Taste-modifying composition and its use

Abstract

This invention provides a compound that enhances the sweetness of calorie-containing sweeteners. [Solution] The present invention provides formulations and uses of the compound: N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propane-2-yl)isonicotinamide (referred to as "TM1") and edible salts thereof. In some embodiments, compositions comprising TM1 or edible salts thereof are provided. In some embodiments, the compositions are edible compositions including, but not limited to, packaged food and beverage products and table sweeteners. In some embodiments, specific compositions comprising such flavanone derivatives are provided, for example, compositions comprising such flavanone derivatives and one or more other sweeteners.

Description

Technical Field

[0001] Cross - reference to related applications This application claims the benefit of priority of U.S. Provisional Application No. 62 / 947,727, filed on December 13, 2020, and hereby incorporates by reference the same in its entirety as if fully set forth herein.

[0002] Technical Field The present disclosure generally relates to various formulations and uses of the compound: N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide (which is also referred to herein as "TM1") and salts thereof that are acceptable for food use. In some aspects, the present disclosure provides compositions comprising TM1 or a salt thereof that is acceptable for food use. In some embodiments, the compositions are ingestible compositions including packaged food and beverage products and tabletop sweeteners, but are not limited thereto. In some aspects, the present disclosure provides certain compositions comprising such flavanone derivatives, for example, compositions comprising such flavanone derivatives and one or more other sweeteners. In some other aspects, the present disclosure provides methods for reducing the calorie content of sweetened articles, such as sweetened food or beverage products.

[0003] Description of the related art The gustatory system provides sensory information regarding the chemical composition of the external world. Taste transduction is one of the more sophisticated forms of chemically - induced sensation in animals. Taste signal transduction is seen throughout the animal kingdom, from simple metazoans to the most complex vertebrates. Mammals are thought to have five basic taste modalities: sweet, bitter, sour, salty, and umami.

[0004] Sweetness is the taste most commonly perceived when consuming foods high in sugar. Mammals generally perceive sweetness as a pleasant sensation, except in excessive amounts. Caloric sweeteners such as sucrose and fructose are typical examples of sweetening substances. Although many caloric and low-calorie alternatives exist, these caloric sweeteners remain the dominant means of making food products taste sweet when consumed.

[0005] Metabolic disorders and related diseases such as obesity, diabetes, and cardiovascular disease are major public health problems worldwide. The prevalence of these diseases is increasing at an alarming rate in almost all developed countries. Calorie-containing sweeteners are a major contributor to this trend, as they are included in various food and beverage packaging products to make them more palatable for consumers. Often, calorie-free or low-calorie substitutes are used in foods and beverages instead of sucrose or fructose. However, these compounds impart a different sweetness than calorie-containing sweeteners, and many consumers do not consider them suitable substitutes. Furthermore, such compounds can be difficult to incorporate into certain products. While they can sometimes be used as partial substitutes for calorie-containing sweeteners, their mere presence can cause many consumers to perceive unpleasant off-flavors, including astringency, bitterness, and metallic and licorice-like tastes. Therefore, low-calorie sweeteners face certain challenges in their adoption.

[0006] Sweetness enhancement offers an alternative approach to overcome some of the adoption challenges faced by low-calorie sweeteners. Such compounds can enhance their sweetness when used in combination with sucrose or fructose, thereby allowing for smaller amounts of such calorie sweeteners to be used in various food or beverage products. However, in addition to enhancing the perceived sweetness of the main sweetener, such compounds nevertheless alter the perceived taste of the sweetener. Therefore, many consumers find consuming such sweetened products less pleasant compared to unenhanced alternatives with higher calories. Thus, there remains a need to discover compounds that enhance the sweetness of calorie sweeteners without altering the perceived taste in a way that diminishes the pleasure consumers experience when consuming products containing such sweeteners.

[0007] overview This disclosure relates to N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methylpropane-2-yl)isonicotinamide (which is also referred to herein as "TM1" and has a chemical structure formula [ka] The present invention relates to the discovery that salt (represented by ) and edible salt imparts specific beneficial taste characteristics when used in combination with other sweeteners and flavor-modifying compounds, and when formulated in a specific solid state.

[0008] In a first embodiment, the disclosure provides N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methylpropan-2-yl)isonicotinamide, or a salt thereof that is edible. In some embodiments, the edible salt is a sodium salt, potassium salt, calcium salt, magnesium salt, or zinc salt. In some other embodiments, the edible salt is a hydrochloride salt, sulfate salt, or phosphate salt. In some embodiments, the edible salt is a sodium salt.

[0009] In a second aspect, the disclosure provides solid forms such as crystalline polymorphs, cocrystals, and solvates of the compounds of the first aspect.

[0010] In a third aspect, the disclosure provides compounds of the first aspect or formulations in solid form of the second aspect for use in combination with other sweeteners, flavor enhancers, mouthfeel enhancers, etc., in edible products such as food and beverage products.

[0011] In a fourth aspect, the disclosure provides the use of a compound of the first aspect, a solid form of the second aspect, or a formulation of the third aspect for flavoring or imparting flavor to an edible product, such as a food or beverage product.

[0012] Further aspects and embodiments thereof are described below in detail in the description, drawings, abstract, and claims. [Brief explanation of the drawing]

[0013] The following drawings are provided for illustrative purposes only and are not intended to describe any preferred composition or preferred method or to impose any limitations on the scope of the claimed invention. [Figure 1]This is the chemical formula for 2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methylpropane-2-yl)isonicotinamide.

[0014] Detailed explanation The following detailed description illustrates various aspects and embodiments provided herein. This specification should be read from the perspective of a person with ordinary skill in the relevant art. Therefore, it does not necessarily contain information that is well known to such a person with ordinary skill.

[0015] definition The following terms and phrases have the meanings set forth below unless otherwise specified herein. This disclosure may adopt other terms and phrases not expressly defined herein. Such other terms and phrases have the meanings they would have to a person skilled in the art within the context of this disclosure. In some cases, a term or phrase may be defined in a singular or plural form. In such cases, it will be understood that any singular term may include its plural counterpart and vice versa, unless otherwise indicated.

[0016] As used herein, “solvate” means 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 solvate that is acceptable for ingestion, such as a hydrate.

[0017] In this specification, “sweetener,” “sweet flavoring agent,” “sweet substance,” or “sweet compound” refers to a compound that produces a detectable sweet flavor in a subject or a edible salt thereof, such as a compound that activates T1R2 / T1R3 receptors in vivo. The term “enhance sweet flavor” or a modified version thereof means to enhance sweetness, increase upfront sweetness, or reduce aftertaste (e.g., licorice aftertaste).

[0018] As used herein, the singular forms "a," "an," and "the" refer to multiple things unless the context clearly indicates otherwise. For example, a reference to "a substituent" includes a single substituent and two or more substituents, and so on.

[0019] As used herein, “for example, for instance,” “such as,” or “including” means to provide examples that further clarify a more general subject matter. Unless otherwise expressly indicated, such examples are provided solely to aid in understanding the embodiments shown in this disclosure and are not intended to limit them in any way. Nor do these terms indicate any kind of selection of embodiments of the disclosure.

[0020] As used herein, "comprising" or "consisting of" (comprise, comprises, comprising, or comprised of) refers to an open group, meaning that the group can include additional elements in addition to those explicitly listed. For example, the phrase "comprising A" means that A must be present, but other elements may also be present. The terms "comprising", "having", "consisting of" and their grammatical variations have the same meaning. In contrast, "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 event described thereafter 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 construction. Thus, the phrase "including A or B" means that A may be present and B not present, or B may be present and A not present, or both A and B may be present. Further, for example, when defining a classification where A can have multiple elements, such as A1 and A2, one or more elements of this classification can be present simultaneously.

[0023] Chemical structures are often shown using a "skeletal" format in which carbon atoms are not explicitly shown and hydrogen atoms attached to the carbon atoms are completely omitted. For example, the structure

Chemical Structure

[0024] Other terms, though not included in this subsection, are defined elsewhere in this specification.

[0025] Flavor-modifying compounds In a first aspect, the present disclosure provides a flavor-modifying compound, which has the following formula [ka] The compound of the above formula or a salt thereof. The compound of the above formula is described herein as N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propane-2-yl)-isonicotinamide or by the abbreviation "TM1".

[0026] In some embodiments, the flavor-modifying compound is N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propane-2-yl)-isonicotinamide.

[0027] Those skilled in the art will recognize that some of the structures described herein may be resonance forms or tautomers of compounds that could be fairly represented by other chemical structures, even kinetically. Those skilled in the art will also recognize that such structures may represent only a small sample of such compounds. Such compounds are considered to fall within the range of the described structures, even though such resonance forms or tautomers are not represented herein.

[0028] The compounds described may contain isotopes. Each chemical element represented in the compound structure may contain any isotope of that element. For example, in the compound structure, the presence of a hydrogen atom in the compound may be explicitly disclosed or understood. At any position in a 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). Accordingly, references to compounds herein encompass all possible isotopic forms unless the context clearly indicates otherwise.

[0029] In some embodiments, the compounds disclosed herein can form acid salts and / or base salts in the presence of an amino group and / or a carboxyl group or a similar group. Food-safe acid addition salts may be formed with inorganic and organic acids. Examples of inorganic acids that can induce salt formation include hydrochloric acid, hydrobromic acid, sulfuric acid, nitric acid, and phosphoric acid. Examples of organic acids that can induce salt formation include 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, and salicylic acid. Physiologically acceptable salts can be formed using inorganic and organic bases. Examples of inorganic bases that can induce salts include bases containing sodium, potassium, lithium, ammonium, calcium, magnesium, iron, zinc, copper, manganese, and aluminum, with salts of ammonium, potassium, sodium, calcium, and magnesium being particularly preferred. In some embodiments, when the compounds disclosed herein are treated with an inorganic base, unstable hydrogen is lost from the compound, and Li + kaNa + , K + Mg 2+ and Ca 2+Salt forms containing inorganic cations such as these can be obtained. Examples of organic bases that can derive salts include primary, secondary, and tertiary amines, substituted amines including naturally occurring substituted amines, cyclic amines, and basic ion exchange resins. Specifically, these include isopropylamine, trimethylamine, diethylamine, triethylamine, tripropylamine, and ethanolamine.

[0030] In some embodiments, the compound is a salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propane-2-yl)isonicotinamide. In some such embodiments, the salt is a lithium salt, sodium salt, potassium salt, magnesium salt, calcium salt, or zinc salt. In some further such embodiments, the salt is a sodium salt. It should be noted that in such salts, the anion is typically formed by the loss of a hydrogen atom on a nitrogen atom directly adjacent to the sulfonyl group. In some other such embodiments, the salt is an acid addition salt formed by the addition of hydrochloric acid, hydrobromic acid, sulfuric acid, nitric acid, phosphoric acid, acetic acid, propionic acid, glycolic acid, pyruvic acid, or oxalic acid. These are 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, or any combination thereof. In some such embodiments, the salt is a hydrochloride, sulfate, or phosphate. In some further such embodiments, the salt is a hydrochloride.

[0031] Solid forms and solutions of flavor-modifying compounds In another embodiment, the disclosure provides various solid forms of the TM1 compound or its salts that are acceptable for food use.

[0032] In some embodiments, the TM1 compound or its edible salt exists as a crystalline solid, either in a substantially pure form or in formulations such as those shown below. The crystalline solid may have any suitable polymorphic form, for example, any polymorphic form that can be obtained by recrystallization in any suitable solvent system according to techniques commonly used in the field of polymorphic screening.

[0033] In some other embodiments, the TM1 compound or its edible salt exists as an amorphous or semi-amorphous solid, meaning it does not have any regular crystalline structure. Such solids can be produced using standard techniques such as spray drying.

[0034] In some embodiments, the TM1 compound or its food-grade salt exists as a solvate, which is a pseudo-form of the compound in which one or more solvent molecules (such as water molecules) are incorporated into the crystalline structure. Any suitable solvent or combination of solvents can be used, but is not limited to, water, methanol, ethanol, n-propanol, isopropanol, n-butanol, 2-butanol, isobutanol, ethyl acetate, ethylene glycol, 1,2-propylene glycol, and 1,3-propylene glycol. In some embodiments, the present disclosure provides hydrates of the TM1 compound or its food-grade salt. Such solvates can be produced by any suitable means, such as techniques typically used by those skilled in the art in the field of polymorph and solvate screening.

