Taste-modifying compositions and uses thereof

Abstract

The present disclosure generally relates to various formulations and uses of N-(7-acetyl-2,3-dihydrobenzo[b][1,4]dioxin-6-yl)-2-(4-acetylpiperazin-1-yl)acetamide (TM1) or any edible salt thereof. In some aspects, the present disclosure provides compositions comprising TM1 or a edible salt thereof. In some embodiments, the composition is an ingestible composition, including but not limited to packaged food and beverage products. In some other aspects, the present disclosure provides the use of TM1 or a edible salt thereof to reduce the bitterness of an ingestible composition, such as an ingestible composition for use in a food, beverage, oral care, dietary supplement, or pharmaceutical product, and related methods.

Description

[Technical field]

[0001] The present disclosure generally relates to various formulations and uses of the compound also referred to herein as "TM1": N-(7-acetyl-2,3-dihydrobenzo[b][1,4]dioxin-6-yl)-2-(4-acetylpiperazin-1-yl)acetamide or any edible salt thereof. In some aspects, the present disclosure provides compositions comprising TM1 or a edible salt thereof. In some embodiments, the composition is an ingestible composition, including but not limited to packaged food and beverage products. In some other aspects, the present disclosure provides the use of TM1 or a edible salt thereof to reduce the bitterness of an ingestible composition, such as an ingestible composition for use in a food, beverage, oral care, dietary supplement, or pharmaceutical product, and related methods. [Background technology]

[0002] The taste system provides sensory information about the chemical composition of the external world. Gustatory transduction is one of the most sophisticated forms of chemically triggered sensation in animals. Taste signaling is found throughout the animal kingdom, from the simplest metazoans to the most complex vertebrates. Mammals are thought to have five basic taste modalities: sweet, bitter, sour, salty, and umami.

[0003] Obesity, diabetes, and cardiovascular disease are major health concerns worldwide and are increasing at an alarming rate. Sugar and calories are important ingredients that can be restricted to have a positive nutritional effect on health. Yet, because many foods contain ingredients that stimulate bitter taste receptors, consumers often use sugar and other sweeteners to offset the perception of bitterness in such foods. In addition, certain nutritionally useful foods, such as vegetable proteins, stimulate bitter taste receptors. Thus, despite their nutritional value, consumers may avoid such foods due to their perceived poor taste. Furthermore, many pharmaceutical compounds, such as antibiotics, have a distinct bitter taste. Thus, dietary supplement or pharmaceutical manufacturers must use complex formulation techniques to allow subjects to orally ingest such medicines without experiencing discomfort.

[0004] However, the physiological basis for bitter taste perception is still poorly understood. Many bitter compounds produce their bitter taste, at least in part, by modulating specific cell surface receptors that belong to a family of seven transmembrane domain receptors, some of which interact with intracellular G proteins. These include a family of G-coupled protein receptors (GCPRs), called T2Rs, found in humans and rodents. Humans express at least several dozen different receptors that belong to the T2R family. Some compounds are known to antagonize hT2 receptors. Even so, simply antagonizing a receptor is not always sufficient to convert an otherwise bitter-tasting product into one that consumers consider to be palatable. Thus, there is a continuing need to discover new formulations and new uses of bitter-blocking compounds that can be beneficially used in foods, beverages, oral care, dietary supplements, and pharmaceuticals.

[0005] Summary of the Invention The present disclosure generally relates to various formulations and uses of N-(7-acetyl-2,3-dihydrobenzo-[b][1,4]dioxin-6-yl)-2-(4-acetylpiperazin-1-yl)acetamide, also referred to herein as "TM1", or any edible salt thereof. In some aspects, the present disclosure provides a composition comprising TM1 or a edible salt thereof. In some embodiments, the composition is an ingestible composition, including but not limited to compositions for use in food, beverages, oral care, dietary supplements, or pharmaceuticals. In some other aspects, the present disclosure provides the use of TM1 or a edible salt thereof, and related methods, to reduce the bitterness of an ingestible composition, such as an ingestible composition for use in food, beverages, oral care, or pharmaceuticals. Also referred to herein as "TM1", the chemical structure [ka] N-(7-acetyl-2,3-dihydrobenzo-[b][1,4]dioxin-6-yl)-2-(4-acetylpiperazin-1-yl)acetamide, represented by the formula:

[0006] In a first aspect, the disclosure provides N-(7-acetyl-2,3-dihydrobenzo-[b][1,4]dioxin-6-yl)-2-(4-acetylpiperazin-1-yl)acetamide, or a edible acceptable salt thereof.

[0007] In a second aspect, the disclosure provides solid forms, such as crystalline polymorphs, co-crystals, and solvates, of the compounds of the first aspect.

[0008] In a third aspect, the disclosure provides ingestible compositions comprising the compound of the first aspect or the solid form of the second aspect for use in various edible products, such as, for example, foods, beverages, oral care, dietary supplements, or pharmaceuticals, and in combination with one or more sweeteners, tastants, flavor modifiers, texture enhancers, and the like.

[0009] In a fourth aspect, the disclosure provides the use of a compound of the first aspect, a solid form of the second aspect, or an ingestible composition of the third aspect to modify or impart flavor to an edible product, such as a food, beverage, oral care, dietary supplement, or pharmaceutical product (e.g., to reduce the bitterness of the edible product). In a related aspect, the disclosure provides a method of modifying the flavor of an edible product (e.g., to reduce the bitterness), comprising introducing a compound of the first aspect, a solid form of the second aspect, or an ingestible composition of the third aspect into the edible product. In some embodiments of these aspects, the edible product comprises one or more bitter tastants, such as caffeine, tannins, compounds from coffee, compounds from carrots, non-animal proteins such as pea or soy or potato proteins, animal proteins such as whey proteins or casein, citrus fruits or juices, and high-intensity sweeteners such as saccharin, steviol glycosides, aspartame, etc.

[0010] Further aspects and embodiments thereof are described below in the detailed description, drawings, abstract, and claims.

[0011] The drawings are provided for illustrative purposes only and are not intended to illustrate any preferred compositions or preferred methods or to cause any limitation on the scope of the claimed invention. [Brief description of the drawings]

[0012] [Figure 1]FIG. 1 shows a chemical formula representing the compound N-(7-acetyl-2,3-dihydrobenzo-[b][1,4]dioxin-6-yl)-2-(4-acetylpiperazin-1-yl)acetamide. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The following detailed description describes various aspects and embodiments provided herein. The description should be read from the perspective of one of ordinary skill in the art. As such, it does not necessarily include information that is known to such a person of ordinary skill in the art.

[0014] definition The following terms and phrases have the meanings set forth below unless otherwise specified herein. This disclosure may use other terms and phrases that are not expressly defined herein. Such other terms and phrases have the meanings that they would have within the context of this disclosure to a person skilled in the art. In some cases, a term or phrase may be defined in the singular or plural. In such cases, it is understood that any term in the singular may include its plural counterpart, and vice versa, unless expressly indicated to the contrary.

[0015] As used herein, "solvate" refers to a compound formed by the interaction of one or more solvent molecules with one or more compounds described herein. In some embodiments, the solvate is a ingestibly acceptable solvate, such as a hydrate.

[0016] The term "sweetener" or "sweet flavoring agent" or "sweet flavorant" or "sweet compound" or "sweet tastant" as used herein refers to a compound that induces a detectable sweet flavor in a subject, e.g., a compound that activates the T1R2 / T1R3 taste receptor in vitro.

[0017] The term "bitter compound" or "bitter tastant" herein refers to a compound that induces a detectable bitter flavor in a subject, e.g., a compound that activates one or more T2R taste receptors in vitro.

[0018] As used herein, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. For example, reference to a "substituent" includes a single substituent as well as two or more substituents, and the like.

[0019] As used herein, "for example," "for instance," "such as," or "including" are meant to introduce examples that further clarify a general subject matter. Unless expressly stated otherwise, such examples are provided only as an aid in understanding the embodiments set forth in the present disclosure and are not meant to be limiting in any way. These phrases do not imply any kind of preference for the disclosed embodiments.

[0020] As used herein, "comprise" or "comprises" or "comprising" or "comprised of" refers to an open group, meaning that the group can include additional members in addition to those explicitly listed. For example, the phrase "comprising A" means that A must be present, but other members may be present. The terms "include," "have," and "composed of" and their grammatical variations have the same meaning. In contrast, "consist of" or "consists of" or "consisting of" refers to a closed group. For example, the phrase "consisting of A" means that A is present and only A is present.

[0021] As used herein, "optionally" means that the subsequently described event may or may not occur. In some embodiments, the optional event does not occur. In some other embodiments, the optional event occurs one or more times.

[0022] As used herein, "or" should be given its broadest reasonable interpretation and should not be limited to an either / or configuration. Thus, the phrase "comprising A or B" means that A can be present and B cannot be present, or B is present and A is not present, or both A and B are present. Furthermore, if, for example, A defines a class that can have multiple members, e.g., A1 and A2, then one or more members of the class can be present at the same time.

[0023] Chemical structures are often shown using a "skeletal" format, such that the carbon atoms are not explicitly shown and the hydrogen atoms attached to carbon atoms are omitted entirely. For example, the structure [ka] represents butane (i.e., n-butane). Additionally, aromatic groups such as benzene are represented by showing one of the contributing resonance structures. For example, the structure [ka] represents toluene.

[0024] Other terms not included in this subsection are defined elsewhere in this description.

[0025] Flavor-modifying compounds In a first aspect, the present disclosure provides a compound having the formula: [ka] or a edible acceptable salt thereof. The compound of the above formula is also referred to herein as N-(7-acetyl-2,3-dihydrobenzo[b][1,4]dioxin-6-yl)-2-(4-acetylpiperazin-1-yl)acetamide or by the abbreviation "TM1."

[0026] Those skilled in the art will recognize that some structures depicted herein may be resonance forms or tautomers of compounds that may be fairly represented, even kinetically, by other chemical structures. Those skilled in the art will recognize that such structures may only represent a small portion of a sample of such compounds. Although such resonance forms or tautomers are not depicted herein, such compounds are considered to be within the scope of the depicted structures.

[0027] Isotopes may be present in the compounds described. Each chemical element represented in a compound structure may include any isotope of said element. For example, in a compound structure, a hydrogen atom may be explicitly disclosed or understood to be present in the compound. At any position of the compound where a hydrogen atom may be present, the hydrogen atom may be any isotope of hydrogen, including but not limited to hydrogen-1 (protium) and hydrogen-2 (deuterium). Thus, reference to a compound herein encompasses all possible isotopic forms, unless the context clearly indicates otherwise.

