Flavor-modifying composition

Abstract

A food or beverage product containing a steviol glycoside composition is provided, the composition comprising 5 to 30% by weight of rebaudioside M (reb M), 15 to 35% by weight of rebaudioside AM (reb AM), and 10 to 25% by weight of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the product, and the steviol glycoside composition is present in an amount below its sweetness threshold. The food or beverage product is found to have a modified or enhanced flavor as compared to a food or beverage product that does not contain the steviol glycoside composition.

Description

Technical Field

[0001] The present invention relates to food and beverage products containing steviol glycoside compositions. The present invention further relates to a method for preparing a food or beverage product. The present invention further relates to the use of a steviol glycoside composition.

Background Art

[0002] Steviol glycosides are a class of compounds found in the leaves of Stevia rebaudiana Bertoni, a perennial shrub of the Asteraceae (Compositae) family that grows wild in certain regions of South America. They are structurally characterized by a single base, steviol, which differs by the presence of carbohydrate residues at positions C13 and C19. They accumulate in the leaves of Stevia and constitute about 10% to 20% of the total dry weight. Typically, the four main glycosides found in the leaves of Stevia on a dry weight basis are stevioside (9.1%), rebaudioside A (3.8%), rebaudioside C (0.6 to 1.0%), and dulcoside A (0.3%). Other known steviol glycosides include rebaudiosides B, C, D, E, F, G, H, I, J, L, K, M, N, and O, steviolbioside, and rubusoside. Structurally, diterpene glycosides are characterized by steviol, a single core structure, which differs by the presence of carbohydrate residues at positions C13 and C19.

[0003] Steviol glycosides are generally used as high-intensity sweeteners. High-intensity sweeteners have a sweetness level that is many times higher than that of sucrose. They are essentially non-caloric and are commonly used in diet and low-calorie products, including foods and beverages. High-intensity sweeteners do not induce a blood glucose response and are thus suitable for use in products targeted at diabetics and other people who are concerned about controlling their carbohydrate intake. The advantages of steviol glycosides are that they have been found to be 30 to 320 times sweeter than sucrose and that steviol glycosides can be classified as having a "natural flavor" because they are extracted from the leaves of Stevia. Such a "natural flavor" can be preferred by consumers.

[0004] Flavorings with Modifying Properties (FMP) are widely used by the flavor industry to modify or enhance the flavor profile of both the flavoring itself and the food to which it is added. In recent years, there has been an increase in the development of new FMPs to help meet consumer demands for healthy food alternatives, including the reduction of sugar and salt without compromising flavor. FMPs may or may not have their own specific characteristic flavor, but they can modify the flavor profile by changing flavor attributes such as enhancing a specific flavor characteristic (e.g., perceived fruitiness), reducing a specific flavor characteristic, masking off-flavors or bitterness, or altering the onset time and duration of the perception of specific aspects of the flavor profile. FMPs are generally used at concentrations below the concentration at which a distinct taste is present. Such a taste can be, for example, sour, salty, or sweet.

[0005] WO 2017 / 075034 discloses a steviol glycoside composition as a sugar substitute.

[0006] International Publication No. 2018 / 109464 discloses the use of a small amount of allulose for modifying or enhancing the flavor of a food or beverage product. However, allulose alone has a sweetness that is only about 70% of that of sugar. In addition, allulose is naturally present in only small amounts.

[0007] There is still a need for flavor-modifying compositions that can be used at low concentrations. There is also still a need for flavor-modifying compositions that can be labeled as "natural flavor".

Summary of the Invention

[0008] The present invention provides a food or beverage product comprising a steviol glycoside composition, wherein the composition comprises, based on the total amount of steviol glycosides in the product, 5 to 30% by weight of rebaudioside M (reb M), 15 to 35% by weight of rebaudioside AM (reb AM), and 10 to 25% by weight of rebaudioside N2 (reb N2), and the steviol glycoside composition is present in an amount below its sweetness threshold.

[0009] The present invention further provides a method for preparing a food or beverage product, the method comprising including in the food or beverage product a composition comprising, based on the total amount of steviol glycosides in the food or beverage product, 5 to 30% by weight of rebaudioside M (reb M), 15 to 35% by weight of rebaudioside AM (reb AM), and 10 to 25% by weight of rebaudioside N2 (reb N2), and the steviol glycoside composition is present in an amount below its sweetness threshold.

[0010] The present invention further provides the use of a steviol glycoside composition, which comprises 5 to 30% by weight of rebaudioside M (reb M), 15 to 35% by weight of rebaudioside AM (reb AM), and 10 to 25% by weight of rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the composition, as a flavor modifier or flavor enhancer and / or as a taste modifier and / or taste enhancer.

Embodiments for Carrying out the Invention

[0011] The present invention provides a food or beverage product comprising a steviol glycoside composition, wherein the composition comprises 5 to 30% by weight of rebaudioside M (reb M), 15 to 35% by weight of rebaudioside AM (reb AM), and 10 to 25% by weight of rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the product, and the steviol glycoside composition is present in an amount below its sweetness threshold. In one embodiment, reb M is present in an amount in the range of 10 to 25% by weight based on the total amount of steviol glycosides in the product. In one embodiment, reb M is present in an amount in the range of 8 to 27% by weight based on the total amount of steviol glycosides in the product. In one embodiment, reb AM is present in an amount in the range of 25 to 35% by weight based on the total amount of steviol glycosides in the product. In one embodiment, reb N2 is present in an amount in the range of 10 to 20% by weight based on the total amount of steviol glycosides in the product.

[0012] As used herein, the abbreviation "reb" refers to "rebaudioside". Both terms have the same meaning and can be used interchangeably.

[0013] As used herein, the term "steviol glycoside" refers to a glycoside of steviol. Steviol glycosides are diterpene glycosides characterized by a single core structure, steviol, with different carbohydrate residues at the C13 and C19 positions. Steviol glycosides can be natural or can be produced via fermentation, biocatalytic cascades, or extraction from the leaves of the Stevia Rebaudiana plant. Examples of classes of steviol glycosides are steviol monoside, steviolbioside, rubusoside, stevioside, dulcoside, and rebaudioside. Examples of steviol glycosides are steviol monoside, steviol monoside A, steviolbioside, steviolbioside D, rubusoside, steviolbioside A, steviolbioside B, rebaudioside B, stevioside, rebaudioside G, stevioside A, stevioside B, stevioside C, rebaudioside C, rebaudioside A, rebaudioside E, rebaudioside E2, rebaudioside E4, rebaudioside E6, rebaudioside E3, rebaudioside D, rebaudioside I, rebaudioside AM, rebaudioside D7, rebaudioside M, rebaudioside M4, rebaudioside N2, rebaudioside O2, rebaudioside 1a, rebaudioside 1b, rebaudioside 1c, rebaudioside 1d, rebaudioside 1e, rebaudioside 1f, rebaudioside 1g, rebaudioside 1h, rebaudioside 1i, rebaudioside 1j, rebaudioside 1k, rebaudioside 1l, rebaudioside 1m, rebaudioside 1n, rebaudioside 2a, synthetic steviol glycosides, e.g., enzymatically glucosylated steviol glycosides, and combinations thereof.

[0014] As is known to those skilled in the art, the sweetness threshold is the highest concentration at which sweetness cannot be detected. The sweetness threshold can be determined according to FEMA Guidance Sensory Testing for Flavorings with Modifying Properties (2013, Vol. 67, No. 11).

[0015] In one embodiment, the steviol glycoside composition further comprises rebaudioside O4 (reb O4). In one embodiment, the steviol glycoside composition further comprises from about 3 wt% to about 10 wt% of reb O4, based on the total amount of steviol glycosides in the food or beverage product. In one embodiment, the steviol glycoside composition further comprises from about 5 wt% to about 9 wt% of reb O4, based on the total amount of steviol glycosides in the food or beverage product.

[0016] In one embodiment, the steviol glycoside composition further comprises one or more additional steviol glycosides selected from the group consisting of Reb 2M, Reb M5, Reb D9, Reb 2A, Reb O4, Reb M4, Reb E, Reb O, Reb D, Reb K, Reb N, Reb C2, Reb J, Reb K2, Reb V2, Reb H, Reb I, Reb A, stevioside, Reb F, Reb C, glucoside A, rubusoside, Reb B, Sbio, and combinations thereof. Inclusion of these minor steviol glycosides has been found to have an improved effect on flavor modification properties.

[0017] The remainder of the steviol glycoside composition can be any one or more steviol glycosides.