[0035] In some other embodiments, the TM1 compound or its edible salt exists as a cocrystal with one or more other compounds, such as one or more other sweetener compounds. The TM1 compound or its edible salt can form cocrystals 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 E, rebaudioside M, etc.), other mogrosides (e.g., natural mogroside compounds such as mogroside V, etc.), 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.

[0036] In some embodiments, the TM1 compound or its edible salts are in the form of dry particles. Such dry particles can be formed by techniques standard in the art, such as dry granulation or wet granulation. Such particles may also contain numerous diluents, including inert diluents such as calcium carbonate, sodium carbonate, lactose, calcium phosphate, and sodium phosphate; granulating and disintegrating agents 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 materials, may also be included.

[0037] In some embodiments, the TM1 compound or a food-grade salt thereof is in the form of a liquid solution or liquid suspension. Such compositions may also include carboxymethylcellulose, methylcellulose, hydroxypropylmethylcellulose, sodium alginate, polyvinylpyrrolidone, tragacanth gum, and acacia gum. Dispersants or wetting agents may be naturally occurring phosphatides such as lecithin, or condensation products of alkylene oxides and fatty acids, e.g., polyoxyethylene stearate, or condensation products of ethylene oxide and long-chain aliphatic alcohols, e.g., heptadecaethyl-eneoxycetanol, or condensation products of ethylene oxide and partial esters derived from fatty acids and hexitol, e.g., polyoxyethylene sorbitol monooleate, or condensation products of ethylene oxide and partial esters derived from fatty acids and hexitol anhydride, e.g., polyethylene sorbitan monooleate. Such compositions may also include one or more colorants and one or more flavoring agents. Such liquid suspensions and solutions have a liquid carrier. Generally, liquid carriers contain water. In some such cases, the liquid composition is an emulsion, such as an oil-in-water or water-in-oil emulsion. Furthermore, in some cases, the polarity of water may be too high to dissolve the TM1 compound to the desired concentration. In such cases, it may be desirable to introduce a water-miscible solvent, such as an alcohol, glycol, or polyol, into the solvent to increase the solubility of the TM1 compound.

[0038] In some embodiments, the TM1 compound or a food-grade 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 contains a food-grade salt of TM1, e.g., a salt with hydrochloric acid, a potassium salt, or a sodium salt. Such a solution can be diluted to any suitable concentration.

[0039] Formulation, uses, and methods In other embodiments, the Disclosure provides formulations, uses, and methods for using TM1 compounds or edible salts thereof (in any form according to the preceding embodiments and embodiments). In some embodiments, the Disclosure provides edible compositions comprising a sweetener and any of the flavor-modifying compounds of the preceding embodiments. In certain other relevant embodiments, the Disclosure provides the use of any of the flavor-modifying compounds of the preceding embodiments, including any embodiments or combinations as shown above, for reducing the acidity of an edible composition. In another relevant embodiment, the Disclosure provides the use of any of the flavor-modifying compounds of the preceding embodiments, including any embodiments or combinations as shown above, for reducing the bitterness of an edible composition. In certain other relevant embodiments, the Disclosure provides the use of any of the flavor-modifying compounds of the preceding embodiments, including any embodiments or combinations as shown above, in the preparation of an edible composition for enhancing the sweetness of the edible composition. In some embodiments, the edible composition comprises a caloric sweetener. In another relevant embodiment, the Disclosure provides the use of any of the flavor-modifying compounds of the preceding embodiments, including any embodiments or combinations as shown above, in the preparation of an edible composition for reducing the acidity of the edible composition. In another related embodiment, the Disclosure provides the use of any of the aforementioned flavor-modifying compounds, including any embodiment or combination thereof as described above, in the preparation of an edible composition for reducing the bitterness of the edible composition.

[0040] This disclosure also provides methods corresponding to each of the uses described above. Accordingly, in certain relevant embodiments, this disclosure provides a method for enhancing the sweetness of an edible composition, comprising introducing into the edible composition an amount (such as an effective amount for sweetness enhancement) of any flavor-modifying compound of the aforementioned embodiments, including any embodiment or combination thereof as shown above. In some other relevant embodiments, this disclosure provides a method for reducing the acidity of an edible composition, comprising introducing into the edible composition an amount (such as an effective amount for acidity reduction) of any flavor-modifying compound of the aforementioned embodiments, including any embodiment or combination thereof as shown above. In some other relevant embodiments, this disclosure provides a method for reducing the bitterness of an edible composition, comprising introducing into the edible composition an amount (such as an effective amount for bitterness reduction) of any flavor-modifying compound of the aforementioned embodiments, including any embodiment or combination thereof as shown above.

[0041] The uses and methods described above generally involve the use of flavor-modifying compounds in compositions containing one or more additional components. For example, in at least one embodiment, the Disclosure provides a composition comprising any flavor-modifying compound of the foregoing embodiment, including any embodiment or combination thereof as shown above, wherein the flavor-modifying compound constitutes at least 50% by mass of the composition on a dry mass basis (e.g., based on the total mass of the composition excluding the mass of any liquid carrier). In a related embodiment, the Disclosure provides a solid composition comprising any flavor-modifying compound of the foregoing embodiment, including any embodiment or combination thereof as shown above, wherein the flavor-modifying compound constitutes at least 50% by mass of the solid composition based on the total mass of the composition. In another related embodiment, the Disclosure provides an ingestible composition comprising a flavor-modifying compound of the foregoing embodiment, including any embodiment or combination thereof as shown above, wherein the concentration of the flavor-modifying compound in the ingestible composition is 200 ppm or less. In another related aspect, the Disclosure provides an edible composition comprising any flavor-modifying compound of the aforementioned aspects, including any embodiment or combination thereof as shown above, wherein the edible composition comprises steviol glycoside (including ribaudioside A) in amounts of 1000 ppm or less, or 900 ppm or less, or 800 ppm or less, or 700 ppm or less, or 600 ppm or less, or 500 ppm or less, or 400 ppm or less, or 300 ppm or less, or 200 ppm or less, or 100 ppm or less, or 50 ppm or less. In another related aspect, the Disclosure provides an edible composition comprising any flavor-modifying compound of the aforementioned aspects, including any embodiment or combination thereof as shown above, wherein the edible composition comprises a caloric sweetener such as sucrose, fructose, xylitol, erythritol, or a combination thereof. In another related aspect, the Disclosure provides a concentrated sweetening composition comprising any flavor-modifying compound of the aforementioned aspects, including any embodiment or combination thereof as shown above, and a sweetener.

[0042] In certain embodiments, the ingestible composition comprises sucrose and either the TM1 compound or a edible salt thereof. In some such embodiments, the introduction of the TM1 compound (or salt) can achieve the same level of sweetness as comparable products employing more sucrose, even with less sucrose (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). In some embodiments, the concentration of the TM1 compound, or a edible salt thereof, is 1000 ppm or less, or 900 ppm or less, or 800 ppm or less, or 700 ppm or less, or 600 ppm or less, or 500 ppm or less, or 400 ppm or less, or 300 ppm or less, or 200 ppm or less, or 100 ppm or less, or 50 ppm or less, or 25 ppm or less, or 10 ppm or less. Such ingestible composition may be in any suitable form. In some embodiments, the ingestible composition is a food product, for example, one of those specifically listed below. In other embodiments, the ingestible composition is a beverage product such as soda. Sucrose can be introduced in any suitable form, such as a natural syrup (sugarcane syrup).

[0043] In certain specific embodiments, the ingestible composition comprises fructose and either the TM1 compound or a edible salt thereof. In some such embodiments, the introduction of the TM1 compound (or salt) can achieve the same level of sweetness as comparable products employing more fructose, even with less fructose (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). In some embodiments, the concentration of the TM1 compound, or a edible salt thereof, is 1000 ppm or less, or 900 ppm or less, or 800 ppm or less, or 700 ppm or less, or 600 ppm or less, or 500 ppm or less, or 400 ppm or less, or 300 ppm or less, or 200 ppm or less, or 100 ppm or less, or 50 ppm or less, or 25 ppm or less, or 10 ppm or less. In some embodiments, the ingestible composition is a food product, such as any of those specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as soda. Fructose can be supplied in any suitable form, such as natural syrup or high-fructose corn syrup.

[0044] In certain specific embodiments, the ingestible composition comprises high-fructose corn syrup and either the TM1 compound or a edible salt thereof. In some such embodiments, the introduction of the TM1 compound (or salt) can achieve the same level of sweetness as an equivalent product employing more high-fructose corn syrup, even with the use of less high-fructose corn syrup (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). In some embodiments, the concentration of the TM1 compound, or a edible salt thereof, is 1000 ppm or less, or 900 ppm or less, or 800 ppm or less, or 700 ppm or less, or 600 ppm or less, or 500 ppm or less, or 400 ppm or less, or 300 ppm or less, or 200 ppm or less, or 100 ppm or less, or 50 ppm or less, or 25 ppm or less, or 10 ppm or less. In some embodiments, the ingestible composition is a food product, such as any of the following. In other embodiments, the ingestible composition is a beverage product, such as soda.

[0045] In certain specific embodiments, the ingestible composition comprises glucose (e.g., D-glucose in either its α-form or β-form, or a combination thereof) and either the TM1 compound or a edible salt thereof. In some such embodiments, the introduction of the TM1 compound (or salt) can achieve the same level of sweetness as comparable products employing more glucose, even with less glucose (e.g., more than 10%, more than 20%, more than 30%, more than 40%, more than 50%, more than 60%, or more than 70%). In some embodiments, the concentration of the TM1 compound, or a edible salt thereof, is 1000 ppm or less, or 900 ppm or less, or 800 ppm or less, or 700 ppm or less, or 600 ppm or less, or 500 ppm or less, or 400 ppm or less, or 300 ppm or less, or 200 ppm or less, or 100 ppm or less, or 50 ppm or less, or 25 ppm or less, or 10 ppm or less. Such ingestible compositions may be in any suitable form. In some embodiments, the ingestible composition is a food product, for example, one of those specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as soda. Glucose can be introduced in any suitable form, such as a natural syrup.

[0046] In certain specific embodiments, the ingestible composition comprises sucralose and either the TM1 compound or a edible salt thereof. In some such embodiments, the introduction of the TM1 compound (or salt) can achieve the same level of sweetness as comparable products employing more sucralose, even with less sucralose (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). In some embodiments, the concentration of the TM1 compound, or a edible salt thereof, is 1000 ppm or less, or 900 ppm or less, or 800 ppm or less, or 700 ppm or less, or 600 ppm or less, or 500 ppm or less, or 400 ppm or less, or 300 ppm or less, or 200 ppm or less, or 100 ppm or less, or 50 ppm or less, or 25 ppm or less, or 10 ppm or less. Such ingestible compositions may be in any suitable form. In some embodiments, the ingestible composition is a food product, for example, one of those specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as soda.

[0047] In certain specific embodiments, the ingestible composition comprises rebaudioside (e.g., rebaudioside A, rebaudioside D, rebaudioside E, rebaudioside M, or any combination thereof) and either the TM1 compound or a salt thereof that is edible. In some such embodiments, the introduction of the TM1 compound (or salt) can achieve the same level of sweetness as equivalent products employing more rebaudioside, even with the use of less rebaudioside (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). In some embodiments, the concentration of the TM1 compound, or its edible salt, is 1000 ppm or less, or 900 ppm or less, or 800 ppm or less, or 700 ppm or less, or 600 ppm or less, or 500 ppm or less, or 400 ppm or less, or 300 ppm or less, or 200 ppm or less, or 100 ppm or less, or 50 ppm or less, or 25 ppm or less, or 10 ppm or less. Such an edible composition may be any suitable form. In some embodiments, the edible composition is a food product, for example, one of those specifically listed below. In other embodiments, the edible composition is a beverage product, such as soda.

