (clogP=2.16); ethyl isovalerate (clogP=2.17); 5 -Ethyl-2-methylpyridine (clogP=2.17); isoamyl acetate (clogP=2.17); isobutyl propionate (clogP=2.17); methylthiobenzoate (clogP=2.17); 2-methylbutyl acetate (clogP=2.17); 3-methyl-2,4-nonanedione (clogP=2.18); fenchone (clogP=2.18); 3-methyl-2,4-nonanedione (clogP=2.18); 2-heptanol (clogP=2.19); 4-vinylphenol (clogP=2.20);Carvone (clogP=2.20); Cyclohexyl acetate (clogP=2.21); 2,4-Octadien-1-nal (clogP=2.21); Phenyl-2-butenal (clogP=2.21); Butanethiol (clogP=2.23); Styrallyl acetate (clogP=2.27); Ethyl phenylacetate (clogP=2.28); Isophorone (clogP=2.28); Methyl anisate (clogP=2.28); 2-Heptanol (clogP=2.29); 3-Methylhexanal (clogP=2.29); Ethyl Valerate (clogP=2.3); Methyl hexanoate (clogP=2.3); Amyl acetate (clogP=2.3); Propyl butyrate (clogP=2.3); Eugenol acetate (clogP=2.3); Dihydroactinidiolide (clogP=2.32); Methyl salicylate (clogP=2.33); Campholenic aldehyde (clogP=2.34); (Z)-3-Hexenyl acetate (clogP=2.34); Ethyl phenyl acetate (clogP=2.35); Paraethyl guaiacol (clogP=2.35 ); Decalactone gamma (clogP=2.36); 1-Hexyl formate (clogP=2.38); 2-Methyl-3-methylthiofuran (clogP=2.38); Decalactone delta (clogP=2.39); 3-Methyl-2-butanethiol (clogP=2.41); Benzyl mercaptan (clogP=2.41); Heptanol (clogP=2.41); 2-Isopropyl-4-methylthiazole (clogP=2.41); 2,5-Dimethylphenol (clogP=2.42); 3,4-Dimethylphenol (clogP=2.43); P=2.42); heptanal (clogP=2.42); methyl jasmonate (methyl 2-(3-oxo-2-pent-2-enylcyclopentyl)acetate) (clogP=2.43); ethyl phenyl glycidate (clogP=2.43); 1-octen-3-ol (clogP=2.43); 2-octanone (clogP=2.44); methyl hexyl ketone (clogP=2.44); 2-isobutylthiazole (clogP=2.44); 3-octenol (clogP=2.44); heptanoic acid (clogP=2.45);2. The method of claim 1, wherein the carboxylic acid is selected from the group consisting of paramethylbenzyl acetate (clogP=2.46); methyl cinnamate (clogP=2.47); isobutyl isobutyrate (clogP=2.48); benzyl propionate (clogP=2.49); piperitone levo (clogP=2.49); paraethylphenol (clogP=2.5); and 3,6-nonadiene-1-ol (clogP=2.5).