[0018] The food or beverage product can be any known food or beverage product. For example, the food or beverage product can be alcoholic beverages such as vodka, wine, beer, liqueur, and sake, non-alcoholic beverages, non-carbonated beverages, natural juices, soft drinks, carbonated beverages, diet drinks, zero-calorie drinks, low-calorie drinks and foods, yogurt drinks, instant juices, instant coffee, powdered instant drinks, canned products, syrups, fermented soybean paste, soy sauce, vinegar, dressings, mayonnaise, ketchup, curry, soups, instant bouillons, powdered soy sauce, powdered vinegar, various biscuits, rice confectionery, crackers, bread, chocolate, caramel, candies, chewing gums, jelly, puddings, preserved fruits and vegetables, fresh cream, jams, marmalades, flower pastes, powdered milk, ice cream, sorbet, bottled vegetables and fruits, canned boiled beans, meat and foods cooked in sweet sauce, agricultural vegetable foods, plant-derived foods and beverages, plant-derived proteins, seafood, ham, sausages, fish ham, fish sausages, fish pastes, fried fish products, dried seafood, frozen foods, preserved seaweeds, preserved meats, tobacco, pharmaceuticals, and many others.

[0019] "Plant-derived protein" refers to protein preparations made from raw materials including, but not limited to, grains (rice, millet, corn, barley, wheat, oats, sorghum, rye, teff, triticale, amaranth, buckwheat, quinoa), legumes or beans (soybean, sesame, mung bean, chickpea, garbanzo, pea, broad bean, lentil, lima bean, lupinus, peanut, pigeon pea, green bean, kidney bean, white kidney bean, partridge pea, adzuki bean, cowpea, black-eyed pea), seeds and oilseeds (black mustard, Indian mustard, rapeseed, canola, safflower, sunflower seeds, flax seeds, hemp seeds, poppy seeds, pumpkin, chia, sesame), nuts (almond, walnut, Brazil, macadamia, cashew, chestnut, hazelnut, pine, pecan, pistachio, and ginkgo), algae (kelp, wakame, spirulina, chlorella), mycoprotein or fungal protein, insects and leaf proteins.

[0020] In certain embodiments, the food or beverage product comprises a high concentration of plant-derived protein. The total amount of plant-derived protein can be from about 2 wt% to about 30 wt%, or from about 2 wt% to about 15 wt%, or from about 3 wt% to about 10 wt%, or from about 4 wt% to about 8 wt%, from about 5 wt% to about 7 wt%, or from about 6.4 wt% to 6.5 wt%, or about 6.4 wt%, or more than 3 wt%, more than 4 wt%, more than 5 wt%, or more than 6 wt%.

[0021] The steviol glycosides in the steviol glycoside composition can be of natural origin or can be obtained by enzymatic conversion. Preferably, one or more of the steviol glycosides in the steviol glycoside composition are of natural origin. More preferably, all of the steviol glycosides in the steviol glycoside composition are of natural origin, thereby enabling the composition to be labeled as "natural flavor".

[0022] Preferably, the steviol glycoside composition is present at more than about 10 ppm. Below this amount, the flavor modifying or enhancing properties may be reduced.

[0023] Preferably, the steviol glycoside composition is present at less than about 500 ppm. Above this amount, the sweetness of the steviol glycoside composition may be detected and the flavor modifying properties may reduce the flavor enhancing properties.

[0024] In one embodiment, the steviol glycoside composition is present in an amount in the range of more than about 20 ppm to about 500 ppm, or in the range of about 30 ppm to about 400 ppm, or in the range of about 30 ppm to about 150 ppm, or in the range of about 40 ppm to about 300 ppm, or in the range of about 50 ppm to about 200 ppm, or in the range of about 60 ppm to about 100 ppm, or in the range of about 150 ppm to about 250 ppm, or in the range of about 150 ppm to about 300 ppm.

[0025] In one embodiment, the steviol glycoside composition is present in the beverage in an amount in the range of about 30 ppm to about 150 ppm. In one embodiment, the steviol glycoside composition is present in the cereal composition in an amount in the range of about 150 ppm to about 250 ppm. In one embodiment, the steviol glycoside composition is present in the baked food in an amount in the range of about 150 ppm to about 300 ppm.

[0026] Preferably, the food or beverage product is a reduced-salt product. Reduced-salt products can be healthier and / or more appealing to consumers. A reduced-salt product is a product that contains less salt than a representative product of that class. Preferably, the reduced-salt product contains at least 10% less salt, more preferably at least 15% less salt, more preferably at least 20% less salt, more preferably at least 30% less salt, and most preferably at least 40% less salt. As used herein, salt refers to sodium chloride. In one embodiment, the reduced-salt product contains one or more salt substitutes. A salt substitute is a component used to reduce or remove common salt (sodium chloride) in food and beverages. Examples of salt substitutes include potassium chloride, monosodium glutamate, yeast extract, seaweed flakes, and the like.

[0027] Preferably, the food or beverage product is a low-sugar product. Low-sugar products can be healthier and / or more preferable to consumers. Such products may have a lower calorie value compared to a representative product of that class. A low-sugar product is a product that contains less sugar than a representative product of that class. Preferably, the low-sugar product contains at least 30% less sugar, more preferably at least 50% less sugar, more preferably at least 90% less sugar, and most preferably, the low-sugar product does not contain sugar.

[0028] Preferably, the food or beverage product further comprises one or more additional additives selected from the group consisting of flavorings, flavorings having modified properties, flavor enhancers, acidulants, natural fruit extracts, natural vegetable extracts, seasonings, herbs, spices, and the like. As will be appreciated by those skilled in the art, a flavoring is a substance added to impart or assist in imparting flavor to a food or beverage product. One or more flavorings having modified properties and / or one or more flavor enhancers are preferably present in an amount below their inherent sweetness level. More preferably, the food or beverage product further comprises one or more flavorings having modified properties in an amount of their sweetness level. The addition of additional additives can result in a more desirable flavor profile.

[0029] The one or more additional additives can be any known in the art.

[0030] Examples of known flavorings having modified properties are erythritol; sodium gluconate; rare sugars such as allulose, tagatose, allose, cellobiose; glucosylated glycosides such as mogroside, sesaminol glycoside, glucosylated steviol glycoside.