[0048] In certain specific embodiments, the ingestible composition comprises acesulfame K and either the TM1 compound or a edible salt thereof. In some such embodiments, the introduction of the TM1 compound (or salt) can achieve the same level of sweetness as equivalent products employing more acesulfame K, even with the use of less acesulfame K (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). In some embodiments, the concentration of the TM1 compound, or a edible salt thereof, is 1000 ppm or less, or 900 ppm or less, or 800 ppm or less, or 700 ppm or less, or 600 ppm or less, or 500 ppm or less, or 400 ppm or less, or 300 ppm or less, or 200 ppm or less, or 100 ppm or less, or 50 ppm or less, or 25 ppm or less, or 10 ppm or less. Such ingestible compositions may be in any suitable form. In some embodiments, the ingestible composition is a food product, for example, one of those specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as soda.

[0049] In certain specific embodiments, the ingestible composition comprises allulose and either the TM1 compound or a edible salt thereof. In some such embodiments, the introduction of the TM1 compound (or salt) can achieve the same level of sweetness as comparable products employing more allulose, even with less allulose (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). In some embodiments, the concentration of the TM1 compound, or a edible salt thereof, is 1000 ppm or less, or 900 ppm or less, or 800 ppm or less, or 700 ppm or less, or 600 ppm or less, or 500 ppm or less, or 400 ppm or less, or 300 ppm or less, or 200 ppm or less, or 100 ppm or less, or 50 ppm or less, or 25 ppm or less, or 10 ppm or less. Such ingestible compositions may be in any suitable form. In some embodiments, the ingestible composition is a food product, for example, one of those specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as soda.

[0050] In certain specific embodiments, the ingestible composition comprises erythritol and either the TM1 compound or a edible salt thereof. In some such embodiments, the introduction of the TM1 compound (or salt) can achieve the same level of sweetness as comparable products employing more erythritol, even with less erythritol (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). In some embodiments, the concentration of the TM1 compound, or a edible salt thereof, is 1000 ppm or less, or 900 ppm or less, or 800 ppm or less, or 700 ppm or less, or 600 ppm or less, or 500 ppm or less, or 400 ppm or less, or 300 ppm or less, or 200 ppm or less, or 100 ppm or less, or 50 ppm or less, or 25 ppm or less, or 10 ppm or less. Such ingestible compositions may be in any suitable form. In some embodiments, the ingestible composition is a food product, such as any of the following. In other embodiments, the ingestible composition is a beverage product, such as soda.

[0051] In certain specific embodiments, the ingestible composition comprises aspartame and either the TM1 compound or a edible salt thereof. In some such embodiments, the introduction of the TM1 compound (or salt) can achieve the same level of sweetness as comparable products employing more aspartame, even with less aspartame (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). In some embodiments, the concentration of the TM1 compound, or a edible salt thereof, is 1000 ppm or less, or 900 ppm or less, or 800 ppm or less, or 700 ppm or less, or 600 ppm or less, or 500 ppm or less, or 400 ppm or less, or 300 ppm or less, or 200 ppm or less, or 100 ppm or less, or 50 ppm or less, or 25 ppm or less, or 10 ppm or less. Such ingestible compositions may be in any suitable form. In some embodiments, the ingestible composition is a food product, for example, one of those specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as soda.

[0052] In certain specific embodiments, the ingestible composition comprises a cyclamate and either the TM1 compound or a edible salt thereof. In some such embodiments, the introduction of the TM1 compound (or salt) can achieve the same level of sweetness as equivalent products employing more cyclamate, even with the use of less cyclamate (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). In some embodiments, the concentration of the TM1 compound, or a edible salt thereof, is 1000 ppm or less, or 900 ppm or less, or 800 ppm or less, or 700 ppm or less, or 600 ppm or less, or 500 ppm or less, or 400 ppm or less, or 300 ppm or less, or 200 ppm or less, or 100 ppm or less, or 50 ppm or less, or 25 ppm or less, or 10 ppm or less. Such ingestible compositions may be in any suitable form. In some embodiments, the ingestible composition is a food product, for example, one of those specifically listed below. In other embodiments, the ingestible composition is a beverage product, such as soda.

[0053] In certain specific embodiments, the ingestible composition comprises a mogroside (e.g., mogroside III, mogroside IV, mogroside V, siamenoside, isomogroside V, mogroside IVE, isomogroside IV, mogroside IIIE, 11-oxomogroside V, and any combination thereof) and either a TM1 compound or a salt thereof that is edible. In some such embodiments, the introduction of the TM1 compound (or salt) can achieve the same level of sweetness as equivalent products employing more mogrosides, even with the use of fewer mogrosides (e.g., more than 10% fewer, more than 20% fewer, more than 30% fewer, more than 40% fewer, more than 50% fewer, more than 60% fewer, or more than 70% fewer). In some embodiments, the concentration of the TM1 compound, or its edible salt, is 1000 ppm or less, or 900 ppm or less, or 800 ppm or less, or 700 ppm or less, or 600 ppm or less, or 500 ppm or less, or 400 ppm or less, or 300 ppm or less, or 200 ppm or less, or 100 ppm or less, or 50 ppm or less, or 25 ppm or less, or 10 ppm or less. Such edible compositions may be in any suitable form. In some embodiments, the edible composition is a food product, for example, one of those specifically listed below. In other embodiments, the edible composition is a beverage product, such as soda. Additional mogroside compounds that can be used appropriately are described in U.S. Patent Application Publication No. 2017 / 0119032.

[0054] In any aspect and specific embodiment of the embodiments described herein relating to ingestible compositions, the ingestible composition is a product that does not exist in nature, such as a composition specially manufactured for the manufacture of flavored products, such as food or beverage products.

[0055] In general, compounds such as those disclosed and described herein can be provided individually or in combination in compositions such as ingestible compositions. In one embodiment, compounds such as those disclosed and described herein can be used individually or in combination to impart a temporal or flavor profile closer to that of sugar to a sweetener composition by combining one or more compounds such as those disclosed and described herein with one or more sweeteners in a sweetener composition. In another embodiment, compounds such as those disclosed and described herein can be used individually or in combination to increase or enhance the sweet flavor of a composition by contacting the composition with the compounds disclosed and described herein to form a modified composition.

[0056] Therefore, in some embodiments, the composition described in any of the above embodiments (including any use or method) comprises a flavor-modifying compound and a sweetener. In some embodiments, the composition further comprises a vehicle. In some embodiments, the vehicle is water. In some embodiments, the flavor-modifying compound is present at a concentration below its sweetness perception threshold.

[0057] For example, in some embodiments, the sweetener (according to any of the embodiments shown above) is present in an amount of about 0.1% to about 12% by mass. In some embodiments, the sweetener is present in an amount of about 0.2% to about 10% by mass. In some embodiments, the sweetener is present in an amount of about 0.3% to about 8% by mass. In some embodiments, the sweetener is present in an amount of about 0.4% to about 6% by mass. In some embodiments, the sweetener is present in an amount of about 0.5% to about 5% by mass. In some embodiments, the sweetener is present in an amount of about 1% to about 2% by mass. In some embodiments, the sweetener is present in an amount of about 0.1% to about 5% by mass. In some embodiments, the sweetener is present in an amount of about 0.1% to about 4% by mass. In some embodiments, the sweetener is present in an amount of about 0.1% to about 3% by mass. In some embodiments, the sweetener is present in an amount of about 0.1% to about 2% by mass. In some embodiments, the sweetener is present in an amount of about 0.1% to about 1% by mass. In some embodiments, the sweetener is present in an amount of about 0.1% to about 0.5% by mass. In some embodiments, the sweetener is present in an amount of about 0.5% to about 10% by mass. In some embodiments, the sweetener is present in an amount of about 2% to about 8% by mass. In some further embodiments of the embodiments described in this paragraph, the sweetener is sucrose, fructose, glucose, xylitol, erythritol, or a combination thereof.

[0058] In some other embodiments, the sweetener is present in amounts of 10 ppm to 1000 ppm. In some embodiments, the sweetener is present in amounts of 20 ppm to 800 ppm. In some embodiments, the sweetener is present in amounts of 30 ppm to 600 ppm. In some embodiments, the sweetener is present in amounts of 40 ppm to 500 ppm. In some embodiments, the sweetener is present in amounts of 50 ppm to 400 ppm. In some embodiments, the sweetener is present in amounts of 50 ppm to 300 ppm. In some embodiments, the sweetener is present in amounts of 50 ppm to 200 ppm. In some embodiments, the sweetener is present in amounts of 50 ppm to 150 ppm. In some further embodiments of the embodiments described in this paragraph, the sweetener is any of the aforementioned derivatives such as steviol glycosides, mogrosides, glycoside derivatives (e.g., glucosylates), or any combination thereof.

[0059] The composition may contain any suitable sweetener or combination of sweeteners. In some embodiments, the sweetener is a sweetener composition containing common saccharide sweeteners such as sucrose, fructose, and glucose, as well as natural sugars such as corn syrup (including high-fructose corn syrup) or other syrups or sweetener concentrates derived from natural fruit and vegetable 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 natural rare 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, and maltodextrin. 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, mogroside, 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 hydrolysate (HSH), stevioside, rebaudioside A, other sweet stevia-based glycosides, chemically modified steviol glycosides (such as glucosylated steviol glycoside), mogroside, chemically modified mogrosides (such as glucosylated mogroside), 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 as 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 cane sugar. 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 is a combination of fructose and glucose.

[0060] Examples of sweeteners include sweetener compositions containing 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 or vegetable sources, or 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), treitol, galactitol, palatinose, reduced isomaltoligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide, reduced maltose syrup, reduced glucose syrup, isomaltulose, maltodextrin, and sugar alcohols or any other reducible carbohydrates or combinations thereof that do not adversely affect the taste.

[0061] Sweeteners are not limited to agave inulin, agave nectar, agave syrup, amazake, blazein, brown rice syrup, coconut crystals, coconut sugar, coconut syrup, date sugar, fructan (also called inulin fiber, fructooligosaccharide, or oligofructose), green stevia powder, stevia rebaudiana, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, etc. Baudioside 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., sugar maple (Acer) Maple syrup, maple sugar, walnut sap (e.g., sap extracted from butter walnut (Juglans cinerea), black walnut (Juglans nigra), Japanese walnut (Juglans ailatifolia), Persian walnut (Juglans regia)), birch sap (e.g., Betula platanoides), ash sap (including sap extracted from Acer nigrum, Acer rubrum, Acer macrophyllum, Acer grandidentatum, Rocky Mountain maple (Acer glabrum), and Japanese maple (Acer mono)), maple syrup, maple sugar, walnut sap (e.g., sap extracted from butter walnut (Juglans cinerea), black walnut (Juglans nigra), Japanese walnut (Juglans ailatifolia), and Persian walnut (Juglans regia)), birch sap (e.g., Betula platanoides), (including sap extracted from Betula papyrifera, Betula alleghaniensis, Betula lenta, Betula nigra, Betula populifolia, Betula pendula), sycamore sap (for example,Sap extracted from the American sycamore (Platanus occidentalis), ironwood sap (e.g., sap extracted from the American sycamore (Ostrya virginiana)), muscovado, molasses (e.g., blackstrap molasses), molasses sugar, monatin, monellin, cane sugar (also called natural sugar, unrefined cane sugar, or sucrose), palm sugar, panochá, pironcilo, lapadura, raw sugar, rice syrup, sorghum, sorghum syrup, cassava syrup (also called tapioca syrup), thaumatin, yacon root, malt syrup, barley malt syrup, barley malt powder, beet sugar, cane sugar Crystalline fruit juice crystals, caramel, carbitol, carob syrup, refined sugar, hydrolyzed hydrogenated starch, hydrolyzed canned juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, alope, syrup, P-4000, acesulfame potassium (also called acesulfame K or ace-K), alitame (also called acrame), advantame, aspartame, bayunoside, neotame, benzamide derivatives, bernadame, canderel, carrelame, and others Guanidine-based sweetener, dietary fiber, corn sugar, coupling sugar, curculin, cyclamate, cyclocarioside I, demerara, dextran, dextrin, saccharified malt, dulcin, sucrose, valzin, dulcoside A, dulcoside B, emlyn, enoxolone, maltodextrin, saccharin, estragole, ethylmaltol, glycine, gluconic acid, gluconolactone, glucosamine, glucoronic acid, glycerol, glycine, glycifylline, glycyrrhizin, glycylretin Acid monoglucuronide, golden sugar, yellow sugar, golden syrup, granulated sugar, Gynostemma pentaphyllum, Hernandulcin, isomerized sugar, Jarab, chicory root dietary fiber, kynurenine derivatives (including N'-formyl-kynurenine, N'-acetyl-kynurenine, 6-chloro-kynurenine), galactitol, litesse, ligicane, lycacin, ragdunem, guanidine, phalernum, mavinrin I, mavinrin II, maltol, multisorb, maltodextrin,Maltotriol, Mannosamine, Miraculin, Starch Syrup, Mogrosides (e.g., Mogroside IV, Mogroside V, and Neomogroside), Muclodiosides, Nanosugar, Naringin Dihydrochalcone, Neohesperidin Dihydrochalcone, Nibsugar, Nigerooligosaccharide, Norbu, Orgate Syrup, Osradin, Pekmez, Pentazin, Periandrin I, Perillaldehyde, Perillartin, Petphyllum, Phenylalanine, Phlomisoside I, Phlorodizin, Phylodultin, Polyglycitol Syrup, Polypodoside A, Pterocarioside A, Pterocarioside B, Reviana, Refiner Syrup, Love Syrup, Rubusoside, Seligeain A, Shugr, Siamenoside I, Luo Han Guo (Siraitia) Natural or synthetic sweeteners may include soybean oligosaccharides, Splenda, SRI oxime V, steviol glycoside, steviol bioside, stevioside, strogen 1, 2 and 4, sucronic acid, sucrononate, sugars, sucrose, phloridzin, super aspartame, tetrasaccharides, treitol, molasses, trilobtain, tryptophan and its derivatives (6-trifluoromethyl-tryptophan, 6-chloro-D-tryptophan), vanilla sugar, boremitol, birch syrup, aspartame-acesulfame, asgurin, and any combination or blend of two or more of these.