5. clogP(F ｉｊ At least one flavor component F having a ｉｊ are ethyl 3-hexenoate (clogP=2.54); (E)-2-hexenyl acetate (clogP=2.54); verbenone (clogP=2.55); cinnamyl acetate (clogP=2.55); para-cresyl methyl ether (clogP=2.57); isoeugenol (clogP=2.58); 1-(4-methoxyphenyl)-1-penten-3-one (clogP=2.59); furfuryl isovalerate (clogP=2.59); isobutyl methoxypyrazine (clogP=2.59); ethyl 2-methylpentanoate (clogP=2.59); ester (clogP=2.61); carveol laevo (clogP=2.62); 3-nonen-2-one (clogP=2.63); terpineol alpha (clogP=2.63); 6-pentyl-2h-pyran-2-one (clogP=2.64); (E)-2-octenal (clogP=2.64); ethyl benzoate (clogP=2.64); cis-jasmone (clogP=2.64); ethyl anthranilate (clogP=2.65); (E)-2-octen-1-ol (clogP=2.65); phenylpropyl acetate tartrate (clogP=2.66); dimethyl anthranilate (clogP=2.66); isobutyl 3-methylthiobutyrate (clogP=2.68); 2,6-nonadienal (clogP=2.68); 2,6-nonadienol (clogP=2.7); isobutyl butyrate (clogP=2.7); 2-isopropylphenol (clogP=2.7); oct-3-enoic acid (clogP=2.7); methylheptyne carbonate (clogP=2.72); 2-octanol (clogP=2.72); 3-octanol (clogP=2.72); P=2.72); (E,E)-2,4-nonadienal (clogP=2.74); terpinen-4-ol (clogP=2.74); isoamyl propionate (clogP=2.74); isopulegol (clogP=2.75); linalool (clogP=2.75); 2-acetyl naphthone (clogP=2.76); isoamyl propionate (clogP=2.76); isobutyl 2-butenoate (clogP=2.78); methylpropyl disulfide (clogP=2.8); 1,4-cineole (clogP=2.81);para-ethyl anisate (clogP=2.81); 2-ethylhexanol (clogP=2.81); 6-methylheptanal (clogP=2.82); butyl butyrate (clogP=2.82); eucalyptol (clogP=2.83); ethyl hexanoate (clogP=2.83); hexyl acetate (clogP=2.83); methyl heptanoate (clogP=2.83); menthone (clogP=2.83); fresco menthe (clogP=2.84); 6-methylheptanoic acid (clogP=2.85); ethyl salicylate (clogP=2.86); P=2.86); Melonal (clogP=2.87); (Z)-3-Hexenylpropionate (clogP=2.87); Cuminaldehyde (clogP=2.88); Pure peach (5-heptyldihydrofuran-2(3H)-one) (clogP=2.89); Butylphthalide (clogP=2.9); 2-Methyl-3-(para-methyl-phenyl)-propanal (clogP=2.9); (E)-2-Hexenoic acid ethyl (clogP=2.91); Undecalactone delta (clogP=2.92); Safranal (clogP=2.93); O Citral (clogP=2.95); Octanal (clogP=2.95); Ethyl methylphenyl glycidate (clogP=2.95); Nonanone-2 (clogP=2.96); Nerolex (clogP=2.97); Geraniol (clogP=2.97); Nerol (clogP=2.97); Octanoic acid (clogP=2.98); (Z)-6-nonenol (clogP=2.98); Dimethylbenzylcarbinyl acetate (clogP=2.99); Ethyl cinnamate (clogP = 2.99); (Z)-6-nonenal (clogP = 2.99); isoamyl isobutyrate (clogP = 3.01); 3-propylidenephthalide (clogP = 3.01); benzyl butyrate (clogP = 3.02); butyl butyrolactate (clogP = 3.02); methyl isoeugenol (clogP = 3.05); allyl caproate (clogP = 3.07); (Z)-4-decenal (clogP = 3.09); 4-methyloctanoic acid (clogP = 3.09); 3,5,5-trimethylhexanal (clogP = 3.09);Fenchyl alcohol (clogP=3.1); Borneol (clogP=3.1); Isobutyl isovalerate (clogP=3.1); Isoborneol (clogP=3.1); Isobutyl isovalerate (clogP=3.1); Methyl dihydrojasmonate (clogP=3.1); Vantrope ((E)-2-ethoxy-5-(prop-1-en-1-yl)phenol) (clogP=3.11); Phenylethyl isobutyrate (clogP=3.12); 3-Decen-2-one (clogP=3.16); (E)-2-Nonenaphthalene ol (clogP=3.16); rose oxide (clogP=3.17); thymol (clogP=3.2); thymol crystals (clogP=3.2); 2-isopropyl-5-methylhexen-2-nal (clogP=3.21); butyl isovalerate (clogP=3.23); methylpropyl trisulfide (clogP=3.23); 2-methylbutyl butyrate (clogP=3.23); isoamyl butyrate (clogP=3.23); menthol (clogP=3.23); methyloctine carbonate (clogP=3.2 5); Citronellol (clogP=3.25); Citronoxide (clogP=3.26); Citronellal (clogP=3.26); 2,4-Decadienal (clogP=3.27); Isobutylphenylacetate (clogP=3.28); Diallyldisulfide (clogP=3.29); Dibenzylether (clogP=3.3); Isopropylcinnamate (clogP=3.3); Piperine (clogP=3.31); Synthetic anethole (clogP=3.31); Ethyl phenylbutyrate (clogP=3.34); Carvacrol (clogP=3.35); pentyl butyrate (clogP=3.36); hexyl propionate (clogP=3.36); ethyl heptanoate (clogP=3.36); heptyl acetate (clogP=3.36); methyl octanoate (clogP=3.36); propyl hexanoate (clogP=3.36); octenyl acetate (clogP=3.38); octenyl-3 acetate (clogP=3.38); lime oxide (clogP=3.39); (Z)-3-hexenyl butyrate (clogP=3.4);2. The method of claim 1, wherein the aryl ester is selected from the group consisting of carbyl acetate (clogP=3.41); benzyl isovalerate (clogP=3.42); dodecalactone gamma (clogP=3.42); isoamyl isobutyrate (clogP=3.42); dodecalactone delta (clogP=3.45); nonanol (clogP=3.47); geranyl formate (clogP=3.47); nonanal (clogP=3.48); and 2-decanone (clogP=3.49).