[0031] Examples of flavoring agents known to impart or assist in imparting a sweet taste include acetone alcohol, adonitol, gladiolus flavor, allyl hexanoate, 4-amino-5,6-dimethylthieno(2,3-d)pyrimidin-2(1H)-one hydrochloride, 3-((4-amino-2,2-dioxide-1H-2,1,3-benzothiadiazin-5-yl)oxy)-2,2-dimethyl-N-propylpropanamide, iso-amyl phenylacetate, terpene-free star anise seed oil, benzyl salicylate, iso-butyl acetoacetate, iso-butyl 2-butenoate, iso-butyl isovalerate, caramel dione, caramel furanone, caramel furanone solution, caramel pentadione, Cocos nucifera fruit juice, beta-cyclodextrin, cycloten, cycloten hydrate, 5,5'-diacetyl-dithienyl-2,2'-methane, dihydroxyacetone (monomer), 3',7-dihydroxy-4'-methoxyflavan, 2,5-Dimethyl-3-acetyl-pyrrole, ethyl benzoate, ethyl benzoylacetate, ethyl cyclopentenolone, ethyl furaneol, ethyl 3-hydroxyhexanoate, ethyl 3-(2-hydroxyphenyl)propionate, ethyl lactate, ethyl maltol, ethyl methyl-para-tolyl glycidate, ethyl myristate, ethyl octanoate, ethyl phenylacetate, ethyl pyruvate, ethyl salicylate, ethyl isovalerate, ethyl vanillin propylene glycol acetal, eugenol, iso-eugenol, isoeugenyl phenylacetate, dextro-fagomine, iron(II) lactate, 2-furyl pentyl ketone, genet absolute, geranyl isobutyrate, guaiacyl phenylacetate, heliotropyl acetone, 2-hexen-1-ol, (Z)-3-hexen-1-yl salicylate, hexyl benzoate, alpha-hexyl cinnamaldehyde, honey enhancer, honey flavor, hydroxycitronellal, hydroxycitronellol, 2-hydroxymethylpyrazine levodopa, dextro-limonene, cleaning tincture, maltitol, maltol, maltol isobutyrate, maltol propionate, maple distillate, maple furanone, 2-methoxy-4-vinylphenol, para-methylacetophenone, methyl anthranilate, 2-methylbutyl acetate, methyl isobutyrate, N-(2-methylcyclohexyl)-2,3,4,5,6-pentafluorobenzamide, 2-methyl-5,7-dihydrofuro-[3,4-d]-pyrimidine, 5-methylfurfural, 1-(5-methylfuryl)-3-pentanone, methyl heptanoate, methyl salicylate, methyl valerate, 4-methyl-2-(1-methyl-1-butenyl)-1,3 - dioxolane, molasses distillate, molasses flavor, beta - naphthyl methyl ketone, Nephelium lappaceum fruit, (E)-2 - octenal, octyl propionate, L - ornithine hydrochloride, phenethyl tiglate, phthalide, pineapple hydroxyhexanoic acid, sweet potato flavor, praline flavor, prenyl acetate, L - proline, propenylguaethol, propyl butyrate, isopropyl butyrate, propyl isobutyrate, isopropyl formate, propyl heptanoate, propyl phenylacetate, isopropyl phenylacetate, propyl propionate, propylene glycol, pyrnvaldehyde, sodium 2-(4 - methoxyphenoxy)propionate, strawberry furanone, strawberry furanone acetate, strawberry furanone solution, strawberry glucidate 1, strawberry glucidate 2, sugar distillate, sugar extender, sugar flavor, brown sugar flavor, burnt sugar flavor, sweet and sour candy flavor, sweet and sour flavor, terpinyl propionate, tetrahydrofurfuryl acetate (E)-tiglic acid, 2,5,7 - trimethyl - 5,7 - dihydrofuro-[3,4 - d]-pyrimidine, tyramine, vanilla aromatica fruit extract, vanilla bean absolute (Vanilla planifolia), vanilla bean aromatica, vanilla bean planifolia, vanilla concentrate, vanilla oleoresin Bali, vanilla oleoresin Bourbon, vanilla resinoid, vanilla Tahitensis fruit extract, vanillin propylene glycol acetal, para - vanillyl alcohol, vanillyl isobutyrate, 2,6 - xylenol, ammonium isovalerate (30% in propylene glycol), aristotelia chilensis fruit juice, aristotelia chilensis leaf extract, benzyl amyl carbinol, benzyl butyl carbinol, benzyl isobutyrate, clary sage absolute, cacao pentenal, decyl methanesulfonate, ethyl para - anisate, ethyl butyrate, ethyl formate, (E,E)-Ethyl sorbate, ethylene brassylate, furfural, furfuryl alcohol, wahoo oleoresin, (E)-2-heptenal, hexyl isobutyrate, levulinic acid, lime essence oil, lime pyran, menthyl isovalerate, para-methoxycinnamaldehyde, methyl R-3-acetoxyhexanoate, 3-methylbutyl 2-furylbutyrate, methyl heptadienone, methyl propanesulfinate, (E,E) methyl sorbate, beta-octalactone, phenethyl alcohol, (E) propyl-2-furanacrylate, isopropyl 2-methylbutyrate, isopropyl octanoate, propylene glycol diacetate, rose oil (rosa damascena) rnssia, rose oil (rosa damascena) turkey, tropical ionone, vanillic carboxylic acid, veratraldehyde, 3,4-xylenol, acetoin, 2-acetyl-benzothiophene, 2-acetyl-5-methylthiophene, isobutyl angelate, isobutyl formate, bitter sweet chocolate flavor, (E)-2-decenoic acid, 2,6-dimethylnaphthalene, ethyl acetate, ethyl decanoate, ethyl 3-(2-furyl)propanoate, 2-ethyl-1-hexanol, ethyl 3-hexenoate, ethyl propionate, ethyl valerate, ethyl vanillin, dextro-phencon, fusel oil, 3-heptyldihydro-5-methyl-2(3H)-furanone, hexyl lactate, alpha-ionol, linalyl isobutyrate, lucuma flavor, masoia bark oil (CO2 extract), alpha-methylcinnamaldehyde, methyl 3-nonenoate, (E)-methyl 3-nonenoate, (E)-methyl 2-octenoate, mintlactone, (E,Z)-3,6-nonadien-1-yl acetate, 2-octen-1-ol, (E)-2-octen-1-ol, 2-pentanone, propyl hexanoate, 3-propylidenephthalide, rhodinyl phenylacetate, shoyu furanone, terpinyl valerate, tolualdehyde (mixed ortho, meta, para), (E,Z,Z)-2,4,7-Tridecatrienal, tuberose absolute (from pomade), para - vanillic acid, vanillinidene acetone, anethum graveolens herb tincture, butyl butyrate, cucumber essence, 2-ethylbutyraldehyde, 4-ethylguaiacol, ethyl 3-oxohexanoate, S-ethyl thioacetate, furfuryl valerate, (E)-2-hexenoic acid, hexyl acetate, 1-(2-hydroxy-4-methoxyphenyl)-3-(pyridin-2-yl)propan-1-one, methional diethyl acetal, alpha - methyl-(E)-cinnamaldehyde, methyl 3-hexenoate, nonanoic acid, octahydrocoumarin, peppermint oil (USA), peppermint oil (Idaho), perillyl aldehyde, 4-phenyl-3-buten-2-ol, rose butyrate, 2,2,3-trimethylcyclopentaneethanol, benzyl acetate, isobutyl anthranilate, dibanillin, (Z)-4-hepten-1-ol, neryl isobutyrate, nonanol, octyl butyrate, isovaleric acid, vanillin, para - acetanisole, acetophenone, isobutyl butyrate, butyl isovalerate, ethyl cinnamate, hexyl phenylacetate, methyl phenylacetate, ketoisophorone (2,6,6-trimethylcyclohex-2-ene-1,4-dione), (Z)-3-hexenyl methyl ether, and vanillyl acetate are mentioned.,