[0062] In further embodiments, the sweetener may be a naturally occurring high-intensity sweetener that has been chemically or enzymatically modified. Examples of modified naturally occurring high-intensity sweeteners include glycosylated naturally occurring high-intensity sweeteners such as glucosyl-, galactosyl-, or fructosyl derivatives containing 1 to 50 glycoside residues. Glycosylated naturally occurring high-intensity sweeteners can be prepared by enzymatic transglycosylation reactions catalyzed by various enzymes having transglycosylation activity. In some embodiments, the modified sweetener may be substituted or unsubstituted.

[0063] Additional sweeteners may include combinations of any two or more of the aforementioned sweeteners. In some embodiments, the sweetener may include combinations of two, three, four, or five of the 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 a combination thereof. In some embodiments, the ingestible composition does not contain (or is substantially without in some embodiments) stevia-derived sweeteners such as steviol glycosides, glucosylated steviol glycosides, or rebaudiosides. For example, in some embodiments, the ingestible composition does not contain a stevia-derived sweetener, or contains a stevia-derived sweetener 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.

[0064] Flavor-modifying compounds may be present in ingestible compositions in any appropriate amount. In some embodiments, the flavor-modifying compounds are present in amounts sufficient to enhance the taste of the composition (e.g., to enhance sweetness, reduce sourness, or reduce bitterness). Thus, in some embodiments, the ingestible composition contains flavor-modifying compounds at concentrations of 200 ppm or less, or 150 ppm or less, or 100 ppm or less, or 50 ppm or less, or 40 ppm or less, or 30 ppm or less, or 20 ppm or less. In some embodiments, the flavor-modifying compounds are present in minimum amounts such as 1 ppm or 5 ppm. Therefore, in some embodiments, the edible composition contains flavor-modifying compounds at concentrations ranging from 1 ppm to 200 ppm, or 1 ppm to 150 ppm, or 1 ppm to 100 ppm, or 1 ppm to 50 ppm, or 1 ppm to 40 ppm, or 1 ppm to 30 ppm, or 1 ppm to 20 ppm, or 5 ppm to 200 ppm, or 5 ppm to 150 ppm, or 5 ppm to 100 ppm, or 5 ppm to 50 ppm, or 5 ppm to 40 ppm, or 5 ppm to 30 ppm, or 5 ppm to 20 ppm. In embodiments where a sweetener such as sucrose or fructose is present, the mass-to-mass ratio of the sweetener to the flavor-modifying compound in the edible composition is 1000:1 to 50000:1, or 1000:1 to 10000:1, or 2000:1 to 8000:1.

[0065] In particular embodiments, the ingestible composition or sweetener concentrate may include, but is not limited to, any additional ingredients or combinations of ingredients commonly used in food and beverage products, including: For example, acids such as citric acid, phosphoric acid, ascorbic acid, sodium sulfate, lactic acid, or tartaric acid; For example, bitter components such as 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); For example, colorants such as caramel, 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; For example, preservatives such as sodium benzoate, potassium benzoate, potassium sorbate, sodium pyrosulfite, sorbic acid, or benzoic acid; For example, antioxidants such as ascorbic acid, calcium disodium EDTA, alpha-tocopherol, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate; For example, resveratrol, CoQ10, omega-3 fatty acids, theanine, choline chloride (citocorin), fiber sol, inulin (chicory root), taurine, ginseng extract, guanana extract, ginger extract, L-phenylalanine, L-carnitine, L-tartrate, D-gluconolactone, inositol, bioflavonoids, echinacea, ginkgo biloba, yerba mate, flaxseed oil, Garcinia cambogia peel extract, white tea extract, ribose, milk thistle extract, grape seed extract, pyrodixine HCl (vitamin B6), cyanocobalamin (vitamin B6) Vitamins or functional ingredients such as B12), niacinamide (vitamin B3), biotin, calcium lactate, calcium pantothenate (pantothenic acid), calcium phosphate, calcium carbonate, chromium chloride, chromium polynicotinate, cupric 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 nitrate, vitamin D3, vitamin A palmitate, zinc gluconate, zinc lactate, or zinc sulfate; For example, turbidifiers such as ester gum, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB); For example, buffer solutions such as sodium citrate, potassium citrate, or salts; For example, propylene glycol, ethyl alcohol, glycerin, gum arabic (acacia gum), maltodextrin, modified corn starch, dextrose, natural flavors, natural flavors with other natural flavors (natural flavors with other natural flavors), natural and artificial flavors, artificial flavors, silicon dioxide, magnesium carbonate, or tricalcium phosphate; or For example, starches and stabilizers such as pectin, xanthan gum, carboxymethylcellulose (CMC), polysorbate 60, polysorbate 80, medium-chain triglycerides, cellulose gel, cellulose gum, sodium caseinate, modified food starch, gum arabic (acacia gum), inulin, or carrageenan.

[0066] The ingestible composition or sweetener concentrate can have any suitable pH. In some embodiments, flavor-modifying compounds enhance the sweetness of sweeteners over a wide range of pH, e.g., from low to neutral pH. Low and neutral pH ranges include, but are not limited to, pH values ​​of 1.5–9.0, or 2.5–8.5; 3.0–8.0; 3.5–7.5; and 4.0–7. In certain embodiments, compounds such as those disclosed and described herein can enhance the perceived sweetness of a fixed concentration of sweetener in taste tests at compound concentrations of 50 μM, 40 μM, 30 μM, 20 μM, or 10 μM in both low and neutral pH values. In certain embodiments, the enhancers of compounds such as those disclosed and described herein, individually or in combination at low pH, are substantially similar to the enhancers of compounds at neutral pH. Such consistent sweetness-enhancing properties across a wide pH range make it possible to use the compounds disclosed and described herein, individually or in combination, in a wide variety of foods and beverages.

[0067] The ingestible compositions shown according to any of the embodiments described above also, in certain embodiments, include one or more additional flavor-modifying compounds, such as compounds that enhance sweetness (e.g., hesperetin, naringenin, glucosylated steviol glycoside), compounds that block bitterness, compounds that enhance umami, compounds that reduce sourness or licorice taste, compounds that enhance saltiness, compounds that enhance the cooling effect, or any combination of the above.

[0068] Accordingly, in some embodiments, the ingestible compositions disclosed herein include a TM1 compound, or any edible salt thereof, in combination with one or more other sweeteners, according to any embodiment or combination thereof as shown above. Such sweeteners include naturally occurring compounds such as hesperitin, dihydrochalcone, hesperitin dihydrochalcone-4'-O'glucoside, neohesperitin dihydrochalcone, blazein, hesperidin, phyllodultin, naringenin, naringin, phloretin, glucosylated steviol glycoside, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'- Examples of compounds described in U.S. Patent Nos. 8,541,421; 8,815,956; 9,834,544; 8,592,592; 8,877,922; 9,000,054; and 9,000,051, as well as any compound described in U.S. Patent Publication No. 2017 / 0119032, but not limited to these. TM1 compounds (or their edible salts) can be combined with other sweeteners in ratios such as 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, It can be used in any appropriate ratio (w / w) within the range of 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 some embodiments of any of the preceding embodiments, the TM1 compound (or any edible 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 enzymatically glucosylated natural steviol glycoside compounds. 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. In some embodiments of any of the preceding embodiments, the TM1 compound (or any edible salt thereof) is combined with 3-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2,2-dimethyl-N-propylpropanamide, or any combination thereof, in any of the above ratios.

[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 umami-enhancing compounds, according to any of the embodiments or combinations thereof described above. Such umami-enhancing compounds include, but are not limited to, erucamide or synthetic compounds, such as any compounds described in U.S. Patent No. 8,735,081; U.S. Patent No. 8,124,121; and U.S. Patent No. 8,968,708. The TM1 compound can be combined with such umami enhancers 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, for example, 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 It can be used in any appropriate ratio (w / w) of 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.

[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 cooling-enhancing compounds, according to any embodiment or combination thereof as described above. Such cooling-enhancing compounds include, but are not limited to, naturally occurring compounds such as menthol or its analogues, or synthetic compounds, such as any compounds described in U.S. Patent No. 9,394,287 and No. 1,042,1727. TM1 compounds (or their edible salts) can be combined with such cooling enhancers in ratios 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 It can be used in any appropriate ratio (w / w) of 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.

[0071] In some further embodiments, the ingestible compositions disclosed herein include a TM1 compound, or any edible salt thereof, in combination with one or more bitterness-blocking compounds, according to any embodiment or combination thereof as described above. Such bitterness-blocking compounds include, but are not limited to, naturally occurring compounds such as menthol or its analogues, or synthetic compounds, such as any compounds described in U.S. Patent No. 8,076,491; No. 8,445,692; and No. 9,247,759. TM1 compounds (or their edible salts) can be combined with such bitterness-blocking compounds in ratios 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, 1:1 It can be used in any appropriate ratio (w / w) of 2, 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.

[0072] In some further embodiments, the edible compositions disclosed herein include a TM1 compound, or any edible salt thereof, in combination with one or more acidity-modifying compounds, according to any embodiment or combination thereof as shown above. The TM1 compound (or edible salt thereof) in combination with such acidity-modifying compounds 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, 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, 1:1 It can be used in any appropriate ratio (w / w) of 2, 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.

[0073] In some further embodiments, the ingestible compositions disclosed herein include a TM1 compound, or any edible salt thereof, in any of the embodiments or combinations thereof shown above, in combination with one or more mouthfeel-improving compounds. Examples of such mouthfeel-improving compounds include, but are not limited to, tannins, cellulosic materials, and bamboo powder. The TM1 compound (or an edible salt thereof) in combination with such mouthfeel-improving compounds 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, 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: It can be used in any appropriate ratio (w / w) of 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.

[0074] In some further embodiments, the edible compositions disclosed herein include a TM1 compound, or any edible salt thereof, in combination with one or more flavor-masking compounds, according to any embodiment or combination thereof as shown above. Such flavor-masking compounds include, but are not limited to, cellulosic materials, fungal extracts, plant extracts, citric acid, carbonic acid (or carbonates), etc. The TM1 compound (or an edible salt thereof) in combination with such flavor-masking compounds in ratios 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, It can be used in any appropriate ratio (w / w) of 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.

[0075] In some aspects relating to the preceding embodiments, the Disclosure provides the use of TM1 compounds (or edible salts thereof) to enhance the flavor of flavored compositions, such as flavored articles. Such flavored compositions may use any suitable flavor, for example, any of the flavors shown above.