[0028] In some embodiments, the compounds disclosed herein can form acid and / or base salts due to the presence of amino and / or carboxyl groups or groups similar thereto. Food-acceptable acid addition salts can be formed with inorganic and organic acids. Inorganic acids from which salts can be derived include, for example, hydrochloric acid, hydrobromic acid, sulfuric acid, nitric acid, phosphoric acid, and the like. Organic acids from which salts can be derived include, for example, acetic acid, propionic acid, glycolic acid, pyruvic acid, oxalic acid, maleic acid, malonic acid, succinic acid, fumaric acid, tartaric acid, citric acid, benzoic acid, cinnamic acid, mandelic acid, methanesulfonic acid, ethanesulfonic acid, p-toluenesulfonic acid, salicylic acid, and the like. Physiologically acceptable salts can be formed with inorganic and organic bases. Inorganic bases from which salts can be derived include, for example, bases containing sodium, potassium, lithium, ammonium, calcium, magnesium, iron, zinc, copper, manganese, aluminum, and the like, with ammonium, potassium, sodium, calcium, and magnesium salts being particularly preferred. In some embodiments, treatment of the compounds disclosed herein with an inorganic base results in the loss of a labile hydrogen from the compound, forming Li + , Na + , K + , Mg 2+ and Ca 2+ Salt forms can be obtained with inorganic cations such as: Organic bases from which salts can be derived include, for example, primary, secondary and tertiary amines, substituted amines including naturally occurring substituted amines, cyclic amines, basic ion exchange resins, and the like, specifically, isopropylamine, trimethylamine, diethylamine, triethylamine, tripropylamine and ethanolamine.

[0029] In some embodiments, the compound is a salt of N-(7-acetyl-2,3-dihydrobenzo-[b][1,4]dioxin-6-yl)-2-(4-acetylpiperazin-1-yl)acetamide, such as the hydrochloride salt of N-(7-acetyl-2,3-dihydrobenzo-[b][1,4]dioxin-6-yl)-2-(4-acetylpiperazin-1-yl)acetamide.

[0030] Solid State Forms and Solutions of Flavor-Modifying Compounds In another aspect, the disclosure provides various solid forms of the TM1 compound or a edible acceptable salt thereof.

[0031] In some embodiments, the TM1 compound or any of its edible acceptable salts is present as a crystalline solid, either in substantially pure form or in a formulation as set forth below. The crystalline solid can have any suitable polymorphic form, such as any polymorphic form obtained by recrystallization in any suitable solvent system, according to techniques commonly used in the art of polymorph screening.

[0032] In some other embodiments, the TM1 compound or any of its edible salts exists as an amorphous or semi-amorphous solid, meaning that it lacks a regular crystal structure. Such solids can be produced using standard techniques such as spray drying.

[0033] In some embodiments, either the TM1 compound or a edible salt thereof exists as a solvate, which is a pseudomorphic form of the compound in which one or more solvent molecules (such as water molecules) are incorporated into the crystal structure. Any suitable solvent or combination of solvents can be used, including but not limited to water, methanol, ethanol, n-propanol, isopropanol, n-butanol, 2-butanol, isobutanol, ethyl acetate, ethylene glycol, 1,2-propylene glycol, 1,3-propylene glycol, and the like. In some embodiments, the present disclosure provides a hydrate of the TM1 compound or a edible salt thereof. Such solvates can be generated by any suitable means, such as techniques typically used by those skilled in the art of polymorph and solvate screening.

[0034] In some other embodiments, the TM1 compound or any of its edible salts is present as a co-crystal with one or more other compounds, such as one or more other sweetener compounds. The TM1 compound or any of its edible salts can form a co-crystal with any suitable compound. Non-limiting examples of such suitable compounds include fructose, glucose, galactose, sucrose, lactose, maltose, allulose, sugar alcohols (e.g., erythritol, sorbitol, xylitol, etc.), sucralose, steviol glycosides (e.g., natural stevioside compounds such as rebaudioside A, rebaudioside D, rebaudioside E, rebaudioside M), mogrosides (e.g., mogroside V, isomogroside V, siamenoside I, isomogroside IVE, or the 1,6-α isomer of siamenoside I, and other similar natural mogroside compounds), aspartame, saccharin, acesulfame K, cyclamate, inulin, isomalt, and maltitol. Such cocrystals can be produced by any suitable means, such as those described in U.S. Patent Application Publication No. 2018 / 0363074, which is incorporated herein by reference.

[0035] In some embodiments, the TM1 compound or its edible acceptable salt is in the form of dry particles. Such dry particles can be formed by standard techniques in the art, such as dry granulation, wet granulation, etc. Such particles can also contain some excipients, including inert diluents such as calcium carbonate, sodium carbonate, lactose, calcium phosphate, and sodium phosphate; granulation disintegrants such as starch, cellulosic materials, and alginic acid; binders such as gelatin, guar gum, and acacia; and lubricants such as magnesium stearate, stearic acid, and talc. Other excipients typically used in food and beverage products, such as typical food ingredients, can also be included.

[0036] In some embodiments, the TM1 compound or its edible acceptable salt is in the form of a liquid solution or liquid suspension. Such compositions can also include carboxymethylcellulose, methylcellulose, hydroxypropylmethylcellulose, sodium alginate, polyvinylpyrrolidone, gum tragacanth and gum arabic. The dispersing agent or wetting agent can be a natural phosphatide, such as lecithin, or a condensation product of an alkylene oxide with a fatty acid, such as polyoxyethylene stearate, or a condensation product of ethylene oxide with a long chain aliphatic alcohol, such as heptadecaethyl-enoxycetanol, or a condensation product of ethylene oxide with a fatty acid and a partial ester derived from a hexitol, such as polyoxyethylene sorbitol monooleate, or a condensation product of ethylene oxide with a fatty acid and a partial ester derived from a hexitol anhydride, such as polyethylene sorbitan monooleate. Such compositions can also include one or more colorants, one or more flavoring agents, and the like. Such liquid suspensions and solutions have a liquid carrier. Generally, the liquid carrier comprises water. In some such cases, the liquid composition is an emulsion, such as an oil-in-water emulsion or a water-in-oil emulsion. Furthermore, in some cases, water may be too polar to dissolve the TM1 compound to the desired concentration. In such cases, it may be desirable to introduce water-miscible solvents, such as alcohols, glycols, polyols, etc., into the solvent to enhance solubilization of the TM1 compound.

[0037] In some embodiments, the TM1 compound or a edible salt thereof is in the form of a solution, i.e., solvated in a liquid carrier. In some embodiments, the liquid carrier is an aqueous carrier. In some such embodiments, the solution comprises a edible salt of TM1, such as a hydrochloride salt, a potassium salt, or a sodium salt. Such a solution can be diluted to any suitable concentration.

[0038] Formulations, Uses and Methods In certain aspects, the disclosure provides an ingestible composition comprising TM1 or a edible salt thereof. In some embodiments, the ingestible composition comprises one or more bitter tastants.

[0039] In certain aspects, the disclosure provides the use of TM1 or a edible salt thereof to reduce the bitterness of an ingestible composition. In certain related aspects, the disclosure provides a method of reducing the bitterness of an ingestible composition, the method comprising introducing TM1 or a edible salt thereof into the ingestible composition. In some embodiments, the ingestible composition comprises a bitter tastant.

[0040] In certain aspects, the disclosure provides the use of TM1 or a edible salt thereof to reduce the astringent taste of an ingestible composition. In certain related aspects, the disclosure provides a method of reducing the astringent taste of an ingestible composition, the method comprising introducing TM1 or a edible salt thereof into the ingestible composition. In some embodiments, the ingestible composition comprises an astringent tasting substance.

[0041] In certain aspects, the disclosure provides the use of TM1 or a edible salt thereof to enhance the texture of an ingestible composition. In certain related aspects, the disclosure provides a method of enhancing the texture of an ingestible composition, the method comprising introducing TM1 or a edible salt thereof into the ingestible composition.

[0042] In certain aspects, the disclosure provides the use of TM1 or a edible salt thereof to enhance the sweetness of an ingestible composition. In certain related aspects, the disclosure provides a method of enhancing the sweetness of an ingestible composition, the method comprising introducing TM1 or a edible salt thereof into the ingestible composition. In some embodiments, the ingestible composition comprises a sweetener, such as a high-intensity sweetener.

[0043] In certain aspects, the disclosure provides the use of TM1 or a edible salt thereof to reduce the sugar content of an ingestible composition. In certain related aspects, the disclosure provides a method of reducing the sugar content of an ingestible composition, the method comprising introducing TM1 or a edible salt thereof into the ingestible composition. In some embodiments, the sugar is sucrose, fructose (e.g., high fructose corn syrup), glucose, or a combination thereof.

[0044] The ingestible composition can include any suitable concentration of TM1 or a edible salt thereof. In certain embodiments, the ingestible composition includes a bitter compound and a TM1 compound (or a edible salt thereof). In some embodiments, the concentration of the TM1 compound or a edible salt thereof in the ingestible composition is 0.1 ppm to 1000 ppm, or 0.1 ppm to 900 ppm, or 0.1 ppm to 800 ppm, or 0.1 ppm to 700 ppm, or 0.1 ppm to 600 ppm, or 0.1 ppm to 500 ppm, or 0.1 ppm to 400 ppm, or 0.1 ppm to 300 ppm, or 0.1 ppm to 200 ppm, or 0.1 ppm to 100 ppm, or 0.1 ppm to 50 ppm. , or 0.1 ppm to 25 ppm, or 0.1 ppm to 10 ppm, or 1 ppm to 1000 ppm, or 1 ppm to 900 ppm, or 1 ppm to 800 ppm, or 1 ppm to 700 ppm, or 1 ppm to 600 ppm, or 1 ppm to 500 ppm, or 1 ppm to 400 ppm, or 1 ppm to 300 ppm, or 1 ppm to 200 ppm, or 1 ppm to 100 ppm, or 1 ppm to 50 ppm, or 1 ppm to 25 ppm, or 1 ppm to 10 ppm. Such ingestible compositions can be in any suitable form. In some embodiments, the ingestible composition is a food product, such as any of the foods specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as a soda. In other embodiments, the ingestible composition is an oral care product, such as a toothpaste, a mouthwash, or a whitening composition. In other embodiments, the ingestible composition is a dietary supplement. In other embodiments, the ingestible composition is a pharmaceutical product, such as an OTC or prescription drug product.Bitter compounds include, but are not limited to, active pharmaceutical ingredients (APIs), tannins (such as those found in coffee, tea, or wine), ginseng, vitamins, minerals, limonin or nomellin (e.g., found in citrus juices), caffeine, quinine, catechin, polyphenols, potassium chloride, menthol, or vegetable starches or proteins (such as pea protein, soy protein, or potato protein), algal proteins or starches, fungal proteins or starches, or alcohol.

[0045] In certain detailed embodiments, the ingestible composition comprises an animal product (such as an animal protein, which may be replaced with starch or protein derived from plants, algae, or fungi) and a TM1 compound (or a edible salt thereof). In some such embodiments, the introduction of the TM1 compound (or a edible salt thereof) allows for the use of less (e.g., more than 10% less, more than 20% less, more than 30% less, more than 40% less, more than 50% less, more than 60% less, or more than 70% less, or more than 80% less, or more than 90% less) animal product and still achieve a taste characteristic of a comparable product using a higher concentration of animal product. In some related embodiments, the use of a TM1 compound or a edible salt thereof allows for the removal of animal products from the composition. Such ingestible compositions may be in any suitable form. In some embodiments, the ingestible composition is a food product, such as any of the foods specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as a soda. The animal product can be any suitable animal product, such as cheese, milk, meat broth (e.g., beef broth, pork broth, chicken broth, turkey broth, duck broth, lamb broth, goat broth, rabbit broth, etc.), eggs, bone broth, bone marrow, meat (e.g., beef, pork, chicken, lamb, goat, turkey, duck, rabbit, etc.), butter, and animal skins.