[0032] Examples of flavoring agents known to impart or assist in imparting a sweet aroma include acetyl longifolene, terpene-free star anise oil, caramel diol, caramel furanone, caramel furanone solution, caramel pentadione, coffee diol, cycloten hydrate, ethyl cyclopentenolone, ethyl furaneol, 4-ethyl-2-hydroxy-3-methyl-2-cyclopenten-1-one, ethyl maltol, ethyl vanillin propylene glycol acetal, evernia prunastri lichen, hexyl 2-methyl-3-pentenoate, homalomena rubescens root oil, honey specialties, 3(2)-hydroxy-5-methyl-1-2(3)-hexanone, 2-hydroxy-3,5,5-trimethyl-2-cyclopenten-1-one, maltol, maltol isobutyrate, maltol propionate, maple furanone, melaleuca quinquenervia water, mesitene lactone, 2-methoxy-3,5-dimethyl-2-cyclopenten-1-one, 2-methyl-5,7-dihydrofuro-[3,4-d]-pyrimidine, (Z)-4-octen-1-ol, 2-pentanoyl furan, 3-pentylbicyclo[3,2-d]octan-2-one, periploca sepium root oil, (E)-2-phenyl-1(2)-propen-1-yl acetate, phthalide, pineapple hydroxyhexanoic acid, oleoresin of syringa vulgaris buds, Psidium guajava fruit, rose absolute morocco, rose concrete (rosa damascena), saffron resinoid, frankincense oil CO2 extract, beta-cinesal, spikenard oil, spikenard oil CO2 extract, strawberry furanone, strawberry furanone acetate, strawberry furanone butyrate, strawberry furanone solution, sugar flavor, brown sugar flavor, surfleurs d'oranger oil, sweet pea absolute, sweet pea flavor, tamarindus indica extract, taraxacum officinale leaf tincture, tilia cordata flower, toffee furanone, tolu balsam oil, 2,5,7-trimethyl-5,7-dihydrofuro-[3,4-d]-Pyrimidine, undecanal propylene glycol acetal, isovaleraldehyde propylene glycol acetal, vanilla aromatica fruit extract, vanilla bean aromatica, vanilla bean planifolia, French vanilla flavor, vanilla resinoid, vanilla tahitensis fruit extract, vanillin propylene glycol acetal, vanillyl isobutyrate, krumbein absolute, 2-acetyl-3,5-dimethylfuran, isoamyl acetoacetate, amyl hexanoate, isoamyl hexanoate, amyl octanoate, amica flower oil, 2-butoxyethyl acetate, cabreuva wood oil, caraway seed oleoresin, carrot weed oil, citronellyl cinnamate, cyclohexyl crotonate, 2,5-dibutyl-4-methyloxazole, 1,3-dihydroxyacetone (dimer), epoxyoxophorone, 2-ethylbutyl 2-butenoate, 1-ethyl-2-methylpropyl 3-butenoate, ethyl pentadecanoate, eucalyptus leucoxylon leaf oil Algeria, phenethyl acetate, furfuryl ethyl ether, gingergrass oil, green carboxylate, green heptenal, gargan balsam oil, heliotropyl diethyl acetal, 2-hexyl-5 or 6-keto-1,4-dioxane, alpha-ionol, ivy carbaldehyde / methyl anthranilate Schiff base, juniper berry concrete, lilac flavor base, Matricaria chamomilla flower oil, (-)-menthone, musk gx (1,3,4,6,7,8-hexahydro-4,6,6,7,8,8-hexamethylcyclopenta(g)-2-benzopyran) 50% (in benzyl benzoate), musk nonane (1,8-dioxaspiroheptadecane-9-one), 2-nonanone, nonyl benzoate, (E,E)-2,6-allocimene ((4E,6E)-2,6-dimethylocta-2,4,6-triene), phenethyl acetate, phenoxyacetic acid, phenylacetaldehyde, phenylacetaldehyde 2,3-Butylene glycol acetal, phenyl ethylidene acetone, 1-phenyl-1-2-pentanol, 2-propenyl-p-cymene, 4-propenylsyringol, propyl butyrate, propyl propane sulfinate, propyl isovalerate, 3-propylidene phthalide, isopregil acetate, isosafrole, strawberry furanone methyl ether, 1,3,4-trimethylpentyl 2-butenoate, 1,2,2-trimethylpropyl 2-butenoate, tropic indene, tuberose absolute (from concrete), tuberose absolute (from pomade), Chinese galangal oil, vanilla bean oil (vanilla planifolia), vanilla planifolia fruit infusion, French wormwood oil, benzaldehyde 2-methoxyethyl acetal, hexyl isopentyl acetal of acetaldehyde, tributyl acetyl citrate, aetoxylon sympetalum oil, isoamyl butyrate, angelica seed oil, benzaldehyde propylene glycol acetal, brachyleana hutchinsii wood oil, isobutyl anthranilate, isobutyl propionate, alpha-campholenic alcohol, Moroccan chamomile oil, (E)-cinnamic acid, citral, cocoa essence, (R)-delta-decalactone, 9-decen-5-olide-2,4-diethyl-5-propyl oxazole, 2,5-diethyltetrahydrofuran, 3’,4’-dimethoxyacetophenone, (R)-delta-dodecalactone, elderflower absolute (sambucus canadensis and s. nigra), endo-ethyl bicyclo(2.2.1)-5-heptene-2-carboxylate, ethyl butyryl lactate, (S)-2-ethylhexanoic acid, ethyl 5-hydroxydecanoate, ethyl methyl anthranilate, 10-epi-gamma-eudesmol, isoeugenyl formate, eugenyl phenylacetate, (E) beta-famesene, white frangipani concrete, freesia acetate, gardenia absolute, grain of paradise oil, 2-heptanol, 3-heptanone, 4-heptanone, hexanal butane-2,3-diol acetal, (Z)-3-hexen-1-yl acetate, (Z)-3-hexen-1-yl lactate, sec-hexyl alcohol, 4-hydroxyphenethyl alcohol, 3-hydroxy-4-phenyl-2-butanone, cis-2-hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one, trans-2-hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one, beta-ionone, kewda oil, lavender oil, Florida lime expressed oil, (3S,6S)-(Z)-linalool oxide (pyranoid), Mexican marigold oil, matico bark oil CO2 extract, menthyl isovalerate, 3-mercapto-3-methylbutanol, 3-mercapto-3-methyl-1-butyl acetate, methionol, para-methoxycinnamaldehyde, (E)-para-methoxycinnamaldehyde, methyl 2-hydroxy-4-methylvalerate, 2-methylnaphthalene, methyl octanoate, methyl sandal, 5-methyltetrahydrofuran-3-one, musc cyclopentenyl propionate ([2,2-dimethyl-3-(2-methyl-5-prop-1-en-2-yl-1-cyclopentenyl)propyl] propanoate), musc decanolide (1,6-dioxacycloheptadecan-7-one), musc gx (1,3,4,6,7,8-hexahydro-4,6,6,7,8,8-Hexamethylcyclopent(a)-2-benzopyran) 100%, narcissus flower absolute, gamma-nonalactone, nonyl anthranilate, isooctyl acetate, octyloxyacetaldehyde, opoponax resinoid substitute, peach pivalate, pear valerate, petitgrain combava oil, sesquiferandrene, phenethyl lactate, phenethyl phenylacetate, phenethyl tiglate, 4-phenyl-2-butyl acetate, isophorone, ketoisophorone, pineapple pentenoate, 2-isopropoxy-3(5)-methylpyrazine, propyl mercaptan, 2-isopropyl-1-4-methyl-3-thiazoline, isopropyl propionate, propyl pyruvate, propylene glycol dibutyrate, leaf oil of rhododendron anthopogon, leaf absolute of rosa centifolia, styryl acetate, tea leaf absolute, (R)-tonka furanone, (R)-N,N,alpha-trimethylbenzylamine, 2,6,6-trimethyl-2-hydroxycyclohexanone, tuberose acetate, (R)-delta-undecalactone, (R)-gamma-undecalactone, (S)-delta-undecalactone, (S)-gamma-undecalactone, valerian rhizome absolute, vanilla bean absolute (vanilla planifolia), Tahitian vanilla fruit absolute, Tahitian vanilla fruit absolute CO2 extract, Tahitian vanilla fruit oil CO2 extract, para-vanillic acid, vanilla hexylene glycol acetal, dextro-xylose, ylang-ylang flower absolute, acetyl ethyl tetramethyl tetralin substitute, 9-acetyl-5-methyl-tricyclo[6.2.1.0.sup.2,7] Undec-4-ene, allyl isononanoate, isoamyl decanoate, amyl propionate, amyl salicylate, homoisovanillin, levo-borneol, isobornyl acetate, isobornyl phenylacetate, isobutyl formate, 2-butylfuran, 1-isobutyl-2-methylbutyl 2-butenoate, alpha-campholenyl acetate, capsicum oleoresin, carvyl propionate, (Z)-civetone, 2,6-dimethyl-3-oxatricyclo(4.2.1.0, * 2,4 * ) nonane, 1,3-dithiolane, costus root absolute, delta-elemene, alpha-ethoxy-o-cresol, ethyl (Z)-4-heptenoate, ethyl 3-mercaptobutyrate, 1-ethyl-2-methylpropyl 2-butenoate, ferula assa-foetida absolute, hazelnut heptenone, furfuryl alcohol, ginger root absolute, ginseng, grapefruit oil (concentrate) florida, isogreen methanoinden, 20% of gaultheria oil in gaultheria balsam oil, (S)-gamma-heptalactone, 3-heptyl acetate, (S)-gamma-hexalactone, (E)-2-hexenoic acid, 3-hexenyl 2-methylbutyrate, hexoxyacetaldehyde dimethyl acetal, hexyl formate, hexyl 2-furoate, hinoki root oil, hop oil, hydroxymethylhexyl ethyl ketone, juniperus communis, laurel bark oil, laurel stem oil, lawsonia inermis flower absolute, levisticum officinale herb oil, (Z)-linalool oxide (furanoid), litsea cubeba oil terpene, melissa oil (republic of slovakia), levo-menthyl isobutyrate, methyl benzyl acetate (ortho-, meta-, para- mixture), 2-methylbutyl propionate, alpha-methyl-(E)-cinnamaldehyde, 6-methylheptanone Lure, methyl ionone terpene, methyl 4-methylbenzoate, methyl 4-phenylbutyrate, musk ambrette substitute, 50% musk gx in diethyl phthalate, 50% musk gx in DPG, myrtenol, nilvanolide, (E)-2-nonen-1-yl acetate, 2-nonyl-1-ardimethyl acetal, cis-octalactone, 3-octanone, origanum majorana oil CO2 extract, perillyl aldehyde, 2-phenoxyethyl formate, 4-phenyl-2-butanol, phenylglycol phenylacetate, 3-phenylpropyl cinnamate, phenyl salicylate, isopropenyl acetate, (R)-(+)-pulegone, reseda acetal, rose absolute (rosa damascena) Bulgaria, rose undecen, sandal glycol acetal, saten aldehyde, sodium ferulate, styralyl alcohol, syringa aldehyde, tea acetate, tetrahydrofurfuryl phenylacetate, ortho-thioguaiacol, 3(or 2),4,5-trimethyloctahydro-4,7-methanoinden-5-yl acetate, 4,6,ll-trimethyl-5-oxatricyclo(6.2.2.0 * 4,9 *)Dodeca-6-ene, vanilla bean absolute, vanilla oleoresin bourbon, 4-vinylphenol and wine lactone, aeolanthus graveolens oil, amber naphthofuran, para-anisaldehyde / methyl anthranilate Schiff base, betabisabolol, capsicum oleoresin CO2 extract, cumyl acetate, (E)-beta-damascenone, (R)-gamma-decalactone, (S)-delta-decalactone, 2,5-dimethylbicyclo(3.2.1)-2-octen-3-yl acetate + 1,4-dimethylbicyclo(3.2.1)-2-octen-3-yl acetate, (R)-gamma-dodecalactone, 2-ethyl-1-hexanol, (R)-gamma-heptalactone, hexanol, (Z)-3-hexen-1-yl phenylacetate, hexyl acetate, labdanum absolute, para-methylbenzyl acetate, methyl heptadienone, nonanal / methyl anthranilate Schiff base, osimenol, Passiflora edulis fruit extract, phenylacetaldehyde / methyl anthranilate Schiff base, robinia pseudoacacia absolute, sea resorcylate, delta-tetradecalactone, verbena absolute France, vetiveryl acetate, ylang ylang flower oil I, ylang ylang flower oil, gadjuts bark oil, aglumen nitrile, artemisia vestita wall leaf oil, benzyl acetate, benzyl salicylate, butyl 2-naphthyl ether, khella oil, leafy acetal, (R)-ocean propanal, (S)-ocean propanal, octahydro-4,7-methano-1H-indene-5-acetaldehyde + 6-methyloctahydro-4,7-methano-indene-5-carbaldehyde, spearmint oil America, strawberry glycidate 1, vanilla oleoresin vari, veratraldehyde, (Z)-3-hexenyl methyl ether, methyl para-anisate, vanillin, vanillyl acetate. 4-(3,3-dimethylbicyclo(2.2.1)hepta-2-yl)-1-methyl-2-oxabicyclo(2.2.2)octane, 2-phenyl-2-pentenal, and (E)-2,5,9-trimethyl-4,9-decadien-1-al.In one embodiment, the cocoa flavor evokes the aroma and flavor of cocoa powder and chocolate (including dark chocolate, semisweet chocolate, and milk chocolate).