[0076] In some embodiments, the disclosure provides the use of flavor-modifying compounds disclosed herein to enhance the sweet flavor of stevioside sweeteners. In some such embodiments, the stevioside sweetener is present in an edible composition at concentrations ranging from 10 ppm to 2000 ppm, or 20 ppm to 1500 ppm, or 30 ppm to 1000 ppm, or 40 ppm to 750 ppm, or 50 ppm to 500 ppm. In some further such embodiments, the flavor-modifying compound is present in an edible composition at concentrations ranging from 0.1 ppm to 50 ppm, or 0.2 ppm to 40 ppm, or 0.5 ppm to 30 ppm. In some embodiments, the stevioside sweetener is rebaudioside A, rebaudioside C, rebaudioside M, or any combination thereof. In some embodiments, the ingestible composition further comprises one or more natural sweeteners, such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4'-O'glucoside, neohesperitin dihydrochalcone, blazein, thaumatin hesperidin, phyllodultin, naringenin, naringin, phloretin, glucosylated steviol glycoside, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy-4'-methoxyflavanone, rubusoside, or salts or combinations thereof. Such additional sweeteners may be present at any suitable concentration, for example, in the range of 1 ppm to 50 ppm, or 2 ppm to 40 ppm, or 3 ppm to 30 ppm. In some embodiments, the flavor-modifying compound is N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide. In some other embodiments, the flavor-modifying compound is a salt, sodium salt, potassium salt, magnesium salt, lithium salt, calcium salt, hydrochloride salt, sulfate salt, or phosphate salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide.In some further embodiments, the flavor-modifying compound is the sodium salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propane-2-yl)isonicotinamide.

[0077] In some embodiments, the Disclosure provides the use of flavor-modifying compounds disclosed herein to enhance the sweet flavor of acesulfame potassium. In some such embodiments, acesulfame potassium is present in the edible composition at concentrations ranging from 5 ppm to 1000 ppm, or 10 ppm to 750 ppm, or 15 ppm to 500 ppm, or 20 ppm to 400 ppm, or 25 ppm to 300 ppm. In some further such embodiments, the flavor-modifying compound is present in the edible composition at concentrations ranging from 0.1 ppm to 50 ppm, or 0.2 ppm to 40 ppm, or 0.5 ppm to 30 ppm. In some embodiments, the ingestible composition further comprises one or more natural sweeteners, such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4'-O'glucoside, neohesperitin dihydrochalcone, blazein, thaumatin hesperidin, phyllodultin, naringenin, naringin, phloretin, glucosylated steviol glycoside, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy-4'-methoxyflavanone, rubusoside, or salts or combinations thereof. Such additional sweeteners may be present at any suitable concentration, for example, in the range of 1 ppm to 50 ppm, or 2 ppm to 40 ppm, or 3 ppm to 30 ppm. In some embodiments, the flavor-modifying compound is N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide. In some other embodiments, the flavor-modifying compound is a salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide, for example, a sodium salt, a potassium salt, a magnesium salt, a lithium salt, a calcium salt, a hydrochloride salt, a sulfate salt, or a phosphate salt.In some further embodiments, the flavor-modifying compound is the sodium salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propane-2-yl)isonicotinamide.

[0078] In some embodiments, the Disclosure provides the use of flavor-modifying compounds disclosed herein to enhance the sweet flavor of aspartame. In some such embodiments, aspartame is present in the edible composition at concentrations ranging from 10 ppm to 3000 ppm, or 20 ppm to 2000 ppm, or 30 ppm to 1500 ppm, or 40 ppm to 1000 ppm, or 50 ppm to 750 ppm. In some further such embodiments, the flavor-modifying compound is present in the edible composition at concentrations ranging from 0.1 ppm to 50 ppm, or 0.2 ppm to 40 ppm, or 0.5 ppm to 30 ppm. In some embodiments, the ingestible composition further comprises one or more natural sweeteners, such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4'-O'glucoside, neohesperitin dihydrochalcone, blazein, thaumatin hesperidin, phyllodultin, naringenin, naringin, phloretin, glucosylated steviol glycoside, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy-4'-methoxyflavanone, rubusoside, or salts or combinations thereof. Such additional sweeteners may be present at any suitable concentration, for example, in the range of 1 ppm to 50 ppm, or 2 ppm to 40 ppm, or 3 ppm to 30 ppm. In some embodiments, the flavor-modifying compound is N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide. In some other embodiments, the flavor-modifying compound is a salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide, for example, a sodium salt, a potassium salt, a magnesium salt, a lithium salt, a calcium salt, a hydrochloride salt, a sulfate salt, or a phosphate salt.In some further embodiments, the flavor-modifying compound is the sodium salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propane-2-yl)isonicotinamide. Similar ingestible compositions can also be prepared using neotame instead of aspartame.

[0079] In some embodiments, the Disclosure provides the use of flavor-modifying compounds disclosed herein to enhance the sweet flavor of thaumatine. In some such embodiments, thaumatine is present in the edible composition at concentrations ranging from 0.5 ppm to 100 ppm, or 1 ppm to 75 ppm, or 1 ppm to 50 ppm, or 2 ppm to 40 ppm, or 2 ppm to 30 ppm. In some further such embodiments, the flavor-modifying compound is present in the edible composition at concentrations ranging from 0.1 ppm to 50 ppm, or 0.2 ppm to 40 ppm, or 0.5 ppm to 30 ppm. In some embodiments, the ingestible composition may further include one or more natural sweeteners, such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4'-O'glucoside, neohesperitin dihydrochalcone, blazein, hesperidin, phyllodultin, naringenin, naringin, phloretin, glucosylated steviol glycoside, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy-4'-methoxyflavanone, rubusoside, or salts or combinations thereof. Such additional sweeteners may be present at any suitable concentration, for example, in the range of 1 ppm to 50 ppm, or 2 ppm to 40 ppm, or 3 ppm to 30 ppm. In some embodiments, the flavor-modifying compound is N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide. In some other embodiments, the flavor-modifying compound is a salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide, for example, a sodium salt, a potassium salt, a magnesium salt, a lithium salt, a calcium salt, a hydrochloride salt, a sulfate salt, or a phosphate salt.In some further embodiments, the flavor-modifying compound is the sodium salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propane-2-yl)isonicotinamide.

[0080] In some embodiments, the Disclosure provides the use of flavor-modifying compounds disclosed herein to enhance the sweet flavor of neohesperitin dihydrochalcone. In some such embodiments, neohesperitin dihydrochalcone is present in the edible composition at concentrations ranging from 1 ppm to 200 ppm, or 2 ppm to 150 ppm, or 3 ppm to 100 ppm, or 4 ppm to 75 ppm, or 5 ppm to 50 ppm. In some further such embodiments, the flavor-modifying compound is present in the edible composition at concentrations ranging from 0.1 ppm to 50 ppm, or 0.2 ppm to 40 ppm, or 0.5 ppm to 30 ppm. In some embodiments, the ingestible composition further comprises one or more natural sweeteners, such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4'-O'glucoside, neohesperitin dihydrochalcone, blazein, thaumatin hesperidin, phyllodultin, naringenin, naringin, phloretin, glucosylated steviol glycoside, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy-4'-methoxyflavanone, rubusoside, or any salt or combination thereof. Such additional sweeteners may be present at any suitable concentration, for example, in the range of 1 ppm to 50 ppm, or 2 ppm to 40 ppm, or 3 ppm to 30 ppm. In some embodiments, the flavor-modifying compound is N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide. In some other embodiments, the flavor-modifying compound is a salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide, for example, a sodium salt, a potassium salt, a magnesium salt, a lithium salt, a calcium salt, a hydrochloride salt, a sulfate salt, or a phosphate salt.In some further embodiments, the flavor-modifying compound is the sodium salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propane-2-yl)isonicotinamide.

[0081] In some embodiments, the disclosure provides the use of flavor-modifying compounds disclosed herein to enhance the sweet flavor of sucrose. In some such embodiments, sucrose is present in the edible composition at concentrations ranging from 0.5% to 10.0% by mass, or 1.0% to 8.0% by mass, or 2.0% to 6.0% by mass. In some further such embodiments, the flavor-modifying compound is present in the edible composition at concentrations ranging from 0.1 ppm to 50 ppm, or 0.2 ppm to 40 ppm, or 0.5 ppm to 30 ppm. In some embodiments, the ingestible composition further comprises one or more natural sweeteners, such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4'-O'glucoside, neohesperitin dihydrochalcone, blazein, thaumatin hesperidin, phyllodarsin, naringenin, phloretin, glucosylated steviol glycoside, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy-4'-methoxyflavanone, rubusoside, or any salt or combination thereof. Such additional sweeteners may be present at any suitable concentration, for example, in the range of 1 ppm to 50 ppm, or 2 ppm to 40 ppm, or 3 ppm to 30 ppm. In some embodiments, the flavor-modifying compound is N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide. In some other embodiments, the flavor-modifying compound is a salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide, for example, a sodium salt, a potassium salt, a magnesium salt, a lithium salt, a calcium salt, a hydrochloride salt, a sulfate salt, or a phosphate salt. In some further embodiments, the flavor-modifying compound is the sodium salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide.

[0082] In some embodiments, the disclosure provides the use of flavor-modifying compounds disclosed herein to enhance the sweet flavor of fructose (such as high-fructose corn syrup). In some such embodiments, fructose is present in the edible composition at concentrations ranging from 0.5% to 10.0% by mass, or 1.0% to 8.0% by mass, or 2.0% to 6.0% by mass. In some further such embodiments, the flavor-modifying compound is present in the edible composition at concentrations ranging from 0.1 ppm to 50 ppm, or 0.2 ppm to 40 ppm, or 0.5 ppm to 30 ppm. In some embodiments, the ingestible composition further comprises one or more natural sweeteners, such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4'-O'glucoside, neohesperitin dihydrochalcone, blazein, thaumatin hesperidin, phyllodultin, naringenin, naringin, phloretin, glucosylated steviol glycoside, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy-4'-methoxyflavanone, rubusoside, or any salt or combination thereof. Such additional sweeteners may be present at any suitable concentration, for example, in the range of 1 ppm to 50 ppm, or 2 ppm to 40 ppm, or 3 ppm to 30 ppm. In some embodiments, the flavor-modifying compound is N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide. In some other embodiments, the flavor-modifying compound is a salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide, for example, a sodium salt, a potassium salt, a magnesium salt, a lithium salt, a calcium salt, a hydrochloride salt, a sulfate salt, or a phosphate salt.In some further embodiments, the flavor-modifying compound is the sodium salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide. In some embodiments, the ingestible composition is a low-calorie fructose-based corn syrup comprising any of the above concentrations of fructose, any of the above concentrations of the sodium salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl), and any of the above concentrations of neohesperitin dihydrochalcone.

[0083] In some embodiments, the disclosure provides the use of flavor-modifying compounds disclosed herein to enhance the sweet flavor of D-(+)-glucose. In some such embodiments, D-(+)-glucose is present in the edible composition at concentrations ranging from 0.5% to 10.0% by mass, or 1.0% to 8.0% by mass, or 2.0% to 6.0% by mass. In some further such embodiments, the flavor-modifying compound is present in the edible composition at concentrations ranging from 0.1 ppm to 50 ppm, or 0.2 ppm to 40 ppm, or 0.5 ppm to 30 ppm. In some embodiments, the ingestible composition further comprises one or more natural sweeteners, such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4'-O'glucoside, neohesperitin dihydrochalcone, blazein, thaumatin hesperidin, phyllodultin, naringenin, naringin, phloretin, glucosylated steviol glycoside, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy-4'-methoxyflavanone, rubusoside, or any salt or combination thereof. Such additional sweeteners may be present at any suitable concentration, for example, in the range of 1 ppm to 50 ppm, or 2 ppm to 40 ppm, or 3 ppm to 30 ppm. In some embodiments, the flavor-modifying compound is N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide. In some other embodiments, the flavor-modifying compound is a salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide, for example, a sodium salt, a potassium salt, a magnesium salt, a lithium salt, a calcium salt, a hydrochloride salt, a sulfate salt, or a phosphate salt.In some further embodiments, the flavor-modifying compound is the sodium salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propane-2-yl)-isonicotinamide.