[0046] In certain detailed embodiments, the ingestible composition comprises sodium (i.e., sodium cations, which may be replaced with potassium cations) and a TM1 compound (or a edible salt thereof). In some such embodiments, the introduction of a TM1 compound (or a edible salt thereof) allows for the use of less sodium (e.g., more than 10% less, more than 20% less, more than 30% less, more than 40% less, more than 50% less, more than 60% less, or more than 70% less, or more than 80% less, or more than 90% less) and still achieve a taste characteristic of a comparable product using a higher concentration of sodium. In some related embodiments, the use of a TM1 compound or a edible salt thereof allows for the removal of sodium from the composition. Such ingestible compositions may be in any suitable form. In some embodiments, the ingestible composition is a food product, such as any of the foods specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as a soda. The sodium may be any suitable source of sodium, such as table salt, sea salt, soy sauce, fish sauce, shrimp paste, butter, miso, and Worcestershire sauce.

[0047] In some cases, it may be possible to reduce the amount of sugar in a product by reducing bitterness. In some such embodiments, the introduction of a TM1 compound (or salt) allows for the use of less sugar (e.g., more than 10% less, more than 20% less, more than 30% less, more than 40% less, more than 50% less, more than 60% less, or more than 70% less) and still achieve a taste characteristic of a comparable product that uses more sugar. The sugar can be any suitable sugar or combination of sugars, including, but not limited to, sucrose, fructose (e.g., high fructose corn syrup), glucose, allulose, or any combination thereof. In some embodiments, the ingestible composition is a food product, such as any of the foods specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as a soda.

[0048] In some cases, by reducing bitterness, it may be possible to reduce the amount of non-sugar sweetener in a product. In some such embodiments, the introduction of a TM1 compound (or salt) makes it possible to use less (e.g., more than 10% less, more than 20% less, more than 30% less, more than 40% less, more than 50% less, more than 60% less, or more than 70% less) non-sugar sweetener and still achieve a taste characteristic of a comparable product that uses more non-sugar sweetener. The non-sugar sweetener can be any suitable sugar or combination of sugars, including, but not limited to, sucralose, rebaudiosides (e.g., rebaudioside A, rebaudioside D, rebaudioside E, rebaudioside M, or any combination thereof), acesulfame potassium, sugar alcohols (e.g., erythritol), aspartame, neotame, cyclamate, mogrosides (e.g., mogroside III, mogroside IV, mogroside V, siamenoside I, isomogroside V, mogroside IVE, isomogroside IV, isomogroside IVE, mogroside IIIE, 11-oxomogroside V, 1,6-alpha isomer of siamenoside I, or any combination thereof), or any combination thereof. In some embodiments, the ingestible composition is a food product, such as any of the foods specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as a soda.

[0049] In certain embodiments of any of the aspects and embodiments described herein that refer to an ingestible composition, the ingestible composition is a composition that is specially manufactured for the production of a non-naturally occurring product, e.g., a flavored product, such as a food or beverage product.

[0050] In general, the compounds disclosed and described herein can be provided individually or in combination in a composition, such as an ingestible composition. In one embodiment, the compounds disclosed and described herein can be provided individually or in combination with one or more of the compounds disclosed and described herein in combination with one or more sweeteners in a sweetener composition to impart a sugar-like temporal or flavor profile to a sweetener composition. In another embodiment, the compounds disclosed and described herein can be provided individually or in combination with one or more of the compounds disclosed and described herein in combination with one or more of the compounds disclosed and described herein in combination to increase or enhance the sweetness of a composition by contacting the composition with a compound disclosed and described herein to form an altered composition.

[0051] Thus, in some embodiments, the composition according to any of the above aspects (including any use or method) comprises TM1, or a edible salt thereof, and a sweetener. In some embodiments, the composition further comprises a vehicle. In some embodiments, the vehicle is water.

[0052] The sweetener can be present in the ingestible composition in any suitable concentration. For example, in some embodiments, the sweetener is present in an amount of about 0.1% to about 12% by weight. In some embodiments, the sweetener is present in an amount of about 0.2% to about 10% by weight. In some embodiments, the sweetener is present in an amount of about 0.3% to about 8% by weight. In some embodiments, the sweetener is present in an amount of about 0.4% to about 6% by weight. In some embodiments, the sweetener is present in an amount of about 0.5% to about 5% by weight. In some embodiments, the sweetener is present in an amount of about 1% to about 2% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 5% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 4% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 3% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 2% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 1% by weight. In some embodiments, the sweetener is present in an amount of about 0.1% to about 0.5% by weight. In some embodiments, the sweetener is present in an amount of about 0.5% to about 10% by weight. In some embodiments, the sweetener is present in an amount of about 2% to about 8% by weight. In some further embodiments of the embodiments described in this paragraph, the sweetener is sucrose, fructose, glucose, xylitol, erythritol, or a combination thereof.

[0053] In some other embodiments, a lower concentration of sweetener may be more appropriate. For example, in some embodiments, the sweetener is present in an amount of 10 ppm to 1000 ppm. In some embodiments, the sweetener is present in an amount of 20 ppm to 800 ppm. In some embodiments, the sweetener is present in an amount of 30 ppm to 600 ppm. In some embodiments, the sweetener is present in an amount of 40 ppm to 500 ppm. In some embodiments, the sweetener is present in an amount of 50 ppm to 400 ppm. In some embodiments, the sweetener is present in an amount of 50 ppm to 300 ppm. In some embodiments, the sweetener is present in an amount of 50 ppm to 200 ppm. In some embodiments, the sweetener is present in an amount of 50 ppm to 150 ppm. In some further embodiments of the embodiments described in this paragraph, the sweetener is a derivative of any of the foregoing, such as a steviol glycoside, a mogroside, a glycoside derivative (e.g., a glucosylate), or any combination thereof.

[0054] The composition may include any suitable sweetener or combination of sweeteners. In some embodiments, the sweetener is a sweetener composition that includes common sugar sweeteners, such as sucrose, fructose, glucose, and natural sugars, such as corn syrup (including high fructose corn syrup) or other syrups or sweetener concentrates derived from natural fruit and plant sources. In some embodiments, the sweetener is sucrose, fructose, or a combination thereof. In some embodiments, the sweetener is sucrose. In some other embodiments, the sweetener is selected from rare natural sugars, including D-allose, D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-albinose, D-turanose, and D-leucrose. In some embodiments, the sweetener is selected from semi-synthetic "sugar alcohol" sweeteners, such as erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, maltodextrin, etc. In some embodiments, the sweetener is selected from artificial sweeteners such as aspartame, saccharin, acesulfame-K, cyclamate, sucralose, and alitame. In some embodiments, the sweetener is selected from the group consisting of cyclamic acid, mogrosides, tagatose, maltose, galactose, mannose, sucrose, fructose, lactose, allulose, neotame and other aspartame derivatives, glucose, D-tryptophan, glycine, maltitol, lactitol, isomalt, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolysates (HSH), stevioside, rebaudioside A, other sweet stevia-based glycosides, chemically modified steviol glycosides (e.g., glucosylated steviol glycosides), mogrosides, chemically modified mogrosides (e.g., glucosylated mogrosides), carrelame, and other guanidine-based sweeteners. In some embodiments, the sweetener is a combination of two or more of the sweeteners described in this paragraph.In some embodiments, the sweetener may be a combination of two, three, four or five sweeteners disclosed herein.In some embodiments, the sweetener may be sugar.In some embodiments, the sweetener may be a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, the sweetener is a sugar. In some embodiments, the sugar is sucrose. In some embodiments, the sugar is beet sugar. In some embodiments, the sugar may be sucrose, fructose, glucose or a combination thereof. In some embodiments, the sugar may be sucrose. In some embodiments, the sugar may be a combination of fructose and glucose.

[0055] Sweeteners can also include, for example, one or more natural or synthetic carbohydrates, such as corn syrup, high fructose corn syrup, high maltose corn syrup, glucose syrup, sucralose syrup, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolysate (HSH), or other syrups or sweetener concentrates derived from natural fruit and plant sources, or sweetener compositions containing semi-synthetic "sugar alcohol" sweeteners, such as polyols. Non-limiting examples of polyols in some embodiments include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose syrup, reduced glucose syrup, isomaltulose, maltodextrin, etc., and sugar alcohols or any other carbohydrates or combinations thereof that can be reduced and do not adversely affect taste.

[0056] Sweeteners include, but are not limited to, agave inulin, agave nectar, agave syrup, amazake, brazzein, brown rice syrup, coconut crystals, coconut sugar, coconut syrup, date sugar, fructans (also called inulin fiber, fructooligosaccharides or oligofructose), green stevia powder, stevia rebaudiana, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside syrup, stevia rebaudiana ... Rebaudioside E, Rebaudioside F, Rebaudioside I, Rebaudioside H, Rebaudioside L, Rebaudioside K, Rebaudioside J, Rebaudioside N, Rebaudioside O, Rebaudioside M and other sweet stevia-based glycosides, stevioside, stevioside extract, honey, Jerusalem artichoke syrup, licorice root, Monk fruit (fruit, powder, or extract), Lucuma (fruit, powder, or extract), maple sap (e.g., Acer platyphylla), saccharum, black maple (Acer nigrum), red maple (Acer rubrum), silver maple (Acer saccharinum), Norway maple (Acer platanoides), ash maple (Acer negundo), bigleaf maple (Acer macrophyllum), bigleaf maple (Acer grandidentatum), Rocky Mountain maple (Acer glabrum), and sugar maple (Acer mono), maple syrup, maple sugar, walnut sap (including the sap extracted from, for example, butternut (Juglans cinerea), black walnut (Juglans nigra), Japanese walnut (Juglans ailatifolia), and Chinese walnut (Juglans regia), birch sap (including the sap extracted from, for example, white birch (Betula papyrifera), yellow birch (Betula alleghaniensis), American water lily (Betula lenta), river birch (Betula nigra), gray birch (Betula populifolia), and silver birch (Betula pendula).Sycamore sap (e.g., sap extracted from Platanus occidentalis), ironwood sap (e.g., sap extracted from Ostrya virginiana), muscovado, molasses (e.g., blackstrap molasses), molasses sugar, monatin, monellin, sucrose (also called natural sugar, unrefined sucrose, or sucrose), palm sugar, raw sugar, piloncillo, rapadura, raw sugar, rice syrup, sorghum, sorghum syrup, cassava syrup (also called tapioca syrup), thaumatin, yacon root, malt syrup, barley malt syrup, barley malt flour, beet sugar, sucrose, crystalline juice concentrate crystals, caramel, carbitol, carob syrup, castor sugar, hydrogenated starch hydrolysate, hydrolyzed canned juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, arrope, syrup, P-4000, acesulfame potassium (also called acesulfame K or ace-K), alitame (also called aclame), advantame, aspartame, bayunoside, neotame, benzamide derivatives, bernadame, canderel, carrelame (ca rrelame) and other guanidine sweeteners, vegetable fiber, corn sugar, coupling sugar, curculin, cyclamate, cyclocaryoside I, demerara, dextran, dextrin, diastatic malt, dulcin, sucrose, vulgin, dulcoside A, dulcoside B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethyl maltol, glycine, gluconic acid, gluconolactone, glucosamine, glucuronic acid, glycerol, glycine , glycyphyllin, glycyrrhizin, glycyrrhetinic acid monoglucuronide, golden sugar, yellow sugar, golden syrup, granulated sugar, gynostemma, hernandurcin, isomerized liquid sugar, jalab, chicory root dietary fiber, kynurenine derivatives (including N'-formyl-kynurenine, N'-acetyl-kynurenine, and 6-chloro-kynurenine), galactitol, lytes, ligicane, lycasin, lugusnum, guanidine, falernum, mabinlin I, mabinlin II, maltol,Multisorb, Maltodextrin, Maltotriol, Mannosamine, Miraculin, Starch Syrup, Mogrosides (including, for example, Mogroside IV, Mogroside V, and Neomogroside), Muclodiosides, Nanosugar, Naringin Dihydrochalcone, Neohesperidin Dihydrochalcone, Nibsugar, Nigerooligosaccharides, Norbu, Orgy Syrup, Osladin, Pekmez, Pentasin, Periandrin I, Perillalde hydo, perillartine, petphyllum, phenylalanine, phlomisoside I, phlorodizin, phyllodulcin, polyglycitol syrup, polypodoside A, pterocaryoside A, pterocaryoside B, rebiana, refiner syrup, love syrup, rubusoside, serigeain A, sugar, siamenoside I, siraitia grosvenorii), soy oligosaccharides, Splenda, SRI oxime V, steviol glycosides, steviolbioside, stevioside, strogin 1, 2, and 4, sucronic acid, sucrononate, sugar, suosan, phloridzin, super aspartame, tetrasaccharides, threitol, treacle, trilobtain, tryptophan and derivatives (6-trifluoromethyl-tryptophan, 6-chloro-D-tryptophan), vanilla sugar, volemitol, birch xylose, aspartame-acesulfame, asguline, and combinations or blends of any two or more thereof.