[0033] Examples of flavoring agents known to impart or assist in imparting a sugar flavor include caramel color, sugar cookie flavor, ethyl maltol, malt distillate, marzipan flavor, iris germanica absolute, iris pallida absolute, sugarcane distillate, brown sugar cinnamon flavor, burnt sugar flavor, maple brown sugar flavor, sweeteners, caramel dihydroxyacetone, caramel furanone solution, cinnamon sugar cookie flavor, ethyl furaneol, methyl 2-furoate, praline flavor, pyruvic acid, vanilla sugar, caramel furanone, caramel pentadione, crème brûlée flavor, crème brûlée coffee flavor, and strawberry furanone.

[0034] Examples of flavoring agents known to impart or assist in imparting a sugar aroma include caramel color, cotton candy flavor, marzipan flavor, sugar cookie flavor, sugar flavor, brown sugar flavor, caramel dihydroxyacetone, diethyl malate, malt distillate, multyl isobutyrate, mesityl oxide, caramel furanone, caramel furanone solution, caramel pentadione, coffee dihydroxyacetone, crème brûlée flavor, cycloten hydrate, ethyl furaneol, 1-ethyl-2-methylpropyl 2-butenoate, barley malt extract, menthone, 2-mercaptomethylpyrazine, methyl bicycloheptenyl methyl oxirane carboxylate, strawberry furanone solution, ginger furanone, spicy pentanone, strawberry furanone, strawberry furanone acetate, toffee furanone, ethyl cyclopentenolone, ethyl maltol, Hordeum vulgare extract (straw), beta-damascenone, and 3-phenylpropyl isobutyrate.

[0035] Examples of flavoring agents known to impart or assist in imparting a caramel flavor include 2-butyl-3,6-dimethylpyrazine, 2-butyl-3,5,6-trimethylpyrazine, caramel cappuccino flavor, caramel apple flavor, caramel candy flavor, caramel cashew flavor, caramel cocoa flavor, caramel coconut flavor, caramel coffee flavor, caramel corn flavor, caramel cream flavor, caramel custard flavor, caramel flavor, burnt caramel flavor, caramel fudge flavor, caramel furanone, caramel latte flavor, caramel macchiato flavor, caramel malt mambo flavor, caramel mocha flavor, caramel nut cream flavor, caramel nut flavor, caramel nut fudge flavor, caramel peanut flavor, caramel pecan flavor, caramel taffy flavor, caramel pecan shortbread flavor, coffee geon, crème brûlée flavor, cyclotene hydrate, 2-dimethyl-3-butylpyrazine, ethyl furaneol, 3-ethylpyridine, fenugreek distillate, roasted fenugreek flavor, fenugreek resinoid, fenugreek seed oil, 3,4-hexanedione, 2-hydroxy-2-cyclohexenone, barley malt extract, maple flavor 2-(methoxymethyl)pyridine, 3-methylbutyl 2-furylbutyrate, methyl 2-furoate, 6-methylpyridine-2-aldehyde, l-phenyl-l,2-propanedione, 5-propylthiophene-2-aldehyde, 2-pyridinecarboxaldehyde, pyruvaldehyde, dextro-sorbitol, strawberry furanone, strawberry furanone acetate, strawberry furanone solution, taffy flavor, English taffy flavor, trigonella foenum-graecum essence, trigonella foenum-graecum extract, trigonella foenum-graecum tincture, acetyl propionyl, bananas foster flavor, butter caramel flavor, butyl levulo-lactate, iso-butyl lactate, cajeta flavor, caramel pentadione, chocolate caramel flavor, chocolate caramel flavor, white chocolate caramel flavor, chocolate caramel nut flavor, 3,5-Cocoa pyrazine, coffee caramel flavor, crème brûlée coffee flavor, cream caramel flavor, cyclohexylacetic acid, 2,5-dimethyl-3,6-diisobutylpyrazine, ecnog cream brûlée flavor, 3-ethyl-1,2-cyclopentadione, 5-ethyl-3,4,5,6-tetramethylcyclohexen-2-one, ethyl vanillin, furan flavor, 2-furoic acid, helichrysum italicum flower absolute, honey distillate, lucuma flavor, 2,3-lutidine, maltol propionate, molasses flavor, caramelized onion flavor, orange caramel flavor, peanut brittle flavor, pecan caramel flavor, 4-phenylpyridine, caramel popcorn flavor, 2-propanoylthiophene, 2-isopropylpyrazine, shoyu furanone, tetrahydrofurfuryl acetate, 5-thenyl-thiophene-2-aldehyde, vanilla caramel flavor, 2-vinylbenzofuran, (E)-aconitic acid, almond toffee crunch flavor, almond toffee flavor, butter maple flavor, butter praline flavor, butter toffee flavor, 2-oxo-butyric acid, coffee crème brûlée flavor, coffee distillate, cycloten, fenugreek absolute, chocolate fudge caramel flavor, furfuryl alcohol, 2-(2-furyl)ethanethiol, honey maple flavor, maple cream flavor, maple nut flavor, maple pecan flavor, toasted marshmallow flavor, 2-(1-mercaptoethyl)furan, 5-methylfurfural, caramelized onion oleoresin, praline flavor, toasted praline flavor, vanilla oleoresin vari, aconitic acid, caramel dione, ethyl crotonate, ethyl (E)-2-crotonate, malt distillate, maltol isobutyrate, maple furanone, toasted maple nut flavor, rum ether, spicy acetoacetate, acetyl butyryl, ethyl lactate, 2,3-heptanedione, 2-pentylfuran, diacetyl trimer, furfural, valeryl furfuryl, and 2-methylbutyraldehyde. In one embodiment, the caramel flavor evokes the smell and flavor produced when making caramel without burning the sugar.,