[0084] In some embodiments, the disclosure provides the use of flavor-modifying compounds disclosed herein to enhance the sweet flavor of allulose. In some such embodiments, allulose is present in the edible composition at concentrations ranging from 0.5% to 10.0% by mass, or 1.0% to 8.0% by mass, or 2.0% to 6.0% by mass. In some further such embodiments, the flavor-modifying compound is present in the edible composition at concentrations ranging from 0.1 ppm to 50 ppm, or 0.2 ppm to 40 ppm, or 0.5 ppm to 30 ppm. In some embodiments, the ingestible composition further comprises one or more natural sweeteners, such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4'-O'glucoside, neohesperitin dihydrochalcone, blazein, thaumatin hesperidin, phyllodultin, naringenin, naringin, phloretin, glucosylated steviol glycoside, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy-4'-methoxyflavanone, rubusoside, or any salt or combination thereof. Such additional sweeteners may be present at any suitable concentration, for example, in the range of 1 ppm to 50 ppm, or 2 ppm to 40 ppm, or 3 ppm to 30 ppm. In some embodiments, the flavor-modifying compound is N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide. In some other embodiments, the flavor-modifying compound is a salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide, for example, a sodium salt, a potassium salt, a magnesium salt, a lithium salt, a calcium salt, a hydrochloride salt, a sulfate salt, or a phosphate salt.In some further embodiments, the flavor-modifying compound is the sodium salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propane-2-yl)isonicotinamide.

[0085] In some embodiments, the disclosure provides the use of flavor-modifying compounds disclosed herein to enhance the sweet flavor of erythritol. In some such embodiments, erythritol is present in the edible composition at concentrations ranging from 0.5% to 10.0% by mass, or 1.0% to 8.0% by mass, or 2.0% to 6.0% by mass. In some further such embodiments, the flavor-modifying compound is present in the edible composition at concentrations ranging from 0.1 ppm to 50 ppm, or 0.2 ppm to 40 ppm, or 0.5 ppm to 30 ppm. In some embodiments, the ingestible composition further comprises one or more natural sweeteners, such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4'-O'glucoside, neohesperitin dihydrochalcone, blazein, thaumatin hesperidin, phyllodultin, naringenin, naringin, phloretin, glucosylated steviol glycoside, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy-4'-methoxyflavanone, rubusoside, or any salt or combination thereof. Such additional sweeteners may be present at any suitable concentration, for example, in the range of 1 ppm to 50 ppm, or 2 ppm to 40 ppm, or 3 ppm to 30 ppm. In some embodiments, the flavor-modifying compound is N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide. In some other embodiments, the flavor-modifying compound is a salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide, for example, a sodium salt, a potassium salt, a magnesium salt, a lithium salt, a calcium salt, a hydrochloride salt, a sulfate salt, or a phosphate salt.In some further embodiments, the flavor-modifying compound is the sodium salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propane-2-yl)isonicotinamide.

[0086] In some embodiments, the disclosure provides the use of flavor-modifying compounds disclosed herein to enhance the sweet flavor of sucralose. In some such embodiments, sucralose is present in the edible composition at concentrations ranging from 10 ppm to 1000 ppm, or 20 ppm to 750 ppm, or 30 ppm to 500 ppm, or 40 ppm to 400 ppm, or 50 ppm to 250 ppm. In some further such embodiments, the flavor-modifying compound is present in the edible composition at concentrations ranging from 0.1 ppm to 50 ppm, or 0.2 ppm to 40 ppm, or 0.5 ppm to 30 ppm. In some embodiments, the ingestible composition further comprises one or more natural sweeteners, such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4'-O'glucoside, neohesperitin dihydrochalcone, blazein, thaumatin hesperidin, phyllodultin, naringenin, naringin, phloretin, glucosylated steviol glycoside, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy-4'-methoxyflavanone, rubusoside, or salts or combinations thereof. Such additional sweeteners may be present at any suitable concentration, for example, in the range of 1 ppm to 50 ppm, or 2 ppm to 40 ppm, or 3 ppm to 30 ppm. In some embodiments, the flavor-modifying compound is N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide. In some other embodiments, the flavor-modifying compound is a salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide, for example, a sodium salt, a potassium salt, a magnesium salt, a lithium salt, a calcium salt, a hydrochloride salt, a sulfate salt, or a phosphate salt.In some further embodiments, the flavor-modifying compound is the sodium salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propane-2-yl)-isonicotinamide.

[0087] In some embodiments, the Disclosure provides the use of flavor-modifying compounds disclosed herein to enhance the sweet flavor of mogroside sweeteners. In some such embodiments, the mogroside sweetener is present in the edible composition at concentrations ranging from 10 ppm to 2000 ppm, or 20 ppm to 1500 ppm, or 30 ppm to 1000 ppm, or 40 ppm to 750 ppm, or 50 ppm to 500 ppm. In some further such embodiments, the flavor-modifying compound is present in the edible composition at concentrations ranging from 0.1 ppm to 50 ppm, or 0.2 ppm to 40 ppm, or 0.5 ppm to 30 ppm. In some embodiments, the mogroside sweetener is mogroside V, isomogroside V, siamenoside I, α-isomer of siamenoside I, isomogroside IVE, or any combination thereof. In some embodiments, the ingestible composition further comprises one or more natural sweeteners, such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4'-O'glucoside, neohesperitin dihydrochalcone, blazein, thaumatin hesperidin, phyllodultin, naringenin, naringin, phloretin, glucosylated steviol glycoside, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy-4'-methoxyflavanone, rubusoside, or salts or combinations thereof. Such additional sweeteners may be present at any suitable concentration, for example, in the range of 1 ppm to 50 ppm, or 2 ppm to 40 ppm, or 3 ppm to 30 ppm. In some embodiments, the flavor-modifying compound is N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propane-2-yl)isonicotinamide.In some other embodiments, the flavor-modifying compound is a salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide, for example, a sodium salt, potassium salt, magnesium salt, lithium salt, calcium salt, hydrochloride salt, sulfate salt, or phosphate salt. In some further embodiments, the flavor-modifying compound is the sodium salt of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide.

[0088] Flavored products and concentrates In certain embodiments, the Disclosure provides a flavored product comprising any of the compositions of the five embodiments described above. In some embodiments, the flavored product is a beverage product such as soda, flavored water, or tea. In some other embodiments, the flavored product is a food product such as yogurt.

[0089] In some embodiments where the flavored product is a beverage, the beverage can be selected from the group consisting of fortified 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 juice, fruit-flavored juice, fruit juice beverages, nectar, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, fortified water beverages, vitamin-fortified water, near-water beverages, coconut water, tea-type beverages, coffee, cocoa beverages, beverages containing dairy ingredients, beverages containing grain extracts, and smoothies. In some embodiments, the beverage may be a soft drink.

[0090] In any aspect and specific embodiment of the embodiments described herein relating to flavored products, the flavored product is a product that does not exist naturally, such as a packaged food or beverage product.

[0091] Further non-exclusive examples of food and beverage products or formulations include sweet coatings, frostings, or glazes for such products or any of them that fall under the categories of soups, dried processed foods, beverages, ready meals, canned or preserved foods, frozen processed foods, chilled processed foods, snack foods, baked goods, confectionery, dairy products, ice cream, meal replacements, pasta and noodles, sauces, dressings, condiments, baby food, and / or spreads.

[0092] Generally, the category of soup includes canned / preserved, dehydrated, instant, refrigerated, UHT, and frozen soups. For the purposes of this definition, soup means a cooked liquid food prepared from meat, poultry, fish, vegetables, grains, fruits, and other ingredients, and which may contain visible portions of some or all of these ingredients. It may be clear (as broth) or thick (as chowder), smooth or pureed or with chunks, ready to drink, semi-concentrated or concentrated, and may be served hot or cold, as an appetizer or main course or as a snack between meals (sipped like a drink). Soup can be used as an ingredient to prepare other meal components and may range from broth (consommé) to sauce (cream or cheese-based soup).

[0093] The categories of dehydrated foods and cooking foods typically mean: (i) cooking aids such as powders, granules, pastes, concentrated liquid products, such as concentrated bouillons, bouillons, and bouillon-like products in the form of pressed cubes, tablets, powders, or granules, which are sold individually as finished products or as ingredients in products, sauces, and recipe mixes (regardless of technology); (ii) meal solution products such as meals and single servings, including dehydrated soup mixes, dehydrated instant soups, dehydrated pre-cooked soups, dehydrated and freeze-dried soups including dehydrated or shelf-cooked ready-made dishes; and (iii) food garnish products such as seasonings, marinades, salad dressings, salad toppings, dips, breads, batter mixes, shelf-stable spreads, barbecue sauces, liquid recipe mixes, concentrates, and sauces or sauce mixes, whether dehydrated, liquid, or frozen, which are sold as ingredients in finished products or products.

[0094] The beverage category generally includes, but is not limited to, carbonated and non-carbonated beverages, alcoholic and non-alcoholic beverages, ready-to-drink beverages, liquid concentrates for preparing beverages such as soda, and beverages, beverage mixes, and concentrates, including dry powder beverage precursor mixes. The beverage category also includes alcoholic beverages, soft drinks, sports drinks, isotonic beverages, and hot drinks. Alcoholic beverages include, but are not limited to, beer, cider / perry, FAB, wine, and spirits. Soft drinks include, but are not limited to, carbonated beverages such as cola and non-cola carbonated beverages; fruit juices such as fruit juice, nectar, fruit juice drinks, and fruit-flavored beverages; bottled water such as sparkling water, spring water, and purified / table water; functional beverages such as sports drinks, energy drinks, or elixir drinks, which may be carbonated or non-carbonated; and concentrates such as ready-to-drink liquid concentrates and powder concentrates. Hot or cold drinks include, but are not limited to, coffee or iced coffee such as fresh coffee, instant coffee, and blended coffee; tea or iced tea such as black tea, green tea, white tea, oolong tea, and flavored tea; and other beverages containing flavors, malt, or plant-based powders, granules, blocks, or tablets mixed with milk or water.

[0095] The snack food category generally refers to any food that can be considered a light, informal meal, such as sweet and savory snacks or snack bars, though this is not an exhaustive definition. Examples of snack foods include, but are not limited to, fruit snacks, chips / crisps, extruded snacks, tortillas / 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.

[0096] The category of baked goods generally refers to any edible product whose manufacturing process involves exposure to heat or excessive sunlight. Examples of baked goods, though not limited to, include bread, rolls, cookies, muffins, cereals, toaster pastries, pastries, waffles, tortillas, biscuits, pies, bagels, tarts, quiches, cakes, any baked goods, and any combination thereof.

[0097] The category of ice cream generally refers to frozen desserts containing cream, sugar, and flavorings. Examples of ice cream, though not limited to, include ice cream for in-store consumption; ice cream for takeaway; frozen yogurt and specialty ice cream; and ice cream made from soy, oat, bean (e.g., adzuki beans and mung beans), and rice.

[0098] The category of confectionery generally refers to sweet-tasting edible products. Examples of confectionery include, but are not limited to, candies, gelatin, chocolate confectionery, sugar candies, gum, and any combination thereof.

[0099] The category of meal replacements generally refers to any food product intended to replace a regular meal, particularly for people with health or fitness concerns. Examples of meal replacements include, but are not limited to, weight loss products and recovery products.

[0100] The ready meal category generally refers to any food item that can be served as a meal without extensive preparation or processing. Ready meals offer speed, completeness, and convenience, as they include products where manufacturers have added the "skill" of a recipe. Examples of ready meals, though not limited to them, include canned / preserved, frozen, dried, and refrigerated ready meals; dinner mixes; frozen pizzas; refrigerated pizzas; and pre-cooked salads.

[0101] The pasta and noodle category includes, but is not limited to, canned, dried, and chilled / fresh pasta; as well as any pasta and / or noodle such as plain, instant, chilled, frozen, and snack noodles.

[0102] The canned / preserved food category includes, but is not limited to, canned / preserved meat and meat products, fish / seafood, vegetables, tomatoes, beans, fruits, ready meals, soups, pasta, and other canned / preserved foods.

[0103] The frozen processed foods category includes, but is not limited to, frozen processed red meat, processed chicken, processed fish / seafood, processed vegetables, meat substitutes, processed potatoes, bakery products, desserts, ready meals, pizzas, soups, noodles, and other frozen foods.