6. clogP(F) of 3.51 to 4.5 ｉｊ At least one flavor component F having a ｉｊ are nonanoic acid (clogP=3.51); isoamyl 2-methylbutyrate (clogP=3.53); butylidenephthalide (clogP=3.54); terpinyl acetate (clogP=3.58); benzyl phenyl acetate (clogP=3.59); 5-ethyl-4-methyl-2-(1-methylpropyl)-thiazoline (clogP=3.6); ethyl octenoate-3 (clogP=3.6); 2-heptanethiol (clogP=3.6); (E)-2-hexenyl butyrate (clogP=3.6); methyl 3- Nonenoate (clogP=3.6); isopentyl isovalerate (clogP=3.63); 2-methylbutyl 3-methylbutanoate (clogP=3.63); nonadienyl acetate (clogP=3.65); methyl para-tert-butylphenyl acetate (clogP=3.65); 3-octyl acetate (clogP=3.66); 5-methyl-2-phenyl-2-hexenal (clogP=3.66); (E)-2-decenal (clogP=3.69); dihydrocarbyl acetate (clogP=3.69); .69); isopregyl acetate (clogP=3.69); linalyl acetate (clogP=3.7); ionone alpha (clogP=3.71); (Z)-3-hexenyl 2-methylbutyrate (clogP=3.71; phenylethyl tiglate (clogP=3.73); phenylethyl isovalerate (clogP=3.74); pelargol (clogP=3.74); isobutyl hexanoate (clogP=3.75); 3-methyl-butyl valerate (clogP=3.75); citronellyl formate (clogP=3.75); P=3.75); naphthyl ethyl ether beta (clogP=3.76); pure ionone beta (clogP=3.77); bis(2-methyl-3-furyl) disulfide (clogP=3.79); menthen-9-yl acetate (clogP=3.79); (Z)-3-hexenyl isovalerate (clogP=3.8); menthyl lactate (clogP=3.8); 2,4-undecadienal (clogP=3.8); isoamyl phenyl acetate (clogP=3.81); damascone alpha (clogP=3.82);Cyclamen aldehyde (3-(4-isopropylphenyl)-2-methylpropanal) (clogP=3.83); para-cresyl phenyl acetate (clogP=3.84); octyl acetate (clogP=3.88); butyl hexanoate (clogP=3.88); octyl acetate (clogP=3.88); ethyl octanoate (clogP=3.88); hexyl butyrate (clogP=3.88); 4-ethyl octanoate (clogP=3.91); 4-methyl nonanoate (clogP=3.91); neryl acetate (clogP=3.88); P=3.92); phenylethyl phenylacetate (clogP=3.92); geranyl acetate (clogP=3.92); 2-pentylfuran (clogP=3.93); pentyl phenylacetate (clogP=3.94); benzyl benzoate (clogP=3.94); ethyl 3-octenoate (clogP=3.97); methyl 2-nonenoate (clogP=3.97); decanol (clogP=4); decanal (clogP=4.01); cinnamyl isovalerate (clogP=4.01); methyl nonyl ketone (clogP=4.01); gP=4.02); 2-Undecanone (clogP=4.02); Dimethylbenzylcarbinylbutyrate (clogP=4.04); Isobornyl acetate (clogP=4.04); Dihydroionone beta (clogP=4.04); Bornyl acetate (clogP=4.05); 9-Decenoic acid (clogP=4.05); Paracymene (clogP=4.07); Methyl alpha-ionone (clogP=4.07); Allyl cyclohexylpropionate (clogP=4.14); Nootkatone (clogP=4.15); Benzyl salicylate acetate (clogP=4.16); pure menthyl acetate (clogP=4.17); (Z)-3-hexenyl (Z)-3-hexenoate (clogP=4.18); hexyl 2-methylbutyrate (clogP=4.19); citronellyl acetate (clogP=4.2); phenylacetaldehyde diisobutyl acetal (clogP=4.21); 2-undecenal (clogP=4.22); irone alpha (clogP=4.23); benzyl cinnamate (clogP=4.23); diphenyl oxide (clogP=4.24);Damascenone (clogP=4.27); (Z)-3-hexenylbenzoate (clogP=4.27); isoamylhexanoate (clogP=4.28); dihydronootkatone (clogP=4.3); ocimene (clogP=4.33); delta-3 carene (clogP=4.33); myrcene (clogP=4.33) Limonene (clogP=4.35); terpinene gamma (clogP=4.35); terpinolene (clogP=4.35); thiogeraniol (clogP=4.38); phellandrene (clogP=4.41); ethyl nonanoate (clogP=4.41); nonyl acetate (clogP=4.41); amyl hexanoate (clogP=4.41); terpinene alpha (clogP=4.41); ethyl pelargonate (clogP=4. 41); neryl propionate (clogP=4.44); geranyl propionate (clogP=4.44); isoamyl cinnamate (clogP=4.45); isoamyl salicylate (clogP=4.45); ethyl-4-decenoate (clogP=4.46); (Z)-3-hexenyl hexanoate (clogP=4.46); and amyl cinnamaldehyde (clogP=4.47).