[0036] Examples of flavoring agents known to impart or assist in imparting the aroma of caramel include 4-acetyl-2,5-dimethyl-3(2H)-furanone, 6-acetyl-1,2,3,4-tetrahydropyridine, allyl 2-furoate, amyl 2-furoate, isoamyl pyruvate, butterscotch flavor, 2-oxobutyric acid, caramel corn flavor, caramel dione, caramel flavor, caramel furanone, caramel furanone solution, coffee dione, cyclotene, cyclotene hydrate, diethyl malate, alpha,alpha-dimethylanisylacetone, 3-ethyl-1,2-cyclopentadione, ethylcyclopentenolone, ethyl furaneol, ethyl 4-hydroxybutyrate, ethyl 2-hydroxy-2-methylbutyrate, ethyl-4-hydroxymethyl-3-(2H)-furanone, ethyl propylene glycol ketal levulinate, ethyl maltol, 5-ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-one, 5-ethyl-1,3,4,5,6-tetramethyl-I-cyclohexen-2-one, fenugreek absolute, fenugreek concrete, fenugreek seed oil, geranyl crotonate, helichrysum italicum flower absolute, helichrysum italicum flower extract, Hordeum vulgare cera, hydroxydimethylcyclopentenone, 2-hydroxy-3,5,5-trimethyl-2-cyclopenten-1-one, immortelle absolute, levulinic acid, barley malt extract, malt flavor, maltol, multyl isobutyrate, multyl propionate, maple flavor, maple furanone, menthone lactone, mesitylene lactone, 2-methoxy-3,5-Dimethyl-2-cyclopenten-1-one, 5-methylfurfural, methyl levulinate, 2-pentanoyl furan, isopropenyl pyrazine, propyl levulinate, propyl pyruvate, rosa canina seed extract, rose furan, zingiberone, dextro-sorbitol, (S)-strawberry furanone, strawberry furanone acetate, strawberry furanone ethyl ether, (R)-strawberry furanone methyl ether, strawberry furanone solution, toffee furanone, trigonella foenumgraecum essence, trigonella foenum-graecum extract, trigonella foenum-graecum tincture, acetone alcohol, acetyl butyryl, 2-acetyl-3,4,5,6-tetrahydropyridine, isoamyl levulinate, caramel pentadione, crème brûlée flavor, cycloten propionate, diethyl 2-hydroxyglutarate, 2,5-diethyltetrahydrofuran, 3-ethyl-1-4-methylcycloten, 5-ethyl-3-methylcycloten, ethyl vanillin, furfuryl acetone, furfuryl decanoate, Hordeum vulgare extract (barley straw), 2-hydroxy-2-cyclopenten-1-one, 3-hydroxy-3-penten-2-one, cis-2-hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one, isomaltol, mango furanone, 2-mercaptomethyl pyrazine, nutty cyclohexenone, 4-pentenoic acid, 2-propanoyl thiophene, pyruvaldehyde, pyruvic acid, strawberry furanone, 2-thiophenethiol, tonka bean absolute substitute, tonka bean resinoid, vanilla bean absolute (vanilla planifolia), vanilla oleoresin bourbon, amerenal, isobutyl lactate, 3,5-cocoa pyrazine, coffee distillate, 1,2 - Cyclohexanedione, diacetyl, ethyl (E)-2 - crotonate, fenugreek oleoresin, furfural, 2 - furylacetone, geranyl ethyl acetal, 3 - mercapto - 3 - methylbutyl formate, 2 - methoxythiazole, 3 - methylbutyl 2 - furyl butyrate, methyl 2 - hydroxy - 3 - methylpentanoate, methyl nonanedione, (E) - propyl - 2 - furan acrylate, strawberry furanone methyl ether, 2,3,5,6 - tetramethylpyrazine, (E)-tiglic acid, tonka bean absolute, (E,E)-2,4 - undecadienal, 2 - acetyl - 3,6 - dimethylpyrazine, 2 - acetyl - 3,S(or 6)-dimethylpyrazine, 2 - acetylfuran, acetyl propionyl, (R)-gamma - decalactone, ethyl lactate, 3,4 - hexanedione, opoponax resin (commiphora erythraea var.glabrescens engler), phenethyl octanoate, tetrahydrofurfuryl acetate, tetrahydrofurfuryl alcohol, vanillyl isobutyrate, dextro - xylose, (E)-aconitic acid, benzyl disulfide, butyl levulinate, 2,3 - dimethylpyrazine, ethyl 4 - pentenoate, ethyl pyruvate, ethyl vanillin isobutyrate, furfuryl alcohol, furfuryl octanoate, gamma - heptalactone, 5 - hydroxymethylfurfural, malt distillate, 2 - methylfuran, opoponax oil (commiphora erythraea var.glabrescens engle), peanut oxazole, vanilla oleoresin vali, aconitic acid, (E) ethyl tiglate, 2 - methylthio - 3,5 or 6 - methylpyrazine, opoponax absolute (commiphora erythraea var.glabrescens engle), 2 - pentylfuran, isoamyl 3-(2 - furan)propionate, chocolate pyrazine A, cyclohexyl acetic acid, natiki quinoxaline, 2 - acetyl 1 - 5 - methylfuran, isobutyl 2 - butanoate, 4 - methyl - 2,6 - dimethoxyphenol, (E,E)-pomaloz and trigonella foenumgraecum seed oil CO2 extract are included.,

[0037] Examples of flavoring agents known to impart or assist in imparting a maple flavor include caramel pentadione, cyclotene, 2,5-dimethyl-3,6-diisobutylpyrazine, 3-ethyl-1,2-cyclopentadione, fenugreek absolute, lucuma flavor, maple butter flavor, maple cream flavor, maple distillate, maple flavor, maple nut crunch flavor, maple nut flavor, toasted maple nut flavor, maple pecan cream flavor, maple pecan flavor, maple syrup, maple walnut flavor, butter maple flavor, caramel furanone, cyclotene hydrate, guava fruit distillate, honey maple flavor, maple pumpkin flavor, maple brown sugar flavor, acer spicatum bark extract, caramel dione, acacia nanaki bark, cyclohexylacetic acid, fenugreek oleoresin, maple furanone, levisticum officinale root extract, labaz tincture, 5-methylfurfural, and ethylcyclopentenolone.

[0038] Examples of flavoring agents known to impart or assist in imparting a maple aroma include caramel pentadione, 3-ethyl-4-methylcyclotene, fenugreek oleoresin, 2-hydroxy-2-cyclopenten-1-one, cis-2-hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one, maple fragrance, acer spicatum bark extract, caramel furanone, caramel furanone solution, acacia nanaki bark, 1,2-cyclohexanedione, cyclotene, cyclotene hydrate, ethylcyclopentenolone, trans-2-ethylidene-trans-3-hexenal, fenugreek absolute, geranyl crotonate, menthone lactone, 2-methoxy-3,5-dimethyl-2-cyclopenten-1-one, caramel dione, fenugreek resinoid, maple furanone, shoyu furanone, 2-hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one, 5-methylfurfural, 3-propylidenephthalide, molasses waste molasses, strawberry furanone methyl ether, whiskey lactone, and cyclohexylacetic acid.

[0039] Examples of flavoring agents known to impart or assist in imparting a cotton candy flavor include cotton candy flavor, maltol, ethyl maltol, strawberry furanone solution, caramel furanone, maltol isobutyrate, and raspberry ketone.

[0040] Examples of flavoring agents known to impart or assist in imparting a cotton candy scent include cotton candy fragrance, diethyl 2-hydroxyglutarate, strawberry furanone, ethyl maltol, maltol, strawberry furanone solution, toffee furanone, caramel furanone, heliotropyl acetone, and maltol isobutyrate.

[0041] Examples of flavor enhancers are abrusoside A, alitame, aspartame, baiyunoside, brazzein, curcumin, cyclocalycoside I, glyciphilin, glycyrrhizic acid, hemandulcin, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-[alpha]-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-[alpha]-aspartyl]-L-phenylalanine 1-methyl ester, Luo Han Guo extract, mabinlin, N-[N-[3-(3-methoxy-4-methoxyphenyl)propyl]-L-[alpha]-aspartyl]-L-phenylalanine 1-methyl ester, monatin, monellin, mukurojioside, neohesperidin dihydrochalcone, neotame, osladin, perillandrin, phloridzin, phlorizin, polypodoside A, pterocaryoside A, pterocaryoside B, thaumatin and trilobatin, and salts and / or solvates thereof.

[0042] The present invention is a method for preparing a food or beverage product, comprising including in the food or beverage product a composition comprising, based on the total amount of steviol glycosides in the food or beverage product, 5 to 30% by weight of rebaudioside M (reb M), 15 to 35% by weight of rebaudioside AM (reb AM), and 10 to 25% by weight of rebaudioside N2 (reb N2), wherein the steviol glycoside composition is present in an amount below its sweetness threshold. The method is further provided which is suitable for manufacturing the food or beverage product of the present invention. In one embodiment, reb M is present in an amount in the range of 10 to 25% by weight based on the total amount of steviol glycosides in the product. In one embodiment, reb M is present in an amount in the range of 8 to 27% by weight based on the total amount of steviol glycosides in the product. In one embodiment, reb AM is present in an amount in the range of 25 to 35% by weight based on the total amount of steviol glycosides in the product. In one embodiment, reb N2 is present in an amount in the range of 10 to 20% by weight based on the total amount of steviol glycosides in the product.

[0043] Including the steviol glycoside composition in the food or beverage product can be done by adding the steviol glycoside composition during the manufacture of the food or beverage product. For example, a flavor composition comprising the steviol glycoside composition and one or more flavorings can be added during the manufacture of the food or beverage product. Alternatively, the steviol glycoside composition can be added to the "finished" product, for example, by blending the steviol glycoside composition with the product. In the case of beverage products that require dilution before consumption by the consumer (e.g., beverage concentrates (including liquid concentrates and syrups, and non-liquid "concentrates" such as freeze-dried and / or powdered preparations, but not limited thereto)), or in the case of ready-to-use mixes that require reconstitution and possibly further processing to produce the final food or beverage product (e.g., ready-to-use cake mix for preparing cake products or ready-to-use bread mix for preparing bread products), the steviol glycoside composition is in an amount below its sweetness threshold in the final food or beverage product (e.g., the final finished beverage product or baked food product).