[0057] In yet other embodiments, the sweetener may be a chemically or enzymatically modified natural high-potency sweetener. Modified natural high-potency sweeteners include glycosylated natural high-potency sweeteners, such as glycosyl-, galactosyl- or fructosyl-derivatives containing 1-50 glycoside residues. Glycosylated natural high-potency sweeteners may be prepared by enzymatic transglycosylation reactions catalyzed by various enzymes with transglycosylation activity. In some embodiments, modified sweeteners may be substituted or unsubstituted.

[0058] Additional sweeteners also include combinations of any two or more of any of the aforementioned sweeteners. In some embodiments, the sweetener may include a combination of two, three, four or five sweeteners disclosed herein. In some embodiments, the sweetener may be a sugar. In some embodiments, the sweetener may be a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, the sweetener is a caloric sweetener, such as sucrose, fructose, xylitol, erythritol, or combinations thereof. In some embodiments, the ingestible composition is free or (in some embodiments) substantially free of stevia-derived sweeteners, such as steviol glycosides, glucosylated steviol glycosides, or rebaudiosides. For example, in some embodiments, the ingestible composition does not contain stevia-derived sweeteners, or contains stevia-derived sweeteners at a concentration of 1000 ppm or less, or 500 ppm or less, or 200 ppm or less, or 100 ppm or less, or 50 ppm or less, or 20 ppm or less, or 10 ppm or less, or 5 ppm or less, or 3 ppm or less, or 1 ppm or less.

[0059] The ingestible compositions may, in certain embodiments, include any additional ingredient or combination of ingredients commonly used in food and beverage products, including, but not limited to, the following: Acids including, for example, citric acid, phosphoric acid, ascorbic acid, sodium sulfate, lactic acid, or tartaric acid; bitter components including, for example, caffeine, quinine, green tea, catechins, polyphenols, green robusta coffee extract, green coffee extract, potassium chloride, menthol, or proteins (such as proteins and protein isolates derived from plants, algae, or fungi); Colorants containing, for example, caramel color, Red 40, Yellow 5, Yellow 6, Blue 1, Red 3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta carotene, turmeric curcumin, or titanium dioxide; Preservatives, including, for example, sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfate, sorbic acid, or benzoic acid; Antioxidants, including, for example, ascorbic acid, disodium calcium EDTA, alpha tocopherol, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate; For example, resveratrol, Co-Q10, omega-3 fatty acids, theanine, choline chloride (cytocholine), Fibersol, inulin (chicory root), taurine, ginseng extract, guanana extract, ginger extract, L-phenylalanine, L-carnitine, L-tartrate, D-glucuronolactone, inositol, bioflavonoids, Echinacea, Ginkgo biloba, Yerba mate, Flaxseed oil, Garcinia cambogia peel extract, White tea extract, Ribose, Milk thistle extract, Grape seed extract, Pyroxyxine HCl (vitamin B6), Cyanocobalamin (vitamin B2), vitamins or functional ingredients including vitamin B12), niacinamide (vitamin B3), biotin, calcium lactate, calcium pantothenate (pantothenic acid), calcium phosphate, calcium carbonate, chromium chloride, chromium polynicotinate, copper(II) sulfate, folic acid, ferric pyrophosphate, iron, magnesium lactate, magnesium carbonate, magnesium sulfate, monopotassium phosphate, monosodium phosphate, phosphorus, potassium iodide, potassium phosphate, riboflavin, sodium sulfate, sodium gluconate, sodium polyphosphate, sodium bicarbonate, thiamine mononitrate, vitamin D3, vitamin A palmitate, zinc gluconate, zinc lactate, or zinc sulfate; Opacifying agents including, for example, ester gum, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB); For example, sodium citrate, potassium citrate, or salt-containing buffers; For example, propylene glycol, ethyl alcohol, glycerin, gum Arabic (gum acacia), maltodextrin, modified corn starch, dextrose, natural flavors, natural flavors including other natural flavors (natural flavors WONF), natural flavors and artificial flavors, flavors including artificial flavors, silicon dioxide, magnesium carbonate, or tricalcium phosphate; or For example, starches and stabilizers including pectin, xanthan gum, carboxymethylcellulose (CMC), polysorbate 60, polysorbate 80, medium chain triglycerides, cellulose gel, cellulose gum, sodium caseinate, modified food starch, gum Arabic (gum acacia), inulin or carrageenan.

[0060] The ingestible composition or sweetener concentrate can have any suitable pH. In some embodiments, the flavor modifying compound enhances the sweetness of the sweetener under a wide range of pH, for example, from lower to neutral pH. Lower and neutral pH include, but are not limited to, pH of 1.5 to 9.0, or 2.5 to 8.5, 3.0 to 8.0, 3.5 to 7.5, and 4.0 to 7. In certain embodiments, the compounds disclosed and described herein, individually or in combination, can enhance the perceived sweetness of a certain concentration of sweetener in a taste test at compound concentrations of 50 μM, 40 μM, 30 μM, 20 μM, or 10 μM at both low and neutral pH values. In certain embodiments, the enhancement factor of the compounds disclosed and described herein, individually or in combination, at lower pH is substantially similar to the enhancement factor of the compounds at neutral pH. Such consistent sweetness enhancing properties over a wide range of pH allow the compounds disclosed and described herein to be widely used, individually or in combination, in a wide variety of foods and beverages.

[0061] In some embodiments, the ingestible compositions disclosed herein include a TM1 compound or any edible acceptable salt thereof in combination with one or more umami or kokumi tastants, such as N-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide, N 1 -(2,4-Dimethoxybenzyl)-N 2 These include, but are not limited to, -(2-(pyridin-2-yl)ethyl)oxalamide, alkylamides, glutamates (such as monosodium glutamate (MSG)), alginates, purine ribotides (inosine monophosphate (IMP), adenosine monophosphate (AMP), guanosine monophosphate (GMP), and their sodium salts), amino acids (such as L-threonine), oligopeptides (such as glutamyl oligopeptides), cheese and cheese extracts, yeast extracts, and alcohol. The TM1 compound (or a edible salt thereof) may be present in a concentration of 1:1000-1000:1, or 1:100-100:1, or 1:50-50:1, or 1:25-25:1, or 1:10-10:1, e.g., 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:12, 1:11, 1:10, 1:9, 1:8, 1:10, 1:11, 1:12, 1:13, 1:14, 1:15, 1:16, 1:17, 1:18, 1:19, 1:18, 1:19, 1:19, 1:20 ... In some embodiments, the umami or kokumi substances may be used in combination with such umami or kokumi substances in any suitable ratio (w / w) ranging from 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1.

[0062] In some embodiments, ingestible compositions disclosed herein comprise a TM1 compound or any edible acceptable salt thereof in combination with one or more bitter tastants. Such bitter substances include, but are not limited to, active pharmaceutical ingredients (APIs), tannins (such as those found in coffee, tea, or wine), ginseng, vitamins, minerals, limonin or nomellin (e.g., found in citrus juices), caffeine, quinine, catechins, polyphenols, potassium chloride, menthol, other commonly used oral care ingredients, coolants (N-ethyl-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide, N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide, 2-(4-fluorophenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)acetamide, 2-(2-hydroxy-4-methyl ... -acetamide, 2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide, 2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiazol-5-ylmethyl)-acetamide, and 2-((5-methoxybenzofuran-2-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide), vegetable starch or protein (such as pea protein, soy protein, chickpea protein, or potato protein), algae protein or starch, fungal protein or starch, or alcohol, high-intensity sweeteners such as saccharin, steviol glycosides, mogrosides, aspartame, and the like.The TM1 compound (or a edible acceptable salt thereof) may be present in a concentration of 1:1000-1000:1, or 1:100-100:1, or 1:50-50:1, or 1:25-25:1, or 1:10-10:1, e.g., 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:12, 1:11, 1:10, 1:9, 1: In combination with such bitter tastants, any suitable ratio (w / w) in the range of 8, 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1 may be used.

[0063] The ingestible compositions according to any of the foregoing embodiments also, in certain embodiments, comprise one or more additional flavor-modifying compounds, such as a sweetness-enhancing compound (e.g., hesperetin, naringenin, glucosylated steviol glycosides, etc.), a bitterness-blocking compound, an umami-enhancing compound, a sour or licorice taste-reducing compound, a saltiness-enhancing compound, a cooling effect-enhancing compound, or any combination of the foregoing.