7. clogP(F) of 4.51 or more ｉｊ At least one flavor component F having a ｉｊ are delta-tetradecalactone (clogP=4.51); cedrol (clogP=4.53); linalyl isobutyrate (clogP=4.53); undecanal (clogP=4.54); phenylethyl cinnamate (clogP=4.56); ethyl decadienoate (clogP=4.61); ethyl 2,4-decadienoate ((2E,4Z)-ethyldeca-2,4-dienoate) (clogP=4.61); terpinyl butyrate (clogP=4.63); octen-1-yl butanoate (clogP=4.66); dodecane acid (clogP=4.67); damascene beta (clogP=4.69); pinene alpha (clogP=4.7); camphene (clogP=4.7); pinene beta (clogP=4.7); octyl isobutyrate (clogP=4.72); citronellyl propionate (clogP=4.73); caryophyllene oxide (clogP=4.74); linalyl butyrate (clogP=4.75); dodecenal (clogP=4.75); nerolidol (clogP=4.78); cinnamyl cinnamate (clogP=4.84); 2-heteroaryl ester (clogP=4.76); xylthiophene (clogP=4.93); decyl acetate (clogP=4.94); ethyl decylate (clogP=4.96); ethyl decanoate (clogP=4.96); hexyl hexanoate (clogP=4.96); geranyl butyrate (clogP=4.97); farnesol (clogP=5); ethyl-(E)-2-decenoate (clogP=5.03); citronellyl isobutyrate (clogP=5.04); dodecan-1-ol (clogP=5.05); dodecanal c (clogP=5.07); undecyl thiophene (clogP=4.97); Catriene (clogP=5.15); Linalyl isovalerate (clogP=4.535.15); Geranyl isovalerate (clogP=5.17); Citronellyl butyrate (clogP=5.25); (E)-2-Tridecenal (clogP=5.28); Isoamyl octanoate (clogP=5.34); Thibetolide (clogP=5.35); Ambrettolide (clogP=5.42); Ambrofix (clogP=5.47); Linalyl benzoate (clogP=5.62); Dodecyl acetate (clogP=6);2. The method of claim 1, wherein the aryl group is selected from the group consisting of butyl undecylenate (clogP=6.05); valencene (clogP=6.3); farnesene (clogP=6.36); bisabolene (clogP=6.38); and caryophyllene (clogP=6.45).