[0044] In one embodiment, the steviol glycoside composition further comprises rebaudioside O4 (reb O4). In one embodiment, the steviol glycoside composition further comprises from about 3 wt% to about 10 wt% reb O4, based on the total amount of steviol glycosides in the food or beverage product. In one embodiment, the steviol glycoside composition further comprises from about 5 wt% to about 9 wt% reb O4, based on the total amount of steviol glycosides in the food or beverage product.

[0045] Preferably, the steviol glycoside composition further comprises one or more additional steviol glycosides selected from the group consisting of Reb 2M, Reb M5, Reb D9, Reb 2A, Reb O4, Reb M4, Reb E, Reb O, Reb D, Reb K, Reb N, Reb C2, Reb J, Reb K2, Reb V2, Reb H, Reb I, Reb A, stevioside, Reb F, Reb C, glucoside A, rubusoside, Reb B, Sbio, and combinations thereof. Inclusion of these minor steviol glycosides has been found to have an improved effect on flavor modification properties.

[0046] Preferably, the method further comprises adding one or more additional additives selected from the group consisting of flavoring agents, flavoring agents having modified properties, flavor enhancers, acidulants, natural fruit extracts, natural vegetable extracts, seasonings, herbs, spices, potassium chloride, monosodium glutamate, yeast extracts, seaweed flakes, and combinations thereof. One or more flavoring agents having modified properties and / or one or more flavor enhancers are preferably used in amounts below their sweetness levels. More preferably, the method further comprises adding one or more flavoring agents having modified properties in amounts below their sweetness levels. Addition of the additional additives can result in a more desirable flavor profile.

[0047] The one or more additional additives can be any known in the art.

[0048] Examples of known flavorings with modified properties are erythritol; sodium gluconate; rare sugars such as allulose, tagatose, allose, cellobiose; glucosylated glycosides such as mogrosides, sesaminol glycosides, glucosylated steviol glycosides.

[0049] Preferably, the flavor and / or taste of the food or beverage product is modified or enhanced. "Modification" of flavor means that a particular attribute of the flavor profile of the food or beverage product changes. Such attributes can be, for example, sweetness, saltiness, bitterness, juiciness, a pungent kick, smokiness, etc., but can also be specific flavors such as brown paper flavor, lemon flavor. "Enhancement" of flavor means that at least a particular attribute is enhanced.

[0050] Incorporating a steviol glycoside composition into a food or beverage product in an amount below its sweetness threshold can modify or enhance the flavor of the food or beverage product by changing flavor attributes such as enhancing a particular flavor characteristic, reducing a particular flavor characteristic, masking an off-odor or bitterness, or changing the onset time and duration of the perception of a particular aspect of the flavor. For example, a steviol glycoside composition can modify or enhance the flavor of the food and beverage product by changing the consumer's perception of the flavor. A steviol glycoside composition can change the perception of flavor by changing the quality or intensity of the flavor, for example, by enhancing, intensifying, softening, or sharpening the flavor. A steviol glycoside composition can also modify any aspect of the temporal profile of the flavor of the food or beverage product.

[0051] Flavor is related to the taste and aroma of a food or beverage product. Taste is the sensation that occurs when a substance interacts with taste receptors in the mouth. The five established taste dimensions are sweetness, saltiness, bitterness, sourness, and umami. However, flavor is a comprehensive sensory experience that is mainly determined by the combination of taste and smell, but can also be influenced by other sensory elements such as mouthfeel.

[0052] Considering the fact that flavor is a comprehensive sensory experience, one sensory element, particularly aroma, can evoke a specific flavor even in the absence of other sensory elements. For example, the aroma of a sweet food such as cotton candy evokes sweetness even without the presence of sweetness. Therefore, flavoring agents used to provide such flavors in food or beverage products are often described as "sweet," even though the flavoring agent itself often does not have a sweet taste.

[0053] Modification or enhancement of flavor and / or taste can be determined in accordance with FEMA Guidance Sensory Testing for Flavorings with Modifying Properties (2013, Vol. 67, No. 11). The control should be the same product without the steviol glycoside composition.

[0054] Preferably, off-flavors are reduced in the method of the present invention. Off-flavors can be any undesirable flavor, such as bitterness or licorice-like aroma, metallic flavor, or astringent mouthfeel. These off-flavors are generally associated with sweeteners. The reduction is compared to a control food or beverage product without the steviol glycoside composition.

[0055] Preferably, saltiness and / or taste are enhanced in the method of the present invention. Enhancement of saltiness enables the preparation of food or beverage products with a lower salt content but the same saltiness level. Reduced-salt products can be healthier and / or more attractive to consumers.

[0056] Preferably, sweetness and / or taste are enhanced in the method of the present invention. Enhancement of sweetness enables the preparation of food or beverage products with a lower sugar content but the same sweetness level. Low-sugar products can be healthier and / or more attractive to consumers. The enhancement is compared to a control food or beverage product without the steviol glycoside composition.

[0057] Preferably, the sweetness is a sweet-scented flavor, more preferably a sweet-scented flavor mainly or exclusively perceived by retronasal olfaction. More preferably, the sweet-scented flavor is selected from the group consisting of caramel flavor, maple flavor, sugar flavor, cocoa flavor, tropical flavor, and cotton candy flavor. In one embodiment, the tropical flavor refers to a flavor that evokes any fruit produced by a tree native to the tropics (e.g., a fruity flavor such as passion fruit, coconut, pineapple, and mango, citrus options such as orange and mandarin, and other tropical fruit flavors).

[0058] Preferably, the flavor and / or taste is enhanced in the method of the present invention. The enhanced flavor allows for the use of fewer flavoring agents and thus reduces costs. More preferably, the flavor and / or taste is a full flavor, smoky flavor, pepper flavor, spicy / hot taste, sour flavor, citrus flavor, bitter flavor, or umami flavor, and the umami flavor is preferably selected from the group consisting of tomato flavor, onion / garlic flavor, dairy product flavor, nutty flavor, and barley flavor. The enhancement is compared to a control food or beverage product that does not contain the steviol glycoside composition.

[0059] The present invention provides the use of a steviol glycoside composition comprising, based on the total amount of steviol glycosides in the composition, 5 to 30% by weight of rebaudioside M (reb M), 15 to 35% by weight of rebaudioside AM (reb AM), and 10 to 25% by weight of rebaudioside N2 (reb N2) as a flavor modifier or flavor enhancer and / or as a taste modifier and / or taste enhancer. In one embodiment, reb M is present in an amount in the range of 10 to 25% by weight based on the total amount of steviol glycosides in the product. In one embodiment, reb M is present in an amount in the range of 8 to 27% by weight based on the total amount of steviol glycosides in the product. In one embodiment, reb AM is present in an amount in the range of 25 to 35% by weight based on the total amount of steviol glycosides in the product. In one embodiment, reb N2 is present in an amount in the range of 10 to 20% by weight based on the total amount of steviol glycosides in the product. The modification or enhancement of flavor and / or taste can be determined according to FEMA Guidance Sensory Testing for Flavorings with Modifying Properties (2013, Vol. 67, No. 11).

[0060] In one embodiment, the steviol glycoside composition further comprises rebaudioside O4 (reb O4). In one embodiment, the steviol glycoside composition further comprises about 3% to about 10% by weight of reb O4 based on the total amount of steviol glycosides in the food or beverage product. In one embodiment, the steviol glycoside composition further comprises about 5% to about 9% by weight of reb O4 based on the total amount of steviol glycosides in the food or beverage product.

[0061] Preferably, the steviol glycoside composition further comprises one or more additional steviol glycosides selected from the group consisting of Reb 2M, Reb M5, Reb D9, Reb 2A, Reb O4, Reb M4, Reb E, Reb O, Reb D, Reb K, Reb N, Reb C2, Reb J, Reb K2, Reb V2, Reb H, Reb I, Reb A, stevioside, Reb F, Reb C, glucoside A, rubusoside, Reb B, Sbio, and combinations thereof.

[0062] Preferably, the off-odor is reduced. The reduction is compared with a control that does not use the steviol glycoside composition.

[0063] Preferably, the saltiness is enhanced. The enhancement is compared with a control that does not use the steviol glycoside composition.

[0064] Preferably, the sweetness is enhanced. More preferably, the sweetness is a sweet-scented flavor. The sweet-scented flavor is preferably selected from the group consisting of caramel flavor, maple flavor, sugar flavor, and cotton candy flavor. The enhancement is compared with a control that does not use the steviol glycoside composition.