[0064] Thus, in some embodiments, the ingestible compositions disclosed herein include a TM1 compound or any edible salt thereof, and one or more sweetness enhancing compounds, such as 3-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2,2-dimethyl-N-propyl-propanamide, N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide, 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one, hesperitin dihydrochalcone, hesperitin dihydrochalcone-4'-O' glucoside, neohesperitin dihydrochalcone, naringenin, naringin, phloretin, glucosylated steviol glycosides, , trilobatin, eriodictyol, homoeriodictyol, brazzein, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy-4'-methoxyflavanone, rubusoside, or compounds as described in U.S. Pat. Nos. 8,541,421, 8,815,956, 9,834,544, 8,592,592, 8,877,922, 9,000,054, and 9,000,051, and U.S. Patent Publication No. 2017 / 0119032.The TM1 compound (or a edible salt thereof) may be present in a concentration of 1:1000-1000:1, or 1:100-100:1, or 1:50-50:1, or 1:25-25:1, or 1:10-10:1, e.g., 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:12, 1:11, 1:10, 1:9, 1:8, The TM1 compound may be used in combination with such other sweetener enhancers in any suitable ratio (w / w) ranging from 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1. In some embodiments of any of the preceding embodiments, the TM1 compound (or a edible acceptable salt thereof) is combined with a glucosylated steviol glycoside in any of the above ratios. As used herein, the term "glucosylated steviol glycoside" refers to the product of enzymatic glucosylation of a natural steviol glycoside compound. Glucosylation generally occurs via glycosidic bonds such as α-1,2, α-1,4, α-1,6, β-1,2, β-1,4, and β-1,6.

[0065] In some further embodiments, the ingestible compositions disclosed herein include a TM1 compound or any edible acceptable salt thereof in combination with one or more umami or kokumi enhancing compounds, such as naturally occurring compounds such as (E)-3-(3,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide, or synthetic compounds such as N-(heptan-4-yl)-benzo[d][1,3]dioxole-5-carboxamide, N 1 -(2,4-Dimethoxybenzyl)-N 2-(2-(pyridin-2-yl)ethyl)-oxalamide, alkylamide, or any other compound described in U.S. Patent Nos. 8,735,081, 8,124,121, and 8,968,708. The TM1 compound (or a edible acceptable salt thereof) may be used in a concentration of 1:1000-1000:1, or 1:100-100:1, or 1:50-50:1, or 1:25-25:1, or 1:10-10:1, such as 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:12, 1:11, 1:10, 1:9, 1:8 , 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1 in any suitable ratio (w / w) ranging from 1:1, 1:2 ...

[0066] In some further embodiments, the ingestible compositions disclosed herein include a TM1 compound or any edible acceptable salt thereof in combination with one or more cooling enhancing compounds, including, but not limited to, naturally occurring compounds such as menthol or analogs thereof, or synthetic compounds such as any of the compounds described in U.S. Patent Nos. 9,394,287 and 10,421,727. The TM1 compound (or a edible salt thereof) may be present in a concentration of 1:1000-1000:1, or 1:100-100:1, or 1:50-50:1, or 1:25-25:1, or 1:10-10:1, e.g., 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:12, 1:11, 1:10, 1:9, 1:8 , 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1 in any suitable ratio (w / w) ranging from 1:1, 1:2 ...In some embodiments, the edible composition comprises N-ethyl-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide, N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-2-(p-tolyloxy)acetamide, 2-(4-fluorophenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)acetamide, 2-(2-hydroxy-4-methyl ... ((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide, 2-((2,3-dihydro-1H-inden-5-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiazol-5-ylmethyl)-acetamide, 2-((5-methoxybenzofuran-2-yl)oxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)-acetamide, or any combination thereof in any of the aforementioned ratios. In some embodiments, such edible compositions include menthol or a menthol analog. In some further embodiments, such edible compositions are compositions for use in oral care products such as toothpastes, mouthwashes, whitening compositions, dentifrices, and the like.

[0067] In some further embodiments, the ingestible compositions disclosed herein include a TM1 compound or any edible acceptable salt thereof in combination with one or more other bitter taste blocking compounds, including, but not limited to, 3-(1-((3,5-dimethylisoxazol-4-yl)methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)-imidazolidine-2,4-dione, or other compounds described in U.S. Patent Nos. 8,076,491, 8,445,692, and 9,247,759, or WO 2020 / 033669. The TM1 compound (or a edible salt thereof) may be present in a concentration of 1:1000-1000:1, or 1:100-100:1, or 1:50-50:1, or 1:25-25:1, or 1:10-10:1, e.g., 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:12, 1:11, 1:10, 1:9, 1:8 , 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1 in any suitable ratio (w / w) ranging from 1:1, 1:2 ...

[0068] In some further embodiments, the ingestible compositions disclosed herein include a TM1 compound or any edible salt thereof in combination with one or more acidity modulating compounds. The TM1 compound (or any edible salt thereof) may be in a ratio of 1:1000-1000:1, or 1:100-100:1, or 1:50-50:1, or 1:25-25:1, or 1:10-10:1, such as 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:12, 1:11, 1:10, 1:9, 1:8, It may be used in combination with such acidity modulating compounds in any suitable ratio (w / w) ranging from 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1.

[0069] In some further embodiments, the ingestible compositions disclosed herein include a TM1 compound or any edible salt thereof in combination with one or more texture modifying compounds. Such texture modifying compounds include, but are not limited to, tannins, cellulosic materials, bamboo powder, etc. The TM1 compound (or any edible salt thereof) may be added to the food product in a ratio of 1:1000-1000:1, or 1:100-100:1, or 1:50-50:1, or 1:25-25:1, or 1:10-10:1, such as 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:12, 1:11, 1:10, 1:9, 1:8, or 1:10 to 10:1. , 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1 in any suitable ratio (w / w) in the range of

[0070] In some further embodiments, the ingestible compositions disclosed herein include a TM1 compound or any edible salt thereof in combination with one or more flavor-masking compounds. Such flavor-masking compounds include, but are not limited to, cellulosic materials, materials extracted from fungi, materials extracted from plants, citric acid, carbonic acid (or carbonate salts), and the like. The TM1 compound (or edible salt thereof) may be present in a concentration of 1:1000-1000:1, or 1:100-100:1, or 1:50-50:1, or 1:25-25:1, or 1:10-10:1, such as 1:25, 1:24, 1:23, 1:22, 1:21, 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:14, 1:13, 1:12, 1:11, 1:10, 1:9, 1:8 , 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, 20:1, 21:1, 22:1, 23:1, 24:1, or 25:1 in any suitable ratio (w / w) in the range of

[0071] In some aspects related to the previous aspects and embodiments, the present disclosure provides for the use of a TM1 compound (or a edible salt thereof) to enhance the flavor of a flavored composition, such as a flavored article. Such flavored compositions can use any suitable flavor, such as fruit flavors, meat flavors, vegetable flavors, etc. In some embodiments, the flavored composition is a soup or broth, or a chip, or a beverage.

[0072] Flavoured products and concentrates In certain aspects, the present disclosure provides a flavored product comprising any of the compositions of the previous aspects. In some embodiments, the flavored product is a beverage product, such as soda, flavored water, tea, etc. In some other embodiments, the flavored product is a food product, such as yogurt. In some other embodiments, the flavored product is an oral care product, such as toothpaste, mouthwash, whitening formulation, etc. In some other embodiments, the flavored product is a dietary supplement or a pharmaceutical product.

[0073] In embodiments where the flavored product is a beverage, the beverage may be selected from the group consisting of enhanced sparkling beverages, cola, lemon-lime flavored sparkling beverages, orange flavored sparkling beverages, grape flavored sparkling beverages, strawberry flavored sparkling beverages, pineapple flavored sparkling beverages, ginger ale, root beer, fruit juices, fruit flavored juices, juice drinks, nectars, vegetable juices, vegetable flavored juices, sports drinks, energy drinks, enhanced water drinks, enhanced waters with vitamins, near water drinks, coconut water, tea-based drinks, coffee, cocoa drinks, beverages containing dairy ingredients, beverages containing cereal extracts, and smoothies. In some embodiments, the beverage may be a soft drink.

[0074] In certain embodiments of any of the aspects and embodiments described herein that refer to a flavored product, the flavored product is a non-naturally occurring product, such as a packaged food or beverage product.

[0075] Further non-limiting examples of food and beverage products or formulations include sweet coatings, frostings, or glazes for such products or any entities included in the soup category, the dried prepared foods category, the beverage category, the ready meals category, the canned or preserved foods category, the frozen prepared foods category, the chilled prepared foods category, the snack foods category, the baked goods category, the confectionery category, the dairy category, the ice cream category, the meal replacements category, the pasta and noodles category, and the sauces, dressings, condiments category, the baby food category, and / or the spreads category.

[0076] In general, the soup category refers to canned / preserved, dehydrated, instant, chilled, UHT and frozen soups. For the purposes of this definition, soup means food prepared from meat, poultry, fish, vegetables, grains, fruits and other ingredients and cooked in a liquid that may contain some or all visible portions of these ingredients. Soups may be clear (as broths) or thick (as chowders), smooth, pureed or chunky, ready to serve, semi-concentrated or concentrated, and may be served hot or cold, as the first or main course of a meal, or as a snack between meals (sipped in sips like a beverage). Soups may be used as ingredients for preparing other meal ingredients and may range from broths (consomme) to sauces (cream or cheese-based soups).

[0077] The dehydrated and prepared foods category generally refers to: (i) cooking aid products, e.g., powders, granules, pastes, concentrated liquid products, e.g., compressed cubes, tablets, or concentrated bouillons, bouillon and bouillon-like products in powder or granule form, sold separately as finished products (regardless of technology) or as an ingredient in products, sauces and recipe mixes; (ii) dietary solution products, e.g., dehydrated and freeze-dried soups, e.g., dehydrated soup mixes, dehydrated instant soups, dehydrated semi-cooked soups, ready-made dishes including pasta, potato and rice dishes, dehydrated or ambient shelf-stable preparations of meals and single-serving entrees; (iii) meal accompaniment products, e.g., condiments, marinades, salad dressings, salad toppings, dips, bread crumbs, batter mixes, shelf stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, e.g., salad recipe mixes, etc., sold in a dehydrated, liquid or frozen state, either as finished products or as an ingredient in products.

[0078] The beverage category generally refers to beverages, beverage mixes and concentrates, including but not limited to carbonated and non-carbonated beverages, alcoholic and non-alcoholic beverages, ready-to-drink beverages, liquid concentrate formulations for preparing beverages such as sodas, and dry powdered beverage pre-mixes. The beverage category also includes alcoholic drinks, soft drinks, sports drinks, isotonic drinks and hot drinks. Alcoholic drinks include but are not limited to beer, cider / perry, FAB, wine and spirits. Soft drinks include carbonated, e.g. cola and non-cola carbonated; fruit juices, e.g. juice, nectar, juice drinks and fruit flavored drinks; bottled waters, e.g. sparkling water, spring water and purified / table water; functional drinks, e.g. which may be carbonated or non-carbonated and include sports drinks, energy drinks or elixir drinks; concentrates, e.g. ready-to-drink measured liquid and powder concentrates, but are not limited to them. Hot or cold drinks include, but are not limited to, coffee or iced coffee, such as brewed, instant and combination coffees; tea or iced tea, such as black tea, green tea, white tea, oolong tea and flavored teas; and other drinks, including flavored, malt or plant-based powders, granules, blocks or tablets mixed with milk or water.

[0079] The snack food category generally refers to any food that can be a light informal meal, including but not limited to sweet and savory snacks and snack bars. Examples of snack foods include, but are not limited to, fruit snacks, chips / crisps, extruded snacks, tortilla / corn chips, popcorn, pretzels, nuts, and other sweet and savory snacks. Examples of snack bars include, but are not limited to, granola / muesli bars, breakfast bars, energy bars, fruit bars, and other snack bars.