8. Flavor component F ｉｊ The vapor pressure of the odor component O ｉ More specifically, the vapor pressure of the off-flavor component O ｉ 2. The method of claim 1, wherein the vapor pressure is less than 10 times the vapor pressure of the solvent.

9. Flavor component F ｉｊ The vapor pressure of the odor component O ｉ 2. The method of claim 1, wherein the vapor pressure is equal to or greater than the vapor pressure of

10. Flavor component F ｉｊ The odor intensity of the off-odor component O ｉ The method of claim 1, wherein the odor intensity is equal to or greater than that of

11. Flavor component F ｉｊ is the flavor component F ｉｊ The method of claim 1, wherein the flavored food or beverage product to which the flavored food or beverage product is added has an olfactory profile that matches the olfactory profile of the flavored food or beverage product to which the flavored food or beverage product is added.

12. Flavor component F ｉｊ The flavor ingredient is characterized by its ability to reduce the amount of off-note components O at the levels at which it is used in food or beverage products. ｉ The method of claim 1, wherein the odor intensity is equal to or greater than the odor intensity of

13. Flavor component F ｉｊ The method of claim 1 , wherein the olfactory profile matches the olfactory profile of the food or beverage product.

14. Flavor component F ｉｊ The method of claim 1, wherein is selected from the group consisting of CHO compounds, especially aldehydes, alcohols, esters, lactones, ketones, ethers, ketals, acids and O-heterocycles.

15. A food or beverage product selected from savory products, dairy products, beverages, carbonated drinks and energy drinks obtainable by the method according to any one of claims 1 to 14.

16. 16. The food or beverage product of claim 15 comprising fish oil and a vanilla flavor comprising delta-nonalactone and cresol.

17. Based on the total weight of the odor active flavor ingredients contained in the flavor composition, 0.000001% to 100% by weight, more specifically 0.00001% to 10% by weight, and even more specifically 0.00005% to 2.5% by weight of at least one flavor ingredient F ｉｊ A flavor composition comprising:

18. One or more off-flavor components O ｉ At least one selected flavor component F for reducing off-flavors caused by ｉｊ Use of at least one selected flavour component F ｉｊ The clogP value (clogP(F ｉｊ )) is one or more off-odor components O ｉ It (clogP(O ｉ )) closer to less than ±0.75, more specifically less than ±0.5 clogP units.

19. At least one selected flavor ingredient F according to claim 18 ｉｊ Use of one or more off-odor components O ｉ is an off-flavor component derived from fish oil, more specifically docosaxaenoic acid (DHA), alpha-linolenic acid (ALA), or eicosapentaenoic acid (EPA).