[0065] Preferably, the flavor and / or taste is enhanced. More preferably, the flavor and / or taste is a full flavor, smoky flavor, pepper flavor, spicy / hot taste, sour taste, citrus flavor, bitter taste, or umami flavor, and the umami flavor is preferably selected from the group consisting of tomato flavor, onion / garlic flavor, dairy product flavor, nutty flavor, and oatmeal flavor. The enhancement is compared with a control that does not use the steviol glycoside composition.

[0066] Preferably, the steviol glycoside composition is used in combination with additives selected from the group consisting of flavoring agents, flavoring agents having modified properties, flavor enhancers, acidulants, natural fruit extracts, natural vegetable extracts, seasonings, herbs, spices, potassium chloride, monosodium glutamate, yeast extracts, seaweed flakes, and combinations thereof. One or more flavoring agents having modified properties and / or one or more flavor enhancers are preferably used in amounts below their sweetness levels. More preferably, the method further comprises adding one or more flavoring agents having modified properties in amounts below their sweetness levels. The addition of further additives can result in a more desirable flavor profile.

[0067] One or more further additives can be any known in the art.

[0068] Examples of known flavoring agents having modified properties are erythritol; sodium gluconate; rare sugars such as allulose, tagatose, allose, cellobiose; glucosylated glycosides such as mogroside, sesaminol glycoside, glucosylated steviol glycoside.

Example

[0069] A steviol glycoside composition (“Composition A”) was prepared according to Table 1.

[0070]

Table 1

[0071] The prepared composition was used in the following examples.

[0072] Example 1: Determination of the sweetness threshold The sweet taste threshold was determined according to the FEMA GRAS (trademark) program and the FEMA Sensory guidance document Guidance for the Sensory Testing of Flavorings with Modifying Properties within 2013. The recognition threshold concentration was determined using the 2-alternate forced choice (2-AFC) method. The control was a 1.5% w / w aqueous sucrose solution.

[0073] The test was conducted by highly trained panelists in 112 observations over 3 sessions. The samples were balanced, randomized within and between pairs, and blind-coded.

[0074] It was found that the 45 ppm aqueous solution of Composition A was not significantly sweeter (95% confidence interval) than the control solution.

[0075] Example 2: Flavor Modifying Properties Nine products were prepared with a small amount of Composition A added. Composition A at several concentrations below the sweet taste recognition threshold was prepared for various applications and compared with their respective negative controls (without the addition of steviol glycoside composition).

[0076] Descriptive sensory analysis was conducted by highly trained panelists in 30 - 70 observations per product type. The samples were balanced, randomized within and between pairs, and blind-coded.

[0077] [Table 2]

[0078] Composition A has been shown to have flavor-modifying properties when used below its sweetness threshold. As can be seen from the table above, Composition A was able to increase desirable flavors such as sweetness, cocoa flavor, dairy note, and caramel note across different applications. This suggests that Composition A can act as a flavor substance with flavor-modifying properties (FMP) when used at levels below its sweetness threshold.

[0079] In addition, Composition A was able to increase desirable flavors and reduce off-flavors across a wide spectrum. This is unexpected since most taste modifiers have a narrow range of application.

[0080] Although the principles of the present invention have been described above in relation to specific embodiments, it should be understood that this description is made merely by way of example and does not limit the scope of protection determined by the appended claims.

Claims

**Claim 1** A food or beverage product comprising a steviol glycoside composition, wherein the composition comprises 5 to 30% by weight of rebaudioside M (reb M), 15 to 35% by weight of rebaudioside AM (reb AM), and 10 to 25% by weight of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the food or beverage product, and the steviol glycoside composition is present in an amount below its sweetness threshold. **Claim 2** The food or beverage product according to claim 1, wherein the steviol glycoside composition further comprises rebaudioside O4 (reb O4). **Claim 3** The food or beverage product according to claim 1 or 2, wherein the steviol glycoside composition further comprises one or more additional steviol glycosides. **Claim 4** The food or beverage product according to any one of claims 1 to 3, wherein the steviol glycoside composition is present in an amount greater than about 10 ppm. **Claim 5** The food or beverage product according to any one of claims 1 to 4, wherein the steviol glycoside composition is present in an amount less than about 500 ppm. **Claim 6** The food or beverage product according to any one of claims 1 to 5, which is a reduced-salt product. **Claim 7** The food or beverage product according to any one of claims 1 to 6, which is a low-sugar product. **Claim 8** The food or beverage product according to any one of claims 1 to 7, further comprising vegetable protein. **Claim 9** One or more additional additives selected from the group consisting of flavorings, flavor enhancers, acidulants, natural fruit extracts, natural vegetable extracts, seasonings, herbs, spices, etc. having flavor and modified properties, more preferably one or more flavorings having modified properties in an amount below their sweetness level, even more preferably erythritol; sodium gluconate; rare sugars such as allulose, tagatose, allose, cellobiose; glucosylated glycosides such as mogroside, sesaminol glycoside, glucosylated steviol glycoside; potassium chloride; monosodium glutamate; yeast extract; seaweed flakes; and combinations thereof. The food or beverage product according to any one of claims 1 to 8. **Claim 10** A method for preparing a food or beverage product, comprising including in the food or beverage product a composition comprising 5 to 30% by weight of rebaudioside M (reb M), 15 to 35% by weight of rebaudioside AM (reb AM), and 10 to 25% by weight of rebaudioside N2 (reb N2), based on the total amount of steviol glycosides in the food or beverage product, wherein the steviol glycoside composition is present in an amount below its sweetness threshold.

11. The method according to claim 10, wherein the steviol glycoside composition further comprises rebaudioside O4 (reb O4).

12. Further comprising adding one or more additional additives selected from the group consisting of flavorings having flavor and modified properties, flavor enhancers, acidulants, natural fruit extracts, natural vegetable extracts, seasonings, herbs, spices, etc., more preferably the method further comprises adding one or more flavorings having modified properties in an amount below their sweetness levels, even more preferably erythritol; sodium gluconate; rare sugars such as allulose, tagatose, allose, cellobiose; glucosylated glycosides such as mogroside, sesaminol glycoside, glucosylated steviol glycoside; potassium chloride; monosodium glutamate; yeast extract; seaweed flakes; and combinations thereof. The method according to any one of claims 10 or 11.

13. The method according to any one of claims 10 to 12, wherein the flavor and / or taste of the food or beverage product is modified or enhanced.

14. The method according to claim 13, wherein off-odor is reduced.

15. The method according to claim 13, wherein saltiness is enhanced.

16. The method according to claim 13, wherein sweetness is enhanced.

17. The method according to claim 16, wherein the sweetness is preferably a sweet-scented flavor selected from the group consisting of caramel flavor, maple flavor, sugar flavor, cocoa flavor, tropical flavor, and cotton candy flavor.

18. The method according to claim 13, wherein the flavor and / or taste is enhanced, preferably the flavor and / or taste is a full flavor, smoky flavor, pepper flavor, spicy / hot taste, sour taste, citrus flavor, bitter taste, or umami flavor, and the umami flavor is preferably selected from the group consisting of tomato flavor, onion / garlic flavor, dairy product flavor, nut flavor, oat flavor.

19. Based on the total amount of steviol glycosides in the composition, 5 to 30% by weight of rebaudioside M (reb M), 15 to 35% by weight of rebaudioside AM (reb AM), and 10 to 25% by weight of rebaudioside N2 (reb N2), for use as a flavor modifier or flavor enhancer and / or as a taste modifier and / or taste enhancer of a steviol glycoside composition.

20. Use according to claim 19, wherein the off-odor is reduced.

21. Use according to claim 19, wherein the saltiness is enhanced.

22. Use according to claim 19, wherein the sweetness is enhanced.

23. The use according to claim 22, wherein the sweetness is preferably a sweet-scented flavor selected from the group consisting of caramel flavor, maple flavor, sugar flavor, cocoa flavor, tropical flavor, and cotton candy flavor.

24. The flavor is enhanced, preferably, the flavor and / or taste is all flavor, smoke flavor, pepper flavor, spiciness / hot taste, sourness, citrus flavor, bitterness, or umami flavor, and the umami flavor is preferably selected from the group consisting of tomato flavor, onion / garlic flavor, dairy product flavor, nut flavor, and oat flavor. Use according to claim 19.

25. The steviol glycoside composition is used in combination with additives selected from the group consisting of flavoring agents, flavoring agents with modified properties, flavor enhancers, acidulants, natural fruit extracts, natural vegetable extracts, seasonings, herbs, spices, etc., more preferably one or more flavoring agents with modified properties in an amount below their sweetness level, even more preferably erythritol; sodium gluconate; rare sugars such as allulose, tagatose, allose, cellobiose; glucosylated glycosides such as mogroside, sesaminol glycoside, glucosylated steviol glycoside; potassium chloride; monosodium glutamate; yeast extract; seaweed flakes; and combinations thereof. Use according to claim 19.

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