[0080] The baked goods category generally refers to any edible product whose preparation process involves exposure to heat or excessive sunlight. Examples of baked goods include, but are not limited to, bread, buns, cookies, muffins, cereals, toaster pastries, pastries, waffles, tortillas, biscuits, pies, bagels, tarts, quiches, cakes, any baked food product, and any combination thereof.

[0081] The ice cream category generally refers to frozen desserts that contain cream and sugar and flavorings. Examples of ice cream include, but are not limited to, impulse ice cream; take-home ice cream; frozen yogurt and artisanal ice cream; soy, oat, bean (e.g., red bean and mung bean) and rice-based ice cream.

[0082] The confectionery category generally refers to edible products that are sweet in taste. Examples of confectionery include, but are not limited to, candy, gelatin, chocolate confectionery, sugar confectionery, gum, and the like, and any combination products.

[0083] The meal replacement category generally refers to any food product intended to replace a regular meal, especially for people with health or fitness concerns. Examples of meal replacements include, but are not limited to, slimming products and recovery products.

[0084] The ready meal category generally refers to any food that can be served as a meal without extensive preparation or processing. Ready meals include products to which recipe "skill" has been added by the manufacturer, resulting in a high degree of preparation, completion, and convenience. Examples of ready meals include, but are not limited to, canned / preserved, frozen, dried, and chilled ready meals; dinner mixes; frozen pizza; chilled pizza; and pre-prepared salads.

[0085] The pasta and noodles category includes any pasta and / or noodles, including but not limited to canned, dried and chilled / fresh pasta; and plain, instant, chilled, frozen and snack noodles.

[0086] The canned / preserved food category includes, but is not limited to, canned / preserved meat and meat products, fish / seafood, vegetables, tomatoes, beans, fruit, ready meals, soups, pasta, and other canned / preserved foods.

[0087] The frozen processed foods category includes, but is not limited to, frozen processed red meat, processed poultry, processed fish / seafood, processed vegetables, meat substitutes, processed potatoes, bakery products, desserts, ready meals, pizza, soups, noodles and other frozen foods.

[0088] The dry processed food category includes, but is not limited to, rice, dessert mixes, dry ready meals, dehydrated soups, instant soups, dry pasta, plain noodles and instant noodles. The chilled processed food category includes, but is not limited to, chilled processed meats, processed fish / seafood products, lunch kits, fresh cut fruit, ready meals, pizza, prepared salads, soups, fresh pasta and noodles.

[0089] The sauces, dressings and condiments category includes, but is not limited to, tomato paste and puree, bouillon / stock cubes, herbs and spices, monosodium glutamate (MSG), table sauces, soy-based sauces, pasta sauces, wet / cooking sauces, dry sauces / powder mixes, ketchup, mayonnaise, mustard, salad dressings, vinaigrettes, dips, pickles, and other sauces, dressings and condiments.

[0090] Baby food categories include, but are not limited to, milk or soy-based formulas; prepared, dry and other baby foods.

[0091] Spreads categories include, but are not limited to, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads.

[0092] The dairy category generally refers to edible products produced from mammalian milk. Examples of dairy products include, but are not limited to, drinking dairy products, cheese, yogurt and sour milk drinks, and other dairy products.

[0093] Additional examples of flavored products, particularly food and beverage products or formulations, are provided below. Exemplary ingestible compositions include one or more of confectionery, chocolate confectionery, tablets, countlines, bagged selflines / softlines, boxed assortments, standard boxed assortments, twist wrapped miniatures, and the like. miniatures, seasonal chocolates, chocolates with toys, alfajores, other chocolate confectionery, mints, standard mints, power mints, boiled sweets, pastel tablets, gums, jellies and chews, toffees, caramel and nougat, medicated confectionery, lollipops, liquorice, other sugar confectionery, bread, packaged / industrial bread, unpackaged / artisan bread, pastries, cakes, packaged / industrial cakes, unpackaged / artisan cakes, cookies, chocolate coated biscuits, sandwich biscuits, filled biscuits, savoury biscuits and crackers, bread substitutes, breakfast cereals, rte cereals, family breakfast cereals, flakes, muesli, other cereals, children's breakfast cereals, hot cereals, ice cream, impulse ice cream, single portion dairy ice cream, single portion water ice cream, multipack dairy ice cream, Water Ice Cream in Multipacks, Take Away Ice Cream, Take Away Dairy Ice Cream, Ice Cream Desserts, Bulk Ice Cream, Take Away Water Ice Cream, Frozen Yogurt, Artisanal Ice Cream, Dairy, Milk, Raw Milk / Pasteurized Milk, Whole Fat Raw Milk / Pasteurized Milk, Semi Skimmed Raw Milk / Pasteurized Milk, Long Life / Uht Milk, Whole Fat Long Life / Uht Milk, Semi Skimmed Long Life / Uht Milk, Fat Free Long Life / Uht Milk, Goat Milk, Condensed Milk / Evaporated Milk, Plain Condensed Milk / Evaporated Milk, Flavoured, Functional and Other Condensed Milk, Flavoured Milk Drinks, Dairy Only Flavoured Milk Drinks, Flavoured Milk Drinks with Fruit Juice, Soy Milk, Sour Milk Drinks, Fermented Dairy Drinks, Coffee Whitener, Milk Powder, Flavoured Milk Powder Drinks, Cream, Cheese, Processed Cheese, Spreadable Processed Cheese, Non Spreadable Processed Cheese, Raw Cheese,Spreads Raw Cheese, Hard Cheese, Packaged Hard Cheese, Unpackaged Hard Cheese, Yogurt, Plain Yogurt / Natural Yogurt, Flavoured Yogurt, Fruit Yogurt, Probiotic Yogurt, Drinking Yogurt, Regular Drinking Yogurt, Probiotic Drinking Yogurt, Chilled Shelf Stable Desserts, Dairy Based Desserts, Soy Based Desserts, Chilled Snacks, Fromage Frais and Quark, Plain Fromage Frais and Quark, Flavoured Fromage Frais and Quark, Savory Fromage Frais and Quark, Sweet and Savory Snacks, Fruit Snacks, Chips / Crisps, Extruded Snacks, Tortilla / Corn Chips, Popcorn, Pretzels, Nuts, Other Sweet and Savory Snacks, Snack Bars, Granola Bars, Breakfast Bars, Energy Bars, Fruit Bars, Other Snack Bars, Meal Replacements, Slimming Products, Recovery Drinks, Ready Meals, Canned Ready Meals, Frozen Ready Meals, Dried Ready Meals, Chilled Ready Meals, Dinner Mixes, Frozen Pizza, Chilled Pizza, Soups, Canned Soups, Dehydrated Soups instant soup, chilled soup, hot soup, frozen soup, pasta, canned pasta, dried pasta, chilled / fresh pasta, noodles, plain noodles, instant noodles, cup / bowl instant noodles, pouch instant noodles, chilled noodles, snack noodles, canned food, canned meat and meat products, canned fish / seafood, canned vegetables, canned tomatoes, canned beans, canned fruit, canned ready meals, canned soup, canned pasta, other canned food, frozen food, frozen processed red meat, frozen processed poultry, frozen processed fish / seafood, frozen processed vegetables, frozen meat substitutes, frozen potatoes, oven baked potato chips, other oven Oven Baked Potato Products, Non Oven Frozen Potatoes, Frozen Bakery Products, Frozen Desserts, Frozen Ready Meals, Frozen Pizza, Frozen Soups, Frozen Noodles, Other Frozen Foods, Dehydrated Foods, Dessert Mixes, Dehydrated Ready Meals, Dehydrated Soups, Instant Soups, Dehydrated Pasta, Plain Noodles, Instant Noodles, Cup / Bowl Instant Noodles, Pouch Instant Noodles, Chilled Foods, Chilled Processed Meat, Chilled Fish / Seafood Products, Chilled Processed Fish, Chilled Coated Fish, Chilled Smoked Fish, Chilled Lunch Kits, Chilled Ready Meals, Chilled Pizza, Chilled Soups, Chilled / Fresh Pasta, Chilled Noodles,Fats and oils, olive oil, vegetable seed oils, cooking fats and oils, butter, margarine, spreadable fats and oils, functional spreadable fats and oils, sauces, dressings and condiments, tomato paste and puree, bouillon / stock cubes, stock cubes, gravy granules, liquid stocks and fonds, herbs and spices, fermented sauces, soy based sauces, pasta sauces, wet sauces, dry sauces / powder mixes, ketchup, mayonnaise, regular mayonnaise, mustard, salad dressings, regular salad dressings, low fat salad dressings, vinaigrettes, dips, pickles, other sauces, dressings and condiments, baby food, formulas, standard formulas, follow-on formulas, toddler formulas, hypoallergenic formulas, prepared baby foods, dry baby foods, other baby foods, spreads, jams and preserves, honey, chocolate spreads, nut based spreads, and yeast based spreads. Exemplary ingestible compositions also include confectionery, bakery products, ice cream, dairy products, sweet and savory snacks, snack bars, meal replacements, ready meals, soups, pastas, noodles, canned foods, frozen foods, dry foods, chilled foods, fats and oils, baby foods or spreads, or mixtures thereof. Exemplary ingestible compositions also include breakfast cereals, sweetened beverages, or solid or liquid concentrate compositions for preparing beverages, ideally allowing for a reduction in the concentration of previously known sugar sweeteners or artificial sweeteners.

[0094] Some embodiments provide chewable compositions that may or may not be intended to be swallowed. In some embodiments, the chewable compositions may be gums, chewing gums, sugared gums, sugarless gums, functional gums, bubble gums, containing the compounds disclosed and described herein, individually or in combination.

[0095] In some embodiments, the ingestible compositions described above may be provided in, for example, flavor concentrate formulations suitable for subsequent processing to produce a ready-to-use (i.e., ready-to-serve) product. By "flavor concentrate formulation" is meant a formulation to be reconstituted with one or more dilution media to become a ready-to-use composition. The term "ready-to-use composition" is used interchangeably herein with "ingestible composition", which means any substance that can be taken by mouth, whether or not it is intended to be ingested, alone or together with another substance. In one embodiment, the ready-to-use composition includes a composition that can be directly consumed by a human or animal. A flavor concentrate formulation is typically used by mixing with or diluting with one or more dilution media, e.g., any consumable or ingestible ingredient or product, to impart or modify one or more flavors to the dilution medium. Such a process of use is often referred to as reconstitution. Reconstitution can be carried out in a domestic or industrial environment. For example, a frozen fruit juice concentrate can be reconstituted with water or other aqueous medium by a consumer in the kitchen to obtain a ready-to-use fruit juice drink. In another example, a soft drink syrup concentrate can be reconstituted with water or other aqueous medium by a manufacturer on a large industrial scale to produce a ready-to-use soft drink. Flavor concentrate formulations have higher concentration of flavoring agent or flavor modifier than ready-to-use composition, so flavor concentrate formulations are typically not suitable for direct consumption without reconstitution.There are many benefits to the use and manufacture of flavor concentrate formulations.For example, one benefit is that flavor concentrate formulations can be reconstituted at the time of use by adding suitable solvent, solid or liquid, so that the weight and volume of transportation are reduced.