[0104] The dried processed foods category includes, but is not limited to, rice, dessert mixes, dried ready meals, dehydrated soups, instant soups, dried pasta, plain noodles, and instant noodles. The chilled processed foods category includes, but is not limited to, chilled processed meats, processed fish / seafood products, lunch kits, fresh cut fruit, ready meals, pizzas, cooked salads, soups, fresh pasta, and noodles.

[0105] The Sauces, Dressings, and Condiments category includes, but is not limited to, tomato pastes and purees, 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, pickle products, and other sauces, dressings, and condiments.

[0106] The baby food category includes, but is not limited to, milk-based or soy-based formulas; as well as cooked, dried, and other baby foods.

[0107] The spread category includes, but is not limited to, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads.

[0108] The dairy category generally refers to edible products made from the milk of mammals. Examples of dairy products include, but are not limited to, drinking milk, cheese, yogurt, and sour milk beverages, as well as other dairy products.

[0109] Examples of flavored products, particularly foods and beverages or formulations, are shown below. Exemplary edible compositions include one or more confections, chocolate candies, tablets, count lines, bagged self-serve / soft lines, boxed assortments, standard boxed assortments, twist-wrapped miniatures, seasonal chocolates, chocolates with toys, Alfores, other chocolate candies, mints, standard mints, strong mints, hard candies, lozenges, gum, jelly and chewing candies, toffee, caramel and nougat, medicinal candies, lollipops, licorice, other sugar candies, bread, packaged / commercial bread, unpackaged / specialty bread, sweet bread, cakes, packaged / commercial cakes, unpackaged / specialty cakes, cookies, chocolate-coated biscuits, sandwich biscuits, filled biscuits, savory biscuits and crackers, bread substitutes, breakfast cereals, RTE cereals, home breakfast cereals, flakes, muesli, other cereals, children's breakfast cereals, hot cereals, ice cream, retail ice cream, individually packaged dairy ice cream Individually packaged frozen desserts, multi-pack dairy ice cream, multi-pack frozen desserts, take-out ice cream, take-out dairy ice cream, ice cream desserts, bulk ice cream, take-out frozen desserts, frozen yogurt, specialty ice cream, dairy products, milk, raw / pasteurized milk, raw / pasteurized whole fat milk, raw / pasteurized semi-skimmed milk, long-life / uht milk, long-life / uht whole fat milk, long-life / uht semi-skimmed milk, long-life / uht non-fat milk, goat's milk, condensed milk / evaporated milk, plain ice cream Condensed milk / evaporated milk, flavored, functional, and other condensed milk, flavored milk beverages, dairy-only flavored milk beverages, fruit juice flavored milk beverages, soy milk, sour milk beverages, fermented milk beverages, coffee whiteners, powdered milk, flavored powdered milk beverages, cream, cheese, processed cheese, spreadable processed cheese, non-spreadable processed cheese, unprocessed cheese, spreadable unprocessed cheese, hard cheese, packaged hard cheese, unpackaged hard cheese, yogurt,Plain / natural yogurt, flavored yogurt, fruit yogurt, probiotic yogurt, drinking yogurt, regular drinking yogurt, probiotic drinking yogurt, chilled and room-temperature desserts, dairy-based desserts, soy-based desserts, chilled snacks, fromage frais and quark, plain fromage frais and quark, flavored 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, weight loss products, recovery beverages, ready meals, canned ready meals, frozen ready meals, dried ready meals, chilled ready meals, dinner mixes, frozen pizzas, chilled pizzas, soups, canned soups, dehydrated soups, instant soups, chilled soups, hot soups, frozen soups, pasta, canned pasta, dried pasta Pasta, chilled / fresh pasta, noodles, plain noodles, instant noodles, cup / bowl instant noodles, pouch instant noodles, chilled noodles, snack noodles, canned foods, canned meat and meat products, canned fish / seafood, canned vegetables, canned tomatoes, canned beans, canned fruit, canned ready meals, canned soups, canned pasta, other canned foods, frozen foods, 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-baked potato products, non-oven-baked frozen potatoes, Frozen bakery products, frozen desserts, frozen ready meals, frozen pizzas, frozen soups, frozen noodles, other frozen foods, dried foods, dessert mixes, dried ready meals, dehydrated soups, instant soups, dried pasta, plain noodles, instant noodles, cup / bowl instant noodles, pouch instant noodles, refrigerated foods, refrigerated processed meats, refrigerated fish / seafood products, refrigerated processed fish, refrigerated breaded fish, refrigerated smoked fish, refrigerated lunch kits, refrigerated ready meals, refrigerated pizzas, refrigerated soups, refrigerated / fresh pasta, chilled noodles, oils and fats, olive oil, vegetable and seed oils,Examples include cooking fats, butter, margarine, spreadable fats, functional spreadable fats, sauces, dressings, and spices, tomato paste and puree, bouillon / stock cubes, stock cubes, gravy granules, liquid stocks and stocks, herbs and spices, fermented sauces, soy-based sauces, pasta sauces, wet sauces, dry sauce / powder mixes, ketchup, mayonnaise, regular mayonnaise, mustard, salad dressings, regular salad dressings, low-fat salad dressings, vinaigrettes, dips, pickle products, other sauces, dressings and condiments, baby food, formula milk, standard formula milk, follow-up formula milk, infant formula milk, low-allergen formula milk, prepared baby food, dried baby food, other baby food, spreads, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads. Exemplary edible compositions include confectionery, bakery products, ice cream, dairy products, sweet and flavorful snacks, snack bars, meal replacements, ready meals, soups, pasta, noodles, canned foods, frozen foods, dried foods, chilled foods, oils and fats, baby food, or spreads, or mixtures thereof. Exemplary edible compositions also include solid or liquid concentrates for preparing breakfast cereals, sweet drinks, or beverages, ideally to allow for a reduction in the concentration of known sugar sweeteners or artificial sweeteners.

[0110] Some embodiments provide chewable compositions that may or may not be intended to be swallowed. In some embodiments, the chewable composition may be a gum, chewing gum, sweetened gum, sugar-free gum, functional gum, or bubble gum, comprising the compounds disclosed and described herein individually or in combination.

[0111] Typically, at least one or more amounts of the compound in the presence of a sweetener, such as at least one sweet receptor modifier, sweet receptor ligand modifier, sweet flavor modifier, sweet flavor enhancer, or therapeutically effective amount, may be added to an edible composition, for example, through procedures commonly known in the art, generally by human or animal judgment, or, in the case of formulation testing, by a majority of a panel of at least eight human taste testers, so that the edible composition modified with the sweet flavor has an increased sweet taste compared to an edible composition prepared without the compound of the present invention.

[0112] In some embodiments, compounds such as those disclosed and described herein, individually or in combination, modulate the sweet flavor or other taste characteristics of other natural or synthetic sweeteners and edible compositions prepared therefrom. In one embodiment, compounds such as those disclosed and described herein, individually or in combination, can be used or provided at their ligand-enhancing concentrations. For example, compounds such as those disclosed and described herein, individually or in combination, are present in edible compositions in a range of 0.001 ppm to 100 ppm, or a narrower range of choices such as 0.1 ppm to 50 ppm, 0.01 ppm to 40 ppm, 0.05 ppm to 30 ppm, 0.01 ppm to 25 ppm, or 0.1 ppm to 30 ppm, or 0.1 ppm to 25 ppm, or 1 ppm to 30 ppm, or 1 ppm to 25 ppm.

[0113] In some embodiments, flavor-modifying compounds as disclosed and described herein may be provided in the form of flavor-imparting concentrates suitable for subsequent processing to produce, for example, ready-to-use (i.e., ready-to-serve) products. “Flavor-imparting concentrate” means a formulation that needs to be reconstituted with one or more diluents to become a ready-to-use composition. The term “ready-to-use composition” is used herein interchangeably with “ingestable composition,” which means any substance that can be orally ingested, whether by choice or in combination with other substances, whether intended for ingestion or not. In one embodiment, a ready-to-use composition includes a composition that can be directly ingested by a human or animal. Flavor-imparting concentrates are used by mixing them with or diluting them with one or more diluents, typically such as any ingestible or edible ingredient or product, to impart or modify one or more flavors to a diluent. Such a process of use is often referred to as reconstitution. Reconstitution can be carried out in a home or industrial setting. For example, a frozen fruit juice concentrate can be reconstituted by a consumer in their kitchen with water or another aqueous medium to obtain a ready-to-drink fruit juice beverage. In another example, large-scale commercial manufacturers can produce ready-to-drink soft drinks by reconstituting soft drink syrup concentrates with water or other aqueous media. Flavoring concentrates typically have higher concentrations of flavoring agents or flavor modifiers than ready-to-use compositions, and therefore are not suitable for direct consumption without reconstitution. There are many advantages to the use and manufacture of flavoring concentrates. For example, one advantage is that flavoring concentrates can be reconstituted at use by adding a suitable solvent, solid, or liquid, thus reducing the mass and volume required for transport.

[0114] Flavored products described according to any of the embodiments described above also include, in certain embodiments, one or more additional flavor-modifying compounds such as compounds that enhance sweetness (e.g., hesperetin, naringenin, glucosylated steviol glycosides), compounds that block bitterness, compounds that enhance umami, compounds that reduce sourness, compounds that enhance saltiness, compounds that enhance cooling effect, or any combination of the foregoing.

[0115] In any aspect or specific embodiment of the embodiments described herein relating to sweetening or flavoring concentrates, the sweetening or flavoring concentrate is a product that does not exist in nature, such as a composition specially manufactured for the production of flavored products, such as food or beverage products.

[0116] In one embodiment, the flavor-imparting concentrate comprises i) compounds disclosed and described herein, individually or in combination; ii) a carrier; and iii) optionally at least one adjuvant. The term “carrier” refers to a normally inert adjunct, such as a solvent, binder, or other inert medium, used in combination with the compounds and one or more optionally selected adjuvants to form a formulation. For example, water or starch may be a carrier for a flavor-imparting concentrate. In some embodiments, the carrier is the same as the diluent for reconstituting the flavor-imparting concentrate, and in other embodiments, the carrier is different from the diluent. As used herein, the term “carrier” includes, but is not limited to, an ingestible carrier.

[0117] The term "auxiliary agent" means an additive that complements, stabilizes, maintains, or enhances the intended function or effectiveness of an active ingredient, such as a compound of the present invention. In one embodiment, at least one auxiliary agent comprises one or more flavoring agents. The flavoring agents may be any flavor known to those skilled in the art or to consumers, such as chocolate, coffee, tea, mocha, French vanilla, peanut butter, chai, or a combination thereof. In another embodiment, at least one auxiliary agent comprises one or more sweeteners. The one or more sweeteners may be any sweetener described in this application. In another embodiment, at least one auxiliary agent comprises one or more components selected from the group consisting of emulsifiers, stabilizers, antimicrobial and antiseptic agents, 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. Patent No. 6,468,576, which is incorporated herein by reference in its entirety for all purposes.

[0118] In one embodiment, the flavor-imparting concentrate may be in a form selected from the group consisting of liquids including solutions and suspensions, solids, foamy substances, pastes, gels, creams, and combinations thereof, for example, liquids containing a specific amount of solids. In one embodiment, the flavor-imparting concentrate is in the form of a liquid including aqueous and non-aqueous bases. The flavor-imparting concentrate may be carbonated or non-carbonated.

[0119] The flavoring concentrate may further contain at least one adjunct, such as a freezing point depressant, a nucleating agent, or both. A freezing point depressant is a ingestible compound or agent that can lower the freezing point of a liquid or solvent to which the compound or agent is added. That is, a liquid or solution containing a freezing point depressant will have a lower freezing point than a liquid or solvent without a freezing point depressant. In addition to lowering the initial freezing point, freezing point depressants can also lower the water activity of the flavoring concentrate. Examples of freezing point depressants include, but are not limited to, carbohydrates, oils, ethyl alcohol, polyols, glycerol, and combinations thereof. A nucleating agent refers to a ingestible compound or agent that can promote nucleation. The presence of a nucleating agent in the flavoring concentrate can help improve the mouthfeel of the frozen slush and maintain the physical properties and performance of the slush at freezing temperatures by increasing the number of desired ice crystallization centers. Examples of nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.