[0096] In one embodiment, the flavor concentrate formulation or ingestible composition comprises i) a TM1 compound or a comestibly acceotable salt thereof, ii) a carrier, and iii) optionally at least one adjuvant. The term "carrier" refers to a normally inert accessory substance, such as a solvent, binder, or other inert vehicle, that is used in combination with the compound and one or more optional adjuvants to form a formulation. For example, water or starch can be a carrier for the flavor concentrate formulation. In some embodiments, the carrier is the same as the dilution medium for reconstituting the flavor concentrate formulation, and in other embodiments, the carrier is different from the dilution medium. The term "carrier" as used herein includes, but is not limited to, ingestibly acceptable carriers.

[0097] The term "adjuvant" refers to an additive that supplements, stabilizes, maintains or enhances the intended function or effectiveness of an active ingredient, such as a compound of the present invention. In one embodiment, the at least one adjuvant includes one or more flavoring agents. The flavoring agents may be of any flavor known to the artisan or consumer, such as flavors of chocolate, coffee, tea, mocha, French vanilla, peanut butter, chai, or combinations thereof. In another embodiment, the at least one adjuvant includes one or more sweeteners. The one or more sweeteners may be any of the sweeteners described in this application. In another embodiment, the at least one adjuvant includes one or more ingredients selected from the group consisting of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof. Examples of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, and salts are described in U.S. Pat. No. 6,468,576, the contents of which are incorporated herein by reference in their entirety for all purposes.

[0098] In one embodiment, the flavor concentrate formulation may be in a form selected from the group consisting of liquids, including solutions and suspensions, solids, foams, pastes, gels, creams, and combinations thereof, such as liquids containing a certain amount of solids. In one embodiment, the flavor concentrate formulation is in the form of a liquid, including aqueous and non-aqueous. In some embodiments, the flavor concentrate formulation may be carbonated or non-carbonated.

[0099] The flavor concentrate formulation may further include a freezing point depressant, a nucleating agent, or both as at least one adjuvant. A freezing point depressant is an ingestibly acceptable compound or agent that can depress the freezing point of a liquid or solvent to which the compound or agent is added. That is, a liquid or solution containing the freezing point depressant has a lower freezing point than a liquid or solvent without the freezing point depressant. In addition to depressing the initial freezing point, the freezing point depressant may also reduce the water activity of the flavor concentrate formulation. Examples of freezing point depressants include, but are not limited to, carbohydrates, oils, ethyl alcohol, polyols such as glycerol, and combinations thereof. Nucleating agent refers to an ingestibly acceptable compound or agent that can promote nucleation. The presence of a nucleating agent in the flavor concentrate formulation can improve the texture of the frozen blushes of the frozen slush by increasing the number of desirable ice crystallization centers, and help maintain the physical properties and performance of the slush at freezing temperatures. Examples of nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.

[0100] In one embodiment, the flavor concentrate formulation is formulated to have a low water activity to extend shelf life. Water activity is the ratio of the vapor pressure of water in the formulation to the vapor pressure of pure water at the same temperature. In one embodiment, the flavor concentrate formulation has a water activity of less than about 0.85. In another embodiment, the flavor concentrate formulation has a water activity of less than about 0.80. In another embodiment, the flavor concentrate formulation has a water activity of less than about 0.75.

[0101] In one embodiment, the flavor concentrate formulation has the compound at a concentration at least twice as high as the concentration of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration at least 5 times as high as the concentration of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration at least 10 times as high as the concentration of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration at least 15 times as high as the concentration of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration at least 20 times as high as the concentration of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration at least 30 times as high as the concentration of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration at least 40 times as high as the concentration of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration at least 50 times as high as the concentration of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration of at least 60 times the concentration of the compound in the ready-to-use composition. In one embodiment, the flavor concentrate formulation has the compound at a concentration of up to 100 times the concentration of the compound in the ready-to-use composition.

[0102] Tabletop Composition In some further aspects, the present disclosure provides tabletop flavoring compositions comprising: (a) at least one flavoring composition that, in addition to comprising a flavor (according to any of the preceding aspects and embodiments thereof), also comprises a TM1 compound or a edible salt thereof; and (b) at least one bulking agent.

[0103] The tabletop flavoring composition may take any suitable form, including, but not limited to, amorphous solid, crystal, powder, tablet, liquid, cube, glaze or coating, granulated product, encapsulated form enriched or coated on a carrier / particle, wet or dry, or combinations thereof.

[0104] The tabletop flavoring composition may contain further additives known to those skilled in the art. These additives include, but are not limited to, air-forming agents, bulking agents, carriers, fibers, sugar alcohols, oligosaccharides, sugars, intense sweeteners, nutritive sweeteners, flavors, flavor enhancers, flavor stabilizers, acidulants, anti-caking agents, and free-flow agents. Such additives are described, for example, by H. Mitchell (H. Mitchell, "Sweeteners and Sugar Alternatives in Food Technology", Blackwell Publishing Ltd, 2006 (incorporated herein by reference in its entirety)). As used herein, the term "flavoring agent" may include flavors known to those skilled in the art, such as natural flavors and artificial flavors. These flavoring agents may be selected from synthetic flavor oils and flavoring aromatics and / or oils, oleoresins, and extracts derived from plants, leaves, flowers, fruits, etc., and combinations thereof. Non-limiting representative flavor oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, Japanese peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almond, and cassia oil. Also useful flavorings are artificial, natural, and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yuzu, and sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, plum, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya, and the like.Other possible flavours include milk, butter, cheese, cream, and yogurt; vanilla; tea or coffee flavours, such as green tea, oolong tea, tea, cocoa, chocolate, and coffee; mint flavours, such as peppermint, spearmint, and Japanese peppermint; asafoetida, ajowan, anise, angelica, fennel, allspice, cinnamon, chamomile, mustard, cardamom, caraway, cumin, clove, pepper, coriander, sassafras, Spicy flavors such as savory flavors, pepper flavors, shiso flavors, juniper berry flavors, ginger flavors, star anise flavors, horseradish flavors, thyme flavors, tarragon flavors, dill flavors, chili pepper flavors, nutmeg flavors, basil flavors, marjoram flavors, rosemary flavors, bay leaf flavors, and wasabi (Japanese horseradish) flavors; alcohol flavors such as wine flavors, whiskey flavors, brandy flavors, rum flavors, gin flavors, and liqueur flavors; floral flavors; and vegetable flavors such as onion flavors, garlic flavors, cabbage flavors, carrot flavors, celery flavors, mushroom flavors, and tomato flavors. These flavoring agents may be used in liquid or solid form, and may be used individually or mixed. Commonly used flavors include mints such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors, whether used individually or mixed. Flavours may also provide breath freshening properties, particularly mint flavours, when used in combination with cooling agents.

[0105] Flavors may also provide breath freshening properties, especially mint flavor, when used in combination with cooling agents. These flavors may be used in liquid or solid form, and may be used individually or in mixtures. Other useful flavors may include aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarbyl acetate, eugenyl formate, p-methyl amizole, etc., and may be used. In general, any flavor or food additive may be used, such as those described in Chemicals Used in Food Processing, publication 1274, pages 63-258 by the National Academy of Sciences. This publication is incorporated herein by reference.

[0106] Further examples of aldehyde flavourings are acetaldehyde (apple), benzaldehyde (cherry, almond), anisaldehyde (licorice, anise), cinnamaldehyde (cinnamon), citral, i.e. α-citral (lemon, lime), neral, i.e. β-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e. piperonal (vanilla, cream), vanillin (vanilla, cream), α-amylcinnamaldehyde (spicy fruity flavours), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese). , citronellal (modified, many types), decanal (citrus), aldehyde C-8 (citrus), aldehyde C-9 (citrus), aldehyde C-12 (citrus), 2-ethylbutyraldehyde (berries), hexenal, i.e., trans-2 (berries), tolylaldehyde (cherries, almonds), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6-dimethyloctanal (green fruits), and 2-dodecenal (citrus, mandarin), cherry, grape, strawberry shortcake, and mixtures thereof. This list of flavorants is merely exemplary and is not meant to limit the term "flavorant" or any of the scope of the present disclosure generally.

[0107] In some embodiments, the flavoring agent may be used either in liquid form and / or in dry form. When used in the latter form, suitable drying means such as spray drying of oil may be used. Alternatively, the flavoring agent may be absorbed or encapsulated in water-soluble materials such as cellulose, starch, sugar, maltodextrin, gum arabic, etc. The actual techniques for preparing such dry forms are well known.

[0108] In some embodiments, the tabletop sweetener can be made to resemble brown sugar, in which case compounds that impart brown notes can be added to the composition to make it taste more similar to brown sugar.

[0109] In some embodiments, flavorants may be used in many different physical forms known in the art to provide an initial burst of flavor and / or a long-term sensation of flavor, including, but not limited to, free forms such as spray-dried forms, powdered forms, beaded forms, encapsulated forms, and mixtures thereof.

[0110] Suitable bulking agents include, but are not limited to, maltodextrin (10DE, 18DE, or 5DE), corn syrup solids (20 or 36DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, and the like, and mixtures thereof. In addition, granulated sugar (sucrose) or other caloric sweeteners such as crystalline fructose, other carbohydrates, or sugar alcohols can be used as bulking agents because they provide good content uniformity without adding significant calories.

[0111] In one embodiment, the bulking agent may be a bulking agent described in US Pat. No. 8,993,027.

[0112] In one embodiment, the bulking agent may be a bulking agent described in US Pat. No. 6,607,771.

[0113] In one embodiment, the bulking agent may be a bulking agent described in US Pat. No. 6,932,982.

[0114] In some embodiments, the tabletop sweetener composition may further comprise at least one anti-caking agent. As used herein, the phrases "anti-caking agent" and "flow agent" refer to any composition that prevents, reduces, inhibits, or inhibits at least one sweetener from attaching to, binding to, or contacting another sweetener molecule. Alternatively, an anti-caking agent may refer to any composition that aids in content uniformity and uniform dissolution. Non-limiting examples of anti-caking agents include cream of tartar, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, PA), and tricalcium phosphate. In one embodiment, the anti-caking agent is present in the tabletop sweetener composition in an amount of about 0.001 to about 3% by weight of the tabletop sweetener composition.

[0115] Non-animal protein materials and products made therefrom Products intended to replace or substitute meat or dairy products often rely on various non-animal based materials, such as starches and proteins derived from plants, algae, fungi, or combinations thereof, to mimic the texture and flavor of meat or dairy products. Non-limiting examples of non-animal based proteins are plant proteins, such as soy protein, pea protein, bean protein, grain protein, etc. Due to the compositional differences between such plant based materials and animal derived materials, these proteins can impart a bitter taste.

[0116] Thus, in certain aspects, the disclosure provides a flavored product comprising a plant-based material (e.g., a plant-based starch, a plant-based protein, or a combination thereof) and a TM1 compound or a edible salt thereof. In some embodiments, the flavored product comprises a TM1 compound or a edible salt thereof, and a plant protein, such as pea protein, soy protein, potato protein, or any combination thereof. In some further embodiments, the flavored product can comprise any of the combinations of features described above for ingestible compositions containing a TM1 compound or a edible salt thereof. In some embodiments, the flavored product is a beverage, such as soy milk, almond milk, rice milk, oat milk, a protein drink, a meal replacement drink, or other similar product. In some other embodiments, the flavored product is a meat replacement product, such as a plant-based chicken product (such as a plant-based chicken nugget), a plant-based beef product (such as a plant-based burger), or the like. In some other embodiments, the flavored product is a protein powder, a meal replacement powder, a plant-based creamer for coffee or tea, or the like. In certain further embodiments, any such product contains additional ingredients and has additional features typically used in the preparation and / or manufacture of such products. For example, such TM1 compounds or edible salts thereof may be combined with other flavors and taste modifiers, or even encapsulated in certain materials, according to known techniques in the relevant art. Suitable concentrations of TM1 compounds or edible salts thereof are described above.

[0117] In some embodiments, the flavored product comprises one or more plant-based proteins that impart a bitter taste that is at least partially reduced by the use of a TM1 compound in the product, including, but not limited to, pea protein, soy protein, canola (rapeseed) protein, potato protein, chickpea protein, mycoprotein, algae protein, faba bean protein, sunflower protein, wheat protein, and the like.

[0118] In some alternative embodiments similar to those described above, algae or fungal proteins or starches are used instead, as are oat proteins, potato proteins, and the like. In some embodiments, these flavored products also include fiber to provide texture to the product. Fibers suitable for use include, but are not limited to, psyllium fiber, pea fiber, potato fiber, curdlan, soluble corn fiber (dextran and / or maltodextrin), citrus fiber, and combinations thereof. In such products, the TM1 compound can be introduced in any suitable manner. In some embodiments, the TM1 compound is incorporated into a flavored emulsion, such as a water-in-oil emulsion, along with other flavor-imparting ingredients.

[0119] Bitterness Blocking in Pharmaceutical APIs and Nutraceuticals Many drug compounds impart a bitter taste, which therefore limits the way in which they can be formulated and administered. Thus, in certain aspects, the present disclosure provides a dietary supplement or pharmaceutical composition comprising a bitter tasting dietary supplement or pharmaceutical active ingredient and a TM1 compound or a edible acceptable salt thereof. Such dietary supplements or pharmaceutical compositions can be in any form suitable for oral administration, such as tablets, lozenges, capsules, powders, liquid solutions, liquid suspensions, etc. Such dietary supplements or pharmaceutical compositions can include any suitable excipients, binders, etc., such as those described in Remington's Pharmaceutical Sciences. In some embodiments, the bitter tasting pharmaceutical active ingredient is an ion channel inhibitor, e.g., a proton channel inhibitor. Other examples of bitter APIs whose bitterness is reduced by TM1 or a pharma- ceutically acceptable salt thereof include, but are not limited to, acetaminophen, atropine, brinzolamide, chloramphenicol, chloroquine, clindamycin, dexamethasone, digoxin, diltiazem, diphenhydramine, docusate, dorzolamide, doxepin, doxylamine, enalapril, erythromycin, esomeprazole, famotidine, gabapentin, ginkgolide A, guaifenesin, L-histidine, lomefloxacin, methylprednisolone, ofloxacin, oleuropein, oxyphenonium, pirenzepine, prednisone, ranitidine, trapidil, trimethoprim, and cetirizine.

[0120] Use in oral care products Oral care products often contain ingredients that impart astringent or bitter taste. Such ingredients include menthol, menthol analogs, mint extracts, sodium bicarbonate, alkali metal salts of peroxymonosulfate (potassium peroxymonosulfate), cetylpyridinium chloride, lauramidopropyl betaine, cocamidopropyl betaine, arginine, hydrogen peroxide, chlorhexidine gluconate, zinc phosphate, zinc chloride, zinc citrate, potassium nitrate, pentasodium triphosphate, tetrasodium pyrophosphate, stannous fluoride, thymol, methyl salicylate, eucalyptol, or any combination thereof. Suitable oral care products include toothpastes, mouthwashes, whitening agents, dentifrices, etc. EXAMPLES

[0121] The following examples are included to further illustrate the present invention. Of course, the examples should not be construed as specifically limiting the present invention. Variations of these examples within the scope of the claims are within the scope of the skilled artisan's awareness and are considered to be within the scope of the invention described and claimed herein. The reader will recognize that a person skilled in the art equipped with this disclosure and the skills in the art can prepare and use the present invention without exhaustive examples.

[0122] Example 1 - Reducing the bitterness of acetaminophen A series of test and comparative samples were prepared. Comparative sample (C) contained acetaminophen in water at a concentration of 90 mM. Four test samples were prepared. Each test sample contained acetaminophen in water at a concentration of 90 mM. One test sample (S1) also contained 100 ppm TM1, another sample (S2) also contained 50 ppm TM1, another sample (S3) also contained 25 ppm TM1, and another sample (S4) also contained 10 ppm TM1. The sample pairs, test samples and comparative samples, were presented to panelists in a blinded fashion and asked to taste the samples and identify the sample with the highest bitterness. The results are shown in Table 1.

[0123] [Table 1]

[0124] Example 2 - Reducing the bitterness of guaifenesin Test and comparative samples were prepared. Comparative sample (C) contained guaifenesin at a concentration of 24 mM in water. Test sample (S1) contained guaifenesin at a concentration of 24 mM in water and TM1 at a concentration of 50 ppm. The sample pairs, test and comparative samples, were presented to panelists in a blinded fashion and asked to taste the samples and identify the sample with the highest bitterness. The results are shown in Table 2.

[0125] [Table 2]

[0126] Example 3 - Reduction of the bitterness of green tea A series of test and comparative samples were prepared. Comparative sample (C) contained green tea extract in water at a concentration of 0.30% by weight. Two test samples were prepared. Each test sample contained green tea extract in water at a concentration of 0.30% by weight. One test sample (S1) also contained 20 ppm TM1 and another sample (S2) also contained 40 ppm TM1. The sample pairs, test and comparative samples, were presented to panelists in a blinded fashion and asked to taste the samples and identify the sample with the highest bitterness. The results are shown in Table 3.

[0127] [Table 3]

[0128] Example 4 - Reduction of the bitterness of carrots Test and comparative samples were prepared. Comparative sample (C) contained ginseng in water at a concentration of 0.036% by weight. Test sample (S1) contained ginseng in water at a concentration of 0.036% by weight and TM1 at a concentration of 10 ppm. The sample pairs, test and comparative samples, were presented to panelists in a blinded fashion and asked to taste the samples and identify the sample with the highest bitterness. The results are shown in Table 4.

[0129] [Table 4]

[0130] Example 5 - Reducing the bitterness of caffeine Test and comparative samples were prepared. Comparative sample (C) contained caffeine in water at a concentration of 0.08% by weight. Test sample (S1) contained caffeine in water at a concentration of 0.08% by weight and TM1 at a concentration of 10 ppm. The sample pairs, test and comparative samples, were presented to panelists in a blinded fashion and asked to taste the samples and identify the sample with the highest bitterness. The results are shown in Table 5.

[0131] [Table 5]

[0132] Example 6 - Reducing the bitterness of potato proteins Test and comparative samples were prepared. Comparative sample (C) contained potato protein in water at a concentration of 4% by weight. Test sample (S1) contained potato protein in water at a concentration of 4% by weight and TM1 at a concentration of 10 ppm. The sample pairs, test and comparative samples, were presented to panelists in a blinded fashion and they were asked to taste the samples and identify the sample with the most bitter taste. The results are shown in Table 6.

[0133] [Table 6]

[0134] Example 7 - Reducing the bitterness of pea proteins Test and comparative samples were prepared. Comparative sample (C) contained pea protein in water at a concentration of 4% by weight. Test sample (S1) contained pea protein in water at a concentration of 4% by weight and TM1 at a concentration of 10 ppm. The sample pairs, test and comparative samples, were presented to panelists in a blinded fashion and asked to taste the samples and identify the sample with the highest bitterness. The results are shown in Table 7.

[0135] [Table 7]

[0136] Example 8 - Reduction of the bitterness of saccharin Test and comparative samples were prepared. Comparative sample (C) contained saccharin in water at a concentration of 1000 ppm. Test sample (S1) contained saccharin in water at a concentration of 1000 ppm and TM1 at a concentration of 10 ppm. The sample pairs, test and comparative samples, were presented to panelists in a blinded fashion and asked to taste the samples and identify the sample with the most bitter taste. The results are shown in Table 8.

[0137] [Table 8]

[0138] Example 9 - Reduction of the bitterness of grapefruit juice Test samples and comparative samples were prepared. Comparative sample (C) consisted of grapefruit juice. Test sample (S1) consisted of grapefruit juice and TM1 at a concentration of 10 ppm. The sample pairs, test samples and comparative samples, were presented to panelists in a blinded manner and asked to taste the samples and identify the sample with the highest bitterness. The results are shown in Table 9.

[0139] [Table 9]

[0140] Example 10 - Reduction of the bitterness of coffee Test and comparative samples were prepared. Comparative sample (C) instant coffee (Taster's Choice French Roast, available in the United States) made according to the instructions. Test sample (S1) consisted of instant coffee (Taster's Choice French Roast, available in the United States) made according to the instructions and TM1 at a concentration of 10 ppm. The sample pairs, test and comparative samples, were presented to panelists in a blinded fashion and they were asked to taste the samples and identify the sample with the highest bitterness. The results are shown in Table 10.

[0141] [Table 10]

Claims

1. 1. Use of a flavor altering composition to reduce the bitterness of an ingestible composition, said flavor altering composition comprising: Formula (I) 【Chemistry 1】 or a edible acceptable salt thereof; the ingestible composition comprises a bitter tastant; use.

2. The use according to claim 1 , wherein the bitter substance is a non-animal protein.

3. 2. The use of claim 1, wherein the non-animal protein is pea protein, soy protein, potato protein, chickpea protein, bean protein, sunflower protein, or any combination thereof.

4. The use according to claim 1 , wherein the bitter substance is an active pharmaceutical ingredient.

5. The use according to claim 1 , wherein the bitter substance is a high-intensity sweetener.

6. The use according to claim 1 , wherein the bitter substance is ginseng.

7. The use of claim 1 , wherein the ingestible composition is coffee or tea.

8. The use of claim 1 , wherein the ingestible composition comprises an umami tasting substance.

9. 9. The use of any one of claims 1 to 8, wherein the ingestible composition is a food, beverage product, oral care product, dietary supplement, or pharmaceutical product.

10. 1. A method for reducing the bitterness of an ingestible composition, the method comprising introducing a flavor-altering composition into the ingestible composition, the flavor-altering composition comprising a compound represented by formula (I): 【Chemistry 2】 or a edible acceptable salt thereof; the ingestible composition comprises a bitter tastant; method.

11. 1. An ingestible composition comprising a bitter tastant and a taste-modifying compound, said taste-modifying compound being represented by formula (I): 【Transformation 3】 or a edible acceptable salt thereof, the concentration of the taste-modifying compound in the ingestible composition ranges from 1 ppm to 200 ppm, based on the total weight of the ingestible composition; Ingestible composition.

12. A flavored product comprising the ingestible composition of claim 11.

13. 13. The flavored product of claim 12, which is a food, beverage product, oral care product, dietary supplement, or pharmaceutical product.

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