[0120] In one embodiment, the flavoring concentrate is formulated to have a low water activity for a long 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 flavoring concentrate has a water activity of less than about 0.85. In another embodiment, the flavoring concentrate has a water activity of less than about 0.80. In yet another embodiment, the flavoring concentrate has a water activity of less than about 0.75.

[0121] In one embodiment, the flavor-imparting concentrate contains the compound at a concentration at least twice that of the compound in the ready-to-use composition. In one embodiment, the flavor-imparting concentrate has the compound at a concentration at least five times that of the compound in the ready-to-use composition. In one embodiment, the flavor-imparting concentrate has the compound at a concentration at least ten times that of the compound in the ready-to-use composition. In one embodiment, the flavor-imparting concentrate has the compound at a concentration at least fifteen times that of the compound in the ready-to-use composition. In one embodiment, the flavor-imparting concentrate has the compound at a concentration at least twenty times that of the compound in the ready-to-use composition. In one embodiment, the flavor-imparting concentrate has the compound at a concentration at least thirty times that of the compound in the ready-to-use composition. In one embodiment, the flavor-imparting concentrate has the compound at a concentration at least forty times that of the compound in the ready-to-use composition. In one embodiment, the flavor-imparting concentrate has the compound at a concentration at least fifty times that of the compound in the ready-to-use composition. In one embodiment, the flavor-imparting concentrate has the compound at a concentration at least sixty times that of the compound in the ready-to-use composition. In one embodiment, the flavor-imparting concentrate contains the compound at a concentration up to 100 times that of the compound in the ready-to-use composition.

[0122] The sweeteners or flavor-imparting concentrates described according to any of the embodiments described above also, in certain embodiments, include one or more additional flavor-modifying compounds, such as compounds that enhance sweetness (e.g., hesperetin, naringenin, glucosylated steviol glycosides), compounds that block bitterness (e.g., eriodictyol, homoeriodictyol, stervin, and their salts or glycoside derivatives, as well as vanillyl lignans, e.g., matairesinol and other compounds described in International Publication No. 2012 / 146584), compounds that enhance umami (e.g., rubemamine, rubesenamin, (E)-3-(3,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide), compounds that reduce sourness and / or licorice flavor, compounds that enhance saltiness, compounds that enhance the cooling effect, or any combination of those described above.

[0123] Tabletop composition In some further embodiments, the Disclosure provides a tabletop sweetener composition comprising (a) at least one sweetener composition according to any of the prior embodiments and embodiments thereof (i.e., a composition comprising a sweetener and a TMI compound or a salt thereof that is acceptable for food use) and (b) at least one bulking agent.

[0124] Tabletop sweetener compositions may take any suitable form, including but not limited to amorphous solids, crystals, powders, tablets, liquids, cubes, sugar-coated or granular products, encapsulated forms rich in or coated carriers / particles in a wet or dry state, or any combination thereof.

[0125] Tabletop sweetener compositions may contain other additives known to those skilled in the art. Such additives include, but are not limited to, foaming agents, bulking agents, carriers, fibers, sugar alcohols, oligosaccharides, sugars, high-intensity sweeteners, nutritional sweeteners, flavors, flavor enhancers, flavor stabilizers, acidulants, anticaking agents, and free-flowing agents. Such additives are described, for example, by H. Mitchell (H. Mitchell, SWEETENERS AND SUGAR ALTERNATIVES IN FOOD TECHNOLOGY, Blackwell Publishing Ltd, 2006, this publication is incorporated herein by reference in its entirety). The term “flavor” as used herein may include flavors known to those skilled in the art, such as natural and artificial flavors. These flavors may be selected from synthetic flavor oils and flavor aromatic oils or oils, oleopolymers, and extracts derived from plants, leaves, flowers, fruits, etc., and combinations thereof. Non-specific representative flavor oils include spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice, sage oil, mace, bitter almond oil, and cassia oil. Equally useful flavors are vanilla, as well as citrus oils such as lemon, orange, lime, grapefruit, yuzu (yazu), and sudachi, and artificial, natural, and synthetic fruit flavors such as apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, plum, cherry, raspberry, blackberry, tropical fruits, mango, mangosteen, pomegranate, and papaya fruit essences.Other promising flavors include milk, butter, cheese, cream, and yogurt; vanilla; tea or coffee flavors such as green tea, oolong tea, tea, cocoa, chocolate, and coffee; mint flavors such as peppermint, spearmint, and Japanese mint; asafoetida, ajwain, anise, angelica, fennel, allspice, cinnamon, chamomile, mustard, cardamom, caraway, cumin, clove, pepper, coriander, sassafras, savory, sansho, perilla, juniper berry, ginger, star anise, horseradish, thyme, tarragon, dill, chili pepper, nutmeg, basil, marjoram, rosemary, bay leaf, and wasabi (Japanese Flavorings include spicy flavors such as horseradish; alcoholic flavors such as wine, whiskey, brandy, rum, gin, and liqueur; floral flavors; and vegetable flavors such as onion, garlic, cabbage, carrot, celery, mushroom, and tomato. These flavorings can be used in liquid or solid form and can be used separately or in combination. Commonly used flavors, whether used separately or in combination, include mint, such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors.When used in combination with a cooling agent, the flavor can also provide breath-freshening properties, particularly a mint flavor.

[0126] Flavors, when used in combination with cooling agents, can also provide breath-freshening properties, particularly mint flavors. These flavors can be used in liquid or solid form and can be used separately or in combination. Other useful flavors can be used, including aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarbyl acetate, eugenyl formate, and p-methylamisol. In general, any flavor or food additive as described in CHEMICALS USED IN FOOD PROCESSING, Publication 1274, pp. 63-258 (National Academy of Sciences) can be used. This publication is incorporated herein by reference.

[0127] Further examples of aldehyde flavors include, but are not limited to, acetaldehyde (apple), benzaldehyde (cherry, almond), anisaldehyde (licorice, anise), cinnamaldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity flavor), butyraldehyde (butter, cheese), varealdehyde ( Examples include butter, cheese, citronellal (modified, many varieties), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethylbutyraldehyde (berry fruits), hexenal i.e. trans-2 (berry fruits), tollaldehyde (cherry, almond), veratrolaldehyde (vanilla), 2,6-dimethyl-5-heptenal i.e. melonal (melon), 2,6-dimethyloctanal (green fruits), and 2-dodecenal (citrus fruits, mandarin), cherry, grape, strawberry shortcake, and mixtures thereof. This list of flavors is illustrative and is not intended to generally limit either the term “flavor” or the entire scope of this disclosure.

[0128] In some embodiments, the flavor can be used in either a liquid or / or dry form. When used in the latter form, a suitable drying method, such as spray-drying the oil, can be used. Alternatively, the flavor can be absorbed into or encapsulated in a water-soluble material such as cellulose, starch, sugar, maltodextrin, or gum arabic. Practical techniques for producing such dry forms are well known.

[0129] In some embodiments, table sweeteners can be manufactured to resemble brown sugar. In such embodiments, compounds that impart a brown note can be added to the composition to make the taste more similar to brown sugar.

[0130] In some embodiments, the flavor can be used in many different physical forms known in the art to provide an initial burst of flavor and / or a lingering sensation of flavor. Such physical forms include, but are not limited to, free forms such as spray-dried, powdered, and beaded forms, encapsulated forms, and mixtures thereof.

[0131] 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, as well as 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 help to homogenize the ingredients well without adding significant calories.

[0132] In one embodiment, at least one bulking agent may be a bulking agent described in U.S. Patent No. 8,993,027.

[0133] In one embodiment, at least one bulking agent may be a bulking agent described in U.S. Patent No. 6,607,771.

[0134] In one embodiment, at least one bulking agent may be a bulking agent described in U.S. Patent No. 6,932,982.

[0135] In some embodiments, the tabletop sweetener composition may further include at least one anticaking agent. As used herein, the terms “anticaking agent” and “fluidizer” refer to any composition that prevents, reduces, inhibits, or suppresses at least one sweetener from adhering to, binding to, or coming into contact with another sweetener molecule. Alternatively, an anticaking agent may refer to any composition that helps the homogeneity and uniform dissolution of the components. Non-limiting examples of anticaking agents include cream of tartare, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, Pa.), and tricalcium phosphate. In one embodiment, the anticaking agent is present in the tabletop sweetener composition in an amount of about 0.001 to about 3% by mass of the tabletop sweetener composition.

[0136] In some embodiments, the sweetener compositions of any of the embodiments described above are encapsulated using typical means for encapsulating flavor or fragrance compounds. Non-limiting examples of such techniques are U.S. Patent Application Publications 2016 / 0235102, 2019 / 0082727, 2018 / 0369777, 2018 / 0103667, 2016 / 0346752, 2015 / 0164117, 2014 / 0056836, 2012 / 0027866, and 2010 / 017294. This is described in U.S. Patent No. 5, and Patent No. 2007 / 0128234, as well as U.S. Patent Nos. 7,488503, 6,416799, 5897897, 5786017, 5603971, 4689235, 4,610,890, 3704137, 3041180, and 2809895. All of the aforementioned patent publications and patents are incorporated herein by reference as being described herein in their entirety.

[0137] Examples The following examples illustrate specific, non-limiting embodiments of the subject matter disclosed herein.

[0138] Example 1 - Sensory Test Various sweetener compositions were prepared with sodium salt (A1) of N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)2-methyl-propane-2-yl)isonicotinamide, added at various concentrations without any additives. The sweetness of the resulting aqueous compositions was evaluated by taste testers on a scale of 1 to 10. The results are shown in Table 1.

[0139] [Table 1]

Claims

1. The use of a flavor-modifying composition for (a) enhancing the sweetness, (b) enhancing the umami, or (c) reducing the bitterness of an ingestible composition, wherein the flavor-modifying composition is (i) Sweeteners and, (ii) A first flavor-modifying compound, Equation (I) 【Chemistry 1】 The first flavor-modifying compound is a compound of the following: or the salt that is acceptable for consumption The aforementioned use, including.

2. The use according to claim 1, wherein the sweetener is sucrose, fructose, high-fructose corn syrup, or any combination thereof.

3. The use according to claim 1, wherein the sweetener is sucralose, steviol glycoside (such as rebaudioside A, rebaudioside D, or rebaudioside M), or mogroside (such as mogroside V, isomogroside V, isomogroside IV, mogroside IIIE, or siamenoside).

4. The use according to any one of claims 1 to 3, wherein the flavor-modifying composition further comprises an umami enhancer, a bitterness blocker, or any combination thereof.

5. The use according to any one of claims 1 to 4, wherein the ingestible composition comprises a flavoring agent, for example, an artificial flavoring agent or a natural flavoring agent.

6. The use according to any one of claims 1 to 5, wherein the ingestible composition is a packaged food, for example, a packaged dairy product.

7. The use according to any one of claims 1 to 5, wherein the ingestible composition is a beverage product, such as soda or a flavored drink.

8. The use of a flavor-modifying compound to reduce the amount of sweetener in a flavored article without reducing the sweetness of the flavored article, wherein the flavor-modifying compound is of formula (I) 【Chemistry 2】 compounds The aforementioned use is the salt that is acceptable for consumption.

9. The use according to claim 8, wherein the sweetener is sucrose, fructose, high-fructose corn syrup, or a combination thereof.

10. The use according to claim 9, wherein the flavor-modifying compound reduces the amount of the sweetener by at least 20%, at least 25%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90%.

11. The use according to claim 8, wherein the sweetener is sucralose, steviol glycoside (such as rebaudioside A, rebaudioside D, or rebaudioside M), or mogroside (such as mogroside V, isomogroside V, isomogroside IV, mogroside IIIE, or siamenoside).

12. The use according to claim 11, wherein the flavor-modifying compound reduces the amount of the sweetener by at least 20%, at least 25%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, or at least 90%.

13. The use according to any one of claims 8 to 12, wherein the flavored article comprises a flavoring agent, for example, an artificial flavoring agent or a natural flavoring agent.

14. The use according to any one of claims 8 to 13, wherein the flavored article is a packaged food, for example, a packaged dairy product.

15. The use according to any one of claims 8 to 14, wherein the flavored article is a beverage product, such as soda or a flavored drink.

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